Many cultures from tropical latitudes (particularly in Africa) love to drink and cook with milk, and I've often wondered why you never hear about cheese being made in these places. This video provides an explanation: Cheese is primarily a way to store milk for the winter when cows aren't producing, and it is a very time consuming/delicate process. Farmers in Africa don't have cold winters like in Europe and North America, so there was never any need to invent cheese.
I can’t even begin to imagine how people first discovered how to make cheese. We have all this knowledge and all these resources now. But imagine the very first person to ever make cheese on the planet. Imagine what they had to go through. Absolutely mind blowing
Some cultures use the stomach of ruminants as a vessel to cook and/or store foods. I would imagine someone somewhere decided to store milk in the stomach that contained some digestive enzymes, left it (or forgot about it) and discovered cheese.
@@science1153 oh, the Arabic people discovered coffee because of goats/sheep. They would eat the beans and be super energetic. So curious shepherds trial and errored until they figured out how to eat it.
This was an interesting and informative video! I own a small dairy where we get 4 gallons of fresh, raw Jersey milk per cow, per day. Tried this recipe! It has been 12 hours in the press, I just flipped it. So far, so good!
Me too, reminds me of something that'd come on Saturday or Sunday when the cartoons weren't playing. What was that cooking show with the gut with the glasses and he always cooked outside? Was like a grilling show
@@michaellinden5989 I think she means daily. Cows definitely make way more than three gallons of milk over an entire season. Even a human can make more than three gallons of milk over a week or two.
Our family business is cheese making, and it's amazing how it's still basically the same. Just with molds so you make more quantity at a time. Would love to try one of those! Thanks for the videos :)
I thought you needed a cheese cave with 90% humidity to age cheese? Have you ever made it in an airing cupboard? My basement root cellar has 75% humidity, do you think it would be safe to age it there?
I had closed captions on and when the lady said the flies can bring peutrifacation to the cheese. The captions said the flies can bring beautification to the cheese
Fascinating and remarkable process - and lady. Thanks for showing (and keeping alive) the old way of doing things, back before the local Kroger or grocery store existed.
This was the first video I watched on the cheesemaking process where I learned you could use pasteurized milk. Of course, I immediately set forth making it using bricks as a cheese press. ha ha. Well, here we are six years later and I have two wheels of farmer's cheese drying on the table after spending the night in the (Gallows I call it) Dutch-style cheese press, and in a few days' time, after my husband smokes one wheel, they will be aged in the cheese cave. Thank you so much for the content you share and for inspiring wannabe homesteaders such as myself!
That brings back memories when I was a boy. We had a milk cow and mom and dad would often make cheese. We made alot of butter." That was my job " and they made buttermilk and cottage cheese as well. Thanks so much for your videos and God bless 🙏
Well, you need to keep in mind not literally every family did this. Most people lived in towns where there was a division of labor and stores sold cheese / milk / whatever just as stores sell stuff today. It mainly was frontier people living in isolation that had to truly grow / make all their own stuff, so the midwest for the most part.
NO it wasn't, it was simpler, she's already at work taking care of business. You're not going anywhere and I guarantee you the toil in the Matrix is WRONG, BAD AND SINFULLY EVIL, IT'S SATAN'S MATRIX.
I also appreciate modern medicine, electricity and plumbing.. but what's so tough about this life? yes it's manual labor, but the idea that people worked *more* back in the days is a myth. They had much more spare time and ability to spend time with family and friends, compared to someone who works full time and commutes 2 hours daily today.
@@tygonmaster People were working all the time then, especially on the farms. Fields to be ploughed, cows/goats to be milked, food to be made, clothes to be cleaned or mended or made, etc.
I work in artisan cheese education and was pleased to hear this woman talk about cheese making. She doesn't go into great detail, which is expected in a video like this, but it's apparent she has good knowledge of the cheese making process, better than I would have expected from a "non-cheese maker" as she's working for a museum :)
In 3rd grade I was taken on a fieldtrip to an 18th century village, we made candles... but we didn't get to make, or try cheese like this. That would have been such a whole new level of a good experience! Loved the video, and thank you!
Amazing in that this is a 'farmhouse' cheese, something that a farmer's wife would be making in addition to caring for children, cooking meals for farmers and farm hands, and all the other chores depending on the day! Thank goodness for cheese makers!
@@MikehMike01 Who is counting? How would you even measure such a thing? Maybe the key to a happy and successful marriage is to simply appreciate your partner for all that they do without having to count every bean
He asked really good questions. I definitely will try to make my own. And I would love to make a cheese the Amish make up in Middlebury Indiana. Called Buttercheese. It's so smooth and loveeee the flavor!🌹
I don't want to get too geeky here but if you want to try making a cheese with that buttery flavor, you will want to look into getting a Flora Danica culture which you would add to the milk as you initially heat it, before you add the rennet :-)
I loved seeing nature in motion; those flies, the spider, the hands in the curd/crumbling the cheese and seeing/learning about the origins of rennet, made this video realistic and relatable to people of all cultures... TFS :)
Been waiting for this episode! Now you need to grab a few cheese wheels and do some recipes (like the mac n cheese and cheese soup). Thank to you and Deanna for a great video.
