Camelot Cattle Co

September at Camelot Cattle Co - FREE RECIPE!

Posted by Michelle DeLong on October 7, 2019

Sorry this post is coming a little bit later than usual but it has been crazy busy here the last week or so. Goat breeding season started the first of October with 8 does coming in heat and getting bred in the first few days. For those who don't already know, this entails hiking a quarter mile down to the buck pens and leading the chosen buck all the way back up to the does. Our mature bucks weigh anywhere from 200-300 lbs and are very enthusiastic about their job so you might be able to imagine this is a bit of a workout! I let the buck breed one or two chosen does and then hike him back to his pen. If he has more than that to breed, I bring him back up after a few hours. We have 6 bucks so many times this means I am hiking back and forth with those big, enthusiastic beasts from the time morning chores end until evening chores begin.

Before breeding season began, I actually found some time to ride my horses. It was wonderful to spend some time with my beloved horses and I hope to be able to do that more once breeding season is over. We had several more Jersey babies born in September and new young cows to train to be milked which can be an adventure in and of itself! We also found out that Marc's knee surgery can wait and he is getting around better, praise the Lord!

Mirage - one of my favorite horses (p.s. they're all my favorites) ;)

Now for the recipe! This is a little different from past recipes I've posted because this is a recipe I just recently came across and I haven't had a chance to try it myself yet! I have made cottage cheese before but I always used a culture. This recipe is very simple and only requires our raw Jersey milk and a little salt! As soon as I get a chance I will be trying this but if anyone else tries it, let me know how it turns out for you!

Cultured Raw Milk Cottage Cheese - full of good bacteria and enzymes!

Ingredients:

1/2 gallon of raw Jersey milk
sea salt to taste

Instructions:

Skim the cream from the raw milk and refrigerate.
Bring the raw milk to room temperature in a wide mouth glass jar or bowl. Cover jar/bowl with a coffee filter or cheesecloth and secure with a rubber band.
Allow the milk to clabber for 24-48 hours until pleasantly sour and the consistency of yogurt throughout. *note: cooler temps may take more time to clabber.
Pour the clabbered milk into a heavy-bottomed pot and place it over low heat.
Warm the milk slowly, stirring frequently with a slotted spoon, until it reaches between 100 and 110°F. Be careful not to heat the milk to a higher temperature because the beneficial enzymes and bacteria begin to die.
As the milk warms, curds will begin to separate from the whey and form cottage cheese. Stir gently so as not to disturb the curd too much.
Once the curds are separated, or the 110°F is reached immediately remove the pot from the heat and allow to cool for 10-15 minutes.
Remove the curds with a slotted spoon or pour the curds and whey through a cheesecloth-lined colander.
Transfer the curds to a bowl and salt them to taste.
Stir in the reserved cream for a creamier cottage cheese.

*Note: The curds tend to sweeten after separating from the whey and straining so don't worry if

the sourness is a little strong in the beginning.

August at Camelot Cattle Co - FREE RECIPE!

Posted by Michelle DeLong on September 5, 2019

August at Camelot Cattle Company brought several new Jersey babies and first time momma Jerseys being trained to be milk cows. As these new young milkers are added, we let some of our more mature cows go to other herds. Our 3 year old, Ronde Tequila Qapuchin Ex90, went to Courtney Farms in Oklahoma this month where we hope to see her do great things for their herd. Ronde Image Savannah Ex90 went to be a family milk cow in northern Missouri where she is being unbelievably pampered and loved. Here is a picture of her in her new home.

Some of you may have noticed Marc is hobbling around more than usual. A recent MRI found he has a torn meniscus that will most likely require surgery and lengthy healing process. I am thankful there is a solution to that as well as his recently diagnosed sleep apnea. Hopefully his doctors will have him somewhat put back together in working order soon!

Now for the free recipe! I've had several people ask about cheese so I am going to share a cheese recipe that I have used many times. Panir cheese is an Indian cheese similar to farmer cheese and is one of the simplest types of unripened cheeses to make. It is rather mild and readily absorbs the flavors of the herbs and spices used with it in cooking. You will need 1 gallon of whole milk, 8 tablespoons of lemon juice or 2 teaspoons of citric acid dissolved in 3/4 cup hot water; 1-2 cups of hot water is optional to make the finished cheese softer.

