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Goat Milk Soap

September 7, 2016

A bout a year ago dad got an idea. Dad always has the ideas. I don’t know how he got it, but he did. Dad wanted to make soap.

This did not happen immediately.

First we had the garden to look after, and as all you country dwellers know, that’s where all the Saturdays go too. Then, after that we took a vacation. Then school started again. Then we moved. All the while a beautiful five gallon bucket of coconut oil and some other gigantic containers filled with similar substances were sitting out in the shed. (Were currently just about everything is.)

Finally the Saturday came, golden and promising, when laborers heaved and toiled o’er tedious (but wonderful) buckets of shining oils. (Did you know that a five gallon bucket filled with coconut oil is REALY heavy??????????????????)  I won’t even mention getting the   lids off. Pain pain pain pain.

After we got the buckets in, the amounts were carefully weighed and deposited in a bowl, while dad carefully added lye to another bowl containing frozen goats milk (from our friends the Smiths.) in the form of ice cubes, while wearing goggles, of course. As far as scents go, we decided on peppermint and lavender. Peppermint is supposed to be a stress reliever, and is very nourishing for the scalp, and helps fight dandruff. Lavender has the same reliving qualities, and helps relax sore muscles. It also makes hair healthier.


 Goat’s milk soap can be used as a shampoo and as a body wash. Really none of us girls even have a need for conditioner, we’ve found that it makes hair limp. The goat milk soap is the only thing we use.

Now, making your own soap is not by any means cheaper than buying commercial soap. It is extremely better for your body, but of course, just like food, you are going to have to pay for quality. The ingredients we used were coconut oil, olive oil, palm oil, (to make suds)  goat milk, of course, and essential oils. This recipe that we used we found at “Free Range Mamma”


Soap in Mold

Soap in Mold

26.5 oz. olive oil pomace                                                                                                               

16.5 oz. coconut oil

 10 oz. sustainably sourced Palm Kernal oil.

209 grams lye (see bottom of post )

2.7 oz. essential oils of your choice

20 oz. goat milk frozen in ice cube sized chunks

Directions: prepare your mold. Combine and milt olive oil, coconut oil and palm oil to 115F. VERY slowly, pour measured lye into semi-thawed (slushy) goat milk. Stir constantly. Measure temperature constantly. If milk heats up too fast it will turn orange and scorch, so do this step very slowly. Ideally you will get your lye mixture up to about 115F.

soap after cooling

soap after cooling

Combine lye mixture with oils when temperatures are the same (between 105-115F). Using a stick blender, blend combination until product reaches trace. Add any essential oils, dried herbs etc. At trace. Pour into mold and cover with either plastic wrap of cardboard. Cover with towels to keep from cooling too quickly. 24 hours later cut into bars. Set bars on towel in warm, dry location away from direct sunlight. Let them “saponify” for at least 4 weeks. Have fun!!!!!!!!!! 


WARNING: lye is very dangerous. WEAR GLOVES AND SAFETY GOGLES. Don’t let small children around it. “IT CAN RESULT IN SERIOUS INJURY.”   

soap curing on rack

soap curing on rack


Grind Your Own Popcorn For Cornmeal

November 18, 2015

Home-ground cornmeal can be made from popcorn, ensuring the ingredients that go into your cornbread are non-GMO.

When you grind your own popcorn, you get a far fresher product with better nutritional value that hasn’t been genetically altered. Additionally, the beauty of grinding corn, as opposed to other grains, is you don’t have to worry with discarding the pericarp. That just means you don’t have to do any sifting of the flour. Check out the article we wrote for Hobby Farms magazine HERE.

Gluten Free, Recipes

Gluten Free Taco Shells by Emily Fowler

January 8, 2015

Cauliflower Power (It’s amazing what it can do!) 

One of our family’s favorite dinners is tacos. We usually buy uncooked shells that we fry up right before the meal, but this last time I decided to try something different. My mom found this recipe the other day, and thought that it would be a more healthy, gluten free option for taco shells. These have no flour in them, they are made with cauliflower. Making these is a bit time consuming, but if you are on a gluten free diet, the results are worth it. My brother even enjoys covering his in cinnamon and honey for his dessert! For the dough you have to puree the cauliflower in some kind of blender. I used my mom’s Nutria Bullet, and was pleased with the results. The only tip I’ve found is that to get it pureed you have to use small amounts of cauliflower, and blend each batch about 3 times. You’d think that these shells wouldn’t end up staying together, but you’ll be surprised!



