kitteh at the end, lol.... thanks for the videos. will be 'goating up' in the future as we build our new rural home. you've given me insight into what it will take.
Good to see you making cheese vids again. I myself make a similar goat cheese but it is lactic-set overnight. The process requires a fair amount of attention, but the results are well worth the effort. I also make a lactic-set cow's milk cheese which is equally delicious. I shall try your recipe soon. Thanks for posting.
@@HammockHavenFarm: I follow Gianaclis Caldwell's Lactic-set Bloomy Rind recipe from Mastering Artisan Cheesemaking. It does happen that sometimes the cheeses become a little ammoniated, but we don't mind the flavour as long as its not too strong. I bought a temperature controlled seed propagator, which is dedicated to cheesemaking and, this helps maintain correct temps' for my cheeses before air-drying, after which, they then go into the cave at 13 deg' C ( 55 deg' F ) until mould growth occurs. I then wrap them and put them into ripening boxes in my cool cave at 4 deg' C ( 40 deg' F ) for ageing. I've found 2-3 weeks is the optimum time for ageing. Something I do is, unwrap, pat down and flip daily, as I think this helps reduce the build up of ammonia....seems to work for me anyway.
Shared and liked. You are so brave that you dare to try all of these kinds of cheeses. I think I would flinch at it but you make it look so easy. I wish I still had goats and could manage them now. God bless!
I am a groupie and have tried making almost all your cheeses. I made this one last week, and tomorrow is supposed to be the day to wrap it, but it is not fuzzy on all sides yet. Shall I give it a couple more days? I made a new batch today which is in the molds draining right now. Thank you for these easy-to-follow videos!
Ok, I made a batch. The mold developed nicely. After 5 weeks I sampled one. Inside is dry and crumbly. I followed your guidance using wet paper towel on partly open container. How can I get the proper hydration or it is lost.
I have some hearing difficulties and pay attention to Google's closed captioning, which can be hysterically funny. It translated Valencay to Balanced Egg. LOL!
I don't have the resources to set up as a grade A dairy at this point, so most my cheeses go to friends and family. Maybe when we go viral on TH-cam, I can get a facility!!! Please share lol
Thanks for the videos. I'm trying to make valencay for the first time and now that I've wrapped the cheeses in the two ply paper, they're starting to look and smell a little bleu on the outside. Do you regularly unwrap and rewrap them during the ripening or any idea what I can do to make the rind white and bloomy again?
you all probably dont give a damn but does someone know a method to log back into an Instagram account? I stupidly lost the password. I love any help you can give me!
@Louis Collin I really appreciate your reply. I got to the site on google and I'm trying it out now. Takes quite some time so I will reply here later when my account password hopefully is recovered.
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this video answered my question from the previous video on where you get the mold. I need to watch more and keep quiet.
love you’re personality, looking forward to trying the recipe.
kitteh at the end, lol....
thanks for the videos. will be 'goating up' in the future as we build our new rural home. you've given me insight into what it will take.
I'm glad you found our channel. I love our goats and the amazing milk they give me to work with.
Good to see you making cheese vids again.
I myself make a similar goat cheese but it is lactic-set overnight. The process requires a fair amount of attention, but the results are well worth the effort. I also make a lactic-set cow's milk cheese which is equally delicious. I shall try your recipe soon.
Thanks for posting.
I tried a lactic one last month, but it got ammoniated when I went out of town for a couple of days. I'd be curious to hear your process.
@@HammockHavenFarm: I follow Gianaclis Caldwell's Lactic-set Bloomy Rind recipe from Mastering Artisan Cheesemaking.
It does happen that sometimes the cheeses become a little ammoniated, but we don't mind the flavour as long as its not too strong.
I bought a temperature controlled seed propagator, which is dedicated to cheesemaking and, this helps maintain correct temps' for my cheeses before air-drying, after which, they then go into the cave at 13 deg' C ( 55 deg' F ) until mould growth occurs. I then wrap them and put them into ripening boxes in my cool cave at 4 deg' C ( 40 deg' F ) for ageing.
I've found 2-3 weeks is the optimum time for ageing.
Something I do is, unwrap, pat down and flip daily, as I think this helps reduce the build up of ammonia....seems to work for me anyway.
That cheese looks amazing!
That was seriously cool! I cannot wait until we start really bringing in the milk again so I can try some of these!
Yes smidgen is a word, it's a good word, most used in the Midlands of the UK. I hadn't heard that word for ages 😀
Shared and liked. You are so brave that you dare to try all of these kinds of cheeses. I think I would flinch at it but you make it look so easy. I wish I still had goats and could manage them now. God bless!
All this beautiful milk to make cheese from sure makes it easier to go out and do the chores twice a day in this 100* weather.
I am a groupie and have tried making almost all your cheeses. I made this one last week, and tomorrow is supposed to be the day to wrap it, but it is not fuzzy on all sides yet. Shall I give it a couple more days? I made a new batch today which is in the molds draining right now. Thank you for these easy-to-follow videos!
Yup! Just give it another day or two until it’s fuzzy all around.
Ok, I made a batch. The mold developed nicely. After 5 weeks I sampled one. Inside is dry and crumbly. I followed your guidance using wet paper towel on partly open container. How can I get the proper hydration or it is lost.
I have some hearing difficulties and pay attention to Google's closed captioning, which can be hysterically funny. It translated Valencay to Balanced Egg. LOL!
haha!!! Not exactly.
Yum. Do you ever sell your cheeses?
I don't have the resources to set up as a grade A dairy at this point, so most my cheeses go to friends and family. Maybe when we go viral on TH-cam, I can get a facility!!! Please share lol
How long do you keep cultures in your fridge? Thanks Kristen!
I've made Valencay several times now and I'm wondering about maybe adding a smidge of penicillin roqueforti culture - has anyone tried that?
where can I get the recipe for this cheese
Do you think cow milk would turn out okay?
Absolutely! It may not be as tangy, but I bet it'd be creamy and wonderful.
Thanks for the videos. I'm trying to make valencay for the first time and now that I've wrapped the cheeses in the two ply paper, they're starting to look and smell a little bleu on the outside. Do you regularly unwrap and rewrap them during the ripening or any idea what I can do to make the rind white and bloomy again?
you all probably dont give a damn but does someone know a method to log back into an Instagram account?
I stupidly lost the password. I love any help you can give me!
@Jerry Jad instablaster :)
@Louis Collin I really appreciate your reply. I got to the site on google and I'm trying it out now.
Takes quite some time so I will reply here later when my account password hopefully is recovered.
@Louis Collin It worked and I now got access to my account again. I'm so happy!
Thanks so much you saved my account !
@Jerry Jad glad I could help :D
Hiiiii