Dairy operations
There are many ways to approach milking a dairy animal. There are ultra-high tech operations where the cows produce astronomical amounts of milk, are handled almost completely mechanically, and live in an air-conditioned building where they never step outside. There are areas of the world with no refrigeration and no mechanical devices for milking, where the dairy animals are hand milked directly into vessels from which the milk is drunk, or in which it is fermented or otherwise used for food preparation. I am not at either of those extremes.
For over 30 years, I milked by hand, which can be done anywhere, and does not require electricity, vacuum pumps, or other sophisticated equipment. Essentially, it's just you, the cow, and a bucket. For years, before I had a barn, I milked out on field.
When my arthritis got too bad for my hands to deal with the repetitive activity, I caved and got a milking machine. I was sure the cows and I would both hate it. I was amazed to find that they seemed to like it better than hand-milking, and at least as well as they like having their calves nurse. That doesn't make me any happier at being dependent on technology, but it is a workable and efficient system for us.
In 2011, I had 3 milking cows, and made about 120# of cheese. These are not record-breaking statistics, but good enough for me. We make flat bread about once a week, and I usually use about 2# of cheese for that.
Now with the up coming 2012 season, I may have as many as 5 cattle in milk. To be sure, 3 are first-calf heifers, (so won't be full-producing this year). They have never been milked before and will have to learn all about the milking operation and 'milking etiquette' (if you can picture that). To date, (at least up here in Maine), I've usually just had one stanchion, and brought each cow in to the barn in turn. Now I'm thinking that setting up at least 2 stanchions would be helpful. I'm looking at milking parlor designs, but not convinced I need to go there yet.
Looking out the window, it has been a beautiful sunny day. The temp never got above about 35*, and it is starting to drop. All the cattle are standing in full sun. It's 4:30PM on March 6th; day length is getting longer and the sun is getting stronger. I've been on vacation for the last 1 1/2 weeks, and so have had a bit more time to watch them during the day. I think I have at least a month still before the first one calves. I may have to buy more hay. Sap has been running for about the last 3 weeks, but very slowly. I have some cooking down on the stove, and the air is fragrant. A cup of sap is as good as a cup of tea.
For over 30 years, I milked by hand, which can be done anywhere, and does not require electricity, vacuum pumps, or other sophisticated equipment. Essentially, it's just you, the cow, and a bucket. For years, before I had a barn, I milked out on field.
When my arthritis got too bad for my hands to deal with the repetitive activity, I caved and got a milking machine. I was sure the cows and I would both hate it. I was amazed to find that they seemed to like it better than hand-milking, and at least as well as they like having their calves nurse. That doesn't make me any happier at being dependent on technology, but it is a workable and efficient system for us.
In 2011, I had 3 milking cows, and made about 120# of cheese. These are not record-breaking statistics, but good enough for me. We make flat bread about once a week, and I usually use about 2# of cheese for that.
Now with the up coming 2012 season, I may have as many as 5 cattle in milk. To be sure, 3 are first-calf heifers, (so won't be full-producing this year). They have never been milked before and will have to learn all about the milking operation and 'milking etiquette' (if you can picture that). To date, (at least up here in Maine), I've usually just had one stanchion, and brought each cow in to the barn in turn. Now I'm thinking that setting up at least 2 stanchions would be helpful. I'm looking at milking parlor designs, but not convinced I need to go there yet.
Looking out the window, it has been a beautiful sunny day. The temp never got above about 35*, and it is starting to drop. All the cattle are standing in full sun. It's 4:30PM on March 6th; day length is getting longer and the sun is getting stronger. I've been on vacation for the last 1 1/2 weeks, and so have had a bit more time to watch them during the day. I think I have at least a month still before the first one calves. I may have to buy more hay. Sap has been running for about the last 3 weeks, but very slowly. I have some cooking down on the stove, and the air is fragrant. A cup of sap is as good as a cup of tea.