Confessions of a midlife wannabe homesteader

And how I realized you have to actually BE HOME to do it...

As I’m writing this, my kitchen is full of dairy experiments. There’s clabber fermenting in the cupboard, fresh chevre in the fridge; viili (Finnish mesophilic, or room-temperature, yogurt) cultures doing their best to populate a jar of milk on the counter.

I have no idea what I’m doing. I’m having so much fun.

It all started with a visit to a local far…