I have just recently come across your videos and can’t believe what I’m seeing. Your videos r like little documentary s. the way u set things up and the clarity of the videos r breath taking. Each video is a little story and the two of u r so adorable together. Each of u r so talented in your own chosen fields.
dont be so hard on yourself Tova....you are doing a grand job with the cheese making....thank you for the video as i so look forward to seeing....sending love
I have only recently begun trying to formulate my concept for a youtube channel. I discovered you standing out among others of the homesteading community. Your style, photography, editing and discussion of your life is so endearing that I cannot help but share the emotion of your experiences. Seeing your disappointment with the outcome of your first at home cheese-making broke my heart, too. I was also personally inspired by your cheerful ability to taste and find even some small enjoyment in that; some success in the outcome. Your struggles are being shared my many others, friends all sharing the same spirit. Thank you for your patience, determination, good humor, honesty and devotion to your noble aspirations. You have much for which you should be quite proud and satisfied. I am looking forward to seeing the rest of your videos that I have already missed. What shame that I cannot come by to offer encouragement and support. Please continue to follow your hearts in this without despair. Keep going...
I feel your encouragement and support straight to the heart through your comment, Thank you so much for this, it brightened my evening profoundly. /Tova
Not sure if anyone has said to put the wood ashes in your garden beds and mix in the pots. Your plants need lime or potash. I love the pigs too! My parents were raised Amish and my grandparents have taught me so much. I did not realize how much was passed down. When you have children make sure to pass on your knowledge to them. 😊
I'm 66 years old and I saw things in this video that I've never seen before plus the separator took me back some 60 years ago to my Grandpa Perry's farm where they had a separator room. I loved watching the foam rise from the warm milk. Thank you for a very interesting video.
I am so proud of both of you. This is very exciting. The fermentation process gets better. Your starter culture gets better. The taste gets better each time. Before long you will be making fine cheese. It will also get easier you will see. 💖
Det gick rätt bra för mig. Ungefär halvvägs fick jag sällskap av ett helt sjukt skådespel av naturen med säkert flera hundra blixtnedslag inom loppet av en halvtimma, vilket kändes helt passande och sjukt mäktigt efter en wardruna-konsert, vilket gjorde det hela lite lättare :). Man vaknade licksom till litegranna :).
Of course the transition from school to real life would be a challenge, but if you can eat what you make or use it - it's not really a fail. It's just a necessary learning experience. That you come together to think through the process and determine what you need to change will get you there. Be patient with yourselves learning, creating, fixing - you're doing better than you think. There's a lot to be said for making do with what you have.
Tova thank you so much for sharing your knowledge on making cheese. You both have so much knowledge about doing things the old way, I learn very much from you both.
I have been watching all your vlogs and love them. I love the way you work together and the love and gentleness you show each other and your animals. You asked what to do with the skim milk, one of my favorite things to make with it is baked custard, and all sorts of quiches with your wonderful eggs! It makes them very light and tender. Just be sure to bake the custard in a water bath so it doesn’t get tough. Enjoy!
In India, we add salt, black pepper, roasted cumin powder to the buttermilk and make a delicious drink called 'Lassi' (savory) There are two variations of this one is savory and other is sweet. You can add crushed pistachios along with sugar for the sweeter version of it.
I'm so glad your vlog came up on my feed! These videos are so relaxing to watch in the evenings. I am really enjoying your channel! Thank you both for sharing so much of yourselves with the world!
Thank u for your videos, I look forward to watching them. They really brighten my day when I c the two of u going about your chores and then coming together. It really doesn’t matter what the content is I just love watching your life unfold and c what wonderful things your up to. What a lovely couple and may the good lord smile upon u. 🙏😜
Wow! Wardruna and Eivor! Fantastic... Tova - your cheese making is impressive. That you achieved two cheeses in an outdoor kitchen gets you a round of applause.. that you know what you did wrong is equally impressive and shows the quality of learning you did. My respect.
You two never fail to impress. Your cheese operations are small for now, but you will adapt and build your surroundings and perfect your processes as you go along. The visual quality of your videos is incredible--especially the landscape shots with the animals, the quality craftsmanship of your buildings and your eye for beauty and detail. I always look forward to your videos and can't wait for the next one.
This is the best thing I've ever watched on UA-cam. Seriously! It's like a journey we the viewers are being taken on. You demonstrate so much growth & development from one episode to the next. It's quite remarkable. And it's like we the viewers are sharing in your triumphs & minor errors along the way. Best vlog episode to date. Keep 'em coming!
Your abilities for cheesemaking and home repairing show great promise. You both have love and respect for each other and also for mother earth and the animals and birds ect... your dreams have taken on a life of it s own.
I really enjoyed your video. I found it when looking into making cheese for myself. Your video is a very realistic look at an old style of living. I had the privilege several years ago to visit a little village in your country and know how beautiful it is. I am almost envious of your way of living. I hope you get to enjoy it as long as you wish. Now I'm off to make some cheese.
Try not to let your frustration and disapointment get you down! You're doing amazing both with the language as with making cheese and other dairy products with the tools available to you!
Hi Folk's, After reviewing many of the comment's below I concur that you are to hard on yourselves.I do understand why as I come from old European ancestry. I have learned to say "the hell with it" when things don't turn out as I had hoped.The fact that you are trying, is a tribute to your character's. Your viewing audience is rooting for you. Thanks for all you do for us. Have a beautiful day!
Well done, it was very nice to watch both of you. We all learn by doing. Thank you for sharing. I love what und how you do things. Greetings from Canada.
Gradually you will get what you need for your special projects like cheese making. You have started and that is important. With time you will bet better and better. You are doing great now even though you may not be able to see this.
I’m from New Zealand and only just started watching your guys videos. You guys are truely inspiring and I really want to get myself set up to move off grid and live how we are meant to live
I googled this; Why is my basil plant pale? Improper watering - Root rot, a result of too much water, is one of the most common reasons for yellow leaves on basil plants. Water basil only when the top 1 to 2 inches (3 cm.) of soil is dry, and remember that slightly dry soil is healthier than soggy soil.
