it is so nice to actually see you. about 10 yrs ago i obtained some kefir grains from you and they are still going strong and producing kefir for our family. Best wishes, and Thanks. Nice video, the cows are adorable!
It is sad to know that the government prosecute small farmers just because big corp are afraid of loosing revenues. I think our country will be so much better if we have more small businesslike this offering good local products to the people.
We have Dexter cows and this is what we are working towards at Holly Rock Ranch here in Washington state our own micro Dexter dairy . Cool to see they have a Dexter dairy that is up and running out east. We need more Dexter farmers the milk and meat of Dexter's is of fine quality.
I am inspired, thank you. I have made cream cheese, the best I've ever had. I am making feta, and I plan to try maturing some. I am using store bought milk. It's what I have access to. So great. Tangy, smooth, and thank goodness it doesn't taste like Philadelphia.
@mozaikadezign I have made kefir cheese as well, however I did not need to use any rennet. The kefir will get acidic enough that you do not have to. I have experimented in the aging process and what I found intriguing is that the older it gets, the milder it gets! I've only gone as long as 2 weeks because I end up eating it all! It's great on those fancy thin water crackers!
This is how I'm making mine. You have curds, why use rennet? I have thought about adding lemon or citric acid to assist the separation, to aid in drying.
@@typower9 it probably depends on how long it is kept; early on in the process it may get milder and then after a certain point the taste may start to sharpen
Looks like they're not around anymore. Last update on FB was 2014 and their webpage is offline but I would've loved to try some of that kefir blue cheese.
What a beautiful facility you have there for making a great product.. that's wonderful! I'd love to purchase some of your cheese.. You should add a link to your website or a page where people can place orders. God bless you
Cow are sweet animals. So sad that so many of them are so abused. I recall reading in a biography of Gandhi something he said one time: "A cow is a poem of pity". As for the video...very good information. I didn't know kefir could be sued this way.
JackT do you have any videos of your making the kefir cheese without using rennet? I would love to see them if you do...if you do not... would you mind sending written instructions/directions? I make a mean all natural/organic lacto-fermented ginger ale (soda pop) that I would share the directions/instructions as an exchange ;)
How do we know that the mould that develops on the outside of the cheese are safe to eat, as I believe not all are? I will definitely have a go at making it, it looks wonderful.
Tanya Rice I know I'm a year late, but typically when aging cheese you look after it in a more contained environment, say a ripening box for instance. You also typically put it in a brine solution after you finish pressing, for a period of time, before shelving it. Then maintenence like wiping it with salt or brine is done for a while. This will help develop a rind and prevent growths.
@@akatsukiawsome13 I thought that works for cheese you want to have a hard rind, not a ripened cheese covered in mold. I think the mold in these cases is generally added, so that you absolutely know what to expect.
@@-8_8- yes but lactobaccili are safe to eat and outcompete dangerous black molds etc. generally any cheese you can just “wash” and the interior will be fine. This is raw milk cheese or kefir made which has a HUGE range of cultures, not a specific couple from a powdered form bought online.
@@-8_8- kefir even has wild yeast strains etc, and can technically be used to produce alcohols. Depends on the “food” available for the culture to eat.
You use kefir to make the cheese as well what ratio do you typically use and do you add liquid or powder rennet directly to kefir milk or add in a different way. Does the kefir cheese come out consistency of cream cheese/boursin or is it firmer more like feta or cheddar?
@mozaikadezign ditto - I ate up my first batch. After you eat it once, you kinda' crave it. At least we have Finger Lakes to keep us supplied when we run out! LOL
Thank u for this info! About 2 mins into the video, u said that it had been 4 hrs . . . what was u waiting on, if it is one big batch of kefir, wouldn't it already b at room temp? Also, do u know of a way that I could mimic an aging room to carry out the last step of curing the cheese for 60 days? Do u have a favorite book of cheese making that u would care to share?
Do you have any suggestions for how someone could do this on a much smaller scale? I have very very healthy and active kefir grains and have got to a point now where I’ve got kefir coming out of my ears lol 😂 I already make my own kefir yoghurt, sour cream , and mozzarella but I’m looking for new things I can do with my excess kefir, such as this! I don’t have access to raw milk unfortunately as I’’m in Asia, but I do at least have access to and use low-temperature (65°) pasteurized milk… 🙏 How can I do what you’re doing on a small home scale to get those nice solid rounds of curds and age the cheeses to develop more flavours…
beautiful video! I just recently began making kefir and it's fun..but I really want to make cheese for myself and my family. They only question I have, is it necessary to use rennet and where do you purchase this? BTW, your cows seem very happy and content!
They are called grains because Legends says that it was gift from god from heaven and even Noah kept them and then after that it was given to the Prophet Muhammad (peace be upon him) and Muhammad gave it to Turkish tribe in cacasus Mountains and they kept it for generations and it became a secret but later Russia started commercializing it and this is how it spread. So when they were in heaven they were originally grains that adapt to minerals that we feed it.
it is so nice to actually see you. about 10 yrs ago i obtained some kefir grains from you and they are still going strong and producing kefir for our family. Best wishes, and Thanks. Nice video, the cows are adorable!
Are you still doing kefir? (:
It is sad to know that the government prosecute small farmers just because big corp are afraid of loosing revenues. I think our country will be so much better if we have more small businesslike this offering good local products to the people.
We have Dexter cows and this is what we are working towards at Holly Rock Ranch here in Washington state our own micro Dexter dairy . Cool to see they have a Dexter dairy that is up and running out east. We need more Dexter farmers the milk and meat of Dexter's is of fine quality.
I had never even heard of Dexter cows until this video! Are they an American breed?
