Ruffle the feathers !!! Overcomplicating the process makes a lot of people shy away from doing really anything themselves. From cheese to sourdough. We sourdough next to our cheese regularly too. Lol
I always tell people that, over a decade of making someone else's idea of cheese, I discovered, one piece at time, how to use the materials to make the best creations that were within my own grasp. I dearly love to find a slightly better way to accomplish tasks I've inherited from nameless recipe writers who not only added unnecessary steps, but who also failed to explain the reasoning behind their processes. I have found and repurposed tools, created my own forms and molds, jury rigged ripening areas, and endlessly adjusted limitations on time and temperature that someone else used BECAUSE of their unique type of milk, type of pots, type of stove, local weather, size kitchen, etc. My favorite things to purge from recipes are those "stir for exactly one minute, clockwise" directions. I absolutely agree with your suggestion to get your hands into the cheese and also to watch, taste, squeeze, smell, and listen to your process. These days I produce a lot of custom creations for neighbors and friends based on how they remember some "special" cheese from their past. Usually they only remember a flavor, texture, melting quality, or a specific recipe that used the cheese, so it is actually fairly easy to give them something close to what they remember. I love the creative and exploratory nature of the craft but am always humbled to remember that first human who stored some milk in a handy container made from some ungulate's stomach, created a curdled mess, had the courage to taste it, and immediately began to figure out how to make another, better mess. Love the insane fun you have with these videos.
This video turned out so well! You’ve clearly put a lot of energy into making it, and it really shows. Since I help channels like yours grow even faster, if you’re open to exploring a few strategies, I’m always happy to chat. Keep up the awesome work!
Hooray ....hip hip hooray thankyou so much for advocating for home cheesemakers.....heavens you have done such good with this video. I'm so grateful that someone like yourself,who is so respected, has stepped up. Good one girl and thanks muchly❤
I have watched MANY people who use clabber for different applications and to be honest was always grossed out by it. Did NOT think it was for me…you totally took the gross out of it and now mine lives happily on my counter. So thanks for that. Also I do not understand why it is off putting for people to see us use our hands in cheesemaking but not kneading bread, or peeling fruit or veg? Our hands are our tools. That is all.
"Hands are our tools" --- PREACH. Also: I still hate the word "clabber." Something about it feels icky to me. I'm still puzzling over a new name for it....
I agree with you about the clabber, I had the same thoughts, horrified really, like, what? Rotten milk? And Jennifer has enlightened me in this. It's changed it all for me.
I felt the same way about clabber just didn't know it by that name. After watching Jennifer I have now made my own clabber and tasted it, truly is buttery and have my clabber cheese airing now. Maybe it'll be a success.
I love this. I made the Monterey Jack...was too salty really. Lesson learned. Only have a 5 litre pot so I have to upgrade. Waiting for my Artisan cheese book too. Glad I dropped in. Going to stay, love what you do.
You are such a breath of fresh air. If you are ever interested in teaching an in person, hands on cheesemaking class, I'd be the first to sign up! Thanks for all the work you put into your videos.
I love all of your videos! Every video you make is so informative but also natural. You have a great attitude, so enjoyable to watch and learn from you! ❤ Have you heard of vacherin mont d’Or cheese? One of my favourite cheeses, would be interested to see if you could make it :)
Thank you for the halfing the rennet with raw milk tip! I made mozzerella just using vinegar and it was lovely. Then I tried the rennet and citric acid recipe. It was rubbery. Tasted good but harder. Yeehaw! P.S. I have a three year old sourdough starter and make all my own bread. ❤🎉
I had wondered why sometimes my cheese curds were so hard and rubbery. That makes sense to much rennet. Thank you. I look forward to reading your notes.
Wonderful words of wisdom! I agree 110% with everything you said. Cheesemaking is a labor of love and has happened since the dawn of humanity. Industrialization of food brought strict rules, and standardization, which is a good thing to a certain degree. All store-bought cheeses taste the same for their kind, and the industry makes them that way by altering natural acidity, fat content, etc in the milk by adding chemicals. I rarely buy cheese, since I make my own, but when I do, I always check the labels for ingredients. You will be amazed at how many things they add to the cheese. I recommend imported European cheeses, made with raw milk and animal rennet. Everything else is a chemistry experiment.
