The Natural Chicken Keeping thread - OTs welcome!

[ki4got]

Quote: very cute... what flavor dog is she?

(don't tell me tastes like chicken, I won't believe you

)

 

[SoManyHats]

anyone on here make milk keffir? I was given some grains and I haven't been sucessful yet.... it keeps starting to seperate at the top, not the bottom and it has a little discoloration on the top, yellow, trenting to slightly orange. I've fed two batches to the chickens so far (who looooove it) First one I did forget about and let sit way too long. this batch I put in the cabinet next to my tea and checked a few times a day, and it seperated at the top, not the bottom, and the top looked cottage cheesy sort of...... today I was going to try gently rinsing the grains in cool filtered water before I start a new batch.... 

Washing your grains is not likely to help, and you will be washing off a lot of good cultures in process. Try bringing both the grains and the milk to room temperature before you mix them together. How long are you letting it sit? Using raw or pasteurized milk?

 

[BlueMouse]

pasturized milk, can't get the other kind here, it's waaaaay illegal, and this lot sat about 48 hours. I checked it every couple hours during the day (every time I made tea, lol.) and it went from no seperation of whey to cottage cheesy in about two hours time. GAH. I thought it was supposed to start seperating slightly at the bottom??

 

[lalaland]

ok I think I am ready!
tomorrow is the big day - culling 6 roosters about 20 weeks old. took them off the roost and put them in a cage, all together. We aren't starting til 10 am, so I figure I can cover the cage with a blanket to keep them calm when it gets light out.

Tomorrow I have to make the killing cone and screw it up on a post, make soup because it is supposed to be in the low 40's and raining so we will be freezing, screw up my courage, and watch those videos one more time! I convinced my friend to try the cone - as I've said she is a 60 yr old farm girl and has always used a hatchet. It is just that I want to learn it a way I can do it, and I'm pretty sure I can't hold a bird, and aim with a hatchet one handed and be successful, not to mention be humane.

We are gonna have some time doing this - she has always dunked the bird and then "wrap it up in newspapers so the feathers are steamed" ????? I'm sending her home with 3 of the birds.

Send good thoughts my way, please. It probably won't be as hard as I am thinking. Culling a bird that is suffering is one thing. This rationally and ethically feels good. Emotionally? not so much.

 

[mlowen]

Lala.... Will have all of y'all in my thoughts. Hope it goes really smoothly for you.

 

[aoxa]

ok I think I am ready!
tomorrow is the big day - culling 6 roosters about 20 weeks old. took them off the roost and put them in a cage, all together. We aren't starting til 10 am, so I figure I can cover the cage with a blanket to keep them calm when it gets light out.

Tomorrow I have to make the killing cone and screw it up on a post, make soup because it is supposed to be in the low 40's and raining so we will be freezing, screw up my courage, and watch those videos one more time! I convinced my friend to try the cone - as I've said she is a 60 yr old farm girl and has always used a hatchet. It is just that I want to learn it a way I can do it, and I'm pretty sure I can't hold a bird, and aim with a hatchet one handed and be successful, not to mention be humane.

We are gonna have some time doing this - she has always dunked the bird and then "wrap it up in newspapers so the feathers are steamed" ????? I'm sending her home with 3 of the birds.

Send good thoughts my way, please. It probably won't be as hard as I am thinking. Culling a bird that is suffering is one thing. This rationally and ethically feels good. Emotionally? not so much.

I'm looking forward to reading your experience. The night and morning before my first cull I was anxious as ever. I had the sweats. I felt like crap and swore I couldn't do it. It really is never as hard as you think it's going to be..

 

[flagirl]

I make raw milk kefir every day. I put the grains in a wide mouth quart jar with at least 2 tbs of grains and add 1/2 milk with a hankie over the top and place in my pantry. the next day I add more milk and the next day strain and start over. I use 1 1/2 cup every day in our shake. I use goat and jersey milk. some times the clear liquid rises to the top and when the milk is older, it seems the clear liquid is on the bottom. only timeI ever saw a pink mold on top was when i left it for several days without feeding it. threw it away and started over.

 

[delisha]

ok I think I am ready!
tomorrow is the big day - culling 6 roosters about 20 weeks old. took them off the roost and put them in a cage, all together. We aren't starting til 10 am, so I figure I can cover the cage with a blanket to keep them calm when it gets light out.

Tomorrow I have to make the killing cone and screw it up on a post, make soup because it is supposed to be in the low 40's and raining so we will be freezing, screw up my courage, and watch those videos one more time! I convinced my friend to try the cone - as I've said she is a 60 yr old farm girl and has always used a hatchet. It is just that I want to learn it a way I can do it, and I'm pretty sure I can't hold a bird, and aim with a hatchet one handed and be successful, not to mention be humane.

We are gonna have some time doing this - she has always dunked the bird and then "wrap it up in newspapers so the feathers are steamed" ????? I'm sending her home with 3 of the birds.

Send good thoughts my way, please. It probably won't be as hard as I am thinking. Culling a bird that is suffering is one thing. This rationally and ethically feels good. Emotionally? not so much.

My thought are with you..I have confidence in you. You have done your homework. You are ready.
Once you get going it will be OK..I promise..your first few birds are important for you to do by yourself..trust me. Your raised them, and cared for them. Send them off with good thanks for the nutrition they will give to your family.

 

[SoManyHats]

pasturized milk, can't get the other kind here, it's waaaaay illegal, and this lot sat about 48 hours. I checked it every couple hours during the day (every time I made tea, lol.) and it went from no seperation of whey to cottage cheesy in about two hours time. GAH. I thought it was supposed to start seperating slightly at the bottom?? 

48 hours is a long time. It has gone past optimum culture time when it separates. Start tasting it and checking consistency after 6 hours. Mine is usually done by 18 hours, but I use raw milk, so that might make a difference. Temperature in the room will definitely make a difference - the warmer it is, the faster it cultures.

 

[Sally8]

www.pleasantspringsorpingtons.weebly.com​

I put up a website and was wondering if people would go check it out and give first impressions..and issues they had understanding my layout and any bugs they encountered.
I also have a facebook page under the same name and it would be great if you liked it.. and added on friend list.

Thank you.

Very nice! Was easy to move around on. I was unable to reach you on facebook, though. Well done! sue