We all Scream for Raw Cream Ice Cream

3 cups cream
3 cups full fat milk
3 cups sugar or sugar substitute like erythritol
3 T vanilla
8 egg yolks, farm eggs have super yellow yolks
6 MORE cups cream
1 cup cocoa – use if making chocolate ice cream
Heat 3 cups cream, 3 cups milk, 3 cups sugar and 3 tbsp vanilla in sauce pan over medium heat. Separate eggs. Whisk egg yolks. Temper yolks by adding small amounts of hot cream liquid while whisking. Add tempered egg yolks to milk mixture. Add cocoa if making chocolate. Cook on medium until thickens.

After thick, place in churning canister and add 6 additional cups cream. Chill & churn with ice-cream machine as directed.

Move into storage containers. You will need to remove a half hour before serving.

Lemon Cheese

Instructions:

  1. Heat the milk in a large pot over medium heat to between 185° and 200°F. Add the lemon juice and stir it in slowly, using gentle up-and-down motions, for 1 minute.
  2. Cover the milk and allow it to sit, undisturbed, for 15 minutes, or until you recognize a clean break. If you have not gotten a clean break after 20 minutes, add a bit more lemon juice and wait another 15 minutes, or until it does set.
  3. Line a colander with butter muslin, and gently ladle the curds from the pot into the colander. Tie the corners of the butter muslin together to create a draining bag, and suspend it to drain for 1 1/2-2 hours, or until it stops dripping.
  4. Take the cheese out of the butter muslin and place it in a large, clean bowl. Mix in the salt.
  5. Add additional ingredients such as herbs, spices or fruit, as desired.
  6. Cover and refrigerate until ready to use. Keeps for up to 2 weeks.

Cheese Making Classes

Looking for A2A2 grass fed cheese? Sign up now for our cheese making classes

dateslast Sat of every month
Timesstarting at 10am, bring a lunch
soft cheeses to hard ripened cheeses, all are available

Cost will be announced before each class. The cost will include milk, cultures and cheese cloth. You will be asked to bring your own clean equipment. Average cost will be about $35 and time about 4 hours.

Space limited to 6. Sign ups will begin each month and you must be a member of the Copeland Family Farms farmshare in order to attend. These are YOUR cows. Materials will be handed out each class.

Your Milk Cows

Penny: Our matriarch. Penny is 3/4 Jersey and 1/4 Angus polled black with a red stripe down her back. 6 years old, she comes fresh at 7 gallons and cream at over 5.5%. Every heifer she has had so far is polled, so we are loving that about her. For fresh drinking, Penny’s milk is my favorite milk for drinking fresh and for cream.

Lola: 4 year old high production Bess daughter out of a Normandie . Lola is the best milk for cheese making. we try to leave some of her milk in the As Available shelf for those making cheese. She is of course A2A2 as are all of our cows.

Mo: is also a Bess daughter out of the bull Golda. 3 years old and a favorite of many in the county, Mo was the baby heifer in the Siskiyou County outdoor museum show.

Agnus: also a 3 year old, Agnus is a purchased heifer from In Hand Farm. She is a purebred Jersey with grass fed genetics, sire is Terrific and her dam is Loretta.

Honey: a 2 year old purchased heifer from Boring Farms . Honey is our newest heifer purchased to make sure we have enough milk for all of our families. Due to freshen in Jan, we have high expectations for this heifer. Honey’s sire and dam are both high production Jerseys with high butterfat numbers.

Nickle: A yearling daughter of Penny and one of the only polled Guernseys in the US. We keep all of our heifers from all our cows, picking only the cleanest for our milking program. Nickle will be bred to a Jersey bull in Feb to freshen in the fall giving us high beta carotene milk.

Lemon Cheese

This is the best cheese to start with if you have never made cheese before. You will need:

1 large stainless steel pot

1/2 gallon of raw milk, full fat

1 lemon

cheese cloth

slotted spoon

Most of this you will have lying around. It will only take about an hour to make this cheese, and another 1-2 hours to drain.

Place all utensils in your pot and add enough water to cover, boil for about 10 minutes. The reason is that we do not want to contaminate our cheese. Even the cheese cloth should be boiled.

