The Modern Day Milk Maid

10/02/2026

Butterkäse & Friends — A Morning of Farmhouse Cheesemaking
Thursday, October 8th · 8:30 AM · SilverLiningsSanctuary, Kelowna
Have you ever tasted Butterkäse? This rich, creamy German-style cheese is everything you love about Havarti — smooth, buttery and deeply satisfying. If you haven't tried it yet, you're about to fall in love.
Join us for a hands-on morning where we'll walk through the full cheesemaking process together — from fresh milk to finished product. In one morning you'll make Butterkäse, Mozzarella, a little farm butter and Ricotta. No experience necessary — just curiosity and a love of real food.
What you'll take home:
A quarter share of everything we make — Mozzarella, butter and Ricotta go home with you the same day. Your Butterkäse will be pressed and aged right here on the farm for 4–6 weeks, then you'll come back to collect it once it's ready.
Class details:
Limited to 4 people
$250 per person — includes everything you take home
Just bring containers, ziplocks and a cooler
October 8th · 8:30 AM
Message to reserve your spot — space fills fast! 🌿
SilverLiningsSanctuary ·

09/24/2026

Nothing to see here… just 12 gallons of milk on the stove. 😂
The big pot is holding 9 gallons to make Gruyere, and beside it we’ve got another 3 gallons becoming mozzarella.
There’s something ridiculously satisfying about taking fresh milk and watching it turn into actual cheese — cutting curds, stirring, draining, and then getting to the best part: stretching that warm mozzarella until it’s smooth and glossy.
A little messy, a lot of stirring, and a pretty normal day around here.
12 gallons of milk → a whole lot of homemade cheese.
Brought to you by the
ModernDayMilkMaid 🐄🌾

09/11/2026

09/04/2026

Slowly getting back into the swing of things — and the Authentic Hungarian Goulash is done! 🌿
Slow braised beef with red onions, garlic, carrots, potatoes and red pepper in a smoky paprika sauce. Made completely from scratch right here in the farm kitchen.
Menu Drop No. 6 is live and we cook to order — comment MENU below or message us to grab yours!
$60 per pan · Feeds 5–6 people
E-transfer: [email protected]
From our farm kitchen to your family table.

09/03/2026

Back in the butter room and it feels SO good! 🧈🌿
Life got full — a wedding, painting the house, nesting and settling into a new season. But my son Eli reminded me the other day that I hadn't made butter in forever and honestly that was all I needed to hear.
Hope our Jersey girl is giving us over 7 gallons a day right now which means I am absolutely swimming in cream again. Pure gold. 🐄
This is fermented butter — which means before I churn it I let the cream clabber first. Fermented butter has natural probiotics and a deeper more complex flavour than regular butter. It's honestly in a league of its own.
And nothing goes to waste around here — the fermented buttermilk leftover from churning goes straight to the pigs. Happy pigs, incredible butter, zero waste. That's the farm way. 🐷
Yes — that video of me plugging the butter churn back in with soapy water still in it? Working smarter not harder. The churn cleans itself while I do something else. Farm efficiency at its finest. 😄
Thanks Eli. We needed this. 🌿
🧈🌿

08/22/2026

We're back and the kitchen is ready! 🌿
Menu Drop No. 6 is officially live and this one has been a long time coming. Three completely unique meals made from scratch — we cook to order so your spot is confirmed once payment is received!
Comment MENU below or message us to reserve yours today.
$60 per pan · Feeds 5–6 people
E-transfer: [email protected]