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...
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
Motherlode, Nitai, congrats!
How many cows? Looks like you live in your barn and kitchen - when do you take a break to sleep!
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...
So how many gallons do you process at home?
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.