Hey! This is just the introduction to the Homestead Cheese making course. You’ve got access to a whole library of things you can make with your milk in that course. Check out the recipes page, too, for more recipes!

Remember that raw milk is unique from homogenized and pasteurized milk. You can make a type of cheese just by leaving it on the counter to curd up and straining it! And buttermilk (left over from butter making) and sour milk are useable in all baking recipes that call for milk when you simply add 1/2 tsp. to 1 tsp. of baking soda to the dry ingredients. It’s just kitchen chemistry.

Have fun with your milk!

Remember that you can come and ask questions about cows, calves, and milk at the LIVE Q&A calls.