I admire the fact that you recognized the talent that young man has and were that you were willing to bring him aboard as an instructor. It's always refreshing to see confidence in young people. Great series, Dave!
the whey can be added to follow on meals like stews in direct replacement for water in the recipe. Or it can be fed to livestock. It has food value, it can be consumed as hydration liquid also.
@envirosponsible when i worked as a shepperd in the swiss alps, we used to give the whey to the hogs, they ABSOUTELY loved it! as far as i know it is quite a common practice. Also, as long as the whey is fresh, think you can drink it, it's rich in lactose, protein, vitamins and minerals. You can also use it to make othe by products as ricotta or brunoust (which is a traditional norvegian kind of cheese)
On the subject of cheese, great job Ryan. Thanks for sharing. I've seen it before, but wanna try it now for sure. You guys are having too much fun. BTW, it was little miss muffit who sat on her tuffit eating her curds and whey, when along came a spider who sat down beside her, what he did after that IDK. LOL! My memory don't go back that far and recollect everything.
as a kid we used a jar with only the cream from our hand milked cow and shook the jar about 15min to get a lump of butter ,,had to add salt to butter too ..But when we had too Much Milk we made farmers cheese useing the vinager just like this demo shows..I have never tried making cheese with store bought milk ,,only raw milk
May have already bee mentioned here, A good replacement for that vinegar is lemon juice. Also, the whey can be used in breads Just mix it 1/2 an 1/2 with water for a extra protein boost outta the breads Nother use for that 'cheese' is ta break the curds up into a fine mash, Throw a teaspoon of Baking soda into round a cup a water and stir the mash into this. an ya have a non-toxic water soluble glue.
Jan 25th LOL put on your glasses Dave. Just messing with ya. Curds and whey man haven't heard that since my Grandma passed. Great vid. Your young instructor Ryan is a very valuable addition. Keep em coming.
I have a friend who works in Food Safety Authority in Norway, He says that as long as the cheese is vacuum packed in original factory embalarsje or covered with wax so that air can not reach, the cheese will get better the longer it is stored. add salt to the cheese and the cheese can be stored for several years.
Little Miss Muffet sat on her tuffet eating curds and way. Along came spider and sat down beside her and scared Miss Muffet away. It is the children's riddle you were talking about Dave.
Excellent! Easy! Another great "how to"! Help me understand why any contaminates in the creek water become "safe" to digest? also~ Please reiterate at what point one would add salt, etc?
@MrMatt5252 whole milk for sure. And like another said below lemon juice is a more flavorful acid to use than vinegar. To take this to an aged cheese all u need is pressure and time. Lots of good books on the subject.
3:55 Curds and whey From the nursery rhyme "Little Miss Muffet". Little Miss Muffet sat on a tuffet, eating her curds and whey Along came a spider who sat down beside her And frightened Miss Muffet away
@mcinnes223699 True. Though, since they heated the milk to 200 F before curding, it really wouldn't make a difference, at that temperature the proteins are denaturized anyway. And no bacteria other than the most hardcore spores will survive. There is also a difference in taste depending on the temperature treatment.
I thought that you always said that your knife should be non coated. But the not so close up of the knife looked like it was coated. Is there a reason for this, Dave?
Could you please mention if the temperature is in C or F? Here in Europe we use C, in the US mostly F I learned, but not always, so sometimes I really don´t know which one it is. I recon this 200 degrees is in F?
fyi using your process powdered skim milk combined with whipping cream. Following the adding 1 pint cream per gallon of milk produces a cheese as good or better than by using fresh whole milk . using pastorized milk you buy from a store kills alot of the flavor of the cheese do to the effect pastorizing has on the fat in the milk.
Here's a good tip for anyone wanting to this. At the point in which you add the vinegar if you add a cup room temp buttermilk you will get a cheese that taste more like the farmers cheese from the market. I have made this and added some red pepper flake and jalapenos and then smoke it for a few days to make Pepper Jack cheese. I am sure waxing it and aging it would make it even better. I also after squeezing I press it between 2 boards to give it more surface area when smoking. Hope this helps..
next time just put salt with the vinegar. let it sit a bit before the cheese cloth part. than do that. and when its pressed once or twice. w/e dipping in water. open the coth and stretch it out . burns ur hands but thats how mozarella is done. streched when curds are salty and hot. than u roll it or twist it and finish pressing down or let sit . roll in w/e herb ud want. and let sit 1 day. than rince it and put in wax.
