I love watching your content. Have you ever thought about selling your cheese. I live in the big city but would love to have some of your cheese looks so amazing. Thank you for sharing with us. Can't wait for the next video.
I'm so flattered! At this point, producing cheese for sale would be way more involved than I have time or energy for. HOWEVER, if you're ever in the area, pop in for a chat and some wine and cheese! xo
I just tried my butterkasse that’s been four weeks aging…absolutely delish! No mold rind, my dad tried it and said it reminded him of Brick Cheese. Texture, look, taste, all 100%. Love it.
Noted! I don't do much sour cream because we don't get much cream from our cows (because we calf share and the mamas hold back the good stuff for their babes), but I have been wanting to figure out a clabber-cultured sour cream....
Butterkäse is an excellent Cheese, quick and relatively easy to make, It also is ready to eat rather quickly and is excellent when used with other cheeses for Mac & Cheese!!!
Ok, so here I go again, commenting. I tried this cheese again and I love the outcome. (Plus I love the video because of some of the things you say and because the doggies get cheese snacks 😂) I digress…this time, I don’t know why, but I got a pound of ricotta after my cheese curds. Last time, nada. I do a 2.5 gallon milk start. Ricotta is my fave, so I’m not complaining, but still trying to make sense of my ‘science’. Making sense probably won’t happen, but I like to vent. And to praise you for your fun video instruction. Keep it up, please.
That's a fantastic ricotta yield, and I'm so glad it worked out for you! (How much ricotta yield per batch of whey is still a mystery . . . to you and me both!)
Hi from India Jennifer, where I'm just beginning to make aged cheese. I don't trust direct set cultures, so local Indian yogurt has been my only option till date... and it makes a delicious Caciotta! Do you think clabber can be made when room temperature is 30 Centigrade (86f)? Or should I try keeping the milk around 25 C with ice water baths? Keep the cheeses coming, you have a unique perspective on cheesemaking!
Yes, clabber at 86 degrees should be fine! It's often that hot in my kitchen in the summer, and milk from the cow is right around 90 degrees. You may have to keep a closer eye on it, though, and feed it more frequently, like every 12-18 hours instead of every 24.
The second cheese I made was a butterkase. We opened it at 3 weeks and found it to be Velveeta with a funk. Nothing like butterkase and not something we wanted to snack on. But I know what to do with Velveeta. My off tasting, off texture Butterkase made a killer beefy cheese dip. Loving your videos. Haven’t been through all of them yet. Have you introduced your cows to the world?
Hi Jennifer, I've been loving your videos and just how real you make them. It gives me inspiration as a beginner. If I am using yoghurt as a starter culture, how much should I use per gallon?
@jenniferjomurch thank you! It's been air drying for a day now. Smells delicious already, which is pretty cool! I bought more milk and cream today, just store bought and have calcium chloride arriving tomorrow for round 2. Haha, I'm officially hooked!
Your fat cow video for this make improved my outcome immensely! Love the new production values and added details, they answered many questions. One detail I may have missed - when washing the curds, my understanding is that non chlorinated water is essential. I'm guessing you are using well water?
It is always a pleasure to watch and learn from your cheese videos. I love butter cheese and I made it myself 4 times so far. I need your advice on 2 topics. 1. I don't have the space to mature cheese for the natural rind, so I am always forced to vacpack. Do you think I could use Geotrichum and vacpack, or it is a big no-no. 2. Every time I made butter cheese and thermophilic cheeses in general, I have an issue with the cheesecloth sticking to the cheese and damaging the skin. I rinse the cheesecloth in whey and sprinkle it with vinegar, I am mindful of the weight and not to press the cheese too hard, but no matter what I try, is not working too well. I see you don't have a problem with that. Is it a tip you could share with me? Thank you so much! Can't wait for your new clip 🧀
1. I suspect if you added the geo and then vacpacked it, it would probably behave similarly to the one in this video (just without the rind). In other words, it might add some flavor (?) but you would SEE any geo. Maybe do a test: one with the geo and one without and see what the difference is? 2. Thermophilic cheeses are prone to sticking to the cloths! I've struggled with this, too. Maybe you need a cheesecloth with a tighter (or less tight?) weave? I link to the kind of cheesecloth I use in the description boxes, if you want to make a comparison. My only other suggestion is to flip the cheese MUCH more frequently, like every 30 minutes. Once it cools, it can be flipped less frequently. I hope that helps!
