I’m from The Netherlands and yes our lunches are boring. We eat bread with cheese or something else. Love your channel. Greetings or groetjes from the netherlands
Hey Jennifer, here's an idea. I know you simmered your mustard seeds to sterilize them, what if you toasted them in a skillet. By blanching them, I think you mellow out the seed and the flavor stays in the water. But toasting them will bring them to a "sanitized" temp and activate the oils in the seeds without loosing the flavor.
I'm loving your video! Try toasting the seeds first before adding to the water. This will give you a good mustard flavor and balance the volatile oils in the seeds. Going to far on the toast will burn them. Which will give them a bad bitter flavor. Finding the sweet spot can be a bit tricky in the beginning but once you have mastered this technique it's great in all of your cooking. I've only ventured into yogurt, kefir, mozzarella, paneer and queso fresco. 🤞 Hoping to try something a bit more intermediate this summer. I've done some cured meats, my own crusty breads and wood fired Neapolitan style pizza, wine making, canning, this list goes on and on. Cheese has been on my mind for a while now.
It might get hot enough. They are fun. They will pop when toasted in a skillet. I cook a lot of Indian cuisine. Toasting the spices in either a dry pan or in hot oil is a standard technique to get the best flavor!
If you would like more "excitement" from the mustard seeds, don't boil them and toast them in a pan instead. I did that and I got a lot of mustardy flavor. If you want to try it make a small batch, not 8 gallons of milk, just 2 or 3 gallons, and then see if you like the taste of the mustard seeds.
I’m from Upstate New York but I live in Holland now, I love your channel and I just wish I could send you some of the really nice cheeses from here! I just went to the weekly market today in town and got a new cheese, a Friesekaas called “Tynjetaler”. It’s like Swiss/emmentaler, with holes, it’s has a creamy, salty taste, while being earthy and ending on a sweet note. Something else unique here is “Brandnetel kaas”. It’s young cheese with stinging nettle, the nettle doesn’t really taste like much, spinach maybe…barely, but it’s at least fun and unique!
Hi Jennifer, nice try for mustard Gouda. You should have used the boiling water of the mustard too. Thats were all the flavour has gone to, and you throw it in de sink😂 and i also use mustard powder as an extra ingrediënt 😉 Tip: also use broken mustard black and white . Best regards
The best Gouda I made (also the worst; I've only made it once), I cold smoked. Given how many wedges you have, I'd try it with one or two just to see how it turns out.
If you haven’t tried yet, there is a Norwegian cheese, based on Dutch cheeses flavored with cumin and cloves. May sound strange, but is really tasty. It’s called nøkkelost or key cheese and is a semi-hard cow’s milk cheese. And while we’re on the topic of Norwegian cheeses, have you tried making brown cheese (or fudge cheese as I saw someone call it). You certainly have enough whey 👀
Cumin and cloves? That does sound interesting! I made that fudge cheese from whey a few years ago and kinda hated it.😅 There's a good chance I did something wrong, though...
@@jmilkslinger 😂 I think it can be an acquired taste. What was it that didn’t cut it for you? I mean, if you expect cheese you’ll be disappointed or even disgusted. It’s maybe better to think of it as sliceable dulche de leche? 🤔 Anyway, it’s often combined with jam and many would not consider eating waffles unless they could have a slice of it to top it with (preferably with a strawberry preserve as well - and maybe a dollop of sour cream).
@@ashildtanninen8652 It's been a long time so I'm not sure exactly why I didn't like it. I think, simply put, it just didn't taste good to me. I much preferred any kind of regular cheese, so to spend all that time and energy felt unnecessary. I'd love to try the real stuff, made by actual Norwegians. I bet it'd be better than what I made!
@@jmilkslinger That’s fair. To be honest, I’m not a huge fan myself, though my Finnish-Canadian husband is. For me it’s more of a texture thing I believe. I just had this brainwave, and I don’t know if there is anything to it, but here goes: in Norway the traditional way of doing dairying in the summer was sending the cows to the mountains with the milk maids. That way the pasture closer to home could be hayed- our growing season is short. To my knowledge there was not automatically any dairy eating animals brought along, and lots of butter and cheese was produced to last the winter. Maybe not being able to turn the whey into bacon was what lead to the invention of the brown cheese 🤔 For anyone interested, here is a link with some history, recipes AND a store finder to grab the real deal in the US.
If you actually speak to dutch and danish people, that's the first thing they are self-sarcastic about; how their national cuisines are so blunt. At least my dutch and danish friends do. You are spot on!
I Totally enjoy your channel. I am new to cheesemaking in the Blue Ridge Mountains woodturning and carving as well.
I’m from The Netherlands and yes our lunches are boring. We eat bread with cheese or something else. Love your channel. Greetings or groetjes from the netherlands
Yesssss! New episode! 🎉🎉🎉🎉 I can’t watch it now but I’ll be back after work to sit down and fully enjoy it! 😊
Very excited for your newsletter ❤️
Being a part of a group who comes over to learn…. #lifegoals! Great video and super excited for the newsletter!
Hey Jennifer, here's an idea. I know you simmered your mustard seeds to sterilize them, what if you toasted them in a skillet. By blanching them, I think you mellow out the seed and the flavor stays in the water. But toasting them will bring them to a "sanitized" temp and activate the oils in the seeds without loosing the flavor.
Several of you mentioned that idea, so I think it's a good one...
Signed up for the newsletter. Looking forward to it.
