JULIAN, N.C. — Cows are the most valuable employees at Homeland Creamery in Julian.


What You Need To Know

  • Homeland Creamery has been around since the 1800s

  • Paige Garland is the latest of seven generations of farmers

  • It's no more than two days from the cow to the actual dairy product

The farm does things a bit differently than most around the state. It has what’s called a cow-to-creamery operation, which means it’s only a short distance from the cow to actual production.

“From the cow to the bottle, no more than two days,” Plant Manager Paige Garland said.

Paige is the latest of seven generations of farmers at Homeland. Her lineage can be traced all the way back to the 1800s starting with Peter Bowman, who sold cotton.

A full-time milk operation began in 1947 with Roy Bowman, Peter’s great-grandson, and their first milking barn was built in 1960.

But, today’s farm might be a little different than what people envision.

“A lot of kids on our tours, they want to envision your grandfather on a tractor with a straw hat,” Garland said, “and it’s really not that way.”

More than 50 years of dairy has allowed for Homeland to figure out a dairy recipe that customers love.

“We do a vat pasteurization so it’s a lower temperature at a longer period of time,” Garland said. “That’s really what we feel like is our biggest selling point; it’s more creamy, not overcooked taste.”

The longer period of time might cost more, but it plays a big factor when it comes to taste.

“We have a higher cost for our employees and our time because we’re using propane and paying employees 30 minutes instead of 15 seconds, so it does increase the price of our products,” Garland said. “But I feel like the quality is so much better.”

And it doesn’t just end with milk. People come through the creamery from all over to buy fresh ice cream.

If you can’t make it all the way to Julian, you can find Homeland dairy on your local shelves.

After a day or two in the creamery, the ice cream and milk is then shipped out around the state as far east as Wilmington and as far west as Asheville.

Homeland Creamery Peanut Butter Ice Cream Pie Recipe:

Ingredients 

Original recipe makes 1 - 9 inch pie

 9 graham crackers, crushed

 3/4 cup salted peanuts, finely chopped (for crust)

 1/4 cup white sugar

 1/4 cup Homeland Creamery butter, melted

 1 quart Homeland Creamery Peanut Butter ice cream, softened

 1/4 cup chopped salted peanuts (for topping)

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate. Bake crust in preheated oven for 8 minutes. Chill. Pour softened Homeland Creamery Peanut Butter ice cream into chilled crust. (Can top with whipped cream and drizzle with caramel or chocolate syrup if desired) Sprinkle with 1/4 cup chopped peanuts.  Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.