Great variety! I giggled when Zach was cutting the cheese and twiddling the knife - showed his excitement and it was great. "I dont think Im going to be generous". Love it! I don't know who to believe about the parmesan cheese, Zach who doesn't care for it too much or the woman that's 7 months pregnant that may like pickles and ice cream together! This was a great adventure video.
I'm just getting started with cheesemaking. You're videos have been so helpful! I am going to take your advice and try an Asiago next. I also just ordered the book you recommend. I love your videos because I feel like I'm standing in your kitchen talking to a new friend.
You can add red pepper flakes, black pepper or cumin seeds to get a little more variety from those two cheeses. Let me know if I can help ya in any way.
This is by far my most favorite homestead channel!! I love how it just feels like real life! Not like picture perfect house, kids, clothes. All the things. Your home looks like mine and I love that ❤️ Keep it up girl! You are doing amazing 🤗
I love it! I’ve been making soft cheeses. I just order my press and cultures. I can’t wait to try making some of these cheeses. Thank you for sharing your cheese journey
New subscriber here and I just wanted to say that I'm absolutely loving all of your videos. Your personality is so fun and I can tell you all are a humble and gracious family. I look forward to watching more videos.
@@MilknHoneyHeritageFarmz I got mine used on ebay so I don't think it would matter. I can't see on my book that its the second edition s. Probably the same.
I made a few wheels of buttar kase ) thats how i first saw it spelled) aftwr watching your video on it. I ave opebed one, and its very sift and creamy and super melty. Try it in quesadillas. We are dry now except for goat milk , so i cant wait ro start making cheese again.
I am so glad it turned out well for you! I am anxious to be back in milk so we can get more cheese made too. I think I miss cream cheese the most .... well no I miss all of it! I may have my goats kidding before our cow freshens so we are going to be back in milk but just goat milk not my favorite.
@DryHollowHomestead just noticed all the typos in my reply. Sorry. Yep, goat milk is fine for drinking and yogurt, and maybe mozzarella, but I've not enjoyed the aged cheeses I have made from it, so I'll wait on the cow! Love your channel..
For mac and cheese I like making soda cheese and mixing it into the pasta. It comes out similar to a Velveeta cheese. Cheddar is just my all around favorite that and gouda for sandwiches. For things like casserole, I just use whatever is open in the fridge.
Love your channel and have been following you for a couple of months now. I am using raw fresh milk so I find your content perfect for my needs. I have just sampled some of my first cheeses and the flavor is not how it should be.... but, they are farmhouse cheddar and just a month old.... so more time is needed I am sure.... but, they are rubbery.... HELP... you mentioned yours was a bit rubbery and you need to handle the curd different..... please can you go into more detail on that. I was also told that too much rennet or back slop whey can cause it to be rubbery.... and I know I probably used more than needed. Also my first couple of cheeses I used the same liquid rennet you do, but when I started using back slop whey I am getting a little bit if bubbling in my cheese's after a month or 2 of aging. I read somewhere that this can happen with back slop whey and raw milk sometimes and isn't a bad bacteria but just one that is common in raw milk and is basically the same as with swiss cheese...... any help/advise wouild be greatly welcomed!!
Ok, so one thing that helped me with my curds was using my hand to stir lol I could feel if a mat of curds was getting to warm on the bottom and being very gentle with the curds when first stirring so that they don't get too small too fast and overcook. That helped tremendously! More time is always best for flavour to develop but if its rubbery it kinda steals from the taste a little. I am not sure if you mean that you have holes in the cheese when you say bubbling?
@@DryHollowHomestead Yes, holes when I cut it open. Didn't have them on my cultured cheeses but do on my 2 back slop whey cheeses..... I am a stickler on sanitizing as I have home canned for over 40 years and also home brew beer, wine and spirits as well as ferment. I used the same pressing weight and process.... only change was the back slop whey. I think you are right as to my temp issues with the curd.... I don't have a real thick bottom stock pot and I have a gas stove.... I will try setting my stock pot in my large cast iron skillet next time and hand stir it. Thanks for your help!!
@@DryHollowHomestead Thank you for your answer. So it’s ok to vacuum seal in put in a 50 degree fridge as well? If I wax the cheese can I not vacuum seal but just put in 50 deg fridge?
