That cheese looks delicious! Definitely going to try it. I make 'paneer' cheese all the time, which is even easier to make - no rennet needed. You boil up milk then add in lemon juice (or vinegar), and that separates the whey from the curd immediately as well. You then pour it into a sieve to leave just the curd. then you put it into a cloth (or teatowel) and press it into a square and weigh (heavy pan or books on top) it down for half an hour while you prepare your spinach curry. Then you cut the paneer into cubes and add into spinach/tomato sauce curry. I sometimes also add in cumin seeds into the milk too while it heats up. You are supposed to let it set in the fridge for a bit, but I never do and it keeps it shape in cubes. Very easy, very quick. The whey can be kept to add to baking, as it is very healthful.
This looks great! So easy! I’ve been doing cheddars and parmesans and they take so long, it’s time for an easy break my family can enjoy quickly! Thanks!
Wow! How wonderful! Home made bread, homemade cheese, homegrown herbs and homegrown edible flowers. 😋 You, your husband and kids make an excellent team. ❤
Beautiful! I’m glad you got the cow giving you milk again and the cheese looks delicious. I used to make cottage cheese back in the day when we had cows. You young ladies take things to the next level. My daughter makes wonderful cheese and I buy it from her. So glad my grandsons get to learn the responsibility of having 2 cows as do your sons!
What a lovely calf and mom!❤ Your farm and the ways you all care for your land and animals touches my heart. As a child growing up on a Bluegrass farm, I learned so much from my grandparents and their families. As you wrote in your email, allowing her to rest, that was something my grandfathers stressed, and that included the land too.🎉 On the new calf! Such a beautiful place and great work.
You could find a2 a2 milk and have no issues with it! Pasteurized milk is what is the culprit in being lactose intolerant. The bacteria needed to help your body digest the lactose is removed through pasteurization. Many people sensitive to pasteurize milk can handle raw milk, especially A2A2. A2A2 is extremely low in lactose as well as the b casein protein.
Hahaha, that opening shot of the buckets and Shaye's behind is cracking me up 🤣
Consider who films! 😂
Same….the camera lingered a bit too long 😂😂
Right?! Glad I’m not the only one thinking, what’s with all the @ss shots lately…. 😅
The buckets weren't very interesting to watch anyway 😅
I was thinking-- usually the focus is on the hand and the bucket-- definitely the husband filming.
what fun! and you made that cheese look so pretty with those flowers! your a true inspiration Mrs. Elliot!
That cheese looks delicious! Definitely going to try it. I make 'paneer' cheese all the time, which is even easier to make - no rennet needed. You boil up milk then add in lemon juice (or vinegar), and that separates the whey from the curd immediately as well. You then pour it into a sieve to leave just the curd. then you put it into a cloth (or teatowel) and press it into a square and weigh (heavy pan or books on top) it down for half an hour while you prepare your spinach curry. Then you cut the paneer into cubes and add into spinach/tomato sauce curry. I sometimes also add in cumin seeds into the milk too while it heats up. You are supposed to let it set in the fridge for a bit, but I never do and it keeps it shape in cubes.
Very easy, very quick. The whey can be kept to add to baking, as it is very healthful.
Oh with Cumin sounds like a Dutch Leyden cheese! 🇳🇱
Your cheese presentation was beautiful , good to see you guys in milk again. Always a pleasure to stop by....
This looks great! So easy! I’ve been doing cheddars and parmesans and they take so long, it’s time for an easy break my family can enjoy quickly! Thanks!
Hope you enjoy!
Wow! How wonderful! Home made bread, homemade cheese, homegrown herbs and homegrown edible flowers. 😋
You, your husband and kids make an excellent team. ❤
Wow, that cheese making is easy enough for even me to make! Those visual step by step directions are helpful! Thank you!
Oh this is just delightful. I’m hoping to get my jersey in calf this year, our first time as dairy cow owners. I love your little farm family.
Hello there
Love ❤ Cc..what a beautiful blessing 🙌 ✨ ❤....
Beautiful! I’m glad you got the cow giving you milk again and the cheese looks delicious. I used to make cottage cheese back in the day when we had cows. You young ladies take things to the next level. My daughter makes wonderful cheese and I buy it from her. So glad my grandsons get to learn the responsibility of having 2 cows as do your sons!
What a lovely calf and mom!❤ Your farm and the ways you all care for your land and animals touches my heart. As a child growing up on a Bluegrass farm, I learned so much from my grandparents and their families. As you wrote in your email, allowing her to rest, that was something my grandfathers stressed, and that included the land too.🎉 On the new calf! Such a beautiful place and great work.
You hard work is such an inspiration. God Bless you all❤️🥰❤️😍😘
Loved the cheese presentation! So beautiful and inspiring!
I just love your videos. Such an inspiration
Omg that whisk!!! Love it!
I love the finish on the cheese.
well that was pretty amazing! Thank You!
Where did you get the blue poka-dotted dress from? it's beautiful!
Love everything about this!
LOVE! Where do you get your rennet?
Loved this video! Can I ask where you got your curved wooden handle copper whisk?! It’s so beautiful.
Hello to you
Hurray Hurray,Ceecee is back in Milk🎉.
Lovely Farmers Cheese ❤.
JO JO IN VT 💞
Looks great. Not sure where to find Rennet
Wondering how long rennet lasts? I have some in the fridge but I’ve had it quite awhile.
How lovely!!
Beautiful looking cheese!
How much yogurt did you add? Cheese looks delicious and I can't wait to try it 😋
Hello to you
Your son has good cow sense. Gorgeous cow
Beautiful video 📹 ❤ 💖 ♥
I'm lactose intolerant. Can I do this with (ultra pasteurized) full fat lactose-free purchased milk? this looks soooo good!!
You could find a2 a2 milk and have no issues with it!
Pasteurized milk is what is the culprit in being lactose intolerant. The bacteria needed to help your body digest the lactose is removed through pasteurization. Many people sensitive to pasteurize milk can handle raw milk, especially A2A2. A2A2 is extremely low in lactose as well as the b casein protein.
You dont say how much liquid R or if we turn off stove
This is very interesting
The cheese is beautiful. You are stunning in that blue dress.
How beautiful!
Did anyone get the correct measurements for the ingredients?
How much rennet was that?
I am going to do this today with goat milk!
Can store-bought milk be used if you cannot get milk straight from the farm ??
I'd recommend the book The Art of Traditional Cheesemaking by David Asher (I think that's the right title). He goes into all sorts of info like that 🙂
Yummy 😋
Can I try this recipe with store bought milk ¿
Would this work with raw goat milk?
I could teach you how to make Halloumi cheese if you want 🙃
That looks better than gourmet!
Where is this exact recipe? 1/2 cup of yogurt and a tbsp of animal rennet w half a gallon of raw milk?
I really want to know the recipe too
So wonderful
1/4 tsp rennet?
Golly! What a beautiful video! So interesting and stunningly beautiful! How I miss the fresh milk!
❤