Princess & the Holsteins

These Holstein playmates are only a month older than Princess who is 1/2 Standard 1/2 Miniature Jersey. Notice the big difference in height.


More About Clabber, Cultured Buttermilk, Curds & Whey

I received the following excellent comment from a blog reader and thought I would take this post to elaborate:

"I think you're wrong about clabber being the same as buttermilk. Buttermilk is the liquid left over from making butter out of cultured cream. Clabber is the curds formed when whole milk is left out for 24 or more hours. Curds and whey - the curds are the clabber."

You are absolutely right. Cultured buttermilk is the liquid left when one makes butter from cultured cream. Ironically, most recipes I have found for making cultured butter require adding a bit of cultured buttermilk to the cream to get the required bacteria started. (Personally, I don't like butter made from cultured cream and make my butter from sweet cream.)

To differentiate between the two types of buttermilk, the milk left over after making butter from sweet cream is called buttermilk. The liquid left after making cultured butter is cultured buttermilk. The buttermilk that one buys in the grocery store is cultured buttermilk.

To address the second part of this.........yes, clabber is made when raw (unpasteurized) milk is left at room temperature and forms a solid mass as good bacteria begins to do it's job. The curd will seperate from the whey and you have curds and whey!

Now, here is the fun part! It took me a while to put all of this together but when I did, it was such a revelation for me. From Faunkhauser's Cheese page I have taken the following recipe for making home-made buttermilk:

Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has clabbered (usually several days).
Place 1/4 cup of the clabbered milk in a pint mason jar, add a cupof fresh milk (does not have to be raw at this point), cover, shake to mix, allow to sit at room temperature until clabbered.
Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors. It should taste tart not bitter, for instance.
To then make a quart of buttermilk with this culture, add 6 ounces of the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered.


I seem to have ideal conditions in my house for making clabber and can clabber raw milk in 24-48 hours. The clabber I make has good taste with no off flavors. Should one experiment and find that their beginning clabber has a bitter or "off" taste or if it takes longer than 24-48 hours to clabber, then I would suggest using Faunkhauser's method above. What Faunkhauser describes is simply taking a bit of your clabber and using it to start another batch until you get the desired taste.

Once you have the taste you are looking for in your clabber/buttermilk then you can use that in the place of mesophilic culture to make cheese.

I will say that cheese making is first of all a science and then an art. If you are looking to duplicate your cheese exactly each time you make it, then you are better off to go with a commercial mesophilic culture.

For myself, I enjoy knowing that I can make my own starter and not have to rely on a cheese making supply store.


A dedication to Alissa

There's a hero
If you look inside your heart
You don't have to be afraid
Of what you are

There's an answer
If you reach into your soul
And the sorrow that you know
Will melt away

And then a hero comes along
With the strength to carry on
And you cast your fears aside
And you know you can survive
So when you feel like hope is gone
Look inside you and be strong
And you'll finally see the truth
That a hero lies in you

It's a long road
When you face the world alone
No one reaches out a hand
For you to hold

You can find love
If you search within yourself
And the emptiness you felt
Will disappear

And then a hero comes along
With the strength to carry on
And you cast your fears aside
And you know you can survive
So when you feel like hope is gone
Look inside you and be strong
And you'll finally see the truth
That a hero lies in you

Lord knows
Dreams are hard to follow
But don't let anyone
Tear them away

Hold on
There will be tomorrow
In time
You'll find the way

And then a hero comes along
With the strength to carry on
And you cast your fears aside
And you know you can survive
So when you feel like hope is gone
Look inside you and be strong
And you'll finally see the truth
That a hero lies in you

I love you, Alissa! There is a hero inside of you.



What's for Supper?

Every meal we have is as close to being 100% homegrown as possible. There are times when I am preparing the meal that it just kind of hits me and I feel so good knowing that we have the opportunity to grow and raise our own food!

