I grew up in farm country. My aunt was a dairy farmer and lived in the house my dad was born in. Grandma died giving birth to my father so I never met her. She died in 1922. My aunt never made cheese but she said Grandma was a cheese maker. Twenty years ago I had access to raw milk for the first time in many decades. I decided to learn to make cheese. Got Riki Carroll 's book. Reading all the things not to do sent me back to my childhood. That family home had no indoor plumbing, lots of children and bread was made every day from sourdough. I make my own molds and press. I bake bread in the same kitchen and often on the same day. Working without cultures is now my passion. Certain areas are famous for specific cheeses. I expect that my cheeses will be different from everyone else's. I am good with that.
JENNIFER, I am placing this comment here because it's your most recent. I've been making raw Jersey milk cheeses since about 2011. I love your videos, because you're honest. In many you ask valid questions about the recipes and if there are typos. Because even if you follow the directions exactly, it's not always what you expect. That said, I have the same question back at you. I have a full leather shop, have worked it +45 years. In the braiding book, with illustrations, the book is WRONG. It took me months to find the right way to braid a particular knot. I have always wondered if the author wanted to let people get the basics down, but then not give the correct illustrations for the more advanced knots. Just some information. Cheese making is an ART. There is science behind it. But it is truly and art. Many thanks for the effort you put into your videos.
Yes, spot on. Funny, I was looking at another video before this one and someone negatively commented. First one I saw for your channel. And I thought, what you contribute is life and positivity. What that person contributes is out of fear and makes me feel agitated. I’ll choose to make cheese in my less-than-spotless kitchen. Real life stuff 😁👍🏻
Great advice and video, Jen! Another point is, you don't really need the fancy, costly equipment. There are plenty of ways to make forms, age, and store.
I've made 2 cheeses so far and the only observation I can add is it takes quite a bit of time from heating the milk to reaching the final form. There are hours of waiting between some steps and it can consume half a day or more without aging. Planning ahead is important. Thanks for all the wonderful advice and encouragement.
Right on! I love that we met because you reached out in a post I made asking for cheese help and have answered question since. And now I am following you along and feeling supported through your posts and videos. I am about to enter my "third" season with some goals based on what I learned last year. Totally resonates that I am making my own cheese, and it doesn't have to be some intense idea to do it beyond having my goats and saving their milk. I am not saving the world with this cheese and thats ok. The one thing I am going to try for this year, based on learning from last year is that I maybe undercooked some curd and got off flavors. I am going to try to purposefully overcook a cheese curd to see how much wiggle room I actually have before the cheese will become brittle. I did that ONCE in the past and I think I may now err on the side of undercooking. I am hoping I get more sweeter cheeses and less sharp.
Thanks! after contemplating Cheese Making in General and all my Failures I came to the Conclusion that I have been making Cheese for well on 30 Years.Very successful I mite add.I have been making a Variant of the Quark! I am using 3.25% Buttermilk in a Glascontainer and put it in the Oven add 205 F for 2 Hrs(no Vinegar or Rennet no additive) after 2 Hrs I leave the Container in the Oven with the light on overnight.If you have separation strain through a Cloth for about 3 Hrs.I should be still a bit creamy and not to dry.If it turns out gritty you made Cottage Cheese,it has to be smooth.To dry add a bit of Milk,then add fine chopped Onion and Chives,Salt and bring out the Crackers.We eat the Cheese with new boiled Potatoes in the Skin and some Flaxseed Oil.Ahh Heaven Eh
Thank you! I'm intrigued by your quark method. Are you using store-bought buttermilk or your own homemade stuff? My oven light doesn't work, but I'm thinking I could put the container in the food dehydrator set on its lowest setting...
What a speech! Love your way of thinking and you nearly caught me after I watched all your videos up until this one. However I already have 237 hobbies going and 8543 abandoned ones 😂
Thank you SO much for posting this video! After watching several of your videos, (and countless others put out by Gavin), I finally built myself a press and gathered up the equipment I think I'll need to jump in. I live in NH and have wrestled with the raw milk ($$$) vs non-homogenized ($$) vs store bought ($) conundrum and know which way I'll go for my cheese. Cotswold, here I come!
