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Milk cow supplies
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valerie    Posted 10-05-2002 at 15:00:30       [Reply]  [Send Email]
Hey all,

I love this message board I've just discovered. I hope you can help me.

I grew up on a farm and we had our own Jersey/Guernsey cross cow, Bossy. What a wonderful animal she was. We grew strong and healthy on that bountiful dairy supply.

So now, I want to do the same for my family. The problem is, it has been 20 years and there seems to be far less info out there on where to get milking supplies than there used to be.

I can find tons of info on goat milking supplies, but none of it is sized for cows. Can anyone help me with locating buckets, strainers, filters, etc, sized for a loveable Jersey we are going to buy?


Burrhead    Posted 10-05-2002 at 19:37:43       [Reply]  [Send Email]
Valerie I won't critisize ye for wanting a milk cow but, -- there is nothing special to have for a milk cow.

A rain proof and mostly wind proof shed to get you both in to milk, a good bucket to milk her into and a old piece of bed sheet or cheese cloth to strain the milk thru.

If ye want to super strain the milk pour it thru a plain coffee filter. It goes slow but it strains good.

Use a double boiler if ye want to pasterize the milk.

I use a tea jug with a bottom spicket tap for a cream separator.

Just remember to feed her good with high protein feed, hay, and all the green grass she wants plus access to all the clean water she wants and presto the milk comes automatic providing that she is fresh when you get her. If not you'll have to wait til she calves to be fresh and have milk again.

Good luck and if I can help just holler. Jerry

Valerie    Posted 10-06-2002 at 04:59:49       [Reply]  [Send Email]
How do you make sure you've got that spigot real clean?

Also, if that's a butter churn on the right, I love it! What type of paddle did you attack to the motor there?

I like the giant butter churn mentioned in the L.I. Wilder book "Farmer Boy". His mother used to put her milk in a wooden barrel that was attached to rockers. Twice a week the half full barrel churn would be rocked back and forth until it was full of chunks of butter.

My mother never did a really good job with the butter though. She said she didn't have the patience to wash it well enough. It always had a off smell when you cooked it. Does anyone have some tips on washing the butter?

magpie    Posted 10-06-2002 at 09:25:09       [Reply]  [No Email]
You might try Lehmans, I have a cataloge (somewhere) seems to have some milking supplies including a strainer. I believe they are located in Kidron Ohio, but I don't have the address handy. As for your off smelling butter, I don't know except that if you make it when it is fresh rather than sour it is nicer, although harder to churn. My wife uses the mixmaster to churn butter, seems to work for us.

Burrhead    Posted 10-06-2002 at 07:50:24       [Reply]  [No Email]
You just keep washing til the separator spigot til it's clean.

I use soap with a pipe cleaner and then rinse with just a little clorox, then rinse again in plain water.

Yep that's a churn on the right. It has a pair of aluminum paddles about 1/2" wide X6" long that spin til you get butter.

For washing the butter just keep running water over it and squishing as you rinse til the water comes off of it clear.

Okie-Dokie    Posted 10-05-2002 at 16:07:52       [Reply]  [Send Email]
We use They have all kinds of farm supplies and their guarantee is good. Or call them at 1-800-558-9595. Ask for the latest catalog. Good Luck!

JoeK    Posted 10-05-2002 at 15:33:08       [Reply]  [No Email]
Your local farm store,(TSC,Fleet Farm,etc)should have about everything you need.Most commercial dairys no longer use these individual bits and pieces,Everything you uses should be stainless steel(for cleaning/sanitary reasons).Old farm auctions and antique dealers often have this type of things on hand also.Remember,your're gonna have to be home,twice a day,every day,to milk and care for your cow and depending on the cow deal with 40 to 60 lbs(5-8 gal) of milk per day more or less an provide housing,pasture,hay grain,water,protection and medication/veterinery care for your animal.(Just a reminder,I've seen too many scrawney,sick,no longer wanted cows from situations like this)

DeadCarp - unwanted animals    Posted 10-05-2002 at 17:38:58       [Reply]  [No Email]
Excellent point about chores, whether you're rich or poor, rain or shine, you have the flu or not, animals HAVE to be tended. I compare abandoned animals to empty cabins at the lake. What does either say? I think they tell us there's been a lack of communication or planning or something. One cabin might be empty because unforeseen arthritis flared up, the next might be because the builder allowed for everything but the mosquitoes, still another was one family member's dream but repulsed the other. Animals are generally way more work than they looked like or they're no healthier than the owners or what - point is: More honest and detailed planning might have prevented this. So they sit, adorable, abandoned and wasted.

Valerie    Posted 10-06-2002 at 04:24:03       [Reply]  [Send Email]
You are all very right about the work. I'm glad you bring those points up. But I milked our cow as a youngster for 10 years, so I understand the work involved.

You know how childhood memories are... I could have sworn it took my brother and I nearly an hour to milk Bossy. Of course, that was back door to back door. Bring her to the milking stall, give her sweet feed and alfalfa, groom her, wash her, and then the milking. She gave about 8 gallons a day, I suppose.

