Bruce
Herd Master
You and I both know there will be fewer mistakes!!! You learned a lot the first time around. And you asked good questions and got good answers.
Mystang's Homesteading Circus
- Thread starter mystang89
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mystang89
Herd Master
Not a lot to say here. Just kinda cleaning up the odds and ends jobs. Put a pop up drain pipe in for the water we just ran to the barn. It was just running back in the milking parlor but this seemed to fix that problem nicely.
I've separated all the rams lambs from their dames at night and we are getting around 3.4 lbs of milk a morning, which turns out to be around a little less than half a gal. This is coming from 3 ewes. Two of the ewes give about 2 quarts each morning and the third just doesn't have an udder to speak of. I think she gives around 1 cups...ish....maybe...if I'm generous? She's on the chopping block in the future once I feel a bit more established. She's a good mom but how she actually produces enough milk to feed her lamb is beyond me. He's growing though, nice and healthy and crazy. Other two are good moms too. No complaints.
The East Friesian that we were having feet problems with is still having feet problems. I honestly don't know her deal. I don't think it's scald. I don't think it's foot rot. Sometimes she limps, sometimes she doesn't. She's always unsteady on her feet though. It's like watching an elderly person with hip problems try to walk up a couple steps. That's what she looks like when walking. Slow, like she's really struggling. Feels like it's in the bones or muscles? Don't know. I've just taken to watching to see if anything stands out to me.
I'm winding down here now, just relaxing, door to my room closed, when I hear my 14 mo old who is supposed to be in her crib upstairs sleeping, tapping at my door. My wife and I look at each other and I open the door. There she is, being held by her older sister, with a face full of blood and a huge smile on her face. The dichotomy of the face full of blood and the smile had me stumped. I took her, handed her to the wife and proceeded to go for some wipes to remove said blood. We asked the older sister what happened and of course she didn't know since she is in the same room, right next to her.....why would she know right.....
My wife asks my my 14mo old daughter who still just babbles, "Did you hit your bed and get a bloody nose?" My baby, in the happiest, clearest voice ever say, "YES!"
....Children....
I've separated all the rams lambs from their dames at night and we are getting around 3.4 lbs of milk a morning, which turns out to be around a little less than half a gal. This is coming from 3 ewes. Two of the ewes give about 2 quarts each morning and the third just doesn't have an udder to speak of. I think she gives around 1 cups...ish....maybe...if I'm generous? She's on the chopping block in the future once I feel a bit more established. She's a good mom but how she actually produces enough milk to feed her lamb is beyond me. He's growing though, nice and healthy and crazy. Other two are good moms too. No complaints.
The East Friesian that we were having feet problems with is still having feet problems. I honestly don't know her deal. I don't think it's scald. I don't think it's foot rot. Sometimes she limps, sometimes she doesn't. She's always unsteady on her feet though. It's like watching an elderly person with hip problems try to walk up a couple steps. That's what she looks like when walking. Slow, like she's really struggling. Feels like it's in the bones or muscles? Don't know. I've just taken to watching to see if anything stands out to me.
I'm winding down here now, just relaxing, door to my room closed, when I hear my 14 mo old who is supposed to be in her crib upstairs sleeping, tapping at my door. My wife and I look at each other and I open the door. There she is, being held by her older sister, with a face full of blood and a huge smile on her face. The dichotomy of the face full of blood and the smile had me stumped. I took her, handed her to the wife and proceeded to go for some wipes to remove said blood. We asked the older sister what happened and of course she didn't know since she is in the same room, right next to her.....why would she know right.....
My wife asks my my 14mo old daughter who still just babbles, "Did you hit your bed and get a bloody nose?" My baby, in the happiest, clearest voice ever say, "YES!"
....Children....
Baymule
Herd Master
Kids are fun. I went grocery shopping and came home to my son with a fat lip and broken off front tooth. He and his little sister were playing with the BB gun and the story ran, they were shooting at a stump. She shot the stump, close up, the BB bounced off and hit him in the lip, breaking his permanent tooth. Was at the dentist the next day getting it bonded. That night I was tucking in my daughter (she was 5) and she was crying. I asked what's wrong. She sobbed out "Daddy took my gun". Ya' think?
Years later they finally told the truth. She shot him deliberately in the face, he lied to cover for her so she wouldn't get a butt whipping.
Years later they finally told the truth. She shot him deliberately in the face, he lied to cover for her so she wouldn't get a butt whipping.
