I simply don't know why you don't have like a million views on this video.. Your enthusiasm alone is worth it and I get to learn about the complexity of making an awesome cheese AT HOME!
When I was a little girl I read Heidi. The only thing I have remembered from the book over the years since is how she and her grandfather toasted cheese at the fireplace. Raclette will always be my favorite cheese because of that book!
I think about that book SO MUCH. The firs in the wind, drinking the milk straight from the bowl, the fire and dark bread and toasting cheese.... Those images are IN me.
My Daughter loves the book and desperately wants to make "Heidi Cheese". However in the book it is made with goats milk which I don't have ready access too 😢
That candy crush music at the end. 😮 I envy you watching you taste this project in the last seconds. Thank you for sharing your hard work and great project.
ok … hold up… YALL… this sweet lady needs WAY more subscribers!!! have yall seen her EXHAUSTIVE recipe list on her site? thats crazy!!!!! most people would have you pay $$$$$$$ for that kind of access!!!! thank you so much Jennifer forbyour generosity!!!! seriously a LOT of time and effort went into what you are willingly sharing- bravo !!! im not sure jow ive never found you by jow but im sure glad I did!!!
Your enthusiam is just contagious. Im a new hard cheese maker. Been making goat milk soft cheeses and feta for years. But now making hard cheeses from my jerseys milk and my friend sent your youtube channel to me and I absolutely and thoroughly enjoy watching you! Thank you for blessing others with your wisdom and excitement!
This is a great video! Thank you for the recipe, and most of all, for inviting us into your home and workshop. My husband took a peek, and asked "do all cheese makers act alike?" I too have fun when I experiment with new recipes. Enjoy what you do, and do what you enjoy! Wishing you all the best!
I absolutely love how you romance your cheese...i do the same thing.. i sing to it,dance with it, tell it how beautiful of a little cheese it is......i thought i was the only one but im glad you have as much fun as i do
I enjoy your videos. There is a persnicketiness in a lot of other cheese making content with attempts at precision which always strikes me as bordering on absurdity. It is nice to see your method which, although organized, seems to reflect more reasonable flexibility in the execution of each step. Very helpful to get this extra bit of perspective for a newbie like myself
I have bought real Raclette and it smells!!! lol but taste good! Watched your reaction to the final product! OMW! I now have to make this. Melt that baby on some potatoes! soooooooo good!! Now I have to go and buy the recipe and give it a try soon. Thanks for all you do!
Alright. I love red mold cheeses but I have a terrible track record with B Linens. All three times I've tried I ended up with a culinary cesspool. I'm going to try again. Thanks for the super good video. I love how you document the ENTIRE process. You brought to light several things I think I may be doing wrong so I'll give it another shot. Wish me luck. If I'm not too embarrassed I'll get back to you around late March, Murch.
Loving your channel. Not sure that I’ll make it to this one, but I’m trying the softer (blue) cheeses and have been successful so far. I feel that this is one which I’ll have to build my skills up to!
Another wonderful video! Thank you Jennifer!! 💜🧀 I’ll be drying off my girls here soon, so I’m sad to not be making cheese anymore. They’ll kid at the end of April. Any suggestions for what to do when you can’t make cheese anymore?? Lol 😆 I know my husband will be so sad not to have the fresh milk every day.
If you have any dairies around, you could always see if they ever have an excess of milk to sell at a discount. A few five-gallon buckets of milk oughta keep you busy for a few days at least!
You know, I learn the most from your seemingly "throw away" comments. For instance, for a moisture cheese do a 140F curd wash to raise the temperature; for a drier cheese raise the temperature up by heating. I had been thinking over the weekend that my best cheeses were Colby and Gouda -- curd washed cheeses. The other cheeses keep turning out too dry. Thank you for the confirmation.
Because I'm using raw, whole milk, I don't know what the fat content is. (We've never tested our milk.) But it's a Jersey cow, so there's a decent amount of cream.
