My room is ready, almost, my Vat arrived Thursday, now all I need is some milk.
Baby goats being born all this week. I should be in cheese heaven soon.
Here is a link to my vat http://www.microdairydesigns.com/ (http://www.microdairydesigns.com/)
They delivered it and set it all up and showed me how to use it. The rest is up to me.
I am so excited to put it to some good use.
Hey Steff- that is great! Nice looking system, iassume that you have your press all put together and ready to go I look forward to visiting you again for some fresh milk and a viewing of your cheese room. Happy New Year to M&S Farms...
No I am still up in the air about a press. But I will be having the inspector out soon. We do still have a little bit of work to be done in there but stop by Zenith and check it out.
Looks like a good little setup. The site is mostly under construction. Do you know if they have a 50-100 gallon system?
I know they have one larger than mine but not sure the size.
Email them they are very nice to deal with.
Hello there steffb503,
I am also in NY much more north of you, and was considering shopping for a pasteurizer. How is the approval process in NY. I understand it is an expensive proposition, which in this economy has held me back somewhat. I like the unit you have, is that for pasteurization alone or can it be used as a vat as well.
Thanks
George, before you start the process and investments, I suggest calling the New York State Department of Agriculture & Markets in Albany. Here is the number: 518-457-1772.
Tell them your plans and they will help you further. Don't start before you have spoken to your local inspectors.
I am in NY too, going through the process.
I have been working with them since day one 13 yrs ago. I did not build anything prior to their approval. We did however put in a milking room, milk house and now cheese processing facility with very little expense. We have been able to do all the building, wiring, plumbing ourselves. Much of our equipment, with the exception of the vat, we had or scavenged.
As for the Pasteurizer it is manly a cheese vat for me at least. I plan on making mostly raw cheeses.
I also second the idea that you contact the Dept of Agri first. There is alot you might not have even thought of.
Good luck.
Thank you very much for the feedback. I have been reading the PMO and the code for construction, here in NY, and I must say that they are very particular. The biggest expense is going to be the pasteurizer though, so I need to shop around for one.
Thanks again,
George