Hey , I use your recipe ! I love how it turns out ! The idea of using the boiling water to heat the milk is ingenious. Also the method of working the milk up and down makes a big difference too. I let the temp rise to 86 o too. Turns out fabulous every time. I only add one more drop of rennet extra...so three instead of two . I end up with two and a half pounds of cheese from one gallon. I usually season it , but it is so good I even just leave it plain. So now I have three choices of flavors of cheese to offer my customers ....pepper jack , garlic dill and plain!
Thank you for these videos. I love the simple ingredient, basic easy to follow ones for starting out !! We will order our supplies for goat cheese making from here in hopes that it will help you !! Will check soon on any of your new videos to see how the move to Wisconsin is going !! I have been so busy with work stuff lately. xxxx
Loved it. Glad to see you can get your wife in and actually participate in your videos. I have a hard time getting mine to help with my prepper challenge videos. Your a lucky guy! Just got home from Jnull's a couple hours ago. Had a great weekend.
Awesome you guys. I've been making mozzarella every week for our pizza or pasta with citric acid and rennet. I made one cultured cheese so far, a queso fresco. I want to try cream cheese and feta too. I don't have dairy animals (yet) so I've been using dry milk and some cream, I will do a video soon.
Someone commented that I should check out this video to learn to make some goat cheese. Very good instructions guys! I think I will be making some chevre today! Also, they mentioned you were losing your goats due to some ordinances (and an unfortunate tip off from someone who was watching the channel?). I am so sorry to hear that. Truly that is awful. Thank you for the wonderful video.
Another item needed for the authentic flavor in Mozzarella, Asiago, Provolone, peccorino, Feta and Blue cheeses is lipase. It is extracted from the pancreas of slaughtered calves or goats.
+Big Family Homestead I am not a big goat milk fan. We have goats and milk them but we traid it off for stuff we like :) I am going to try making this. Thanks for showing us. Give the wife a hug for being so nice as to share her time with us. God Bless.
+michelle from down under in bundy like in the video, most folks like it is fru-fru- food. parties on crakers with apepper jelly- salads and gifts etc.
Awesome video.... You two have something very awesome between the two of you. Have you considered working with struggling families? You have a beautiful dynamic between you. God, our Father Bless you all.
lOOKS yUMMY! We have never milked our goats but about 40 of our nannies are expecting to have kids in 2 months. I am definitely going to try to milk as much as possible to make some yummy deliciousness cheese logs.
Add onion powder etc,etc, whatever you like, to the whey , cook it down very slowly with low heat until it can be spread easily and presto you have spread for your toast etc. Delicious and cost a fortune in the store.
At 2:13 "...vegetable rennet, which comes from vegetables..." Well, not like potatoes and squash. Usually it comes from a fungus Rhizomucor miehei. Other sources of rennet are thistle or fig juice. There are at least six other possible sources.
......@ 3:22.....is that a berkie water filtration system sitting on your counter top?.....if so can you do a vid sometime on it?......thx m.e.miller......
Greetings from Northwest Arkansas! I live on a dairy and get all the fresh cows milk I want. have been making cheese with the vinegar method. I tried using Renner twice and it failed both times. Maybe it was old? Anyway I felt like making some today and decided to scope out some videos first. I recognize you from a Justin Rhodes video just this summer. Brad, you kinda remind me of Penn Gillette, no offense if you don't like him. lol But that's why I remembered you. Anyway I'm going to subscribe to your channel now bc you both are fun to watch. Have a good one!
Loved this video. You two are too sweet together! :) Can't wait to try this when we get our goats next year! How long will the cheese be good in the freezer?
is there such a thing as a rennet made from animal other than calf? I eat paleo and am going to start introducing goat milk products into my diet. or which brand of animal rennet would you recommend? and which culture
As you dont use much renit, does it have a long shelf life when its been opened? And that powdered stuff the acid? How best to store them? mmmm gonna try that when we get goats love goats cheese. Might add some herbs too loke chilli or garlic or chives mmm
Big Family Homestead So thats still ur 1st bottle of renit? How long have you had it and where do u store it? fridge larder kitchen cupboard. The packet of acid stuff you didnt take much out do u store it till next time or throw away?
Question ..... I am fairly new to this, is it the goat breed or the feed the goat eats that really puts the flavor into the milk which goes into the cheese?
Love the video. We'll have to try this. Just curious though what do you do with the whey? I know in years past it was thickened into a pudding etc and also fed to animals?
