Ivy’s Story
I live in a quiet little hamlet called Jam Dam (unincorporated Gourley Township) on the Cedar River in Menominee County in the Upper Peninsula of Michigan.
My husband of 38 years and I moved here in 2014, because after long careers as engineers, we were looking for a peaceful corner of the world to retire.
I was an electrical engineer. I worked in commercial nuclear power my entire career.
I have always been interested in nutrition, healthy eating, and self-reliance. I am an avid gardener and I love to can and freeze my yearly harvest.
I became interested in raw milk about 4 years ago because a friend of mine had Jersey cows and she introduced me to the concept of herd share.
It is illegal to sell raw milk in Michigan, so, as a member of a herd share, I co-own a cow, and I pay a monthly fee for room and board. The milk that my cow produces is free.
I currently participate in a local herd share program offered by Teri Jorasz and the Jorasz Family Ranch, located a few miles from my home.
Teri has a small herd of Brown Swiss that produce the most delicious milk I have ever tasted! And it makes the most flavorful, luxurious cheese!
Up until recently, I had only made cultured butter, yogurt, kefir, fromage blanc and buttermilk.
To make kefir, I inoculate the raw milk (right from the dairy) with Yogotherm Probiotic Kefir Culture (C46). I use my Instant Pot as a double boiler and I use the yogurt setting on low for 8 hours. I cover the pot with a tea towel to conserve the heat. Makes perfect kefir.
I make semi-soft cheese from the kefir culture and then drain it with cheesecloth to firm it up.
In the last few months, I increased my herd share so that every week or so I would have a 1/2 gallon surplus that I would freeze. After a few weeks, I have anywhere from 2 to 4 gallons which is enough milk to make an aged cheese.
A couple of months ago, when I saw the beautiful picture of the Italico cheese on the New England Cheesemaking Supply website, I thought I would give it a try. This was my first time making a cheese that required pressing and aging.
The equipment and ingredients I purchased from New England Cheesemaking Supply were top quality and the recipe directions with pictures were so easy to follow! I felt more and more confident and excited as I watched the cheese I made turn into a beautiful gourmet treat.
I plan on making Brie next, when I have enough milk saved up. My ultimate goal is to make Gruyere, which is my personal favorite.
I’m also planning to buy a press. Right now, I use hand weights that I put in a large bowl and stack on top of a cheese mold follower.
Advice to novice cheesemakers:
Just like in any process, cleanliness is next to godliness. Make sure your equipment is sterilized by either boiling it or using sanitizer.
Also, make sure your work area is organized and you have all your equipment ready at the beginning of the process.
Then, take your time and enjoy!
kenneth peterson says
Beautiful pics and a very nice story. Let alone looking at all that fresh homemade yummy cheese. I make about 150 to 200 pint pots of yogurt monthly. All my cultures and what ever I need I get from the New England Cheese making suppy Co. Great products. By the way U use UHT low fat milk and also some full creams. Works great.. Blessings and much success for the future. Kenneth Saba Island, Dutch Caribbean.
Pia says
Oh, my! You two are living my dream. Beautiful pictures. Thank you for sharing.
Ivy Netzel says
Thank . Carrie!
You are amazing. The Herd share idea is so neat! I recently retired. What you do each day is my idea of living the good life. Thanks for sharing. I hope to walk in your steps soon.
Thanks, Patti! Having a vision and working toward it is very exciting. Congrats on your retirement.
I want to come to Jam Dam, just to say I’ve been there. Loved your inspiring story!
Thanks, Jeanne!
That is awesome! I live in Michigan on the east side of the state above the thumb & we raise dairy goats & I do make some cheese’s.
We love our goats.
Your canning kitchen is my dream space. Right now I use my kitchen!
Happy Retirement!
Thanks, Katie
Good to meet a fellow Upper making their own cheese. Hello neighbor. I grew up in the Escanaba, Gladstone and Rapid River area.
Wow, it sure is a small world! Thanks for the encouragement.
