Lemon Cheese


  1. Heat the milk in a large pot over medium heat to between 185° and 200°F. Add the lemon juice and stir it in slowly, using gentle up-and-down motions, for 1 minute.
  2. Cover the milk and allow it to sit, undisturbed, for 15 minutes, or until you recognize a clean break. If you have not gotten a clean break after 20 minutes, add a bit more lemon juice and wait another 15 minutes, or until it does set.
  3. Line a colander with butter muslin, and gently ladle the curds from the pot into the colander. Tie the corners of the butter muslin together to create a draining bag, and suspend it to drain for 1 1/2-2 hours, or until it stops dripping.
  4. Take the cheese out of the butter muslin and place it in a large, clean bowl. Mix in the salt.
  5. Add additional ingredients such as herbs, spices or fruit, as desired.
  6. Cover and refrigerate until ready to use. Keeps for up to 2 weeks.

Your Milk Cows

Penny: Our matriarch. Penny is 3/4 Jersey and 1/4 Angus polled black with a red stripe down her back. 6 years old, she comes fresh at 7 gallons and cream at over 5.5%. Every heifer she has had so far is polled, so we are loving that about her. For fresh drinking, Penny’s milk is my favorite milk for drinking fresh and for cream.

Lola: 4 year old high production Bess daughter out of a Normandie . Lola is the best milk for cheese making. we try to leave some of her milk in the As Available shelf for those making cheese. She is of course A2A2 as are all of our cows.

Mo: is also a Bess daughter out of the bull Golda. 3 years old and a favorite of many in the county, Mo was the baby heifer in the Siskiyou County outdoor museum show.

Agnus: also a 3 year old, Agnus is a purchased heifer from In Hand Farm. She is a purebred Jersey with grass fed genetics, sire is Terrific and her dam is Loretta.

Honey: a 2 year old purchased heifer from Boring Farms . Honey is our newest heifer purchased to make sure we have enough milk for all of our families. Due to freshen in Jan, we have high expectations for this heifer. Honey’s sire and dam are both high production Jerseys with high butterfat numbers.

Nickle: A yearling daughter of Penny and one of the only polled Guernseys in the US. We keep all of our heifers from all our cows, picking only the cleanest for our milking program. Nickle will be bred to a Jersey bull in Feb to freshen in the fall giving us high beta carotene milk.

I used to suffer from acid reflux, and so did my daughter

Have you been told you have acid reflux and need to take “these pills” for the rest of your life? My daughter was diagnosed at 2, had a nisson fundlplication soon after; and still suffered for years. Every time we did an endoscopy still had red raw throat. Finally; after trying everything I had enough! A horrible rash over all her body, acid reflux and trouble sleeping. What was a mother to do? I finally talked to a friend about raw milk. We tried it, but I could not drink it as I sneezed horribly; so while it helped my daughter it didn’t help me and now I was diagnoses with acid reflux too! Then we bought an old cow that was headed to the butcher. She was a beautiful Jersey, but was 5 years old and dairies just don’t keep cows with swinging udders after that. Ellie May was so gentle and the girls loved her. Then I got the shock of my life! After going to an allergist and being told I had sever dairy allergy; I tried her milk and had zero reaction! Not the hour of sneezing I usually had, nothing; plus my acid reflux disappeared and I had no more trouble sleeping or sleeping on two pillows! Research showed that A2A2 milk often helped with these issues. I had Ellie May tested and it was true, she was our first A2A2 cow. Suzi and I both have autoimmune disease and so our diet is very strict. When she spent two months in a children’s ward, the only thing she could keep down was the raw milk from A2A2 cows. After seeing for myself what a difference it made, we began milking these A2A2 cows for others, and now several more A2A2 raw milk dairies have started up. Because of her severe health issues, I test my cows often and for everything. I have been laughed at, called a fool, and even threatened (because our standard of testing endangered other dairies into maybe having to test their cows). We have exposed dairies with contagious pathogens through our testing. We have learned a LOT. So, the next time you see this beautiful face Remember that only a few years ago she was here, and she is the reason you get your  milk safe and cold and local!    


This is a cheese bread recipe from Georgia. Every winter a heat the house with my wood cookstove. This is the time of year I make most of my cheeses. I do not make a lot of bread but Betsy has inspired me to try some this year.

For the dough:
1 tsp salt
1 tsp yeast
1 tbsp sugar
3 1/2 cup flour
1 cup water
1/2 cup milk
1 tbsp oil

For the filling:
1 1/2 cup Farmers cheese
1 1/2 cup Shredded mozzarella
1 1/2 cup Feta cheese
4 eggs + 1 for egg wash


1. In the bowl of a stand mixer combine the salt, yeast, sugar, and flour.

2. Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.

3. Begin kneading the dough with the hook attachment until it’s close to being smooth and elastic.

Khachapuri edited-7

4. Add the oil into the dough and knead for another minute.

5. Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour.

6. Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.

7. Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl.

8. Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.

9. Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
10. Transfer the khachapuri onto a baking sheet lined with greased parchment paper.
11. Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water,  then brush the dough with egg wash.

12. Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.

Khachapuri edited-23

13. Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.

Khachapuri edited-24

14. Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.


Early Morning Oatmeal

My friend Yatang told me about her success on hot days of getting her three boys to eat a good, quality breakfast. Her secret? Cold, fresh fruit and creamy oatmeal that they can go to the refrigerator and pull out for themselves.


