These frequently asked questions have been compiled in order to educate anyone who may have questions regarding Sweet Land Farm. If you have read this section and still have a question please feel free to contact us; we'd love to talk with you.
How doe Sweet Land Farm's cow share program operate?
To become a cow share owner, simply purchase a part of a cow from our herd. One share costs $75.00. This is a one time fee that gives you one share in a cow and lasts you the life of the cow. Purchasing one share entitles you to one gallon of milk per week. Now that you own a part of a cow you need to pay for someone to take care of you part of the cow. That's where we the farmers come in. As long as you own a share you pay us to take care of your cow, or as we say, 'board the cow.' The boarding fee is $ 35.00 a month, this covers all care for your cow, food, vet bills, milking, etc.
Purchasing a share is easy, just contact us for more information.
EXAMPLE - COST FOR 1 SHARE
One-time Fees:
- Purchase of 1 share at $75 = $ 75
- Consumables (jars) fee, 1 share at $15/share = $15
- Cost to get started $ 90
- Monthly Boarding Fees for 1 share at $35/month = $35
SO WHAT IF I WANT TO PURCHASE 3 SHARES? MY FAMILY DRINKS ABOUT 3 GALLONS OF MILK PER WEEK. HOW MUCH WILL THIS COST ME?
EXAMPLE - COST FOR 3 SHARES
- One-time fee purchase of 3 Shares at $75 per share = $225.00
- Consumables (jars) fee, 3 shares at $15 per share = $45.00
- Cost to get started - 3 Shares= $270.00
- Monthly boarding fee of 3 shares at $35/month = $105.00
Methodology- How things are done at Sweet Land Farm
1. How do we feed your cow?
Cows are ruminant animals with digestive systems designed to digest plants, specifically pasture plants or forages, such as grass, young weeds and legumes. This diet allows your cow to be healthy, and their milk to be safe and nutritious. On account of this your cow will be on pasture for as long as the grass can grow and fed hay until the grass returns in the Spring. We use management intensive grazing, rotating your cows twice a day through the pasture. Managing pasture in this manner increases grass species diversity, top soil, and in turn aids drought resistance.
2. Do you feed grain at milking?
Yes, we do. Each cow receives no more than 2 pounds of grain per milking. This amount of grain is really just a treat for the cows and makes them more excited to come into the barn. Small amounts of grain are also helpful to noursish their rumen bugs and in turn aid the cow in digesting its food. We buy all of our grain from Countryside Organics so it is always soy free and includes minerals, which means your milk gives you more minerals! (http://www.countrysidenatural.com)
3. How do we collect and store the milk?
Our cows are milked mechanically with a bucket milker. These machines are very gentle and constant. After each cow is milked the milk is quickly deposited into a stainless steel milk can that is stored in ice water chilling the milk very quickly prolonging shelf life and inhibiting bacterial growth. The milk is stored at 34 degrees and delivered to customers every two days.
4. Do we give hormones to your cows?
Never. They are not necessary. All treatments given to our cows are natural and organic. We will always opt for any possible alternative treatment before considering antibiotics. They will only be used in life threatening situations and not as preventative measures as many large dairies do.
5. How do we ensure quality milk?
Your milk is routinely tested with five main testing parameters: somatic cell count, plate counts, preliminary incubation, coliform counts and pathogen contamination. Somatic cell count indicates the overall health of the cow. Plate counts indicate how well we are doing cleaning the milk equipment. Preliminary incubation is similar. Coliforms must be be kept low because they cause rapid milk spoilage. The pathogens we test for are dangerous and must always be 0 in the sample.
Milk Handling Instructions
1. How should I handle the milk that is supplied to me?
The milk supplied will be raw--that is, it is not heat-treated, pasteurized or homogenized. It will be chilled; and you should take care that it remains so until you can get it home and into your refrigerator. If you have some distance to drive or stops to make before you arrive home, it is imperative that you make provisions with insulated containers and ice or chillers to keep the milk at refrigerator temperature until you return home. Milk should be kept in a refrigerator set at 35 degrees. It should not be left out for long periods at meal times.
2. Why did the milk separate?
Your milk is unprocessed, this means that it was never homogenized. The cream will naturally rise to the top, this is fine and normal (and especially delicious) just shake before pouring.
3. What can I do with warm or soured raw milk?
Generally, chilled milk should easily last about 7 days. If your milk sours considerably sooner than this, please let us know.
