Raw Goat Milk Cheese Recipe From the Mountains of Israel!

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  • Опубліковано 17 гру 2024

КОМЕНТАРІ • 108

  • @ladyleeshome
    @ladyleeshome  4 роки тому +4

    Thanks for watching! I hope that you are going to give this cheese a try. I know you'd LOVE it!

  • @mth961
    @mth961 8 місяців тому +2

    Very nice of you to share this! I’m going to try it today

    • @ladyleeshome
      @ladyleeshome  8 місяців тому +1

      I hope it turned out well!!

  • @kerriofczarzakkfofczarzak3343
    @kerriofczarzakkfofczarzak3343 Рік тому +2

    This is an awesome recipe. Thank you so much for sharing

  • @rogermattei-x9i
    @rogermattei-x9i 4 місяці тому +1

    This is a fantastic step by step recipe. I'm going to use it today.
    Thank you so much from the vine health and wellness center ❤

    • @ladyleeshome
      @ladyleeshome  4 місяці тому

      I hope you’ll like it! It’s so quick and easy. My go-to cheese.

  • @plantmamadrama9696
    @plantmamadrama9696 11 місяців тому +2

    Thank you for sharing!

  • @glitzy1994
    @glitzy1994 5 місяців тому +1

    Best fresh raw goat milk cheese I've ever made. Super simple and tastes amazing.

    • @ladyleeshome
      @ladyleeshome  5 місяців тому

      Yayyyyy! I am so so glad you liked it. It’s my go to because it’s so easy.

  • @Savedbygrace363
    @Savedbygrace363 5 місяців тому

    I just made this recipe!! Thank you so much for sharing this easy step by step method! It came out outstanding and very delicious!

    • @ladyleeshome
      @ladyleeshome  5 місяців тому

      Yayyy! It’s my go to cheese. It’s easy and delicious. I’m glad you like it.

  • @PhoenixLywak
    @PhoenixLywak 2 місяці тому

    Thank you!

  • @pauljenkins6776
    @pauljenkins6776 Рік тому +5

    I've started to get raw goat's milk for a few months now and make kefir with it (made at room temperature). We used raw cow's milk before that. I also use the goat's milk with coconut milk when I make ice cream and put the milk on my granola. My wife's 93 yr old mother moved in with us and is
    getting goat's milk added to her diet. Your video is really good and I'm looking forward to using this cheese recipe! I haven't done it before. We're into having our milk in its different forms as raw as possible so I'll be seeing if I can find a way to make it without heating it up very much. We want all the enzymes intact so it helps our gut biome. I'd like to hear the best ways to use the whey when the cheese process is done. Mahalo! Paul Jenkins

    • @ladyleeshome
      @ladyleeshome  Рік тому +2

      On my blog, I have a post on how to make ricotta with whey. It works for some people. I also add it to bread instead of water.

  • @tomk4916
    @tomk4916 Рік тому +1

    Very interesting process and recipe. I hope your family is okay in Israel.

  • @rubygray7749
    @rubygray7749 Рік тому +1

    It looks like a wonderfully simple cheese to make! I love how adaptable and scaleable it is.
    I think this will be the first cheese that I make with my goats' milk this year.
    If it resembles Fetta, I will be so happy! The price of Greek Fetta here now is about $48 per kilogram.

    • @ladyleeshome
      @ladyleeshome  Рік тому +1

      It’s is really easy and very similar to feta, just so much easier to make! I hope you’d like it!

  • @Luvmygoats
    @Luvmygoats 2 роки тому

    Thank u for bringing us this special recipe 💗. I appreciate very much. I'm new to cheese making. I actually started out buying kefir grains and making that. Then draining the whey to make a thicker spreadable kefir cheese. Now I'm wanting to do many more. I have a goat who's in milk but it's not much now so I bought powder goat milk full cream. I luv it. I actually made chevre so far. I first had to figure out the amount of powder to use for each gallon because bought a 55 pound bag. I think I finally got it. I'm so glad I found ur video. 💓

    • @ladyleeshome
      @ladyleeshome  2 роки тому

      You'll LOVE this cheese! It's easy and very tasty.

