An entry in The Household Economy
A few months back, I read a Sharon Astyk post in which she wrote about a new cookbook of sorts, Make the Bread, Buy the Butter by Jennifer Reese. In the book, Reese engages in a wide variety of food-centered homesteading activities, like making butter and baking bread, making her own prosciutto and camembert. As she tries these different tasks, she documents the process and makes recommendations for which to take the time to do yourself and which to go on purchasing from others, trying to figure out where one’s limited time is best invested.
I haven’t read the book but found the concept fascinating. About the same time I read about the book, I found myself thinking about this series of posts on homesteading, The Household Economy, and how exactly I wanted to approach the writing of it. While I’ve made clear that the intent of the series is to focus on the various ways in which I engage my own household economy in pursuit of my broader goals of voluntary poverty, self-reliance and a modest life built on minimal money and energy, I wondered in what exact way it made sense for me to write about these activities. A series of posts as little more than step-by-step guides didn’t seem logical to me, mainly for the reason that such guides already are abundant on the internet for most of the activities I’ll be engaging in. Indeed, many of my activities will be carried out with the help of online guides, as well as with certain books I own. Simply duplicating that information makes little sense.
These considerations at some point dovetailed with thoughts about Reese’s book and the idea of making the bread but simply buying the butter, assuming you didn’t have time to do both. Since I had surmised butter-making would be one of my regular homesteading activities this year, I wondered if the effort really made sense. The difference in taste between store bought butter and homemade butter did seem somewhat negligible and making butter—while not particularly hard—was a bit of a messy affair, and did require quite a bit of cream (at least to create the supply of butter I tend to use, with it standing in as my cooking fat most of the time.) Perhaps making my own butter didn’t make sense, after all.
Despite these uncertainties, I made my own butter anyway. I wanted to at least try it, if nothing else. The first time I made it was with cream bought at a co-op in Portland, from a small scale Oregon dairy. The process proved extremely simple, though I did make a mess of a number of dishes and it did require a bit more time than I expected. But despite the clean up, I wanted to make butter again.
Time passed before that happened, but I finally made a new batch of butter a few weeks ago. The cream for this butter came from my weekly supply of raw milk, skimmed off the top after sitting in the fridge for a few days. For some reason—perhaps due to some difference created during the pasteurization or perhaps because the skimmed cream was a lower fat content than the store bought cream—the process of making the butter took longer. However, since the agitation was done in a food processor, that proved to be the most minimal of inconveniences. It was more a curious occurrence than a problem.
The final product was quite tasty and I enjoyed eating the butter smeared on bread. I couldn’t say it was an order of magnitude better than store bought butter, though. Better, yes, but not to the same degree as, say, eating fresh baked bread right from the oven in comparison to bread from the store. Furthermore, for my gallon or so of raw milk, I skimmed off a little over a pint of cream and ended up with around a quarter pound of butter. The next week’s process proved more successful, with a better skimming of about a pint and a half and around six ounces of butter, but I still realized that it takes a lot of milk to produce a modest amount of butter.
I considered all these factors as I debated with myself as to whether or not to make butter regularly. The more I thought about it, the more variables I considered, until I finally managed to turn my consideration of butter into something of a philosophy of homesteading to be used for this series of posts. The philosophy is rooted in many of the same themes and considerations that have been and will continue permeating my How To Be Poor series on voluntary poverty, as well as the thoughts and ideas behind this blog in general. As such, the major underlying tenets that I’ll be using for this series are that I’ll be taking into account my own personal context, I’ll be looking to educate and demystify with these posts, and I’ll be focusing on patterns and systems. All of those tenets need further explanation, so if you don’t mind, I’ll now break out the bold.
Personal Context
The matter of butter illuminates this tenet well. I’m already receiving a gallon of raw milk each week. Raw milk, for those who may not be familiar with it, is simply milk that has not been pasteurized or homogenized. My milk comes from a local farm, it has a fat content higher than whole milk in the store, and it’s delicious. It comes in a steel milk pail that I return each week and which has a wide mouth lid on it. That means that each week, I can bring home my milk and leave it alone for a few days in the fridge until a good amount of the cream rises to the top, then I can skim off that cream and use it to make butter.
Already receiving that milk is my context—with that context being that I already have available to me a weekly source of high quality, locally-produced cream and it even comes in a container that makes it easy for me to skim off and separate that cream. Since I have that source available to me, it makes sense that I make use of it to provide myself with butter. If I didn’t have this available to me, then making my own butter at home might involve simply going to the store and buying cream, bringing it home and then using that to make my own butter. While there’s nothing wrong with that, I’m not really creating the benefit of cutting out the middle man since I’m still buying the cream from the store, I’m probably not creating butter much different than what I could buy at the store, and I’m probably spending more money on it. What I’m doing instead, to a large degree, is simply introducing an extra step into my life for minimal benefit.
