Aw shucks Tammy, glad you so enjoy it. I'll answer your question briefly here, and in perhaps more detail in the future. We maintain two cows and about 6 nanny goats for milking. Around breeding season for the goats we dry them up to keep them fat and healthy during gestation. We may have a few aged goat cheddars from them and the cows available throughout the winter.
We time our breeding of the cows so that we always have at least one in milk through the wintertime, but without fresh grass (grazing effectively ends around Xmas) the yield is relatively small. We consume our milk fresh, or as yogurt and kefir at this time, until flow increases after calving season.
Lard replaces butter as our locally available fat just in time for this transition.
There's a lot more I could say, but I'll leave it at that for now.
I so enjoy your writing!
I am wondering if you can share how much milk and cheese contribute to your winter work and fare? Thank you!
Aw shucks Tammy, glad you so enjoy it. I'll answer your question briefly here, and in perhaps more detail in the future. We maintain two cows and about 6 nanny goats for milking. Around breeding season for the goats we dry them up to keep them fat and healthy during gestation. We may have a few aged goat cheddars from them and the cows available throughout the winter.
We time our breeding of the cows so that we always have at least one in milk through the wintertime, but without fresh grass (grazing effectively ends around Xmas) the yield is relatively small. We consume our milk fresh, or as yogurt and kefir at this time, until flow increases after calving season.
Lard replaces butter as our locally available fat just in time for this transition.
There's a lot more I could say, but I'll leave it at that for now.
Thank you! Yes, definitely a subject I know goes on for ages.