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My favorite part about your instruction is when the recipe says A and you say but I am going to do B. It takes some of the fear out of learning the harder cheeses. God Bless.
Gorgeous cheese! FYI - I agree that the cooking time for some recipes seems too long resulting in a drier cheese. I’m in the process of learning to trust my judgement for when the curds are done.
I really like you channel. Especially because you explain everything, and its genuine you learn and share as you go along in making cheese and in general dealing with small tips that recipe books do not talk about. Really nice channel. But I would like to know if you can make cheese without anything apart from ONLY rennet and left over cheese like Camembert mold from actual Camembert and brie perhaps ? Experimental series where you make small batches from left over cheese instead of culture and rennet. Just saying 😁 There is one italian guy's channel and he made Camembert from left over cheese and rennet.
Yes, you CAN do that! I've watched a French Canadian guy do that with great success. The reason I haven't tried that (officially) is because the variations can be more, well, varied, and I'm still trying to get an understanding of the basics. (Also, starting new cheese from older cheese isn't considered food safe --- not that I'm overly concerned about that, but just fyi...) I do know that people often use a piece of blue cheese to innoculate a fresh batch because penicillium roqueforti is pretty expensive.
@Adnancorner Yes!! Cuoredicioccolato!! Isn't he spectacoolar? When I made my first raw goat milk camembert years ago, I told him about it and he asked for my recipe. I added no cultures, and it turned out fabulous. But I scraped mould off a French camembert to inoculate the milk with the white fuzzies. Andrea used yogurt and backslopped whey to culture his pasteurized milk, but also scraped mould off a purchased cheese.
Please dont change how you do your video's ❤️ Oh and heat rises this may be why your cheese is buttery 🤷🏻♀️ maybe place on lower shelf and look at maybe covering your window may help
I made a Colby and it is pretty dry so I’m going to try to cut the cook time back a bit. It turned out with the texture of an older cheddar. It’s good but it’s not a Colby. It’s pretty good for my fourth wheel so I’m not complaining. Thanks for your informative videos.
I literally had to slice up some Swiss to eat while watching this haha looks like it turned out awesome. Have you ever done a sharp Swiss? Looove super strong Swiss
if you whant swish chees hols ues baking solder in water & it reached in the water like Andrews liver salts . in fact Andrews liver salts will work to I dont use rennet I use lemon .
Do you continue to feel that the book recipes have you stirring your curds a few minutes too long? I feel the same way too believing that I’m stirring for way too long and that my cheeses are too dry. I stirred curds of my pepper jack cheese 1/2 as long as it called for. I freaked out thinking my curds were the right size after only 15 minutes of stirring so I stopped. The wheel looks great and it didn’t release anymore whey than it usually does. Maybe it is a humidity issue where I live?! I don’t know and that drives me up the wall!! I won’t know if this is true until I taste it in a few more weeks. In the meantime I thought I would ask you. Thank you for your advice and awesome videos!
Yes! I am learning to cut back on the cooking/stirring times, and to go more by feel. I think cheesemaking is much less of an exact science than the books lead us to believe.
Can you recommend your top three books that I should buy as I get ready to try chessemaking for the first time? Can you provide a name or two of sources for basic cheese equipment and organic cultures ? I don't know a thing about even the basics of cheese making. I do have RAW milk like you all and need to understand if there is different protocal for raw verses pasteurized milk if I buy milk at the store. Thanks for your help.
The links for all the tools (including the cheesemaking books I use!) and ingredients are in the description boxes below the videos. I recommend that you watch a bunch of videos to get a feel for the process and the many variables, pick some cheeses that feel accessible to you, and then source the ingredients/books. The important thing is to start somewhere: research, experiment, evaluate, repeat. Good luck!
I just tried my second cheese today (first one was a little disappointing - Monterey Jack with no flavor). This one, an Emmentaler, was better. Aged 4 months, it actually tastes like swiss! It did taste a little bitter on the surface (so did my last one), is this just a symptom of store bought milk??
