By Fiona Gallagher· permaculture designer · food, animals and preservation on 12 acres in Tassie
“After losing three litres of cream to a Tassie winter blackout, I learned that a single frozen culture is your only insurance against total spoilage.”
Make cheese from sour milk. Ricotta, cottage cheese, or simple hard cheeses. Lasts months in a cool, dark place.
How (Ricotta):
Heat 1L milk to 80°C (don't boil).
Add 1 tbsp white vinegar or lemon juice.
Wait 10 mins until curds form.
Strain through a cloth.
Store in a sealed jar in your coolest spot (not fridge).
Blunt tip: If your milk's already sour, skip the vinegar. Just heat it and strain. Works like a charm.
Australian supplier: Cheese-making supplies.
Cheese Making Australia sells rennet for $18 (lasts 6+ months).
Vinegar? You already have it. Don't waste cash on fancy stuff.
⚠️ SAFETY WARNING: Working with electrical systems, structural modifications, or gas installations carries inherent risks. If you are not confident in your abilities, always engage a licensed professional.
It walks you through making cheddar cheese and yogurt in a two‑hour window, showing the exact steps and timing you need to turn your milk into preserved dairy without spending all day in the kitchen.— Fiona Gallagher
When to Call a Professional
While many off-grid projects are achievable as DIY, certain situations require licensed professionals:
Electrical work beyond basic 12V DC additions — requires a licensed electrician
Structural modifications to buildings or load-bearing elements
Gas line installation or modification
Solar array installations above safe voltage thresholds
Any work that affects the structural integrity of your property
Always check local regulations and obtain necessary permits before commencing work.
