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PortaSCC Test for Somatic Cells in Goat Milk Goat SCC 800-826-8302 Dayton plate count specialist Doug antibiotic
$49.95/40samples     Does not require incubator .. quick with a solution .. color
3M-Petrifilm-Coliform-Count-Plates coliform  Dayton
4603410 BC
$44.88/50 samples     how many hours, does it do e-coli
3M-Petrifilm-Rapid-Coliform-Count-Plates coliform     $93.17/50 samples     " starts in 4 hrs
3M-Petrifilm-E-coli-Coliform-Count-Plates coliform & e-coli  
4603404 BC
$88.62/50 samples      24-48hr
3M-Petrifilm-Aerobic-Count-Plates Plate Count   4603400 BC $80.66/100 samples      
BrandTech-macro-Pipette-Controller manual pippetor   0903001 $91     fits on pipet tips from .1 - 200 ml
3M-Electronic-Pipettors-II electric pippetor   4603502 $616.29     1 ml, pre-programmed for right dilutions

listeria yeast mold cheese 4603407  5days rapid 2 days  d.bruha@nelsonjameson Dayton grew up on a cheese/butter dairy. They tested daily e-coli/coliform, plate and something else. They tested their butter/cheese for yeast/mold

How to make a milk chiller

The people used a chest freezer

  • made a shelf of PVC pipe and hardware cloth
  • used a pond water fountain pump
  • put in a temperature control probe, where temperature can be set

Possible Agitator

Try an aquarium wavemaker

My Idea

make these to sell once we test it out... patent it Ok...

  • Chest freezer
  • Make the PVC shelf that is upon legs and the hardware cloth
  • Attach the milk line for the Simple pulse directly to quart jars, through the wall of the cooler to top of jars. 
  • Attach each jar to each other, so that they overflow into each other, but the jars are in agitating ice water
  • A small amount of ice is below the shelf and the pump is mounted wherever it needs to be. Maybe above shelf
  • Jars are inside wire division rack, so they don't tip over

Difference between salve, lotion, body butter, etc


Difference between butters, salves etc

also certification course https://aromaticstudies.com/butters-balms-salves-whats-difference/





Body Butter

Butters Oils: vegetable, herbal, specialty seed   +/- Antioxidant
  •  Somebody kinds of butter have a small amount of wax, but not so much that they become a body balm
  • adds water and/or hydrosols and/or aloe vera gel into a butter formulation, the end product would technically be called an emulsion (water + oil), also known as a cream or lotion.  Creams/lotions also have emulsifier like wax

Whipped Body Butter

Butters +/- Oils: Vegetable, herbal   +/- Antioxidant
  •  These are basically body kinds of butter that have been whipped with a beater/mixer. Whipped body butters do not contain beeswax

Body Balm

Butters Oils: Vegetable, herbal  Wax: Beesewax or other + Antioxidant
  •  Body balms typically contain beeswax or other wax (e.g. candelilla or carnauba). An antioxidant may be indicated, particularly if using polyunsaturated fatty oils


 --  Oils: herbal Sometimes other vegetable oils  Beeswax  can add antioxidant if you want
  •  salves usually combination of herbal oils and wax
  • If butters put into the salve = body balm or butter, depending upon amount of wax


How to make a general salve:

  1. Clean space where you will be making a salve.
  2. Clean all utensils, double boiler, and bowls or measuring cups you will be using to make a salve.
  3. Fill the bottom pot of double boiler with 1/4 of water. Place top pan on. Place double boiler onto medium heat and heat water to just below boiling.
  4. Add in wax and non-heat-sensitive vegetable oils and herbal oils.
  5. Stir ingredients together until well combined.
  6. Once all beeswax (or other wax used) is melted, remove from heat and add in heat-sensitive vegetable oils (e.g. Rosehip seed oil, Borage, Evening primrose, Sunflower – linoleic acid-rich, etc.).
  7. If the salve has begun to harden, place on the heat until all is melted and remove immediately. Be sure to dry bottom off before pouring!
  8. Add in essential oils. (*Pre-make synergy in a little glass measuring cup (5ml) or small bowl.
  9. Using a fork or stirring rod, stir essential oils quickly into salve mixture.
  10. Pour salve into jars or tins. *If, while pouring, the salve begins to harden, again, simply place the pot back onto the hot pot (can turn the heat back on if needed).
  11. Place cap on jars or tins.
  12. Allow the salve to harden.
  13. Check salves to make sure you like the texture and that the aroma is of desired strength based upon the goals of the salve.
  14. Create labels for your salves and be sure to include the full list of ingredients. If using tins, you can put ingredients on the bottom and the name of the product on the top.
  15. Once salves are labeled, they are ready to use!