I'm aging a bandage-wrapped Monterey Jack right now --- I'm hopeful that will make it more flavorful. I've never really dealt with bitterness, but I've read that that's primarily a sign of not-enough salt or too much rennet. Might one of those factors be the culprit?
@@jmilkslingerdefinitely could be the salt. Both of them I made using rennet tablets. I've since switched to liquid rennet so I'll see if that changes anything. More waiting I suppose!
I have a question about the processes, I am using goats milk, I have been told by Gavin that any cheese can be made with goats milk but may not get the same yield as with cows milk. one problem I am having is that every once in a while using a thermophelic culture my curds float instead of sink, what am I doing wrong? I bought new rennet, and new cultures, but it still happens when I use the higher temperatures. Please help
I've never worked with goats milk, so I'm afraid I can't really help. I recommend: *Mastering Artisan Cheesemaking by Caldwell --- she has a lot of experience with goat milk cheese *the Beigel Family UA-cam channel. They have goats and make cheese. www.youtube.com/@fourseasonsnorth/videos Good luck!
Thx Ur amazing 🍃🌹🧚♂️✨♥️.. moved fm Manhattan a gourmet food city to Florida where good food scare .. disgusting overpriced supermarket cheese has driven me 2Ur channel .. now all i need to find a family dairy farmer 😹,)
Like plasticoat. Protects the cheese for hydration and fungus infections. Dutch cheeses like Gouda are all coated. I do it myself at home. It's only in our factory where we make cheese, we vacuüm the cheeses for industrial uses, like on pizza's, before ripening in big crates.
@@jmilkslinger 1. Yeah, i like it. The result is a smooth cheese . 2. I am from the Netherlands 3. We can purchase it from the cheese hobby stores here. They are in 1 liter buckets for hobby users.
I was looking at this today. Apparently it differs state by state. A lot of places will not let you sell cheese made with raw milk because of listeria and other bacterial contagions. Others are okay with it. Missouri for instance. And I looked at Virginia because I am thinking of moving there and they seem a little easier than where I live--California. Oregon is also hard set against the raw milk cheeses. Just do a Goggle search on "legality of selling homemade cheese" in your state and see what comes up. Good luck!
Yes, you can use kefir for thermophilic cheeses. I used to do this until I realized that the taste of kefir made my cheeses taste wonky. Here's a blog post I wrote about the fiasco, if you want to see: jennifermurch.com/2022/02/a-cheese-crisis/
@@jmilkslinger thank you! I’m not going to try that now. I don’t want my cheese to taste like kefir. On another note. I have a recipe for a stabilised paste for Camembert. It’s called ‘modern Camembert’. You use thermo instead of meso and heat to a higher temp. That could solve your problems of having to eat them all at once as they ripen. I’ll give that one a go sometime too. Meanwhile, I’m going to try your clabber suggestion. Just watched your video on how to make it. I love your videos because you use raw milk. I do think it’s very different to using store bought and needs a more hands on t approach. I’m just learning this skill. Especially as my Jersey milk changes throughout the seasons, always a challenge so it’s good to know how to adjust and what to look for. You make me laugh too…so extra bonus.
@@tessasugden5846 Thanks for the tip on "Modern Camembert" --- making notes! And yes, working with raw milk, especially milk from just one or two family cows IS different. The more I make cheese, the more I realize just how many of the many variables stem from the cows' milk itself. It's so fascinating!
I haven't ever had a bitter cheese, but my understanding is that bitterness most often comes from UNDERsalting. (There are other causes, too, though I am less familiar with them.) I'd say, increase the salt levels and see if that solves the problem... Good luck!
@@arunidammalage9811 Actually, from what I've heard, pink Himalayan salt works for cheese. I've never tried it, but I've seen other cheesemakers use it.
@@arunidammalage9811 While I have not experienced this myself, here are some possible options I've read about: 1. Insufficient salt. 2. The cheese wasn't properly drained and whey was trapped in the cheese. (I have experienced this one, but it didn't make my cheese bitter.) 3. Too much rennet. 4. Too much calcium chloride. 5. The cheese is too young and just needs some more time to age/mellow. (Again, I have experienced cheeses getting more mellow with age, but they weren't bitter to start with...) Good luck trouble shooting!
Want to find out what goes on behind the scenes in my kitchen? Then sign up for Splashed!, the weekly Milkslinger newsletter: milkslinger.com/ See you there!
So after you bag them, how long are they good for?
@@Cfouc444 Months!
Love your cheese videos. You've got some great techniques! keep it up!
I love how excited you are when you're tasting it! Thats exactly how I feel when I'm trying my own homemade cheeses!
My favorite part about your instruction is when the recipe says A and you say but I am going to do B. It takes some of the fear out of learning the harder cheeses. God Bless.
😂
Really craving some cheese after watching that. It looks gorgeous, great job!
Jennifer, you always make yummy looking cheeses! Thank you for sharing you talents & family with us!!!
Amazing work and it's worth the time and by the way u r an amazing woman I love the enthusiasm of ur spirit and I wish well and long healthy life
Gorgeous cheese! FYI - I agree that the cooking time for some recipes seems too long resulting in a drier cheese. I’m in the process of learning to trust my judgement for when the curds are done.
Well, you made me fall back in love with Swiss. 😊
That's awesome.
I made goat farmhouse cheddar with my clabber and the flavor is fabulous! Clabber is the way to go!
I really like you channel. Especially because you explain everything, and its genuine you learn and share as you go along in making cheese and in general dealing with small tips that recipe books do not talk about. Really nice channel.
But I would like to know if you can make cheese without anything apart from ONLY rennet and left over cheese like Camembert mold from actual Camembert and brie perhaps ? Experimental series where you make small batches from left over cheese instead of culture and rennet. Just saying 😁
There is one italian guy's channel and he made Camembert from left over cheese and rennet.
Yes, you CAN do that! I've watched a French Canadian guy do that with great success.
The reason I haven't tried that (officially) is because the variations can be more, well, varied, and I'm still trying to get an understanding of the basics. (Also, starting new cheese from older cheese isn't considered food safe --- not that I'm overly concerned about that, but just fyi...)
I do know that people often use a piece of blue cheese to innoculate a fresh batch because penicillium roqueforti is pretty expensive.
@Adnancorner
Yes!! Cuoredicioccolato!! Isn't he spectacoolar?
When I made my first raw goat milk camembert years ago, I told him about it and he asked for my recipe. I added no cultures, and it turned out fabulous. But I scraped mould off a French camembert to inoculate the milk with the white fuzzies. Andrea used yogurt and backslopped whey to culture his pasteurized milk, but also scraped mould off a purchased cheese.
شكرا لك ياسيدتي لقد استفدنا من فيدوهاتك كثير
Me encanta tu contenido te sigo desde Argentina SOS una genia !!!!❤
Gracias!
I really need to learn not to watch your videos before breakfast. This looks really good.
Beautiful!! I hope to make this soon!!!
Please dont change how you do your video's ❤️
Oh and heat rises this may be why your cheese is buttery 🤷🏻♀️ maybe place on lower shelf and look at maybe covering your window may help
It's a good result
I made a Colby and it is pretty dry so I’m going to try to cut the cook time back a bit. It turned out with the texture of an older cheddar. It’s good but it’s not a Colby. It’s pretty good for my fourth wheel so I’m not complaining. Thanks for your informative videos.
Yep --- this issue has plagued me for a long time. Tweaking recipes/methods is SUCH a process!
I literally had to slice up some Swiss to eat while watching this haha looks like it turned out awesome. Have you ever done a sharp Swiss? Looove super strong Swiss
I haven't done a sharp Swiss yet. I'll keep it in mind!
I have been culturing with clabber also
Looks amazing!
No giant air bubbles? How are they achieved?
Not sure! I've never tried one of those...
جبنة جميلة ورائعة شكرا لك عزيزتي
شكرا لك ياسيدتي
if you whant swish chees hols ues baking solder in water & it reached in the water like Andrews liver salts . in fact Andrews liver salts will work to I dont use rennet I use lemon .
