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I wish I was your neighbor!

I want to try to use clabber for the first time.. I get my milk from a nearby farm. Can I use the same gallon of milk to feed each day for a week or do you have to have fresh milk everyday? thanks

Ok, I loved this idea and how long the video took to make! But I have a question/request. I just started trying sourdough bread and am having trouble because I keep finding recipes with bad measurements. I remember seeing you do sourdough bread. Can you do a video on that? It fits on your channel-a perfect pairing! Right?

I just started cheesemaking with a "farmhouse cheddar" that used yogurt for the culture. I'm also cheap, and did some research on cheesemaking boards online, and learned that you can essentially make any cheese with either yogurt or sour cream for the culture, and you can make brie and soft cheeses by scraping a little of the rind from a store bought soft cheese and adding that to the mix. Over the years I have done many historic processes and learned (like you) that the people in the past were not rocket scientists, and that they didn't fret too much, just got on with the program.

I THINK YOUR PROBLEM IS THE HEAT IN TE OVEN

Hello there, Thank you for your valuable infos. I am experimenting with romano cheese for few months now, , I foung Brine+ 1 tablespoon of vinegar per 1 liter of brine for at least 24 hrs, the brine better to be saturated with salt, then let it dry in room emp, daily massaging "with salt only" all faces and sides. I found that better in drying and much less mold, if you have mold, brush it off with a cloth soaked in vinegar or 1: 4 vinegar to water. after 1 month, sweep it monthly with just enough layer of olive oil. Hope this will benifit all of us "cheeso-holics" :)

wont hand burn?????

So inspiring!! I get so excited when you upload a new video!! Nice work :) I just got myself a 'cheese cave' i.e. wine fridge, so I can't wait to embark on aging my own cheese and I will be following your videos while doing so!

I'm always so happy when I see you upload!

Using 1/4 c clabber, do you find any issues with high acidity in your cheeses? I’m having a hellish time trying to bring the acidity down and I’m 3 for 3 now for cheese that went straight in the garbage. I’m not sure if it’s the clabber, or the milk. It’s high quality grass fed raw, PH is about 6.7 - 6.9 at start. By the end of stirring I’m already in the mid 5’s🤦‍♀️🤷🏼‍♀️. I’m at a loss here. Not sure what the issue is

This was so good! I loved all the real and raw parts of it. I need to try this slow mozzarella. We don't love regular mozzarella I've made.

... this is human breast milk?

I discovered your channel today and I like it a lot. You are so wonderfully uncomplicated. I have a little bit of experience in making cheese. I'm using raw milk and I mostly follow the books from David Asher. I follow the main rules but sometimes the milk becomes a tiny bit to warm or it takes a few minutes more before I start cutting the curds. For me cheesemaking is different every time. I never can replicate the same cheese twice. But my cheeses are always wonderful. I like the process of taking care every day, seeing them ripening and finally taste what I created with my own hands and simple ingredients.

Oh that press…what a wonderful gift ❤❤ That cheese looks amazing !!!

Looks great to be honest

See you love your Dutch press

I am going to give this a go - looks super healthy

Congrats Jennifer! 👏 I'll have to give it a go and soon. My Romano wasn't so picante but excellent anyway. Greetings

when I make my Boursin Style Cheese I use 2 Liters of Buttermilk+1 Liter of Creme.Compared to just Buttermilk I have to press the Cheese for about 2 Days to dry it out.The Creme changes the Texture and Taste.Well done Jennifer,good Start to the new Year

I wonder if the B linens were a result of the sleeveless shirt you wore in the beginning.😃🧀

That looks amazing and what a crazy method. I will have to consider using extra cream, as I only have access to store bought milk, which typically has around 3.15% milk fat. I have a feeling that would help sort out my chedder issue, as the only true success with a closed rind was from full cream goat milk. Flavor has been on point, but not the knitting. Also, that piercing to help remove whey, that I might have to consider for my harder heavies. 8-10 lbs is my current limit. Also, for stuck cheeses, I've found a dunk in the brine bath usually pops them right out, though for this in particular, that would be a LOT of salt added to the brine. That all said, I was really reminded of salt-cured meats with this one: close to the same process.

Wish my girls were in milk , calving end of February. Will definitely make this one . Your videos are my favorite 😊

looks super good. the whey that you got rid of causes the bitter taste. great new ideas for technique!

Oooooo! Great job as usual. 😉 I wonder if you aged it for an extended time if it would develop tyrosine crystals?

Well-done Jennifer, great job !❤

I am loving your video. I’m so sorry for your husband having thrown out his back. My husband does that all he has to do is move wrong so I understand his pain.

I love feta

Awesome video as always Jen!! Thank you!!!

The thing about American cheese is that I never knew how much I loved it until I moved to Canada and discovered that they don't sell deli American up here. You can get the shitty Kraft Singles everywhere, but they DO NOT sell the real thing. And let's not pretend that singles are anything even close to actual deli American. That stuff is seriously good on sandwiches. But for some reason, Canada won't sell it in block form. Something about its chemical makeup prohibiting it from meeting the strictest legal definition of "cheese", idk. All I know is you can't get it, and the individually wrapped singles are absolute garbage- not to mention the fact that it's incredibly wasteful, since each slice comes in single-use plastic. So, like many food products I used to get in the States that I can't get here, guess I'll just learn to make it myself! Thanks for the video!

Had to watch this video again .. love the Camembert with goat milk!!! I hoard it and freeze it.

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.

Hello Jenifer,ive just made a COMTE cheese and what a great cheese to make,i think it tastes better than cheddar,if you havnt made one try it.

you are not making homemade cheese from scratch when you are using cheese that's already made

We used Sodium Chloride (Rock Salt) to melt snow in Michigan Winters. It worked until temps dropped to 20F. When the temp was below 20F we used Calcium Chloride.

I know this is an old video but hopefully you’ll see this. I made these but after sotting overnight, I went to flip them and they have a slimy substance on them. It’s clear but it’s like the whey turned slimy. Is that normal?

So I made my pepper jack cheese, and when I sealed it, there was still a very small amount of liquid left in the sealed bag. is it ok to age it like this. Thank You. Deborah

My goats milk mozzarella stretches great, but I have Nigerian Dwarfs that milk extremely high butterfat. Some of my does milk test at 10% butterfat. I wonder if that’s why I get a good stretch. I do also notice I get very high yields. When I follow your recipes ( which I love 💕) I can’t use more than 6 gallons of milk or I have way more curd than the large mold will hold. Like 11 pounds or more 🤷🏼‍♀️