- Thread starter
- #464
mystang89
Herd Master
Since we've been pumping a decent amount of milk, (in our opinion,) I've taken to making a bunch of yogurt. Love it. Well, I love it. Like I told my wife, I'll get her to like it to even if it kills her. So far I've done regular vanilla yogurt, strawberry yogurt and banana yogurt. Think my next one will be honey yogurt if I can find enough honey.
Strawberry yogurt:
-1 cup yogurt
-tbs sugar
-1 pint strawberry jam (think that's how much, might have been 2 cups)
-2 lbs strawberry
-4 cu sugar (a bit too sweet by itself but when mixed with yogurt it's perfect)
-1/4 cu lemon juice
-4 pints sheep milk
Banana yogurt
-1 cu yogurt
-1 be cu sugar
- bananas
-4 pints sheep milk
I like mine to be on the thicker side so when the temp reaches 180°f I keep it there for 5 or so minutes. I really like it.
I'd like to make soap but takes to much oil and to darn long. A couple months!?
I'd like to make cheese but I don't have the culture or molds.
If like to make butter and I'll probably go with a real simple butter. It just won't have that smooth consistency that you but at the store.
Children seemed to like the yogurt too.
Strawberry yogurt:
-1 cup yogurt
-tbs sugar
-1 pint strawberry jam (think that's how much, might have been 2 cups)
-2 lbs strawberry
-4 cu sugar (a bit too sweet by itself but when mixed with yogurt it's perfect)
-1/4 cu lemon juice
-4 pints sheep milk
Banana yogurt
-1 cu yogurt
-1 be cu sugar
- bananas
-4 pints sheep milk
I like mine to be on the thicker side so when the temp reaches 180°f I keep it there for 5 or so minutes. I really like it.
I'd like to make soap but takes to much oil and to darn long. A couple months!?
I'd like to make cheese but I don't have the culture or molds.
If like to make butter and I'll probably go with a real simple butter. It just won't have that smooth consistency that you but at the store.
Children seemed to like the yogurt too.
Bruce
Herd Master
Better than screaming her head off for half an hour!!
Wow, how lucky that the BB didn't go a few inches higher and take out his eye!!Years later they finally told the truth. She shot him deliberately in the face, he lied to cover for her so she wouldn't get a butt whipping.
animalmom
Herd Master
You can make a type of cheese that doesn't need cultures or molds.
This is how I do it, others may have other suggestions:
1 gallon milk in a double boiler
Heat until 180
Slowly add 1/4 cup vinegar or lemon juice
Stir
Turn off the heat
Keep stirring -- you will see the curds start to form
Stir every so often for 15 minutes
Pour into a colander lined with real cheese cloth or light muslin, tie the four corners and hang until it stops dripping. Put a pan or clean bucket underneath as the liquid that is dripping is whey.
You can add salt, if you want, at the 15 minutes section, but it will turn your cheese slightly brown. It is the iodine in the salt that does that.
You can add herbs when you put it in the muslin for hanging if you want.
Store your cheese in the refrigerator. It should keep for about a week.
Very mild, great snacking, great in salads.
If you don't add salt you can make ricotta with the left over whey.
Molds don't need to be anything fancy. The mold I use when I do chevre is made from the plastic canvas crafters use with needlepoint/cross stitch. This plastic canvas has nice holes in it and come as round pieces and rectangles. I hand sew the rectangle to the circle and that's my mold. Works real well. You have to line it with muslin, but you have to do that with a store bought mold too.
This is how I do it, others may have other suggestions:
1 gallon milk in a double boiler
Heat until 180
Slowly add 1/4 cup vinegar or lemon juice
Stir
Turn off the heat
Keep stirring -- you will see the curds start to form
Stir every so often for 15 minutes
Pour into a colander lined with real cheese cloth or light muslin, tie the four corners and hang until it stops dripping. Put a pan or clean bucket underneath as the liquid that is dripping is whey.
You can add salt, if you want, at the 15 minutes section, but it will turn your cheese slightly brown. It is the iodine in the salt that does that.
You can add herbs when you put it in the muslin for hanging if you want.
Store your cheese in the refrigerator. It should keep for about a week.
Very mild, great snacking, great in salads.
If you don't add salt you can make ricotta with the left over whey.
