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Milking Question - Tried Sheep?
September 2, 2013
9:54 am
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LindaWelch
Banty
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In the future, when I am finished with my schooling (I am almost 40 and have decided to return to college and finish my bachelor’s degree in education), I would LOVE to have a milking animal so I have access to fresh milk for making cheese, butter, ice cream, cheese, cheese, and other milk products (did I mention cheese?).  While I think it would be really neat to have a milk cow, my husband is concerned that we will have an overabundance of milk.  I wonder how it would be to have & milk a sheep?  We are not interested in goats; my family had goats when I was little, and while they were neat, they got into EVERYTHING!  Does anyone have any thoughts on this?  Thanks!  eating

September 2, 2013
12:56 pm
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BuckeyeGirl
N.E. Ohio
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You will undoubtedly have an abundance of milk with a cow.  Whether or not it would turn into an OVER abundance or not, depends on a huge number of factors.  The cow herself, what breed she is and her own abilities to produce, what she eats, how often you milk, what you want to do with the milk (cheese takes a lot of milk), size offamily, what state you live in which will determine who you can share it with, and probably lots of things I haven’t thought of.

I know that sheep’s milk makes wonderful cheese.  I don’t at all know how it tastes to drink or to use in coffee etc.

Located in N.E. Ohio

September 2, 2013
1:17 pm
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LindaWelch
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Thank you for the reply!  I have some time before I decide what I want to do.  In the meantime, though, I am enjoying my bunch of chickens; they are such entertainment!

I have another question; I recently bought a mascarpone kit, and to make the cheese, it requires half and half or light cream.  Does anyone have any experience with making mascarpone?  The stores here only sell ultra-pasteurized half and half and UP cream.  I have a source where I can purchase non-homogenized, pasteurized (not UP) milk.  Can I use the ultra-pasteurized cream/half and half, or could I conceivably use cream from the non-homogenized milk?  Any thoughts?  Thanks again!sun

September 2, 2013
1:24 pm
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BuckeyeGirl
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UP cream is such a pain!  I’d probably give it a try with the UP cream if I had enough of the supplies, but I get my milk from a small-ish dairy which slow vat pasteurizes milkbut does not homogenize it.  It means I have to get a lot of milk to skim enough creambut it’s worth it for some things.  You can freeze the ‘skimmed’ milk’ in one or two cup containers, and use it for cooking and baking, but it’s an awful lot of trouble and cost so that’s up to you.  Like I said, I would probably try the UP. 

Located in N.E. Ohio

September 2, 2013
2:55 pm
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LindaWelch
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Thanks!  I will try it with UP cream or half and half.  I have several packs of creme fraiche cultures, so it can’t hurt to try it both ways, I guess.  I will try to remember to let you know how it turns out.

September 3, 2013
9:02 pm
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LindaWelch
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As it turns out, I emailed the folks at Cheesemaking.com, and Jim Wallace said that UP cream or half and half should be okay for making mascarpone.  I will have to put up a post when I finally complete this venture.  chicken

September 3, 2013
9:09 pm
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BuckeyeGirl
N.E. Ohio
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Good to know Linda!  It helps everyone to hear about other people’s experiences so we really appreciate you letting us know how it goes.  Thank you!

 

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