Great advice. I'm so glad I found your chanel. I feel the exact same way as you. I been making cheese since 2016 and Iv never replicated the same one twice they are always different. In fact I put up a cheese the other day on a cheese making Facebook site and the amount of people that told me I was going to make myself sick eating the cheese I had made was ridiculous. No one appears to trust there instincts, taste buds or smells anymore they all seem to watch a cheese making video and if your not doing it a certain way there like the cheese police 😂
Oh geesh, I'm so sorry! (I've had to limit my involvement with some groups because I noticed that their intense concern regarding ordinary variations in cheese was making me anxious.)
Exactly!!! Loved it and you nailed it. I use raw goat milk and it was challenging doing 'cow' milk cheeses. I got tired of chevre and feta. So I ventured out. My best cheese was goat milk parm even though I forgot to brine it. When I realized it 3 days later I threw it in brine!
I think you are like a breath of fresh air ❤ and your confidence in getting the job done is infectious 😊 I make cheese from my goats milk and sell my excess and have been doing it for a good while....and these are my "wish I realised" points so as not to leak energy or confidence. Don't ever apologize that your cheese tastes different than 'last time'.... If folks want a standardized product the supermarket shelf is the place to go. Don't listen to people who tell you HOW to make cheese when they haven't done it themselves. Culture friends 😂whom you can experiment on and can be relied upon to turn your duds into something yummy so that you don't lose confidence. Happy curds to all you fellow alchemists ❤
after contemplating Cheese Making in General and all my Failures I came to the Conclusion that I have been making Cheese for well on 30 Years.Very successful I mite add.I have been making a Variant of the Quark! I am using 3.25% Buttermilk in a Glascontainer and put it in the Oven add 205 F for 2 Hrs(no Vinegar or Rennet no additive) after 2 Hrs I leave the Container in the Oven with the light on overnight.If you have separation strain through a Cloth for about 3 Hrs.I should be still a bit creamy and not to dry.If it turns out gritty you made Cottage Cheese,it has to be smooth.To dry add a bit of Milk,then add fine chopped Onion and Chives,Salt and bring out the Crackers.We eat the Cheese with new boiled Potatoes in the Skin and some Flaxseed Oil.Ahh Heaven Eh
The main thing I wish I had known was that my dog really liked cheese and the dinning room table was not high enough to keep it away from him. I had a blue cheese that went off the rails. I wish I had abandoned the recipe and just enjoyed it as a salad dressing.
Wow, great post, and so timely for me! I have started dabbling with cheese making and can say I’ve been overwhelmed by all the “do this, don’t do that,” advice. Your post makes it so much less complicated!!! I feel so relieved, because I don’t care, or need to strive for perfection. I just want to make a functional, edible cheese end product. Thank you and now I’m off to see what you are storing your cheese in at 4:28.
Great advice. I moved into cheesemaking after homebrewing for years and there's a lot of crossover. One of the biggest rules of home beer making is RELAX! Don't get uptight, don't worry, it'll be fine. Just get in there and do it. Will you screw it up at times? Yes. Will it be mediocre sometimes? Yes. Will you achieve greatness sometimes? Yes! Just have fun and learn YOUR way. Edit: I was convinced I utterly ruined my first batch of cheese by making so many mistakes until I tasted it and it was delicious!
Great video! I will start my ordinary cheese processing within the next month. Dairy ewes are due anytime now. I am going to make very small wheels of cheese. 4" wheels.
Love the video and needed this. So glad to see a video. I was looking the other day to see if you had posted one. Also, love your emails. Seriously one of the few I read.
Thank you for this insight. Just learning. No farm, only store bought milk. In search of good raw milk here in Florida. I am looking forward to learning from your channel!
Hey Jennifer can you use a regular refrigerator for a cheese cave? Wondering if the temps at 55 will be maintained in a regular fridge. Love your channel it is epic
My husband says that the problem with a regular fridge is that they cycle differently. . . or something. There's probably a way you could do it, but he's not sure how. I'm sorry I can't be more helpful!
