How to Make Farmer's Cheese | Simple, From Scratch Recipes
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Put one gallon milk in large pan and slowly heat until 190 degrees. The top will be a fine foam of bubbles. Stir occasionally while heating. Remove from heat
Add 1/2 cups white vinegar or lemon juice and stir
Allow to sit, off heat for 15 minutes.
Strain curds from whey
This is a very similar cheesecloth to what I'm using. The original seller is out of stock: amzn.to/3ItW5ai
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My mother made farmer's cheese once when I was little. She hung the ball in the basement until it was quite solid. My sister and I were not school age yet. We sat in a closet to eat it and pretended we were Eskimo kids eating whale blubber. I am 75 now. Ah, memories.
What a terrific memory!
Have a question? I don’t have goat milk BUT wondered how it would work with goat milk powder you can buy from the store?
Cute!
@@valjuspshould work fine. I’d suggest you prepare the milk the night before
I use farmers cheese for polish Pierogi at Easter time. I cannot wait to try this recipe!
Just a straining tip I learned. I use flour sack towels all the time to strain my yogurt. If you dampen the towels first, they strain much easier. God bless you!
Her cloth looks wet to me.
They absolutely do strain faster when wet! Great reminder!
Here in Slovenia we leave the milk in special clay jugs for a couple of days to sour naturally. Then skim the sour cream and heat the rest and continue to make the cheese as shown here.
Can you make butter with a sourness like that
@@kathylane5934 we've never done it, my guess is not really.
I'm from Slovenia as well ☺️
@@kathylane5934yes
@@kathylane5934 yes! This is called cultured butter. Take heavy cream in a clean jar and add either a live culture yogurt or a cultured buttermilk. Let sit in a warm area until thickened and as sour as you like. Butter needs to be around 65 degrees F to separate, so get your cultured cream to that temp and then make butter as normal. Delicious when salted on sourdough!
One caution about cheese from store milk - don't use ultra-pasteurized milk because the proteins aren't going to behave themselves due to the more intense pasteurization (heat).
My favorite acid for farmer's cheese is actually lime juice. It adds a little subtle sweetness to the cheese and complements curries - which is handy because I usually press the cheese into firm paneer blocks.
We love adding loads of fresh finely chopped garlic and using a pair of scissors, I chop a tone of chives or green onions into it.
We grow lots of Egyptian walking onions right outside our kitchen door, and these are often longer lasting than chives in both spring and fall, so substitute those in when chives have faded or are not up.
We also do a lot of minimal straining which give us a more spreadable cheese. On top of toast with a fried egg and pickled red onions are to die for!!
That sounds amazing!
So is it like cream cheese if you strain it less?
Thank you!
@marilynjohnson1432 I was wondering that because I just watched a video about making cream cheese and it was exactly the same as this except after draining the whey they put it in a blender and added whey back in as needed for the texture/consistency. I've also been wondering if you added some cream to the curds if it would be like cottage cheese...
Thank you for the tips! You write well, too ;)
Jess you once asked in a R&R video about dealing with cheesecloth so you don't have to throw it out every time you use it. The key is that once you remove the cheese is to immediately rinse it with the hottest water you can stand then let it soak if you have to go right back to working on the cheese. At the earliest opportunity hand wash it with dish soap and thoroughly rinse. I have never had to buy a new cloth and have been using the same one for 5 years now.
I use muslin instead of cheesecloth! I've hemmed the piece like yours, Jess.
Thank you! I have wondered how people keep it clean.
Farmers cheese is the traditional cheese used by Slavs to stuff pierogi. Whether it’s sweet cheese by itself, or mixed with potato for the traditional pierogi Ruskie.
Very interesting!
Also, used to stuff blini, like crepes, and so delicious!
Yum, yes!!! Thanks for sharing:)
Garlic scapes and dill… a quick 3 minute blanch on the scapes, chop everything fine, and throw it in
I mean this with TOTAL and COMPLETE respect, but to those that ask (sometimes over and over) very common questions of Jess, why not just Google it first. Then, for more info, ask more specifically. Can you imagine the comments she gets on this channel and R&R channel? and she's running a farm and has a VERY large family and a VERY large community she is VERY involved in! You most likely will not get a reply and then you might feel upset.... just think about it and research a bit on your own, as well as from our magician, Jess! Truly, with the best of intentions!!! ❣
Because she always says to leave comments and says she likes to have dialog in the comments :)
Well and kingly said ❤
Yes. Leave comments. Add to the conversation. Answer questions. Very easy queries..save everyone time, enter question into Google and get an immediate answer. If you'd like to contribute, leave the answer here for all to see. It's give and take.
