Re: Raw Dairying book recommendations wanted

May 11, 2006

Grazing techniques vary, depending upon what you trying to accomplish.

When you say your farmer doesn't understand grazing, how are you

evaluating that?

His agenda may be:

1). Keep the lactating cow from losing weight. That's a tall order if

all she is eating is grass and her genetics are working against her.

2). Minimize worm infestations. MIG (Management Intensive Grazing)

stresses moving the cows to different paddocks to break the parasite

cycles. Does he have enough land to get they at least 200 feet away

from their previous grazing spot?

3). Milk them twice a day. Many dairies are switching to once a day

milking, if the cow is not miserable, because they get almost as much

milk with a higher fat content.

What result do you seek that you don't currently find in your cow share?

Holdener wrote:

Are there any books out there on the

how-tos of raw, pasture-based dairying. I'm looking for something

along the lines of Salad Bar Beef, only for milk instead of beef. And

maybe without all the prosthelitizing. Just the process. I'm

currently a consumer of a cow-share, and I'd like to learn more about

how it's all run. Some of us in the cowshare have a feeling our farmer

doesn't really have a good concept about the process of grazing. I

loaned him my Salad Bar Beef, and I think he read it, but I don't know

how much he's actually applying. Anyway, I'd really just like to know

a lot more about how it all works, and would like to read up on it some

before spending the money to go to one of those seminars I've seen ads

for. I am planning on going to the Raw Milk Summit in a couple weeks,

but will probably be trying to absorb more info and bringing more

questions than helping much.

Thanks for any books you all can

recommend.

Sally Holdener

Nokesville, VA

May 12, 2006

This is exactly what I'm trying to avoid. I don't want to pressure our farmer, and he has been accomodating to some of our requests, but many of us are feeling that some things must improve, or we're afraid either a lot of shareholders will leave, or someone may get sick and we could have a situation like they had in Washington State a few months ago.

By Consumer-led, I guess I really mean consumer-started and managed, in a way. The same two women that keep track of the shares and accounting (including buying the cows) were the ones that found the original farmer 4 years ago and made the arrangements with him. We have a contract with the farmer, but he's not the one selling the shares, just boarding them and providing the milking service.

We did have some problems with two cows that gorged themselves and died right after this farmer took over. It was an accident, and the farmer felt awful. A lot of shareholders grumbled a bit about having the pay to replace the cows, but we did it. And we raised the boarding fee we were paying him 25%. I've been doing a bit of reading and trying to pass as much info to him as I can, being he's pretty new at this, too, but I do feel funny asking too much. I really don't want to step on toes, and we do need him.

The milk handling is the the most immediate concern right now. He doesn't have a bulk tank, and only a two cow vacuum system that pumps directly into SS cans. He strains that into a 5 gal. SS container and then that goes into the gallon jars. Once the jars are filled, and topped with plastic wrap and lids, the jars are pulled in a big wagon about 50 yards across a pasture to the "store", a little shed size building with a 3 door commercial refridgerator where the shareholders pick up their milk on their assigned day. Last week, something was wrong and a lot of people complained about the milk being sour. The milk I picked up on Friday, and an extra quart of cream, was sour on Monday. I didn't mind at first, but by Wednesday it was just too off-tasting. It left a nasty bitter taste in the back of the throat. I wonder what that exactly may indicate, as far as bacteria type and load. The milk I got Tuesday (I pick up 2 shares on Tue. and 3 on Friday) was fine, though.

OK, sorry to ramble on about this. I really appreciate hearing from all the farmers out there. Your perspective is why I joined this group.

Thanks,

Sally in VA

I agree with . As a farmer I would take great offense to a person coming in and saying they want me to change the way I do everything and offer no solutions as to how to accomplish the changes they are demanding. I am not sure what is involved in a "consumer" run cow-share but if this means you show up and pick up your product and give demands then maybe you should consider a more fair way of doing things. If your farmer has no time to handle the milk properly then he needs help. Is the milk sitting somewhere getting warm in containers or is it in the bulk tank and he just hasn't had time to get it to the "store"?Either in hiring someone, more money, or ? Possibly cutting back animals? Has there been any health issue? Are there sick animals or are you reading about how other farms do things and think it better? I think what I am getting at here is try not to put the farmer on the defence becuase if you can work things out it could be great for both of you. If not you will lose your food source and he will be looking at it as no biggy because he just lost a hassle.

Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/

May 12, 2006

If you can find the old standards for "Certified Raw Milk" you will

have a frame of reference. Right away I can see you have a problem.

Milk should be chilled to less than 50 degrees within an hour. That's

why commercial dairies pump straight from the cow into a cooled tank.

With your situation you may wish to consider putting those stainless

steel tanks in an ice bath. If you think about trying to dissipate the

heat of 5 gallons from 98 degrees to 48 degrees you can do the physics

calculation and realize that air conduction won't get it done without a

lot of help.

That acidic taste is your clue that your milk was on its way to being

buttermilk. That doesn't mean it is ruined. But it does mean many

people will think it's spoiled.

Technique matters very much in this process and since we all have to

learn as we go, suggest a few trial and error sessions with you farmer

to reach a maximum of flavor and shelf life on the milk.

My grade A dairy raw goat milk last over two weeks.

My local cow milk does, too, because the guy I get it from understands

the importance of cooling.

Langlois

Holdener wrote:

This is exactly what I'm trying to

avoid. I don't want to pressure our farmer, and he has been

accomodating to some of our requests, but many of us are feeling that

some things must improve, or we're afraid either a lot of shareholders

will leave, or someone may get sick and we could have a situation like

they had in Washington State a few months ago.

By Consumer-led, I guess I really

mean consumer-started and managed, in a way. The same two women that

keep track of the shares and accounting (including buying the cows)

were the ones that found the original farmer 4 years ago and made the

arrangements with him. We have a contract with the farmer, but he's

not the one selling the shares, just boarding them and providing the

milking service.

We did have some problems with two

cows that gorged themselves and died right after this farmer took

over. It was an accident, and the farmer felt awful. A lot of

shareholders grumbled a bit about having the pay to replace the cows,

but we did it. And we raised the boarding fee we were paying him 25%.

I've been doing a bit of reading and trying to pass as much info to him

as I can, being he's pretty new at this, too, but I do feel funny

asking too much. I really don't want to step on toes, and we do need

him.

The milk handling is the the most

immediate concern right now. He doesn't have a bulk tank, and only a

two cow vacuum system that pumps directly into SS cans. He strains

that into a 5 gal. SS container and then that goes into the gallon

jars. Once the jars are filled, and topped with plastic wrap and lids,

the jars are pulled in a big wagon about 50 yards across a pasture to

the "store", a little shed size building with a 3 door commercial

refridgerator where the shareholders pick up their milk on their

assigned day. Last week, something was wrong and a lot of people

complained about the milk being sour. The milk I picked up on Friday,

and an extra quart of cream, was sour on Monday. I didn't mind at

first, but by Wednesday it was just too off-tasting. It left a nasty

bitter taste in the back of the throat. I wonder what that exactly may

indicate, as far as bacteria type and load. The milk I got Tuesday (I

pick up 2 shares on Tue. and 3 on Friday) was fine, though.

OK, sorry to ramble on about this.

I really appreciate hearing from all the farmers out there. Your

perspective is why I joined this group.

Thanks,

Sally in VA

I agree with . As a farmer I

would take great offense to a person coming in and saying they want me

to change the way I do everything and offer no solutions as to how to

accomplish the changes they are demanding. I am not sure what is

involved in a "consumer" run cow-share but if this means you show up

and pick up your product and give demands then maybe you should

consider a more fair way of doing things. If your farmer has no time

to handle the milk properly then he needs help. Is the milk sitting

somewhere getting warm in containers or is it in the bulk tank and he

just hasn't had time to get it to the "store"?Either in hiring someone,

more money, or ? Possibly cutting back animals? Has there been any

health issue? Are there sick animals or are you reading about how

other farms do things and think it better? I think what I am getting

at here is try not to put the farmer on the defence becuase if you can

work things out it could be great for both of you. If not you will

lose your food source and he will be looking at it as no biggy because

he just lost a hassle.

Debbie Chikousky

Manitoba, Canada

gdchik@...

http://www.winnipegbeach.com/chikouskyfarms/

May 13, 2006

Sally,

it was HOT on Thursday I believe. I agree w/ about the chilling. That is

why I use an upright freezer to chill my milk. When I put 15-20 gallons in it

the temp goes straight from -15 to 55 degrees! It take about an hour before the

air temp is below freezing again. I pout the milk in the freezer, in about 4-5

hours it is down to about 35 degrees, move it to the holding fridge, then the

morning of pickup to the pickup fridge. Lot of work,,,,

I

have just ordered, at a pretty penny, a stainless steel milk cooler from

Glengarry cheesemaking. It will replace the freezer, and 2 fridges, so energy

savings should be significant, you can strain directly into it, and the milk is

chilled w/in 20 minutes. AND it takes only a 33” square footprint! Space savings

will be wonderful!.

