Yes the cheese cave is mostly just keep it above fridge temp and below room temp maybe some clean airflow if you want things to happen evenly wine likes the same thing
Love that this popped up today! I have had our milk cow for two years now and I’m just getting into cheese making! Just made my first Gouda. It’s sitting no the counter for the next 4 days.
Oh Robyn! I loved your story about DIYing a cheese press. When I first started making cheese I used my vegetable steamer with linen in it and a big ol' #10 can of peaches 😆
#askhomesteady have you tried dairy sheep at all? I’ve seen you’ve done goats and cows, but I’ve read that sheep can be great for milk and have extremely high protein and butterfat in their milk. Any thoughts?
#askhomesteady not sure if you ever answered this, but what is your opinion on hobby farming as opposed to full time homesteading? Would much of your advice on this channel translate to hobby farms? I am an engineering student graduating in a year, and have really loved the idea of gardening and raising animals, but figure I should start it on the side and keep it a hobby for at least most of my life.
Hey Justice, thanks for watching! yeah slot of my advice goes to the hobby farms out there, but no reason it can’t work for full timers to. As far as what you do, I’d say follow your passion, you can build something successful financially out of something you love, especially if your young and flexible 👌
#ASKHOMESTEADY random ? does the cream from the Guensey cow taste better and will you breed her? The cheese looks so good wish I could homestead, is it possible though to use store bought milk to make ricotta cheese ?
Yes, absolutely you can use store bought milk! For most cheeses if you’re using store bought milk you add calcium chloride to the milk which helps the milk coagulate better. For ricotta made with lemon juice or vinegar it’s an optional ingredient. It will work without it, it’ll work a bit better with it.
Very exciting that K has become a curd nerd! Cheese making is so cool. I can’t wait to have enough milk to make cheese regularly without spending a fortune on it. And a kitchen with enough space to do it without having to move a dozen things for each next step! I love watching Gavin Webber make cheeses but have subscribed to Robyn too. There’s another channel that has lots of different cheeses using goats milk too. I think there’s a fair chance I’ll end up with the dreaded gremlins rather than a cow so that channel will be handy. Btw, almost ready to sell. Just waiting to get a cleaner in to do the grout and a couple of up high things. Also about 75% packed. I think though it will be smartest to now wait until the place I want comes up then list this house rather than risk this selling and having to settle for something that’s not quite right just because I’m running out of time. There’s one that I know is coming up soon that sounds like it might be it. No photos of it yet though.
#Ask Homesteady-I made farmer cheese with my goat's milk and it was very sweet and mild. I want more funk in my goat cheese. Can I let my milk sour a little and then make cheese with it ?
You could always wait a few days to a week to make cheese with your goat milk if you want some of the muskiness that it can get. If you want more sour cheese, try making a chevre cheese, which cultures for 18-24 hours with rennet, then drains for another 18-24 hours.
@@janelleroads6011 you're welcome! I've got a couple Nigerians I'm milking, and we've been loving making chevre cheese. It's so easy to make and freezes well. We're using it instead of mayo on sandwiches, on bagels for breakfast, in creamy pasta sauces, and as a snack with crackers. So yummy!
I was going to say, if it's the goatyness you like, don't refrigerate your milk right away. Wait an hour. And if it's tang you're hoping for, you can use kefir to acidify your milk before you make your cheese.
I absolutely loved your guest and her delivery of her information, I headed right to her channel and subscribed, thanks for sharing her with us!
My first and still my favorite is making mozzarella. Super easy and Instant gratification. Lots and lots of uses.
I've heard the recommendation of using a small wine fridge as a cheese "cave"
Yes the cheese cave is mostly just keep it above fridge temp and below room temp maybe some clean airflow if you want things to happen evenly wine likes the same thing
Love that this popped up today! I have had our milk cow for two years now and I’m just getting into cheese making! Just made my first Gouda. It’s sitting no the counter for the next 4 days.