1. In a large pot, directly heat the milk to a gentle boil, stirring often to prevent scorching.

2. Reduce the heat to low and, before the foam subsides, drizzle in the lemon juice. Cook for 10-15 seconds.

3. Remove from the heat and continue to stir gently until large curds form. (If the whey is still milky

instead of clear, return it to the heat and increase the temperature a bit or add more coagulant.)

4. Once you obtain a clear separation of curds and whey, remove from the heat and let set for 10

minutes. For a very soft cheese, add the hot water.

5. When the curds have settled below the whey, they are ready to drain. Ladle the curds in to a

colander lined with butter muslin. Tie the corners of the muslin into a knot and hold the bag under

a gentle stream of lukewarm water for 5-10 seconds to rinse off the coagulating agent. Gently

twist the top of the muslin to squeeze out extra whey.

6. At this point, either hang the bag of curds to drain for 2-3 hours or return the muslin-covered curd

mass to the colander and place a bowl of water, a brick, or some other form of 5-pound weight on

top and press for 2 hours.

7. Unwrap the cheese. Eat it right away or store in the refrigerator for up to 2 weeks.

If you want to try something a little bit different, Chenna cheese is essentially the same as Panir but it is kneaded while still warm into a light, velvety smooth, whipped cream consistency. It is an essential ingredient in many Bengali sweets.

1. Follow the recipe for Panir through step 5.

2. Return the wrapped cheese to the colander, place a 5-pound weight on top, and press for 45

minutes.

3. Unwrap the still-warm cheese and place on a smooth, clean work surface. Break it apart and press

with a clean cloth to remove any remaining whey.

4. Knead the cheese by pressing out with the heel of your palm and the flat of your hand. Gather up

the cheese with a spatula and continue kneading for up to 10 minutes, or until the cheese is light

and velvety smooth, without any grainy texture.

5. Add salt, minced green chiles, herbs, and/or pepper, if desired.

6. Shape the cheese into flat patties and shallow-fry them, if desired. If you are not going to eat them

right away, fry them just before serving.

7. Store in a covered container in the refrigerator. It will keep for 1-2 weeks.

I hope you all enjoy these simple cheese recipes! I have had fun trying all different kinds of seasonings with these cheeses, from savory to sweet!

July at Camelot Cattle Co

Posted by Michelle DeLong on August 1, 2019

July went by so fast! I haven't had the chance to make new soaps yet like I had hoped due to trying to keep up with the goat herd's hoof trimming which with all the wet weather and good feed has been difficult to keep up with. We are also working to try to get the Jerseys all clipped off again before their appraisal in less than a week. On top of all that, we are still trying to catch up on getting hay put up for winter. Thankfully we had another nice dry stretch last week for that. It is funny how it always seems that the season we're in currently is the busiest but a break is right around the corner...just not sure when we'll ever turn that corner! Ha!

We had two new Jersey babies born this month out of two of our older cows. The new little girls are named Quality and Quintessence and should be wonderful additions to our dairy herd. Quintessence is pictured here with her Ex94 dam within minutes of birth.

I did manage to get a few new paintings put up in our store recently so be sure to check them out next time you visit. I have also finally gotten set up with a good quality print shop so I will soon be offering quality prints of some of my artwork in limited quantities.

Also, the local raw honey in our store has been restocked and they've added new products - adorable baby honey bears and boxes of honeycomb so be sure to check that out too!

I hope you all had a wonderful July and I am looking forward to see what August brings. Maybe we'll find that corner soon.... ;)

June at Camelot Cattle Co - FREE RECIPE!

Posted by Michelle DeLong on July 2, 2019

Many of you have seen the dainty little elderly dog out around the barns on nice days. June brought one of the hardest decisions of my life when Kibbles' body and mind were failing her to the point that her quality of life was suffering. At 18 years old there was just no hope for an improvement. Kibbles has been my companion for more than half my life so it was a difficult decision - it was the right decision for her but that doesn't keep me from looking around for her on occasion before the realization hits me again that she will not lay her head in my lap ever again. A portrait of her in her prime now graces the store in her memory.

