Tag Archives: milking

That’s My Milk!

28 Nov

That’s my milk, Athena!

Cinnamon and Athena

I still cannot convine Cinnamon and Athena that I should get all of Cinnamon’s milk.

And since Athena is much more efficient at milking than I am, she gets all the day milk.  I do still get milk from Cinnamon in the morning.

Haley waiting to get milked

All three of the girls I’m milking are drying up though.

I am getting less than a quart a day.  I’m thinking I might quit soon.  Like today might be my last day.

Advertisements

Their Forever Farm

8 Oct

You know, it seems like every time I talk about something with the goats, it’s how the copper deficiency has impacted it.  Today is no different.  Milk–the copper deficiency impacts their production.  I’ve also noticed in the last few years that I just can’t keep them in milk.  They dry up well before I’m ready for them to.

Haley

I used to milk until it got too cold in the open chicken building or the first of February when I had to let them dry up to make colostrum for the next year’s kids.

Millie’s udder

This year I’ve already had two completely dry up on me and Zinnia is drying up quickly.  I’m sure getting the copper back in their systems will fix it, but I don’t know how many years it will take.

Zinnia

That means, I had to let the woman who had planned on taking Aphrodite and Hera know that she wouldn’t be able to milk them the way she wanted.

Aphrodite

Hera

That also means that they are now just staying here.

As long as Hera will decide to let me touch her again.

She hasn’t let me touch her since I had to put the horn apparatus back on her.

Hold the Press!

22 Sep

Breaking news!  I have a new toy!  With more milk in my future, I decided I wanted to branch out and try some new cheeses again.  But I’m kind of at the point I would need a cheese press.  As luck would have it, my dear blogging friend Patty from Broken Teepee (great book reviews and recipes) had a cheese press she was no longer using.  She sent it to me!

I decided I’d work into the pressed cheeses a bit and try making a queso blanco (or queso fresco).  That way I could use the press but it’s still a fresh cheese, so I don’t have to wait to try it out!  I started by rigging a double  boiler from a big pot and a bigger pot.

That worked well, so I added my vinegar.  It started curdling like it’s supposed to, but it didn’t get any whey separating.

I don’t know why.  After I did this, I remembered I failed at using vinegar as a coagulant when I first started making cheese.  I kept trying though, and it eventually ended up like cream of rice.

There’s no way anything this soupy is going into a cheese press, so I gave up.  We’ll see if I get brave and try again.  I did find a different recipe for queso blanco that calls for rennet.  That might work better.  I’ll let you know if the second time is a charm.