New subscriber! I love your easy going, no nonsense, frugal, children at your feet style! I am so happy I found your channel. I also love that you are teaching us how to make cheese without having to start with a regular boughten culture. I paid $12 for basically 5 batches of Thermo culture. While that is not necessarily expensive when you consider purchasing cheese from the store, to know I can use my whey from my yogurt is a thrill!! I need to make at least 8 wedges of Parmesan for the year. And now I can do 3 the last 3 batches without having to purchase more culture. How does the taste compare using yogurt whey for Thermo culture versus the package of Thermo culture? Thanks for your input!
Thanks so much for watching! I have never noticed a difference between thermo and yogurt whey but I don't use my thermophilic culture really ever. I just keep them in the freezer as a back up. I also freeze my yogurt whey if I know I won't be making cheese soon. I am glad I can help you save money in your cheesemaking!
You are a real good person. I love your family, full of kids. It is so nice to see a dedicated mom like you. I send my best wishes to you and to your family. May you and your family stay happy, healthy and prosperous forever. Let us know when you are ready to taste the stored cheese 😊
I love the easy going, matter of fact, daily life attitude. I just can't believe you cook hot watery products in your barefeet with a young child around the stove. An accident happens so quickly. My oldest sister was burn to 4th degree on her chest at age 3, almost died but thankfully survived. When I see this, it brings me back to that faithful day
OM gosh I am so happy to find you. You remind me of my mom when we were kids. She was easy going and lived for us kids. Your kids clear love and respect you "thank you for making cheese". How sweet. It is refreshing to see you and your little children and how gently and carefree you are with them. You confidence level is the first thing I noticed about you, it's wonderful, your children will copy you and be confident also. You make cheese with such easy. I too love to make cheese although it has been a lot of years since I have made much in that line. I did order new supplies and they just arrived a few days ago so I am anxious to get at it. I enjoyed your video so much that I am subscribing. I subscribe to very very few sites. Have a wonderful day with your family. I am going to watch all your cheesemaking videos and will be contacting you again with question as I watch. (What is your name? if you tell it publicly.)Thank you Darlene in Nova Scotia
Oh my, thanks so much for your kind words! I'll be waiting to hear how your cheesemaking goes. My name is Danielle by the way. Thank you for your support 😊
My pleasure Danielle. Happy to meet you. Hope to be making cheese soon. Have to get couple big batches of soap made first. And still have my Christmas tree up , it's crispy now...haha@@DryHollowHomestead
I love watching your videos. Thank you for sharing your knowledge! What temperature is your fridge at? I only have one fridge. The top is 4°, and in the lower part, it's approximately 8 degrees celsius. Thx
I just found your channel .. love the way you present your cheese making. I am only starting out with simple cheeses at the moment .. mozzarella and cream cheese. Once i get a press and rennet i want to start making cheddar I wonder how well cheese making will go with our heat. I am in central Queensland Australia. It is sub tropical here. Any advice would be welcomed ❤
Very informative. I love parmesan cheese. Looking forward to you're video when you open the parmesan cheese that had been aging. And Plz suggest any other cheese that doesn't require such a long aging. Thanks
Soooo... how was your batch of parmesan? I am dying to know! Also, can you please provide the link for your cheese press? If I missed it in the description, my apologies. Thank you SO MUCH for demystifying something I will try to attempt here in the near future, once I get my tools/utensils sorted. Also, can I still do this will less milk? Say 3 gallons? I know my cheese block would be shorter, but could I use the same cheese mold? Thoughts? Your help is truly appreciated; you taking the time to teach others. 🌻
I bought my cheese press on ebay but I just looked and can't find anything similar on there now. I bought the mold and drip tray from New England Cheesemaking Co. The mold I bought was a large and fits 3-5 gallons ( I push it and get 6 gallons in it sometimes)Kind of depends on the cheese though if it has been skimmed of the cream it will be a smaller cheese. I saw a few presses that were used on ebay that was a good price. Hope you find something 😊. I tried the parmesan and sealed it back up to age longer, didn't have a sharp enough flavor yet.
Hello, I am living in tropical contry where average temp is 20-25 C around a year. In this whether can I make such cheeder cheese ??? If no how we can ?
