Because Ursula has more milk than Chuck can drink and she is really tired of standing in the barn to be milked after taking care of him all day, we decided to get Chuck a sister. Luckily, we found Maud for sale from a nearby dairy farm. She is the same age as her new udder brother and had been on nurse cows since birth. Perfect! Ursula and Maud seemed to immediately understand the situation and have accepted each other as family without much human intervention.
Ursula had her eagerly anticipated calf on June 18th. For all Shane’s sleepless watchful nights he came upon them in the pasture near the barn early in the morning less than a minute after the apparently uneventful birth. Ursula was very attentive and cleaning him thoroughly. He seemed vigorous and healthy initially. but did not stand to walk or nurse. After several hours Shane milked Ursula and bottle fed Chuck (as Shane named the new little guy) his mother’s colostrum. He was an eager sucker. Over the next several hours it became apparent that Chuck couldn’t get up or stand because the joints in 3 of his legs were stiff and didn’t straighten properly. Rain was forecast and appeared to be moving in, and it was obvious he needed to be in a protected place in the barn. A place where his mother who is used to the freedom of the pasture would be nervous and uncomfortable. So Chuck came into the barn and Ursula went easily to the pasture with the other cows. After speaking with our vet, we embarked on a program of physical therapy that included massage, stretching and getting him up to stand with his hooves as straight as possible. We’re happy to report that he has made remarkable progress and after learning to walk was reunited with his mother June 21. He still has some trouble getting up to stand, but once up is able to follow her around and nurse like a normal calf. We are continuing to help him up to follow after his mom, but must be constantly vigilant that he doesn’t fall or sit down where he shouldn’t.
This is Ursula. She’s expecting her first calf any day now. Ursula came to us from Lisa and her husband Charles’s farm over by Hartville last winter. Some of the unanticipated rewards of starting our dairy are the relationships we have developed with other dairy farmers while shopping for cows to increase our herd. Besides Ursula, two of our other cows, Anabelle and Norma, were raised and milked by Lisa before coming to us and she continues to be most kind and helpful when we have questions about the cattle or her dairy operation. Thank you, Charles and Lisa!
Last week we called for your recipes, and now we’re sharing them with our other customers. Here’s a tasty yogurt recipe from Glenda Headlee:
“Let me start by saying “I love your milk” and share with everyone how fresh and rich it is. I use your milk to make yogurt every week using Dash Yogurt Makers. One is a Greek yogurt maker and the other comes with glass jars for single take and go servings which I very convenient for lunch or a snack. The Greek yogurt maker comes with a strainer but the other I have to strain the yogurt through cheese cloth if I want a really thick product so it’s a little more work but like both of them. I would probably use 2 of the of the Greek makers if I had the opportunity to go back and start over but you can also use a bowl in the maker that comes with the jars. The recipe I use works for both yogurt makers except I only use 5 cups of milk for the yogurt machine with the jars and 5 1/2 cups for the Greek maker.
5 or 5 1/2 cups milk<
1/2 cup starter yogurt at room temperature (I use Fage plain)
4 tbsp. powdered milk
Heat your milk to 185 – I whisk mine occasionally while heating as it seems to make the yogurt creamier and thicker.
Remove from heat and whisk in the powdered milk. Let the milk cool to about 100 degrees and add the starter using a whisk until it is smooth and without lumps.
Pour the mixture into the yogurt container or jars and set the timer for 9 hours.
When the time is complete I strain my yogurt in the refrigerator using a cheese cloth for about one hour then enjoy by adding honey and sliced almonds or fresh fruit. The yogurt will keep about 8 days so I make two batches every week.”
There are so many things you can do with our products, so we’re starting a feature where we share some of the recipes we’ve tried on our personal supply. First up is a summertime favorite, just in time for the weather warming up. This is a very basic ice cream recipe, and more diverse flavors can certainly be added as the fancy strikes you. The possibilities are really up to you!
Ice Cream Recipe
This is a cooked custard recipe made with cream. Part milk can be substituted for a lighter frozen dessert. This recipe makes custard for a 4 quart ice cream freezer.
Scald 10 cups of cream (or milk and cream combination) in a double boiler or over low heat in a heavy pan, but do not boil. If you have a vanilla bean, split a 2 inch piece lengthwise and scrape the seeds from the pod with the tip of a knife. Add the seeds and the pod to the warming milk. (You will remove the pod later before you add other ingredients to the cream.)
Mix 8 beaten eggs with 3 cups of sugar and 1/8 teaspoon salt in a bowl. Remove the vanilla bean pod from the hot cream and slowly add 2 cups hot cream very gradually to the egg mixture, stirring constantly. When the cream is well incorporated, gradually add the egg mixture to the hot cream on the stove, again stirring constantly. Continue cooking the mixture over boiling water or low heat stirring constantly until the custard begins to coat the spoon. Do not boil or overcook as the custard will begin to separate. When the custard coats the spoon, remove from the heat and begin to cool, stirring constantly to release the steam. (You can place the pot in a dishpan or sink filled with ice to speed the cooling process.) At this point, if you did not have a vanilla bean, add 2 teaspoons vanilla extract to the custard. When cooled to room temperature, cover and place in the refrigerator until thoroughly chilled (best if chilled overnight).
When thoroughly chilled, pour the custard into the canister of your 4-quart ice cream freezer and follow the instructions of the manufacturer.