Tonights Menu:

Delmonico Steak (from our pastured beef herd)
Seasoned Potatoes (grown with love and seasoned with home-made butter and seasoning salt and baked to a golden brown)
Creamed Limas (grown with love and creamed with butter and cream from our Jerseys)
Biscuits (made from scratch with home-made buttermilk)
Peach pie (made from locally grown peaches and home-made crust)

I can't wait to eat!!!!!!


Dixie and Calves Find a New Home

Dixie, the Jersey, is a sweet, sweet girl. She has been nursing her own calf and three others for me a total of three months since she freshened. She is also a sweetheart in the stanchion.

I believe it was a "God-thing" when last Friday Mike was getting some hay for an established hay buyer that live right down the road from us. She and Mike were talking and she was interested in getting another Jersey. She had owned Jerseys in the past and loved them dearly but had to give them up because of some bumps she encountered on the road of life. The time was right for her to replace her Jerseys and she was interested in seeing my girls. She was also interested in the two steer calves that we had for sale. Mike and I talked about it and I felt that this was meant to be and that this lady would give Dixie a wonderful home. So, we settled on a price for Dixie and the two calves and Monday we delivered them to their new home.

In case I needed any confirmation that it was the right thing to do, my feelings were validated when the lady impulsively threw her arms around my neck, gave me the biggest hug, and said, "Thank you. Thank you Tammy for my Jersey".

Of course I cried when I left them there, but I know they have a wonderful home and they live just down the road from the farm. I will be able to visit them anytime.

So with five of my animals (one cow, two heifers, and two steers) going to new homes in a matter of three days, I am left feeling the "empty nest". Mike is worried about how I am going to fill it up again!


It's Hard to Let Them Go

I must be the craziest person in the world. I love animals but I just can't keep them all. I have to sell some of them from time to time. I try to find the very best homes for them, but I still can't help but feel tremendously sad when I see them go. I take care of them every day and love on them. I won't even go anywhere because I am worried that someone else won't take care of them like I would.
Today, Scarlette and Sugar left for their new home in West Virginia. I know that they will be loved and well taken care of, but I can't help but be sad. It was all I could do to keep from crying when they went down the road in that trailer!
I have more of my babies leaving Monday, but I will save the details until then.


Spencer & Willie

Willie is what I call the last male puppy from the last litter that Hope had. Willie is going to Missouri to live as soon as he can get a ride. In the mean time, here he is with his best buddy, Spencer!


Miracle Butter

Some of you may remember that my cow, Butter Cupp, went down a while back. We never did find out what was wrong with her, but we suspect an injury of some sort. After lifting her with a hip lift and slowly nursing her back to health, she has been going strong every since. We were not even able to milk her for a few days because we could not get her up. She did not develop mastitis and has gone from almost nothing back to 3-4 gallons a day. She really is a miracle girl. Today, just topped everything. I had the vet out for a routine type visit and while he was here, I had him palpate Butter. I assumed that being short bred when she went down, that she probably lost the calf. However, the Vet confirmed today that she is about three months pregnant!
Also, my little heifer Nelly was confirmed pregnant and she is about four months along!
Time to start thinking of baby names!
(Picture of Butter and her BFF Dixie taken last summer.)

Memories of Shaved Heads, Black Olives & Boiled Eggs

It's funny the memories that come at the strangest times and the overwhelming grief ensued.

Shaved heads.

Fuzzy, closely shaved heads.

Josh always wore his hair short and I loved to rub his head. "Awe, Mom, do you have to rub my head?""Yes," I would reply. I HAVE to rub your fuzzy head. He would roll his eyes but smile. I would smile. I miss rubbing that fuzzy head.

Ripe Olives.

He called them "thumbs". When he was little, he would place them carefully on each finger and then eat them off, one at a time. He didn't know they were called "olives", he simply called them "thumbs". As a teenager, he would still do this trick and I would roll my eyes and he would smile.

Boiled eggs.

Josh didn't liked them deviled, but loved them boiled and whole. Every plate of eggs I made, I left a few whole in the center just for Josh. I made deviled eggs this weekend, but there was no one here to eat the whole ones.

I miss you, buddy. I miss you so much!


Without a doubt................Pregnant!

This girl is sporting a wide load. She is due the first or second week in March!

