My name is Rashel. This is our family, on the left is Andrew and those are our two girls Isabella and Elizabeth.
I’m are so glad you’re here. I created this website to share what I’m learning on our homestead and to share the Life God’s given us through Jesus Christ.
A little about me…
I’m a classically training violinist. I started playing violin at 5 years old and continued my studies through collage. After collage, I taught at a music conservatory and privately. It’s tough to pay the bills in music, so I also majored in Business Management and Spanish. I worked in healthcare IT and marketing before I was promoted to a SAHM (Stay-At-Home-Momma!).
I now spend my days raising our little girl, taking care of my hubby, making nutrient dense meals, figuring out sourdough and cheese-making, tending the garden and preserving it’s bounty, taking care of our animals, keeping house AND… sharing what we are learning with you on this blog! 🙂
Our adventures in homesteading began with a book called Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
We soon realized we had the land and resources to produce all our food in our own backyard. Within two years we added a milk cow, a flock of laying hens, honeybees kept in a top-bar hive, a small herd of beef cattle, meat chickens, heritage turkeys, two livestock guardian dogs and planted a raised bed vegetable garden. I appreciated the information presented by the Weston A. Price Foundation so much, that now I’m a chapter leader for the organization.
Our day starts and ends outside. It’s a beautiful life that God gives us and we’re enjoying every moment of it. Life is good in what we affectionately call The Promiseland Farm ~ Living in the Land of Milk and Honey!
Welcome to our website and blog!
DISCLAIMER: I have NOT memorized the English dictionary and I did not get an “A” in spelling or grammar. I have my own way of interpreting our English language. I’m sure you’ve probably already realized this 🙂 lol. Just thought I’d warn you! 🙂 AND I don’t have any fancy initials after my name so the information in this blog is purely informational is not to be considered for medical advice.
Hello, thank you for all you great information. Have you ever thought about making a soap video with your tallow?
Thank you. Cathy
It’s on the to do list. The manufacturers say no mold and so far with meat no mold and I have done nearly 100 lbs of charcuterie and no mold.
Hi there just thought I’d ask you
We are looking for a miniature milk cow for our family,
About 39″ Petite so my 10 yr old is bigger
A2/A2 because A2 milk is what our family needs
Dwarf negative, so we will have no problems selling the future calfs, recovering losses and costs. Located in CA willing to travel for the right situation. Hoping to have a calf or milking cow in spring of 15′
All testing for dwarf and A2 status can be done at UC DAVIS CA, they simple tests one just requires tail hairs for the A2 test.
We’re getting out of miniature cows. However, we got our stock we had from Falster Farms in Winnsboro TX. Great folks and cows.
Amazing website. Thanks for sharing. I am an extreme newbie and appreciate your website. Have you ever thought about using permeable bags that allow cheese to breathe but yet keeps a higher humidity. I do a lot of charcuterie and have had great success with it. I thought about using them with cheese. http://www.drybagsteak.com/shop-umai-charcuterie.php Anyhow thanks for the lessons in cheese making. I am taking my first class in July.
What a good idea! sounds like they might work!!! wonder if they’d get mold betwen the cheese and bag. Let me know if they work for you. Sounds neat.
Hello from Shreveport area! My hubby and I have enjoyed our evening watching some youtube videos from your farm. Lovely stuff! Our farm only consists of 18 chickens (well, just got 10 buff orp chicks, too), 5 raised garden beds, and 6 amazing children (all delivered naturally with midwives – yay!). Oh yes, and plenty of dreams for goats, a pig or two, turkeys, ducks, bees, but no cow. It’s difficult enough trying to travel anywhere if we want to see family. How do you all tackle that?
Thanks!
Korrie, love your story! 🙂 sounds like you have your hands full. We take two months off when our milk cow is dry. Our favorite milk cow didn’t breed back this year so we got an unexpected 10 month break… we’re going on all the trips we’ve been wanted to do for the past 3 years 🙂 before… family had to come to us… had to milk everyday. We do have some family in town that has helped us for a weekend if we want to get away to first my family up North. You’ll make it work if you really want good quality raw milk to nourish your family and make yummy things out of.
hi , im from Algeria and i really really love your blog and specially your cheese making .thank you so much ..
Thanks for following the blog. Pretty neat to have someone form Algeria!