Wow!! You made me not only wanting to put my double-wide on my back and move to your neck of the woods but also get a cow or at least start making cheese. Every Monday I receive my email and every Monday I go into dream mode thinking about making cheese and butter. Then I come back to the real world and realize that no matter how hard I try I always mess something up.
Don’t worry about messing up. My dogs eat all my fails. They are delighted
Mine too!
Dreams do come true,. Remember “what you think about, you bring about”.
You made me smile! My Dad and my aunt always kept Brown Swiss cows for our home use. They indeed give a wonderful milk. Milk is not just ‘milk.’ It depends upon the cow. Holsteins give a ton of milk, but it isn’t as good as some others. Raw or pasteurized, Brown Swiss milk is a gold standard for flavor. Love your story!
Thanks, Tim!
Beautiful cheeses. Thank you for sharing your story.
I’m going to have to try the Italico soon.
Thanks, Cindy!
Hi Ivy! I also live in Michigan, Central Michigan area. I have 2 goats. I also make yogurt, mozzarella cheese. I want to start the hard cheeses. My Hangup is the cheese cave. But I’m working through it. Thank you for sharing your journey.
Hi Sharon. I use a mini fridge for my cheese cave. Sometimes you can get one pretty inexpensively on FB Marketplace. Otherwise a cold spot in the basement will work.
Your canning kitchen is to die for! That italico looks amazing. Good luck on your Gruyere. I’m sure it will be fabulous!
I loved your story Ivy!! And it was great to read about the herd share, I’m going to dig into that concept, I would love to do that. Keep making cheese Ivy and you should definitely try making Brie next.
Thank you, Hilda!
Hello, Margaret! Regarding herd share programs, every state has different rules. I would contact the Farm-to-Consumer Legal Defense Fund for state specific information. They are on facebook at https://www.facebook.com/farmtoconsumerlegaldefensefund. Good luck with your plan, and know that there are others out there who can provide you with input and encouragement.
Ivy, your adventures into cheesemaking look and sound almost as wonderful as I imagine your cheeses to taste! I have often seen engineers make the most fantastic cheesemakers. It must be in the attention to even the smallest of details. Thank you for sharing this part of your story with our cheese making family and keep us posted on your future adventures into the practice of this ancient art.
In Peace, Love and Cheese, Ricki
Thank you, Ricki, for your kind words.
Ivy, your Italico makes my mouth water in anticipation of my own Italico aging now one month. Beautiful cheese.
Your homestead is beautiful! The garden flowers are divine! And I see that you have solar panels to help with energy supply. Well done!
I cannot get raw milk here in Virginia. So I drive 180 miles to South Carolina and get 8 gallons of fresh 10 minutes from the cow milk. I then ice it for the way home and make cheese the next two days. I just completed making a Morbier Cheese and a Flor Azul Bleu Cheese this week. We’ll taste them after 3 1/2 months aging.
I too retired to a homestead after a long career in medicine. Before medicine, I was a chemical engineer, and both areas help me in my cheese making.
You are getting a very good start making cheese with Kefir and Fromage Blanc. It will be a celebration when you get a press and can more easily make hard aged cheeses such as Gruyere. Press on, sister! I feel we have much in common. Engineers branching into cheese!
Peace! And cheese on!
And Ken, ferment on! Cheers!
Thank you, Charles, for your encouragement.
What a joy a canning kitchen would be! Very nice indeed.
I was thinking this morning that finally we can read “good news” unembroidered real and uplifting. It is a wonderful thing.
I was especially interested in the concept of herd shares. I have currently one Dexter Cow that will calve for the first time in January. I know my neighbors would like to share milk.
I’m about to retire so having a small income to help feed the animals would be very helpful. I’d love to hear more about herd share such as is there a contract and how the milk is divided etc.
I have thought of adding a second cow so when one is being dried off the other will be producing. I spotted a heifer I thought was especially beautiful I may try to snag.
I also raise Nigerian Dwarf Goats. They have the highest butterfat of any goat and – to me – the milk tastes just like whole cow’s milk. It makes the most delightful cheese but different kinds than cow’s milk
Thanks for sharing whatever you feel is purposeful.