Why not Do-It-Yourself?
My wife and I moved to a little “farmette” in SW Ohio in 1971 seeking a healthy environment in which to raise our children. We were interested to explore the extent to which a young couple could be self-sufficient in the 20th century. I was interested to learn as many skills as I could to make my own foods, and rely on my own efforts to provide the needs to sustain my family. This includes heating with wood, drawing our drinking water from our well, growing as many of our vegetables as we could, and raising chickens for eggs and goats for milk.
As a result, we have performed countless experiments making various cheeses, yogurt and other milk products. I teach some of these techniques in my biology labs at the University of Cincinnati Clermont College. In participating in Cheesemaker’s Discussion Boards over the years, I have seen many of the same questions arising over and over. To answer the recurring questions, I have put together a collection of my recipes, protocols and suggestions for making and using these various milk products.
Along the way, we have developed a number of skills which may be of use to anyone interested in self-sufficiency skills, reducing the damage to and eating closer to the earth. Here are a few pages (listed alphabetically) in which I illustrate and describe some of those skills.
Gnocchi (Cheese Gnocchi)
Lemon Ice (Granita al Limone)
Red Raspberry Jam, Quick-Easy-Delicious! (Making Preserves)