Homestead Musings

Today I’m doing a little bit of Homestead musing. More “a day in the life” sort of podcast. I’ll make is a short one and I hope you like it. I love sharing my life with all of you.

I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week.

Our Virginia Homestead Life Updates

We got a late start this morning. I was Chatty Patty before morning prayers so we started an hour late, that’s 7:15 instead of 6:15. It’s now just about 10 am. I have fed and watered the chickens, emptied the dishwasher, sorted and started the laundry and am on my second load, cut down an entire 3’ x 8’ bed of swiss chard and disposed of it (more on that later), cooked about 3 pounds of swiss chard (some we will eat and some will be frozen), froze 2 gallons of blackberries and 3 gallons of blueberries and set up 1½ gallons of milk to make yogurt. I also need to set up for waxing last week’s cheese. Scott is currently pouring the milk into the cheese vat so I can make Pinnacle. That is our aged alpine-style cheese – sort of like gruyere. Yes, today is a cheese make day so I’ll have to get back to you later for the rest of the podcast. Love ya. Bye for now.

Ok, I’m back. Just a short update. I’ve got the culture in the cheese milk and I have a few minutes before the next step. I have to bring the temperature of the milk up to 90 degrees for the cheese that I am making today. The way that I do that is to put hot water in the metal jacket cheese vat. It is sort of like a double boiler except that it is completely closed. Well, not quite completely closed. There are a couple of openings at the top that let the displaced air out as the water fills the jacket.

Focus is Really Important

I have to be quite focused when I am doing this part because I tend to check on the milk and then go do something else and then check the milk again. If I am also filling the water in the jacket, a disaster can sometimes happen. It has already happened once this cheesemaking season. If I forget that the water is running, it will completely fill the jacket and then overflow through the opening at the top onto the floor. What a mess that makes. I think once I forgot and it was overflowing for like five minutes. There was water everywhere. If I was in the actual cheese make room we are building, this would not be a big deal. It would simply go down the drain in the floor. But at the moment we have a temporary set up in our storage room. There is a drain in the floor, but the floor is tile and not meant for lots of water to be on it. Anyway, no such disaster happened today.

More homestead musings. I’m going to get in a few animal updates before I need to go tend to the cheese again.

Cows

We are in the midst of the AI process with our cows and it is not going well. You know, one thing and another. I say this often. Life on the homestead is never dull. There is always something going on that you did not plan. We plan for pregnancies but God has the final say. We had one – possibly two – heifers that appear to have taken on the first try. That’s one or two out of eight. We have to start over with the other six. Add to that an inconvenient medical condition and we are way behind on getting these cows bred.

We are praying for the health of our vet. She got the Covid and is still under the weather. Once she is back on her feet, we will preg check the two girls we think took and give the other six another chance. Actually, there are seven because Cookie is now far enough past her delivery to begin the AI process as well. If we don’t have success this time, I’m not sure what we will do. It is extremely expensive to do AI over and over and over. So expensive that we are reconsidering keeping a bull.

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