yogurt sale

Quick and Easy Cheeses (And What To Do With Them!)

Cutting Paneer

Spring is a crazy time on the farm. The grass is growing, planting is happening, piglets, kids, calves, chicks, ducklings, poults, and goslings are being born. EVERYONE is anxious to get outside, and I could happily spend all day in the garden without thought for meals or housework.

People still want/need to eat, however, regardless of my spring fever. And furthermore, the busyness and hard work make everyone want to eat MORE! Personally, I’d prefer to live on sunbeams and fairy dust in the springtime, but my husband (who spends a sunny Saturday mucking out barn stalls and hauling compost) wants something a little heartier…. 

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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Gluten-free Ricotta and Yogurt Cheesecake

cheesecakelead

Enjoy this gluten-free version of your favorite dessert, complete with creamy probiotic yogurt and thick, rich ricotta made right in your own kitchen!… 

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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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Recipe Writing Fun, Part 2

recipewriting

Today I’m making gruyere for the second time, with raw milk from our Jersey cows. This means that along with two gallons of milk, I will need:

  • Propionic Shermanii culture
  • Thermophilic type B culture
  • Veal rennet (I will use veggie rennet for test #3)
  • Strong brine
  • Stainless steel pot
  • Glass measuring cup
  • My favorite waterproof yellow thermometer
  • Big bamboo spoon
  • Cheese knife (any long knife will do; mine came from a yard sale)
  • Cheesecloth
  • Cheese press with two pound mold… 

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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Blue Cheese Dressing

Blue Cheese Dressing

Most blue cheese dressing recipes contain a combination of cultured dairy and mayonnaise as the base. To that you add blue cheese, some acidity, salt, and pepper. In this version the mayonnaise is replaced with additional cultured dairy. With the right ratio of acidity, blue cheese, and seasonings, you won’t even miss the mayonnaise!… 

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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