John 14:6 Jesus said unto him I am the way the truth and the life no man come unto the father but by me. Hey anyone who reads this I was at one point very alone, on the streets and addicted to various drugs. A stranger asked me if I wanted to be saved while I was asking for money. I said yes. He took me to his church where everyone greeted me and asked me if I was ready to accept Jesus as my Lord and savior. I said yes. 7 years later I am done with that life and have been since that day. I am married to a beautiful woman, we have a house, I'm a plumber, and she is pregnant. But none of this would have happen if it wasn't for the grave of God through obedience to the gift of the Holy Spirit. I'm here to share that anyone can have the same eternal life I was gifted with. Be forgiven. Start fresh. Through Jesus Christ.
It was just funny to imagine him being stabbed and still being all happy and smiling lol. Not that I want that to happen but it would probably get some views lol
I live in Western NY, been to GCM many times in that very room watched the cheese making. The whole village is amazing and makes you feel like you are in 18th and 19th century America.
I agree. I visited it frequently when I lived in Rochester. If you go during the week, you get the place all to yourself and can get a lot of one on one conversations with the demonstrators. It is fabulous.
@@ogr8bearded175 I remember seeing Gordon Ramsay take an "authentic Italian" restaurant owner to task for using store-bought mozzarella, and thought "oh, come on!" But then I saw some youtube videos and it looks like with the proper gear and setup and some know-how, it only takes a few hours. You could make it fresh every day for the dinner service, or at least do a couple of big batches to get you through a week or something. The fresh stuff is way softer and creamier than the stuff at the super market.
Wonderful video... I love historic sites with costumed living history presenters teaching period activities... This is my vision for my 1833 Tennessee farmhouse...
Being from St. Charles, MO and having been a 10 minute drive from Historic Main Street down by the river, the 18th century aspect of this video makes me feel nostalgic as all hell. I love historical reenactments of how life was back before modern tech took over. Such a simpler style of life
Yes - Let's bring back the HUMAN History like this - great things on making goods and food at home, homesteading, independence. Time to take back our National History and discard All the pop culture shallow nonsense...
Just subscribed but watching for about a month. I just wanna say I don't pay channels for things usually, but you deserve it. Thank you for your efforts at preserving our old ways.
The lady sure knows her cheese. Thank you Deanna for sharing your cheese making expertise with us. I just wish I could taste that delicious looking cheese.
WOW! Genesee Country Village! We LOVED to visit here when we lived in Central New York State. The housing conserved here is PHENOMENAL. Your visit showcases a major part of the cultural heritage of our family, early settlers of Fairport, New York.
Thanks for explaining what my dad was using for making his cheese he used a flower, not wanting to disturb him I never asked what flower his renet was...thanks to the lady and you I now do. Dad even made his own sour cream(I never liked as a kid the stuff) again thanks.
Here in northern Italy we have a lot of small dairy farms and we make cheese exactly this way, but the taste the milk gets from the mountains pastures grass makes a whole difference. You can't make the same cheese with the same recipe if the cows have eaten in different Valleys. Every town has its own type of cheese. I think alpine Europe is the only place with a deep and rich cheese culture.
Grazie tanto per il tuo commento! Bravissimo bro, secondo me Apline countryside is the best place in the world to enjoy the finest cheese. Nowhere else, either, will you find such marvelous views. Seite forti!
The Genesee county Fair in October is a really fun experience. They have the whole place up and running. Old school baseball game.. display of old farm equipment and of course a lot of local home made products. Highly recommend it.
Actually there is a cheese , it’s called “Casu Marzu” that I believe is actually illegal in Italy . It’s a delicacy. They deliberately leave the cheese in a farmhouse up on shelf to where rats and cockroaches can’t get to it. But flies are allowed to lay their eggs or larvae in. After a certain period of time then the cheese becomes impregnated with fly larvae . Then it’s cut and served on crackers with live fly larvae crawling around and eaten and served with wine
I absolutely love watching all these videos!! Thank you so much for the bright knowledge and helping us understand the complexity of living in the past. :) Peace!
this is so neat. i was a cheesemaker on a goat farm for a couple years. the basics are still the same but there’s definitely been some mechanical advancements and much stricter sanitation rules.
Jaki P! I am so happy to hear you tried making your own and enjoyed it! The process is somewhat similar to a modern Parmesan or Roman process, in fact. :-)
This channel is absolutely amazing. Love the quality you put in and learning messages 💕. I'm 27 and I'm absolutely intrigued by the 1700-1900 😍. I'm a few years late but better late then never right ? Discovered this channel about 2 months ago. You and Mrs Crocombe's channel make my day ❤️
I literally just got done eating dinner but seeing that cheese and hearing her list off some things you could make with it, I am hungry again. What an episode!
George A., as I mentioned to Sam above, ideally you want your whey to be thin and greenish-yellow, however there are a few factors that can cause some of the cream to come out in the whey making it appear milky. In the spring and fall when the ambient temperatures are cooler, the milk does not coagulate as quickly after renneting as it does in the heat of summer, so the cream in raw milk rises some before it sets and cannot worked back in. It is considered "lost" in the whey. We also were at various times trying to hurry or slow the process for the process of shooting the video. When the milk reached the proper temperature for renneting, we were shooting the opening and had to delay the process allowing more cream to rise in the interim. I would have preferred to let the renneted curd sit another 20 minutes or so before cutting, but we needed to go ahead and film that step. There were two or three other steps that also had the timing hurried a little so we could get it done for the filming and these all affected the curd in a minor way.
Thanks Deanna, I learned a lot! I had no idea that you could use buttermilk to simulate the same process with pasteurised milk, and it's good to know UHT won't work. Thanks for sharing your knowledge! 😊
11:31 we had an old lady who was aging cheese in her freezer, i don’t remember exactly how but i think she might have passed but we got some 20 year old cheddar from her
Very interesting video. Early stages of this process look very similiar to how my grandma made fresh farmer's cheese. Ahh, what a wonderful taste it had with fresh sour cream, a bit of salt and chopped scallions :)
I think the lemon juice replaces the cultured buttermilk when using pasteurized milk. I don’t think it’s a rennet replacement. Some cheeses can be made without rennet.
This process of making cheese is almost similar to the same way Tofu is made, but as a hot drink pudding in Southeast Asia. When the Tofu reaches a silky, near gelatinous mixture, it is served hot with vanilla extract or a mixture of brown sugar and water for sweetness, and tapioca pearls. It's great to have as part of a snack or when in cold days.
This site uses the soft tofu you can buy at your local supermarket, but the process is the same. panlasangpinoy.com/2010/02/20/filipino-street-food-homemade-taho-recipe/
This channel is so wonderful, you can't even tell that they're trying to sell things, it's all history and information with a link as an afterward. Brilliant.
I've been to Cheddar Gorge, England twice in the past 12 years or so, and witnessed the making of Cheddar cheese in the local factory. There are the stunning caves, where the 11,000 year old remains of "Cheddar Man" were found, and perhaps a thousand years ago cheddar cheese was accidentally discovered when a milk maid found a forgotten pail of milk that had been stored in the caves. Cheddar Gorge and the nearby ancient city of Bath are two of the most historic and beautiful places in Europe.
I'm surprised they were able to grow during the pressing process (unless they were flies that flew in the milk and weren't strained out). There is a channel on RUclips called Gavin Webber he does a lot of cheese tutorials if you are interested in doing this at home. His methods aren't that different from this.
I watched the clip again. I wonder if those weren't some kind of flavoring seeds like fennel or rosemary? I think the cheese they opened was one "prepared earlier" but shot on the same day.
Squeezing the whey out of to make dry curd through a piece of fabric reminded me of my childhood. Gotta ask my mum and grandma to show me how to do this again. Thanks for the great content!
2:48 The button was finally buttoned. 3:58 Oops the button came undone again. 5:07 The button is buttoned again! 10:48 The button came undone again. 14:15 The button is buttoned again!
What an excellent video! I knew about the use of rennet in cheese, but I had no idea how it was actually used in the old days. I knew it had something to do with calf's stomach lining, but no idea how to actually Harvest it so to speak. My thanks to you and that most excellent cheese maker for teaching me something new today. Not to mention the excellent historical value.
Sees cheese wheels on shelf*
Me: crouches to enter sneak mode
By order of the Jarl, stop right there!
but muh elsweyr fondue !
@@Miso_Soup_1 nice
Just out of pure instinct see cheese wheel go into stealth
Im not the best blacksmith in whiterun..
Many cultures from tropical latitudes (particularly in Africa) love to drink and cook with milk, and I've often wondered why you never hear about cheese being made in these places. This video provides an explanation: Cheese is primarily a way to store milk for the winter when cows aren't producing, and it is a very time consuming/delicate process. Farmers in Africa don't have cold winters like in Europe and North America, so there was never any need to invent cheese.
@@mlawrenceleahy plumbing existed in africa in 4000bc
@@mlawrenceleahy hahahahahahahahaha
Egypt doesn’t count. We are talking about ‘african’
@@updatemysettings5095 I can't tell if you're being sarcastic.
Cows actually do produce milk in the winter (I milked cows all year long, in Wisconsin, when I was in college).
“Now this cheese tastes great by itself, but I prefer to add a little grated nutmeg”
I love this
Rofl, only channel fans will understand... Got to luv this guy!!! He's a treasure! 💕 🙏 🌻 😊 👍 💕
Well nutmeg is a big nut. But i agree it's kinda obvious it should already be grinded
You monster🙊🙊🙊
Jon Townsend and Alton Brown were separated at birth.
I can’t even begin to imagine how people first discovered how to make cheese. We have all this knowledge and all these resources now. But imagine the very first person to ever make cheese on the planet. Imagine what they had to go through. Absolutely mind blowing
Some cultures use the stomach of ruminants as a vessel to cook and/or store foods. I would imagine someone somewhere decided to store milk in the stomach that contained some digestive enzymes, left it (or forgot about it) and discovered cheese.
@@jesusmywholehaschanged Happy accidents
@@jesusmywholehaschanged Now imagine the crazy bastard decided to actually eat it despite its appearance and smell.
Sometimes i think about coffee in the same way.
@@science1153 oh, the Arabic people discovered coffee because of goats/sheep. They would eat the beans and be super energetic. So curious shepherds trial and errored until they figured out how to eat it.
This was an interesting and informative video! I own a small dairy where we get 4 gallons of fresh, raw Jersey milk per cow, per day. Tried this recipe! It has been 12 hours in the press, I just flipped it. So far, so good!
Is it still in the press?
@@4philipp thats a de pressing thought
@@simongodfrey4756 oh god
Yo is it ok
Must have been crap , 2yrs later and no answer pretty much says it all!
Wise lady and a gentle show host...i love such presentations!!! thanks
Deanna is LARGE MARGE
Right on, she really knows her stuff.
VoxNerdula ☠️☠️☠️☠️☠️☠️
She really loves cheese
authentic 1700's teeth too
I love these. They remind me of the programs I’d watch on PBS growing up
Kinda like "The Woodwright's Shop".
Me too, reminds me of something that'd come on Saturday or Sunday when the cartoons weren't playing. What was that cooking show with the gut with the glasses and he always cooked outside? Was like a grilling show
Cheese nun?
Makes me sad that the programs like the History Channel and such no longer have things like this, but Townsends always delivers!
Yessssss
"Three gallons of milk. You can't drink all that."
Challenge accepted, lightweights
bloody milkdrinkers!!
I go through a gallon a week..
LIGHTWEIGHT BABYY
@@michaellinden5989 I think she means daily. Cows definitely make way more than three gallons of milk over an entire season.
Even a human can make more than three gallons of milk over a week or two.
Barny Miggo YEAH BUDDYYYYY
She explained everything very well
EggHeadUSA sure did egg head usa
good teacher some are lazy
Blessed are the cheese makers
Woad25 What's so special about the cheesmakers?
OutOfNamesToChoose have you ever tasted cheese?
Woad25 i'm thinking gavin webber
Well, obviously, this is not meant to be taken literally. It refers to any manufacturers of dairy products.
See? If you hadn't been goin' on we'd have heard that, Big Nose.
It amazes me the amount of time and effort that went into making food. Today, we walk into a store and buy all kinds of cheese and give it no thought.
But this taste good and is good for you.
Our family business is cheese making, and it's amazing how it's still basically the same. Just with molds so you make more quantity at a time. Would love to try one of those! Thanks for the videos :)
I thought you needed a cheese cave with 90% humidity to age cheese? Have you ever made it in an airing cupboard? My basement root cellar has 75% humidity, do you think it would be safe to age it there?
I had closed captions on and when the lady said the flies can bring peutrifacation to the cheese. The captions said the flies can bring beautification to the cheese
ruclips.net/video/Y8F-0Ogp4fU/видео.html some would agree
*putrification
I'm using captions, did she just say turds of cheese? Dammit that's disgusting.
Sushi Addict LMAO
@@alitahir4147 She's saying curds. The captions are just messed up because they're auto generated instead of correctly written by people.
I've never seen lady's bedstraw but you can also make vegetable rennet from nettles, sorrel and thistle as well.
Gallium spp.
That's maybe why they called it 'milk thistle'.
Will any type of whistle work? Or just milk thistle.
Id love to see an episode entirely on obtaining and processessing natural rennets.
I've heard that the white (sap? juice?) liquid from the fig tree works too.
Fascinating and remarkable process - and lady. Thanks for showing (and keeping alive) the old way of doing things, back before the local Kroger or grocery store existed.
i love how half of thomas jeffersons autobiograpgy was about cheese making. hed be proud of you for keeping the cheese happening.
"Blessed are the cheese makers"..... Fermentations 6:11, 1st Book of Colby
Well, obviously it's not meant to be taken literally; it refers to any manufacturers of dairy products.
Ah, this is boring. I'm gonna go to the stoning.
😂👍Thankyou!
This was the first video I watched on the cheesemaking process where I learned you could use pasteurized milk. Of course, I immediately set forth making it using bricks as a cheese press. ha ha. Well, here we are six years later and I have two wheels of farmer's cheese drying on the table after spending the night in the (Gallows I call it) Dutch-style cheese press, and in a few days' time, after my husband smokes one wheel, they will be aged in the cheese cave. Thank you so much for the content you share and for inspiring wannabe homesteaders such as myself!
no one on earth is happier then this guy.
Your most likely right
Bob Ross
I'd be happy as all get-out too, if I was doing and living as my passion directed. Hoping one day I'll figure out what makes me that happy!
Mr Mac
What about bob ross
@@natsudragneel2258 Bob Ross is dead.
That brings back memories when I was a boy. We had a milk cow and mom and dad would often make cheese. We made alot of butter." That was my job " and they made buttermilk and cottage cheese as well. Thanks so much for your videos and God bless 🙏
So interesting. Life was extremely tough back then. Makes me appreciate our grocery stores.
Well, you need to keep in mind not literally every family did this. Most people lived in towns where there was a division of labor and stores sold cheese / milk / whatever just as stores sell stuff today. It mainly was frontier people living in isolation that had to truly grow / make all their own stuff, so the midwest for the most part.
Winston Smith lol 😂 appreciate stores
NO it wasn't, it was simpler, she's already at work taking care of business. You're not going anywhere and I guarantee you the toil in the Matrix is WRONG, BAD AND SINFULLY EVIL, IT'S SATAN'S MATRIX.
I also appreciate modern medicine, electricity and plumbing.. but what's so tough about this life? yes it's manual labor, but the idea that people worked *more* back in the days is a myth. They had much more spare time and ability to spend time with family and friends, compared to someone who works full time and commutes 2 hours daily today.
@@tygonmaster People were working all the time then, especially on the farms. Fields to be ploughed, cows/goats to be milked, food to be made, clothes to be cleaned or mended or made, etc.
I work in artisan cheese education and was pleased to hear this woman talk about cheese making. She doesn't go into great detail, which is expected in a video like this, but it's apparent she has good knowledge of the cheese making process, better than I would have expected from a "non-cheese maker" as she's working for a museum :)
In 3rd grade I was taken on a fieldtrip to an 18th century village, we made candles... but we didn't get to make, or try cheese like this. That would have been such a whole new level of a good experience! Loved the video, and thank you!
Amazing in that this is a 'farmhouse' cheese, something that a farmer's wife would be making in addition to caring for children, cooking meals for farmers and farm hands, and all the other chores depending on the day! Thank goodness for cheese makers!
Blessed are the cheesemakers.
No, curse God because we no longer have those women... 😒
Farmers markets now carry homemade cheese. Check out you towns. Usually on Saturday 8 to noon.
They worked hard but not as hard as the men
@@MikehMike01 Who is counting? How would you even measure such a thing?
Maybe the key to a happy and successful marriage is to simply appreciate your partner for all that they do without having to count every bean
He asked really good questions. I definitely will try to make my own. And I would love to make a cheese the Amish make up in Middlebury Indiana. Called Buttercheese. It's so smooth and loveeee the flavor!🌹
Is that anything like Brie?
@@4philipp I've never tried Brie. I will have to. 🌹 🧀
I don't want to get too geeky here but if you want to try making a cheese with that buttery flavor, you will want to look into getting a Flora Danica culture which you would add to the milk as you initially heat it, before you add the rennet :-)
Rise n roll is up there too. Cant beat amish made apple fritters and doughnuts.
I just made a gallon batch of buttercase. That is the name of the cheese your talking about.
I loved seeing nature in motion; those flies, the spider, the hands in the curd/crumbling the cheese and seeing/learning about the origins of rennet, made this video realistic and relatable to people of all cultures... TFS :)
These videos really help me de-stress a lot. Love watching these historical methods
Townsends here is like my absolute favorite RUclips channel. It’s so simple, classic, historical, and let’s not forget delicious food!
Keep it up! Everything you do puts a smile on our faces!
DipDodgeDuck Especially beer
I'm a home cheese-maker, and this was a very enjoyable and informative presentation!
I sense it is very satisfying. What kind of cheese do you make?
So cool!!
Clyde Kobayashi way to shoot your shot
I wish my mom made cheese
Great Carol! Really pleased to hear that!
Cheese factory exploded earlier, witnesses say de brie was everywhere.
man cheese puns are grate
BloodRaven they're so gouda.
you've gotta post your comments caerphilly.
These puns are getting feta and feta
OW....that one hurt....
I love the little hat she’s wearing, and how it flaps when she shakes her head!
Yes, I wonder where she got it or who made it.
I live in Rochester NY. I've been to the museum several times, it's a really fun place. I used to love the candy store when I was a kid.
The candy store was my favorite part as a kid, next to the blacksmith and general store.
Now I need to go visit that place. It’s just so out of the way from civilization
Been waiting for this episode! Now you need to grab a few cheese wheels and do some recipes (like the mac n cheese and cheese soup). Thank to you and Deanna for a great video.
John 14:6
Jesus said unto him I am the way the truth and the life no man come unto the father but by me.
Hey anyone who reads this I was at one point very alone, on the streets and addicted to various drugs. A stranger asked me if I wanted to be saved while I was asking for money. I said yes. He took me to his church where everyone greeted me and asked me if I was ready to accept Jesus as my Lord and savior. I said yes. 7 years later I am done with that life and have been since that day. I am married to a beautiful woman, we have a house, I'm a plumber, and she is pregnant. But none of this would have happen if it wasn't for the grave of God through obedience to the gift of the Holy Spirit. I'm here to share that anyone can have the same eternal life I was gifted with. Be forgiven. Start fresh. Through Jesus Christ.
Compare it with your oxter or tongue's temp...Lol
I would get a thermometer
@I like food lol
why was this so funny?
It was just funny to imagine him being stabbed and still being all happy and smiling lol. Not that I want that to happen but it would probably get some views lol
I live in Western NY, been to GCM many times in that very room watched the cheese making. The whole village is amazing and makes you feel like you are in 18th and 19th century America.
Where is it in western ny?
@@tylerb3487
Mumford NY, about 40 miles south west of Rochester, 60 miles south east of Buffalo
I agree. I visited it frequently when I lived in Rochester. If you go during the week, you get the place all to yourself and can get a lot of one on one conversations with the demonstrators. It is fabulous.
3:38 I like the fly, adds to the authenticity
I'VE BEEN TRYING TO MAKE CHEESE WITH PASTURIZED MILK AND I KEPT WONDERING WHY I KEEP FAILING, NOW I KNOW! THANK YOU!!!
Oh boy.
I make mozzarella from milk at Aldi's and it works great (and their price is usually best around too)
You have to add calcium chloride (picking salt) to pasturized milk to make cheese from it.
@@ogr8bearded175 I remember seeing Gordon Ramsay take an "authentic Italian" restaurant owner to task for using store-bought mozzarella, and thought "oh, come on!" But then I saw some youtube videos and it looks like with the proper gear and setup and some know-how, it only takes a few hours. You could make it fresh every day for the dinner service, or at least do a couple of big batches to get you through a week or something. The fresh stuff is way softer and creamier than the stuff at the super market.
@@ogr8bearded175 it's called "ALDI" not "Aldi's" ffs
I had not heard of adding a bit of buttermilk to a homogenized milk to better imitate raw milk, but it makes sense!
Pasteurized, not homogenized. Two different things.
BakingNana well at any rate for the best result you will want to use full fat milk regardless
you can add calcium chloride too, for a better set, to replace some of the minerals lost in pasteurisation
The buttermilk is also adding the bacterial culture to the milk.
Wonderful video... I love historic sites with costumed living history presenters teaching period activities... This is my vision for my 1833 Tennessee farmhouse...
Love these videos because they always give me a nice, calm and peaceful vibe :)
Me too. And they always make me want to learn new skills and buy even more new things for the kitchen...it's inspiring :D
Being from St. Charles, MO and having been a 10 minute drive from Historic Main Street down by the river, the 18th century aspect of this video makes me feel nostalgic as all hell. I love historical reenactments of how life was back before modern tech took over. Such a simpler style of life
"Where are all the aliens? This can't be history without aliens!"
-History Channel
Thank you for bringing us real history, without the aliens.
Dennis The Menace they also invented masturbation
@@goobersquad6008 This is such a clean channel yet I still find dirty minded people.
We are living in the end times!
Is such a thing possible? ...yes it is.
Yes - Let's bring back the HUMAN History like this - great things on making goods and food at home, homesteading, independence. Time to take back our National History and discard All the pop culture shallow nonsense...
🤣🤣🤣 So true.
You do a great job of hosting! I feel like you sometimes stop explaining, to let her show her skill! Hats off to you both :)
Blessed are the cheese makers.
I've been waiting on an episode like this for so long. Thanks guys!
Man this is really making me want some of this, along with some sailors biscuits/hardtack, and some spruce beer
Der Deutsche-Scotsmen you belong on this earth 200 years ago.
hunter hamm why what’s wrong with spruce tip beer?
I remember gettinf spruce tip beer as a soda flavor in Quebec in the 60's. I miss it so.
Hardtack is not something youd actually choosr to eat.
I always went to that museum for their yearly Celtic Festival. And they make some really good food!
Just subscribed but watching for about a month. I just wanna say I don't pay channels for things usually, but you deserve it. Thank you for your efforts at preserving our old ways.
The lady sure knows her cheese. Thank you Deanna for sharing your cheese making expertise with us. I just wish I could taste that delicious looking cheese.
You and me both
WOW! Genesee Country Village! We LOVED to visit here when we lived in Central New York State. The housing conserved here is PHENOMENAL. Your visit showcases a major part of the cultural heritage of our family, early settlers of Fairport, New York.
Thanks for explaining what my dad was using for making his cheese he used a flower, not wanting to disturb him I never asked what flower his renet was...thanks to the lady and you I now do. Dad even made his own sour cream(I never liked as a kid the stuff) again thanks.
Do you happen to know how he used it? What the amounts, and process was?
Probably dried thistle flower threads, if it was purple (or brownish once it has dried)
Just a fabulous video! And the cheese thread in the comments was equally entertaining...
This man is so adorable I honestly thought this was a parody at first.
WOW, I've been to this museum so many times as a kid. wonderful video these places sparked my love for history.
Here in northern Italy we have a lot of small dairy farms and we make cheese exactly this way, but the taste the milk gets from the mountains pastures grass makes a whole difference. You can't make the same cheese with the same recipe if the cows have eaten in different Valleys. Every town has its own type of cheese.
I think alpine Europe is the only place with a deep and rich cheese culture.
This comment made me smile.
Practically every country has its own cheese
@lilliesupreme9767 is that the pedophile flag in your pfp
Grazie tanto per il tuo commento! Bravissimo bro, secondo me Apline countryside is the best place in the world to enjoy the finest cheese. Nowhere else, either, will you find such marvelous views. Seite forti!
The Genesee county Fair in October is a really fun experience. They have the whole place up and running. Old school baseball game.. display of old farm equipment and of course a lot of local home made products. Highly recommend it.
"Flies will putrefy cheese". . .5:09 Lifts off cloth and flies swarm out from inside. LOL
Yeah, right after she explains that flies can cause putrification....
Those are seeds.
Really impressive how that seed can fly just like a fly does.
@@JosephMadder And the way it circles around, lands on the guys shoulder, and walks around a bit afterwards. Seeds are indeed impressive.
Actually there is a cheese , it’s called
“Casu Marzu” that I believe is actually illegal in Italy . It’s a delicacy. They deliberately leave the cheese in a farmhouse up on shelf to where rats and cockroaches can’t get to it. But flies are allowed to lay their eggs or larvae in. After a certain period of time then the cheese becomes impregnated with fly larvae . Then it’s cut and served on crackers with live fly larvae crawling around and eaten and served with wine
I absolutely love watching all these videos!! Thank you so much for the bright knowledge and helping us understand the complexity of living in the past. :) Peace!
I have to say, the host asked all the right questions! Everytime I had a thought pop up, he'd ask exactly what i was thinking. Very refreshing to see.
When the cheese asked me out on a date... I said no whey!
Cheesy pick up line!😂😂😂😂
I saw u on the comments of another video
I heard you said,
" No whey but Bree will 😀"
Also I just beat skyward sword ten minutes ago
cryptocurren cryptocurren
Is Bree Swiss?
this is so neat. i was a cheesemaker on a goat farm for a couple years. the basics are still the same but there’s definitely been some mechanical advancements and much stricter sanitation rules.
I made this cheese and it was so delicious! It had a lot of similarity to a pecorino. Thank you!
Jaki P! I am so happy to hear you tried making your own and enjoyed it! The process is somewhat similar to a modern Parmesan or Roman process, in fact. :-)
Wife: "Sweety, what are you doing with that milk and the calf's stomach?"
Johnathan Cheese: "I don't know... Just... Just... LET ME THINK!!"
Yeah those bitches are always in such a hurry.
"YOU GOTTA HAVE FAITH, WOMAN!"
@@Freakincident I HAHVE a PLAHN! Just one more score....
I turn off my adblocker for this channel. I just want the best for you.
That is true love right there.
We don't date our cheeses. It just gets awkward.
Anastasia Beaverhausen That pun was no Gouda.
I can barely brie.
we could all honestly do so much cheddar
A provel-ssional pun master can make silly phrase out of obscure cheeses.
im sure we can think of Stilton better
I'm curious... when you unpacked the cheese from the press & unwrapped it, what were the little seed-like things on the top of the cheese???
The cheeses are marked with items sometimes spices as a makers mark. That round was marked with peppercorns.
I'm glad someone asked this and that the answer wasn't flies
Aaron Tuplin I thought it was ants myself
@@townsends Those seem to be some oddly elongated peppercorns...10:38
@@Raven1024 I agree, they were looking more like caraway seeds to me
townsends is the longest running youtuber i consistantly watch, i even watch his older stuff like this on the rewatch :D love you townsy
Love the outfits ! Thank you for sharing your knowledge and experience ! Blessings...
That was soooo interesting. I have wanted to make cheese. This is Inspiring.
Thank You Deanna Berkemeier for explaining it so well.
You are welcome Deanna Stevens!
This channel is absolutely amazing. Love the quality you put in and learning messages 💕. I'm 27 and I'm absolutely intrigued by the 1700-1900 😍. I'm a few years late but better late then never right ? Discovered this channel about 2 months ago. You and Mrs Crocombe's channel make my day ❤️
I literally just got done eating dinner but seeing that cheese and hearing her list off some things you could make with it, I am hungry again. What an episode!
At 9:18 she says ideally the wey would be clearer because you're losing the cream, how do you make sure this doesn't happen?
My guess is to leave it on the heat longer to give the renin more time. Perhaps she was rushing it since he was filming.
"rennet"
Rennin is the active ingredient in a rennet.
10-4, but it's only one of the enzymes that's important for cheese. Rennin causes the curdle, but not the formation of solid curd.
George A., as I mentioned to Sam above, ideally you want your whey to be thin and greenish-yellow, however there are a few factors that can cause some of the cream to come out in the whey making it appear milky. In the spring and fall when the ambient temperatures are cooler, the milk does not coagulate as quickly after renneting as it does in the heat of summer, so the cream in raw milk rises some before it sets and cannot worked back in. It is considered "lost" in the whey. We also were at various times trying to hurry or slow the process for the process of shooting the video. When the milk reached the proper temperature for renneting, we were shooting the opening and had to delay the process allowing more cream to rise in the interim. I would have preferred to let the renneted curd sit another 20 minutes or so before cutting, but we needed to go ahead and film that step. There were two or three other steps that also had the timing hurried a little so we could get it done for the filming and these all affected the curd in a minor way.
My friend, like always. Great quality videos and information. Keep the good work GOD bless.
Thanks Deanna, I learned a lot! I had no idea that you could use buttermilk to simulate the same process with pasteurised milk, and it's good to know UHT won't work. Thanks for sharing your knowledge! 😊
We used to take school field trips there. The Altay Store was brought from my grandparents’ community, so that place is really special.
Extremelly informative video, Im glad I watched
i guess you could say that cheese is really similar to my childhood memories
repressed
i guess you could say that this cheese is really similar to my love life
not dated
shottysteve oof
Lol didn't expect to see you here
this cheese is really similar to my family atmosphere SALTY
Keep it together mate.
:( she make me remember about my grandmother... I miss her...
