Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jul 25, 2011
We get around 4 gallons of milk per day from our Jersey cow. For our family, this is plenty to make cheese, butter, kefir, ice cream and more — plus we have some to share with friends AND some to clabber (spontaneously sour) for the chickens and dog. I figured out a really easy way to get both clabber for the chickens and sour cream for us, with hardly any work at all. Blog post (and print instructions) are here: http://gnowfglins.com/2011/07/26/free...