I've started to get raw goat's milk for a few months now and make kefir with it (made at room temperature). We used raw cow's milk before that. I also use the goat's milk with coconut milk when I make ice cream and put the milk on my granola. My wife's 93 yr old mother moved in with us and is getting goat's milk added to her diet. Your video is really good and I'm looking forward to using this cheese recipe! I haven't done it before. We're into having our milk in its different forms as raw as possible so I'll be seeing if I can find a way to make it without heating it up very much. We want all the enzymes intact so it helps our gut biome. I'd like to hear the best ways to use the whey when the cheese process is done. Mahalo! Paul Jenkins
I have made this cheese twice now and love it. It’s going to be my new go to cheese. Everyone that had tried to loves it, but what do I call it? Is there an official name for this cheese? Thank you so much for Sharing it!
Mmmm... Temperatures are very important in cheesemaking. I'm not sure, but I would try and see what happens. Cool the milk back to 80 F before you add the rennet tho. Let me know what happened.
I use a straight spatula to cut the curds (instead of a knife, but you can use a knife), and correct, no cheesecloth is needed. You can check out the post here: ladyleeshome.com/easy-raw-milk-goat-cheese/ There is a list of tools there.
What is the consistency of the cheese supposed to be like in the end? Is it supposed to be spreadable like chevre? Mine has turned out more spongy or rubbery it could probably be crumbled onto a salad but it is definitely not spreadable. That's why I was asking to see if I did something wrong.
You didn’t do anything wrong! This is not a spreadable cheese. It supposed to be just like you suscribes it. I usually cut it into cubes and add to salads or slice it thin for sandwiches.
I have just found you but this video is great! I know ot is older and I am late to the game but am doing absolutely making this paired with your fermented beet recipe that I just watched! Hello from Texas!
It looks like a wonderfully simple cheese to make! I love how adaptable and scaleable it is. I think this will be the first cheese that I make with my goats' milk this year. If it resembles Fetta, I will be so happy! The price of Greek Fetta here now is about $48 per kilogram.
Thank u for bringing us this special recipe 💗. I appreciate very much. I'm new to cheese making. I actually started out buying kefir grains and making that. Then draining the whey to make a thicker spreadable kefir cheese. Now I'm wanting to do many more. I have a goat who's in milk but it's not much now so I bought powder goat milk full cream. I luv it. I actually made chevre so far. I first had to figure out the amount of powder to use for each gallon because bought a 55 pound bag. I think I finally got it. I'm so glad I found ur video. 💓
I've never checked how hot it gets... I cover it with plastic wrap just to keep it from getting the smell and taste of the other things in the fridge. And to keep it fresh so it doesn't dry. I never put anything in the fridge without a wrap or in a container of some sort...
We don't use plastic wrap. Can I just place the mold in a food storage container in the fridge and then put the cheese in a small mason jar and freeze?
Rennet. I use animal base but you can also find vegetable base. Click the link in the description and go to the post on the blog. It’s got everything written down.
@@ladyleeshome it is! I made it and it’s in the refrigerator! Can’t wait till tomorrow!! Was very easy to make! I will probably eat it with fresh crushed hot red pepper paste! On a roll of 🥖 bread! And love it on my salads to. I’m gonna make more this week. 🙏🏼
Shalom! When I was 19 I spent 4 months on a kibbutz, Ashdod Ya’acov Ichud which is about 4-5 km below the Kinneret. I cried when I had to come home. Years and years later I went back with my husband and have been back a few times since and visited my kibbutz every time I go. I was “assigned” to a family when is was 19 and spent time with them, I became very attached to them and consider them an adopted family and Israel as my adopted country. I pray continuously my Israel and my family right now. I am very excited to get going on this recipe as soon as my rennet comes in the mail. Do you add cultures to your cheese?
To some but not this one. This one is very easy! Sounds like you had a great time in Israel. There is nothing in the whole world quite like a kibbutz! I grew up in one and had a wonderful childhood!! I’m so glad that you enjoyed your Israel experience 💙
Thank you for such a simple recipe. It's summer here in Australia so I'm going to try this quick recipe tomorrow morning - it's perfect before facing a sweltering day :) Thank you for the story of the cheese also, and for taking the time to make the video And I will let you know what happens :)
I don't know if it has a name... I learned how to make it from a goat herder's wife in the mountains of Israel. She just called it semi-hard goat cheese...
@@ladyleeshome That's so interesting! Since she was processing so much milk, did she age it? I think I might try waxing and aging and see what it becomes ;-)
@@rechellmullen6340 she froze it, I don’t think she ever aged it but it freezes really well. If you try to age it please let me know what happened! I’m curious.
Come on no politics... This is a cheese making video!!!
Thanks for watching! I hope that you are going to give this cheese a try. I know you'd LOVE it!
I've started to get raw goat's milk for a few months now and make kefir with it (made at room temperature). We used raw cow's milk before that. I also use the goat's milk with coconut milk when I make ice cream and put the milk on my granola. My wife's 93 yr old mother moved in with us and is
getting goat's milk added to her diet. Your video is really good and I'm looking forward to using this cheese recipe! I haven't done it before. We're into having our milk in its different forms as raw as possible so I'll be seeing if I can find a way to make it without heating it up very much. We want all the enzymes intact so it helps our gut biome. I'd like to hear the best ways to use the whey when the cheese process is done. Mahalo! Paul Jenkins
On my blog, I have a post on how to make ricotta with whey. It works for some people. I also add it to bread instead of water.
Best fresh raw goat milk cheese I've ever made. Super simple and tastes amazing.
Yayyyyy! I am so so glad you liked it. It’s my go to because it’s so easy.
Very nice of you to share this! I’m going to try it today
I hope it turned out well!!
A mic would help so much. It is difficult to hear you even with volume all the way up.
This is an old video, I was filming with my iPhone then. I have better equipment now so hopefully the new videos are better.
This is an awesome recipe. Thank you so much for sharing
You are welcome!
This is a fantastic step by step recipe. I'm going to use it today.
Thank you so much from the vine health and wellness center ❤
I hope you’ll like it! It’s so quick and easy. My go-to cheese.
Thank you for sharing!
Thanks for watching!
I have made this cheese twice now and love it. It’s going to be my new go to cheese. Everyone that had tried to loves it, but what do I call it? Is there an official name for this cheese? Thank you so much for Sharing it!
There isn’t 😂 I didn’t know what to call it either that’s why I just wrote goat milk cheese. Call it Lady Lee’s cheese 😆 I’m so happy you like it 💙
@@ladyleeshome 😃 ok sounds good! It’s great cheese! Thank you 😊
Looks awesome! Do you use vegetable or animal rennet?
Animal.
But I think that you can use either.
Do you have your goat milk yogurt recipe?
This is how I make yogurt: ladyleeshome.com/raw-milk-yogurt/
Thank you!
You’re welcome!
Can this still work if you accidentally heated the milk up passed 80? Like 110 ?
Mmmm... Temperatures are very important in cheesemaking. I'm not sure, but I would try and see what happens. Cool the milk back to 80 F before you add the rennet tho. Let me know what happened.
@@ladyleeshome yes I cooled down the milk back to 80 and it turned out fine ❤️
Very interesting process and recipe. I hope your family is okay in Israel.
Thank you.
What do you do with the whey?
I either keep it and use it instead of water when I make bread or I give it to my dog.
I wish you would have told us everything we need to do this before I got started.
Not sure what you mean…
@@ladyleeshome most recipes call for cheese cloth and a knife. You called for a mold and large ladle. At least I think it is called a ladle.
I use a straight spatula to cut the curds (instead of a knife, but you can use a knife), and correct, no cheesecloth is needed. You can check out the post here: ladyleeshome.com/easy-raw-milk-goat-cheese/
There is a list of tools there.
Recipe?
Link to the step by step and printable card in the description of the video. Let me know if you can’t find it!
What is the consistency of the cheese supposed to be like in the end? Is it supposed to be spreadable like chevre?
Mine has turned out more spongy or rubbery it could probably be crumbled onto a salad but it is definitely not spreadable. That's why I was asking to see if I did something wrong.
You didn’t do anything wrong! This is not a spreadable cheese. It supposed to be just like you suscribes it. I usually cut it into cubes and add to salads or slice it thin for sandwiches.
I just made this recipe!! Thank you so much for sharing this easy step by step method! It came out outstanding and very delicious!
Yayyy! It’s my go to cheese. It’s easy and delicious. I’m glad you like it.
Great! I subscribed to your channel. What do you you do with the whey? I’ve heard you can save it and use it in recipes.
Welcome! I mostly use it to make bread instead of the water.
Mountains of occupied Palestine
It has always been and will always be, Israel. The land promised and given to the sons of Abraham by God, forever.
It has always been and will always be, Israel. The land promised and given to the sons of Abraham by God, forever.
Great video and really well explained.
How long will the cheese keep in the fridge??
Thank you
Probably two to three weeks. Thanks for watching and thanks for the feedback!
I have just found you but this video is great! I know ot is older and I am late to the game but am doing absolutely making this paired with your fermented beet recipe that I just watched! Hello from Texas!
