After we are done milking, its time to take the milk in the house to be *processed.* When I say *processed* I mean its time to strain and chill it. Here's the process:
Have 2 half gallon Mason jars ready to strain the milk into. Put the filter into the strainer and commence to pouring.
Here is the milk going though the strainer. AnnaBelle's milk is VERY creamy and it takes some time for the milk to get through the strainer. That creaminess makes for great butter!
2 jars full and ready to go into the cooler for chilling.
We use 4 *blue* ice packs to cool the water and chill the milk.
I then put the jars of milk in the cooler. Place top back on the cooler and chill for about 60 minutes.
I then take the jars out of the cooler and place them in the fridge. The ice packs are then wiped down and placed back into the freezer until the next milking.
The last thing I do is wash the strainer and the milk bucket and put them away until the next milking.
We are averaging 2 1/2 gallons of milk a day. I use a lot of it for butter and what's left goes to the chickens, pig, dogs and the cat. It doesn't go to waste.
Here's an interesting bit of information we learned about dairy cows. We pretty much get the same amount of milk at each milking. The only time it will change is when the cow is in heat. Then her milk production drops about a quart. When that happens we know that AnnaBelle is ready to be bred again.
I Peter 2:2 - As newborn babes, desire the sincere milk of the WORD, that ye may grow thereby.