91

Sheep / Re: Anyone tried Numnuts or Clipfitter?

« Last post by Bishybarneybee on March 05, 2026, 12:40:45 pm »

Hi Sally, the National Sheep Association (NSA) had a webinar earlier this week about the Tailing and Castration consultation.

The Webinar  covered Clipfitter and Numnuts and is now up on YouTube. Not sure if it will answer any of your questions.

The link is https://nationalsheep.org.uk/webinars/understanding-the-tailing-and-castration-consultation-a-guide-for-sheep-farmers/

92

Marketplace / Shetland geese - REHOMING

« Last post by RonDun on March 04, 2026, 11:06:09 am »

We have two Shetland Ganders available, either individually or together. Both are from a 2025 hatch and are currently near Inverness.
Shetlands are a rare breed useful for:
• Pasture Management: Shetlands are highly-efficient foragers and excellent for natural grass maintenance.  Rare Breeds Survival Trust
• Crofting/farming: Historically used by crofters to help control liver fluke on wet pastures (The Poultry Club)
Adoption details
• A secure environment with adequate grazing is essential for their welfare
• Suggested donation of your choice to an animal charity
• To express interest or for further details, please send me a direct message.

93

Coffee Lounge / Re: Auction sales and Vat

« Last post by Penninehillbilly on February 28, 2026, 11:27:24 pm »

Thanks Sally,
Had a break and the brain fog cleared, seems obvious now. 

94

Coffee Lounge / Re: Auction sales and Vat

« Last post by SallyintNorth on February 28, 2026, 09:44:40 pm »

As far as general accounting principles go, yes the sales are the whole £150.

Commission is a cost of sale.

As far as VAT returns, it's over 2 decades since I had to do one, so I think I better leave that part to someone who is more current!

95

Coffee Lounge / Auction sales and Vat

« Last post by Penninehillbilly on February 28, 2026, 06:34:21 pm »

Hi all, I'm a bit worried about filling vat return in wrong,
Can anyone advise?
Eg, say (Figures plucked out of air )
sheep sold for 150.00
Commission 10.00
VAT. 2.00


What goes where?
does the whole 150 go in sales, or 138? I'm losing the plot here.
TIA, (I hope  [size=78%])[/size]

96

Food processing / Re: Help with yoghurt

« Last post by SallyintNorth on February 26, 2026, 05:00:19 pm »

Glad you're now getting yoghurt you like.

Boiling the milk will indeed sterilise it, which is not the same as pasteurising.  Boiling denatures the proteins, and the resultant curd will differ to one made with pasteurised, unboiled milk.  Which matters not one jot if you like what you are making!  But I just thought it worth mentioning for anyone else reading this thread anytime. 

97

Food processing / Re: Help with yoghurt

« Last post by Womble on February 26, 2026, 11:59:37 am »

Thanks Sally,

The instantpot (electric pressure cooker) has a setting that automatically boils the milk to re-sterilise, then I let that cool to about 45 degC, add the starter and set it to maintain that temperature overnight.

That seems to be working (now, with the Yeo Valley starter), so I'll keep doing that and see if I can achieve consistent results.

98

Food processing / Re: Help with yoghurt

« Last post by SallyintNorth on February 26, 2026, 10:28:58 am »

I don't think the *ratio* is important, no, but there needs to be enough starter to colonise the milk quickly enough to ensure they're the dominant bacteria. 

Being able to maintain temperature helps; the bacteria become more sluggish as the temperature drops.  So as well as maintaining the temperature of the vat, if the starter is refrigerated, let the dollop you're using be at room temperature at least before adding it to the milk which is already at blood temperature, so that the bacteria are raring to go and start reproducing immediately.

Having no contamination helps, so re-pasteurising the milk and being super careful with containers and utensils can make a big difference.  If I was being stingy with the starter I would almost certainly (re)pasteurise the milk and try to keep the temperature close to blood heat as long as possible, at least for a few hours.

I mostly make much bigger batches.  I used to use a jamjarful of starter to a gallonish of milk.   If I was just doing a litre I'd probably use a "good dollop", roughly tablespoon of starter maybe.

99

Food processing / Re: Help with yoghurt

« Last post by Womble on February 25, 2026, 11:21:06 pm »

Thanks Sally,

I've now had one successful batch from a Yeo Valley plain yoghurt starter and whole milk, which I then used to start another, which also worked.

I haven't done anything different except to change the starter, so perhaps that was the problem?

I did buy some powdered starter at one point which was ok, but not brilliant. The packet said you must not re-use the starter upon pain of death..... but of course they would say that, wouldn't they?

So how much yoghurt starter do you use per litre of milk then, and do you think that ratio is important?

100

Buildings & planning / Re: Insurance for a hobby farrm gone through the roof

« Last post by chrismahon on February 24, 2026, 05:55:50 pm »

£1900 sounds an awful lot for something that almost certainly will never happen. A sign on the gate saying 'Private Property, Enter at your own risk' will cover the sue for anything American and now it seems British mentality. Spending that premium on fences and double gates will cover the other.


Presume you have legal costs cover on the house and land? Consider £100K an absolute minimum. They only spend half on your case in anticipation of costs against them and with frequent changes of solicitor (we had 10 different) each taking well over £1000 for 'familiarisation', there is pretty much very little left to mount any kind of defence with the prospect of an appeal as well.


My opinion remains unchanged. £1900 is an absolute ripoff, in fact any amount for what they are covering is.