First of all, I love your videos. I have seen more than a half in a day, great videos. I have seen you complaining about stuff or weather but please let me tell you, you are the luckiest guys who are able to live there in the forest surrounded by nature. Also, I have seen videos of the wild and people make things perfectly but your flavor of imperfection makes these videos real. I can relate to it because we made mistakes we often complain about missing things in our lives and that is what makes your videos perfect. Stay perfect stay real.
I think the 'crumbs' or 'lumps' are called curds in English (about 30 minutes in). It's nice you do things together and the slow pace is very relaxing to watch, but you seem frustrated sometimes that you're not making faster progress. My job requires that I'm very organized and especially when I'm very busy, I have to prioritize tasks. Usually I can do this in my head, but when things get overwhelming it helps to make a list and work on one thing until it's finished and then start the next. Aside from your daily chores of course. Also you could set-up the camera for one of you and the other be off working on additional projects. Thinking the drone could record your house construction work.
In France there is yoghurt, creme fraiche (fresh cream), fromage blanc (white cheese), fromage frais (fresh cheese) and on and on. Not all are cheese per se, not all are cream and none translate to what is available in the usa. So the fact that you even attempt to translate what you are doing is commendable. Bravi!
Tuva. You don't have to be angry at yourself. That year at school made you understand what you did wrong without waiting months go find out the cheese is no as it should be. You should be proud of yourself and I'm sure Mathias is proud of you.
it certainly is a beautiful cheese brick....or cheese stone. from South Carolina USA both of you are very industrious.....that is the way of life to use what you have at the moment to do your best.
I don’t know if someone already gave an answer to the kwari (or however you spel that in Swedish, haha🙈). I think it’s quark (english/ German). I love your videos, stumbled up on them today and addicted ever since. Can literally not stop watching!! Thanks for all the work you put in, may it all come back to you!🤗 love from the Netherlands!
I believe we would call it 'junket' in English. Basically, milk, sweetened and warmed and treated with rennet, and flavoured with vanilla. It was eaten as a dessert.
@@simondrew2914 Thank you for that, Simon. I couldn't put my finger on why that was so familiar to me. When I was a boy in Northern California (75+ years ago), my mother would make "cottage cheese" and junket from time to time. I wish I had some of both right now. Thanks again....
I love watching you. your purity, naivety, inexperience, and willingness to learn and do is refreshing. todays young people could take many lessons from you. You two remind me of my wife and I when we were young. If you had a Patreon channel I would support you as would many others I'm sure.
Thank you so much for your kind words, i truly think that more and more people see that there are more ways to live this life. We have thought about patreon some and are working on it, we have had a hard time coming up with rewards for those who wants to support us. We are also struggling with too little time, sometimes it feels we barely have the time to make our vlogs.:) But we welcome you as a supporter as soon as we get the patreon account going :D All the best to you and your wife! /Tova
After becoming aware of your channel I had decided to reserve comments until I caught up with every episode. This episode with the first-time cheese making was so intense that I could not resist telling you how much I am enjoying them all and admire your wanting to preserve the old ways. Love from Manitoba, Canada.
some uses for leftover skim milk below: Sour it. ... Make fat free cottage cheese. ... Make yogurt. ... Make smoothies. ... Add a Little Cream Back into it. ... Add it to mashed potatoes. ... Make foamy, steamy milk for your coffee. ... Feed it to your Animals.
Kämpa på där! NI har en helt egen stil av Off -grid. Jag är ganska säker att ni kommer uppnå en bra mäng med prenumeranter med tidens gång. Det tar väll bara en del tid i början antar jag? Jag tycker att ni är värda att vara med i en dokumentärfilm. Jag vet få Svenska off-grid kanaler, och definitivt inte på det sätt som ni lever och gör. Oavsett så uppskattar jag det ni håller på med och det är otroligt inspirerande. Fortsätt :)
Tack så mycket för din fina kommentar, känns bra att vi kan inspirera lite med det vi gör! Vi får lite nya prenumeranter varje dag men inga hastiga ökningar, vi får väl se vart vi hamnar :) Ha en underbar helg! /Tova
Hello Matti and Tova, I really like what you guys are doing and I do find it very educational. It took me some time to get used to your vlogs and found it a little slow but now I am at your pace, "I TOTALLY LOVE IT!! I watched most of them back to back and learnt your characters and abilities. I call this a working home and you do it well indeed. KEEP UP THE GREAT WORK AND NEVER STOP!!!!!!!
A very nice video, thanks for sharing your experience. With regards to the milk/cream separator you should mount the separator on the wooden base and leave enough wood so that you can stand on the wood too.
50/50 skim milk and water sprayed on the leaves with crushed and dried egg shells added to soil will compliment the rabbit and chicken manure when it comes to nourishing the garden. I noticed you ask when you pointed out blossom end rot and pale peppers, as well as asking what you might do with excess skim milk. As old as this Vlog is you’ve probably learned this by now. Keep up the good work!
WHAT HARD WORKERS! You are soOOOoo young and live like wise, old ones! Lovely life! Mathias, those pancakes looked delicious. I had a friend from Germany, his name was Hans. His mother was a VERY healthy old woman who ate well and swam in the ocean in her 80's. Hans was always trying to teach our family how to live a healthier life style. Hans would always stress that vegetables and fruit are never to be mixed. I know it's yummy but vegetables are FORTIFIERS and fruits are CLEANSERS. Mixed together, the one eliminates the benefits of the other. I have found this to be true and live by it. If, for example you want a fruit desert after your dinner with vegetables, it is suggested to space the time after your meal by about a half hour. Makes you look forward to desert and allows your supper to do it's most beneficial work for you. Just sharing what I have learned with you. The clothes/hat look good on you Mathias. Tova, you now have a wealth of information about cheese and production, I am happy for you watching your talents put into practice. NO WONDER cheese is soOOoo expensive as it is labor intensive. God Bless!
