I've never made cheese, I likely never will, but I stumbled upon your channel and I'm obsessed! Love your personality and the experiments you do with cheese making. And your family's humour is on point - no complaints here! :)
To be honest I don’t think I want to make cheese after watching this, there just seems to Be to much work and time , I agree it’s probably fun making your own cheese but looks very time consuming, you did very well , i hope you all enjoyed it, looks fantastic.
Lovely to see you again my Friend. I wasn't sure if you were still kicking after I read on a FB page how horribly unsanitary your cheese making is. 🤣 You've certainly have angered that herd of heifers!😂
Eric I would call those women from FB a different name- female dog name :) The fact that they make all the people throw their cheeses away is such a damn joke, I cannot believe people listen to this crap. I am from Poland, we make farmers cheese at my house for generations by just leaving freshly milked raw cows milk outside in the sun for few days to coagulate and then we strain it to make a framers cheese, and we are all still alive and doing well. Jennifer keep up the good work and eff those heifers and the stick up their behind :P
My word. She isn't selling it. She is making it for herself and family. And, she must be doing something right they are all still healthy and living and eating her cheese.
I'm still learning. I mainly make yoghurt cheese, quark and never this, made my first Monterrey Jack cheese last week and watching your tutorials daily for motivation and learning. Thanks, you've helped with my procrastinating. Just love this
I love Muenster and I love Brie and Cheddar. I don't know if I have the patience to make it. The cheeses I'd really like to make are Ricotta and Mozzarella and Cream Cheese. I noticed that some have the audacity to criticize your family's partake in the videos. Na, they just add to it. Nice seeing them get involved.
thank you. this is a good recipe and a good experience. i live in belarus and make cheeses from goat milk. i will definitely make cheese according to your recipe.❤
It's just fabulous to watch an expert artisan cheese maker at work. Many thanks, Jennifer, for uploading ❤ I use clabber and no other culture and I get the white rind and the B linens stinky yum that settles down into a tasty rind. Can you enlighten me, please ????
Do you mean that you're wondering why you get the white rind and the B linens without adding them? If so, I think it's because those bacterias/yeasts are naturally occurring in your environment. Often they are added to the milk to make sure they show up, but they can also materialize in cheese without being added.
I am Austrian, and was watching our cheesemakers, they NEVER put cheese in plastic... they are sit on wooden shelves with air around, and they salt and brush these cheese every day and flip them also every day, just to let you know, maybe you try it!
Hello, have you considered using home made rennet? Perhaps made from plants such as fig, pineapple or papaya leaves? I'm sure that'd be a fun experiment 😂
A new video! What a delight. Could you possibly salt the cheese in a vacuum bag? I cure lots of meat in bags, & it seems like it would be the most effective way to get a precise amount of salt into the cheese. Maybe not with a full vacuum seal?🤔
I have done that before with an Asiago (which I forgot to brine) and it turned out wonderfully. For this cheese, though, the rind needs to develop and that requires oxygen, so vacuum packing it wouldn't work.
That cheese looks magical! I bet that third one will be amazing with a bit of extra age. ^^ I wonder if there might be a local bark/leaf/material that you could use to make a 'Virginia Epoisses'? ^^ lol I love artisanal things. The possibilities are endless. ^^
Scorching milk depends on the type of pot that's being used, I think. My pot doesn't scorch at ALL, and I love it. Heating 8 gallons of fridge temp milk to 90°F takes about 30 minutes, I think (though I've never timed it).
Ok. I made a successful goat cheese. After the sus first batch, I bought a different yeast for Chevre. Everything worked out perfectly!! I ended up with a pound and a half of cheese for the one gallon of goats milk. 👍 Some were coated in herbs and the other coated in chunky blueberry jam. Have to every read the book The Art of Natural Cheesemaking by David Asher? It has a lot of information you already know. Though it has some fun techniques.
