Oh dang, I hope your mouth is feeling better! I know how much that hurts. Thanks for being a trooper and posting new cheese videos. I enjoy watching and learning from them!
My husband got it for me for my birthday (though I think he kinda got it for himself, too, because he wanted to use it to make applesauce --- he's always in charge of cooking the apples and that paddle is perfect. . . for both applesauce AND cheese!)
I love fenugreek. If you feel adventurous. The seeds can be used for making sprouts 🌱 and can be grown in a small amount of soil and you can have fenugreek leaves. Wonderful for curries.
where I'm at: air aging til a good rind forms then vacpacking. I can't affinage for a year, although I bought all natural cotton mesh veggie bags and I throw the cheese in there and hang them up to age. It's easier for me when I can't see them and they do great if I oil them 2-3 x/ wk and put them back in the bag to hang on a hook. The emmental worked really well.
I made this at the beginning of summer. Unfortunately, my press wasn't great, so the cheese was a little bitter but i could see how delicious it would be if done right! I will try again.
I made a Gouda just like this last week - except with cumin seeds - so it is fun to recognize many of the steps. One of the things I like and that helps me is to watch how you struggle with the same issues I have. Too much cheese for the mold. Cutting curds. When are the curds done cooking? What to do when you don't have enough hot water for washing the curds. And so on. I had to laugh when you pulled out the snow shovel to stir the curds because I have that same problem! Did that work? Are you going to use that again? Another question is what is the humidity in your cheese cave? I have found that any small hole that is open to the air allows some mold, like the black stuff.I'm wondering if a light coating of ghee might prevent or reduce that. I'm going to go over right now and add a light coating to my last natural rind cumin Gouda just for fun and see what it does. Fenugreek! Who knew? Thanks for this.
Yes, the cheese paddle worked really well! I still mostly stire with my hands, but when a recipe calls for occasional gentle stirs, the paddle is perfect. I do not know what my humidity is --- I really should check it one of these days...
You’re inspired me to make that cheese with the fenugreek seeds. Sounds interesting. Btw - I recently aged a Manchego that way - natural rind for awhile and then vacuum sealed it. That allowed me to not have to tend to so much.
I must lead a sheltered life because I’ve never heard of fenugreek before. I’m going to have to try some. I was gifted Home Cheese Making for Christmas and was planning to make something from it soon so maybe I’ll try a Gouda and add some of these seeds. Since you posted the poll I’ve been thinking about making a mustard seed cheese but watching you make this I realized that boiling or toasting to sterilize them would take away the spiciness and what’s the point of mustard without spice?
Jenifer, Jenifer, my clabber didn’t work out, it smelled okay but it had butter substance on the top and water underneath, it didn’t thicken like yours it was very runny. I left it a little longer and nothing happened still the same, why didnt mine after 4 days thicken? 😢😮
Did it separate? Like clear whey on the bottom and chunky stuff on top? Because that could be clabber, just clabber that was left too long and separated. But if that's not the case, know this: some clabbers take closer to 6 days to get going, and I've had milks that refused to clabber! Try putting the milk in a warmer place, or if your cow is recently fresh, or is later in her lactation, that could impact the clabber, too. Sometimes it just takes several tries...
Well I threw it out, so I will start a new one and see what happens to that, it’s summer here In Australia so it’s hot in my house cause I hate aircons, so I thought it would turn out fabulous, I’ll try again and let you know. Thank you sooooooooooooooooo much 😘❤️🌷
Jennifer, Jennifer, Jennifer, I got clabbers, I left it for 4 days in a dark pantry, and now I just fed it, tomorrow I make cheese Gruyère! Thank you, you’re the best….
Oh dang, I hope your mouth is feeling better! I know how much that hurts. Thanks for being a trooper and posting new cheese videos. I enjoy watching and learning from them!
I get so excited to see a new video. How do you not have more subscribers is beyond me. But, I share your videos..
Aw, thank you! I'm absolutely loving this beautiful little community of cheesemakers/lovers....
I have to say I just found you. I love your personality. And you “teach” beautifully.
Thank you! And welcome!
my girlfriend and i LOVE your content! you are such an inspiration to us! you seem so genuine and thats so refreshing!
I'm so glad!
Thank you for the video .
I like your use of the plastic sheet to help get the curds into the mold. And that paddle! Was that a Christmas present?
My husband got it for me for my birthday (though I think he kinda got it for himself, too, because he wanted to use it to make applesauce --- he's always in charge of cooking the apples and that paddle is perfect. . . for both applesauce AND cheese!)
