Ok, I have had the same problem getting my milk to clabber... I have read some of the other posts and I think I have it figured out. NOw I just need to know when you "save a chunck as starter" how do you do that? Do you save the "curds" or the "whey" Do you keep it in the fridge? How much do you add to your new batch to clabber? I am going to look through my KFC book...
farmerjohnkauai: Anybody got a peppermint oil udder rub recipe?
May 12, 2015 18:07:50 GMT -5
mocha: I just was looking around for some answers when I came across this board and found it very informative. Our Jersey cow has a calf about a week ago and I am not getting much milk from her..a litre maybe. What can I do?
May 13, 2015 9:06:36 GMT -5
wyomama: mocha, please do post a thread in the Family Cow section - people viewing on thier phones don't see the chat box.
May 13, 2015 15:15:41 GMT -5
hackberry: im in Abilene..i wanted a one way disk to reseed my little traps I have..but I do have a spring harrow..i read an article on red river crab grass..and they said u could reseed in spring w/one way harrow...the article said u could have year round grazing w/
May 22, 2015 22:31:37 GMT -5
This book is intended as an inspirational manual for keeping a family milk cow. A lifetime of practical experience has been bound into one volume. Practical advice for the everyday and procedures for cow emergencies. Plus, answers to FAQ's like, 'Should you get a cow?' and 'How Much Space do I need?'