@@bryonygrealish6663 One word of caution --- after reading his book, I cultured a bunch of cheeses with kefir only to discover a few months later that the kefir flavor was noticeable in the final cheeses, and kefir, unfortunately, isn't a flavor I like. At least the pigs were happy...🙄
Bonjours Jennifer, Le fromage que tu as fait est certainement un bon fromage mais ce n est pas un Munster tel qu' il est fait dans nos fermes en Alsace et dans les Vosges depuis des centaines d années. Dans nos Munster il n y a pas de lactoferment (lait sans pasteurisation) seul de la présure, sa pate n est pas pressé, on ne se sert pas de coton de fromage dans les faisselles, il est coulé a la louche. Oui d origine ancestral c est une pâte molle lavé. Dans le commerce ce sont des fromages de 200 g et de 400 g dans la haute Gastronomie Alsacienne. son affinage est de 21 jours, si ce n est pas le cas c est un autre fromage..
I worry about you. You stick your nose in things that can be dangerous! Imagine all those molds you have sniffed. I challenge you to make the Norwegian Ridderost coz that smells totally different to stinky feet 😂
I've never made cheese, I likely never will, but I stumbled upon your channel and I'm obsessed! Love your personality and the experiments you do with cheese making. And your family's humour is on point - no complaints here! :)
I admire your approach to cheesemaking and that you never give up despite hurdles that come up. Thanks for the video!
Yaaaaaaaaaaaaaaaaaaaaaaaaaaay Jennifer, missed you and your videos. So glad you are back with a new awesome video.
I'm so glad to be back!!
J: thank you for your lessons, I loved them. God blesses you.
To be honest I don’t think I want to make cheese after watching this, there just seems to Be to much work and time , I agree it’s probably fun making your own cheese but looks very time consuming, you did very well , i hope you all enjoyed it, looks fantastic.
Lovely to see you again my Friend. I wasn't sure if you were still kicking after I read on a FB page how horribly unsanitary your cheese making is. 🤣 You've certainly have angered that herd of heifers!😂
Eric I would call those women from FB a different name- female dog name :) The fact that they make all the people throw their cheeses away is such a damn joke, I cannot believe people listen to this crap. I am from Poland, we make farmers cheese at my house for generations by just leaving freshly milked raw cows milk outside in the sun for few days to coagulate and then we strain it to make a framers cheese, and we are all still alive and doing well. Jennifer keep up the good work and eff those heifers and the stick up their behind :P
😂
My word. She isn't selling it. She is making it for herself and family. And, she must be doing something right they are all still healthy and living and eating her cheese.
You deserve a bigger following
I'm still learning. I mainly make yoghurt cheese, quark and never this, made my first Monterrey Jack cheese last week and watching your tutorials daily for motivation and learning. Thanks, you've helped with my procrastinating. Just love this
I love Muenster and I love Brie and Cheddar. I don't know if I have the patience to make it. The cheeses I'd really like to make are Ricotta and Mozzarella and Cream Cheese. I noticed that some have the audacity to criticize your family's partake in the videos. Na, they just add to it. Nice seeing them get involved.
I love your excitement because it sure isn't boring.
thank you. this is a good recipe and a good experience. i live in belarus and make cheeses from goat milk. i will definitely make cheese according to your recipe.❤
اهلا بعودتك....شكرا على هذا الفيديو الرائع تعلمت منه الكثير..شكرا مره اخرى
It's just fabulous to watch an expert artisan cheese maker at work. Many thanks, Jennifer, for uploading ❤
I use clabber and no other culture and I get the white rind and the B linens stinky yum that settles down into a tasty rind. Can you enlighten me, please ????
Do you mean that you're wondering why you get the white rind and the B linens without adding them? If so, I think it's because those bacterias/yeasts are naturally occurring in your environment. Often they are added to the milk to make sure they show up, but they can also materialize in cheese without being added.
@@jmilkslingerok thanks makes sense.... Same pan and cloths and curing boards for years..wash cheeses in salty whey. 😊
I am Austrian, and was watching our cheesemakers, they NEVER put cheese in plastic... they are sit on wooden shelves with air around, and they salt and brush these cheese every day and flip them also every day, just to let you know, maybe you try it!
I can easily say myself as a husband, he ain gonna do it unless it’s an absolute emergency😂 we love yall tho, you women keep us on our toes
Hello, have you considered using home made rennet? Perhaps made from plants such as fig, pineapple or papaya leaves? I'm sure that'd be a fun experiment 😂
That would be interesting, but I have only so many experiments that I can undertake at one time!
