Leon the Milkman’s Blog

Weltevreden Farm Cheese - Winburg, South Africa

Posted on December 1st, 2006 by Leon the Milkman.
Categories: Cheese, Milk.

Hi, Cheese Fans

This interview is in Afrikaans, but most of it is transcribed here for our English fans.

I spoke to André Kruger of Weltevreden Farm Cheese.  In 1994 he started farming on a full-time basis with his father, but wanted to make some extra money and therefore did a cheese course at Irene.   In 1995 Lynette Slabbert asked him to help at her cheese factory.  In 1996 André also helped Rudolph Burger in Brandfort to start a factory.

He later built his own cheese factory on the farm and in 1998 started producing cheese. In these times he also helped upstarts at the time - Bospré Dairies and Gonda’s Boerekaas.

Production steadily increased.  To this day they farm organicly, using no hormones on the cows and only using natural salt as preservative in their cheese.   It seems that André’s cheese has seen more of the country than he has, but his main areas for sales are in Gauteng and the Free State. 

Products produced are Gouda, Cheddar, Feta and butter.  Some flavoured varieties are made and additives included are natural pepper, garlic, mixed herbs, cumin and biltong(dried meat delicacy).

Some of the places where their cheeses are enjoyed are Clarens, Clocolan, Betlehem, Parys, Theunissen, Pretoria and Ficksburg.

Thanks for the interview André - you are a brave man!

Weltevreden Farm Cheese

Box 63

Winburg

9420

Tel:05772 - 2904

Kind regards,

Leon the Milkman

P.S. Remember to drink your milk!

0 comments.

Guernsey Body Characteristics

Posted on November 20th, 2006 by Leon the Milkman.
Categories: Milk, Cows.

Guernsey

Hi, Cow Fans

Guernsey cows should weigh, when mature, between 1050 and 1250 pounds, and bulls from 1700 to 2000 pounds. Considerable variation in size now exists, however, due partly to the recent admission into the USA, and their registration as Guernseys, of the cattle which for centuries have been raised on the third largest of the Channel Islands, namely, Alderney.  For some reason the mature cattle of Alderney Island are not as large even as the Jersey and fall very far short of matching the ideal Geurnsey. There are many who believe that it was a serious blunder to admit into America these small cattle, especially to admit them in the name of a much larger breed. Many breeders and practical dairy farmers, who have chosen Guernseys over Jerseys, have done so because of the reputed greater size of the former.

The Guernseys naturally carries a little more flesh than the Jersey and is not so sensitve to the cold. To reduce the scale of the animals now is to throw them into the Jersey class in this respect where they will probably be easily equalled as efficient dairy animals by Jerseys of their own size. The color of the Guernsey is orange-yellow and white, in large patches. The shade of the yellow varies from light to a near red. Neither extreme is desirable.

The temperament of the Guernsey is particularly agreeable. She is intelligent, but not so nervous, not so affectionate nor so resentful as the Jersey. Neither is she so indifferent as the “cold blooded” Holstein. Her sunny disposition and easy handling habits have won her many friends. There is an tendency, however, for individuals and families of this breed to lay on fat to readily.

Calves at birth should weigh from sixty to eighty pounds and are inclined to be somewhat delicate. They are not as easily reared as the young of either the Holstein or the Ayrshire breed. Heifers mature rapidly and unless care is taken are liable to begin milking to early for best growth.

Drink your milk.

Kind regards,

Leon the Milkman

2 comments.

They’re talking about me!

Posted on November 4th, 2006 by Leon the Milkman.
Categories: Dairy News, Milk.

Hi, Cheese Fans

Here is an interview where I get mentioned, because I kind of introduced these two lovely people

Hope you guys like the pic, hehe

You can find Nadia at http://www.cheesaholics.blogs.com/ and Chuck and Cindy can be found at www.zimmcomm.biz and www.agwired.com.

Leon the Milkman

Click on the PLAY button below:

Makes you want to drink milk, hey!

0 comments.

Soft Feta

Posted on November 1st, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese, Milk.

Leon the Milkman

Hey - drink milk!

0 comments.

Acidifying feta brine

Posted on November 1st, 2006 by Leon the Milkman.
Categories: Cheese, Milk, Dairy Science.

Hi, Cheese fans

Most of the Feta brine recipes I have seen use citric acid to acidify the brine, but you can use any other household acid   , well like vinegar.

The first time I used the vinegar I thought that it would give a taste to the feta, but it did not - maybe you are more sensitive to the taste.

Also remember to test the acidity of the brine - if it is too alkaline your feta will dissolve in time.  I use methyl red indicator to test the acidity.  If it turns pink it is acid enough and if it turns yellow, you need more acid.

Drink your milk and eat your cheese

Leon the Milkman

0 comments.

Enzymes in milk

Posted on October 18th, 2006 by Leon the Milkman.
Categories: Milk, Raw Milk, Dairy Science.

Hi, Milk Fans

Milk contains a number of enzymes, that include lipase, protease, alkaline phosphatase, acid phosphatase, esterase, xanthine oxidase, lactoperoxidase, catalase, aldolase and lysozyme.

Remember to drink your milk,

Leon the Milkman

0 comments.

Link to Meetse-Tech Labs

Posted on October 12th, 2006 by Leon the Milkman.
Categories: Dairy News, Milk, Dairy Science.

Hi, Milk Fans

I have just linked to www.meetse.co.za, the home of Meetse-Tech Labs in South Africa.  They are a lab specialising in dairy, water and soil analysis near Benoni, South Africa.  They also import fine Funke Gerber dairy science equipment.

Check them out while you are drinking your milk,

Leon the Milkman

0 comments.

Dairy farmers: The minutes that cost you the most

Posted on October 12th, 2006 by Leon the Milkman.
Categories: Milk, Dairy Farming.

Hi, Dairy Farmers

You could manage your dairy extremely well, but if you do not make sure that a representative sample of your tank milk is taken for payment, then it will all be in vain.

Round tanks should be stirred for at least 5 minutes and long tanks for 10 minutes. Milk should be sampled in a sterile way, from the same place every time - always from the top door or bottom tap.  Get a good procedure that satisfies you and your buyer and make sure that everybody sticks to it.  Always try to be present when a sample is taken.

Have you had your milk today?

Kind regards,

Leon the Milkman

0 comments.

Curd Cooking?

Posted on October 11th, 2006 by Leon the Milkman.
Categories: Cheese, Milk, Dairy Science.

Hi, Cheese Fans

The expulsion of whey during the cheese making process is hastened by heating and stirring.  This heating is called “Cooking the Curd” by cheese makers.  This is usually a gradual process that ranges from 33°C(91.4°F) to 80°C(176°F).  If the heating takes place too fast the curd particles become overfirm on the outside - known as “case hardening” - preventing moisture and lactose to be released.  This could give an over-acid cheese.

Remember: Drink milk!

Kind regards,

Leon the Milkman

0 comments.

Whipping Cream

Posted on October 9th, 2006 by Leon the Milkman.
Categories: Milk, Dairy Science.

Hi, Dairy Fans

Cream will whip if the fat content exceeds 30% and if the cream is cold, because the fat has to be in a solid state.  The cream must have been cold for some time to allow complete crystallization of the fat.

Remember: Drink Milk!

Kind regards,

Leon the Milkman

0 comments.

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