I can attest to the theory that happier cows make better milk: In my home village, we've got a huge farm of ¬ 1500 Simmental cows, and not only they graze just like the cows and Cruze Farm, we've also added massage station for cows (its like one of those big car wash spinners) that cows can use to their leisure, and the farm lab noticed an increase in quality of milk since it's been introduced.
There is a video on here called "How to make over 100 cows extremely happy very quickly!" by Tom Pemberton Farm Life that installed those giant brushes. It was funny watching the cows play with it.
@@Trahloc Thanks! I watched it. It would be nice to have an A/B test of milk taste before and after the brush is installed. The cows really seemed to enjoy it.
This was #NotARecipe. Let's see how to make this stuff at home, or whatever ice cream Adam can come up with. You can't have too many ice cream recipes.
Having Majit talk about how he takes care of the cows was awesome. He also slipped in little jokes, and he was very knowledge about everything. Ask a CEO of a company about how their API, and see how much they know.
Man you know it's legit local quality over quantity farm when the whole family is working and the bosses are slinging ice-cream and hay during their interview. No UTV's rolling around filled with people holding clipboards while the labor breaks their back. Respect
Okay but that looked so "legit local" as to seem like a bit of a put-on, like is that the main barn? My Dad's farm that he quit milking cows in the 90s looked more modern.
@@HydraulicDesign Plus, if you listen to what Manjit is saying you notice the man knows everything about cows and milk (besides maybe the precise fat content of buffalo milk, but those aren't regular dairy cows, so the argument still stands). The man's legit.
It's legit local. Cruze Farms has been a high point of Knoxville's downtown farmer's market for a couple of decades. Started out with a food truck IIRC, then a short-term pop-up brick-and-mortar, then a permanent store. My understanding is that Cruze Farms was intentionally established to be an artisanal alternate to another popular local dairy business (Mayfield). Knoxville started an intertwined food/entertainment/urban renaissance beginning around 2000 (lots of factors & a few really amusing incidents). It's managed to keep going for over 20 years & has nurtured quite a lot of great local eateries.
I hope your ready for ALOT more as Adams whole plan with RUclips when he went full time was to travel around and show case either to deep dive into different restaurant or food things outside his house or show case recipes that aren't his own just plans changed with COVID but now traveling is no problem so this will be the norm
As a U TENN grad of ALMOST 50(!) years, I love your shout-outs to Knoxville and its people and places. Thank You PS I have NOT had Cruse soft serve, but I have had the ice cream at the Penn State Creamery - Delicious.
Great video Adam, I really like these Niche local deep dives you sometimes do! One thing, I've noticed in alot of your recent videos is the color grade deals with blues really aggressively. The footage of Manjit outside shows this very well in his shirt and the edges of the grain silo. The blues get blocked up and hyper saturated at specific luminance values. Just something you may want to look into if its not intentional.
I hope your ready for ALOT more as Adams whole plan with RUclips when he went full time was to travel around and show case either to deep dive into different restaurant or food things outside his house or show case recipes that aren't his own just plans changed with COVID but now traveling is no problem so this will be the norm
A local west african restaurant had the best hot sauce. I asked why and he explained that he was actually growing all of the peppers in his own backyard and making the hot sauce himself. Of course, as the resturaunt grew this became unfeasible, and while the hot sauce made with peppers he bought was still excellent and had a unique flavor to my american pallet, it was really cool to have gotten to try it in the early days when the hand that served it to me was the hand that planted the seed.
Yeah I was going to say Jersey milk is considered a real treat in the UK. Gold top because gold is the best. Get it from your milkman! (I dunno what the pc term is, milk delivery person?)
On a visit to Knoxville to see some friends a couple years ago we stopped at this place and it was so good! My only disappointment was that I was driving too far to feasibly take some home with me without it melting! Great video Adam, love the explorations into how small batch processes can be so good, and how you never talk down about modern processes that do so much to increase food safety, productivity, and stability just because they are 'modern' and not 'old fashioned'.
I had buffalo milk ice cream a few years ago. Not entirely sure which kind of buffalo, but being in Italy I assume it's the same variety they use for buffalo mozzarella. It was amazing, creamy and very, very filling
I absoluetly love Cruze Farms! It's the first time i was ever able to have sweet cream flavor (rather than vanilla which i dont generally like) and weirdly enough, it was the first time i had ever had the flavor combination of lavender and honey, about 7 years back during the summer, and it's now one of my favorite flavors for desserts! Im pretty much equidistance from both their downtown location and their east Knoxville location, so my family tends to go to the house for some ice-cream and relaxing on the giant porch.
I love how knowledgeable Manjit is about the science of what he's doing! You can really tell he cares, and that is reflected in their product. Wonderful
So excited to see Cruze Farm get a well deserved feature! They really are the best. It's so cool to see what really goes into it. I've been buying Jersey cow milk for special occasions for many years.
I went here here because of your video. I was visiting family around Knoxville, and had no real reason to visit downtown, but i did, because of this vid. Damn, that's the best soft serve I've had. I just had the base unflavored version, no toppings. I wanted to taste the milk. Wow. Insanely buttery, absolute perfection, and not overly sweet. thanks Adam!
In Nigeria, fresh milk isn’t as common because electricity isn’t as stable especially in remote areas so you get a lot of variation depending on where you are. In most cities or sub urban cities, you get powdered milk that you mix with water (I grew up drinking that and I still do). You also have tinned cream that’s usually advertised as milk but it’s very thick. We also have condensed and evaporated milk that comes tinned. But if you’re in the north and middle belt you get to enjoy no-no which is a fermented yogurt milk drink. Very tasty with Fura (ground millet with spices). Because of the electricity issue, most products that don’t keep in room temperature aren’t as common in Nigeria. You either get it dried, tinned, or fermented.
