Here is a question I asked AI. I have a yogurt culture with 7 types of lactobacillus. Will that change the flavor of the cheese? AI- Yes, absolutely! The types of lactobacillus in your yogurt culture will definitely influence the flavor of your cheese. Here's why: Different Lactobacillus, Different Flavors: Each type of lactobacillus produces different enzymes and acids, which directly impact the flavor profile of your cheese. Complex Interactions: The combination of 7 different lactobacillus strains will create a unique and complex flavor profile that's likely different from using a single-strain culture. Beyond Tang: The flavor won't just be about "tang." You might notice subtle differences in notes like: Sweetness: Some lactobacillus strains can contribute a slight sweetness. Nutty or Buttery: Others might impart a nutty or buttery flavor. Fruity or Floral: Certain strains can even introduce subtle fruity or floral notes. Experiment and Discover: The beauty of using a multi-strain culture is the opportunity to explore a wider range of flavor possibilities. Keep in mind that the final flavor will also be influenced by the type of milk you use, the aging process, and other cheese-making variables.
I grew up glued to a Dachshund, and I learned all about Cheese thru them. If Heidi loved it, I loved it. So, yeah, I already watch Gavin Webber the Curd Nerd and now I watch you too.
Every time I watch your channel, I'm reminded that I need to get back to cheese making. (Okay, a throw away comment to help with the algorithm. Your channel is under rated.)
Your videos have helped me so much in my cheese making! I just adore your videos and look forward to watching them every day. Please don’t stop making them!!! 😃
Bravo, Jennifer! I totally agree about adapting recipes to your liking! Viewing your channel makes me feel more confident every time. I slacked for a couple of months because I had a failure, and instead of going with my gut, I followed the directions with the recipe. Grrrrrrr never do that again, but I am now back into it again. It's funny how you learn techniques and can incorporate them into other recipes. It surely is a learning experience, and I love the journey you have put me on! One other thing since I live in NV and you can't get fresh cow's milk I have to use pasteurized milk. So therefore no clabber. Now what?
From what I've read, you can use clabber to culture a pasteurized milk. (The tricky part though, is finding the raw milk to MAKE the clabber.) But you can still make EXCELLENT cheese without raw milk --- don't let that stop you!!
@@jmilkslinger oh no not at all would not stop. This old gal will go till she can't anymore. What is your suggestion in place of the clabber? Would yoghurt work? You inspire so many!
Those are some beautiful heavies. Have a different sink setup than before (use sous vide) so slowly planning things out for the next cheeses. Thinking of 4 pounders, instead of my usual 8-10 pounders. Gravity tends to play havoc on semi-hard ones, like that marbled Farmhouse Exoplanet made using only Flora Danica: sold the rest of that one over Summer, final age of 16 months.
Your channel has been very valuable as I've begun making cheese this year. So far I've done a ricotta, two robiola, and currently two cheddars. Seeing the mold form on the cheddar has been concerning but it's nothing compared to what you scraped off. So I'm hopeful that a weekly wash will have it turn out great.
Lancashire cheese, from my experience in UK, is cream colored, a bit dry and crumbly, tastes a bit tangy sharp, is like a cross between 2/3 cheddar and 1/3 feta, and is delicious on toast hot from the toaster oven. It doesn't melt with a cheese pull like cheddar.
I am loving your video. I’m so sorry for your husband having thrown out his back. My husband does that all he has to do is move wrong so I understand his pain.
Hi, Jennifer I always love watching your videos and have learned a lot from them. I just started making cheese end of September and really got into it. I'm currently on #26. I've done a lard wrapped Cheshire which has been in the "cave" 2 weeks but no mould yet. Really looking forward to seeing how it comes out, and scraping all that lard off! Have you ever tried making Shropshire Blue? Man that's a gnarly looking cheese. I made one after watching Gavin's video, but opted for a light press rather than doing the 5 day flipping thing that's in the HCM book. See what it's like in 3 months! BTW, was pleased to see you cut the curds for this cheddar with a whisk. I was thinking about doing that for all my hard cheeses as no matter how I cut or stir I always end up with curds all different sizes, from tiny to huge! So it's good to know you got a good result using the whisk. Anyway, thanks for another great video. PS: Nicholas cracks me up! ;)
like the video first and then watch it - I love your videos! My Emmental cheese is still maturing a bit and can be tasted at Christmas. I can't wait! 🥰 Thank you for sharing all your experiences with us.
