Skimming cream

The cows are staying warm and dry in the barn during the winter, eating hay and dreaming of green pastures (I’m imaging that last part, of course). I didn’t get either one of them bred back this last summer as I intended. It’s been a year since Tilly freshened (12/31/2009) and about 7.5 months since Josie freshened. We’re still milking both of them twice a day, and intend to continue doing so for another year or as long as they continue lactating. I’ll get them bred in early summer, I hope. I prefer that their calves be born in Spring.

If I kept a bull on the farm, it would simplify getting the cows bred, but I don’t really want an extra mouth to feed. With two cows, two steers, and a horse, we go through enough hay. I considered selling Tilly so that we would need to feed less hay, but we ended up keeping her – I didn’t really want to get rid of her. We probably don’t need two milk cows, but we have them and are able to keep them fed. And, the milk is appreciated.

At this time of year while the cows are eating hay – and it’s just grass hay, nothing special – we’re getting 1.5 to 2 gallons of milk a day. The amount varies depending upon how well they like a particular bale of hay and how cold it is. Colder weather requires them to convert more energy into keeping warm, and it affects the amount of milk produced. Now, this quantity of milk is not really much for two cows, but I don’t expect or want extreme production. This is enough milk for our uses and to share with my parents and Danny. It’s also better for the cows’ health since it isn’t taxing them to much to produce this amount, I believe.

During the summer months when the cows are on fresh grass and closer to the time they freshen, we get between 3 and 5 gallons of milk per day. That’s more than we can keep up with, usually. We ought to be converting some of that into cheese, but we’ve not taken on the extra task of doing so on a regular basis. We do make as much butter as we can, and Anne cans it when we have enough accumulated. Canned butter will keep for years. We use the butter as shortening/oil in baking and cooking so that we don’t have to buy oil. It also gets used on hot biscuits, sweet potatoes, and other things.

During the summer months, I skim cream off of the jars of milk on a regular basis. I have to in order to have jars to put more milk into. We also drink whole milk a couple times a day (whole milk is good for you and easier to digest than skim milk). Since the cows have been in the barn, I’ve not had to skim as often. The cream from cows eating fresh grass is preferable to the cream from hay-fed cows. Also, we’ve been mostly keeping up with the amount of milk we’ve been getting.

I know there are different ways that cream can be separated from the milk. The cream naturally rises to the surface when the milk cools. If we’re going to drink the milk, we shake the jar to mix the cream back in with the milk. If we want to use a little of the cream, like for coffee or tea, we can pour some off the top of the jar. If we want it for butter or baking (we substitute cream for some of the liquid and oil called for in a recipe – makes good biscuits, for example), then I need to skim it.

We strain the fresh milk through a cloth into 2-quart wide-mouth jars before refrigerating it. The wide mouth is large enough so that I can get a gravy ladle into the jar. My skimming method is quite simple: I use the gravy ladle to take the cream off the top of the milk. I put the cream in a quart jar so it will be available for use later. When I get down to the milk in the jar, it’s visible (you can see the separation between the cream and the milk) as I’m ladling out the cream. That’s when I stop skimming. It doesn’t take long to skim the cream off of two or three gallons of milk. The amount of cream we get varies some during the seasons. We can usually get a quart of cream from 1.5 gallons of whole milk, sometimes from only 1 gallon. If you click on the photo to enlarge it and then look closely, you can see the line between the milk and the cream in the two full jars (just above the “B” in “Ball”).

A good day

The cheese arrived today! It’s already been eaten. I remembered to take a picture of the second half of it. Let me tell you,

it was some good cheese! Wow! We all enjoyed it a lot. The children made sure they told me more than once that I should be sure to enter every cheese giveaway that mmpaints has. With cheese this good, they don’t have to tell me. I think we’re going to have to give cheese-making another go. We haven’t made any for a while, and it was never this good. Time to learn a bit more and develop a new skill.

Today’s weather was nice: in the lower 40s with sunshine. We’re under a winter storm warning beginning at 6:00 tomorrow morning and continuing until Saturday afternoon. The forecast says 5 to 9 inches of snow is expected here. We haven’t had that much at once in the whole time we’ve lived here. The children are looking forward to it.

Since the weather was nice, I worked on the water heater installation again. I took the heater out and redid the plumbing. My hunch appears to be correct: Teflon tape doesn’t work well on metal plumbing components. The threads cut the tape and push it mostly out of the way. I put some joint compound on the threads, and there were no more leaks. I cut the CPVC pipe and put in a new coupling. I let it sit for a few hours to make sure the glue was thoroughly dried before turning the water back on. No leaks there either.

So, I put the water heater back in the closet, hooked up the water lines, and routed the vent pipe through the wall. I’ll check it again tomorrow, but I think it will be fine now. This particular water heater connects to a 20 pound propane cylinder, the kind commonly used with LP grills. It can heat the water hot enough to scald you. I’ve got the adjustment for the flame turned down so that the heat in the shower is just about right. If it’s too hot, you just need to open the hot water side a little more. I think it will work out fine for us since our only hot water from it will be for taking showers.

While I was testing the water heater, our cat came home. Now, this may not sound like a big deal, but it was. He was missing for two full days. This is very unlike him; he likes to eat too well to miss a meal. We figured he either got himself stuck someplace (he somehow got under the floor in Dad’s barn earlier in the week) or something got him. We were quite concerned (I hadn’t realized how fond I am of that cat). Thankfully, this afternoon he came walking up the hill to the house. We don’t know where he’d been, but he was quite thirsty and hungry and glad to see us.