I love the outdoor kitchen people used to do that here too. In areas of the US where the temperature gets very hot they especially use them to cann everything from their big veggie gardens so nothing went to waste. they avoid heating up the house this way. But if the house is big enough to bring these tasks indoors during winter, the house will stay warm. in the olden days the master bedroom was always right off the kitchen, to keep warm and make mamas life a little easier. ❤️ i love your sweater, it looks very laplanderish. 😍
Life is a beautiful journey! So cool to be able to find something you can enjoy doing, then learn about it and use it to be self sufficient and even earn a living. It’s a process and a blessing! Thanks for sharing with us all 😊. Eventually you will probably have a beautiful space to organize all your tools and supplies and cheeses 👍...it just comes in small steps for most of us.
I don’t mean to be nosy, but I thought I’d just point out that you need to watch your little one around the tub full of water. Babies love to play in water, but can also fall in and drown. I love the way you care so much for your place and take such good care of it. It’s absolutely beautiful.
Curds (lumps) and whey. I find it especially refreshing to see a couple working in an equal, shared partnership, interchanging jobs and being true helpmates to one another.
Within all the challenges you encountered your audience opens their fridge, grabs the cottage cheese or goat cheese and eats it without any basic awareness of how it is made. Your knowledge about fermentation is vital knowledge.
"old cheese" is called "aged" cheese [in the US]. It brings out the taste better. The longer you "age" it, the sharper it will get. It has a more pungent taste. Love all of the translations. You guys are doing great. Thank you!
Working my way through your Vlogs trying to catch up!!! I have had The Art of Fermentation on my list of books to buy. I need it NOW after watching this.
Hi, I am from Bulgaria and down here we are proud of our “qwari”. We call it sawer milk and eat it all the time, especially for breakfast! They used to cure stomach and gut deceases with this culture! The bacteria are typical for the Balkan region! So interesting that you have something like that too and eat it for breakfast! We don’t take the fat out of the milk though! It makes it richer and you don’t need to mix it with creme, hehe... Anyway, I admire everything you do and utterly enjoyed this! I would love to have my own place like yours like that and live there with my husband! Bless you!
You have so much patience that I am learning how to be more patient by watching you. It caused me to approach my own chores in a more deliberate way. At the end of the video, I said out loud, "That was spectacular". Mozzarella cheese is made from skim milk which is yummy with tomato, basil and a balsamic vinaigrette or on a garden vegetable pizza. Lastly, I don't know why but the chickens make me laugh every time I see them. I'm sure it is because I love to see them in a natural environment. Thank you!
Thank you! But to confess I don't have a lot of patiens myself, something I have to work on :D Aw now you made me hungry! I can maybe try to do Mozarella on skim milk, i have done it at school but then we used whole milk. They make me laugh everyday, except when the dig up my garden ;) /Tova
very interesting to see the whole proces of cheese and yogurt making!! :D I love it that you take the time to film it all and explain so much. I know it's not true, but I feel like now I can make it to ;) Would love to. But going to wait until we have our own goats someday. You could start a new youtube channel about making all the diffirent cheeses, Tova :) I am also currious what kind of old arts/crafts you both studied? I was just looking up on the internet yesterday if a school for that is in my area, because I like making paper and candles, but also would love to learn how to make baskets, bookbinding, weaving and woodworking skills. And more ;) but this already is a lot.
So I’m camping for the next couple of days. And I accidentally bent a pole on my tent’s rain guard. And my first thought was to just slow down, breathe, and channel your humility. I’m still not entirely sure what to do, but I’m confident I’ll learn from the universe....in whispers....
Tova you are amazing!!! Hard working, perfectionist and beautiful woman!!! I wish you all the best in life and much love to you and your family from Romania!!! XOXO
If I could remember the first time I walked without my parents helping me, I’d remember the first time I fell down. But, I’m a pretty dang good walker at this point in life. :-) Yet another beautiful and wonderfully told video, Mathias and Tova. Have a great week and as always, I am looking forward to your next vlog.
Try to trim down your chili plants before the frost and bring them inside or maybe to your parents. Then next year you dont have to start from seed. I do this in the Netherlands and it works really well. The plants can't take any frost at all.
@talasbuan Basil is very much a herb that loves sun and heat and doesn't like cold. If you see the plants dying off, harvest what you can and dry it. It dries really well. Leave a good plant to go to seed and then keep it protected until the next season when you can let the seeds germinate in situ. This makes for the healthiest Basil. Hope this helps ☺
Hey! I listen to Wardruna and Eivør a lot, awesome music. It's great that you guys like this kind of music and enjoy going to concerts. I live in South America and can't never see live my favorite Scandinavian bands, well not as often. I also love Cult of Luna, Opeth and Fever Ray from Sweden. Sweden has so many great musicians and score composers. Definitely will come visit Sweden some day.
What a wonderful vlog. Informative and relaxing. I wonder if you will ever make a smoke house ? Imagine all the farm things you could smoke ? Meats and fish and cheeses - you have it all. All things that will last long and get you through the winter with many choices.
Thank you so much! Yes, we're going to build a smoker of some kind. I want to build a traditional finnish smoke sauna as well. And I want to build a Texas style offset smoker also. But I have no idea when I will have the time for all these projects.. /Mathias
@@Talasbuan - yeah you are super busy as I have seen, good luck with all your projects. You even have pigs now too and you will get cows, that is going to take a lot of energy, I wish you much luck and that you two are full power physically and mentally. I imagine in the future many people will want to learn your skills. You are setting a wonderful example.
and you can use the whey to make "sik". I don't know the name of it in english or even in my own langage. It is a old german word and it is a kind of caramel. It requires a lot of work but taste pretty good and sweet. all you to do is to let whey simmer in a pot with a circular piece of pine wood (smoothed of course) and constantly stir it until it looks like caramel. it will agglomerate and become stiky at the end. Big prolem is it takes hours....
