First of all, thank you so much for being the only video showing how to make raw cheese from raw milk using zero heat ❤. I have been reading blogs to prepare myself for my first attempt. My question is, you are able to make cheese without cultures or rennet?
Yes, if it's raw milk. I don't know about processed milk, since I never looked into it, but you just leave raw milk outside at room temp for the transformation.
You can use the whey anywhere you would use water or milk in any recipe. Also use it as you would any broth. Freeze it until you need it don't throw it away!
Great so after clabbering the milk we don't have to heat it and add vinegar etc to get it to curdle.. you just empty it in the bowl strain it through a cheese cloth to separate the whey . ..
That's right. I showed every single step i took to make this cheese. I think some of those steps are necessary for other cheeses, but I've not experimented with others yet.
Great question, I've had the same problem before too. What I found is I need to be more patient waiting until the curds have completely separated. When I do it too soon, the whey seems like it's still separating after 24 hours of straining. I'll say that I've yet to have it super dry like store bought, which I still buy, but there's more versatility in what you can do since you can flavor the curds however you want.
I haven't used less than a gallon before, but your logic makes sense. I can say though, it's important to ensure the whey is completely separated before straining. After that, the straining time really depends on personal taste. If you want easily spreadable cheese, less time is best; and vice-versa. I learn something new every batch, so I recommend experimenting to dial it in to your perfect.
@@PlanItSendIt Thank you. Have just taken it off the hook and put everything into a glass bowl. That is the best cheese I had so far. Not even the expensive raw milk cheese which isn't really one is as good. Will go and play around with it to see how it changes, thank you again.
Noooo.... in fact, if milk spoils you know it wasn't raw milk and it was homogenized and/or pasteurized. If it were raw, instead of spoiling, it would turn into yogurt
Thank you for the video. One remark, why do you make cheese from good raw milk to then destroy it by putting salt in it? Salt is dangerous. Maybe two remarks. Have you ever thought to keep the milk while fermenting in a dark place? If you keep milk in a dark cupboard on the highest shelf for two days you can make Kefir w/o the grains.
I'll have to give that kefir a try. Also, I don't use salt for making cheese. I don't even use salt for butter too. Maybe some do, but sounds like I'm in the same boat as you... I just don't see the need to.
@@PlanItSendIt Ok, buy you steered the Himalayan salt into the cheese, that's why I thought. If eaten raw we should have enough salt which is digestible anyway, I agree. I am just getting in cheese making. Took me while to find recipes on how to make it w/o boiling the milk as everyone seems to think we always heated the milk. The reason for the Kefir was also that I would cover the milk while fermented to keep the light away as well. I recognized when making it in transparent glass bottles or brown glass bottles that there seems to be a difference.
@@Matthias_Br you are correct, my fault. It has been some time since I made that cheese and I did put salt in it. For some reason I was thinking of butter only. My inspiration for this came from delicious cheese I had while in the Andés of Peru where they only added natural salt. I can see how it might not be for everyone.
@@PlanItSendIt No problem. Unfortunately I have the odd time having plantain chips which are salted, but never really feel good. I was in Machu Picchu some years ago, but never had something like that. Will try to make the cheese now. Can't wait to get something unsalted as it is detoxifying.
@@Matthias_Br Machu Picchu is such a cool place. If you want something unsalted, the process still works for raw or seasoned otherwise. I have a natural olive oil company nearby (Temecula Olive Oil) that I like to experiment by adding different oil flavors. In fact, this reminds me they have a new Mediterranean flavor that might be perfect for cheese. Good luck!
It's not that I disagree with you nor will I take up an argument with your statement. I just think everyone needs to do their own research and make an educated decision when you're going against FDAA guidelines and warnings. I feel comfortable with the risks given the mitigations I put in place to use raw milk products.
@@PlanItSendIt Good for you. If you feel that way. It's your'e life. But you would still have the same outcome if you had pasturized it. You need to visit a farm and see how cow's live. People say "grass fed" or "organic". Cow's still walk in their own shit and udders contaminated all the time, now matter how clean a farm may look. Or how clean milk may look. That's the reason pasturization was invented in the first place. It's not wise to deal with raw milk in that way. You'd get the same outcome of cheese even if you heated it. But with less to worry about as far as bacteria is concerned. You need to educate yourself on this topic and not post videos of some kinda false hope. That's how diseases get to humans.
@@PlanItSendIt Lemme guess.... Your'e one of those guy's who said " I'm not getting the Covid vaccine" right? You seem to be already a person who likes to fight natural order and Gov't and take risk's. Am I correct? (No disrespect intended).
@@shortythepresident3913 Exactly. This is HEALTHY where a "vaccine" is a "poison/venom". That is what the word "vaccine" means. Raw milk is an actual medicine which you are obviously opposed to. Real milk is the opposite of a poison, which you promote. Why else did you make a comment?
First of all, thank you so much for being the only video showing how to make raw cheese from raw milk using zero heat ❤. I have been reading blogs to prepare myself for my first attempt. My question is, you are able to make cheese without cultures or rennet?
Yes, if it's raw milk. I don't know about processed milk, since I never looked into it, but you just leave raw milk outside at room temp for the transformation.
Raw milk is easier on my digestion but our ancestors also didn't drink pasteurized milk nor had a way to make it so I'm not suprised.
I hear that often actually... my brother even said the same thing.
Excellent
You can use the whey anywhere you would use water or milk in any recipe. Also use it as you would any broth. Freeze it until you need it don't throw it away!
Great tidbits, thank you.
It is also a great way to help ferment things. Look up a book called Nourishing Traditions.
Great so after clabbering the milk we don't have to heat it and add vinegar etc to get it to curdle.. you just empty it in the bowl strain it through a cheese cloth to separate the whey . ..
That's right. I showed every single step i took to make this cheese. I think some of those steps are necessary for other cheeses, but I've not experimented with others yet.
Thank you so much!! I'm going to try it 😊 I'm so exticing!
Thank you 😊
Wow so no acid to separate the curds from the whey!? So cool! Is this what they call farmer cheese?
I don't know if it has a specific name, but it definitely seems more natural
Looking forward to seeing what happens with the whey
Yep, trying to use every aspect of raw milk. I think in the future, I may try to see how much whey protein powder this might make.
Hi. Did you upload what you did with leftover whey?
Should the cheese go in the fridge once it is made? How long does it stay good for? Can it go in the freezer?
I never put it in the freezer, but definitely fridge. We haven't had it go bad, but my house goes through it pretty fast when I make it.
What do you like to use that cheese with? It looks like a soft cheese.
It is a soft cheese and the use depends on the seasoning. I spread on bread or crackers, or by itself.
@@PlanItSendIt thank you 😊 cannot wait to try it! Got my gallon today and am excited for all 3 parts!!
Wait, how long do you keep your milk out on the counter before putting it into the pot?
To separate the cream from the milk, overnight. To separate the whey, it varies. Just keep watching it until you see complete separation.
what should I do if after 24 hours it hasn’t strained like yours? I followed every step but it’s still soggy in there.
Great question, I've had the same problem before too. What I found is I need to be more patient waiting until the curds have completely separated. When I do it too soon, the whey seems like it's still separating after 24 hours of straining. I'll say that I've yet to have it super dry like store bought, which I still buy, but there's more versatility in what you can do since you can flavor the curds however you want.
@@PlanItSendIt ahh I see. so before throwing it in the cheese cloth let it sit more?
@@pyro3344 yes, make sure you're seeing no more separation before throwing it in the cheese cloth.
@@pyro3344 what i have found is after 24 hours take it out and put salt and put to hang again in same cheese cloth for another 24 hours
do you think we can leave it out to age?
Unsure, but that would be a cool experiment to see if there's no additional information out there.
Does the draining duration depend on how much milk was used, like a gallon? I have much less as it was a test?