On a happier note, we were finally able to get some hay baled this month. We are still sadly behind due to all the rain but at least we were able to get some baled dry! The weather also held out for our annual visit from our church's summer camp. Many of these kids have never been out of the big city or seen farm animals in real life. They get to come and experience horseback riding and riding in a horse-drawn wagon as well as meeting some of the other farm animals. I love that we get to share the joy of horses and country living with these kiddos every year!

I finally feel like things are calming down around here just enough that I might be able to get back to work in my soap room and my art studio a bit more. Both have been neglected since kidding season! I am hoping to add some new soaps very soon so stay tuned!

In closing, I would like to share with you one of our favorite recipes for this time of year. Be sure to grab an extra bottle or two of milk because you will definitely want to try this easy recipe for the best ever Homemade Vanilla Ice Cream! It is ridiculously easy and this base recipe can be built on with all kinds of variations by adding fruit or your favorite extracts, etc. Are you ready? Here it is: 1 half gallon bottle of our Jersey cow milk, stir in 2 cups of sugar and 1 tablespoon of vanilla extract. Churn in an ice cream maker and voila! Best vanilla ice cream ever in less than 30 minutes! Enjoy! :)

Have a safe and happy 4th!

May at Camelot Cattle Co

Posted by Michelle DeLong on June 5, 2019

May has brought lots and lots of rain to Camelot Cattle Company. Fortunately the super destructive weather has missed us thus far although we are woefully behind on getting hay cut and baled. Our hearts and minds are with the Lin-Crest Dairy in Kansas who weren't as fortunate and lost some really nice cows along with their entire farm to a direct hit from an F5 tornado last week. We can't even imagine the emotions they are dealing with but we are thankful the family all made it through safely. Our thoughts and prayers are with them.

Our goat herd's annual linear appraisal took place in the middle of May. For those who aren't familiar with this, linear appraisal is a program provided by the American Dairy Goat Association. A sanctioned appraiser comes to assess each individual goat on the farm and evaluate individual type traits that affect structural and functional durability. Basically they are compared to the perfect Nubian and awarded a score; 100 would be that perfect Nubian (doesn't exist). 90 and above is considered Excellent (E), 85-89 is considered Very Good (V). The scoring system goes on down through Good Plus, Acceptable, Fair and Poor. Goats are not allowed to be awarded an Excellent score until they have freshened (had kids) at least twice so first fresheners can only score up to V89. Having a herd of Excellent mature animals (excellent examples of their breed) is something we reach for. That said, we appraised 7 does, 4 of which are first fresheners. All of our mature does went Excellent and our first fresheners all went Very Good including first freshener Veela who maxed out at V89 and several other V88 first fresheners.

The week following appraisal, we hosted the annual State Jersey Picnic here at Camelot Cattle Company. We had a great turn out and raised a lot of money for the Jersey Club to use towards scholarships, cow camps, judging team trips, show awards, etc. We love seeing folks get (and stay) involved in this wonderful breed!

Now, with May behind us, we are grateful for the life-giving rain we have gotten; it is definitely better than the drought of last year because we can graze the livestock right now on all this lush green grass. However, if we are unable to get hay cut and baled, our winter hay supply is going to be hurting just as badly as it was last year. We are praying for some dry weather that will allow us to get hay cut, baled and stored for winter.

Yes, we do indeed need some dry weather for haying but can't deny we get some pretty scenery in the storm aftermath....

April at Camelot Cattle Co and our drawing winner!

Posted by Michelle DeLong on May 4, 2019

April was slightly less crazy than March, ha! I am still bottle feeding more than a dozen baby goats which is almost a full time job in itself and even though there are less kids now than last month, they are going through 9 gallons of milk a day now! There are still 4 kids to sell and 1 kid that is sold but hasn't been picked up yet...8 are staying here.

I have been trying to get all the momma goats' hair clipped off before linear appraisal which is a week from today. The cows are getting clipped off as well for the warmer weather so they will be more comfortable.