  • @vandamedeiros1101
    @vandamedeiros1101 4 місяці тому

    Im in Virginia and about to make fresh Raw Goats milk and watching your video!

    • @ladyleeshome
      @ladyleeshome  4 місяці тому

      Please try this one!! It’s so easy and I think you’ll like it. Let me know!

    • @vandamedeiros1101
      @vandamedeiros1101 4 місяці тому

      @@ladyleeshome it is! I made it and it’s in the refrigerator! Can’t wait till tomorrow!! Was very easy to make! I will probably eat it with fresh crushed hot red pepper paste! On a roll of 🥖 bread! And love it on my salads to. I’m gonna make more this week. 🙏🏼

    • @vandamedeiros1101
      @vandamedeiros1101 4 місяці тому

      @@ladyleeshome your cheese I made was delicious! Thank you for sharing the recipe!

  • @Liz-og9gc
    @Liz-og9gc 8 місяців тому

    I have just found you but this video is great! I know ot is older and I am late to the game but am doing absolutely making this paired with your fermented beet recipe that I just watched! Hello from Texas!

    • @ladyleeshome
      @ladyleeshome  8 місяців тому +1

      Hello and welcome! I’ll it’ll turn out well and you’ll like it.

  • @steveraman4562
    @steveraman4562 Місяць тому +1

    Nabulsi cheese

  • @ericboyer5636
    @ericboyer5636 29 днів тому

    I’ve made chevre, feta, yogurt, kefir, mozzarella, havarti and cheddar with raw goat’s milk from our two does. But this recipe is my new favorite.
    I just want to know what to call it!?

    • @ladyleeshome
      @ladyleeshome  29 днів тому +1

      Ohhhh this is so awesome! It’s just so simple and delicious. And… I have no clue what to call it! It doesn’t really have a name. You can call it Lady Lee’s cheese 😆

    • @ericboyer5636
      @ericboyer5636 28 днів тому

      I also skimped on the heated whey with the last step. But it came out fine barehanded at 90-something. I should do it hot for comparison. But my mission is to only do really raw-low heat-recipes, to keep all the good stuff.

  • @debrastout6532
    @debrastout6532 2 роки тому

    I need to buy some of your goat milk to try this recipe. 💜

    • @ladyleeshome
      @ladyleeshome  2 роки тому

      I won't have any this season. I didn't breed my goat. Jessica has some though!

  • @faybosgra2599
    @faybosgra2599 2 місяці тому

    Looks awesome! Do you use vegetable or animal rennet?

  • @rogermattei-x9i
    @rogermattei-x9i 4 місяці тому +3

    Come on no politics... This is a cheese making video!!!

  • @LisaCates-j8i
    @LisaCates-j8i 7 місяців тому +1

    Am watching from Washington state ❤God bless Isreal

    • @ladyleeshome
      @ladyleeshome  7 місяців тому

      Thank you! Your support means more than you know 💙

  • @ravi-ib6gf
    @ravi-ib6gf 8 місяців тому

    Great video and really well explained.
    How long will the cheese keep in the fridge??
    Thank you

    • @ladyleeshome
      @ladyleeshome  8 місяців тому +1

      Probably two to three weeks. Thanks for watching and thanks for the feedback!

  • @amberchabino7648
    @amberchabino7648 5 місяців тому

    I have made this cheese twice now and love it. It’s going to be my new go to cheese. Everyone that had tried to loves it, but what do I call it? Is there an official name for this cheese? Thank you so much for Sharing it!

    • @ladyleeshome
      @ladyleeshome  5 місяців тому

      There isn’t 😂 I didn’t know what to call it either that’s why I just wrote goat milk cheese. Call it Lady Lee’s cheese 😆 I’m so happy you like it 💙

    • @amberchabino7648
      @amberchabino7648 5 місяців тому

      @@ladyleeshome 😃 ok sounds good! It’s great cheese! Thank you 😊

  • @reneewatercolors_by_renee327
    @reneewatercolors_by_renee327 Місяць тому

    Question - why don't you salt it before making it into a ball? Wouldn't you want the salt to be all throughout not just on the outside?

