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All About Cream : Part 1

04.07.2022 by Raelene Bradley // Leave a Comment

If you’ve ever wondered “What can I do with raw milk?” well then this series, wherein we explore all the delicious possibilities raw milk provides, will be right up your alley.

We’re starting with cream because, well, cream is my favorite.

Like eat-it-with-a-spoon-favorite.

“I have too much cream” – said no one ever.

And yet, when you get almost a quart of cream to every gallon, and your cow is giving 3-4 gallons a day, that cream adds up fast.

If this is you and you’ve got more cream than you know what to do with, this two-part series all about cream is for you.

What is cream?

Cream is the fat of the milk.

I am constantly amazed at the magic a milk cow conjures as she transform grass – nearly inedible for most species and certainly incapable of sustaining life and reproduction – into one of the most delicious, nutritionally balanced, super foods with oodles of beneficial bacteria, probiotics, enzymes, and glorious, delicious fat.

Rising To The Top

You’ve heard of the idiom “cream rises to the top,” yes? The essential idea is that the best ideas, the most skilled people, are the most noticeable because they “rise to the top” and stand out. There’s a good practical wisdom in that idiom because cream really is the best part of the milk, if you ask me.

When you let raw milk sit for 12-24 hours, the cream (or fat) will rise to the top. For some breeds of milk cow (like Dexter), the fat globules are very small and so it takes longer for the cream to separate and rise (closer to 2-3 days).

Fun (slightly unrelated) fact: the fat globules in goat’s milk are even smaller and so the cream never separates at all. Therefore, goat’s milk is naturally homogenized, meaning the cream/fat is evenly distributed throughout the milk.

Heavy Cream

The cream at the very top of the jar will be what is often known as “heavy cream.” It is thick and dense. You can almost stand a spoon upright in it.

My kids like to call this creme de la creme and that’s exactly where that particular idiom comes from: heavy cream is literally the cream of the cream, the best of the best.

Important: If you want to make whipped cream, you must use heavy cream.

Heavy cream will also produce the highest yields when churned to butter.

Light Cream

The light cream settles below the thick heavy cream at the top, but still above the liquid milk. You’ll notice that it’s not as thick and doesn’t stick to your ladle or spoon as thickly/stubbornly as the heavy cream at the top.

Remember – light cream cannot be whipped. It has too much liquid and won’t properly set up into soft peaks.

But it’s great for ice cream! And it will still make great butter, even if the yield is a little less than when you churn heavy cream.

Skimming Cream At Home

Skimming (or separating) cream refers to the process of removing the cream from the milk. For me (and most homesteaders), this is done manually with a ladle or spoon.

I like to use extra-wide-mouth gallon jars for all my milk because it makes skimming cream easier and more efficient and I am alll about maximizing my cream yield.

I use a stainless steel 1/2 cup kitchen ladle to manually skim each gallon, and scoop one ladle at a time, transferring it to another jar (fitted with a stainless steel wide mouth funnel to minimize the mess).

A Great Tip for Skimming Cream

Run the ladle under warm water just before skimming – the thin layer of water lets the cream slide off the ladle better and prevents a really thick buildup of cream.

Separating Cream Commercially

Commercial dairy processing systems use a mechanical cream separator (really cool, but generally cost-prohibitive for the average homesteader), and use centrifugal force to extract all the cream from the milk.

Because each cow gives a little different percentage of cream, each vat of milk will vary slightly in its cream fat percentage.  A cream separator equalizes every vat of milk by removing all the cream no matter how much it had to begin with.

The cream is later added back to the milk in the volume required to meet the mandated percentages for each product (3.25% (whole), 2%, 1%)

The Bottom Line

When you have more milk than you can use, always keep the cream.

Skim the cream and make butter.

Freeze the butter to use during her dry period.

Make self-stable ghee for your pantry.

Make lifelong friends of your neighbors by giving that yellow gold away.

Make gallons of ice cream and host a party.

Make cream cheese and cheese cake.

But always keep the cream.

