I like this video. This is what home cheesemaking is really like for normal people. Not everything happens like the recipe says because there are so many variables. You have to make decisions based on gut feeling and learn from your mistakes. I tried an 8 inch brie and it just wouldn't ripen and just dried up. Smaller camenbert sized cheeses seem to ripen better. Best wishes from Wales
Perhaps you should do once a month live session where you can share your experiences with cheese making and other homesteading activities with your subs and also the viewers who may come in that session. Your personality is very motherly and kind, easy to follow instructions. I really like your channel.
1. Yes, but make sure you add calcium chloride to the milk. 2. The links for tools, ingredients, and recipe sources can all be found in the description box below each video.
You probably won't see this, but my cheese book says better brie gets a little brownish..... And, btw, it's the same as your second book, Home Cheesemaking, something like that.
I think this has a lot of interesting qualities. If it tastes nice and it hasn't killed you or made you sick then I'd say task failed successfully? I might try and repeat what you did here.
Just wondering why you aged the Brie in a breathable paper wrap and then sealed it in a plastic bag? Thanks for sharing the bits that don’t go so well and the problem-solving
Good point! It's definitely not necessary, but I imagine I was doing it because I wanted to make sure the molds didn't spread. Also, if it was going in the fridge (I can't remember), I'm just always super careful about NOT drying out a cheese. AND, a bag is a little like a private aging box --- the cheese can still breathe and it's higher humidity.
I like this video. This is what home cheesemaking is really like for normal people. Not everything happens like the recipe says because there are so many variables. You have to make decisions based on gut feeling and learn from your mistakes. I tried an 8 inch brie and it just wouldn't ripen and just dried up. Smaller camenbert sized cheeses seem to ripen better. Best wishes from Wales
Oh, thank you! This is SUCH a high compliment --- cheesemaking for normal people is what this channel is all about!
Perhaps you should do once a month live session where you can share your experiences with cheese making and other homesteading activities with your subs and also the viewers who may come in that session. Your personality is very motherly and kind, easy to follow instructions.
I really like your channel.
Aw, thank you!
This is a great video. Very helpful. Thank you!
It looks so good! Yum!
😀😀👍👍nice vid nice cheese many thanks.
🙌🏻only 4 more weeks until I can cut and try my first round of farm cheddar.😊
I get so excited watching you with your cheeses,l get it.
Murch-ie? A new cheese variety.
Humboldt fog? A crumbly inside, creamy outside, not so Brie cheese?
Lol I made some smells like not good .but melt it and it was creamy and very good but strong. But when you eat it you want more.
Some cheeses get quite funky while aging. . . and then the weird smells dissipate and the cheese ends up lovely!
You better patent that recipe. You just invented the Murch cheese.
I don't stir my brie for that long so thinking it lost too much whey with all that stirring?
Two questions: will these recipes work with pasteurized, unhomogenized milk? And where do you get your supplies?
1. Yes, but make sure you add calcium chloride to the milk.
2. The links for tools, ingredients, and recipe sources can all be found in the description box below each video.
You probably won't see this, but my cheese book says better brie gets a little brownish..... And, btw, it's the same as your second book, Home Cheesemaking, something like that.
That's good to know! It's so interesting, how many "ideas" I have in my head that aren't the full picture or actually even correct.
I think this has a lot of interesting qualities. If it tastes nice and it hasn't killed you or made you sick then I'd say task failed successfully? I might try and repeat what you did here.
I've yet to get sick from my own cheese --- go for it!
Just wondering why you aged the Brie in a breathable paper wrap and then sealed it in a plastic bag? Thanks for sharing the bits that don’t go so well and the problem-solving
Good point! It's definitely not necessary, but I imagine I was doing it because I wanted to make sure the molds didn't spread. Also, if it was going in the fridge (I can't remember), I'm just always super careful about NOT drying out a cheese. AND, a bag is a little like a private aging box --- the cheese can still breathe and it's higher humidity.
That’s also a good point! Thank you, very helpful
it needs air for the cultures to do their thing. placing it in ziplock will impede the aging with brie... trying one now, so wish me luck.
Help my chèvre turned out crumbly. Too much rennet I think
It could be! Or maybe you drained it too long?
slow down, and talk slowly
😅Noted! (You can also slow me down in the settings, if that helps at all...)