I

just pulled a gallon out from the back of the holding fridge that was 3 weeks

old, and it was fine.

www.MajestyFarm.com

" What is ominous is the ease with which some people go from

saying that they don't like something to saying that the government should

forbid it. When you go down that road, don't expect freedom to survive very

long. " Sowell

From:

RawDairy [mailto:RawDairy ] On Behalf Of Langlois

Sent: Friday, May 12, 2006 11:15

PM

To: RawDairy

Subject: Re: Raw

Dairying book recommendations wanted

If you can find the old

standards for " Certified Raw Milk " you will have a frame of

reference. Right away I can see you have a problem.

Milk should be chilled to less than 50 degrees within an hour.

That's why commercial dairies pump straight from the cow into a cooled tank.

With your situation you may wish to consider putting those stainless steel

tanks in an ice bath. If you think about trying to dissipate the heat of

5 gallons from 98 degrees to 48 degrees you can do the physics calculation and

realize that air conduction won't get it done without a lot of help.

That acidic taste is your clue that your milk was on its way to being

buttermilk. That doesn't mean it is ruined. But it does mean many

people will think it's spoiled.

Technique matters very much in this process and since we all have to learn as

we go, suggest a few trial and error sessions with you farmer to reach a

maximum of flavor and shelf life on the milk.

My grade A dairy raw goat milk last over two weeks.

My local cow milk does, too, because the guy I get it from understands the

importance of cooling.

Langlois

Holdener wrote:

This is exactly

what I'm trying to avoid. I don't want to pressure our farmer, and he has

been accomodating to some of our requests, but many of us are feeling that some

things must improve, or we're afraid either a lot of shareholders will leave,

or someone may get sick and we could have a situation like they had in Washington State a few months ago.

By Consumer-led, I

guess I really mean consumer-started and managed, in a way. The same two

women that keep track of the shares and accounting (including buying the cows)

were the ones that found the original farmer 4 years ago and made the

arrangements with him. We have a contract with the farmer, but he's not

the one selling the shares, just boarding them and providing the milking service.

We did have some

problems with two cows that gorged themselves and died right after this farmer

took over. It was an accident, and the farmer felt awful. A lot of

shareholders grumbled a bit about having the pay to replace the cows, but we did

it. And we raised the boarding fee we were paying him

25%. I've been doing a bit of reading and trying to pass as much info to

him as I can, being he's pretty new at this, too, but I do feel funny asking

too much. I really don't want to step on toes, and we do need him.

The milk handling

is the the most immediate concern right now. He doesn't have a bulk tank,

and only a two cow vacuum system that pumps directly into SS cans.

He strains that into a 5 gal. SS container and then that goes into the gallon

jars. Once the jars are filled, and topped with plastic wrap and lids,

the jars are pulled in a big wagon about 50 yards across a pasture to the

" store " , a little shed size building with a 3 door commercial

refridgerator where the shareholders pick up their milk on their assigned

day. Last week, something was wrong and a lot of people complained about

the milk being sour. The milk I picked up on Friday, and an extra quart

of cream, was sour on Monday. I didn't mind at first, but by Wednesday it

was just too off-tasting. It left a nasty bitter taste in the

back of the throat. I wonder what that exactly may indicate, as far as

bacteria type and load. The milk I got Tuesday (I pick up 2 shares on

Tue. and 3 on Friday) was fine, though.

OK, sorry to ramble

on about this. I really appreciate hearing from all the farmers out

there. Your perspective is why I joined this group.

Thanks,

Sally in VA

I agree with

. As a farmer I would take great offense to a person coming in and

saying they want me to change the way I do everything and offer no solutions as

to how to accomplish the changes they are demanding. I am not sure what

is involved in a " consumer " run cow-share but if this means you show

up and pick up your product and give demands then maybe you should consider a

more fair way of doing things. If your farmer has no time to handle the

milk properly then he needs help. Is the milk sitting somewhere

getting warm in containers or is it in the bulk tank and he just hasn't had time

to get it to the " store " ?Either in hiring someone, more money, or

? Possibly cutting back animals? Has there been any health

issue? Are there sick animals or are you reading about how other farms do

things and think it better? I think what I am getting at here is try not

to put the farmer on the defence becuase if you can work things out it could be

great for both of you. If not you will lose your food source and he will

be looking at it as no biggy because he just lost a hassle.