Skimmed milk can go to the pigs. 1 gallon of skimmed milk or whey is all the protein a pig needs in a day and you can substitute milk pound for pound for their grain ration with no loss in nutrition.


I know. You’re gonna want to know how to make all these things. And more. I gotcha.

In part 2, we’ll talk about all the delicious ways you can use that abundance of cream.

The possibilities are downright delicious.

Stay tuned.

Categories // Blog Post, MilkCow 101 Tags // eat like a farmer, family milk cow, home dairy, homestead, milk cow

Hearty Mid-Winter Zucchini Bread

02.04.2022 by Raelene Bradley // Leave a Comment

I found a stash of shredded frozen zucchini in a freezer last week so I’ve been making LOTS of zucchini bread. We have seven (7!) chest freezers and 2 fridge freezers so unearthing an unexpected trove is not all that uncommon – ha!

We all love this recipe.

It’s easy to whip up and I generally do it after dinner while we’re cleaning the kitchen so it’s ready for breakfast in the morning and afternoon snacks thereafter.

The kids love it with a tall glass of cold milk. I like to add butter – because butter (chuckle).

Go on – dig out your own stash of frozen zucchini and add a little boost of summer nutrition to your breakfast fare this week. Your family will be none the wiser (wink wink).

Print Recipe

Hearty Zucchini Bread

Easy to put together with staple pantry ingredients, hearty and delicious for breakfast and snacks, this is my favorite way to use up my stash of shredded zucchini grown last summer and frozen to boost the nutrition of mid-winter days just like these.
Prep Time15 mins
Course: Breakfast
Keyword: zucchini
Servings: 8

Ingredients

  • 3 cups zucchini, shredded
  • 1 1/4 cups melted butter*
  • 1 1/2 cups sugar
  • 4 eggs*
  • 1 tsp vanilla
  • 3 cups flour
  • 2 tsp cinnamon*
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup walnuts, chopped (optional)

Notes

*I have a LOT of butter on hand (thank you milk cow), but you could also substitute melted coconut oil or vegetable oil.
*It’s midwinter. Below average temperatures and way above average snowfall. My chickens aren’t laying. So I’ve been substituting 1/2 cup yogourt OR applesauce for the eggs instead. The bread does finish a little more dense, but with no loss of flavor or texture.
*Feel free to get creative with the spices. I often use an apple-pie mix of spices (including ginger, nutmeg, and cloves) or a chai-spiced version (with cardamom and black pepper).
In a large mixing bowl, combine zucchini, butter (or oil), sugar, eggs (or yogourt/applesauce), and vanilla. Mix well with a fork.
In a separate bowl, combine flour, cinnamon, baking powder, baking soda, and salt.
Add the flour mixture to the zucchini mixture and mix just until combined. Gently mix in chopped nuts (if using).
Pour batter into a greased 9×13 pan.
Bake at 350° for 40-50 minutes or until a toothpick/knife inserted comes out clean.

Categories // Blog Post, Recipes Tags // breakfast, eat like a farmer, homestead

Milk Cow Myths: Part 3

01.12.2022 by Raelene Bradley // Leave a Comment

5 Myths Keeping You From Living The Milk Cow Life

In this series, I’m talking you through, step-by-step-by-step, the 5 most common myths about keeping a family milk cow so you can crush those negative thoughts and set yourself up for success.

By the end of this series, you’ll see that getting a milk cow is not only totally possible, but that it is absolutely within your reach.

In the previous posts of this series, we tackled Milk Cow Myth #1: I Have To Get Up At Dawn and Milk Cow Myth #2: I Can’t Leave the Farm or Go On Vacation. Those are big concerns, I know, but totally manageable, I promise.

If you haven’t seen them yet, go have a look and then come meet me back here. I’ll wait (chuckle).

Myth #3: I Don’t Have The Right Set-Up For A Milk Cow

If you’re talking yourself out of keeping a milk cow because you don’t think you have enough land or the money to invest in a stainless steel milking parlor, you’re doing yourself a disservice.

Let me tell you what you DO need.