Now, that doesn’t mean it might not be a great step to introduce. If I simply really enjoy the process of making the butter, than that’s great. Homesteading is fun outside of moral, ethical or financial concerns, without question. But while that fun is going to be present in this series, I also am intent on rooting it in context, in what makes sense, in the sort of activities that my life already is arranged for. I want to take into account my context and work within that context, rather than creating habits without concern for the rest of my life.
In fact, this strikes me as the root of many of our problems in our society, and it contributes greatly to the unsustainability of our lives. I’ve written about this before and will write about it again, but it’s the fact that we don’t take into account our context and our personal situation when making so many of our decisions that brings us trouble. While personal debt, for instance, can arise out of situations out of our control, a good portion of it arises out of decisions made while ignoring our context, our personal reality. I know that has been the case for me before and there’s no question that our society and economy encourages this type of behavior. Our economy, in fact, is based on debt and expansion, regardless of the availability of resources for that expansion.
If we find ourselves with so much stuff that our living space is overflowing, we too often look for a bigger living space rather than getting rid of some of our stuff. We consistently, in this society and economy, default to bigger and more expensive, to growth and physical abundance, when we could just as easily default to smaller, more limited, constrained, and cheap (in the monetary sense, not the quality sense.) We’ve lost touch with thrift and have dismissed the idea of limits. When we have a problem, we as often as not look for solutions rooted in technology, energy and money rather than in solutions rooted in limitation and behavioral change. We look at the life we want and then do whatever we can to try to gain it, often to our detriment. We rarely look for the best life we are capable of having and then achieve it within the limits of our reality.
I don’t want to engage in every cool sounding homesteading activity just for the sake of doing it. I want it to arise naturally out of basic needs and my life’s circumstances. I want to make my butter not just because it’s fun—which, again, is a legitimate piece of this—but more importantly because it makes sense within the realities of my life. It flows from my circumstance and maximizes my resources. As such, it feeds my current goals rather than working against them. That’s important.
Education and Demystification
One of the critical goals that I think can be achieved through homesteading is the slow build of skills and knowledge used to make one’s own living. Every time we find ourselves purchasing something we need at the store, provided by someone whom we likely don’t know or care about and who doesn’t know or care about us, we make ourselves vulnerable. We reduce the sovereignty we have over ourselves and our livelihood, and we endanger our family and community. We put ourselves at the mercy of others—most often, at the mercy of massive and amoral corporations and too-often-corrupt bureaucracies. Meanwhile, these same corporations and bureaucracies are finding their supporting infrastructure weakened and at risk of collapse. The necessary resources for these massive entities are becoming more limited, more scarce, and in many cases are nearing full scale disappearance. Our state of dependence is an incredible danger, a huge vulnerability for most of us.
I’ve written plenty of times here on this blog about our need to reduce that state of dependence. Dramatically reducing the money, energy and resources we need is a big piece of limiting that dependence. Learning how to make, produce, or trade for many of our necessities is another huge piece and that’s the piece that I’ll be most focused on with this series. To successfully provide ourselves many of our own needs, though, we need a range of skills and education that many of us simply don’t have anymore. In just a few generations, we’ve lost a massive amount of knowledge and ability and now we need to relearn it as a culture as quickly as possible.
Assisting that need will be another tenet of this series. I want my posts not just to be how-to guides, but to attempt to break down the underlying ideas and theories that make these homesteading activities beneficial and even revolutionary. For instance, to understand why making butter makes sense for me, I need to know what butter is and where it comes from. Sure, I can decide that I want to make butter, look up a how-to guide on the internet, then go buy some cream and do the deed. But there’s still a dependency in that. If I instead have a more complete knowledge that tells me that butter is a mix of butterfat, milk proteins and water; that it’s created by agitating cream so as to join together the molecules of butterfat by breaking down their surrounding membranes; that the cream comes from milk; that cream will rise to the top of non-homogenized milk if left alone for a certain length of time; and that the cream can then be skimmed off the top of the milk with a ladle; well, if I know all these things and others, then I have the sort of knowledge that allows me to parse my own context and recognize that with my weekly supply of raw and non-homogenized milk, I also potentially have a weekly supply of cream, which I can then use to make butter.