Little Miss Muffet sat on her tuffet eating her kurds and whey Along came a spider who sat down beside her and said you know, if you put that on a crust with sauce, you'd have pizza!
@w1ldyovvnz I believe it is now federally illegal to use raw milk. You must by use FDA approved pastured dead milk. It is not good for your health but it is safe.
@bushcraftman100 Silly question. Mears is a polished, professional walking bushcraft encyclopedia and I love him. Dave has his own unique 'common man' style and is a bit harder edged perhaps. I like Les Stroud as well. All this 'better' stuff is just silly. Only one I won't watch is Bear Grylls haha.
@envirosponsible Whey is edible but not tasty IMHO hence the childrend rhyme little miss muffet sat on a tuffet eating her curds and whey". it was a paupers meal. Whey has protein in it and I've personally used it to bulk up hogs and chickens too. cats love it as well.
@2ndadmendmutt Another tip I'll give ya. I've got a Taurus 24/7 OCC .45acp and it's just sweet. People stick their noses up, but it's an amazing pistol. I got it just over $200 because people have a tude about Taurus. I don't know why I'm saying these things because I'm happy with great guns & low prices because people can be idiot sheep & all into status in their gear. My damned sharing mood gets the best of me & Dave showing all the stuff he does here doesn't help me keep secrets either, lol.
Little Miss Muffet Sat on a tuffet, Eating her curds and whey; Along came a spider, Who sat down beside her And frightened Miss Muffet away. Someone may have already posted it but oh well
I admire the fact that you recognized the talent that young man has and were that you were willing to bring him aboard as an instructor. It's always refreshing to see confidence in young people. Great series, Dave!
Great to see a young person going in a productive and rewarding direction. Thanks for fostering this.
The new intro of Dave shooting the gun and the logo fading out of it is the best yet!
the whey can be added to follow on meals like stews in direct replacement for water in the recipe. Or it can be fed to livestock. It has food value, it can be consumed as hydration liquid also.
Journal of the Yurt's culinary school presents: farmer's cheese, hardtack, squirrel & pine needle tea! Very cool.
Thanks Dave for all that u do!!!
One of the best videos yet.
@envirosponsible
when i worked as a shepperd in the swiss alps, we used to give the whey to the hogs, they ABSOUTELY loved it! as far as i know it is quite a common practice.
Also, as long as the whey is fresh, think you can drink it, it's rich in lactose, protein, vitamins and minerals. You can also use it to make othe by products as ricotta or brunoust (which is a traditional norvegian kind of cheese)
very cool! I think its really cool to get a younger generation like the kid in this video. He should start a channel and call it the wilderness chef!
We love our cheese in wisconsin. Now we can have it anywhere. Thanks.
I really liked this young man. He's very intelligent and has good camera presents. Great video! Thanks Dave.
Thanks for sharing, very cool! ...enjoy your meal. ...all the best, Sepp
On the subject of cheese, great job Ryan. Thanks for sharing. I've seen it before, but wanna try it now for sure. You guys are having too much fun. BTW, it was little miss muffit who sat on her tuffit eating her curds and whey, when along came a spider who sat down beside her, what he did after that IDK. LOL! My memory don't go back that far and recollect everything.
I like how it comes out using lemon juice & it's good to salt it, but the stuff doesn't last long.
as a kid we used a jar with only the cream from our hand milked cow and shook the jar about 15min to get a lump of butter ,,had to add salt to butter too ..But when we had too Much Milk we made farmers cheese useing the vinager just like this demo shows..I have never tried making cheese with store bought milk ,,only raw milk
its little miss muffet, she sits on her duff, eating her curds and whey....LOL. you guys are awesome. cant wait to see ya again!
May have already bee mentioned here, A good replacement for that vinegar is lemon juice. Also, the whey can be used in breads Just mix it 1/2 an 1/2 with water for a extra protein boost outta the breads Nother use for that 'cheese' is ta break the curds up into a fine mash, Throw a teaspoon of Baking soda into round a cup a water and stir the mash into this. an ya have a non-toxic water soluble glue.
