Ayrshire Farms

06/23/2026

Our local raw honey vendor had to quit due to health issue. If you are a honey maker or know of someone ...please have them contact us....thanks! (and lets pray for our honey man to be well soon)

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06/22/2026

Monday June 22 === we have sold out of gallons of milk for today....plenty of other things

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06/18/2026

5 Gallon Milk Sale Again Tonite@!! Bring your own bucket or borrow one of ours! $20 buys 5 gallons milk!
June 18, 2026!

06/14/2026

June is Dairy Month! Celebrate all things dairy by exploring some fun and fascinating facts about your favorite milk products. From farm to table, dairy plays an important role in everyday nutrition and enjoyment. Take a moment today to appreciate the farmers behind it all and treat yourself to a refreshing glass of milk, a creamy scoop of ice cream or another dairy favorite!

06/11/2026

Milk Sale Tonite! 5 Gallon containers for $20. Bring your own or borrow 1 from us. Must be a 5 gallon container with lid. See you at 8 PM til sold out. Thanks!

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06/11/2026

06/04/2026

Homemade Cottage Cheese
(Old Fashioned Farmer’s Cheese)
1 gallon raw milk (Ayrshire, of course); ½ Cup White Vinegar;
pinch of salt; candy or instant read thermometer;
heavy cream (optional)
Directions:
Pour the milk into a large pot, and stir in a pinch of salt. Bring to almost a boil over low to medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot. This takes awhile; be patient.
When the milk reaches a temperature of 190 degrees or higher; (small bubbles will first appear at the edges), turn off the heat. Stir vinegar into the milk slowly, just 3 or 4 stirs and the milk will start to “curdle”. Stop immediately and let sit 15 minutes.
Line a colander with a cheesecloth, and place over a large pot. The pot will catch the liquid whey.( I do not use a cheese cloth because my favorite old plastic colander has many tiny holes in it). Pour the curdled milk through the cloth (or naked, small holed colander) to catch the curds. What is left in the cheesecloth or colander is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and use for baking. Spoon this “cottage cheese type” cheese into a large bowl. Taste it to see if you prefer a little more salt; mix in. If you want it more “juicy” add some whey back in. To make it specially sweet & creamy, add in some heavy cream. Store in canning jars with tight fitting plastic lids. (I use the black “leak proof” Ball lids).
This will keep in frig for about a week (mine has “kept” for much longer) A tip is to place the tightly sealed jars upside down in the fridge. It will prolong the shelf life. If you want a more compact cheese; gather the cheesecloth around the cheese, (or squeeze moisture out with back side of large spoon) and squeeze out as much of the whey as you can. This will leave a drier cheese; some whey can be added back til you get the consistency you desire. Wrap in plastic; forming into a disk shape and place on a plate; top with another plate and press gently to get desired “shape”. Place in frig and unwrap to cut or slice as needed. Again; this cheese will keep in frig for about a week (maybe more).

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05/28/2026

June 4th....Thursday Nite.....8 pm til SOLD OUT....5 gallon Raw Milk, fresh from cow (warm) for $20. Must have a 5 gal container or 2 smaller ...with lids. We have about 8 to loan out if you need them. Thank you for helping us out with this.....Grace

05/21/2026

Spicy (not hot) Cheeses Curds are back!