Great information! I use the same approach when I make cheese and it makes it fun and less stressful. I am still working on number 7. It’s hard to get out of the habit of not using freeze dried cultures when that’s all I have ever done in the last 6 years. I will be printing out your cheesemaking guide. There is soooo much to learn when making cheese. Thanks for sharing Jennifer!
Thank-you! I am on a FB forum that has scared the wits out of me. My first cheese was contaminated and now I am so fearful of bad things getting in! This has been very helpful and so maybe I can relax a little!
Unfortunately it's too expensive. It's $12.75 per half gallon here in Idaho. That's like $50 for 2 gallon cheese. I use pasteurize and homogenize from the store. Sometimes I'll add a half a gallon of raw to a two gallon cheese. It still comes out okay. I also have noticed that my cheeses are a little rubbery, even though I used the allotted rennet. So even with pasteurized homogenized milk, I will have to cut back the rennet.
I love this video. I may be reading into what you're saying, but the underlying message I'm getting is pay attention to the technique more than the recipe.
That's exactly what I'm saying! ☺ I find that all the different recipes are wonderful for teaching me the extent of different techniques. I mean, different recipes use different techniques which yield different results --- it's like a ripple effect --- and the learning/playing is never ending!
Om thinking of the wooden containers you talked about. Could it be an idea to use wooden spoons for the cheese making process? Of course different spoons for different types of cheese. Also wooden plates under the cheese when pressing them and drying them. What do you think about that?
I agree with you whole heartedly. I wish I had raw milk available. I think my cheese would be much better. I too have backed off rennet. My cheese had decent taste, but there was a bitterness in the background. Also, I am just beginning to realize my "dry and flaky" cheese is the result of over cooking. I gave up cheese making a year ago. Actually it was your videos that have brought me back. Thanks for the tips!! They'll get good use 🙂
I've only just gotten into cheesemaking the last year or so, after a few moderately successful mozzarella attempts (and failures) in previous years. I appreciate that you have encouraged critical thinking on these conventions of home cheesemaking, many of which seem to have originated in the industrialization and standardization of cheesemaking. I've embraced working the curds with my hands as well, thanks in part to watching your previous videos. However, it seems like many of the practices you're describing in this video are related to using raw milk, from using/making clabber as starter to avoiding lipase to its use in general. This might be excellent advice for home cheesemakers that have access to raw milk -- but I'd wager most home cheesemakers (in the US at least) do not have this access, myself included. For example, I wouldn't expect or recommend a home cheesemaker to use store-bought pasteurized milk to build and maintain a clabber culture! And for better or worse, that means cheesemakers relying on pasteurized milk will similarly need to rely on freezedried cultures. Don't get me wrong, I'm not denigrating raw milk in the slightest! I wish I had reliable access to raw milk for my cheesemaking, and I am very jealous of having your own dairy cow 😍. I just wanted to point out that some home cheesemakers may want to consider the context of these "breaking the rules" suggestions and how it may apply to their own circumstances.
I agree 100%! (And that's why I included the little disclaimer starting at minute marker 8:06) A couple clarifications: *I have read that a clabber can be maintained, but not started, with pasteurized milk, though I have never tried that myself. *Clabber can be used to culture pasteurized milk (but you'd still need to add calcium chloride). I really hope fresh, unprocessed milk can become more available (and affordable) in the near future, but that said, cheeses from pasteurized milk can be/are AMAZING.☺
Hi Jennifer...plz look into Arab cheeses too. Was reading and given the climate probably most of the cheeses made in hot climates would use goat milk. It would be interesting to know what different cheese people in olden days in the region made...thk you
#1 - all it took was one make with raw milk and I was hooked. Thank you for my now $15/week raw milk share habit. 😁 #2 - No question that these is much to be learned here but have you seen my arms? No amount of scrubbing is going to keep me from having pre-fix my make labels with "Stevie's Hairy" Butterkäse. #3 - Yup, but I do still sanitize the equipment beforehand. During the make is another story - you wouldn't want me doing your surgery. #4 - Agreed! Didn't consider in the beginning that cheesemaking would be like any other hobby - there's gonna be lots of learning from mistakes. You can follow a recipe to a letter and still get a different result #5 - I've only used it once with a mozzarella. Good to know! #6 - may have solved the problem I noticed switching to #1 - trying it today. #7 - I believe you. Hundreds, if not thousands of years worth of yummy repeatable cheese results without a laboratory (as we understand it). I hope to get there someday but for now, freezer cultures are my go to. Hope, I don't get culture shamed if join a cheesemakers club! 😂 Great video and thank you for the doc! Very helpful!