    • @ladyleeshome
      @ladyleeshome  Місяць тому

      The salt dissolves and soaks into the cheese. In fact, sometimes I need to wash it a bit with cold water before we eat it because it’s too salty.
      I’ve never tried to salt it before shaping it but I was definitely thinking about it. Especially since I’d like to try and add other spices that don’t dissolve like salt. Garlic powder, herbs and such.
      If you try, let me know how it turned out!

    • @ericboyer5636
      @ericboyer5636 29 днів тому

      I’ve done this with feta and it works great. You just get salty whey. Maybe fine for animals but not great for watering plants?

  • @wehvgirlpwr
    @wehvgirlpwr Рік тому

    Shalom! When I was 19 I spent 4 months on a kibbutz, Ashdod Ya’acov Ichud which is about 4-5 km below the Kinneret. I cried when I had to come home. Years and years later I went back with my husband and have been back a few times since and visited my kibbutz every time I go. I was “assigned” to a family when is was 19 and spent time with them, I became very attached to them and consider them an adopted family and Israel as my adopted country. I pray continuously my Israel and my family right now. I am very excited to get going on this recipe as soon as my rennet comes in the mail. Do you add cultures to your cheese?

    • @ladyleeshome
      @ladyleeshome  Рік тому

      To some but not this one. This one is very easy! Sounds like you had a great time in Israel. There is nothing in the whole world quite like a kibbutz! I grew up in one and had a wonderful childhood!! I’m so glad that you enjoyed your Israel experience 💙

    • @wehvgirlpwr
      @wehvgirlpwr Рік тому

      Toda!

    • @Salomaeful
      @Salomaeful 10 місяців тому

      Thank you for such a simple recipe. It's summer here in Australia so I'm going to try this quick recipe tomorrow morning - it's perfect before facing a sweltering day :)
      Thank you for the story of the cheese also, and for taking the time to make the video
      And I will let you know what happens :)

  • @sonjagoldinak6720
    @sonjagoldinak6720 7 місяців тому

    Great! I subscribed to your channel. What do you you do with the whey? I’ve heard you can save it and use it in recipes.

    • @ladyleeshome
      @ladyleeshome  7 місяців тому +1

      Welcome! I mostly use it to make bread instead of the water.

  • @mattandrachelkale2870
    @mattandrachelkale2870 Рік тому +1

    What do you do with the whey?

    • @ladyleeshome
      @ladyleeshome  Рік тому +3

      I either keep it and use it instead of water when I make bread or I give it to my dog.

  • @busker153
    @busker153 Місяць тому

    I don't often subscribe after watching only one video. (I like them as an entry fee, of course!) What I want to know is how one can add the enzymes without getting the liquid stuff at the store. Meaning, what did they do "in the mountains" back before the modern age? I wonder if that woman in the mountains has any input on this question, as I love doing things as "off grid" as possible. Yes, I consider stores as part of the grid. LOL
    I will be making this cheese asap. (No, I don't have any goats, yet. LOL)
    I want to know what I can grow to use for the enzymes...

    • @ladyleeshome
      @ladyleeshome  Місяць тому +1

      I ALWAYS have the same thought! I think in this case they used to take it from the stomach of the animal. I don’t know the process but I’m sure there is an old book out there that describes it.
      But keep in mind… when there was no store, the lifestyle was so so so different. I think their diet was mostly fruits, veggies, meat, nuts, and cheese that can be made by “going bad” in the sun.

    • @busker153
      @busker153 Місяць тому +1

      @@ladyleeshome That is the lifestyle I'm aiming at. I want to learn all the skills, and develop them now when I have first world backups. But, I'm getting closer one old style habit at a time. I'm loving the journey!

