Dairy

Raw Milk Summit in Tennessee

There was a Raw Milk Summit in Bon Aqua, TN. Several guest speakers included politicians, local producers and Dr. Ken Berry. This video is of the organizer Dawn Gorham of The Gorham Homestead.
She has an interesting story and message for people who are trying to sell their milk thru herd shares in Tennessee. You will need to check your State Laws, but has some great advice for everyone.

Raw Milk Summit in Tennessee Read More »

Milking

Man vs Machine When Milking a Cow

I believe that you should learn to hand milk your Dexters and other dairy animals. For me the journey was to master hand milking. I moved on to a machine after I was milking several Nubians and Dexters. My body was telling me I needed help.
I have never regretted this, as you have to strip out after the machine and I am prepared for days with no power.
Here is a podcaster from the Family Milk Cow and her perspective.

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Milking

Preserving Irish Dexter Dairy and Beef

By Eliena Bodtke, Stay’N Put Farm

Since many of us are homesteaders or practice some kind of preserving, I thought I would take a moment to discuss an alternative to canning, pressure canning and dehydrating. 

 Are you scratching your head, thinking where is she going with this?

Consider freeze drying.  While the initial cost seems daunting, it really is an excellent way to preserve your Dexter milk, yogurts, cheeses, colostrum and beef for 25 YEARS!  Think about when you’re over loaded with one veggie or another during gardening season.  The veggies, herbs or eggs when they are abundant, can be frozen and put into the freeze dryer anytime.  We still can and pressure can, but this gives us a  whole new option.  

We purchased a medium Harvest Right about a year and half ago and have been amazed at all the things we can preserve….it is less time consuming and in our opinion, and better quality product in many cases.

Canning of dairy is frowned upon by the USDA and in some cases consider unsafe, although people do it.  Freeze drying on the other hand, processes the dairy at lower temperatures and therefore does not pasteurize it…so if raw is your goal, it is good alternative.  If you pasteurize, you still follow the same method.  We pour a quart of milk on each tray and let the machine do its thing.  We have done it both with cream in and cream out…the choice is yours.  We find it needs to be blended when reconstituted, or another favorite is dry in our coffee, just like coffee creamer!

If you’re into selling, freeze dried milk and other products can be a good source income.  Take a look at the price of powdered milk in the store!  It is not uncommon to see freeze dried milk for $30-40 a gallon.  Let’s clarify this.  One gallon of freezer dried milk reconstituted into one gallon of drinkable milk…almost quadruples in price.

And don’t forget your Dexter beef!  Consider this scenario….you have some cuts left from your last processing and you would really like to eat it before you get into the next one.  Well, freeze dry it and then you have preserved it for 25 years.  It makes great gifts, as it is so light to ship.

How do you use this freeze dried beef?  We like to pour some of our Dexter  bone broth over it.  Let it sit in refrigerator over night and then use it in the next day or so.  The beef will only absorb as much broth as it can.  It doesn’t get mushy, which can happen with veggies.  Cook with it like you usually do.

Hope this article helps you on your farm, ranch or homestead.  I just love this technology and thought I would share.

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Beef Milking

The Dual Purpose Dexter And The Kerry History

How much dairy should we put in to a Dual purpose Dexter cow. If you were to consult the English herd books they would say 40 percent for the “Bag” with the remaining percents being 15 for the “Head and neck”, 25 for the “Body, top line, under-line, ribs, setting of the tail, shortness of the leg, ect.”, 10 for “Quality and Touch” and 10 for “Colour”. So 40 points goes to the quality of the udder while 25 points gets divided up between the “Body, top line, under-line, ribs, setting of the tail, shortness of the leg, ect.”. It seems to me that in Dexters the focus today tends to fall primarily on mostly two aspects alone: shortness of leg and body type with general conformation coming in at the end. Even with 3 aspects it only accounts for 25 points for a Dexter. So there is a hyper focus on 25 % of a Dexter while the 40 percent in often neglected. The length of a cow’s leg and it’s depth are not the only traits that define a Dexter. Of course, we can’t forget the other traits that almost no one talks about, the “Head and neck”. You don’t get much meat off a head but it adds a distinct breed defining trait to a cattle type to set them apart.