Did someone make you Jess’s security? Why don’t feel the need to tell others what they should do?
@@lori2182 I don't believe I did TELL people what to do. It was a simple suggestion to lighten Jess's load. If it offended you, I believe that's your problem.
I have never tried it before but my grandmother used milk whey to wash her hair when she was young. She use to say it would make her hair soft.
what a great Idea! I use ACV as a hair rinse and I bet my hair wouldn't care if the whey was flavored :} Thank you for the idea.
I strain this cheese for several hours then I chop it up into cubes, fry it in butter or oil and stir through a curry (using it as a paneer). I don’t have dairy animals and I like to have things in the house I can store long term… so I’ve also done this many times from powdered milk, and it works out totally fine! Also it’s easier, because I heat the water up first, then add the milk powder right before I add the vinegar so I have no issues with burning the milk on the bottom and having to stir etc. 👌👌
I used to have a licensed goat dairy specializing in chevre however a very similar result can be made with farmhouse by putting it in a stand mixer(or by hand). I mixed in cranberry & walnut, candied ginger & lemon extract & dried lemon peel, candied habanero, Italian or French herbs, sundried tomatoes & basil, tarragon, fresh strawberries, fresh peaches and so many more.
I drooled on myself reading this
I remember waaaay back in the day, one of the first videos I watched of yours was you making mozzarella cheese from your goats milk. I had always wanted pet goats at that point but that was the first time it occurred to me to have goats for some other purpose. That was so long ago now that I didn't have any of the things I do now but you sparked a desire in me to start making my own things at home and to strive to get into this homesteading life. And now, some six or more years later, I am finally getting my first goats in about a month :D I am so excited that you have your goats again and I hope that you will do more goat milk recipes for us all to learn from.
Whey makes excellent slightly cheesy flavored rice when you substitute it in place of water! You can also use milk past its date (but not spoiled) to make farmers cheese. We have had 100% success rate with it! I use lime juice instead of lemon juice and the result is EXCELLENT!! I LOVE the slightly lime flavored cheese!!
Also, thanks so much for the tip on the cheesecloth! I wondered why everyone would recommend using it when it was so terrible! Turns out I bought the wrong kind (the kind you mentioned in your video actually)! I’ll now be buying the right kind using your link!
I wonder if the lime cheese could be used in Mexican dishes .
Hi Jess would You make homemade Cottage Cheese sometime? Thanks for Sharing.
Oh my Jess, I can't thank you enough for this video. I used to love to buy cottage cheese but recently I can't get a decent one, they're all too watery. I didn't dare make "Farmers cheese" as I thought it was too difficult. I'm definitely going to try making my own from now on. I love goats cheese and goats milk. I'm in Glasgow, Scotland, so not on a homestead, still, I'd love to give it a try. Thank you so much for sharing x
I was wondering how this compared to a cottage cheese. Thanks for your comment
@@msdebbiepme, as well. Cottage cheese is a comfort food for me. I’m so disappointed by the current offerings in the local grocery stores. If either of you make some of this, please follow up and let me know how it turned out. 😊
The day I plan to try farmers cheese for the first time, my little and I set down for morning cuddles while I drink my coffee turn on TH-cam and the first video is this! Yes please! Thank you for walking me through it and now off to make my first batch of farmers cheese 😁
I bought from a local farmer some fresh goat milk cheese that was flavored with lemon and blueberry. It was fantastic and I definitely want to try making this myself at home!
I love lemon/blueberry combos in things. I haven't thought to try it in cheese. Thanks for this!
cranberry cinnamon is excellent as well :}
I actually just made some farmers cheese a few days ago! I made baked pasta using some of it, it was delicious! I actually like to use the whey in bread making, I just substitute either milk or water with that and my family really like it.
I don't have a homestead but do really enjoy cooking and baking and think it's a great thing for anyone to learn. I'm very grateful that I grew up cooking with both my mom and grandmother and learned so much from them!
Can the whey be frozen?
@@heathermurray1109 yes it can!