Do you continue to feel that the book recipes have you stirring your curds a few minutes too long? I feel the same way too believing that I’m stirring for way too long and that my cheeses are too dry. I stirred curds of my pepper jack cheese 1/2 as long as it called for. I freaked out thinking my curds were the right size after only 15 minutes of stirring so I stopped. The wheel looks great and it didn’t release anymore whey than it usually does. Maybe it is a humidity issue where I live?! I don’t know and that drives me up the wall!! I won’t know if this is true until I taste it in a few more weeks. In the meantime I thought I would ask you. Thank you for your advice and awesome videos!
Yes! I am learning to cut back on the cooking/stirring times, and to go more by feel. I think cheesemaking is much less of an exact science than the books lead us to believe.
What do you mean by feed the clabber culture? I’m learning to make cheeses and I want to make sure I get everything right
Check out my video on making clabber from scratch --- I think that will clear things up for you!
ua-cam.com/video/OgGWDTv4KzU/v-deo.html
I so wish you could share where you get your large pan at, please.
8-gallon soup pot: bit.ly/3zONbAq (Webstaurant)
Can you recommend your top three books that I should buy as I get ready to try chessemaking for the first time?
Can you provide a name or two of sources for basic cheese equipment and organic cultures ?
I don't know a thing about even the basics of cheese making. I do have RAW milk like you all and need to understand if there is different protocal for raw verses pasteurized milk if I buy milk at the store. Thanks for your help.
The links for all the tools (including the cheesemaking books I use!) and ingredients are in the description boxes below the videos. I recommend that you watch a bunch of videos to get a feel for the process and the many variables, pick some cheeses that feel accessible to you, and then source the ingredients/books. The important thing is to start somewhere: research, experiment, evaluate, repeat. Good luck!
Is there a book you can recommend to make cheese; recipes with raw milk and using clabbered milk or whey to
Yes! Check out Dave Asher's book. He's the king of cheese au natural...
The Art of Natural Cheesemaking:
amzn.to/3SHWMSd
I just tried my second cheese today (first one was a little disappointing - Monterey Jack with no flavor). This one, an Emmentaler, was better. Aged 4 months, it actually tastes like swiss! It did taste a little bitter on the surface (so did my last one), is this just a symptom of store bought milk??
I'm aging a bandage-wrapped Monterey Jack right now --- I'm hopeful that will make it more flavorful.
I've never really dealt with bitterness, but I've read that that's primarily a sign of not-enough salt or too much rennet. Might one of those factors be the culprit?
@@jmilkslingerdefinitely could be the salt. Both of them I made using rennet tablets. I've since switched to liquid rennet so I'll see if that changes anything. More waiting I suppose!
@@bradleyfield3944 So much waiting!!!
I have a question about the processes, I am using goats milk, I have been told by Gavin that any cheese can be made with goats milk but may not get the same yield as with cows milk. one problem I am having is that every once in a while using a thermophelic culture my curds float instead of sink, what am I doing wrong? I bought new rennet, and new cultures, but it still happens when I use the higher temperatures. Please help
I've never worked with goats milk, so I'm afraid I can't really help. I recommend:
*Mastering Artisan Cheesemaking by Caldwell --- she has a lot of experience with goat milk cheese
*the Beigel Family UA-cam channel. They have goats and make cheese. www.youtube.com/@fourseasonsnorth/videos
Good luck!
So was the stove never on until the very end? Maybe I missed that part
Yep --- you're raising the temp by washing the curds with hot water.
Thx Ur amazing 🍃🌹🧚♂️✨♥️.. moved fm Manhattan a gourmet food city to Florida where good food scare .. disgusting overpriced supermarket cheese has driven me 2Ur channel .. now all i need to find a family dairy farmer 😹,)
Hi Jennifer, you're not coating the cheese?
Coating it with what?
Like plasticoat. Protects the cheese for hydration and fungus infections. Dutch cheeses like Gouda are all coated. I do it myself at home. It's only in our factory where we make cheese, we vacuüm the cheeses for industrial uses, like on pizza's, before ripening in big crates.
