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Homestead Recipes
In the homestead recipes category, you’ll find all my recipes for nourishing meals, sweet treats, fermenting, preserving, and homemade pantry staples.
Wholesome ingredients, 100% from scratch. No white flours, no refined sugar, no weird additives. Recipes that work on or off the grid.
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Parsley Chimichurri from the Garden
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Making chimichurri from homegrown parsley It can be hard to figure out the right amount of different fresh herbs to plant – I seem to focus a lot on calorie crops like potatoes and carrots, while ignoring those small things that bring joy to the kitchen. Parsley is one of those herbs that it can be hard to get right. Parsley grows best from seed, and the seedbed needs to be kept moist for two to three weeks until it’s…
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How to Make Cheddar Cheese
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The first thing I have to say about making cheddar cheese is: are you sure you really want to make cheddar cheese? Cheddar cheese is often one of the first cheeses a new cheesemaker will aspire to make. Pretty much everyone is familiar with the mass-produced style of this cheese and can find a place for it in cheese sandwiches, grilled cheese, and many other dishes. But… Cheddar is more complicated to make than other cheeses: it has extra steps…
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Cheesy sauce for pasta (healthy mac & cheese recipe)
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In this post I’ll be sharing one of our favourite ways to serve homemade pasta: in a comforting creamy and cheesy sauce, with dark leafy greens mixed through. The sauce is really quick and easy to make, and you can use either regular egg pasta or sourdough pasta for this, or you can use store-bought pasta. Making this sauce and serving it with pasta is like making a healthy mac & cheese from scratch, it’s so comforting, perfect to eat…
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Fresh Milled Flour Sourdough Boule – easy dutch oven recipe
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Here is a simple recipe for a delicious crusty fresh milled flour sourdough boule baked in a dutch oven. I really like this recipe because it’s simple to measure, there are different options for timing, flours, and shapes, and it simply tastes great! This loaf was a favourite for many of the recipe testing team for Sourdough Without Fail too. Why the dutch oven method works so well for baking bread The dutch oven method is the closest thing we…
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How to Make Hard Cheese (flexible homestead hard cheese recipe)
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The cheese I make the most often doesn’t really have a name. It turns out a different cheese at different times of year, but making it is always the same process. When I’m asked what cheese I’m making, I often just reply “hard cheese”. We are on a homestead, this is a basic staple hard cheese that is easy to make and feeds us, so I’ll call it “homestead hard cheese” for now. Most cheese recipes have exact timings written…
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Soft Fresh Milled Flour Sourdough Sandwich Bread (frugal tangzhong method)
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Soft Fresh Milled Flour Sourdough Sandwich Bread In this post I’ll be sharing a lovely soft sandwich bread recipe from Sourdough Without Fail that earned these comments from the recipe testing team: “The crust and crumb are as soft as store-bought white bread. I can’t believe whole wheat could turn out bread like this!” And “Agree! It’s amazing. Hands-down my favorite recipe that I’ve tested. The flavor is good and the texture moist and a bit chewy — very satisfying”…
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Light and fluffy fresh milled flour pancakes from sourdough discard
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What makes these fresh milled flour pancakes so good? These honey-sweetened sourdough pancakes are so light, fluffy, and delicious. You might have trouble believing they are 100% whole grain and very healthy! The best pancakes made from fresh milled flour are ones that have the batter soaked or rested. Soaking (or fermenting, in this case) allows the bran in the grain to soften and the gluten to relax, to make a softer, fluffier pancake. By making these pancakes from sourdough…
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How to Make Ricotta Cheese
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In this post I’ll be sharing how to make ricotta from any amount of milk. I make this whole milk ricotta from raw goats milk, but you can use any kind of raw milk, or even pasteurised milk. Ricotta is one of the few cheeses that will still work with pasteurised (UHT) milk. The quality is much better when it’s made with raw milk, but you can use whatever milk you have on hand to make this cheese. Ricotta can…
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How to Preserve Blueberries without Sugar
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Blueberries are one of the healthiest fruits, and I think they are also one of the best tasting ones. In this post I’ll be sharing my favourite ways to preserve blueberries to enjoy all through the year. Why preserve blueberries without sugar? Blueberries have an intense taste of their own, and it’s nice to highlight that taste rather than making things overly sweet. For water bath canning purposes, they also have enough acidity of their own to preserve just as…
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Fresh Milled Flour Sourdough Sandwich Bread Recipe (easy no knead method)
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What makes this sourdough sandwich bread recipe different? This soft sourdough sandwich bread recipe from Sourdough Without Fail is made from 100% whole wheat, or with some changes which I’ll discuss below, it also works with ancient grains such as emmer, Khorasan, spelt, and einkorn. This recipe has been tested with fresh milled flour from my grain mill and with regular 100% whole grain flours and it works well with either type of flour. Based on a French style of…
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Easy Leftover Vegetable or Meat Pasties (Savoury Hand Pies Recipe)
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Why make these versatile pasties (or savoury hand pies)? Pasties are a great way to take whatever vegetables, meat, and cheese that need using and turn it into a tasty meal. (Stir fry is another good way to do this). Flexible recipes like this are great to have on hand if you have a few bits and pieces from the garden to use up, if you’re trying to rely on as much homegrown food as possible and want to work…
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Magic Overnight Sourdough Pizza Dough Recipe with Fresh Milled Flour
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The magic of this sourdough pizza dough recipe What makes this sourdough pizza crust magic is its flexibility. You can make this same dough, and depending on your schedule, there are three different timelines you can work with: The flavour of this dough is also what makes it magic… If you rest it overnight in the fridge, it develops the most delicious sourdough flavour that goes so well with many kinds of pizza toppings. The overnight ferment also helps to…
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