An entry in The Household Economy
My full whey station set up, spread out on the kitchen table. The glass in front has beer in it. Not sure how that snuck into the picture.
My earliest homesteading activities involved food. I think this is common and appropriate; food is basic and elemental, inspiring and accessible. It makes sense within our culture to homestead via food because food is still so capable of connecting us with the earth on a basic level. Despite the incredible success of the industrial system to take over and pervert food within our society, we still respond to it on a very basic and emotional level. Food triggers memories within us, connects us to friends and families, and reminds us of what it is to be human. Many of us still garden, even if we also eat industrial, processed foods. And many of us still preserve food–sometimes from the bounty of our own gardens and sometimes with produce from the store. Either way, that’s a very basic connection and one that many of us still maintain.
The reason my early homesteading involved food is because one of the main books that inspired my interest in homesteading was Nourishing Traditions by Sally Fallon–and Nourishing Traditions is a book about food, through and through. It’s an alternative cookbook aligned with the Weston A. Price philosophy of eating and rails mightily against not only the industrial food system, but a good deal of mainstream health and diet beliefs. It deals in traditional foods and contains quite a bit of information and many recipes involving the fermentation of foods, demonstrating various ways of lacto-fermenting vegetables and fruits, championing homemade condiments and sauces that are lacto-fermented, and recommending using lacto-fermentation as a way to help break down grains before eating them.
Nourishing Traditions (and another book, Real Food by Nina Planck) altered much of my thinking about food. One of the manifestations of that new thinking was to start drinking raw milk and, in general, eat more raw dairy products. I tracked down a source of it (not the easiest thing in Oregon, as there are strict laws governing how you can legally obtain raw milk, requiring that you purchase it directly on the farm) and before long I decided to engage in what I consider my first real homesteading activity: obtaining whey from raw milk.
Whey is essentially the liquid aspect of milk. It’s what’s left over when milk is curdled and strained, separating out the proteins from the liquid. When obtained from raw milk, cultured milk, or yogurt, whey contains active cultures and bacteria–it’s a living substance. It is, in fact, an incredible healthy and robust living substance and, as such, it’s the perfect additive to various foods to kickstart the lacto-fermentation process. In lacto-fermentation, these bacteria basically start eating whatever food is immersed in them and then excreting lactic acid as a waste product. That lactic acid, in turn, builds up and ultimately preserves the aforementioned food by creating a brine that is too acidic for putrefying bacteria to live in. In other words, this is how you naturally pickle vegetables. Rather than putting them in a vinegar solution and then boiling them to kill off any bacteria, you use lactic acid-producing bacteria to create a living environment that is inhospitable to putrefying bacteria, thus keeping the food from spoiling as long as it stays in that environment. The benefit of this process is that the food is significantly healthier for you. It’s easier to digest and laden with living cultures that will assist your digestive system.
This process also works without whey, simply by putting whatever you’re attempting to pickle in a salt water brine, which slows down the putrefying bacteria long enough for the natural lactic acid-producing bacteria in the air to get into that brine and do the work described above. Whey just gives this process an incredibly effective head start by putting the bacteria into the brine right from the beginning. It also allows this process to happen in other environments that don’t work with a salt water brine (such as making homemade mayonnaise and then preserving it with a bit of whey so that it will keep for months in your refrigerator rather than just a few days.)
The front jar is milk after it's separated and the back right jar is full of strained whey.
All that being said, today I found myself with somewhere around three gallons of soured raw milk sitting out on the counter. This milk came about a few different ways. Some of it was from a large pail of milk I had inadvertently acquired just before taking a week long trip to Portland and it had soured before I returned home. Some was from a cheese-making experiment that did not quite work out. And some I just didn’t drink before it soured because I hadn’t been in the habit of drinking milk. (I had a couple months there when I wasn’t receiving it.) The beauty of raw milk, though, is that because it’s a living food filled with active bacteria and cultures, it doesn’t actually go bad when it sours. It just changes. It doesn’t taste as good, but it’s perfectly drinkable–if anything, it’s healthier for you. But since I don’t particularly like to drink sour milk, I decided to extract the whey from it instead, with the intention of embarking on future fermentation projects.
The whey being strained through the towel and into the pot. The towel catches most of the milk solids and allows the liquid whey to pass through.
