I found your blog most helpful for getting me over my anxious mental block on jumping into this cheese making journey. I am so glad to have found your videos also. I havemy first batch of fresh goat milk setting in a pot with rennet right now. ☺ I have a mesophilic culture kit like that from cultures for health. I'm thinking of trying to keep a culture alive on the counter like I do with my mesophilic yogurts twice a week.
This video was so helpful! Thank you for sharing! I followed your recipe (many other videos I found required a chees press and a mold, etc.) and my cheese turned out perfect!
Nice job God bless your hands As I am specialist in food Technology the cheese cloth should be sterilised in pot with boiling water and keep it at least for 15 minutes on the cooker and then let it cool it is very important to keep the cheese away Away from pollution with harmful bacteria, molds and yeasts
Thanks for all the good advice. I was looking for an easy way to salt the cheese; your way looked simple and effective. What is the texture of the thaw cheese? Any taste difference?
Not much taste difference if you wrap it well before freezing. Sometimes there is a bit extra whey to get rid of and sometimes I need to salt it again after thawing. Just a little bit.
I found your blog most helpful for getting me over my anxious mental block on jumping into this cheese making journey. I am so glad to have found your videos also. I havemy first batch of fresh goat milk setting in a pot with rennet right now. ☺
I have a mesophilic culture kit like that from cultures for health. I'm thinking of trying to keep a culture alive on the counter like I do with my mesophilic yogurts twice a week.
So glad that this helps! You got this!
This video was so helpful! Thank you for sharing! I followed your recipe (many other videos I found required a chees press and a mold, etc.) and my cheese turned out perfect!
Yay! You made my day. So happy that the recipe worked well and thanks for taking the time to leave me this comment.
Nice job God bless your hands
As I am specialist in food Technology the cheese cloth should be sterilised in pot with boiling water and keep it at least for 15 minutes on the cooker and then let it cool it is very important to keep the cheese away Away from pollution with harmful bacteria, molds and yeasts
Thanks for the tip!
thanks for your attention and your positive comment
Amazing!
Thanks You do much!
You are welcome. Thanks for watching!
Thanks for all the good advice. I was looking for an easy way to salt the cheese; your way looked simple and effective.
What is the texture of the thaw cheese? Any taste difference?
Not much taste difference if you wrap it well before freezing. Sometimes there is a bit extra whey to get rid of and sometimes I need to salt it again after thawing. Just a little bit.
THANK YOU
You are so welcome!!
Do you kno da whey?
Some other UA-cam cheese maker didn’t use the culture and rennet, but instead just organic neutral yoghurt. Is this a good option too?
Not for making feta as far as I know. You can make yogurt and soft cheese called Labane if you use yogurt... But I don't know it all...
You can make Ricotta with the whey.
Yes! I have a blog post on the site with the recipe.
@@ladyleeshome Ho nice ! Let me check it out !
Such an informative video, if you could just smile a bit the video would be so wholesome
Thanks for the feedback! This is an older video, I hope that I’m a bit more used to the camera now so smiling is easier!