two winter workshops

Two Winter Cheese and Dairy Workshops

Thursday, January 16, and Saturday, January 25,

9:00 a.m. to 5:30 p.m.

Cheese Making, Dairy Management, and Natural Milk Fermentation

Grass-based dairy is the basis of a sustainable, regenerative food system!  Who knew?  Join us for a full day of milk management, and learn how your farm or homestead can become truly solar-powered, harvesting its own solar energy for food, feed, and fertility through the grass and ruminants!  Get hands-on experience milking, making cheese and butter, and managing natural milk cultures in the homestead kitchen, with Shawn and Beth Dougherty, farmers and cheese makers of twenty years’ experience.  Topics:

• Hand-milking -- and milk handling –
• Leveraging milk to feed all the life on the farm:
  • Poultry feed proteins
  • Balancing the farm-grown pig feeds
  • Growing bottle-fed calves and lambs
  • Drenches, foliar feeds, and tonics for the garden
• Making and storing butter
• Managing dairy cultures: yogurt, buttermilk, cottage cheese, and more
• Long-term milk storage: making and aging hard cheeses is easy!

Go home with knowledge that will help make your farm or homestead inputs-independent!Sign up today to reserve your spot!   $225 per person, or $400 per couple; $50 non-refundable deposit. Bonus:  Spend the night before the workshop in our farm guest house and enjoy an evening of farm talk and desserts with the Sow’s Ear farm crew, then tag along for the morning milking; or stay over the night after the workshop and join us for a hearty farm-grown evening meal.  $75 per person, $125 per couple, per night.Call the farm at 740-537-5178, or send us an email at shawnandbeth@att.net.