Add your milk to the sterile pot, put this pot in a sink of very hot water. If you use a thermometer, make sure it is kept in the water not the milk, again we do not want to contaminate our cheese.

Heat the milk to about 100 degrees, cut your lemon and put a drop of the lemon juice in the milk. If it starts coagulating immediately the temperature is right, if not, heat a little higher. Many things affect the proper temperature of the milk, but I won’t go into that now.

Once you see the milk begin to make small globs of cheese, add the rest of the lemon juice from your lemon and stir very slowly to mix the juice and milk. The milk will coagulate and make small curds and whey. Once it has evenly done this, you can pour the curds and whey into your sterile cheese cloth lining a large colander. You will need to scrap the cheesecloth often with your slotted spoon so it does not block the holes in the cloth. Once all of your curds are in the cloth, tie off the top and hang it over a bowl of sink to finish draining. You want a nice soft ball of cheese to form.

Lemon Cheese is a desert cheese and is wonderful eaten fresh on apple slices. It can also be used in a cheesecake recipe to make a nice lemony flavored cheesecake.

Why you should NEVER buy grass fed beef harvested in the fall (and why local, sustainably raised beef is good for the planet)

I will be honest with you, the first time we tried grass finished beef both Bob and I spit it out. It was truly gross. That was beef from a friend and neighbor. I thought I had to have prepared it wrong, so we then went to his house and tried it the way they liked it. It was still gross. So we had one of our own steers harvested right off the grass. Ended up feeding the entire beef to the dogs. I mean it tasted like urine. After that we both figured we just didn’t have a pallet for grass fed beef.

I was invited by a university to teach a seminar, and a Canadian was also speaking on grass fed vs grass finished beef. We both ran over to his talk after I was finished and listened to what he had to say. We had NEVER heard anything like it. Everyone we knew in this county was harvesting their beef at the end of the growing season when the grass was short. This speaker told us why it tasted like urine! Grass at this late stage in the fall had a very high urea content! He said to harvest at the PEAK of the grass growing season. We tried that and loved it! I also learned from Doc Novy on how they raise their grass finished beef, keeping grass hay, irrigated pasture and grass pellets in front of their steers at all times. This will ensure the omega threes remain high and the omega 6’s low. This is why our dairy cows are all on grass hay and grass pellets all the time; and on pasture 24/7.

We have been working on a fair and convenient way to get these great grass finished steaks, roasts, burger and bones to our members for a number of years. We think we have finally come up with a convenient way for your family to have high omega 3 local grass finished beef at a reasonable price and convenient packaging. So this will be the second year we will be offering grass finished beef, harvest in July, to our members. The most fair way to do it is by selling the three beeves we have on pasture now they are 2 years old, to our members in halves and half of a half. (Half of a half is the way our butcher will box the beef for you, to make sure you get an equal amount of front quarter and hind quarter steaks, filets, roasts and stew or burger).

Our steers are all raised with respect and dignity, on grass for a minimum of 2 years. Beef at teh store is generally not really local as ingrown in Siskyou County. “Local” is technically anything the store can get to it’s shelves within 24 hours. This is from the USDA plant, not from the grass. Most of the beef sold in stores in the US comes from other countries and is sold to USDA meat packers, who then repackage it and sell it as “Local, grass fed” . The labeling laws say that if beef (or pork or lamb) is repackaged in a USDA plant they can then label it as USA beef. Sneaky label laws are all meant to support the three top meat packaging plants.

Our beef on the other hand, is sustainably raised with an almost zero carbon foot print, they are raised and harvested off the same grass they were born on. The meat is then packaged at Shasta Valley Meats, a local CA licensed butcher. We are raising our grass to sustain our cattle, not season to season but generation to generation.