Hello,
Thank you so much for all your great videos especially the milking cow, the milking machine cleaning and the cheese making I have learning so much from you. We have the land and a barn to have a milking cow, and I really really want to do it, but it looks like you work soooo hard. I currently buy raw cow milk from a women up the street from me and she is not letting her jersey cow feed on grass only on hay, and if I had a cow it would be out grazing. Which brings me to my questions for you. What are your feelings on only milking once a day and letting the calf milk the rest of the day and are there any other milking machines out there that are easier to clean and a simpilier design so its not so difficult to clean?? Thank you. Cathy 🙂
Once a day milking is great. It’s actually easier on the cow. If you share with a calf like 90% of cows will not give you any cream… maybe a sliver, but they’ll hold back cream for there calf. You’ll get the best cream if you separate calf and cow. If you don’t want to milk every day… then keeping the cow/calf together is probably your best bet. You’ll just get less milk and almost no cream. Definitely not the heavy cream.
An easier milk machine would be your hands 😉 or if you have kiddos… use them 😉 lol
Hello Rachel,
Thank you so much for taking the time to share your knowledge. I’m particularly interested in the cheese making. I would like to get the Ph meter that you use. Could you tell me what brand and model it is and where you purchased yours? Also, I’ve read that the fans in the wine coolers dry out wheels of cheese and cause them to crack, and that converting a mini fridge is a superior choice for a cave. What are your thoughts? Again, thank you so much for everything that you are doing here on this site. BTW, your family photo is simply lovely!
Warmest regards,
Robert
Robert… here’s a blog post on all my equipment. At the bottom of the post is the PH info, http://thepromiselandfarm.com/equipment-for-the-home-cheesemaker-part-3-cheesemaking-series/
Hello Rachel….
Our stories sound very similar…My husband and i both have our BFA degrees in Music Education and I also have a Performance degree in music. I spent 25 years in the classical field performing leading lady roles in Puccini, Mozart, Verdi and Donizetti operas. I am a Lyric Coloratura and also taught voice and piano in between operas. I have 4 children, but lost our only daughter 3 yrs. this March. Thank goodness i have a strong faith in Jesus Christ which helped me through it. We too bought 12 acres and are becoming self sufficient. I have my 100% Lowline miniature black Angus already, my Katahdin sheep coming in April, Berkshire pigs in June and have several egg laying chickens already. Soon I will add meat chickens as well. I am only lacking my two Jersey heifer girls A2/A2 status so we can make our own butter, cheeses, half/half. buttermilk, etc. Please put me on your waiting list if possible for any Springs calves to be born. We have been looking for quite awhile and are having a difficult time finding them. I am tempted to go for just two standard Jerseys out of desperation. I also wish to purchase a Herd bull about a little bit younger then the two Jersey girls. Please let me know what or when you will have something available. God bless Linda
We’ll put you on the list but it might be a few years. We don’t have any on the ground now. Sounds like you’re making the perfect farm! Keep looking, it’s smart to start with the right animals.
Watched your sprouting video and wondering why you use salt and what are the advantages of doing that. Thank you.
Margaret,
I add the salt for minerals, it helps break down the phytates and it also helps the animals better digest and assimilate the grains.
Hi Rashel,
Great website. What company did you buy the bottle of mesophilic starter you used in the cheddar cheese video?
Glengarry Cheesemaking in Canada. Love them.
Hello Rashel,
I really enjoy your cheese-making videos. Thank you for sharing this information with all of us. I’d like to use a digital hot plate with temperature control to make cheese, thinking it will help me control temps easier. Have you tried this and do you have any recommendations for equipment?
Thank you,
Dan
Dan, here’s all the equipment I use and recommend… it’s in this post 🙂 http://thepromiselandfarm.com/equipment-for-the-home-cheesemaker-part-3-cheesemaking-series/
Hi Rashel:
Quick question. I was wondering if you have posted anything about how to get started raising chickens for eggs. I looked through your site but couldn’t find anything. Love your site..Thanks!!
Todd, I’m working on a post now… but who knows when it’ll be done. We’ve been so busy on the farm and with life… I have many posts “in progress” 🙂 if you haven’t already, subscribe to my facebook page, https://www.facebook.com/ThePromiselandFarm I update that age almost every day with what’s going on around here 🙂 Thanks for your comments and reading our blog!
I went to your blog to get some info on the cattle head gate for a milking parlor. My family and I are anxiously awaiting the arrival of our Jersey Heifer’s calf, so we need to prepare for milking. Thanks for your help & Happy Homesteading!
