Cow Milking 

  

  

WHY WE HAND MILK

In the 1930's and 1960's Myella was a dairy farm.  Cows were milked by machine for the cream to be made into butter and exported to ENGLAND!!  When England did not want Aussie butter any more the breed of cows were changed from Dairy to Beef.  The farmers kept a few cows to milk for the family so they did not have to buy milk from a shop.  These "house cows" were milked by hand as it was more economical on time.  As a result Olive's father had a dairy, Olive also hand milked the cow, then Lyn did it and now the guests get involved!  To help we have changed the breed to make it safer and easier. 

 

How many places in the world do farmers allow you to milk their cows, have you ever wondered why?  The slower you are the less milk you get and the likely hood of the cow getting sick.  We have a few systems in place to prevent problems and below are some tips to help.

 

HOW TO MILK A COW

Squeeze harder than you imagined you ever would.  Don't worry about hurting the cow, the calf doesn't.

The slower you milk the more you cause pain to the cow in the long run – mastitis.   Protect the bucket from her kicking foot.

Close your index finger tight and squeeze your whole hand very tight.  Milk quickly the cow only releases the milk for 8 mins.

Different breeds of cows give different levels of milk and cream.  Matilda gives the most cream followed by Kate Moss, Chariot, Betty and Flora.  Regular milk contains less than 4% fat, 250ml (1 cup) gives 285mg calcium.  Other milks for sale, have been altered, then are boosted with a calcium content so that consumers are happy.

 

At Myella we get between 6 litres and 12 litres per day depending on the number of guests and family we are feeding, the calves drink the excess straight from their mothers.

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