Debbie Chikousky

Manitoba, Canada

gdchik@...

http://www.winnipegbeach.com/chikouskyfarms/

May 13, 2006

Sally,

if he would be interested in calling me I could talk to him about some of my

learning curve stuff.

www.MajestyFarm.com

" What is ominous is the ease with which some people go from

saying that they don't like something to saying that the government should

forbid it. When you go down that road, don't expect freedom to survive very

long. " Sowell

From:

RawDairy [mailto:RawDairy ] On Behalf Of Holdener

Sent: Friday, May 12, 2006 11:24

AM

To: RawDairy

Subject: Re: Raw

Dairying book recommendations wanted

Actually, I don't

know if my farmer knows much about any of those things. Actually, I think

he just doesn't have the time or help to do much about any of it. When he

took over the farm and cowshare, I don't think he really looked at how much

work was involved, and how much the previous farmer's older children did.

He doesn't seem to really look at the height of the grass and change paddock sizes

to accommodate variations in growth rate. He has approx. 10 or so

paddocks set up in one large pasture, maybe 10 acres, in the front of his farm,

and he does rotate them, but I never see the grass really at optimal

growth. I don't know about the 200 feet thing. The paddocks are set

up off of a center aisle that leads back down to the milking

parlor. Some of this I don't know that much about as all I've ever done

is read articles and Salad Bar Beef, myself. I don't think his rotational

grazing is really MIG. He just doesn't have the time, or the experience

or training, to manage it intensively. I don't think the pasture is

great, probably too much fescue and not enough variety. And the cows have

to walk back up to the parlor to get water, as he doesn't water down

where they cows are grazing.

Also, he hasn't had

our cow's annual tests and vaccinations or whatever is required, done.

And he's having trouble getting the milk from the milking parlor to the

" store " where the shareholders pick up milk from the big

refridgerators we have, in a timely enough manner, especially for the

summer.

I also wonder about

the process (cleaning of the cows and equipment, testing of milk, straining

procedures and chilling times) and feel we need some guidelines to know what to

expect from a well-run, clean operation so we can know what to look for and

start doing periodic " quality " checks, and maybe start a quality

record book of some kind so we can trouble shoot if things start happening,

like milk that is going sour fast, or cows get sick. We are a

consumer-run cowshare, and most of us know almost nothing about dairy farming,

except one shareholder who has a small goat share herself, but she's not very

holistic in her management, and is strapped on time herself. I just really

want to learn more, and even help our farmer and organize those shareholders

that would like to help to get things working better. I know he feels

disheartened at times, and has expressed the thought of giving up milking and

just doing beef cattle. Then we'd have to find a new farmer,

and that's not gonna be easy. We have a good thing going, and we'd like

it to keep working and get better and make a good living for our farmer.

Thanks,

Sally

Grazing techniques vary,

depending upon what you trying to accomplish. When you say your farmer

doesn't understand grazing, how are you evaluating that?

His agenda may be:

1). Keep the lactating cow from losing weight. That's a tall order if all

she is eating is grass and her genetics are working against her.

2). Minimize worm infestations. MIG (Management Intensive Grazing)

stresses moving the cows to different paddocks to break the parasite

cycles. Does he have enough land to get they at least 200 feet away from

their previous grazing spot?

3). Milk them twice a day. Many dairies are switching to once a day

milking, if the cow is not miserable, because they get almost as much milk with

a higher fat content.

What result do you seek that you don't currently find in your cow share?

May 13, 2006

"The milk handling is the the most immediate concern right now. He doesn't have a bulk tank, and only a two cow vacuum system that pumps directly into SS cans. He strains that into a 5 gal. SS container and then that goes into the gallon jars. Once the jars are filled, and topped with plastic wrap and lids, the jars are pulled in a big wagon about 50 yards across a pasture to the "store", a little shed size building with a 3 door commercial refridgerator where the shareholders pick up their milk on their assigned day. Last week, something was wrong and a lot of people complained about the milk being sour. The milk I picked up on Friday, and an extra quart of cream, was sour on Monday. I didn't mind at first, but by Wednesday it was just too off-tasting. It left a nasty bitter taste in the back of the throat. I wonder what that exactly may indicate, as far as bacteria type and load. The milk I got Tuesday (I pick up 2 shares on Tue. and 3 on Friday) was fine, though."