A couple things to add to your video. Given that they produce soft serve they can get away with no homogenization as they don't freeze it as low or keep it frozen. Smaller fat globules are more efficient at encasing air (overrun), which is essential for ice cream. Especially if it's frozen solid and eaten later. These air bubbles help it melt more evenly in your mouth, as does a more even dispersed fat, but at the same time also prolongs meltdown while eating. Homogenization is also why we add emulsifiers to our ice cream, contrary to popular belief not to keep the emulsion from separation (the proteins already to that) but rather to stop the proteins from keeping up an efficient emulsion. Emulsifiers bind to the fat globules and prevent protein from binding to them and thus causing partial coalescence. Which is wanted for a variety of different things. Another thing to add to your final comment on sweetness is that usually not just sucrose is added, but a variety of different sugars. Again, I'm more talking in ice cream not soft serve. Different sugars have different POD (sweetness) and PAC (freezing point depression), and affect melting, storage and crystallization. No ice cream is 100% sucrose because it'd be too gritty. Cruze Farm likely has dextrose (or even lactose) added to it for these reasons. So it likely contains as much sugar as the rest, but the POD is just different hence why it's perceived as less sweet; calories are different too of course. Last but not least, while this applies to most ice confections, I'm specifically talking about ice cream (which here in Australia must have >10% milk fat to be called that).
I noticed Cruze Farm Dairy store uses the same ice cream machines as Chick-Fil-A does. I remember every night the hardest part of the closing process was taking down that ice cream machine. It had to be emptied every night. We usually had one person dedicated solely to that single machine and when they were done they got to go home. I can't imagine how long it must take for them to clean all of those machines every night.
Love it! I was raised on a small jersey dairy farm in northern Minnesota, and those cows really do love to be outside (except during the very cold winter months, when we'd have to keep them in the barn). I remember the yellow milk fat floating on top of the gallon ice cream containers we'd use for home consumption. Not homogenized, unpasteurized (and I recognize the possible risks of unpasteurized milk), did it taste amazing.
I live on Jersey and our cows get coats to wear in winter so they can stay outside. We’re also testing robot milking machines so the cows can get milked as often as they want.
I'm not a scientist, but I think the concerns of unpasteurized milk aren't much to worry about if you're talking about fresh milk from a local cow. The risks start when you work at an industrial scale: take the possibility of contamination from every single cow in every single herd and mix that into the giant batch, and give any pathogens opportunity to multiply in shipment, processing and storage, and then you're talking a much higher chance of large numbers of people getting sick. Also, your immune system is trained on and hopefully prepped for the pathogens in your local mix of microbes, so even if there is exposure it may have to be much worse to actually get you sick (although I have no data on the latter.)
I love Colleen, I've met her a few times snd shes very sweet. They definitely know what theyre doing on the ice cream side. You can barely get in on a busy night.
My late father-in-law grew up on a dairy farm that operated in the 1920s-1930s. They didn’t have any modern processing - no automated milking equipment, no pasteurization equipment, and no electric refrigeration equipment. This was in Wisconsin where it was pretty darned cold most of the year, of course. My father-in-law talked about milking the cows, dumping the milk into big vats, skimming the cream off for churning butter or bottling as heavy cream, and then bottling the skimmed milk so it could be distributed to all the households in the nearby towns. This might not seem unusual, but it was QUITE unusual, in fact. The dairy farm was also part of the state lunatic asylum. People with severe mental illness were sent there for long-term housing. They worked on the farm in exchange for a bed and meals. It was almost like a working prison in that the patients were not free to come and go as they pleased; they were essentially incarcerated there. Violent patients were drugged to calm them down, but if they couldn’t keep from being violent they were sent elsewhere. Most of the people who lived there had developmental problems or various mental illnesses that didn’t require much by way of the treatments of the day. Why did my father-in-law live there? His parents were the on-site caretakers of the dairy farm. They lived there, oversaw the operation of the farm, and were generally responsible for the care of the patients. They had patients do everything from janitorial services to cooking to maintenance to all the farm duties. They actually lived in the building where the patient dormitories were, until an incident when a patient tried to kill my father-in-law (who was eight or nine at the time) in the middle of the night. After that, they had the state build them a separate cottage - with adequate locks on the doors and windows - where the family could live. What’s funny is that as an adult, my father-in-law refused to drink milk. Too much emotional baggage and probably trauma from having grown up in an insane asylum where he had to work alongside the patients. He said he felt like he was one of the "inmates," as he called them. I wonder how the milk from those cows tasted. I can’t imagine that cows that are freezing cold all the time are "happy" cows. Nor would being around mentally unstable people probably be the happiest life, but who knows? Those might’ve been delightfully happy cows.
Best I ever cream I’ve ever had- Oberweis. My favorite ice cream flavor, is either sweet cream or vanilla. Truly great ice cream doesn’t need all the bells and whistles. And the toppings are endless. The ultimate “heterogeneity”.
For a request in the Knoxville area to ask about: I can't recommend talking to Yassin Terou of Yassin's Falafel House. They routinely win local and sometimes national awards, including "Nicest Place in America". The food is so good, Adam.
The Cruze Farm ice cream shop in downtown Knoxville sometimes has a line out the door. It’s truly beloved. (I live in Knoxville). The selection of restaurants downtown is also very good. 👍🏼 There are more than 50.
Water buffalo milk has an umami taste to it that translates really well to ice cream. It's also a thing in the Philippines, alongside ice cream made from coconut milk.