Raw Milk!!! Let's make it legal!!!!

I copied the following information from a post on a Family Cow Forum to which I belong:

Congressman Ron Paul has introduced a bill (HR 778) that would repeal the current ban on raw milk and raw milk products for human consumption in interstate commerce.

The ban has made it more difficult for consumers to access raw milk and has hurt the ability of raw milk producers to make a living.Passage of the bill into law would go a long way to stopping the U.S. Food and Drug Administration (FDA) in its efforts to completely shut down the supply of raw milk.To be successful, HR 778 must have co-sponsors. Your help is needed. Now is the time to mobilize consumers and farmers across the U.S.


On January 28 Congressman Ron Paul (R-TX) introduced HR 778, a bill "to authorize the interstate traffic of unpasteurized milk and milk products that are packaged for direct human consumption." Under the bill, the federal government "may not take any action...that would prohibit, interfere with, regulate, or otherwise restrict the interstate traffic of milk, or a milk product, that is unpasteurized and packaged for direct human consumption solely on the basis that the milk or milk product is unpasteurized...." The bill defines "interstate traffic" as "the movement of any conveyance or the transportation of persons or property...from a point of origin in any State or possession to a point of destination in any other State or possession...."Passage of the bill into law would repeal the federal regulation prohibiting raw milk and raw milk products for human consumption in interstate commerce. That regulation (21 CFR 1240.61) provides, in part, that "no person shall cause to be delivered into interstate commerce or shall sell, otherwise distribute, or hold for sale or other distribution after shipment in interstate commerce any milk or milk product in final package form for direct human consumption unless the product has been pasteurized...."The regulation is judge-made law having been issued in response to a 1986 court order requiring FDA to prohibit the sale of raw milk and raw milk products in interstate commerce. The people's branch of government, the Legislature, had no input in the issuance of the regulation. The bill honors States' rights and would not force a State to legalize the sale of raw milk by producers within its boundaries nor would it force a State to allow the sale of raw milk from out-of-State producers in its retail stores. As the law currently stands, raw milk cannot even be shipped from a State where its sale is legal into another State where the sale is also legal. The bill would enable consumers to enter into transactions to obtain raw milk and raw milk products from other States without the transactions being in violation of federal law. The consumption of raw milk is legal in every State, yet its sale is currently illegal in about half the States. HR 778 would enable those living in States where the sale of raw milk is illegal-and those living in States where the sale is legal but sources are not present-to be able to exercise their legal right to consume raw milk. As Congressman Paul stated in introducing the bill, "Americans have the right to consume these products without having the Federal Government second-guess their judgment about what products best promote health. If there are legitimate concerns about the safety of unpasteurized milk, those concerns should be addressed at the state and local level."FDA's position is that "raw milk should not be consumed by anyone, at any time, for any reason." The agency is working to impose this belief upon those who would disagree. FDA is currently pushing some States to toughen their laws on raw milk production and sales while trying to move other States to ban the sale or other distribution of raw milk altogether. Rather than meddling in the States' exercise of their police powers, FDA should be focusing its resources and attention on the many problems that exist in our faltering industrial food system.Raw milk producers stand to benefit significantly from the passage of the bill. Nearby and accessible markets would be opened up to them with the passage of the bill. Small dairy farms, whose continued existence is threatened, could be enabled to survive with the additional customers that would now be available to them. Conventional small dairies suffering from the collapse in milk prices paid them by dairy cooperatives could transition to selling or otherwise distributing raw dairy products with a greater likelihood of success. Lifting the ban would also promote the local food movement by connecting consumers with producers who happen to live just across state lines.