Thank you, just thank you! I have no doubt that the Farmer's Table will be as successful as all of your other endeavors! THANK YOU!!!
20 minutes on the sauté function in the instant pot gets to 190⁰.
I'm making skyr right this moment. Today, I'm saving my whey to try it in my bread.
I think I'll use the lemon juice. My husband is very sensitive to vinegar and very much dislikes it.
Skyr is like a yogurt, right? But thicker? How do you make yours?
How ar3 you using the whey in your bread?
@Heartofahomesteader it's Icelandic Yogurt. My husband eats it for breakfast every morning. I live in a suburb of DC, so I buy a gallon of whole milk from Giant. Pour it in my instant pot and set it on the yogurt setting on boil for an hour, then reset it to sauté and stir it while watching the temperature until it gets to 190⁰ (takes 20 minutes), then pull it out and let it cool to 105⁰ (2 hours) then add starter skyr (either from my last batch or store bought plain) and 7 drops of rennet which I mix in with a whisk, put it back in and incubate for 5 more hours in the instant pot. Then I pull it out and get to do like Jess and separate the yogurt from the whey. I grab a serving of skyr and stick it in the fridge, and then I flavor the rest.
If I leave it unflavored, it doubles as sour cream, but who needs a whole gallon of sour cream? It definitely needs some sort of flavoring. This evening's was lingenberry. I just grabbed a jar of lingenberry jam at the store when I got the milk, and when I finish it, I will whisk it into the skyr. If I go to ikea, I'll pick up cloudberry. The last batch was honey, the one before that was apricot.
Even with all the store bought ingredients, making it myself is about ⅓ the cost of buying it. The only disadvantage is that he's stuck with about 12 servings in a row of all the same flavor.
@@lisalink6976 like buttermilk
@@candymadigan9308 Thank you for sharing! You could always do individual servings in jars if you want to do different flavors...it sounds delicious and I am definitely putting it on my list of things to try!
Well, I have some milk starting to sour....so of course I came right back to the farmers table to watch this again and I will be making this in the morning! :)
Im single and have good success just cutting recipes way down. I may try this recipe doing that. Will probably try with a pint of milk and a tablespoon of vinegar, 1/8 of the recipe.
Did it work?
💚 Haven't made Farmer's Cheese yet. SO glad to see you being SO Happy to be making it from your new Goatie Girl's milk! 💚
I have just made this and kept it simple with salt and a little pepper. I’ve been wanting to make cheese for years now but kept feeling too intimidated.
Today I have a rare afternoon to myself and while I’d planned on gaming on the sofa, I saw this and thought “I’m going to do that!” I almost talked myself out of it several times but now, with minimal effort, here I am now as a person who can say they’ve made cheese!
Thanks Jess!
I just made my first EVER cheese from watching your video!! Thank you for breaking things down and making it so even a non-cook like me can make my very own cheese. I am so proud of myself!! Thank you, thank you!
Love this recipe. We make this often. We added dry ingredients of ranch or onion soup and Italian dressing packages. It’s very good. Thanks for sharing this.
Great idea ty
If you press the cheese and it becomes solid, you can use it like paneer cheese in a curry
That *is* paneer, not just 'like' paneer :) (Well...maybe not the goat cheese version. But then again...maybe that, too.)
2:45 If you have small local thrift stores, those are a treasure trove of linens. Tea towels, napkins, & hand embroidered tablecloths. If you learn your fabrics by feel, you can save some $$ And save some resources from the landfill.
1. Is it just me or is Jess absolutely stunning in this video?! Slay, queen.
2. How do you store it and how long will it keep?
3. Could you blend it to make it a smoother consistency (like store bought goat cheese)?
Yes! She is stunning! And, yes, she is THE QUEEN! The absolute QUEEN!
1. Absolutely!
2. Needs refrigeration. How long it keeps depends on how much liquid you leave, how much salt you add, if you left it on the heat long enough to kill off anything...etc. IOW, your mileage may vary. Press it into paneer and it will keep much longer than leaving it at the 'ricotta' stage.
3. Yes. Blended with heavy cream effectively makes cream cheese, but you can stop at whatever level of creaminess you desire and/or add or not-add the additional cream to your taste.
I was thinking the same! ❤Beautiful
@@wjm1319when you say heavy cream is that the same as a heavy whipping cream or evaporated milk????
