Mom’s always helping us here on the farm, even though she doesn’t make it on camera often!

Thank you!

Mechanics are handy in the dairy business! Haha!

Thanks!

Please be safe over there! Mr. Dutch Dairy Farmer. I hear things are changing over there.

Youre dang whright and not for the good

All good, but looking forward to Spring!

We should be calving in May! Thanks for your words of support!

Can’t help those feelings I think.

Thank you! We have been busily making cheese to stock up the cheese cave!

Thank you!

Usually 4-5 hours.

You’re absolutely correct…! Alfalfa is high in calcium and avoiding it can minimize the chance of milk fever. This particular dry period is abnormally long because we’re devoting some extra time towards the community creamery project, so the alfalfa will be long gone and they’ll have been just on pasture for some time before they’re close up and we start freshening. Thanks for watching!

I think ours is a small. It fits a 75# bale of hay but fits through a 30” door.

We support farmers who want to sell raw milk, and we support consumers who want to buy raw milk. We expect customers to do their due diligence and learn about the farm they want to get their milk from (consumers should learn where all their food comes from, but that’s a different discussion). We choose not to sell raw milk because we don’t want the liability to our farm, and the lower temperature vat pasteurizing we do allows us to do additional value-added products like flavored milks, yogurts, and fresh cheeses.

@@vnthomas16 Thanks for the response!