This is what real milk looks like.
Our calves are now weaned, so I'm taking 5L of milk from our dairy cow every day. nostr:nprofile1qqsvpcxyyusnfkfd4pj3v5xppjnp9dcs5ecdtczrfz8j0crn58mr59spz9mhxue69uhkummnw3ezumrpdejz7qgswaehxw309ahx7um5wghx6mmd9uq32amnwvaz7tmjv4kxz7fwv3sk6atn9e5k7tctcr3a8 has upped the production of cream, butter, cheese, icecream and yoghurt.
Our kitchen just levelled up.
#homesteading
#milkstr
#cheesestr
#dairy
Beautiful! I’ve almost got my wife convinced of a dairy cow to help feed the growing kiddos!
I'm grateful that nostr:nprofile1qqs8v3q3nvvwc444kfmeurgrtem392wkd8dlhedjch693j6kftake9gppemhxue69uhkummn9ekx7mp0wpy4a7 does all the milking. It's a big responsibility caring for the cow and if had to do all of that and keep the curds and whey churning it would be a bit much I think.
It's a great life, isn't it? Our cow is approaching 3 years of solid milking after giving birth to her last calf. This last year, she averaged 4 gallons per day (15L), and she's started to slow a bit, so we're getting 3.5 gallons (13L) per day now. We love having all the fresh butter, cream, yogurt and mozzarella.
I would drown in that much milk!! What do you do with it all?
We sell around half to herdshare members ($7/gallon), which pays for the feed, hay, chicken feed, and garden seeds. The other half we keep goes to butter, yogurt, mozzarella, sour cream, and occasionally ice cream. We used to make farmhouse cheddar, too, but the second wine frig didn't keep it cool enough, and it's all fairly sour, so we stick to mozzarella now. We skim the cream for butter, then used the skimmed milk for the mozzarella.
I haven't been successful at sour cream yet. How do you make it?
