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fingerlakesliving
เข้าร่วมเมื่อ 3 ส.ค. 2009
Sustainable Viticulture at Red Tail Ridge Winery
In 2009 Red Tail Ridge became the first and only winery in New York State to register as a LEED (Leadership in Energy and Environmental Design) project. Green building and managing an environmentally friendly winery are founded on Red Tail's commitment to practicing sustainable viticulture in the Finger Lakes.
มุมมอง: 1 335
วีดีโอ
Glenn H. Curtiss Museum Seaplane Homecoming
มุมมอง 5K15 ปีที่แล้ว
The Seaplane Homecoming is to honor Glenn Hammond Curtiss, who inspired men to pursue Seaplane development. The Seaplane Homecoming is held every year in Glenn Curtiss' hometown of Hammondsport, New York on the second weekend after Labor Day (Around the middle of September).
Eagle Scout Project - Label Storm Drains, Livonia NY
มุมมอง 1.2K15 ปีที่แล้ว
Matt Kelly of Scout Troop 147 Livonia, completes his Eagle Scout project by stenciling all storm drains in the Village of Livonia, NY. Storm water run-off from the Village of Livonia drains directly into Conesus Lake.
Artisanal, Farmstead Kefir Cheese
มุมมอง 72K15 ปีที่แล้ว
Learn how Finger Lakes Dexter Creamery produces probiotic raw milk kefir cheese from their own Irish Dexter cows.
Springwater Fiddlers Fair
มุมมอง 3.7K15 ปีที่แล้ว
The Springwater Fiddlers Fair was an all-day musical event held on Saturday September, 19th 2009. On stage music, "fiddling-in-the-woods", educational workshops, local artists and food vendors.
World's Largest Chalk Painting
มุมมอง 1.3K15 ปีที่แล้ว
Painter and art instructor Robert Gillespie organized dozens of volunteers to create a 10,000 square foot chalk painting depicting a historical photograph of the excursion steamship WmL. Halsey. This community event took place Saturday, July, 25 2009 in the parking lot of the First Presbyterian Church, Penn Yan, New York.
You use kefir to make the cheese as well what ratio do you typically use and do you add liquid or powder rennet directly to kefir milk or add in a different way. Does the kefir cheese come out consistency of cream cheese/boursin or is it firmer more like feta or cheddar?
Very nice video ...where are you located ?
Do you have any suggestions for how someone could do this on a much smaller scale? I have very very healthy and active kefir grains and have got to a point now where I’ve got kefir coming out of my ears lol 😂 I already make my own kefir yoghurt, sour cream , and mozzarella but I’m looking for new things I can do with my excess kefir, such as this! I don’t have access to raw milk unfortunately as I’’m in Asia, but I do at least have access to and use low-temperature (65°) pasteurized milk… 🙏 How can I do what you’re doing on a small home scale to get those nice solid rounds of curds and age the cheeses to develop more flavours…
bravo
Hello, enjoyed your video thank you How can I contact you with some questions Steve (67yrs) Manitoba
What is added to hardening the cheese ?
Ageing some now.i need to flip it tomorrow. 🧀
Cow are sweet animals. So sad that so many of them are so abused. I recall reading in a biography of Gandhi something he said one time: "A cow is a poem of pity". As for the video...very good information. I didn't know kefir could be sued this way.
What does it taste like
Looks like they're not around anymore. Last update on FB was 2014 and their webpage is offline but I would've loved to try some of that kefir blue cheese.
Looks like she is in Texas now, working real estate enjoying the warm weather. I'm sure she deserved a break after all these years.
I call mine kefir buds.
Great video new Friend I look forward to watching have a blessed day
I am inspired, thank you. I have made cream cheese, the best I've ever had. I am making feta, and I plan to try maturing some. I am using store bought milk. It's what I have access to. So great. Tangy, smooth, and thank goodness it doesn't taste like Philadelphia.
They are called grains because Legends says that it was gift from god from heaven and even Noah kept them and then after that it was given to the Prophet Muhammad (peace be upon him) and Muhammad gave it to Turkish tribe in cacasus Mountains and they kept it for generations and it became a secret but later Russia started commercializing it and this is how it spread. So when they were in heaven they were originally grains that adapt to minerals that we feed it.
She didn't heat up the kefir right? Just added the rennet?
