วีดีโอ

Calcium chloride is used to keep your cheese taste and texture the same through out the whole lactation. When a cow is on hay vs grass the taste and texture of the cheese will change so adding calcium chloride will keep the end product the same. At the end of a cows lactation the firmness of the curd will change as well so adding calcium chloride will help maintain the curd firmness. Overall giving you a consistent product through her lactation and the seasons. That way there’s no guessing what the product will be like at the end, it’s always the same. As for the cultures. Each cheese culture needs a different amount of time for example Gouda is added straight away but cheddar we let sit. The beauty with cheese making is if you do it right you will always get some sort of cheese out of it but the way we do it we get consistent results 100% of the time.

@ very good to know. Thank you so much for the info. This is the first time I’ve heard this out of the 100+ videos I’ve seen. I will definitely give it a try. Consistency would be great throughout the year as this is something I’ve been having issues with.

@@justiceforall5004we’ve been making cheese for 10+ years now and learned from the master cheesemaking and author of the book we recommend. Anyone can make a video of making cheese and throw it up on TH-cam it doesn’t mean that they understand the science or the whys behind it. And while calcium chloride is not needed with raw milk (we do state this in the video) we choose to use it to keep our end products consistent and give us a nice strong curd esp as the bulk of the cheese we make are at the end of her lactation after weaning her calf.

@@connerty_meadows_farm I totally agree. Consistency in product is very important to me as well. And like you say, there are soooo many videos out there right now…..many with inadequate or poor information. Also there are not a lot of people using raw milk, which is a total game changer as far as how much culture to use, how much rennet is required, etc. Most books and recipes are geared toward store bought milk. I’ve resorted to buying a PH meter as I’ve been having a lot of trouble with consistency and acidy cheeses. I will definitely try the calcium chloride. Hopefully this will iron out the problems. Thanks again for the information. I look forward to seeing more of your videos and someday making a “GOOD” cheese😅

I suggest getting the book we recommend. It goes over the whys of certain steps using raw milk or commercial milk. The book goes over the science of things. It goes over what to do if things don’t turn out. It is a very well thought out book that covers so many issues. I suggest purchasing straight from the website though as it’s super expensive on Amazon and whatnot. glengarrycheesemaking.on.ca/products/the-cheesemakers-manual-by-m-morris?_pos=1&_sid=792cf0943&_ss=r

Thank you

This method of canning is called open kettle canning and while it is not safe for all types of canning for lard and tallow it is. There is no need to vacuum seal as you need the heat of the inside contents to create the seal. Vacuum sealing canned items is not a safe canning method.

Yup here in Canada in can get pretty cold. Just make sure you get that baby dried off quickly and that will help you the most. This video might help you as well. m.th-cam.com/video/FdqLUVZYP_M/w-d-xo.html

You are very welcome. Happy soaping

It could turn into an incubator and fry them. Keep an eye on them

According to the book we follow (I show and talk about it in the videos) Gouda is minimum 2 months. Cheddar is 2-3 months for mild/medium flavour and 6+ months for old. That said fridge aging takes longer so we generally don’t consume any of our cheeses younger than 3-5 months. For sure you can open at two months and taste test. If you are not happy with the flavour, seal back up and try again in another month ☺️

Most likely it would I just forget it use it (and I dont like creating “waste” products). Besides we wouldn’t have as much to snack on 😉

Glad to hear it. Can’t wait to hear back when you taste it

We have black weed barrier and then the fluffy white stuff you see is sheep wool. We shear our sheep and use the wool around as many of our plants as I can

@ le but de cela est-ce pour la protection?

Wool helps with weed control but it also holds moisture and keeps the plant from drying out faster. It keeps the roots cooler in the summer so the plants don’t over heat and therefore they need less water and in the winter it gives a bit more insulation and helps protect the roots from freezing.

@ formidable, produit des plus utilitaires. Ça vaut de l’or pour vous! Continuez votre bon travail! Et surtout merci de partager tout votre savoir avec nous.

Thank you. It’s nice to use it as it’s a product we have available after shearing our sheep. Nothing gets wasted.

You can just vacuum seal we do know people that do it but we have never not used the mold inhibiting wax so I can’t personally speak for the longevity of the storage. If there is any moisture in the sealing of the bag (whey still coming out) it will produce mold that will spread through your cheese. As for length of storage. It depends on each cheese, your recipe, how cold your fridge is, what age you like it (mild, medium, strong). For “safety” reasons you should age a minimum of 60 days. The book we recommend in our videos goes over all these steps

Yeah best of luck and have fun!

You are very welcome! Enjoy! Soooo good

I did a triple patch like you. So far so good. I have a 2 cups of whey left. How long will it stay in fridge?

Great job! Whey can last in the fridge for a week or more

Oh and the bread freezes wonderfully

@@connerty_meadows_farm ty

It’s a two stage vacuum pump. Model 93600. 7 CMF bullet. 1/2 HP

Raw milk should already have the cream needed in it. Store bought milk that’s ultra pasteurized won’t work to make cheese like this even if you add cream back in due to the filtering and pasteurization. If you have access to “cream top” milk it will work for cheese but you will need calcium chloride

They will get as tall as they can. A fence will work for them to. They just might end up flopping over a bit.