Sign-ups are on the freezer in the milk room. We have made it convenient for you to buy your meat in 1/8th beef, or 1/4 beef or 1/2 beef. Each beef will be fro 1200 to 1500 lbs, and so a hanging side will weigh about 350. You will have the beef harvested to your specifications; steaks, stew, bones and all! We will pay the harvest fee, you pay us for the amount of beef YOU want with a $100 down payment for each quarter. You can sell your meat to another member later, but we need to be sure of our sales, so the down payment is nonrefundable. We will send you an invoice after the beef is harvested for the remainder of your cost. YOU will be responsible to pay YOUR butcher fees, since how you have it cut and wrapped will make a considerable cost difference.

That is it! How simple is that? Now pick up what is for dinner right from your own freezer and stop all those trips to the store, or worse yet to the fast food joint! Nope, you will no longer have to worry about what is for dinner and wether it is healthy meat grown locally. Please be sure to sign up asap to make sure you get in. To sign up you put your name on a line for EACH 1/8th of a beef you want. For half a beef, fill 4 lines.

I used to suffer from acid reflux, and so did my daughter

Have you been told you have acid reflux and need to take “these pills” for the rest of your life? My daughter was diagnosed at 2, had a nisson fundlplication soon after; and still suffered for years. Every time we did an endoscopy still had red raw throat. Finally; after trying everything I had enough! A horrible rash over all her body, acid reflux and trouble sleeping. What was a mother to do? I finally talked to a friend about raw milk. We tried it, but I could not drink it as I sneezed horribly; so while it helped my daughter it didn’t help me and now I was diagnoses with acid reflux too! Then we bought an old cow that was headed to the butcher. She was a beautiful Jersey, but was 5 years old and dairies just don’t keep cows with swinging udders after that. Ellie May was so gentle and the girls loved her. Then I got the shock of my life! After going to an allergist and being told I had sever dairy allergy; I tried her milk and had zero reaction! Not the hour of sneezing I usually had, nothing; plus my acid reflux disappeared and I had no more trouble sleeping or sleeping on two pillows! Research showed that A2A2 milk often helped with these issues. I had Ellie May tested and it was true, she was our first A2A2 cow. Suzi and I both have autoimmune disease and so our diet is very strict. When she spent two months in a children’s ward, the only thing she could keep down was the raw milk from A2A2 cows. After seeing for myself what a difference it made, we began milking these A2A2 cows for others, and now several more A2A2 raw milk dairies have started up. Because of her severe health issues, I test my cows often and for everything. I have been laughed at, called a fool, and even threatened (because our standard of testing endangered other dairies into maybe having to test their cows). We have exposed dairies with contagious pathogens through our testing. We have learned a LOT. So, the next time you see this beautiful face Remember that only a few years ago she was here, and she is the reason you get your  milk safe and cold and local!    

Khachapuri!

This is a cheese bread recipe from Georgia. Every winter a heat the house with my wood cookstove. This is the time of year I make most of my cheeses. I do not make a lot of bread but Betsy has inspired me to try some this year.

For the dough:
1 tsp salt
1 tsp yeast
1 tbsp sugar
3 1/2 cup flour
1 cup water
1/2 cup milk
1 tbsp oil

For the filling:
1 1/2 cup Farmers cheese
1 1/2 cup Shredded mozzarella
1 1/2 cup Feta cheese
4 eggs + 1 for egg wash
Butter

Instructions:

1. In the bowl of a stand mixer combine the salt, yeast, sugar, and flour.

2. Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.

3. Begin kneading the dough with the hook attachment until it’s close to being smooth and elastic.

Khachapuri edited-7

4. Add the oil into the dough and knead for another minute.

5. Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour.

6. Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.

7. Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl.

8. Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.

9. Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
10. Transfer the khachapuri onto a baking sheet lined with greased parchment paper.
11. Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water,  then brush the dough with egg wash.

12. Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.

Khachapuri edited-23

13. Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.

Khachapuri edited-24

14. Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.

 

Early Morning Oatmeal

My friend Yatang told me about her success on hot days of getting her three boys to eat a good, quality breakfast. Her secret? Cold, fresh fruit and creamy oatmeal that they can go to the refrigerator and pull out for themselves.

WOW!

My Kind of Recipe!

