Discussion: Let’s Talk Cattle! 🐄

[Leo Vance]

I keep about twenty dairy cows. Not a huge herd, but more than enough to keep me busy. Most of the year they’re out grazing. I split the pasture into a few sections and rotate them so the grass has a chance to grow back.

In winter, when grass is short, I feed hay and silage, and throw in some grain. I used to buy commercial supplements, but honestly, they didn’t really fit and they were pricey. Later I got myself a small pellet machine (bought it from this seller, been working fine). I use it to press grass into pellets and store them for the times when grazing isn’t possible.

If there’s one thing I’ve learned, it’s to prepare early. I make sure I’ve got enough silage before winter, otherwise I can’t relax. Keeping up with deworming and fly control is also a must—skip it once and you’ll pay for it. And just watching the cows every day makes a big difference. You start noticing little changes before they turn into bigger problems.

Each cow’s got its own vibe—some follow me around like little dogs, others just keep testing the fence like escape artists .

It’s a lot of work, sure, but there’s always some small joy in it.

 

[Baymule]

Those look like happy cows to me.

 

[Baymule]

I don’t have the dedication to milk every day. Various members here have tried to get me to milk my sheep. The few times I’ve tried, it was to get colostrum for a newborn going to be a bottle baby and it was a wild rodeo with lots of bad words. I guess I could try it by training at birth.
Hey little sweet lamb, don’t you want to stand on this stanchion and get a treat? NOPE! Lambs ewes don’t seem to like me until they are fat, pregnant and want tummy rubs.

 

[Mini Horses]

Milking is not for everyone Plus quantity & use needs to be addressed. I use goats not cows due to size, needs & quantity of milk. It's nice to have home dairy but, a commitment. I do 1X day milking this time of year. That takes some pressure off time required. . Still, 1 goat, once a day & I'm loaded with milk!

 

[4-Hgirl]

I have BeefBuilder Cattle. I currently have 4 heifers, 1 cow and 3 steers. I am selling 1 heifers and 2 steers in a week.

I raise them to sell for meat and use the money to buy other animals to show for 4-H. I get 1 steer every year for showing.


A few weeks ago my show calf from this year named Waffles and 5 other calves ran away. It was awful to try to look for them because the corn was so tall. 3 days after they ran away someone saw Waffles and my little sisters show calf named Boxer on the side of the road so we picked them up and brought them home. 4 days after they ran away we found the other 4 calves.

 

[farmerjan]

That's a lot of great info! A lot to learn. I like the breed descriptions. We don't drink enough milk to consider getting a cow. That and the need to milk them - I don't think I'd be up to the task day in day out every day.
So -- we buy the Kerry Gold Irish butter -- do you think that comes from the Kerry?? LOL I had no idea that was a breed. I was just thinking it was a brand name or place.

I was thinking of you today @SageHill .... I was sitting in the waiting room thumbing through the latest Oct 2025 edition of Southern Living (maybe??) and was looking at the recipes ... one for an Apple butter pie... and saw a little blurb on Kerry Gold Butter... it said that most European butters have more butterfat and less water than American made butter... and it also is often made with milk that has been allowed to somewhat "ripen" which is a type of "sour", although they did not use that word... often when making butter if you allow it to come to room temp, it will start to sour a bit... and this gives the butter a richer flavor... can't remember how they said it.
You have to "wash out" the buttermilk from making butter or it will not keep... but there is a certain amount of "moisture" / hence water... in all butter...
I have seen the Kerry Gold butter, it is pricier... but I will have to try it...
Not having a cow here milking, I don't make butter much anymore... my churns are big, hold a couple gallons of cream, so takes a bit to have enough to make it... I used to make it all the time when I was milking 2-3 cows and feeding the skim and buttermilk to the pigs...

 

[canesisters]

My experience comes from having one cow full time & her calves off and on over the years. Here is my LONG ramble about that.

