- Видео 90
- Просмотров 639 987
Milkslinger
США
Добавлен 29 янв 2022
Hello! I'm a self-taught cheesemaker living in the Shenandoah Valley. This channel chronicles my cheesemaking escapades, documenting my experiments, recipes, and tips, as well as my failures. Welcome!
Mailing Address:
PO Box 121
Linville VA, 22834
Mailing Address:
PO Box 121
Linville VA, 22834
How to Make a SHOWSTOPPING Tête de Moine Cheese!
Traditionally cut with a special blade that shaves off the top of the cheese to create edible cheese flowers, Tête de Moine tastes nutty and meaty, and it's a wonderful addition to a cheese board. (Tête de Moine means “monk’s head” because the shaved top of the cheese resembles one.)
Get the FREE Cheesemaking Foundations Document: milkslinger.com/foundations/
Get the printable Tête de Moine recipe here: milkslinger.com/shop/tete-de-moine-recipe/
CHAPTERS
00:00 Tête de Moine
00:24 Milk
00:41 Cultures
01:34 Rennet
01:56 Cutting
02:11 Cooking
05:00 Pressing
08:07 Brining
09:45 Washing
16:59 Cutting
17:38 Tasting
20:39 The Melt Test
21:06 Storing
Disclaimer: This video may contain affiliate links, which means...
Get the FREE Cheesemaking Foundations Document: milkslinger.com/foundations/
Get the printable Tête de Moine recipe here: milkslinger.com/shop/tete-de-moine-recipe/
CHAPTERS
00:00 Tête de Moine
00:24 Milk
00:41 Cultures
01:34 Rennet
01:56 Cutting
02:11 Cooking
05:00 Pressing
08:07 Brining
09:45 Washing
16:59 Cutting
17:38 Tasting
20:39 The Melt Test
21:06 Storing
Disclaimer: This video may contain affiliate links, which means...
Просмотров: 2 364
Видео
These 7 Cheesemaking Practices May Be RUINING Your Cheeses.
Просмотров 2,6 тыс.2 месяца назад
Not all rules are meant to be followed! I've ditched a few recommended cheesemaking protocols and my cheeses are improving because of it. Get the FREE Cheesemaking Foundations Document: milkslinger.com/foundations/ CHAPTERS 00:00 Breaking the Rules 00:29 Number 1 01:40 Number 2 02:36 Number 3 04:00 Number 4 06:04 Number 5 07:30 Number 6 08:30 Milkslinger Cheesemaking Foundations 09:28 Number 7 ...
This Mead-Washed Cheese Smells Incredible!
Просмотров 2,3 тыс.2 месяца назад
Lady Zella is an Appenzellar-Style cheese. With its elastic texture and mild, sweet flavor, it reminds me of a cross between an Asiago and Gouda. The crowning glory of this cheese is her rind which is developed by frequently washing it with a tea made of dried herbs, mead (or wine), and b.linens. Get the printable Lady Zella recipe: milkslinger.com/shop/lady-zella/ Find Milkslinger recommended ...
The BEST Homemade Butter: This One Small Trick Is A Game Changer.
Просмотров 4,9 тыс.3 месяца назад
Elevate your homemade butter by first culturing the cream! When the cream is cultured, the butter becomes more flavorful and has a longer shelf life, qnd the buttermilk is pretty darn incredible, too. Get the printable Cultured Butter recipe: milkslinger.com/shop/cultured-butter-recipe/ Find Milkslinger recommended tools and equipment here: rb.gy/qhwfbk Get Splashed! Stay up to date on all the ...
How To Make Munster Cheese
Просмотров 5 тыс.3 месяца назад
Forget that fake Muenster cheese from the grocery store! This Munster cheese is TOTALLY different. Semi-soft with a washed rind, it tastes like a cross between a Brie and a Raclette. In other words, it's divine. Get the printable Munster recipe: milkslinger.com/shop/munster-recipe/ Find Milkslinger recommended tools and equipment here: rb.gy/qhwfbk Get Splashed! Stay up to date on all the Milks...
Simplest Homemade Sour Cream
Просмотров 3,3 тыс.4 месяца назад
Making sour cream does not have to be complicated! This method requires no fancy freeze-dried cultures AND it lasts for weeks in the fridge. Get the printable Sour Cream recipe: milkslinger.com/shop/sour-cream-recipe/ Find Milkslinger recommended tools and equipment here: rb.gy/qhwfbk Get Splashed! Stay up to date on all the Milkslinger news here: milkslinger.com/ CHAPTERS 00:00 Sour Cream 00:2...
Making Jarlsby: A Jarlsberg-Colby Cheese Fusion!
Просмотров 1,9 тыс.4 месяца назад
This cold water-washed curd cheese has a creamy texture, the appearance of a Colby (if Colby were white, that is), and a hint of Swissy-ness. It's an all-around good snacking cheese, melts well, and makes everyone happy. Get the printable Jarlsby recipe: milkslinger.com/shop/jarlsby/ Find Milkslinger recommended tools and equipment here: rb.gy/qhwfbk Stay up to date on all the Milkslinger news ...
