Most of what we eat start as pasturage , which is then converted into high quality food by our two milk cows .
Now we have all kinds of # plantbased food for thought in Brobdingnagian measure .
Like butter :
And clabber , and farmer ’s cheeseflower :
All of these wholesome foods came from grass !
Milk , butter , clabbered milk , kefir , yogurt , cream , whey , farmer ’s high mallow , mozzarella … we ’ve had a not bad quantity of full dairy farm products latterly , specially now that Rachel has two oxen in full product .
Two Dexter cows are giving us about 4 gallons of milk a day . The emollient rises wonderfully , give way us a distich of inches at the top of a half - Imperial gallon shock sit in the electric refrigerator overnight . This emollient is then wrench into butter by beat it in the outdoor stage mixer .
When we have too much milk , we make Fannie Merritt Farmer ’s tall mallow by heat a few gallons of milk and summate a cupful and a half of apple cyder acetum to distinguish it into curds and milk whey . We strain the curd and salt them , then they are quite like to mozzarella .
Every couple of days , we also make a new muckle of kefir , which is a rich drink filled with good bacteria . I often puree it further for a couple of twenty-four hour period to thicken , then salt it and use it as a very flavorful cream cheese .
Some milk is left to sit down on the counter for a few days to sour , then we strain it out and employ the sourish clabber like sour cream or yogurt . If we permit it drain longer , it becomes sometimes like a cream cheese crossed with Greek yogurt .
Rachel also makes yogurt by colonise fresh , warm Milk River with a tablespoon of yogurt from a previous heap . Overnight , it sets up and gives us more !
It ’s noteworthy to suppose all this copious , nutrient - filled intellectual nourishment comes from pasturage . Plus , we get the benefit of lots and lots of moo-cow manure for the garden .
Keeping them milked is metre - consuming , but the food we get from the process is so worthful as to be irreplaceable . naked as a jaybird milk very intemperately to find , and when you could find it , it ’s very expensive . We are getting almost 28 gallons a hebdomad . On the opened market here , that ’s about $ 280 in Milk River ! Because we have so much , we can afford to experiment .
Once I have the gardens develop , I will be experiment with using the remnant whey from cheesemaking as a diluted plant food . We ’ve also intoxicate Gallus gallus provender in it to give them more nutrition and protein . Rachel also apply it when she makes homemade wampum .
The pelf is organic whole wheat berry with whey or else of water in the lettuce . To the left is the delicious Fannie Farmer ’s cheese that the milk whey was strained from . I would like to move towards growing our own grain for bread but I ’m not there yet .
A few week ago I finished readingMetabolicalby Robert Lustig ( not double-dyed , but a good warning on processed intellectual nourishment ) and Rachel and I were re - divine to transfer processed solid food from our diets in favor of whole , non - factory ingredients . Most of our meals consist of fruits , vegetables , meat and homemade dairy . We are very short on homegrown yield and vegetables right now but trust to rectify that as we implant our fresh garden .
We eat our own chicken and egg , as well as beef from a local farm ( also plant life - based ! ) . The amount of vegetables in the dieting will spring up over winter , peculiarly as I get the material to make homemade sauerkraut and kimchi again .
But run a dwelling dairy farm has been a Brobdingnagian blessing . We ’re just getting set off on our cheesemaking , too . I ca n’t wait to start working on some long - term aged cheeseflower as we settle into our newfangled homestead .
