Home Dairying: The Everyday Basics

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Needing to use up an abundance of milk is a problem I never saw coming. Fermenting pickles makes a lot of sense when you’re staring down bushels of fresh vegetables and I’ve been there. But milk?

I actually think this is a common “problem” to have on a homestead. Dairying – the process of making various foods such as butter, cheese, and various dairy cultures – is a way to not only prolong the shelf life of that milk but also create delicious and varied items to put on the table and make the most of that milk.

I’ve been doing a bit of this on a smaller scale with goat milk recently and thought today I would share the simple things I make to add goat milk variety to our everyday foods.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Adventures in Simple Goat Cheese Making

IMG_9050 Sometimes our culturing experiments fail, no matter how many successes we’ve tucked under our belt. When I started the viili yogurt culture it looked fine at first, but it was not churning out good yogurt. I think it had to do with the over 90 degree day we had the day I cultured that milk for the yogurt starter. So I fed it to the chickens and am waiting for cooler days to try again.

I wanted to share that because fermentation in general is so individual that you simply cannot expect 100% in-the-box results all of the time. I suppose if you wanted results such as those, you’d be working with more pasteurization and less wild fermentation.

Having shared that failure, I wanted to also share that I was ready to move on and up from there and try something different. We recently acquired a couple of milk goats for our little homestead and between that milk and some that we have gotten from generous neighbors, I have had a bit of extra milk to play around with.

A simple cheese from a simple goat cheese kit was exactly what I needed to get started.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Crumbled Buttermilk Cheese

Crumbly Cheese

This cheese, because it is heated, is fairly dry in texture and can be tossed into a salad or sprinkled over casseroles with delicious ease…. 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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What’s New at CFH: Save 20% on Cheesemaking Supplies & Super Broccoli Sprout Salsa

Cheesemaking sale

Until 8/23/15 you can save 20% on Cheesemaking Supplies by using coupon code CHEESE at checkout.  Also, check out how to use sprouts to make a tasty salsa!… 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website