The first step in getting whey from raw milk is to leave the milk out at room temperature for a few days until it separates. I just put it out in whatever jar or container it already was in and tuck it away into some corner, making sure not to completely forget about it. Within one to four days, the separation should have occurred, which you can usually tell happened if you have your milk in a glass jar. As you can see in the picture, the milk will often separate enough so that there is a layer of clear(ish) liquid visible. Sometimes that layer doesn’t appear, though, and so after a few days I’ll open up the jar and stick a spoor or knife down into the milk to see if it has solidified. If it seems to be something of a gelatinous mass throughout, it should be ready. (Note that you can use a plain, live-culture yogurt if you don’t have access to raw milk. You don’t have to put the yogurt out in advance, either. Just use fresh yogurt in place of the raw milk and follow the rest of the instructions as normal.)
The separated milk after being dumped into the strainer lined here with a towel (or you can use cheese cloth.) Not the prettiest, admittedly.
Next, you want to set a wire mesh strainer over a large bowl, then line the strainer with a couple layers of good cheese cloth or a towel. I used cheese cloth the first time I separated whey, but I found it allowed more of the milk protein through than I preferred. I later switched to a thin, organic cotton flour bag towel that drains slower, but otherwise works great.
Once you have your strainer and towel set up, you can dump your jar of curdled milk into the strainer. You should have an initial rush of whey that drains through into the bowl and then you’ll be left with the more solid mass, from which whey will drain for a couple hours if you let it. I typically let it drain for awhile and then later tie the towel’s corners to a wooden spoon so that it forms a small bag hanging from the spoon. You can then hang this over your bowl and let more of the whey drip out for however long you’re willing to wait.
Here I am holding up the cloth bag of separated milk. You can see the whey streaming out into the pot.
Now you’re almost done. Once all or most of the whey has dripped from the bag, you can simply pour the whey into a mason jar and store it in the fridge. The whey should keep for many months, ready to provide an assist any time you need to lacto-ferment something or soak some grains. Or you can just drink the stuff–it’s extremely healthy for you and will give a great boost to your digestive system. As for the leftover curdled milk proteins in your little cloth sack, that’s basically fantastic cream cheese! It’s a little different than what you would buy in the store. It has a sharper taste and isn’t as smooth of a consistency, but I’ve spread it on a bagel and found it to be fantastic. It also is far healthier for you and, like whey, is full of good cultures and bacteria that will give your digestive system a nice charge.
The leftover milk solids (protein and fat.) This is nutritious stuff, but I don't have the desire to deal with it today. So out it goes into the woods, where a whole host of other creatures will enjoy and partake in its nutritious bounty.
Unfortunately, my various milk products that I separated the whey out of today were all pretty well-aged. As such, the milk proteins were funkier than I prefer and I knew that if I kept them and threw them in the fridge, I would never get around to eating them. So I decided to dump it all, which I at first felt guilty about. It seemed like such a waste of some very nutritious food. But, of course, there’s no need to waste that food even if I don’t eat it. I took it out into the woods on our property and found a secluded spot to dump it. While I won’t be eating this good food, it will feed literally millions–if not billions–of other creatures. Tons of microbials will munch on it over the next few days, a variety of bugs and insects will surely get into it, and I imagine a few little critters will have their share, as well. There’s plenty of life on this land–the food won’t go to waste.
After dumping the milk solids, I still had myself quite a bounty: over a gallon of whey. Luckily, it’s the height of summer and there’s plenty of food around that can be fermented. Over the next weeks and months, I plan to make pickles and sauerkraut, to ferment squash, make kimchi and chutneys, to lacto-ferment roasted red peppers (I did this last year and they were amazing), make live culture homemade condiments, probably soak some grains, and more. This is part of the beauty and excitement about extracting whey from raw milk: it’s a prelude to still other projects. It’s a laying of the foundation. It seems, then, appropriate that it was my first real homesteading project. It led me to further projects and set me on a fermenting path I’m still on today.
The project's results: over a gallon of fresh whey from raw milk, ready for use in various fermenting projects.
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To Begin With
I’m currently living with an evergreen blackberry.
The blackberry in the middle of July.
It’s growing up out of the earth through a very tiny crack between the bottom of the wall and the floor of my yurt. It’s dark green, with jagged leaves, a stalk that thickens by the day and thorns that grow ever more sharp and substantial. It’s growing by the corner of my bed and every day it overhangs that edge–the corner of the head of my bed–a little more.
Luckily, I don’t tend to sleep on that side of the bed. This is good, because I’ve been stabbed in the skull with a blackberry thorn before–while harvesting those ever-alluring berries–and I can’t say it’s an experience I’m particularly eager to relive. Certainly not in the middle of the night.
