I posted a comment two days ago but it hasn't appeared.Good to see another video from you, I particularly like that you had an example to show us, of the very cheese you were about to make. I have a 'Jack' maturing, and yesterday made Manchego.Thanks for what you do.
Milk Magician thanks for watching. I often watch other videos and wonder how those recipes turned out in the end. I will try to post finished cheeses when I can.
Thankyou for another great vid. I am just getting ready to start on some of the hard and aged cheeses, as i think i have "mastered" the soft ones fairly well now. This looks a good one to start with.
Ginger Borgeson it’s a relatively easy one and matures quickly. A good one to start with. Thanks for watching! We try to release new videos at least twice a month, so keep an eye on our channel!
@@HammockHavenFarm Thank you for the update. Everytime I make cheese I think of you. You were the one that taught me how to make my first cheese! Quick question.... where can I find the kind of double cheese press you use?
Would this be a good cheese to make pepper jack cheese with? Do you have a video for pepper jack? I haven’t found one yet...but maybe I missed it ...thanks
I haven't made one in a looooong time. I'll have to play around with that again sometime. Yes, you can add peppers. Be sure they're not fresh. They need to be dried, pickled, or chopped small and boiled.
After you add the rennet, when you say to keep it at 90° do you turn the burner back on if it starts to drop? The books are never clear about that. Do we just heat to 90° and let it be or try to maintain it for the 90 minutes?
Usually the bulk of the milk will maintain the temp pretty well. I don't worry about it losing a degree or two. If you have a serious drop in temp (I'd say 4 or more degrees), you may want to try insulating the pot, using a hot water bath, or cutting the stove on and off a bit to keep the temp up. Once you add the rennet, it's hard to get the mass heated through evenly with the burner. One option could be to heat the cultured milk back up at the very end of the ripening period before you add the rennet.
I usually take the brine out of the fridge a little before I am ready to brine the cheese (we reuse the brine) and then brine at room temp. The brine is still cold when I pour it on, but comes to room temp over time.
I really like your videos; thank you. But I wonder why you don't just put the curds into a large bowl to break up, salt, etc., instead of putting them back into the big pot. It would be one more thing to clean, but you always comment (not really complain) on how difficult it is to get to the bottom of the big pot to work on the cheese. Just wondering. Thank you again!
Hello Hammock Haven Farm I want to ask you a question? I bought two milk does and then several months later I bought a buck from the same breeder. She gave me the registration paperwork on the does but said she would send me the paperwork on the buck when I named him. I have called and texted her many times with no reply and yes my check for $300.00 for the two month old buck cleared! What can I do about this problem? I am at a loss and wanted to show the offspring...
My Maria well that is pretty shady. I’m afraid there is not much you can do besides harass her for the papers. You may want to consider using another buck if you want the kids registered and think she won’t ever cough up the paperwork. :(.
You can always say something to her on Facebook about it, if you are on that forum. Sometimes public pressure will help. I am sorry you are going through this. It is especially sad when you buy from someone you think should be trustworthy. I had a friend who had to bug man for the better part of a year to get her papers. He's pretty well-known in the industry. If you didn't know better, you'd think you could trust him. I hope you get what you paid for!!!
Many happy returns to the cameraman! You're doing a great job.
Ruby Gray thanks!
I posted a comment two days ago but it hasn't appeared.Good to see another video from you, I particularly like that you had an example to show us, of the very cheese you were about to make. I have a 'Jack' maturing, and yesterday made Manchego.Thanks for what you do.
Milk Magician thanks for watching. I often watch other videos and wonder how those recipes turned out in the end. I will try to post finished cheeses when I can.
So great to see you back! I've been checking in for more cheeselovers' entertainment from you.
I LOVE your videos thank you so much for doing these!
Thankyou for another great vid. I am just getting ready to start on some of the hard and aged cheeses, as i think i have "mastered" the soft ones fairly well now. This looks a good one to start with.
Ginger Borgeson it’s a relatively easy one and matures quickly. A good one to start with. Thanks for watching! We try to release new videos at least twice a month, so keep an eye on our channel!
