Very interesting! You have it down to a science with all the equipment, pots & tools! It was nice seeing the 2 of you doing this together! Thank you (from New Jersey, USA)!
Thank you. We have been making cheese for 12ish years now together. All things are better together. Some of our pots and supplies are from a restaurant supply store and some are from outlet stores. Some are from cheesemaking supply stores. We’ve just kind of gathered things through the years that work best for us.
I show the book we use at around 10 to 12 seconds in on the video on the right hand side. We get it from here glengarrycheesemaking.on.ca/products/the-cheesemakers-manual-by-m-morris?_pos=1&_sid=335f9626c&_ss=r
I can tell by your skin(beautiful and smooth) that you eat farm fresh food the way we were meant to. How many batches can you use your salt brine for? I just made my first Farmhouse cheddar(recipe from Glengarry) and your channel is a great resource! Thank you so much!
Thank you so much (I also only use our goat milk soap and tallow cream ;-) ). Our salt brine is going on three years now. We add extra salt after every third or fourth cheese to keep it where it needs to be. At the end of each lactation (we milk our own cow) we reboil the brine and make sure it is where it needs to be and then before we put any new cheese in after she starts milking again we boil it again and check our levels. The book we recommend (the one from Glengarry) goes into detail about what you are looking for in your brine, how to measure for it and what tool to use (we ordered our tool off of amazon). Hope that helps
I made cheddar & Gouda watching your videos. This is going to be my third one 😂 how do I know how long I should leave my cheese in the wine cooler before eating ?
According to the book we follow (I show and talk about it in the videos) Gouda is minimum 2 months. Cheddar is 2-3 months for mild/medium flavour and 6+ months for old. That said fridge aging takes longer so we generally don’t consume any of our cheeses younger than 3-5 months. For sure you can open at two months and taste test. If you are not happy with the flavour, seal back up and try again in another month ☺️
I was wondering if you have a link to your cheesecloth? I tried using a white cotton tea towel from Walmart but it was too thick for my mold. It seems hard to choose the right cheesecloth! Thanks!
Very interesting! You have it down to a science with all the equipment, pots & tools! It was nice seeing the 2 of you doing this together! Thank you (from New Jersey, USA)!
Thank you. We have been making cheese for 12ish years now together. All things are better together. Some of our pots and supplies are from a restaurant supply store and some are from outlet stores. Some are from cheesemaking supply stores. We’ve just kind of gathered things through the years that work best for us.
Good video... what cheesemaking cookbook where using for your recipe ?
I show the book we use at around 10 to 12 seconds in on the video on the right hand side. We get it from here glengarrycheesemaking.on.ca/products/the-cheesemakers-manual-by-m-morris?_pos=1&_sid=335f9626c&_ss=r
I can tell by your skin(beautiful and smooth) that you eat farm fresh food the way we were meant to. How many batches can you use your salt brine for? I just made my first Farmhouse cheddar(recipe from Glengarry) and your channel is a great resource! Thank you so much!
Thank you so much (I also only use our goat milk soap and tallow cream ;-) ). Our salt brine is going on three years now. We add extra salt after every third or fourth cheese to keep it where it needs to be. At the end of each lactation (we milk our own cow) we reboil the brine and make sure it is where it needs to be and then before we put any new cheese in after she starts milking again we boil it again and check our levels. The book we recommend (the one from Glengarry) goes into detail about what you are looking for in your brine, how to measure for it and what tool to use (we ordered our tool off of amazon). Hope that helps
I made cheddar & Gouda watching your videos. This is going to be my third one 😂 how do I know how long I should leave my cheese in the wine cooler before eating ?
According to the book we follow (I show and talk about it in the videos) Gouda is minimum 2 months. Cheddar is 2-3 months for mild/medium flavour and 6+ months for old. That said fridge aging takes longer so we generally don’t consume any of our cheeses younger than 3-5 months. For sure you can open at two months and taste test. If you are not happy with the flavour, seal back up and try again in another month ☺️
I was wondering if you have a link to your cheesecloth? I tried using a white cotton tea towel from Walmart but it was too thick for my mold. It seems hard to choose the right cheesecloth! Thanks!
Here is the ones that I useglengarrycheesemaking.on.ca/collections/cheesecloth-and-bandage-netting/products/cheese-bandage-netting-14x45-1-sheet
@@connerty_meadows_farm Thank-you!
you are very welcome. I much prefer them to the cloth style.
If you have no respect for your own values how can you be worthy of respect from others.
I respect my values. Not sure where you got that from while watching a cheese making video. But thanks for the response.