I, like 40 million other Americans, believe I am lactose intolerant but yesterday for my 41st birthday Virginia (my bride of 18 years) made a gallon of ice cream from our Dexter cows’ raw (unpasteurized) cream. This is the only way I can enjoy dairy ice cream or for that matter milk, butter, cream, yogurt, or soft cheese.
If statistics are accurate then 36% of homesteaders also experience a form of lactose intolerance and that’s a huge bummer. This condition is a relatively new phenomenon because nearly all of our grandparents and great grandparents grew up drinking whole fat, raw milk and enjoying the many byproducts of that dairy adventure. So what’s going on?
It seems many who believe they are lactose intolerant are actually only “pasteurized dairy intolerant”. Yet when you read studies and articles you will quickly discover the research around this topic is often inconclusive, convoluted, or muddied by studies funded by the dairy industry and villainizing raw milk supporters.
What is a dairy-deprived homesteader to do?
Going back to my birthday party, my 20-year-old daughter, who has a milk allergy (her throat swells up and her nose starts running) decided to swing for the fences and try this raw, homemade, vanilla ice cream. Typically her reaction to dairy is fairly immediate. As she walked to the trash to throw away an empty paper bowl and plastic spoon (don’t hate me for using disposable table settings) she shrugged her shoulders and said “well I guess I’m not allergic to raw milk ice cream, just the processed stuff!” While I’m still trying to get my lactose-intolerant sister on board with trying it I personally am a 100% believer that not only that I can eat raw dairy but that I actually feel better in my gut when I do. Whereas processed cheese, pasteurized milk, yogurt, and other dairy products would consistently make my day miserable and gave me the ability a Pumba-sized ability to clear a room this raw dairy adventure has given me a new appreciation for our udder-carrying, bovine friends.
Why is raw milk different? Does the type of cow matter? Does this work for everyone?
I am no biologist, physician, or nutritionist - just a simple homesteader - but I can tell you what I have learned beyond the aforementioned experience. Irish Dexter cows produce a milk than is naturally more-homogenized than many other breeds. The reason for this is the fat globules in Dexter milk are much smaller than most other dairy breeds, and are closer in size to those found in goat and sheep milk - both regarded as easier to digest than cow’s milk. These small fat globules are much easier to digest than those larger-globuled milks found in most other breeds. As such, it takes longer for the cream to separate from Dexter milk. This is a big advantage for those who appreciate a rich, creamy milk and for those making cheese. This homogenized milk makes dairy easier for our bodies to digest and the natural enzymes and beneficial bacteria present in unpasteurized milk help to supplement the flora already present in our gut. However, if you’re wanting to produce lots of cream, a Jersey or Brown Swiss may be more to your liking since their cream separates rather quickly.
It’s a big leap from not having anything to having a cow that you’re milking daily so if you’re wanting to get into dairy how should you start? Here are a few points to consider:
Do you have a passion for dairy and its related products? Make sure you have a commitment to this new endeavor that will carry you when the rain is blowing sideways or the thermometer has bottomed out with snow on the ground.
Do you like cows/goats/sheep? Spend some time at a nearby homestead volunteering and learning their rhythm. Show up for milking time, feeding time, rotational grazing movements, fence repair, and other related chores to ensure you enjoy these animals, you are able to bond with them, and to gain some confidence.
Can your schedule accommodate the commitment? Travel baseball and a dairy cow don’t work together, they just don’t. If you work a job that has you out of town a lot make sure your spouse or older child is willing, trustworthy, capable, and even eager to share the load. Neighbors, friends, or family with experience or willingness to learn or a paid expert will be important to keeping your animal(s) in production while you are soaking up rays on the beach or visiting in-laws out of town.
Can your property accommodate your desired animal(s)? Obviously this is a major consideration. You need the space for animals to be healthy, happy, and productive but that does not necessarily mean you need a sprawling ranch in the country. Goats can absolutely be made to work in a suburban backyard on less than an acre but it requires additional intentionally. For a dairy cow I would recommend an overall lot size of at least 5 acres.
Do you need new infrastructure? Perimeter fencing and a covered milking stanchion are your bare necessities. A shelter for inclement weather and shade is important especially for sheep and goats but this does not mean you need a large, and expensive barn. You will need somewhere to shelter hay. Internally you can use a portable electric fencing such as those found at Premier 1 Supply
Are your spouse and family on board? Unity within the family is a must. Maybe their passion will grow with time but if they’re in complete opposition from the start it’s not worth compromising your relationship or creating tension from the start. Knowing your spouse is inside seething while you are outside milking is not a good feeling.
What are you going to do with all that milk? A family of three cannot keep up with consuming all 3-5 gallons produced daily by a Jersey cow. Are you going to sell herd shares or feed the excess to chickens or pigs? Maybe consider a smaller animal to start like a goat or lower-producing Dexter (who can still make a gallon or more daily).
In conclusion, if you're excited and your family is on board here are a few next steps: join a few Facebook dairy groups - local and national, visit a few local homesteads that milk, sample their wares, and develop relationships within your local community to mentor you in your dairy journey.
Once you're ready, its time to take the plunge and "just start" as Justin Rhodes says. First, make sure you have ALL of your homestead and large animal infrastructure in place. Then, you're ready to buy local, proven producers. I would suggest against buying young or unproven animals at first because you need to feel a strong "win" early in your journey so you don't become discouraged, waiting a year and a half or two years for a weaned Jersey heifer calf to reach breeding age, have a calf, then begin milking. It will cost more to start this way but it is less expensive than growing discouraged and giving up before you ever realize the rewarding part of your journey.
The personal enrichment, childhood skill development, and health benefits of raising dairy cows, goats, or sheep on your own homestead are enormous. We declared with confidence we would never get into milking our dual-purpose Dexter cattle (they were just for beef in our minds) but when we started and began to realize the benefits we have become hooked and I doubt we will buy commercial, pasteurized milk ever again. I would encourage you to do your own research, talk to other local producers, and consider taking the dairy plunge as part of your homestead journey. If you need help with homestead design or need more insight on your own dairy production feel free to reach out to us. We would love to help you take control of your own food production with confidence.
Recipe for Raw Milk Ice Cream
Ingredients
3.5 cups raw cream
6 large egg yolks
2 teaspoons of vanilla
1/2 cup maple syrup or honey
Instructions
place ingredients in a blender and blend until smooth
pour into an ice cream maker and follow instructions according to the ice cream maker (usually 15 - 25 minutes)
Once complete store in the freezer then servce once frozen
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