Homemade Labne From Goat Milk at De Klomp Homestead
We made fresh Labne from our own goat milk at De Klomp Homestead, served with parsley and garlic as part of our journey into homemade dairy.
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The real story, one lesson at a time.
Page 2 of honest homestead stories from De Klomp — goats, food, gardening, skills, and everyday life in Santander.
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Goats, food, garden, music, and the everyday work of building a homestead.
All posts · Page 2
Read page 2 of the De Klomp Homestead journal, with honest stories about goats, food, gardening, traditional skills, and resilient homestead life in Santander, Cebu.
Bread That Goes Stale in Two Days, and Why That's Good
Our homemade bread goes stale after two days because it is baked for flavor and nourishment, not engineered for an unnaturally long shelf life.
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Why a Homestead Isn't the Same as a Farm Business
De Klomp is a home first, not a conventional farm business. We grow food, build practical skills, reduce dependence, and sell only when surplus makes sense.
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Indigofera Found: One More Piece of the Feeding Forest
We found Indigofera growing at De Klomp and began exploring how this high-protein tropical forage could support our goats and feeding forest.
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Old-School Liverwurst and the Taste of Memory
A 200-year-old Groningen family recipe brought to Cebu: homemade liverwurst, traditional food skills, and a taste of Dutch family history.
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Solar, Water, Food: The Systems Behind De Klomp
De Klomp combines filtered deep-well water, solar power, food production, goats, and practical skills into one resilient homestead system in Cebu.
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