+moblackbird We use the danisco MM 100 on this page - bigfamilymarket.com/category/storage-food/cheese-making-supplies/ I think it's $10.25 but it lasts a long time
"I will put the thermometer in once it is really boiling well." No need. All boiling water is 212F / 100C. You probably want to check the temp long before boiling.
How would you make cheese in a crisis situation with no way to order culture or that acid online or anything else that doesn’t come from the homestead? Thanks. How did they do it 200 years ago? Thanks.
If you guys want to learn how to make a whole bunch of different types of cheese check out Gavin Webber's channel he makes everything, good way to add to your repertoire, love your channel 😃
Sorry, I did not mean to come off snarky. We have only done it successfully the way we show in the video, if there is a different way (which I am sure there is) we simply don't know it... hope that helps
+IRONDAWG63 if by "regular" cheese you mean a hard cheese like cheddar, no. There are many more steps. If you mean with cows milk, yes. It has a different flavor.
Bout time you doing some cheese. But Cheve? Chevy cheese, goat cheese, chevre cheese? Waita goo Pe-tu-ni-a !!!!! Bring it on. Luv goat cheese, ANY goat cheese ..... bahh-hhhhh-hhhhhh!
LANGUAGE LESSON: Chèvre is French for GOAT, the animal!!! Fromage de chèvre is French for goat's cheese. This is an almost 100% mistake among English speakers, like thinking "Latte" means coffee. NO!!! Latte means milk. Café latte means coffee with milk. In Spanish, queso does NOT mean cheese sauce. It means cheese. Salsa de queso means cheese sauce.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Boy he is a character isn’t he? Keeps you on your toes.. You guys are a great match together! New sub by here. Much love from Texas!
Hey , I use your recipe ! I love how it turns out ! The idea of using the boiling water to heat the milk is ingenious. Also the method of working the milk up and down makes a big difference too. I let the temp rise to 86 o too. Turns out fabulous every time. I only add one more drop of rennet extra...so three instead of two . I end up with two and a half pounds of cheese from one gallon. I usually season it , but it is so good I even just leave it plain. So now I have three choices of flavors of cheese to offer my customers ....pepper jack , garlic dill and plain!
Great easy tutorial. Makes me wish I had access to fresh milk... cow or goat. My favorite part though was Christa's whisper "Stop!" LOL
+Diana Turner Thanks, the "stop" happens a lot ;)
I love it when your wife is in the videos!! She is funny even when it's not her intent to be! lol...You guys make an awesome team! God bless you!
Thank you for these videos. I love the simple ingredient, basic easy to follow ones for starting out !! We will order our supplies for goat cheese making from here in hopes that it will help you !! Will check soon on any of your new videos to see how the move to Wisconsin is going !! I have been so busy with work stuff lately. xxxx
Thanks you for the video. This is encouraging because you make it look doable.
Thanks for making it easy to understand.
Loved it. Glad to see you can get your wife in and actually participate in your videos. I have a hard time getting mine to help with my prepper challenge videos. Your a lucky guy! Just got home from Jnull's a couple hours ago. Had a great weekend.
+Buckrun11 Cool, and Thanks! I am trying to figure out a way to get over to see John as well...
Awesome you guys. I've been making mozzarella every week for our pizza or pasta with citric acid and rennet. I made one cultured cheese so far, a queso fresco. I want to try cream cheese and feta too. I don't have dairy animals (yet) so I've been using dry milk and some cream, I will do a video soon.
+Westhill Meadow Very cool, nothing better than fresh!
Good explanation thank you
Someone commented that I should check out this video to learn to make some goat cheese. Very good instructions guys! I think I will be making some chevre today! Also, they mentioned you were losing your goats due to some ordinances (and an unfortunate tip off from someone who was watching the channel?). I am so sorry to hear that. Truly that is awful. Thank you for the wonderful video.
You guys are too cute :) Loved the video and I'm going to give it a try. Thanks again for all your efforts
+Patriot Gal Prepper (Patriot Gal Prepper) Thank you for watching and the encouragement, let us know how it went ;)
CUTE!!!!!!!!!!
You two crack me up - loved the video. I learned something new today! :)
+JessiokaFroka Thanks!
Another item needed for the authentic flavor in Mozzarella, Asiago, Provolone, peccorino, Feta and Blue cheeses is lipase. It is extracted from the pancreas of slaughtered calves or goats.
Can't wait to try this!
