Just got a friendly thank you for milking me cleaning. lol
Even at night the Guinea’s don’t be quiet. lol
3 different flavors of Whipping Cream Cake!!
Blueberry, Cherry and Strawberry you’ll want to get 1 of each!!
All $5/ each
Will be available tomorrow at Cox’s Corner on Lewis
From 11:30-2 pm
Rainbow
A full rainbow ❤️
The future bacon is on the grow!!
We keep full feed in front of them all the time plus all our extra dairy we don’t use or need goes to them. Making some delicious pork.
If you would like to be on our list for your next bacon/ pork chop seed please give us a call at 970-570-5232
The cows and calves are sure enjoying the green
It’s hard for cows to wake up in the morning too. lol
We got German Chocolate Cake’s ready for tomorrow!!
8x8 pans-$10 (4 available)
Single piece- $5 each
Homemade Egg Washer
We made a Homemade Egg Washer!!
The 2 legged egg washers complained to much. So we made this!
A whole gallon of Butrermilk strained out of one of our large churns!!
You know your buttermilk is good when you have small chunks of butter on top❤️
Buttermilk can be used in a variety of recipes from pie, biscuits and pancakes. And it can be frozen too!!
Freezing it for a later use is always a great idea!!
Have a freeze drier? It can be dried in them as well!!
Buttermilk-$8/quart
Here is approximately 4 pounds + - of Fresh Plain Mozzarella Cheese !!
The butter is done in this churn!!
You want it to spin like that. To get all the buttermilk out that it can.
Now we will strain the butter through a colander the work it by hand. Working it by hand will bring more buttermilk out. Then we will wash and work the butter under cold tap water. (The cold water will bring the butter together more. )
Then Strain all the water off as much as possible.
At this point we can add our sea salt if need be. And work it into our butter.
Then we will weigh the butter out into 1 pound glass molds and refrigerate.
We use real sea salt out of Redmond Utah in our mozzarella cheese, Butter, and baked goods!! Did you know that salt naturally clumps? That’s how you know you have the real stuff.
Butter is making!!
Each Churn holds a gallon of heavy cream. Then we have to add a half gallon of whole milk to the cream. The reason for that is to allow the churns to turn the cream to butter. If we don’t then motors will seize up.
First batch of cheese is getting close to being done!!
The beef is growing good!!
These beauties are spoken for. But if you would like to get on our list let us know.