When should you use a different dilution?

  • For general skin salves: I would recommend a 2 – 3%. There is no exact dilution because it will depend on which essential oils you are using but in general, this dilution would be good. Play around with it by making a small amount of salve (1/4 cup oil to 1/4 cup of beeswax makes 2 – 1-ounce tins and 1 – 1/2 ounce tin).
  • For respiratory system (congestion or to expand breathing): I would recommend a 3-4% dilution.
  • For pain salves: I would recommend a 3-5% dilution.


A good salve can be the base to many amazing recipes. Similar to the texture of petroleum jelly, you can customize this salve with essential oils to meet your needs. Try adding doTERRA Breathe® to help maintain feelings of clear airways*, doTERRA Serenity® or Lavender to promote a good night rest, or Citrus Bliss® for an invigorating moisturizer.
½ cup grapeseed oil
½ cup almond oil
2 tablespoons beeswax
½ tablespoon vitamin E oil
5 drops Lavender oil
5 drops Cypress oil 
5 drops Melaleuca oil 
  1. Melt beeswax in double boiler.
  2. Once melted, add grapeseed, almond, and vitamin E oil until melted.
  3. Once combined, set aside for two to three minutes.
  4. Add essential oils and stir.
  5. Pour in a container and allow to set for two hours.
  6. To use, apply to skin or on chest.


The following is just a small bit of information that you might enjoy about raw milk and obtaining it or even how hard it can be to obtain it.  More information will follow in blog posts.

Did you know

As we walk down the isles of the grocery store, we see people picking up a lot of dairy products.  We are all thinking that we are eating healthy by grabbing that low fat high and pasteurized milk off the store shelf.  Did you look at the wording of a lot of the pasteurized milk that we find on the shelves?  It often says Ultra-Pasteurized.  Here is what Dr Axe says. Take a look at this chart he has created.   Milk As Dr Axe explains, much of the milk that we purchase in stores is Ultra or High Temperature pasteurized.  There are very few stores in many of the states, where we can purchase raw or low temperature pasteurized milk from an actual store.  In Utah, currently, the only way a dairy farmer can sell his milk in a store off the farm is if he owns at least 51% of the sales of that store.  So in most cases in Utah, currently, that won't happen. Thus, if you and your family want to purchase raw milk, you have to pretty much go straight to the dairy farmer himself to get the good whole food milk. This is where we at Northern Dawn Dairy come in to help you and your family. If your milk is going to be pasteurized, then the closest to raw milk benefits is low temperature pasteurized milk. This still denatures a lot of the good bacteria that our bodies need, but it is better than the harmful High and Ultra-Pasteurized milk.  The best milk you can get for your family, as Dr Mercola says, is Raw Milk straight from the naturally fed dairy farms.  In Dr Axe' video, he talks about the dangers of high temperature and ultra-pasteurized milk.  Here are a few highlights.

  • High-temperature pasteurization kills enzymes, much of the healthy microorganisms, and denatures the proteins. This means that this type of pasteurization kills the milk, making it harder to digest.  Ever wonder why people often bloat and their stomach hurts badly after drinking store milk?  This killing of the milk can cause inflammatory bowel syndrome, according to Dr Axe.
  • Ultra-pasteurized milk kills everything; the good and the bad enzymes, and damages vitamins etc.  Drinking this milk without vitamins makes people intolerant to the milk.  Thus, people aren't intolerant to raw milk. They are intolerant to the ultra-pasteurized milk because is essentially no longer milk the way Heavenly Father created it.  Synthetic Vitamin D is added back into the milk, which is very very bad news, according to Dr Axe. 

Teaching, not selling Raw Milk

Our goal is to educate about Raw Milk. 

  • What is it?
  • Why is it good or bad for us?
  • How its produced. 

Interview on Raw Milk Production

We just listened to an interview between small micro-dairy owner Charlotte Smith and leading raw milk dairy owner Mark McAfee.  This brief interview is truly inspiring.  Things shared in the interview:

  • Testing raw milk and why
  • Important components of a good raw milk producer
  • We don't sell raw milk.  We teach about it.
  • Nutrition is the key to better health, not more medical drugs


So what are the important components of a good Raw Milk Producer?