@@tolletje223 I've heard about plasticoat, but I've never used it.
1. Do you like it?
2. Where do you live?
3. Where do you get it?
@@jmilkslinger
1. Yeah, i like it. The result is a smooth cheese .
2. I am from the Netherlands
3. We can purchase it from the cheese hobby stores here. They are in 1 liter buckets for hobby users.
@@tolletje223 I'm stuck on number three: you have actual CHEESE HOBBY STORES? That's wild! Do lots of people make their own cheese at home?
Say, can you sell these cheeses. Im interested in selling mine. Do i need a preservative???
I haven't looked into selling cheeses --- I'm not sure what all in required.
@@jmilkslinger ok cool, thank you
I was looking at this today. Apparently it differs state by state. A lot of places will not let you sell cheese made with raw milk because of listeria and other bacterial contagions. Others are okay with it. Missouri for instance. And I looked at Virginia because I am thinking of moving there and they seem a little easier than where I live--California. Oregon is also hard set against the raw milk cheeses. Just do a Goggle search on "legality of selling homemade cheese" in your state and see what comes up. Good luck!
Can you use kifir as a starter culture for this?
Yes, you can use kefir for thermophilic cheeses. I used to do this until I realized that the taste of kefir made my cheeses taste wonky.
Here's a blog post I wrote about the fiasco, if you want to see: jennifermurch.com/2022/02/a-cheese-crisis/
@@jmilkslinger thank you! I’m not going to try that now. I don’t want my cheese to taste like kefir. On another note. I have a recipe for a stabilised paste for Camembert. It’s called ‘modern Camembert’. You use thermo instead of meso and heat to a higher temp. That could solve your problems of having to eat them all at once as they ripen. I’ll give that one a go sometime too. Meanwhile, I’m going to try your clabber suggestion. Just watched your video on how to make it.
I love your videos because you use raw milk. I do think it’s very different to using store bought and needs a more hands on t approach. I’m just learning this skill. Especially as my Jersey milk changes throughout the seasons, always a challenge so it’s good to know how to adjust and what to look for. You make me laugh too…so extra bonus.
@@tessasugden5846 Thanks for the tip on "Modern Camembert" --- making notes!
And yes, working with raw milk, especially milk from just one or two family cows IS different. The more I make cheese, the more I realize just how many of the many variables stem from the cows' milk itself. It's so fascinating!
Can swiss cheese be made from sheep milk?
Swiss cheese is made from cow's milk, but I think you can do whatever you want. (I did a little digging and found this: rb.gy/6ye9ct)
انت امرأة رائعة
I’ve found using raw cows milk, cooking to long makes cheese too hard. As you have said
After seeing this I learned one thing, I'll never make it. Looks very time consuming
🎉
Gosh
Fahrenheit or Celsius 84
Fahrenheit.
Halo Jennifer? My I know y my chees test biter? Did you know y it happan
I haven't ever had a bitter cheese, but my understanding is that bitterness most often comes from UNDERsalting. (There are other causes, too, though I am less familiar with them.) I'd say, increase the salt levels and see if that solves the problem... Good luck!
I was use himalayan salt yes I ges also problem with salt, thank you !
@@arunidammalage9811 Actually, from what I've heard, pink Himalayan salt works for cheese. I've never tried it, but I've seen other cheesemakers use it.
Oh really, so why my chees tests bitterly,
@@arunidammalage9811 While I have not experienced this myself, here are some possible options I've read about:
1. Insufficient salt.
2. The cheese wasn't properly drained and whey was trapped in the cheese. (I have experienced this one, but it didn't make my cheese bitter.)
3. Too much rennet.
4. Too much calcium chloride.
5. The cheese is too young and just needs some more time to age/mellow. (Again, I have experienced cheeses getting more mellow with age, but they weren't bitter to start with...)
Good luck trouble shooting!
It totally depends on how you 'cut the cheese' LOL
jennifer thunx for the video and for your son tell him nice mouves lol