The Basics of Cheesemaking

by Dawn Oaks on February 7, 2015 · 0 comments

After the New Year, it is sometimes a challenge to keep your spirits up on the farm.  The days are short, but filled with lots of work.  The temperatures are still cold and you find yourself dreaming of warm Springtime days and the sprouting of plants in the garden and greenhouse.  There are some transitional things we […]


Naturally Cultured Sauerkraut

by Dawn Oaks on June 28, 2014 · 0 comments

There is a lot of talk today about the importance of probiotics.  And they really are important.  Many of us have problems with digestion, because our foods are highly processed and the enzymes needed to metabolize food are destroyed.  Our bodies are also depleted of these healthy microbes from the over use of antibiotics and […]


Over the years our family has tinkered with breadmaking and came to the quick conclusion that breadmaking is more than a recipe or science; it is an art. The best breads are produced by those that learn the feel of the dough, can sense the  perfect rising time, and knows at just the right moment that […]


Yogurt – Recipe

by Dawn Oaks on January 30, 2013 · 4 comments

    We receive quite a few requests from folks on how to make yogurt at home.  It is really quite simple and does not require a whole lot of fancy equipment.  Here is the method we have found we like the best. Measure out the amount of milk that matches the quantity of yogurt […]