Luv ur excitement, now I want to try one. I have raw goat milk. I'm kinda new to cheese making, but if u don't jump in and try it, you'll never have any cheese.😅
Another great video! What book would you recommend to a begginer cheese maker? I have made 2 goat cheeses but really want to understand the science behind it more.
Hi You can process to wash the rind alternatively one face and the other it would avoid to have excess of moisture on the bottom particularly when you put the cheese on a wooden plate. Your videos are very well done from milk to tasting 👍
I don't. I just read a bunch of stuff and then try to guess well. (You can find all my recommended products, including the b.linens I use, at milkslinger.com)
Or more likely, Fahrenheit (I would not put my hands in a liquid heated to 100 °C). I've always wondered, doesn't the subsequent heating of the curd kills mesophilic ferments?
@@federicasgorbissa5092 Yes, Fahrenheit! And yes, I don't understand all the science, but if the temps go high(er), then a thermophilic culture is needed. Combo cultures, when used, do "things" to the cheese at different stages of the process.
Possibly controversial but: I buy wheels of Raclette, cut them into 16 triangles and alternate those to make a rectangle that fits in the freezer drawer. Then one at a time I'll put them in the fridge and use them for pizza instead of mozzarella! So I'm looking at this too see if it'll ultimately be cheaper to make them myself...
I cultured a bunch of cheeses with kefir and the flavor (which I don't like) shone through, leaving a funky taste. But if you like the flavor of kefir, go for it!
I simply don't know why you don't have like a million views on this video.. Your enthusiasm alone is worth it and I get to learn about the complexity of making an awesome cheese AT HOME!
I agree Jenn is very amazing at this and I just love her personality..
I can’t for the life of me figure why your channel isn’t wildly popular 💯 Best cheese making channel on RUclips
Aw, thank you!
I am an Awi cheese maker. I follow you from Algeria. I consider you one of the best cheese makers in the world, ma’am
When I was a little girl I read Heidi. The only thing I have remembered from the book over the years since is how she and her grandfather toasted cheese at the fireplace. Raclette will always be my favorite cheese because of that book!
I think about that book SO MUCH. The firs in the wind, drinking the milk straight from the bowl, the fire and dark bread and toasting cheese.... Those images are IN me.
@@jmilkslinger Oh wow I love that! Also (I should have said before) your cheese turned out GORGEOUS! I was so happy for you and right along with you!
My Daughter loves the book and desperately wants to make "Heidi Cheese". However in the book it is made with goats milk which I don't have ready access too 😢
That candy crush music at the end. 😮 I envy you watching you taste this project in the last seconds. Thank you for sharing your hard work and great project.
ok … hold up… YALL… this sweet lady needs WAY more subscribers!!! have yall seen her EXHAUSTIVE recipe list on her site? thats crazy!!!!! most people would have you pay $$$$$$$ for that kind of access!!!! thank you so much Jennifer forbyour generosity!!!! seriously a LOT of time and effort went into what you are willingly sharing- bravo !!! im not sure jow ive never found you by jow but im sure glad I did!!!
You just made my day. Thank you, thank you, thank you!
Your enthusiam is just contagious. Im a new hard cheese maker. Been making goat milk soft cheeses and feta for years. But now making hard cheeses from my jerseys milk and my friend sent your youtube channel to me and I absolutely and thoroughly enjoy watching you! Thank you for blessing others with your wisdom and excitement!
Cheesemaking is thrilling!🤩
You are an exceptional and down to earth teacher Jennifer! Thanks for sharing your ups and downs-I truly learned alot!
This is a great video! Thank you for the recipe, and most of all, for inviting us into your home and workshop. My husband took a peek, and asked "do all cheese makers act alike?" I too have fun when I experiment with new recipes. Enjoy what you do, and do what you enjoy! Wishing you all the best!
We're a wild and crazy bunch! Tell your husband to hold onto his hat!