My cheesemakers club is the least shame-y group EVER, mostly because we all bring our disgusting failures so we can figure them out. It's hard to be cocky when you're feeding people your bum cheeses!
Ive been watching your videos and have enjoyed seeing how you make cheese. While watching the one on making Ricotta I was left wondering what other cheeses could be made from the whey. So, is there any chance you will take a shot at making Mysost, Manouri, Serac, or Brunost?
I wish raw milk was legal in Canada. We can get it here, but it's very difficult to find someone willing to sell their raw milk and very expensive :( But I just find a dairy farm that sells low pasturized milk, which is legal.
Hello i have a question i was hoping someone could help me and answer. Ive been making clabber for years but just started a fresh batch with a newly freshened heifer and the milk takes days each time to turn into clabber. Everytime no matter how much or how little i add from my previous clabber culture. Does anyone know why this could be?
Thank you Jennifer. One question...if a recipe is based on say 2litres of milk & if one halves that will ithe reduced quantity yield the same result of cheese as the original 2 litres based recipe.
Great advice - particularly about sanitation which some people seem to be obsessed with - to the point of dousing everything in bleach! I'm using your vinegar spray method and hanging out with all the good bacteria ;) Having watched a few (quite a few!) of your videos (loved that natural rind gruyere) I was thinking it would be great to have a Milkslinger book! Easy (not the writing bit - and free) to publish with Amazon print on demand and kindle 😀Anyway, just a thought... Your channel is such a joy to watch ;)
IMO a lot of people have an aversion to Raw milk because of the fact that they are used to seeing Industrial sized dairy farms where cows have Pooh 1/2 way up their legs. I watch a YT channel with a creator that trims/repairs cow hooves and there are times it’s pretty gross and I’m not squeamish. Can be totally different on smaller scale farms or pasture grazed where it’s less intensive.
I was quite discouraged when one cheese guru on another page said that my havarti had coliform holes. How do I really know? Cheese is a ferment after all. I did use my unpasteurized goat milk but follow cleanliness required for raw milk dairies. I had made wine and sourdough in my kitchen and the cheese guru thought it may have contaminated my cheese though I had not made sour dough for months. I got scared because no one wants to get sick!! I started pasteurizing my milk because I was afraid. I have made many cheeses but still worry and I get paranoid about the sterilization.
I've been learning that the holes in a cheese have little (often NOTHING) to do with contamination. The rampant cheese-hole shaming isn't grounded in science!
@@jmilkslingerCan you elaborate on this a little please? I make a lot of cheese but I am so afraid of making someone sick. If I age it 60 days will I know by then if it is bad?
@@jo-annjewett198 Are you on Facebook? If so, join the group Homestead Cheesemakers and then search Merryl Winstein. She does an excellent job at explaining the myth about holes = contamination. (She's also an active member of Cheesemaking At Home.) The 60 day "rule" is also misleading. Contamination is often invisible, and a contaminated cheese isn't going to become UNcontaminated over time, nor will it necessarily look any different.
hello, greetings from Europe from the Czech Republic. I really like to follow you and learn about cheese production. I want to greet you from continent to continent. I am very interested in your recipes and I am rooting for you. Thank you so much for your ideas and recipes. Marcela
Not all raw milk is created equal. As cows age, every successive year their somatic cell count rises, naturally from stresses on the udder (producing higher volumes; natural wear and tear) and from physical injury or microbial infection. Milk from an older cow can seriously be dangerous, but not necessarily. But it is worth knowing that there is this possibility.
The cheese I made with clabber was the absolute best cheese I ever made!!!!. I did however make a batch of cheese with clabber I had refrigerated for a week. MISTAKE. I learned though from my mistake. Even though you said not to use old refrigerated clabber I just wasn't thinking. You are such a great instructor. Still have not been able to figure out mozzarella.. it's my Godzilla cheese. Next cheese is going to be a swiss then on to Blue Cheese.😋
Be careful not to give people a complex about using milk from the store. Not everyone has a cow in the backyard. Plus a great percentage of the world's best cheeses, yes, the ones you pay tons of money for, are made with pasteurized milk. How do I know this? I speak several languages and watch documentaries about cheesemaking from several countries. But really you only have to read the labels, most cheeses say "made from pasteurized milk" and that's supposed to be an advantage because it's safer. The other thing that I know is that there is a myth about using aluminum pots for making cheese. Again by watching those videos and documentaries from other countries I find that most people use aluminum pots to make cheese at home. I'm not saying it's better I'm saying if that's all you have don't keep yourself from making cheese and don't go and spend money you can't afford. Obviously the large factories everywhere use stainless steel equipment because they have to be able to sanitize it completely.
Why don't you have millions of followers. You are amazing as a teacher.
Agreed…
Yes!!
Ruffle the feathers !!! Overcomplicating the process makes a lot of people shy away from doing really anything themselves. From cheese to sourdough. We sourdough next to our cheese regularly too. Lol
I always tell people that, over a decade of making someone else's idea of cheese, I discovered, one piece at time, how to use the materials to make the best creations that were within my own grasp. I dearly love to find a slightly better way to accomplish tasks I've inherited from nameless recipe writers who not only added unnecessary steps, but who also failed to explain the reasoning behind their processes. I have found and repurposed tools, created my own forms and molds, jury rigged ripening areas, and endlessly adjusted limitations on time and temperature that someone else used BECAUSE of their unique type of milk, type of pots, type of stove, local weather, size kitchen, etc. My favorite things to purge from recipes are those "stir for exactly one minute, clockwise" directions. I absolutely agree with your suggestion to get your hands into the cheese and also to watch, taste, squeeze, smell, and listen to your process. These days I produce a lot of custom creations for neighbors and friends based on how they remember some "special" cheese from their past. Usually they only remember a flavor, texture, melting quality, or a specific recipe that used the cheese, so it is actually fairly easy to give them something close to what they remember. I love the creative and exploratory nature of the craft but am always humbled to remember that first human who stored some milk in a handy container made from some ungulate's stomach, created a curdled mess, had the courage to taste it, and immediately began to figure out how to make another, better mess. Love the insane fun you have with these videos.
That is so neat that you produce custom cheeses for your friends!
This video turned out so well! You’ve clearly put a lot of energy into making it, and it really shows. Since I help channels like yours grow even faster, if you’re open to exploring a few strategies, I’m always happy to chat. Keep up the awesome work!
Hooray ....hip hip hooray thankyou so much for advocating for home cheesemakers.....heavens you have done such good with this video. I'm so grateful that someone like yourself,who is so respected, has stepped up. Good one girl and thanks muchly❤
I have watched MANY people who use clabber for different applications and to be honest was always grossed out by it. Did NOT think it was for me…you totally took the gross out of it and now mine lives happily on my counter. So thanks for that. Also I do not understand why it is off putting for people to see us use our hands in cheesemaking but not kneading bread, or peeling fruit or veg? Our hands are our tools. That is all.
"Hands are our tools" --- PREACH.
Also: I still hate the word "clabber." Something about it feels icky to me. I'm still puzzling over a new name for it....
I agree with you about the clabber, I had the same thoughts, horrified really, like, what? Rotten milk? And Jennifer has enlightened me in this. It's changed it all for me.
I felt the same way about clabber just didn't know it by that name. After watching Jennifer I have now made my own clabber and tasted it, truly is buttery and have my clabber cheese airing now. Maybe it'll be a success.
I love this. I made the Monterey Jack...was too salty really. Lesson learned. Only have a 5 litre pot so I have to upgrade. Waiting for my Artisan cheese book too. Glad I dropped in. Going to stay, love what you do.
You are such a breath of fresh air. If you are ever interested in teaching an in person, hands on cheesemaking class, I'd be the first to sign up! Thanks for all the work you put into your videos.
I've been teaching some classes here and there --- hoping to do more!
Thank you for all you do and the education you provide!!! You’ve helped me so much!
Jennifer! You never fail to deliver. I was so ready to buy your document! Thank you thank you thank you! Myself and my children love your videos!
You are so welcome!
Thanks God you are back.Can't wait for the next Vlog.Take care missed Yah
Thank you!
Jennifer...thank you so much for your kindness...I really appreciatte you sharing your experiences....gracias de corazón..❤
I love all of your videos! Every video you make is so informative but also natural. You have a great attitude, so enjoyable to watch and learn from you! ❤
Have you heard of vacherin mont d’Or cheese? One of my favourite cheeses, would be interested to see if you could make it :)
Thank you! (I just made a note of the cheese...)
This is so beautiful and empowering. Thank you.
Thank you for the halfing the rennet with raw milk tip! I made mozzerella just using vinegar and it was lovely. Then I tried the rennet and citric acid recipe. It was rubbery. Tasted good but harder. Yeehaw! P.S. I have a three year old sourdough starter and make all my own bread. ❤🎉
I had wondered why sometimes my cheese curds were so hard and rubbery. That makes sense to much rennet. Thank you. I look forward to reading your notes.
Wonderful words of wisdom! I agree 110% with everything you said. Cheesemaking is a labor of love and has happened since the dawn of humanity. Industrialization of food brought strict rules, and standardization, which is a good thing to a certain degree. All store-bought cheeses taste the same for their kind, and the industry makes them that way by altering natural acidity, fat content, etc in the milk by adding chemicals. I rarely buy cheese, since I make my own, but when I do, I always check the labels for ingredients. You will be amazed at how many things they add to the cheese. I recommend imported European cheeses, made with raw milk and animal rennet. Everything else is a chemistry experiment.
Great information! I use the same approach when I make cheese and it makes it fun and less stressful. I am still working on number 7. It’s hard to get out of the habit of not using freeze dried cultures when that’s all I have ever done in the last 6 years. I will be printing out your cheesemaking guide. There is soooo much to learn when making cheese. Thanks for sharing Jennifer!
Freeze-dried cultures are super useful, so don't feel bad about using them! I mean, I sure do (at different points)!
Thank-you! I am on a FB forum that has scared the wits out of me. My first cheese was contaminated and now I am so fearful of bad things getting in! This has been very helpful and so maybe I can relax a little!
Yep, doom-and-gloom makers can really put the fear of God into a person.
Wow, I needed to hear this! Thank you!!
Thanks “enabler”, just another awesome vid, love your work xxx
Thank you!🥰
Unfortunately it's too expensive.
It's $12.75 per half gallon here in Idaho. That's like $50 for 2 gallon cheese.
I use pasteurize and homogenize from the store.
Sometimes I'll add a half a gallon of raw to a two gallon cheese. It still comes out okay.
I also have noticed that my cheeses are a little rubbery, even though I used the allotted rennet. So even with pasteurized homogenized milk, I will have to cut back the rennet.
Whaaa?! That's CRAZY expensive!!!
(Such a smart idea to add in a bit of the fresh milk to bulk it up!)
I love this video. I may be reading into what you're saying, but the underlying message I'm getting is pay attention to the technique more than the recipe.
That's exactly what I'm saying! ☺ I find that all the different recipes are wonderful for teaching me the extent of different techniques. I mean, different recipes use different techniques which yield different results --- it's like a ripple effect --- and the learning/playing is never ending!
Om thinking of the wooden containers you talked about.
Could it be an idea to use wooden spoons for the cheese making process?
Of course different spoons for different types of cheese.
Also wooden plates under the cheese when pressing them and drying them.
What do you think about that?
They'd have to be used daily if the bacteria is to remain healthy. But generally speaking, wood materials are excellent for cheesemaking.
I agree with you whole heartedly. I wish I had raw milk available. I think my cheese would be much better. I too have backed off rennet. My cheese had decent taste, but there was a bitterness in the background. Also, I am just beginning to realize my "dry and flaky" cheese is the result of over cooking. I gave up cheese making a year ago. Actually it was your videos that have brought me back. Thanks for the tips!! They'll get good use 🙂
I've only just gotten into cheesemaking the last year or so, after a few moderately successful mozzarella attempts (and failures) in previous years. I appreciate that you have encouraged critical thinking on these conventions of home cheesemaking, many of which seem to have originated in the industrialization and standardization of cheesemaking. I've embraced working the curds with my hands as well, thanks in part to watching your previous videos.
However, it seems like many of the practices you're describing in this video are related to using raw milk, from using/making clabber as starter to avoiding lipase to its use in general. This might be excellent advice for home cheesemakers that have access to raw milk -- but I'd wager most home cheesemakers (in the US at least) do not have this access, myself included. For example, I wouldn't expect or recommend a home cheesemaker to use store-bought pasteurized milk to build and maintain a clabber culture! And for better or worse, that means cheesemakers relying on pasteurized milk will similarly need to rely on freezedried cultures.
Don't get me wrong, I'm not denigrating raw milk in the slightest! I wish I had reliable access to raw milk for my cheesemaking, and I am very jealous of having your own dairy cow 😍. I just wanted to point out that some home cheesemakers may want to consider the context of these "breaking the rules" suggestions and how it may apply to their own circumstances.
I agree 100%! (And that's why I included the little disclaimer starting at minute marker 8:06)
A couple clarifications:
*I have read that a clabber can be maintained, but not started, with pasteurized milk, though I have never tried that myself.
*Clabber can be used to culture pasteurized milk (but you'd still need to add calcium chloride).
I really hope fresh, unprocessed milk can become more available (and affordable) in the near future, but that said, cheeses from pasteurized milk can be/are AMAZING.☺
Is this your document? Book? That would be outrageously good!
Just a free doc --- I hope it's useful!
Hi Jennifer...plz look into Arab cheeses too. Was reading and given the climate probably most of the cheeses made in hot climates would use goat milk. It would be interesting to know what different cheese people in olden days in the region made...thk you
Thank you, Jennifer!
Thanks so much Jennifer! You're Fabulous ❤
#1 - all it took was one make with raw milk and I was hooked. Thank you for my now $15/week raw milk share habit. 😁
#2 - No question that these is much to be learned here but have you seen my arms?
No amount of scrubbing is going to keep me from having pre-fix my make labels with "Stevie's Hairy" Butterkäse.
#3 - Yup, but I do still sanitize the equipment beforehand. During the make is another story - you wouldn't want me doing your surgery.
#4 - Agreed! Didn't consider in the beginning that cheesemaking would be like any other hobby - there's gonna be lots of learning from mistakes. You can follow a recipe to a letter and still get a different result
#5 - I've only used it once with a mozzarella. Good to know!
#6 - may have solved the problem I noticed switching to #1 - trying it today.
#7 - I believe you. Hundreds, if not thousands of years worth of yummy repeatable cheese results without a laboratory (as we understand it). I hope to get there someday but for now, freezer cultures are my go to. Hope, I don't get culture shamed if join a cheesemakers club! 😂
Great video and thank you for the doc! Very helpful!
My cheesemakers club is the least shame-y group EVER, mostly because we all bring our disgusting failures so we can figure them out. It's hard to be cocky when you're feeding people your bum cheeses!
@@jmilkslinger 😂
Ive been watching your videos and have enjoyed seeing how you make cheese.
While watching the one on making Ricotta I was left wondering what other cheeses could be made from the whey. So, is there any chance you will take a shot at making Mysost, Manouri, Serac, or Brunost?
I've tried one or two, but wasn't too impressed with the outcome, flavor-wise. I think my next whey project might be to turn some into alcohol...
I wish raw milk was legal in Canada. We can get it here, but it's very difficult to find someone willing to sell their raw milk and very expensive
:( But I just find a dairy farm that sells low pasturized milk, which is legal.
Hello i have a question i was hoping someone could help me and answer. Ive been making clabber for years but just started a fresh batch with a newly freshened heifer and the milk takes days each time to turn into clabber. Everytime no matter how much or how little i add from my previous clabber culture. Does anyone know why this could be?
I was fortunate enough to go to David's week long classes 2 years ago. First thing we did when I got home was get an actual calf stomach in salt.
Oh WOW!!!! That class must have been amazing! Where did you get an actual calf stomach?
Thank you Jennifer. One question...if a recipe is based on say 2litres of milk & if one halves that will ithe reduced quantity yield the same result of cheese as the original 2 litres based recipe.
More or less, yes. Bigger batches always yield more because a smaller amount (proportionally speaking) is lost along the way.
@@jmilkslinger thank you...💕
Great advice - particularly about sanitation which some people seem to be obsessed with - to the point of dousing everything in bleach! I'm using your vinegar spray method and hanging out with all the good bacteria ;) Having watched a few (quite a few!) of your videos (loved that natural rind gruyere) I was thinking it would be great to have a Milkslinger book! Easy (not the writing bit - and free) to publish with Amazon print on demand and kindle 😀Anyway, just a thought... Your channel is such a joy to watch ;)
Thank you for the encouragement!