I haven't used less than a gallon before, but your logic makes sense. I can say though, it's important to ensure the whey is completely separated before straining. After that, the straining time really depends on personal taste. If you want easily spreadable cheese, less time is best; and vice-versa. I learn something new every batch, so I recommend experimenting to dial it in to your perfect.
@@PlanItSendIt Thank you. Have just taken it off the hook and put everything into a glass bowl. That is the best cheese I had so far. Not even the expensive raw milk cheese which isn't really one is as good. Will go and play around with it to see how it changes, thank you again.
CAN U USE SPOILED MILK
Noooo.... in fact, if milk spoils you know it wasn't raw milk and it was homogenized and/or pasteurized. If it were raw, instead of spoiling, it would turn into yogurt
@@PlanItSendIt THANKS
Thank you for the video. One remark, why do you make cheese from good raw milk to then destroy it by putting salt in it? Salt is dangerous. Maybe two remarks. Have you ever thought to keep the milk while fermenting in a dark place? If you keep milk in a dark cupboard on the highest shelf for two days you can make Kefir w/o the grains.
I'll have to give that kefir a try. Also, I don't use salt for making cheese. I don't even use salt for butter too. Maybe some do, but sounds like I'm in the same boat as you... I just don't see the need to.
@@PlanItSendIt Ok, buy you steered the Himalayan salt into the cheese, that's why I thought. If eaten raw we should have enough salt which is digestible anyway, I agree. I am just getting in cheese making. Took me while to find recipes on how to make it w/o boiling the milk as everyone seems to think we always heated the milk.
The reason for the Kefir was also that I would cover the milk while fermented to keep the light away as well. I recognized when making it in transparent glass bottles or brown glass bottles that there seems to be a difference.
@@Matthias_Br you are correct, my fault. It has been some time since I made that cheese and I did put salt in it. For some reason I was thinking of butter only. My inspiration for this came from delicious cheese I had while in the Andés of Peru where they only added natural salt. I can see how it might not be for everyone.
@@PlanItSendIt No problem. Unfortunately I have the odd time having plantain chips which are salted, but never really feel good. I was in Machu Picchu some years ago, but never had something like that. Will try to make the cheese now. Can't wait to get something unsalted as it is detoxifying.
@@Matthias_Br Machu Picchu is such a cool place. If you want something unsalted, the process still works for raw or seasoned otherwise. I have a natural olive oil company nearby (Temecula Olive Oil) that I like to experiment by adding different oil flavors. In fact, this reminds me they have a new Mediterranean flavor that might be perfect for cheese. Good luck!
You should still have heat it. To destroy any bacteria if any. Your playing a dangerous game.
It's not that I disagree with you nor will I take up an argument with your statement. I just think everyone needs to do their own research and make an educated decision when you're going against FDAA guidelines and warnings. I feel comfortable with the risks given the mitigations I put in place to use raw milk products.
@@PlanItSendIt Good for you. If you feel that way. It's your'e life. But you would still have the same outcome if you had pasturized it. You need to visit a farm and see how cow's live. People say "grass fed" or "organic". Cow's still walk in their own shit and udders contaminated all the time, now matter how clean a farm may look. Or how clean milk may look. That's the reason pasturization was invented in the first place. It's not wise to deal with raw milk in that way. You'd get the same outcome of cheese even if you heated it. But with less to worry about as far as bacteria is concerned. You need to educate yourself on this topic and not post videos of some kinda false hope. That's how diseases get to humans.
@@PlanItSendIt Lemme guess.... Your'e one of those guy's who said " I'm not getting the Covid vaccine" right? You seem to be already a person who likes to fight natural order and Gov't and take risk's. Am I correct? (No disrespect intended).
@@shortythepresident3913 the military doesn't give you an option, but I'm pro vaccination. Good luck.
@@shortythepresident3913 Exactly. This is HEALTHY where a "vaccine" is a "poison/venom". That is what the word "vaccine" means. Raw milk is an actual medicine which you are obviously opposed to. Real milk is the opposite of a poison, which you promote. Why else did you make a comment?