THANK YOU!!!! I will definitely try these other cheesecloth and I will flip more often. I'll see what happens. Good luck with your other thespian endeavors :) You are a woman of many talents.
Just listening to the interview you did with Gavin. Regarding the calcium content in your milk: I remember reading years ago Virginia ceased to be a major apple growing region because our soils became depleted of calcium. Apparently you need calcium rich soils to grow a good pippin. I live in central Virginia, Farmville. Can’t grow a decent apple here. And even after years of planting every tomato plant with a handful of oyster shell, I still get end rot. A liquid calcium drench made of roasted eggshells has mostly cured that problem this season. But to do a whole farm, every year? I wonder how the big orchards in the Blue Ridge manage this issue. Easier to add the calcium chloride. And maybe do a soil test.
This is fascinating! We have lots of apple orchards around our place and they seem to do fine, but I have no idea what steps they have to take to get their crops...
Thanks a bunch,@@jmilkslinger! I'm enjoying your cheesemaking vlogs, very helpful! I have the same Home Cheese Making book, but we have only tried the mozzarella so far. Waiting to get a "garage fridge" before I delve too deep into the "wheys" of serious cheesemaking 🤣!
If I was going to start as a beginner to make Cheeses, I would Not start with Butterkase a very Neutral Flavorless Cheese. I would start with Limburger, and Or Bleu Cheeses...
I’m using pasturized milk from Aldi’s this time but I cant find any heavy cream that isnt ultra pasteurized. Can I use ultra pasteurized heavy cream or will it ruin the whole batch? Thanks and thanks for all your hard work teaching us..
Yes! This is on my to-make list. It's supposed to be an easy cheese but I've yet to conquor it. I'm hoping to work out the kinks this fall, once our cows are back in milk.
Looks interesting. I like that it's a 4-week cheese. Okay, I can't think of anything to say, but consider this comment a sacrifice to the algorithm god.
Hmm okay, I think I need some help. I have made 2 of these in the past week. One is in the 'cheese cave' but my second one I just took out of the brine, and it has fallen apart into 3 pieces. I think I stirred it too much while I brought the temp back up to 108. The curds did not knit together when I pressed them. So right now, it tastes and feels like a feta (maybe my brine o's too strong too) I don't think the pieces will ripen well since the edges are not smooth. Is it okay to eat it as is right now? I used yogurt at the culture.
It sounds like a pressing problem. . . maybe? I doubt your brine is too strong. I mean, if it's a saturated brine then you can't really make it any stronger than that. Yes, you can eat it right now, or you could vacuum-pack it and age it that way. And if you want to do a fun experiment, you could crumble some of it up and microwave it, stretch it, and see if it makes a cultured mozzarella, like I did in this video: ua-cam.com/video/PskuBZAhHpg/v-deo.html
@jenniferjomurch ahh that's too funny. I'm the one with 3 failed mozzarella attempts from last week, and now I've accidentally made mozzarella! Haha. I just tried your suggestion. It melted very nicely in the microwave but was a little tougher when it cooled. Definitely edible! I don't have a vacuum pac yet, so we will eat it fresh. Thank you again for the quick reply and awesome advice! Cheers from Ontario, Canada!
Hi Jennifer Thanks for these great tutorials. Newbie cheese maker question for you. I’m having issues with my softer cheeses like the butterkasse and havarti drooping after brining stage. When left to dry they just sag and lose their shape. Any thoughts on how to avoid this or what I’m doing wrong? Thanks!!
Like, droop how much? Do the sides just bow a little? If so, I kinda like it when cheeses get a little curved on the sides --- I think it looks nice (though it's not "correct" form....). Have you made a butterkase and havarti all the way to completion, and if so, did they taste okay, or was there excess moisture inside? What kind of milk are you using? (more questions than answers at this point😂)
Drooping quite a bit, like not in a cute way. Best I can describe is it looks like an elephant foot 😆 wide on the bottom that it’s been resting on. I have made several hard cheeses but none of them have reached maturity. I’m worried I’ll end up with 4 months worth of bad cheese. Using raw milk from our Jersey.
You are pronouncing it 90% correct 😊 -Michael from Germany
According to our grading scale, 90% is an A, so I'll take it! 😅
@@jmilkslinger and Butterkäse is definitely one of the more difficult ones when it comes to pronouncing…
I just really enjoy you as a human being. Thanks for another recipe I’m excited to try!
Aw, thank you!
I love how easy going you are and not worried about a little dirt or mold. My kinda girl!! From Nova Scotia
Love your energy- thank you for sharing!
I love watching your content. Have you ever thought about selling your cheese. I live in the big city but would love to have some of your cheese looks so amazing. Thank you for sharing with us. Can't wait for the next video.
I'm so flattered! At this point, producing cheese for sale would be way more involved than I have time or energy for. HOWEVER, if you're ever in the area, pop in for a chat and some wine and cheese! xo
@@jmilkslinger that would absolutely be awesome. Thank you for being so kind. All your cheese's look so delicious.
I love your content. I've binged all your cheese videos and have made a few cheeses already. I've learned a lot from your channel!
I love your telling what your using for culture and giving alternatives. ❤❤
Oh good! I've been trying to do a better job at remembering to do that. Cultures can be sooo confusing!
I just tried my butterkasse that’s been four weeks aging…absolutely delish! No mold rind, my dad tried it and said it reminded him of Brick Cheese. Texture, look, taste, all 100%. Love it.
Fabulous!!! (I've never had Brick cheese, but now I think I have a little idea of what it might be like --- thanks!)
I absolutely love your videos!
Would you please do a sour cream🌻🌻🤣
Noted! I don't do much sour cream because we don't get much cream from our cows (because we calf share and the mamas hold back the good stuff for their babes), but I have been wanting to figure out a clabber-cultured sour cream....
Butterkäse is an excellent Cheese, quick and relatively easy to make, It also is ready to eat rather quickly and is excellent when used with other cheeses for Mac & Cheese!!!
Loving your "fluid" attitude to cheese making 👍🏻
Thank you!!
Ok, so here I go again, commenting. I tried this cheese again and I love the outcome. (Plus I love the video because of some of the things you say and because the doggies get cheese snacks 😂)
I digress…this time, I don’t know why, but I got a pound of ricotta after my cheese curds. Last time, nada. I do a 2.5 gallon milk start. Ricotta is my fave, so I’m not complaining, but still trying to make sense of my ‘science’. Making sense probably won’t happen, but I like to vent. And to praise you for your fun video instruction. Keep it up, please.
That's a fantastic ricotta yield, and I'm so glad it worked out for you! (How much ricotta yield per batch of whey is still a mystery . . . to you and me both!)
Wait, what?! You’re in the arts as well!!!? You’re so my soul sista 😮 you go.
Theater ROCKS.
You can always spray your white mould spores on the surface if you want more bloom. I suspect that the greasy layer stopped your geo from Blooming.
To both things you mention --- excellent points!
One of my favorites to make. It’s a staple in my kitchen.
Love your videos! Cannot wait to make this one! ❤
Thank you!
Uma menção honrosa para a equipe de limpeza! 🐶🐶 Excelente trabalho!
I have been doing clabber culture also. Love it!
Gracias ❤
I would really like to see you do melt tests when you try your cheeses. Melty-ness is another important factor that I seem to be missing.
Noted!
Hi from India Jennifer, where I'm just beginning to make aged cheese. I don't trust direct set cultures, so local Indian yogurt has been my only option till date... and it makes a delicious Caciotta!
Do you think clabber can be made when room temperature is 30 Centigrade (86f)? Or should I try keeping the milk around 25 C with ice water baths?
Keep the cheeses coming, you have a unique perspective on cheesemaking!
Yes, clabber at 86 degrees should be fine! It's often that hot in my kitchen in the summer, and milk from the cow is right around 90 degrees.
You may have to keep a closer eye on it, though, and feed it more frequently, like every 12-18 hours instead of every 24.
@@jmilkslinger Fingers crossed🤞. I should be able to give you the results of this experiment in a week... let's see how it goes!
Thanks Jennifer
Thanks for this video!!
The second cheese I made was a butterkase. We opened it at 3 weeks and found it to be Velveeta with a funk. Nothing like butterkase and not something we wanted to snack on. But I know what to do with Velveeta. My off tasting, off texture Butterkase made a killer beefy cheese dip.
Loving your videos. Haven’t been through all of them yet. Have you introduced your cows to the world?
The cows make appearances in my videos, but I talk a lot more about them (and the rest of my life), on my blog: jennifermurch.com/
Hi Jennifer, I've been loving your videos and just how real you make them. It gives me inspiration as a beginner. If I am using yoghurt as a starter culture, how much should I use per gallon?
1/4 cup of yogurt per gallon of milk. Good luck!
@jenniferjomurch thank you! It's been air drying for a day now. Smells delicious already, which is pretty cool! I bought more milk and cream today, just store bought and have calcium chloride arriving tomorrow for round 2. Haha, I'm officially hooked!
Your fat cow video for this make improved my outcome immensely! Love the new production values and added details, they answered many questions. One detail I may have missed - when washing the curds, my understanding is that non chlorinated water is essential. I'm guessing you are using well water?
Yes, you are correct: you need non chlorinated water for cheesemaking, and I use well water.
Splendid! 😂
It is always a pleasure to watch and learn from your cheese videos. I love butter cheese and I made it myself 4 times so far. I need your advice on 2 topics.
1. I don't have the space to mature cheese for the natural rind, so I am always forced to vacpack. Do you think I could use Geotrichum and vacpack, or it is a big no-no.
2. Every time I made butter cheese and thermophilic cheeses in general, I have an issue with the cheesecloth sticking to the cheese and damaging the skin. I rinse the cheesecloth in whey and sprinkle it with vinegar, I am mindful of the weight and not to press the cheese too hard, but no matter what I try, is not working too well. I see you don't have a problem with that. Is it a tip you could share with me? Thank you so much! Can't wait for your new clip 🧀
1. I suspect if you added the geo and then vacpacked it, it would probably behave similarly to the one in this video (just without the rind). In other words, it might add some flavor (?) but you would SEE any geo. Maybe do a test: one with the geo and one without and see what the difference is?
2. Thermophilic cheeses are prone to sticking to the cloths! I've struggled with this, too. Maybe you need a cheesecloth with a tighter (or less tight?) weave? I link to the kind of cheesecloth I use in the description boxes, if you want to make a comparison. My only other suggestion is to flip the cheese MUCH more frequently, like every 30 minutes. Once it cools, it can be flipped less frequently.
I hope that helps!
THANK YOU!!!! I will definitely try these other cheesecloth and I will flip more often. I'll see what happens.
Good luck with your other thespian endeavors :) You are a woman of many talents.
Just listening to the interview you did with Gavin. Regarding the calcium content in your milk: I remember reading years ago Virginia ceased to be a major apple growing region because our soils became depleted of calcium. Apparently you need calcium rich soils to grow a good pippin.
I live in central Virginia, Farmville. Can’t grow a decent apple here. And even after years of planting every tomato plant with a handful of oyster shell, I still get end rot. A liquid calcium drench made of roasted eggshells has mostly cured that problem this season. But to do a whole farm, every year?
I wonder how the big orchards in the Blue Ridge manage this issue.
Easier to add the calcium chloride. And maybe do a soil test.
This is fascinating! We have lots of apple orchards around our place and they seem to do fine, but I have no idea what steps they have to take to get their crops...
I'm going to need the recipe for the Boozy cherry Sourdough bread.... 😁
Here you go! jennifermurch.com/2023/06/23/chocolate-cherry-sourdough-bread/
Thanks a bunch,@@jmilkslinger! I'm enjoying your cheesemaking vlogs, very helpful! I have the same Home Cheese Making book, but we have only tried the mozzarella so far. Waiting to get a "garage fridge" before I delve too deep into the "wheys" of serious cheesemaking 🤣!