I love your videos I had goats when I was a kid I milked them by hand found a cheese making recipe I loved it don’t have goats now thanks
Same for putting a plate under the mold to carry it to the press so it would not drip on the floor.
I really should, shouldn't I? LOL
Wonderful video can't wait to make this one. Thankyou!! How about a yogurt video?
Great idea! That will be easy.
I've been missing your cheese making videos. Will you be making anymore videos?
Unfortunately Chase is now in college and working full-time and doesn’t have the time to be my cameraman and editor. :(
@@HammockHavenFarm Thank you for the update. Everytime I make cheese I think of you. You were the one that taught me how to make my first cheese! Quick question.... where can I find the kind of double cheese press you use?
I got mine at cheeseandyogurtmaking.com but last I checked they no longer carried the double press.
@@HammockHavenFarm Awesome thanks! ,👍🥰
Do you sprinkle salt on the opposite side (that's been down in the brine) when you flip at 6 hours?
Yes.
Would this be a good cheese to make pepper jack cheese with? Do you have a video for pepper jack? I haven’t found one yet...but maybe I missed it ...thanks
I haven't made one in a looooong time. I'll have to play around with that again sometime. Yes, you can add peppers. Be sure they're not fresh. They need to be dried, pickled, or chopped small and boiled.
HammockHavenFarm ok...do you know why they can’t be fresh? Just curious
@@tamihindman9431 The enzymes in them will break down the cheese and they may also have bacteria on them that can contaminate your cheese.
HammockHavenFarm thank you...
After you add the rennet, when you say to keep it at 90° do you turn the burner back on if it starts to drop? The books are never clear about that. Do we just heat to 90° and let it be or try to maintain it for the 90 minutes?
Usually the bulk of the milk will maintain the temp pretty well. I don't worry about it losing a degree or two. If you have a serious drop in temp (I'd say 4 or more degrees), you may want to try insulating the pot, using a hot water bath, or cutting the stove on and off a bit to keep the temp up.
Once you add the rennet, it's hard to get the mass heated through evenly with the burner. One option could be to heat the cultured milk back up at the very end of the ripening period before you add the rennet.
@@HammockHavenFarm Thanks. My largest pot right now is a 2 gallon. I dont want to buy a larger one until after we move next year.
usbpphillips a couple heavy towels wrapped around and on top of the pot should help. If it’s only dropping a degree or two, I don’t sweat it.
@@HammockHavenFarm Thanks.
Can I use Ma 4001 for this process?
When you brine this cheese do you refrigerate it or leave it out?
I usually take the brine out of the fridge a little before I am ready to brine the cheese (we reuse the brine) and then brine at room temp. The brine is still cold when I pour it on, but comes to room temp over time.
I really like your videos; thank you. But I wonder why you don't just put the curds into a large bowl to break up, salt, etc., instead of putting them back into the big pot. It would be one more thing to clean, but you always comment (not really complain) on how difficult it is to get to the bottom of the big pot to work on the cheese. Just wondering. Thank you again!
I'd rather not have another thing to clean!
Hello Hammock Haven Farm I want to ask you a question? I bought two milk does and then several months later I bought a buck from the same breeder. She gave me the registration paperwork on the does but said she would send me the paperwork on the buck when I named him. I have called and texted her many times with no reply and yes my check for $300.00 for the two month old buck cleared! What can I do about this problem? I am at a loss and wanted to show the offspring...
My Maria well that is pretty shady. I’m afraid there is not much you can do besides harass her for the papers. You may want to consider using another buck if you want the kids registered and think she won’t ever cough up the paperwork. :(.
I do love the goats I got from her and I think maybe she has some other issues! Thanks
You can always say something to her on Facebook about it, if you are on that forum. Sometimes public pressure will help. I am sorry you are going through this. It is especially sad when you buy from someone you think should be trustworthy. I had a friend who had to bug man for the better part of a year to get her papers. He's pretty well-known in the industry. If you didn't know better, you'd think you could trust him. I hope you get what you paid for!!!
Which thermo culture was it?
Angela Shurtleff thermo type B