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Thank you so much Gianaclis for this excellent video. I had already watched the one you prepared for Dairy Australia. Please, keep producing videos with all the material and experience you have. Your book (Mastering Artisan Cheesemaking) is so insightful! I keep reading it and discovering new tips all the time. And I have good books by David Asher, Paul Thomas, Margaret Peters, Paul Kindstedt, etc. But your book is special. Kind regards from Argentina!

Thank you! Love the art and the science-please dont be shy about it! The cheese I have always wanted to make is a traditional sheep cheese like Petite Basque.

This is a great presentation! Thank you for sharing with us. I hope more will follow.

I did a blog post on the topic a few years ago: gianacliscaldwell.com/2011/09/13/all-bout-bloomies-secrets-of-making-white-mold-ripened-beauties/

hi Gianaclis, I would really really love to see similiar lecture for blue cheese. Please do so. Thank you in advance. much respect.

So happy to see this posted! Thank you!

Thx Gianaclis!! Hope you are well.

More volume would be helpful.

So very helpful at 4 in the morning! Did the trick for my little buckling! Thabk you very much!!

Good to see you. Hope you both are doing well.

By the way, I have been a grade a raw milk producer distributor in the past and I find it very expensive and difficult to find liability insurance companies that are happy to insure raw milk products, so I ended up shipping Milk to co-op for 17 years, and I happily jumped off of that cyclical merry go around finally in 2005 and I am back to the joy of milking one or two cows for the love of it and want to sell some milk product to support my cows and or goats. People climb through my fence, wanting me to sell them Milk!

Hi, you are a fantastic teacher. Are you still milking, your little goats to commercially make cheese for the public. And what would your thoughts be on pasteurizing milk before making cheese? I have ended up with a Pasteurizer that was built in Holland. It’s 35 gallons and I am considering selling a cream line Milk, and pasteurizing before I make cheese. I haven’t decided whether I’m going to Milk Nigerian dwarf goats, which I have no experience other than my sister has them or Milk jerseys which I do have experience with . I think it would be in my favor to pasteurize the milk even though I have a clean operation Which would make it easier obtaining liability insurance and being able to sleep at night after selling my product to the public what is your thoughts on that? By the way, I just turned 69 years. Thanks, Scott

Wow! First time I've seen you, best info ever, thanks for sharing, will be watching more of your content!

THIS is how disbudding should be done. Kudos to Ms. Caldwell.

Really liked your video and contect. It covers all the aspects of cheese making along with tips. Gives you wholsome idea of monitoring cheese to yield the nicest flavored cheese. I would like to learn more about cheese making in commercial aspect. Like how to store and buy cultures from? How to check the finished cheese quality and what could be shelf life for fresh soft cheese and cottage cheese? any book reference or any resource suggestions?

Wow, such an amazing setup!

Thank you for the helpful tips! What kind of pre teat dip do you use?

Great reminder!!!

we don't drug up our goats, its quicker to just box them, zap them n done.

Wow.... Just WOW ! Just bought the simple, I assume first book. Probably want the Artisan one but baby steps right now. I would love to see a vid on the effect of PH on curd texture hat included comment on what happens to the resultent curd after draining, pressing and cooking. Just failed to make Mozzarella, added yogurt to get some thermophilic culture and then curdled with vinagar... OK I know but I am still just learning. Curd, predictably it seems, was a fine paste after cooking and draibing, I had realised it wasnt hanging together by then. After some initial disapointment I decided to salt the soft cheae I had enede up with and add a littel fat, combining in a bain marie, and ended up with a pretty good soft chese spread. That lead me to you because the whole thing was essentally an accident that I recovered with mostly luck and a little bascic food science. Lookinf forwaed to learning, as opposed to following recipes and think yiu could well be the way forward. Please get technical as much as you like and dont dumb down for thos folk who just want to replicate a recipe, there are hundreds of those. I am never going to produce cheese comertially but playing with the process to target a structure and taste fasinates me... Best of luck with the channel.

was a little confusing at the end

Hello Gianaclis, I am working with your book Artisanal Chees making. I am making slow mozzerella. I would to know how you warm the curd if you are using it the next day and it has been refrigorated. I looked through the chapter and couldnt find that info. I was thinking of putting it back in the reserved whey and bringing it up to 90 degrees agian? Thanks for all your help! Abby

Such a valuable video. Thank you.