One tablespoon per pound of oils

Thank you. They are so comfortable! Like wearing PJ’s but they look stylish. ☺️

Here is a quick video of it in action! instagram.com/reel/Ck091h8Pezd/?igsh=MzRlODBiNWFlZA==

Thank you so much. I hope it helps

That’s great that it worked for you. I wonder if you could sand down the board a bit so it will stow away properly? Enjoy your hide tanning!

@@connerty_meadows_farm I didn't even think of that! That's a great idea!

Hope it works!

lol that’s not even a 16th of them! 🫠

lol not that kind of herbs 😉

@@connerty_meadows_farm ( 😂 ) I don’t even smoke it. I just thought it was funny. 😅

lol me either! But yup it’s funny

Hope it helps.

If they are starting to mold on the outside then shell them and lay them out to dry. Keep turning them as often as you can remember to so the air can get to them from all sides. The “mold” should wipe off just fine or you can give a spritz of a diluted bleach water and then lay them out to dry turning often, It’s not something that will spread when you plant them it’s dampness mold. So wash your hand well after handling them. Some beans are different colours and shades of brown, so I’m not sure what you mean by tinge of brown sorry.

@@connerty_meadows_farm would diluted isopropyl work instead?

yup that should work fine to

they are actually carpenter bees ☺️ but cute and fuzzy none the less ☺️

What a difference in scenery you are going to have. Enjoy your adventures (and warmth!)

Thank you. Enjoy your cheese ☺️

From the point of the tip to the end of the pipe still attached is 30 inches

Yeah! I’m glad it helped. Enjoy your new milker.

Thank you. They are so comfy.

So for goats milk it easily over heats because of the natural sugars in the milk. When goats milk gets hotter it goes tan or can gel or partial gel. To avoid this happening it is put in the fridge to keep cooler and to keep its more white appearance. If you want to gel your soap or called forced gel and to avoid partial gel you can wrap it and the heat the soap makes will force it to gel. Sometimes gelling it will make natural colours pop a bit more. Some folks prefer their soaps gelled. Most people avoid gelling their soap with goats milk though as they simply don’t want that tan colour. Neither way is wrong it’s just a personal preference. Just know sometimes force gelling goats milk can cause volcanos and heat tunnels as well as the darker coloured soap.

100% using water and trying to make it shelf stable will make it moldy (I’ve tried it ☺️). If I use water I freeze it instead. But my freezer space is at a premium so canning is better for me and it lasts so much longer. Glad it helped you out

Yup a little bit. I think I need to do another farm tour.

Later in the season it’s completely normal for them to get it and then turn brown and look dead. The leaves will all fall off and you will think it’s dead. Not to worry come spring it will leaf out beautifully again. Some varieties are much more prone to it. There’s no need to treat it or worry about it. It won’t spread to other things in your garden. It’s just the way they are.

Yeah I’m so glad! Enjoy working with it.

That’s great! Keep on learning ☺️

I could try to give you pricing but we live in Canada and a lot of what we used was stuff we had on hand from previous projects. The rest of the lumber we used was rough cut from our local sawmill. You can always pause the video to look and count the lumber that was used.

You can though if it’s thick you may need to dilute it with water and then freeze it.

They are amazing! Good luck!

It is milkweed! ☺️

What type of milkweed is that, thanks

I will have to go digging for the list but I might!

The benefit is consistent cheese year round in taste, texture and colour also stronger curd. If you are using raw milk it is generally not needed in the beginning of the cows lactation. As the cow gets further in their lactation you need it to help set the curd. If you are using store bought milk you need it to help set the curd.

You are welcome

I live on a farm so stirring the curd with my hand is not something I would ever do because no matter how clean I think I could get I would never feel clean. A master cheese maker suggested the whisk to us so for the last 10+ years that we have been making cheese we use the whisk. So long as you do beat the curd it’s perfectly fine, stir gently and slowly it’s no different then using any other utensil. I don’t know where you live but where we are our well water is perfect. And we have a UV light and two other micro filters and a charcoal filter that our water goes through. It’s perfectly fine to consume. Also we can’t sell any of our products anyway as we live in Canada and it’s illegal so the cheese is for our own use only. We’ve been making cheese for 10+ years now this way and it’s always prefect.

It adds up to 100% including the pine tar as you need to enter pine tar into the soap calculator to make sure you get the right amounts for the lye. I have written 5% super fat so when you input it into a soap calculator you know to specify that it’s a 5% super fat. That 5% is not a separate oil. Good luck!

@@connerty_meadows_farmdo we get to see the final product?

Gosh I thought it was in the video. It’s been a few years since I made this video. Maybe I need to do another one just to update it a bit.

Thanks! ☺️

Soooo good!

You could look into outside propane stoves (camp stoves) I know many canners use them and it keeps the kitchen cooler while canning

@@connerty_meadows_farm I have one on the BBQ but it's always so windy it takes forever to cook.

Yeah you really need a covered area to use them

Thank you for watching. I love the design as well. So easy to use and pack away!