Our Home Dairy e-edition is now available! Learn from-scratch recipes for yogurt, cheese, and ice cream. Plus how to safely can milk and much more.
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Our Home Dairy e-edition features from-scratch recipes for yogurt, cheese, and ice cream. Learn about home dairy projects, from farm to fridge. Plus learn how to can milk safely!
+ A Letter to Readers: Which Recipe Will You Start First? — From guest editor Marissa Ames, Goat Journal Editor.
Made With Milk
+ How to Can Milk — While frozen milk will taste more like fresh, it takes up a lot of space in the freezer. It costs money and energy to keep it frozen. Canning milk is one way to preserve your milk and save energy at the same time.
+ Summertime Calls for Goat Milk Ice Cream — Ice cream using whole goat milk is fantastic. However, plan to eat it up, as it will freeze hard as a rock and will not be easy to dip. Using half cream and half whole milk will make an ice cream that will not freeze so hard and it will be easy to scoop, just like the store-bought stuff.
+ Infant Thrives on Homemade Goat Milk Formula — It was a mother’s nightmare. Jennifer had contracted meningitis during her pregnancy, and her son was born premature, at just 29 weeks. Weighing only two pounds, he was in desperate need of his mother’s milk — but all Jennifer could produce was one ounce every few hours. Jennifer was willing to try anything, so she bought some raw goat milk from Split Creek Dairy in Anderson, South Carolina, and switched her baby from commercial formula to her new homemade concoction.
+ Yogurt Making: No Special Equipment Required — Our family loves yogurt — we eat it everyday for lunch; we mix it into our homemade North Woods Dressing; sometimes I even bake with it. We go through six to eight quarts of yogurt a week! This would be a huge dent into my weekly food budget. I didn’t want to have to ration yogurt since it is such a great healthy food, so I did some reading and some experimenting and learned how to make my own homemade yogurt — with no special equipment.
+ Yogurt, Medicinal Food on the Homestead — The ancient Assyrians appreciated yogurt so much that they called it lebeny, meaning “life.” The venerable yogis of India mixed yogurt with honey and called it the “food of the gods.” Cleopatra bathed in this milk product to give herself a clear and tender complexion, and Genghis Khan fed it to his soldiers to give them courage. One of man’s earliest prepared foods, yogurt can claim few equals in the folklore of the medical and culinary arts.
+ Frozen Yogurt Treats — Yummy frozen yogurt treats, you can make at home!
+ The Gift of Rennet — Back in 2002, I had the privilege of touring France with Ricki Carroll (of New England Cheesemaking Supply) and a group consisting mostly of amateur and professional cheesemakers from all over the U.S. The guides had arranged for us to take cheesemaking classes and to visit farmstead and cooperative cheesemaking operations all over the country. It was an amazing experience to learn from some of the world’s most accomplished cheesemakers! And it was on this tour that I began to develop a deeper understanding of the true importance and value of rennet.
+ Types of Coagulants for Cheesemaking — Coagulating substances obtained from plants were probably the earliest alternative “rennets” and are what you would call true vegetable rennets. There’s a surprisingly long list of plant-based coagulants available.
+ How to Choose a Culture — It’s important to understand why you need a culture. The purpose of the culture is to raise the acidity of the milk, which helps the rennet to set the cheese as well as aiding in preserving and developing the flavor during the aging process.
+ Butterkäse — The mild flavor and soft texture make this an ideal cheese for the table. I am sure that a lot of those requests that came to me for this recipe came from folks who grew up with this as the “go to” cheese at home when young (or not so young).
+ Goat Cheese With Ash — Since the beginning of cheesemaking, the preservation of the fresh cheese surface has always been the next major concern after the cheese has left the brine bath or dry salt table. This wonderfully rich and aromatic surface has always been just as attractive to the ever-present microbes and mold spores as it has been to us and hence, the race begins.
+ Say Cheese! — Home cheesemakers show off their dairy delights!
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Countryside and Small Stock Journal is more than a homesteading magazine, it’s a network where people who are homesteading today share a variety of experiences and ideas about simple homesteading. In every issue, you’ll learn about practical solutions for growing and preserving your own food, raising chickens and small livestock, and managing a thriving homestead in a rural or urban setting.