Greetings from the bottom or down under in New Zealand

What a great site to sort of stumble across while looking at ordering more back issues of countryside. The last 5 I got have been well circulated around my group of friends. My husband, a dairy farmer also enjoyed some great ideas. He recently purchased the above antique bits for me and now that the cows are coming into milk would love to get them going. (spring here)and we hope all the bits are here. Have read all bits on the how to but not for these particular machines but I guess theyre all sort of similar.

I mainly deal in delivering human babies and incubating chicks and then being chicken mum for 24/7 up to 8 weeks after. Whew, keeps me busy.(chicks are much easier too)

Hope to hear soon.

Kind Regards Karen and Gerald

-- Karen Holmes (gnkholmes@hotmail.com), August 07, 2001

Answers

Sorry

It is an Alpha Laval K16 not 17 Thanks

-- Karen Holmes (gnkholmes@hotmail.com), August 07, 2001.

Hi Karen.

I wrote a big speil about assembling your cream separator which is in the archives somewhere where I can't find it! It think it went into 'Kitchen Equipment' subject.

I hope you did not buy your separator from a shop I saw in the Wairarapa as it appeared to be made up of bits from 3 machines of differing sizes!

-- john hill (john@cnd.co.nz), August 08, 2001.

Hi John

Found your instructions for the separator, thanks so much now await butter churn instructions. Although from reading here it sounds like the food processor might be a better idea to make butter. Will try and then sell the old big churn if it works in the processor.

Great to come across a Kiwi on board. By the way I bought the separator on the main road just south of Ashburton on the left. The bits are all here after having a play thankfully. Will try tomorrow.

cheers

Karen

-- Karen Holmes (gnkholmes@hotmail.com), August 08, 2001.

The thing about butter churns is that they're purpose-built for the job. They'll not only make the butter, but they won't re-incorporate or emulsify the butter-milk back into the butter, and they'll be easy to get the butter out of, and easy to clean. Also, the one you've got is a quality item - Alfa Laval (note spelling) only make that kind. They're still around, still making stainless steel food-contact items - you may be able to contact them or their distributors directly.

-- Don Armstrong (darmst@yahoo.com.au), August 08, 2001.

I had to choose between putting cream separator questions in the Kitchen (Dairy/Etc.) or Kitchen (Design/Equipment) categories. I decided to put them all in the latter. Each thread is a judgement call and I don't promise to be 100% consistent.

-- Ken S. in WC TN (scharabo@aol.com), August 08, 2001.

No problems Ken, it was the first time I had ever tried the search the archives and I must admit it was late at night.

Karen, 'just south of Ashburton' sounds like Tinwald? Ashburton was my home town.

-- john hill (john@cnd.co.nz), August 08, 2001.

No problems Ken, it was the first time I had ever tried the search the archives and I must admit it was late at night.

Karen, 'just south of Ashburton' sounds like Tinwald? Ashburton was my home town.

Are you taking the cream for butter and feeding the skim milk to the calf? If so I suggest you run a litre or so of hot water through the separator before putting the milk in, that will warm the machine and provided the milk is straight from the cow the skim milk will still be warm for the calf. With the good green Otago grass your skim milk will have a head that Speight's can only aspire to but don't give the froth to the calf or he will develop fluid drive, still you knew that anyway.

-- john hill (john@cnd.co.nz), August 08, 2001.