Lots of updates this week!
As a follow-up to last week’s post on making our own yogurt from our milk (instead of purchasing it) I received a lot of feedback and questions on the best recipe to use. I’ve shared my recipe below, which has taken quite a bit of tweaking over the years to perfect.
I found that I just absolutely needed to invest in a yogurt incubator/maker to keep the yogurt at a consistent temperature for the incubation period. Our drafty old house is just not heated evenly enough to find a spot with a consistently warm temperature. Some people have found success wrapping the yogurt in a warm blanket in a cooler or other creative ways.
I borrowed a yogurt maker until I could easily make the recipe and then bought my 1 quart maker on Craigslist for $10. (You can see the link below on Amazon but it’s way too expensive) This year I finally upgraded to the half gallon maker (link to Amazon below) for just $35. I highly recommend finding one on Craigslist or using a food dehydrator if you already have one.
Heat 1 qt milk to 180 degrees on stovetop. Cool to 110-120 degrees on counter or in fridge. Add a heaping quarter cup (give or take) of starter to the milk. I use a bit of yogurt from a previous batch but I have had success using plain yogurt from the store – I prefer Stoneyfield or a Greek yogurt for a thicker consistency. Whisk and pour into 1 qt mason jar. Put in yogurt maker and plug in for 7-12 hours. Remove and cool in fridge. I prefer the 7 hours more than 12 hours. Normally, I make yogurt in the morning, let it incubate until the evening and cool overnight so I have fresh yogurt each morning. 🙂
Simply double the recipe for a half gallon of yogurt. If you have cheesecloth, you can strain the yogurt to make a thick, Greek-style yogurt. Be sure to strain it over a bowl and keep the whey!
Half Gallon (2 quart capacity) Yogurt Maker $35 on Amazon
One Quart Yogurt Maker on Amazon
After doing some season planning, we are unfortunately unable to offer any grassfed beef for the year. Our resources are allocated towards other ventures for this season, though we are purchasing some beef calves to finish for next year. We apologize for this and would like to develop our own grassfed beef herd eventually, but we need to focus our time, money, and effort into other ventures right now.
If you are interested in beef, please let us know and we know several folks that we can get you in contact with who have beef available. If you’re able to buy by the quarter or half, we truly recommend it since beef prices will only continue to climb.
If you missed the deadline for chicken orders, we can still take a few orders that will be ready in July & August. Please let us know how many birds you would like (minimum order of 5) and send us a $4 deposit per bird. Price is $3.75/lb and the deposit will be credited to your total at pickup. Birds average 4lbs (cleaned & dressed) with giblets and necks inside for broth.
We finally have eggs available again! Stop by anytime for on-farm pickup. Eggs are in the fridge and leave payment in the “Payment” envelope in the customer room attached to the house. If you’re a milk customer, you can add eggs onto your weekly milk delivery. Chickens are free ranging and fed 100% non-GMO feed. We have a mix of brown and white egg layers right now and price is $4.00 per dozen.
The last item I wanted to touch on is our FREE garden compost currently available. We literally have TONS of manure available that has been hot composted since last winter so it should be ready to be added directly to the soil as a fantastic organic amendment. It is mixed with loose straw bedding and hay so there’s a good mix of carbon in there, too. We also have manure from this winter but that is still fresh so not ready for gardens this year.
If you would like to take some of this black gold home, just let us know when a good time to stop by is and we will direct you to the pile. Bring your own tubs, bags, truck, etc. and shovel!