H&H: Volume 4

Highlights from Our Homestead Journey

Traveling for New Blood

Over the weekend, my husband and I embarked on a trip from southeastern Michigan all the way to Plover, Wisconsin. It was an 8+ hour drive one way, so we decided to break up the drive by stopping in Chicago before settling into a hotel near our meeting spot for the pickup.

The next day, however, we drove straight through for over 8 hours to get home, arriving late on Sunday night. Now you might be wondering, why did we put ourselves through this?

The answer lies in our desire to build a strong, healthy rabbit breeding program. Out of our current trio, two of our rabbits are half-siblings. While this is fine in the short term, adding a new, unrelated buck to the mix was crucial for diversifying the genetics in our herd. Having two breeding pairs with minimal relation will allow us to expand our operation responsibly, maintain healthier lines, and avoid potential issues associated with inbreeding.

Especially as a newcomer to breeding rabbits, I wanted the opportunity to see variety in our baby buns and start observing how different kits from different parents might inherit both good and bad traits. To be completely transparent, I’m not entirely sure if breeding my half-sibling buck and doe would result in a good match or if undesirable traits—ones I might not yet recognize as a beginner—could be amplified. By introducing variety to our breeding program, I’m giving myself the chance to test, learn, and grow my knowledge.

Not only that, but we wanted to ensure that our new buck was from a high-quality line of Creme d’Argents, which are harder to come by locally. Taking the time to source a rabbit from a reputable breeder—even if it meant a long drive—was worth it for the future of our homestead.

Our new buck comes from Pine Haven Acres! I’ve been following her YouTube channel for a while now, and as soon as I saw she had rabbits available, I knew I had to try and get one. Unfortunately, she’s currently downsizing her rabbitry, but she may still have rabbits available occasionally. Be sure to check her out—you won’t be disappointed!

Despite the long hours on the road, the trip was an adventure in itself, and we’re excited to introduce this new buck to our herd!

Update on Our Nestbox Eye Situation

The bunny’s eye has thankfully cleared up and didn’t worsen. Now that the bunnies are nearly 4 weeks old, we are removing the nest box soon, which should put an end to any potential nestbox eye issues with this litter.

In the News: Economic Relief for Struggling Farm Families

This week, Senator John Boozman highlighted the critical financial struggles facing farm families during a recent Senate Agriculture Committee hearing. With rising input costs, severe weather, and market instability, U.S. farmers are projected to lose over $29 billion in 2024. Corn growers alone are expected to face losses exceeding $11 billion, with soybean producers at $5.7 billion and wheat farmers over $5 billion.

This connects to a topic we covered in a previous newsletter: Why the U.S. Isn’t Growing Enough Food by CNBC. Much of the federal funding and subsidies go toward commodity crops like corn and soybeans, which are primarily used for livestock feed, processed foods, and biofuel. While these crops dominate U.S. agriculture, the lack of diversification and focus on food crops leaves many farm families vulnerable to market shifts and rising costs.

Boozman called for urgent economic assistance, including expanding farm loan programs and improving crop insurance options. Supporting farmers during these challenging times isn’t just about helping individuals—it’s about ensuring the stability of our agricultural system and the food security it provides. The Senate Agriculture Committee is continuing to explore solutions to address these critical issues.

Key Takeaway: The financial struggles of U.S. farmers highlight the ongoing imbalance in federal agricultural funding. While commodity crops like corn and soybeans receive the majority of subsidies, these crops are largely used for purposes other than direct human consumption, such as livestock feed and biofuel. This focus leaves many farmers vulnerable to market fluctuations and rising costs. Addressing these challenges with targeted economic relief, such as improved crop insurance and expanded loan programs, is essential to support farm families, diversify agriculture, and enhance food security.

What We’re Learning

Lately, I’ve been enjoying the YouTube channel BallerinaFarm. One video in particular that I’ve been enjoying or learning from is Making Mozzarella Cheese at Home.

I’ve never made cheese at home before, but it’s something I’ve always wanted to try. After tasting fresh mozzarella on our bruschetta during our trip to Chicago, I’m more eager than ever to give it a shot! Here’s what you need to get started according to her:

Equipment:

• Cast Iron Pot
• Cooking Thermometer
• Spatula
• Rubber Gloves

Ingredients:

• 1 Gallon of Full Fat Milk
• Citric Acid Mixture
• 1 1/2 tsp Citric Acid + 1/2 c water
• Rennet Mixture
• 1/2 tsp Animal Rennet + 4 Tbsp water
• 1/4 c French salt

Instructions:

• Warm the Milk: Pour milk into a cast iron pot and gently heat it to 55°F.

• Prepare the Citric Acid Mixture:
  • Mix 1/2 cup of water with 1 1/2 teaspoons of citric acid in a glass until fully dissolved.

• Add the Citric Acid to the Milk: Pour the citric acid mixture into the milk and stir gently in an up-and-down motion. Be careful not to over-stir.

• Heat the Milk Mixture: Place the pot on the stovetop and gently heat to 88°F, stirring occasionally with a light, up-and-down motion.

• Add the Rennet: Remove the pot from the heat and mix in the rennet mixture (1/2 teaspoon rennet dissolved in 4 tablespoons of water).

• Heat to 105°F: Return the pot to the stovetop and gently warm the mixture to 105°F.

• Let Curds Form: Once it reaches 105°F, remove the pot from the heat, cover, and let it sit for 5-10 minutes until the curds form.

• Prepare for Cooling: While waiting, fill a bowl with cold water for cooling and storing the cheese.

• Cut the Curds: Use a knife to cut the curds and stir in 1/4 cup of French salt to the curds and whey mixture.

• Soften the Cheese: Return the pot to the stovetop and heat gently to soften the cheese. Do not let it boil.

• Form Cheese Balls: Wearing heat-protective gloves, scoop out the cheese and form it into fist-sized balls. Break them apart, open them up, and twist them back on themselves.

• Stretch the Cheese: Heat the cheese in the salty whey mixture until it becomes stretchy. It may break a little at first—just keep stretching and reforming.

• Shape and Cool: Stretch, pull, and form the cheese into even balls, then drop them into the bowl of cold water to cool.

• Enjoy: Slice the cheese and serve with fruit, bread, or in your favorite dish.

For a step-by-step video guide please check out Ballerina Farm’s channel and watch her video! She does a great job explaining her process and it’s entertaining to watch!!

Our Favorites This Week

If you’re looking for a sift feeder for your rabbits, we’ve purchased eight of the CounttyLivin Feeding Bin dispensers for all our single cages and two grow-out cages. The only minor issue we’ve noticed is that the pellets occasionally get stuck in the chute and need a little push. Overall, though, it works great! Plus, the vibrant colors—available in green and purple—are a fun bonus.

This Week’s Wrap-Up

Next week, we’ll be focusing on settling in our new junior buck as he begins his quarantine period. Quarantine is an essential step for introducing any new rabbit to the homestead, as it helps ensure the health and safety of our existing herd. We’ll share updates on how he’s adjusting and what this process looks like for us.

With the holiday season in full swing, things may feel hectic, but we’re reminding ourselves to pause and appreciate the little moments—whether it’s caring for our rabbits, experimenting with cheese-making, or simply enjoying a cozy evening at home.

Thanks for following along with us this week! We’re grateful to share our journey with you and hope it inspires your own. See you next time!

The Herd & Homestead Newsletter is free, but this post may contain affiliate links, which may earn us a commission at no additional cost to you.