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In episode 110, Brandon chats with sheep homesteaders Rachel & Kyle Hester about Romanian Placinta cake, how the Hesters got into raw milk for health, sheep breeds for milking, how to start milking a meat sheep, what a milking session looks like, drinking the delicious milk, and making sheep cheeses.

In episode 111, Brandon asks Rachel and Kyle all his questions about sheep milking, sheep breeds, wool processing, minerals used for health, dewormer, and fencing for sheep. They also discuss sheep harvesting and how mutton is more nutritious and flavorful than lamb.

→ Timestamps/Topics for Episode 110:

0:00 Intro
3:13 Romanian placinta cake
5:49 How the Hesters got into homesteading with sheep
13:39 Milking meat sheep breeds during lockdown
16:50 Brandon asked about how to start milking his meat sheep
28:12 Herd culture and family groups
34:21 What a milking session looks like
38:00 Teat placement and selecting for good milkers
44:27 Sitting behind the sheep when milking
47:19 Milking just once a day & milk as the main product for a while
53:58 Making sheep cheese
59:46 Experimental cheese making

→ Timestamps/Topics for Episode 111

0:00 Intro
1:02 How much milk can you expect when things are going well?
4:54 How long will you milk a sheep after she freshens?
7:58 Are there any dairy breeds that are hair sheep?/mulching with wool
13:25 Is someone processing the wool for you?
16:28 What kind of minerals do you put out for your sheep?
27:15 Do you use any dewormer?
29:57 Following sheep with pigs
33:14 What kind of fencing do you use for your sheep and pigs?
40:26 Harvesting the first dairy sheep
46:14 Mutton is more nutritious and flavorful than lamb

→ Links for Episode 110:

→ Links for Episode 111:

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