I picked up a used dorm fridge from the local thrift store. I then bought a thermometer/power outlet from the world's largest bookstore. Set it up to turn the fridge on at 57 and off at 52. Works well enough.
I'm still a newbie, and I take the loosey goosey approach, we humans have been making cheese for forever and a day without any fancy schmansy stuff, so...I like that way 😊
Omg, the sourdough myth! Yes! I think it’s so much easier for people to blame a blown cheese on their sourdough starter rather than face the fact that either they have an issue with the milk or their sanitation. What I wish I would have known earlier? Keep better notes. Write the amounts you put in, how long you brined, source of the recipe, etc. everything. You will not remember anything 6 months down the road when you cut open that cheese.
Hello Jennifer from Germay, thank you so much for this (and the many other) great videos!!! I've been making cheese myself for about 1/2 a year and came across your site while looking for helpful tips. I love your spontaneous, captivating and sympathetic manner, your videos are inspiring and motivating - thank you so much!!! Although I would like to know more what exactly I do when "cheesemaking", I just try it out, with simple resources, and it works (at least most of the time 😊). And that's why your latest post helps me a lot. Thank you so much for it!!! I love your wonderful and natural way of presenting what you are doing, and I would love to have such a wonderful kitchen as well! But as we say in Germany: everyone gets what suits them ;-) (And besides the protocol; I never get tired of looking into your wonderful blue eyes, your poor husband, how can he ever resist your wishes?! 😉)
Great insights! Question-do you spray your cheese pots with vinegar/water mixture? I did this for awhile and my cheese was turning out with a bitter taste. Instead I wash pots and cheese utensils with very hot and soapy water? One more point to add is to make sure you write down what you may have done differently when making a batch of cheese so you can compare notes on what works and what does not work
It depends. Sometimes, if there's a milky odor (mostly from just being closed up and unused), I will spritz them out and then wipe them totally dry with a paper towel and then let them air out for a bit before adding the milk. Right now my cheese pot is in such heavy use that there's not need to take any extra cleaning steps.
My cheese pots are also heavily used! Especially since my Jersey just had a calf. I have to make cheese using 20 gallons of milk. Luckily I was able to find a cheese mold large enough to use. It’s a lot of work and you make cheese just like I do…I even have the exact same stove too!
So I bought 2 10 gallon pots from Amazon. I bought my (expensive) mold from Canada. It is 13 inches across and 7 inches high. I can’t remember the name of the company. I use weights from a bar bell weight set since the cheese is so wide. It’s a perfect way to use tons of milk! I have a milk chiller that we pour our milk in and it chills it to 38 degrees in 30 minutes.
Hi Jennifer! I love your channel! I am wondering, how do you know how long to press a cheese when it’s an 8 gallon batch? Only recipes I can find are in 4 gallon batches and I know to double the recipe but do we double pressing time also???
I do not double the times: keep the weight the same regardless of the size of the cheese. (And to be honest, I don't think my press is very accurate. I'm used to it, though, and many times I simply adjust the pressure based on how the cheese looks.)
When just starting out with making cheese, should you make the same kind several times to try to master it before you go on to another kind OR should you pick 3 you would like the most and just go for it rotating thru each one? What are your suggestions and what did you do when you first started out? Thank you!!!
I made as many different kinds as I could! I wanted to experience the differences in the process and familiarlize myself with the range of techniques. In many ways, they're all very similar (milk, culture, rennet), so it was kinda like making the same cheese over and over.... (If you go back to my early videos, you can see the kinds I was tackling.)
Do you have a video going over what molds would be good for cheese makers who are swimming In milk from their milk cow lol just order our cheese press but so confused with all the molds
Do you mean cultures? Like, what you add to the milk to acidify the cheese? If so, and if you have raw milk, then check out my video about making clabber --- it's the only culture you will need . . . at least for now.