    • @ladyleeshome
      @ladyleeshome  Місяць тому

      Loving the journey is the most important thing!! I discovered that that lifestyle takes a community. I tried to do it all but it was just too much. But learning another skill and another is so much fun and it’s like creating a tool belt that gives you so much confidence! Enjoy every little thing and thanks for watching!!

    • @busker153
      @busker153 Місяць тому

      @@ladyleeshome I will keep on watching for sure! Well, my wife and I are quite literally (I'll say supernaturally) in such total, foundational, and thorough agreement on this lifestyle, we have actually come to embrace it joyfully.
      So, the beginning is a very, very small assembly, but we meet every morning for prayer and worship, and every evening to close the day out with our own spiritual "evening sacrifice." I always loved the picture of the evening and morning sacrifices letting us know that Father would one day be OPEN 24/hrs!

    • @ladyleeshome
      @ladyleeshome  Місяць тому

      Love this! It’s the best thing in the world to have a partner that is on the same path with you 💙

  • @soundthewarning7830
    @soundthewarning7830 4 місяці тому

    I wish you would have told us everything we need to do this before I got started.

    • @ladyleeshome
      @ladyleeshome  4 місяці тому

      Not sure what you mean…

    • @soundthewarning7830
      @soundthewarning7830 4 місяці тому

      @@ladyleeshome most recipes call for cheese cloth and a knife. You called for a mold and large ladle. At least I think it is called a ladle.

    • @ladyleeshome
      @ladyleeshome  4 місяці тому

      I use a straight spatula to cut the curds (instead of a knife, but you can use a knife), and correct, no cheesecloth is needed. You can check out the post here: ladyleeshome.com/easy-raw-milk-goat-cheese/
      There is a list of tools there.

  • @mariaguigar6276
    @mariaguigar6276 7 місяців тому

    What is the consistency of the cheese supposed to be like in the end? Is it supposed to be spreadable like chevre?
    Mine has turned out more spongy or rubbery it could probably be crumbled onto a salad but it is definitely not spreadable. That's why I was asking to see if I did something wrong.

    • @ladyleeshome
      @ladyleeshome  7 місяців тому +1

      You didn’t do anything wrong! This is not a spreadable cheese. It supposed to be just like you suscribes it. I usually cut it into cubes and add to salads or slice it thin for sandwiches.

  • @davidsosna5913
    @davidsosna5913 3 роки тому

    We don't use plastic wrap. Can I just place the mold in a food storage container in the fridge and then put the cheese in a small mason jar and freeze?

    • @ladyleeshome
      @ladyleeshome  3 роки тому

      Sure. You can also freeze it in a container.

  • @Savedbygrace363
    @Savedbygrace363 7 місяців тому +1

    Can this still work if you accidentally heated the milk up passed 80? Like 110 ?

    • @ladyleeshome
      @ladyleeshome  7 місяців тому +1

      Mmmm... Temperatures are very important in cheesemaking. I'm not sure, but I would try and see what happens. Cool the milk back to 80 F before you add the rennet tho. Let me know what happened.

    • @Savedbygrace363
      @Savedbygrace363 7 місяців тому

      @@ladyleeshome yes I cooled down the milk back to 80 and it turned out fine ❤️

    • @ericboyer5636
      @ericboyer5636 29 днів тому

      At 110 I think you are still “raw” and not pasteurized, if that’s part of the intent.

  • @lewistonsmith6179
    @lewistonsmith6179 11 місяців тому

    Wow!

  • @avkayaker1
    @avkayaker1 2 роки тому

    What is the name of the drops you add? The word doesn’t sound out clearly. Thanks

    • @ladyleeshome
      @ladyleeshome  2 роки тому

      Rennet. I use animal base but you can also find vegetable base. Click the link in the description and go to the post on the blog. It’s got everything written down.

  • @izabelleflores8798
    @izabelleflores8798 Рік тому

    Can I use rennet capsules?

    • @ladyleeshome
      @ladyleeshome  Рік тому

      I e never used them so I’m not sure.

  • @mattandrachelkale2870
    @mattandrachelkale2870 Рік тому +1

    Do you have your goat milk yogurt recipe?