1 head of cauliflower, cut into small pieces (one head makes about 8 shells)

4 eggs

½ tsp. curry powder

¼ tsp. salt


  1. Preheat oven to 375 and blend cauliflower sections. The key is to get the substance a bit like baby food, but it is completely OK to have some chunks.
  2. After you have your cauliflower and ingredients mixed in a bowl, grab a cookie sheet (with sides) and cover with parchment paper.
  3. Next, spoon your puree onto the parchment paper into about 6-8 inch diameter circles. Place them into the oven and bake for about 17 min.
  4. Take shells off the pan and place on a cooling rack. After they have cooled, serve and enjoy! 

Mini Chocolate Cupcakes (Gluten Free!!!!) by Emily Fowler

December 17, 2014

Mini Chocolate Cupcakes (Gluten free!!)

by Emily Fowler

With lots a little siblings running around on a daily basis, it’s important to keep those little hands busy and out of trouble! So one Saturday my little sisters and I had a special time making mini cupcakes. The mix that we used was originally meant for brownies, but putting it into a cup cake pan made it much more fun for the little girls. The cup cakes are made from coconut flour instead of regular wheat flour, which makes them a yummy gluten free snack. This recipe is very easy, the only complicated part is cleaning all the little mouths that were licking the bowl! Oh, and here is a tip, instead of spooning the batter into each cupcake section, it is much easier to spoon it into a sandwich bag and cut one of the corners off the bag, then hold the bag over the top of the pan and squeeze into each cupcake paper.

Batter Gone From Bowl


½ cup minus 1 Tbs. coconut flour                                              3 eggs at room temperature

½ cup cocoa powder                                                                 ½ cup plus 2 Tbs. honey

½ cup plus 2 Tbs. melted butter                                                 1 tsp. vanilla extract


  1. Preheat the oven to 300
  2. Mix together all ingredients

Pour into each mini cupcake paper (make sure you have mini cupcake liners) and bake for 15-20 minutes, or until a tooth pick inserted into the center comes out clean. And be careful!! These cupcakes are tiny, and if you don’t watch them carefully, they will burn.   

Featured, Recipes

Pumpkin Puree

September 21, 2014

Pumpkin Puree Recipe

There really isn’t anything that says October quite like the use of pumpkin in the kitchen.  Commercially, we see pumpkin flavor in everything.  Pumpkin has taken center stage at dinner.  You can get pumpkin, soups, breads, ravioli, almost anything you want.  But, in reality we really like our pumpkin as a dessert.  The way pumpkin blends with cloves, nutmeg and cinnamon can be amazing if we keep ourselves involved in the process.  Many of the recipes we see call for canned pumpkin, and that’s fine, but pumpkins are a natural, abundant food we can ill afford to not readily use.  More than that, pumpkins are a low calorie (until we combine a fair amount of natural honey with it)vegetable with no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins.  According to the USDA National Nutrient data base, 100g of pumpkin provides 246% of the recommended daily allowance of vitamin A.  The natural eaters can bRaw Pumpkine heard gasping at those of you using canned pumpkin.  The preparation of natural pumpkin couldn’t be easier.  After selecting a pie pumpkin (not one of the large jack-o-lantern type pumpkins), simply take out your potato peeler and peel the thin, shiny, orange outer layer off the pumpkin.  At this point, you can cut the pumpkin in half (the stem should break off, so you don’t have to cut through it) and take out all the seeds and fibrous strands.  Save the seeds for later!  I don’t even cut the smaller pumpkins again.  I just place them in a crockpot and allow them to cook on low overnight.  In the morning you can use a hand blender to cream the well-cooked pumpkin to the consistency of your choosing.  As you do you might want to add a few taste enhancing ingredients.  I’ve found that two (2) small pie pumpkins will yield about 4- 4.5 cups of fresh pumpkin puree.  To that, I add the following. 


  •   1/4 cup apple juice
  •   1 tbsp ground cinnamon
  •   1/2 tsp ground nutmeg
  •   1 tsp fresh squeezed lemon juice (preservative)
  •   1 tsp pure vanilla extract

  I typically don’t add any sweetener until I know the purpose of the pumpkin puree.  I typically use about ¾ cup of honey or a cup of brown sugar for a sweet desert or pie.


While your pumpkin is cooking overnight, I would suggest taking the seeds you scraped out of the pumpkin, rinsing them (get all the orange fibrous stuff off of them) and placing them in a bowl of salt water (water should easily cover the seeds and use a teaspoon of salt for every 2 cups of water) overnight.  In the morning you can drain thePumpkin Seeds water off the seeds, place them on a drying sheet in your dehydrated and have a healthy snack by the end of the day that packs more protein per 100g than cheese.