@@HammockHavenFarm I have just tried to make farmers cheese with our alpine goats milk and it didn't heard the same way that our Nigerian milk does when I make cheese with it so I'm kind of freaking out that I have three to four gallons of Alpine goat milk a day and if it's not going to make cheese or yogurt well I don't know what on Earth I'm going to do with it all!
Why do you dilute the rennet in water rather than using the milk? Also, why an up/down motion to stir the milk? What does this accomplish that normal stirring wouldn’t?
Love your videos!! I had a quick question about the cheese press... is it necessary or can you put the weights directly on the mold for a similar outcome. Just wanted to know because it's a little pricey and I am not sure if I want to make that investment right away
nawlins original you can use weights. It’s sometimes hard to balance 50lbs on top of a squishy mass of curd though- just ask the dents in my floor. Thanks for watching!
Tried my second attempt your Alpine cheese recipe. The first time the curds never formed, this time they formed but dissolved. Haven't a clue what I did wrong. Tomorrow it's a Goat Milk Gouda, they come out good.
According to their website, if the recipe calls for one of the little packets, substitute 1/4t from a large pack. cheesemaking.com/blogs/learn/faq-cheese-making-cultures
@@fennecfoxfan I like to age things at last 6 months. I feel like the texture changes nicely in that time. For sharp cheeses, a year is best. Often, if I don't like something at 6 months, I will rewax the halves or vacuum seal it and just leave it another several months. Usually it's good after that!
Thanks for this, Kristin. I absolutely love the videos that you and your son put out. If I may, I would like to ask a quick question about the waxing. Just waxed my first cheese last week and have it in my cheese fridge, which is almost identical to the one you have. A wine fridge by design that I keep at 54 degrees fahrenheit. Do I need to worry about the humidity if it has about three layers of dipped wax on it? I know that from hearing you and others, that will help with humidity but not sure if it is enough? Is it similar to vacuum sealing when it comes to humidity? Thanks again!
Craig the wax will certainly help keep the moisture in. If you don’t have a full fridge, I recommend putting a shallow dish of water on one of the bottom shelves. Sometimes I don’t have that luxury when it’s jam-packed with cheeses, but having it full of cheese seems to help keep the humidity up. You can get a fairly inexpensive digital thermometer that also gives % humidity to help. I need to buy a new one- mine died. Congrats on your first cheese!
Thanks for that - does cheese wax "breathe"? In other words, has the wax from New England Cheese Making been porous in your experience? Even after multiple coats?
I find it breathes a bit more than vacuum sealing (which also helps in development of nice flavors while aging). It should not dry out with several coats, but it does lose a little moisture through the wax.
@@HammockHavenFarm thanks! I have my big pot in a huge canning pot which I think was an ancient dishwashing pan but it is very hard to pick up and out of the pan. Your spigot pot looks like a great investment for cheese making.
Sr. Mary Catharine Perry It’s fairly inexpensive for the convenience. You can get one on Amazon for about $130. I’m not strong enough to carry 8 gallons of whey to the sink to pour out.
@@HammockHavenFarm Thanks. I agree. We don't have cows or goats but I love making cheese. I tell people that our cow's name is Seven-Eleven and they often think we really do have a cow! I recently started doing 4+ gallons of milk at a time and it is much easier making cheese than using only 2 gallons. Plus in a monastery of 18+ people 2lbs of cheese doesn't last long!
Haha! Love the name. I imagine two pounds wouldn’t last very long. I also find bigger cheese age better. While you’re spending all that time on it, you may as well get a big yield!
Waoo, what a wonderful video. Thank you so much! I am looking to make goat cheese at home but in small amounts. I wish I could do it a large cheese like yours but I am in Florida, USA and I can't find raw goat milk. All I can find in supermarkets is ultra pasteurized goat milk. Do you think this kind of milk would work? and do you have any video or suggested video for a small cheese? for example one cheese made from 1 gallon of milk.