Hi! I love your videos and how it’s real life and not a studio production. I made Parmesan and it’s in the press but at first flip it isn’t melding together. I’m guessing it’ll be a snack for the chickens. It took 45 minutes to bring it up to heat instead of an hour. Do you think I overcooked it and brought it up too fast? My Asiago did great in the press and it seems like the same process. Thanks
So it is important to heat the curds gradually over the whole period. But you can try eating it as a fresh cheese, it should still melt. But it would lack much flavor. If it didn't press well I wouldn't try aging it. Hope your Asiago is delicious 😊
You have inspired me to give cheese making a try. I am a newbie. If I don't have a vacuum sealer, what would you suggest I do before putting it in the refrigerator?
My Nigerian Dwarf milk is 10 1/2 % milk fat and it is naturally homogenized. I can skim maybe a half inch off the top. Can I use this for Parmesan cheese?
I love your videos! I’ve been making all my hard cheeses from watching you. I have a question about if I were to freeze this whey would it be consider a thermophilic culture like the whey from the other cheeses being a mesophilic culture that you use to start a new batch?
So informative! Thank you! One question though - My house refrigerators are extra cold to store raw milk. However, we have a garage fridge that’s less cold. Is it better/faster to age in the less cold fridge?
So, a couple of my recipes for parm calls for lipase, but I think that it ruins my cheese when I age cheese with the added lipase. I am not the only person who has had that experience. So it's up to you. It could be related to using raw milk. I'm not positive.
Thanks for video. But you did not mention how much Parmesan cheese you get before aging in fridge and after aging. If aging was not in airtight container, guess cheese would lose up to 10% of weight during aging. Did you get around 2-2.2kg cheese from 23.5 Lt (6 gallons)milk before aging in fridge? And same amount chese after aging for 12 months in airtight package in fridge?
You are right I didn't mention that because I am just trying to make cheese the simplest way I can without taking too much time or brain power and yet making a delicious product. I hope I can inspire other people who don't have the time or energy to be too exact to give cheese-making a try.
I would say around 1/2 the time longer. Like instead of 4 months add another 2 months if aging in the fridge. Edible after the 4 months but better to wait 😊 Love your name!
I missed up! I thought the tables in the thermophilic package were thermophilic, but I think it was rennet?! Is this cheese going to be ok or do I have to throw it away? 😢
@@DryHollowHomestead it's in the press now. I'm new at this, so I allow myself mistakes. You ate awesome! I've saved most of your recipes! Thank you for sharing your knowledge and with so much already on your plate!! Thank you 😊
It is aging, but it is much slower. Helps to keep mold at bay if you're too busy to worry with cheese. I have been using my cellar lately, and it is working great. I just never want someone to think they can not make cheese without a separate special space to age.
Thank you for such an informative video! Though I have a question: can I use powder/tablet rennet instead of liquid one? Can I use math to determine the amount of the weight of the powder I can use instead of the volume of liquid? Is it interchangeable? I’m really new to this!
Thanks for watching 😊 I have never used the tablets of rennet for making cheese because I was told that the junket brand was crap and doesn't work for something like a hard wheel of cheese. Since looking around online I have seen a brand called walcoren I think would be just fine.
Is this feta cheese or parmesan cheese? Can the parmesan cheese actually age if it’s in a refrigerator that’s too cold and if the cheese is vacuum sealed which means no oxygen can penetrate it?
It just takes longer to age in the fridge, but it does work. There is much more authentic ways to age a Parm but this is a very approachable way to start. Hope you give it a try 😊
Some people have skin conditions and their hands and fingers crack and are very painful. The best way to keep their hands and the products they are making free from contamination of blood etc., it’s necessary to wear gloves in their own kitchen. Just thought I’d share that since you didn’t know why someone may wear gloves in their own kitchen, that is why I do it, in addition I find it necessary when dealing with raw chicken or poultry and ensuring my kitchen is free of contamination. Cheers! Enjoyed your video, wasn’t sure what to expect. Was looking for information on how to make parmesan cheese however I wasn’t positive if you were making parmesan cheese or Asiago cheese? God bless. ❤️🥰🇨🇦🍁🙏🏻❤️
I can’t get raw milk where I live. This is unfortunate since I only consume raw milk cheeses, and unfortunately raw milk Parmesan cheese is expensive. By the way any DOP Parmesan is raw milk only.