Molds don't need to be anything fancy. The mold I use when I do chevre is made from the plastic canvas crafters use with needlepoint/cross stitch. This plastic canvas has nice holes in it and come as round pieces and rectangles. I hand sew the rectangle to the circle and that's my mold. Works real well. You have to line it with muslin, but you have to do that with a store bought mold too.
frustratedearthmother
Herd Master
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I make a lot of Chevre. It can be plain or flavored with just about anything you want to flavor it. You can use this culture for it:
http://hoeggerfarmyard.com/xcart/Chevre-Cheese-Starter-Culture.html
You don't need to mold it and it makes overnight. Really good stuff!
Mini Horses
Herd Master
Basically, I do as animalmom. But, I don't use double boiler, just a stainless steel pan, being careful to stir and not scorch milk. At temp, I add vinegar, stir a few times, remove from heat and let sit 15 -35 minutes. Then strain as she does. At this point, once strained I add salt (kosher or sea salt, no iodine) and then add any seasonings. I like basil & garlic powder, oregano & sundried tomatoes, fig & lemon zest or fig & cinnamon. I don't "mold", just tighten muslin and dump into a bowl. It will be like a ball or mound of cheese. I have rolled into a log and then rolled that in herbs or nuts, depending on flavors & use...self, gift, etc. If adding herbs r dried fruits, leave the cheese moister at draining, as the dried elements will need more moisture. This cheese does not melt when cooked. When I have a lot of milk, I make this, leave it looser (less drained) as use as ricotta would be used.
Butter. Cream in a jar, shake, when you have chunks, drain, add clear water, shake, then massage with a spoon to get all water/whey out as that is what makes it rancid if left. This massaging with back of spoon can be done in a bowl easier than jar. Add salt if desired, massage it in. It's as smooth as store bought. Be sure cream is room temp, not cold. Also, if you set cream out for 10-15 hrs it will ripen, the bacteria will change the taste -- don't let it sour but, it will age. Most home butters have had cream aged to some extent. Goat butter is white, sheep butter ?
I love that you are happy will milking and the milk. But, I chuckle when you mention quantities of sheep milk -- yes, they give less than my goats (who are full sized breed). The Nigis give about what sheep do BUT I get 1 to 1.5 gal per goat per day...that's 8=11#. When I'm working 3, well there is a LOT of cheese & butter going on. I have no people to help drink. My cats, chickens & pigs (when I have them) are happy to assist.
Butter. Cream in a jar, shake, when you have chunks, drain, add clear water, shake, then massage with a spoon to get all water/whey out as that is what makes it rancid if left. This massaging with back of spoon can be done in a bowl easier than jar. Add salt if desired, massage it in. It's as smooth as store bought. Be sure cream is room temp, not cold. Also, if you set cream out for 10-15 hrs it will ripen, the bacteria will change the taste -- don't let it sour but, it will age. Most home butters have had cream aged to some extent. Goat butter is white, sheep butter ?
I love that you are happy will milking and the milk. But, I chuckle when you mention quantities of sheep milk -- yes, they give less than my goats (who are full sized breed). The Nigis give about what sheep do BUT I get 1 to 1.5 gal per goat per day...that's 8=11#. When I'm working 3, well there is a LOT of cheese & butter going on. I have no people to help drink. My cats, chickens & pigs (when I have them) are happy to assist.
Last edited:
- Thread starter
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mystang89
Herd Master
Does Chevre have to be made with goat milk? Every recipe that I've seen seems to use goat milk. I wasn't sure if the milk from goats was so fundamentally different from sheep milk that it would affect the recipe.
Mini Horses
Herd Master
Home Cheese Making , by Ricki Carroll….pg 11 Sheep's milk is one of the most nutritionally valuable foods a available. It is high in protein & vitamins, which so often have to be artificially added to our diet. Sheep's milk contains almost 10% less water than cow or goat milks & is almost twice as high in solids as cow's milk; therefore, it produces a very high cheese yield -- almost 2.5 times what you would expect from cow/goat milk.
Making cheese...when adding rennet, use 3 to 5 times less than that used for cow's milk & top-stir carefully. When cutting the curd, make larger cubes, when ladeling, take thicker slices , or you will lose too much butterfat & cheese will be too dry. Use half the amount of salt called for & exert only light pressure when pressing.
In French "Chevre" means "goat"
Making cheese...when adding rennet, use 3 to 5 times less than that used for cow's milk & top-stir carefully. When cutting the curd, make larger cubes, when ladeling, take thicker slices , or you will lose too much butterfat & cheese will be too dry. Use half the amount of salt called for & exert only light pressure when pressing.
In French "Chevre" means "goat"
