Gereon Janzing, geobotánico y etnobotánico
Gereon Janzing, geobotánico y etnobotánico

Milking

The theory of milking is fairly easy but it has to be learnt in practice.

Before being milked, the goat, cow, ewe, mare or whatever has to give birth. In the first days after that, she gives a milk of a special composition, the colostrum, which is not usually used for human consumption.

Usually the animals are milked twice a day, around the same time every day. When a goat or ewe (sheep) has young ones and gives them milk, it maybe enough to milk her once a day, stillit's recommendable to milk regularly in order that she does not reduce her milk production and that, especially if she's young, she gets used to it.

We begin with clean and dry hands. Before milking we must massage the udder in order that the milk flows down. At the same time we dry-clean the udder.

After that we start milking. With the forefingers we dlose the upper parts of the teats like a cream-sack, and with the other fingers we press the milk downwards where it is caught in a container, usually a bucket. When we milk cows, from time to time we must change between the front and the hind teats as they have got four. Goats and sheep have only two teats. At the end we must go on giving a massage until no more milk flows into the teats.

Before being used, the milk must pass a filter or, for home use, at least a sieve.

One day our pigs discavered how to milk the neighbours' cows without having been shown by anyone. (We drenched them with sour whey but not with milk.)