Cornelliana Cornell Dairy: From Cow to Cone Stories You May Like Holy Cows! Brothers (and their Farm) Star on New TV Show Here’s the Scoop: Earl Grey-Flavored Ice Cream Wins Annual Contest The Scoop on Cornell Dairy Treats From start to finish, the Big Red’s beloved frozen treats are created (and often consumed) right here on the Hill Want to know which ice cream flavor fits your personality? Take our quiz! And for a Dairy Bar-themed crossword, check out this 2023 custom puzzle by famed cruciverbalist Fred Piscop ’70! By Melissa Newcomb Of the tantalizing kaleidoscope of colors available for scooping at the Dairy Bar counter in Stocking Hall, it’s true that none of them are actually red in hue (though Slippery Slope Strawberry probably comes closest). The delivery truck—complete with cow face—outside Stocking Hall. (Jason Koski / Cornell University) But in fact—from Caramel Three Chimes to Dragon Day Mint Cookies & Cream to Itha-Kahlua Fudge—these beloved frozen treats are deeply, utterly Red. That is to say: they are quintessentially, deliciously Cornellian. How dear is it to the hearts of alumni? "Eating ice cream at the Dairy Bar" made it to the quarterfinal of our 2024 March Madness poll on the most iconic Big Red tradition. In honor of the summer ice cream season—not that any day, including the depths of an Ithaca winter, isn’t a fine time to visit the Dairy Bar—Cornellians takes a deep dive into the hyper-local process behind your favorite desserts, not to mention other products like yogurt and chocolate milk. It all starts at the … Teaching Dairy Barn As the slogan goes, the Dairy Bar’s products are sourced from “the smartest cows.” Those well-educated bovines reside just a quarter mile from Stocking Hall, in a state-of-the-art facility that was built in 2012. The Teaching Dairy Barn, home to the "smartest cows." (Jason Koski / Cornell University) “Our cows are milked three times a day—every single day, including holidays and weekends,” says manager Geoffrey Hall, noting the process begins at 4 a.m. “They don’t take days off.” The barn is run by the Veterinary College and is home to more than 150 milking cows. About 100 vet students help operate it as part of their studies in large animal medicine, and it’s used by classes in both colleges. “The routine is consistent, so every cow knows about what time of day they get milked,” Hall explains. “They come into the holding area and wait their turn.” In what’s known as the “milking parlor,” 20 animals can be tended to simultaneously. After their udders are cleaned with a microfiber towel and sanitized with iodine foam, a milk sample is visually inspected. The raw milk is then collected (using a machine that gently pulsates to mimic a calf suckling) and stored in a refrigerated tank. Milking the whole herd takes about two hours—and each cow produces 87 pounds a day. Then, it’s on to the … Dairy Processing Plant A few times a week, an insulated tanker truck makes the quick drive from the barn to the plant in Stocking Hall, where raw milk is pumped into two 3,000-gallon, refrigerated silos. Managed by CALS’ Department of Food Science, the plant produces nearly 43,800 gallons of ice cream each year, plus other products including white and chocolate milk and various flavors of yogurt. Stories You May Like Holy Cows! Brothers (and their Farm) Star on New TV Show Here’s the Scoop: Earl Grey-Flavored Ice Cream Wins Annual Contest Adding flavorings during ice cream processing. (Noël Heaney / Cornell University) Whatever the end product, plant manager Mackenzie Brown explains, the process begins with raw milk being spun in a centrifuge to separate out the cream. (The milk and cream will later be batched back together in varying ratios, depending on what’s being made.) Ice creams begin as a base mixture of whole milk, cream, sugar, and stabilizers. Like all of the dairy’s milk-based products, the mixture is pasteurized—meaning that it’s heated to 180 degrees Fahrenheit for 15 seconds, killing harmful bacteria. Ice creams begin as a base mixture of whole milk, cream, sugar, and stabilizers. Flavors are blended in before swirls such as raspberry, caramel, fudge, or marshmallow are added, along with ingredients like nuts, chips, and brownie pieces. The three-gallon tubs (or individual pints) then take a ride on a conveyor