This past week, with the help of friends, we made our first batch of cultured butter & buttermilk, sour cream, cottage cheese, cream cheese and whey, all using raw milk obtained from our own milk cow share. It was very empowering & freeing, especially given how good for us I know these cultured foods are. Many years ago I bought the book, Nourishing Traditions by Sally Fallon, and have only read portions of it thus far, but I refer to it often for a handful of recipes, and am seeking to systematically learn more about preparing & preserving food through alternate means. I knew when the time came for me…