Gwendolyn Listerman
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  • Bulverde, TX
  • United States
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  • Debra Jeanne Beck

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Flavor of Dexter milk
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I am new at this and am curious if anyone can give some insight to this question what is the flavor of Dexter milk similar to? I have heard that the fat globules are smaller therefore easier to…Continue

Started this discussion. Last reply by Gwendolyn Listerman Jan 1, 2013.

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At 8:05pm on November 28, 2012, Debra Jeanne Beck said…

Thanks for your input Tamara.  I got into the Dexter business due to my urge to get back to basics.  I also milk goats but just started that under 2 years ago.  I have made numerous cheeses and excellent yoghurt.  I am looking forward to breeding my heifer calf in about another year or so.  What is the fat content compared to larger cow breeds and does the cream separate on its own?  You are close enough to me for breeding.  Do you have a bull and are you open to breeding?  I am working hard with her to make her a tame nice calm cow someday  Her mother was something else.  hence I traded her before her calf became any more distrustful and wild.  She still runs from me but it is obvious she loves my scratching and attention when I get her in a corner.  Do you have any advice on helping her over the hump of un-trust?  I am very calm and talk quietly to her all the time and very patient.  I want to be able to get to the point where I can let her out in the pasture and she will still want to come to me and want to have my attention.

Thanks, Deb

At 6:12pm on November 27, 2012, Debra Jeanne Beck said…
Hi Gwendolyn,  I also work full time and am on my way to self sustainability.  I have a dexter steer 7 months old and my heifer calf 3 months old now.  I also raise boer cross goats for meat and alpine goats for milk, and a samll herd of southdown and southdown cross sheep also a heritage or heirloom breed.  I have a large garden and put up as much produce as I can.  It is truly a labor of love.  I work so I can have my peace at home.  No fowl yet but maybe in the future.  I am in the process of learning how to make raw hide and then I will tackle cured hides.  We slaughter our own meat so I have the hides for what ever I want to do with them.  I have a big yearning to return to the ways of our forefathers.  We have ten acres and it is enough but much of it is very hilly and hard to access.  The animals have no problem with their four footed advantage.  I think this(self sustaining) is becoming quite a movement in our country.  I just like knowing what goes into my food and that it is as healthy as I can make it.  Thanks for your comments.  I originate from Iowa but married a California man.  We're in Northern CA town of Placerville.  Deb


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