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1 gallon Non-Fat milk yogurt whey yielded about a teaspoon of cheese.

Ok, another question before I buy a freezer to convert :) Do I need to stay away from a frost-free freezer because of the large fluctuations in humidity? Or does converting it to a fridge cancel out the fluctuations?

I make mead, I have a very good idea of the effort that goes into your cheeses, I'd go broke buying your cheeses. you put so much into them.

your cheese cloth, do you wash them after use or just tear off a large roll as and when you need it?

Seeing those curds has made me want sweet and salty popcorn now, cheers 🤪

Very interesting video. There are devices to test the concentration of a solution like brine. Traditionally, a brine is saturated if it contains 26% of salt. Beyond that, the salt will not disolve and precipitate. Another way is to put a fresh egg in the brine. If it floats, it is concentrated enough.

When I go to IJ Mellis (an "artisan" (I think they only sell farmhouse cheeses) cheese monger in Edinburgh, my personal Mecca lol) I have to set a budget and stick to it or i would spend all my money in there. I once bought so much cheese that i had a cheese feast (cheeses, good bread, pickles and chutneys and some chacuterie) and eat so much I swear I got a literal high from all the casomorphins lol

I love the video edits 😂 The cheese looks beautiful

Man, I wish I'd watched this video again before I started my cheese. I followed the same recipe and I didn't put the b. Linens in the milk either.

Gracias❤

Is there a website with free recipes for all kinds of cheese?? Whats the web URL???l

Hi Gary from the UK here grate video very interesting and informative keep them coming thank you for your videos you really put things in simple terms, I watched a programme on cheese not sure what type of cheese it was a long time ago, but they painted the whole cheese with melted butter this creates a seal and a good skin on the cheese, I thought it might help with the mould problem.

I am addicted to Gruyere, but it helps a lot the fact that I don't live anymore in Switzerland and it's not imported here. I would be so fat.

Now I know why that baking powder brand is called Clabber Girl🤔

Marbling looks nice but its too dry.

I just discovered your channel and I love it. I just started making cheese and your videos make it look doable (if not easy). My question is, what the heck do you do with all that cheese? Your family, I assume, can only eat a fraction of what you're making. So where does the rest go?

I wanna be there in ur house to have some😢❤

Its like yoghurt

Yes ... to "jungle cheese".

Hi Jennifer. Greetings from New Zealand. Just found your channel after making my first cheese (MOZARELLA!!!). Your enthusiasm is awesome and you make me smile. LOL! Looking forward to trying out some of your recipes - scaled down ones as I don't have any cows and good milk here is about $24 a gallon! Maybe I'll get a milk cow!!! Anyway, just wanted to let you know I'm enjoying binge watching your videos and learning lots. Thanks for all the work you put in to making these. Love your work! ;)

Loved the video! Thank you 🤗 Got a new subscriber

*You could make fine salt from kosher in a blender. I use the same method to make my cilantro lime crema, we don't have dairy farms here anymore so i have to use store bought heavy whipping cream and Bulgarian buttermilk. I want to try making cultured butter but everything is ultra pasteurized, i guess i just have to do it and see if it works. Would a stand mixer work?.....i think it would.

It was kind of nice to see my favorite cheese making channel with my favorite mead making channel up in the background. On a side note, I found a (I assume) cheddar that I made over a year ago, vacuum sealed and stuck in the back of the fridge. It was still good, no mold, nice and sharp. I'm sure I made it after watching a few of your videos.

If you haven’t tried yet, there is a Norwegian cheese, based on Dutch cheeses flavored with cumin and cloves. May sound strange, but is really tasty. It’s called nøkkelost or key cheese and is a semi-hard cow’s milk cheese. And while we’re on the topic of Norwegian cheeses, have you tried making brown cheese (or fudge cheese as I saw someone call it). You certainly have enough whey 👀

Can not understand why she never filter.

Me encanta tu contenido te sigo desde Argentina SOS una genia !!!!❤

Yesterday I made my first cheese! I made a Gouda . I'm Brazilian and I just moved to a farm in WV. Your videos have helped me with this transition. Thank you ❤

We are always surprised by the results.

It's really similar to the Murch Gruyere?? different pressure in pressing, We're loving the Murch Derby which I'm doing with pepper and garlic- goes down a treat!

Gracias ❤

If you have a stand mixer or the Cuisinart/blender you can wash butter using the dough hook on low, so it doesn't splash all over, walk away for 5 min while cleaning. When butter is finally clean, i pour out water put salt in and mix again with the dough hook. I speed up to remove butter from the wall of the bowl. This makes washing and salting butter easier and less messy.

I would add CaCl2 before milk heating and culture application but I understand that recipe is something to follow. Overall massive maturation job and fantastic result. I wish I could taste it with good bottle of Cabernet ....

I would recommend to mill the curds with the tea mixture if you want that somewhat strong or significant aroma to flow in your mouth when you bite the cheese every single time. I have tested out this on my cheeses and appears that milling the curds with something that causes the flavor during the duration or when aging the cheese as it continues, is whole lot more stronger than the aroma and even the taste of it when just dumping the cheese into the brine. Hope this helps.

That gruyére looks amazing, well done to you, i'm very impressed. It looks exactly like the Gruyeres i have tried from switzerland, what a wonderful colour too, i'm gonna have to try this for sure!

A pinch and a smidge.........my kind of cook. Watching your taste test made me head to the fridge for a slice of cheese. Unfortunately not home made.....>

Don't you think having all your different cheeses side by side, so that the cultures on each of them are getting on the others, might be making them taste similar?

Beautifully Done Friend! I wish I could taste it. 🙂

she's a beaut. maybe tiny bit of some proprionic shermanii?

Thank you for your time and the video!!!!

How lucky your friends and family are to enjoy these wonderful cheeses you produce.Thanks for sharing,beautiful wheel of cheese.

Thanks

Good Job and your Monthly Allowance is on its Way.Just came back from Fishing/Camping thats why I am a little bit late.

I gasped a little when she cut the cheese open

Curious what the piece of the triumphal organ music is? Great choice.

Well done, Top stuff, think I’ll give it a try my self. 👍

I would imagine the milker would be more sanitary than milking by hand.

23:02 the auto-generated subtitles say “But I can’t give a whole video on just Asian Jesus because I’m so unscientific about it.” HAHA 😂