33 min

Goats in a Hand-Harvested Food Year For the Love of Goats

    • Pets & Animals

Have you ever wanted to produce 100% of your food? Well, that's exactly what Alexia Allen and her husband Daniel Kirchhof did in 2017. In this episode, she talks about how goats played a central role in their year of hand-harvested food. They ate nothing — not even salt — that was not harvested by them or their friends. 
How did they get the idea to go a whole year without purchased food? What did they do to prepare? How did goats fit into the picture?

Alexia talks about her experience making cheese without purchased cultures or rennet, as well as how she as a former vegan was able to butcher some of their baby goats to make rennet from the stomaches. This episode includes my favorite laugh-out-loud moment when Alexia tells us about a 6-year-old's assessment of the cheese she made with her homemade rennet.

I also share our experience from many years ago trying to make cheese without store-bought cultures, and we talk about how much tolerance we have for learning things by trial and error. And ultimately, how important is it that we strive for total self-sufficiency?

Full show notes here --- https://thriftyhomesteader.com/goats-in-a-hand-harvested-food-year/

To see the most recent episodes, visit  ForTheLoveOfGoats.com

Have you ever wanted to produce 100% of your food? Well, that's exactly what Alexia Allen and her husband Daniel Kirchhof did in 2017. In this episode, she talks about how goats played a central role in their year of hand-harvested food. They ate nothing — not even salt — that was not harvested by them or their friends. 
How did they get the idea to go a whole year without purchased food? What did they do to prepare? How did goats fit into the picture?

Alexia talks about her experience making cheese without purchased cultures or rennet, as well as how she as a former vegan was able to butcher some of their baby goats to make rennet from the stomaches. This episode includes my favorite laugh-out-loud moment when Alexia tells us about a 6-year-old's assessment of the cheese she made with her homemade rennet.

I also share our experience from many years ago trying to make cheese without store-bought cultures, and we talk about how much tolerance we have for learning things by trial and error. And ultimately, how important is it that we strive for total self-sufficiency?

Full show notes here --- https://thriftyhomesteader.com/goats-in-a-hand-harvested-food-year/

To see the most recent episodes, visit  ForTheLoveOfGoats.com

33 min