Yet I've seen a couple of you mention 15 minutes to milk! Either my memories are way off, or you guys are some awesome milkers!

I asked my friend, who was a manager at our local TSC about supplies. He confirmed my never having seen those things there and he said I couldn't order them, either. But I did order a nasco catalog on farm and ranch.

I know I need seamless stainless steel buckets and I'd prefer not to use one of those little goat ones. We also used to have a strainer that held filters about 10 times the size of a coffee filter. My mom used to just set out those big pickle jars to strain the milk into.

I can't remember. How long does it take for the cream to rise? I, like someone mentioned before, had wanted to use a spigot at the bottom - seems like it would be so much easier than ladling the cream off. Cleaning will be a little trickier I suppose.

We used hot water, soap and iodine to wash her udder. What do you all use?

DeadCarp - rising cream    Posted 10-06-2002 at 08:02:45       [Reply]  [No Email]
Cream will rise overnite in the fridge - in fact they used to have glass milk jugs with little metal ladles built into the top for just that purpose.

Renee    Posted 10-06-2002 at 10:28:56       [Reply]  [No Email]
Been reading, and just have to add.
I used to get an enameled pan or stainless steel, large at the top, with a lid, and just let the cream rise. I think, overnight, or 8 to 12 hrs. And then you have to get the knack to it, but just pick up the pan, cradling it with your left arm, and use a big spoon, going all aroud the edge to get the cream started, and it will just all of it come off of the top.
Burrheads idea sounds easier, but then it would be a job to keep that spigot clean.

And butter, just keep mashing it while you keep putting cold water on it. Smash it around and pour it off, then add some more. I think it is an art, but you'll get the hang of it if you keep practising.

Does anyone on here make goat butter? I'd love to have a cow, but I'm 71, and a little afraid of their big size. I think, probably next Spring that I will get a couple of goats.


Teri    Posted 10-03-2008 at 21:08:58       [Reply]  [No Email]
We make goat butter for just our little family of four. When we get about a gallon of milk saved up I put it in my KitchenAid stand mixer (it takes 2 shifts) and whip it with the wire whisk attachment for about 10 min as fast as I can without sending milk all over the place. It will double in size, so be prepared or you'll have a mess. Then I put the mixer bowl in the fridge to set any amount of time. That makes the milk separate. I scoop off the whipped part, put it in mason jars and set the kids to shaking it. In about 5 or 10 min it either forms a butter ball or a collection of butter chunks that I strain and put in the fridge to chill. After it chills I rinse off the milk that drains out of it. We just figured this out because we don't have $400 for a cream separator and the kids have fun doing this. We don't use much butter though. The leftover milk is pretty lowfat, although the milk strained off the butter has fat chunks and we give it to the cats.

Valerie    Posted 10-06-2002 at 12:17:10       [Reply]  [Send Email]
I was going to say I'd heard it is a lot of trouble and not many bother to do it... but then I did a search and found these instructions within 30 seconds. Guess I was wrong! :)

Butter from Goat Milk Utensils

Cream Separator
butter paddle or large spoon
parchment paper
dairy thermometer

Separate milk to get cream. Cool cream immediately to below 45 F by placing immediately in ice water, refrigerate at 45 F or less. Do not mix separatings of cream until they are chilled. Allow cream to "age" for one day in refrigerator.

Churning is best when churn is no more than 1/2 full. Cream churns best when its temperature is 52 to 60 F in summer, 58 to 66 F in winter. (Very cold cream takes longer to churn; if too warm, it will churn but it will be too soft to work). Add liquid butter color, if desired, approximately 20-35 drops per gal. Goat butter is white without it. Coloring does not cause change in flavor, but we eat with our eyes.

Churning time varies but takes approximately 30 minutes. As soon as chunks of butter show, stop churn and pour off milk. Add cold water 2 to 3 times to wash out the milk. This is important because the residue of milk left in butter may cause it to turn rancid. The butter, which is still in a granular condition, is removed from the churn and placed in a bowl. The bowl and butter paddle or spoon have been rinsed in hot water to prevent sticking. Salt is added to the butter, 3/4 oz. to 1 lb. butter. Either popcorn salt or regular salt can be used. Work in the salt thoroughly as improper working results in streaks in the butter, and allows the product to spoil more quickly.

Rinse the mold in hot water. Pack in butter. Push out onto wet parchment paper. Fold up and freeze at 0.

Goat Milk Butter SOURCE: Ethel Erdman, as edited by J. C. Bruhn

Judy in IN    Posted 10-07-2002 at 10:04:06       [Reply]  [Send Email]
You can have ALL those goats--I'll take a Jersey. She's LOTS easier to keep in, and you won't have near the worries about smelly milk. Valerie, you can get a good electric churn from Sears Farm and Ranch catalog. It has a 3 gal. jar; plenty for one or two cows. I got my strainer at ye ole hardware store down the road. I know they still make them. Otherwise, I'd say go asking at your neighbor's dairy farm, if there are any left. Or, keep your eyes peeled when you're out driving and if you see a family cow, stop and ask. Good luck!

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