That sounds like our "Mese" or "Messmör". You boil the whey down to a sort of caramel och fudge like cream we use to spread on bread. Maybe 6-8 hours of work :)
Also do you have vinegar? If you add it to the skim milk after heating to a high temperature (google that) you can make mozzarella cheese. My children like that the best. It gets stretchy and squeaks. 😊 I have been binge watching! I need to go feed horses and goats and chickens!
I never knew that ! My kids would love to have a go at making that, then they can make pizza when the mozzarella is ready ! Thank you so much for sharing ! Xx
Mathias: That vest shirt and hat look so awesome that I want to start living in a farm just so I can wear the same clothes as you, man! Tova: You are such a strong beautiful woman (with Mathias' respect) that I can only hope to find a girl like that some day. You two are amazing strong people and you always lift my spirits up to try and do better in life. Amazing content as always!
maybe fiel is similar to kefir. We wrap our yogurt in lots of blankets. I make it in a Dutch oven since it holds heat well and wrap it after adding the starter in 1 towel and then 1 thick blanket overnight. And keep it in a warm place.
This was very interesting...I used to eat home made goats and sheeps cheese when working in Romania. I would love to have some of that now.... It was wonderful with fresh baked bread and pickles. In the UK a lot of our cheese looks like plastic and is terrible in comparison. Some are made in big factories of course and have that processed taste. I suspect that here in the UK, when most young folk see the selection of fine farm made cheeses they don't always consider what has gone into making it. The trouble is, these skills are becoming lost. Not only the knowledge of how to do has gone, but most people seem to want everything in a hurry and when eating tend to prefer to pop someting ready made on a plate, cook it in a microwave and eat it five minites later..Fast food. It takes patience to make cheese....and you are both blessed with that. Thank you for sharing with us.Hugs Carole.
Fresh sourdough bread and goat cheese, mmm! Its so important to remember or learn these skills, so much have been lost the last two decades Im afraid and many of the older don't think its something we younger want to learn, and the stress and hurry can't be good for anyone. Slow food are the best way to go! Have an amazing week! /Tova
Tova I agree with you, stress is a very bad thing and so many people live daily with it.. May you both have a lovely weekend and great week yourself. Carole.
Wow! What a process to make cheese, and all the other products you get, super interesting, now I'm going to have some yogurt! The crafts person is ALWAYS the worst critic of their own work, no matter how perfect it turns out, you will ALWAYS find something you don't like or think you should have done differently. School teaches you to get to the starting line on your own, the finish line, that takes time. A lot more cheese & stuff to make, a lot more years ahead. GREAT VIDEO, thank you.
Yeah, its quite the process, and the storage process even more complicated for the perfect cheese :D Hahah, you're right, always something to make better, maybe its good to have something to strive for. Im feeling very inspired to start my cheesemaking business right now! Thank you for watching and have a great week! /Tova
I googled some and found out - Swedish "fil" is like Polish "kefir"! Also, I read that in Norway it's also "kefir". By the way, someone in the comments was right, ashes are great addition to soil. ALSO... Love you, your videos make me wander and it's beautiful journey
i totally adore your vlog coz i can still learn and get ideas for my life...thanks for that...i live in a german Bauwagen without running water and proper vanities...similiar though very different....so yes....many many nice ideas....usually i just try it out... BUT i am really curious how you make the sour cucumber?i'd really love to make them myself...big fan of ferments myself...
I have just recently come across your videos and can’t believe what I’m seeing. Your videos r like little documentary s. the way u set things up and the clarity of the videos r breath taking. Each video is a little story and the two of u r so adorable together. Each of u r so talented in your own chosen fields.
Thank you so much Joanne!
He
GUYS YOU DID A GREAT JOB MAKING CHEESE DON,T BE SO HARD ON YOUR SELF,S YOU ARE DOING REAL NEAT THINGS I LOVE THE OLD WAYS GOD BLESS
dont be so hard on yourself Tova....you are doing a grand job with the cheese making....thank you for the video as i so look forward to seeing....sending love
Thank you so much! All the best to you
I have only recently begun trying to formulate my concept for a youtube channel. I discovered you standing out among others of the homesteading community. Your style, photography, editing and discussion of your life is so endearing that I cannot help but share the emotion of your experiences. Seeing your disappointment with the outcome of your first at home cheese-making broke my heart, too. I was also personally inspired by your cheerful ability to taste and find even some small enjoyment in that; some success in the outcome.
Your struggles are being shared my many others, friends all sharing the same spirit. Thank you for your patience, determination, good humor, honesty and devotion to your noble aspirations. You have much for which you should be quite proud and satisfied.
I am looking forward to seeing the rest of your videos that I have already missed. What shame that I cannot come by to offer encouragement and support. Please continue to follow your hearts in this without despair. Keep going...
I feel your encouragement and support straight to the heart through your comment, Thank you so much for this, it brightened my evening profoundly. /Tova
Not sure if anyone has said to put the wood ashes in your garden beds and mix in the pots. Your plants need lime or potash. I love the pigs too! My parents were raised Amish and my grandparents have taught me so much. I did not realize how much was passed down. When you have children make sure to pass on your knowledge to them. 😊
Your photography is incredible beautiful peaceful and music for the soul. Thank you for sharing your experience.
I'm 66 years old and I saw things in this video that I've never seen before plus the separator took me back some 60 years ago to my Grandpa Perry's farm where they had a separator room. I loved watching the foam rise from the warm milk. Thank you for a very interesting video.
How lovely! It feels wonderful to be able to remind someone of old memories, if they are good ones of course :D Thank you for watching!
I love how are a team. We enjoy watching a learning. Keep up the wonderful work.