@@donnafagan2830 Heavy whipping cream. Evaporated milk is basically a whole milk reduction, not cream.
you could put some of the chili crisp in it and spread over eggs!!! yummy!!
We have goats and make loads of cheese. I give my chickens a bowl whey everyday. They LOVE it!! The additional calcium has been hugely beneficial!!
Do you have any resources to learn to make goats cheese? I've been looking but much of the recipes seem to be a mix of goat and cow milk, I can not tolerate cow milk.
Yes, New England Cheesemaking is an amazing resource!
You can buy all of the supplies from them, and they have lots of recipes and pointers on their website for goat cheese. They also have really informative folks who answer the customer service phone calls who are all cheese makers, and can answers any questions.
Also if you sign up for their newsletter, they send lots of recipes out each Monday. This is where we purchase our goat cheese enzymes.
I learned how to make cheese from your video on Roots and Refuge and I am so glad to see this recipe here!! My husband has lactose issues and we buy A2 raw milk from a local dairy and he can drink it and eat cheese made from it. Thank you for sharing this video.
Jess if you wet the cheese cloth and ring it out (damp) before you strain the cheese the clean up process is so much easier!!
Yes! I have been wanting a cheese video. I have auto immune issues along with gut issues too and I’m excited to try some homemade goat cheese to see if I can process it better. I have never tried goat cheese so I can’t wait to try this!
The Mozzarella video she did on Roots and Refuge farm channel is Great also, and made with her old goats milk. Easy to follow recipe with great results.
@@jomiller4397 I’m surprised I missed that! I will go find it. Thank you!
Based on the comments, you could probably make a whole series just on this cheese, haha. 😁 I do think it would be a really neat idea to do one video using different amounts of vinegar/lemon/lime etc to see the consistency of each one. The we could all see the differences. Great teaching opp. There are so many great suggestions and combos in the comments as well. I follow another channel and they post the first comment that is for adding info that helps everyone. That way it is separate from the general comments. Not sure how they manage it but it is a great place for the cole's notes from the community. It seems to work for their channel. They do start with saying what the comments intention is and ask people not to clutter it with general comments. I suspect some stuff gets deleted from it, to keep it on task.
I’m trying this over the weekend and can’t wait! You’ve probably heard about all the cheese recalls, so the more I can make from scratch, the less health issues I have to worry about, so thank you!! Would you share your mozzarella recipe as well? I can’t find it on TH-cam. I wanted to mention about the uses of the leftover whey. I make yogurt regularly, which has resulted in jars and jars of whey in my fridge. I try to use it in smoothies and soups, but recently discovered a new purpose. I use the ACV/rice water left from soaking rice as a hair rinse and have since seen some really great results in the health of my hair. Last week I grabbed the whey bottle in error and maybe it’s just a coincidence, but have been noticing less hair falling out. So here is one more use I will be using my yogurt whey for. When you think about it, we’ve all heard about using mayo in your hair, so this makes sense. ❤
As a fellow dnd nerd family here, I appreciated your side quest comment. 😂❤
This was a very exciting video for me. I’m from Puerto Rico and our fresh farmer’s cheese is made from goats’ milk. It is delicious 😋 Thanks for this recipe, I am giving it a try 😊
Many cheeses trigger my migraines because of the mold. I can eat this cheese. I can put it on my salads. Yay! Thanks for the video.
I love cheese too. Your little sounds you made from cheese joy is so relatable!
My Slavic childhood favorite recipe was “Syrniki” which is farmers cheese pancakes ❤❤❤❤ so freaking delicious
Cheese is life! I tell people that I have cheese problems, and that problem is usually that there's not enough cheese!
I've learned so much from you Jess. Thank you for sharing your experiences and knowledge.
Perfect timing for this video! I had 3 litres of cream I’d skimmed off our milk this week that I’d been struggling to find the time/enthusiasm to make butter with and I came across this video during my Saturday breakfast coffee after milking the cows. I thought I’d give it a go with the cream and WOW! It is sooooo good I could sit there and eat it by the spoonful! And so easy to do while I prepared our apple harvest to make apple sauce. Ours cows will be dry for 2 months as of the 1st of May so I’m going to be making the most of it while we still have fresh raw milk and I’ll be sad to go without it over winter (New Zealand)
Thank you so much for adding another item to our lists of things we can do for ourselves
I'm new to milk kefir and have been loving making kefir cheese. There can't possibly be an easier process to make something so delicious. Loved seeing you gleefully FINALLY getting to indulge in dairy again!
