Hello Creamery friends, At the Creamery's humble beginning in 1960, we never would have imagined producing a newsletter, let alone an e-newsletter! At that time, we were newlyweds, operating a small, struggling creamery and raising a family. We were supplying half pints of milk to the local schools, but even then Chuck had a notion that getting acidophilus culture into food would have countless benefits for folks and be the right thing to do. Today we are pleased to still be feeding folks good, cultured food. After all these years we are amazed that our simple principles of natural living, healthful foods, family and community have rewarded us with a nationwide community of yogurt-eaters who share this same vision. Creating this newsletter is a way to strengthen our ties and communication with an ever-growing family of devoted Creamery friends. Each quarter we hope to publish recipes, news, stories, facts, lore, photos and other tidbits that will be both useful and fun. Let us know what you think by visiting our website (www.nancysyogurt.com) and become an active part of our cultured community.
| ||||
| ||||
|
Sincerely,
Featured Product: 
|
For more than 35 years, Nancy's products have been a mainstay in households across the U.S., so you can imagine the number of delicious dishes that have been prepared during that time using Nancy's products. In this column we will share some of our favorite recipes compiled from chefs, creamery employees and Nancy's fans. |
|
We thought we'd start by sharing one of Nancy Hamren's favorites, ( yes, the yogurt's namesake!) – yogurt cheese. Try this recipe at home, and share the wealth – or better yet, share the health!
|
