Allied Milk Producers

Allied Milk Producers Non-profit Organization of Dairy Producers in Pennsylvania, Maryland, Virginia, and Texas

It was formed to promote the use of dairy products through creative educational programs and multimedia venues. More than 500 dairy farmers in twenty PA and MD counties financially support the program to promote the use of their products. The AMPC is directed by a Central Board, and its message is implemented by a full-time dairy marketing specialist and assistants.

Homemade Mozzarella CheeseEquipment1 kitchen thermometer1 cheeseclothIngredients 1 gallon whole milk1 cup white vinegar...
06/07/2026

Homemade Mozzarella Cheese
Equipment
1 kitchen thermometer
1 cheesecloth
Ingredients

1 gallon whole milk
1 cup white vinegar
1 1/2 tsp. salt
Instructions

Heat milk to 120 degrees F in a large pot over medium heat, stirring.
Once the temperature reaches 120 degrees F, turn off the heat. Pour in the vinegar and stir for 30 seconds.
Cover the pot and let it sit for 15 minutes.
While the milk mixture is sitting, set up the strainer: Set a strainer over a large bowl. Place several sheets of cheesecloth over the strainer and make sure that there is overhang.
Pour the curd into the strainer, allowing all of the whey to drain out.
Gather the ends of the cheesecloth together and squeeze as much moisture out of the curd as possible. Continue to squeeze until no excess whey comes out.
Place the curd into a microwave safe bowl. Sprinkle the salt over top. Microwave for 30 seconds.
When the curd is cool enough to handle, begin to gently stretch it out, then fold the ends over each other. Repeat this process several times. As the cheese cools, it will be harder to stretch.
Repeat step 8 again. If you need to do it a 3rd time, that's okay. Remember, it will be harder to stretch the cheese as it cools.
Now, work the cheese until you have a smooth ball. It won't be perfect! Place the cheese into a large bowl of ice water. Allow it to rest in the ice bath for 15 minutes.
Remove cheese from ice bath and enjoy.

"Crack" Chicken PinwheelsIngredients 8 oz. cream cheese room temperature2 cups grated sharp cheddar cheese2 cups rotiss...
06/07/2026

"Crack" Chicken Pinwheels
Ingredients

8 oz. cream cheese room temperature
2 cups grated sharp cheddar cheese
2 cups rotisserie chicken shredded
1/2 cup diced bacon
1/4 cups green onions diced
2 10-inch tortillas
1 1 oz. packet ranch seasoning
Instructions

Shred the rotisserie chicken using two forks. Cook and dice the bacon. Grate the cheddar cheese. Dice the scallions
In a mixing bowl, stir the ranch seasoning into the softened cream cheese.
Add the remaining ingredients to the cream cheese mixture and stir until well combined.
Divide the cream cheese mixture between the two tortillas and smooth all the way out to the edges until flat.
Roll each tortilla tightly. Wrap each tortilla in plastic wrap and refrigerate for at least 30 minutes.
Remove from the refrigerator and use a sharp knife to slice into 1-inch pinwheels.

How to Make Gougères (French Cheese Puffs Recipe)Ingredients 1 1/2 cups water1 1/2 sticks unsalted butter2 cups aged Gr...
06/06/2026

How to Make Gougères (French Cheese Puffs Recipe)
Ingredients

1 1/2 cups water
1 1/2 sticks unsalted butter
2 cups aged Gruyere cheese grated
1 Tbsp. + 1 tsp. kosher salt
1 1/2 cups all-purpose flour
7 large eggs
1/2 cup Parmesan cheese
2 tsp. fresh rosemary chopped
1 tsp. fresh thyme chopped
Instructions

Bring water, butter and salt to a rolling boil in a medium saucepan. Remove from heat and stir in the flour.
Return to medium heat and stir with a wooden spoon until the batter pulls away from the sides of the saucepan, about 1-2 minutes.
Transfer the batter to a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then increase to medium speed and add six eggs one by one. Reserve the last egg for brushing.
Add the grated cheese and herbs and combine well. Pour the batter into a piping bag fitted with a star tip or round tip, or freezer bag with the corner snipped off. Pipe the batter into small rounds onto a ungreased sheet pan and freeze for at least one hour.
Preheat the oven to 425 degrees. Remove gougères from freezer and brush with beaten egg. Bake 10 minutes.
Open the oven door, rotate the baking sheet and bake another 10 minutes, until golden brown. Serve warm or at room temperature.