I made this today because of this video with store bought milk. I don't have access to goat or cow's milk from a farm. It was so easy! It tasted good, too. I can only imagine how much tastier it is with milk from the farm!
I tried this recipe with milk past it's best before date. I didn't have a good way to strain out the whey but I did manage to make a cream cheese spread.
The whey I bottled and used in place of water when I was making bread.
I’ve made that before and we made enchiladas with it. So good!
Is it a soft melty cheese?
@@vickimontgomery5271 if you’ve ever had a Mexican queso fresco or panela, it’s more like that. It won’t get all gooey or stringy the way mozzarella does
@@amyd44 thank you!!
Hey Jess. I just found you and your channel and love it! You think about things like I do. My mom was from Arkansas and moved to California when she was 9, but she still used the southern slang. I’ve made your biscuits and they were the best. We have a Meyer lemon tree and I’m setting up to ferment some. I can’t wait to try the farmer cheese recipe. I look forward to more of your post. Please keep them coming. God bless you.
Oh! I am totally making this today. It looks amazing!
Wish I had known this earlier. I was missing ricotta for lasagna the other night!
I have had great results using flour sack towels. I also use them to cover bread dough while it rises, wrapping fresh baked bread, setting out rinsed fruit and vegetables to dry before using, etc. Lots of uses and holds up to frequent washing. Love your videos!!!!
I love putting fresh berries in my farmer's cheese as well. I roll it in wax or parchment paper into a "log". You can roll that in the fruit or mix the fruit into it, either way. Dried fruits and nuts is great too!
My mouth was watering watching this video!!
Oh wow. I did not know that I wanted to make cheese until this video. Well the goat podcast helped too
I did this today but then put it in my food processor and processed until super smooth and creamy. Best cream cheese ever, I can't wait to eat it on a homemade sourdough bagel tomorrow morning!
I enjoy making farmers cheese. One of my favorites in homemade perogies.
mixing in pesto is amazing
YAY! When I heard you mention that you were about to make cheese on the podcast, I said to myself "oh I hope she's filming it for The Farmer's Table!"
This video is just the motivation I need. I have a recently fresh cow and kind of swimming in milk right now and not sure what to do while waiting on herdshare pick ups!
Thank you for this video! I've never made cheese even though I'm 73, but I'm gonna make it now! Thank you Jess! ❤Patsy
Just followed your video and my first ever farmers cheese turned out AMAZING! Thank you! I found your channel when I wanted goats and you had your first Nubians, been following ever since ❤ I’m happy you have goats again and they bring you so much joy :)
Finally made my first sampling of farmers cheese. Used goats milk in the hope I can tolerate it and enjoy cheese symptom free again. I mixed in some fresh crushed garlic and dill, a bit of black pepper. The first taste is yummm! Currently letting it hang to firm up and will try it in a zucchini and tomato frittata for dinner.
Saw the cutest thing made me think of obsessive gardens someone had a potted plant (small) hanging from there drive through mirror lol now I need 1
I have never tried to make my own at home. You have me convinced that I need to put it on the list! I work in a major grocery chain. I see those bright yellow discount stickers on the milks.
I made this with powdered goats milk and it turned out delicious. It’s really so easy and impressive.
I wouldn’t mind a mozzarella cheese videos. I really enjoyed watching this video on farmers cheese. Thank you so much!
I make this in NZ/Australia, it even works with what we call light blue milk, which is the plain old reduced fat version. I'm sure you would get more with full cream, but it is definitely still worth doing. I made a batch earlier this week and then mixed it into a bunch of mini quiches I made for work lunch prep, delicious!
I cannot believe how easy this was. I made the cheese yesterday, and then made a fritata for lunch from whatever was in the fridge (from the next video) and it was amazing! You make everything so uncomplicated Jess. So doable. Thank you! ❤️
I keep this as a skill for when I need cottage cheese, feta cheese or cotija. I’m lactose intolerant so I can’t use it much but it’s a good skill to have.
I wonder if it would work with lactose free whole milk 🤔
I’m so happy to hear that I can use muslin to strain the curds from the whey! I have a lot of it on hand. 🙌🏻
Whey can be a buttermilk substitute in any recipe for those who don’t like waste
I recently bought a second hand Muslim baby wrap cloth from a thrift shop just for this day !!!