Such a great video, thank for all the instructions. Big cheese eater so not sure how long one block would last! Now how many goats for 8gallon of milk?🙄
This is Chase typing. I'm glad you liked the video! Coming from us we understand that a block of cheese might not last long XD For eight gallons it really depends on how much each goat produces. We use milk from multiple days in each cheese.
Hey Kristin. Happy Spring almost. You said you waxed this cheese b/c you didn't have the time to deal with it daily. Does that mean washing with a brine solution daily? How did you treat the cheese at the beginning of the video before you vacuum sealed it? Thanks!
You make it look so easy. I'm reluctant to make aged cheese because of the care needed during ageing. We have a solar fridge that warms up a bit at night. At the end of your video you said you were going to wax it. How does that make it easier? Any other advice.
wow, that was incredible....thank you so much.
I bought two baby goats ..I bought two baby goats ...I bought two baby goats...hahahaha ....Ginger and Mary Ann ..
Yay!!!! Goat milk in the future!
What breed are this goats ?
How do you make baby Swiss
Finally, dedicated goat cheese content
Can you use alpine goat milk to make any other cheeses or do you find the lack of cream to be a problem?
Sure you can use Alpine milk! Lower fat milks work great for long aging cheeses.
@@HammockHavenFarm I have just tried to make farmers cheese with our alpine goats milk and it didn't heard the same way that our Nigerian milk does when I make cheese with it so I'm kind of freaking out that I have three to four gallons of Alpine goat milk a day and if it's not going to make cheese or yogurt well I don't know what on Earth I'm going to do with it all!
Why do you dilute the rennet in water rather than using the milk? Also, why an up/down motion to stir the milk? What does this accomplish that normal stirring wouldn’t?
I'm a new subscriber just learning about making cheese with our Nigerian Dwarfs Milk. I'm so happy I found your channel 😊
Best video yet!! This is on my list for tomorrow after milking. What book did this recipe come out of? Thank you for all the videos you do
Angela Shurtleff it’s from cheesemaking.com. I posted the link in the description. Thanks for watching!
Amazing thank youn
Did you say wax the cheese?
Love your videos!! I had a quick question about the cheese press... is it necessary or can you put the weights directly on the mold for a similar outcome. Just wanted to know because it's a little pricey and I am not sure if I want to make that investment right away
nawlins original you can use weights. It’s sometimes hard to balance 50lbs on top of a squishy mass of curd though- just ask the dents in my floor. Thanks for watching!
Good vid, i think you will like Gavin Webber's channel :)
You can see that my cheeses do not need any kind of RENET, a very simple method
Lol, love the bloopers.
My_Vizsla obviously my son isn’t afraid to poke a little fun at me. :)
Tried my second attempt your Alpine cheese recipe. The first time the curds never formed, this time they formed but dissolved. Haven't a clue what I did wrong. Tomorrow it's a Goat Milk Gouda, they come out good.
Weird. We are going to have to troubleshoot that.
@@HammockHavenFarm strongly suspect some germ or bacteria but it only happens with this cheese
Hiiii sister
any chance you know how many grams is in a packet? Just not sure how much to use of the bulk
According to their website, if the recipe calls for one of the little packets, substitute 1/4t from a large pack. cheesemaking.com/blogs/learn/faq-cheese-making-cultures
@@HammockHavenFarm Thanks so much! I just made one, how long do you age yours? I love your videos btw :)
@@fennecfoxfan I like to age things at last 6 months. I feel like the texture changes nicely in that time. For sharp cheeses, a year is best. Often, if I don't like something at 6 months, I will rewax the halves or vacuum seal it and just leave it another several months. Usually it's good after that!
That was great
Edel Hanley thank you!!!
Thanks for this, Kristin. I absolutely love the videos that you and your son put out. If I may, I would like to ask a quick question about the waxing. Just waxed my first cheese last week and have it in my cheese fridge, which is almost identical to the one you have. A wine fridge by design that I keep at 54 degrees fahrenheit. Do I need to worry about the humidity if it has about three layers of dipped wax on it? I know that from hearing you and others, that will help with humidity but not sure if it is enough? Is it similar to vacuum sealing when it comes to humidity? Thanks again!
Craig the wax will certainly help keep the moisture in. If you don’t have a full fridge, I recommend putting a shallow dish of water on one of the bottom shelves. Sometimes I don’t have that luxury when it’s jam-packed with cheeses, but having it full of cheese seems to help keep the humidity up. You can get a fairly inexpensive digital thermometer that also gives % humidity to help. I need to buy a new one- mine died. Congrats on your first cheese!
Thanks for that - does cheese wax "breathe"? In other words, has the wax from New England Cheese Making been porous in your experience? Even after multiple coats?
I find it breathes a bit more than vacuum sealing (which also helps in development of nice flavors while aging). It should not dry out with several coats, but it does lose a little moisture through the wax.
You can spray your cloth with either a pure white vinegar or boiled and cooled water half and half mixture to help cloth release easily..
Can I ask: do you live in heaven? I couldn’t think of a more idyllic life! Wonderful!
The temperature you mention are in farenhient is it?
Yes, all temperatures are in Fahrenheit.
Probably the best video in the internet about home made cheese the traditional way.Thanks
Sorry if I missed it but at what temperature should the cheese mature?
I keep my aging fridge at 54* F
@@HammockHavenFarm Thank you
hi. i dt have access to thermophilic starter . i use yogurt to acidify the milk. is it the same?
Thanks for the great videos! Question--are you heating your milk directly on the burner?
Sr. Mary Catharine Perry yes. On a gas stove on medium low heat. Stir often.
@@HammockHavenFarm thanks! I have my big pot in a huge canning pot which I think was an ancient dishwashing pan but it is very hard to pick up and out of the pan. Your spigot pot looks like a great investment for cheese making.
Sr. Mary Catharine Perry It’s fairly inexpensive for the convenience. You can get one on Amazon for about $130. I’m not strong enough to carry 8 gallons of whey to the sink to pour out.
@@HammockHavenFarm Thanks. I agree. We don't have cows or goats but I love making cheese. I tell people that our cow's name is Seven-Eleven and they often think we really do have a cow! I recently started doing 4+ gallons of milk at a time and it is much easier making cheese than using only 2 gallons. Plus in a monastery of 18+ people 2lbs of cheese doesn't last long!
Haha! Love the name. I imagine two pounds wouldn’t last very long. I also find bigger cheese age better. While you’re spending all that time on it, you may as well get a big yield!
Waoo, what a wonderful video. Thank you so much! I am looking to make goat cheese at home but in small amounts. I wish I could do it a large cheese like yours but I am in Florida, USA and I can't find raw goat milk. All I can find in supermarkets is ultra pasteurized goat milk. Do you think this kind of milk would work? and do you have any video or suggested video for a small cheese? for example one cheese made from 1 gallon of milk.
No..ultra pasteurized won’t set a curd..find a goat or cow dairy..
Does your aged cheese have cheese crystals?
Some of them do! I love them!
@@HammockHavenFarm me too, it's my favorite!
Such a great video, thank for all the instructions.
Big cheese eater so not sure how long one block would last!
Now how many goats for 8gallon of milk?🙄
This is Chase typing. I'm glad you liked the video! Coming from us we understand that a block of cheese might not last long XD For eight gallons it really depends on how much each goat produces. We use milk from multiple days in each cheese.
I love your work
Hey Kristin. Happy Spring almost. You said you waxed this cheese b/c you didn't have the time to deal with it daily. Does that mean washing with a brine solution daily? How did you treat the cheese at the beginning of the video before you vacuum sealed it? Thanks!
I usually rub the alpine cheeses with oil until they develop a hard rind that is resistant to mold.
You make it look so easy. I'm reluctant to make aged cheese because of the care needed during ageing. We have a solar fridge that warms up a bit at night.
At the end of your video you said you were going to wax it. How does that make it easier? Any other advice.
Love it 💕thank you