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#107 – Easy Dairy Products to Make at Home

ByAlison

It’s almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don’t know if you’re milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? – and if you don’t have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?

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#68 – Naturally Fermented Dairy in the Home with Robyn Jackson

ByAlison

If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store. In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.

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#61 – Being ‘Part of the Herd’ on a Small Scale Organic Dairy Farm

ByAlison

Rebecca Holden looks after a large organic dairy herd in Wales in the United Kingdom and makes raw, cheddar-style cheese from their milk. What made us want to bring Rebecca to you is an article she wrote for the farm’s blog which she called ‘Part of the Herd’ where she talks about the farm being an interconnected community and how she herself communicates with the cows and has become part of the herd.