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. 

Your Skill Instructor: Beth Dougherty of Sow’s Ear Farm and The One Cow Revolution: 

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.