Fast Facts
In the Past
Many cultures consume milk and other dairy products around the world. While North American’s are most familiar with cow’s milk, many other animals are kept as dairy producers such as sheep, goats, donkeys, horses, oxen, buffalo, and reindeer. New England has a long history of dairy farming.
In the Kitchen
Milk can be made into many different products such as butter, cream, sour cream, yogurt, and cheese. Each of these has different properties and culinary uses.
In the Body
Milk, and all dairy is an excellent source of calcium. There are few other foods that provide as much calcium, and the perfect balance of phosphorous and potassium to help us absorb and utilize that calcium in our bodies.
In Connecticut
Dairy is produced year round in Connecticut. We have both cow and goat farms and you can find local milk, cheese, and ice-cream in many places around the state. Learn more about Connecticut dairy farms here.
Recipes
These recipes were contributed by Connecticut Food Service Directors. They have been tested in schools and are a great way to feature dairy in a new way. (Recipe and Meal Contribution Review completed by UConn Extension's Farm to School program. SFAs must check the crediting information for accuracy prior to including the item in reimbursable meals.)
If you have a recipe using this product that was successful in schools and would like to share please send it to us!
- Red, White, and Blue Parfait
- Yogurt and Fruit Smoothie
- New Macaroni and Cheese
- Yogurt Ranch Dip
- Southwestern Chicken Salad Shaker
- Apple and Grapes Waldorf Salad (25, 50 servings)
- Tzatziki Sauce
- Caprese Panini
Food Service recipes from other organizations looking to increase local procurement in schools: