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Milk to Food

You'll never go wrong just drinking your fresh milk. But there's something so amazing about homemade fresh milk product.

...Isn't homemade cheese beautiful! The picture above is of one of my favorites: Farmers Cheese.

I can't resist sharing a few helpful tips and links with you.

I like (reasonably) simple recipes for making milk into food. The easy things you may want to try are (but not limited to) the following:

  • Cottage Cheese

  • Sour Cream

  • Cream Cheese

  • Farmers Cheese

  • Mozzarella Cheese

  • Kefir

  • Yogurt

Following are a few places to find recipes, etc.


From the cultures you may need, to recipes to use the cultures in, visit the ever popular site

A helpful side note: For many milk products, kefir makes an excellent culture. Use 2 Tablespoons kefir to culture 2 quarts of milk.


Cheesemaking by Rita Ash, a book in a series called 'Self-Sufficiency'. Rita Ash explains the origins & science behind cheesemaking in an easy-to-understand, beautiful little book. Venture into easy recipes, or try your hand at a few more difficult Hard Cheeses.

Nourishing Traditions by Sally Fallon. Here you'll find much more than milk recipes, but you'll learn about other cultured foods, and much more.

Last BUT NOT least, Keeping a Family Cow by Joann S Grohman. This is a wonderful book for anyone keeping a milk cow; and it also has recipes for using the milk.

Of course, this is just a beginning! There is so much good information out there, if you take the time to find it.

My last words of today are these ...

Don't be afraid to try! These 'milk to food' products are easy, fun experiments. All you need is a basic knowledge of cooking and a few basic tools. Have fun, and please share your success!

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