Great video! i like your editing and video angles you use. very helpful Thank you too for leaving the little bits of "unfortunate variables" of the process in your video too, like losing a little bit of curd when flipping. I as a beginner i appreciate seeing that even when those little things happen, that there's no need to panic or get frustrated because at the end of the process, you can still achieve a picture perfect result like yours ended up as. Thanks again Adam!
Hi! Nice video. Thanks for sharing. I want to try making these delicious French cheeses and I think I'm going to stick with your method, but I have some doubts When you use new dairy cultures, do you keep the rest in the refrigerator? How do you store them and how long can you keep them frozen once the envelope has been opened? Greetings and thanks for share.You already have a new follower 😎
Hello, Thanks for watching! I store all my cultures in the freezer. If stored in the freezer, the cultures can last upwards of 2 years. I've never had an issue with old cultures, and some I don't use often.
Greetings, and thanks for the video. Would you consider expanding the series to a 5-part series by adding St. Marcellin cheese making to the list? Gavin Webber has the only online video on the making of St. Marcellin cheese, and his video is 7-years and 9-months old. Apparently not very many people either like St. Marcellin cheese, or make St. Marcellin at home. Thanks, Bruce
If I could make a constructive criticism, you repeat yourself too much. Your videos would have a better flow and be more interesting and concise without that.
You're lucky to be in one of the states where they allow raw milk! Thanks for the video 👊
Thanks for watching! Yeah, dairy laws vary, but you can make fabulous cheese out of store bought, pasteurized milk, but raw adds a little more flavor!
Great video! i like your editing and video angles you use. very helpful
Thank you too for leaving the little bits of "unfortunate variables" of the process in your video too, like losing a little bit of curd when flipping.
I as a beginner i appreciate seeing that even when those little things happen, that there's no need to panic or get frustrated because at the end of the process, you can still achieve a picture perfect result like yours ended up as. Thanks again Adam!
Glad it's helpful! Please don't hesitate to reach out with any questions!
Amazing Video! Can’t wait to watch the series!
Thank you, and thanks for watching! The camembert video releases tomorrow at 10 am EST.
Hi! Nice video. Thanks for sharing. I want to try making these delicious French cheeses and I think I'm going to stick with your method, but I have some doubts
When you use new dairy cultures, do you keep the rest in the refrigerator? How do you store them and how long can you keep them frozen once the envelope has been opened? Greetings and thanks for share.You already have a new follower 😎
Hello,
Thanks for watching! I store all my cultures in the freezer. If stored in the freezer, the cultures can last upwards of 2 years. I've never had an issue with old cultures, and some I don't use often.
Greetings, and thanks for the video. Would you consider expanding the series to a 5-part series by adding St. Marcellin cheese making to the list?
Gavin Webber has the only online video on the making of St. Marcellin cheese, and his video is 7-years and 9-months old. Apparently not very many people either like St. Marcellin cheese, or make St. Marcellin at home.
Thanks,
Bruce
Hey Bruce. Thanks for the suggestion. I was trying to decide what to make next...now I know! More than happy to make this cheese.
How do you get raw cow's milk?
I have a local store who sells it. I'm in south Carolina
If I could make a constructive criticism, you repeat yourself too much. Your videos would have a better flow and be more interesting and concise without that.
Thanks
من فضلك صاديق ابعثلي صفحفة فيسبوك الخاصة بك اريدو تواصل معك وشكرا
Sorry I don't have FB.