You can make phenomenal, fresh home dairy! (No experience necessary)
Never made dairy products in your life? Great! You have nothing to unlearn.
Perhaps you’ve been making yogurt for years? Beth’s method will likely convert you. For one thing, you’ll save money. No more buying expensive starter cultures or store-bought yogurt templates! And the taste and nutrition she packs in will likely win you over.
Then there’s the idea of raw milk. If it scares you, then Beth’s lesson on commercial milk vs. real milk will help settle your concerns. And if you’re already a raw milk enthusiast, what she teaches about raw milk’s ability to do the work for you… is game-changing. We’ve never seen anyone else talk about this the way she does.
Whatever your experience level with raw milk, and with home dairy, this step-by-step class gives you the confidence to go from not knowing anything to confidently creating fresh, incredible dairy products from your own kitchen.
You’ll know exactly how to handle your milk.
You’ll know just what to do to create the products you want to create, using ZERO outside cultures (and saving hundreds or thousands at the grocery store each year!)
You’ll enjoy phenomenal flavor, and the peace that comes with feeding yourself and your loved ones foods at the highest peak of nutrition.
You’ll never again worry about added hormones, inflammatory carrageenans or other questionable additives in your dairy foods. You’ll know EXACTLY what’s in your real butter, real yogurt, and real, beautifully fresh dairy products.
Meet Your Instructor:
Beth Dougherty
Beth and and husband, Shawn Dougherty (lead Instructor for our Keeping the Family Dairy Cow class) have been farming together since the 1980s, for the last 20 years in eastern Ohio, where they manage 90 acres, much of it designated by the state as ‘not suitable for agriculture’.
Using intensive grazing as the primary source of food energy, they raise dairy and beef cows, sheep, farm-fed hogs, and a variety of poultry, producing most of the food, feed and fertility for humans and animals, on the farm.
Concerned that farming is so often dependent upon multiple off-farm resources — from feed, fuel and fertilizer to water and electricity — their ongoing project is to identify and test the means by which farming was done for centuries with a minimum of off-farm inputs.
Their research has led them to identify grass conversion, especially the daily conversion of grass into milk by dairy ruminants, as a key to whole-farm sustainability, combined with the integrated nutrient feed-backs that are possible with a community of diverse animal and plant species, domestic and native.
They are the authors of The Independent Farmstead, Chelsea Green Press 2016.
Elevate your cooking – and your health! – with phenomenal, simple dairy products you make in your own kitchen.
By the end of this class, you will:
Savor Incomparable Flavor There’s nothing like yogurt, fresh cheese and butter made from fresh, unprocessed milk. (You only think you’ve had butter.)
Enjoy Cultured Dairy You Literally Cannot Buy If you want fresh, raw dairy products, you either have to go to France or make them yourself (which saves $ for France!).
Avoid Questionable Dairy Products Inflammatory carrageenans and other additives can mess with your health. Homemade raw dairy can enhance it.
Create Inexpensive, Natural Probiotics They’re included in the raw milk! Plus, store-bought probiotics are expensive and often genetically modified. Make your own.
Effortlessly Elevate Your Meals Fresh cream in the soup? Or whipped and dolloped onto raspberries? Beautiful, fresh cheeses… Cultured butter… Not only are these huge nutrition boosters, they instantly turn even the simplest of meals into a feast.
For $199 You'll Get:
- A one-of-a-kind class on handling fresh milk and creating delicious dairy products without outside inputs.
- 3 hours of video lessons. You’ll feel like you’re right there in Beth’s kitchen, learning at her side
- Beth’s zero-waste approach to dairy. Not a drop goes unused!
- A skill sheet packed with photos, step-by-step instructions, recipes, and tips and tricks
- 10 FAQ videos with Beth, where she shares advice and best practices from her decades of knowledge
Take a look inside! Here's the class details:
Lesson 1: You can Make Fresh Dairy Products in your Kitchen!
Lesson 2: Meet Beth Dougherty
Lesson 3: Get Your Supplies
Lesson 4: Supply Deep Dive
Lesson 5: Who’s Afraid Of Raw Milk? Not You!
Lesson 6: Safely Handling Your Raw Milk
Lesson 7: Types of Cultures and how to Make Them
Lesson 8: How to Skim Cream off your Milk
Lesson 9: Making Butter
Lesson 10: Growing Cultures and Making Yogurt
Lesson 11: Making Labneh or Soft Cheese
Lesson 12: Making Cottage Cheese
Lesson 13: Making Sour Cream
Lesson 14: What to do with Secondary Products
Lesson 15: Your Next Steps
Bonus: FAQ Video Section…
3 hours of video lessons, plus FAQ videos
29 Page Skill Sheet
