We Drink Raw Milk

Raw Milk. The most common reaction I receive after telling people we drink raw milk is, “Ew, I couldn’t do the texture”. But the reality is, most of these people have never tried it. Now, don’t get me wrong, I was a little nervous about trying at first also. But after that first swallow, it was like a curtain was pulled from my eyes. Like a fog was lifted. Like a fresh breeze blew through my hair on a sunny day. It was magnificent.

We will never go back!!

What’s the difference? Store bough milk is pasteurize and homogenized. This process became a requirement so the retailers didn’t have to worry about the farm the milk came from. As long as you kill off the bacteria, who cares how dirty and gross the fresh milk was. Also, with all the bacteria killed, it will last longer. So we can ship milk from a 50,000 cow dairy all the way across the US and not have to worry about it.

Commercialize. That’s what it was about. Get it bigger. Get is faster. The retailer makes more money. The farmer makes a fraction of a penny.

Some of this is written with sarcasm. But it is still true. Commercialized farming has created a marginalize market where the only people that profit are the ones sitting on top. But, aside from my political stance, there are true health benefits of drinking raw milk.

Did you know that not all bacteria is bad? Actually, most bacteria is good for you. There are bacteria on the surface of your skin that keep it healthy and clean. Same with your gut! The gastrointestinal tract requires bacteria to breakdown food.

Raw milk is full of healthy gut bacteria the body needs. It also contain lactase, which is killed off in the pasteurization process. Lactase is an enzyme that breaks down lactose. Those that have a hard time breaking down lactose think they can’t have milk. In reality, they are starving their body of the one thing needed to breakdown the lactose and it comes in the purest form.

Homogenization is the process of making something all the same. In raw milk, the fat will separate from the milk. When homogenized, it breaks down the fat so it does not have that separating reaction. When the fat is forced to break down it cannot do so in your gut, where natural bodily reactions cannot occur.

The biggest difference though between raw milk and store bought milk, is your farmer.

When you buy from your local dairy farmer, you have the ability to meet the cows, see the facility, and ask questions when you think something might be wrong. You are also supporting your local economy. When you buy from a local farmer or local business, your money is more likely to stay in your community.

Can raw milk be harmful? Yes. But, as long as your farmer knows what they are doing, adheres to guidelines, and has a clean facility and proper procedures, your milk will be the best tasting thing you have ever had!

Lastly, do you know what you can do with 1 gallon of raw milk?! You can make butter, cottage cheese, yogurt, sour cream, coffee creamer, buttermilk, and cheese. You may think that you have to put a ton of work get any of these byproducts… Want to know how I make butter? Click here.

How I make homemade butter!

No, I do not have a wooden churn that I sit at for a day and a half. I also do not shake a mason jar until my arm falls off. Are you ready for this??

First, skim the cream off the top. I use a turkey baster. But make sure you move the baster around. I have found that the cream can be so thick it will not pull from the surrounding area, only from the bottom up. So move the baster around in the cream to make sure you are getting it all. You can also put the milk in a wide mouth jar, wait a day for it to separate, and ladle it out.

Next, put the cream in the blender on high for 5 minutes.

Dump the contents into a mesh strainer. Be sure to have a bowl until the strainer to catch the liquid, that is buttermilk!!

Once all the buttermilk is drained, remove the bowl with buttermilk in it. Remaining in the strainer is butter.

Almost done… rinse the butter with cold water, moving it around with a fork. It will start clump up. That is normal. Try not to mash it down into the mesh strainer so you can have as much butter as possible!

Boom! Butter!

You can salt it or flavor it to your liking. I prefer to eat it as is!

