Watch how + 5 easy recipes for any dairy lover!

When we brought our family milk cow to the farm 4 years ago, we went from consuming about 1 gallon of milk per week to well over 10! Join us in our kitchen and around our farm as we share how we use a week's worth of milk!
*FREE EBOOK*
Grab your FREE Essential Homestead Dairy Recipes eBook! - view.flodesk.com/pages/64888f...
Farmhouse Cheddar for Beginners - • Home Cheesemaking - no...
Natural Mozzarella with Vinegar - • The Perfect Mozzarella...
How to Make Butter - • How to Make Butter In ...
Vanilla Raw Milk Ice Cream - • The Best Vanilla Raw M...
Cultured Cream - • How to Make Your Own S...
Ice Cream Maker - amzn.to/3D0gCAi
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[@denisewood75]

Hey! I just googled why you dry up a cow before calving. I am so into learning everything you talk about. I have made my first butter and have gotten family interested in all of this too. I am going to try sour cream and yogurt and ice cream and eggnog. You have made my life so much fun. Thank you. I have something to enjoy and look forward to now. Thank you Thimble. You are a blessing to many you have never even met!!!!

[@FromScratchFarmstead]

This makes us so happy!! Thank you for sharing and enjoy the journey - it IS so much fun!! ❤️😊

[@barbarabrand190]

Because I have always worked full time off the homestead, I milked my goats and cows once daily. I'm retired now and still have goats and cows that are milked once a day. It's been 40 years, and I never had one case of mastitis.

[@FromScratchFarmstead]

Love hearing your experience! Thank you for sharing!

[@LifeasBekah]

What a wonderful video!! A milk cow is definitely a dream of mine. Our daughter was actually caught a strand of ecoli from either raw milk or undercooked beef. I believe one of her bottles went bad and she drinked it. Came down with flu like symptoms. Ended up taking her to the ER two days later and she had to have blood transfusions, etc etc…we spent 27 days in the hospital and this sickness caused her kidneys to stop functioning. It was a scary experience but by Gods grace, the doctors, and His faithfulness her body is healed and we still have our little girl. 🙏 pray that this won’t deter me from my passion for natural living and growing our own food. It’s been super difficult! Again thank you for this amazing resource with so much knowledge in one video. Will definitely be saving it for the future. I used to make goat cheese with the simplest recipe and it was delicious!!

[@FromScratchFarmstead]

Oh wow!! How scary! So glad your girl is OK! Definitely understand your trepidation. All the best on your journey and thanks for watching! So glad you found this helpful!

[@sumari972]

My grandma always had a milk cow. She melked her twice a day. To not separate the baby from the mother she let him drink while she melked. Wenn she finished let the baby drink for a while, then took some vaseline and massaged the teats, then took some poo of the cow and put it again on the teats. This way the baby stood away from drinking till the next meal, but still had the love of his mother. Of course she washed the poo very carefully before melking again ;)

[@FromScratchFarmstead]

Super interesting to hear the stories for what people have done! Thanks for sharing and watching!

[@roseredm6663]

Thanks for the video. Been thinking of getting a milk cow.

[@FromScratchFarmstead]

You’re welcome!! She’s the best ❤

[@farmermom]

Love this video! We have a sweet Jersey cow and follow a similar routine each week. I haven't had luck with hard cheeses so I'm going to give your cheddar recipe a try. But I do love making a batch of fresh ricotta -- so easy and we use it like cream cheese. I let the milk from the morning milking "culture" in a covered pot (no heat) until after dinner (for a better depth of flavor -- I'm in Maine so it's rarely hot here). Then heat it up (180°F), remove from heat, and add your acid medium (lemon juice, vinegar, or citric acid) slowly -- just a little at a time. As soon as you see the whey separate, stop adding the acid, give one more stir, and let sit for 5 min. Then drain in a flour sack towel to your desired consistency. I often get busy and drain it too long, but it's easy to throw some into the food processor, add whey back & salt, and then pulse to get the perfect consistency. You can add onions, garlic, basil, etc. for a great dip for carrots. I've also made a "pizza" version with tomato "powder" (just dehydrated tomato skins, powdered in the blender), oregano, basil, garlic, etc.

[@FromScratchFarmstead]

That sounds delicious! Thanks for sharing!! We’ve made ricotta a few times but it hasn’t become part of our routine. Maybe we should play around with it more! ☺️

[@adobeblue4360]

this is a great use of the milk and very simple. Paneer is an Indian cheese that is made similarly and is a great meat substitute.

[@ilianapenaloza6728]

Wow, thank you for all this info! I am just starting to make yogurt, butter and cheese and start a garden. You are making my life so much easier and plus a free ebook!!! You are a true blessing to people you haven’t met! Blessings for you and your family!

[@FromScratchFarmstead]

SO glad this was helpful for you!! We love hearing this! Thank you for watching!

[@smos1430]

I am so glad to find your channel!!! Thank you for offering recipes for free and information for free... and to also do things as frugally as possible. We just bought a milk cow and your information is a blessing....seems like everyone wants you to pay for the information..

[@FromScratchFarmstead]

So glad this was helpful! We are super frugal so free is always our favorite price. :) Good luck with your cow! That's so exciting!

[@Adventuresawait68]

I’m so happy I found you guys! Love the simple and natural methods you use to make wholesome delicious recipes. Also love that you don’t include a ton of ads in your videos. Thank you for taking the time to share all your knowledge and experiences. ❤

[@FromScratchFarmstead]

Yay! Thanks for being here and watching!

[@susehendricks6217]

Thank you so much for how truly simple you keep things. You take out all the intimidation of milking your own cow. God willing, we'll be in milk next April. What I love most about our ladies is that so far they are the only selfsustained animal on our little homestead. It will take a big junk off of our grocery bill cause we love dairy! Love you guys!

[@FromScratchFarmstead]

Yay!! So excited for you guys! Praying that all goes well with calving a getting going with milking! You’ll love it and definitely huge on the grocery bill too! The best!! ❤

[@evafredriksson-lidsle4909]

Oh wow, that is so nice! We have goats, but I'm finding myself dreaming about a cow, too... 🙈

[@FromScratchFarmstead]

We love our cows but don't have experience with goats! Thanks for watching!

[@D9P323]

What an incredible blessing! Thank you for sharing this video

[@FromScratchFarmstead]

You're welcome!! It's such a blessing!!

[@ka6148]

New to your channel, found you as i was searching for a simple cheddar recipe. Seasoned homesteaders but really enjoyed your young family reminiscing about those days

[@FromScratchFarmstead]

Thanks for being here!! I’m sure we’d have lots to learn from you!

[@susiet2150]

That was so informative and such a valuable tutorial. Thank you.

[@FromScratchFarmstead]

You're welcome!

[@ashleyporter9330]

I love this video! My goal within the next year is to have a dairy cow!

[@FromScratchFarmstead]

That's awesome!!!

[@bbrown6515]

Excellent!!

[@lindsaym2547]

Thank you for the free ebook 😊

[@FromScratchFarmstead]

You’re welcome!! I hope it’s so helpful for you!

[@carolwhisenhunt7504]

I love live your videos. I'm learning so much from you.

[@FromScratchFarmstead]

So glad you are enjoying them!!

[@davem163]

Awesome video! Thank you!

[@FromScratchFarmstead]

You're welcome! :)

[@creekbird_homestead]

Really appreciate the ebook!!

[@FromScratchFarmstead]

Awesome! So glad it's helpful for you!

[@StonerSmurfin]

A cheese making video was the first video of yours that I watched a long time ago.

[@FromScratchFarmstead]

Awesome! So glad that was helpful! Thanks for watching!

[@justme-uw6bz]

I loved this video.

[@FromScratchFarmstead]

Yay! Thanks for being here and watching! ☺️

[@lynettestrickland1688]

Thank you for such a straightforward video with recipes that keep the heating of the milk to a minimum. About freezing milk…do you skim it first? When it thaws, do you use it for drinking or just cooking? Can you use the thawed milk for yogurt? Thanks!!

[@FromScratchFarmstead]

You’re welcome! We use the frozen milk for drinking or cooking. Unfortunately thawed milk doesn’t work well for making yogurt.

[@cloudhere___]

amazing thank you

[@FromScratchFarmstead]

You’re so welcome!

[@marinaharmon5775]

Wow, amazing.

[@FromScratchFarmstead]

Thank you and thanks for watching!

[@Oh-yes-she-can]

My family will easily drink 3+ gallons of milk a week. Thats not including our other dairy uses. I use at least a gallon of heavy cream and at least 5 lbs of cheese every couple weeks. I would use plenty of yogurt if it wasnt so expensive at the store.

[@FromScratchFarmstead]

I hear ya! All the milk, cheese, and yogurt!! Thanks for watching! ☺️

[@CC-lv1ox]

I just found your channel. So lovely. I really enjoyed this video about your milk journey. I am a raw drinker and appreciate this so much. My goal is to get some land and a milk cow would be a blessing too. If you don't mind, what state do you all live in?

