Cheddar Bacon Soup

1 package of our to-die-for smoked bacon 1 large onion, diced 8 tablespoons butter ½ cup all purpose flour 1 quart chicken stock 2 12-oz. bottles of beer* 1 quart whole milk 12 oz. cheddar cheese, grated (use more or less to taste) salt & pepper to taste chives (fresh or dried) to garnish Preheat [...]

By |2013-08-08T18:52:44+00:00August 8th, 2013|Recipes|0 Comments

Yogurt

You will need: - 2 quarts good quality milk (recipe may be multiplied for larger quantities) - 1 packet yogurt culture or 4 tablespoons plain live culture yogurt from a previous batch - thermometer Sterilize your milk containers and utensils in boiling water.  Over low to medium heat, gently heat milk to 185° F*, stirring often.  Fill [...]

By |2013-06-04T15:59:38+00:00May 31st, 2013|Recipes|0 Comments

The Family Cow

Dairying is particularly enjoyable in May because the wealth of green grass for the cow produces wonderfully rich, sweet milk, and lots of it!  Historically, butter and cheeses made in springtime have been greatly esteemed, but the delights of such seasonal nuances have become lost in our industrial food system.  So this month, I will [...]

By |2017-11-22T13:28:39+00:00May 31st, 2013|Heritage Livestock, Homesteading, Recipes|0 Comments