I absolutely love how you romance your cheese...i do the same thing.. i sing to it,dance with it, tell it how beautiful of a little cheese it is......i thought i was the only one but im glad you have as much fun as i do
My cheeses are my little pets.🥰
First time I have had the slightest glimpse of your hubby. About time.
He's quite happy NOT being filmed 😂
I enjoy your videos. There is a persnicketiness in a lot of other cheese making content with attempts at precision which always strikes me as bordering on absurdity. It is nice to see your method which, although organized, seems to reflect more reasonable flexibility in the execution of each step. Very helpful to get this extra bit of perspective for a newbie like myself
Thank you! I'm so glad to know the videos are landing with viewers!
Dang you killed it!!
You make me want a milk cow. Something I said I would never do. Sooooo much work.
I have never tried raclette..never heard of it..will be making this asap
Gorgeous cheese!!!! Cant wait to make one like it! Thank you for your videos!!!!
Great video! The B. Linens washed rinds are my favorite.^^ I’m excited to see the next one you mentioned.^^
It looks pink too.
I have bought real Raclette and it smells!!! lol but taste good! Watched your reaction to the final product! OMW! I now have to make this. Melt that baby on some potatoes! soooooooo good!! Now I have to go and buy the recipe and give it a try soon. Thanks for all you do!
Great video!
You are a legend love your videos Congratulations, great looking cheese.🎉😊
I REALLY want to make hard cheeses this year!!! So I appreciate the time and explanation you give in your videos!! Thank you!!! ~jc
Such an informative, enjoyable, adorable video. Thankyou. I'm planning to start a raclette tomorrow.
I guess I'm going to have to make some for myself. Looks awesome!!
Your amazing!
Masterclass
Alright. I love red mold cheeses but I have a terrible track record with B Linens. All three times I've tried I ended up with a culinary cesspool. I'm going to try again. Thanks for the super good video. I love how you document the ENTIRE process. You brought to light several things I think I may be doing wrong so I'll give it another shot. Wish me luck. If I'm not too embarrassed I'll get back to you around late March, Murch.
Oh, please do report back! No shame in failures here!! (And fingers crossed it won't be a culinary cesspool this time!)
It is beautiful! I am going to have to try this one. I love your videos. You are a good teacher.
good job!
Amazing work ❤
Loving your channel.
Not sure that I’ll make it to this one, but I’m trying the softer (blue) cheeses and have been successful so far. I feel that this is one which I’ll have to build my skills up to!
If you're doing blue cheeses, you can DEFINITELY do this one. 😎
@ well, it’s the patience, the consistency and the brining! Full credit to those who do it successfully.
@ Greetings from the (BEAUTIFUL) shores of the Red Sea in Saudi Arabia by the way 😊
Great video
Another wonderful video! Thank you Jennifer!! 💜🧀
I’ll be drying off my girls here soon, so I’m sad to not be making cheese anymore. They’ll kid at the end of April. Any suggestions for what to do when you can’t make cheese anymore?? Lol 😆 I know my husband will be so sad not to have the fresh milk every day.
If you have any dairies around, you could always see if they ever have an excess of milk to sell at a discount. A few five-gallon buckets of milk oughta keep you busy for a few days at least!
Can you do a video showing your note taking process?? What are you taking notes of?
Noted! (I did talk about it in a little more detail in the Gruyère video, at the 12:47 minute mark.)
Wow, magnificent👍👍😀😀
Oh sheesh! Ignore my comment on the Gruyère video. I found your link for the aging containers on this one. ❤
You know, I learn the most from your seemingly "throw away" comments. For instance, for a moisture cheese do a 140F curd wash to raise the temperature; for a drier cheese raise the temperature up by heating. I had been thinking over the weekend that my best cheeses were Colby and Gouda -- curd washed cheeses. The other cheeses keep turning out too dry. Thank you for the confirmation.
I want to hear about the b linen gouda
It actually wasn't that great, if I remember correctly. I mean, it was technically fine, but the flavor was pretty funky.
