Jenifer you are so awesome. I love your personality and the videos you make. Other cheese making channels are way to serious, methodical and and no fun. You gave me a confidence to start making the cheese because you make it fun and interesting. Thank you so much for all you do. Today I made FAT COW cheese, its massive. Still sitting in the press, I cannot wait to try it when its aged. XOXO from Texas from The Bear Way Farm.
I really want to try this cheese. I wondered, you don't use the Geotrichum candidum like other recipes. I really don't want to buy that either. Does it make a big difference? I love watching your videos, I always wind up smiling. Thank you for the lessons and the uplifting videos 🥰 also fun when your son pops in.
I don't use Geo in most of my recipes (just bries and camemberts and I haven't TH-camd those cheeses yet), and there's no need to use it in this one, so go for it!!
that's an* awesome make. my avg is 4.5 to 5 lbs from 4 gallons of milk. i don't have a pot (or mold) big enough for more than 4 gals or i would make more. takes the same time no matter the size ;)
What cheese would you recommend for beginners? I have made dream cheese butter yougurt cheese yougurt. I like the idea of using yougurt,clabber and buttermilk instead of buying cultures
Thanks for posting! I've used Gavin's make a few times but after comparing the results to Murray's Butterkäse, I was wondering what I could do to get it a bit creamier. Going with the heavy cream add today to see if I can get the same result (I saw your taste test) and will try less stirring too. Thanks again!
Let me know how it works for you! I made a butterkäse this week, but I partially followed the recipe from New England Cheesemaking Compnay which called for adding geotrichum candidum to the milk --- I'm curious to see how that will make a difference...
@@jmilkslinger Cracked it open last night. Not only was it softer and creamier than previous efforts on this make - it had zero aftertaste, which I had been struggling to eliminate. One change - I also added Choozit MD88 and brought the temp up to 102 after adding the rennet. Also didn't press it as aggressively. Somehow all those added up to give me my best make to date. Thanks again!
@@boksteve Yay! Congratulations!!! I am so glad it turned out for you, and thank you for sharing your tweaks! I love broadening my knowledge base and rely heavily on tips from fellow cheesemakers.
They hold back milk for the calves by simply no longer letting it down, and that milk (what's known as the hind milk) is the milk that has the most cream.
I'm only 6 1/2 min in but have a question. Why change multiple elements in your process instead of one thing at a time to figure out what change gives you the result you're looking for?
Haha! Because I'm a wee bit nuts! Seriously, though: I know it's not good scientific practice (and as a baker I'm well-versed in cautious change-making), but part of the reason I often throw caution to the wind is that there are already so many variables at play. It's kinda impossible to get complete consistency from cheese to cheese, so in some ways that makes me approach the process a bit more casually.
In baking, as a former pastry chef, the chemistry and science involved can be far more precisely controlled than what I have been watching on the half-dozen TH-cam video channels that are dedicated to home-scale cheese making. The first couple of bakeries that I worked in were run and staffed by *Old School* bakers and pastry chefs who had served both formal apprenticeships in Europe and the far more informal apprenticeships here in the United States that were nearly as rigorous, but not controlled by guilds, as in Europe. All of the ingredients, except for the liquids, were weighed out on analog triple-beam, balance beam baker's scales utilizing cast iron counterweights on one of the platters to compensate for the weight of the dry ingredients, the fats, nuts, fruits, etc. Liquid fats, milk, and water were measured in aluminum 1-gallon graduated measuring pitchers, and exactitiude was not close to being possible. I began that portion of my cooking career in 1984. Fast forward a decade, or so, and the average bakery that size has digital scales and meters that can measure wet and dry ingredients far, far, far more precisely than ever before. In addition to readily available and relatively affordable pH meters, salinity meters, brix meters, moisture meters, etc. Things those Old School German, Polish, Russian, and American Jewish baker's that taught me never worried about because learning how to compensate for all of those variables was part of the teaching they received during their years long apprenticeships. They used their senses of smell, touch, sight, and sound to judge raw doughs and baked goods. I'm positive that commercial cheese making is similar to current day commercial baking in the exactitude with which everything is measured and controlled. Home cheese making can't possibly hope to achieve the repeatability and consistency of commercial cheese making. Which is why I enjoy Jennifer's videos so immensely. Her use of her hands reminds me of how I was taught to use my ungloved, but clean hands, to scoop out of a huge