From the farm
Homemade 30 Minute Mozzarella, the Perfect Cheese for Busy People?
May 16, 2024
Want to impress your family with cheese that tastes like it came from an Italian grandmother's kitchen? You don't need a cheese cave or a press just a gallon of raw milk and 30 minutes. I’m sharing my step-by-step guide to making fresh, glossy mozzarella that’s perfect for a summer Caprese salad or a real Margherita pizza. If you can heat milk and stir, you can make cheese!
Which Will You Choose? Mega Farms vs. Small Direct-to-Consumer Farms
May 2, 2024
Every time you buy a gallon of milk, you’re cast a vote for the future of Vermont’s landscape. Since 2012, we’ve lost nearly half of our dairy farms, leaving only the 'mega-farms' behind. In this post, I’m pulling back the curtain on the co-op system and why 'cheap' food comes at a massive cost to animals, farmers, and your health. Learn how to spot a corporate brand masquerading as a local farm and why buying direct is the only way to save the family farm
What Makes Milk from Heritage Breed Cows Unique Compared to Regular Cows?
Apr 25, 2024
In the 1960s, while the rest of the world was 'upgrading' to high-production milk machines, Robert Lynch made a radical choice: he changed nothing. Today, I’m sharing the story of how a closed herd in Ontario preserved a precious genetic line of rugged, healthy dairy cows. Discover why these heritage Lynch Linebacks are the secret to nutrient-dense milk and why 'more milk' often comes at the cost of a cow’s health.
Kefir, the Best Way to Improve Your Health
Apr 18, 2024
If there was one simple thing you could do to transform your health, it wouldn't be eating more salad it would be drinking kefir. While yogurt only reaches the upper digestive tract, the massive diversity of bacteria and yeasts in kefir colonizes your entire gut. I’m sharing the mysterious history of the 'SCOBY,' why raw grass-fed milk makes the perfect base, and how this 'feel-good' drink helped a friend heal from chronic inflammation.
Maple Yogurt, & Raw Milk: to Cook or Not to Cook, part 3
Apr 10, 2024
If you want spoonable, thick yogurt, you have to break a few 'raw' rules. In the final part of our series, I’m explaining why heating milk to 180°F is the secret to perfect texture and why thousands of years of traditional wisdom in India can be trusted. Learn how fermentation 're-enlivens' cooked milk, creating a probiotic powerhouse that’s even easier to digest than raw milk for those with sensitive systems.
Chocolate Chia Pudding, & Raw Milk: to Cook or Not to Cook? part 2
Apr 4, 2024
Raw milk isn't just a drink; it's a living biological system. In part two of our series, we explore the 60+ enzymes, 22 amino acids, and bio-available minerals that make raw milk the most complex food on earth. Discover why synthetic 'fortification' in store-bought milk can't compare to nature's orchestrated design, and learn how to make a raw Chocolate Chia Pudding that keeps every nutrient intact and ready to fuel your body.
Tapioca Pudding, & to Cook or Not to Cook Raw Milk? part 1
Mar 28, 2024
If raw milk is so perfect, why would you ever ruin it by boiling it? I used to wonder the same thing until my 'lactose intolerant' mom ate my homemade tapioca pudding without a single tummy ache. Today, I’m diving into the massive differences between kitchen-cooked raw milk and industrial 'zombie' milk. Discover why your cow’s diet of sunshine and grass matters more than the stove temperature, and get my simple, whole-food recipe for Hilary’s Tapioca Pudding.
3 Principles of a Weed Free Garden
Mar 21, 2024
Are you a 'guilty' gardener, overwhelmed by the June onslaught of weeds? I’ve been practicing weed-free gardening for years, and the secret isn't more work it's less. By ditching the tiller and embracing heavy mulch, you can stop the 'moon craters' in your soil and start enjoying your time among the plants. Discover how to build 'chocolate cake' soil that nourishes your food while starving the weeds.
A2 Milk and Lactose Intolerance
Mar 14, 2024
Is A2 milk really the solution to your digestive woes, or is it just clever marketing? Today, I’m breaking down the difference between milk proteins (A1/A2) and milk sugars (lactose). If you’ve been told you’re lactose intolerant, the problem might not be the cow it might be the factory. Discover how intense heat denatures proteins and destroys the natural enzymes your body needs to thrive, and why raw milk has been the 'digestive gold standard' for thousands of years.
