The last 2 week's butter batches have tasted saltier, despite me diligently measuring and dosing the butter.
Could it be natural salt making it's way from the grass into the cream?
We have a 1200l/h continuous flow pasteuriser here but as yet we're still manually bottling, so if we're not fully staff it's necessary to throttle the output to keep up, so far we've been using drilled out butterfly valves, but they have no discrete steps, it's a bit all-or-nothing and...
We're consistently getting error F11 (minimum wash temperature not reached), despite plenty of hot water being available and the presence of copious amounts of steam is you lid the lid at the right time.
Starting to wonder if it is a sensor issue.
Although the milk temperature is presumably...
We have a Packo Inox pasteuriser. We are looking to expand the regeneration stage of the plate heat exchanger. They do not have a pasteuriser department any more and cannot help us.
They have suggested I check the pack and contact the pack manufacturer. However i can only find a 6 digit number...
Anyone doing their own butter?
We have butter made for us currently, but i've found, in storage here, a modern churn and extruder and we're toying with doing it ourselves and keeping more money in house, also reducing product turnaround.
I'm familiar with the process in a domestic scale, i make...
Decided after 6 years it's time to start the smithy up again, not quite got a covered workshop yet but figured necessity will push that forward.
First job was to tidy some of the container and build a new gas forge
Had a handy movable table, almost destined for the scrap man, and still had 50+...
I'm just selling a Tag watch that i've not worn since we bought the farm (livestock, so for obvious reasons).
Thinking about a smart watch but curious if anyone wears one out and about whilst farming?
Between Oct 17th when we started by dismantling and collecting a massive cold store from Nottingham and Feb 17th when we finally finished everything the APHA needed for our approval, myself, my step-dad and a builder friend (bought in late on to help the final push) put this meat processing...
I ran the nissan out of fuel (which i have done a handful of times), i've bled her all the way to the top injector nuts and get fuel from each. But when starting she turns over lovely but doesn't want to catch at all. My initial attempts a few weeks back almost wanted to start, but now no...
Our new automatic meat mixer/grinder has this control port on the side:
Not getting a lot of info from the manufacturer or the local supplier as yet, i can probably figure out the wiring but then i'll need a plug for it
I'm looking at maybe getting a second hand pole tamper. Assuming that i can get the use of a compressor that can put enough airflow out, how do i integrate a Q coupler fitted hose with the compressor/PCL fittings?
I've warned my neighbour politely twice about their sheep coming onto my land. Don't care about them grazing a bit of grass but we have 10 dogs, some with known history and that's without general high prey drive and pack behaviour.
They've done nothing to stop them crossing still. Up until now...
I need to lay a slab for parking the chiller van (panel van) on such that it can be washed down and the run off collected in a drain.
How thick should the concrete be?
How thick should a stone sub-base be?
Do i shutter for both layers, so 8-10+ inches?
Best method of shuttering, given the above...
We're looking at a second hand 'dutch barn' roof structure, no legs.
Thinking of sinking some telegraph poles in and bolting on.
How deep and wide should i go for concrete footings for each pole?
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