When we milked, which was Earline and my job, she would milk
two or three cows and still have to help me.
I always had long fingernails and I guess I pinched. Any way, I have been kicked over many
times. There is nothing like being
kicked into a big cow pile.
When we took the milk into Mother, she strained the milk
through a cloth. Then she would put it
into a separator. It would hold
somewhere around five gallons. She would
let it set until the cream came to the top.
This took about twelve hours.
With the cream at the top, Mother would open the spigot at the bottom
where she ran the milk into a bucket.
When she saw cream, she would shut off the spigot and put the cream in a
separate container.
The milk was left in about twenty-four hours until it would
clabber. This was then put into a large
container and heated until it separated.
The milk was then strained again leaving the curds in the straining bag
that was hung from the clothesline. The
whey that was left was fed to the pigs or chickens. There wasn’t anything that went to
waste. The curds in the bag were drained
all day and then they were put in a container and salted. That is how we made cottage cheese.
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| Sarah & Earline |
April 6, 1981. I just
talked to the doctors and they have just started with Jeanne. It is 10:22AM. I guess you know what I have been doing.
