Comments on: Dairy Food Preservation and Storage

By: mercurial superfly safari

mercurial superfly safari — Tue, 08 Nov 2011 11:03:17 +0000

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By: Wholesale Jeans

Wholesale Jeans — Thu, 29 Sep 2011 09:25:28 +0000

It works great, although I’ve found my yogurt firms up much better if I leave it to sit an extra 4-8 hours. I make yogurt about every two weeks and we eat it with granola every morning. The half price milk means my homemade organic yogurt costs about 1/4 as much as the same amount of regular industrial yogurt. I’m going to have to see if the heavy cream goes on sale near its expiration date and try making butter.

By: garden gazebo

garden gazebo — Wed, 17 Aug 2011 14:58:38 +0000

I enjoy reading a post that will make people think. Also, thanks for allowing me to comment!

By: Anonymous

Anonymous — Thu, 05 May 2011 18:03:23 +0000

By: pine tables sa « christian street furniture

pine tables sa « christian street furniture — Tue, 20 Jan 2009 23:05:59 +0000

[...] Totally off subject but, here is some good info about dairy produce. [...]

By: unfinished+wood+changing+tables « mathis brothers furniture

unfinished+wood+changing+tables « mathis brothers furniture — Tue, 20 Jan 2009 16:45:11 +0000

[...] Totally off subject but, here is some good info about dairy produce. [...]

By: unfinished+wood+changing+tables « mathis brothers furniture

unfinished+wood+changing+tables « mathis brothers furniture — Tue, 20 Jan 2009 16:45:11 +0000

[...] Totally off subject but, here is some good info about dairy produce. [...]

By: Tawny

Tawny — Wed, 14 Jan 2009 04:19:53 +0000

I’ve recently started making yogurt in my crockpot (following the directions from “A Year of Crockpotting”: http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html). I make it using a half gallon of local organic milk (Cedar Summit Farms) that is regularly marked down to half price because the sell-by date is tomorrow. It works great, although I’ve found my yogurt firms up much better if I leave it to sit an extra 4-8 hours. I make yogurt about every two weeks and we eat it with granola every morning. The half price milk means my homemade organic yogurt costs about 1/4 as much as the same amount of regular industrial yogurt. I’m going to have to see if the heavy cream goes on sale near its expiration date and try making butter.

By: Survivalist News » Casaubon’s Book: Dairy Food Preservation and Storage

Survivalist News » Casaubon’s Book: Dairy Food Preservation and Storage — Tue, 13 Jan 2009 22:08:21 +0000

[...] Casaubon’s Book » Blog Archive » Dairy Food Preservation and Storage Ok, folks, today we’re going to cover the storage and preservation of dairy foods and faux-dairy foods. That is, how to keep your milk and what to do with it. [...]

By: Raw milk roundup #7 — 17 new stories « The Bovine

Raw milk roundup #7 — 17 new stories « The Bovine — Fri, 09 Jan 2009 18:34:21 +0000

[...] Preserving Dairy Foods “….But while I think more people could have tiny goats than do (mine weigh about 55 lbs and are the size of a comparable dog, quieter than dogs, can be picked up by a healthy adult and carried where you want them to go and don’t require a ton of space, although they like it – perfect critters for a suburban yard), and it certainly would be possible eventually for neighborhoods to, say, go cooperatively in on a small cow that would rotate around the neighborhood lawns, most of us aren’t there. But whether you are using powdered milk or real milk, you can make quite good yogurt, cheese, kefir etc…” [...]