I have been milking Audrey loyally everyday, three times a day now for about a month. We have developed a nice little routine that I truly enjoy and look forward to. I bounce out of bed first thing anxious to get down to the barn, and am chomping at the bit to get started in the evening. It may lose that new feeling after a while, but that whole fresh milk everyday part will never get old.
When you first start milking a new dairy goat or cow, it can be stressful. You may have issues with them being uncooperative, or you fear did I milk them enough? Am I taking the proper precautions? You don't want to inadvertently cause production to drop by not emptying their udder, and of course mastitis is always a concern. Because we drink our milk raw, sanitation in the process is of the upmost importance because I don't have pasteurization as a safeguard. I have to prevent it from getting into the process in the first place, and this is where a routine comes in very handy. If you take the necessary steps and precautions everyday, two or three times a day, it becomes muscle memory and eventually you don't even have to think about what you're doing. The routine becomes second nature, and I take comfort knowing I can safely drink my raw milk, while doing everything possible to keep up maximum production and Audrey healthy.
I have a newfound love for chimichurri. It's good on anything and everything, and the best part is that the longer it sits the tastier it is. It's good on burgers (or any sandwich for that matter), roasted chicken, or my personal favorite paired with flank steak. I had some leftover flank I made for dinner on night, and the next day I was hankering for some leftovers. I'm currently up to my eyeballs in eggs, and everything is better with a dippy egg on top so I thought why not this too? Oh my Lord, talk about a deadly combination! This is one of those meals made with extremely simple ingredients that yield complex flavors you don't want to miss out on!
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