Jan 25th LOL put on your glasses Dave. Just messing with ya. Curds and whey man haven't heard that since my Grandma passed. Great vid. Your young instructor Ryan is a very valuable addition. Keep em coming.
Dave I hope your ready for more RAIN.where I live in TX we are exspecting 2.5 inch in the nxt 2 day . So sending it to ya.
I have a friend who works in Food Safety Authority in Norway, He says that as long as the cheese is vacuum packed in original factory embalarsje or covered with wax so that air can not reach, the cheese will get better the longer it is stored. add salt to the cheese and the cheese can be stored for several years.
Little Miss Muffet sat on her tuffet eating curds and way. Along came spider and sat down beside her and scared Miss Muffet away. It is the children's riddle you were talking about Dave.
Excellent! Easy! Another great "how to"!
Help me understand why any contaminates in the creek water become "safe" to digest?
also~
Please reiterate at what point one would add salt, etc?
Farmer cheese is manufactured in Northern Ohio by Troyers, and commonly marketed in Amish and Mennonite bulk food stores.
Awesome guys, and what a fine young man!
"Boom baby, curds and whey, that's the cheese" Dave Canterbury for president
@MrMatt5252 whole milk for sure. And like another said below lemon juice is a more flavorful acid to use than vinegar. To take this to an aged cheese all u need is pressure and time. Lots of good books on the subject.
Very good, cheers from Argentina!
3:55 Curds and whey
From the nursery rhyme "Little Miss Muffet".
Little Miss Muffet sat on a tuffet, eating her curds and whey
Along came a spider who sat down beside her
And frightened Miss Muffet away
Ah , the handy creek. Is that where you dump your chamber pot as well ?
Thanks Dave. Another informative video
great information! Can't wait to see the new knife!
Dave, You should do more videos with lads like that.
Another Great instructional video Dave, I am going to try it--Sincerely Whispering Cloud.
@mcinnes223699 True. Though, since they heated the milk to 200 F before curding, it really wouldn't make a difference, at that temperature the proteins are denaturized anyway. And no bacteria other than the most hardcore spores will survive. There is also a difference in taste depending on the temperature treatment.
That's a good kid right there... You don't see that much anymore...
With the whey you could make a white sauce or some kinda chease sauce. Whe make oure mac and cheese that way and its verry nice to eat.
why does'nt the yurt roof have a baffle to keep out rain ,snow, bugs out ?
I thought that you always said that your knife should be non coated. But the not so close up of the knife looked like it was coated. Is there a reason for this, Dave?
Cool video as always Dave. I'll actually probably try and make this, maybe put some berries or nuts in it.
My wife from egypt will love this. It may be close to feta.
Could you please mention if the temperature is in C or F? Here in Europe we use C, in the US mostly F I learned, but not always, so sometimes I really don´t know which one it is. I recon this 200 degrees is in F?
Thanks I never knew how easy making cheese was.
Hey Dave - Awesome Video as always in your Yurt series, Love it and cant wait to try this out!
thx for showing this
All the best from Austria
Mike
Could you cold smoke that cheese to add flavor and help preserve it a bit?
could you reuse the left over milk by pouring in some more vinegar?
you can drink the whey. high in protein and tastes pretty good
excellent! Can you add the salt after the vinegar?
I can make my own cheese in Bangkok now. Thanks for sharing. How much salt should I put for great taste?
@ApprenticeBushcraft It is ricotta cheese. Simple as that.
How come you let the whey run down the creek? I don't know anything about whey, but wouldn't you be able to drink it or use it for something after?
Love it!!! Gr8 vid...what an outstanding young man teaching me...I surely do appreciate the sharing of such valuable/practical knowledge!!!
What, if any "bush" alternative is there for vinegar?
