About this episode
It’s almost May, the month which the early medieval Anglo-Saxons called thrymilce , because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don’t know if you’re milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? - and if you don’t have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt? The dairy products in this episode are all delicious, high-value, low failure-risk, and don’t require expensive equipment, multiple gallons of milk or a cheese cave. Almost all the recipes can be made with a low-heat, vat-pasteurized milk, as well as with a raw milk. We’ve linked every recipe we talk about (and more!) in the show notes, and as an extra “thank you” for keeping us on the air we have created a PDF in the downloads section for podcast supporters at the $12 and above levels, with all these links and some additional recipes as well. Take a seat on the milking stool, get a glass of fresh warm milce , and let’s talk home dairy. * * * * * * * * * * * * * * * * * * * * * * * * * * One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here . * * * * * * * * * * * * * * * * * * * * * * * * * * To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025. * * * * * * * * * * * * * * * * * * * * * * * * * * Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here. For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here! Get our two podcast cookbooks: Meals at the Ancestral Hearth Spelt Sourdough Every Day Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course Get 10% off US/Canada Bokashi supplies: click here and use code AKP . Get 10% off UK Bokashi supplies. Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here . * * * * * * * * * * * * * * * * * * * * * * * * * * Our podcast is supported by a community of ancestral cooks around the world! Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group. To read more about becoming a supporter and explore the various levels, click here! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 5* reviews on Apple Podcasts, mean the world to us! Here's how you can leave one: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library Scroll down to 'ratings and reviews' Click on 'write a review', give us 5*s and then tell us why you love listening in the box below * * * * * * * * * * * * * * * * * * * * * * * * * * Resources: Podcast shop Alison’s shop (Shop either one - Alison’s has a more complete list!) realmilk.com WAPF.org eatwild.com Crowdfarming link mentioned by Alison (you’ll get a 10 euro credit) Alison’s 10 Tips for Creating and Maintaining a Sourdough Starter course - $5 course but FREE with code STARTER100 (a VERY well written and well loved course!) Other Episodes: 53 Raw Milk: Our Ancestral Heritage 68 Naturally Fermented Dairy in the Home with Robyn Jackson 102 The Guide to Getting Out of Supermarkets 13 The Secret Life of Chocolate 60 What Fermented Drinks Can I Make? Books and Resources: Top Pick: The Art of Natural Cheesemaking by David Asher Milk Cow Kitchen by MaryJane Butters The Home Creamery by Kathy Farrell-Kingsley MaryJane Butters: her story WalcoRen, natural rennet supplier in Canada Available from New England Cheesemaking Co Robyn Jackson Recipes: These all link you to Andrea's Plan to Eat app recipes, which is an app used for managing recipes and planning meals. You can view recipes in Plan to Eat without having a membership! Note that if the recipe belongs to another creator, while you are browsing recipes the Plan to Eat app will re-direct you to that creator’s website for the recipe instructions. If you join Plan to Eat using our podcast link, we get a little credit from them! Thank you so much for that! plantoeat.com/ref/akp If you have a Plan to Eat membership, you can scroll Andrea's saved recipes and add them to your own recipe files in the app, and add to your calendar and meal plan. You can also view her Home Dairy collection in Plan to Eat, to see other simple and regional cheeses they enjoy making at home. My Favorite Cream Cheese (Farmer’s Cheese that is HALF cream) Cottage Cheese Milk Kefir Messmor Quark Ricotta Schmierkase Yoghurt - started from prepared yoghurt, not a powdered culture Grandmother Bread Extras: Ice Cream Cake from Anita Lacto-Fermented Ranch Dressing Just for you, Leah! Egg Yolk Smoothie PB&J Smoothie Tapioca Pudding Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share. Thank you for listening - we'd love to connect more: The podcast has a website here! Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen The podcast is on Instagram at Ancestral Kitchen Podcast The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay