Hey y’all I was looking at canning butter and I just wondered if canning milk was a thing. It totally is! So in the next couple weeks I’m going to pressure can some fresh milk from our Jersey Dexter cross cow. Coming up we will be taking a farm tour with some eastern Freesian sheep and we plan to get 1 or 2, Yah willing,for meat and rich milk. Since they only lactate about 210 days of the year, canning milk might be a really smart option. We have been dairy farming for generations and are milk snobs hard core! So freezing milk and shattering the protein makes it not only taste funny but makes it useless for any quality fermenting, esp for making aged cheeses like ghouda, cheddar, and Colby (my husband’s specialty). We have been using an old wine fridge with a moisture sensor to age cheeses. We replaced the shelves with wood boards that we soak in water to keep the humidity level correct. Works great! Keep farming and working hard my friends! We are always learning and I love seeing what you all are doing and how!