Gianaclis Caldwell  @  ChelseaGreen

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The Importance of Monitoring Somatic Cell Counts

July 20th, 2012 by Gianaclis Caldwell

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 [...]

Using 3M Quick Swabs to Build a Food Safety Program for the Farmstead Creamery

June 16th, 2012 by Gianaclis Caldwell

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 [...]

Fresh Ricotta Balls with Roasted Grapes

June 5th, 2012 by Gianaclis Caldwell

I thought I would never get into posting recipes, but I had a lot of fun customizing this recipe for an upcoming class, so hey, why not share with you all? I got the inspiration for this recipe online, but it was pretty bland, so I took it up a notch. I [...]

Making Yogurt to Feed Kids and Calves

May 9th, 2012 by Gianaclis Caldwell

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 [...]

The Most Important Room in the Dairy

May 1st, 2012 by Gianaclis Caldwell

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, [...]

Building a Creamery Flow Chart

February 3rd, 2012 by Gianaclis Caldwell

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 [...]

The De-Horning Dilemma

January 18th, 2012 by Gianaclis Caldwell

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 [...]

All ‘Bout Bloomies- Secrets of Making White Mold Ripened Beauties

September 19th, 2011 by Gianaclis Caldwell

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 [...]

A Farm is Not a Peaceful Place

July 27th, 2011 by Gianaclis Caldwell

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 [...]