Nothing beats the taste and creaminess of high fat milk. Absolutely love the yellowish fat layer on top of fresh milk coming from cows that produce milk of a higher fat content.
This now explains why I like milk in my hometown over milk in the city I moved to. The state my hometown is in has a milk brand called Leche Jersey, and they use jersey cows! I grew up drinking that milk and now holstein milk tastes dilluted to me.
I love this type of content. I will always support a family owned, local, or small business over a large corporation. You tend to get a much better product that has been made with quality in mind, and you’re supporting a local family. As soon as Australia lifted their lockdown, me and my girlfriend drove to Hunter Valley and did a tour of the local wineries, and stayed at a family owned bed and breakfast. We wanted a great time, and to help the local economy, and it was absolutely perfect. One of the best getaways we’ve ever had. We had locally made wines, cheeses, fruits, and even some beautiful homemade maple bacon. It was amazing.
There's a fast-food dairy producer in the state I live in, Oklahoma, and they don't ship at all outside the state. They serve hamburgers and ice cream. While they do have soft serve it's frozen yoghurt. Their ice cream is the kind you dip with an ice cream scoop. They have some great flavors, my favorite being their peppermint. It has tiny round red and green peppermint candies in it. If you're ever in Oklahoma, the place is called Braum's. On a cone or in a sundae, it's really good ice cream.
I've drunk raw milk for 12 years, the last two using milk from my own cows. I've looked at my cow's raw milk under the microscope and it looks like Yakult. It's jam packed with beneficial bacteria and looks like static unless you water your sample down - very cool to see. Pasteurised milk in contrast looks like an empty wasteland. Raw milk has never made me sick and our daughter won't drink pasteurised milk now (I simply cannot as it upsets my stomach). But you must know your source and their hygiene practices. Would definitely be awesome to hear an unbiased view on raw milk.
You know, I'm not sure where I got this idea in retrospect, but I always figured that Holstein cows aren't actually all that common and that the idea that they're the main type of dairy cow was just a cartoon trope.
Just saw a post online from someone who found a pearl in their white clam pizza from Pepe's in New Haven, so I guess the reason my local food tastes so good is that they are definitely using real clams!
There's a guy selling ice cream in a little old citroen truck in the park hrere in my tiny moutain area town in France - once I told him that his ice cream tasted incredible - he said his grand-mother was selling ice cream in the exact same spot 80 years ago with the exact same recipe. Gotta love grannies
Blows my mind that most American cattle are reared indoors on feed. Cattle in Northern Ireland only come inside and have silage for feed during winter, grass fed the rest of the year. None of this grain fed, grass finished nonsense! We have amazing dairy and beef produce as a result.
One more hint, that happy or unstressed cows actually produce better milk could be found in the existence of Stracchino. This is a cheese made in northern Italy from so called "tired" milk, hence the word Stracchino (strach, meaning "tired" in old lombardian language). The people noticed, that cows after long and stressful walks up to or down from the higher altitude pastures in the alps tastes different due to higher acidity and fat content. Thats the milk needed to make said cheese.
My grandfather had a dairy farm with 60 head of guernseys, so I'm rather partial to those myself. However, jerseys are a very close second, followed by brown swiss, milking shorthorn, and finally holsteins. And yes, everyone wants pure white milk, but there's something magical about the flavor of milk that's practically yellow. Taste it once and you'll be hooked forever.
Hey Adam been watching your stuff from the start! Would you talk about working conditions at the places you recommend? This may not be an advertisement per se, but it's absolutely a recommendation to a place that may or may not pay their workers enough to live on or work their farmhands to the bone. I'd love to see interviews with workers rather than owners or high level managers. I don't want to monetarily support business that don't provide good working conditions and we never see that side from owners. Thanks!
7:20 it's been shown that unhappy cows produce less milk. People setting fireworks off at weddings they had out in the plains would cause a notable drop in production the next morning.
I totally agree wih you Adam. Treating cows nice should be a high priority for cows and you would guess that happier cows give more/better tasting milk but that is actually not the case. Atleast not at my uncle's farm. He roughly has a hundred holstein cows that produce the highest quality milk available here in the Netherlands. My uncle (and me when i'm working at the farm) has a big screw with him the entire time to move cows a certain direction. If cows aren't afraid of you, it would be practically impossible to move them anywhere. I have experienced a resistant cow at times in the morning when they do need to be milked and if the cows generally wouldn't be scared of humans, they would never get out of their sleeping boxes and move to the milking robot. This is a crucial thing (that you also mentioned in your vid) because their utters could stumble upon infections and then their production shouts down. My point: it is okay to have the cows be scared of humans, because it would be impossible to move a 700kg (1550 pounds) animal if their are resistant. They have a lot of space to walk around and get a lot of fresh pasture and sunlight in the summer (which also hurts the production) so they are living very comfortable lives but stubborn cows is one of the biggest problems my uncle stumbles upon at his farm so he needs to carry that screw to poke them at times.
Clotted cream is a delicacy in british cuisine. Thats basically whats happening with the slow pasteurization: you lightly toast the cream, concentrate that flavor a little bit.
Cruze Farm ice cream is great! The place downtown is always packed but the line moves along pretty well. I love when you highlight good Knoxville restaurants/food businesses, would love to see more!
I started work at an ice creamery this year and one of the flavors we make is "Tasmanian Honey and Blueberry". The costumers love it and its my current favorite as well. Apparently according to my boss, the honey used comes from bees on the island of Tasmania and he says they only collect nectar from leatherwood trees, which is what gives the ice-cream these super floral but not overly sweet notes. Its really good.