It’s interesting to note that Kerry cattle that became a distinct dairy breed separated from the dual-purpose Dexter also list 40 points for the udder. The only difference is that more details are mentioned about the bag, “Udder, size, situation of teats, milk veins and escutcheon”.
Now before major concern sets in, consider that this point system is based on an ideal cow. There will always be cows in a breed that are not ideal, but the goal is to breed for the ideal cow. If you look at the 3 pictures of Kerry cattle, I will share you will see that Walton Bashful is listed as ideal and her udder is the best of the three cows shown. I’d say if an udder is ideal enough for a Kerry it can likewise be good enough for a Dexter that uses the same 40 percent system. Of course, there is no problem with having an even better udder than this cow does! The next Kerry is Valencia Eileen III. You will immediately see that she could improve on her forward attachment, but she was a Kerry all the same. The final cow is Ard Caeina Una. You will see she has some attachment issues, and you will tell that her udder is hanging lower by her hocks. The placement of her teats are too close and awkward but they were still put to use, as you will see by reading her milk record. Her yield 14,562 lbs with her butterfat at 4.33 percent. Still a valuable Kerry cow. With Dexters we need to seek generational improvement in dairy traits as Dexter’s udder points are just important as Kerry cattle, but we also need to remember that improvement is generational and culling cows with good production and butterfat won’t instantly fix a problem. It could lead us to a breed full of cows with very tight nonproductive udders just because new people think a tight looking udder is an aesthetically pleasing udder.

The Dual Purpose Dexter And The Kerry History Read More »

Historical

How to Get Your Product Into Grocery Stores

Grocery stores are a great way to put your business into overdrive, giving customers new options in ever-fashionable packaging. Whether you are looking to sell at local convenience stores or big-box wholesale grocers, it presents the perfect opportunity for your product.

Interested in learning more about how to get your product into grocery stores? In this ultimate guide, Mako PKG takes you through the whole process from start to finish.

How to Get Your Product Into Grocery Stores Read More »

Selling

Milk dispensers in Germany…interesting …wonder what breeds of cattle are behind this.

In Germany, a new wave of farm-to-table convenience is flowing through vending machines — quite literally. Across rural towns and even urban neighborhoods, you’ll find self-serve milk vending machines that dispense fresh, unprocessed milk straight from local farms. Open 24/7, these machines let customers refill their own bottles with creamy, cold milk at any time of day, reducing packaging waste and shortening the distance between farm and consumer.

Typically placed at the edge of dairy farms, village centers, or community markets, these vending machines are restocked daily with milk collected directly from the cows. Customers simply insert a coin or swipe a card, place their bottle under the nozzle, and watch as fresh milk fills it up — often still warm from the morning’s milking, or chilled for instant use.

Many stations also provide reusable glass bottles for purchase, encouraging zero-waste habits. Some even display details about the farm, the cows’ diet, and the time of last milking — giving full transparency in a world often disconnected from food sources.

These milk stations are more than just a novelty — they’re a return to tradition with a modern twist. By cutting out the middlemen and minimizing processing, Germany’s milk vending machines support small farmers, reduce emissions, and give people access to wholesome, local dairy with the push of a button.

Credit: Organic living

Milk dispensers in Germany…interesting …wonder what breeds of cattle are behind this. Read More »

Milking

Mastitis …while not common in Dexters an ounce of prevention can go a long way.

” The disease can be treated with antibiotics and supportive measures. The mastitis can be prevented by taking adequate measures like maintaining udder hygiene, sanitation of the cow barn, clean food and water supplement, and maintaining a milking schedule.”

If you are looking for a more holistic approach, there is another article in the Gazette about homeopathy and mastitis.

Mastitis …while not common in Dexters an ounce of prevention can go a long way. Read More »

Milking

Feta dip from cows milk feta…easy and quick!

This was fabulous…while I made it with goats milk…I could have made it with Dexter milk, but I had it already made from goat.

Don’t skip the rinsing or it will be too salty

Sure to impress you with chips, pita, sourdough bread…….

I use a version of the recipe below to make feta as well….bon appetite!

https://www.americastestkitchen.com/articles/1273-whipped-feta-dip

https://cheesemaking.com/products/feta-cheese-making-recipe

Feta dip from cows milk feta…easy and quick! Read More »

Homesteading

Perceived value ….true for dexter milk, beef and breeding stock

A CONVERSATION ABOUT PERCEIVED VALUE:

A customer asked me how much it would cost for a gallon of raw milk .

