Oh yeah, those glass paddle type butter churns are really cool. Wish I had one. But then, I haven't wanted to separate out the butter. DH really likes whole milk and I like to use the whole milk for cheese. Some cheeses use skimmed milk though; like mozzarella.
I prefer to keep my milk in wide mouth 1/2 gal. glass jars--that's how I get it from the farm anyway. Wider mouth gallon jars would even work better for skimming the cream.
I just found a cow share in my community but though they really run a perfect farm--perfectly 100% grass fed and all that it's still $10/gal and you have to pay $10 up front to join and you have to commit to picking up your milk on a particular day of the week.
Right now I get my milk from a friend whose cows are out grazing in the pasture all day but they do supplement just a little with grain especially in the winter. I know this isn't considered "kosher" by many but really, this milk is SO good and makes the nicest cheese AND I can go up any time i want and get some (if they have it) AND it's only $5/gal. with no extra fee.
And I just so adore these people and their kids. They always give me stuff from their garden
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
| current weight: 133.0