🐄 Our Guernsey Cow
138 Gallons of Milk – A Month of Dairy Magic
📌 In This Article
🐄 The Guernsey Story
"We bought a Guernsey Dairy cow in June because we planned to feed the milk to our Berkshire pigs. The first day I snagged the bounty (6 gallons), and everyday since we have a daily argument because I hate sharing the milk with the pigs. I never dreamed I would be able to make all the diary products we were buying." 🐄✨
This is the story of a Guernsey cow that changed a family's life. What started as a plan to feed pigs turned into a full-scale dairy operation. One cow, 138 gallons of milk in a single month, and an incredible array of homemade dairy products that replaced almost everything they were buying at the store.
From butter and cheese to yogurt and sour cream, this family learned that a single dairy cow can produce an astonishing bounty. And the pigs? They grew faster than the rest, thriving on the milk and byproducts.
💬 The milk argument: "The first day I snagged the bounty (6 gallons), and everyday since we have a daily argument because I hate sharing the milk with the pigs."
📊 The Numbers – One Month of Milk
💡 Pro tip: "The neat thing is, I was able to do this and still give our pigs at least 2 gallons of milk or milk byproducts everyday."
🧈 Homemade Butter – 31 Lbs
YIELD: ~1 lb from 1 gallon cream | TIME: 20 minutes | INGREDIENTS: Heavy cream, salt
📦 Ingredients
- 🥛 1 gallon heavy cream – from fresh milk
- 🧂 Salt – to taste (optional)
📝 Step-by-Step Instructions
Step 1 – Let Cream Warm
- Allow the cream to come to room temperature (about 60-65°F) for easier churning.
Step 2 – Churn
- Using a stand mixer, food processor, or butter churn, beat the cream until it separates into butter and buttermilk.
- In a stand mixer: beat on medium-high for 10-15 minutes.
- In a food processor: process for 5-10 minutes.
💡 Pro Tip
"Watch for the magic moment when the butter separates from the buttermilk – it happens fast!"
Step 3 – Strain and Wash
- Strain the butter through a fine-mesh strainer, reserving the buttermilk.
- Wash the butter by kneading it in cold water to remove any remaining buttermilk – this prevents spoilage.
Step 4 – Salt and Store
- Add salt to taste.
- Store in an airtight container in the refrigerator.
💡 Pro tip: "The buttermilk is a bonus – perfect for pancakes and baking!"
🧀 Farmers Cheese – 3 Lbs
YIELD: ~1 lb from 1 gallon milk | TIME: 1 hour | INGREDIENTS: Milk, vinegar or lemon juice, salt
📦 Ingredients
- 🥛 1 gallon fresh milk – whole milk
- 🍋 ½ cup lemon juice or white vinegar
- 🧂 1 teaspoon salt
📝 Step-by-Step Instructions
Step 1 – Heat the Milk
- Pour milk into a large pot and heat over medium heat, stirring occasionally, until it reaches 185°F.
Step 2 – Add Acid
- Remove from heat and slowly add lemon juice or vinegar while stirring gently.
- The milk will curdle – curds will separate from the whey.
Step 3 – Strain
- Line a colander with cheesecloth and pour the curds and whey into it.
- Tie the cheesecloth and hang it to drain for 1-2 hours.
Step 4 – Salt and Store
- Add salt to taste.
- Store in the refrigerator for up to 2 weeks.
💡 Pro tip: "Farmers cheese is great on crackers, in lasagna, or spread on bread."
🥛 Yogurt – 3 Gallons
YIELD: 1 gallon | TIME: 8-12 hours | INGREDIENTS: Milk, yogurt starter
📦 Ingredients
- 🥛 1 gallon fresh milk
- 🧫 ½ cup plain yogurt with live cultures – as a starter
📝 Step-by-Step Instructions
Step 1 – Heat the Milk
- Heat milk to 180°F to kill competing bacteria.
Step 2 – Cool
- Cool milk to 110°F – warm but not hot.
Step 3 – Add Starter
- Whisk in the yogurt starter.
Step 4 – Incubate
- Pour into jars and incubate at 110°F for 8-12 hours.
- Use a yogurt maker, Instant Pot with yogurt setting, or a warm oven with the light on.
Step 5 – Refrigerate
- Refrigerate for at least 4 hours before serving.
💡 Pro tip: "The longer you incubate, the tangier the yogurt will be. 8 hours = mild, 12+ hours = tangy."
🥄 Sour Cream – 1 Gallon
YIELD: 1 quart | TIME: 24 hours | INGREDIENTS: Heavy cream, buttermilk
📦 Ingredients
- 🥛 1 quart heavy cream
- 🥛 ¼ cup buttermilk – with live cultures
📝 Step-by-Step Instructions
Step 1 – Mix
- In a jar, combine cream and buttermilk.
Step 2 – Ferment
- Cover and let sit at room temperature for 24 hours.
- The mixture will thicken and become tangy.
Step 3 – Refrigerate
- Stir well and refrigerate.
- It will thicken further as it chills.
💡 Pro tip: "Homemade sour cream is richer and more flavorful than store-bought."
🫘 Cottage Cheese – 7.5 Lbs
YIELD: ~1 lb from 1 gallon milk | TIME: 1.5 hours | INGREDIENTS: Milk, vinegar, cream, salt
📦 Ingredients
- 🥛 1 gallon fresh milk
- 🍋 ½ cup vinegar or lemon juice
- 🥛 ½ cup heavy cream
- 🧂 Salt – to taste
📝 Step-by-Step Instructions
Step 1 – Heat and Curdle
- Heat milk to 180°F. Add acid and stir gently.
