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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Sage Cream Cheese with Yogurt

Sage

Sage, an often undervalued herb, is native to the Mediterranean region. In ancient Rome, it was known to have healing properties, and was included as a part of the official Roman pharmacopeia.

This recipe makes a pleasantly flavored cheese that is delightful spread on baguette slices. It can also be used as a base for a pasta sauce or dip by adding a little milk. Bake the leftovers into¬†sourdough biscuits…. 

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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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A Closer Look: Mild Flavor Yogurt Starter

Raspberry Yogurt

“This is the perfect-tasting culture for my taste buds. I eat yogurt with no sweeteners and I like a mild taste. This is it. Much like European yogurt. I also let it mellow in the machine a bit longer than required, then strain it through a coffee filter for Greek yogurt.” -Q

Today we are going to take a closer look at the Cultures for Health Mild Flavor Yogurt Starter.

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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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A Closer Look: Greek Yogurt Starter

Bowl of Greek Yogurt

“One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start! This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.” -Chris

Today we are going to take a closer look at the Cultures for Health Greek Yogurt Starter.  This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

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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