My Kind of Recipe!

Fruity Refrigerated Oatmeal

1 c. oatmeal

1/4 c. kefir

1/2 c. or more raw cream

frozen or fresh fruit

honey if needed

Place the oatmeal in the bottom of a pint wide mouth jar. Add the kefir and cream and stir. Add honey now if you want a sweeter breakfast, and stir until the oatmeal is all mixed and slightly wet. Top with your fruit and nuts if you like.

Place in the refrigerator overnight and in the morning you will have a very filling breakfast. Each child can take his/her own cup and feed themselves.

For the Husband who won’t eat this:

I made a hit for Bob by adding strawberry flavored gelatin mix to his kefir, stirred in well and then added some of my strawberry jam to the fresh strawberries. Yeah, I know. But it is quick and easy and he loved it.

Who is your favorite cow?

Over the years we have bought, sold, and raised many milk cows. We have learned a lot on this journey. Come along and find out what we learned, and tell us who was your favorite cow?

Today we have in our milk string:

Penny three quarters Jersey one quarter Angus

Bess our cheese specialist 1/2 NZ Fresian and 1/2 Jersey

and just sold Holly: purebred Jersey;

and another just sold Annie:   Sweddish Red Angus

all 4 are A2A2, who is your favorite?

Some History of our cows: 

The first Jersey milk cow we bought at our Grenada ranch was one our daughter found in a poor situation in Redding. This is what Hattie Mae looked like when we first took a chance on her. Both Bob and I were vet tech’s and felt that she was not sick, just starved. She was turned out in a pasture with two big calves on her. We respect what people say about cow’s milk is for calves, but this poor cow just could not keep up with the demands without our help. Our great friends, Shawna and Jacob Barr came to the house when she looked like this  and fell in love with her. She was the beginning of their very successful herdshare, Kid Creek Pastures.  I felt that Bob and I had done the best we could for her, she was in a great place and I really could not handle the milk. I had a back prick test done for allergies and found out I was allergic to milk! After we sold her, others began to come to us looking for a healthy family milk cow. Being experienced buyers, we began to look and see what was available. Looking on Craigslist we found Ellie Mae an amazingly gentle cow that our two young daughter enjoyed milking. The other amazing thing I found was that I could drink her milk! It was while milking Ellie Mae that neighbors began to clamor for our milk (her milk turned out to be A2A2). Unfortunately we went back to the same seller and that was when we found a large number of cattle “brokers” who actually owned no cows, they sold right off dairies pretending to own and give fake histories. We bought a poor sickly cow, sight unseen, for neighbors and 5 heifers who proved to be freemartins. We had trusted him and took him at his word. We learned a powerful lesson. While these heifers were adorable, they were also destined to become beef.

Later we found 4 nice springing heifers from a farm in WA area.


Domino and

Durabelle who ended up A1.

Later we bought another heifer from the same lady, sight unseen (would we never learn?)

Her name was Dusty, but we changed it to Galant Bess when she got off the truck. What a mess! The poor girl was 200 lbs underweight, wormy and full of ticks.

Gallant Bess is still with us today; and her daughter Lola will start her milking career in a month.

Bess now, shiny and beautiful. crossing the road to pasture.

Another favorite of ours was a very tiny Jersey heifer that found me. Her name is Mattie, and she followed me out of a field one day. Bob asked the rancher if we could buy her “if you can load her out of the field”. So I walked into the trailer and she followed me!Little Mabel loved Chy and Chy learned a lot of about cows from her. She was A1A2, so we bred her to a Dexter bull a friend of ours had and got our silly Red Head that was always full of tricks,

Lucy!  A1A2, and her daughter Ethel A1A2 Who finally gave us an A2A2 heifer, LILLY Who is milking now.

Another favorite cow of yours may be:

Hattie EllenA1 who had

Annie A2A2Who had

Maybelle last year

We had more cows than I care to admit that proved to have Staph a, mastitis or infertile. They were butchered rather than sold. Our last chance girl:

Eleanor who we found at a Jersey farm in Gerber. She was knee deep in mud and her bull calf could barely stand in all that mud.  She also ended up A1, so we sold her to a milker at the farm (note to self: if you want to keep really great milkers do not sell them a cow!) Eleanor right after we bought her. and today: 

So, tell me, who is your favorite cow?

Raw Chocolate Cookie Bars

A friend of mine posted this recipe. I tweaked it a little to make it better. The photo and recipe is from the whole food diary site.

Melt together 2/3 cup coconut oil, 4T molasses or honey, 8T sunbutter, peanut butter or almond butter, or a mix of all three!
In a blender, pulse 4C oats and 1 tsp salt until they’re mostly broken down but still coarse. Add 1/2 c pecans or other nut and pulse again until coarsely chopped.
Add the melted mix into the oats and blend until combined then add 1/2C raisins and pulse just a few times to incorporate them.
Butter a 8×13 pan. Press mix into the pan and place in the freezer to harden up – about 15-20 minutes.
While they freeze, melt together 6T coconut oil, 2tsp-2 T honey/maple, pinch pink salt and 1/2c  cocoa.
Pull the bars from the freezer, pour the chocolate over and let it set (it will set out of the freezer cos the bars are cold) then chop them up and dive in. (or return to the fridge/freezer to store!)