In the UK theres a type of Jersey milk you can buy thats known as "Gold Top" - the name comes from the layer of fat that resides at the top of the bottle. Its absolutely magical stuff for making fresh custard
I live in the Tararua district in New Zealand. Lots and I mean lots of dairy cows around me, a few farmers even have Jersey cows. They are all grass fed, but they are given palm kernel husks, maze (the whole plant cut up tiny) and bailage to supplement their feed. I've wrapped bailage as a job before too, but the small sized ones that a person can pick up. Once it has fermented it smells really good.
This! A new favorite video and subject matter amongst many other favs on this channel. Adam, please do an exploration of mass market popular dairy that claims organic and/or grass fed and any that claim “happy cows”. Grass-fed has popped up more and more on labels (I’m looking at my Organic Valley 100% Grass-Fed milk right now). Is it quality grass? Are the cows meandering in fields at their own pace, or is it cut grass, et. This video gives me more questions about the “quality” dairy we have access to at our big grocery stores. If I’m buying big National brand milk and dairy products, who is doing it best? Thanks for listening!
Oh yeah the restaurant soft serve stuff can get pretty old too at my workplace. It's really insuperior to actual milk based ones too. Its about 2 parts of tap water to one part soft serve/milkshake powder. Technically its 2.5 but if you concentrate the mixture that bit more it tastes way better. Anyway that mixture sits in the machine for days and days if it's not summer, and the machine itself gets cleaned really rarely.
I got to experience the ultimate Band trip my last year in High School: a Two-week tour of Europe! Within the first couple of days, we realized the Ice Cream was to die for, and later figured out European ice cream was not homogenized. Now in my sixties, I'm learning even more, thank you Adam!
I know I'm an outlier, but I love good whole cow's milk. I try to buy milk from co-ops and brands that, hopefully, treat their cows well. It's not the greatest drink in the world and the diary lobby and industry has its issues, but milk from cows is very delicious.
That place is going to slammed this weekend. I bet this video will cause around 3x the demand for all their stuff over the next month. This was an amazing ad! I hope you get free ice cream there for life.
If anyone needs an excuse to come to Knoxville and have some Cruze Farm ice cream, the US Cycling Pro National Championship races will be going right down the the street in front of their store on the weekend of June 23-25, 2023. Get some ice cream and watch the incredible athletes! Thanks, Adam for the great video.
I can attest to the theory that happier cows make better milk:
In my home village, we've got a huge farm of ¬ 1500 Simmental cows, and not only they graze just like the cows and Cruze Farm, we've also added massage station for cows (its like one of those big car wash spinners) that cows can use to their leisure, and the farm lab noticed an increase in quality of milk since it's been introduced.
There is a video on here called "How to make over 100 cows extremely happy very quickly!" by Tom Pemberton Farm Life that installed those giant brushes. It was funny watching the cows play with it.
@@Trahloc great recommendation thank you!
that's amazing!! thanks for the cool fact 8)
@@Trahloc Thanks! I watched it. It would be nice to have an A/B test of milk taste before and after the brush is installed. The cows really seemed to enjoy it.
Was browsing r/likeus when I came across videos of people attracting cattle from far away by playing instruments.
#NotAnAd is literally the best advertisement a company can get ironically
An ad that money can't buy!
well, it kinda is an ad, just not sponsored. it's a free ad
This was #NotARecipe. Let's see how to make this stuff at home, or whatever ice cream Adam can come up with. You can't have too many ice cream recipes.
How to make it at home? Start with a Jersey cow
Having Majit talk about how he takes care of the cows was awesome. He also slipped in little jokes, and he was very knowledge about everything. Ask a CEO of a company about how their API, and see how much they know.
Man you know it's legit local quality over quantity farm when the whole family is working and the bosses are slinging ice-cream and hay during their interview. No UTV's rolling around filled with people holding clipboards while the labor breaks their back. Respect
Okay but that looked so "legit local" as to seem like a bit of a put-on, like is that the main barn? My Dad's farm that he quit milking cows in the 90s looked more modern.
@@HydraulicDesign its a non sponsored vid, Adam prob just asked if he can hang during a normal day for them
@@HydraulicDesign their process is 1940s old-school. Quite a bit older than the 90s.
@@HydraulicDesign Plus, if you listen to what Manjit is saying you notice the man knows everything about cows and milk (besides maybe the precise fat content of buffalo milk, but those aren't regular dairy cows, so the argument still stands). The man's legit.
It's legit local. Cruze Farms has been a high point of Knoxville's downtown farmer's market for a couple of decades. Started out with a food truck IIRC, then a short-term pop-up brick-and-mortar, then a permanent store.
My understanding is that Cruze Farms was intentionally established to be an artisanal alternate to another popular local dairy business (Mayfield).
Knoxville started an intertwined food/entertainment/urban renaissance beginning around 2000 (lots of factors & a few really amusing incidents). It's managed to keep going for over 20 years & has nurtured quite a lot of great local eateries.
I love when Adam goes to restaurants and explores. Like this one and the buddy’s pizza one
Brioche grilled cheese made me a fan
also the purple deviled eggs one. that made me a fan
I hope your ready for ALOT more as Adams whole plan with RUclips when he went full time was to travel around and show case either to deep dive into different restaurant or food things outside his house or show case recipes that aren't his own just plans changed with COVID but now traveling is no problem so this will be the norm
And Seoul Brothers
These are some of my favorite episodes since they dive a little into the commercial food scene
Who knew Adam's passion for heterogeneity extended even to milk!
he is really milking that concept...
This is so funny it makes me hate that I don't have anyone else to tell about it
@@cfv7461 I'm disappointed too. He could've done a lot butter.
At least he's consistent!
