WNYVMA Hybrid CE Event: Have Milk? Then What?
Buffalo Marriott
1340 Millersport HighwayAmherst, NY 14221-2902
United States
Event Details
Introduction to Cheesemaking (Latin-American Style Cheese)
Presented by: Molly Moffett, Oakfield Corners Dairy
This lecture will cover in depth explanation on cheesemaking. Starting with the basics of pasteurization to the finalized product. Then take a deeper dive into the art and science of cheesemaking. From manufacturing science, principles of moisture & pH, milk quality, and wrapping it up with food safety.
Learning Objectives:
- Discussion as to the best quality milk for cheesemaking based on milk, fat and protein content using the services of a veterinary nutritionist.
- Master basic cheese-making techniques.
- Understand the role of cheese cultures, rennet, calcium chloride, pH tracking, and salt.
- Learn the importance of milk quality and the risks for food safety with fresh cheese’s.
Overview of Cooperative Structure
Presented by: Mike Davis, Upstate Niagara Cooperative, Inc.
Learning Objectives:
Milk Production for Soap Making for Multi-Faceted Farm Income
Presented by: Alice Clarkson, Rowendale Therapy Goats
How can farm income be kept flowing by utilizing goat milk (or cow) to make soap to sell retail off the farm or wholesale to stores?
Partnership with veterinarians to keep herd health strong and increase milk production!
Maximizing farm profits by staying multi-faceted
Learning Objectives:
- Learn the importance of veterinary records both on farm and through the veterinarian including meat and milk withholding times.
- Learn milk collection and storage for soap-making.
- Learn how herd health can maximize milk flow.
- Discuss balancing time management and feed costs with milking.
- Learn soap making as a part of farm profits.
For More Information:
Lecture partially sponsored by:
Molly Moffet
Molly Moffett works at Oakfield Artisanal/Lamb Farms. She had interned summer of May 2022 as the genetic show cow and heifer intern. Molly graduated from Wilmington College with a degree in agriculture communications and agriculture policy in May 2022. Molly is an active member of the Brown Swiss Association, Ohio Farm Bureau, Holstein Association, YDLI Class 13, and The New York State Cheese Council. Her role on the farm is being the cheese operations manager of Oakfield Artisanal where they make Latin-American Style cheese. Molly runs the day to day operations of the creamery and is also the cheesemaker. Though Molly is new to the cheese industry, she/team have had great support and success. She had begun her cheesemaking career at Cornell University’s dairy Pilot Plant. There they applied for the Northeast Innovation Dairy grant and was one of the 3 finalists. Recently, they have had great success in cheese competitions such as receiving silver for their Queso Chihuahua at the American Cheese Conference. As well as, receiving two awards for their Queso Fresco and Queso Chihuahua at The Great New York State Fair Dairy Products Competition. Molly is looking forward to sharing her cheesemaking knowledge with you all!
Alice Clarkson
As a chef for many years, Alice Clarkson began raising goats to make cheese and yogurt for just family and friends. She quickly realized that these animals were uniquely built for animal-assisted therapy and began training and building her herd.
As the herd grew and costs went up the former chef realized that the farm needed a multi-faceted approach to income. Soap making was a logical step for a former chef to take. She now produces over 10000 bars of soap per year to support the farm's therapy side , which there is no charge for.
Mike Davis