I believe that is correct. Have you made any kefir cheese yet?
can the whey be used
It is sad to know that the government prosecute small farmers just because big corp are afraid of loosing revenues. I think our country will be so much better if we have more small businesslike this offering good local products to the people.
it is so nice to actually see you. about 10 yrs ago i obtained some kefir grains from you and they are still going strong and producing kefir for our family. Best wishes, and Thanks. Nice video, the cows are adorable!
Are you still doing kefir? (:
Is there a specific weight/time you leave your cheese rounds in the Dutch press? Great video, most inspiring. Thank-you.
Thank u for this info! About 2 mins into the video, u said that it had been 4 hrs . . . what was u waiting on, if it is one big batch of kefir, wouldn't it already b at room temp? Also, do u know of a way that I could mimic an aging room to carry out the last step of curing the cheese for 60 days? Do u have a favorite book of cheese making that u would care to share?
How do we know that the mould that develops on the outside of the cheese are safe to eat, as I believe not all are? I will definitely have a go at making it, it looks wonderful.
Tanya Rice I know I'm a year late, but typically when aging cheese you look after it in a more contained environment, say a ripening box for instance. You also typically put it in a brine solution after you finish pressing, for a period of time, before shelving it. Then maintenence like wiping it with salt or brine is done for a while. This will help develop a rind and prevent growths.
@@akatsukiawsome13 I thought that works for cheese you want to have a hard rind, not a ripened cheese covered in mold. I think the mold in these cases is generally added, so that you absolutely know what to expect.
@@-8_8- yes but lactobaccili are safe to eat and outcompete dangerous black molds etc. generally any cheese you can just “wash” and the interior will be fine. This is raw milk cheese or kefir made which has a HUGE range of cultures, not a specific couple from a powdered form bought online.
@@-8_8- kefir even has wild yeast strains etc, and can technically be used to produce alcohols. Depends on the “food” available for the culture to eat.
What a beautiful facility you have there for making a great product.. that's wonderful! I'd love to purchase some of your cheese.. You should add a link to your website or a page where people can place orders. God bless you
I would so love a how to video. Beautiful work.
Yes, and I'll make one for you on how to do it.
JackT do you have any videos of your making the kefir cheese without using rennet? I would love to see them if you do...if you do not... would you mind sending written instructions/directions? I make a mean all natural/organic lacto-fermented ginger ale (soda pop) that I would share the directions/instructions as an exchange ;)
There're some really great vegetarian rennets on the market nowadays. Most larger cheesefactories use them (they're cheaper).
amazing :)
To try your own kefir cheese making at home, you can find the kefir grains in the UK at organic-kephir co uk
I have kefir grains free to collect
We have Dexter cows and this is what we are working towards at Holly Rock Ranch here in Washington state our own micro Dexter dairy . Cool to see they have a Dexter dairy that is up and running out east. We need more Dexter farmers the milk and meat of Dexter's is of fine quality.
I had never even heard of Dexter cows until this video! Are they an American breed?
@mozaikadezign ditto - I ate up my first batch. After you eat it once, you kinda' crave it. At least we have Finger Lakes to keep us supplied when we run out! LOL
@mozaikadezign I have made kefir cheese as well, however I did not need to use any rennet. The kefir will get acidic enough that you do not have to. I have experimented in the aging process and what I found intriguing is that the older it gets, the milder it gets! I've only gone as long as 2 weeks because I end up eating it all! It's great on those fancy thin water crackers!
This is how I'm making mine. You have curds, why use rennet? I have thought about adding lemon or citric acid to assist the separation, to aid in drying.
Using rennet removes more of the curd from the whey.
Interesting, since I have read elsewhere that it gets stronger in taste with time, not milder.
@@typower9 it probably depends on how long it is kept; early on in the process it may get milder and then after a certain point the taste may start to sharpen
After about 4 weeks at 10C it develops a strong flavour then starts to liquefy even at refrigerator temperature.
beautiful video! I just recently began making kefir and it's fun..but I really want to make cheese for myself and my family. They only question I have, is it necessary to use rennet and where do you purchase this? BTW, your cows seem very happy and content!
Wow, I would love to see more videos on the subject, great job and thanks for sharing.
love it! I love Kifer Mil so I am looking into make my own cheese! Thank you so much for sharing!
What you are doing is awesome!
Sounds Like a great Place to Visit anytime !
Sounds Like a great Place to Visit anytime !
awesome can I come over?
oh no, the rain is comming! awesome video
I remember this!
Nice video showing the technique used to do this huge painting. it did look great when it was finished.....