HR 778 has been assigned to the House Energy and Commerce Committee. Those supporting the bill should contact members of the Committee as well as their own Representative to encourage them to sign on as co-sponsors for the bill. See links and committee members below.Supporters of the bill are encouraged to write letters and make phone calls. Letters of one page or less can be sent to each member by email and then sent by postal mail. Suggested points to make in the letter are as follows.1. The bill upholds consumer freedom of choice. The consumption of raw dairy products is legal in all fifty states. The bill enables consumers to exercise their legal right in States where the sale of raw milk and/or raw milk products is illegal or where there are no in-State sources.2. The bill upholds States' rights. Decisions about the safety of raw milk should be made at the state and local level, not by the federal government.3. The bill supports family farms by expanding their markets for raw dairy products. The bill increases the chances of survival for those dairies that are no longer able to subsist solely on the income from the dairy cooperative system.4. The bill promotes the local food movement by connecting consumers to producers who happen to live just over state lines. 5. The bill would free FDA to focus on the pressing problems in our food system, e.g., tainted imports, under-inspected large-scale food processors.

Track Bill Status

The status of the bill can be tracked on the internet by entering "HR 778" in the Search field at www.thomas.gov be sure to select "Bill Number" instead of "Word/Phrase".

Click here to contact members of the House Committee on Energy and Commerce. Each member has an electronic mail webpage as well as a personal homepage.

Click here to contact other Members of Congress; search by state to locate your Representative. For more contact details, you can also go tohttp://www.visi.com/juan/congress/

Visit our website for more information and links at http://www.ftcldf.org/news/news-01feb2009.htm

With Regards,Pete Kennedy, Esq.FTCLDF Interim President

Georgianna DePalma Tedone: The Mozzarella Maker

This is a great clip from the New York Times.

At 90, Mrs. Tedone still makes the cheese herself, six days a week, for her Williamsburg, Brooklyn, shop.



Welsh Legend and Corgis

Welsh legend has it that two young children were out tending their family's cattle on the king's land and found a pair of puppies that they thought were little foxes. When the children took the puppies home, they were told by the villagers that the little dogs were a gift from the fairies. The "wee folk" of Welsh legend used the small dogs to either pull their carriages or as fairy steeds. As these fox like puppies grew, they learned to help their human companions watch over the cattle, a task that would be the duty of their Corgi descendants for many centuries to follow. Should anyone doubt the legend, the present day Pembrokes still bear the marks over their shoulders of the traces of little saddles used by the fairy riders.

Taken from the book A Kennel Club Book: Pembroke Welsh Corgi by E. Hywel Burton

Locally Grown Lasagna

We had Lasagna for supper tonight and it was such a great feeling knowing that most of it was made from scratch and home-grown! The hamburger was from our own beef herd and I made the sauce from tomatoes I had canned this past summer. I included three types of cheese that I made from the milk from our Jersey cows..........cottage cheese, ricotta and Derby. I also made some home-made bread using our milk, butter and honey from the bees on our farm. Delicious!


Whole Milk Ricotta Cheese/ Queso Blanco

Recipe makes about four cups of cheese.


One gallon of milk (whole or skim)
1/2 cup vinegar (white or apple cider)

~In large pot,heat the milk until foam forms around the edges and the milk is steaming, almost to boiling. (If you don't heat the milk sufficiently, the curds will wad up and resemble mozzarella.)

~Remove from heat, pour in the vinegar and stir until the curds separate from the whey.

~Drain curds in a colander.

~You may use the curds as they are, whip them in a blender to make them smooth (adding a little of the whey back to get the right consistency), or shape into a ball to serve as table cheese.

~I like to salt my curds. Ricotta also freezes well. You can add herbs/spices to your liking to make a nice cracker spread from the Ricotta cheese.

Edited 4/24/2010: It recently came to my attention that in spite of the fact that this recipe was listed as "Whole Milk Ricotta" and that I have been calling it Ricotta for over a year now, it is actually Queso Blanco. I have also read where folks use lemon juice instead of vinegar to make this cheese.

Additional Information


Fried Squirrel

No, that is not what's on the menue for dinner.

I heard a loud bang. It sounded like a high caliber weapon or a shotgun going off in my ears. At the same time, the electricity went out. Scared, I called Mike who came home to find out what was going on. Seems Mr. Squirrel messed with the wrong electric transformer!

The electric company was fairly prompt about getting out to take care of the problem, so we now have power and one less squirrel on the property.

Monday Journals

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