Sunday, February 9, 2014

Pig Business

We have visited our friend Stefan because his sow Dorka had a new litter of piglets. We choose 2 piglets, still should decide on an appropriate name (suggestions welcome). We needed new piglets because our friend Stefan slaughtered our dear " Karbo & Naadje" - on our request though. This year we have decided to go for "ordianry" pigs. The big pink ones. We have tried the first year Mangalitca pigs. Beautifull animals, strong and healthy. Their fat is supposed to be "healthy". Though it is all about quantity. They were Very Very Fat even though we raised them largely on kitchen waste and roughage. Last year we had a cross of Mangalitca x Large White. Also very healthy and strong. Their meat is less fat, very tastefull. We are very curious what will bring the new piglets.

Monday, January 13, 2014

Goat's milk yoghurt

It has been a challenge for the past years; making yogurt from goat's milk. 

At our farm we make yogurt from sheep's milk. It gives an excellent yogurt, thick, creamy, tasty simply delicious. But you cannot beat nature. When the days start to shorten, milk yields go down and completely dry up in November - December. But we - and our clients - still want yogurt! Nice thick, creamy, tasty yogurt! We still milk some of our goats. But when we apply the standard receipt to their milk all we yield is a rather watery acid kind of nothing. So we started to experiment and we are proud to announce that our test team has approved our new improved goat's milk yogurt!

First we heat up the milk, a few seconds to 90C, without burning it. The milk is cooled down rapidly. Then the milk is heated to 42C and starter is applied. Making yogurt is finding a balance in good and bad bacteria. The good ones thrive in an acid environment. This is why we use some buttermilk together with a good quality yogurt as starter. This is left at 42C for 12 hours. Shorter will result in a more acid yogurt. This is just fine, it gives the yogurt just the fresh taste of acid. Then the water is drained through a cheesecloth for an approximately 5 hours. The solid parts are thoroughly mixed. Let the yogurt cool in the fridge. Our test-team-kid loves it!

Friday, January 3, 2014

Happy Newyear

Best wishes for all readers of this blog
and others!

Thursday, December 26, 2013

The Lazy way of making Cheese

Winter is slowly installing in Slovakia. Though our herd is still grazing outside milk yields are decreasing. At this moment we only milk our goats. Our sheep fell dry with the shortening of the days. Recently we've made our last "large" quantity of cheese. At Lazy we have a maximum capacity of processing 50 ltrs of milk a day. A true small scale holding. Making of cheese starts of course with high quality clean milk. We milk both by machine and by hand. The milk is sieved and cooled directly after milking.

When we have enough milk to make cheese, the milk is heated to 29 degrees C. Some (2%) buttermilk is added to acidify the milk. This is left for an approximate 30 minutes while keeping the right temperature.

Rennet is added according to the producers label. Slightly stirred and left while maintaining the right temperature  

When the milk has set you can obtain a clean cut with a long knife. The clogged milk is cut squares of appr. 2x2 cm.

The solid parts (curd) are separated from the liquid (whey) by stirring for about 10 minutes cutting the cheese particles to a pea size.

The curd is set to rest for 10 minutes. The curd will sink to the bottom, the whey will float. The whey is then collected. We use the whey to feed our two pigs.

Hot water is added until we have a temperature of 33 degrees C. The curd is stirred again for 10 minutes. Whey is collected and hot water is added again to reach a temperature of 37 degrees C.

The curd is left to ripen for 20 minutes while maintaining the 37 degrees C.

 The cheese moulds are filled.

The last whey is pressed out. We press about 6 hours with 3x the weight of the cheese.

According to size the cheese are pickled in a salt bath for 12-24 hours.

Cheese are ripened in our cheese cellar. They are turned and polished each day to prevent molding and to obtain optimum quality.

This cheese can be eaten after 3 weeks but we like him also at least 6 months old! With or without walnuts!

Thursday, October 10, 2013


Living on a farm does also mean cutting loads of wood to heat the house. Winters are harsh. This year we were lucky with Wim and Ellen Maas who helped us this year. Thank you!

Friday, October 4, 2013


We finally found a solution to escaping animals. We have spent a small fortune on electric impuls devices which all proved either to weak or simply not robust enough for our animals. Goats simply jump the fence, sheep go for mass attack. We have found a local electrician who makes home made devices. Our animals are deeply impressed and stay at least 1mtr away from the fence! A nice present for the 4th of october!

Monday, September 23, 2013

mating season

Driekus, our rather particular Dutch billygoat, has returned from a three month visit to a nearby farm.  He will mate the older goats the coming months. For the first year we will try to mate the young goats in early spring so we will have kids in the summer months. Great for our camping guests, also better for the goats and kids. Question is; will they get their heat during winter?

Bob, our Suffolk ram, has also been reunited with his girls. We have a field of yellow bottomed sheep at the moment.

Sunday, September 15, 2013


It has been an extreme dry summer. Our once so lush pasture has turned into a field of standing hay. Goats are disgusted. We asked our village cooperative permission to put our animals on their freshly mown luzerne fields. They agreed! Good neighborship always pays off!  Thank you Cerovan Drustzvo.

Friday, August 23, 2013

Tok Tok goes facebook!

Our most apreciated chicken Tok-Tok
goes facebook! Share and like!

Thursday, August 15, 2013

Saturday, June 15, 2013

no show


Temperatures are rising and our sheep are still in their winter coat. Time to give the shearer a call. He did a very good job last year. Easier said than done. He appeared continuously bussy for the comming few weeks. No time for a small holder. We were lucky having an experienced sheap shearer family camping at our campsite. We took out their coats by hand shearing! Thank you Aurora and mum!

Friday, June 14, 2013


One of the big egg producing farms in the area has gone bankrupt. The chickens had not been fed for the past few days in the hope that the eggs would pay for the food. Which did not happen. Our neighbour bought a dozen chickens for 50ct. We got six. What did we do to our agriculture system when the value of a living animal does not exceed 50 cents ?!

Saturday, June 1, 2013

please allow us to introduce ourselves

Our organic waste recycle team 2013; Karbo & Naatje
Mangalitza x Large White

Wednesday, May 15, 2013

Lush green grass

Friday, May 10, 2013

The first camping guests have arrived and the vegetable garden is full with activity!

Thursday, May 2, 2013


We have kept the door open for the past weeks since 
a pair of redtails decided to nest above the coatrack. 

Tuesday, April 23, 2013


The end of April is approaching and all our animals are finally fully on pasture!

Saturday, April 20, 2013

please allow me to introduce myself...

All we know is that her mother was a shetland. But we think she will be way bigger than our Pjotr. They are very happy to get to know eachother. Her name: Annabel. We got her in exchange of seven goats (and 10 kids). Welcome to Lazy!

Wednesday, April 10, 2013

lot of kids

A lot of kids on our courtyard waiting to get loose....

Monday, April 8, 2013

First signs of spring

Finaly the first signs of spring! We can't wait!

Saturday, March 30, 2013

Snow snow snow and no grass

But we are very lucky that we got a new load of hay! Snow at the end of March is not normal and we almost ran out of feed.

Saturday, March 23, 2013

Saturday, February 23, 2013

It's a boy! Two boys.

First offspring of Driekus and Bep: two healthy billy goats.

Friday, February 15, 2013


Deer now enter our stables in search of food. This winter is lasting too long!