Working Toward the Store


| 5/1/2009 6:05:00 PM


Tags: milking, butter, buttermilk, store,

Becky, Andy, and EllyMany things must happen in order to get up and running with our farm fresh milk. First, the cow. As you well know, Charlotte has been milking for a week now. Next, you need a place to house the milking equipment and cleaning area. This would be what we call The Milkhouse. You've seen it in photos before; that little building attached to the dairy barn with three windows and a door to the outside. It has sat dormant and decaying for the last 13 years. Dust and junk have piled up while the equipment sat waiting to be either consolidated and torn out or sold to the scrap yard.

When we decided to begin milking again, there was a passive effort to get the barn and milkhouse cleaned up. When Charlotte freshened (gave birth), we kicked it into high gear. Dad got a couple milk equipment specialists in there to look at what needed to be replaced. We were expecting most of it, even the stainless steel bulk tank and milk pipe lines as they had never received a proper wash at the end of the last milking back in 1996.

I won't bore you with the specifics, but suffice it to say that everything but a few rubber hoses, some small wiring and a wash controller were in perfect working order. Everything turned on and did what it was supposed to do! God is Awesome!

Cleaning the Milkhouse

So the only thing we had to do was get in there and clean. I regret to say that I did not capture any before photos, so unless you've been in our milkhouse, you can never truly appreciate how good this looks!

Milkhouse wash area

Above is the wash area and where the milk piping comes in from the barn. In a larger scale operation, the milk would be pumped in to that large glass orb on the left from the highest pipe and then drained into the milk cooler (below). There is a sink and places to hang the milkers and other equipment. Since we are only milking one cow, we don't use the pipelines to pump the milk through them; we only use the suction that they create. The milk is then pumped into an old-fashioned milk can called a Surge Can. It is a completely closed system from cow teat to milk can to bottle. More on that later...

sherry 'woodswoman'
5/3/2009 1:11:32 PM

Becky & Andy ~ Awesome! Our goal is to open a General Store, so I can relate! I thought you might like to see a local dairy in our neck of the woods. http://www.shetlermilk.com/ Great post ~ it's apparent a lot of hard work went into this endeavor. Sherry http://www.grit.com/blogs/blog.aspx?blogid=3456 http://www.russ-stickacres.com/





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