Grandma’s Homemade Butter
Cottage Cheese
Raw Egg Nog
Portuguese African Chicken


Grandma’s Homemade Butter

  • 2 cups of fresh raw cream
  • Optional 1/4 teaspoon of salt
  • Pour raw cream into a glass bowl
  • Let raw cream warm up to room temperature (this allows the beneficial bacteria to grow)
  • Use a mixer and mix for 10 minutes or until the butter separates (it’s crucial that you mix slowly and do not aerate the cream)
  • Strain off any liquid and set aside if you like butter milk
  • Optionally season with salt
  • Press butter to remove as much liquid as you can
  • Put butter into a smaller bowl and refrigerate


  • 10 cups of raw milk
  • 5 tablespoons of plain yogurt (active cultures) at room temperature
  • Heat raw milk to 110F (keeps food enzymes and naturally occurring beneficial bacteria intact and thriving)
  • Add the 5 tablespoons of yogurt from previous batch or organic yogurt from the store
  • Cover and incubate bacteria at 110F for 7 to 12 hours in oven or hot plate

NOTE: The longer you let it incubate, the more tangy and firm it will be.

  • For thicker consistency, drain off the liquid (whey)
  • Once done, refrigerate before serving

Ice Cream

  • 4 cups of raw cream
  • 4 cups of raw milk
  • 1 cup of sugar (We only use 1/2 a cup of sugar)
  • 1/4 cup of lemon juice
  • Optional fruit  (strawberries, bananas + nuts, blueberries, etc.)
  • Mix ingredients into ice cream maker tin
  • Put tin into ice cream maker bucket
  • Hook up lid components
  • Add ice and rock salt to bucket
  • Let churn for 20 to 30 minutes
  • Check consistency for thickness then serve


  • 2 gallons of raw milk
  • 3 teaspoons of citric acid
  • 1/2 teaspoon of rennet (optionally use 1/2 a tablet instead)
  • 2 1/2 to 3 cups of water (preferably non chlorinated)
  • Optional 1 teaspoon of salt for flavoring
  • Optional 1/4 teaspoon of lipase powder for flavoring
  • Dilute 3 teaspoons of citric acid in 2 cups water
  • Dilute 1/2 teaspoon of rennet or 1/2 tablet of rennet to 1/2 cup of water
  • Optionally dilute 1/4 teaspoon of lipase powder in 1/2 cup of water
  • Add 2 gallons of raw milk to a stainless steel pot (must use stainless steel)
  • Add diluted citric acid solution to milk and stir well
  • Heat milk slowly to 90F
  • Once you reach 90F, remove pot from burner
  • Optionally add the lipase solution to milk and stir well
  • Add the rennet solution to milk slowly and stir well
  • Cover the pot and let sit for 5 minutes
  • Check the curd formation, it will thicken like custard and you’ll see the whey separating from the curd

NOTE: If the curd is too soft, let it set for a few more minutes.

  • Cut curd into a 1/2″ square pattern
  • Place the pot back on the stove and heat to 110F, while slowly stirring the curds
  • Take the pot off the burner and continue slowly stirring for 5 minutes
  • Remove curds and place into a glass bowl
  • Press the curds together and drain off as much whey as possible
  • Microwave the curd for 1 minute or place back into whey and heat to 135F
  • Remove curd and quickly strech and fold the cheese to release more whey
  • Microwave or heat in whey 2 more times for 30 seconds each and repeat the last step to release whey
  • Add 1 teaspoon of salt and fold it into the cheese
  • Form cheese into multiple smaller balls or a single large ball
  • Rinse with cold water
  • Refrigerate cheese


Cottage Cheese

  • 1 gallon of raw milk
  • 1 teaspoon of mesophilic culture or kiefer
  • 5 drops of liquid rennet
  • Optional: Salt / Heavy raw cream
  • Warm the milk to 85°F and add mesophilic culture or kiefer
  • Allow the milk to set for 1 hour to activate cultures
  • Add rennet into 1-2 tablespoons cool water
  • Slowly pour the rennet into the milk stirring constantly for 30 seconds
  • Allow the milk to set for 24 hours to form curd and to culture
  • Cut the curds into a 1/2″ cubes
  • Stir curds for 5 minutes and then let rest for another 5 minutes
  • Slowly raise the temperature to 110F. This can take as long as 45 mins to reach this temperature and you’ll need to stir the curds so they don’t mat
  • Cook the curds for a total of 60 to 90 minutes depending on the texture of the curds
  • Drain the curds in a lined colander for 10 minutes while string to ensure even release of whey
  • Cold wash the curds for 5 minutes
  • Salt curds to taste and add heavy cream for a richer cottage cheese


  • 4 cups of raw milk
  • 1 tablespoon of kefir grains
  • Add kefir to a mason jar
  • Pour milk into mason jar with kefir
  • Seal the jar tight with lid
  • Set in cabinet / cupboard (out of direct sunlight) for 12 to 48 hours depending on room temperature
  • Once it’s ready, strain out the kefir gains and you can use them again

NOTE: The longer you let it sit, the more tangy it will be.

  • For thicker consistency, drain off the liquid (whey)
  • Kefir grains will multiply over time, so you can add more raw milk for larger batches
  • Kefir grains can be used as many times as you want
  • Kefir grains are adversely effected by metals with the exception of stainless steel
  • Kefir grains will die if you use tap water that has chlorine
  • To store kefir gains for short periods (up to 3 weeks), simply cover them with raw milk and store in refrigerator
  • To store kefir grains for long periods, rinse the grains with distilled water (not tap water) and let them dry out. Put kefir grains into a freezer safe mason jar or zip lock bag and cover with raw milk. Place in freezer.

Raw Egg Nog

  • 2 cups of raw milk
  • 2 cups of raw cream
  • 4 egg yolks from farm eggs (do not use store eggs as they don’t have the bloom)
  • 1/4 cups of raw honey (local honey is best)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon nutmeg
  • 1⁄4 teaspoon ground clove
  • 1⁄4 teaspoon ground cinnamon
  • Add all ingredients to a blender and blend
  • Optionally you can add 1 or 2 egg whites for a creamier texture
  • Once completely blended, refrigerate and serve chilled

Portuguese African Chicken

  • 4 lbs of chicken
  • 1⁄4 cup of olive oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons of hot red pepper, seeded and minced
  • 3 tablespoons of tomato paste
  • 1⁄4 cup of coriander/cilantro (or parsley for a bit milder taste)
  • 3⁄4 teaspoon of salt
  • 3⁄4 teaspoon of pepper
  • 2 tablespoons of paprika
  • 1⁄2 teaspoon of ground ginger
  • 3 tablespoons of peanut butter
  • 1 cup of coconut milk
  • Season chicken with 1/4 tablespoon of the salt and pepper; set aside
  • Preheat oven to 425°F
  • In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes
  • Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring
  • Stir in coconut milk and peanut butter; let cool slightly
  • Transfer to food processor; purée until smooth. Set aside
  • Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes
  • Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice
  • Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes