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Patty13637
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« on: January 19, 2010, 06:37:03 PM » |
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What kind or brand do you have ?
Thanks
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Ziggy
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« Reply #1 on: February 03, 2010, 02:31:13 PM » |
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Looks like everyone is being quiet on what they are using. Based on my research here are some of the top ones to consider:
C Van reit/Schuller.us - sold in the US by Schuller - beautiful, high quality but expensive
Micro Dairy Designs/Frank Kipe - most cost effective and I have heard good reviews but haven't seen one in person yet
The Vat by Jaybee Precision Manufacturing - have seen a couple of people using these and good reviews.
Would like to see others comment and give their opinions. Especially form those who have had one in operation for more that a few months.
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nightskyfarm
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« Reply #2 on: February 04, 2010, 07:24:25 PM » |
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They are all expensive! Mine is very unique and was 1/4 the price and approved to boot! Jennifer
My big jump will be to Frank Knipe at Micro Dairy, the best estimate and the best follow through. Though, Harold Schuller is a good man and thorough with the details, but with the dollar so low it is not cost effective to import from the Netherlands. Jaybee is just plain high.
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Jennifer Downey - "The farmer puts in a long day, but the cheese-maker's day is endless." Grade A Dairy & Cheese Room - 50 Reg. Alpine, Saanen, Nubian and La Mancha dairy goats, as well as assorted poultry (chickens and Heritage turkey), peafowl, 4 equines and of course 3 children! And 2 loverly Jersey cows, Emily fresh 2/4/11 & Annabelle Clover, Fresh with a heifer! 8/22/11 www.nightskyfarm.comwww.nightskyfarm.wordpress.comwww.artfire.com/modules.php?name=Shop&seller |
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Patty13637
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« Reply #3 on: February 06, 2010, 02:20:01 PM » |
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I bought a 30 gallon Jaybee . Really good reviews and there are several here in NY . My inspector also like them .
I was able to meet with Frank Kipe this weekend. Nice unit and nice price if you are small scale his pasterizer,cheese vat/bulk tanks cooler 22 gallons is 12,900 Not bad for what you get . Problem is I would be making cheese after each milking .
He seems like a great guy also.
Patty
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nightskyfarm
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« Reply #4 on: February 06, 2010, 05:16:15 PM » |
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Good Luck making cheese twice a day? If I pasteurize more than 50 gallons a day I am no longer considered small-scale in my state, plus I could not even envision pasteurizing twice a day. I use the same space to work pasteurized product and pasteurize raw milk. I can not have pasteurized product out while pasteurizing raw milk. I have a draining closet which keeps pasteurized from raw. If I pasteurized twice, I would need 2 closets; one for draining and one for culturing basically because my space is multi-purpose. Aren't you going to use your vat to culture in? I guess I'm just confused with this making cheese after each milking. Jennifer
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Jennifer Downey - "The farmer puts in a long day, but the cheese-maker's day is endless." Grade A Dairy & Cheese Room - 50 Reg. Alpine, Saanen, Nubian and La Mancha dairy goats, as well as assorted poultry (chickens and Heritage turkey), peafowl, 4 equines and of course 3 children! And 2 loverly Jersey cows, Emily fresh 2/4/11 & Annabelle Clover, Fresh with a heifer! 8/22/11 www.nightskyfarm.comwww.nightskyfarm.wordpress.comwww.artfire.com/modules.php?name=Shop&seller |
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Patty13637
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« Reply #5 on: February 07, 2010, 09:06:14 AM » |
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Yea twice a day would be nuts ..thats why I am going for the 30 gallon and a bulk tank !
Patty
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