Weeks 37 and 38 have been a season of remembering, growing and beginning again — from a first Father’s Day without Dad and the kindness of our Glenwood community, to nine Maremma puppies discovering farm life, our first incubating chicken eggs, tiny peaches, golden turmeric and peaceful days beside Rocky Creek.
Wildhorse Homestead Weeks 37 & 38 | Remembering, Growing & a Little Puppy Chaos Read More »
Spring has arrived at Wildhorse Homestead with blooming gardens, Maremma puppies, a South African braai, fresh turmeric and delicious Lemon Myrtle shrub recipes.
Wildhorse Homestead Week 35 & 36 Journal | Spring, Sprinklers & South African Flavours Read More »
A rainy Sunday, mesmerised puppies, spring gardens, heirloom tomatoes and a homestead built around giving everything another purpose. Join us for Week 34 at Wildhorse Homestead.
Wildhorse Homestead Week 34 Journal | Puppies, Plants & Plenty of Change Read More »
Discover how to make homemade vegan fermented cheddar cheese that’s sliceable, grateable, and meltable using simple whole ingredients. This recipe uses fermented cashew milk, agar agar, tapioca, nutritional yeast, and miso to create a soft gouda-style cheese that can also be freezer-aged for a firmer, mature cheddar texture. Learn the step-by-step method, health benefits of key ingredients, and cost comparison versus store-bought vegan or dairy cheese. Perfect for plant-based diets, zero-waste kitchens, and anyone craving rich, cheesy flavour without preservatives.
Vegan Fermented Grateable Cheddar Cheese (Sliceable, Meltable & Freezer-Aged Option) Read More »
This fermented whipped vegan butter is a reminder that nourishing food doesn’t need to be complicated — just thoughtful. By fermenting, blending, and storing with care, we create foods that support health, reduce waste, and reconnect us with traditional food wisdom.
Fermented Whipped Vegan Butter – Nuttelex Copy Cat Recipe Read More »
Print Recipe Jump to Recipe Affordable • Homemade • Plant-Based At Wildhorse Homestead, we believe good food should be simple, nourishing, and accessible — even when you live regionally, grow your own produce, and choose to eat mostly plant-based. This recipe was born from a very real challenge: wanting to nourish our bodies with plant-based
Vegan Cashew Milk Yakult-Style Probiotic Drink Read More »