Later this afternoon it was too early to do chores and I didn’t want to waste the time and nice weather. So, I decided to install some more solar panels. I figured there was enough time to get two of them put on. Well, the installation went well enough that I was able to bolt four of them on. So, one frame is complete. Six more panels to go on the other frame. I’ll tackle that next week after the snow is melted.

My dad voiced a concern about the panels acting like sails and catching the wind up there. The roof on our mobile home is basically flat, and the pitch on the back porch roof is very shallow. So, the panels stick up in the air a ways. I do believe that if they blow off, they’re taking the porch roof with them. However, I think I’ll go ahead and put some guy wires on the top corners down to the other side of the house in order to provide a little extra insurance against strong winds.

I won cheese!

 

 

I follow several blogs that I find interesting and helpful. Using Firefox as my browser, I am able to bookmark blogs using Live Bookmarks. I subscribe to the RSS feeds, and Live Bookmarks puts them all only one click away. It makes it quite easy and convenient to keep up with. You can find blogs I follow in the side bar to the right. Every now and then, I find a new one or two that interest me.

One of the blogs that I’ve been keeping up with for a while is Self Sustained Living. There’s a lot of good, useful information shared there, and the owner, mmpaints, is a wonderful individual. Last Friday she started a contest to give away some cheese she made. To enter the contest, all anyone had to do was post a comment. I posted one with no expectations of winning. Well, I found out today that my name was drawn out of the hat! I won!

She explained that the cheese is “Cheddar, it is very mild with a nice, light taste to it. Slightly drier than your typical American cheese with a smooth texture.” It’s a 1/4 wheel weighing 14 ounces. I’ll let everyone know how it is when it gets here. I’m sure it’ll be good!

Be sure to check out her blog and leave a comment (she loves comments). There’s a lot to learn from her.

New cow: Tilly the Jersey

Last Wednesday I bought another milk cow. We really like the milk that we get from Josey (our Guernsey). It’s so versatile: milk and cream from which to make yogurt, cheese, and butter. You can’t skim the cream off the top of goat’s milk as easily. Also, cows were created to eat grass; goats do better with brush. On top of that, I’ve never met a goat who would respect a single electric fence wire as a boundary they are not to cross. Josey and Chucky will not touch an electric fence wire if they can help it, whether the charger is on or not.

Anyway, we discussed getting another cow, and we liked the idea of a Jersey. I did a search online for Jersey heifers for sale in Kentucky. I found a listing for someone selling some only 40 miles away. I thought about it some more and then called the number from the listing. I ended up going over the next morning at milking time to see the cows they had for sale. I came home with one.

Her name is Shantilly, or Tilly for short. She’s a blond Jersey about 4.5 years old. She’s currently milking and was with the bull about six weeks ago. Hopefully, she’s pregnant. We’ll find out.

She’s doing well and getting adjusted to life in her new home. She’s not as used to attention as Josey, and she’s not been broken to lead. I’ll work on that and teach her what an electric fence is. She is very gentle and behaves very well while being milked. Her teats are a bit smaller than Josey’s which takes some getting used to, but she milks easily enough.

Hopefully, she’ll provide us with a nice little Jersey heifer next year. If all goes well, Josey, who visited a friend’s Jersey bull a few weeks ago, will deliver a nice Juernsey heifer about the same time. If so, we’ll have more milk than we know what to do with early next year.

Making sour cream and cream cheese

My mom is going to make a couple of cheesecakes for the coming weekend. We didn’t really want to use commercially processed cream cheese or sour cream. There’s so much nonsense put in those things that, although they may taste good, they can’t be very good for you. I prefer to not ingest such things as stabilizers E410 and E407. So, I searched online how to make our own.

Making sour cream was the first thing, and it turned out to be very easy. We regularly make yogurt from our fresh cow’s milk. I put several tablespoons of live culture yogurt in a jar, add warm whole milk (still warm from the cow), shake it all together, and put in our homemade yogurt maker for several hours. (The yogurt maker consists of an ice chest with a light fixture attached to the inside of the lid which is wired to a water heater thermostat.) It’s good stuff.

Sour cream is made in very much the same way. I take a quart of cream that I previously skimmed from off the top of cooled milk, add four tablespoons of yogurt, and set it in the yogurt maker overnight. In the morning, I put it in the fridge to cool. It makes a very good sour cream. Being cultured, it’s also good for you. By the way, we don’t pasteurize our milk – our cow is healthy and pasteurization kills good things like enzymes that are important and good for us.

Cream cheese takes a little more time, but it’s also easy. I start with one gallon of fresh warm milk that’s just been strained. I add 1/8 teaspoon of Mesophilic-M starter (ordered from Leeners) and one drop of vegetable rennet. Stir this all together and set the milk on top of the refrigerator overnight.

Around 10:30 in the morning, I pour the now thickened and good-smelling milk into a cloth in a colander. We collect the whey as it’s good to use in baking and other things (the live cultures it contains are good for you). I tie up the curd which is in the cloth and hang it in a jar or pitcher so that the whey can continue to drain off. After about 9 hours, the cream cheese is ready. One gallon of milk makes a pound of cream cheese.

We’ll see later this week how the cheesecake turns out. I expect it will be excellent!