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So confusing, if I want to use it for cheese I can ferment it and put it in the fridge with OUT feeding it, right?

Heating milk to 88 Deg Celsius or Fahrenheit ?

Season ricotta with Italian seasoning and salt and stuff cherry tomatoes. Use it in manicotti.

I want music and reading and say nothing about anything. Keep up the good work.

I made the farmhouse cheddar. Pressed it and pulled it out to air dry. I got sick and forgot about it. For a week. Can I still use it? It’s not molded but hard.

Thank you for sharing ❤

My clabber has a cheesy smell…is that normal?

Would cottage cheese starter (just some clabber kept from the last batch) be considered mesophilic starter?

Instant yoghurt

Hi! I have just discovered your channel, gorgeous! Once you remove the backsplash whey, do you put it immediately in the fridge, or do you let it adicify for I while to encourage further growth of the mesophilic bacteria? Thank you!

My grandmother would make it when I was a child (80's). Thank you for the video.

The sink is too dirty!!

Why do you need to rinse the pot with cold milk before washing? I haven’t been doing that. 😬

I really love drinking beet kvass!

It's not Cottage Cheese. It is Farmer Cheese. You can make wonderful pancakes out of it.

I was watching Quarks, Physics 😂

I add a little more beets than what you did! I just love drinking it!

I love beet kavass. I drink the fermented juice as a beverage. I find that I like the 1 that has whey in there more, than the 1 without the whey

Hey, Danielle, don't know where you buy your SUPERB lids, but I got some at Jon Henry's General Store in New Market. $14.99 for 5 dozen lids. Same price for regular or wide mouth. I'm not sure how many they have in stock, but you could always call them to find out if you need lids.

What are the best clabbered recipes if your clabbers are strong sour smell .? Mine clabbered for 6 days .

Thank you so much.

Olá do Brasil ❤obrigada pelo aprendizado vou fazer aqui em casa! ❤

Love these ideas! 💕🤝☺️

I use hot water with tea tree to clean and disinfect naturally. My technique is kind of like a stripping technique, im a new milker

A gallon is how many liters???

What is the liquid that you added at the beginning of the video at 0:31?

I love watching your videos. Thank you for sharing your knowledge! What temperature is your fridge at? I only have one fridge. The top is 4°, and in the lower part, it's approximately 8 degrees celsius. Thx

Can I do the same with whey from making yogurt?

Hey Danielle! Great video, thank you so much! I'm on my third round of cheese making, and I'm soooo thankful to have an easy and delicious way to use up ALL this milk. My question is simple, you said that it takes forever for the milk to heat to 90°, so start it early. Mine heats pretty quickly, like within 20-30 minutes, max. I'm worried that it's too fast (but I have it on medium heat) and the cheese seems to turn out okay. I'd appreciate your thoughts!

I enjoy all your videos. I was wondering if you can put the clabber in the frig if you cant use it right away to use next week.. thanks

Get rid of the music. Too loud.

I cannot hear what you’re saying 🙄

Looks great! So did you cut off the mold before you age it more?

How long does it last in the fridge?

Thank you.whst do you do with the whey?

Love this!!

New here. Thank you for your channel. Do you have a collection of recipes using clabbered milk? Wanting cheddar, mozzarella, parmesan, recipes.

Try making Zucchini rollup lasagna. It's more like stuffed shells than lasagna but it's amazingly delicious.

Great content!!!

I've made Cotswold 3 times now, using clabber and raw Jersey milk. Every time, the curds just don't form a closed rind. There are always crumbly bits falling off the outside. Of course I eat these, and they are delicious!! But I really want to get a neat rind on this cheese, which I manage to do with most other cheeses. I've been using 22 lbs weight to start, working up to 88 lbs, and also keeping the press warm. The first cheese I started eating at just 2 weeks, and it was so good that almost 5 lbs was gone within the month! So the crumbly outside didn't matter too much. The recipes I've used, give longer times for each step than your recipe. Where is that from? I'm thinking that speeding up my process should help. I think those longer times are making the curds too dry and acid, so they don't knit well. Have you come across this problem?

New to your channel. Can I make a lower salt version of Butterkaus and other raw cheeses? I need to watch my salt intake. Just tried raw milk. Wow! I really want to try making cheese but before I go buying things on Amazon using your links is it possible to make a lower salt version of some of the aged raw cheeses that take a couple months to mature, etc. if I can lower the salt brine how much? What cheese press do you use? Thank you and many blessings!

Thanks for the whey tip. I have to have cultures shipped from Northampton MA to Colombia.

I love it! I’ve been making soft cheeses. I just order my press and cultures. I can’t wait to try making some of these cheeses. Thank you for sharing your cheese journey

Stop putting music in an informational video. We are looking for information not entertainment.

Hunny, get your man to build you a slow smoker for your cheeses

Your babies squeelin in the background is music to a grandma's ears

He wants a ride.

Learned a lot about how cheeses are made

Thank you for another great cheese making video. Like you, I’ve got gallons and gallons of wonderful Jersey milk to work with on any given day. I have been using your soda cheese recipe for a few months and my family and I love it! I really appreciate you taking the time to make these down to earth and easy to understand videos. You are blessed to have such beautiful children. Thank you for inviting us into your kitchen to learn with you!

Do ever apologize for those Little miracles.