Did the milk have any particular smell? I would wonder if he has an animal with mastitis and hasn't caught it yet. I don't aim for this to happen but sometimes I get busy and the milk comes in from the barn, this is for my family to drink, and ends up sitting on the counter in my milk pail for 3-4 hours. This has been if a cow has a calving issue or something like that. Then it is strained and put in the fridge. The only time I had an issue with the milk doing what you are describing is when we had subclinical staph aureous mastitis and didn't know it. It also would make cottage cheese that smelled like homebrew. If I let the milk sit on the counter to clabber it would be fine but the next day the cheese was off. Stupid thing was that the vet kept telling me there was nothing wrong with her. Then the kicking started so I insisted on tests and sure enough we had a problem. He was amazed as she never had a clot, heat, temp etc but I knew something was up. It wasn't a full blown case yet so, luckily, none of us got sick etc. She is fine now. Just a thought.

I was thinking too about this man. Does he have dairy background?

Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/

May 13, 2006

,

Could you provide a link for your Glengary cooler?

Thanks

kathryn russell wrote:

Sally,

it was HOT on Thursday I believe. I agree w/ about the chilling.

That is

why I use an upright freezer to chill my milk. When I put 15-20 gallons

in it

the temp goes straight from -15 to 55 degrees! It take about an hour

before the

air temp is below freezing again. I pout the milk in the freezer, in

about 4-5

hours it is down to about 35 degrees, move it to the holding fridge,

then the

morning of pickup to the pickup fridge. Lot of work,,,,

I

have just ordered, at a pretty penny, a stainless steel milk cooler

from

Glengarry cheesemaking. It will replace the freezer, and 2 fridges, so

energy

savings should be significant, you can strain directly into it, and the

milk is

chilled w/in 20 minutes. AND it takes only a 33” square footprint!

Space savings

will be wonderful!.

I

just pulled a gallon out from the back of the holding fridge that was 3

weeks

old, and it was fine.

www.MajestyFarm.com

"What is ominous is the

ease with which some people go from

saying that they don't like something to saying that the government

should

forbid it. When you go down that road, don't expect freedom to survive

very

long."

Sowell

From:

RawDairy [mailto:RawDairy ] On Behalf Of Langlois

Sent: Friday, May 12,

2006 11:15

PM

To:

RawDairy

Subject: Re:

Raw

Dairying book recommendations wanted

If you

can find the old

standards for "Certified Raw Milk" you will have a frame of

reference. Right away I can see you have a problem.

Milk should be chilled to less than 50 degrees within an hour.

That's why commercial dairies pump straight from the cow into a cooled

tank.

With your situation you may wish to consider putting those stainless

steel

tanks in an ice bath. If you think about trying to dissipate the heat

of

5 gallons from 98 degrees to 48 degrees you can do the physics

calculation and

realize that air conduction won't get it done without a lot of help.

That acidic taste is your clue that your milk was on its way to being

buttermilk. That doesn't mean it is ruined. But it does mean many

people will think it's spoiled.

Technique matters very much in this process and since we all have to

learn as

we go, suggest a few trial and error sessions with you farmer to reach

a

maximum of flavor and shelf life on the milk.

My grade A dairy raw goat milk last over two weeks.

My local cow milk does, too, because the guy I get it from understands

the

importance of cooling.

Langlois

Holdener wrote:

This is exactly

what I'm trying to avoid. I don't want to pressure our farmer, and he

has

been accomodating to some of our requests, but many of us are feeling

that some

things must improve, or we're afraid either a lot of shareholders will

leave,

or someone may get sick and we could have a situation like they had in Washington State a few months ago.

By Consumer-led, I

guess I really mean consumer-started and managed, in a way. The same

two

women that keep track of the shares and accounting (including buying

the cows)

were the ones that found the original farmer 4 years ago and made the

arrangements with him. We have a contract with the farmer, but he's

not

the one selling the shares, just boarding them and providing the

milking service.

