Tell the Newcomers About AE Dairy

A Legacy of Quality: The History of AE Dairy

As the population of Des Moines continues to boom, newcomers bring with them new ideas and interests that will shape the city's future. Yet amidst all the change, there are certain mainstays that locals hold dear. One such institution is Anderson Erickson Dairy, or AE Dairy for short.

With almost a century of history behind it, AE Dairy was founded during the Great Depression and has grown into a regional giant whose products can be found in grocery stores across the state. Despite having grown up in Iowa, I too was once a newcomer to Des Moines and only discovered the delights of AE Dairy after calling on the advice of longtime metro locals.

It was not long before AE Dairy's prominence was cemented in my mind. Taking the 17 DART bus line to work each day, I would pass the famous cow statues (Annie and Eric) at the intersection of Hubbell and University, which serve as a whimsical reminder of the dairy's long-standing presence in the city.

While it may seem unusual for a dairy producer to become a symbol of local pride, we are still at the center of one of the richest agricultural landscapes on earth. It is AE Dairy's unwavering commitment to quality and use of locally-sourced milk that endears it to longtime residents of Des Moines. From their onion dip to their cottage cheese, their products have become a source of pride for the community.

In a city that is constantly evolving, it is reassuring to know that certain things remain the same. So to all the newcomers to Des Moines, let me be the first to tell you about AE Dairy and the legacy it has built in our community. I genuinely lament that I did not try them earlier in life.

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Taste Test: AE Dairy's Whole Milk Yogurt

After securing a partnership with TheHummingbirds, I was recently granted an opportunity to sample some products courtesy of our neighbors at AE Dairy (particularly their whole milk yogurt line which sports 14 flavors). Initially hesitant about the whole milk label, due to my mother's long-standing preference for low-fat or skim milk, I soon found this to be comparable to Greek yogurt, a frequent choice for me as a source of protein to supplement my breakfast. (For the record, the cartons of AE yogurt boast a content of 12 grams per serving.)

Opting for the plain and unsweetened variety, I found it less acidic than its Hellenic counterpart, with a creamier, more velvety texture (it lends itself well to sauces and dressings) just make sure you adjust for the lack of tang. While unable to locate a carton larger than 5.3 ounces, I would definitely buy this in a larger size. The flavored varieties are perfect for snacking on the go; my personal favorite so far being the cold brew coffee and cream flavor, which had me eating very slowly to prolong the pleasure of consumption.

These yogurts offer exciting possibilities for recipe experimentation, and I have taken the liberty of concocting a Mother's Day breakfast idea that could well become a new favorite.

Mr. Hidden’s French Toast

This is a classic recipe for brioche French toast that can be customized to your preference. It's crucial to use fresh brioche to ensure that it remains light and fluffy rather than tough. It's also essential to keep the earlier slices warm ( I use the oven at very low heat), as the contrast between cold yogurt and warm toast is what makes this recipe so delectable, similar to pie and ice cream.

Ingredients:

• 4 eggs

• 1/2 cup of AE Whole Milk

• 1 tablespoon of sugar

• 2 tablespoons of butter, divided (more if needed)

• 1 loaf of fresh brioche, sliced

• 2-3 containers of AE Dairy Whole Milk Yogurt (sweet cream flavor recommended)

• Local honey, in a squeeze bottle for convenience

• Chopped nuts or berries of your choice

Instructions:

1. In a large bowl, beat the eggs, milk, and sugar together. Transfer the mixture to a shallow baking dish to coat the toast easily.

2. Heat 1 tablespoon of butter in a nonstick pan over medium heat. Dip both sides of the toast in the egg mixture and place it in the pan. It's best to use a fairly large pan so that two pieces can fit at once. Keep a watchful eye on the butter as it foams; if it browns too quickly, the pan is too hot. Cook each side for about three minutes. Keep the finished toast warm until ready to serve.

3. Repeat the above process until all the bread slices are cooked.

4. Serve the toast immediately. Dress the toast at the table by generously smearing the top of each slice with chilled AE Dairy Whole Milk Yogurt in your preferred flavor. Drizzle honey over the top, followed by the nuts or berries of your choice.

Using AE Whole Milk in this recipe enhances its richness and creaminess, while AE Dairy Whole Milk Yogurt adds a refreshing creamy chill that complements the sweetness of the honey and brioche.