I have always wanted to make cheese. I am now in my 70's and have tackled it. I love Tuma Cheese which I understand is a Panella Cheese. We slice it and pour hot water over it and it is sooo very yummy. We have always called it Squeeky Cheese. I purchase raw milk 1-2 days old. My question is the first time it was great... lasted a couple days before it tasted like.. Cow! I have now since thrown out several batches due to it smelling and tasting like Cow within a day after making it. HELP!!!! Please!!
That's so weird! Do you trust your milk source? Good raw milk should last a solid 8 days before going "off" and fresh cheese, unsalted, should last at least 4 days. Are the cows getting into garlic or onions? Maybe try a salted cheese and see if it lasts longer? In the summertime, our cows' milk tastes stronger because of the fresh grass, but the cheeses don't have any weird flavors.
It’s funny…..my husband doesn’t understand why I can’t make the same cheese every time lol and yet I make it exactly the same every time. I’ve made several different kinds but he likes one I made and I have never been able to make it exactly the same 😂
I grew up in farm country. My aunt was a dairy farmer and lived in the house my dad was born in. Grandma died giving birth to my father so I never met her. She died in 1922. My aunt never made cheese but she said Grandma was a cheese maker. Twenty years ago I had access to raw milk for the first time in many decades. I decided to learn to make cheese. Got Riki Carroll 's book. Reading all the things not to do sent me back to my childhood. That family home had no indoor plumbing, lots of children and bread was made every day from sourdough. I make my own molds and press. I bake bread in the same kitchen and often on the same day. Working without cultures is now my passion. Certain areas are famous for specific cheeses. I expect that my cheeses will be different from everyone else's. I am good with that.
JENNIFER, I am placing this comment here because it's your most recent.
I've been making raw Jersey milk cheeses since about 2011. I love your videos, because you're honest. In many you ask valid questions about the recipes and if there are typos. Because even if you follow the directions exactly, it's not always what you expect. That said, I have the same question back at you. I have a full leather shop, have worked it +45 years. In the braiding book, with illustrations, the book is WRONG. It took me months to find the right way to braid a particular knot. I have always wondered if the author wanted to let people get the basics down, but then not give the correct illustrations for the more advanced knots. Just some information. Cheese making is an ART. There is science behind it. But it is truly and art. Many thanks for the effort you put into your videos.
Yes, spot on. Funny, I was looking at another video before this one and someone negatively commented. First one I saw for your channel. And I thought, what you contribute is life and positivity. What that person contributes is out of fear and makes me feel agitated. I’ll choose to make cheese in my less-than-spotless kitchen. Real life stuff 😁👍🏻
Great advice and video, Jen! Another point is, you don't really need the fancy, costly equipment. There are plenty of ways to make forms, age, and store.
I've made 2 cheeses so far and the only observation I can add is it takes quite a bit of time from heating the milk to reaching the final form. There are hours of waiting between some steps and it can consume half a day or more without aging. Planning ahead is important. Thanks for all the wonderful advice and encouragement.
Right on! I love that we met because you reached out in a post I made asking for cheese help and have answered question since. And now I am following you along and feeling supported through your posts and videos. I am about to enter my "third" season with some goals based on what I learned last year. Totally resonates that I am making my own cheese, and it doesn't have to be some intense idea to do it beyond having my goats and saving their milk. I am not saving the world with this cheese and thats ok.
The one thing I am going to try for this year, based on learning from last year is that I maybe undercooked some curd and got off flavors. I am going to try to purposefully overcook a cheese curd to see how much wiggle room I actually have before the cheese will become brittle. I did that ONCE in the past and I think I may now err on the side of undercooking. I am hoping I get more sweeter cheeses and less sharp.
Thanks!
after contemplating Cheese Making in General and all my Failures I came to the Conclusion that I have been making Cheese for well on 30 Years.Very successful I mite add.I have been making a Variant of the Quark! I am using 3.25% Buttermilk in a Glascontainer and put it in the Oven add 205 F for 2 Hrs(no Vinegar or Rennet no additive) after 2 Hrs I leave the Container in the Oven with the light on overnight.If you have separation strain through a Cloth for about 3 Hrs.I should be still a bit creamy and not to dry.If it turns out gritty you made Cottage Cheese,it has to be smooth.To dry add a bit of Milk,then add fine chopped Onion and Chives,Salt and bring out the Crackers.We eat the Cheese with new boiled Potatoes in the Skin and some Flaxseed Oil.Ahh Heaven Eh
Thank you!