I am so proud of both of you. This is very exciting. The fermentation process gets better. Your starter culture gets better. The taste gets better each time. Before long you will be making fine cheese. It will also get easier you will see. 💖
Hi guys!
Yeah, it was quite unexpected for me as well. I hope the ride home was alright.
-Pontus from the Wardruna show.
Det var långt och vi var trötta, fick stanna och sova några gånger. Du hade ju längre att köra, hoppas det var utan problem! :) Ha det så fint!
Det gick rätt bra för mig. Ungefär halvvägs fick jag sällskap av ett helt sjukt skådespel av naturen med säkert flera hundra blixtnedslag inom loppet av en halvtimma, vilket kändes helt passande och sjukt mäktigt efter en wardruna-konsert, vilket gjorde det hela lite lättare :). Man vaknade licksom till litegranna :).
@@pontusandersson3597 Wow vad häftigt!
What a great channel you have created here. What a beautiful life. Learning, living... thank you for sharing this wonderful and interesting journey!
Of course the transition from school to real life would be a challenge, but if you can eat what you make or use it - it's not really a fail. It's just a necessary learning experience. That you come together to think through the process and determine what you need to change will get you there. Be patient with yourselves learning, creating, fixing - you're doing better than you think. There's a lot to be said for making do with what you have.
Tova thank you so much for sharing your knowledge on making cheese. You both have so much knowledge about doing things the old way, I learn very much from you both.
Tova that ash from your stove is amazing to add to your compost, and when you plant tomatoes, put a little ash in the hole.
Thank you for the tip, i have been adding it to my berry bushes and roses so far :)
@@Talasbuan Don't add ash to your acid loving plants. Ash lowers the acidity of the soil and makes it too alkaline.
I have been watching all your vlogs and love them. I love the way you work together and the love and gentleness you show each other and your animals. You asked what to do with the skim milk, one of my favorite things to make with it is baked custard, and all sorts of quiches with your wonderful eggs! It makes them very light and tender. Just be sure to bake the custard in a water bath so it doesn’t get tough. Enjoy!
In India, we add salt, black pepper, roasted cumin powder to the buttermilk and make a delicious drink called 'Lassi' (savory)
There are two variations of this one is savory and other is sweet.
You can add crushed pistachios along with sugar for the sweeter version of it.
I'm so glad your vlog came up on my feed! These videos are so relaxing to watch in the evenings. I am really enjoying your channel! Thank you both for sharing so much of yourselves with the world!
Thank u for your videos, I look forward to watching them. They really brighten my day when I c the two of u going about your chores and then coming together. It really doesn’t matter what the content is I just love watching your life unfold and c what wonderful things your up to. What a lovely couple and may the good lord smile upon u. 🙏😜
Wow! Wardruna and Eivor! Fantastic... Tova - your cheese making is impressive. That you achieved two cheeses in an outdoor kitchen gets you a round of applause.. that you know what you did wrong is equally impressive and shows the quality of learning you did. My respect.
Thank you so much for your encouraging words! /Tova
THE ART OF FERMENTATION!!!! The best book on the subject!!! He is a master fermenter!! 😃😃😃❤️❤️❤️
You two never fail to impress. Your cheese operations are small for now, but you will adapt and build your surroundings and perfect your processes as you go along. The visual quality of your videos is incredible--especially the landscape shots with the animals, the quality craftsmanship of your buildings and your eye for beauty and detail. I always look forward to your videos and can't wait for the next one.
Thank you so much, you are very kind and it means so much to us. Thank you for watching and giving us support by writing to us!
I love your channel the most out of all of them. You two put your heart in to every thing you do. Your life is so beautiful and peaceful!
This is the best thing I've ever watched on UA-cam. Seriously! It's like a journey we the viewers are being taken on. You demonstrate so much growth & development from one episode to the next. It's quite remarkable. And it's like we the viewers are sharing in your triumphs & minor errors along the way. Best vlog episode to date. Keep 'em coming!
Your abilities for cheesemaking and home repairing show great promise. You both have love and respect for each other and also for mother earth and the animals and birds ect... your dreams have taken on a life of it s own.
I really enjoyed your video. I found it when looking into making cheese for myself. Your video is a very realistic look at an old style of living. I had the privilege several years ago to visit a little village in your country and know how beautiful it is. I am almost envious of your way of living. I hope you get to enjoy it as long as you wish. Now I'm off to make some cheese.
Try not to let your frustration and disapointment get you down! You're doing amazing both with the language as with making cheese and other dairy products with the tools available to you!
Hi Folk's, After reviewing many of the comment's below I concur that you are to hard on yourselves.I do understand why as I come from old European ancestry. I have learned to say "the hell with it" when things don't turn out as I had hoped.The fact that you are trying, is a tribute to your character's. Your viewing audience is rooting for you. Thanks for all you do for us. Have a beautiful day!
Well done, it was very nice to watch both of you. We all learn by doing. Thank you for sharing. I love what und how you do things. Greetings from Canada.
your way to hard on yourselves everything mastered comes with experience!
They're humble people. And this will serve their family, very well. 👌
Gradually you will get what you need for your special projects like cheese making. You have started and that is important. With time you will bet better and better. You are doing great now even though you may not be able to see this.
you guys are so mellow , and every time i watch , you are always doing something incredible !!!!!!!!!!!!
I’m from New Zealand and only just started watching your guys videos. You guys are truely inspiring and I really want to get myself set up to move off grid and live how we are meant to live
I googled this; Why is my basil plant pale?
Improper watering - Root rot, a result of too much water, is one of the most common reasons for yellow leaves on basil plants. Water basil only when the top 1 to 2 inches (3 cm.) of soil is dry, and remember that slightly dry soil is healthier than soggy soil.
