{"id":73535,"date":"2026-07-07T09:18:20","date_gmt":"2026-07-07T13:18:20","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=73535"},"modified":"2026-07-07T09:18:22","modified_gmt":"2026-07-07T13:18:22","slug":"pudding-hodge","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/pudding-hodge\/","title":{"rendered":"How Do these Sisters Make their Dairy Farm Thrive? Pudding!"},"content":{"rendered":"\n

CALS grads Beth Hodge \u201997 and Courtney Hodge \u201999 have channeled their love of cows into a tasty New England business<\/p>\n\n\n\n

\u201cBear Hugs\u201d celebrates heartwarming stories of Cornellians on the Hill and around the world. Have an idea? Email us at cornellians@cornell.edu<\/strong><\/a>!<\/em><\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

When Beth Hodge \u201997 and Courtney Hodge \u201999 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\u2014and after they grew into heifers and one of them had a calf of its own, the Hodges taught themselves how to milk the cow.<\/p>\n\n\n\n

\u201cThat\u2019s how we ended up with the dairy farm,\u201d Beth recalls with a laugh. \u201cWell, milking one cow in the garage, then another cow and another cow. Eventually, we built a barn.\u201d<\/p>\n\n\n\n

As the family\u2019s herd (and the expenses of their hobby) grew, so did the question of what to do with all the milk. <\/p>\n\n\n\n

As the family\u2019s herd (and the expenses of their hobby) grew, so did the question of what to do with all the milk.<\/p><\/blockquote><\/figure>\n\n\n\n

They considered nearly every possibility\u2014bottled milk, yogurt, cheese, ice cream\u2014but throughout the region, others were already making each of them. <\/p>\n\n\n\n

One product remained notably untapped: pudding.<\/p>\n\n\n\n

Today, the sisters run Echo Farm Puddings<\/a>, transforming milk from their herd of 70 Jersey and Milking Shorthorn cattle into premium products sold in New England and New York.<\/p>\n\n\n\n

\"Seventeen
KLR Photography<\/figcaption>
Echo Farm’s products are available at retailers in the Northeast.<\/figcaption><\/figure>\n\n\n\n

The beloved dessert\u2014in flavors like chocolate, vanilla, butterscotch, and coffee caramel tapioca\u2014is made just steps from the dairy barn, with milk pumped directly into the kitchen before being pasteurized, cooked, and packaged.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

The desserts are sold in grocery stores, co-ops, and natural food shops, including select Whole Foods, Hannaford\u2019s, and Market Basket locations.<\/p>\n\n\n\n

Echo Farm Puddings are made just steps from the dairy barn, with milk pumped directly into the kitchen before being pasteurized, cooked, and packaged.<\/p><\/blockquote><\/figure>\n\n\n\n

\u201cWe use high-quality, really minimal ingredients and try to process them as little as possible, so you won\u2019t see fillers or stabilizers in our puddings,\u201d says Courtney. \u201cOur maple pudding only has three ingredients: milk, cornstarch, and maple sugar.\u201d<\/p>\n\n\n\n

About 20% of the farm\u2019s milk is used for pudding, while the rest is sold to a dairy cooperative and ultimately made into Cabot cheese<\/a>. Eventually, though, the sisters hope to use all the milk in their own products.<\/p>\n\n\n\n

\u201cThe beauty of working for ourselves is that we always have the ability to change and adjust,\u201d says Courtney. \u201cInnovation is what drives us and gets us excited about doing something that we\u2019re good at.\u201d<\/p>\n\n\n\n

\"Beth
Provided<\/figcaption>
Beth (left) and Courtney have been fans of dairy cows since childhood.<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

Now, Beth oversees the dairy herd and farm operations, while Courtney manages production, marketing, and sales.<\/p>\n\n\n\n

But for the sisters, who both majored in animal science in CALS, the product has never overshadowed the creatures that make it possible.<\/p>\n\n\n\n

\n

We use high-quality, really minimal ingredients and try to process them as little as possible, so you won\u2019t see fillers or stabilizers in our puddings.<\/p>\nCourtney Hodge \u201999<\/strong><\/cite><\/blockquote>\n\n\n\n

Their dairy farm, they note, was the first in the U.S. to earn a Certified Humane<\/a> 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.<\/p>\n\n\n\n

\u201cWe\u2019re a farm that makes pudding\u2014not a pudding company that happens to own a farm,\u201d says Beth. \u201cAnimal care has always been the thing that we\u2019re most passionate about.\u201d<\/p>\n\n\n\n

Top: Courtney (left) and Beth Hodge on the farm. (Allegra Boverman)<\/em><\/p>\n\n\n\n

Published July 7, 2026<\/p>\n\n\n\n

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