@@pandoraeeris7860 he likes it inconsistent, actually
As a U TENN grad of ALMOST 50(!) years, I love your shout-outs to Knoxville and its people and places. Thank You
PS I have NOT had Cruse soft serve, but I have had the ice cream at the Penn State Creamery - Delicious.
As u tenn. I was confused with your sentence until I got to “grad”.
Great video Adam, I really like these Niche local deep dives you sometimes do! One thing, I've noticed in alot of your recent videos is the color grade deals with blues really aggressively. The footage of Manjit outside shows this very well in his shirt and the edges of the grain silo. The blues get blocked up and hyper saturated at specific luminance values. Just something you may want to look into if its not intentional.
+
I hope your ready for ALOT more as Adams whole plan with RUclips when he went full time was to travel around and show case either to deep dive into different restaurant or food things outside his house or show case recipes that aren't his own just plans changed with COVID but now traveling is no problem so this will be the norm
A local west african restaurant had the best hot sauce. I asked why and he explained that he was actually growing all of the peppers in his own backyard and making the hot sauce himself. Of course, as the resturaunt grew this became unfeasible, and while the hot sauce made with peppers he bought was still excellent and had a unique flavor to my american pallet, it was really cool to have gotten to try it in the early days when the hand that served it to me was the hand that planted the seed.
This is exactly why I was stopping at every "petrol" station just to grab a pint of milk when I toured Ireland.... That dairy in Ireland is next level
As a Brit, I'm all about the Jersey milk, especially the Gold Top for that heterogeneity.
Yeah I was going to say Jersey milk is considered a real treat in the UK. Gold top because gold is the best. Get it from your milkman! (I dunno what the pc term is, milk delivery person?)
@@kinolibby6580 maybe milkfolk or milkperson
On a visit to Knoxville to see some friends a couple years ago we stopped at this place and it was so good! My only disappointment was that I was driving too far to feasibly take some home with me without it melting! Great video Adam, love the explorations into how small batch processes can be so good, and how you never talk down about modern processes that do so much to increase food safety, productivity, and stability just because they are 'modern' and not 'old fashioned'.
I had buffalo milk ice cream a few years ago. Not entirely sure which kind of buffalo, but being in Italy I assume it's the same variety they use for buffalo mozzarella. It was amazing, creamy and very, very filling
Sounds amazing!
I absoluetly love Cruze Farms! It's the first time i was ever able to have sweet cream flavor (rather than vanilla which i dont generally like) and weirdly enough, it was the first time i had ever had the flavor combination of lavender and honey, about 7 years back during the summer, and it's now one of my favorite flavors for desserts! Im pretty much equidistance from both their downtown location and their east Knoxville location, so my family tends to go to the house for some ice-cream and relaxing on the giant porch.
I love how knowledgeable Manjit is about the science of what he's doing! You can really tell he cares, and that is reflected in their product. Wonderful
So excited to see Cruze Farm get a well deserved feature! They really are the best. It's so cool to see what really goes into it. I've been buying Jersey cow milk for special occasions for many years.
I went here here because of your video. I was visiting family around Knoxville, and had no real reason to visit downtown, but i did, because of this vid.
Damn, that's the best soft serve I've had. I just had the base unflavored version, no toppings. I wanted to taste the milk. Wow. Insanely buttery, absolute perfection, and not overly sweet.
thanks Adam!
In Nigeria, fresh milk isn’t as common because electricity isn’t as stable especially in remote areas so you get a lot of variation depending on where you are. In most cities or sub urban cities, you get powdered milk that you mix with water (I grew up drinking that and I still do). You also have tinned cream that’s usually advertised as milk but it’s very thick. We also have condensed and evaporated milk that comes tinned. But if you’re in the north and middle belt you get to enjoy no-no which is a fermented yogurt milk drink. Very tasty with Fura (ground millet with spices).
Because of the electricity issue, most products that don’t keep in room temperature aren’t as common in Nigeria. You either get it dried, tinned, or fermented.
and then the rich mfs get fresh milk shipped from overseas probably lol
A couple things to add to your video. Given that they produce soft serve they can get away with no homogenization as they don't freeze it as low or keep it frozen. Smaller fat globules are more efficient at encasing air (overrun), which is essential for ice cream. Especially if it's frozen solid and eaten later. These air bubbles help it melt more evenly in your mouth, as does a more even dispersed fat, but at the same time also prolongs meltdown while eating.
Homogenization is also why we add emulsifiers to our ice cream, contrary to popular belief not to keep the emulsion from separation (the proteins already to that) but rather to stop the proteins from keeping up an efficient emulsion. Emulsifiers bind to the fat globules and prevent protein from binding to them and thus causing partial coalescence. Which is wanted for a variety of different things.
Another thing to add to your final comment on sweetness is that usually not just sucrose is added, but a variety of different sugars. Again, I'm more talking in ice cream not soft serve. Different sugars have different POD (sweetness) and PAC (freezing point depression), and affect melting, storage and crystallization. No ice cream is 100% sucrose because it'd be too gritty.
Cruze Farm likely has dextrose (or even lactose) added to it for these reasons. So it likely contains as much sugar as the rest, but the POD is just different hence why it's perceived as less sweet; calories are different too of course.
Last but not least, while this applies to most ice confections, I'm specifically talking about ice cream (which here in Australia must have >10% milk fat to be called that).
I noticed Cruze Farm Dairy store uses the same ice cream machines as Chick-Fil-A does. I remember every night the hardest part of the closing process was taking down that ice cream machine. It had to be emptied every night. We usually had one person dedicated solely to that single machine and when they were done they got to go home. I can't imagine how long it must take for them to clean all of those machines every night.
