Tag Archives: milk

news

Have an update from (almost) down on the farm. We inspected a small herd (20) of cows. They are so cute! most of them haven’t had babies yet but the little bull will take care of that. I get to see how good I am at teaching a cow to be milked. Yes, city dwellers, they do have to be trained. After they get used to it, they like it.
The financing is still being worked on. That always takes awhile, more rules. I need a place to put those cows!
Some good news for me. Robinsons dairy, the dairy I buy my milk from, is going to deliver it to the kitchen for me. It takes a load off my back, saves gas and time. I’m always short on time.
I have had some issues with the city health Dept. They don’t know how cheese is made so are balky about how I make mine. Ron went to the top, and got us a new inspector that actually understands how cheese is made and so we are free to do it they way it should be done now.
My Great White, The Cheese That Bites Back! is ready to eat. It is hot. I’m anxious to get feed back on it. I already have been given suggestions on how to use it.
Note from mom; ” I just got mine today. It is hot hot hot! Nachos for lunch and Mexican pizza for dinner. Yum”

Breaking News!!!!!! As of today, I am licensed to make and sell cheese!!!!!

Yesterday I secured our rental kitchen space and today I applied for and received a professional business license to produce and sell cheese.  Tomorrow I will make my first batch of legal cheese. I plan on making an asiago type cheese. I can’t call it asiago, so we are kicking around a few names for it. I would love to hear any suggestions you may have.  Just write your suggestions in the comment section. The name will be announced in the next few weeks.

I will make a giant batch of blue cheese this weekend and that should be ready in 4-6 weeks.

I’m excited and nervous. I know that my cheese is good. I’m just worried that I can’t sell it. I know that people say they will, but when faced with the wheel of cheese, will they buy it?

We are talking to the banks now to find out about financing for the piece of land that we found. We are talking to the FSA about loans and programs to get us started. As we move forward it seems like we find more and more has to be done. The list grows and I’m just trying not to let myself get overwhelmed.

I’m hoping that as we get closer to the day that we get to move onto the land, I will be able to count on more people (my brother) to help me. Ron and Matt built me an awesome cheese press. It can press up to 8 wheels of cheese at a time. The only downside to the press is that it weighs about 400 lbs. I need lots of help to move it.

As I type this, my hands are swelling and burning from the chemical burns. I am dehydrating about 3 lbs of New Mexico green chili for my green chili cheese. I had to peel and clean them to prep them for the dehydrator. I am a little sensitive to the capsaicin in them. The house, however, smells wonderful! Worth the burn, I think. I will be able to make the green chili cheese next week. That will be available in 6 months. Sorry, it really does take that long.

I will take pictures of the kitchen and the space I am making cheese in and post the pictures later. As soon as the cheese is in the press, I will take pictures of the cheese too!

BTW, Welcome to all the new people who have subscribed to our blog. For all the people who have been with me the whole time, we will soon have a new front page! I will have a link to contact me, buy now and a link to the blog. Tune in for changes soon!

Okay, I have to go nurse my poor hands now. I will post again soon!

just a small Update

As a start, this video shows the milking machine that we want/plan to have. It may take us some time to get it but if you watch the video, you can see that the cows like it and actually stand in line to be milked. We’ve done some major research on these and it seems like this is the machine we can depend on. It would leave more time in the day for me to make cheese rather than milk cows, and that is after all, what I want/ need to do if we are going to make this a profitable farm.

Here is another link for more info on the milking machine:http://www.delaval.com/en/About-DeLaval/DeLaval-Newsroom/?nid=7380

We went out looking for land this weekend. We saw some really beautiful and ideal places that we can not afford. As a result, we have re-thought what our starting point is going to be.
We had planned on finding 200-500 acres, rolling hills, maybe some trees and plenty of water. Now I think we are looking for 70-90 acres with rolling hills and plenty of water. I want to spend less on the initial outlay and spend the money on getting more cows up-front and the milking shed and the cheese room right.
We decided to start smaller and if (when) we do well, we can buy more land. Even if that means we re-locate later. In the long run I just think we can be self-supporting faster by starting small. Or smaller than we initially planned.

I made a six gallon batch of cheddar with chilies this week, it turned out beautiful, and yesterday I made a four gallon batch of one of my favorite cheeses, Cotswold. It is on the drying board right now and I’m not going to wax this one. I am planning on a natural rind. It should be JUST ready to hand out as Christmas gifts. I may have to make another one for me to eat. I LOVE this cheese.

Matthew, my brother and his wife Annabelle, and my nephew, Dante, are all moved in and getting settled. Dante lucked out that the fall break in school started this week. so he has an extra week to get acclimated to the altitude and the dryer air.

On a good note, my medication for the asthma seems to have done the trick. Today was my last dose of the icky meds and I haven’t had an attack for three days. Ron and I even went on a nice easy two mile hike (walk). We walked very slowly and took a long time, but I made it and I didn’t have an attack. I hope that means I am adjusting.

Tuesday is the meeting of my San Diego cheese group, Queso Diego. I sure am sad to be missing that. I’m hoping that I will be able to locate and join a Denver group soon.

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The Cows I plan on having. Irish Dexter

The "Corgi" of cows

The native home of the Dexter is in the southern part of Ireland where they were bred by small land holders and roamed about the shelter less mountainous districts in an almost wild state of nature. The first recorded knowledge of Dexters in America is when more than two hundred Dexters were imported to the US between 1905 and 1915. In recent years there has been a worldwide surge of interest in Dexter cattle. They thrive in hot as well as cold climates and do well outdoors year round, needing only a windbreak, shelter and fresh water. Fertility is high and calves are dropped in the field without difficulty. They are dual purpose, being raised for both milk and meat. Dexters are also the perfect old-fashioned family cow. Pound for pound, Dexters cost less to get to the table, economically turning forage into rich milk and quality, lean meat.

According to the guidelines, the ideal three year old Dexter bull measures 38 to 44 inches at the shoulder and weighs less than 1000 pounds. The ideal three year old Dexter cow measures between 36 to 42 inches at the shoulder, and weighs less than 750 pounds. There are two varieties of Dexters, short legged and long legged. Milk and beef production and other characteristics are generally the same for both types.

Dexters come in Black, Red or Dun. Dexters are horned or polled, with some people preferring to dehorn them. A milking cow can produce more milk for its weight than any other breed. The daily yield averages 1 to 3 gallons per day with a butterfat content of 4 to 5 percent. Yields of cream up to one quart per gallon are possible. The cream can be skimmed for butter or ice cream.

Beef animals mature in 18 to 24 months and result in small cuts of high quality lean meat, graded choice, with little waste. The expectable average dress out is 50 to 60 percent and the beef is slightly darker red than that of other breeds.

No other bovine can satisfy such a diverse market.

All animals in the ADCA registry were entered in accordance with the regulations, procedures, and information that existed at the time of entry.