Wednesday, October 15, 2014

Butter Making

Katie makes butter every morning with the cream she hand skims from Penny's milk.

Each quart jar she shakes makes one ball of butter. We had three today. I'll wash it and put it in a one-pound butter mold, then I'll quarter and wrap the sticks of butter and freeze them so we won't have to buy butter all year.

I thought after we milked Penny last time, I would be prepared for the sheer abundance of milk and cream she produces. But alas. I'm still overwhelmed with just the two and a half gallons a day she gives to us after she's fed Felicity about the same amount.
It takes two gallons to make a two pound cheese, so I'm able to make a hard cheese every day of the week and still have plenty of milk for all of our other dairy needs.

The two gallons that Katie skimmed for this bowl of butter will become a lower fat Romano cheese. Not low-fat, mind you. Low-er. There's still a whole lot of cream left in the milk!

Every time I carry a full bucket back up to the house through the little red gate I holler, "Thanks for the milk, Penny!" and each time she calls back, "Moooo!"

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