It’s almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don’t know if you’re milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? - and if you don’t have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?

The dairy products in this episode are all delicious, high-value, low failure-risk, and don’t require expensive equipment, multiple gallons of milk or a cheese cave. Almost all the recipes can be made with a low-heat, vat-pasteurized milk, as well as with a raw milk. We’ve linked every recipe we talk about (and more!) in the show notes, and as an extra “thank you” for keeping us on the air we have created a PDF in the downloads section for podcast supporters at the $12 and above levels, with all these links and some additional recipes as well. Take a seat on the milking stool, get a glass of fresh warm milce, and let’s talk home dairy.

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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

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To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.

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Resources:

Podcast shop

Alison’s shop

(Shop either one - Alison’s has a more complete list!)

realmilk.com

WAPF.org

eatwild.com

Crowdfarming link mentioned by Alison (you’ll get a 10 euro credit)

Alison’s 10 Tips for Creating and Maintaining a Sourdough Starter course - $5 course but FREE with code STARTER100 (a VERY well written and well loved course!)

Other Episodes:

53 Raw Milk: Our Ancestral Heritage

68 Naturally Fermented Dairy in the Home with Robyn Jackson

102 The Guide to Getting Out of Supermarkets

13 The Secret Life of Chocolate

60 What Fermented Drinks Can I Make?

Books and Resources:

Top Pick: The Art of Natural Cheesemaking by David Asher

Milk Cow Kitchen by MaryJane Butters

The Home Creamery by Kathy Farrell-Kingsley

MaryJane Butters: her story

WalcoRen, natural rennet supplier in Canada

Available from New England Cheesemaking Co

Robyn Jackson

Recipes:

These all link you to Andrea's Plan to Eat app recipes, which is an app used for managing recipes and planning meals. You can view recipes in Plan to Eat without having a membership! Note that if the recipe belongs to another creator, while you are browsing recipes the Plan to Eat app will re-direct you to that creator’s website for the recipe instructions.

If you join Plan to Eat using our podcast link, we get a little credit from them! Thank you so much for that!

plantoeat.com/ref/akp

If you have a Plan to Eat membership, you can scroll Andrea's saved recipes and add them to your own recipe files in the app, and add to your calendar and meal plan.

You can also view her Home Dairy collection in Plan to Eat, to see other simple and regional cheeses they enjoy making at home.

My Favorite Cream Cheese (Farmer’s Cheese that is HALF cream)

Cottage Cheese

Milk Kefir

Messmor

Quark

Ricotta

Schmierkase

Yoghurt - started from prepared yoghurt, not a powdered culture

Grandmother Bread

Extras:

Ice Cream Cake from Anita

Lacto-Fermented Ranch Dressing

Just for you, Leah! Egg Yolk Smoothie

PB&J Smoothie

Tapioca Pudding

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.

Thank you for listening - we'd love to connect more:

The podcast has a website here!

Stay in touch with Alison via her newsletter at Ancestral Kitchen

The podcast is on You Tube here

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay