Love waking up to a new Biegel Family vid! Absolutely my favorite "homesteading/family" channel on YT. * With those smiles the name "Cheese Twins" may have been established long before the first grilled cheese was made! 😁😁 Thank ya'll so much for the excellent vids. Your hard work and care are truly appreciated.
You're most welcome, and thank you for all your encouragement. We greatly appreciated you being our first one to send something in :) Yeshua be with you.
Hello Biegel family! I am just now seeing this cheese video and I was watching you ladies frying the cheese and I noticed it was sticking at the end so I wanted to offer a suggestion to help that ! I've learned that if you use real butter instead of oil you'll get the browning of the cheese without it sticking as much ! The natural fats in the butter has a much higher viscosity that works well to keep softer foods from sticking when frying! Just a suggestion to try! Awesome content and very educational with your very skilled cheese making and farm life with wonderful and very respectful and clean content that is such a welcomed family based content! Thank you for sharing your skills and knowledge as well as a look into your traditional and wholesome family and lifestyle which is so nice to see these days! God bless and looking forward to seeing more videos! 😊😊😊😊 Charles from Alabama
Hello Biegel Family 👋 I so enjoy all your videos, but the family holidays at the cabin are only second to the cheese making videos. You make something called a 'deli ball' in a video, as you prepare for a cheese party, which looked very interesting. It would be great to see more of your how to, cooking and cheese making videos and if you are able to show how to make the deli balls that would be wonderful❗💗 I have learned so much from your whole family. We have fireweed here where I live so I am going to collect some next year to make tea. Also I have purchased a complete cheese making kit to start making cheese through the winter. Your individual interests are so very interesting to watch too. I just love you all and hope to see more as I think you have one of the best UA-cam channels out there. God bless you all. All the best from the UK 🇬🇧❤Paula.
Yay for another cheese video! That really looks scrumptious 😋! I am not milking right now, but patiently awaiting for my girls to calve later in the winter. This is definitely on my list to make❤ I've enjoyed all the videos. Y'all are a talented bunch!
Yay!!! A new cheese video!! I love to learn from all your siblings, but the cheese making videos are definitely my favorite! And, darn it, my girls are all dried up. I didn't know you get more milkfat in the fall/winter. EDIT: I think I "spoke" too soon. I just watched the beets and tallow videos. Cheese recipes will always be best, but your sisters are definitely pretty dang awesome and super helpful with their videos.
I love you ❤️ both!! You are so adorable. If I had a list of people I would like to meet in heaven, you two would make my top 20!! I hope to see you on the other side…
I will have to see if I can find that cheese here in Indiana. I do not remember who but someone made horseradish cheese. Have you ever tried that one? God bless you richly in all your ways.
I love u girls, and your wonderful family, I have twin neices, I just love them so much, u remind me of them, There personality are quirky just like u. I'm going to teach them how to make cheese, when there older, There only 6. Good luck girls great video
Y'all are so much fun to spend time watching and learning! I think I would have had to snatch all the crispy bits of cheese up before anyone else could get to it. 🤣 Made me hungry just seeing it. By the way, what was canned on the counter behind you ladies? Did you happen to do a video on that as well?
@@fourseasonsnorth - I thought it looked like tomatoes. If y'all ever do a unique recipe and you're able, I would love to see that, please. I love to can my spaghetti meat sauce and taco meat so to have convenience food rather than actually eating fast food.
@@PaullaWells Sure :) You might be interested to see this video of how we make our "Just like Heinz Ketchup" using fresh tomatoes: ua-cam.com/video/k_QqAedUpII/v-deo.html
@@fourseasonsnorth - Uh, yea! I've been looking for a really good recipe for a long time now and now that I've tries even comes close to any of the tradition stuff we buy in stores unfortunately. I'm headin' over there now. Thank you!
Room temperature, then we heat it up the next morning. But you could keep it in the fridge. Keeping at room temperature would create more acidity, and thus more of a mozzarella-like cheese.
That looks delicious! Halloumi cheese should not melt, but hold its shape and texture when fried. Maybe salting the curds that way alters the texture? Or maybe it is the very high butterfat content at this time of year? Not that it matters, if it turns out as a cheese that you enjoy.
Its was not done quit right and thats why it melted. You cook it on a high heat until it rises on the top and continue cooking it for an other 15 minutes. All of this time the whey is boiling
@@farm-ish2708 Yes, that's right, they added the thermophilic starter to the culture, which had all those hours to increase the acidity of the curd before it was simmered. That is why mozzarella melts, because of the high acidity. So this is more like a slow mozzarella recipe than Halloumi. Still, great cheese!
@@fourseasonsnorth I make mozzarella from clabber. Half clabber and half fresh milk. Bring fresh milk to 112°f and add clabber. Stir a couple min to combine. Add rennet and let sit 30ish min. Cut curd and stir for 10 ish min let drain in collander reserving whey. Bring whey up to 165-170 °f add cubes of cheese and let melt until stretchy. Stretch and form into balls but dont overwork.Put in cool brine until it is salty enough to your taste.
Ladies ladies.. You just wasted all that whey when you could heat it up add a little bit of milk and get 4kg of ricotta cheese🤦🏻♂️😅. Also the Halloumi is not quit Halloumi😂. To begin with i never saw anyone salting it before it cooks. Press it for 1 and a half hour(in that time you get the ricotta cheese or "anary" as we call it in Cyprus) and then you place the now cut Halloumi pieces in the hot whey (better in a cheese cloth so they dont stick to the buttom) and cook it until those pieces rise up. You have to get the ricotta out of the whey to cook the Halloumi. It usually takes an hour for them to rise on the top(thats when you know they are ready) . Then you take them out salt them, add dried mint and you have a delicious cheese that no matter what it wont melt. Hope this helped you. I am from Cyprus, where Halloumi is originated and i make it quit often, so i know all the steps very well😅.
@@rayhall4578 they could get so much more cheese though from the whey. And you never cook the Halloumi in a whey where the ricotta has not been collected
@@christophergenethliou9666 i doubt they take things as serious as you seem too, they all have a great time and eat everything they make, and so would i if i lived next door to them and wasnt in the UK
@@rayhall4578 i tried giving them some advice as somenone who knows really well the process of making this cheese. Also making the most out of it by collecting the ricotta cheese too is not bad isnt it?! They might not have known this
Thanks for your input. Good to hear from someone in Cyprus who makes halloumi. We do some things differently and that's why we titled it "our version." And we don't waste the whey, it's either used for soaking nuts, seeds, beans and lentils, or it's given to the goats who devour it with gusto.
The videos are always well done and enjoyable. Plus being informative, it's hard to understand why y'all don't have millions of subs. Thanks!
Love waking up to a new Biegel Family vid! Absolutely my favorite "homesteading/family" channel on YT.
* With those smiles the name "Cheese Twins" may have been established long before the first grilled cheese was made! 😁😁
Thank ya'll so much for the excellent vids. Your hard work and care are truly appreciated.
You're most welcome, and thank you for all your encouragement. We greatly appreciated you being our first one to send something in :) Yeshua be with you.
@@fourseasonsnorth Thank you, and ya'll as well.
شكرا علي هذا الجو العائلي ...وعلي هذة الوصفة الرائعة👏👏👏👏👏
Whenever I watch the sisters you all make me feel like Joseph at the well......bless y’all xxx
Hello Biegel family! I am just now seeing this cheese video and I was watching you ladies frying the cheese and I noticed it was sticking at the end so I wanted to offer a suggestion to help that ! I've learned that if you use real butter instead of oil you'll get the browning of the cheese without it sticking as much ! The natural fats in the butter has a much higher viscosity that works well to keep softer foods from sticking when frying! Just a suggestion to try! Awesome content and very educational with your very skilled cheese making and farm life with wonderful and very respectful and clean content that is such a welcomed family based content! Thank you for sharing your skills and knowledge as well as a look into your traditional and wholesome family and lifestyle which is so nice to see these days! God bless and looking forward to seeing more videos! 😊😊😊😊
Charles from Alabama
Thanks a bunch Charles! Always wonderful to receive helpful suggestions like that about the butter!
Blessings to you in Christ.
My mouth is watering !
Im new to cheese making and would love a video on cultures and what cultures to use to make each cheese! There are so many different cultures to buy!
Can’t wait to make it. Never had honey on cheese but sounds delightful. Thanks for the tips
Great video ladies. Never Hurd of this cheese was nice to see it.
Hugs and kisses 😘 for you all!! Love ya!
I’ve really enjoyed your videos!
I love watching your videos! ❤️🙏
Love cheese here... Thank youuu so much for sharing this
We never got enough milk to make cheeses. We just drink it all 😂. Shabbat Shalom
You can't go wrong simply drinking raw milk!
Hello Biegel Family 👋
I so enjoy all your videos, but the family holidays at the cabin are only second to the cheese making videos. You make something called a 'deli ball' in a video, as you prepare for a cheese party, which looked very interesting. It would be great to see more of your how to, cooking and cheese making videos and if you are able to show how to make the deli balls that would be wonderful❗💗
I have learned so much from your whole family. We have fireweed here where I live so I am going to collect some next year to make tea. Also I have purchased a complete cheese making kit to start making cheese through the winter. Your individual interests are so very interesting to watch too. I just love you all and hope to see more as I think you have one of the best UA-cam channels out there. God bless you all. All the best from the UK 🇬🇧❤Paula.
Thank you very much for you comment Paula, it really blessed us :) Blessings to you in Yeshua.
Absolutely love cheese! And love your videos! Thank you so much for taking the time to make them!
Yay for another cheese video! That really looks scrumptious 😋! I am not milking right now, but patiently awaiting for my girls to calve later in the winter. This is definitely on my list to make❤ I've enjoyed all the videos. Y'all are a talented bunch!
Well,,,, when I get a goat or three,,, now I know how to make some cheese,,, THANX,,, happy Sabbath !!!!
Thanks! Hope you had a blessed Sabbath :)
@@fourseasonsnorth to you ALL as well !!!
Thank you
Oh my goodness! Yay, a new video¡¡ thank you so much, is there anywhere else we can follow your family?
If you look in the show notes, they have a listing for Facebook and other social media.
Yay!!! A new cheese video!! I love to learn from all your siblings, but the cheese making videos are definitely my favorite! And, darn it, my girls are all dried up. I didn't know you get more milkfat in the fall/winter.
EDIT: I think I "spoke" too soon. I just watched the beets and tallow videos. Cheese recipes will always be best, but your sisters are definitely pretty dang awesome and super helpful with their videos.
Thanks :)
Great vid Ladies, cheese looked delicious, y'all should make more vids together, thank you.
Yum, I do that, one of the easiest tasty cheese. I love watching these videos.
I don't add culture to my halloumi.
I love you ❤️ both!! You are so adorable. If I had a list of people I would like to meet in heaven, you two would make my top 20!! I hope to see you on the other side…
Thank you for these videos. I'm not religious like you, but thank you.
Wonderful as always! May I ask you a question? I don't I have a presser but ceramic moulds, are they ok?
Thanks Sue. Yes, as long as you rig something up so that there's some pressure on top helping to push the whey out.
I will have to see if I can find that cheese here in Indiana.
I do not remember who but someone made horseradish cheese.
Have you ever tried that one?
God bless you richly in all your ways.
Horseradish cheese? Nope, but we've heard of horse cheese, a type of Alpine cheese.
I love u girls, and your wonderful family,
I have twin neices, I just love them so much, u remind me of them,
There personality are quirky just like u.
I'm going to teach them how to make cheese, when there older,
There only 6.
Good luck girls great video
Thank you! That will be wonderful to teach them to make cheese :)
Y'all are so much fun to spend time watching and learning! I think I would have had to snatch all the crispy bits of cheese up before anyone else could get to it. 🤣 Made me hungry just seeing it. By the way, what was canned on the counter behind you ladies? Did you happen to do a video on that as well?
Thanks Paulla. We had canned tomatoes on the counter, and no, didn't manage to make a video of that.
@@fourseasonsnorth - I thought it looked like tomatoes. If y'all ever do a unique recipe and you're able, I would love to see that, please. I love to can my spaghetti meat sauce and taco meat so to have convenience food rather than actually eating fast food.
