The Small-Scale Dairy: The Complete Guide to Milk Production for the Home and Market

Overview

The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial aspirations, business plans, market savvy, and ...

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Overview

The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial aspirations, business plans, market savvy, and knowledge of the regulations.

Applicable to keepers of cows, goats, or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.

Included are options for designing a well-functioning small dairy, choosing equipment, and understanding myriad processes—such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a fifty-goat operation, or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.

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Editorial Reviews

Publishers Weekly
02/17/2014
Whether you’re considering opening a small commercial dairy, daydreaming about adding a couple of miniature milking goats to your urban homestead, or just curious about the hoopla over raw milk, Caldwell (Mastering Artisan Cheesemaking) has the lowdown. She can’t repress her own lifelong passion for dairy animals and milk—she was raised from birth on raw milk from a neighbor’s cow and kept her own 4H cow before her current ownership of a goat’s milk dairy farm—but her hardheaded, gritty descriptions of the realities of keeping dairy livestock will filter out all aspirants but those most suited to what Caldwell calls a “‘lifestyle business’ rather than a growth or investment business.” She offers comprehensive advice about business plans and licensing; choosing and caring for animals; building and managing a dairy; and maintaining impeccable dairy hygiene. She also profiles a variety of appealing small dairies; but perhaps most fascinating to prospective milkmaids, artisanal cheese eaters, and quotidian milk-drinkers are her chronicles of the checkered history of small dairies and extensive coverage of the biology and chemistry of that precious, astoundingly complex white liquid called milk. (Apr.)
From the Publisher

"Caldwell doesn't try to convince you that dairy farming is easy (it's not), but she does give you the tools and information you need to make your hard work pay off. From choosing equipment, to caring for your cows, goats, or sheep, to making your own kefir or yogurt, Caldwell covers it all in clear, layperson's terms. An excellent companion for any new or wannabe small-scale dairy farmer."--Abigail Gehring, author of The Homesteading Handbook and The Illustrated Encyclopedia of Country Living

“Raw milk is today’s fastest growing agricultural market, a nicheproduct poised to become mainstream. In The Small-Scale Dairy, Gianaclis Caldwell provides those wishing to meet the demand forunprocessed milk everything they need to produce safe, healthy, raw dairy products. From cow and goat care to milk sanitation and testing, Caldwell answers all your questions and provides reliable advice based on years of experience.For both producers and consumers, The Small-Scale Dairy is a must read and a valuable contribution to a growing movement.”--Sally Fallon Morell, president, The Weston A. Price Foundation, and founder, A Campaign for Real Milk

“If you’re considering taking your passion for dairying full time, this is absolutely the book for you. Gianaclis Caldwell’s The Small-Scale Dairyexpertly and comprehensively guides you through the entire process of making milk products for home and market. From the science of microbiology and the function of udders, to what’s needed to create a milking parlor and even sample floor plans for dairies of all sizes and scales, everything you need to run a dairy is here.”--Ashley English, author of Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More, and Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties

“What a pleasure to read a book about milk production that is at once engaging, nonpolitical, and full of level-headed advice on how to start a small milking operation. I love the practical information on everything from pecking order to water troughs to animal nutrition to finding markets outside the commodity-processing system. I can see dog-eared copies of this book becoming staple references in the back pockets of their owners’ overalls.”--David E. Gumpert, author of Life, Liberty, and the Pursuit of Food Rights

Publishers Weekly-

"Whether you’re considering opening a small commercial dairy, daydreaming about adding a couple of miniature milking goats to your urban homestead, or just curious about the hoopla over raw milk, Caldwell (Mastering Artisan Cheesemaking) has the lowdown. She can’t repress her own lifelong passion for dairy animals and milk—she was raised from birth on raw milk from a neighbor’s cow and kept her own 4H cow before her current ownership of a goat’s milk dairy farm—but her hardheaded, gritty descriptions of the realities of keeping dairy livestock will filter out all aspirants but those most suited to what Caldwell calls a '‘lifestyle business’ rather than a growth or investment business.' She offers comprehensive advice about business plans and licensing; choosing and caring for animals; building and managing a dairy; and maintaining impeccable dairy hygiene. She also profiles a variety of appealing small dairies; but perhaps most fascinating to prospective milkmaids, artisanal cheese eaters, and quotidian milk-drinkers are her chronicles of the checkered history of small dairies and extensive coverage of the biology and chemistry of that precious, astoundingly complex white liquid called milk.”

Booklist-

"Many an urban or suburban dweller has dreamed about producing milk that comes not from a bottle but from one’s own animal, be it cow, goat, or sheep. Launching such an operation may daunt, but, as Caldwell details, it’s far from an impossible challenge given the proper resources, knowledge, and pluck. Even a few animals can produce enough milk daily to bottle one’s own, or process it into salable secondary products such as cheese or yogurt. Selecting, feeding, and sheltering dairy animals are complex processes to get actual milking underway. Local and national governments closely regulate production and distribution of dairy products with an eye to protecting the public from all manner of transmittable diseases. Learning about these regulations and regional variances is critical to commercial viability. With burgeoning interest in locavorism, this book may prove to have a much larger audience than one might anticipate.”

Library Journal
04/01/2014
Milk, especially raw milk, has become a hot topic in recent years. This title highlights almost every aspect of the process for would-be milk producers, from keeping the beverage for their own table to sending it out for larger distribution. Caldwell (Mastering Artisan Cheesemaking) takes readers through designing and running a small-scale dairy with instructions applicable to cows, goats, or sheep. Covering the history of small creameries, farm management, and the different methods available when yielding milk, the book provides a thorough review of animal care, lab testing, and risk reduction. A chapter of fermented milk recipes offers hands-on results for enthusiasts. Also included are sample forms, sources for supplies and equipment, and even floor plans to assist in creating the perfect small dairy. VERDICT The wealth of information may deter the casual hobbyist, but Caldwell presents the full scope of dairying for those serious about understanding the system. Recommended for libraries with an emphasis on homesteading and agricultural collections.—Kristi Chadwick, Emily Williston Memorial Lib., Easthampton, MA
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Product Details

  • ISBN-13: 9781603585002
  • Publisher: Chelsea Green Publishing
  • Publication date: 3/21/2014
  • Pages: 232
  • Sales rank: 361,937
  • Product dimensions: 6.90 (w) x 9.90 (h) x 0.60 (d)

Meet the Author

In her first book, The Farmstead Creamery Advisor (Chelsea Green, 2010), Gianaclis presented would-be farmer-cheesemakers with a thorough guide to building and running a small, on-farm cheese business. In Mastering Artisan Cheesemaking (Chelsea Green, 2012) she provides guidance on the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety.

Gianaclis has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at her family's licensed cheese dairy, Pholia Farm, and other venues, including the American Dairy Goat Association annual convention, the American Cheese Society Conference, and the Mother Earth News Fairs.

Gianaclis' aged, raw-milk cheeses have been recognized and applauded by America's foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman's Mastering Cheese, in which her Elk Mountain cheese is included in a short list of "rock stars of the 21st century." Her Hillis Peak cheese was the centerfold cheese in the Winter 2010 issue of Culture Magazine. She was one of the spotlighted cheesemakers in a recent publication Cheesemaking by Hobby Farms magazine for their Popular Kitchen Series

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