I'm loving your video! Try toasting the seeds first before adding to the water. This will give you a good mustard flavor and balance the volatile oils in the seeds. Going to far on the toast will burn them. Which will give them a bad bitter flavor. Finding the sweet spot can be a bit tricky in the beginning but once you have mastered this technique it's great in all of your cooking.
I've only ventured into yogurt, kefir, mozzarella, paneer and queso fresco. 🤞 Hoping to try something a bit more intermediate this summer. I've done some cured meats, my own crusty breads and wood fired Neapolitan style pizza, wine making, canning, this list goes on and on. Cheese has been on my mind for a while now.
Such a good idea to toast them first! (And maybe cooking them in water wouldn't be necessary then?)
It might get hot enough. They are fun. They will pop when toasted in a skillet. I cook a lot of Indian cuisine. Toasting the spices in either a dry pan or in hot oil is a standard technique to get the best flavor!
@@bryonygrealish6663 Indian food is the BEST.
The best!! I do a full Indian feast on Christmas Eve. My family says itf wouldn't be Christmas without it.❤️
i totally adore your videos!! i watch them everywhere i go
If you would like more "excitement" from the mustard seeds, don't boil them and toast them in a pan instead. I did that and I got a lot of mustardy flavor. If you want to try it make a small batch, not 8 gallons of milk, just 2 or 3 gallons, and then see if you like the taste of the mustard seeds.
I’m from Upstate New York but I live in Holland now, I love your channel and I just wish I could send you some of the really nice cheeses from here!
I just went to the weekly market today in town and got a new cheese, a Friesekaas called “Tynjetaler”.
It’s like Swiss/emmentaler, with holes, it’s has a creamy, salty taste, while being earthy and ending on a sweet note.
Something else unique here is “Brandnetel kaas”. It’s young cheese with stinging nettle, the nettle doesn’t really taste like much, spinach maybe…barely, but it’s at least fun and unique!
I would LOVE to sample the cheeses in Holland --- eat some on my behalf! (And yes, I've heard of nettle-wrapped cheeses! They're so pretty.)
@@jmilkslinger haha absolutely!
If you ever get a P.O. Box, let us know 😉🧀🎁
I signup. Thank you for the newsletter. I would call it our cheese club :)
Hi Jennifer, nice try for mustard Gouda. You should have used the boiling water of the mustard too. Thats were all the flavour has gone to, and you throw it in de sink😂 and i also use mustard powder as an extra ingrediënt 😉 Tip: also use broken mustard black and white . Best regards
Good suggestions --- thank you!
Signed up. Ive learned so much fir watching your videos.
Jennifer, are you getting all your freeze-dried cultures at New England Cheese making or do you use other vendors as well?
Yes, from NEC, but I am on the hunt for other sources. Any recommendations?
The best Gouda I made (also the worst; I've only made it once), I cold smoked. Given how many wedges you have, I'd try it with one or two just to see how it turns out.
I do need to do a big batch of smoked cheeses one of these days....
Hi, I noticed you use tap water. Are you on a well or is your water chlorinated?
Well water. NOT chlorinated.
If you haven’t tried yet, there is a Norwegian cheese, based on Dutch cheeses flavored with cumin and cloves. May sound strange, but is really tasty. It’s called nøkkelost or key cheese and is a semi-hard cow’s milk cheese. And while we’re on the topic of Norwegian cheeses, have you tried making brown cheese (or fudge cheese as I saw someone call it). You certainly have enough whey 👀
Cumin and cloves? That does sound interesting!
I made that fudge cheese from whey a few years ago and kinda hated it.😅 There's a good chance I did something wrong, though...
@@jmilkslinger 😂 I think it can be an acquired taste. What was it that didn’t cut it for you? I mean, if you expect cheese you’ll be disappointed or even disgusted. It’s maybe better to think of it as sliceable dulche de leche? 🤔 Anyway, it’s often combined with jam and many would not consider eating waffles unless they could have a slice of it to top it with (preferably with a strawberry preserve as well - and maybe a dollop of sour cream).
@@ashildtanninen8652 It's been a long time so I'm not sure exactly why I didn't like it. I think, simply put, it just didn't taste good to me. I much preferred any kind of regular cheese, so to spend all that time and energy felt unnecessary. I'd love to try the real stuff, made by actual Norwegians. I bet it'd be better than what I made!
@@jmilkslinger That’s fair. To be honest, I’m not a huge fan myself, though my Finnish-Canadian husband is. For me it’s more of a texture thing I believe. I just had this brainwave, and I don’t know if there is anything to it, but here goes: in Norway the traditional way of doing dairying in the summer was sending the cows to the mountains with the milk maids. That way the pasture closer to home could be hayed- our growing season is short. To my knowledge there was not automatically any dairy eating animals brought along, and lots of butter and cheese was produced to last the winter. Maybe not being able to turn the whey into bacon was what lead to the invention of the brown cheese 🤔 For anyone interested, here is a link with some history, recipes AND a store finder to grab the real deal in the US.
Did you use fresh mustard seeds?
Dried seeds. I've never seen fresh. Is that even a thing you can buy?
ah, "clabber". new word for me, thanks, Jennifer. :)
News letter. How exciting
Can you make Humboldt Fog cheese?
I've been wanting to try a version of this cheese!
Signed up
Yum 👍🏼👍🏼👍🏼
Maybe mustard powder with the seeds
Oooo, I never thought of that!
Signed up before you even finished your sentence.
Ha, same!😂
Looks like you need more bananas.
Subscriber
If you actually speak to dutch and danish people, that's the first thing they are self-sarcastic about; how their national cuisines are so blunt. At least my dutch and danish friends do. You are spot on!