Survival Kitchen–Making Your Own Dairy Products at Home May be Easier Than You Think

If your prepping strategy includes making more of your own food at home, then consider making your own dairy products. Below is an article excerpt from the September/October 2012 issue of “Backwoods Home Magazine” to give you some food for thought.

I know, bad pun. But I thought I’d milk it for what it’s worth.

OK, time to check out the article.

Easy homemade dairy products

By Maggie Howe
Photos by John Gibney

I have a strong interest in cooking and in local foods and I very much enjoy making my own breads, jams, and canned goods. I work one mile from an amazing local dairy that produces grass-fed Jersey milk and cream, and often wish I could have more locally-produced dairy products. However, I assumed that making dairy products at home was time consuming or difficult. One day a friend served me some delicious homemade crème fraîche and described how easy it is to make. I was astonished! It turns out that making some of our most common household dairy products is incredibly easy and very cost effective.

Homemade dairy products are not exactly like commercially produced dairy products — in every instance, I have found that homemade products are superior! The texture tends to be thicker and creamier, and the homemade products are made without artificial thickeners or fillers. You can also control the amount of sodium added (if you choose to add any) and the amount of butterfat you wish to use.

Read the whole article here:

Excerpt used with permission of Backwoods Home Magazine. (541)247-8900.

You might also like Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More.


Author: John Wesley Smith

John Wesley Smith writes and podcasts from his home in Central Missouri. His goal is to help preppers as he continues along his own preparedness journey.

2 thoughts on “Survival Kitchen–Making Your Own Dairy Products at Home May be Easier Than You Think”

  1. Yup! I keep a small herd of dairy goats as part of my self sufficient life. Goat milk is easier to digest than cow’s milk–for me at least! I make yogurt on a weekly basis, and kefir twice a week. When I have an extra half gallon of milk, I make up a simple cheese by heating the milk in a double boiler up to 190 degrees, then reducing the heat and adding 1/2 cup of lemon juice to set the curd. Once the curds and whey have separated, I pour it through a cheese-cloth-lined colander. At this point, I add 1 tsp of coarse Kosher salt, 1/2 tsp each of garlic powder and minced chives. Mix that through the curd with a spoon, then tie up the corners of the cheese cloth and let it drip over a sink for about 20 minutes. (I use a pipe cleaner and tie the cheese cloth to the faucet! Remove the cheese from the cloth, wrap in plastic and chill. This cheese can be made in the morning and eaten that same evening. It’s great on a cracker…..Wonderful stuff!

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