Post by sdmilkmaid on Dec 13, 2013 23:37:10 GMT -5
I'm going to say right off that I don't want to start any fights, just point out some things I've found interesting, and ask for others' experiences.
Some of you who milk Dexters say that the milk doesn't separate very well, but that it is far and away better for drinking that way. I would probably like it, as I am known to drink half-n-half on occasion.
Same person said they did not like Jersey milk very well, because the cream got really thick, and the skim got really blue.
Some others have commented that beef/dairy crosses milk does not separate as well either.
Here are my observations of MY cows.
I have/had 2 straight Jerseys that I milked for multiple lactations. The registered one (Dixie) had less butterfat, really blue skim milk, but pretty thick cream.
The other one (Faith) is the best cream cow I have or have had. Her milk is my favorite to drink, and the best for making cheese! Her milk separates well, but it takes several days to get a real clean cream line in the jar.
Faith's daughter Ducklegs, who was 1/2 Angus, did not have as much butterfat as Faith, and I think it did get bluer skim. (I used her for raising calves a lot, for several reasons.)
Arvika is 1/4 British White, the rest jersey with a dab of holstien... I think!
Her milk separates very blue skim... and thinner cream. In fact, when I mix her and Faith's milk, it makes it all act more like Arvika's.
Candy's milk is a lot like Faith's, I think, but this is her first lactation, and I haven't had the chance as well to bring milk back separate from each cow, like I used to. I hope her milk stays that way! I find it funny, though, because Candy's mother was Dixie's 1/2 BW daughter that didn't milk worth a D. Candy's sire was Ducklegs son, sired by the same HoJo bull as Arvika... (Yes, I know that's about as clear as mud.)
I had a HoJo for a while, that had very little, very thin cream... My BIL said, "You call that CREAM?" It WOULD NOT make butter unless it was mixed with cream from another cow.
I had another Holstien/?? ?cross? (maybe part beef?) that gave OK milk, not a lot of cream though. The cow was a royal PITA. Or wherever she caught you with a hoof.
I've never had the opportunity to taste Dexter milk, or Guernsey... I would like to!
So I'm curious, those of you who have milked different breeds, and odd crosses, what do you like/ not like about each one?
Rachel
Some of you who milk Dexters say that the milk doesn't separate very well, but that it is far and away better for drinking that way. I would probably like it, as I am known to drink half-n-half on occasion.
Same person said they did not like Jersey milk very well, because the cream got really thick, and the skim got really blue.
Some others have commented that beef/dairy crosses milk does not separate as well either.
Here are my observations of MY cows.
I have/had 2 straight Jerseys that I milked for multiple lactations. The registered one (Dixie) had less butterfat, really blue skim milk, but pretty thick cream.
The other one (Faith) is the best cream cow I have or have had. Her milk is my favorite to drink, and the best for making cheese! Her milk separates well, but it takes several days to get a real clean cream line in the jar.
Faith's daughter Ducklegs, who was 1/2 Angus, did not have as much butterfat as Faith, and I think it did get bluer skim. (I used her for raising calves a lot, for several reasons.)
Arvika is 1/4 British White, the rest jersey with a dab of holstien... I think!
Her milk separates very blue skim... and thinner cream. In fact, when I mix her and Faith's milk, it makes it all act more like Arvika's.
Candy's milk is a lot like Faith's, I think, but this is her first lactation, and I haven't had the chance as well to bring milk back separate from each cow, like I used to. I hope her milk stays that way! I find it funny, though, because Candy's mother was Dixie's 1/2 BW daughter that didn't milk worth a D. Candy's sire was Ducklegs son, sired by the same HoJo bull as Arvika... (Yes, I know that's about as clear as mud.)
I had a HoJo for a while, that had very little, very thin cream... My BIL said, "You call that CREAM?" It WOULD NOT make butter unless it was mixed with cream from another cow.
I had another Holstien/?? ?cross? (maybe part beef?) that gave OK milk, not a lot of cream though. The cow was a royal PITA. Or wherever she caught you with a hoof.
I've never had the opportunity to taste Dexter milk, or Guernsey... I would like to!
So I'm curious, those of you who have milked different breeds, and odd crosses, what do you like/ not like about each one?
Rachel