I'm intrigued by your quark method. Are you using store-bought buttermilk or your own homemade stuff? My oven light doesn't work, but I'm thinking I could put the container in the food dehydrator set on its lowest setting...
@@jmilkslinger The Reason I use a Glass Container is so I can see the Separation
What a speech! Love your way of thinking and you nearly caught me after I watched all your videos up until this one. However I already have 237 hobbies going and 8543 abandoned ones 😂
Thank you SO much for posting this video! After watching several of your videos, (and countless others put out by Gavin), I finally built myself a press and gathered up the equipment I think I'll need to jump in. I live in NH and have wrestled with the raw milk ($$$) vs non-homogenized ($$) vs store bought ($) conundrum and know which way I'll go for my cheese. Cotswold, here I come!
Great advice. I'm so glad I found your chanel. I feel the exact same way as you. I been making cheese since 2016 and Iv never replicated the same one twice they are always different. In fact I put up a cheese the other day on a cheese making Facebook site and the amount of people that told me I was going to make myself sick eating the cheese I had made was ridiculous. No one appears to trust there instincts, taste buds or smells anymore they all seem to watch a cheese making video and if your not doing it a certain way there like the cheese police 😂
Oh geesh, I'm so sorry! (I've had to limit my involvement with some groups because I noticed that their intense concern regarding ordinary variations in cheese was making me anxious.)
Exactly x
Exactly!!! Loved it and you nailed it. I use raw goat milk and it was challenging doing 'cow' milk cheeses. I got tired of chevre and feta. So I ventured out. My best cheese was goat milk parm even though I forgot to brine it. When I realized it 3 days later I threw it in brine!
Exactly!!
I’m so glad I found you! I’m jumping on this cheese making wagon and so glad you’re here to help! I’m really enjoying your content. Thank you SO much!
Brilliant, you’re the best Jennifer, keep up the good work! 😊
Wow, what a lovely talk -- thank you👍👍😇
I think you are like a breath of fresh air ❤ and your confidence in getting the job done is infectious 😊
I make cheese from my goats milk and sell my excess and have been doing it for a good while....and these are my "wish I realised" points so as not to leak energy or confidence.
Don't ever apologize that your cheese tastes different than 'last time'.... If folks want a standardized product the supermarket shelf is the place to go.
Don't listen to people who tell you HOW to make cheese when they haven't done it themselves.
Culture friends 😂whom you can experiment on and can be relied upon to turn your duds into something yummy so that you don't lose confidence.
Happy curds to all you fellow alchemists ❤
Yea my Life is complete again!A new one from Jennifer!Keep em coming eh.
🥰
after contemplating Cheese Making in General and all my Failures I came to the Conclusion that I have been making Cheese for well on 30 Years.Very successful I mite add.I have been making a Variant of the Quark! I am using 3.25% Buttermilk in a Glascontainer and put it in the Oven add 205 F for 2 Hrs(no Vinegar or Rennet no additive) after 2 Hrs I leave the Container in the Oven with the light on overnight.If you have separation strain through a Cloth for about 3 Hrs.I should be still a bit creamy and not to dry.If it turns out gritty you made Cottage Cheese,it has to be smooth.To dry add a bit of Milk,then add fine chopped Onion and Chives,Salt and bring out the Crackers.We eat the Cheese with new boiled Potatoes in the Skin and some Flaxseed Oil.Ahh Heaven Eh
Good video and good advice!!!!
So excited to have found your videos! Just beginning to make “more difficult” cheeses with my goats milk!
4:16 I may have screamed "YES you can!!!" Maybe. 😂🎉❤
The main thing I wish I had known was that my dog really liked cheese and the dinning room table was not high enough to keep it away from him.
I had a blue cheese that went off the rails. I wish I had abandoned the recipe and just enjoyed it as a salad dressing.
