Fermented foods are not only more nourishing than nonfermented foods; they taste better, too. Learn the steps for making cultured raw-milk mozzarella with all-natural ingredients. Time permitting, we will also make raw cream butter and use the resultant whey and buttermilk to make ricotta.
Feeding the Farm from the Farm
Shawn and Beth Dougherty are artisan farmers with more than 20 years of experience in chemical-free gardening and animal husbandry. They run a diversified operation that includes rotationally grazed dairy and beef animals, pigs, pastured meat and laying chickens, and year-round gardening. They harvest their own organic hay for winter fodder for the cattle, raise most of what they eat and most of what their animals eat, and attempt to farm in a way that is ecologically and economically sound.
Visit www.onecowrevolution.wordpress.com for more information.