Wild Dairy Fermentation

Excerpt from my article for Fermentation Magazine, access the full article here. Long before packets of freeze-dried cultures for milk existed, there were dairy ferments. Cheese, yogurt, and kefir are probably second only to beer in the pantheon of fermented foods. However, in the modern world, 100 percent wild fermentation in dairy products is rare.Continue reading “Wild Dairy Fermentation”

Training a Rat Terrier to Hunt: A novice’s approach that worked

If you have a rodent problem you’ve probably tried every trap made – and then some (Google it, and you’ll find some interesting homemade contraptions) and then watched as after a few mortalities, the rats quickly learned to avoid or even disable the traps. (After finding one trap we had set literally covered up byContinue reading “Training a Rat Terrier to Hunt: A novice’s approach that worked”

DIY – Goat Decks

How to Build Sectional Raised, Slatted Flooring for Goats  Hands down, raised, slatted flooring for goat housing wins the prize for ease of maintenance, cost over time, and, best of all, goats love it! I call this type of flooring “goat decks”. Goat decks allow the manure to fall through the slats (mostly) and urineContinue reading “DIY – Goat Decks”

Luau Style Pit Goat Roast

As some of you know, I’m on a mission to elevate the goat in many ways, including as a culinary staple and delight. With that in mind, I’ve wanted to try roasting a goat in a luau style pit for some time. As with many things, I’ve found if you commit to it publicly orContinue reading “Luau Style Pit Goat Roast”

Encounters with Enterotoxemia

You never learn a lesson quite so well as when personal experience is involved. My goat keep giving me these learning opportunities, whether I want them or not. A few weeks ago I had my first up close experience with the disease process called enterotoxemia. Vaccine for two types of Enterotoxemia and tetanus What isContinue reading “Encounters with Enterotoxemia”

Philosophy of a Vegetarian Butcher

I’m a vegetarian. Lacto-ovo. For almost a quarter century. I also harvest (as it’s so appealingly called these days) meat for my omnivore family. In addition I’ve found it gratifying to teach others how to respectfully take the life of a gentle beast and convert its life into sources of life for others.  I don’tContinue reading “Philosophy of a Vegetarian Butcher”

The FDA’s Food Safety Plan Builder – Cheesemaker’s Perspective

Perhaps you’ve heard of the free software being provided by the FDA to help food producers develop an in depth food safety plan, called Food Safety Plan Builder, or FSPB for short. I had been eagerly awaiting its release, which happened in August 2017. This article will share my experience of working with the softwareContinue reading “The FDA’s Food Safety Plan Builder – Cheesemaker’s Perspective”

Goat Midwifery – an Excerpt from “Holistic Goat Care”

To Pre-order Holistic Goat Care (out early June 2017) visit the book’s listing at Chelsea Green Publishing or Amazon The Assisted Delivery  Over the years I have become quite good at sorting out kids tangled up inside the womb and successfully delivering them. There’s no way to develop competence at assisting during difficult deliveries, though, without havingContinue reading “Goat Midwifery – an Excerpt from “Holistic Goat Care””

pH and Acid in Cheesemaking

In this video I go over the intricacies of monitoring pH at different stages of cheesemaking – including what that pH tells you after the cheese is done or partially through aging. I throw in tips and suggestions for how to control acid production in the vat and why it matters! I sure wish itContinue reading “pH and Acid in Cheesemaking”