Thank you for another great cheese making video. Like you, I’ve got gallons and gallons of wonderful Jersey milk to work with on any given day. I have been using your soda cheese recipe for a few months and my family and I love it! I really appreciate you taking the time to make these down to earth and easy to understand videos. You are blessed to have such beautiful children. Thank you for inviting us into your kitchen to learn with you!
You make it seem so easy. You are correct about thinking too mush about the processes. I tend to over think things and end up doing nothing. But thank you so much for your videos. And God bless you and your family.
Your wooden stirrer is great. Long enough not to sink under the milk in your big pot, and none of the horrible scritchy metal clanking. I made one of these for myself, and it's perfect.
And another great cheese making adventure! All the real life chaos happening around you is awesome and Danny was a hoot! Im guessing a broken burner ring that will not allow current to flow when there is weight on it. Probably cant see the break but it's likely enough to cause the short circuit. Either that or the connection to the wires is bad. I'm betting Zach is handy enough to get another one installed. God Bless and stay cool!
I add annatto to make Red Leicester, because that's what I am used to, but also because it's a great way to tell the difference between cheeses that otherwise all look the same! Your cheese looks fantastic.
New to your channel. Can I make a lower salt version of Butterkaus and other raw cheeses? I need to watch my salt intake. Just tried raw milk. Wow! I really want to try making cheese but before I go buying things on Amazon using your links is it possible to make a lower salt version of some of the aged raw cheeses that take a couple months to mature, etc. if I can lower the salt brine how much? What cheese press do you use? Thank you and many blessings!
Welcome 🙏 Hope you stick around to our channel. With cheesemaking, salt is not something that can be lowered without causing your cheese to suffer with extra mold or bacteria growth. The salt preserves your cheese. Sorry 😞
I love Leicester cheese!! But you might want to correct your spelling and pronunciation. LEIcester. It is (truly!!!) proounced "LESTER". British place names can be very difficult!
Thank you for another great cheese making video. Like you, I’ve got gallons and gallons of wonderful Jersey milk to work with on any given day. I have been using your soda cheese recipe for a few months and my family and I love it! I really appreciate you taking the time to make these down to earth and easy to understand videos. You are blessed to have such beautiful children. Thank you for inviting us into your kitchen to learn with you!
You make it seem so easy. You are correct about thinking too mush about the processes. I tend to over think things and end up doing nothing. But thank you so much for your videos. And God bless you and your family.
Your babies squeelin in the background is music to a grandma's ears
Your wooden stirrer is great. Long enough not to sink under the milk in your big pot, and none of the horrible scritchy metal clanking.
I made one of these for myself, and it's perfect.
I enjoyed watching your video!!!!!!
And another great cheese making adventure! All the real life chaos happening around you is awesome and Danny was a hoot! Im guessing a broken burner ring that will not allow current to flow when there is weight on it. Probably cant see the break but it's likely enough to cause the short circuit. Either that or the connection to the wires is bad. I'm betting Zach is handy enough to get another one installed. God Bless and stay cool!
I add annatto to make Red Leicester, because that's what I am used to, but also because it's a great way to tell the difference between cheeses that otherwise all look the same!
Your cheese looks fantastic.
We were given a small chest freezer, and I bought a thermostat regulator on Amazon to control it. Makes a great cheese cave!
Awesome 👌 that's a great idea!
Thank you so much!
You're welcome! Thanks for watching.
Do ever apologize for those Little miracles.
New to your channel. Can I make a lower salt version of Butterkaus and other raw cheeses? I need to watch my salt intake. Just tried raw milk. Wow! I really want to try making cheese but before I go buying things on Amazon using your links is it possible to make a lower salt version of some of the aged raw cheeses that take a couple months to mature, etc. if I can lower the salt brine how much? What cheese press do you use? Thank you and many blessings!
Welcome 🙏 Hope you stick around to our channel. With cheesemaking, salt is not something that can be lowered without causing your cheese to suffer with extra mold or bacteria growth. The salt preserves your cheese. Sorry 😞
Hunny, get your man to build you a slow smoker for your cheeses
I love Leicester cheese!!
But you might want to correct your spelling and pronunciation.
LEIcester.
It is (truly!!!) proounced "LESTER".
British place names can be very difficult!
Thanks for correcting me 😁 I changed the spelling, but I don't know that I'll ever say it quite right. Here's to learning 🙏