The Family Milk Cow
Reviving This Rural American Custom is Healthy and Thrifty
Basically there are six breeds of cows recommended for milking either commercially or as a family cow. Two of these are more ideal for the small farm due to their size and general disposition. These are the Jersey and the Guernsey. They produce less milk than other breeds and their milk is higher in butter fat making more cream, to skim off the top, for butter. The Guernsey will produce around 1700 gallons in a milking period (roughly 305 days) with 4.5% butterfat while the Jersey will produce 1860 gallons in the same time with 4.9% butterfat. It is advisable to purchase a milk cow from an individual that has hand milked rather than one from a commercial dairy. Their disposition will reflect the difference.
Getting Ready to Milk
You will need several acres of grassy pasture and a weather safe barn for your milking venture. The barn should be large enough to hold the cow comfortably and a portion of it will be sectioned off for the milking stanchion. The stanchion choice is up to you and sometimes a gentle cow can be milked by using a halter and rope fastened to a secure post. The object is to make sure the cow stands still enough to complete the milking. A trough should be made available to supply grain while you are milking. This keeps the cow content and allows for the daily ration of grain. The cow should be allowed free range in the pasture with plenty of fresh water. In the winter the cow will need good hay. Quality milk is produced through plentiful roughage, adequate grain, water and most of all cleanliness.
Milking the Cow
A cow has four quarters in her bag. The simplest way to milk is by beginning with opposite teats. Gently squeeze the upper part of the teat between thumb and forefinger and pull down to produce a stream of milk. Repeat this process with the remaining two quarters until the cow's bag has been emptied. Extreme care should be taken to not get dirt in the milk. This requires washing the teats with a warm cloth before milking and making sure the milk bucket is clean. The cow needs to be milked twice a day, morning and evening.
Handling the Milk
There is much discussion regarding the safety of drinking 'raw' milk. Raw milk is milk that has not been heated or processed by pasteurization. Humans have, for centuries, been drinking raw milk and as long as the cow and the environment surrounding the animal, and the milk itself, is kept clean there is probably little chance of contamination. However, it is generally advised, especially in the United States, that raw milk is unsafe and that some type of pasteurization should be used. For home purposes the milk can be heated to 145F or 63C for 30 minutes and rapidly cooled.
Source: http:/www.raw-milk-facts.com/index.html
A dairy cow and her calf.
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