Just a few of the lil wee ones float sometimes I think it has to do with the milk I use
If I was going to start as a beginner to make Cheeses, I would Not start with Butterkase a very Neutral Flavorless Cheese. I would start with Limburger, and Or Bleu Cheeses...
Will all the curds float or just a few? I have had some wee tiny floaters🤷🏻♀️
None of my curds float...
My "Fresh Chevre" would be At Least 3 months Old... Hahahahahahahaha 😂!!!
I’m using pasturized milk from Aldi’s this time but I cant find any heavy cream that isnt ultra pasteurized. Can I use ultra pasteurized heavy cream or will it ruin the whole batch? Thanks and thanks for all your hard work teaching us..
Yes! When I use heavy cream it's always ultra pasteurized. It works fine!
@@jmilkslinger Thank you so much!!
Can you make a video about feta cheese making if you don't mind
Yes! This is on my to-make list. It's supposed to be an easy cheese but I've yet to conquor it. I'm hoping to work out the kinks this fall, once our cows are back in milk.
Looks interesting. I like that it's a 4-week cheese. Okay, I can't think of anything to say, but consider this comment a sacrifice to the algorithm god.
I wonder 🤔 how many people have died protecting some Cheese Recipes. Someone should make a Movie About That...
Hmm okay, I think I need some help. I have made 2 of these in the past week. One is in the 'cheese cave' but my second one I just took out of the brine, and it has fallen apart into 3 pieces. I think I stirred it too much while I brought the temp back up to 108. The curds did not knit together when I pressed them. So right now, it tastes and feels like a feta (maybe my brine o's too strong too) I don't think the pieces will ripen well since the edges are not smooth. Is it okay to eat it as is right now? I used yogurt at the culture.
It sounds like a pressing problem. . . maybe? I doubt your brine is too strong. I mean, if it's a saturated brine then you can't really make it any stronger than that.
Yes, you can eat it right now, or you could vacuum-pack it and age it that way. And if you want to do a fun experiment, you could crumble some of it up and microwave it, stretch it, and see if it makes a cultured mozzarella, like I did in this video:
ua-cam.com/video/PskuBZAhHpg/v-deo.html
@jenniferjomurch ahh that's too funny. I'm the one with 3 failed mozzarella attempts from last week, and now I've accidentally made mozzarella! Haha. I just tried your suggestion. It melted very nicely in the microwave but was a little tougher when it cooled. Definitely edible! I don't have a vacuum pac yet, so we will eat it fresh. Thank you again for the quick reply and awesome advice! Cheers from Ontario, Canada!
Hi Jennifer
Thanks for these great tutorials. Newbie cheese maker question for you. I’m having issues with my softer cheeses like the butterkasse and havarti drooping after brining stage. When left to dry they just sag and lose their shape. Any thoughts on how to avoid this or what I’m doing wrong? Thanks!!
Like, droop how much? Do the sides just bow a little? If so, I kinda like it when cheeses get a little curved on the sides --- I think it looks nice (though it's not "correct" form....). Have you made a butterkase and havarti all the way to completion, and if so, did they taste okay, or was there excess moisture inside? What kind of milk are you using? (more questions than answers at this point😂)
Drooping quite a bit, like not in a cute way. Best I can describe is it looks like an elephant foot 😆 wide on the bottom that it’s been resting on. I have made several hard cheeses but none of them have reached maturity. I’m worried I’ll end up with 4 months worth of bad cheese. Using raw milk from our Jersey.
@@forever_ranch Hmmm, I have so many questions! Did you eat the weird ones? How'd they taste? What kind of culture/rennet? Want to send me photos?
Maybe I missed it but how big is that pot?
8 gallons!
Do i have to put the tricum fulingum thingy (geotrichum candidum)
Nope!
@@jmilkslinger awesome thanks
108 f. Or c
Fahrenheit.
TALKING TOO FAST. UNABLE TO FOLLOW YOUR GUIDELINES
I'm sorry! (You can slow the speed in your youtube settings, if that helps.)