But To First Backtrack
I’m living in the aforementioned yurt because I’m interning on a small, off-the-grid, organic farm called R-evolution Gardens, located on the Oregon coast. I’ve been here nearly five months and will be here longer yet–at least through Thanksgiving and likely beyond. The yurt’s part of the deal: room and board in exchange for my work on the farm. It comes with a Jøtul wood stove, fantastic (and laden) bookshelves made in part with small alders off the land, a colorful desk, a (futon) bed and, finally, that neighborly evergreen blackberry vine. The vine, of course, wasn’t here in March when I first moved in. It’s a relatively new addition, having been around since the beginning of July.
Now, I’m familiar with blackberry bushes. Back in 2006 and 2007, I did two eleven-month AmeriCorps terms of service, working on a field team doing environmental restoration work. Often times that involved removing invasives, and it was not uncommon for said invasives to be Himalayan and evergreen blackberry. They are beasts, terribly vigorous and not a plant to take your eyes off of for a moment. They spread fast and with little mercy for whatever’s in their path. Trees, shrubs, various native plants, perhaps a particularly still human being–they will happily swallow all, never slowing down to consider whether or not it’s fair for them to be devouring so much land.
A bit like modern humans, no?
In the process of this growth, they’ll create massive tangles of thorny vines that are quite capable of tearing flesh and anything else they come into contact with. They also will create garish, gnarly root balls which can keep them growing and expanding for long periods of time. These root balls turn blackberries into zombies. Kill them all you want, but they’re going to come back. You can chop back those vines time and again, sever them right at the surface, and they’ll still come back. Do it over and over and over again for years, with the right timing, and you may be able to kill them off eventually, but what you really need to do is dig up that root ball. Because if you don’t, the next thing you know, that blackberry’s going to be growing right up into your home.
Enough About Blackberries–For the Moment
This is my third farm internship. Last year, I lived in Portland, Oregon (oh, home!) and farmed at Sauvie Island Organics. The year before that, 2009, I lived my first farming experience at Rosehip Farm and Garden, up on Whidbey Island in the Puget Sound (a bit northwest of Seattle, essentially.) Rosehip was a brilliant introduction to farming, showing me the glorious sort of life that can grow from organically farming a small piece of land while living on that land, engaging in a simpler life and feeling far more connected. I lived in a tiny airstream trailer and the first time I strolled out of my trailer and across the field to our onion beds, snagged an onion from the ground, peeled the dirty layers off as I walked back to my trailer, and then chopped and added it, fresh as could be, to my dinner . . . well, let’s say I was a bit hooked on the farming life. It quickly felt as though I would never be able to go back.
Unsurprisingly, I never have.
In actuality, I’ve simply moved farther down the rabbit hole. Along with a love of growing and eating good food, I’ve discovered over the last some-odd years that I love to homestead. I often make the joke that what I really want is simply to be some lovely woman’s housewife, but it’s not really much of a joke. If I could stay home all day and cook and preserve food, make cheese, brew beer, bake a wide variety of breads (from hand-ground flour!), ferment anything I can get my hands on, churn my own butter and make my own sour cream and creme fraiche and buttermilk, brew up kombucha and ginger ale, roast my own coffee, cure my own bacon, and so on and so forth, I would be an extremely happy man. However, I haven’t yet found that lovely woman who will support me financially while I indulge such endeavors, so for the moment I’m left fitting these projects into my free time.
Of course, that means that my farming and homesteading have grown organically (so sorry) over the years, evolving slowly and concurrently with my similarly-evolving philosophy about life, the natural world, and the way we humans live in it. In between farming and homesteading and various other activities, I’ve spent quite a bit of time reading the works of a wide variety of authors, many of them environmentally conscious. Wendell Berry, Derrick Jensen, David Ehrenfield, Paul Hawken, Annie Dillard, Richard Louv, Gary Paul Nabhan, Thomas Berry, Bill McKibben, Joanna Macy and others have burrowed into my brain with their words, helping to lead me to a radical reevaluation of what it means to live in this world. These readings, coupled with a few years of reconnection to the land via farming and a significant distancing from the dominant culture and economic system, have brought me to a new way of understanding the world and have left me unable to reengage with business as usual. Further, they’ve altered my ways of thinking and have left me making and noting connections that I could not see before.
And So a Blog
I am a writer. Sometimes I qualify that statement with an “occasionally” or a joke about being a writer who does not write. But I do write, even if not always, and I intend to write quite a bit on this blog. This website is being started mainly to provide myself a venue for the exploration of these new connections I’ve been making, the new thoughts I am thinking, and for the cataloging of the experiences that give birth to these connections. This will include longer, more formal essays as well as short vignettes and the relating of observations, stories and activities. There will be the cataloging of farming life, homesteading activities, stories of hikes in the woods, encounters with other creatures, and small meditations on what it is to be human, to be in this world, and how one might work, live, play and love well. The thoughts and considerations will come from experience, from my life and the lives of others, both human and nonhuman, from my readings, from my successes and failures and from the challenging words and thoughts of others–including, hopefully, this blog’s readers.
