Jumping the Moon Dairy - the next chapter

[Mini Horses]

We've all missed you, your trials, tales and goat info -- especially the dairy updates! Now that we know you are out there it seems a MUST for at least "we are still ok" so we know the farm has been passed by the fires. Such a horrid situation, those fires!

Hugs & prayers.

 

[babsbag]

Yes, my insurance is paid

The fires are devastating, I think over 800 homes have been lost and I can't even wrap my head around where all those people are going to live while rebuilding. This is a pretty rural town and most everyone has dogs and cats if not livestock, what do you do with all those animals? I am so thankful that we were far enough away. I donated a bunch of alfalfa pellets that are being taken through the active fire line to get to a vet clinic on the other side of the mountain that needs supplies for evacuees. Just a horrible horrible thing. Our community has pulled together and stepped up to the plate which is good to see. Of course the looters are out too...shoot 'em is my motto, no tolerance for that crap.

@Hens and Roos as far as cheese, I am making chevre and feta. I made Sundried tomato and Basil chevre but the tomatoes discolored the cheese and looked bad so I need to work on that. The plain sells really well. The Feta is still aging. I also do yogurt. I am thinking of adding ice cream but I need to buy a machine and it isn't cheap so not sure. I really really want to do the ice cream but it is a big step. One of our local grocery stores agreed to buy product from me so that was really encouraging. These fires have put a damper on Farmer's Markets so having another outlet is good and I stink at marketing.

We bought an old 1977 Ford Camper van that was stripped inside. We lined the walls with white fiberglass paneling and put two freezers in it. We put about 4" of water in the bottom of the freezers and freeze them when parked at home and then when we go to markets it keeps the product cold. It is a really fun van and people love it. We call her Heidi. My husband does the weekend markets for me so that is nice and I can certainly use the help.

 

[Devonviolet]

It's so good to hear from you, Bans! I have been wondering hog you are doing, and how the dairy is fairing.

I was watching the late news and they were talking about how two of the fires were getting close to merging and they showed a map that looked like it wasn't too far fron you. So I went looking for your most recent posts.

I am so glad to hear you aren't too close to the fires and the dairy is coming along. My prayers are with you!

 

[Hens and Roos]

@babsbag, chevre is what we make a lot of-our favorite add in is dill weed, we made a batch of feta last year but haven't made any yet this year. We have been making mozzarella now too and it never last long in our house! We had to order gloves that were thick enough to protect our hands when dipping the cheese into the hot whey for stretching.

 

[Mike CHS]

I'm really glad to see Superwoman Babs check in and on top of that Heidi looks awesome.

 

[Bruce]

She keeps wanting to have @Goat Whisperer out, (she may go in November for a visit) although I am afraid she may hold her hostage!
NO way she's sticking me with 100000000 Nigerians kidding!

Hey, the girl needs to get out and see the world. But not until the smoke clears!

Cool "farm wagon" Babs. Nice that you can drive it to your "stall" at the market. At the one here everyone has to unload and park elsewhere (it is in a city park) which means hauling coolers and all the product. I should drive by at 9:30 some Saturday morning just to watch the chaos of all those people unloading on Main Street.

 

[Devonviolet]

At the one here everyone has to unload and park elsewhere (it is in a city park) which means hauling coolers and all the product. I should drive by at 9:30 some Saturday morning just to watch the chaos of all those people unloading on Main Street.

We have to drop everything off, park and then set up at 6:45AM. It’s a LOT of work! Then, do the reverse at noon.

This past Saturday, we had a storm pass over just as we pulled up to unload. That meant unloading in torrential downpour, park the truck, and set up the canopy. We got totally drenched!!! It rained fairly heavily, for another hour, before it slowed down to a drizzle. I thought the customers might stay away. But, some actually came out with umbrellas. We did almost a well as we did the week before. So, I can’t complain.

Love your Heidi, Babs. If we had one of those babies, we would be able to just park in our space. That would make things so much easier!!!

 

[babsbag]

There is no way we could do markets without Heidi, just too hot here to use ice chests unless we were to buy dry ice every time and that is just a pain. I have one indoor market I go to and they let me store product in the refrigerator and then I just keep an ice chest with samples at my table. It works well.

 

[babsbag]

This update is for @lkmartin1230. Don't do it...Just kidding (don't do that either...)

Things I wish I had known or things I knew but didn't want to accept.

• There is money in volume. The more goats you have the less per gallon the milk will cost you.
  
• You need to be a mad scientist.
• The lab setup for testing milk for antibiotic residue is expensive and it will cost you money every single time you test..about 10 a day. (FDA requirement)
  
• Electricity is EXPENSIVE. (400-600 a month just for the dairy)
• Insurance is hard to find and will cost a bundle.
  
• Supplies will cost you more than you realize.
  
• Labels and packaging are expensive
  
• Build a bigger dairy than you think you will need.
• Figure out how to milk 40 goats when the equipment doesn't work
  
• Things break and you better know how to fix them
• Have a way to dispose of milk when the bulk tank doesn't work and the milk is above legal temperature
  
• Figure out how to raise 80-100 kids every year and how to feed them
  
• Have an outlet for your product
• People don't like goat's milk, it has a bad reputation as being "stinky"
• Plan a way to get product to market while keeping it cold
• You need to like to do dishes.
• You will work harder than you ever dreamed possible.
• Cheese has its own schedule and may need to be drained or put into molds at 1 AM.
  
• Plan on no vacations, not even a one day trip out of town

Good luck and start by asking for State codes regarding dairy construction. Also the Pasteurized Milk Ordinance is followed by almost every State so if the State code doesn't address something the PMO will.

 

[Bruce]

In other words, have a TON of money up front, a large solar array and 25 hours a day to work the dairy?