I have struggled with cream cheese…. I think I need to remember that it will be different because it is homemade! So nice tip on the yougurt, I always just made it thicker by straining… will try to do the “hold temp” technique
homesteading homeschooling mama of 9 over here. I just want to Thank you for the inspiration and community sweet mama. I really love your recipes. So practical!
I have made butter with store bought heavy cream. Although it’s not as good as our fresh cream butter and often more expensive. Love all the info! Thank you! Side note… do you have a link for the spoon you are stirring your cheese with?
Good to know! Was it ultra-pasteurized? I can’t remember where I got the spoon, but this one looks similar: cheesemaking.com/collections/utensils/products/ladle-for-scooping-curds
do you have to vacuum seal the gouda ? i leave my Parmesan with its own rind and I wax my Monterey Jack and cheddar. Would I wax the Gouda or leave it plain? I have a wine fridge set to 55 as my cheese cave.
I have no doubt your children will have such fond memories of all these things you have done for your family.
Thank you! I sure hope so. ❤️
Well that’s amazing what you accomplish in an afternoon. So many wonderful dairy products at once. Great video. ❤️🙏🏻Val C
Thank you!
I have struggled with cream cheese…. I think I need to remember that it will be different because it is homemade! So nice tip on the yougurt, I always just made it thicker by straining… will try to do the “hold temp” technique
So glad you found the video helpful!
homesteading homeschooling mama of 9 over here. I just want to Thank you for the inspiration and community sweet mama. I really love your recipes. So practical!
This is amazing. All the knowledge you have. I love it!
Thank you! So glad you enjoyed it! ❤️
I put my yogurt after the IP part into quart jars and put in the excalibur dehydrator - excellent and easy
Great job!
Thank you! ❤️
This video was absolutely fantastic!! ❤ thank you
I'm so glad you enjoyed it! ❤️
Have you tried Coffig? It is a coffee alternative made from roasted figs.
I love this channel. ❤️ Thanks u so much for ur channel 🎉 CT
Thank you so much!! ❤️
I have made butter with store bought heavy cream. Although it’s not as good as our fresh cream butter and often more expensive. Love all the info! Thank you! Side note… do you have a link for the spoon you are stirring your cheese with?
Good to know! Was it ultra-pasteurized?
I can’t remember where I got the spoon, but this one looks similar: cheesemaking.com/collections/utensils/products/ladle-for-scooping-curds
@@TheFromScratchFarmhouse it was ultra pasteurized. It was the WM brand. Thank you for the spoon link! ❤️
New subscriber here. Love love your videos!
Thanks for subbing and so glad you are enjoying them!
do you have a link for that whip cream dispenser?
Yes, sorry I forgot to add that! amzn.to/3NeCYUw
do you have to vacuum seal the gouda ? i leave my Parmesan with its own rind and I wax my Monterey Jack and cheddar. Would I wax the Gouda or leave it plain? I have a wine fridge set to 55 as my cheese cave.
In place of vacuum sealing it you would wax it like you do the Monterey Jack and cheddar.
Can you substitute cultured buttermilk for the mesophilic culture when making cream cheese?
I haven't personally tried it, but have heard that it works! I would imagine that it changes the taste a bit.