I have heard that you can use buttermilk as a meso culture starter but I wasted 6 gallons of my milk trying, so I am very skeptical of trying yogurt as a starter but would love to know if you try. Don't have any experience doing that so I don't know 😕
@@DryHollowHomestead thanks. I’ll just go the safe route for now and buy cultures. I’m new to making cheese so I guess experimenting should wait a while. Thanks for the quick responses.
@@cydrych if you have store bought yogurt you could use that to make homemade yogurt ( I have a video on how) then strain the whey from that to use as a culture for this cheese. It may be cheaper than ordering a thermo culture and possibly quicker.ruclips.net/video/-Cm8RsE7ptA/видео.html
Made my first chedder 7sing your instructions It came out really well wish I can share a photo Thank you so much It took the fear out and made it so much easier
I have an artisan ice cream and butter business and operate a licensed dairy processing plant. It is a highly regulated business, food safety is paramount and we are subject to frequent testing and inspections. Only reason I wear gloves is caused repeated hand washing and hand sanitizer can really dry out and crack your skin. Nothing worse than getting home and cutting a lemon or going to salt the food you are preparing when your hands are like that. Gloves are.to protect your skin, not the food. In a home environment, regular washing with warm soapy water is plenty hygienic.
That would be true. I do not ever heat milk high enough to be pasteurized but I when I needed to find recipes for cheese it was important for me to see the process for raw milk. It makes a huge difference in the amount of rennet and culture you need to use when starting with raw milk.
@@DryHollowHomestead how much is the temperature at wich you heat it ? it should be bellow 37 degrees celsius to be considered still raw. Also, best it is to use a bowl of hot water underneath to have an even temperature.
It has nothing to do with trustworthiness it could simply be a skin condition that the person has yet they still want to make homemade foods for their family free of blood and contamination. My fingers and hands crack badly especially in the winter months and that is why it’s necessary for me to wear gloves in my kitchen. Just thought I’d share since you couldn’t seem to imagine why someone who is trustworthy (thought that was a very strange assumption on your part) would do such a thing.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
New subscriber! I love your easy going, no nonsense, frugal, children at your feet style! I am so happy I found your channel. I also love that you are teaching us how to make cheese without having to start with a regular boughten culture. I paid $12 for basically 5 batches of Thermo culture. While that is not necessarily expensive when you consider purchasing cheese from the store, to know I can use my whey from my yogurt is a thrill!! I need to make at least 8 wedges of Parmesan for the year. And now I can do 3 the last 3 batches without having to purchase more culture. How does the taste compare using yogurt whey for Thermo culture versus the package of Thermo culture? Thanks for your input!
Thanks so much for watching! I have never noticed a difference between thermo and yogurt whey but I don't use my thermophilic culture really ever. I just keep them in the freezer as a back up. I also freeze my yogurt whey if I know I won't be making cheese soon. I am glad I can help you save money in your cheesemaking!
I love the kid chaos!! Blessings!💜🙏🙏
You are a real good person. I love your family, full of kids. It is so nice to see a dedicated mom like you. I send my best wishes to you and to your family. May you and your family stay happy, healthy and prosperous forever. Let us know when you are ready to taste the stored cheese 😊
You give great step by step directions! Thank you for being so helpful
You're welcome 😊
These videos are so great,thank you for sharing.
You're welcome 😊
I love the easy going, matter of fact, daily life attitude. I just can't believe you cook hot watery products in your barefeet with a young child around the stove. An accident happens so quickly. My oldest sister was burn to 4th degree on her chest at age 3, almost died but thankfully survived. When I see this, it brings me back to that faithful day
Wow, that would be horrible. This pot of whey is only 120° F or something, so I wasn't too stressed. Thanks for watching
I'm a new subscriber and I'm already a fan! Will be watching for more videos! Thank you so much! ❤
You're too kind ☺️ Thanks for watching.
Learned a lot about how cheeses are made
Living the life!! Love it and god bless
Working on a parm. today, first time. Definitely more challenging recipe that for others I've made. We shall see!
You got this!
OM gosh I am so happy to find you. You remind me of my mom when we were kids. She was easy going and lived for us kids. Your kids clear love and respect you "thank you for making cheese". How sweet. It is refreshing to see you and your little children and how gently and carefree you are with them. You confidence level is the first thing I noticed about you, it's wonderful, your children will copy you and be confident also.