@@lowespringacres7838 gotcha! I may be using goat milk soon. I have goats that are due before my cow and we are missing the home dairy sooo much! I have never used goat milk though.
It is 11.30 pm here in India and I am as if, celebrating the flavours of your parmesan. Both of u hooked me.Congratulations on the success. I need that parmesan for my salad 🙃. Guess what. I got parmesan imported from Tesco in UK. It smells as if I opened a fresh pair of socks and not the typical parmesan socks 😂. I wasted my money and effort in getting that parmesan.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Great variety! I giggled when Zach was cutting the cheese and twiddling the knife - showed his excitement and it was great. "I dont think Im going to be generous". Love it! I don't know who to believe about the parmesan cheese, Zach who doesn't care for it too much or the woman that's 7 months pregnant that may like pickles and ice cream together! This was a great adventure video.
Oh, definitely trust me!! I love a cheese that bites back. Thanks for watching.
I'm just getting started with cheesemaking. You're videos have been so helpful! I am going to take your advice and try an Asiago next. I also just ordered the book you recommend. I love your videos because I feel like I'm standing in your kitchen talking to a new friend.
Aww that's awesome! Exactly what I'm going for 😊
That was an awesome video i bought that cheesebook now deciding what to make first 😅 I love strong tasting cheeses to me they are the best
You can do it! I think gouda or asiago are great starter cheeses.
You can add red pepper flakes, black pepper or cumin seeds to get a little more variety from those two cheeses. Let me know if I can help ya in any way.
@@DryHollowHomestead ok will do😀
This was such a fun video! I just started making cheese about a month ago and this is giving me some good ideas of what to try next!
Thanks for watching 😊 Cheesemaking is so much fun! Lol I think so at least 😅
This is by far my most favorite homestead channel!! I love how it just feels like real life! Not like picture perfect house, kids, clothes. All the things. Your home looks like mine and I love that ❤️
Keep it up girl! You are doing amazing 🤗
Well thank you so much 💓
Wow, that's alot of variations of cheese. They all really look good.
Thank you 😋
Oh wow I wish I had some of that parm cheese. Bring back when I was little
I really appreciate this kind of review on your hard work.
Glad you liked it 😊
I love it! I’ve been making soft cheeses. I just order my press and cultures. I can’t wait to try making some of these cheeses. Thank you for sharing your cheese journey
You are so welcome! Thanks for watching this mess unfold 🤣
New subscriber here and I just wanted to say that I'm absolutely loving all of your videos. Your personality is so fun and I can tell you all are a humble and gracious family. I look forward to watching more videos.
Thank you ☺️
👍😊
Your videos are great! Loved the taste test. It’s probably in your archives, but I kept expecting you to open butter cheese.
We had already eaten all of the butter cheese that I had. It has a shorter aging time and is so creamy and smooth we eat it pretty quickly 😋
You're amazing! Thank you for sharing. Happy 4th of July!
Thanks you! Hope your 4th was fabulous 😊
@DryHollowHomestead I also shared your channel on my FB page, for those wanting to make cheese. I hope it helps your channel grow. You deserve it!
@@bonneymoseley1159 I appreciate that 🙏
Very impressive and inspiring! Also, I’m scared for when I start making cheese lol.
Don't be scared! Just start with one recipe and make it over and over agian. It will get easier 😊
Thank you! I’m ordering the book you recommend. Should I get the new version?
@@MilknHoneyHeritageFarmz I got mine used on ebay so I don't think it would matter. I can't see on my book that its the second edition s. Probably the same.
I made a few wheels of buttar kase ) thats how i first saw it spelled) aftwr watching your video on it. I ave opebed one, and its very sift and creamy and super melty. Try it in quesadillas. We are dry now except for goat milk , so i cant wait ro start making cheese again.
I am so glad it turned out well for you! I am anxious to be back in milk so we can get more cheese made too. I think I miss cream cheese the most .... well no I miss all of it! I may have my goats kidding before our cow freshens so we are going to be back in milk but just goat milk not my favorite.
@DryHollowHomestead just noticed all the typos in my reply. Sorry. Yep, goat milk is fine for drinking and yogurt, and maybe mozzarella, but I've not enjoyed the aged cheeses I have made from it, so I'll wait on the cow! Love your channel..
What is your favorite cheese for melting like for casseroles, mac and cheese, and how about for sandwiches?
For mac and cheese I like making soda cheese and mixing it into the pasta. It comes out similar to a Velveeta cheese. Cheddar is just my all around favorite that and gouda for sandwiches. For things like casserole, I just use whatever is open in the fridge.
Can you make video of, kashkaval cheese make, it's delicious chees
I'll try making it sometime. My cow is dry until her calf comes in August but then ill try.
cowboy candy jack?
Hmm that sounds interesting
Love your channel and have been following you for a couple of months now. I am using raw fresh milk so I find your content perfect for my needs. I have just sampled some of my first cheeses and the flavor is not how it should be.... but, they are farmhouse cheddar and just a month old.... so more time is needed I am sure.... but, they are rubbery.... HELP... you mentioned yours was a bit rubbery and you need to handle the curd different..... please can you go into more detail on that. I was also told that too much rennet or back slop whey can cause it to be rubbery.... and I know I probably used more than needed. Also my first couple of cheeses I used the same liquid rennet you do, but when I started using back slop whey I am getting a little bit if bubbling in my cheese's after a month or 2 of aging. I read somewhere that this can happen with back slop whey and raw milk sometimes and isn't a bad bacteria but just one that is common in raw milk and is basically the same as with swiss cheese...... any help/advise wouild be greatly welcomed!!
Ok, so one thing that helped me with my curds was using my hand to stir lol I could feel if a mat of curds was getting to warm on the bottom and being very gentle with the curds when first stirring so that they don't get too small too fast and overcook. That helped tremendously! More time is always best for flavour to develop but if its rubbery it kinda steals from the taste a little. I am not sure if you mean that you have holes in the cheese when you say bubbling?
@@DryHollowHomestead Yes, holes when I cut it open. Didn't have them on my cultured cheeses but do on my 2 back slop whey cheeses..... I am a stickler on sanitizing as I have home canned for over 40 years and also home brew beer, wine and spirits as well as ferment. I used the same pressing weight and process.... only change was the back slop whey. I think you are right as to my temp issues with the curd.... I don't have a real thick bottom stock pot and I have a gas stove.... I will try setting my stock pot in my large cast iron skillet next time and hand stir it. Thanks for your help!!
What is the difference in time in aging a cheese in a normal fridge vs a cheese fridge?
I'd say it's about 25% slower in the fridge.
How do you obtain high humidity in the fridge?
Because I vacuum seal my cheeses, we don't have to worry about humidity. I have begun aging in my cellar, and it's the same. It's so much easier!
@@DryHollowHomestead Thank you for your answer. So it’s ok to vacuum seal in put in a 50 degree fridge as well? If I wax the cheese can I not vacuum seal but just put in 50 deg fridge?
@captaincaptain2736 Yes! All of those are options 😁
@@DryHollowHomestead Thank you
Do I have to remove the cream to make Asiago?
It normally is made without much cream but you are the boss in your kitchen. It would just be more creamy and not as dry.
@@DryHollowHomestead ok, cool. I live on a goat dairy farm and don't often separate mine.
@@lowespringacres7838 gotcha! I may be using goat milk soon. I have goats that are due before my cow and we are missing the home dairy sooo much! I have never used goat milk though.
@DryHollowHomestead it's so delicious! I made mozzarella and cottage cheese today. I may be partial though 😉
@@lowespringacres7838 I would definitely need to try and make chevre but it would be a whole new learning experience.
The Colby Jack from the grocery store is very bland to me so maybe just use it as a melting cheese.
True. Maybe aging longer would help 🤷♀️
Romano is a saltier & a little softer cheese compared to a Parmesan.
It is 11.30 pm here in India and I am as if, celebrating the flavours of your parmesan. Both of u hooked me.Congratulations on the success. I need that parmesan for my salad 🙃. Guess what. I got parmesan imported from Tesco in UK. It smells as if I opened a fresh pair of socks and not the typical parmesan socks 😂. I wasted my money and effort in getting that parmesan.
Oh no! Hate to be disappointed with cheese. It's always a little better if it's room temp. Thanks for celebrating with me 😊
devine
Do u use cow milk? Can I use buffalo or goat milk?
I use cow milk but I think you could use any milk. Just keep in mind your goat milk will not have a cream line. I'm sure it would make great cheese!
@@DryHollowHomestead many thanks 🙏