home dairying





4/7/2016
There’s a lot to think about when choosing the right cow for a small herd or micro-dairy, but it is worth taking the time needed to select an animal that will best fit you and your farm.
3/25/2016
Do not let not owning or using a microwave prevent you from making up a batch of mozzarella cheese. Using this easy technique, you can have your mozzarella and ricotta without a microwave. We learned from a trip to the Belton, Texas, MOTHER EARTH NEWS FAIR and had a blast.
1/14/2016
Not many people in our sphere of influence drink goat’s milk, so we have a great opportunity to educate those we come in contact with about the benefits. These are our four main reasons why we drink goat's milk.
12/23/2015
There are many ways to use raw goat’s milk, but these three favorites are quick and fantastic. Let us tell you about them!
11/13/2015
Death on a farm is unavoidable as life itself. These stories share lessons learned, words of wisdom and how a farmer can prepare for the inevitable when raising livestock.
11/11/2015
Dairy animals such as goats produce milk in a seasonal cycle, requiring homesteaders to handle both an abundance and shortage of milk during the year. Freezing milk directly, and making & preserving cheese, are two ways to ensure a reliable supply of dairy year-round. Allowing your diet to change with the seasons can also reduce the impact of low-milk periods, replacing its nutrition with food crops or meat when milk isn’t convenient to produce.
11/9/2015
Kefir culture can be used to start a broad range of dairy ferments. This recipe shows how kefir grains will culture cream into delicious creme fraiche - a tasty, healthy alternative to whipped cream. Part 2 of a series of articles explaining how to use traditional cultures for cheesemaking.
9/16/2015
Learn ten step to raising calves so that they will grow to become tame, calm and well-mannered cows. Steve Judge, a long-time micro dairy farmer takes us through the steps he follows on his farm.
9/15/2015
Kefir (rhymes with deer) is a traditional yogurt culture from Central Asia. Often described as a fermented milk, kefir is a flavorful, drinkable and slightly effervescent yogurt.
9/7/2015
Where could you start your cheese making journey? Well, why not try something like Feta cheese? With minimal stirring after cutting the curd, and a pressing of only 4 hours, this cheese is an excellent place to start cheese making.
8/19/2015
Who would have thought that making your own cheese at home could be so much fun? I have produced cheese as a hobby regularly since 2009, so I thought it would be practical to share with some valuable tips that I have learned along the way.
7/6/2015
A review of a new book that not only gives recipes, but truly teaches the art and fun of cheesemaking.
1/29/2014
Using fresh raw cream to make butter by hand.
1/6/2014
Making your own buttermilk and créme fraîche (French sour cream) is so easy, you'll never buy it again.




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