What’s the secret to our fresh, Newfoundland milk? There isn’t one. Our milk is locally produced and simply processed right here. It’s as close to farm fresh as you can get (without a cow in the backyard).
My son is six foot seven and he’s only fifteen. Is that milk’s fault?
And the Dairy Farmers of Newfoundland and Labrador have answers.
If it’s in a coloured carton (blue, red, grey, green, purple and brown) from Central Dairies or Scotsburn, then it’s fresh, Newfoundland milk – produced and processed right here. All you have to do is choose a favourite.
Because it’s made right here in Newfoundland, it takes less time than imported milk to reach store shelves so it’s as fresh as possible.
When you buy fresh, local milk, you’re helping to support local farmers, rural communities, and the provincial economy. Did we mention it’s also delicious and pairs well with Jam Jams?
Yes, they are. To a dairy farmer, cows are like members of the family. That’s why we love them like family. Sometimes more.
We certainly do. In fact, Newfoundland is self-sufficient in fluid milk. Which means, we have fresh, local milk available year-round. Even when ferry crossings are delayed or cancelled.
There are more than 20 dairy producers on the island, and two main processers. From cow to carton, everything happens here.
Does a cow have spots? Yes, milk is very nutritious. It’s an excellent source of calcium, and it contains protein that helps build strong muscles. So drink up and flex away.
Absolutely not. Like all Canadian milk, our local milk contains no antibiotics or artificial growth hormones. When a cow receives antibiotics due to illness, the cow is isolated and tested to ensure she's well and there are no more antibiotics in her system before being added back to production. You can read more about that here: dairyfarmersofcanada.ca
Because it needs to be pasteurized first. Pasteurization is a simple process of heating milk to destroy any bacteria that may be present.
Find more answers at mycanadianmilk.ca.
Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese.
Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.
Combine the milk and water in a saucepan over medium-high heat. Once this mixture has warmed, place the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan. Bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking. Strain out spices, and pour into cups.