April brought us three new Jersey babies--gotta love those sweet baby Jersey faces! Pictured is second time momma Qapuchin with her brand new heifer; ol' Quickie is keeping an eye on them in the background.

Marc and I had our 8th anniversary on April 30th. We celebrated as we usually do--working on the farm--but had the added excitement of tornadic storms blowing in during evening chores and milk time so we ended up milking in between the most serious threats. Fortunately, we did not get storm damage other than some flooding. Probably a good thing...our mud was getting dehydrated. ;)

I want to thank those who participated in our most recent drawing. The recipes and stories are great and chatting with you all was fun! Everyone who participated was entered into an online random drawing tool and this time, Lori McCormack won. She will be claiming a week's worth of free milk for her family on her next visit. Congratulations Lori!

Our next drawing will likely be an interactive one as well because I liked hearing from everyone so stay tuned for details on that and, as always, God bless! :)

March at Camelot Cattle Co -- we have goat milk!

Posted by Michelle DeLong on April 5, 2019

March was a crazy busy month but we made it through kidding season with 11 does having 29 kids and all of them happy and healthy. There was much lost sleep and missed meals so I apologize to anyone who may have seen the stumbling zombie possibly covered in afterbirth that was me for most of March.

Now that we have survived kidding season, we once again have goat milk available to our customers. If you want some goat milk, take a look on the left side of the refrigerator in the store - it will be in the green-capped bottles. It is $4 per half gallon.

We are glad to finally have some spring weather, and, although the mud has been a bit excessive, we are happy to not be in a drought and to see some green grass poking up. There has been a lot of spring cleaning around the farm and hoof trimming and, of course, lots of bottle feeding! About half of the kids have gone to their new homes already but the kids still here are drinking about 8 gallons of milk a day!

Here is a small hint of what it is like around here right now....

A note for our goat friends, we do have a few Nubian kids still available - check out our For Sale page for details. Also, we are starting to make some hard decisions about what mature goats to sell this year to make room for the youngsters we've kept so stay tuned for those sale announcements if you're interested.

Also, now that things are calming down around here a little, we hope to have another drawing for free stuff but this time instead of drawing from everyone on the mailing list, we may just draw from those on the mailing list who choose to participate and interact so be watching for details on that!

God bless you all! :)

February at Camelot Cattle Co--plus my new favorite hot drink!

Posted by Michelle DeLong on March 6, 2019

February was a busy month preparing for our busiest season--spring! March brings kidding season for our goats. As of today, we've had two does kid, each with a set of triplets. We have six more does due this weekend and three more due later in the month. We will be in full swing milking goats again very soon; not to mention feeding all the new bundles of joy bouncing around! This uncommonly cold March weather has complicated kidding season a bit but fortunately we were able to make some room in the Jersey barn for maternity/kidding pens since the cows' body heat keeps the barn above freezing so the new babies are staying dry, warm and happy.

We also had a new Jersey heifer born in February. Baby Sequoia will make a wonderful addition to our milking herd in a couple of years. Right now, she just looks adorable running around in her bright green coat! :)

With all the time I've been spending outside in this cold weather as well as all the sleep lost due to being on constant baby watch, there is one hot drink I've been fixing daily to warm up and wake up!

Café Mocha

2-4 ounces of coffee (any kind, brewed strong)

6-8 ounces of whole, raw milk

1/4 cup hot chocolate mix (store bought or homemade)

Brew the coffee and heat the milk (steaming but don't boil). Stir hot chocolate mix into brewed coffee and then add hot milk. Enjoy!

And in closing, here is a small sampling of the baby explosion we are in the middle of....

January at Camelot Cattle Co--plus free recipes!

Posted by Michelle DeLong on February 11, 2019

January brought cold weather here at Camelot Cattle Company. Around here that means deep straw bedding, warm mashes, and plenty of free choice hay for all the hard working critters. We had some first time Jersey heifers pregnancy checked and we are looking forward to seeing healthy babies out of all of them this summer/fall. Our first Nubians are due in just a couple of weeks and they are getting big enough now that during their daily and nightly checks, they can be found groaning, shifting around and snoring in their sleep. Hopefully it will warm up before the kids decide to make their appearance!

