The house cow
Keeping a house cow can be a deeply rewarding experience. From fresh milk to hands-on learning, it offers lifestyle farmers an opportunity to become more self-sufficient. But it’s not a commitment to take lightly.
Why Bother?
Benefits of a House Cow
You get fresh, unpasteurised milk straight from your own cow.
The satisfaction of milking her yourself.
A great learning experience for children.
You can make your own butter, cheese, yoghurt, and other dairy products.
Surplus milk can be fed to other animals, including calves and pigs.
Challenges to Consider
You must milk the cow regularly.
Milk yield and quality will vary over the lactation.
The cow will need to be mated regularly to keep producing milk.
She will need a dry period of 4 to 6 weeks before calving.
The cow must be calm and easy to handle for safety.
Milk won’t be pasteurised, so the cow must be disease-free.
Which Breed Should You Choose?
This depends on how much milk you need. Even beef breeds can be milked, but dairy breeds are more productive.
Main Dairy Breeds in New Zealand
Holstein-Friesian – high volume milk producers; large body size.
Jersey – smaller cows, rich milk with high butterfat content.
Ayrshire – good all-rounders with moderate size and yield.
Milking Shorthorn and Guernsey – less common but also productive.
Dual-Purpose Breeds
British dual-purpose breeds like Red Devon, South Devon, Welsh Black, and Sussex are suitable for milk and beef. These are typically smaller and hardier. Continental breeds such as Simmental also perform well.
Considerations Around Size
Larger cows consume more feed and require sturdier facilities.
Holstein-Friesians average 500kg.
Jerseys range from 360 to 380kg.
Age and Production
Milk production increases with age, peaking between the 6th and 8th lactation. First-lactation heifers produce the least.
Temperament is Critical
Choose a cow with a quiet and friendly nature. Ideally, you can walk up to her in the paddock without her bolting.
If hand-rearing your own calf, this is easier to manage. If purchasing, spend time assessing her temperament. Training and bonding before calving are important.
The Maiden Heifer
A well-handled first-calf heifer can be ideal. If she's friendly, you’ll be able to touch her udder and teats without incident. If not, begin gentle handling in a small space. Use positive reinforcement, such as treats or concentrate feed, in the future milking area.
Milking Routine
A cow’s milk let-down is triggered by oxytocin and lasts only 5–6 minutes. The udder should be emptied every 12 hours to maintain lactation and avoid mastitis.
Hand milking takes skill and practice. You’ll likely need a bail or small yard setup where the cow can be secured and you can milk safely.
Some people milk out what they need and let the calf suckle the rest. Alternatively, a small milking machine can speed the process but must be used correctly to avoid damaging the udder.
Ask your local milking machine supplier for testing advice.
Feeding the House Cow
A dry cow will eat roughly 1.6% of her bodyweight in Dry Matter (DM).
At peak lactation, this rises to 3.9%.
When dry, pasture plus a hay or silage supplement may be enough.
When lactating, she needs long, high-quality pasture (2500–2700 kg DM/ha or 15 cm).
If she is feeding calves as well, offer meal at each milking and creep feed for the calves.
Mating and Fertility
The cow will usually cycle about six weeks after calving. Aim to mate at the second heat, not the first.
Heat signs include:
Mounting or being mounted.
Mucus from the vulva.
Seeking the company of other cows.
Withholding milk.
Cows cycle every 21 days on average. If using artificial insemination (AI), inseminate:
At lunchtime if you see heat in the morning.
The next morning if you see heat in the afternoon.
Calving Management
Normal presentation is head and feet first. If anything looks wrong, call for help.
If you plan to bottle-raise the calf, remove it at birth. To foster a second calf, pour birth fluids from the dam onto the newcomer.
Ensure all calves get at least 2 litres of colostrum within 6 hours.
Animal Health Considerations
Mastitis is a risk, especially:
After calving in dirty conditions.
Through milking with poor hygiene.
If the udder isn’t emptied completely.
Use antibiotics under vet guidance. Discard treated milk for at least 8 milkings. Apply udder salve for sore teats.
Watch for metabolic diseases at calving:
Milk fever – calcium deficiency.
Grass staggers – magnesium deficiency.
Ketosis – low blood sugar.
Other risks:
Bloat – especially on clover-rich pasture. Use bloat oil as a preventative.
Leptospirosis – vaccinate your cow to protect both animal and human health.
Tuberculosis (Tb) – see OSPRI