mixing bowl, in the cupped palm of my hand, muffin, cupcake, and cake batters. You scooped, balanced the batter trapped in the palm of your hand, positioned your hand over the muffin paper lined muffin tins, then squeezed your fingers together, which squirted the liquid batter exactly where you wanted it to go. Once good at it, a customer would never be able to guess that the muffins and cupcakes in the display case weren't precisely portioned out using a mechanical ice cream style scoop. Trust me when I say that one's hands are *EXPONENTIALLY* faster than a mechanical scoop. Besides which, there are no extra portioning devices/tools to clean, only one's hands. Which you were going to wash anyway because that's how I was taught. Wash your hands in warm water vigorously after each task in the bakery. No antiseptic or antibiotic soap is required. Only old-fashioned bar soap if your hands are greasy. Mechanical action through the friction created by rubbing one's fingers and palms together and warm tap water is all you need to do to stay hygienically clean in a bakery or kitchen. Those old men that taught me back in the 80's had cleaner hands than 90% of the people who wore gloves all day long in the restaurants that I worked in at the end of my 22 years in kitchens and bakeries. The *GERM NAZIS* & the *FOOD POLICE* have convinced modern-day Americans that an ungloved hand is equal to infecting the planet with the Bubonic Plague. *NOT SO.* Common sense, a sense of responsibility and duty, and a willingness to subvert one's immediate desires for the greater good are the only four things that keeps a society safe. Every thing else is just fluff to convince people that they are safer than they truly are.
We got our first cow a month ago, so we are diving into making cheeses!! I’m wanting to try this pressed cheese first. Would using the whey from making mozzarella work as the culture?
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](http://i.ytimg.com/vi/LyvHwVn5Oe4/mqdefault.jpg)
Jenifer you are so awesome. I love your personality and the videos you make. Other cheese making channels are way to serious, methodical and and no fun. You gave me a confidence to start making the cheese because you make it fun and interesting. Thank you so much for all you do. Today I made FAT COW cheese, its massive. Still sitting in the press, I cannot wait to try it when its aged. XOXO from Texas from The Bear Way Farm.
Oh, wonderful!!! I hope you like the cheese!
Your videos are really well done. I’ve watched several now. You are very entertaining and the content very informative. Thanks!
Seeing those curds has made me want sweet and salty popcorn now, cheers 🤪
Done 😮 sealing tomorrow night.
Making this one tomorrow!❤
Go girl!. That's a great looking cheese
I think this video is going to help me. My cheeses have been on the dry, brittle side. Thank you.
I really want to try this cheese. I wondered, you don't use the Geotrichum candidum like other recipes. I really don't want to buy that either. Does it make a big difference? I love watching your videos, I always wind up smiling. Thank you for the lessons and the uplifting videos 🥰 also fun when your son pops in.
I don't use Geo in most of my recipes (just bries and camemberts and I haven't TH-camd those cheeses yet), and there's no need to use it in this one, so go for it!!
that's an* awesome make. my avg is 4.5 to 5 lbs from 4 gallons of milk. i don't have a pot (or mold) big enough for more than 4 gals or i would make more. takes the same time no matter the size ;)
"Well done " I'm excited to see the results .
your cheese cloth, do you wash them after use or just tear off a large roll as and when you need it?
What cheese would you recommend for beginners? I have made dream cheese butter yougurt cheese yougurt. I like the idea of using yougurt,clabber and buttermilk instead of buying cultures
Gouda!
Thanks for posting! I've used Gavin's make a few times but after comparing the results to Murray's Butterkäse, I was wondering what I could do to get it a bit creamier. Going with the heavy cream add today to see if I can get the same result (I saw your taste test) and will try less stirring too. Thanks again!
Let me know how it works for you!
I made a butterkäse this week, but I partially followed the recipe from New England Cheesemaking Compnay which called for adding geotrichum candidum to the milk --- I'm curious to see how that will make a difference...
@@jmilkslinger Cracked it open last night. Not only was it softer and creamier than previous efforts on this make - it had zero aftertaste, which I had been struggling to eliminate. One change - I also added Choozit MD88 and brought the temp up to 102 after adding the rennet. Also didn't press it as aggressively. Somehow all those added up to give me my best make to date. Thanks again!
@@boksteve Yay! Congratulations!!! I am so glad it turned out for you, and thank you for sharing your tweaks! I love broadening my knowledge base and rely heavily on tips from fellow cheesemakers.
How does a cow hold back the cream??????
They hold back milk for the calves by simply no longer letting it down, and that milk (what's known as the hind milk) is the milk that has the most cream.
