First of all..I’m completely addicted and invested in your videos! Second..I literally laughed out loud(with you in my head) when you showed your ceiling..and then you kept dropping the “exploding coffee” remarks! 😂😂😂
You're excitement when you pumped your arm and yelled yes!! 😂❤ made me want to do the same for you. I absolutely love your videos. You are sincerely SOOO inspiring and motivational!
Awesome Jen! Thanks so much! You are entertaining and you always make me smile. I have my first cheddar cheese aging. You inspire. Ps It is refreshing to see other people energetic!
when in doubt, use brine to wash at end. if the fluid isn't osmotically balanced with the cheese, it might enter like a sponge (plain water enters the curd mass like a sponge). looks awesome. I'm going to try it.
This looks AMAZING!!! I do have only one complaint about subscribing to your channel..... there is REAL time wait for new videos, cuz ..... you know..... aging cheese takes more than the 5 sec of video! LOL Love what yer doing and am REALLY wanting to get a cheese cave fridge and get to work!
Can I ask maybe a dumb question? What is the geo wash? Is that to impart a certain flavor, or to keep mold at bay? Great video by the way, and congrats on the awesome cheese! I'm at the point where I am making all of my cheese and not having to buy any, however I haven't had any yet that have warranted an arm pump. I'm hopeful to get there though!
Cream helps to make a cheese creamy --- if you want a super creamy cheese, check out my fat cow recipe! The rennet usually gets added after the milk has reached it's target temp and been cultured --- and that depends on the kind of cheese you're trying to make. For the Sweet Rocklyn, that's 102F/39C.
Hi! Im very new to cheesemaking and live in the UK, I will try my best to make clabber, but we have a local dairy that make lovely Kefir from organic raw milk, would that work as a culture? Thank you and are my cheese inspiration!
Yes, Kefir is an excellent mesophilic culture, as long as you like the flavor of it! I don't like kefir --- at least not the stuff I made (maybe I was doing it wrong?) --- and the flavor shone through the final cheeses and I ended up tossing a whole bunch.
Hi. Can you clarify - you use the same clobber culture for all your cheeses and yet they come out different based on technique, right? So the culture doesn't matter that much - it's more about the process. Or did I miss an important point?
Clabber culture contains both mesophilic and thermophilic bacteria within it, and by following the recipe we are allowing the specific type of bacterias needed for this type of cheese, the chance to thrive.
It depends on what you want to make. There are so many! Most of my recipes include a couple freeze-dried options. Have you downloaded the foundations of cheesemaking doc at milkslinger.com? It's free and it has more information about my approach to cultures...
@jmilkslinger Thx for a your response. I'd like to make your signature cheese Milkslinger. I want to make it my 100th type of cheese in my cheese making history. That's why I need the precise type of cultures you use for this cheese. Regards
@jmilkslinger Sorry, I want to make Sweet Rocklyn, my mistake 🤦One more question if I may, the cultures you recommended [Kazu] don't contain any thermophilic bacteria. Should they be used in Rocklyn? Regards
I am trying my first goat cheese. I followed a Gavin's recipe. After 20 hours the whey had separated from the curd and it smelled good. The curd was lightly firm, tender and creamy yet it had many air holes. Soooo I know that's not correct. And I think it must be bacterial. But no yeasty smell. It is straining now. As it sits the aroma gets better and better. Like a creamy great goat cheese. I'm at a loss. 😓 I think I need to toss because of the air holes.
Is it possible to over culture and get the air holes? I looked back at my mesophilic culture. The 1/4 tsp pkg says it cultures 2 gallons of milk. I used 1 gallon of goats milk. I followed the recipe I have that says 1/4 tsp to 1 gallon of milk.
Is the curd floating above the whey or is it slightly under the whey? Curds that float is a sign of contamination. Air holes can mean many things, and not all of them are bad. I can't really say much more without seeing pictures.
@@bryonygrealish6663 I have never worked with goats milk, but if you're using raw milk, then I know it needs less culture. Is your house hot? Because heat can make more "bubbly" conditions. (Also, if I let clabber sit for too long it starts to separate...)
@@jmilkslinger thanks for the reply. I used a pasteurized milk from a local farm. My house temp has been cool this week around 65 f. I didn't check my temp enough when heating. Even on very low heat it got to 85 f fast instead of 80 f. Stirring the whole time. The curd was like when I make yogurt. Soft and suppel and held together well while still being very creamy. This just had holes in it. No off smell. Its has a very delightful aroma of goat cheese. I'm just trying to hunt down what's up.
