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Sorry I might have missed it but where did you get your press from? Love the video!!!❤

what caused mine to seperate the only thing i did different was put in some oxcy clean powder??

That was fun to watch! Every day, twice a day? That’s a lot of milk! You make all the cheeses , yogurt and drink it as well? Do you sell it to your neighbors if you have too much? I just made my first batch of yogurt from raw milk!

Thank you for this video it was very helpful! I have been making yogurt for years culturing one batch from the last one. Cultures are cultures. You should be able to harvest the culture from any cheese that turns out okay. After all, back in the day, that is how they were making cheese.

I can’t hear you talking because the music is so loud and annoying.

Can you also keep the backsplash whey for a thermophiloc culture too? Does it work the same way?

My wife made it today (she didn't want to heat up the raw milk or temper the farm fresh eggs). She added 1/4 t ground ginger and blessed it with the sign of the cross before serving. It's delicious. Thank you.

I'm so happy for you guys! I'm sure it's pretty crowded at times. Ilove watching your videos. They give me hope ❤ God bless you.

so i left the milk on the counter and now it is just a little bit of clabber and alot of water (or whey?). Is that because I took most of the cream out of that jar for other uses?

Bless you woman.

Mine is draining now. I ended up with it on the counter for 4 days. If it doesn’t come out I have a second batch that I can try

Is it possible to use lemon juice instead?

How long can i leave it in the fridge before it needs to be fed again? And when it's fed can i put it right back?

Hi there, I am getting ready to try my hand at cottage cheese. Why do you use sugar? I am following a sugar-free lifestyle. Thank you so much!

I am so excited for you. What a difference from the announcement video, they are moving along quickly. I have been missing your cheesemaking videos and can't wait to make it in your brand new kitchen.

I know you're doing the best you can, but we can see what you're doing and we can barely hear what you're saying because of your microphone.

How exciting! What will the current kitchen be? Would love to see your blue prints

This is getting exciting! One suggestion for your bathroom with the soaker tub: make sure you get a voice recording of Zach stating "Mom is not here right now, go away". Then when you relax in that tub with a warm wet rag over your eyes and one of the monsters knocks on the door saying "Mom?", you can simply touch the play button on the recorder! Truly very happy for yall adding that space and the idea of an island in the kitchen on wheels is perfect. I have a 30'X50' workshop at my place and every single tool and table is on wheels so it can be moved to accommodate whatever I need at the moment. They make some very nice and extremely smooth wheels with brakes. My guess is you're going to need to allow the wheels to be exposed a bit so you can lock them when you need the island stable. Probably need to mount them inboard from the edge just a bit as well to allow them to swivel and please make all four wheels swivel - the ease of moving that island around with 4 swiveling wheels will far outweigh whatever fear you have of how it will look. Good luck on the new space and cant wait to see how you flourish in it!

Congratulations on the build, it's coming along. Yes movable tables/ islands are the best. Thank you for sharing 👍

I would love to know if you sell your cheese as I live just outside of Philadelphia. Thank you!

Can you half this recipe?

What is the first thing you pour on?

Can you vacuum seal the corn and freeze it Thanks

Approximately how many pounds of cheese does this make?

Can you save backsplash whey from making Brie to make more Brie in the future, or does it not work with cheese that has mesophilic plus other cultures like Brie does?

no need to cut the rind off for vacuum packing

90 degrees Celsius or Fahrenheit?

I made my first batch last week and immediately set more milk to clabber! It is SO good! I have a lot of canned chopped green chilies from azure and added one of those. I will never have to buy premade queso or velveeta again!

This is not from scratch.

Some recipes says to replace whey with equal amount of cold 60 F water to reduce the temperature to 80 to 86 F others say hot water totally confused

I guess your mat is the source for mold.

How long can you keep backsplash whey before using it in cheese again?

What cheese press is that? Link please

I LOVE using the buttermilk for my coffee creamer! So does my husband, so good!

How fresh would you use raw milk up to 3 days or what is your limit ?

I'm so happy for you! You are so brave.

How much thermo culture do I use I don’t have whey

I just made another great wheel thanks to your great teaching! Question, I want to take some home to Texas to give to my family. If I vacuum seal it, would it be safe to carry-on the plane and be outside a refrigerator for probably 5-7 hours?

I literally love yeast on my popcorn it’s so good

I'm so glad I've watched you, knowing I can use my whey from yoghurt & kefir to make different types of cheeses is so useful. I make cottage cheese, but I'd love to try making hard cheese. It's just a shame raw milk is so hard to come by in the UK 🇬🇧 I've started buying organic & hopefully culturing it will help bring it closer to raw. I have just ordered the calcium too. Thank You...

Trying to decide if I do a gouda next or a blue cheese... so many options

Absolutely so excited for yall! The good news: you will have more space, The bad news: you will never have enough space. Sounds to me like your priorities are in the right place. Most of your effort is certainly in the food prep and storage area and that need will be a long time requirement. I chuckled a bit when you said a pantry with a barn door because I added a pantry and put a barn door on it as well. Cant wait to follow along. STAY WARM!

I enjoy doing my stirring while listening to "Milk Street Radio" on RUclips (cooking show/podcast). Time flies by.

How long does the backsplash whey last in the fridge?

Hello Danielle,havnt heard from you in a while,glad your back,best wishers to you and family.

So happy for you! I can't wait to see what is going on! :)

How exciting....cant wait to watch the process....thank you for sharing.

How long did it take?

I love watching your videos. You are so honest and up front. I would not have even tried that moldy cheese but because you showed everything, I think I'll try making it too. I have a thought...I wonder about putting a plastic mat in the bottom of the aging container and changing it with each application. Just a thought don't know if it would make any difference. Thank you.

Why the calcium and vinegar