Ooh, I'll have to try this one! I tried doing a small cloth-bound cheddar and it didn't go well (I was too stingy with the bandaging and the surface dried out and got contaminated), but maybe I'll give it another shot using the technique you showed.
That cheese looked incredible! And I feel that most of the European cheeses I've seen that go through the affinage in caves for 6months+ end up with that thick layer of bloomy 'biodiversity'.^^ You're starting to get into some seriously high-quality fromage.^^
How to pronounce "Lancasher" not "Lancashire". Also Cheddar cheese is not form Lancashire its from Somerset. However Lancashire cheese is lovely, its more like fETTA THAN cHEDDAR. Love your channel, I dont like to interupt. My bad.
Oo, thanks for the tip! When I posted the video about the Derby cheddar, someone let me know I'd been saying it wrong, then, too. I guess this means I need to make a trip to England to learn the proper cheese pronunciations!
I am so disturbed by the mold part of cheese making 😂 I’d be so scared to eat any of it! I’m so curious about aging raw cheese but I don’t know if I can get past the mold. 🥲
Here is a question I asked AI.
I have a yogurt culture with 7 types of lactobacillus. Will that change the flavor of the cheese?
AI- Yes, absolutely! The types of lactobacillus in your yogurt culture will definitely influence the flavor of your cheese. Here's why:
Different Lactobacillus, Different Flavors: Each type of lactobacillus produces different enzymes and acids, which directly impact the flavor profile of your cheese.
Complex Interactions: The combination of 7 different lactobacillus strains will create a unique and complex flavor profile that's likely different from using a single-strain culture.
Beyond Tang: The flavor won't just be about "tang." You might notice subtle differences in notes like:
Sweetness: Some lactobacillus strains can contribute a slight sweetness.
Nutty or Buttery: Others might impart a nutty or buttery flavor.
Fruity or Floral: Certain strains can even introduce subtle fruity or floral notes.
Experiment and Discover: The beauty of using a multi-strain culture is the opportunity to explore a wider range of flavor possibilities. Keep in mind that the final flavor will also be influenced by the type of milk you use, the aging process, and other cheese-making variables.
I grew up glued to a Dachshund, and I learned all about Cheese thru them. If Heidi loved it, I loved it. So, yeah, I already watch Gavin Webber the Curd Nerd and now I watch you too.
Every time I watch your channel, I'm reminded that I need to get back to cheese making. (Okay, a throw away comment to help with the algorithm. Your channel is under rated.)
Your videos have helped me so much in my cheese making! I just adore your videos and look forward to watching them every day. Please don’t stop making them!!! 😃
Bravo, Jennifer! I totally agree about adapting recipes to your liking! Viewing your channel makes me feel more confident every time. I slacked for a couple of months because I had a failure, and instead of going with my gut, I followed the directions with the recipe. Grrrrrrr never do that again, but I am now back into it again. It's funny how you learn techniques and can incorporate them into other recipes. It surely is a learning experience, and I love the journey you have put me on! One other thing since I live in NV and you can't get fresh cow's milk I have to use pasteurized milk. So therefore no clabber. Now what?
From what I've read, you can use clabber to culture a pasteurized milk. (The tricky part though, is finding the raw milk to MAKE the clabber.) But you can still make EXCELLENT cheese without raw milk --- don't let that stop you!!
@@jmilkslinger oh no not at all would not stop. This old gal will go till she can't anymore. What is your suggestion in place of the clabber? Would yoghurt work? You inspire so many!
@@alteredLori Yes, use yogurt (in place of thermophilic cultures)!
@@alteredLori
Crème fraîche has similar cultures to clabber, for mesophilic cheeses.
Yogurt for thermophilic.
Those are some beautiful heavies. Have a different sink setup than before (use sous vide) so slowly planning things out for the next cheeses. Thinking of 4 pounders, instead of my usual 8-10 pounders. Gravity tends to play havoc on semi-hard ones, like that marbled Farmhouse Exoplanet made using only Flora Danica: sold the rest of that one over Summer, final age of 16 months.
Every time I see you upload it brings me joy. Your videos are just so fun!
Thank you!
Thanks, Jennifer! This makes it seem more doable. Cheddar is on top of my list for next milking season.🤩
Your channel has been very valuable as I've begun making cheese this year. So far I've done a ricotta, two robiola, and currently two cheddars. Seeing the mold form on the cheddar has been concerning but it's nothing compared to what you scraped off. So I'm hopeful that a weekly wash will have it turn out great.
Love you videos, love your personality, thanks for all the work you put into making these!
Thank you!
Lancashire cheese, from my experience in UK, is cream colored, a bit dry and crumbly, tastes a bit tangy sharp, is like a cross between 2/3 cheddar and 1/3 feta, and is delicious on toast hot from the toaster oven. It doesn't melt with a cheese pull like cheddar.
This is so helpful --- thank you!
Thats unreal! I thought it was going to be terrible but wow.
I am loving your video. I’m so sorry for your husband having thrown out his back. My husband does that all he has to do is move wrong so I understand his pain.
Thank you! (And re my husband: he's totally back to normal now.)
Thanks
Hi, Jennifer I always love watching your videos and have learned a lot from them. I just started making cheese end of September and really got into it. I'm currently on #26. I've done a lard wrapped Cheshire which has been in the "cave" 2 weeks but no mould yet. Really looking forward to seeing how it comes out, and scraping all that lard off! Have you ever tried making Shropshire Blue? Man that's a gnarly looking cheese. I made one after watching Gavin's video, but opted for a light press rather than doing the 5 day flipping thing that's in the HCM book. See what it's like in 3 months! BTW, was pleased to see you cut the curds for this cheddar with a whisk. I was thinking about doing that for all my hard cheeses as no matter how I cut or stir I always end up with curds all different sizes, from tiny to huge! So it's good to know you got a good result using the whisk. Anyway, thanks for another great video. PS: Nicholas cracks me up! ;)
I've never made a Shropshire, but it's on my list! Good luck with that Cheshire!
like the video first and then watch it - I love your videos! My Emmental cheese is still maturing a bit and can be tasted at Christmas. I can't wait! 🥰 Thank you for sharing all your experiences with us.
Haha, you're so sweet!
Ooh, I'll have to try this one! I tried doing a small cloth-bound cheddar and it didn't go well (I was too stingy with the bandaging and the surface dried out and got contaminated), but maybe I'll give it another shot using the technique you showed.
Yeah, throwing out all the fabric feels counterintuitive. . . but buying in bulk makes it feel less wasteful.
Hi, do commercial cheese maker use lard on the outside?
I don't know, but I kinda doubt it.
your Monthly Allowance is on its Way,Young Lady.Keep making Cheese,Please
Thank you!
Have you tried wax covering your cheese's over bandage wrap?
No --- I think that might be redundant. Have you tried it? Any benefits?
I have severe mold allergies and would need a respirator to handle those moldy cheeses.
8 gallons is 64 lb plus the pot
"HOOMAN MUST PAY CHEESE TAX!"
🤣
That cheese looked incredible! And I feel that most of the European cheeses I've seen that go through the affinage in caves for 6months+ end up with that thick layer of bloomy 'biodiversity'.^^ You're starting to get into some seriously high-quality fromage.^^
How to pronounce "Lancasher" not "Lancashire". Also Cheddar cheese is not form Lancashire its from Somerset. However Lancashire cheese is lovely, its more like fETTA THAN cHEDDAR. Love your channel, I dont like to interupt. My bad.
Oo, thanks for the tip! When I posted the video about the Derby cheddar, someone let me know I'd been saying it wrong, then, too. I guess this means I need to make a trip to England to learn the proper cheese pronunciations!
I want to be you, I love your life ❤
I am so disturbed by the mold part of cheese making 😂 I’d be so scared to eat any of it! I’m so curious about aging raw cheese but I don’t know if I can get past the mold. 🥲
It is a mental adjustment, for sure! Unlearning is work, and it takes conscious effort. Naming and understanding what bothers you is the first step!