Recently the FDA raised the maximum number of somatic cells that Grade A goat milk can contain from the former limit of 1,000,000 to 1,500,000 (while at the same time lowering the number allowed in cow milk from 750,000 to 500,000). Our state (Oregon) followed suit and adopted the new limit. While I applaud the […]Read More..
Environmental testing of food contact surfaces and other surfaces that workers might easily touch and then cross contaminate a product can help you quickly find gaps in your food safety program. If you read an earlier post I did on the subject, then you may remember that here at our tiny farmstead creamery, we do […]Read More..
Yogurt not only provides valuable probiotic bacteria to the young ruminant, but it is easy to digest and can remain at room temperature in free choice bucket feeders without fear of growing unwanted pathogens. Making yogurt for kids and calves is a simple and inexpensive process. At Pholia Farm, we feed pasteurized goat milk and […]Read More..
When I designed our small, farmstead dairy and creamery in 2005, I unknowingly left out what is perhaps the most important and useful room – the Baby Milk Kitchen. After working through a handful of chaotic kidding seasons, struggling to maneuver around whoever was milking, cluttering up the milk house with bucket feeders, etc., I realized that […]Read More..
Okay guys, here is a flow chart with some of the plethora of steps you might encounter when building a licensed cheesemaking facility. Some the steps are highlighted in pink- these you may only encounter as options or mandatory steps in California. The green steps should all be decisions made early in the process, even […]Read More..
A few weeks ago I was bumming around on Amazon.com, reading a few of the reviews that readers can post after reading (hopefully thoroughly) someone’s book. The particular author in whose reviews I was snooping around is a favorite of mine. His book on life with goats is particularly poetic and at the same time […]Read More..
When you talk about French cheeses most of us immediately think of Brie and Camembert. These two surface ripened cheeses are easy to love and are, arguably, the most imitated cheeses in the world. They seem to represent sophistication of palate and are therefore the gateway cheese to a whole new world of taste. Camembert […]Read More..
There are times when our life is peaceful. But they are rare. Everyone wants something, or has something to share. The goats want to go for their walk or a hen has just laid an egg. The guardian dog sees a deer or the wild turkey has heard an echo. Our daughter has a question, […]Read More..