Dave, can you also make it in smaller amounts? Btw great video i love the yourt videos
Isn't it true in order to make butter milk you use vinegar to
fyi using your process powdered skim milk combined with whipping cream. Following the adding 1 pint cream per gallon of milk produces a cheese as good or better than by using fresh whole milk . using pastorized milk you buy from a store kills alot of the flavor of the cheese do to the effect pastorizing has on the fat in the milk.
yes finally a common man knife that i can afford! thanks dave
Here's a good tip for anyone wanting to this. At the point in which you add the vinegar if you add a cup room temp buttermilk you will get a cheese that taste more like the farmers cheese from the market. I have made this and added some red pepper flake and jalapenos and then smoke it for a few days to make Pepper Jack cheese. I am sure waxing it and aging it would make it even better. I also after squeezing I press it between 2 boards to give it more surface area when smoking. Hope this helps..
next time just put salt with the vinegar. let it sit a bit before the cheese cloth part. than do that. and when its pressed once or twice. w/e dipping in water. open the coth and stretch it out . burns ur hands but thats how mozarella is done. streched when curds are salty and hot. than u roll it or twist it and finish pressing down or let sit . roll in w/e herb ud want. and let sit 1 day. than rince it and put in wax.
how did I find this video???
@xXHSharpXx I guess, but they've never had this type of problem all the other times they haven't used mics. Especially around 0:19 - 0:48
thats awesome, just tried it with lemon juice instead of vin. thx for the info tho i wouldnt hav known this before.
Very cool!
@mcinnes223699 This is how port wine cheese is made also have to check my recipe but i believe it is made with Portwine Vinegar.
Nice demo, but isn't that water contaminated?
can we have a tour of your actual house
I have to try this, Going to mix it with Garlic and Cayenne Pepper
@Allen1901 No whey! I didn't know that. Yoo-hoo is awesome.
is it goat milk? or milk from a cow?
I bet some goat's cheese and some wild onion's mixed in for the seasoning would be tasty
Great video, I tried it myself tonight. Thanks for uploading!
congrats to Ryan
Little Miss Muffet sat on her tuffet eating her kurds and whey
Along came a spider who sat down beside her and said
you know, if you put that on a crust with sauce, you'd have pizza!
So who cut the cheese???
Maybe add some fruit/berries for preservative? Great vid btw.
@homeagent it will make the best soup beans ever.
Dave does it have to be Whole milk? Or can it be 1 or 2% Please thumbs up to get this question answered.
@w1ldyovvnz I believe it is now federally illegal to use raw milk. You must by use FDA approved pastured dead milk. It is not good for your health but it is safe.
well done!
The kid is sharp.
can you use rennet
That is Little Miss Muffet guys.LOL
Awesome vid! I'm gonna go try this right now! Thanks Dave!
@bushcraftman100 Silly question. Mears is a polished, professional walking bushcraft encyclopedia and I love him. Dave has his own unique 'common man' style and is a bit harder edged perhaps. I like Les Stroud as well. All this 'better' stuff is just silly. Only one I won't watch is Bear Grylls haha.
Love it. Yurt cheese!
Nice vid,
Mary Muffet sat on her Tuffet eating her curds and whey, along came a spider.........
@envirosponsible Whey is edible but not tasty IMHO hence the childrend rhyme little miss muffet sat on a tuffet eating her curds and whey". it was a paupers meal. Whey has protein in it and I've personally used it to bulk up hogs and chickens too. cats love it as well.
You can save the whey to make bread with. Chickens will also eat it. Don't waste it!!!!! :)
I'm doing this for lunch :)
Jan. 25!? Time travelers!!!
Little Miss Muffett.... Mother Goose
That was freaking awesome!
Something else I will have to try lol..
Nice. Now I know . Thanks.
@2ndadmendmutt Another tip I'll give ya. I've got a Taurus 24/7 OCC .45acp and it's just sweet. People stick their noses up, but it's an amazing pistol. I got it just over $200 because people have a tude about Taurus. I don't know why I'm saying these things because I'm happy with great guns & low prices because people can be idiot sheep & all into status in their gear. My damned sharing mood gets the best of me & Dave showing all the stuff he does here doesn't help me keep secrets either, lol.
No pun intended...but did the cheese stink?
salt stops the rise of acidity.
fry it in butter its awsome.
I made some of the cheese. it's not that bad. just needs salt.
Little Miss Muffet
Sat on a tuffet,
Eating her curds and whey;
Along came a spider,
Who sat down beside her
And frightened Miss Muffet away.
Someone may have already posted it but oh well