At Eight Acres we keep steers to be killed for beef and milking cows as house cows for their milk.  We are still evolving our strategy.  We currently have two adult jersey cow (Bella) and her daughter (Molly), and a little bull, so we are aiming to produce one calf every 6-9 months, this will be for meat, and the cow will continue to produce milk for us to drink and make various cheeses and fermented products.

At Cheslyn Rise we had about 25 Braford cows and a bull, but we sold them due to the drought.  One day we'd like to sell beef directly to the public.  We have recently restocked with Angus steers and we are still working out our carrying capacity and the best options for cattle when we aren't living at the property yet.

I have written an eBook about Our Experience with House Cows, find out more here.  I recommended a few other books in my book store as well.

General cattle care:
Cows and milking:

Milk products:
  • Raw milk - I never knew it was so controversial, but I now have my own conspiracy theories...with more details here
  • I have two cheese making books AND I borrowed another from my neighbour, as well as some recipes in the Healthy House Cow (which gave me the courage to use raw milk, rather than the other books that stress the need to pasteurise).
    • Home Cheesemaking (Neil and Carole Willman)
    • Cutting the Curd, Cheese Making at Home (Katherine Mowbray)
  • I prefer to make soft cheese, yoghurt and kefir

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