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Here is an abbreviated (roughly) alphabetized table of recipes on this site. Note that some are homesteading recipes beyond cheese: Links?
Yogurt For homemade yogurt I heat 1 gallon of milk to around 175 degrees to kill bacteria and break down enzymes. I let the mixture cool to 120 degrees and then add 1/2 cup of active culture plain yogurt. You can buy the initial yogurt but after your first batch you can save some out of each batch to start the next. Cover the mix and put it in the oven or a cabinet over night (8 to 10 hours) with a 100 watt bulb.
If you can't find fresh pumpkins, you can always substitute acorn squash.
From the recipe archive, don’t throw out your pumpkin seeds! ~Elise Fall has arrived and with it, the pumpkin season.
This information has been (too) near and dear to my heart lately, as our family has been battling a pretty nasty virus for the last two weeks. Garlic is an amazing herb! It has a lot of “anti-bad-stuff” properties