I got Eva as a weanling from a small farm that specialized in "mid-sized mini jerseys". I had been to their farm for an 8-hour 'Milking Class' & followed their site hoping to one day be about to afford one of their heifers.
Her pregnant mom had been bought to add to their herd. When she dropped a 1/2angus calf.... they suddenly had a calf on their website that was On Sale.
I raised her like a horse - meaning, she learned to stand tied, to be groomed from muzzle to heel, give to pressure (move her butt or shoulder with a touch), walk on a lead with manners (mostly..), walk calmly either on lead or off through various gates, hallways, into & out of buildings, to back up on command & behave during feeding time, etc.
All of that to explain that without that training I don't think I would have been able to move forward and experience having a dairy cow. My facilities are very basic & mostly homemade. She had to cooperate in the process... I can't physically force her to do anything.

As a firm rule, cows are herd animals and should not be kept alone. However, Eva has never shown any distress living mostly as a solitary cow. This is very unusual & should not be expected. If you plan to keep cows, plan on at least 2. That includes doubling all expenses, supplies & facilities.... and mess.

The 'mid-size mini' farm that she came from bragged about their 'grass fed genetics'. I don't know if that is a thing or not but I do know that Eva stays fat off of so-so pasture during the summer & basic grass hay in the winter. I add a little soaked beet pulp as needed to keep her weight up when she is nursing a calf.
She easily produces 2 gals of milk a day that contains almost a quart of cream daily. That is MORE than enough for just me! I make lovely coffee creamer, pounds & pounds of butter, and a lot of basic 'farmer cheese.
I'm a lazy milkmaid. The novelty wears off quickly. I milk 2x daily from the day after she calves until about 1.5 - 2 months along. At some point in those first 2 months I'll find that the calf is able to empty her udder & that the only way I'll get any is to lock the calf in stall.
At that time I go to 1x a day milking. Depending on how my work schedule is, I'll either put the calf in a stall overnight & do my milking in the morning OR in the stall all day & milk when I get home from work. It's important to be consistent. Cows appreciate a predictable routine. Once I decide to either do mornings or afternoons, I'll stick to that until I stop milking. Usually about 4 months along I'm over the milk maid thing & just let Eva & the calf be. I have witnessed her still allowing the calf to nurse at a year old (even older! ) so I'm sure that if I wanted to put in the effort, I'd be able to milk at least that long.

Like @farmerjan said, breeding her to a beef bull - by AI, I won't have a live bull on the property - produces very good beef.
For my simple little operation, a 1/2 jersey & 1/2 angus has been the Perfect cow.
☆ not so huge that she's unmanageable
☆ also not so large that she can't maintain condition on pasture without additions of gains or other feed
☆ does not drown me is so much milk that I can't manage & use it all (or share it with friends)
☆ is less likely to have metabolic issues around calving than pure dairy breeds
☆ can be bred to a beef bull for a 3/4 beef calf or, if I should lose my mind & decide to go into dairy in a big way, can be bred to a dairy bull for a 3/4 dairy calf.

I'm sure that if I try I can think of a ton more to brag on her over
@farmerjan has provided a LOT of great info, this is just a ramble about my limited experience in 'raising cows'.

 

[Mini Horses]

"culture" is the word....it produces enzymes. You can do this with raw milk, pasteurized will actually sour. So raw milk can provide the enzymes for cheeses & yogurts. . Left for a few days, it will become clabber & look like curds & whey. Still very useable and if tasted, not sour but a stronger flavor, similar to unsweetened yogurt. I have goats for this, not cows. But I long for fresh cream to make that butter!! Goat cream can make butter but because of how goat/cow systems handle carotene, not as tasty.

 

[canesisters]

"culture" is the word....it produces enzymes. You can do this with raw milk, pasteurized will actually sour. So raw milk can provide the enzymes for cheeses & yogurts.

I've read that pasteurized milk rots, raw milk just keeps turning into other things.

 

[Mini Horses]

That would be true.....obviously with clean conditions. I can open goat milk 2 weeks old and drink it all week, tastes fresh. But it's fast chilled & sealed in glass. Cold frig. You just shake it up first as there is some natural separation. I date each container