How to Milk a Cow [Step by Step Guide]

Cows are an excellent resource for a farm in many ways. Even their manure is beneficial, as it naturally fertilizes pastures and can be used in compost. The primary benefit to owning a milk cow, however, is having constant access to fresh milk.

Milk that is fresh and raw is a valuable commodity on its own, but it can also be used to create a variety of dairy products like butter, cheese, yogurt, and more. You could eat or sell these products. If you have extra milk, it can be given to your other animals for nourishment.

While most commercial farms now milk cows with machinery, milking a cow by hand is still doable. Keep reading to learn how to milk a cow by hand. This article will also cover some useful tips.

How to Milk a Cow by Hand

Milking a cow by hand is a little time consuming when done properly, and may take one to two hours for a single cow, but so long as you follow these steps, you will be rewarded with fresh milk that is also clean. To milk a cow by hand, here is what you need to do. 

Secure the Cow

The last thing you want is for the cow to wander off or become anxious. The easiest way to secure the cow is by fastening their head into a stanchion, a large box that is designed to keep cows still. If you do not have a stanchion, tether the cow, haltered, to a sturdy post.

Once you proceed to the rest of the steps, be sure to speak to the cow in a calming voice as you approach her udder to avoid startling her, as cows have very poor depth perception. If you are concerned that her tail might constantly hit you in the face, you can tie it to her leg or up around her neck.

Wash the Teats

Use soapy water or iodine to clean the cow’s teats. Washing the cow’s teats with warm water will help to draw out the milk, but this mostly serves to keep soil and other debris that builds up on the udder from contaminating any of the milk.

Only clean the teats and immediate surrounding areas, being mindful not to pull other dirt into the clean section. Dry the teats before milking to ensure that all of the soap and water is gone and will not get into the milk. Use a cotton cloth for this, and be careful not to scratch this sensitive spot.

Cover Your Hands

Covering your hands protects both you and the cow from any health risks. It also makes it much less likely that you will scratch her. The easiest way to cover your hands is to put on a pair of disposable gloves.

Alternatively, some people prefer to cover their hands by lubricating them with udder cream or petroleum jelly. This reduces the contact and the friction between the cow’s teats and your hands.

Strip the Teats

Each teat will need to be stripped three or four times. Stripping refers to pulling down on the teats to get dirt and any germs out of the cow’s milk ducts. Since any milk that comes out during this process is most likely not clean, do not try to catch it. Use the same firm grip that you will use for the actual milking.

Position All Items

Place the bucket beneath the udder. You can hold the bucket in place by squeezing it between your legs. Doing so will make it much less likely for the cow to kick the bucket over. As for yourself, you will want to be squatting or sitting on the right side of the cow.

Again, as this process may take a while, some people like to sit on a stool. Be sure to get your body and the bucket as close to the cow as possible to catch a majority of the milk.

Grip and Squeeze

There are a few ways to grip the teats. You can wrap your hand around two of the ones that are diagonally across from one another: the front right and back left, for instance. You could also wrap your hand around the front or back two teats.

To coax the milk out, gently clamp the teats between your thumb and index finger as you squeeze downward. The teats should fill your palm while you do this. You might have to nudge the udder before any milk comes out, as this is what calves do.

While you squeeze down, you must keep your grip steady to prevent the milk from flowing back up instead of coming out. Keep milking these teats until they look deflated, then move on to the other two.

After repeating this process until all teats are deflated, you will have yourself fresh raw milk. We recommend pasteurizing before consuming.