First of all, I love your videos. I have seen more than a half in a day, great videos. I have seen you complaining about stuff or weather but please let me tell you, you are the luckiest guys who are able to live there in the forest surrounded by nature. Also, I have seen videos of the wild and people make things perfectly but your flavor of imperfection makes these videos real. I can relate to it because we made mistakes we often complain about missing things in our lives and that is what makes your videos perfect. Stay perfect stay real.
I think it's amazing what you both accomplish.
I think the 'crumbs' or 'lumps' are called curds in English (about 30 minutes in). It's nice you do things together and the slow pace is very relaxing to watch, but you seem frustrated sometimes that you're not making faster progress. My job requires that I'm very organized and especially when I'm very busy, I have to prioritize tasks. Usually I can do this in my head, but when things get overwhelming it helps to make a list and work on one thing until it's finished and then start the next. Aside from your daily chores of course. Also you could set-up the camera for one of you and the other be off working on additional projects. Thinking the drone could record your house construction work.
In France there is yoghurt, creme fraiche (fresh cream), fromage blanc (white cheese), fromage frais (fresh cheese) and on and on. Not all are cheese per se, not all are cream and none translate to what is available in the usa. So the fact that you even attempt to translate what you are doing is commendable. Bravi!
Tuva. You don't have to be angry at yourself. That year at school made you understand what you did wrong without waiting months go find out the cheese is no as it should be. You should be proud of yourself and I'm sure Mathias is proud of you.
I love Wardruna too, been 4 time at Einar's concerts
I love your outdoor kitchen!
Oh that Jante weighing in! Give yourselves a break! You are absolutely outstanding!
it certainly is a beautiful cheese brick....or cheese stone. from South Carolina USA both of you are very industrious.....that is the way of life to use what you have at the moment to do your best.
Much respect and admirations and of course:Congratulations for your work..and love of life
Thank you, means a lot to us!
I don’t know if someone already gave an answer to the kwari (or however you spel that in Swedish, haha🙈). I think it’s quark (english/ German). I love your videos, stumbled up on them today and addicted ever since. Can literally not stop watching!! Thanks for all the work you put in, may it all come back to you!🤗 love from the Netherlands!
Kvarg in Swedish. :)
I believe we would call it 'junket' in English. Basically, milk, sweetened and warmed and treated with rennet, and flavoured with vanilla. It was eaten as a dessert.
@@simondrew2914 Thank you for that, Simon. I couldn't put my finger on why that was so familiar to me.
When I was a boy in Northern California (75+ years ago), my mother would make "cottage cheese" and junket from time to time. I wish I had some of both right now. Thanks again....
What a great job! Age cheese is hard to do ..great try you will figure it out .. ❤ you both tks fir sharing
I love watching you. your purity, naivety, inexperience, and willingness to learn and do is refreshing. todays young people could take many lessons from you. You two remind me of my wife and I when we were young. If you had a Patreon channel I would support you as would many others I'm sure.
Thank you so much for your kind words, i truly think that more and more people see that there are more ways to live this life. We have thought about patreon some and are working on it, we have had a hard time coming up with rewards for those who wants to support us. We are also struggling with too little time, sometimes it feels we barely have the time to make our vlogs.:) But we welcome you as a supporter as soon as we get the patreon account going :D All the best to you and your wife! /Tova
They have one now!
After becoming aware of your channel I had decided to reserve comments until I caught up with every episode. This episode with the first-time cheese making was so intense that I could not resist telling you how much I am enjoying them all and admire your wanting to preserve the old ways. Love from Manitoba, Canada.
Thank you so much Lawrence!
Tack! Gillar de här lite längre avsnitten!
some uses for leftover skim milk below:
Sour it. ...
Make fat free cottage cheese. ...
Make yogurt. ...
Make smoothies. ...
Add a Little Cream Back into it. ...
Add it to mashed potatoes. ...
Make foamy, steamy milk for your coffee. ...
Feed it to your Animals.
Kämpa på där! NI har en helt egen stil av Off -grid. Jag är ganska säker att ni kommer uppnå en bra mäng med prenumeranter med tidens gång. Det tar väll bara en del tid i början antar jag? Jag tycker att ni är värda att vara med i en dokumentärfilm. Jag vet få Svenska off-grid kanaler, och definitivt inte på det sätt som ni lever och gör. Oavsett så uppskattar jag det ni håller på med och det är otroligt inspirerande. Fortsätt :)
Tack så mycket för din fina kommentar, känns bra att vi kan inspirera lite med det vi gör! Vi får lite nya prenumeranter varje dag men inga hastiga ökningar, vi får väl se vart vi hamnar :) Ha en underbar helg! /Tova
you work so hard, you are both amazing! i've been loving watching all your vlogs.
Thank you so much Emma, means a lot to us! All the best /Tova
Hello Matti and Tova, I really like what you guys are doing and I do find it very educational. It took me some time to get used to your vlogs and found it a little slow but now I am at your pace, "I TOTALLY LOVE IT!! I watched most of them back to back and learnt your characters and abilities. I call this a working home and you do it well indeed. KEEP UP THE GREAT WORK AND NEVER STOP!!!!!!!
Thank you so much Ranjeet!
My Pleasure!
Nice video, I’m watching every episode. Loving it so far, watching from Philippines,
A very nice video, thanks for sharing your experience. With regards to the milk/cream separator you should mount the separator on the wooden base and leave enough wood so that you can stand on the wood too.
50/50 skim milk and water sprayed on the leaves with crushed and dried egg shells added to soil will compliment the rabbit and chicken manure when it comes to nourishing the garden. I noticed you ask when you pointed out blossom end rot and pale peppers, as well as asking what you might do with excess skim milk. As old as this Vlog is you’ve probably learned this by now. Keep up the good work!
