Hi from Portugal, yep that's how we do cheese😂. With sheeps milk it is very soft and buttery and with goats milk it's firmer and yes prone to dryness if left too long so we eat it youngish or as a powerful parmesan which is yummy. We use the giant thistle plant to make the rennet and I was told that it causes the dryness as it stays active???) comments please 😊 as you aren't using carda . The diet of the animals is very important and the more mountainous and scrubby the diet the better the milk. I don't know anyone who presses the cheese🤔 and the salt is mixed into the curds. Keeping the cheese very humid is important and the mouldy rind is carefully washed off with salty whey but we are tolerant of some. I'm retired now and built myself a tiny house and only have three goats and no cheese cave so my daily cheese is plated and covered in cling film and washed in whey when the mould gets too much and cured 6 weeks max. I know lots of shepherds who don't use clabber but when you see their cheese receptacles and cloths you know why😂 I also know a few who 'back slop' by using yesterday's whey to culture the two milkings. We also spice up the cheese with crushed chillies(add at salting stage) and store them in olive oil when they are ready . I love your videos and am grateful you featured our cheese even if it got the thumbs down.... Happy alchemy to everyone ❤
What about dehydrating it and turning it into a powder to use as a seasoning for popcorn? If you mixed it up with some salt it would probably be shelf stable for a long time.
I so appreciate your videos Jennifer! It's clearly a lot of work to make any cheese (even this "less maintence" type of cheese), but when you're creating a video of the process, it increases your work exponentially. You do a really great job and I truly appreciate learning all about the different cheeses and their processes. Thank you so much!!
I've just read on the Cheese Making Supply Co. that you can't use Cardo(cardoon thistle) with cows milk as the chemicals in the plant react and make it bitter. It's a good read. ❤
I have a similar issue with low temp cheeses; too much whey left in which causes acidity, poor flavor development, not melting, and just unpalatable flavor. I checked my thermometers and have been cooking curds longer, which enables for longer ageing. I like the microwave recipe, I'll try it. I use cheese I don't like for real cheese crackers; flour, salt, bit of sweetener, oil or butter, leavener, grated cheese-roll out, cut, bake.
I'm glad to know I'm not the only one with this problem! I probably should just stir the curds longer, or maybe wash them with same temp water. Also, I wonder if adding a bit of salt to the curds and whey in the final stages when they're just sitting there might help reduce the acidity... And actual cheese crackers: excellent suggestion!
@@jmilkslinger I haven't liked the recipes that don't get all the whey out of the curds, or rather, they are better at young ages. The whey seems to get too acidy, which makes the cheese taste bad and like wet hay to me. In the old country videos in Europe, they seem to really work to press it and cook it out. I tend to alter my recipes like you are thinking, or eat it young. I thought about the salt too-not sure, lmk :). Cheese develops the acidity overnight while in the mold, so some recipes don't take salt right away, which you know. Salt def pulls fluid out of the curds by osmosis. I tend to use the cheddar process to help get rid of the whey, even with non-cheddar cheeses if that makes sense. Another method is to put the cheese in the mold in a bucket of a small amount of hot water for hours (boost it up), while changing the water periodically. By the end of 5-6 hours, the level of curds has reduced and the whey is in the bucket. Homemade cheese -its are addicting.
This is my first time watching one of your videos. They are excellent, I will definitely be back for more! I loved how honest you are, because we have all been there with a cheese that has been a disappointment. I am definitely going to try the "cheese its"!! Thanks for the video and for the ideas on how to use a cheese that isn't as hoped!
Hello, Did you measure at what temperature you "cook" the curds for 30 minutes. You said "couple of degrees more". Is 35°C OK? My milk will be from nubians unfortunately. So no goaty smell. :-) And I look forward to make it. I am going to use freeze dried culture.
@@jmilkslinger Thank you! BTW goat milk can take significant curds drying. The final product is hard of course. Last year I replayed the pecorino romano recipe and it become very good product. For the sake of the experiment I held it in my chamber only 6 months. But I believe it could stand at least an year. We'll see 🙂
I really like your channel. Always a pleasure to watch your videos. Just a small correction (not that it matters). Ibores is made from goat's milk. Your cheese is more like Hispanico.
Not sure --- gonna check with my husband and then I'll add it to the Recommended Products page (go to Milkslinger.com then "store" then click on products). I need to start a Milking section!
A lot of my cheese turn out this texture. Are you saying that humidity helps make the cheese soft? I don’t have a cheese cave so I age everything vac packed
If it's vac packed, then you don't need to worry about humidity. My hunch is that there is too much whey in the curds (in my cheese, and maybe yours). Scroll down to see @kathyf8910 's comments --- she has some good suggestions.
Jennifer it is only a Failure if you give up and trow it away,but you came up with a Solution so you turned a Potential Failure into a Success.Not the one you wanted but who cares.Keep going and persevere!