11:31 we had an old lady who was aging cheese in her freezer, i don’t remember exactly how but i think she might have passed but we got some 20 year old cheddar from her
Very interesting video. Early stages of this process look very similiar to how my grandma made fresh farmer's cheese. Ahh, what a wonderful taste it had with fresh sour cream, a bit of salt and chopped scallions :)
What did Saddam Hussein and Little Miss Muffet have in common?
The both had curds in their whey...
I'm an Iraqi and I approve this comment!
🤓
More like iranese people
And now the Turks as well. How times change.
I honestly don't know where the Kurds should settle... but I don't believe that they deserve to die.
Olli K *groan* 😖
my grandma used to butter the outside every few days as it ages so a rind will form
Oil is also anti-bacterial so that's a great way to protect the wheel from outside pests.
hell yeah i did
Yeah! That's a time-honored method. I think that's how traditional cheddar is done.
Thanks!
The Art and Homesteading Channel taught me for those who may not have access to rennet, use vinegar...any kind of acid will help coagulate the milk :)
I can confirm - when making paneer (indian fresh cheese), the recipe calls for lemon juice to coagulate.
THANK YOU!!!
Phoenix and Hobbit coming in with valuable cheese tips.
I think the lemon juice replaces the cultured buttermilk when using pasteurized milk. I don’t think it’s a rennet replacement. Some cheeses can be made without rennet.
Vinegar can be used to make soft cheeses, not aged cheeses. Rennet is necessary for most, if not all aged cheeses.
All without refrigeration. That is awsome.
Refrigeration kills the cheesemaking process. The cultures need warm temps to act.
If they had refrigeration they likely would not have done so very often
The whole point of cheese is you not having refrigerator
Thankyou Lady!
Your cheese making was interesting.
Thank you Mark. Your comment is much appreciated.
Another wonderful video! Every time I watch a video from Townsends I catch the history bug and fall right into a binge-watching session :)
i make cheese for a living for a large commercial company and i turn 53,000 lbs of milk into 20,000 lbs of cheese in 1hr.
That's a lot of cheese!
And a lot of milk ;)
If you have ever eaten a pizza from Papa Murphy's, then you have eaten the cheese i make, hope you all like it! :D
Thank you. I do.
Philbert Desanex must have not been a very hygienic facility. sounds awful
This process of making cheese is almost similar to the same way Tofu is made, but as a hot drink pudding in Southeast Asia. When the Tofu reaches a silky, near gelatinous mixture, it is served hot with vanilla extract or a mixture of brown sugar and water for sweetness, and tapioca pearls. It's great to have as part of a snack or when in cold days.
Sounds interesting. Could you point to a recipe for that?
This site uses the soft tofu you can buy at your local supermarket, but the process is the same. panlasangpinoy.com/2010/02/20/filipino-street-food-homemade-taho-recipe/
ryoga316
Thank you! :)
I love Taho!!! 💓💓
Soyboy confirmed lol
6:05 "the curd has sunk whey down"
This channel is so wonderful, you can't even tell that they're trying to sell things, it's all history and information with a link as an afterward. Brilliant.
Thanks so much, I just ordered my Ladies Bedstraw flower seeds.
I did the same. Stopped the video, looked them up and ordered a pack
I've been to Cheddar Gorge, England twice in the past 12 years or so, and witnessed the making of Cheddar cheese in the local factory. There are the stunning caves, where the 11,000 year old remains of "Cheddar Man" were found, and perhaps a thousand years ago cheddar cheese was accidentally discovered when a milk maid found a forgotten pail of milk that had been stored in the caves. Cheddar Gorge and the nearby ancient city of Bath are two of the most historic and beautiful places in Europe.
Great cheese history, shame the media lied about him being black.
Sentinel Among the Ruins It’s not a lie
I noticed the flies, could you do a video on the effects of spoilage and how to prevent maggots and other types of bus or pests.
I agree, although certain kinds of cheese maggots were considered to be part of the cheese-eating experience. :P
Nicholas P Bachinski usually covering it and storing in a cool dry place like a root cellar
I'm surprised they were able to grow during the pressing process (unless they were flies that flew in the milk and weren't strained out). There is a channel on RUclips called Gavin Webber he does a lot of cheese tutorials if you are interested in doing this at home. His methods aren't that different from this.
I watched the clip again. I wonder if those weren't some kind of flavoring seeds like fennel or rosemary? I think the cheese they opened was one "prepared earlier" but shot on the same day.
those were seeds not flies lol
Squeezing the whey out of to make dry curd through a piece of fabric reminded me of my childhood. Gotta ask my mum and grandma to show me how to do this again.
Thanks for the great content!
Thank you for this great video. Love the collaboration with the historical museums and their talent. One of your best episodes to date. 😆🖒
2:48 The button was finally buttoned.
3:58 Oops the button came undone again.
5:07 The button is buttoned again!
10:48 The button came undone again.
14:15 The button is buttoned again!
What?
great video, more episodes on different cheeses would be fantastic
What an excellent video! I knew about the use of rennet in cheese, but I had no idea how it was actually used in the old days. I knew it had something to do with calf's stomach lining, but no idea how to actually Harvest it so to speak. My thanks to you and that most excellent cheese maker for teaching me something new today. Not to mention the excellent historical value.
Wonder how long a calf stomach last and how to preserve it for next cheese making.