Homemade Chicken Broth

  • Schoentrup Farms chicken frames, pack of 3
  • 1 onion
  • 3 whole large carrots
  • A few dashes of salt and pepper
  • 2 tbsp crushed garlic
  • Water
  1. Fill a large pot, 3 gallons or so, half full of water. Place on the stove on medium / high heat
  2. Add chopped onion, cut up carrots, salt, pepper, garlic, and chicken frames
    1. Note, the frames can be cooked thawed or frozen. I did it frozen because I was lazy and forgot to thaw it out. I just move it around so it cooked evenly.
  3. Keep on medium / high heat until boiling.
  4. Once boiling, reduce to low / medium heat for another hour or until you feel all ingredients have dispersed enough.
  5. Remove from burner and use a strained to remove the solids. I used this mesh strainer here.
  6. Put solids in compost or trash. Or you can use it for dog food, just be careful with some of the bones in there as they can harm animals.
  7. Store in clean dry mason jars in the fridge or freezer.

Did you know: you can drink broth just as is? It has so many beneficial properties to it such as high vitamin and mineral density which helps to aid in immune support. So great to have during cold and flu season.

Chicken and Dumplings

It’s starting to get cold out and there is nothing better than a warm bowl of thick, satisfying chicken and dumplings! This is Paul’s favorite meal that I make, and let’s be honest, its mine too!!

I had scoured the internet; Google, Facebook, and Pinterest, trying to find an easy but delicious recipe for chicken and dumplings. Other recipes were either too watery, the dumplings were so small they would basically disintegrate, or there was so much extra stuff like peas and carrots that it took away the taste of the actual chicken and the dumplings.

So, I came up with my own using none other than Schoentrup Farms ingredients or otherwise local ingredients where possible.

To start, I made my own broth. Have you ever had homemade broth? You’re probably thinking.. “No way am making broth! I do not have the time, Olivia you are crazy if you think I can be a super human.”

Well… you’re wrong.

1. You are super human because you buy the best meat products for your body from your local farmer.

2. This is super easy! Bear with me!

You ready for this…? Click here to see my broth recipe!

What did you think of that broth recipe?! Super easy right? I love it when you can just turn things on and leave it to do its thing. Now that you have the broth. Let’s look at the chicken and dumplings recipe.


  • 4 Large Schoentrup Farms Chicken Breast
  • 1 Can Jumbo Pillsbury butter biscuits
  • 1 12 oz can Cream of Chicken
  • 32 oz Chicken Broth
  • 1 ½ Cups of Milk
  • ½ tsp poultry seasoning
  • ½ tsp black pepper
  • ¼ cup butter
  • Thickener: ¼ cup flour + ¾ cup milk

**Pictures illustrated below.

  1. Shred cooked chicken, sit aside for later or cook it while do the other stuff
  2. In a large pot, combine the broth, cream of chicken, and milk. Whisk together until dissolved. Add poultry seasoning and black pepper.
  3. Bring to a full boil then add butter. Reduce to a simmer.
  4. Once butter is completely melted, start adding pieces of biscuit. I cut each biscuits into 6 pieces varying in size. Drop them in one piece at a time.
  5. Once all biscuits are added let them boil slightly while you make the thickener.
    1. To make the thickener, combine the ¼ cup flour and ¾ cup milk in a bowl or measuring cup. Whisk until uniform.
    1. Slowly stir in the flour/milk mixture. If the soup does not become a thickness to your liking, make another mixture and repeat.
  6. Once the soup is thickened, add the chicken and stir evenly.
  7. Fun fact: if you have left over dough, you can sprinkle brown sugar and cinnamon over them and bake for nice little dessert.

Note: we drink raw milk so the milk and butter (yes, homemade butter! Yum!) in this recipe are additionally packed full vital nutrients that leave us feeling full and nutrient dense! If you want to learn more about our raw milk journey, click here.

Raising Chickens for Meat

You have probably heard about the benefits of raising chickens on pasture, good for the soil, good for the forage, good for the chicken, and good for the humans who eat them. And if you’re reading this, I’m assuming you want to raise them yourself or maybe I’m wrong, and you’re reading this just for fun. Either way, welcome!

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I have created a series following the chickens through their life on our farm and explaining how and why we do what we do. So, sit back, and enjoy this close look into raising broiler chickens on pastures!

Week 1

Week 3

Week 5

Week 7

Final Thoughts