January also brought linear appraisal for some of our Jerseys. Our sweet, almost 12 yr old QT was reworked to EX94. Our newest heifer, Festive, went VG86 on her first lactation. Our other first freshener, Hadassah, went VG88. Our 5 year old, Qadira, raised from EX90 to EX92. Even with the cold, yucky weather our girls didn't let us down!

I don't know about you all, but the cold weather has me craving comfort food and one healthy and versatile comfort food for me is homemade butter! I am going to share with you how to make fresh, homemade butter and also a couple of flavored varieties that we enjoy.

Homemade Butter

Separate cream off your whole, raw milk and then gently warm the cream to about 60 degrees (warm cream will churn into butter much quicker than cold cream--62 degrees seems to be the magic temp for butter-making). You can use a butter churn, mixer, or even just shake a jar to churn the cream. The cream will whip into whipped cream first and then look like scrambled eggs and then you will see the buttermilk separate from the butter. Once buttermilk forms, pour it off (buttermilk can be saved for future use; we use real buttermilk for baking or cooking) and squeeze the butter together with your hands to form a ball. Knead the butter under cold, running water until the water runs clear. You want to rinse all the buttermilk out so your butter will stay fresh longer. Once the water runs clear, you can wrap in parchment paper or put it in a mold and chill in refrigerator, or just slather it on a fresh biscuit!

Honey Butter

1 pound homemade butter

1/4 cup raw, local honey

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Cut butter into chunks and place in mixer. Beat on low speed with whisk attachment until softened. Increase speed to medium and add honey, cinnamon, and vanilla extract and beat until well combined.

Cinnamon Butter

1 pound homemade butter

1 cup powdered sugar

1 cup raw, local honey

4 tablespoons ground cinnamon

Cut butter into chunks and place in mixer. Beat on low speed with whisk attachment until softened. Increase speed to medium and add powdered sugar, honey, and cinnamon and beat until well combined.

*NEW* Be sure to check out our new soap when you come to our store! Rustic Woods and Rum has the same conditioning benefits as our other beer soap, Oatmeal Stout, but has a unique warm, smokey, deep scent with notes of Hay, Sandalwood and Cinnamon, brightened with White Citrus and Ginger and layered by Rum, Birch and Tobacco.

December and Technical Difficulties

Posted by Michelle DeLong on January 7, 2019

We have been having technical difficulties with our blog and have been unable to post new blog posts. After weeks of trying to get assistance from our website provider, this doesn't appear to be something that will get resolved, unfortunately. I was looking forward to having the blog format to make it easier to categorize and find individual posts but unless I figure something else out, I may just have to post as regular text on this page and readers will have to scroll down to find individual posts. I am sorry for any inconvenience this causes!

Other than technical difficulties, December brought some good things as well, such as some wonderful, heartfelt gifts from our customers. Thank you so much for thinking of us during the holidays!! We also had our mailing list drawing in December using a random online drawing tool and again want to say congratulations to Cheryl Hipp who won a week's worth of free milk for her family! We will be doing regular drawings like this from among our subscribers so if you want a chance to win some cool prizes make sure you are subscribed and receiving our emails. If you want to be sure you are subscribed to our mailing list, email us at camelotgirl26@gmail.com.

We also had an adorable Jersey calf born during December and enjoyed a little family time for Christmas. Right after Christmas I got down in my back but fortunately, if that is going to happen it happened at exactly the best time because the goats are all dried or drying off and haven't kidded yet so my work load is at it's lowest until the end of February. Doctor says it will take 6-8 weeks to heal which should give me enough time to heal before I am buried in little, bouncy bottle kids and more goats milking than I've ever milked before. Isn't it neat when you can see God's hand at work?!

We added a couple new soaps in December as well so be sure to check those out! Hope you all have had a wonderful holiday season and a great start to the new year!

Camelot Cattle Co

Showing category "Monthly Post" (Show all posts)

November at Camelot Cattle Co - plus FREE recipe!

October at Camelot Cattle Co