Oh Robyn! I loved your story about DIYing a cheese press. When I first started making cheese I used my vegetable steamer with linen in it and a big ol' #10 can of peaches 😆
Hey! 🙋🏼♀️ Northern bc (peace region) here too! ( Definitely going to go follow her, as I am preparing to dive into milk cow ownership myself 😊
Loved this episode. Definitely needed to watch this. Your channel has evolved so much. Proud of you guys!
As soon as I saw your cow kicker video, I was like, wait what?! What did I miss?! And ran over to check the podcast 😆
Great interview Aust.
yay Robyn is the best!!
Oh no my blue cheese has mold on it. Lol
Thanks for the education
#askhomesteady have you tried dairy sheep at all? I’ve seen you’ve done goats and cows, but I’ve read that sheep can be great for milk and have extremely high protein and butterfat in their milk. Any thoughts?
They have even done camels and not milk sheep
I really like your videos y'all are just so down to earth.
I’ve got my first two wheels of cheddar cheese sitting out drying!
😍
#askhomesteady not sure if you ever answered this, but what is your opinion on hobby farming as opposed to full time homesteading? Would much of your advice on this channel translate to hobby farms? I am an engineering student graduating in a year, and have really loved the idea of gardening and raising animals, but figure I should start it on the side and keep it a hobby for at least most of my life.
Hey Justice, thanks for watching! yeah slot of my advice goes to the hobby farms out there, but no reason it can’t work for full timers to. As far as what you do, I’d say follow your passion, you can build something successful financially out of something you love, especially if your young and flexible 👌
Queijo fresco. Portuguese fresh cheese.
#ASKHOMESTEADY random ? does the cream from the Guensey cow taste better and will you breed her? The cheese looks so good wish I could homestead, is it possible though to use store bought milk to make ricotta cheese ?
Yes, absolutely you can use store bought milk! For most cheeses if you’re using store bought milk you add calcium chloride to the milk which helps the milk coagulate better. For ricotta made with lemon juice or vinegar it’s an optional ingredient. It will work without it, it’ll work a bit better with it.
FYI my friend in NZ they milk dairy once a day.
Very exciting that K has become a curd nerd! Cheese making is so cool. I can’t wait to have enough milk to make cheese regularly without spending a fortune on it. And a kitchen with enough space to do it without having to move a dozen things for each next step! I love watching Gavin Webber make cheeses but have subscribed to Robyn too. There’s another channel that has lots of different cheeses using goats milk too. I think there’s a fair chance I’ll end up with the dreaded gremlins rather than a cow so that channel will be handy.
Btw, almost ready to sell. Just waiting to get a cleaner in to do the grout and a couple of up high things. Also about 75% packed. I think though it will be smartest to now wait until the place I want comes up then list this house rather than risk this selling and having to settle for something that’s not quite right just because I’m running out of time. There’s one that I know is coming up soon that sounds like it might be it. No photos of it yet though.
Cottage cheese is also a fairly fresh cheese
I was always told one of the first makers of cheese were shepherds
#Ask Homesteady-I made farmer cheese with my goat's milk and it was very sweet and mild. I want more funk in my goat cheese. Can I let my milk sour a little and then make cheese with it ?
You could always wait a few days to a week to make cheese with your goat milk if you want some of the muskiness that it can get. If you want more sour cheese, try making a chevre cheese, which cultures for 18-24 hours with rennet, then drains for another 18-24 hours.
@@rachelholdt6840 Thank you!
@@janelleroads6011 you're welcome! I've got a couple Nigerians I'm milking, and we've been loving making chevre cheese. It's so easy to make and freezes well. We're using it instead of mayo on sandwiches, on bagels for breakfast, in creamy pasta sauces, and as a snack with crackers. So yummy!
@@rachelholdt6840 that sounds fantastic!
I was going to say, if it's the goatyness you like, don't refrigerate your milk right away. Wait an hour. And if it's tang you're hoping for, you can use kefir to acidify your milk before you make your cheese.
I have wanted to try to make cheese
Hi I like your homestead videos. I subscribe to your channel. I live in Mississippi. How do I find Robin the cheese maker on Instagram?
That’s okay I found it.