Dairyman Tim Iwig portrait by Tommy Theis
By Beth Troutt
Tim Iwig’s alarm goes off at 3:30 every morning. Hours before the sun rises, his feet hit the floor and he is off to the pasture to herd around 100 cattle up to the dairy farm. The aroma of straw and aged manure is under foot and in the air. Cows must be milked twice a day, every day. A typical cow produces about 100 glasses a milk a day. That totals around 500 gallons of milk each day for Iwig.
The dairy farm is a multi-generation family business located in Tecumseh. Iwig’s great-grandparents began the farm in 1910. His generation of milk production started in the ‘70s. “As a teenager, I milked my own 4-H cows.” Customers would come to his house to pick up the milk and leave money in the pan on the family refrigerator. “When I was a kid, I was never short on money,” the farmer remembers.
Driving down the dirt road, the retail store is the first thing visitors see. The store has an old-fashion look and feel. This is where customers can purchase milk, fresh pies, and homemade cookies.
Cows are the foundation of any milk production.
In the winter months, they are housed in large stalls and kept on concrete, creating a cleaner environment. These stalls allow the cows to eat, drink, or sleep whenever they please. During warmer weather, cows are allowed to graze in meadows and rest under trees.
“Comfortable cows are happy, high producing cows,” Iwig says he believes. Mature milk-producing cows eat 50 pounds of food and drink 50 gallons of water every day. Without healthy cows, dairy farmers wouldn’t have a job.
Cows are creatures of habit and thrive off routine. Milking takes place at the same time every day. During milking time, the girls stand in silence, patiently waiting their turn.
The herd began with all Holstein cows. In the past few years, the herd has been crossbred with Jersey cows and Scandinavian Red Sires. This broadens the genetic base and increases longevity.
Iwig pasteurizes, bottles, and distributes its own milk. Their production only uses glass containers when bottling. When people return their bottles, the dairy farm is able to wash and reuse them. This kind of recycling is good for the environment and saves customers money.
The 1,200-pound bottle washer was set in place by a crane before the roof was on the building. Overpowering and drowning out all other sounds when operating, “it takes two people to operate and can clean up to 100 bottles per hour,” Iwig says.
Another reason why glass bottles are used is taste. According to Tim Iwig, “overtime, milk in plastic bottles takes on the taste of plastic. Chemicals in plastic diffuse into milk and change the taste.” Also, glass stays colder and allows the milk to stay fresh for a longer period of time. Customers must pay a $2 deposit for the first bottle. Most find the taste is well worth the small expense.
Tim Iwig also says milk from large plants may sit for days before being processed. This is not true at Iwig. On average, it takes only one day from when cows are milked to distribute the product to stores.
For Iwig, dairy farming is a passion and a way of giving back to his ancestors. In recent years, there has been a shift to larger dairy farm operations. These farms tend to focus on efficiency and getting the most from each cow. As farmers expand their herds, the pressure on small producers continues to increase. Iwig’s focus is quality.
Supporting local farms, like Iwig Dairy, keep people connected to the community. Local milk simply tastes better. At Iwig, you are able to shake the hand of the farmer whose milk you drink.