Wow, great post, and so timely for me! I have started dabbling with cheese making and can say I’ve been overwhelmed by all the “do this, don’t do that,” advice. Your post makes it so much less complicated!!! I feel so relieved, because I don’t care, or need to strive for perfection. I just want to make a functional, edible cheese end product. Thank you and now I’m off to see what you are storing your cheese in at 4:28.
Awesome video! Thank you!
Great advice. I moved into cheesemaking after homebrewing for years and there's a lot of crossover. One of the biggest rules of home beer making is RELAX! Don't get uptight, don't worry, it'll be fine. Just get in there and do it. Will you screw it up at times? Yes. Will it be mediocre sometimes? Yes. Will you achieve greatness sometimes? Yes! Just have fun and learn YOUR way.
Edit: I was convinced I utterly ruined my first batch of cheese by making so many mistakes until I tasted it and it was delicious!
Gracias💗
I love your videos! I found you randomly and started binge watching your cheese journey - it is inspiring!
Aww, thank you!
Thank you, Jennifer!
Great video! I will start my ordinary cheese processing within the next month. Dairy ewes are due anytime now. I am going to make very small wheels of cheese. 4" wheels.
Love the video and needed this. So glad to see a video. I was looking the other day to see if you had posted one. Also, love your emails. Seriously one of the few I read.
Thank you for saying this. You and your channel are soooo helpful and encouraging.
Me inspiró a tal grado que ya estoy haciendo quesos en mi cocina y compré 2 de los libros que nos a mostrado en sus videos 🎉❤
Thank you for this insight. Just learning. No farm, only store bought milk. In search of good raw milk here in Florida. I am looking forward to learning from your channel!
I buy my raw milk from a family farm in Molino, FL. Hope that helps!
Hey Jennifer can you use a regular refrigerator for a cheese cave? Wondering if the temps at 55 will be maintained in a regular fridge. Love your channel it is epic
My husband says that the problem with a regular fridge is that they cycle differently. . . or something. There's probably a way you could do it, but he's not sure how. I'm sorry I can't be more helpful!
Now I know I need a wine fridge. Thanks so much
I picked up a used dorm fridge from the local thrift store. I then bought a thermometer/power outlet from the world's largest bookstore. Set it up to turn the fridge on at 57 and off at 52. Works well enough.
I'm still a newbie, and I take the loosey goosey approach, we humans have been making cheese for forever and a day without any fancy schmansy stuff, so...I like that way 😊
Jennifer do you sell the milk slinger hat?!
Not yet. . .but maybe soon!
Another great video. Good info 👍
a very valuable video!
Omg, the sourdough myth! Yes! I think it’s so much easier for people to blame a blown cheese on their sourdough starter rather than face the fact that either they have an issue with the milk or their sanitation. What I wish I would have known earlier? Keep better notes. Write the amounts you put in, how long you brined, source of the recipe, etc. everything. You will not remember anything 6 months down the road when you cut open that cheese.
Hello Jennifer from Germay,
thank you so much for this (and the many other) great videos!!! I've been making cheese myself for about 1/2 a year and came across your site while looking for helpful tips. I love your spontaneous, captivating and sympathetic manner, your videos are inspiring and motivating - thank you so much!!!
Although I would like to know more what exactly I do when "cheesemaking", I just try it out, with simple resources, and it works (at least most of the time 😊). And that's why your latest post helps me a lot. Thank you so much for it!!!
I love your wonderful and natural way of presenting what you are doing, and I would love to have such a wonderful kitchen as well!
But as we say in Germany: everyone gets what suits them ;-)
(And besides the protocol; I never get tired of looking into your wonderful blue eyes, your poor husband, how can he ever resist your wishes?! 😉)
Haha! My husband has ZERO trouble resisting my wishes! We are both stubborn as heck. (And he, too, has blue eyes...)
Great insights! Question-do you spray your cheese pots with vinegar/water mixture? I did this for awhile and my cheese was turning out with a bitter taste. Instead I wash pots and cheese utensils with very hot and soapy water?
