Bear Hugs How Do these Sisters Make their Dairy Farm Thrive? Pudding! CALS grads Beth Hodge ’97 and Courtney Hodge ’99 have channeled their love of cows into a tasty New England business “Bear Hugs” celebrates heartwarming stories of Cornellians on the Hill and around the world. Have an idea? Email us at cornellians@cornell.edu! By Melissa Newcomb When Beth Hodge ’97 and Courtney Hodge ’99 moved to a 35-acre property in rural New Hampshire as children, they quickly convinced their father to get them five calves. The sisters joined their local 4-H program and began to show the animals—and after they grew into heifers and one of them had a calf of its own, the Hodges taught themselves how to milk the cow. “That’s how we ended up with the dairy farm,” Beth recalls with a laugh. “Well, milking one cow in the garage, then another cow and another cow. Eventually, we built a barn.” As the family’s herd (and the expenses of their hobby) grew, so did the question of what to do with all the milk. As the family’s herd (and the expenses of their hobby) grew, so did the question of what to do with all the milk. They considered nearly every possibility—bottled milk, yogurt, cheese, ice cream—but throughout the region, others were already making each of them. One product remained notably untapped: pudding. Today, the sisters run Echo Farm Puddings, transforming milk from their herd of 70 Jersey and Milking Shorthorn cattle into premium products sold in New England and New York. KLR PhotographyEcho Farm’s products are available at retailers in the Northeast. The beloved dessert—in flavors like chocolate, vanilla, butterscotch, and coffee caramel tapioca—is made just steps from the dairy barn, with milk pumped directly into the kitchen before being pasteurized, cooked, and packaged. Fresh pudding is produced twice a week in steam kettles that can make up to 3,000 pounds at once. Alongside the year-round flavors, Echo Farm produces seasonal varieties such as coconut cream, lemon, pumpkin spice, and white chocolate peppermint. The desserts are sold in grocery stores, co-ops, and natural food shops, including select Whole Foods, Hannaford’s, and Market Basket locations. Echo Farm Puddings are made just steps from the dairy barn, with milk pumped directly into the kitchen before being pasteurized, cooked, and packaged. “We use high-quality, really minimal ingredients and try to process them as little as possible, so you won’t see fillers or stabilizers in our puddings,” says Courtney. “Our maple pudding only has three ingredients: milk, cornstarch, and maple sugar.” About 20% of the farm’s milk is used for pudding, while the rest is sold to a dairy cooperative and ultimately made into Cabot cheese. Eventually, though, the sisters hope to use all the milk in their own products. “The beauty of working for ourselves is that we always have the ability to change and adjust,” says Courtney. “Innovation is what drives us and gets us excited about doing something that we’re good at.” ProvidedBeth (left) and Courtney have been fans of dairy cows since childhood. The pair grew up alongside the business, helping launch the operation while they were in high school and selling products during summers home from college. Now, Beth oversees the dairy herd and farm operations, while Courtney manages production, marketing, and sales. But for the sisters, who both majored in animal science in CALS, the product has never overshadowed the creatures that make it possible. We use high-quality, really minimal ingredients and try to process them as little as possible, so you won’t see fillers or stabilizers in our puddings. Courtney Hodge ’99 Their dairy farm, they note, was the first in the U.S. to earn a Certified Humane distinction; given by a nonprofit dedicated to improving the lives of farm animals, it recognizes operations that maintain high standards for livestock care, housing, air quality, outdoor access, and more. “We’re a farm that makes pudding—not a pudding company that happens to own a farm,” says Beth. “Animal care has always been the thing that we’re most passionate about.” Top: Courtney (left) and Beth Hodge on the farm. (Allegra Boverman) Published July 7, 2026 Comments Bill Doerler, Class of 1955 12 Jul, 2026 Great story. Reminds me of my early farm days in upstate NY, belonging to the 4H raising and showing Jersey cows at the Allegany Co. Fair Reply ROBERTA BECKER, Class of 1953 12 Jul, 2026 So nice to read that the only cheese I eat, Cabot because it is lactose free, is made from milk from a Cornelian’s farm. Reply Linda Byard, Class of 1968 12 Jul, 2026 I hope we can buy this pudding somewhere in the Ithaca area! Soon? Reply Gerald Rehkugler, Class of 1957 13 Jul, 2026 Wonderful that you have found a niche business in the dairy industry! Mega dairies seem to dominate the landscape. I live in Cortland County, New York now and a few years ago I did a study of the transitions in the dairy industry in the county from the 1800s until the 2020s. From 2600 dairies to 70 or so now. Economics require 700 to 1000 or more milking cows as the norm. However, their are specialty dairies that make it on much fewer cows. Kudos to you for your success! BTW – My study included photographing all the remaining tower silos in the county. Over 500 in over 300 locations! My study is published and available at the Living History Museum of Central New York in Homer, New York where I volunteer as a guide. Great fun for a Cornell emeritus professor of agricultural engineering. 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 Bear Hugs Alum Helps Kenyan Villagers Earn a Living from their Handicrafts Alumni Barbara Page, MFA ’75, Celebrates Her Love of Reading with Miniature Works of Art Quizzes & Puzzles Cornellian Crossword: ‘Remembering Woodstock’