Chopping Whey

Keeping whey liquid during winter is a constant challenge.  The greenhouse we use for the storage tanks has been a huge improvement in keeping the tanks and valves working, but on the coldest days there’s still a lot of work defrosting valves.  Even trying to position the 2″ hoses and making up the connectors is a task, made harder by the loss of dexterity when wearing gloves.

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Given the salt and lactose content, whey actually doesn’t freeze as readily as water, so we have a little leeway.  But when the temperatures get to zero and below, it is a job to keep the whey troughs open.

Chopping Whey

During these periods of colder weather we need to chop ice two or three times daily.  In the picture above, the ice is a few inches thick.  Evidence of their strength is the fact that the boar and bigger sows have been able to punch a small hole through the ice in the bathtub trough pictured above.

The Cayaga ducks are also pleased to be able to dibble their beaks in the whey.

* The Cayaga ducks are also pleased to be able to dibble their beaks in the whey.

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