I gave them a price of $15/gallon.

The customer responded: That’s seems really high.

I asked: What do you think is a reasonable price for this?

The customer answered: $4 maximum

I responded: Ok, then I invite you to do it yourself.

The customer answered: I don’t know how to.

I responded: Alright, then how about for $4/gallon, I’ll teach you how to. So besides saving you $11, you’ll learn valuable skills that will benefit you in the future.

The customer answered: Sounds good! Let’s do it!

I responded: Great! To get started, you are going to need some things. You will need a cow (≈$3000), 45# of dry matter quality feed A DAY, feeders, waterers, an area to let her be a cow, a shelter, a clean area to milk, a milking machine or supplies to hand milk into, preferably electricity for this indoor area and heated water, countless gallons of water, fencing to contain this cow, etc.
Not to mention, there is a very real possibility that your single cow gets sick and doesn’t produce, a bull or someone to AI her because no pregnancy, no milk. Injury, illness, and unexpected weather conditions are always present. Now, you are back to square 1 if she doesn’t breed, dries up, get sick, or dies.

The customer answered: But I don’t have any of those things and I can’t justify buying all of these for a gallon of milk.

I responded: Ok. Well then for an additional $11/gallon, I can rent my supplies, building, and supply hay/grain/minerals/pasture to you.

The customer answered: Okay. That’s fair.

I responded: Great! We will start the project on Monday.

The customer answered: I work Monday through Friday. I’m only available on the weekends.

I responded: If you want to learn from me then you will need to work when I work. We milk everyday, 2x day, so you will need to be here at least 2 hours every morning and every night year round.

The customer answered: That means I’m going to have to sacrifice a lot of my time!

I responded: That’s true. Remember, when you do a job yourself you need to account for unproductive factors.

The customer answered: What do you mean by that?

I responded: Milking a cow doesnt just take a couple hours morning and night. It takes time to muck out her area, town trips to pick up cleaning supplies/teat dip, trucking for hay. It takes time to bottle the milk cleanly, it takes jars, it takes more cleaning of equipment and facility, it takes wear and tear on your milking equipment and feeding equipment. And thats all on top of your other chores/responsibilities.
So we will see you Monday morning, 6 am.

The customer answered: At 6am?!! My work day doesn’t usually start until 8am!

I responded: A cow thrives on a set schedule, milking 2x day should be as close to 12 hours apart as can be, so if you want to start later, that’s ok. But you will need to come back in the evening after your full day of work and milk again at that time, so if you want to start at 8 am, you will milk again at 8 pm. After clean up and bottling milk… you can head home around 10 pm. Saturday and Sunday included. Blizzards or 100 F. No days off here.

The customer answered: You know, I’m realizing that a lot more goes in to quality food than what a customer sees in the finished project. Your proposal of $15/gallon is very reasonable. I would like you to milk and have it ready for me to just pick up..

CONCLUSION:

When you pay for a job, especially a custom job, (whether it’s a physical project or digital project or GROWING AND RAISING FOOD) you pay not only for the material and the work to be completed. You also pay for:

✔️ Knowledge
✔️ Experience
✔️ Custom Skills
✔️ Tools
✔️ Time to plan
✔️ Time to prepare
✔️ Professionalism
✔️ Work Ethic
✔️ Excellence
✔️ Discipline
✔️ Commitment
✔️ Integrity
✔️ Taxes
✔️ Licenses
✔️ Sacrifices
✔️ Liabilities
✔️ Insurance

If you desire fresh, healthy, locally grown food, please don’t disrespect a farmer by trying to get them to lower their prices.

If their proposal exceeds your budget, there’s nothing wrong with going elsewhere.

Just remember.. you get what you pay for.

👉🏼 FARMERS: Know your worth and be confident in it.

👉🏼 CONSUMERS: Recognize their worth and be respectful of it.

Sharing this to support all my friends, family and clients who are Farmers, Entrepreneurs, Business Owners and Tradesman.

-Unknown and edited

Perceived value ….true for dexter milk, beef and breeding stock Read More »

Selling

Reproduction and AI, by Kim May of the Facebook group The Science Of Owning Dairy cattle.

