One of the cornerstones of any self-sufficient homestead is the ability to produce dairy products. Dairy products are a valuable source of essential fats, carbs, proteins, vitamins and minerals – including riboflavin, vitamin B12, magnesium and potassium. Unlike fortified and ...
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How To Preserve Dairy Products For Emergency Situations
Preserving dairy products is tricky, but it can be done. A part of storing food for emergencies is ensuring that the food you store is nourishing and will keep you and your family fortified for a time when food may ...
Read More »How To Make Your Own Cheese And Dairy Products Naturally
If you have ever looked at the packaging on your dairy products, you may have been shocked to see that most of them are not 100 percent pure dairy. Many dairy products contain additives and preservatives. If you are trying ...
Read More »How To Pick The Best Butter Storage
Prepping food plans commonly call for the token beans, rice, canned goods, and dried food products you can purchase online and at the grocery store. However, one thing that might be overlooked is a fat source to use in baked ...
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November 22, 2012 Previous Video
Read More »Keeping a Milk Cow
So you’ve started your homestead, you’re living off the land, at least partly, and you have begun to invest in animals. Maybe you have a goat or two, some rabbits, or chicken. It might be time to think about cows. ...
Read More »Living Longer and Healthier on a Diet Full of Butter, Eggs, and Raw Milk
I knew six of my eight great-grandparents—all six lived into their late eighties or early nineties. I knew all four of my grandparents—three of the four lived into their nineties, and one still lives at 91. Were my ancestors health ...
Read More »It’s A Piece of Cake
I never had the kind of grandmother who baked all through the day in a red and white checkered apron and greeted us at the door with a plateful of warm chocolate chip cookies. My grandmother was far too busy ...
Read More »Churn! Churn! Churn!
Butter is one of those delightful foods that has one ingredient: in this case, cream—optionally cultured, chilled to below room temperature, and churned (agitated until the butter agglomerates and the buttermilk separates). The classic Western butter comes from the cream ...
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