13 January 2016

Dairy update

- Sasha is predictably giving 6 litres of milk every day, plus whatever the calf takes when he does "cleanup milking"

- the calf (who will acquire a name later this week) is tied in the barnyard today: he is being very good about the halter, munching hay, licking the fences, and helping himself to the water bucket 

- Sasha is still looking askance at the newcomer but her tolerance is slowly increasing 

- I am in the middle of making cheese from 9 litres of milk (using my biggest stock pot sitting in the enamel canner for a water bath)

- I have a couple of litres of cream warming up to make butter 

- I am going to lie down until the curds are ready to drain


  1. I have no clue about making cheese - I thought it was an activity for the dairy farm in the Okanagan that also sold amazing ice cream and let visitors watch the process of cheese making thru the window!!! Enjoy - I hope it turns out amazing! Mom

  2. Cheese making isn't hard, you just have to set the timer and go read a book while it sets up / warms up / drains.
    Put some yogourt into blood-warm milk, add a bit of liquid rennet, let it sit. Slice when it solidifies (like custard). Heat gently a little. The whey separates out and then you just strain, salt the curds, and let them pack down.


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