Very Helpful, thank you :)

You work like a machine ... I’m impressed

Hi Gianaclis. This is Antonio From México. this video should be one of the most important to make cheese, Here in México there are many many cheese producers that waste or send to trash 3000 or even more liters of milk every time the cheese do not melts, trust me that I am saying you the true. And everything because they don´t know this information.I use to read 3 or 4 Thesis or books about cheeses weekly and few of them talk about PH, some of them do it about acidity as °Dornic but for real production in my personal way of thinking the best is to use a PHmeter. I really congratulate you because the information that you give here is professional and not like 99% of the youtube videos that the cheese looks beautiful but they never show that their cheeses never melted beacause they think it´s a lucky thing the melting part. CONGRATULATIONS. and let me follow you because I am sure I will have some technical questions for you. thanks!

Nice Video! I appreciate you posting this for new goat owners especially.

Great video. Thank you. My PH meter is in the mail, I can’t wait to start using it.

Thank you for posting those videos. I wonder if anything changed in your process in past 5 years. (I can’t believe I just found your channel, I am big fan)

Will you make this a video we can watch?

That bleat at the end 😍

Thank you very much for this series of videos! I have a medium-size herd of Nigerians and have been considering a milking system, This really helps me understand what it entails.

Hello 👋 love your book and your information. We also live in Oregon getting our first two Does from Summer C. In April. ♥️

Thank you! <3

I enclosed my cheddar cheese wheel in a covered dish filled with the fumes of water with some potassium metabisulfite ( wine making background ),overnight, and then vac packed the cheese wheel. Wheel will be kept at around 55 degrees F. I then read that the microbes may work their way in to the cheese to give it flavor as it ages. Should I have worried about the bacteria on the outside of the wheel to begin with? I bought your book ( 2012 copyright), but wanted to get a quick answer before my first cheddar wheel is damaged. Many thanks.

Thanks Gianaclis! I had always wondered how to do this. Great demo.

Thank you for this timely & informative video with kidding season happening. I didn't remember about not using a plunger.

Hello How can I buy a goat? With this specification.?

No post milking teat dip?

Thank you for the video. I have a question: if you measure the acidity of the curds and say acidity of the curds are low is that mean you are making cheese very sour..? I know when you cook the curds ph level goes lower. In that case, do you stop cooking if pH level drops, even though the recipe calls for higher temperature ? The reason why I am asking is that last couple times my cheese is very acidic and whey leaking during the aging process. Do you have any idea? Btw, I never measure the pH of milk or curds before but recently I purchased my pH meter to see how my cheese pH is during the process. Should I stop heating when the pH level of the curds are at 5.2-5.3? Is that how it works when you take the pH measurement?

Your video series is so helpful! Where did you get your stanchion? Or was it a custom build?

Can the goats kick or step on the milkers?

You have to do what you are most comfortable with, but if you are interested in how their bodies are truly responding to the restraint vs the procedure here is a research article that compares things such as heart rate for 3 hours after disbudding calves with a hot iron. Two different drugs were used along with control groups that went through the procedure without medication and one group without even being disbudded (to compare the stress of being restrained). If the link doesn't work, you can search the Journal of Dairy Science for: Effects of local anesthetic and a nonsteroidal antiinflammatory drug on pain responses of dairy calves to hot-iron dehorning, by M. Stewartcorrespondenceemail, J.M. Stookey, K.J. Stafford, C.B. Tucker, A.R. Rogers, S.K. Dowling, G.A. Verkerk, A.L. Schaefe www.journalofdairyscience.org/article/S0022-0302(09)70462-X/fulltext

As far as I can tell, the kids only get upset at being restrained, not from the brief application of the disbudding iron, and stop being upset the moment they are released. At any rate, ours act as if nothing unusual had happened, as soon as they are released. I don't see our procedure as inhumane and definitely prefer not to use pharmaceuticals. Anesthetic has definite toxicity risks. Why use it when it is not necessary?

Is there anything special about the chest freezer/chiller? Does the thermometer control the freezer temp or just log the milk temp for regulation purposes? I have found vague descriptions about water lines and pumps running across the bottom but I can't find any more details. Is your chiller set up in this way?

Your books are great. Glad I found you on TH-cam.

Many thanks Mrs. Caldwell for your time sharing these 3 instructional videos. Don't really know where this crazy idea of launching a small artisan cheesemaking business is heading up but the more i read and see about the business, the more the feeling gets pumped. Hope to consult all of your material available in the very NEAR future. Regards from the caribbean :-) !!!!

Thank you for posting, Gianaclis! These videos are great for people like me who have read your book, and are hoping to one day operate their own goat dairy. It gives insight to all the cleaning one must be prepared to do as well! (I speak from many years of experience working on a cattle dairy.) Maybe we could tour your creamery or sustainable farm in your next videos?