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.