Soured raw milk is still a vitally nutritious product and should be cultured for optimal flavor and taste. If you find yourself with a container of souring milk, just put in some live culture (yogurt or kefir starter available www.culturesforhealth.com), then set the product out for 24 hours at 80-85 degrees. The resulting food is wonderful, delicious, digestible, and highly nutritious as well as probiotic. In most countries this is how people drink their milk. Our great grandparents called it clabbered milk.
4. What can I do with extra milk?
Too much milk!? Here are some ideas of what do before it sours:
Skim the cream off top and make butter.
Using a culture, or about 6 ounces of prepared yogurt, make your own yogurt. Making your own yogurt is surprisingly easy! Go here to find out how.
Freeze the milk for the winter, when your cow takes a break and stops lacating.
Make cheese. Some cheeses are very easy and quick to make.
Best of all, make ice cream.
6. Does freezing damage raw dairy products?
Freezing puts raw milk products to sleep and has little effect on the important health benefits that raw dairy products provide. Enzymes and bacteria are fully active when they awake after thawing. Some vitamins are reduced by trace amounts after being frozen. The flavor is sometimes slightly affected by this and is not always apparent. Thawing should be done by placing the frozen product in a regular refrigerator for a day. Milk should be shaken to mix up the butterfat after thawing. Warming the product to room temperature just prior to drinking will also make the fat blend in better with the milk (if it has clumped or separated during freezing). Some shareholders report that rapid thawing of frozen raw milk makes for better taste. To do this place frozen milk container into warm water for an hour and then place back into refrigerator when thawed and drink it in the next two days for best flavor.
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(This section is taken from organicpastures.com. Organic Pastures supplies raw milk to over 50,000 people in California. Here is some information they've found helpful to their customers)
Raw Milk and the Human Immune System
Every human is different when it comes to raw milk consumption. Most people who are lactose intolerant drink raw milk with no problem at all, but there seems to be a very small number of people who either need more time to re-colonize their gut with lactase-producing bacteria, or have some other challenge and continue to struggle with lactose intolerance. This subcategory of people appears to be very small. Research is underway to discover why some people have such a hard time consuming even raw milk. Every race and people from every continent and background can drink raw milk with that very rare exception as noted. In one study conducted in Michigan it was found that about 90% of people suffering from lactose intolerance with pasteurized milk or dairy products could drink raw milk with no problem at all. Studies at OPDC farmers markets confirm that research data.
Preparing for raw milk - If you are one of the many people seeking raw milk because you have a weak immune system and want to make it stronger, you are at the right place. However, do not expect your immune system to be strong overnight. It may be a struggle for you and it could take time. If you have a leaky gut and perhaps many food allergies, you will need to repair and heal the walls of your digestive tract prior to being able to consume raw milk or other foods as a normal gut would. So be patient and perhaps as a first step try drinking raw milk kefir (OPDC Qephor™ is pre-digested and easier to digest and consume…try making delicious smoothies.). As you take baby steps to repair your gut walls, you will rebuild immunity to bacteria, increase your gut biodiversity and enhance your enzyme production.
For some very good gut rebuilding advice please read “GAPS” by Dr. Natasha Campbell McBride MD. She will guide you through the nutritional steps you will need to get your gut working again so you can digest properly.
Immunity is earned - For normal digestive tracts, raw milk is wonderful and very effective at rebuilding your immune system and overall digestive ability. But remember, this is something that takes time. Modern Americans are subjected to harsh antibiotics, sterilized foods, preservatives, GMOs, chemicals in our air, water, food, kitchens, work environments, cars, soils and everywhere else. Our natural immunity has been compromised, and it may take patience to rebuild it. A strong immune system means that your body has “earned" its own ability to do battle and protect itself. Earning means it is not for free and it is harder for some people than others, so take it easy as you take positive steps to heal your gut and reestablish the balance of your inner ecosystem.
Ideas for slower going - A baby step could be drinking very small amounts of raw milk (six ounces for an adult) every few hours to see how things go prior to going hog wild and drinking delicious full cups of raw milk. Remember that raw milk is a bio-diverse food containing many different wonderful bacteria, enzymes, and other living components. Your gut may take some time to get used to this living food. Common signs of your body saying "slow down" on your initial consumption of raw milk might be: gas cramps, a mild feeling of malaise, a low grade temp, diarrhea or other immune adjustment signs or symptoms. This is considered normal for some new raw milk consumers; it is a message to slow down and let the process proceed slower.