@@PaullaWells Sure :) You might be interested to see this video of how we make our "Just like Heinz Ketchup" using fresh tomatoes: ua-cam.com/video/k_QqAedUpII/v-deo.html
@@fourseasonsnorth - Uh, yea! I've been looking for a really good recipe for a long time now and now that I've tries even comes close to any of the tradition stuff we buy in stores unfortunately. I'm headin' over there now. Thank you!
While you wait overnight for the cheese to press, do you keep the whey at room temp or in the fridge?
Room temperature, then we heat it up the next morning. But you could keep it in the fridge. Keeping at room temperature would create more acidity, and thus more of a mozzarella-like cheese.
Siga firme com os videos! Te desejo muita sorte com o canal! Siga firme com os viideos!
Grande abraço e fique bem!
Thank you!
How can I contact you ?
thebiegelfamily@gmail.com
That looks delicious! Halloumi cheese should not melt, but hold its shape and texture when fried. Maybe salting the curds that way alters the texture? Or maybe it is the very high butterfat content at this time of year? Not that it matters, if it turns out as a cheese that you enjoy.
Its the acid development that makes it melt, but also halumi is usually cooked at a higher temperature. Who cares though that looks delicious
Its was not done quit right and thats why it melted. You cook it on a high heat until it rises on the top and continue cooking it for an other 15 minutes. All of this time the whey is boiling
@@farm-ish2708 Yes, that's right, they added the thermophilic starter to the culture, which had all those hours to increase the acidity of the curd before it was simmered.
That is why mozzarella melts, because of the high acidity.
So this is more like a slow mozzarella recipe than Halloumi.
Still, great cheese!
Yes! We like the mozzarella-ish-ness of our halloumi because we haven't had consistent success making mozzarella with just goat milk.
@@fourseasonsnorth I make mozzarella from clabber. Half clabber and half fresh milk. Bring fresh milk to 112°f and add clabber. Stir a couple min to combine. Add rennet and let sit 30ish min. Cut curd and stir for 10 ish min let drain in collander reserving whey. Bring whey up to 165-170 °f add cubes of cheese and let melt until stretchy. Stretch and form into balls but dont overwork.Put in cool brine until it is salty enough to your taste.
How it's can be as jelly,
Ladies ladies.. You just wasted all that whey when you could heat it up add a little bit of milk and get 4kg of ricotta cheese🤦🏻♂️😅. Also the Halloumi is not quit Halloumi😂. To begin with i never saw anyone salting it before it cooks. Press it for 1 and a half hour(in that time you get the ricotta cheese or "anary" as we call it in Cyprus) and then you place the now cut Halloumi pieces in the hot whey (better in a cheese cloth so they dont stick to the buttom) and cook it until those pieces rise up. You have to get the ricotta out of the whey to cook the Halloumi. It usually takes an hour for them to rise on the top(thats when you know they are ready) . Then you take them out salt them, add dried mint and you have a delicious cheese that no matter what it wont melt. Hope this helped you. I am from Cyprus, where Halloumi is originated and i make it quit often, so i know all the steps very well😅.
check the title , they clearly say its their version, your never wrong when you make your own
@@rayhall4578 they could get so much more cheese though from the whey. And you never cook the Halloumi in a whey where the ricotta has not been collected
@@christophergenethliou9666 i doubt they take things as serious as you seem too, they all have a great time and eat everything they make, and so would i if i lived next door to them and wasnt in the UK
@@rayhall4578 i tried giving them some advice as somenone who knows really well the process of making this cheese. Also making the most out of it by collecting the ricotta cheese too is not bad isnt it?! They might not have known this
Thanks for your input. Good to hear from someone in Cyprus who makes halloumi. We do some things differently and that's why we titled it "our version." And we don't waste the whey, it's either used for soaking nuts, seeds, beans and lentils, or it's given to the goats who devour it with gusto.
Pro-haps, 45 seconds not minuets? ‘Every 5 minutes for 45 minutes’ ….
45 minutes. And every five minutes within that 45 minutes you give the curds a stir.