Author Topic: A week with cows  (Read 2196 times)

BigCheese

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A week with cows
« on: April 12, 2011, 04:57:16 AM »
Not sure if this is the best location for this, but we have a ton of milk and I just wanted to show what a week brought:
From upper left to right: approx. 15-20lbs raw butter; Mozzarella curds (ripening overnight to be stretched in the AM); 4 gallons worth of fromage blanc(whats left of it); remaining yogurt; 8.5lbs Asiago; 10.5 lbs pepper jack; 6.5lbs parmesan; 6lbs asiago in brine. Not pictured: 3 gallons of buttermilk and many more gallons of milk...


susanky

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Re: A week with cows
« Reply #1 on: April 12, 2011, 10:35:46 AM »
What a haul!  Looks fantastic.  That's alot of butter!  How do you churn it?  I mean how much can you do at one time?  I'm guessing you have a way better system than I do.  Yum! Yum!
Susan


Offline ArnaudForestier

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Re: A week with cows
« Reply #2 on: April 12, 2011, 12:18:37 PM »
Motherlode, Nitai, congrats!
- Paul

MrsKK

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Re: A week with cows
« Reply #3 on: April 13, 2011, 03:00:38 AM »
How many cows?  Looks like you live in your barn and kitchen - when do you take a break to sleep!

BigCheese

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Re: A week with cows
« Reply #4 on: April 13, 2011, 03:30:08 AM »
3 cows. approx 60 gallons per week go to our cowshare. the remainder stays here. It's been a long week or so. And I was busy before the milk influx began...

MrsKK

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Re: A week with cows
« Reply #5 on: April 13, 2011, 01:05:25 PM »
So how many gallons do you process at home?

BigCheese

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Re: A week with cows
« Reply #6 on: April 13, 2011, 04:49:42 PM »
Well there was big increas recently. Last week it must have been right around 35 gallons. I can do 10-11 gallon batches at most.