Saw a TH-cam video showing the same recipe a few days ago. It was an amish cheese, schmerkaise (?) Or cup cheese. While it was still warm she put in some finely chopped jalapenos and mexican seasoning and they had it with tortillas.
I just have to say thank you for your videos!! I’m in a similar stage of life. 5 kiddos, homestead, homeschool. My cow just freshened for the 3rd time and I still struggle to make good cheese and to fit it in my schedule. I’ve been binging your videos and they are helping me so much. I’m so thankful youtube suggested you to me and you now have another faithful follower. I can’t wait to see what else I can learn and I’m so excited to get making cheese!
I love your channel! Your videos on cheesemaking are what, as a homesteader, I've been looking for for years! I've learned more on cheesemaking from you than any other source, and I've had more success from your videos than just about anything else. On the soda cheese - this is the best soda cheese recipe I've seen! I came across an Indian channel on here where the lady makes a similar cheese. She curdles the milk with vinegar, squeezes out the whey, crumbles the curd into a food processor, and adds milk, butter, salt and sodium citrate (citiric acid mixed with baking soda in water). After it's smooth, put it in a double boiler, melt it, and put it in a mold to chill. I've never understood what soda cheese was before, but now I get it - thank you! I've made Colby and Butterkaser from your videos, and will be trying more. (We have grass fed mini Jerseys-Zebu crosses for the most part.) I can't tell you how much I've loved your cheese videos, and I'll be trying more recipes following your videos in the following weeks.
If you’re adding cultured buttermilk and letting it sit, is it basically buttermilk? Or does it not get to that stage? Sounds wonderful and I’m going to try it
Hi 👋 glad you found me. I have videos on all those cheeses, but I am not a fan of clabber cultured cheeses. They always have different taste. Any of my recipes that I say you can use backsplash whey you can replace with equal parts clabber. Good luck 😊
@@debp9483 I only have a few more weeks of milk before we dry off my cow so I am trying to make as much cheese as possible lately. Gouda air drying right now but I think I need like 5 more lol
You can use the flower/blossom from purple thistle as rennet. Traditionally you tie up the blossom with twine but the few times I've used it I put it in a cloth bag. You pull it out when you cut up the curds.
Im not sure why your cultured cream didnt make butter.... i sit my cream on our counter top and every 2 days or so i churn it and it always makes and only takes about 5 min with a hand crank churn
@@DryHollowHomestead My grandmother milked several cows and made lots of butter to sell. It was always made from cultured cream. Each day's separated cream was added to a 4 gallon metal cream can, mixed thoroughly with a plunger, covered and set in a cool room. Each day the cream thickened up and had a more delicious fresh acid aroma. Every 3 or 4 days she would make butter in her wooden "Cherry" butter churn. Never had a failure. The skim milk was tipped into a 50 gallon drum to clabber for the pigs.
Saw a TH-cam video showing the same recipe a few days ago. It was an amish cheese, schmerkaise (?) Or cup cheese. While it was still warm she put in some finely chopped jalapenos and mexican seasoning and they had it with tortillas.
Oh my! That sounds heavenly 😋
Love this!!
I just have to say thank you for your videos!! I’m in a similar stage of life. 5 kiddos, homestead, homeschool. My cow just freshened for the 3rd time and I still struggle to make good cheese and to fit it in my schedule. I’ve been binging your videos and they are helping me so much. I’m so thankful youtube suggested you to me and you now have another faithful follower. I can’t wait to see what else I can learn and I’m so excited to get making cheese!
I am so happy you found me too ☺️ Thanks for you support! Let me know if you ever have any questions.
I'd love the full mac and cheese recipe!!
I love your channel! Your videos on cheesemaking are what, as a homesteader, I've been looking for for years! I've learned more on cheesemaking from you than any other source, and I've had more success from your videos than just about anything else. On the soda cheese - this is the best soda cheese recipe I've seen! I came across an Indian channel on here where the lady makes a similar cheese. She curdles the milk with vinegar, squeezes out the whey, crumbles the curd into a food processor, and adds milk, butter, salt and sodium citrate (citiric acid mixed with baking soda in water). After it's smooth, put it in a double boiler, melt it, and put it in a mold to chill. I've never understood what soda cheese was before, but now I get it - thank you! I've made Colby and Butterkaser from your videos, and will be trying more. (We have grass fed mini Jerseys-Zebu crosses for the most part.) I can't tell you how much I've loved your cheese videos, and I'll be trying more recipes following your videos in the following weeks.
Oh, thank you so much! I am so glad that my standing in my kitchen talking to my phone is helping you. ☺️
I love your videos and all your details. Thank you for sharing with us.
You're welcome 😊 Glad it could be helpful.
My son loves the soda cheese,taste just like my Aunts,thank you.We made a mac& cheese and I ate it spread on toast as I did when I was a child.
I am so glad it brought back memories for you that you could share with your son ❤ 😊
So excided to try this recipe! I have my curds draining.
If you’re adding cultured buttermilk and letting it sit, is it basically buttermilk? Or does it not get to that stage? Sounds wonderful and I’m going to try it
New here. Thank you for your channel. Do you have a collection of recipes using clabbered milk? Wanting cheddar, mozzarella, parmesan, recipes.
Hi 👋 glad you found me. I have videos on all those cheeses, but I am not a fan of clabber cultured cheeses. They always have different taste. Any of my recipes that I say you can use backsplash whey you can replace with equal parts clabber. Good luck 😊
I think I'll try this! Today I'm using your recipe for buttar kase!
Hope it works well ☺️
@Dry Hollow Homestead buttar kase is in the press. Tomorrow I think I'll try the soda cheese. Sounds interesting.
@@debp9483 I only have a few more weeks of milk before we dry off my cow so I am trying to make as much cheese as possible lately. Gouda air drying right now but I think I need like 5 more lol
@Dry Hollow Homestead I know that feeling. Mabel doesn't calve till September so I've got a few months yet.
What are the best clabbered recipes if your clabbers are strong sour smell .? Mine clabbered for 6 days .
Would this soda cheese work in something like broccoli cheese rice casserole so I wouldn't have to buy cheese whiz?
Yes! I use this in place of Velveeta.
do you have written instructions for this recipe?
I haven't written them out but I'll work on that. I'll put them in the description box. Thanks for watching ☺️
I’m doing this right niw
How long would this cheese be good for in the fridge or if you vacuum sealed it?
In the fridge for a week but I'd say vacuum sealed it would last a month or more. I have never vacuum sealed soda cheese.
Hello. Is there a substitute for renet.
Hey ☺️ I don't know of a substitute for rennet but their is a vegetable rennet if animal rennet is not something that you would like to use.
You can use the flower/blossom from purple thistle as rennet. Traditionally you tie up the blossom with twine but the few times I've used it I put it in a cloth bag. You pull it out when you cut up the curds.
Russians call this cheese " домашний сыр" . They also use baking soda, butter, egg and milk.
Good to know 🤩
Im not sure why your cultured cream didnt make butter.... i sit my cream on our counter top and every 2 days or so i churn it and it always makes and only takes about 5 min with a hand crank churn
Well it's been awhile since I tried. Ilk try agian.
@@DryHollowHomestead
My grandmother milked several cows and made lots of butter to sell.
It was always made from cultured cream. Each day's separated cream was added to a 4 gallon metal cream can, mixed thoroughly with a plunger, covered and set in a cool room.
Each day the cream thickened up and had a more delicious fresh acid aroma.
Every 3 or 4 days she would make butter in her wooden "Cherry" butter churn. Never had a failure.
The skim milk was tipped into a 50 gallon drum to clabber for the pigs.
You are not using Celsius you are using Fahrenheit please US friends get it right
Some people are watching from Canada and Europe. I try to give both.