Search results

I had to separate the rams from the ewes and lambs, so I put all the goats, ewes, lambs and one cow/calf pair in a different pasture, which left the 2 rams in a 20 acre pasture alone. The Maremmas normally are free to go wherever they want on the 250,000 acres here, and don't travel far, just...

Love it! I used mine, with a top, for a mini green house this year!

Thank you guys for all the tips! Once I get these all cleaned off, I think the sharpie will rule the day! :thumbsup

Wow! They look BIG! REally cute kids, love the names. I had 5 bummer lambs last year and I had to crochet different colored collars to tell them apart, so I knew who got their bottle and who did not. Your collars reminded me of that. LOL

Thats a good idea too! thanks! I guess I am not the only one who has resorted to sharpies. I just have to make sure DH can read the jars so he can heat up his dinner on days that I am unable to fix him dinner

I am so sick of scraping last years labels off of my canning jars. There MUST be an easier way!

I need a new one. I use ours to slice hams, roast beast, cheeses, breads and have found it really useful. Mine is a wore out old plastic job I got at an Ace Hardware 35 years ago! I have serious Meat Slicer envy now. :drool

cultured butter is even better! I put a bit of cultured buttermilk in a jar of heavy cream and let it sit out for a couple of days to thicken. I get a better yield on my butter, the resulting buttermilk is awesome and the butter has more depth of flavor. I have a Jersey, so I use a 3 gallon...

I heat my milk to 170 and (add 1/3 c of powdered milk which helps make it thicker) so there is nothing that will culture except the culture you add. Cool it to 108, add the culture (I take some of the milk and mix it in a cup with the culture then add it back) then mix it all together, hold it...

I have a "Yogourmet" and I like it a lot. You can make 2 qts at a time. I make it every month because I have both milk goats and a Jersey cow. Never had any problem. I buy a live culture yogurt at the store, to use as a culture, then I freeze the rest, and use my own for cultures for quite...

yes, that would work fine. It must be what your Sulmet is, i was wondering, I never used that particular type. Have fun!!

I would add some sulfa boluses like Sustain III for scours, a pill gun and possibly one of the calf stomach tubes in case it gets sick and needs tubing. I have a couple calves every year that do that, although most of them do just fine. I would also be sure to get some loose mineral. Congrats...

what feed will u be fermenting? I am really interested in this to see if i will NOT have to buy the expensive lay crumbles.

Thanks for the tips! I am really looking forward to this!

What grains do you buy normally? Do you keep both hard and soft wheat around? In most recipes using WW it suggests using a portion of WW and white flour, how do you compensate for that? Do you need vital wheat gluten? or a dough conditioner?? I need to know what grains I need to pick up. I do...

My first batch of meaties gets here April 9th. THe bummer is, I have to dry off my Jersey cow by May before she freshens! I give a lot of clabber to my layers, and they love it!

I have also heard that if you need to re condition one, that putting in the oven when you 'self clean' is supposed to burn off all the junk. Never tried it so can't say, plus...since you aren't supposed to leave the racks in, I have no idea how you would do this. I always use a soft scrubby...

I will do that! sounds interesting, thanks!

I clabber milk for the eggers and dogs but I have never done sprouts. Would love more info! What is the protein percentage on this kind of feed, do you think??

also consider neighbors. 5 acres isn't much if you have someone who complains on the next 5 over! I ran a full scale horse training business on 3 acres, but I had good neighbors at the time. Then we had some other people move in and it was a headache and a half. Now we live on 250,000 5 hours...