Love it! I was raised on a small jersey dairy farm in northern Minnesota, and those cows really do love to be outside (except during the very cold winter months, when we'd have to keep them in the barn). I remember the yellow milk fat floating on top of the gallon ice cream containers we'd use for home consumption. Not homogenized, unpasteurized (and I recognize the possible risks of unpasteurized milk), did it taste amazing.
I live on Jersey and our cows get coats to wear in winter so they can stay outside.
We’re also testing robot milking machines so the cows can get milked as often as they want.
I'm not a scientist, but I think the concerns of unpasteurized milk aren't much to worry about if you're talking about fresh milk from a local cow. The risks start when you work at an industrial scale: take the possibility of contamination from every single cow in every single herd and mix that into the giant batch, and give any pathogens opportunity to multiply in shipment, processing and storage, and then you're talking a much higher chance of large numbers of people getting sick. Also, your immune system is trained on and hopefully prepped for the pathogens in your local mix of microbes, so even if there is exposure it may have to be much worse to actually get you sick (although I have no data on the latter.)
@@jerseygryphon Do they use winter brake to feed them like they do in NZ?
Raw milk is better for you than pasterised milk, and the risks of pathogens are far overblown
@@UrbanPanic Yes, that's correct, your NOT a scientist!
Cruze Farm is a true Knoxville treasure, my only problem with it is I'm tempted to go all the time because I work across the street!
As a Knoxville resident, I love Cruze Farm and love learning about them! Thanks for sharing!
DAAAAMN BRO. I haven't watched your videos in a few months. You got JACKED! Looking good man!
Excellent work, Adam. Inch wide/mile deep. Human interest. Small business. Investigative journalism. Great stuff.
Cruze Farm is my favorite! Good to hear how they make it! Makes me feel better about indulging in it. (And sprinkles are free...)
I love Colleen, I've met her a few times snd shes very sweet. They definitely know what theyre doing on the ice cream side. You can barely get in on a busy night.
My late father-in-law grew up on a dairy farm that operated in the 1920s-1930s. They didn’t have any modern processing - no automated milking equipment, no pasteurization equipment, and no electric refrigeration equipment. This was in Wisconsin where it was pretty darned cold most of the year, of course. My father-in-law talked about milking the cows, dumping the milk into big vats, skimming the cream off for churning butter or bottling as heavy cream, and then bottling the skimmed milk so it could be distributed to all the households in the nearby towns.
This might not seem unusual, but it was QUITE unusual, in fact. The dairy farm was also part of the state lunatic asylum. People with severe mental illness were sent there for long-term housing. They worked on the farm in exchange for a bed and meals. It was almost like a working prison in that the patients were not free to come and go as they pleased; they were essentially incarcerated there. Violent patients were drugged to calm them down, but if they couldn’t keep from being violent they were sent elsewhere. Most of the people who lived there had developmental problems or various mental illnesses that didn’t require much by way of the treatments of the day.
Why did my father-in-law live there? His parents were the on-site caretakers of the dairy farm. They lived there, oversaw the operation of the farm, and were generally responsible for the care of the patients. They had patients do everything from janitorial services to cooking to maintenance to all the farm duties. They actually lived in the building where the patient dormitories were, until an incident when a patient tried to kill my father-in-law (who was eight or nine at the time) in the middle of the night. After that, they had the state build them a separate cottage - with adequate locks on the doors and windows - where the family could live.
What’s funny is that as an adult, my father-in-law refused to drink milk. Too much emotional baggage and probably trauma from having grown up in an insane asylum where he had to work alongside the patients. He said he felt like he was one of the "inmates," as he called them. I wonder how the milk from those cows tasted. I can’t imagine that cows that are freezing cold all the time are "happy" cows. Nor would being around mentally unstable people probably be the happiest life, but who knows? Those might’ve been delightfully happy cows.
Best I ever cream I’ve ever had- Oberweis.
My favorite ice cream flavor, is either sweet cream or vanilla. Truly great ice cream doesn’t need all the bells and whistles. And the toppings are endless. The ultimate “heterogeneity”.
Just knowing how the cows and their milk is handled and produced is enough for me to prefer it over any standard processed milk.👍👍👍👍👍
For a request in the Knoxville area to ask about: I can't recommend talking to Yassin Terou of Yassin's Falafel House. They routinely win local and sometimes national awards, including "Nicest Place in America". The food is so good, Adam.
I get the Sweet Cream iced cream with rainbow sprinkles every single time. It’s amazing iced cream.
The Cruze Farm ice cream shop in downtown Knoxville sometimes has a line out the door. It’s truly beloved. (I live in Knoxville). The selection of restaurants downtown is also very good. 👍🏼 There are more than 50.
Fantastic video. Love to see locally produced food.
Omg I ADORE Cruze. There’s one in Sevierville too!! Best soft serve ever.
I'll have to remember this place if I'm ever in Knoxville, that ice cream sounds amazing.
I used to work on a farm with water buffalos and “yes” the ice cream I made with the cream was super delicious and creamy.
What a thoroughly excellent, enjoyable, and educating video. Thank you.
Water buffalo milk has an umami taste to it that translates really well to ice cream. It's also a thing in the Philippines, alongside ice cream made from coconut milk.
I love seeing there are still small, family farms that are able to be successful.
Nothing beats the taste and creaminess of high fat milk. Absolutely love the yellowish fat layer on top of fresh milk coming from cows that produce milk of a higher fat content.
This now explains why I like milk in my hometown over milk in the city I moved to. The state my hometown is in has a milk brand called Leche Jersey, and they use jersey cows! I grew up drinking that milk and now holstein milk tastes dilluted to me.
