A week with cows

[BigCheese]

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]

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

[ArnaudForestier]

Motherlode, Nitai, congrats!

[MrsKK]

How many cows?  Looks like you live in your barn and kitchen - when do you take a break to sleep!

[BigCheese]

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]

So how many gallons do you process at home?

[BigCheese]

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.