For some reason I always thought that dairy products like this did not last all that long, maybe 2 weeks at a stretch. Learning that it can last a month is amazing news to me :) dammit I just scrolled up and seen how to make Mascarpone cheese, I want to ignore it because I am addicted to tiramasu, but the pull of it is far to strong and I must give in ;)
Hey Jen, can we do a video about stirring? I am of the belief that you dont stir items that have a good set such as yogurt, mayo, jelly or jam, peanut butter etc. I believe it could add contaminants to the entire batch instead of one small area and add air pockets for mold to grow. Thoughts?
I don't stir homemade yogurt because it "breaks" the set and then the yogurt is runnier. With the other items you mentioned, the set is pretty unchangeable, so I'm not concerned about that. As for contamination, as long as the yogurt/sour cream is being used up in a timely manner and the scooping spoons are clean, contamination isn't a problem. (And I've never had contamination issues with the non-dairy items that you mentioned....)
I would love to make this, but finding good quality cream in Asia is so hard... Have you every tried making one of the pale orange washed rind cheeses? Like époisses, winnimere, or stinking bishop? A cheese maker in my home state (Indiana) made an amazing washed rind cheese of that ilk that was to die for... It was funky, but so complex and delicious. ^^ Here's a video you might enjoy to see one if you aren't sure what i mean. ^^. ruclips.net/video/_qR4g04mIR8/видео.html
@@jmilkslinger Wow! So cool! I'm excited to see it.^^ Watching your videos makes me want to do more cheese making. I wonder if I can find a Taiwanese dairy farmer who can supply me with proper milk? I'll check around ^^ haha
I brine in a stock pot or a two-gallon bucket. All products (including my favorite molds) can be found here: milkslinger.com/product-category/recommended/
That'd be clabber cheese, right? (Though if it's not started with culture from a previous strong clabber, it might have an imbalance of good/bad bacteria...)
I love it! So many possibilities! Oh, and I like the way you eat. Crema, beans, salsa…..mmmmmmm! Keep up the awesome work Milkslinger! And thank you!
Wonderful as always! If your oven has a dehydrate setting you can set it to 110. I use it for an overnight set for yogurt.
Yes! I've used my food dehydrator to make yogurt before, too!
Awesome!!! Keep the videos coming!
I LOVE THAT MILK SLINGER HAT!
Me, too! My daughter got it for me!
now I'm so hungry for crema (fortunately, I have some in the fridge)! and rice and beans and all the delicious things.
That video was too fast dude! We need more Jennifer in our lives!
Thanks
Awesome!, cheers from Ecuador.
I'll be back in milk in another month! Let the experiments begin haha
For some reason I always thought that dairy products like this did not last all that long, maybe 2 weeks at a stretch. Learning that it can last a month is amazing news to me :) dammit I just scrolled up and seen how to make Mascarpone cheese, I want to ignore it because I am addicted to tiramasu, but the pull of it is far to strong and I must give in ;)
whoa awesome! this is my first video....but i love this kinda stuff in case the apocalypse happens
Hey Jen, can we do a video about stirring? I am of the belief that you dont stir items that have a good set such as yogurt, mayo, jelly or jam, peanut butter etc. I believe it could add contaminants to the entire batch instead of one small area and add air pockets for mold to grow. Thoughts?
I don't stir homemade yogurt because it "breaks" the set and then the yogurt is runnier. With the other items you mentioned, the set is pretty unchangeable, so I'm not concerned about that.
As for contamination, as long as the yogurt/sour cream is being used up in a timely manner and the scooping spoons are clean, contamination isn't a problem. (And I've never had contamination issues with the non-dairy items that you mentioned....)
your Monthly Allowance is on its Way.Waiting for your next Vlog with heightened Anticipation,eh
Thank you!! Editing the video right now!
I would love to make this, but finding good quality cream in Asia is so hard... Have you every tried making one of the pale orange washed rind cheeses? Like époisses, winnimere, or stinking bishop? A cheese maker in my home state (Indiana) made an amazing washed rind cheese of that ilk that was to die for... It was funky, but so complex and delicious. ^^ Here's a video you might enjoy to see one if you aren't sure what i mean. ^^. ruclips.net/video/_qR4g04mIR8/видео.html
Yes! It's the next video!!!
@@jmilkslinger Wow! So cool! I'm excited to see it.^^ Watching your videos makes me want to do more cheese making. I wonder if I can find a Taiwanese dairy farmer who can supply me with proper milk? I'll check around ^^ haha
Also what size is that mold for the wheels you brine in a 5 gallon bucket?
I brine in a stock pot or a two-gallon bucket. All products (including my favorite molds) can be found here: milkslinger.com/product-category/recommended/
I've been taking milk that gets old and skimming off the cream and draining the curds like cottage cheese. Am I a munster?
That'd be clabber cheese, right? (Though if it's not started with culture from a previous strong clabber, it might have an imbalance of good/bad bacteria...)
Is it just a trick of the camera or, in an effort to keep up with you, are you driving your entire family to exhaustion?
Haha! It probably depends on the day!