Would you do a dill harvarti? I would love to see one done.
Noted!
Yes Yes Yes a new one my Life is complete again🥰🤩🤩
A new video! What a delight.
Could you possibly salt the cheese in a vacuum bag? I cure lots of meat in bags, & it seems like it would be the most effective way to get a precise amount of salt into the cheese. Maybe not with a full vacuum seal?🤔
I have done that before with an Asiago (which I forgot to brine) and it turned out wonderfully. For this cheese, though, the rind needs to develop and that requires oxygen, so vacuum packing it wouldn't work.
how close does it come to Morbier taste wise (minus the ash in the middle part)?
I've never tasted a Morbier!
@@jmilkslinger got it. if by any chance you have an opportunity to try it, you definitely should! maybe later make a video of making it too 🙌🏽✨
That cheese looks magical! I bet that third one will be amazing with a bit of extra age. ^^ I wonder if there might be a local bark/leaf/material that you could use to make a 'Virginia Epoisses'? ^^ lol I love artisanal things. The possibilities are endless. ^^
I've actually been contemplating this!
Don't direct heat cause the protein caseins to burn at the bottom?how long does it take you to heat the milk from start to finish ?
Scorching milk depends on the type of pot that's being used, I think. My pot doesn't scorch at ALL, and I love it.
Heating 8 gallons of fridge temp milk to 90°F takes about 30 minutes, I think (though I've never timed it).
@jmilkslinger Damn great timing 👏 👌 Well-done
Ok. I made a successful goat cheese. After the sus first batch, I bought a different yeast for Chevre. Everything worked out perfectly!! I ended up with a pound and a half of cheese for the one gallon of goats milk. 👍 Some were coated in herbs and the other coated in chunky blueberry jam.
Have to every read the book The Art of Natural Cheesemaking by David Asher?
It has a lot of information you already know. Though it has some fun techniques.
That cheese sounds lovely! And yes, I've read David's book (and I just got the 2nd one in the mail!).
I'm excited while reading his book. I have Soooo many kefir grains! It's a jar of delicious possibilities.
@@bryonygrealish6663 One word of caution --- after reading his book, I cultured a bunch of cheeses with kefir only to discover a few months later that the kefir flavor was noticeable in the final cheeses, and kefir, unfortunately, isn't a flavor I like. At least the pigs were happy...🙄
@@jmilkslinger yeah kefir is not a flavor everyone likes. My family loves it. It will be an interesting experiment.🤔
@@bryonygrealish6663 Yes, do it! (And my kefir may not have been "right" --- I have no idea since I don't know much about it.)
Cheese is very forgiving if in doubt let it age longer.
So true!
Pretty cool like your videos 👍🏼
¡Genial!
Why didnt you salt during rhe cooking stage?
This kind of cheese requires dry salting, but feel free to play around!
I love your videos and you're the only person I watch! Respectfully though, the kids could be more respectful.
what did the kid do? seems fine to me?
Oh, no worries! They're not being disrespectful -- we're just an expressive family. ☺
Bonjours Jennifer,
Le fromage que tu as fait est certainement un bon fromage mais ce n est pas un Munster tel qu' il est fait dans nos fermes en Alsace et dans les Vosges depuis des centaines d années. Dans nos Munster il n y a pas de lactoferment (lait sans pasteurisation) seul de la présure, sa pate n est pas pressé, on ne se sert pas de coton de fromage dans les faisselles, il est coulé a la louche. Oui d origine ancestral c est une pâte molle lavé. Dans le commerce ce sont des fromages de 200 g et de 400 g dans la haute Gastronomie Alsacienne. son affinage est de 21 jours, si ce n est pas le cas c est un autre fromage..
Ooo, I bet it's delicious!
I worry about you. You stick your nose in things that can be dangerous! Imagine all those molds you have sniffed. I challenge you to make the Norwegian Ridderost coz that smells totally different to stinky feet 😂
Ask chatgbt
Good GOD - this is the hottest video I've ever seen..😓
I know you love em... but I gotta say, your son is annoying. Other than that love the content.
I'm glad you enjoy the content!