Also!!! I love David Asher!!
Do you know Yemeni traditional smoked cheese its very delicious please try to make it
IMO a lot of people have an aversion to Raw milk because of the fact that they are used to seeing Industrial sized dairy farms where cows have Pooh 1/2 way up their legs. I watch a YT channel with a creator that trims/repairs cow hooves and there are times it’s pretty gross and I’m not squeamish. Can be totally different on smaller scale farms or pasture grazed where it’s less intensive.
I made first cheddar 4 lb had some white spots , it’s dry and aging but not leaky did I do something wrong ?
Sounds normal to me!
@@jmilkslinger thank you
I was quite discouraged when one cheese guru on another page said that my havarti had coliform holes. How do
I really know? Cheese is a ferment after all. I did use my unpasteurized goat milk but follow cleanliness required for raw milk dairies. I had made wine and sourdough in my kitchen and the cheese guru thought it may have contaminated my cheese though I had not made sour dough for months. I got scared because no one wants to get sick!! I started pasteurizing my milk because I was afraid. I have made many cheeses but still worry and I get paranoid about the sterilization.
I've been learning that the holes in a cheese have little (often NOTHING) to do with contamination. The rampant cheese-hole shaming isn't grounded in science!
@@jmilkslingerCan you elaborate on this a little please? I make a lot of cheese but I am so afraid of making someone sick. If I age it 60 days will I know by then if it is bad?
@@jo-annjewett198 Are you on Facebook? If so, join the group Homestead Cheesemakers and then search Merryl Winstein. She does an excellent job at explaining the myth about holes = contamination. (She's also an active member of Cheesemaking At Home.)
The 60 day "rule" is also misleading. Contamination is often invisible, and a contaminated cheese isn't going to become UNcontaminated over time, nor will it necessarily look any different.
This is so much like my experience! I am so afraid of contaminated cheese!
hello, greetings from Europe from the Czech Republic. I really like to follow you and learn about cheese production. I want to greet you from continent to continent. I am very interested in your recipes and I am rooting for you. Thank you so much for your ideas and recipes. Marcela
Not all raw milk is created equal.
As cows age, every successive year their somatic cell count rises, naturally from stresses on the udder (producing higher volumes; natural wear and tear) and from physical injury or microbial infection.
Milk from an older cow can seriously be dangerous, but not necessarily.
But it is worth knowing that there is this possibility.
Thank you
The cheese I made with clabber was the absolute best cheese I ever made!!!!. I did however make a batch of cheese with clabber I had refrigerated for a week. MISTAKE. I learned though from my mistake. Even though you said not to use old refrigerated clabber I just wasn't thinking. You are such a great instructor. Still have not been able to figure out mozzarella.. it's my Godzilla cheese. Next cheese is going to be a swiss then on to Blue Cheese.😋
Great video! Meet my son...Colby.😄
I started using clabber culture recently and, finally, after years of frustration, I'm making good cheeses.
YESSSSS!
Thanks I am starving for new Videos
Thank you, m'friend!
Please tell me you are writing a cheese making book! 😊
Haha, no (I don't know nearly enough), but I highly recommend David Asher's new book!
Your cheese children--I love it.
I have to get a bigger pot 😂
Be careful not to give people a complex about using milk from the store. Not everyone has a cow in the backyard. Plus a great percentage of the world's best cheeses, yes, the ones you pay tons of money for, are made with pasteurized milk. How do I know this? I speak several languages and watch documentaries about cheesemaking from several countries. But really you only have to read the labels, most cheeses say "made from pasteurized milk" and that's supposed to be an advantage because it's safer. The other thing that I know is that there is a myth about using aluminum pots for making cheese. Again by watching those videos and documentaries from other countries I find that most people use aluminum pots to make cheese at home. I'm not saying it's better I'm saying if that's all you have don't keep yourself from making cheese and don't go and spend money you can't afford. Obviously the large factories everywhere use stainless steel equipment because they have to be able to sanitize it completely.
That's fascinating about the aluminum pots! Now I want to try that.
My arms are like a yetis. Too hairy ha ha
Nah, you can do it (but only if you want, of course).