[@FromScratchFarmstead]

Wonderful - Thanks for being here! We are in Illinois.

[@jessicathorne7154]

Recently discovered you guys and I love watching your videos! You make things so practical which I love - thank you!!! For making the sour cream, can you use the leftover buttermilk from making butter as the culture for the sour cream??

[@FromScratchFarmstead]

Awesome! Thanks for being here! So the buttermilk that's the byproduct of butter is actually a different thing than cultured buttermilk. But if you have raw milk, you can just let it culture naturally by leaving it out on the counter.

[@awesomemermaid2796]

I’m surprised with the butter not seeing the butter fat not being washed with cold water to be sure all the liquid is out(?)

[@FromScratchFarmstead]

I used to do this but because we are using raw cream, I haven’t found that it made a huge difference so I started skipping this step. If I was using pasteurized cream, I’d definitely make sure all the liquid was out! Good catch! Thanks for watching!

[@vancefunctionalmovement]

Love this! I do have a question about the yogurt. I have made it in the instant pot but that was before we started sourcing from a local farmer for unpasteurized. Curious on the temp your crockpot warms milk up initially. Thinking it is that 90 or 100 below 110 degrees. Thank you for reading and for responding in advance.

[@FromScratchFarmstead]

I've never actually taken the temperature of it but I believe it heats the milk to at least 180 degrees Fahrenheit initially when it's turned on low for the 2.5 hours and then it drops down to around 110-115 degrees Fahrenheit for when you add the starter culture 3 hours later. Hope that helps!

[@deliastead]

Tried making yogurt, but it was runny. The flavor is good, though. What did I do wrong? Maybe our house is too cold? I used raw milk with the yogurt from the farm where I get the milk. Love your videos and story! Thank you for sharing your knowledge.

[@FromScratchFarmstead]

Sorry it was runny! Whenever I've had that happen where the yogurt was runny it was from my yogurt culture not being strong enough. I'd ask the farm how long ago they made the yogurt and make sure they didn't add any thickeners to it. That's always been the culprit for me!

[@magen2271]

What a lovely channel. We are highly considering a family milk cow. May I was which Vitamix blender you purchased? I am trying to decide which one to buy for our homestead use and there are several different ones so I’m not sure which to get. The one you are using looks perfect.

[@FromScratchFarmstead]

Thank you! We love our vitamix and have had it for over a decade! They have really great customer service and we’ve had to use the warranty a few times for accidents on our end and they always went above and beyond. We have this one! amzn.to/3vfthwN

[@magen2271]

@@FromScratchFarmstead thank you SO much. I thought that was the one. I had it in my Amazon cart.

[@rooteddinfaithjourney]

to do the yoguart if you do not have raw milk can you use whole milk from store and

[@FromScratchFarmstead]

Yes - pasteurized milk works fine!

[@rooteddinfaithjourney]

thank you @@FromScratchFarmstead

[@rlittlehomestead6397]

When you say buttermilk , do you just mean what you have drained off of your butter? I save my buttermilk and freeze it. But will that work in sour cream or do I need to do something to it first? We hat about 8 gallons a week and I’m so tired of mozzarella lol. I’d love to make some other dairy products

[@FromScratchFarmstead]

I use fresh cream to make sour cream along with cultured buttermilk (different from the leftovers of butter making). I'll add the buttermilk (from making butter) to ice cream along with the cream or in baking or our kids will just drink it. Hope this helps clarify! Thanks for watching!

[@user-p6-3561]

based

[@GHMHomestead]

would your ebook recipes work for goats milk?

[@FromScratchFarmstead]

Yes, they definitely should!

[@abbeys9092]

I love your overalls! What kind are they?

[@FromScratchFarmstead]

Duluth trading co! They are awesome!! I have them in 2 different colors and wear them all the time!

[@ragnaralmighty]

I tried to download your ebook recipes but it would not work it keeps saying can not down load without a request Have any ideal what gping on

[@FromScratchFarmstead]

Hey! Thanks for letting us know. I tried it now and everything seems to work ok. Have you had any luck since? If you're still having issues, let us know and we'll find a way to get it to you. Thank you!

[@simplemindsme]

My family of 5... 3 gallons per week ..and that's warning everyone to try and drink something else other than milk!

[@FromScratchFarmstead]

Who can resist a good glass of milk ☺️?! Thanks for watching!