Fruity Refrigerated Oatmeal

1 c. oatmeal

1/4 c. kefir

1/2 c. or more raw cream

frozen or fresh fruit

honey if needed

Place the oatmeal in the bottom of a pint wide mouth jar. Add the kefir and cream and stir. Add honey now if you want a sweeter breakfast, and stir until the oatmeal is all mixed and slightly wet. Top with your fruit and nuts if you like.

Place in the refrigerator overnight and in the morning you will have a very filling breakfast. Each child can take his/her own cup and feed themselves.

For the Husband who won’t eat this:

I made a hit for Bob by adding strawberry flavored gelatin mix to his kefir, stirred in well and then added some of my strawberry jam to the fresh strawberries. Yeah, I know. But it is quick and easy and he loved it.

Who is your favorite cow?

Over the years we have bought, sold, and raised many milk cows. We have learned a lot on this journey. Come along and find out what we learned, and tell us who was your favorite cow?

Today we have in our milk string:

Penny three quarters Jersey one quarter Angus

Bess our cheese specialist 1/2 NZ Fresian and 1/2 Jersey

and just sold Holly: purebred Jersey;

and another just sold Annie:   Sweddish Red Angus

all 4 are A2A2, who is your favorite?

Some History of our cows: 

The first Jersey milk cow we bought at our Grenada ranch was one our daughter found in a poor situation in Redding. This is what Hattie Mae looked like when we first took a chance on her. Both Bob and I were vet tech’s and felt that she was not sick, just starved. She was turned out in a pasture with two big calves on her. We respect what people say about cow’s milk is for calves, but this poor cow just could not keep up with the demands without our help. Our great friends, Shawna and Jacob Barr came to the house when she looked like this  and fell in love with her. She was the beginning of their very successful herdshare, Kid Creek Pastures.  I felt that Bob and I had done the best we could for her, she was in a great place and I really could not handle the milk. I had a back prick test done for allergies and found out I was allergic to milk! After we sold her, others began to come to us looking for a healthy family milk cow. Being experienced buyers, we began to look and see what was available. Looking on Craigslist we found Ellie Mae an amazingly gentle cow that our two young daughter enjoyed milking. The other amazing thing I found was that I could drink her milk! It was while milking Ellie Mae that neighbors began to clamor for our milk (her milk turned out to be A2A2). Unfortunately we went back to the same seller and that was when we found a large number of cattle “brokers” who actually owned no cows, they sold right off dairies pretending to own and give fake histories. We bought a poor sickly cow, sight unseen, for neighbors and 5 heifers who proved to be freemartins. We had trusted him and took him at his word. We learned a powerful lesson. While these heifers were adorable, they were also destined to become beef.

Later we found 4 nice springing heifers from a farm in WA area.

Diamondstar,

Domino and

Durabelle who ended up A1.

Later we bought another heifer from the same lady, sight unseen (would we never learn?)

Her name was Dusty, but we changed it to Galant Bess when she got off the truck. What a mess! The poor girl was 200 lbs underweight, wormy and full of ticks.

Gallant Bess is still with us today; and her daughter Lola will start her milking career in a month.

Bess now, shiny and beautiful. crossing the road to pasture.

Another favorite of ours was a very tiny Jersey heifer that found me. Her name is Mattie, and she followed me out of a field one day. Bob asked the rancher if we could buy her “if you can load her out of the field”. So I walked into the trailer and she followed me!Little Mabel loved Chy and Chy learned a lot of about cows from her. She was A1A2, so we bred her to a Dexter bull a friend of ours had and got our silly Red Head that was always full of tricks,

Lucy!  A1A2, and her daughter Ethel A1A2 Who finally gave us an A2A2 heifer, LILLY Who is milking now.

Another favorite cow of yours may be:

Hattie EllenA1 who had

Annie A2A2Who had

Maybelle last year

We had more cows than I care to admit that proved to have Staph a, mastitis or infertile. They were butchered rather than sold. Our last chance girl:

Eleanor who we found at a Jersey farm in Gerber. She was knee deep in mud and her bull calf could barely stand in all that mud.  She also ended up A1, so we sold her to a milker at the farm (note to self: if you want to keep really great milkers do not sell them a cow!) Eleanor right after we bought her. and today: 

So, tell me, who is your favorite cow?