Now, this may be known knowledge for a good number of people, but some out there don’t know it. But even if someone knows about butter, perhaps they don’t know anything about an enzyme cleaner, or why it is very effective at getting rid of certain stains and smells, or why it has many benefits over chemical cleaners, or how you make it at home, or the connection between why it gets rid of, say, the lingering smell of cat urine and why you can make it at home with some brown sugar and fruit trimmings. (Yes, I’ll be writing about this in a future post.) If you have all that knowledge, though, then you can begin to see and derive the sorts of patterns that effective homesteading make use of.
Patterns and Systems
Which brings me to the third tenet of these posts, which will be the exploration of patterns and systems. Let’s engage in one final consideration of my butter-making to better understand this.
If I want to reduce my energy consumption, save money, maximize my resources and better build my own self-sufficiency, I should absolutely make butter utilizing the gallon of milk I already get every week. The milk already exists. A good amount of cream already exists in that milk. I can bring the milk home, wait a couple days, skim the cream, and then make butter. In doing so, I’ve eliminated the need to buy at least some of my butter, if perhaps not all. That’s less butter that needs to be made by machines, brought to me by way of industrial farming. I’m eliminating one of my life’s inputs and I’m not creating a new one at all—I’m actually just more effectively utilizing another one. I’m reducing the fat content of my milk, granted, but I’m already operating at a calorie surplus. I can transfer that fat to the form of butter, cut out the imported butter, and not need extra calories to make that up. I’ve just saved money and energy by making my own butter from an already existing resource and reduced my consumption. In so doing, I’ve taken another step toward my goals of voluntary poverty, have created greater self-reliance, and am helping build a stronger community and local economy. That right there is the pattern of my behavior. But there’s a systemic piece to this, too, that I want to elaborate on.
If I’m anticipating a future in which large corporations and industrialism become less tenable and more expensive, and if I’m therefore looking to adjust my life so that it better fits into a local way of living—rooted in trade and barter, covenantal relationships and the sort of products and tools that can be made on a small scale, in a world of constrained energy and resources—well, then, my making butter fits that far better than my buying it. In such a world, there will almost certainly be a local dairy able to provide me a pail of raw milk each week. In such a world, there’s an excellent chance I could even barter or trade for that milk if I should need to, especially with the farming and ranching skills I’ve been developing. In such a world, I can just as easily skim the cream from my milk and I can even agitate it to make the butter without electricity if I should need to, transitioning from my food processor to a hand cranked mixer or just shaking the cream in a jar. Making butter at home currently uses some electricity, just by way of how I make it. But it doesn’t have to. There’s flexibility there and the adjustment could be made relatively easy if it needed to.
That sort of flexibility and resiliency doesn’t exist for the store bought butter. The butter in the store comes out of industrial systems, dependent on industrial-grade energy and resource feeds. They’re dependent on all the supporting infrastructure that comes with our industrial economy—all the infrastructure that would be very vulnerable in an energy- and resource-constrained world. That butter at the store is going to be much harder to barter or trade for, as well, if I should find myself short on money at some point. Nothing about that shelf of butter in the store makes much sense in a future beset by constraints on industrialism and it would be much harder to convert said shelf of butter to a low-energy way of life than it would be for me to switch from an electric food processor to a hand mixer or jar while making my butter. The systems I see us having to deal with in the future are going to be much different than the ones we deal with today. Making my butter at home fits that future system far, far better than buying my butter at the store.
Wendell Berry wrote an excellent essay some decades ago titled “Solving For Pattern” (PDF). In it, Berry writes, “A good solution acts within the larger pattern the way a healthy organ acts within the body.” Making my own butter seems like just such a good solution. It acts within the larger pattern, reducing my energy and resource usage while making use of already-existing resources and behavior, and further enhancing my life’s resiliency by increasing the flexibility with which I may react to the future. This small homesteading activity fits within the broader patterns—both existing and desired—of my life. It’s the exact sort of homesteading activity that I’ll be writing about in this series.
My hope is that by following the above principles, I’ll create a series that will prove a bit more holistic and informative than simply producing a number of how-to guides. While I still intend to include step-by-step instructions for these various homesteading activities, they’ll come after I provide the context of what I’m doing and how it fits into my goals. In this way, I hope this series will, more than anything, reinforce the idea of homesteading and a patterned approach to it that will prove beneficial in the sort of constrained future I think we face—or at least will prove beneficial for those looking to live their lives a bit more modestly, whether or not they think such modesty will turn into a necessity.
As should by now seem befitting, the first project I’ll be writing about is homemade raw butter. That will be the next post, arriving soon.
