Cheese Making Classes

Looking for A2A2 grass fed cheese? Sign up now for our cheese making classes

dateslast Sat of every month
Timesstarting at 10am, bring a lunch
soft cheeses to hard ripened cheeses, all are available

Cost will be announced before each class. The cost will include milk, cultures and cheese cloth. You will be asked to bring your own clean equipment. Average cost will be about $35 and time about 4 hours.

Space limited to 6. Sign ups will begin each month and you must be a member of the Copeland Family Farms farmshare in order to attend. These are YOUR cows. Materials will be handed out each class.

Lemon Cheese

This is the best cheese to start with if you have never made cheese before. You will need:

1 large stainless steel pot

1/2 gallon of raw milk, full fat

1 lemon

cheese cloth

slotted spoon

Most of this you will have lying around. It will only take about an hour to make this cheese, and another 1-2 hours to drain.

Place all utensils in your pot and add enough water to cover, boil for about 10 minutes. The reason is that we do not want to contaminate our cheese. Even the cheese cloth should be boiled.

Add your milk to the sterile pot, put this pot in a sink of very hot water. If you use a thermometer, make sure it is kept in the water not the milk, again we do not want to contaminate our cheese.

Heat the milk to about 100 degrees, cut your lemon and put a drop of the lemon juice in the milk. If it starts coagulating immediately the temperature is right, if not, heat a little higher. Many things affect the proper temperature of the milk, but I won’t go into that now.

Once you see the milk begin to make small globs of cheese, add the rest of the lemon juice from your lemon and stir very slowly to mix the juice and milk. The milk will coagulate and make small curds and whey. Once it has evenly done this, you can pour the curds and whey into your sterile cheese cloth lining a large colander. You will need to scrap the cheesecloth often with your slotted spoon so it does not block the holes in the cloth. Once all of your curds are in the cloth, tie off the top and hang it over a bowl of sink to finish draining. You want a nice soft ball of cheese to form.

Lemon Cheese is a desert cheese and is wonderful eaten fresh on apple slices. It can also be used in a cheesecake recipe to make a nice lemony flavored cheesecake.

Why you should NEVER buy grass fed beef harvested in the fall (and why local, sustainably raised beef is good for the planet)

I will be honest with you, the first time we tried grass finished beef both Bob and I spit it out. It was truly gross. That was beef from a friend and neighbor. I thought I had to have prepared it wrong, so we then went to his house and tried it the way they liked it. It was still gross. So we had one of our own steers harvested right off the grass. Ended up feeding the entire beef to the dogs. I mean it tasted like urine. After that we both figured we just didn’t have a pallet for grass fed beef.

I was invited by a university to teach a seminar, and a Canadian was also speaking on grass fed vs grass finished beef. We both ran over to his talk after I was finished and listened to what he had to say. We had NEVER heard anything like it. Everyone we knew in this county was harvesting their beef at the end of the growing season when the grass was short. This speaker told us why it tasted like urine! Grass at this late stage in the fall had a very high urea content! He said to harvest at the PEAK of the grass growing season. We tried that and loved it! I also learned from Doc Novy on how they raise their grass finished beef, keeping grass hay, irrigated pasture and grass pellets in front of their steers at all times. This will ensure the omega threes remain high and the omega 6’s low. This is why our dairy cows are all on grass hay and grass pellets all the time; and on pasture 24/7.

We have been working on a fair and convenient way to get these great grass finished steaks, roasts, burger and bones to our members for a number of years. We think we have finally come up with a convenient way for your family to have high omega 3 local grass finished beef at a reasonable price and convenient packaging. So this will be the second year we will be offering grass finished beef, harvest in July, to our members. The most fair way to do it is by selling the three beeves we have on pasture now they are 2 years old, to our members in halves and half of a half. (Half of a half is the way our butcher will box the beef for you, to make sure you get an equal amount of front quarter and hind quarter steaks, filets, roasts and stew or burger).

Our steers are all raised with respect and dignity, on grass for a minimum of 2 years. Beef at teh store is generally not really local as ingrown in Siskyou County. “Local” is technically anything the store can get to it’s shelves within 24 hours. This is from the USDA plant, not from the grass. Most of the beef sold in stores in the US comes from other countries and is sold to USDA meat packers, who then repackage it and sell it as “Local, grass fed” . The labeling laws say that if beef (or pork or lamb) is repackaged in a USDA plant they can then label it as USA beef. Sneaky label laws are all meant to support the three top meat packaging plants.