I love this type of content. I will always support a family owned, local, or small business over a large corporation. You tend to get a much better product that has been made with quality in mind, and you’re supporting a local family. As soon as Australia lifted their lockdown, me and my girlfriend drove to Hunter Valley and did a tour of the local wineries, and stayed at a family owned bed and breakfast. We wanted a great time, and to help the local economy, and it was absolutely perfect. One of the best getaways we’ve ever had. We had locally made wines, cheeses, fruits, and even some beautiful homemade maple bacon. It was amazing.
There's a fast-food dairy producer in the state I live in, Oklahoma, and they don't ship at all outside the state. They serve hamburgers and ice cream. While they do have soft serve it's frozen yoghurt. Their ice cream is the kind you dip with an ice cream scoop. They have some great flavors, my favorite being their peppermint. It has tiny round red and green peppermint candies in it. If you're ever in Oklahoma, the place is called Braum's. On a cone or in a sundae, it's really good ice cream.
I’d love a video on your thoughts on raw milk Adam. The benefits many people claim to get by drinking it and also so drawbacks of consuming it.
I've drunk raw milk for 12 years, the last two using milk from my own cows. I've looked at my cow's raw milk under the microscope and it looks like Yakult. It's jam packed with beneficial bacteria and looks like static unless you water your sample down - very cool to see. Pasteurised milk in contrast looks like an empty wasteland. Raw milk has never made me sick and our daughter won't drink pasteurised milk now (I simply cannot as it upsets my stomach). But you must know your source and their hygiene practices. Would definitely be awesome to hear an unbiased view on raw milk.
Raw milk doesn't upset my gut or give me skin problems like pasterised milk does its amazing
You know, I'm not sure where I got this idea in retrospect, but I always figured that Holstein cows aren't actually all that common and that the idea that they're the main type of dairy cow was just a cartoon trope.
Once a decade or so I travel to USA. Now I have another site to visit.
Thanks.
Just saw a post online from someone who found a pearl in their white clam pizza from Pepe's in New Haven, so I guess the reason my local food tastes so good is that they are definitely using real clams!
Never thought Adam would stop by my humble town in TN and feature my favorite ice cream shop!
Nice to see that there are still some GOOD farms in this world. I`d happily pay 7 dollars for a single cone if that means the cows are treated well ❤️
There's a guy selling ice cream in a little old citroen truck in the park hrere in my tiny moutain area town in France - once I told him that his ice cream tasted incredible - he said his grand-mother was selling ice cream in the exact same spot 80 years ago with the exact same recipe. Gotta love grannies
Chattanoogan here, we’ll sometimes drive up to Knoxville with the sole intent on having Cruze Farms! Loved seeing them on your channel!
I am gradually building a list of places to eat if I ever go to Knoxville.
Love how you’re doing all these vids with my favorite places in Knoxville! Hope to run into you at pretentious or crafty bastard someday!
I love seeing this kind of stuff. Instead of seeing how popular stuff is made, it's so much better to see how *good* stuff is made
Blows my mind that most American cattle are reared indoors on feed. Cattle in Northern Ireland only come inside and have silage for feed during winter, grass fed the rest of the year. None of this grain fed, grass finished nonsense! We have amazing dairy and beef produce as a result.
The less processing the better it tastes, who would've thought!
As a breastfeeding momma of 2 years, I felt those cows at the beginning waiting to be milked lmao
This was very, very interesting. Also that is a hard working family. Much Respect.
One more hint, that happy or unstressed cows actually produce better milk could be found in the existence of Stracchino. This is a cheese made in northern Italy from so called "tired" milk, hence the word Stracchino (strach, meaning "tired" in old lombardian language). The people noticed, that cows after long and stressful walks up to or down from the higher altitude pastures in the alps tastes different due to higher acidity and fat content. Thats the milk needed to make said cheese.
My grandfather had a dairy farm with 60 head of guernseys, so I'm rather partial to those myself. However, jerseys are a very close second, followed by brown swiss, milking shorthorn, and finally holsteins. And yes, everyone wants pure white milk, but there's something magical about the flavor of milk that's practically yellow. Taste it once and you'll be hooked forever.
9:20 Manjit trying to find the easy word for it
Adam explains what Manjit left out anyways
Hey Adam been watching your stuff from the start! Would you talk about working conditions at the places you recommend? This may not be an advertisement per se, but it's absolutely a recommendation to a place that may or may not pay their workers enough to live on or work their farmhands to the bone. I'd love to see interviews with workers rather than owners or high level managers. I don't want to monetarily support business that don't provide good working conditions and we never see that side from owners. Thanks!
Stumbled across this place by chance when staying a night at Knoxville. Best ice cream I've had in the US by far.
7:20 it's been shown that unhappy cows produce less milk. People setting fireworks off at weddings they had out in the plains would cause a notable drop in production the next morning.
Love this visit to Cruze Dairy. Living in a rural area, I’ve long found great access to local produce. Time to seek out local dairy!
Cruze Farm makes the best Milkshake i've ever had!
I totally agree wih you Adam. Treating cows nice should be a high priority for cows and you would guess that happier cows give more/better tasting milk but that is actually not the case. Atleast not at my uncle's farm. He roughly has a hundred holstein cows that produce the highest quality milk available here in the Netherlands.
My uncle (and me when i'm working at the farm) has a big screw with him the entire time to move cows a certain direction. If cows aren't afraid of you, it would be practically impossible to move them anywhere. I have experienced a resistant cow at times in the morning when they do need to be milked and if the cows generally wouldn't be scared of humans, they would never get out of their sleeping boxes and move to the milking robot. This is a crucial thing (that you also mentioned in your vid) because their utters could stumble upon infections and then their production shouts down.