One more point to add is to make sure you write down what you may have done differently when making a batch of cheese so you can compare notes on what works and what does not work
It depends. Sometimes, if there's a milky odor (mostly from just being closed up and unused), I will spritz them out and then wipe them totally dry with a paper towel and then let them air out for a bit before adding the milk. Right now my cheese pot is in such heavy use that there's not need to take any extra cleaning steps.
My cheese pots are also heavily used! Especially since my Jersey just had a calf. I have to make cheese using 20 gallons of milk. Luckily I was able to find a cheese mold large enough to use. It’s a lot of work and you make cheese just like I do…I even have the exact same stove too!
@@leannlayton4221 Tell me more! What do you use for a mold? A press? A kettle large enough to hold all that milk???
So I bought 2 10 gallon pots from Amazon. I bought my (expensive) mold from Canada. It is 13 inches across and 7 inches high. I can’t remember the name of the company. I use weights from a bar bell weight set since the cheese is so wide. It’s a perfect way to use tons of milk! I have a milk chiller that we pour our milk in and it chills it to 38 degrees in 30 minutes.
Hi Jennifer! I love your channel!
I am wondering, how do you know how long to press a cheese when it’s an 8 gallon batch? Only recipes I can find are in 4 gallon batches and I know to double the recipe but do we double pressing time also???
I do not double the times: keep the weight the same regardless of the size of the cheese. (And to be honest, I don't think my press is very accurate. I'm used to it, though, and many times I simply adjust the pressure based on how the cheese looks.)
You have what I call true genius. Never mind the math, etc.
When just starting out with making cheese, should you make the same kind several times to try to master it before you go on to another kind OR should you pick 3 you would like the most and just go for it rotating thru each one? What are your suggestions and what did you do when you first started out? Thank you!!!
I made as many different kinds as I could! I wanted to experience the differences in the process and familiarlize myself with the range of techniques. In many ways, they're all very similar (milk, culture, rennet), so it was kinda like making the same cheese over and over.... (If you go back to my early videos, you can see the kinds I was tackling.)
@@jmilkslinger Thank you!
Do you have a video going over what molds would be good for cheese makers who are swimming In milk from their milk cow lol just order our cheese press but so confused with all the molds
Do you mean cultures? Like, what you add to the milk to acidify the cheese? If so, and if you have raw milk, then check out my video about making clabber --- it's the only culture you will need . . . at least for now.
@@jmilkslinger
Seems they mean the moulds or hoops that you pack the cards into.
I don't think you have a video on that though?
@@rubygray7749 Ah, good point! I didn't read it that way, haha
I have always wanted to make cheese. I am now in my 70's and have tackled it. I love Tuma Cheese which I understand is a Panella Cheese. We slice it and pour hot water over it and it is sooo very yummy. We have always called it Squeeky Cheese. I purchase raw milk 1-2 days old.
My question is the first time it was great... lasted a couple days before it tasted like.. Cow! I have now since thrown out several batches due to it smelling and tasting like Cow within a day after making it. HELP!!!! Please!!
That's so weird! Do you trust your milk source? Good raw milk should last a solid 8 days before going "off" and fresh cheese, unsalted, should last at least 4 days. Are the cows getting into garlic or onions? Maybe try a salted cheese and see if it lasts longer? In the summertime, our cows' milk tastes stronger because of the fresh grass, but the cheeses don't have any weird flavors.
I need to know what cheese made you cry when you tasted I need to watch the how you make it video. 😂❤😂❤
My lesson: MORE salt, not less.
It’s funny…..my husband doesn’t understand why I can’t make the same cheese every time lol and yet I make it exactly the same every time. I’ve made several different kinds but he likes one I made and I have never been able to make it exactly the same 😂
I am a artisan manchego cheese maker.
I can give you my personal récipe if you want it
Um, yes please! I have several manchego cheeses in the works right now and would love to know your method and recipe!
@@jmilkslinger where do i send It to you
Where do i send it yo you?
@@lorenzochaconlopez9956 jennifer@milkslinger.com Thanks!
I wish I would have known that mozzarella isn’t a beginner cheese lol