We did have some

problems with two cows that gorged themselves and died right after this

farmer

took over. It was an accident, and the farmer felt awful. A lot of

shareholders grumbled a bit about having the pay to replace the cows,

but we did

it. And we raised the boarding fee we were paying him

25%. I've been doing a bit of reading and trying to pass as much info

to

him as I can, being he's pretty new at this, too, but I do feel funny

asking

too much. I really don't want to step on toes, and we do need him.

The milk handling

is the the most immediate concern right now. He doesn't have a bulk

tank,

and only a two cow vacuum system that pumps directly into SS cans.

He strains that into a 5 gal. SS container and then that goes into the

gallon

jars. Once the jars are filled, and topped with plastic wrap and lids,

the jars are pulled in a big wagon about 50 yards across a pasture to

the

"store", a little shed size building with a 3 door commercial

refridgerator where the shareholders pick up their milk on their

assigned

day. Last week, something was wrong and a lot of people complained

about

the milk being sour. The milk I picked up on Friday, and an extra

quart

of cream, was sour on Monday. I didn't mind at first, but by Wednesday

it

was just too off-tasting. It left a nasty bitter taste in the

back of the throat. I wonder what that exactly may indicate, as far as

bacteria type and load. The milk I got Tuesday (I pick up 2 shares on

Tue. and 3 on Friday) was fine, though.

OK, sorry to ramble

on about this. I really appreciate hearing from all the farmers out

there. Your perspective is why I joined this group.

Thanks,

Sally in VA

May 13, 2006

Sally, how much did you pay for the SCC test? Was this on the

bulk tank or individual cows?

My guy in Arizona charges $25 for a bulk tank test.

http://www.dairyherdlab.com/ He tests for other states, and on

his website indicates that he pays for shipping when the test

comes from another state.

Also, how does an SCC tell that none of the cows had mastitis? I

mean, if one cow has mastitis in one quarter of her udder and her

milk is being diluted by 10 other cows' milk... you probably

don't know the answer to this question. I actually have never

done SCC testing, but do individual bacteria tests. We have

dairy goats.

I just thought I'd pipe up and offer the lab here in Arizona in

case he's cheaper than what you paid before.

Starlene

----- Original Message -----

Thanks for all the recommendations, . I actually had SCC's

run about 9 months ago, and they were all fine then, but really

didn't tell us more than none of them had mastitis. I did get

the farmer a CMT kit, but I don't know if he's doing it

regularly. Mark McAfee and Ron Schmidt told me at the Wise

Traditions conference that we should do Standard Plate Count

(SPC) tests instead, to find out the bacteria count. I haven't

done that yet, as my husband complained so much about the SCC

test that I paid for.

May 13, 2006

Best

bet is to email Margaret at Glengarry for info. She has a shipment

coming in June sometime. You can look at the various designs at http://www.nieros.com/our_products/milk_coolers/stable_coolers_with_direct_cooling/open_vertical_100_to_250_litres

www.MajestyFarm.com

" What

is ominous is the ease with which some people go from saying that they don't

like something to saying that the government should forbid it. When you go down

that road, don't expect freedom to survive very long. "

Sowell

From:

RawDairy [mailto:RawDairy ] On Behalf Of Langlois

Sent: Saturday, May 13, 2006 8:47

AM

To: RawDairy

Subject: Re: Raw

Dairying book recommendations wanted

,

Could you provide a link for your Glengary cooler?

Thanks

kathryn russell wrote:

Sally,

it was HOT on Thursday I believe. I agree w/ about the chilling. That is

why I use an upright freezer to chill my milk. When I put 15-20 gallons in it

the temp goes straight from -15 to 55 degrees! It take about an hour before the

air temp is below freezing again. I pout the milk in the freezer, in

about 4-5 hours it is down to about 35 degrees, move it to the holding fridge,

then the morning of pickup to the pickup fridge. Lot of work,,,,

I have just ordered, at a pretty penny, a

stainless steel milk cooler from Glengarry cheesemaking. It will replace the

freezer, and 2 fridges, so energy savings should be significant, you can strain

directly into it, and the milk is chilled w/in 20 minutes. AND it takes only a

33” square footprint! Space savings will be wonderful!.

I just pulled a gallon out from the back of the

holding fridge that was 3 weeks old, and it was fine.

www.MajestyFarm.com

" What is ominous is the ease with which some people go from

saying that they don't like something to saying that the government should

forbid it. When you go down that road, don't expect freedom to survive very

long. " Sowell

From: RawDairy [mailto:RawDairy ] On Behalf Of Langlois