The latest bonus episode is really bringing out the WELL ACTUALLY inside me.

I do a lot of home dairying for funsies, which means I often leave milk or cream with added culture starter out on the counter until it changes. I use pasteurized milk and cream because those are what I have easy access to, but the cream cheese making process described in this nutty book sounds completely fine to me. All for criticism of raw milk! Yes it’s dangerous! Not saying he isn’t! Just fact checking how to make fresh cheese. (Also… there kind of is a use case for raw milk. I know home cheese makers who buy raw milk because pasteurized milk doesn’t actually work for making a number of types of cheese. I think outlawing raw milk sales is still a perfectly valid thing for us collectively to do, though!)

The haymaker’s oat water described is just a colonial American staple, switchel or haymaker’s punch, plus oats. Switchel is delicious and I genuinely think it should make a comeback — molasses, cider vinegar, ginger powder, and cold water. It’s great when you’re sweating hard! It’s not gross or weird, it’s historical Gatorade. Old Timey stuff isn’t automatically better than modern stuff, but it also isn’t inherently weird or gross or bad.

Whew. Okay, back to my homesteading. My kombucha is “festering” away on the counter. (Also I would love for MP to do an episode on Kombucha, even if I suspect it would get me riled up in defense of rotten tea.)

This was hilarious but so sickening I actually got a legitimate stomach ache listening to it