The Minimalist’s Guide To Keeping A Milk Cow

I love lists. Like, really love them. (chuckle) And I’ve always been drawn to those minimalist guides you see all over Pinterest. You know the ones right? Ones like “The Minimalist Guide to Having a Baby: The only 5 things you absolutely must have.”

So here’s my version of the Minimalist Guide to keeping a milk cow. These are the absolutes:

  1. A small pasture
  2. Fence
  3. Somewhere to milk
  4. A pail

And that’s it, really.

But of course you know I have more to say about each of these so let’s dive in.

A small pasture

Ideally, for one milk cow, you’ll have 1-2 acres. 3-4 is even better, but not a necessity.

Frankly, you don’t even have to have acreage. I know of several people who decided to keep a milk cow in their backyard. Literally.

It means they have other challenges – like needing to buy in more hay since the cow won’t have enough pasture to meet her needs, and manure is something they have to deal with a little more proactively – but what I mean to say is: it is totally possible to keep a milk cow in your backyard.

But if you’re not quite that adventurous, a couple acres is plenty to keep a milk cow. Depending on the health and vitality of the pasture, you may need to supplement with extra hay, but that’s not such a big deal. You’ll just need to prepare for it.

Bottom line: a couple acres is plenty enough room to comfortably keep a milk cow.

Fence

I feel like this is pretty self-explanatory: you will need a fence to keep your cow safe and where she needs to be.

But before you get off in the weeds thinking you need to dish out thousands of dollars to put in a fancy fencing system, let me assure you that you can do it for a lot less.

You’ll have a gentle, sweet milk cow. She might be a little feisty, but she’s not wild or used to wide open spaces. She’ll respect a fence. As long as it’s in good condition, you don’t need anything fancy.

There are a zillion fencing options and the price tags to go with them. I actually use a pretty low-budget system of step in posts and a single strand of electric poly wire. Simple, budget-friendly, and effective.

Somewhere to milk

I deliberately chose not to name this section “The Milking Parlor” because that term seems to come loaded with visions of concrete floors, stainless steel machinery, and miles of sanitized hose snaking in and out of the walls. That may very well be true for commercial dairies, but that’s not you.

So – where can you milk?

  • Out in the pasture
  • Tied to a post in the barnyard

Milking right out in the pasture is a beautiful experience. The sun will be just rising over the hills, birds singing, and a soft breeze will accompany the swish swish of milk into the pail. If you want to milk right outside, by all means, go for it.

Or perhaps you’ll bring her up to the barnyard so she’s close and just tie her to a post or a fence right there and milk her outside. The chickens will swarm around you, the barn cats will vie for a squirt. It’ll be lovely.

But it won’t be warm or clear every day and so you’ll need a plan for inclement weather.

These are my favorite low-budget options:

  • In a woodshed or lean-to
  • Under a carport
  • Under a tarp

Almost every farm/homestead has one of these. A woodshed, a lean-to, or a 3 sided shelter are plenty good to keep the rain off your back while you milk.

And a carport (or garage!) works great too. In fact, the concrete floor can make cleaning up extra easy.

And barring that, you can rig up a tarp to milk under. A tarp costs just a few dollars at the hardware or feed store. You can tack it up against the side of the house – or the green house, or shed, or outbuilding and there you go: DIY milking shelter.

It won’t be fancy, but it’ll be plenty enough to keep you dry.

And of course, if you’ve got it, you can absolutely go ahead and milk where I do:

  • In the barn

When we first moved to the farm, the barn hadn’t housed animals in more than 30 years. When we were getting ready to bring Sandy home, I cleaned out all the junk and trash and old tractor parts from a corner of the barn, fixed the swinging door to the outside that had been nailed shut, and tada! Instant milking shed.

It’s not a big deal, certainly not fancy, but it’s shady in the summer and keeps out the wind in the winter. It’s perfect.

I’ll bet you can think of somewhere right now on your own place that you could repurpose as a milking shed. All you need is a roof to keep off the rain. Everything else is gravy.

