One morning a week, I wake up when my house is still quiet, get dressed in my grungy jeans and a shirt, slip on my boots and head out to Amy’s Farm for the AM milking. I’m part of a milk share program where a bunch of people work together to get fresh, organic milk at rock bottom prices.
For those of you who don’t know, a cow has to be milked twice a day, producing anywhere from 2 to 4 gallons, depending on the type of cow, each time. That’s 4 to 8 gallons a day. 28 to 56 a week. Otherwise known as way to much milk for one person or family. So what’s a person to do if they are desiring just a little bit of farm fresh goodness? Join a milk share!
I didn’t even know what a milk share was until I took a tour of Amy’s Farm with a gardening group a little over a year ago. After viewing the organic garden, we went over to the livestock. They let us all have a try at milking for fun, and mentioned their program. It piqued my interest, but there were no openings, so the idea was out of my head as fast as it had gotten in my head. In the meantime, I had “Like” ‘d Amy’s Farm on Facebook. A couple months ago they posted that they had openings available. I called and was in! Honestly, I don’t know what I was thinking with having just given birth a month and a half before, not to mention that I knew NOTHING about milking a cow, but I’m almost like a kid when I get excited about something. All I could think about was getting my hands on fresh, local, organic milk to drink and make lots of cheese with.
My first lesson was quite a whirlwind. The woman seemed more interested in getting out of there then making sure I had a full and thorough knowledge of what the heck was going on (she was on her way out. This is no way a reflection of how everyone else in the milk share is. They’re all super supportive and helpful). Then there was the issue of them changing the system for preventing her to kick while you milk her, in which the woman had not been briefed on yet. So the cow kicked. A lot. Hard to blame her, but it really made me appreciate my electric pump I used at home for my baby. So the lesson was quick, she did most of the milking herself, but for whatever reason I thought I’d be ready to go on my own the next time.
My first solo-milking went okay. Between my first lesson and then, it was decided that the method they were experimenting with was not working and went to the old method of hobbling. This is when you use these cow-size fabric handcuff type things and attach them to the back legs. It’s VERY effective, but the cow was new and wasn’t quite used to them, and she was still kicking. A lot. The nice thing with the hobbles though was I was no longer fearing for my appendages and head’s health. But resulted in me not acquiring quite as much milk as I was hoping for. Not even a gallon and a half. And I was suppose to be shooting for 2 1/2. This is to make sure she continues producing that much, because like humans, milk is made on a supply and demand basis. Unfortunately, I had no choice because they had a tour that day and I had to leave.
Then, last week, I got out a lot earlier, and had found my rhythm. Honey Buns (great name for a cow, right?) was also very well behaved. Oh wait. I forgot to mention: I let her out. First thing. On an empty farm. Well, empty of people that is. Where the only things who could hear me if she actually went ahead and pinned me against the fence (like she tried to do a couple times when I was trying to get her back in) were livestock. I swear it was scarier than childbirth. At least then I was in a hospital and knew if something happened to me there were doctors all around to help me. So if any of you decide to pursue a milk share or any other activity of career that involves HUGE animals, always remember: LOCK THE GATE! Anyways, like I said, after that, it was great. I got a little over my 2 1/2 gallon quota and was a happy camper. And have been ever since. I see those big shiny half-gallon Mason jars in my fridge and get all proud.
Being a stay-at-home mom to a toddler and infant yields very few tangible examples of your hard work, so maybe that has something to do with it. Or it could be the fact that it’s amazingly delicious. Now, I know the fact that milking a cow, then drinking the milk grosses most people out. I kind of get it because I too was a little nervous trying it at first, but I’m happy I did. First there’s the fact that it tastes great. My mom says it reminds her of milk when she was a kid. Second, you wouldn’t believe all the stuff we’re making with it! A gallon of it goes to making cheese. That makes about a pound of cheese, then you use the whey (the liquid that came separated from the cheese) to make ricotta. Another half gallon goes to making enough yogurt for my mom and me for a week. Then a half gallon each to keep to drink. After skimming off the cream to make a nice hunk of butter and about a cup of buttermilk. Pancakes anyone? And did I mention I get all this for $2.50? Plus the gas money and the bag of ice I have to get each week for the ice chest that the milk goes in to get it home. I’m pretty sure I’m still coming out ahead though. Especially considering it’s all organic.
Here’s an easy recipe for making Fresh Chive Cheese. The great thing about it is it doesn’t require any fancy cheesemaking ingredients, just milk, lemon juice and salt. I’ve made this with and without the chives and really enjoyed it. If you’re feeling really adventurous you can keep the whey and make ricotta afterwards.
Fresh Chive Cheese
MAKES 18 oz. fresh cheese (7-in. log; 28 servings)
TIME About 2 1/2 hours, plus about 2 hours draining and chilling time
1 gallon whole milk
1/2 cup freshly squeezed lemon juice (4-5 large lemons)
1/2 tsp. salt
2 tbsp. coarsely chopped chives
1. In a large heavy-bottomed pot, non-reactive, heat milk to a gentle boil over medium-high heat, stirring often to prevent scorching. As soon as it boils, remove from heat and drizzle in lemon juice, stirring slowly and gently. Keep stirring until solid white curds separate from greenish-white, translucent liquid whey. Let sit until curds have settled below whey, about 10 minutes.
2. Meanwhile, line a large fine-mesh metal colander with a quadruple thickness of cheesecloth and set in sink. Pour curds into colander (reserve the liquid whey if making ricotta) and rinse gently with lukewarm water 5 seconds. Tie two opposite corners of cheesecloth into a knot over curds and repeat with other two corners, forming curds into a ball. Carefully holding by knot to avoid scalding yourself, twist ball while pressing down to gently squeeze out most of liquid.
3. Put a plate on cheesecloth-wrapped curds and top with a 5-lb. weight. Let drain 45 minutes. (At this point it may still be dripping a bit; this is okay.)
4. Unwrap cheese and put in bowl of standing mixer with dough hook attachment. Beat or knead cheese until silky looking and no longer grainy, 7 to 10 mins. Add salt and chives and beat to incorporate.
5. Roll cheese into a 2-in.-thick log and wrap in waxed paper. Refrigerate until cold and firm, at least 1 hour. Cheese keeps, covered and chilled, 3 days.
PER 1/4-IN. SLICE 86 Cal., 49% (42 cal.) from fat;
4.6 g protein; 4.7 g fat (2.9 g sat.); 6.9 g carbo
(0 g fiber); 103 mg sodium; 20 mg chol.
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