I was working in restaurants here in the United States back in the day when *smoked paprika* suddenly became an overnight sensation and seemingly every famous, and not so famous, professional chef could be found *RAVING* about smoked paprika on *The Food Network,* as well as *The Discovery Channel,* and online. It was virtually impossible to find a restaurant that didn't feature one, or more dishes, sometimes desserts, that had smoked paprika in it. Jennifer, like you, my palate and brain don't particularly care for the smell and taste of smoked paprika, regardless of its country of origin, its supposed quality, or how much it costs. Any dish containing smoked paprika is going to be *WAAAAYYYYY* down on any list of foods that I will willingly eat. The conundrum for me is that my palate and brain *LOVE* the smells and tastes of just about every single other dried chili pepper that is smoked during the curing and drying process. Such as *anchos* and *chipotles,* which are the smoked, dried versions of *poblano* and *jalapeno* chili peppers. As well as *ANY FOODS* containing regular paprikas, both mild and spicy. *Sometimes adversity is the best teacher, as it forces we human beings out of our comfort zones to conceptualize solutions to problems. Especially problems concerning wasted time, effort, resources, and money. Congratulations on coming up with a reasonable way to utilize a cheese that you originally felt was a failure.*
I actually do really like smoked paprika, but I just didn't feel like the spice made much of an impact on the cheese. However, now that you mentioned smoked poblano and smoked ancho powders, both of which I have, I'm thinking that adding them to the smoked paprika rub would take it to the next level...
Hi from Portugal, yep that's how we do cheese😂.
With sheeps milk it is very soft and buttery and with goats milk it's firmer and yes prone to dryness if left too long so we eat it youngish or as a powerful parmesan which is yummy.
We use the giant thistle plant to make the rennet and I was told that it causes the dryness as it stays active???) comments please 😊 as you aren't using carda
. The diet of the animals is very important and the more mountainous and scrubby the diet the better the milk.
I don't know anyone who presses the cheese🤔 and the salt is mixed into the curds. Keeping the cheese very humid is important and the mouldy rind is carefully washed off with salty whey but we are tolerant of some.
I'm retired now and built myself a tiny house and only have three goats and no cheese cave so my daily cheese is plated and covered in cling film and washed in whey when the mould gets too much and cured 6 weeks max.
I know lots of shepherds who don't use clabber but when you see their cheese receptacles and cloths you know why😂
I also know a few who 'back slop' by using yesterday's whey to culture the two milkings.
We also spice up the cheese with crushed chillies(add at salting stage) and store them in olive oil when they are ready
.
I love your videos and am grateful you featured our cheese even if it got the thumbs down....
Happy alchemy to everyone ❤
You sound very much like me, 4 milking goats, and l use Cardo and just brush off moulds , no worries.
@@felicityemery3058 What's cardo? The thistle rennet?
@@jmilkslinger yes😊
What about dehydrating it and turning it into a powder to use as a seasoning for popcorn? If you mixed it up with some salt it would probably be shelf stable for a long time.
That's actually a pretty awesome idea. I think you could simply crush the "cheez-its" into a powder and toss it with buttered popcorn. mmmmm
I so appreciate your videos Jennifer! It's clearly a lot of work to make any cheese (even this "less maintence" type of cheese), but when you're creating a video of the process, it increases your work exponentially. You do a really great job and I truly appreciate learning all about the different cheeses and their processes. Thank you so much!!
Thank you! Yes, it's a LOT of work --- that you see that and took the time to comment means a lot.
I've just read on the Cheese Making Supply Co. that you can't use Cardo(cardoon thistle) with cows milk as the chemicals in the plant react and make it bitter. It's a good read. ❤
Thanks for the tip!
I have a similar issue with low temp cheeses; too much whey left in which causes acidity, poor flavor development, not melting, and just unpalatable flavor. I checked my thermometers and have been cooking curds longer, which enables for longer ageing. I like the microwave recipe, I'll try it. I use cheese I don't like for real cheese crackers; flour, salt, bit of sweetener, oil or butter, leavener, grated cheese-roll out, cut, bake.
I'm glad to know I'm not the only one with this problem! I probably should just stir the curds longer, or maybe wash them with same temp water. Also, I wonder if adding a bit of salt to the curds and whey in the final stages when they're just sitting there might help reduce the acidity...
And actual cheese crackers: excellent suggestion!
@@jmilkslinger I haven't liked the recipes that don't get all the whey out of the curds, or rather, they are better at young ages. The whey seems to get too acidy, which makes the cheese taste bad and like wet hay to me. In the old country videos in Europe, they seem to really work to press it and cook it out. I tend to alter my recipes like you are thinking, or eat it young. I thought about the salt too-not sure, lmk :). Cheese develops the acidity overnight while in the mold, so some recipes don't take salt right away, which you know. Salt def pulls fluid out of the curds by osmosis. I tend to use the cheddar process to help get rid of the whey, even with non-cheddar cheeses if that makes sense. Another method is to put the cheese in the mold in a bucket of a small amount of hot water for hours (boost it up), while changing the water periodically. By the end of 5-6 hours, the level of curds has reduced and the whey is in the bucket. Homemade cheese -its are addicting.
Cheez-its seems to me like a perfectly good reason to make this cheese!!
Omg jennifer i love that you show us mesurment with metrique for peaple who are watching frow other parts of the world 🎉🎉🎉❤
I'm so glad you like it! It's a learning curve for me, so please let me know if I get something wrong!
You can mature it for longer and use it as a parmesan style cheese for pasta dishes
Yes I make some cheeses specifically for the parmesan style and they are delicious and make great presents😋🎁
This is my first time watching one of your videos. They are excellent, I will definitely be back for more! I loved how honest you are, because we have all been there with a cheese that has been a disappointment. I am definitely going to try the "cheese its"!! Thanks for the video and for the ideas on how to use a cheese that isn't as hoped!
Thank you! I'm so glad you're here!
Hello, Did you measure at what temperature you "cook" the curds for 30 minutes. You said "couple of degrees more". Is 35°C OK? My milk will be from nubians unfortunately. So no goaty smell. :-) And I look forward to make it. I am going to use freeze dried culture.
I imagine so! I mean, any small change in temperature will change the final product a bit, but that's not necessarily a bad thing...
@@jmilkslinger Thank you! BTW goat milk can take significant curds drying. The final product is hard of course. Last year I replayed the pecorino romano recipe and it become very good product. For the sake of the experiment I held it in my chamber only 6 months. But I believe it could stand at least an year. We'll see 🙂
What a great idea! And you made something tasty in the end 😊
I really like your channel. Always a pleasure to watch your videos.
Just a small correction (not that it matters). Ibores is made from goat's milk. Your cheese is more like Hispanico.
Thank you for catching that!
Thank you,will try this one.
Cool cheese-it idea!
4:21 😂🤣😂 Thank you as always for another great cheese making video!!
Amazing! 😃
Jen where did you get your milk funnel
Not sure --- gonna check with my husband and then I'll add it to the Recommended Products page (go to Milkslinger.com then "store" then click on products). I need to start a Milking section!
A lot of my cheese turn out this texture. Are you saying that humidity helps make the cheese soft? I don’t have a cheese cave so I age everything vac packed
If it's vac packed, then you don't need to worry about humidity. My hunch is that there is too much whey in the curds (in my cheese, and maybe yours). Scroll down to see @kathyf8910 's comments --- she has some good suggestions.
Jennifer it is only a Failure if you give up and trow it away,but you came up with a Solution so you turned a Potential Failure into a Success.Not the one you wanted but who cares.Keep going and persevere!
Thanks
Thank you!
Good to see you again. 🙂 I don't think I would care for that either.
hahaha you got photo bombed at about 1:20!
She's such a goose!
Yay first!!
darn it you beat me to it!Until next Time.
@@jurgendorneburg 🤣 You guys crack me up!
@@jmilkslinger
Your son cracks me up. He's adorable. He should do a feature segment in every video!
I was working in restaurants here in the United States back in the day when *smoked paprika* suddenly became an overnight sensation and seemingly every famous, and not so famous, professional chef could be found *RAVING* about smoked paprika on *The Food Network,* as well as *The Discovery Channel,* and online. It was virtually impossible to find a restaurant that didn't feature one, or more dishes, sometimes desserts, that had smoked paprika in it.
Jennifer, like you, my palate and brain don't particularly care for the smell and taste of smoked paprika, regardless of its country of origin, its supposed quality, or how much it costs. Any dish containing smoked paprika is going to be *WAAAAYYYYY* down on any list of foods that I will willingly eat.
The conundrum for me is that my palate and brain *LOVE* the smells and tastes of just about every single other dried chili pepper that is smoked during the curing and drying process. Such as *anchos* and *chipotles,* which are the smoked, dried versions of *poblano* and *jalapeno* chili peppers. As well as *ANY FOODS* containing regular paprikas, both mild and spicy.
*Sometimes adversity is the best teacher, as it forces we human beings out of our comfort zones to conceptualize solutions to problems. Especially problems concerning wasted time, effort, resources, and money. Congratulations on coming up with a reasonable way to utilize a cheese that you originally felt was a failure.*
I actually do really like smoked paprika, but I just didn't feel like the spice made much of an impact on the cheese. However, now that you mentioned smoked poblano and smoked ancho powders, both of which I have, I'm thinking that adding them to the smoked paprika rub would take it to the next level...