A pail

This too seems a bit obvious, but you’ll need something to catch that liquid sunshine. It doesn’t matter a lot what kind of pail you use; it just needs to be clean and sturdy.

I use a stainless steel milking pail. Be sure to choose one that has no seams (seams can be difficult to clean and bacteria can get lodged there).

I have friends who use food-grade plastic buckets.

In a pinch, I’ve even milked into a stock pot.

All this to say: you’ve got options.

Just remember to bring a lid (even if it’s simply a clean towel draped over the top of the bucket). You’ll want to keep any stray bits of dust or straw from falling into your fresh milk.

You’re Closer Than You Think

And that’s it. A small fenced pasture, somewhere low-budget so you can milk out of the weather, and a pail are the only essentials you need.

Of course you can add accessories. You’ll probably want a halter and rope and a feed bin or two. You’ll want a few supplies like milking rags and udder balm, and a few essential veterinary items on hand.

But if we’re talking big-ticket infrastructure, I bet you’re closer than you think.

Keep Learning in Milk Cow 101

We go over in depth all the supplies you’ll need in Milk Cow 101 – from big-ticket infrastructure (including a lot more detail about fencing and shelter) to every day milking supplies and how and what to stock in a vet kit.

So if you’re getting more and more excited to dig in and learn what you need to bring home your very own milk cow, join the waitlist for Milk Cow 101 today.

I’ll bet that day is closer than you think and I want to help you get there.

When you join the waitlist, you’ll be the first to know when enrollment opens and you’ll be ready to learn everything you need to feel confident and prepared to make that dream happen.

Categories // Blog Post, MilkCow 101 Tags // family milk cow, home dairy, homestead, Homestead Skills, milk cow

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belvederefarms

This time of year I worry about too much grass gro This time of year I worry about too much grass growing too fast before I can get the cows over to eat it down and make the most of it.
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As a grass farmer, it’s the very best kind of problem to have: grass tall enough to get lost in.
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Speaking of which: can you find the baby? Comment with a 👍 when you do!
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#grassfarmer #grassfedbeef #iamyourfarmer #farmraisedkids #intensiverotationalgrazing #grassfed #grassfedbutter #farmlife #homesteadlife #supportlocalfarmers
That milk pail foam tho 🤩🤩🤩. . Those firs That milk pail foam tho 🤩🤩🤩.
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Those first few weeks hand milking can be disheartening. Dribbles and squirts, milk running down your wrist, sticky fingers, and sore forearms. 
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Milking is a skill. No one is good at it right away. It takes practice. The more you practice, the better you get. The faster you get, the more sure and even your squirts.
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And then one day, there will be foam in the bucket and you’ll know you’ve arrived. Your squirts are fast and firm and sure and the sustained pressure of all that milk hitting the pail makes the most gloriously frothy foam.
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Keep at it friend. Whatever skill you’re working on now. Just because you’re not that great at it right now doesn’t mean it’s not worth doing or that you won’t get better.
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Keep working. Keep trying. Keep learning. The foam will come.
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#farmlife #milkmaid #modernmilkmaid #milkmaidlife #milkcowlife #handmilking #rawmilk #homesteadskills #traditionalskills
Transcript of a real-life conversation we had this Transcript of a real-life conversation we had this morning:

Me: Whaa? Why is there a frozen turkey on the counter?!

Seamus (4): Because I like turkey and chicken meat.

Me: So you went out to the barn…

S: …and got in the freezer. And brought in a turkey.

Me: Oh, love. We can’t cook a turkey until we have a stove [kitchen reno still on going 🤦‍♀️].

S: Well, then you can cut it up and cook it piece by piece in the microwave.

Me: Actually, that’s not going to work.