I love fenugreek. If you feel adventurous. The seeds can be used for making sprouts 🌱 and can be grown in a small amount of soil and you can have fenugreek leaves. Wonderful for curries.
where I'm at: air aging til a good rind forms then vacpacking. I can't affinage for a year, although I bought all natural cotton mesh veggie bags and I throw the cheese in there and hang them up to age. It's easier for me when I can't see them and they do great if I oil them 2-3 x/ wk and put them back in the bag to hang on a hook. The emmental worked really well.
You have a hook system in a dedicated fridge? I love this idea!
I have a cold storage room with shelves , so it's at around 60 degrees and it works. The hooks are on the sides of the shelves@@stephanienuce7711
I'm fascinated by this idea! Taking notes...
I made this at the beginning of summer. Unfortunately, my press wasn't great, so the cheese was a little bitter but i could see how delicious it would be if done right! I will try again.
Bitterness may be a sign of insufficient salt, just FYI. And good on you for not giving up!
@jmilkslinger okay, thanks! Your videos are a huge inspiration and part of the reason I keep going :)
I made a Gouda just like this last week - except with cumin seeds - so it is fun to recognize many of the steps. One of the things I like and that helps me is to watch how you struggle with the same issues I have. Too much cheese for the mold. Cutting curds. When are the curds done cooking? What to do when you don't have enough hot water for washing the curds. And so on. I had to laugh when you pulled out the snow shovel to stir the curds because I have that same problem! Did that work? Are you going to use that again? Another question is what is the humidity in your cheese cave? I have found that any small hole that is open to the air allows some mold, like the black stuff.I'm wondering if a light coating of ghee might prevent or reduce that. I'm going to go over right now and add a light coating to my last natural rind cumin Gouda just for fun and see what it does. Fenugreek! Who knew? Thanks for this.
Yes, the cheese paddle worked really well! I still mostly stire with my hands, but when a recipe calls for occasional gentle stirs, the paddle is perfect.
I do not know what my humidity is --- I really should check it one of these days...
Hi, could you use vinegar in place of rennet?
No. Rennet's required.
You’re inspired me to make that cheese with the fenugreek seeds. Sounds interesting. Btw - I recently aged a Manchego that way - natural rind for awhile and then vacuum sealed it. That allowed me to not have to tend to so much.
Yeah, I'm thinking that might be the way to go for some of these cheeses....
What about adding in the fenugreek water with seeds into the curds?
Yes, you could totally do that!
Do you make ricatta from the whey?
Yep! If I need it for something. Otherwise, it goes to the pigs.
I must lead a sheltered life because I’ve never heard of fenugreek before. I’m going to have to try some. I was gifted Home Cheese Making for Christmas and was planning to make something from it soon so maybe I’ll try a Gouda and add some of these seeds.
Since you posted the poll I’ve been thinking about making a mustard seed cheese but watching you make this I realized that boiling or toasting to sterilize them would take away the spiciness and what’s the point of mustard without spice?
Re the mustard seeds: good questions! I have a mustard seed gouda in the works (and I'm filming it), so I guess we'll find out in a couple months!
@@jmilkslinger looking forward to it.
Jenifer, Jenifer, my clabber didn’t work out, it smelled okay but it had butter substance on the top and water underneath, it didn’t thicken like yours it was very runny. I left it a little longer and nothing happened still the same, why didnt mine after 4 days thicken? 😢😮
Did it separate? Like clear whey on the bottom and chunky stuff on top? Because that could be clabber, just clabber that was left too long and separated.
But if that's not the case, know this: some clabbers take closer to 6 days to get going, and I've had milks that refused to clabber!
Try putting the milk in a warmer place, or if your cow is recently fresh, or is later in her lactation, that could impact the clabber, too.
Sometimes it just takes several tries...
Well I threw it out, so I will start a new one and see what happens to that, it’s summer here In Australia so it’s hot in my house cause I hate aircons, so I thought it would turn out fabulous, I’ll try again and let you know. Thank you sooooooooooooooooo much 😘❤️🌷
Jenifer, Jenifer can you make a kashkaval cheese for us? Plz?
Adding it to the list!
Thank you Jennifer 😘 you’re the best!
Jennifer, Jennifer, Jennifer, I got clabbers, I left it for 4 days in a dark pantry, and now I just fed it, tomorrow I make cheese Gruyère! Thank you, you’re the best….
@@victoriasakkidis7248 Yay!! Congratulations!!!
Everything bagel cheese!
Waw nice your daughter she's just like you very pretty