WHAT HARD WORKERS! You are soOOOoo young and live like wise, old ones! Lovely life! Mathias, those pancakes looked delicious. I had a friend from Germany, his name was Hans. His mother was a VERY healthy old woman who ate well and swam in the ocean in her 80's. Hans was always trying to teach our family how to live a healthier life style. Hans would always stress that vegetables and fruit are never to be mixed. I know it's yummy but vegetables are FORTIFIERS and fruits are CLEANSERS. Mixed together, the one eliminates the benefits of the other. I have found this to be true and live by it. If, for example you want a fruit desert after your dinner with vegetables, it is suggested to space the time after your meal by about a half hour. Makes you look forward to desert and allows your supper to do it's most beneficial work for you. Just sharing what I have learned with you. The clothes/hat look good on you Mathias. Tova, you now have a wealth of information about cheese and production, I am happy for you watching your talents put into practice. NO WONDER cheese is soOOoo expensive as it is labor intensive. God Bless!
You can use skimmilk for lots of stuff..Look on you tube.
Goats milk are so good for babies who are allergic to babymilk or mothers milk
Well done with first cheese,remember at school there are also teachers to help at home you are alone. Next time it will be perfect. i am proud of you.
Thank you Tessa!
Talasbuan yes Tessa is right. Some things just take a bit of practice.
What an involved process, thank you for sharing.
Absolutamente beautiful video. I love you both. Take care.
I love the outdoor kitchen people used to do that here too. In areas of the US where the temperature gets very hot they especially use them to cann everything from their big veggie gardens so nothing went to waste. they avoid heating up the house this way. But if the house is big enough to bring these tasks indoors during winter, the house will stay warm. in the olden days the master bedroom was always right off the kitchen, to keep warm and make mamas life a little easier. ❤️ i love your sweater, it looks very laplanderish. 😍
Life is a beautiful journey! So cool to be able to find something you can enjoy doing, then learn about it and use it to be self sufficient and even earn a living. It’s a process and a blessing! Thanks for sharing with us all 😊. Eventually you will probably have a beautiful space to organize all your tools and supplies and cheeses 👍...it just comes in small steps for most of us.
You can also soak your chicken feed in skim milk before giving it to your chickens or even use raw skim milk to fertilize fields.
Another great vid!!! THANK YOU an keep up the great work
Thank you! :D
I don’t mean to be nosy, but I thought I’d just point out that you need to watch your little one around the tub full of water. Babies love to play in water, but can also fall in and drown.
I love the way you care so much for your place and take such good care of it. It’s absolutely beautiful.
Curds (lumps) and whey. I find it especially refreshing to see a couple working in an equal, shared partnership, interchanging jobs and being true helpmates to one another.
Within all the challenges you encountered your audience opens their fridge, grabs the cottage cheese or goat cheese and eats it without any basic awareness of how it is made. Your knowledge about fermentation is vital knowledge.
"old cheese" is called "aged" cheese [in the US]. It brings out the taste better. The longer you "age" it, the sharper it will get. It has a more pungent taste.
Love all of the translations. You guys are doing great. Thank you!
I’ve only just discovered your challenge and I am loving looking at all your older videos. It was fascinating watching you make your own cheese 🧀
That was very interesting and I really enjoy watching you both. You'll get better with practice. Thanks for sharing.
Good you liked it! We will make a better cheese video when we had some more practise :D
Working my way through your Vlogs trying to catch up!!! I have had The Art of Fermentation on my list of books to buy. I need it NOW after watching this.
Hi, I am from Bulgaria and down here we are proud of our “qwari”. We call it sawer milk and eat it all the time, especially for breakfast! They used to cure stomach and gut deceases with this culture! The bacteria are typical for the Balkan region! So interesting that you have something like that too and eat it for breakfast! We don’t take the fat out of the milk though! It makes it richer and you don’t need to mix it with creme, hehe... Anyway, I admire everything you do and utterly enjoyed this! I would love to have my own place like yours like that and live there with my husband! Bless you!
Love the video, you guys are so supportive to each other, everything else became easier I would say you'll get there I'm sure. xx
You have so much patience that I am learning how to be more patient by watching you. It caused me to approach my own chores in a more deliberate way. At the end of the video, I said out loud, "That was spectacular". Mozzarella cheese is made from skim milk which is yummy with tomato, basil and a balsamic vinaigrette or on a garden vegetable pizza. Lastly, I don't know why but the chickens make me laugh every time I see them. I'm sure it is because I love to see them in a natural environment. Thank you!
Thank you! But to confess I don't have a lot of patiens myself, something I have to work on :D Aw now you made me hungry! I can maybe try to do Mozarella on skim milk, i have done it at school but then we used whole milk. They make me laugh everyday, except when the dig up my garden ;) /Tova
Everyone needs a Tova in their life!
😆
very interesting to see the whole proces of cheese and yogurt making!! :D I love it that you take the time to film it all and explain so much. I know it's not true, but I feel like now I can make it to ;) Would love to. But going to wait until we have our own goats someday. You could start a new youtube channel about making all the diffirent cheeses, Tova :) I am also currious what kind of old arts/crafts you both studied? I was just looking up on the internet yesterday if a school for that is in my area, because I like making paper and candles, but also would love to learn how to make baskets, bookbinding, weaving and woodworking skills. And more ;) but this already is a lot.
So I’m camping for the next couple of days. And I accidentally bent a pole on my tent’s rain guard. And my first thought was to just slow down, breathe, and channel your humility. I’m still not entirely sure what to do, but I’m confident I’ll learn from the universe....in whispers....
You guys are amazing. Amazing amazing ❤❤. Keep going and keep up the good work. My family absolutely adores watching your videos. 🌸🙏🙏💕
Tova you are amazing!!! Hard working, perfectionist and beautiful woman!!!
I wish you all the best in life and much love to you and your family from Romania!!!
XOXO
If I could remember the first time I walked without my parents helping me, I’d remember the first time I fell down. But, I’m a pretty dang good walker at this point in life. :-) Yet another beautiful and wonderfully told video, Mathias and Tova. Have a great week and as always, I am looking forward to your next vlog.