belt that spirals high above the production line and into a minus-40-degree freezer for storage. Tubs take a ride to the deep freeze. (Lindsay France / Cornell University) In addition to the 18 year-round flavors, the plant produces a variety of seasonal offerings—and each spring, there’s also a limited-edition run for the winner of food science’s annual student ice cream flavor contest. In 2024, that honor went to Brewing CommuniTea, Earl Grey tea ice cream with caramel swirls and shortbread pieces. Whatever the flavor, when the sweet treats are churned to perfection, they head over to the … Dairy Bar Cornell ice cream is served in 31 places around the Hill, including coffee shops and the 10 all-you-care-to-eat dining halls. According to Janette Robbins, who manages the dairy’s finances, almost 33,500 gallons were consumed on campus in 2023–24. But the only place where you can choose from the full menu of standard, seasonal, and specialty flavors—for a total of more than 40 offerings at various times during the year—is at the flagship retail store in Stocking, just steps away from where the ice cream is made. Scooping in progress! (Noël Heaney / Cornell University)Packed pints for sale. (Noël Heaney / Cornell University)A rainbow of flavors. (Lindsay France / Cornell University) It serves not only year-round favorites like Ezra's Morning Cup (coffee) and Big Red Bear Tracks (vanilla with brownie pieces and caramel), but seasonal delights such as Alumni Swirl (white chocolate ice cream with a tart cherry swirl and fudge pieces), made annually for Reunion. And of course, every fall there's Clocktower Pumpkin—pumpkin ice cream with cinnamon and nutmeg—scooped in honor of the legendary gourd that mysteriously appeared atop McGraw Tower’s spire in 1997. A popular hangout for visitors, students, staff, and faculty from across campus, the Dairy Bar also offers savory options like sandwiches, soups, and salads—plus official swag like T-shirts, travel mugs, and a squeezy stress cow. “When alumni come back to campus, everybody heads to the Dairy Bar,” says Robbins. “The shared love for ice cream and the memories it brings are a huge part of Cornell.” Official Dairy Bar swag (like this kids' T-shirt) is also available through the Cornell Store. (Provided) And if you crave Big Red ice cream but can’t make it back to the Hill? The Dairy Bar ships to 49 states (sorry, Alaska!), using dry ice to keep the precious cargo deliciously cold. Top: Happy customers at the Dairy Bar. (Noël Heaney / Cornell University) Infographic by Seung Yeon Kim / Cornell University. Published July 3, 2024 Comments Ben Littauer, Class of 1978 7 Jul, 2024 I worked at the dairy early in my Cornell career (1974-78). Drove the milk truck and pulled and crated milk cartons off the line. At that time the cartons had flat tops, eventually retired since they collected water and were not very sanitary. Driving the truck allowed me to get a Class 2 driver’s license, which I figured could come in handy. Reply William Fine, Class of 1965 7 Jul, 2024 So…What about the main ingredient, milk? What do the cows eat? Are the cows treated with Recombinant Bovine Growth Hormone? What percentage of the time are the cows indoors and outdoors, during different seasons of the year? Reply Dick Kurtz 7 Jul, 2024 I remember with great “joy” the introduction of the infamous TETRAPACK back in 1954(?) and taking a quick shower with one of those little monsters when they were first introduced. It was a fun time and I see that the tetra form is still being used for various food and other products around the world. It was a fun time at the AG SCHOOL which I can recall happily. “I want to go back to the old days, the good old days on the hill, back to my Cornell ” , etc, etc!! At 90 i remember it all so well ====== well. somewhat!! Best regards , Dick Kurtz Reply Leave a Comment Cancel replyOnce your comment is approved, your email address will not be published. Required fields are marked *Comment * Name * Class Year Email * Save my name, email, and class year in this browser for the next time I comment. Δ Other stories You may like Students Student Project Brings ‘Healing and Honoring Garden’ to Akwe:kon Ask the Expert Exploring the Widening Chasm Between Urban and Rural Voters Quizzes & Puzzles Cornellian Crossword: ‘Take a Hike!’