I used your recipe to make a loaf and then baked it as a bread inmy crock pot. Made a nice loaf. I was amazed.
Ok, you just blew my mind. Bread in a crockpot? Will you share your recipe and method please?
This is my second time making this and using your recipe. I think I’m addicted. So good! And so easy!!
Ive been wanting to do this. Thank you for sharing!
Absolutely love this new channel! I'm going to have to put cheese making on my 2024 bucket list.
More videos on preserving your garden harvest would be amazing. Specifically how to figure out what canning products to make and how many. Like with tomatoes, how much sauce vs diced, vs whole tomatoes to can. God bless you and your family
the cheesecloth that’s cheap in the store in $6. I prefer what you shown. Great video. Will try
Oh my gosh! I just made armers cheese for the first time over the holidays! I have a blintz recipe handed down that calls for it and it's super hard to find around me and I often have to order it way ahead of time. I finally took the plunge and made farmers cheese and the outcome was AMAZING! I used store bought whole milk but would love try it with raw milk some day!
Thank you for this video! I will make this cheese next weekend.
I’ve made this cheese twice now. It’s so good and easy. I hope you do more cheese videos and bread!
Cool! I make my farmhouse cheese with a bacterial culture as a bi-product of making lactobacillus serum for the garden, but this is def quicker and easier if I just want the cheese
I made this with store bought whole cows milk and love it. Thanks for sharing.
Thankyou, I'm going to make some with my grandson now that you've shown how easy it is to make.
THIS WAS ALOT OF FUN TO WATCH
You might want to consider adding a list that we can refer to for recommended kitchen supplies. You were using a thermometer to make your cheese. I don't have one. What should I buy? The same would be true for other recommending kitchen utensils, tools and devices. You can get a commission and we can benefit for your experience and advice. Thanks for considering this request.
That’s a great idea. I like a “personal” recommendation, especially if I’m buying online. I’ve found some real “bargains” that turned out to be duds. Straight into the landfill. I hate that!
Thank you! For this recipe! I have a recipe from my grandmother that uses farmer’s cheese but I have not been able to find it in any store. This is awesome!
Oooo!!! More goat milk recipe please!!!
P.s. do you have any resources to learn more goat cheese making? Many of the recipes I see involve mixing goat and cow milk, I can not tolerate cow milk.
I love this. I'm overloaded with milk at the moment. I NEED all the recipes for how to use up all this milk from my cow!! ❤
I love this! I was hoping to see what you were having for lunch haha
I so excited I did it. I made farmers cheese
I definitely gotta try this. New to the homemade cheese but I got nothing better to do right now. Thankyou for the video. Just subscribed.
Hi Jessica, during Covid I dove into every video I could find on cheesemaking. I had ordered the materials I needed via Amazon and was almost ready to make mozzarella, it was supposed to be a “good first” cheese. I had started another video made by a Canadian blogger and heard that you can’t use most grocery store Canadian milk because they use an ultra high temp pasteurization that kills everything. Apparently milk in the States is not done the same way and most of it can be used for Cheese making. Thought this was worth mentioning as you probably have a lot of Canadian viewers. There are farm dairies in Ontario now that sell milk that is good for cheesemaking. Love your content❤
Thank you for a great video tutorial. 1st attempt and I am delighted to say my farmer’s cheese came out a treat.😊
Just made this (with my boys) with a gallon of organic cow milk I found at reduced price (on last day of freshness date). $2!!! It turned out perfectly. I will say she makes it look easy. I totally hovered and didn't have heavy bottom pot so used a makeshift double boiler type set up. Ended up putting it on the burner because it refused to go ovrr 160°. I also used cheap cheesecloth. Won't be doing any of that nonsense again.😂 Thank you, Jess. From a long time fan that hardly ever comments.
I was just thinking of trying a easy cheese with fresh milk. Thanks for the video.
Love this video info! I have never made this before...but I think I need to try this!
ME TOO! Lol, can't wait!
So wonderful to know how to do this!!!!! ❤❤❤❤❤❤
Going to try this on the weekend with store bought milk. Love seeing your joy in having milk products again!
I really appreciate your video. It was a very simple way of making something that I've never done before.