Yes, you are absolutely right! Thank you, we are working on it ;)
Try to trim down your chili plants before the frost and bring them inside or maybe to your parents. Then next year you dont have to start from seed. I do this in the Netherlands and it works really well. The plants can't take any frost at all.
@talasbuan Basil is very much a herb that loves sun and heat and doesn't like cold. If you see the plants dying off, harvest what you can and dry it. It dries really well. Leave a good plant to go to seed and then keep it protected until the next season when you can let the seeds germinate in situ. This makes for the healthiest Basil. Hope this helps ☺
Hey! I listen to Wardruna and Eivør a lot, awesome music. It's great that you guys like this kind of music and enjoy going to concerts. I live in South America and can't never see live my favorite Scandinavian bands, well not as often. I also love Cult of Luna, Opeth and Fever Ray from Sweden. Sweden has so many great musicians and score composers. Definitely will come visit Sweden some day.
so happy to find your videos
What a wonderful vlog. Informative and relaxing. I wonder if you will ever make a smoke house ? Imagine all the farm things you could smoke ? Meats and fish and cheeses - you have it all. All things that will last long and get you through the winter with many choices.
Thank you so much! Yes, we're going to build a smoker of some kind. I want to build a traditional finnish smoke sauna as well. And I want to build a Texas style offset smoker also. But I have no idea when I will have the time for all these projects..
/Mathias
@@Talasbuan - yeah you are super busy as I have seen, good luck with all your projects. You even have pigs now too and you will get cows, that is going to take a lot of energy, I wish you much luck and that you two are full power physically and mentally. I imagine in the future many people will want to learn your skills. You are setting a wonderful example.
and you can use the whey to make "sik". I don't know the name of it in english or even in my own langage. It is a old german word and it is a kind of caramel. It requires a lot of work but taste pretty good and sweet. all you to do is to let whey simmer in a pot with a circular piece of pine wood (smoothed of course) and constantly stir it until it looks like caramel. it will agglomerate and become stiky at the end. Big prolem is it takes hours....
That sounds like our "Mese" or "Messmör". You boil the whey down to a sort of caramel och fudge like cream we use to spread on bread. Maybe 6-8 hours of work :)
Also do you have vinegar? If you add it to the skim milk after heating to a high temperature (google that) you can make mozzarella cheese. My children like that the best. It gets stretchy and squeaks. 😊 I have been binge watching! I need to go feed horses and goats and chickens!
I never knew that ! My kids would love to have a go at making that, then they can make pizza when the mozzarella is ready !
Thank you so much for sharing ! Xx
This was great. I never realized how many steps to making cheese! Thank you
The cheese looks amazing!
Great project and excellent for a first try. Looking forward to seeing the house finished in later vlogs! ;)
Awesome video you guys. Greetings from Andreas on Off Grid Sweden 🇸🇪
Tack så mycket!
Mathias: That vest shirt and hat look so awesome that I want to start living in a farm just so I can wear the same clothes as you, man!
Tova: You are such a strong beautiful woman (with Mathias' respect) that I can only hope to find a girl like that some day. You two are amazing strong people and you always lift my spirits up to try and do better in life.
Amazing content as always!
Excellent work, it seems like a very delicate procedure. Your videos are always very enjoyable. Best wishes
Thank you, Im not that pleased with the result but I will try to do better next time :) Have a great weekend! /Tova
maybe fiel is similar to kefir. We wrap our yogurt in lots of blankets. I make it in a Dutch oven since it holds heat well and wrap it after adding the starter in 1 towel and then 1 thick blanket overnight. And keep it in a warm place.
This was very interesting...I used to eat home made goats and sheeps cheese when working in Romania. I would love to have some of that now.... It was wonderful with fresh baked bread and pickles. In the UK a lot of our cheese looks like plastic and is terrible in comparison. Some are made in big factories of course and have that processed taste. I suspect that here in the UK, when most young folk see the selection of fine farm made cheeses they don't always consider what has gone into making it. The trouble is, these skills are becoming lost. Not only the knowledge of how to do has gone, but most people seem to want everything in a hurry and when eating tend to prefer to pop someting ready made on a plate, cook it in a microwave and eat it five minites later..Fast food. It takes patience to make cheese....and you are both blessed with that. Thank you for sharing with us.Hugs Carole.
Fresh sourdough bread and goat cheese, mmm! Its so important to remember or learn these skills, so much have been lost the last two decades Im afraid and many of the older don't think its something we younger want to learn, and the stress and hurry can't be good for anyone. Slow food are the best way to go! Have an amazing week! /Tova
Tova I agree with you, stress is a very bad thing and so many people live daily with it.. May you both have a lovely weekend and great week yourself. Carole.
Wow! What a process to make cheese, and all the other products you get, super interesting, now I'm going to have some yogurt! The crafts person is ALWAYS the worst critic of their own work, no matter how perfect it turns out, you will ALWAYS find something you don't like or think you should have done differently. School teaches you to get to the starting line on your own, the finish line, that takes time. A lot more cheese & stuff to make, a lot more years ahead. GREAT VIDEO, thank you.
Yeah, its quite the process, and the storage process even more complicated for the perfect cheese :D Hahah, you're right, always something to make better, maybe its good to have something to strive for. Im feeling very inspired to start my cheesemaking business right now! Thank you for watching and have a great week! /Tova
Wow Tova. So much work for one batch of goat cheese. Well done.
I googled some and found out - Swedish "fil" is like Polish "kefir"! Also, I read that in Norway it's also "kefir".
By the way, someone in the comments was right, ashes are great addition to soil.
ALSO... Love you, your videos make me wander and it's beautiful journey
Such a beautiful place to live out life!!!
i totally adore your vlog coz i can still learn and get ideas for my life...thanks for that...i live in a german Bauwagen without running water and proper vanities...similiar though very different....so yes....many many nice ideas....usually i just try it out...
BUT i am really curious how you make the sour cucumber?i'd really love to make them myself...big fan of ferments myself...