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Awesome video as always Jen!! Thank you!!!

The thing about American cheese is that I never knew how much I loved it until I moved to Canada and discovered that they don't sell deli American up here. You can get the shitty Kraft Singles everywhere, but they DO NOT sell the real thing. And let's not pretend that singles are anything even close to actual deli American. That stuff is seriously good on sandwiches. But for some reason, Canada won't sell it in block form. Something about its chemical makeup prohibiting it from meeting the strictest legal definition of "cheese", idk. All I know is you can't get it, and the individually wrapped singles are absolute garbage- not to mention the fact that it's incredibly wasteful, since each slice comes in single-use plastic. So, like many food products I used to get in the States that I can't get here, guess I'll just learn to make it myself! Thanks for the video!

Had to watch this video again .. love the Camembert with goat milk!!! I hoard it and freeze it.

I love Muenster and I love Brie and Cheddar. I don't know if I have the patience to make it. The cheeses I'd really like to make are Ricotta and Mozzarella and Cream Cheese. I noticed that some have the audacity to criticize your family's partake in the videos. Na, they just add to it. Nice seeing them get involved.

Hello Jenifer,ive just made a COMTE cheese and what a great cheese to make,i think it tastes better than cheddar,if you havnt made one try it.

you are not making homemade cheese from scratch when you are using cheese that's already made

We used Sodium Chloride (Rock Salt) to melt snow in Michigan Winters. It worked until temps dropped to 20F. When the temp was below 20F we used Calcium Chloride.

I know this is an old video but hopefully you’ll see this. I made these but after sotting overnight, I went to flip them and they have a slimy substance on them. It’s clear but it’s like the whey turned slimy. Is that normal?

So I made my pepper jack cheese, and when I sealed it, there was still a very small amount of liquid left in the sealed bag. is it ok to age it like this. Thank You. Deborah

My goats milk mozzarella stretches great, but I have Nigerian Dwarfs that milk extremely high butterfat. Some of my does milk test at 10% butterfat. I wonder if that’s why I get a good stretch. I do also notice I get very high yields. When I follow your recipes ( which I love 💕) I can’t use more than 6 gallons of milk or I have way more curd than the large mold will hold. Like 11 pounds or more 🤷🏼‍♀️

Can you use store bought milk? Skim milk or whole milk from the store? What is holesematic semantic? I’ll have to watch many more videos. This my first and way to advanced for me.

As a cheese maker my self, love watching you videos. Note for future self, the squeaky feta is due to the milk/curds heated to high, ideally the milk is anywhere between 28-30° C( yes European here 😅) . If you salted the batch right, you do not need to keep it in the fridge in a cool place.

I am a little worried. I made colby today, only my second one.. I did the 30 min wash and stir and rise of temp to what you said.. My curds were a lot smaller than what yours looked in the video.. Could I have washed them too long? I’m having trouble knowing when to stop and when they are cooked enough.. does that make sense? I wont give up and I keep watching your videos over and over as I learn something new each time.. thanks for your help..

So just a thought... if you let raw milk like on the counter at roomtemp for about 24hours, without adding clabber or other cultures, it will acidifi. You then add rennet and can make cheese no? So why then add cultures at all if it acidifies naturally?

Gouda with coarsely grounded pepper (black and white) is also delicious...

I feel like such a dunce for throwing away my batch of brie because of the horrible smell it was putting off. You described it perfectly, and all I really needed to do was give them time. BTW, did you notice any smell transfer to the other cheeses you were ripening?

Do you ever make yogurt from your milk?

Are you using a cheese, fridge or a cheese oven? I'm not sure what I should get

Why can't you brush your cheese with oregano, vinegar or some other anti-mold substance, right from the start?

No, You're not the only one! I made a gouda and forgot to brine it. Didn't realize until I opened it 3 months later. I ended up grating it and adding salt to the grated cheese. Worked great!

New sub, since you mention Gavin I knew you were worth following. Recently did a blue and it's aging beautifully. Did a brie last week and had to toss it. It developed a very nasty funk that I could not say I recognized nor enjoyed. Now I'm deep cleaning my cheese cave since the smell is all through it. Any thoughts on what could have caused that? And when I say it had a funk, think baby diaper.

"You can make skimmed milk Mozzarella, but why would you?" I'm dead! 🤣😂🤣

Now you needs some milk goats too, it’s interesting that only the English and Americans eat cheese with crackers and straight out off the cold fridge

I just finished pressing my cheddar cheese but I forgot to mill the salt into the curds. They’re about a pound each. How long can I brine them for?

Would the vertical crack be where it was cut in half prior to vacuum packing? It seemed to have joined back up when you opened.

Those are curds. Not whey. I was watching on silent to see "How To Make Ricotta From Leftover Whey"

Oh Jennifer! For the first time, I HAVE MOZZARELLA CHEESE!!!! I used milk that was anywhere from 2-4 days old, followed the method and had a fantastic stretch after about 6 hours! What a great method, and explanation of how to do this and NOT feel like I failed! (Which I've done. Twice now!) Somehow my milk fridge was left ajar and I needed to save it, so I took a chance and did this method, using 5 gallons of milk up! (the other 2 gallons made some yogurt!) I haven't weighed it yet, it's still sitting in salt water, but I'm pretty sure I got about 4 lbs of cheese! I can't thank you enough! I'm making meatball sub sandwiches with this tomorrow!

Jennifer have you ever had an abundance of raw milk and have to decide what to do with it. My wife took her first bath in pasteurized milk ! She came out warm and her skin was very creamy! Now she baths in milk once a month! Th process uses 22 gallons of warm pasteurized milk! Great way to manage the milk from three guernsey cows. Ver creamy milk.

Lady you're a confused on the way how you talk fast fast fast fast first of all the original Greek feta cheese was no made out of cow's milk okay it was made out of goats or sheep milk second no other countries they can make and sell Greek feta because it's protected by Greek feta is protected by a PDO protected designation of origin throughout the European Union is also contain 70% sheep's milk and 30% goat's milk to be called Greek feta cheese and must be made in Greece if they making it they making it illegally and selling it as a Greek feta cheese educate yourself a little bit

100% relatable! Thanks :-)

Just a tip: when loading the vacuum bag, first fold back, externally, 2 inches of the bag opening, to prevent it getting residue on it. We use that technique when bagging fresh meat. Hope it helps.

Instead of clabber, what would happen if I used homemade yoghurt that has 3 bacterium strains that is for healing the gut (SIBO)? Should this effectively create a SIBO healing cheese? I am setting myself up to start cheesemaking but as yet have not made any. Thanks for great content!