Our beef on the other hand, is sustainably raised with an almost zero carbon foot print, they are raised and harvested off the same grass they were born on. The meat is then packaged at Shasta Valley Meats, a local CA licensed butcher. We are raising our grass to sustain our cattle, not season to season but generation to generation.

Sign-ups are on the freezer in the milk room. We have made it convenient for you to buy your meat in 1/8th beef, or 1/4 beef or 1/2 beef. Each beef will be fro 1200 to 1500 lbs, and so a hanging side will weigh about 350. You will have the beef harvested to your specifications; steaks, stew, bones and all! We will pay the harvest fee, you pay us for the amount of beef YOU want with a $100 down payment for each quarter. You can sell your meat to another member later, but we need to be sure of our sales, so the down payment is nonrefundable. We will send you an invoice after the beef is harvested for the remainder of your cost. YOU will be responsible to pay YOUR butcher fees, since how you have it cut and wrapped will make a considerable cost difference.

That is it! How simple is that? Now pick up what is for dinner right from your own freezer and stop all those trips to the store, or worse yet to the fast food joint! Nope, you will no longer have to worry about what is for dinner and wether it is healthy meat grown locally. Please be sure to sign up asap to make sure you get in. To sign up you put your name on a line for EACH 1/8th of a beef you want. For half a beef, fill 4 lines.

One Mom’s Journey to Cure Her Child’s Eczema

Have a child with severe eczema? Here is one mom’s story. “When my daughter was two she developed a severe rash, and it began to spread over her entire body. We went to 7 different specialists, took every drug they prescribed and for years it did not get better. We began drinking raw milk as a family because it was available and we like the fact we could have butter and yogurt from “our own cows” What we didn’t expect was the miracle that began to happen to our daughter. After 16 years with this horrible rash, it began to disappear. The doctors to this day can not believe it. She is 21 now, and has been clear of this angry red rash for 5 years. We will give up many things, but never our raw milk.” Have you been told the only “cure” to eczema is drugs, creams, steroids? Why not try raw milk? You have nothing to loose and tastes much better than drugs! and kids are welcome at the farm and can learn a lot about good food choices. We have several new openings in our milk schedule. Why not give it a try for 13 weeks? Go to “How to Join” and sign up on line.

Do you think you are destined for Osteoporosis?

One member’s story:
I come from a family very prone to osteoporosis, so about 3-4 years ago I began drinking raw A2A2 milk. It paid off a year ago. I had a MAJOR fall from the top of a 3 foot boulder onto smaller boulders. I hit on my hip, shoulder and then my head. Being 65 years old, I SHOULD have had broken bones, but after half an hour of resting and taking inventory of my injuries, I was able to walk (slowly) the 2 miles back to my car. I was deeply bruised and sore for a couple of weeks, but I could have ended up in the hospital. I will drink raw milk the rest of my life!!!

Why is Grass fed beef more expensive?

When we look at how we raise a beef, can we raise it cheaper?

We must start by looking at the laws and regulations on beef. The truth is; if you buy meat from a chain store, it is highly UNLIKELY that you are getting beef that is even raised in this country. I remember when Bob and I graduated from Cal Poly, we had a friend who was a CA licensed state vet. I will never forget the story he told us about his trip down into Mexico to study the cattle crossing the border. Thousands crossed every day, with only one or two vets to “examine” them and clear them free of any diseases. He knew from experience that many head could NOT be examined thoroughly every day!  He asked a vet, and the vet pleaded with him, “you don’t understand, I NEED this job”

With the end of country of origin labeling, you are not allowed to know where your meat is raised, or in what conditions, what they are fed etc. When Bob and I owned the largest on-line store for goat meat in the US, we fought very hard to get the COOL passed. It is so sad to see it sneak back in.

The same can be said about labels. What an insult to those of us who try so hard to give our customers the information they need to make healthy decisions on their food purchases! When we questioned our customers about the “organic” label, we found that the label was not as important as the farmer’s integrity; and we strive to keep your trust. We have an open farm policy where you can SEE and HEAR our passion and care we have of our livestock.