REPRODUCTION AND AI

For those interested in learning more about the bovine reproductive cycle and how we manipulate it, here is a basic summary.

Bovine Estrous Cycle Physiology

The bovine estrous cycle typically consists of 21 days, plus or minus a few days in each direction. Estrus is the period where the cow is receptive to the male or in a standing heat (not to be confused with estrous). Estrus (or heat) typically lasts around 20 hours. Signs of estrus include vocalizing, standing to be mounted, clear discharge from the vulva, increased activity, etc. During the period of estrus, progesterone is low and estrogen is high. Luteinizing hormone (LH for short) also increases during estrus and is the hormone that initiates ovulation. Ovulation is the release of an ovum or egg from the ovary. Ovulation actually occurs 10-15 hours after the end of estrus, in a period called metestrus. Metestrus lasts 3 to 5 days. During this period, an early corpus luteum (CL) is also forming. So where did this CL come from? It came from ovulation! When the ovary releases an egg, the left over structure on the ovary becomes the CL. During metestrus, you may notice a slightly bloody discharge from her vulva. Progesterone is still low during this period but it is starting to rise. The growing CL is actually what is producing the progesterone, and as it grows in size and maturity will be able to produce more progesterone.
As the CL continues to mature, we enter the phase of diestrus. At this point progesterone is high and this period lasts about 12 days.
Next up is proestrus. At this point in the cycle, the CL is regressing and progesterone is decreasing. Estrogen and LH do not like progesterone. They cannot increase until progesterone is low which is why they are increasing at this point as the CL is regressing. Estrogen and LH are increasing and getting the egg on the ovary ready to be released. Then the cycle starts all over again with estrus!
So basically, during heat LH initiates the egg to be released and the leftovers become a structure called a CL that produces progesterone. That CL will grow and produce more progesterone but will eventually fade away. This allows estrogen and LH to increase again and produce another egg.
In order to maintain a pregnancy, there must be a functioning CL. The high progesterone from the CL is what keeps the fetus from being aborted for the first few weeks.

Disclaimer: This is a very basic summary on the estrous cycle. There are other things going on (follicular waves, etc.) but in an effort to simplify things this includes only the major details.

Medications used to change the estrous cycle

Using medications to change the estrous cycle is super common. It can be used for synchronizing a herd to breed them at the same time, using a timed AI approach, or implanting embryos.

Lutalyse or PG: This medication lyses or destroys a CL. Because it gets rid of a CL, it also causes progesterone to decrease.

CIDR: This is an intravaginal device with slowly releasing progesterone. This will increase progesterone in the blood and stop LH and estrogen from increasing.

GnRH also known as Fertagyl or Factrel: This causes an LH surge and thus ovulation.

You’ll hear a lot that lutalyse will bring a cow into heat. While this can be true, it depends on where she’s at in the cycle. If it’s during diestrus where she has a mature CL, great! The CL will lyse, estrogen and LH will rise and then ovulation. If she is in metestrus or proestrus, lutalyse will do nothing for a young maturing or a regressing CL and she will not go back into heat any faster.

There’s many different AI protocols and what works best for you will depend on your cow, labor intensity desire, and cost.

Let’s start with AI on a natural heat. There’s a common AM PM rule when it comes to inseminating cattle. The rule basically states that when a cow comes into heat she should be AI’d 12 hours later. So she is in standing heat in morning, then AI in the evening and vice versa. If we think back to the estrous cycle, this makes sense. Estrus lasts about 20 hours and ovulation occurs 10-15 hours after the end of estrus. Cows typically come into standing heat around the middle of estrus. Let’s say hour 10. So then I would AI at hour 22. The cow should ovulate between hours 30 and 35. You don’t want to AI at the time of ovulation because the sperm have to go through a process before they can fertilize an egg. That process takes several hours. Early AI tends to lead to higher quality embryos but less of them for this reason. Whereas later AI can lead to higher chances of embryos but not great quality so lesser chance of an actual pregnancy. How long sperm last depends on the bull, extender used, and sexed vs conventional. Conventional should last about 24 hours. (Although I’ve played around with semen before and have had it last about 3 days in the fridge.) Sexed will last a little less than that so sometimes people with sexed semen will wait more like 16 hours vs 12 to account for that.