Hello Rachel, I loved hearing about your musical background. There must be something in the air that makes classically trained people do a 180^ turn around and head out to the farm life. My husband and I both have our BFA degrees in Music Education. I also have a Performance degree and performed for 25 years in the classical field doing leading lady roles in the comic operas of Mozart, serious operas of Verdi, Donizetti and Puccini. As a guest soloist and also performing 2 to 3 operas a year, I worked closely with the symphonies and conductors and have a high respect for them. I taught voice and piano in between operas a home while raising 4 kids that i dragged to my productions to educate them on the classical field. A small world. Now my husband and I are starting a mini farm. I want to purchase 100% full blood A2/A2 miniature Jersey cows. Two just weaned heifers and a young herd sire bull. Its only for our use because we are a big Italian family with lots of relatives.However, we want to start our herd with the top quality bloodline. Please let me know what or when you will have anything available for us. Is there a waiting list? We too have egg layers, meat chickens, huge veggie garden, 3 katahdin sheep, 3 lowline black Angus, and will be adding turkeys, Berkshire pigs and two Jersey milk cows. We live in South Florida area. I want to be self-sufficient and have had great success with my veggie garden and egg layers. My E mail address is: Singcanary@aol.com When you send me an E mail I will send my phone number so we can discuss further on the miniature Jerseys.
We too live our life as Christians. God Bless and Happy New Years! Congrats on that precious little one. Linda
Hi Rashel,
My name is Jani Jeane and I live outside Jacksonville. We have a small farm and I am looking for a live healthy SCOBY. Since you are close, would you consider selling me one?
janijeane@gmail.com
903-360-3730
Jani,
Kombucha Kamp has a fantastic fully active live starter, you find it here http://amzn.to/1cNFCvb Hannah has a fantastic business and it’s worth the cost to get a good starter since it’ll last you a lifetime.
Thanks for reading the blog!
Rashel
Sorry to have bothered you. Thank you for the link.
Jani
No bother, thanks for the question!
Greetings
My name is Rotem and I am the owner of the “culinaty-diy” store that Located in Israel,
the store provides ingredients & equipment for home preparation of beer, cheese, sausages, Etc.
I browse your web-site and I was very impressed from the professional articles and the high quality Instructional methods.
I request your permission to translate your text to Hebrew and to use it in my store
Sincerely yours
Rotem zin
Sure. I’d be honor to have my info in your store. Very cool.
Hi we are new to having a family milk cow and we are trying to decide if we should use the CMT for mastitis. Do you use it? If so how often? Thank you
Shannon,
Our first family cow we bought from a Dairy and they sold her to use with chronic mastitis. That’s reoccurring. It would flare up like 10 times during her lactation. We were green and had fallen in love with her so we put up with it and did the teat treatment TODAY, it’s an infusion for the udder that has the infection. It works but it’s an antiobiotic. You have to give the milk to animals or her calf can still drink it. Milk from the other quarters if it’s clear is ok to drink.
The CMT test is good to help you determin if you have mastitis. We got so good at knowing if she had it we didn’t even need the test. But that test works. Always use a strip cup with a mesh screen and test each teat before you start milking. If you get specks and stringy’s… dude you’ve got a problem.
My unsolicited advice… if you have a cow that has CHRONIC mastitis… you need to sell her take her to the sale barn ASAP. Even if you’re attached to her. You won’t get her over it… it that Staff Aurus (sp?) line of bacteria and we tried everything to strengthen her immune system to help her get over it… we kept her for four years trying to fix her! BAD IDEA. Also, it can be contagious.
If you get like one flare up and it’s a healthy animal I would just see if she can get over it on her own. Milk her out at least 2 times a day and milk her out completely. Massage her udder with a warm cloth and castor oil to help her release all the milk in that bag. If it’s NOT a case of chronic mastitis and she’s a strong cow, she’ll get over it on her own. NO antibiotics needed. Just give her a few days to clear. Sometimes when there’s big temperature changes in the weather it’s hard on there milk production. Like if it’s 70 one day and then you get a hard freeze or something like that. If the mastitis was caused by temperature she is able to clear it on her own… if you make sure to keep her milked out!
Hope that helps…. Rashel
Rashel, is there anyway that you can do a post that goes more in-depth on how you milk once a day? We’d love to milk once a day but can’t understand how you would go about doing it. Thank you SO much!
Blessings!
Well let’s see… you just do it 🙂 The cow will adjust. We start milking once day from the very beginning. We chose morning milking, milk her and then turn her back in the pasture and don’t see her again until the next morning. Make sure to fully milk her out… massage each bag to thoroughly get all the cream out at the end of milking! 🙂 Our favorite method is to have the calf permanently separated from the Mama because our cows won’t give us the full cream if we share teats with them. We give them there warm mother’s milk in a bucket every day. Also, the calf usually finds another mother that will allow it to drink off… 🙂 it get’s plenty of milk 🙂
The trick with milking once a day is just do it. Milk once a day 🙂
One thing that we have that makes it EASY to have a cheese cave is a regular fridge with a thermometer that you buy from a beer making site. It costs around $60 but converts any fridge (and even a chest freezer!!!) to be able to set it to any temp that you want. You plug the cord for the fridge into the cord of this thermometer and set the temp that you want it to be. That way I have a new use for an extra fridge and it makes it so cost effective. I traded for an older fridge that has the wire shelves inside – I am able to drain my cheeses by tying the cheesecloth (read: flour sacks) to the racks and it’s safe from all sorts of things. Cheese has turned out so much better now that it dries out in the fridge. Then you can put bowls of water, humidifiers, etc. in there and have lots of room too. Just my 2 cents worth. Making cheese every other day in KY. Great site!
Marilyn, thanks for the great ideas on the thermometer override, so glad you’re making cheese and enjoying our site! -Rashel
We must be kindred spirits! I just saw your kombucha video, and I could tell that you “had it together”, and it made me interested enough to check out your website. Then I learned more about you and how much we share in common! I am getting ready to make my 3rd batch of kombucha (I should say 3rd attempt… I wasted my first 2 bc I left them sitting for too long 🙁 Life is too busy!)
Any way, I just wanted to say hi, thanks for what you are doing, and I am sure we would be hanging out every day if we were neighbors (we live in Maryland). We have 3 kids, backyard hens, and I am also a big Weston Price/Sally Fallon, “Nourishing Traditions” fan. Great (sort of ) meeting you! Thanks 🙂
So glad you found our blog! Great to hear from you sounds like we would be kindred spirits! Anne of Green Gables is my favorite movie! 🙂
Dear Rashel and Andrew,
Greetings to both of you. Could you please share with me in how many acres do you have when you decided to start your farm? By reading about your cow experience…purchasing a cow and then it has a calf…..there is a lot to know….you must have enough land to feed your animals such as your cow, ducks, chickens, and turkeys….or do you you purchase all of your feeds to feed your animals??? I will be waiting to hear from you both about these matters. I do thank you for your wisdom. Take care, Jim
Dear Rashel,
Just had a look at your blog. This is the life I dream about living. Hopefully it will come soon 🙂
Meantime, thank you so much for this great video. it is the best I have found on internet so far. However, I am having some problems with getting the fizz. My life wasn’t very fizzy at the time, perhaps it had something to do with that :/
Anyhow,when I got my mushroom first, this is back few week ago, it was white in color. I followed the instructions that came with the mushroom and used the green tea. I run the brewing process a few times, but I never achieved the fizz. I watched you video and switched to black tea, using the same mushroom. I run few batches again but again, never had the fizz. I wonder if the change of mushroom had anything to do with it? I also dont know if it is healthy for the mushroom to have this brown color? Perhaps you would be abel to tell what what has gone wrong? I use glass jar for brewing, I brew from 6-10 days each time. I cover the jar tight with a cotton cloth. I use elastic band for the tight close. I dispense Kombucha into white glass tight top bottles and let them relax for 1-2 in the fridge before serving. I would be very grateful for help, I am so missing the fizz, Hopefully I will get it right one day…
I am visiting USA for 5-6 weeks starting in October. I was wondering where you are, if you dont mind a curious visitor to your Dream Farm 🙂
My very best wishes, Ania
Ania,
It looks like your missing step is the last one… your bottles have to at room temperature somewhere around 70-80 degrees for a few days before they start getting fizzy. I explain the process in detail in this post, http://thepromiselandfarm.com/how-to-make-fizzy-kombucha-at-home-2/
Follow the video and instructions and you’ll get fizzys 🙂
We don’t host farm tours. We share all we can on our blog.
Thanks for writing!
Thank you so much!!
Hi Rashel – thank you so much for this amazing blog and so much wonderful information! I just purchased my first Jersey (love. her.) and also have dairy goats. I’m desperately searching for a milk machine and wondered if you can share specific information about yours? I’m very confused by all of the options (If you have the milk machine details posted somewhere, I must have missed it!). I would greatly appreciate your feedback or advice regarding the purchase of a milk machine since it’s such a big investment. Thank you!