My point: it is okay to have the cows be scared of humans, because it would be impossible to move a 700kg (1550 pounds) animal if their are resistant. They have a lot of space to walk around and get a lot of fresh pasture and sunlight in the summer (which also hurts the production) so they are living very comfortable lives but stubborn cows is one of the biggest problems my uncle stumbles upon at his farm so he needs to carry that screw to poke them at times.
If you haven't tried it yet, they have their own pizza restaurant in East Knoxville. Definitely worth a visit.
Clotted cream is a delicacy in british cuisine. Thats basically whats happening with the slow pasteurization: you lightly toast the cream, concentrate that flavor a little bit.
I moved to Knoxville last August. Totally wild to see all these restaurants I've been to in Adams videos.
Cruze Farm ice cream is great! The place downtown is always packed but the line moves along pretty well. I love when you highlight good Knoxville restaurants/food businesses, would love to see more!
That was a great video, thank you! It's nice to see people who are passionate about doing good instead of just making a profit.
Man, Manjit sounds awesome, incredible knowledgeable, nice, hard working. They were REALLY lucky they managed to pick him up through marriage haha
I started work at an ice creamery this year and one of the flavors we make is "Tasmanian Honey and Blueberry". The costumers love it and its my current favorite as well. Apparently according to my boss, the honey used comes from bees on the island of Tasmania and he says they only collect nectar from leatherwood trees, which is what gives the ice-cream these super floral but not overly sweet notes. Its really good.
We will have to check them out! We go through Knoxville every other year to visit family in Tennessee, so would be a delicious stop!
Whoa! how did i never see this video before now?! I LOVE this!!! THANK YOU ADAM!
In the UK theres a type of Jersey milk you can buy thats known as "Gold Top" - the name comes from the layer of fat that resides at the top of the bottle.
Its absolutely magical stuff for making fresh custard
I live in the Tararua district in New Zealand. Lots and I mean lots of dairy cows around me, a few farmers even have Jersey cows. They are all grass fed, but they are given palm kernel husks, maze (the whole plant cut up tiny) and bailage to supplement their feed. I've wrapped bailage as a job before too, but the small sized ones that a person can pick up. Once it has fermented it smells really good.
These small documentaries are really interesting!
I was just at the Cruze Farm storefront in Knoxville a few days ago! I am not a soft-serve person generally but it was really, really good.
This! A new favorite video and subject matter amongst many other favs on this channel. Adam, please do an exploration of mass market popular dairy that claims organic and/or grass fed and any that claim “happy cows”. Grass-fed has popped up more and more on labels (I’m looking at my Organic Valley 100% Grass-Fed milk right now). Is it quality grass? Are the cows meandering in fields at their own pace, or is it cut grass, et. This video gives me more questions about the “quality” dairy we have access to at our big grocery stores. If I’m buying big National brand milk and dairy products, who is doing it best? Thanks for listening!
Sending this to my friends at UT
All the famous cafes here in Melbourne Australia are very vocal about that fact that they use Jersey milk in the coffees. Big selling point.
grass fed milk is so good, im in canada and i often try to buy grass fed because its really just creamier. grass fed chocolate milk.... mind blowing
Oh yeah the restaurant soft serve stuff can get pretty old too at my workplace. It's really insuperior to actual milk based ones too. Its about 2 parts of tap water to one part soft serve/milkshake powder. Technically its 2.5 but if you concentrate the mixture that bit more it tastes way better.
Anyway that mixture sits in the machine for days and days if it's not summer, and the machine itself gets cleaned really rarely.
I got to experience the ultimate Band trip my last year in High School: a Two-week tour of Europe! Within the first couple of days, we realized the Ice Cream was to die for, and later figured out European ice cream was not homogenized. Now in my sixties, I'm learning even more, thank you Adam!
Dairy products from Jersey cows (often actually on Jersey) has always been a premium product in UK because of the high fat content.
I know I'm an outlier, but I love good whole cow's milk. I try to buy milk from co-ops and brands that, hopefully, treat their cows well. It's not the greatest drink in the world and the diary lobby and industry has its issues, but milk from cows is very delicious.
Milk from cows is indeed very delicious. I only buy whole milk; if I wanted it to taste watered down, I'd water it down.
The literal definition of "milk from happy cows". Also yeah, those Jersey cows are pretty
They just sell milk flavored water at supermarkets now. I gave up on dairy a long time ago. Get it from the farm though, mmm chef kiss.
That place is going to slammed this weekend. I bet this video will cause around 3x the demand for all their stuff over the next month. This was an amazing ad! I hope you get free ice cream there for life.
If anyone needs an excuse to come to Knoxville and have some Cruze Farm ice cream, the US Cycling Pro National Championship races will be going right down the the street in front of their store on the weekend of June 23-25, 2023. Get some ice cream and watch the incredible athletes! Thanks, Adam for the great video.
Being nice to our livestock IS the end unto itself. I love that. So simple but so important. Also, nice shirt 🍦
Love jerseys getting some love. Beautiful animals.
Thanks for sharing this adam!❤❤❤
I love me some cold summer ice cream!
I like Cruze farm because we went there during a Smoky Mountains trip and it was great. They messed up my order and let me keep both of them.
Best ice cream ever! Fun to see Knoxville in my feed. Their lavender honey is my favorite
My favorite ever chocolate milk is made from Jersey cow milk, and it's incredible. Would love to try that in ice cream form.
Promised Land?
Wish I watched this earlier. I was in Gatlinburg TN a week ago, would have gone out my way to try this!