I want to share how I came upon this path and where it leads me. I hope to do this not just for my own better understanding, but also to inspire and challenge others. Because, to be blunt for a moment, our society is extremely screwed up and its going to take a whole lot of us realizing that deep level of corruption and bankruptcy to disengage from the dominant culture and forge a new one. Luckily for those of us who want to do this, this is an extremely rewarding and joyful undertaking. It’s amazing how much more satisfying life can be when you start to find your true place in this world and begin to understand how to live well in it.
The Other
So I return to the evergreen blackberry that has found itself cohabiting with me. It has grown quite tall now and, yet, has begun to blend into the background. This is not so much because it is less visible, but because I have normalized it. Upon first discovering the blackberry, it nearly shocked me. However, there are blackberries all over our farm, which we constantly work to keep in check. They are remnants of its former use as a staging area for logging of the local land. They are the signifiers of previous abuse, a colonizing species brought forth by abuse of the land. To find one on the farm is not surprising at all. My yurt, however, is a particular place–a circle of human space, walled off from the outside world and supposedly controllable. It is, it seems to me, not a proper place for an evergreen blackberry.
But that is only because I did not introduce the blackberry and because it made its way into my yurt of its own volition. If I had chosen to bring the blackberry into my living space within a pot, I would not look at it strangely. I would in fact care for it, water it, feed and dote upon it, making sure that it received enough light and worrying if it began to look sickly. In other words, if I controlled it, I would find it acceptable. It’s the fact that I don’t control it that makes it odd. It is another creature–the other–and, thus, does not belong in my home.
At least, that was my initial reaction. I quickly questioned that reaction, though, and wondered if I should not leave it to its own devices. I could always change my mind and cut the vine off at the base, reestablishing the previous order and slowly forgetting about that brief appearance of an uncontrolled guest in my home. Why not? I thought. And so I did.
To Return To The Present
The blackberry now, near the beginning of August.
It is taller than that first picture shows, now approaching the roof. At a certain point, it began to hang too far over the bed due to its increasing weight, so I tucked the blackberry up against the wall, latching it enough to the crisscrossing wooden framework of the inside of the yurt so that it would stay there, rather than dropping upon my face in the middle of the night. There is a second vine, almost as tall as the first. At some point, I suspect I’ll have to cut them both down, yet I can’t find much motivation to do that while they still present me no significant problems.
See, this is one of those moments in which–silly as it may seem, to be uncertain as to whether or not to allow this blackberry to continue to grow in my yurt–I feel compelled to play with expectations, both my own and society’s. It would be logical to cut down these blackberry vines. At the same time, though, they present a fantastic learning opportunity. I observe this blackberry much closer now that it’s in my home than I would if it were outside. I notice its growth and change, the color of its leaves, the breadth of its thorns. I examine, curiously, how well it will grow in diffused, nondirect sunlight. The answer, so far, has been, “Quite well.” I suppose this is an unsurprising observation, considering how well blackberries seem able to spread within the shade. Still, it’s an observation born of direct experience and, as such, might better linger.
A Tying of Loose Ends
Upon first seeing the blackberry growing in my yurt, I wanted to remove it. On further consideration, I decided to live with it. The desire to remove it seemed rash. It appears to not be harming the yurt in any appreciable way and there is no one but me to suffer the mild consequences of living with the plant. Therefore, why not hold off on decisions and allow myself time to consider and learn, to observe, and to perhaps come to some new conclusions? Much can be gained by living with someone other than yourself and little would have been gained by immediately removing the blackberry. I would have already forgotten it and any consideration of the intertwining of our lives would have likely ceased upon the blackberry’s removal.
My reaction to the blackberry and my creation of this blog, then, come from similar intent. I want to study, consider and observe in an effort to better understand how to live, work, play and love well in this world. My interaction with the blackberry is one small manifestation of that effort; this blog will serve as a partial written record of that effort. With luck, it will also grow into a community of people engaging in similar efforts, gaining knowledge and inspirations from my posts while simultaneously providing me with their own knowledge and inspiration. That would be a blessing, for we have much good work to do and too few people who know how to do it. The more we teach each other, the better care we will take in our work and the healthier the world will be.
Let’s get started.
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Of The Hands 