Thank you very much
Could you please tell me what is the fat content in the milk you have used in your cheese?
Because I'm using raw, whole milk, I don't know what the fat content is. (We've never tested our milk.) But it's a Jersey cow, so there's a decent amount of cream.
Put the B-Linens/saltwater in a small squeeze bottle like those used to decorate cookies. Keeps better and is real easy to squirt and rub by hand.
Um.... BRILLIANT.
Luv ur excitement, now I want to try one. I have raw goat milk. I'm kinda new to cheese making, but if u don't jump in and try it, you'll never have any cheese.😅
YES. You gotta start somewhere or you'll never go anywhere!
Very good video!!!😁 You seem to be a bit shy in front of the camera.
Another great video! What book would you recommend to a begginer cheese maker? I have made 2 goat cheeses but really want to understand the science behind it more.
This one!
milkslinger.com/shop/mastering-artisan-cheesemaking/
Try some Munster cheese as well
Hi
You can process to wash the rind alternatively one face and the other it would avoid to have excess of moisture on the bottom particularly when you put the cheese on a wooden plate.
Your videos are very well done from milk to tasting 👍
Jennifer, how do you know which b. linens to buy or use? 🤨
I don't. I just read a bunch of stuff and then try to guess well. (You can find all my recommended products, including the b.linens I use, at milkslinger.com)
Hi Jennifer nice to see you again today, may I know if you using row milk y calcium cloride adding to the milk?please let me know about it.
I use raw milk (almost always), and with this cheese I did NOT use calcium chloride.
Just to be sure, degrees here are intended as Celsius?
Or more likely, Fahrenheit (I would not put my hands in a liquid heated to 100 °C). I've always wondered, doesn't the subsequent heating of the curd kills mesophilic ferments?
@@federicasgorbissa5092 Yes, Fahrenheit!
And yes, I don't understand all the science, but if the temps go high(er), then a thermophilic culture is needed. Combo cultures, when used, do "things" to the cheese at different stages of the process.
Thanks!
A little more enthusiasm Jennifer!! : )
What size aging boxes do you get.?
The Cambro aging boxes are from Webstaurant (bit.ly/2PfjYbA) and are 12-quart.
Been watching your videos for a long time, any chance you could turn on subtitles for more languages? Just available in English, thanks.
Thank you !!! Working.!
@@nataliamassar5698 I didn't do anything! 😂 I think it's just a setting in RUclips you have to click on... I'm glad you got it to work!
I didn't know, My friendS told me about it . Your interview with Gavin Webber in English also. He gave such great advice !!
@@nataliamassar5698 Gavin is such a gem!
Yes . . I love you guys! .
Man, I wish I'd watched this video again before I started my cheese. I followed the same recipe and I didn't put the b. Linens in the milk either.
Your kefir comment was so funny. While the kids and I love it. Hubby would completely agree with you. Lol. He definitely thinks it’s from the devil.
You know, you can easily get a set of mini-measuring spoons, like 1/8, 1/16 and such. I have a set. Got it on Amazon.
Good point!
Possibly controversial but:
I buy wheels of Raclette, cut them into 16 triangles and alternate those to make a rectangle that fits in the freezer drawer. Then one at a time I'll put them in the fridge and use them for pizza instead of mozzarella!
So I'm looking at this too see if it'll ultimately be cheaper to make them myself...
Raclette on pizza sounds AMAZING.
Do you need raclette culture? I love raclette even if it smells pretty bad
Just regular cultures! (Though you do need bacterial linens for developing the red rind.)
🎉🎉👏👏👏👏🧡
What the hate for a kefir? 😢
I cultured a bunch of cheeses with kefir and the flavor (which I don't like) shone through, leaving a funky taste. But if you like the flavor of kefir, go for it!
Who don’t love a melted cheese
Can not understand why she never filter.
Now you gotta melt it over some potatoes!
Rackets smells like feet
Now let's cook the potatoes 😅