    • @ladyleeshome
      @ladyleeshome  Рік тому

      This is how I make yogurt: ladyleeshome.com/raw-milk-yogurt/

  • @steveraman4562
    @steveraman4562 Місяць тому +1

    traditional Palestinian cheese that originates from the city of Nablus.

  • @kellyk8635
    @kellyk8635 2 роки тому

    Is this still considered raw cheese? I’m not sure how hot it gets during the second hearing process. Also, why do you cover it with plastic wrap?

    • @ladyleeshome
      @ladyleeshome  2 роки тому +1

      I've never checked how hot it gets...
      I cover it with plastic wrap just to keep it from getting the smell and taste of the other things in the fridge. And to keep it fresh so it doesn't dry. I never put anything in the fridge without a wrap or in a container of some sort...

  • @catniip
    @catniip 6 місяців тому

    Recipe?

    • @ladyleeshome
      @ladyleeshome  6 місяців тому

      Link to the step by step and printable card in the description of the video. Let me know if you can’t find it!

  • @kellysnyder9108
    @kellysnyder9108 2 роки тому +2

    A mic would help so much. It is difficult to hear you even with volume all the way up.

    • @ladyleeshome
      @ladyleeshome  2 роки тому +2

      This is an old video, I was filming with my iPhone then. I have better equipment now so hopefully the new videos are better.

  • @kedb621
    @kedb621 Рік тому

    וואו ממי תודה!!! אני גרה בגולן (עשיתי עלייה לפני 7 שנים) כך טוב ללמוד בשביל חלב העיזים שלי

    • @ladyleeshome
      @ladyleeshome  Рік тому

      איזה כיף שמצאת את הוידאו! גבינה קלה וממש טעימה.

  • @lisarsng7751
    @lisarsng7751 2 роки тому

    I think you just made mozarella from goat milk using rennet

    • @ladyleeshome
      @ladyleeshome  2 роки тому +2

      Not at all. This cheese has no stretch to it what so ever. Doesn't taste like mozarella either.

  • @rechellmullen6340
    @rechellmullen6340 Рік тому

    What is this cheese called?

    • @ladyleeshome
      @ladyleeshome  Рік тому +2

      I don't know if it has a name... I learned how to make it from a goat herder's wife in the mountains of Israel. She just called it semi-hard goat cheese...

    • @rechellmullen6340
      @rechellmullen6340 Рік тому +1

      @@ladyleeshome
      That's so interesting!
      Since she was processing so much milk, did she age it? I think I might try waxing and aging and see what it becomes ;-)

    • @lee-traister
      @lee-traister Рік тому +2

      @@rechellmullen6340 she froze it, I don’t think she ever aged it but it freezes really well. If you try to age it please let me know what happened! I’m curious.

  • @tomphillips612
    @tomphillips612 Рік тому

    The sound quality is very poor

    • @ladyleeshome
      @ladyleeshome  Рік тому

      Yes. That’s an older video. Sorry about that. I have much better equipment these days.

  • @edwardcuevas5667
    @edwardcuevas5667 Рік тому

    Israel 🇮🇱 u have great cheese i am a goat farmer mostly making farmer cheese thanks ur county for your recipe

    • @ladyleeshome
      @ladyleeshome  Рік тому

      Thank you for your kind words! And thanks for watching.

  • @rubygray7749
    @rubygray7749 Рік тому

    The audio is painfully low.

    • @ladyleeshome
      @ladyleeshome  Рік тому

      So sorry. It’s an older video, before I had proper video equipment.

  • @steveraman4562
    @steveraman4562 Місяць тому

    this recipe is from Palestine herder

  • @vivagreen9176
    @vivagreen9176 Рік тому +2

    Mountains of occupied Palestine

    • @rubygray7749
      @rubygray7749 Рік тому +3

      It has always been and will always be, Israel. The land promised and given to the sons of Abraham by God, forever.

    • @rubygray7749
      @rubygray7749 Рік тому +1

      It has always been and will always be, Israel. The land promised and given to the sons of Abraham by God, forever.