Once again, one of your throw away comments is pure gold. My cheeses have been coming out too dry. I had (evidently wrongly) assumed it was cooking out too much whey versus not enough. Thank you.
I'm loving your approach to cheese making. I've been deterred by the "exactness" of it but you have given me encouragement to not stress so much over it. Thank you for what you do!
I like your explanations. I am a newbie. I am seeing some trapped whey in some i just cut. I did use your Raclette recipe and we had great grilled cheese sandwiches last night.
My understanding is that clabber can be used for both mesophilic and thermophilic cultures, so that's what I'd probably do. I haven't yet tried using clabber in conjunction with yogurt. I don't think it'd hurt, necessarily, it might just be redundant. On the other hand, using the two together might make an even better cheese!
Once again, one of your throw away comments is pure gold. My cheeses have been coming out too dry. I had (evidently wrongly) assumed it was cooking out too much whey versus not enough. Thank you.
I'm loving your approach to cheese making. I've been deterred by the "exactness" of it but you have given me encouragement to not stress so much over it. Thank you for what you do!
HI JENNI ,I am ahmed from cairo ,egypt .i love your videos .
Well done Jennifer! Your cheese looks amazing. I'll have to get myself some ancho chillies and try it.
You go girl!
Thank you👍👍😊
Another amazing video, Jennifer!
I like your explanations. I am a newbie. I am seeing some trapped whey in some i just cut. I did use your Raclette recipe and we had great grilled cheese sandwiches last night.
Wow --- you work fast! We haven't even tasted the Raclette I made yet!
That is a nice looking cheese!
Fabulous!
I’m wanting to know how it tasted, it looked delish!!❤
The end screen sends you to the tasting video.
Could I use clabber or buttermilk and yogurt - instead of the two cultures you mentioned?
My understanding is that clabber can be used for both mesophilic and thermophilic cultures, so that's what I'd probably do. I haven't yet tried using clabber in conjunction with yogurt. I don't think it'd hurt, necessarily, it might just be redundant. On the other hand, using the two together might make an even better cheese!