For timed AI…

Double ovsynch can be very useful for high producing first lactation dairy cows. It has about a 10% higher conception rate compared to regular ovsynch. That 10% difference is a little bit less as the cow gets older. The difference of double ovsynch from regular ovsynch is that you are presynchronizing the cow prior to AI to make sure she is at the ideal part of her cycle. For older cows, there’s also some evidence that 2 lutalyse injections 24 hours apart increases conception rates. The 2 injections basically make sure the CL is completely regressed. However, cons to the double ovsynch over regular is that it takes twice as long, more labor, and more drugs are used therefore increasing cost.

Ovsynch does not work as well in heifers. For heifers, I’m partial to 5 day CIDR. I included charts for double ovsynch, regular ovsynch, and 5 day CIDR.

For the girls that have a history of being more difficult to breed, I’ll always give a GNRH injection at time of breeding and AI again 12 hours later. I’ll also check the sperm. Just recently got a batch of brand new straws that only had 10% progressive motility.

I know that was a bunch of information to throw at everyone, so if you have any questions feel free to ask

or check out this site, which was used to write this article https://extension.psu.edu/timed-ai-protocols-double-ovsynch

Reproduction and AI, by Kim May of the Facebook group The Science Of Owning Dairy cattle. Read More »

Milking

Summer Heat Podcast- How It Affects Our Dexters and Other Livestock

Summer heat this seems endless. We hope that this podcast will help you recognize and help your Dexters deal with this heat. 

This podcast is brought to you by Irish Dexter Cattlemen, whose purpose is to promote the Irish Dexter breed by guiding farmers, ranchers, and homesteaders on how to become more sustainable. You can access all our podcasts of interviews with other farmers and ranchers and discussions on typical subject matters by becoming a member. This includes our entry level membership of $20 per year. Podcasts are stored in our relational multimedia database system and are searchable by topic by members. Members also gain access to a vast array of valuable articles on topics to assist you with your farm, ranch, or homestead. For anyone looking to take it to the next level, Irish Dexter Cattlemen provides breeder, services, and affiliate memberships that include an online branding dashboard where you can tell your story and develop your brand. Thank you for listening to this Irish Dexter Cattlemen podcast.

Brought to you by these Breeders, Affiliates, & Sponsors

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Podcasts

Nutrition and milking by Juliette Albrecht

Juliette is one of the principles behind The Science of Owing Dairy Cattle Facebook group and has opened a consultant group Happy Cow Consulting. https://www.happycowconsulting.org/

Think of a lactating cow’s nutritional demands as a pyramid. The very base consists of fiber, which is the rumen mat. This is grass, or grassy hay. Next is the protein derived from the fiber. Some, like alfalfa, are high in NDF (non detergent fiber) which although great for a protein kick, burns up fast and offers little in the way of actual fiber. Use alfalfa sparingly, and in my opinion, not at all during the first 30 days of her lactation. Not all grass is created equal. Acid Detergent Fiber (ADF) is high in cellulose and lignin, offering little use for a dairy cow. Knowing what your fiber is can help you adjust the following components. Energy follows that, which is usually corn. Energy is a MUST for a healthy cow. Bypass protein is normally dried distillers (which also filters into the energy class), soybean meal, cottonseed meal etc. Black Oil Sunflower Seeds offer fat and protein. Minerals top the pyramid. Dry Matter Intake (DMI) is where all the water is squeezed out of the feed. This is what remains. A Jersey should be getting around 40 lbs a day, larger breeds such as Swiss and Holstein 50 plus. Fiber is the bulk of that diet, but it cannot be fed alone. The rest of this combination fuels a healthy cow. With that in mind, tomorrow’s post will be explaining the lactation curve, and how feed demands change throughout days in milk. Feel free to ask questions.

Nutrition and milking by Juliette Albrecht Read More »

Milking

High Tech solution for making yogurt from the New England Cheesemaking Company.

Clever idea to hold your yogurt at a constant temperature using sous vide!

We love to try different t cooking techniques and have used sous vide for many years with our Dexter steaks. Happy to have found another use for the sous vide immersion circulator. Next thing to try, is using it when making cheese. Thank you New England Cheesemaking Company!

High Tech solution for making yogurt from the New England Cheesemaking Company. Read More »

Milking