+Gramme Brooks It's nummy ;) let me know how it went ;)
+Big Family Homestead I am not a big goat milk fan. We have goats and milk them but we traid it off for stuff we like :) I am going to try making this. Thanks for showing us. Give the wife a hug for being so nice as to share her time with us. God Bless.
thank you that is so easy to make the cheese,I have rennet tablets Only so what can you make out of the cheese.
+michelle from down under in bundy like in the video, most folks like it is fru-fru- food. parties on crakers with apepper jelly- salads and gifts etc.
Great video. I will do this.
Awesome video.... You two have something very awesome between the two of you. Have you considered working with struggling families? You have a beautiful dynamic between you. God, our Father Bless you all.
lOOKS yUMMY! We have never milked our goats but about 40 of our nannies are expecting to have kids in 2 months. I am definitely going to try to milk as much as possible to make some yummy deliciousness cheese logs.
Omg you're going to have a herd soon! And tons of milk!
You guys are so cute, thanks for the video!
CUTE!!!!!!!
I bet it tastes awesome! I have never made cheese and loved learning how to do it! Thanks Christa! Oh....and thank you too Brad! :-)
+Nifty Thrifty Bits She (Christa) rocks... it's hard JUST being the eye candy... ;)
I love chevre. You guys make it look so easy. I may have to try this the next time they have raw goat's milk at the co-op.
+Lucky Robin I wish it was easier to get raw milk... we have to have "herd shares" and "own" the milk that comes out of our animals... it's a pain.
Ha ha! Thank you for the smiles and keep up the great work!
Hi very nice ! How long can we keep it in the fridge ? Thanks
2:34 love how he says it
Awesome. So if you wanted herb cheese would you add that in with the salt or at another step?
+Gloria Holcomb Yup at the end before packaging it ;)
Add onion powder etc,etc, whatever you like, to the whey , cook it down very slowly with low heat until it can be spread easily and presto you have spread for your toast etc. Delicious and cost a fortune in the store.
store it in small containers in the fridge or freezer.
At 2:13 "...vegetable rennet, which comes from vegetables..." Well, not like potatoes and squash. Usually it comes from a fungus Rhizomucor miehei. Other sources of rennet are thistle or fig juice. There are at least six other possible sources.
......@ 3:22.....is that a berkie water filtration system sitting on your counter top?.....if so can you do a vid sometime on it?......thx m.e.miller......
+mike miller It is. I could, and probably will... Thanks!
Greetings from Northwest Arkansas! I live on a dairy and get all the fresh cows milk I want. have been making cheese with the vinegar method. I tried using Renner twice and it failed both times. Maybe it was old? Anyway I felt like making some today and decided to scope out some videos first. I recognize you from a Justin Rhodes video just this summer. Brad, you kinda remind me of Penn Gillette, no offense if you don't like him. lol But that's why I remembered you. Anyway I'm going to subscribe to your channel now bc you both are fun to watch. Have a good one!
Thanks Jill, we really do appreciate it!
Good instructional video!
+moblackbird Thanks
Loved this video. You two are too sweet together! :)
Can't wait to try this when we get our goats next year! How long will the cheese be good in the freezer?
+Amanda Weber I don't know- It's never made it more thank a couple months...
is there such a thing as a rennet made from animal other than calf? I eat paleo and am going to start introducing goat milk products into my diet. or which brand of animal rennet would you recommend? and which culture
You two are so darn cute! Thanks for sharing :)
As you dont use much renit, does it have a long shelf life when its been opened? And that powdered stuff the acid? How best to store them? mmmm gonna try that when we get goats love goats cheese. Might add some herbs too loke chilli or garlic or chives mmm
+Sam Stevens Learning as we go... we'll see!
Big Family Homestead
So thats still ur 1st bottle of renit? How long have you had it and where do u store it? fridge larder kitchen cupboard. The packet of acid stuff you didnt take much out do u store it till next time or throw away?
months... it does not go bad quick!
Big Family Homestead
Thankyou :)
So neat!!! Do you know how to turn that into crumble pieces?
+hpdpink09 Thanks- Not yet, we are learning as we go ;)
Nice.
You guys are TOO Cute!, Great video.Blessings
+tina gryg Awe shucks, you are far to kind ;)
CUTE!!!!!!!
Yah!
Question ..... I am fairly new to this, is it the goat breed or the feed the goat eats that really puts the flavor into the milk which goes into the cheese?
Hi where can I get the culture started and rennet to buy. Thanks in advance for your assistance
This looks great! And it also looks easy. (Brad, you are SO lucky that she is such a good sport.)Do you make regatta cheese out of the whey?
