Enjoy incomparable flavors & nutrition, and save at the grocery store, by making fresh dairy products in your own kitchen!
There is nothing like slathering your own, homemade, golden butter onto corn on the cob. Or dolloping fresh, tangy sour cream onto a taco or steaming baked potato. Or folding herbs into a soft cheese and spreading it onto crackers, accompanied by a fresh salad and a glass of wine.
When you have fresh milk in the kitchen, dairy products like these are no longer luxuries. They become attainable, delicious superfoods that are unmatched by anything you can purchase at the store. And they’re EASY to make with real milk!
They’re also so good for you.
Did you know that the yogurt you make in your own home, from real, raw yogurt, could end up with a wider range of beneficial probiotics than store-bought yogurt? That’s right! Store-bought yogurt, by law, must include L. bulgaricus and S. thermophilus. And more than likely, your yogurt will, too.
But when you make yogurt Beth Dougherty’s way, using clean, fresh, real milk, your homemade yogurt could have more — and more kinds —of delicious, beneficial probiotics! You’re creating a concentrated superfood, right in your own kitchen. (‘Yog’, in Turkish, means to intensify or condense.)
Incredible, nutritious yogurt is just one of the amazing fresh dairy products you’ll soon be churning out, so to speak! That’s right — Beth will also show you how to make perfect butter: creamy, yellow, and ready to spread.
And you’ll be astonished at how simple these dairy products are to make. Throw out your cheesemaking books! Beth’s methods are Traditional. Uncomplicated. The opposite of fussy.
They would have been at home in Tudor England or with Mongolian steppe herders, and they’re perfect for the busy homesteader who needs forgiving, versatile, easy ways to enjoy matchless home dairy products!
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 Traditional Skills Lesson Plan
With Fresh Milk in the Kitchen,you’ll create incredible flavor and nutrition in the form of creamy, tangy, beautiful dairy products — naturally!
- 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 16: Your Next Steps
- BONUS: FAQ Video Section…
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.
Continue Building Your Traditional Skills … Confidently!
Traditionally Cured Pork
Nutritious Bone Broths
Raised Bed Gardens
Garden Season Extension
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