KCMontanaHomestead

It was time to expand my garden this year, and of course it turned into a bigger project than planned. But here is what we have done so far, plus a tip you can do if you are short on time or space to grow your own greens.

Spring time as finally hit and the grass is lush and green.... and the milk smells and tastes bad? Yup- its spring milk. Last week we found out the milk changed and its smells and tastes bad to a lot of people... including us! So what are we doing about it? First step: adding BOSS (black oil sunflower seeds) so their grain every milking. Just one cup is what we were told And see if it works! If not, we will pen them into the corral and feed them hay for a few weeks before putting them back out on grass. Its a fairly common issue with dairy cows, but finding what helps or to prevent it is.... that's where we are at. So here we are taking you along for the journey as we learn so we can be prepared next spring.

Winter isn't done here yet in Montana and I was reminded it's well past time to get a kit together for our travels. So time to get some water, food, dry socks, first aid kit, medications, some rags, etc for time we are stopped unexpectedly on the road- do to weather, travel jam, ran out of gas, etc. Plus keep a blanket in the car at all times!

It's a simple one, but it serves us well. Yes we have to re-cover it about every 2 years, but having something that can survive our winters and wind... its a win! 10x14 with cattle panel Frame out a door way and back end with a window If you have more questions about details; ask and Kirk will answer them for you.

Join me as I make Monterey Jack cheese this week! It's pretty simple for a cheese and I enjoy this one due to how hands off it is compared to some other cheeses I make. It will need to be vacuumed sealed and aged for about 2-3 months. I get most of my supplies from New England Cheese Making Company and they offer starter kits if you want to start making your own cheese as well.

It's still too cold to be in the garden, so I made myself an apron to wear in the garden and green house. I love aprons to help keep my clothings cleaner while planting and harvesting. I'm not an expert by any means and made some mistakes, but over all its a simple apron and could be done in an hour or so.

Supper tonight is Chow Mein Super fast, even faster if you use minute/instant rice instead of a rice cooker Meat of choice (chicken or pork) Veggies of choice (carrots, onions, celery, peppers, etc) Add about 2-3 cups of water Bring to boil Then add the thickening/sauce 1 cup cold water 1/3 cup cornstarch 6 teasp soy sauce (I used 6 TBSP) 3 teasp sugar Bring to boil and once thicken, its ready to serve over rice We add chow mein noodles and soy sauce on top You can use fresh, frozen, freeze dried veggies... or a combo like I did. Link to order your own freeze dried foods: https://kirkandcece.thrivelife.com

Not all days on the homestead are fun and exciting. Some are normal. So join me as I do a milk delivery and stop in to see some chicks

Let's feed and meet the cows! They are able to go out durning the day and start enjoying the green grass, but still need hay at night to get enough to eat. Soon tho the grass will be enough. So, let's meet Rue, Schnookie, and Breezy

We raise and process our own chickens, and now time to roast one up for supper. lots of butter seasonings of choice bake at 350 for an hour And how to cut it up to serve it!

We ordered a new milking claw, along with the liners and shells. Our old was was leaking air so we tried one from Hamby Dairy supplies. Start to finish process of putting it together is shown, and we are happy with it. Only tiny complaint; our older cow's teats are a touch too large for the liners, but still gets the job done!

I should have started these 2-3 weeks ago, but better late then never. I started some peppers (both hot and sweet) and some celery. Later I'll add some tomatoes to this tray. I also want to start some other seeds as well... but I want to time it right. Wet the dirt, put the seeds in (you can either make a small hole or put seed on dirt and cover just a bit). Keep in a warm sunny place (I'll be moving these around the house depending on how warm it is in the sun porch.) And keep moist so the seeds have soft dirt to come up. Later I'll transplant the peppers to my green house and put the celery in the garden.

This is how we milk from start to finish! Since this was filmed, we have added a second cow... but the process is still the same.

One day we ran out of coffee filters.... and never looked back! The flavor is better, and you can make this anywhere you have a heat source. Add the water, add the coffee grounds, and bring to a low boil Once it has boiled enough to mix the grounds, remove from heat Then you can add cold water to force the grounds to sink.. or just be patient Enjoy! (ps, that first little bit might have some grounds so we often pour just a bit out into the sink)

Want to start gardening but don't know how? Here are some simple tips to get you started!

Last week we started a project to store grain in, but it didn't go was planned. This week we have a solution!

We need a grain bin, but does this work?

Making your own yogurt is so easy! And you don't need an instant pot for it, although you sure can. To make it greek yogurt; just strain after its been incubated. I like mine thick, so I strain it for several hours, and only get about half the amount. (example; I used one gallon of milk, but only get 2 quarts of finished yogurt) Heat milk to 180 F and hold it there for 10 mins Cool to 112F and add starter (powdered or 2 TBSP of yogurt) Keep warm for 6-12 hours (I use the oven light and go overnight with it) Strain in the fridge or consume as is *don't forget to save some for your next yogurt batch

Sourdough is not a hit in our family; but this bread sure is! Recipe comes from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois 3 cups of lukewarm water 1.5 Tbsp yeast 1.5 Tbsp salt 6.5 cups of flour Let is rise, then shape into what size you want, rise again. Bake at 425 for 35-40 mins (more for large loaves)

A detailed process of how to make chicken bone broth, my mistakes included because I like to keep it real. Why bone broth? It's full of protein, collagen, vitamins, and minerals; perfect to use for cooking, to drink when sick, or when you need some extra healing. Try it and let me know how it goes!