You make cheese with such easy. I too love to make cheese although it has been a lot of years since I have made much in that line. I did order new supplies and they just arrived a few days ago so I am anxious to get at it. I enjoyed your video so much that I am subscribing. I subscribe to very very few sites. Have a wonderful day with your family. I am going to watch all your cheesemaking videos and will be contacting you again with question as I watch. (What is your name? if you tell it publicly.)Thank you Darlene in Nova Scotia
Oh my, thanks so much for your kind words! I'll be waiting to hear how your cheesemaking goes. My name is Danielle by the way. Thank you for your support 😊
My pleasure Danielle. Happy to meet you. Hope to be making cheese soon. Have to get couple big batches of soap made first. And still have my Christmas tree up , it's crispy now...haha@@DryHollowHomestead
Another good one!
Thanks so much for watching 😊
I love watching your videos. Thank you for sharing your knowledge! What temperature is your fridge at? I only have one fridge. The top is 4°, and in the lower part, it's approximately 8 degrees celsius. Thx
Very helpful! Thank you 😚
I just found your channel .. love the way you present your cheese making. I am only starting out with simple cheeses at the moment .. mozzarella and cream cheese. Once i get a press and rennet i want to start making cheddar I wonder how well cheese making will go with our heat. I am in central Queensland Australia. It is sub tropical here. Any advice would be welcomed ❤
Very informative. I love parmesan cheese. Looking forward to you're video when you open the parmesan cheese that had been aging. And Plz suggest any other cheese that doesn't require such a long aging. Thanks
Try my Asiago, it only takes 4-6 weeks to age.
Hey amazing video, God bless 🙏
Thanks 😊
Soooo... how was your batch of parmesan? I am dying to know! Also, can you please provide the link for your cheese press? If I missed it in the description, my apologies.
Thank you SO MUCH for demystifying something I will try to attempt here in the near future, once I get my tools/utensils sorted.
Also, can I still do this will less milk? Say 3 gallons? I know my cheese block would be shorter, but could I use the same cheese mold? Thoughts?
Your help is truly appreciated; you taking the time to teach others. 🌻
I bought my cheese press on ebay but I just looked and can't find anything similar on there now. I bought the mold and drip tray from New England Cheesemaking Co. The mold I bought was a large and fits 3-5 gallons ( I push it and get 6 gallons in it sometimes)Kind of depends on the cheese though if it has been skimmed of the cream it will be a smaller cheese. I saw a few presses that were used on ebay that was a good price. Hope you find something 😊. I tried the parmesan and sealed it back up to age longer, didn't have a sharp enough flavor yet.
@@DryHollowHomestead E-bay is a smart place to look! Thank you!🌻
Olá do Brasil ❤obrigada pelo aprendizado vou fazer aqui em casa! ❤
Hey ❤️ hope it works out for you.
Newly subscribed and love it. Can you send a link for the cheese press? Thanks
Thanks for subscribing 😊 I don't have a link to my exact press because I bought it from ebay. Cheesemaking.com have a few options.
New subscriber, your content is so encouraging and you make cheese making not so intimidating 😊 where did you get your cheese press?
Thank you 😊 I bought my press off ebay. Cheese presses can be so expensive! New England cheesemaking has them, but check marketplace for a used one.
How much thermo culture do I use I don’t have whey
Hello, I am living in tropical contry where average temp is 20-25 C around a year. In this whether can I make such cheeder cheese ??? If no how we can ?
Hi! I love your videos and how it’s real life and not a studio production.
I made Parmesan and it’s in the press but at first flip it isn’t melding together. I’m guessing it’ll be a snack for the chickens. It took 45 minutes to bring it up to heat instead of an hour. Do you think I overcooked it and brought it up too fast? My Asiago did great in the press and it seems like the same process.
Thanks
So it is important to heat the curds gradually over the whole period. But you can try eating it as a fresh cheese, it should still melt. But it would lack much flavor. If it didn't press well I wouldn't try aging it. Hope your Asiago is delicious 😊
@@DryHollowHomestead thank you!
how long is yogurt whey good in the refrigerator. I love watching your videos.
After several weeks, it begins to smell strong. Thanks for watching ☺️
Very nice ...can u write ingredients name plz ....
You have inspired me to give cheese making a try. I am a newbie. If I don't have a vacuum sealer, what would you suggest I do before putting it in the refrigerator?