S: (looks outside) Well, it’s raining today but tomorrow when it’s not raining we can make a fire and cook it outside on the fire.
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Ever the problem solver, he was full of ideas. 🤣🤣
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I did finally convince him to put it back in the freezer and wait until we have a stove - with the caveat that we cook it for his birthday.
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#kidssaythedarndestthings
#farmkid #farmlife #homesteadmama #lifeonthefarm #farmraisedkids
We have two cows in milk right now: Sandy (old fai We have two cows in milk right now: Sandy (old faithful and best friend, there on the left) and Clara (new to our farm and momma to Ruby).
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How much work is two cows vs. one? I was so nervous about adding a second cow because the additional time/labor was an unknown, but when it comes right down to it, it’s about 20 mins more time milking. That’s it.
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Everything else is pretty well the same. It takes the same amount of time to bring them in to the milking shed. The same amount of time to move them to fresh grass. It still takes under an hour door to door to milk & do what needs done, and even less for evening milking.
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And since our oldest boy (14) helps milk the majority of the time, that extra 20 minutes doesn’t often figure in. Many hands (and even just one extra pair!) make light work.
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It does take a little more time to deal with the milk: more time straining, more time washing jars, more cream to skim, more butter to churn. But if more cream and butter are the cons, I’m here for it.
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What would you say is the biggest obstacle holding you back from getting a family cow?
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#familycow #milkcowlife #keepingafamilycow #milkcow #homesteadlife #rawmilk
Mud pie hearts. . Just because this day or month o Mud pie hearts.
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Just because this day or month or season or year is hard does not mean you are not heard or seen or loved. There is beauty all around, if we have eyes to see it, hearts open to feel it, and wild, barefoot, dirty, outdoor-loving farm kiddos to deliver it.
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#farmkids #wildandfree #mudpie #mudseason #springonthefarm #homesteadmama #farmmom
My cup - ahem. shirt - runneth over. Same same. . My cup - ahem. shirt - runneth over. Same same. 
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I gather eggs every morning and again every afternoon. Farm life is a constant reminder that there is #alwayssomethingtobethankfulfor 
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#farmfresheggs #farmeggs #rainboweggs #farmlifebestlife
Hello Friends! Jordan here, and it has been a hot Hello Friends! Jordan here, and it has been a hot minute. I went to Las Vegas last week to visit my brother and we made beef tongue tacos. I love using the whole animal and this was a fun process with a delicious outcome. You can check out the blog to get the recipe. Happy Cinco de Mayo!
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#wholeanimalbutchery #wholeanimalcooking #beeftonguetacos #tacosdelengua  #cincodemayo #grassfedbeef #homesteadkitchen
T-minus 3 days until our first frost and we’re s T-minus 3 days until our first frost and we’re spending these lovely fall afternoons gathering in the last of the garden.
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Today: dried beans (Christmas Lima and Cherokee Trail of Tears), Reagan’s sunflowers and luffa, the last of the tomatoes (gah! they just won’t quit!), and the rhubarb.
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Tomorrow: chopping, freezing, cooking, and canning.
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Months from now: bellies full of homegrown garden goodness.
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#homegrown #gardenlife #farmlife #preservingtheharvest #garden #fallgarden #ohiogarden #growyourown #sunflower #familygarden #kidsinthegarden #gardeningwithkids #happyfall #harvesttime #harvest #fallharvest
Hello, fall. 👋 You’re long overdue and oh so Hello, fall. 👋 You’re long overdue and oh so welcome.
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This morning was the first I stayed in a long sleeve shirt to milk and didn’t have sweat dripping down my face.
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It’s the first the temperature has dipped below 60* (even though the humidity is a resilient 100% what with the rain, mist, and fog).
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Technically, our first frost date should have been this week, but Ohio’s holding out and it doesn’t look like that’s gonna happen for another two weeks at least.
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In any case, it finally (finally!) feels like fall and oh am I ever so here for it. So much so that once the must-do chores are done (yogourt, butter, beans and laundry), I fully intend to curl up on the couch with a cuppa and read.
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#fallonthefarm #hellofall #fall #fallleaves #fallscene #farmlife #farm #ohiofarm #smallfarmcharm #simplehappycountrylife #homesteadmama #home #ilovefall #october
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  • All About Cream : Part 1
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  • What is A2A2 Milk?
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