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Post by capecmom on Sept 19, 2010 9:58:27 GMT -4
I thought about getting an old milk wagon and hitching up the draft mules to it - now wouldn't that be a hoot! They'd never stand for it though, but it is fun to think about! Most of the time I'm milking and skimming and churning in a big long white apron with a white bandana on my head, so I guess I'm half way there! We'll just call you Momma Crowder, lol. It would fit with the outfit. |
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Post by bonnylake on Sept 26, 2010 23:08:17 GMT -4
Could you sell your milk products as "pet food" and then not pasturize? I read this thread to my 4 cats and they will come by your place and hunt for food ... do they take a left or right at the fork in the road?
What type of cheese do you make? I would also pay to have you ship me a big bowl-full-please if it can be grated and/or frozen. I don't eat too much meat and having a source of fresh cheese sounds awesome!
Bonny
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Post by bonnylake on Sept 26, 2010 23:24:46 GMT -4
I thought about getting an old milk wagon and hitching up the draft mules to it - now wouldn't that be a hoot! They'd never stand for it though, but it is fun to think about! Most of the time I'm milking and skimming and churning in a big long white apron with a white bandana on my head, so I guess I'm half way there! We'll just call you Momma Crowder, lol. It would fit with the outfit. The neighborhood "milk Maiden"..LOL Kinda like the lunch-lady outfits,? LOL  |
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Post by pcrowder on Sept 27, 2010 22:48:18 GMT -4
Could you sell your milk products as "pet food" and then not pasturize? I read this thread to my 4 cats and they will come by your place and hunt for food ... do they take a left or right at the fork in the road? What type of cheese do you make? I would also pay to have you ship me a big bowl-full-please if it can be grated and/or frozen. I don't eat too much meat and having a source of fresh cheese sounds awesome! Bonny Tell your cats to just follow the sound of meowing when I open the front door and the cats see the milk buckets --you can hear them quite a ways away! I make soft cheeses right now, although I do have a cheese press and all the equipment to make the hard cheese. I just don't have a place right now with the proper humidity/temperature to age the cheddar. My finest creation is what I call "Italian Cheese", and it has asst'd spices in it (it took MUCH trial and error to get it just perfect!!), and also made some "Mexican" cheese this past weekend which has jalepenos in it as one of the ingredients. I truly have people calling me and wanting the italian cheese, and my son's girlfriend sat down one night and ate 1.5# of it in one sitting INSTEAD of dinner she loved it that much! I've given samples to several neighbors, and they all want ALOT more, so I think I have the recipe down to a science now. If I didn't think it would go bad in transit due to the warm temps outside, I'd mail ya some priority mail! |
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