Southern Swiss Dairy in Waynesboro, Georgia and Meyer Lemon Buttermilk Pudding Cake
Selling direct to the customers has created many challenges for this family that already has more than a full-time job just maintaining a dairy farm on a daily basis. They are now in the business of dealing with the public, selling and delivering their products and spending time marketing their milk. Their children are involved with the family farm and even the nephews like to come and help out Aunt Ginny on vacations, but the day-to-day operations are incredibly labor intensive. I wonder how many of us could take on a business with this much capital cost and complexity and make a go of it?
The Franks now have less time to show their cattle (which is how we met them). They are very proud of the fact that they breed the cattle that they show and do not buy them. They have been bred, born and raised by their family and are always pleased with wherever they place. They are truly beautiful cows and happy too! I can vouch for that. 🙂
The Franks sell their dairy products at their farm, but also deliver them to convenience stores and some Farmers’ Markets in Georgia. Savannah has been a great market for their products and has been very supportive. Southern Swiss Dairy products are also sold at Buford Highway Farmers’ Market in Atlanta and they deliver there every other week, so if you are in the Atlanta area, I suggest you purchase some of their truly fresh from the farm dairy products.
Thank you so much to the Franks family for sharing your story with us and taking time out of your busy schedule to let us visit your farm. We came home with chocolate milk (of course we did!), whole milk, skim milk, buttermilk, heavy cream and fresh churned butter. I put every bit of these wonderful products to good use.
I made whole milk ricotta cheese that was soo much better than what you can buy at the store (a recipe that includes the fresh ricotta will be coming at a later date). I also made a Meyer Lemon Buttermilk Cake (from some of my own frozen Meyer Lemon juice) and used their heavy cream to make homemade whipped cream. Be sure not to overcook the cake. It should be golden brown on top, but spring back when lightly touched in the middle. This is a lovely summer dessert that will literally melt in your mouth made from farm fresh buttermilk and topped with whipped cream and strawberries!
If you have never had fresh milk like this and all from the same farm, you need to. There is nothing better. And please remember, support your family farms. They are producing a truly wonderful product that we don’t want to lose.
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Meyer Lemon Buttermilk Pudding Cake with Fresh Berries
1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice (I used my own juice that was frozen and then thawed)
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites, at room temperature
Homemade whipped cream
Fresh berries (I like strawberries or blueberries with this dessert)
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Top with whipped cream and berries.
Adapted slightly from Epicurious.com