+Windswept Homestead We do make ricotta for our calzones and such. REALLY tasty, but we use cows milk for that ;)
That is "No Whey" Awesome. Thank you for sharing. Oh I want goats now. Hum. Hubby will roll his eyes at me. Hugs
Very cool!
Looks easy
If it is pasteurized organic milk is the same process?please reply thanks.
Love the video. We'll have to try this. Just curious though what do you do with the whey? I know in years past it was thickened into a pudding etc and also fed to animals?
+brad gillis We give it to our chickens and ducks... They practically knock you down getting to it!
Oh i bet they do, good idea. It should be rich in nutrients I would think?
That's what I am told... they go crazy for it!
Your chickens will LOVE the whey - when you get pigs they'll gobble it up as well.
Where did you buy the Meso acid and rennet? Thanks!
How do you make feta cheese? That is the one I love and so expensive in the stores.
really kool gona do it one day when I get fresh cow milk
Oh.....meant to ask....do you do anything with the whey like fermenting fruits or anything?
+Nifty Thrifty Bits We could, but right now the chickens and rabbits MOVE it and has done a lot for their individual situation! Good ideas though...
wow that was easy and now I'm wondering why I haven't done this before!
+Billy Branch Homestead Blessings We are going to try our hand at mozzarella next ;)
+Big Family Homestead do a video of it please
Rodger that!
Drain the cheese? No whey!
👍👍😂😂
the 7:03 mark made me spew my coffee out my nose..Krista, you poor thing..he has no shame..kmsl!!
+Tina T. She does tolerate a lot ;)
so simple!
+DAH Reptiles Funny though... I don't even like it ;)
On the link there are a lot of the mesophilic cultures available--which one do you use?
+moblackbird We use the danisco MM 100 on this page - bigfamilymarket.com/category/storage-food/cheese-making-supplies/ I think it's $10.25 but it lasts a long time
Thanks!
Do you make ricotta of the Whey afterwards? Otherwise you should 😃
+Stine Kirkeby we do :)
Much awesomeness :)
"I will put the thermometer in once it is really boiling well." No need. All boiling water is 212F / 100C. You probably want to check the temp long before boiling.
I make chev all the time for my blueberry lemon cheesecake
"I'm not gonna say what this may look like"..... LMAO Hilarious.
+HomesteaderChick Hmmmm. I guess one can speculate...
what do you do with the whey? do you cook with it?
+John McAlhany We give it to our chickens, but I am told you can add it to bread in substitution of the water.
I add it to baked goods.
So that’s what a water bath is. I’m new to all of this but learning slowly 😂
How would you make cheese in a crisis situation with no way to order culture or that acid online or anything else that doesn’t come from the homestead? Thanks. How did they do it 200 years ago? Thanks.
Can you use raw cow's milk instea
yes.
If you guys want to learn how to make a whole bunch of different types of cheese check out Gavin Webber's channel he makes everything, good way to add to your repertoire, love your channel 😃
Hey I watched a goat milk cheese video it only took them 2 hours.
+Nick Walls ok. and?
No I'm asking will it still work or should I go with the way y'all do it ??
Sorry, I did not mean to come off snarky. We have only done it successfully the way we show in the video, if there is a different way (which I am sure there is) we simply don't know it... hope that helps
OK thanks
can I come over for a delicious dinner? goat cheese ravioli?
CAN YOU MAKE REGULAR CHEESE THIS EASY
+IRONDAWG63 if by "regular" cheese you mean a hard cheese like cheddar, no. There are many more steps. If you mean with cows milk, yes. It has a different flavor.
THANKS
I just use lemon juice
+Cricket Law I've heard of that but not tried it yet...
does your wife do different other cheeses
Yep :)
Great
Sorry, Rennet not Renner lol
wish I could make cheese here ..... Raw milks of any kind are illegal to sell or buy
And you have to ask yourself why??
government health laws.
Bout time you doing some cheese. But Cheve? Chevy cheese, goat cheese, chevre cheese? Waita goo Pe-tu-ni-a !!!!! Bring it on. Luv goat cheese, ANY goat cheese ..... bahh-hhhhh-hhhhhh!
Get the cheese out of the whey
GET IT OUT!!!!!!!
LANGUAGE LESSON: Chèvre is French for GOAT, the animal!!! Fromage de chèvre is French for goat's cheese. This is an almost 100% mistake among English speakers, like thinking "Latte" means coffee. NO!!! Latte means milk. Café latte means coffee with milk. In Spanish, queso does NOT mean cheese sauce. It means cheese. Salsa de queso means cheese sauce.