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.