How did it turn out?
Fantastic! I named it Fat Cow. Watch the tasting video here: bit.ly/3PCqCp3
I'm only 6 1/2 min in but have a question. Why change multiple elements in your process instead of one thing at a time to figure out what change gives you the result you're looking for?
Haha! Because I'm a wee bit nuts!
Seriously, though: I know it's not good scientific practice (and as a baker I'm well-versed in cautious change-making), but part of the reason I often throw caution to the wind is that there are already so many variables at play. It's kinda impossible to get complete consistency from cheese to cheese, so in some ways that makes me approach the process a bit more casually.
@@jmilkslinger Oh I'm the same way. "8 different possible fixes? Yes please!"
@@johnnyboysbbq2502 😂
In baking, as a former pastry chef, the chemistry and science involved
can be far more precisely controlled than what I have been watching on the half-dozen TH-cam video channels that are dedicated to home-scale cheese making.
The first couple of bakeries that I worked in were run and staffed by *Old School* bakers and pastry chefs who had served both formal apprenticeships in Europe and the far more informal apprenticeships here in the United States that were nearly as rigorous, but not controlled by guilds, as in Europe.
All of the ingredients, except for the liquids, were weighed out on analog triple-beam, balance beam baker's scales utilizing cast iron counterweights on one of the platters to compensate for the weight of the dry ingredients, the fats, nuts, fruits, etc. Liquid fats, milk, and water were measured in aluminum 1-gallon graduated measuring pitchers, and exactitiude was not close to being possible. I began that portion of my cooking career in 1984.
Fast forward a decade, or so, and the average bakery that size has digital scales and meters that can measure wet and dry ingredients far, far, far more precisely than ever before. In addition to readily available and relatively affordable pH meters, salinity meters, brix meters, moisture meters, etc. Things those Old School German, Polish, Russian, and American Jewish baker's that taught me never worried about because learning how to compensate for all of those variables was part of the teaching they received during their years long apprenticeships. They used their senses of smell, touch, sight, and sound to judge raw doughs and baked goods.
I'm positive that commercial cheese making is similar to current day commercial baking in the exactitude with which everything is measured and controlled. Home cheese making can't possibly hope to achieve the repeatability and consistency of commercial cheese making.
Which is why I enjoy Jennifer's videos so immensely. Her use of her hands reminds me of how I was taught to use my ungloved, but clean hands, to scoop out of a huge mixing bowl, in the cupped palm of my hand, muffin, cupcake, and cake batters. You scooped, balanced the batter trapped in the palm of your hand, positioned your hand over the muffin paper lined muffin tins, then squeezed your fingers together, which squirted the liquid batter exactly where you wanted it to go. Once good at it, a customer would never be able to guess that the muffins and cupcakes in the display case weren't precisely portioned out using a mechanical ice cream style scoop. Trust me when I say that one's hands are *EXPONENTIALLY* faster than a mechanical scoop.
Besides which, there are no extra portioning devices/tools to clean, only one's hands.
Which you were going to wash anyway because that's how I was taught. Wash your hands in warm water vigorously after each task in the bakery. No antiseptic or antibiotic soap is required. Only old-fashioned bar soap if your hands are greasy. Mechanical action through the friction created by rubbing one's fingers and palms together and warm tap water is all you need to do to stay hygienically clean in a bakery or kitchen. Those old men that taught me back in the 80's had cleaner hands than 90% of the people who wore gloves all day long in the restaurants that I worked in at the end of my 22 years in kitchens and bakeries.
The *GERM NAZIS* & the *FOOD POLICE* have convinced modern-day Americans that an ungloved hand is equal to infecting the planet with the Bubonic Plague. *NOT SO.*
Common sense, a sense of responsibility and duty, and a willingness to subvert one's
immediate desires for the greater good are the only four things that keeps a society safe. Every thing else is just fluff to convince people that they are safer than they truly are.
@@brucemattes5015 Yes! And that last paragraph: YESSSSS.
We got our first cow a month ago, so we are diving into making cheeses!! I’m wanting to try this pressed cheese first. Would using the whey from making mozzarella work as the culture?
Only if it's whey from "slow" mozzarella, as opposed to the quick kind that uses citric acid to acidify the milk. (And congrats on the new cow!)
Fantastic. You are totally mad❤️ Did you make your own press? Any links? Thank you! Xx
Link for the press (from New England Cheesemaking) is in the description box below the video!