Remember the Mayfield Dairy tour post of a few days ago (think cows)? Well, here’s what they make: ice cream. It’s not just for breakfast (although that’s when my dear daughter is eating it). I would feel remiss if I didn’t also relay the milk processing routine because of one very important element: the Aro-Vac machine. I know, it sounds like something from a B rated sci-fi movie from the 1950’s. It is! Well, the 1950’s part, anyway. It’s a special machine brought all the way from NEW ZEALAND and it’s the ONLY one in the U.S. Its purpose is to take any odd tastes or odors out of the milk because a cow might enjoy eating onion grass but who wants onion milk? Or onion ice cream? Thanks to the Aro-Vac, we don’t need to worry about that! So here’s the process:
1. Separate the cream from the milk.
2. Run everything through the Aro-Vac!
3. Homogenize (mix it all up so it’s uniformly creamy)
4. Pasteurize (heat it to get rid of bacteria).
Oh, and the last step? Drink, or eat!
And 10 seconds later: