Small Scale Farming: Dairy Products

In this excerpt of their 1973 book on small scale farming, John and Sally Seymour explain the process of making staple dairy products such as cream, butter, and cheese.

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 Photo by iStock/Getty Images Plus/Astrid860

Ah, the vicissitudes of time. Two years ago, when there were NO currently relevant small-scale-farming introductory handbooks available, many of us welcomed the publication of Richard Langer's Grow !t! with open arms. Now that we're all older and more experienced, however, some folks find it increasingly easy to criticize that breakthrough beginner's guide. Which brings us to another breakthrough book that is just as important (probably more so) now as Grow It! was two years ago and which may well come up for its share of criticism in another 24 months or so.

Be that as it may, John and Sally Seymour's record of 18 successful years on a shirttail-sized homestead in England is important now and should offer welcome encouragement to today's back-to-the-landers both real and imaginary. I'm serializing their book Farming for Self-Sufficiency: Independence on a 5-Acre Farm and am sure that many readers will want a personal copy for their home libraries. This installment covers dairy products. — Editors




if the butter do taste a little of the Swedish turnip, it will do very well where there is plenty of that sweet sauce which early rising and bodily labour are ever sure to bring.  

William Cobbet  






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