Tag: cheese

  • More Ways to Profit Off Your Land

    More Ways to Profit Off Your Land

    A few weeks ago, we wrote an article on ways to profit off your land as a homesteader, and we promised there’d be more, so here it is!

    This week’s post on how to profit off your land is all about livestock, dairy, and meat. Being able to raise, consume, and sell your own animal byproducts is one of the biggest appeals of homesteading, and, with the right set-up, experience, and a bit of time, you can conceivably pull quite a profit.

    We already covered eggs, which is a really good start and has relatively low overhead. It’s a great small-scale farming operation, that can bring at least some nice pocket change that will more than offset the cost of feeding and housing your chickens. Here are five ideas for ways to profit off your land by raising and selling animals and/or their byproducts.

    1. Sell Milk

    Raw milk from farm-raised cows is all the rage these days, if you are legally allowed to sell it. A lot of farmers all over the country pull a very nice profit selling fresh raw milk, and it doesn’t take a whole lot to get set up to do it. You can milk by hand or get a commercial milker, just make sure you handle it safely. While in many states it is entirely up to the customer’s discretion if they want to take the “risk” of consuming raw milk, you’ll still want to ensure it is safe, healthy, and clean.

    2. Sell Chickens

    If you have a nice-sized flock of chickens, sell your chicks or extra hens for another source of side cash. A lot of people will be eager to buy hens who have already matured to egg-laying age, or large fryers to eat.

    3. Sell pigs

    Pigs are a very efficient way to raise meat, as they are cheap as piglets, don’t require a lot of space to live, and also mature very quickly. Due to these factors, they’re actually far more cost efficient to raise for meat than cows. You can sell piglets when your sow gives birth, but you’ll make far more money selling fully grown hogs for meat. You can get about $250-300 dollars for one mature hog!

    4. Sell goat cheese

    Goat cheese is a coveted artisan food product, and it’s not too complicated to make. Goats are easy to keep and feed, and can be pretty cost-effective. You can make delicious, fresh, homemade cheese to sell at farmer’s markets and charge a very decent price.

    5. Sell cows

    As opposed to piglets, calves can actually be sold at a very high price. Of course, you typically only get one per cow, you can sell them for $70-$150, and, if you want to keep your cow’s milk all to yourself, this might be a desirable option for you once the calf is big enough to leave her mother.

     

    These are a few more ideas for ways to profit off your homestead land. Let us know if you’ve got ideas and we’ll feature them on an upcoming post.

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  • How to Make Goat Cheese

    How to Make Goat Cheese

    Goats are such wonderful homestead animals, for many reasons, but of course, at the top that list is plenty of fresh, raw, delicious goat cheese!

    Goat cheese is great not only because it is delicious and nutritious, but if you do have goats, you probably also have lots of extra milk. Making your own cheese can be a great way to use it up, and you can even sell it at the farmer’s market or right out of your homestead-goat cheese has gotten very popular in recent years and many folks are willing to pay top dollar for fresh, local, homemade goat cheese right from the farmer.

    There are fancier ways to make goat cheese than the following recipe, but this is just by far the simplest and doesn’t require anything special at all. Let’s begin!

    Farmer’s Cheese

    *2 quarts of milk

    * ¼ cup vinegar, lemon juice, lime juice, or citric acid

    • Heat the milk on low on a skillet, carefully, until the milk is about 185 degrees or almost boiling, then quickly remove from heat
    • Add your acidic medium, and cover for about fifteen minutes. The milk should start to separate, meaning you will see a distinct difference between the yellowish “whey” and the “curds” which are, well, curdled chunks.
    • Slowly ladle the curds into a colander (you can set aside the whey and use for other cooking or fermenting projects) that has been lined with cheesecloth
    • Tie the corners of the cloth together and hang; and easy way to do this is to secure the bundle with a string, tie to a wooden spoon, and suspend over a bowl in the refrigerator.
    • Let the additional whey strain for about 12-24 hours in the refrigerator, occasionally checking the consistency of the cheese until it is to your liking. Then place in an airtight container and use over the next five to seven days.

    And that’s it! Super simple delicious goat cheese made right at home! Have you ever made goat cheese?

     

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