By Heather Jackson, contributing writer Don't get me wrong, I love my dairy goats, but today I'm going to tell you five reasons NOT to get goats... I usually consider goats to be gateway livestock. They are one of the first stops as we fall down the rabbit hole that is homesteading (Jill: that was definitely true for us!). Goats are less expensive than cows and their size makes them a little less intimidating to the novice ...Continue Reading
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My Top Homestead Time Management Tips
Let's face it... Homesteading can be tough sometimes. Last week I asked the crew over on The Prairie Homestead Facebook page about the biggest obstacles preventing them from homesteading. Naturally, I got a diverse set of answers, but one kept popping up over and over again: lack of time. I totally get it. Since starting this homesteading gig years ago, time has been my biggest nemesis. When I worked full-time ...Continue Reading
Why I Stopped Being Dogmatic About My Diet…
**Please Note** This post is NOT referring to people who must be on certain diets because of allergies or health problems. I fully acknowledge that is a different issue entirely. I've been noticing an interesting phenomenon lately... If you want to start a debate online, mention either religion or politics. But if you want to start an all-out war, start talking about food. I suppose I understand it to a certain extent... Food ...Continue Reading
How to Make Butter
Care for some water in your butter? As you know, I have a serious obsession with turning raw milk into all sort of fascinating things. A jar of white liquid turning into a delicious, golden-yellow solid. It's darn close to being miraculous if you ask me. Making homemade butter from scratch is magical, ya'll. I officially ditched margarine several years ago, and it's no longer allowed across the threshold in my home. I'm ...Continue Reading
20 Ways to Use Sour Raw Milk
I wasn't very far into my real food journey the first time I heard the term "clabber." My initial thought was, "What the heck is that?" So I promptly headed to Google to check it out. It's amazing how something that was so common a hundred years ago is so unheard of today... Clabber is basically thickened sour, raw milk. Part of the reason that we don't use the term anymore is because store-bought, pasteurized milk ...Continue Reading