- Let sit for 10 minutes until curds form.
Step 2 – Strain
- Pour into a cheesecloth-lined colander.
- Rinse curds with cold water to remove acid flavor.
Step 3 – Add Cream and Salt
- Mix in heavy cream and salt to taste.
- Refrigerate.
💡 Pro tip: "The cream makes it rich and creamy – adjust to your preference."
🧀 Cream Cheese – 2 Lbs
YIELD: ~1 lb from 1 gallon milk | TIME: 24+ hours | INGREDIENTS: Milk, cream, culture
📦 Ingredients
- 🥛 1 gallon fresh milk
- 🥛 2 cups heavy cream
- 🧫 ¼ cup buttermilk – with live cultures
- 🧂 Salt – to taste
📝 Step-by-Step Instructions
Step 1 – Warm and Culture
- Combine milk and cream. Warm to 75°F.
- Add buttermilk and let sit at room temperature for 12-24 hours.
Step 2 – Cook
- Gently heat the mixture to 180°F to separate curds and whey.
Step 3 – Strain
- Strain through cheesecloth and press to remove whey.
- Chill overnight.
💡 Pro tip: "Cream cheese is perfect for bagels, cheesecake, and dips."
🥛 Buttermilk – 12 Gallons
YIELD: From butter making | TIME: Immediate | INGREDIENTS: Cream
📦 Ingredients
- 🥛 Buttermilk – the liquid left from churning butter
📝 Instructions
- Collect the buttermilk after churning butter.
- Strain through a fine-mesh strainer.
- Use in pancakes, biscuits, dressings, and marinades.
💡 Pro tip: "Buttermilk is a free bonus from butter making – don't waste it!"
💡 Pro Tips for Family Dairy Success
- 🐄 Guernsey cows are ideal: They produce high-butterfat milk (5-6%) perfect for dairy products.
- 🧊 Chill milk quickly: Cool fresh milk rapidly to preserve flavor and quality.
- 🥛 Raw milk safety: Cleanliness is key – sterilize all equipment thoroughly.
- 🕒 Plan your time: Dairy processing takes time but is highly rewarding.
- 🧀 Use whey: Has replaced chicken broth in cooking – don't throw it away!
- 🐖 Pigs love it: Milk and whey make excellent pig feed.
💡 Pro tip: "I plan on spending more time learning to preserve the milk for the future which is turning it into aged cheeses."
❓ Frequently Asked Questions
❓ What breed of cow is best for a family dairy?
Guernsey and Jersey cows are ideal – they produce high-butterfat milk perfect for dairy products.
❓ How much milk does a Guernsey cow produce?
This cow produced 138 gallons in one month – about 4.5 gallons per day.
❓ Is raw milk safe?
Raw milk can be safe with proper hygiene and healthy animals. Many families use raw milk for dairy processing.
❓ Can I use this milk for cheese?
Yes – the high butterfat content makes excellent cheese.
❓ What do I do with whey?
Whey has replaced chicken broth in cooking – use it in soups, bread, and animal feed.
❓ How long do these dairy products last?
Butter: 2-3 months refrigerated. Cheese: 1-2 weeks. Yogurt: 2-3 weeks. Sour cream: 2-3 weeks.
❓ Do I need special equipment?
A good thermometer, cheesecloth, and jars are the basics. A stand mixer or food processor helps with butter.
❓ What about the pigs?
They received at least 2 gallons of milk or byproducts daily and grew faster than the rest.
❓ Can I can dairy products?
Pressure canning dairy is not recommended – freezing or refrigerating is safer.
❓ What happens when the cow has a calf?
There will be a 2-month dry period before she calves again – plan ahead!
📄 Printable Recipe Cards
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║ FAMILY DAIRY COW – ONE MONTH OF MILK ║
║ 138 Gallons – 31 Lbs Butter – 7 Dairy Products ║
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HOMEMADE BUTTER: 1 gallon cream → 1 lb butter
- Let cream warm to room temp. Churn until butter separates.
- Wash in cold water, salt to taste. Store refrigerated.
FARMERS CHEESE: 1 gallon milk → ~1 lb cheese
- Heat milk to 185°F. Add ½ cup vinegar or lemon juice.
- Strain in cheesecloth. Hang 1-2 hours. Salt to taste.
YOGURT: 1 gallon milk → 1 gallon yogurt
- Heat to 180°F. Cool to 110°F. Add ½ cup yogurt starter.
- Incubate 8-12 hours at 110°F. Refrigerate.
SOUR CREAM: 1 quart cream + ¼ cup buttermilk
- Combine. Sit at room temp 24 hours. Refrigerate.
COTTAGE CHEESE: 1 gallon milk → ~1 lb
- Heat to 180°F. Add acid. Strain, rinse, add cream and salt.
CREAM CHEESE: 1 gallon milk + 2 cups cream + ¼ cup buttermilk
- Warm to 75°F. Sit 12-24 hours. Heat to 180°F. Strain and press.
BUTTERMILK: From butter making – strain and use in recipes.
WHEY: From cheese making – use in cooking, baking, or animal feed.
"Our Guernsey cow produced 138 gallons of milk in one month!" 🐄✨
© CanningRebels — Our Guernsey Cow | 138 Gallons of Milk, A Month of Dairy Magic
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