DIY Cream Cheese
Просмотров 3,9 тыс.5 месяцев назад
Rich and creamy, this cheese is perfect for fresh eating and baking, and it freezes well; there is no discernible texture difference between the thawed cream cheese and the fresh. Get the printable Cream Cheese recipe: milkslinger.com/shop/cream-cheese-recipe/ Find Milkslinger recommended tools and equipment here: rb.gy/qhwfbk Stay up to date on all the Milkslinger news here: milkslinger.com/ C...
Creating Sweet Rocklyn: A Milkslinger Signature Cheese
Просмотров 4,6 тыс.5 месяцев назад
This creamy, semi-soft, natural-rind cheese is a Milkslinger Special, developed to showcase fresh milk and natural cultures. Aged for just two months, it is sweet, mild, and creamy, an all-around excellent cheese for any purpose: melting, snacking, cooking, and sandwiches. The name Sweet Rocklyn is a nod to the Milkslinger location: Rockingham County (Rock) and Linville Township (lyn). And why ...
How To Make Ibores Cheese (Fried Cheese & Cheez-Its!)
Просмотров 2,2 тыс.6 месяцев назад
Ibores, a Spanish cheese, is a minimal cheese: minimal handling, minimal temps, minimal cultures, minimal everything. It's a good starter cheese except . . . I'm not sure I like it! I did come up with a couple ways to make it more palatable, though: fried cheese and cheez-its. Get Splashed!, my weekly newsletter, at: milkslinger.com/ New episodes every Friday! RECIPE and INGREDIENTS Recipe Insp...
How to Make a Red Leicester Cheese: Bold and Beautiful...and STINKY.
Просмотров 2,6 тыс.6 месяцев назад
Red Leicester, a British cheese similar to cheddar, gets its bright orange color from an ungodly amount of annatto. Typically, Red Leicester is aged for 6 months or longer, but I tasted this one at 3 months. While it had aged perfectly well in a vacuum-sealed bag, if you have a press that's strong enough to get a tightly-closed rind, try aging the cheese in lard-soaked cloths, a method that mak...
How To Make FABULOUS Feta (2 Methods!)
Просмотров 11 тыс.7 месяцев назад
I used to think I couldn't make Feta, but not anymore! In this video I make two kinds of feta from the same pot of milk and BOTH of them turned out beautifully. (Don't miss the marinated feta at the end of the video. It's positively LUSCIOUS.) To get Splashed!, my weekly newsletter, sign up at: milkslinger.com/ New episodes every Friday! *Greek Feta Recipe Inspiration from Mary Anne of Give Che...
How To Make A Whey-Cultured Manchego-Style Cheese
Просмотров 3,3 тыс.7 месяцев назад
This was my first time culturing a cheese with leftover whey from another batch, and it worked beautifully! If you'd like to get Splashed!, my weekly newsletter, you can sign up at: milkslinger.com/ New episodes every Friday! RECIPE and INGREDIENTS How to Make Clabber-Cultured Gouda: rb.gy/ysbpgh (RUclips) Rennet: bit.ly/3AZldBT (New England Cheesemaking) How To Make Clabber: bit.ly/3nX5u3v (bl...
7 Things You Should Know Before Making Cheese
Просмотров 3,4 тыс.7 месяцев назад
Cheesemaking can be overwhelming in the beginning. There is so much new information, and all the terminology feels like a foreign language, so I've made a list of the seven most important things I wish I'd understood when I first started making cheese. For those of you who are starting out, I hope this helps the whole process feel a little less daunting. For those of you who have already been m...
Beginning Cheesemakers: This Swiss Cheese Does NOT Require a Press!
Просмотров 2,7 тыс.8 месяцев назад
Belper Knolle, a lactic fermented cheese from Switzerland, is packed with fresh garlic and then rolled in black pepper. It can be eaten fresh, or aged for years. As it dries, it hardens, making it the perfect cheese to grate over salads or pastas or soups: a peppery, garlicky flavor bomb of cheesy goodness. RECIPE and INGREDIENTS Primary Recipe Inspiration: ruclips.net/video/DntGvfKFeBY/видео.h...
A Taste of the Netherlands: Make This Dutch Cheese At Home!
Просмотров 2,1 тыс.8 месяцев назад
A Taste of the Netherlands: Make This Dutch Cheese At Home!
