Sophie, now that you've tackled indoor farming, you really have to try making your own dairy products. I get my milk straight from the cow, but even store-bought raw or unhomogenized milk will work. It's so quick and easy, and from one gallon of whole milk you get a whole array of milk products for the week.
I generally buy milk by the gallon, and I immediately use about half of it for yogurt. Simply scald on the stove, cool to "baby bottle" temperature, pour into a quart mason jar, whisk in a dollop of culture (any fresh, live yogurt), and tuck away in a warm place for 8-12 hours. (I use a shelf on the wood cookstove in the winter, but I have successfully used a crock pot sans lid, and the top of a water heater.) That's Product No. 1.
I let the remaining half-gallon of milk sit in the refir for a half a day so that the cream separates to the top. I then ladle off the cream--two thirds into a quart mason jar (for butter) and a third into a pint mason jar (for sour cream). I commence vigorously shaking the larger, cream-filled mason jar for 5-10 minutes, past the "whipped cream" stage, and past the point where a discernible ball of butter has become noticeable. When there is a big, well-formed lump of butter sloshing around in a watery medium, I decant off the buttermilk (Product No. 2)--to later be used in whatever baking project I've got going. I take the lump of butter, knead salt into it, and form it into bars (Product No. 3).
I then take the pint jar of cream and set it in a warm place overnight. The shelf on a wood stove works great, but really any warm place will work. In the morning, you have a very nice batch of sour cream (Product No. 4).
All that takes only about 20 minutes. It's kind of a kick to get so many different things from one gallon of milk.
Please tell us how!Homemade sausage turns out to be super simple, yummy, and about 1/3 the price of pre-made stuff (that doesn't taste like cardboard).