Jenna,
I did a post on this, http://thepromiselandfarm.com/family-milk-cow-part-two/ It should answer all your questions 🙂 If not feel free to leave a comment below that post 🙂 Congrats on your new milk cow!
Rashel
Hi Rashel…question, what air pump did you get for your compost tea brewer?
I listed the pump here… http://thepromiselandfarm.org/video-our-55-gallon-compost-tea-brewer/
Scroll down to the bottom of the post and all the details are there 🙂
Thanks Rashel. Some sources recommend bubbling air thru the compost bag too. Do you feel that would be a valuable addition to the Harvard setup? I guess I’m really asking if you get adequate results from your compost tea? Are you spraying it on your fruit trees? Does it help?
I don’t think you need to blow bubbles through the bag. The bag is quite permeable and there’s a lot of bubble action going on in there. There’s no doubt that there’s enough oxygen in there. Yes we use on our fruit trees and it does help. It’s like using a fertilizer.
Thanks for the reply…..we just finished brewing our first batch today! Once I saw how much bubble action there is my question seems moot!
Hello Rashel,
I’m moving back to the Tyler area with my husband and five children. I was raised in Tyler but have spent the last 20 years in Alaska. I’ve raised layers and broilers as well as ducks in Alaska. We will be living on 30 acres near Whitehouse and are planning on “homesteading” – something very similar to what you’re doing at the Promise Land Farm. I’m also an avid reader/subscriber to Sally Fallon and the Weston Price Foundation philosophy. Would you be interested in mentoring a newbie on living off the land? Love you’re blog!
Jeannie,
So glad to hear you’re moving back home! Very exciting y’all will be homesteading! Mentoring… you can find my facebook page at tps://www.facebook.com/ThePromiselandFarm and you can also subscribe to this blog by email and you’ll catch everything we’re doing on the farm. I don’t have a consultant program set up and right now I have more work to do that I can fit in the day 🙂 Thanks for writing and finding our blog!
Hi this mike again I think there is problem with the humidifer, so I’am going to return it. Thank you for your help.
Glad you figured it out.
Hi my name mike I looked at your article in the january New Egland cheesemaking supply co. news letter, .I’am new at making cheese, I bought a wine cooler , because I could not get a mimi fridgi. to work . I notice you have wine coolers, I have no problem getting the temp. to where I want it the humidity I could not get it up high enough I tried every thing. I see you have a mini humidifier , so I thought I would try one. temp. is fine but the humidifier is drowning my cheese on the lowest setting could you help me thank you
Do you have the same mini humidifier as I do in my Equipment post? That one shouldn’t put out too much, but it’ll be just right.
yes it loks like the same one, got it at Wal-Mart
Rashel,
I am a first time cheddar maker and I used your video the entire time. Thank you! Question: It has been 12 hours since I pressed my cheddar and the curds aren’t fusing completely. Is there something I can do to fix it? I am about to go to work so I guess I will just try to put more weight on it and come back to see if that helps. (I don’t have an official cheese press-just make shift weights). Let me know what you think. Thank you again!
Lauren from Pennsylvania
Lauren, that’s great you made cheddar! Good work! Here are some thoughts… you may not have enough weight… very firm pressure is needed (about 50-60 lbs) to press cheddar curds. Also, did you keep your curds warm and mill them quickly and pour hot water over your press and cheese cloth? and then press? Your cheese may end up a bit dry since you’re having to press longer. You can eat the cheese younger age… since it has holes… it won’t age for a long time well… but it’ll be a yummy young cheese 🙂
Cheddar has always been the most challenging cheese for me…. just remember if you dont succeed… try try again! 🙂 Good luck.
Thank you Rashel. I really appreciate your expertise! It does look a bit tighter now that I put more weight on it. I did keep my curds warm and pour hot water over my press, however, I may have been a bit distracted during the milling process. I will pay closer attention next time. I’m glad I can still eat it! And I am planning to make another next week! Although, maybe I’ll try feta. 🙂 Thanks again!
Hi there,
I am new to this WAPF way of life. I was wondering if I can add a raw egg or left over egg whites (from using the yolk with ice cream) to my kefir smoothie?
Hi Rachel,
Can I use coconut oil to bandage my cheese since I don’t have access to a good quality lard?