How To Make Fire & Smoke Dragon's Milk Cheese
Просмотров 5 тыс.9 месяцев назад
How To Make Fire & Smoke Dragon's Milk Cheese
A Step-By-Step Guide for Mastering Flor Azul Blue Cheese
Просмотров 7 тыс.9 месяцев назад
A Step-By-Step Guide for Mastering Flor Azul Blue Cheese
4 Surprising Reasons to Have a Family Milk Cow
Просмотров 3,8 тыс.10 месяцев назад
4 Surprising Reasons to Have a Family Milk Cow
How To Make Black Pepper Parmesan Cheese
Просмотров 3,3 тыс.11 месяцев назад
How To Make Black Pepper Parmesan Cheese
How To Make Crescenza: A Fresh Italian Cheese
Просмотров 2,8 тыс.11 месяцев назад
How To Make Crescenza: A Fresh Italian Cheese
How To Make Romano Cheese || Bandage-Wrapped
Просмотров 7 тыс.Год назад
How To Make Romano Cheese || Bandage-Wrapped
Queso Fresco: Eat This Cheese the Same Day You Make It!
Просмотров 10 тыс.Год назад
Queso Fresco: Eat This Cheese the Same Day You Make It!
How To Make American Cheese From Scratch [The Perfect Way to Use Up Mediocre Cheese!]
Просмотров 7 тыс.Год назад
How To Make American Cheese From Scratch [The Perfect Way to Use Up Mediocre Cheese!]
Making A Natural Rind Gruyère: A Cheese So Good I Nearly Wept
Просмотров 35 тыс.Год назад
Making A Natural Rind Gruyère: A Cheese So Good I Nearly Wept
How To Make Monterey Jack Cheese At Home
Просмотров 5 тыс.Год назад
How To Make Monterey Jack Cheese At Home
How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]
Просмотров 8 тыс.Год назад
How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]
How To Make A Classic Baby Swiss Cheese
Просмотров 30 тыс.Год назад
How To Make A Classic Baby Swiss Cheese
So now what do you do with the whey after making ricotta?
J: thank you for your lessons, I loved them. God blesses you.
Why not submerge in the brine with a plate on top of the cheese? Just asking:)
You could, but then the plate would be touching the surface of the cheese and not the salt...
My clabber keeps growing kahm yeast , any ideas?
Not sure, but maybe ferment the clabber at 68°F or below? Make sure you use a fresh jar/lid each time? Set it in a different spot?
Soak the bottom board in water, then put in the plastic bag.
That might make the cheese too soggy where it's in contact with the board, but a wet sponge in the bag UNDER the board would be a good idea!
Ree--coo--ta..... NOT RE-CATTA--- ( Re cotta-= Re-cooked Past tense)
Another thing I learned was that you can store the sushi mats unwashed in the freezer labelled and then reuse them next time you make camenbert. The bacteria will transfer to the new cheese and provide your furry skin.
I looked at a few recipes for camenbert and the cut the curds fine and even stirred them for 15 minutes.
Yes! Researching and then adapting as you go is KEY to good cheesemaking!
love your channel but what you did here is in no way shape or form fresh cheese.
Thank you! (By "fresh" it means "un-aged.")
Making this one tomorrow!❤
Can you make cream cheese with that 😋
You mean in the churn? No. Cream cheese doesn't get agitated like that.
I want to marry you❤️ You kill me😂
May God bless your husband for making the correct choice! And you too, Jennifer, for making cheeses that your cheese-eating circle really love!
I'm even more confused😢
Oh no! What are you confused about?
@jmilkslinger so clabber is the thick part, not the liquidity part? Is the liquid only whey or is there another substance in the whey?
@@mrsginny If clabber goes too far, it separates into curd and whey. You want to catch it at its strongest point which is when it is solid but BEFORE it separates. (You can use separated clabber to ferment a new batch of milk -- within a couple generations it should regain its equilibrium -- but not to culture a batch of cheese.)
@jmilkslinger ok, I'm not trying to make cheese, just trying to apply my sour raw milk into my current recipes to use it up. So far I've used the separated cream for sour cream and planning on using the liquid in biscuits and pancakes
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!
Does that work with whey left over from milk kefir?
Not that I know of.
You really need guava jam with that cheese
Ooo, YUM.
Loving your channel. Not sure that I’ll make it to this one, but I’m trying the softer (blue) cheeses and have been successful so far. I feel that this is one which I’ll have to build my skills up to!
If you're doing blue cheeses, you can DEFINITELY do this one. 😎
@ well, it’s the patience, the consistency and the brining! Full credit to those who do it successfully.
@ Greetings from the (BEAUTIFUL) shores of the Red Sea in Saudi Arabia by the way 😊
I want to hear about the b linen gouda
It actually wasn't that great, if I remember correctly. I mean, it was technically fine, but the flavor was pretty funky.
Jennifer, your videos are so great! I would love love love a tutorial on squeaky cheese curds. I have only made them a few times, but they are extremely tough and rubbery, although the flavor is fine.
Awesome video!! I'd love to make this cheese one day when I have more experience. The dryness of your cheese was that an aged too long thing or the struggle with humidity at the beginning? Or both.
I actually am not sure! And since I've never tasted a Tete de Moine, maybe that was how it's supposed to be? No idea!
@jmilkslinger then we'll just say it was perfect the way it was 😀