You could wax your cheese. I have no experience with doing that, but it's a popular way to keep your cheese sealed. Thanks for watching ☺️
My Nigerian Dwarf milk is 10 1/2 % milk fat and it is naturally homogenized. I can skim maybe a half inch off the top. Can I use this for Parmesan cheese?
You can definitely use it. You may not get a very dry crumbly cheese like most parms, but I'm sure it would be delicious.
I love your videos! I’ve been making all my hard cheeses from watching you. I have a question about if I were to freeze this whey would it be consider a thermophilic culture like the whey from the other cheeses being a mesophilic culture that you use to start a new batch?
Yes! It can work to start more thermophilic cheeses 😊 Thanks for watching
Thanks! Have you tried this cheese yet? It’s been about a year 😊
It's so good!
So informative! Thank you! One question though - My house refrigerators are extra cold to store raw milk. However, we have a garage fridge that’s less cold. Is it better/faster to age in the less cold fridge?
Yes it will age faster in a less cold fridge 👍 55° F is the beat temp. So the closer to that the better.
The recipes I have call for lipase for parmesam. Do you know why and if it is necessary? I'm using fresh raw milk.
So, a couple of my recipes for parm calls for lipase, but I think that it ruins my cheese when I age cheese with the added lipase. I am not the only person who has had that experience. So it's up to you. It could be related to using raw milk. I'm not positive.
Thanks for video. But you did not mention how much Parmesan cheese you get before aging in fridge and after aging. If aging was not in airtight container, guess cheese would lose up to 10% of weight during aging.
Did you get around 2-2.2kg cheese from 23.5 Lt (6 gallons)milk before aging in fridge? And same amount chese after aging for 12 months in airtight package in fridge?
You are right I didn't mention that because I am just trying to make cheese the simplest way I can without taking too much time or brain power and yet making a delicious product. I hope I can inspire other people who don't have the time or energy to be too exact to give cheese-making a try.
Wow you sure weren’t given an answer to your question.
Danielle when aging cheese in the fridge how much longer will it take to ripen
I would say around 1/2 the time longer. Like instead of 4 months add another 2 months if aging in the fridge. Edible after the 4 months but better to wait 😊 Love your name!
I missed up! I thought the tables in the thermophilic package were thermophilic, but I think it was rennet?! Is this cheese going to be ok or do I have to throw it away? 😢
Oh no! Don't throw it away. Finish the cheese and see how it turns out. It may not be a parm but it will still be cheese.
@@DryHollowHomestead it's in the press now. I'm new at this, so I allow myself mistakes. You ate awesome! I've saved most of your recipes! Thank you for sharing your knowledge and with so much already on your plate!! Thank you 😊
If you vacuum seal your cheese and refrigerate, is it really aging properly?
It is aging, but it is much slower. Helps to keep mold at bay if you're too busy to worry with cheese. I have been using my cellar lately, and it is working great. I just never want someone to think they can not make cheese without a separate special space to age.
Hi. Where did you order your press from?
Hey there, I actually bought my press off ebay.
So if I did 3 gallons of milk would I use the same amount of whey or half it?
I would use about 1/2 a cup of whey.
Can i make this from raw whole milk, and its process is same like cottage cheese
You can use whole milk but it will not be as dry as a parmesan usually is.
Where did you get your press?
I actually bought mine off ebay.
Cheese ❤
Thank you for such an informative video! Though I have a question: can I use powder/tablet rennet instead of liquid one? Can I use math to determine the amount of the weight of the powder I can use instead of the volume of liquid? Is it interchangeable? I’m really new to this!
Thanks for watching 😊 I have never used the tablets of rennet for making cheese because I was told that the junket brand was crap and doesn't work for something like a hard wheel of cheese. Since looking around online I have seen a brand called walcoren I think would be just fine.
Just work a little math then 😊
Is this feta cheese or parmesan cheese? Can the parmesan cheese actually age if it’s in a refrigerator that’s too cold and if the cheese is vacuum sealed which means no oxygen can penetrate it?
