Milking: From the stable to the kitchen


Today, we follow Evan and Trevor to the stable where our cows are milked and our pigs are kept. Although we have more than 20 cows on campus, only four to six are milked daily. During the times they do not have a calf, the others remain in our pastures.

Milking begins every morning at 6:20 and again in the afternoon at about 2:30. After the short trip to the kitchen, it is heated just long enough to come to a boil. The milk is used for our very popular hot chocolate every night as well as cream for coffee, baked goods, and even to make cheese.

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