When we began to label our products as “all natural”, corporate business stole the label and twisted it so it has no meaning any more. “Pasture raised” went the same way. You see our hens running all over the farm, able to pick bugs, grass, worms, etc. for an optimum diet. Now it means a poor bird can sit in a window and gaze out on pasture!

So, when we have zero labor costs into our meat(our income is not dependent on the farm), and we use the same USDA plants as others, and ours have zero grain feeding to finish them off, how can it be more expensive? It can’t really, so you need to look at it the other way, how can store bought meat and milk be so cheap? Labeling is the answer. Where is it from, what is it fed, what is the quality of life, all this you are NOT being told.

In the end, with high health care costs, cheap foods have another cost to them in quality of life for your family. Almost every member has told us that since they have been on our raw milk, sickness in the family has gone way down.  Remember, every member of your family must drink a cup of raw milk a day to get the probiotics needed. Kefir is the best way to get the maximum probiotics and prebiotics. You do not need the $139/bottle of probiotics when you drink a cup of milk or cream a day.

Milk MUST be raw to get these probiotics and prebiotics. Pasteurized milk has millions of broken, dead probiotics in them that your body’s immune system sees and reacts to like invaders (which they are) and release histamines to take them out of the bodies. The lactase enzymes your body needs to break down the lactose is made inactive by the high heat of pasteurization. Drinking this store bought killed milk is worse for your body, please do not drink it.  Do not be fooled by cheese labeled “raw” either. This is often made from milk that is too high in bacteria count to be sold as fluid milk. This is milk destined often for pasteurization. How does making it into cheese make it safer? I haven’t been able to answer that question.

Join the new food revolution, learn the truth about your food.



Come and Get It!

Thank you for joining Copeland Family Farms Raw Milk Dairy Herdshare.

You may pick up your milk at 1912 Timmons Road in Grenada, any day but please remember to close the gates and doors, our puppies, calves and children run free!

The key to the milk room is hanging inside the grain shed out in front of the milk room. If you have questions please call me or text me at 520-598-2358

Gallant Bess

20160610_081500Gallant Bess is in the hospital.  She has been off feed for two weeks, had a metritis (uterine infection) that we treated but she went ketotic and we have not been able to pull her out of it. I took her to Cottonwood Vet Clinic to Dr. Hellman. She has diagnosed her with a kidney infection and we hope to bring her home this week.

Bess is one of our A2A2 organic milk cows who has been giving 6.5 gallons a day of milk that has been feeding 6 families a day.

I began a PayPal donations account for her if you would feel led to help us with the hospital bill. Thank you.

What it takes to be a SFFC milk cow!


Have you ever thought about what we look for, and insist on, when we buy or keep a replacement heifer? Well, this is Bess; We called her Gallant Bess when we first bought her because she looked like she was about to die, but had a light in her eye that made me take a chance on her. Turns out she was just wormy and starved (Oregon feed is very poor quality compared to our mountain hay and a cow can starve if not fed a good pasture mix).

Here is the “before photo for those who have not seen her early on


Poor cow! But why did I buy her? She had unique genetics we are not able to find in the US. She is sired by a Friesian bull (from a colony in New Zealand that was found to have been solely grass fed for generations) and a Jersey cow with A2A2 and grass fed genetics. We purchased two others from this same genetics, so I took a chance and fed her right, wormed her and this is her today; giving 6 gallons on once a day milking.

Galant Bess

So, we buy the cow and then she must

  1.  pass the Johne’s, TB, BLV, BVD, and Neospora tests.
  2. The day after freshening we send her milk to Animal Profiling International to test for mastitis DNA.
  3. We also do an on site test, and
  4. the cow handlers check before every milking for mastitis looking or abnormal milk.
  5. She must be gentle and easy to handle; although we work with them and find ways to make it easy on them, like building a new cow stanchion!
  6. She must give over 2.5 gallons a day as a first freshener
  7. she must have easy calving
  8. she must never have had to have antibiotics
  9. she must have a good reproductive history or be a virgin heifer.

As you can see it is not easy to be a SFFC milk cow! But this is the result


Anna and Terri tested every milk filter for me after each cow was done milking. Annie, Holly, Ethel and Bess; all clear filters which tells us; along with the API mastitis tests, that every cow’s udder is clean and healthy.

What does that mean? That you get clean and healthy milk!