Spring has arrived in full force here on the homestead (all except that warm weather!), and with it comes new life, fresh milk, and cozy farm experiences to share. Whether you’re interested in making cheese with sheep milk, adding dairy sheep to your homestead, or just looking for a peaceful Airbnb stay on a working farm, this month’s update has a little something for everyone.

There’s something magical about turning fresh milk—especially from your own animals—into cheese. This week on the homestead, I made a fresh batch of Queso Fresco using milk from our dairy sheep, right here in the vintage 1950s bunkhouse that we now rent out as an Airbnb. It’s a simple, rewarding cheese that’s perfect for beginners, and in this post, I’ll walk you through the process—and share a little of the homestead life along the way.

Are you looking for a simple cheese to get you started on your cheesemaking journey? Look no further than feta – simple, delicious and it doesn’t require any special equipment. 

You got the sheep, now what? If they aren’t already, you’ll need to train your sheep to your milking stand. In this post I’ll walk you through the steps necessary to do that. 

You found a cold lamb flat out. Do you know what to do to save it? You don’t have much time and what you do next is important. Read on to find out how to save a cold lamb and not make the mistakes that could cost the lamb its life. 

March has been full of surprises, struggles and some incredible moments as well. Today, we’re diving into everything that’s been going on!

Want to take your homemade cheese to the next level? Try smoking it at home! The rich, smoky flavor transports your taste buds to a whole new level. Your family will grovel at your feet and beg for more cheese. Ok I’m exaggerating a touch with that last bit, but maybe not, homemade and home smoked cheese – it’s magical, and it’s easier than you might think! 

Discover how to make quick and easy skim milk mozzarella at home with this simple recipe. Perfect for a fresh, homemade alternative!

It has been a cold, windy, snowy month here on the farmstead. Read on for an update of what is happening around Fulbright Farmstead. 

Icelandic sheep are touted as a triple purpose animal. Here are the reasons they aren’t right for us...Are they right for you?

One year has passed, our flock has grown and I want to share with you our fence material of choice and how it saved us over $8,000. 

This is a family favorite cheese and today, we’re making it with frozen sheep milk. If you are looking for a simple cheese to try or a way to use up excess milk, this is an excellent option! 

Come learn how to make a delicious, whole milk stand in for cream cheese made with sheep milk for all your favorite recipes.

Yogurt made with sheep milk is extra thick, creamy and delicious. With only two ingredients, give this easy recipe a try today!

Are you looking for a unique family vacation? Do you want to try your hand at old fashioned skills? This is the place to do it!

Learn how to make traditional, naturally acidified mozzarella from 100% sheep milk right in your own kitchen!

Find out what is happening on our Montana farmstead in January. We'll check in on the cows, sheep and see how our winter stores are faring.

Interested in the story of our bunkhouse farm stay here at our homestead in Central Montana? Come check it out!

Full of gut health goodness, clabber may just be your new favorite breakfast. Read on to learn what I add to my clabber!

This is the story of our sheepwagon. How it came to be ours and the journey from neglected camp to charming vacation rental.