Natural Home Dairy
This talk was presented at the Mother Earth News Fair in Seven Springs, PA, on Sunday, Sept. 23, 2012. It covers information you need to know to get started producing your own dairy products, whether you have cows, goats, or sheep.
Published on: Mar 3, 2016
Transcripts - Natural Home Dairy
The Natural Home Dairy How to raise dairy animals and make dairy products for your family . . . naturally!
Who am I?Moved to the country in 2002Currently milk 12 to 18 goats year round Almost all Nigerian dwarf Have milked la manchas and minis Produce 100% of our own cheese, buttermilk, and yogurtHave also milked our cows and sheep
Why do people do this? Health Safety Ethics Quality & taste Variety It’s fun!
Why am I talking about this? I wish I would not have had to learn everything through trial and error Commercial dairies take babies away from their mothers at birth and feed them with a bottle or bucket so the dairy can have all of the milk Misconception that cows, goats, and sheep must be bottle-fed to be friendly enough to milk as adults
Advantages of dam raising Kids know they’re kids (or calves or lambs) Have animal instincts Not overly friendly Respect fences more Babies keep up milk supply while you learn to milk More milk Less risk of mastitis Antibodies in mother’s milk make healthier babies Provides more flexibility for humans
Getting startedYou need a goat, sheep, or cow – or two or threeChoosing which species Size Milk Quantity Taste
Buying a dairy animal You get what you pay for Buy from a milking herd Udder pictures Milk records Test for diseases before purchase At least one of you should have some experience milking Great idea to milk an animal that is nursing a baby if you’re new to milking
Working with milkersMammals make milk for their babiesSeparate moms and babies overnight An extremely good milker may make more milk than her babies can consume, but not usually No hard rules about when to start or how often to milk Watch the baby (or babies)
Equipment for cheesemaking Mozzarella 1-gallon pot and spoon Queso blanco or feta Cheese cloth Chevre Molds (optional) Mold-ripened cheeses (brie) Molds Aged cheese (cheddar, gouda, parmesan) Press with pressure gauge Cave (place to age)
Ingredients for cheeseMilkSomething to ripen cheese Acid (vinegar or citric acid) Culture (mesophilic or thermophilic)RennetMold (white, blue, red)
Queso blanco or ricotta 1 gallon milk ¼ cup vinegar Heat milk to 180 degrees Add vinegar Drain hot for queso blanco Drain room temperature for ricotta
Making soap -- equipment
Making soap -- ingredients Oil Optional: Frozen milk Lye Essential oils Fragrance oils Herbs and botanicals Clay Pumice or egg shells
Making soap – step by step Melt oils or heat to 110 to 120 degrees F. Add lye to frozen milk.
Making soap – step by stepAdd lye mixture to oils. Both should be less than 120 degrees.
Making soap – step by step Blend. Pour into mold at “trace.” Cover. Insulate?
Making soap – step by stepLet soap sit for 24 hours to saponify.Slice.Place on a wire rack for three or four weeks before using.
Castile soap recipe 24 ounces olive oil 8 ounces palm oil 8 ounces coconut oil 4 ounces sweet almond oil 13 ounces milk (frozen) 6 ounces lye 2 ounces essential oil (optional) Makes twelve 5-ounce bars of soap
Resources www.homegrownandhandmadethebook.com http://nigeriandwarfgoats.ning.com Facebook.com/ homegrownandhandmade.com Homegrown and Handmade Supplies Cheesemaking.com Dairyconnection.com