Chicken Sliders RecipeIngredients 12 slider buns1 1/2 lbs boneless skinless chicken breasts1 cup mayonnaise3 oz. sharp ...
06/06/2026

Chicken Sliders Recipe
Ingredients

12 slider buns
1 1/2 lbs boneless skinless chicken breasts
1 cup mayonnaise
3 oz. sharp cheddar cheese grated
1/2 cup bacon cooked and diced
1 packet ranch seasoning
2 Tbsp. unsalted butter
1/2 tsp. garlic powder
Instructions

Preheat oven to 375F degrees. Place chicken into a baking dish and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes, until it reaches an internal temperature of 165F degrees.
Remove the chicken from the oven and reduce the oven temperature to 350F degrees.
Place the cooked chicken on a work surface and shred it with forks.
In a mixing bowl, combine the mayonnaise and ranch seasoning. Stir the shredded chicken into the ranch mayonnaise.
Line a baking sheet with parchment paper. Use a serrated knife to slice the sliders crosswise. Place the bottom half of the rolls onto the baking sheet.
Spread the chicken mixture evenly across the bottom half of the slider buns. Sprinkle the diced bacon evenly over the chicken mixture, followed by the grated cheddar cheese.
Place the top halves of the buns on top of the filling.
In a small microwave safe bowl, melt the butter. Stir the garlic powder into the melted butter. Use a pastry brush to coat the top of the rolls with the butter mixture.
Put the sliders in the oven for 15 minutes, until the tops are golden brown and cheese is melted. Cool for 5-10 minutes before slicing.

Pepperoni RollsIngredients 12 oz. refrigerated pizza dough1 1/2 cup grated mozzarella cheese1 cup sliced pepperoni5 sli...
06/05/2026

Pepperoni Rolls
Ingredients

12 oz. refrigerated pizza dough
1 1/2 cup grated mozzarella cheese
1 cup sliced pepperoni
5 slices provolone cheese
1 Tbsp. Parmesan cheese
1 Tbsp. sesame seeds
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley
Instructions

Preheat oven to 400F degrees.
Make the Italian seasoning: Combine the Parmesan cheese, sesame seeds, garlic powder, dried oregano, dried basil and dried parsley in a small bowl.
Stretch the dough into rectangular shape. Do not stretch too thin. Arrange the slices of provolone on top of the dough, followed by the pepperoni in a single layer.
Sprinkle mozzarella cheese evenly over the pepperoni.
Roll the dough, long end to long end, jellyroll style, until it is fully rolled up. Gently transfer the dough to baking sheet lined with parchment paper. Place it seam side down.
Brush the dough with extra virgin olive oil.
Sprinkle the Italian seasoning evenly over the top of the dough.
Bake 18-20 minutes. Let cool for 10-15 minutes before slicing.

Cottage Cheese Ranch DipIngredients 2 cups cottage cheese3 Tbsp. dry ranch seasoning2 Tbsp. fresh dill minced1 Tbsp. fr...
06/05/2026

Cottage Cheese Ranch Dip
Ingredients

2 cups cottage cheese
3 Tbsp. dry ranch seasoning
2 Tbsp. fresh dill minced
1 Tbsp. fresh parsley minced
2 tsp. fresh chives minced
1 tsp. lemon juice
Instructions

Place the cottage cheese into the bowl of a food processor. Blend until smooth.
Transfer whipped cottage cheese to a mixing bowl. Stir in the remaining ingredients.

Chicken Parm CasseroleIngredients 1 lb. chicken cutlets1 lb. short cut pasta16 oz. shredded mozzarella cheese3 cups pas...
06/04/2026

Chicken Parm Casserole
Ingredients

1 lb. chicken cutlets
1 lb. short cut pasta
16 oz. shredded mozzarella cheese
3 cups pasta sauce
15 oz. ricotta cheese
1 large egg
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. sugar
1/2 tsp. salt
Instructions

Preheat oven to 375F degrees. Boil and drain the pasta according to package directions for al dente.
Take the cooked chicken cutlets and cut them into bite sized pieces.
In a large bowl, combine the ricotta, 1 cup of mozzarella, pasta sauce dried spices, salt, sugar and egg.
In a 9x13 baking dish, layer half of the ricotta mixture, then half of the cooked pasta, then half of the chicken. Repeat the layers one more time.
Sprinkle the remaining mozzarella evenly across the top of the casserole. Bake in the preheated oven 25-30 minutes, until cheese is melted and bubbling.

Address

1360 Eisenhower Boulevard Ste 100
Johnstown, PA
15904

Telephone

+18142544814

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