One Shiny Step Closer

Cotton Hill Creamery just got a little closer to legitimacy, i.e. New York State Licensing. This little beauty right here is our new pasteurizer and cheese making vat!
Frank and Mary carefully roll the vat into the barn
Our cheese room setup cost as much as my car, but unlike my car, it was delivered by the people who designed and manufactured it. Frank Kipe and his wife Mary, of MicroDairy designs, installed the equipment and then spent the entire day here teaching us how to use it and sharing their wonderful wealth of information, ideas, and stories.
Frank and Farmer Fin move the chiller in
Pasteurization is the process of heating a liquid to a specific temperature for a specific amount of time in order to kill pathogens (in case you were out of school that day, https://en.wikipedia.org/wiki/Pasteurization), and it is very important to the Department of Agriculture and Markets. Personally, I have more of a from-the-teat-to-the-mouth attitude, but I can see the benefits of pasteurization from a public health standpoint. So we'll be pasteurizing milk for any product the creamery will sell. We practiced with a batch of water.
Thermometers! Agitators! Little motors! Bells & Whistles!
All the components are gorgeous. Using this equipment makes me feel like a scientist, and feeling like a scientist is one of my favorite feelings! 
145° is the magic number
We learned so much from Frank and Mary. By the end of the day, we were exhausted! I can't wait to make cheese with my beautiful shiny machines. It won't be long now...


  1. Sweet! Your barn is nicer than my house!

  2. You're going to love that thing. We have found that the yield goes down on chevre when you put more than 22 gallons in it. #protip