From Milk to Meat: a Homesteader’s Guide to Butter, Cheese, and Curing & Niche Cooking Book

Summary of “From Milk to Meat: A Homesteader’s Guide to Butter, Cheese, and Curing” by Justin Braxton MurphyFor those passionate about homesteading, self-sufficiency, and traditional cooking, From Milk to Meat: A Homesteader’s Guide to Butter, Cheese, and Curing by Justin Braxton Murphy is a must-read. Before diving into this comprehensive guide, I recommend leaving a review on Amazon to share your thoughts and help other homesteaders discover this gem. If you’re new to Justin’s work, I also suggest checking out his first book, The Homesteader’s Kitchen: Self-Sufficient Cooking, which lays the foundation for the skills expanded upon in this sequel, offering a full picture of homesteading life through seasonal recipes and preservation techniques.In this second installment, Justin, a seasoned homesteader from Yaak, Montana, shares his expertise on transforming raw ingredients into long-lasting, flavorful staples. With a focus on butter-making, cheese production, meat curing, and smoking, this book is a treasure trove for anyone looking to master homestead cooking, off-grid living, and sustainable food preservation. Justin’s rugged, authentic voice shines through as he draws from his family’s multi-generational experience, offering practical, hands-on advice for beginners and seasoned homesteaders alike.The book is structured into four detailed parts, each packed with step-by-step instructions, recipes, and personal stories that bring the Yaak wilderness to life. Part I, “Butter – The Homesteader’s Gold,” explores the art of churning butter, from separating cream from goat or cow milk to creating flavored varieties like garlic-thyme and honey-cinnamon. Justin includes 15 recipes, such as butter-braised cabbage and butter-roasted potatoes, perfect for homestead meals. For those without livestock, he provides alternatives using store-bought cream, ensuring accessibility for all.Part II, “Cheese – From Fresh to Aged,” delves into cheese-making, covering soft cheeses like chèvre and ricotta, and hard cheeses like cheddar and gouda. Justin explains how to source milk, use rennet, and age cheese in a makeshift cellar, with 15 recipes including chèvre-stuffed venison roast and gouda-potato gratin. His tips for troubleshooting common cheese-making issues make this section invaluable for beginners.Part III, “Cured Meats – Preserving the Hunt,” focuses on curing meats from cow, pig, rabbit, deer, elk, and bear. Justin shares techniques for dry-curing, wet-curing, and air-drying, with 15 recipes like deer jerky with juniper and elk salami with garlic. His personal story of learning to cure meat with his father adds a heartfelt touch, emphasizing the importance of these skills for survival in remote areas.Part IV, “Smoked Fish, Meat, and Cheese – A Homesteader’s Feast,” introduces smoking techniques, with recipes for smoked trout, bear ribs, and smoked gouda. Justin’s vivid description of pulling a trout from the Yaak River on a fly rod captures the essence of homesteading—living off the land with intention and skill. The 15 recipes in this section, like smoked salmon with maple and smoked elk with cheddar skillet, showcase the smoky flavors that define Yaak cuisine.The book concludes with a reflection on the homesteader’s life, emphasizing self-reliance, family legacy, and the joy of creating food from scratch. An expanded appendix offers timelines, troubleshooting tips, equipment guides, substitutions, a pantry checklist, and additional resources, making this a practical companion for any homesteader.