Nelsons Edible Acres

How To Get The Most From One Gallon Of Milk

Christine NelsonRaw milk is so magical. Not just because it tastes fantastic, but because you can turn it into so many things. Kefir, buttermilk, yogurt, butter, cream cheese, whey for fermenting foods, the possibilities are endless.

Anyone who knows me well knows that I love to stretch a dollar. The one thing I’m determined not to cheapen is food. Food is so important because it lays out the foundation for the rest of our lives and our health. If we strive to get the cheapest food out there we will suffer in our health, and to me it’s not worth the trade-off.

I’d much rather splurge on nutrient-dense food than pay for doctor’s visits. And thus far, we’ve been doing just that.


We’ve been purchasing fresh milk from Jersey cows for about five years now. If you are familiar with Jersey milk then you know the cream separates beautifully and there’s really nothing like it.

Here are a few tips on how to get the most from one gallon of milk. You can apply these same principles to any amount of milk you are buying locally.

1) Skim the cream off to make butter. Making butter is as simple as placing cream in a jar and shaking it for a few minutes. The trick is to make sure the jar you are going to shake it in is bigger than the amount of cream you have, otherwise you won’t have enough room for it to really get shaken around. If I’m shaking a quart of cream, I shake it in a half gallon jar. After making butter you will also have a cup or two of buttermilk. This can be used for soaking grains and makes killer pancakes.

2) Use one remaining half gallon to make yogurt or kefir. Whichever probiotic you prefer. Kefir is more like a drinkable yogurt and is great for smoothies, plus it contains more probiotics than yogurt. My kids love both. I culture the yogurt in my dehydrator and the kefir can culture right on your kitchen counter. 

3) The last half gallon use for drinking, with cereal or lattes.

So after purchasing one gallon of milk, you will end up with just under two sticks of butter, 2 cups of buttermilk, a quart and a half of yogurt and a quart and a half of milk for drinking.

Your taste buds will be pleased and your family will be healthy!

Don’t forget to join me over in my Facebook Group: Habits for Health by Nelson’s Edible Acres.

Have a great week!

No Bake Lemon Cheesecake

Christine NelsonThis easy to follow recipe will deliver a creamy, lightly sweetened cheesecake without all of the fuss of a long baking time. My family loves it and I enjoy serving them a nice treat that’s made from real ingredients.

I’ve always been leery of people who don’t like cheesecake.  Its creamy, its delicious and full of eggs and cream cheese. My favorite food groups!

I adapted this recipe from Sally Fallon’s version in the book Nourishing Traditions. When I followed her recipe to a T it turned out too firm and more like gelatin. Jello jigglers are nice for the kids, but I didn’t want my cheesecake having the same type of texture. Plus, it just didn’t have much flavor.

So I added a bit more milk, more vanilla, some lemon juice and zest. Voila! My idea of the perfect cheesecake. It has a nice hint of lemon that isn't overpowering and the sliced strawberries are completely optional, but add a nice touch that my kids especially enjoy.

Serve this as a nice treat after Sunday supper.


No Bake Lemon Cheesecake

1 crust of your choice (I enjoy Sally Fallon’s coconut crust) in 9x13 baking dish

4 cups or 4 packages cream cheese (about room temperature so blending is easier)

4 eggs, separated and at room temp

2 cups milk

2 tablespoons gelatin

3/4 cup raw honey

2 tablespoons vanilla

Zest of 1 lemon and 1 T lemon juice

Sliced strawberries

Put egg yolks and milk in saucepan. Beat lightly with a whisk and heat until very warm to the touch but not simmering. Sprinkle gelatin over mixture while beating quickly until dissolved. In a food processor, combine cream cheese, honey, vanilla and lemon juice and zest until well combined. Add egg yolk mixture from saucepan and process until smooth. Place in a bowl and set in fridge. Beat egg whites until stiff peaks form and fold into cream cheese mixture. Pour into crust and chill at least 3 hours before serving. It will set a bit in the fridge, but still have a nice creamy texture. Add the sliced strawberries to the top once it has set, otherwise they will sink to the bottom.

You can see in this picture that the beaten egg whites add a nice amount of air to the cheesecake. Yum!


I'd love to know what you think. Its perfect for spring and summer with all of the fresh milk, cream and strawberries. 

If you enjoy this, join my Facebook group for more healthy recipes and wellness tips! I also recorded a video this week about how to make continuous brew kombucha. Kombucha is my favorite!

Have a great week. We're busy making friends with our new heifer and figuring out garden plans. I realize I'm a little late to the party on that one, but better late than never!

*Consuming raw or undercooked eggs may increase your risk of foodborne illness.