Hello and welcome! I’ll it’ll turn out well and you’ll like it.
It looks like a wonderfully simple cheese to make! I love how adaptable and scaleable it is.
I think this will be the first cheese that I make with my goats' milk this year.
If it resembles Fetta, I will be so happy! The price of Greek Fetta here now is about $48 per kilogram.
It’s is really easy and very similar to feta, just so much easier to make! I hope you’d like it!
Thank u for bringing us this special recipe 💗. I appreciate very much. I'm new to cheese making. I actually started out buying kefir grains and making that. Then draining the whey to make a thicker spreadable kefir cheese. Now I'm wanting to do many more. I have a goat who's in milk but it's not much now so I bought powder goat milk full cream. I luv it. I actually made chevre so far. I first had to figure out the amount of powder to use for each gallon because bought a 55 pound bag. I think I finally got it. I'm so glad I found ur video. 💓
You'll LOVE this cheese! It's easy and very tasty.
Is this still considered raw cheese? I’m not sure how hot it gets during the second hearing process. Also, why do you cover it with plastic wrap?
I've never checked how hot it gets...
I cover it with plastic wrap just to keep it from getting the smell and taste of the other things in the fridge. And to keep it fresh so it doesn't dry. I never put anything in the fridge without a wrap or in a container of some sort...
We don't use plastic wrap. Can I just place the mold in a food storage container in the fridge and then put the cheese in a small mason jar and freeze?
Sure. You can also freeze it in a container.
The sound quality is very poor
Yes. That’s an older video. Sorry about that. I have much better equipment these days.
What is the name of the drops you add? The word doesn’t sound out clearly. Thanks
Rennet. I use animal base but you can also find vegetable base. Click the link in the description and go to the post on the blog. It’s got everything written down.
I think you just made mozarella from goat milk using rennet
Not at all. This cheese has no stretch to it what so ever. Doesn't taste like mozarella either.
Im in Virginia and about to make fresh Raw Goats milk and watching your video!
Please try this one!! It’s so easy and I think you’ll like it. Let me know!
@@ladyleeshome it is! I made it and it’s in the refrigerator! Can’t wait till tomorrow!! Was very easy to make! I will probably eat it with fresh crushed hot red pepper paste! On a roll of 🥖 bread! And love it on my salads to. I’m gonna make more this week. 🙏🏼
@@ladyleeshome your cheese I made was delicious! Thank you for sharing the recipe!
Wow!
Shalom! When I was 19 I spent 4 months on a kibbutz, Ashdod Ya’acov Ichud which is about 4-5 km below the Kinneret. I cried when I had to come home. Years and years later I went back with my husband and have been back a few times since and visited my kibbutz every time I go. I was “assigned” to a family when is was 19 and spent time with them, I became very attached to them and consider them an adopted family and Israel as my adopted country. I pray continuously my Israel and my family right now. I am very excited to get going on this recipe as soon as my rennet comes in the mail. Do you add cultures to your cheese?
To some but not this one. This one is very easy! Sounds like you had a great time in Israel. There is nothing in the whole world quite like a kibbutz! I grew up in one and had a wonderful childhood!! I’m so glad that you enjoyed your Israel experience 💙
Toda!
Thank you for such a simple recipe. It's summer here in Australia so I'm going to try this quick recipe tomorrow morning - it's perfect before facing a sweltering day :)
Thank you for the story of the cheese also, and for taking the time to make the video
And I will let you know what happens :)
The audio is painfully low.
So sorry. It’s an older video, before I had proper video equipment.
I need to buy some of your goat milk to try this recipe. 💜
I won't have any this season. I didn't breed my goat. Jessica has some though!
Can I use rennet capsules?
I e never used them so I’m not sure.
Am watching from Washington state ❤God bless Isreal
Thank you! Your support means more than you know 💙
Israel 🇮🇱 u have great cheese i am a goat farmer mostly making farmer cheese thanks ur county for your recipe
Thank you for your kind words! And thanks for watching.
What is this cheese called?
I don't know if it has a name... I learned how to make it from a goat herder's wife in the mountains of Israel. She just called it semi-hard goat cheese...
@@ladyleeshome
That's so interesting!
Since she was processing so much milk, did she age it? I think I might try waxing and aging and see what it becomes ;-)
@@rechellmullen6340 she froze it, I don’t think she ever aged it but it freezes really well. If you try to age it please let me know what happened! I’m curious.
וואו ממי תודה!!! אני גרה בגולן (עשיתי עלייה לפני 7 שנים) כך טוב ללמוד בשביל חלב העיזים שלי
איזה כיף שמצאת את הוידאו! גבינה קלה וממש טעימה.