I am inspired, thank you. I have made cream cheese, the best I've ever had. I am making feta, and I plan to try maturing some. I am using store bought milk. It's what I have access to. So great. Tangy, smooth, and thank goodness it doesn't taste like Philadelphia.
@mozaikadezign I have made kefir cheese as well, however I did not need to use any rennet. The kefir will get acidic enough that you do not have to. I have experimented in the aging process and what I found intriguing is that the older it gets, the milder it gets! I've only gone as long as 2 weeks because I end up eating it all! It's great on those fancy thin water crackers!
This is how I'm making mine. You have curds, why use rennet? I have thought about adding lemon or citric acid to assist the separation, to aid in drying.
Using rennet removes more of the curd from the whey.
Interesting, since I have read elsewhere that it gets stronger in taste with time, not milder.
@@typower9 it probably depends on how long it is kept; early on in the process it may
get milder and then after a certain point the taste may start to sharpen
After about 4 weeks at 10C it develops a strong flavour then starts to liquefy even at refrigerator temperature.
Looks like they're not around anymore. Last update on FB was 2014 and their webpage is offline but I would've loved to try some of that kefir blue cheese.
What a beautiful facility you have there for making a great product.. that's wonderful! I'd love to purchase some of your cheese.. You should add a link to your website or a page where people can place orders. God bless you
Great video new Friend I look forward to watching have a blessed day
Wow, I would love to see more videos on the subject, great job and thanks for sharing.
Ageing some now.i need to flip it tomorrow. 🧀
Very nice video ...where are you located ?
I would so love a how to video. Beautiful work.
Cow are sweet animals. So sad that so many of them are so abused. I recall reading in a biography of Gandhi something he said one time: "A cow is a poem of pity". As for the video...very good information. I didn't know kefir could be sued this way.
love it! I love Kifer Mil so I am looking into make my own cheese! Thank you so much for sharing!
What you are doing is awesome!
JackT do you have any videos of your making the kefir cheese without using rennet? I would love to see them if you do...if you do not... would you mind sending written instructions/directions? I make a mean all natural/organic lacto-fermented ginger ale (soda pop) that I would share the directions/instructions as an exchange ;)
There're some really great vegetarian rennets on the market nowadays. Most larger cheesefactories use them (they're cheaper).
How do we know that the mould that develops on the outside of the cheese are safe to eat, as I believe not all are? I will definitely have a go at making it, it looks wonderful.
Tanya Rice I know I'm a year late, but typically when aging cheese you look after it in a more contained environment, say a ripening box for instance. You also typically put it in a brine solution after you finish pressing, for a period of time, before shelving it. Then maintenence like wiping it with salt or brine is done for a while. This will help develop a rind and prevent growths.
@@akatsukiawsome13 I thought that works for cheese you want to have a hard rind, not a ripened cheese covered in mold. I think the mold in these cases is generally added, so that you absolutely know what to expect.
@@-8_8- yes but lactobaccili are safe to eat and outcompete dangerous black molds etc. generally any cheese you can just “wash” and the interior will be fine.
This is raw milk cheese or kefir made which has a HUGE range of cultures, not a specific couple from a powdered form bought online.
@@-8_8- kefir even has wild yeast strains etc, and can technically be used to produce alcohols. Depends on the “food” available for the culture to eat.
You use kefir to make the cheese as well what ratio do you typically use and do you add liquid or powder rennet directly to kefir milk or add in a different way. Does the kefir cheese come out consistency of cream cheese/boursin or is it firmer more like feta or cheddar?
@mozaikadezign ditto - I ate up my first batch. After you eat it once, you kinda' crave it. At least we have Finger Lakes to keep us supplied when we run out! LOL
Thank u for this info! About 2 mins into the video, u said that it had been 4 hrs . . . what was u waiting on, if it is one big batch of kefir, wouldn't it already b at room temp? Also, do u know of a way that I could mimic an aging room to carry out the last step of curing the cheese for 60 days? Do u have a favorite book of cheese making that u would care to share?
She didn't heat up the kefir right? Just added the rennet?
I believe that is correct. Have you made any kefir cheese yet?
Is there a specific weight/time you leave your cheese rounds in the Dutch press? Great video, most inspiring. Thank-you.
Do you have any suggestions for how someone could do this on a much smaller scale?
I have very very healthy and active kefir grains and have got to a point now where I’ve got kefir coming out of my ears lol 😂
I already make my own kefir yoghurt, sour cream , and mozzarella but I’m looking for new things I can do with my excess kefir, such as this!
I don’t have access to raw milk unfortunately as I’’m in Asia, but I do at least have access to and use low-temperature (65°) pasteurized milk…
🙏 How can I do what you’re doing on a small home scale to get those nice solid rounds of curds and age the cheeses to develop more flavours…
beautiful video! I just recently began making kefir and it's fun..but I really want to make cheese for myself and my family. They only question I have, is it necessary to use rennet and where do you purchase this? BTW, your cows seem very happy and content!
Hello, enjoyed your video thank you
How can I contact you with some questions
Steve (67yrs) Manitoba
can the whey be used
They are called grains because Legends says that it was gift from god from heaven and even Noah kept them and then after that it was given to the Prophet Muhammad (peace be upon him) and Muhammad gave it to Turkish tribe in cacasus Mountains and they kept it for generations and it became a secret but later Russia started commercializing it and this is how it spread. So when they were in heaven they were originally grains that adapt to minerals that we feed it.
What is added to hardening the cheese ?
Yes, and I'll make one for you on how to do it.
What does it taste like
bravo
awesome can I come over?
I call mine kefir buds.
amazing :)