Thanks,
Joan Galbi
I have no idea… it’s worth a try… I bet it’d work! Good work thinking out of the box! 🙂 Let me know how it turns out…
Everything I’ve read said you can eat raw egg yolks… but don’t eat the white raw… eat them cooked. Raw egg whites have enzyme inhibitors… you can read more about it on the WAPF foundation website and Chris Masterjohn talks more about it on his website. He’ll give you all the reasons with scientific back up…
I just watched your video on sprouting and read through the information you gave about what ingredients you use. I assume your birds free range often. We are getting 6 chicks in the spring (laying hens) and I’m just wondering if your concoction will be a suitable diet for hens in a large run (that they will probably rid of grass very quickly). I’m just starting to research making my own feed, and loved your “recipe” and method. Thanks for sharing!
Hi Rashel. I read about your cheesemaking on the New England Cheesemaking’s newsletter. Fabulous! You are an inspiration, as I attempt to make my cheeses each month. I have a cheese question: have you found it possible to make full fat cheese after the milk has settled overnight and allowed the cream to separate? It seems like when I do this, during the curd setting up stage the cream always wants to re-separate and I end up with layers of cream on top of the curd, so it’s not mixed well. Must I make cheese immediately when I receive my herdshare milk (Jersey milk, so high in butterfat.) Thanks! I’m glad to be subscribed to your blog.
Yes I make cheese from the milk the day before. The cream has separated. Make sure to do the 20/20 top bottom turns, where you make a big O turning the milk over every time you add something to the milk. Maybe check that your thermometer is working and calibrated (check with another one and then calibrate if it isn’t working) and make sure you’re making your key temps and not going over or under. I’m using Jersey milk as well and don’t have a problem getting the cream to incorporate… However, cheeses like mozarella and sometimes yogurt have a hard time with the cream. In mozzarella, I skim most of the cream off because it get’s wasted in the stretch and with yogurt, I find a cream layer on top 🙂 cream top yogurt 🙂 But, with all my other cheeses it seems to be fine.
Rashel, I love your blog. I am also love cheesemaking; however, I have a question. You show a humidifier in your cooler. How do you plug in the humidifier when you close the cooler door? I want to buy a humidier and there is one for sale on Amazon that looks like the one you have; howerver, I do not know how I could plug it in with the door closed. Thanks for any help…
A fellow cheesemaker
I run the cable out the door by the hinge. I tape it down with electrical tape. Nothing fancy 🙂 if you click on the link I embedded on the “mini humidifier” in my blog post, you can find the one I have at Amazon.
Hi Rashel,
I was so excited to find your website. Discouragement had set in because it seems no young people are interested in continuing what we started on our promised land farm. But you all have given me new hope! Keep up the great work!
Liz Dodson at Dodsonspromisedlandfarm.com
Rachel, inspiring projects. What a way to raise your child. I have been reading a lot about farming and sustainability. As a chef who inspired by homesteading and farmsteading, this is a useful site, I hope to raise my child and start family around a farm. Love love love your site and would find a way to come visit one day.
Jitti
Hi Rashel, I have really enjoyed your blog! We have been trying to get our homestead started for 2 years now. We started with 2 goats and just in the last month, got our Jersey cow. We now have the cow, the diary goats and their 3 kids, about 60 chickens and a pig. I was looking at your cheese cave made from a wine fridge and wondered what brand you had. Our attempt at cheese making with goats milk seldom worked and we think now it was because we didn’t have a cheese cave. As this is just one more expense, we want to be sure to get a good fridge, for as low a cost as possible. Any insight you might have as to a good brand, or what you like/don’t like about yours would be really helpful. I recently just also got Nourishing Traditions and am “learning” how to use raw milk. Any blogging you might want to share about using raw milk would be most welcome. Keep up the great work!
Cheryl
Cheryl,
I’m very glad you’re enjoying out blog. I’m recommendation for cheese caves is to use a wine fridge. Since that’s how you can get it to the desired temperatures 50-60 degrees. You can buy a fridge on Craig’s list, a scratch and dent new one, second hand or brand new one depending on your budget. I have a frigidaire and really like it.
You’ll need to raise the humidity in te fridge by placing several open jars of water until you get enough cheese that will provide that moisture. Most cheeses need over 85% humidity.
Cheesemaking is tricky. Keep it up and you’ll get it! I’m still working on it myself 🙂
I like your disclaimer, i should put that on my site too. haha
site looks really good.
Thanks. Yeah, I need a disclaimer or I need to help them rewrite the English language 😉 lol
Love your new site 🙂
GREAT job gal. Jim