I think you can do that on your end. Go to settings, select audio, and then choose the language you want. (RUclips controls which languages are available, not me.)
Really? My neighbor and I and our wives get together about once a month a binge watch our favorite RUclipsrs. Jennifer is one. We never have a problem understanding her.
First of all..I’m completely addicted and invested in your videos! Second..I literally laughed out loud(with you in my head) when you showed your ceiling..and then you kept dropping the “exploding coffee” remarks! 😂😂😂
Thanks for showing your husband! The man behind the machine😂
You're excitement when you pumped your arm and yelled yes!! 😂❤ made me want to do the same for you. I absolutely love your videos. You are sincerely SOOO inspiring and motivational!
Fabulous!!! Thankyou for taking us through the process .... Great yield of ricotta too. The cheese looks like a 5star gem. 👍
Inspiring 😊
Yes #1 I am ready fortified Coffee at Hand.Jennifers new Vlog is on.Can't get enough of her Videos.Been waiting for 3 Hrs already.👍👍👍👍👍💕
i have recently stumbled upon your channel and i've been obsessed with your videos! keep up the good work! :)
Aw, thank you! And welcome to the Milkslinger family!
I love the little wiggle.
Awesome Jen!
Thanks so much! You are entertaining and you always make me smile. I have my first cheddar cheese aging. You inspire. Ps It is refreshing to see other people energetic!
when in doubt, use brine to wash at end. if the fluid isn't osmotically balanced with the cheese, it might enter like a sponge (plain water enters the curd mass like a sponge). looks awesome. I'm going to try it.
Love your channel my mom is from France not to say that we have so much variety of cheese and I love cheese. 😂❤
Thumbs up on the "going into the jungle and I collected this cheese" idea from the son! LOL I'm curious to hear what he means haha.
😂
I. Want. Your. Book!!!
Outstanding, you do such a great job! Keep inspiring us❤
Gracias❤
This looks amazing!! I look forward to your videos so much and you never disappoint! thanks for being awesome and inspiring!
Jennifer I just love you. I cannot for the life of me reliably get ricotta to work!!
Ugh, darn ricotta. Maybe we should have a zoom hangout for all the frustrated ricotta makers to simultaneously attempt to crack the code.
@@jmilkslinger count me in! Lol!
Count me in too- cannot get it to happen
Looks great!!!
Outstanding Friend!!
do you have a 'murch' shop yet? omg I'm so clever!!
😂😂😂
Omg fantastic cheese as always (ps im falling in love more and more withe the new metrique mesurment jennefir)
This looks AMAZING!!! I do have only one complaint about subscribing to your channel..... there is REAL time wait for new videos, cuz ..... you know..... aging cheese takes more than the 5 sec of video! LOL
Love what yer doing and am REALLY wanting to get a cheese cave fridge and get to work!
Oh, I know --- the time lag is quite the bugger!
Can I ask maybe a dumb question? What is the geo wash? Is that to impart a certain flavor, or to keep mold at bay? Great video by the way, and congrats on the awesome cheese! I'm at the point where I am making all of my cheese and not having to buy any, however I haven't had any yet that have warranted an arm pump. I'm hopeful to get there though!
Geo wash is just water with geotrichum candidum added to it (and maybe some salt and sugar --- can't remember right now).
which cheese book are you using Jennifer?
I use a variety. Check out milkslinger.com to see all my recommended tools and books!
برايك ما هى الخطوه التى تجعل الجبنه كريميه....وما هى درجه الحراره المناسبه لاضافه الرينيت
Cream helps to make a cheese creamy --- if you want a super creamy cheese, check out my fat cow recipe!
The rennet usually gets added after the milk has reached it's target temp and been cultured --- and that depends on the kind of cheese you're trying to make. For the Sweet Rocklyn, that's 102F/39C.
When you age your cheeses in the wine cooler , don’t you vacuum seal your cheeses?
I have a mix. Some cheeses are vac packed, some are in aging boxes, some are clothbound, and some are sitting out on the shelf.
What do you do with all the cheese you make? Do you sell some? Same for butter. Or do you have a huge family?
I share with people, but mostly the cheese is for us. (I'm a little possessive about the butter.)
Hi! Im very new to cheesemaking and live in the UK, I will try my best to make clabber, but we have a local dairy that make lovely Kefir from organic raw milk, would that work as a culture? Thank you and are my cheese inspiration!
Yes, Kefir is an excellent mesophilic culture, as long as you like the flavor of it! I don't like kefir --- at least not the stuff I made (maybe I was doing it wrong?) --- and the flavor shone through the final cheeses and I ended up tossing a whole bunch.
cant wait to make this cheese but I cant get raw milk to make clobber culture but can I use Meso or Thermo cultures?
Yes, you can use other cultures! Some options: yogurt, cultured buttermilk, Kazu culture,
MOT92, Thermo C.
Hi. Can you clarify - you use the same clobber culture for all your cheeses and yet they come out different based on technique, right? So the culture doesn't matter that much - it's more about the process. Or did I miss an important point?
Clabber culture contains both mesophilic and thermophilic bacteria within it, and by following the recipe we are allowing the specific type of bacterias needed for this type of cheese, the chance to thrive.
Yes! It's the same idea as using flour, salt, water, and yeast to make countless varieties of bread.
Hi, could you tell me what type of cultures I could use instead of clabber? Hugs from your overseas follower ...
It depends on what you want to make. There are so many! Most of my recipes include a couple freeze-dried options.
Have you downloaded the foundations of cheesemaking doc at milkslinger.com? It's free and it has more information about my approach to cultures...
@jmilkslinger Thx for a your response. I'd like to make your signature cheese Milkslinger. I want to make it my 100th type of cheese in my cheese making history. That's why I need the precise type of cultures you use for this cheese. Regards
@@yarkorab Aw, that's so neat! I'm honored!
In place of clabber culture, you can use yogurt, cultured buttermilk, Kazu culture,
etc. Good luck!!
@@jmilkslinger Great, thx a lot for your assistance, regards
@jmilkslinger Sorry, I want to make Sweet Rocklyn, my mistake 🤦One more question if I may, the cultures you recommended [Kazu] don't contain any thermophilic bacteria. Should they be used in Rocklyn? Regards
I am trying my first goat cheese. I followed a Gavin's recipe. After 20 hours the whey had separated from the curd and it smelled good. The curd was lightly firm, tender and creamy yet it had many air holes. Soooo I know that's not correct. And I think it must be bacterial. But no yeasty smell. It is straining now. As it sits the aroma gets better and better. Like a creamy great goat cheese. I'm at a loss. 😓 I think I need to toss because of the air holes.
Is it possible to over culture and get the air holes? I looked back at my mesophilic culture. The 1/4 tsp pkg says it cultures 2 gallons of milk. I used 1 gallon of goats milk. I followed the recipe I have that says 1/4 tsp to 1 gallon of milk.
Is the curd floating above the whey or is it slightly under the whey? Curds that float is a sign of contamination. Air holes can mean many things, and not all of them are bad. I can't really say much more without seeing pictures.
@@bryonygrealish6663 I have never worked with goats milk, but if you're using raw milk, then I know it needs less culture. Is your house hot? Because heat can make more "bubbly" conditions. (Also, if I let clabber sit for too long it starts to separate...)
@@jmilkslinger thanks for the reply. I used a pasteurized milk from a local farm. My house temp has been cool this week around 65 f. I didn't check my temp enough when heating. Even on very low heat it got to 85 f fast instead of 80 f. Stirring the whole time. The curd was like when I make yogurt. Soft and suppel and held together well while still being very creamy. This just had holes in it. No off smell. Its has a very delightful aroma of goat cheese. I'm just trying to hunt down what's up.
@@jmilkslinger it was at the level of the whey.
Couldnt catch something at the start ( deaf Aussie here) ..." because we are calf straining" ? Calf training /castrating ??? 1.17 mark
Calf sharing! Calves nurse during the day, separated at night, and then we milk in the morning. (Sorry, I'm a mushmouth!)
Yes ... to "jungle cheese".
Please slow down 😅😅 i battled to keep up. Also the written description just disappear before i can finish. I have just subscriber. 😊
Noted!
Türkçe alt yazı lütfen
I think you can do that on your end. Go to settings, select audio, and then choose the language you want. (RUclips controls which languages are available, not me.)
Üzgünüm Türkçe yok😢
@@elminagiyim3563 Ugh, that's too bad --- I'm so sorry!
Please slow down. You seem like you have a lot to offer, but you're going so fast I can't track with you.
Noted! (Have you tried slowing down the playback speed? That may help, especially with content-dense parts.)
Really? My neighbor and I and our wives get together about once a month a binge watch our favorite RUclipsrs. Jennifer is one. We never have a problem understanding her.
@@josegonzales54195 I love this!!!