Wednesday, April 18, 2012

It's What day?

Okay, so my week is flying by quickly. Can you imagine why?

She does have a very cute face, though.
It has been a week of getting adjusted to a major new routine (milking twice a day) and still trying to manage school and laundry and meals.

I am mostly able to keep up. I read somewhere that it will take Lucy a week to be adjusted and so I figure it will take me a whole week as well.
One of the biggest challenges is that my kitchen now has milking stuff everywhere, laid out to dry after washing.

I really like my kitchen counters to be clutter free, but I am sure that after a time I will get something worked out that is middle of the road and suitable. For now, I look at the pile and see the upside to having this new bovine creature in the back yard.

We are getting anywhere from 1 1/2 to 2 gallons at each milking, or 3-4 gallons a day. That adds up so today I attempted to make a 2 pound block of cheddar cheese.

I think it went smoothly and the directions were easy to follow. With the whey that was left I made ricotta cheese. I was disappointed in the small amount of ricotta for all the whey BUT it smelled divine while it was cooking and I got enough to make ricotta cheese pancakes in the morning.

We also made ice cream.

I made a batch of vanilla, but it lacked much flavor even though I used extra vanilla. I then made chocolate but it did not freeze well.
Does anyone have a great recipe for raw milk ice cream to try? I really want to find a versatile recipe that I know will turn out great each time.
In the meantime, the children did not complain about the frozen treats one bit, so that's good.

I am wrapping it up so I can shower (I have noticed that I always smell like peppermint udder cream and cow), and then I have to eat dinner and hit the sack.

I will look for those ice cream recipes! Hint-hint!


  1. Oh Lucy you are so beautiful.. I think I need to make a quilt out of that photo!


  2. I have always used this recipe, but I don't know how it works with raw milk:
    3 c milk, 1 3/4 c sugar, 1/2 tsp. salt, 1 Tbsp. vanilla, 1 qt half and half, 1 c whipping cream
    Scald milk until bubbles form around the edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed. Makes 4 qts.

  3. What about making yogurt then flavouring it with whatever fruit or honey you like and then freezing it? I don't know what that would be like but worth an experiment!

    1. I actually need to make some yogurt. I always made it before with store milk....and freezing it would be a great treat for summer. thanks for the idea, especially since strawberries are in season now!


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