It just takes longer to age in the fridge, but it does work. There is much more authentic ways to age a Parm but this is a very approachable way to start. Hope you give it a try 😊
Some people have skin conditions and their hands and fingers crack and are very painful. The best way to keep their hands and the products they are making free from contamination of blood etc., it’s necessary to wear gloves in their own kitchen. Just thought I’d share that since you didn’t know why someone may wear gloves in their own kitchen, that is why I do it, in addition I find it necessary when dealing with raw chicken or poultry and ensuring my kitchen is free of contamination. Cheers! Enjoyed your video, wasn’t sure what to expect. Was looking for information on how to make parmesan cheese however I wasn’t positive if you were making parmesan cheese or Asiago cheese? God bless. ❤️🥰🇨🇦🍁🙏🏻❤️
That's very true! I hadn't thought of skin conditions as a reason before. Thanks for making me aware.
This video shows a Parmesan style cheese.
I can’t get raw milk where I live.
This is unfortunate since I only consume raw milk cheeses, and unfortunately raw milk Parmesan cheese is expensive.
By the way any DOP Parmesan is raw milk only.
True! Raw milk cheese is the best!
Can I use store bought yogurt instead of yogurt whey or thermophilic culture? I know you can use buttermilk as a mesophilic substitute.
I have heard that you can use buttermilk as a meso culture starter but I wasted 6 gallons of my milk trying, so I am very skeptical of trying yogurt as a starter but would love to know if you try. Don't have any experience doing that so I don't know 😕
@@DryHollowHomestead thanks. I’ll just go the safe route for now and buy cultures. I’m new to making cheese so I guess experimenting should wait a while. Thanks for the quick responses.
@@cydrych if you have store bought yogurt you could use that to make homemade yogurt ( I have a video on how) then strain the whey from that to use as a culture for this cheese. It may be cheaper than ordering a thermo culture and possibly quicker.ruclips.net/video/-Cm8RsE7ptA/видео.html
@@DryHollowHomestead thanks. I’ll check it out.
Sorry mam, How much in liter mam 6 galon raw milk .?
I was told that I have to put milk pot in another pot of water so that it heats slowly
Is this so ?
It's a good way to control your heat distribution, but I have never done it 🫠 just be careful to watch your temp.
@@DryHollowHomestead thank you
Made my first chedder 7sing your instructions
It came out really well wish I can share a photo
Thank you so much
It took the fear out and made it so much easier
@@MonicaBritten-r4p great! You can find me on Instagram and send a Pic I love seeing them 😍
Do you have a link to your cheese press?
I don't I bought mine off ebay. I am sorry 😞
@@DryHollowHomestead no problem I'll go check there thanks!
How long do you air dry for?
2-3 days
Peppers for salsa I use gloves. When your hands burn for days you never do that with out gloves again 😂
Oh yes! That's the only thing I wear gloves for 🤣
How do i manage to wait 12+ months to eat? My willpower is nil! Lol😂
I feel you there! I wouldn't make this your first cheese to make 😂 wait till your fridge is full of cheese you can eat sooner.
Creeps me out too when l see people cooking for them self’s and are wearing gloves.l don’t trust what the gloves are made off .
Exactly!! I knew I wasn't alone 😊
I have an artisan ice cream and butter business and operate a licensed dairy processing plant. It is a highly regulated business, food safety is paramount and we are subject to frequent testing and inspections.
Only reason I wear gloves is caused repeated hand washing and hand sanitizer can really dry out and crack your skin. Nothing worse than getting home and cutting a lemon or going to salt the food you are preparing when your hands are like that. Gloves are.to protect your skin, not the food.
In a home environment, regular washing with warm soapy water is plenty hygienic.
I only wear them when handling hot peppers or raw meat(protein allergy)!!!
Are you heating the milk ?? If you do, then this is not raw milk ...
That would be true. I do not ever heat milk high enough to be pasteurized but I when I needed to find recipes for cheese it was important for me to see the process for raw milk. It makes a huge difference in the amount of rennet and culture you need to use when starting with raw milk.
@@DryHollowHomestead how much is the temperature at wich you heat it ? it should be bellow 37 degrees celsius to be considered still raw. Also, best it is to use a bowl of hot water underneath to have an even temperature.
Oh my goodness people those that wear gloves cooking creeps me out too! Doesn’t exactly inspire trustworthiness in my opinion.
Right! 🤣
It has nothing to do with trustworthiness it could simply be a skin condition that the person has yet they still want to make homemade foods for their family free of blood and contamination. My fingers and hands crack badly especially in the winter months and that is why it’s necessary for me to wear gloves in my kitchen. Just thought I’d share since you couldn’t seem to imagine why someone who is trustworthy (thought that was a very strange assumption on your part) would do such a thing.