I just made my first Gouda using clabber this morning . I used 7 gallon raw milk and 1 gallon cream and end up with a huge 12 pound cheese that my large mold could not fit ! Had to end up using two Molds . Thank you and I love watching your videos .
Your channel is so much fun. Literally clicked on it just to learn what a Cotswold cheese is.....never heard of it before. The ingredients....sounds lovely!! And it looked beautiful!
I'm so glad that you are a passionate, prolific self-taught cheesemaker!! And that I found your channel. You are my new favourite YT channel. I've watched numerous videos this week, and fortunately there are still many to go! I too used to stir cheese with my hand when I had a dairy cow many years ago. The commercial artisan cheesemakers do this. I never yet made nor used clabber, but never bought cultures either. Cultures of course are present naturally inside the cow's udder, and isolated in the laboratory to give specific results. Not that there's anything wrong with that. I love a sharp, dry cheddary cheese. I'm sure your cheese was just perfect, not too dry at all. Yes, crackers are very dangerous. I had one stab into my gum between two molars, right inside, which caused an abscess so excruciating that I could have cut my own head off. That's a magnificent size of cheese. What diameter and depth is your mould? You asked for suggestions for cheeses you could make. One that I've always wanted to see being made is from NECM, Catamount Gold. It looks so pretty and sounds exotic.
I drink clabber every morning! I add a little honey or a little jam and it is so yummy! I also use it to make ice cream for my family - it is similar to frozen yogurt. So good. Thanks for the video!
I got my first Jersey cow in August 2022 and brought home a second Jersey cow in June of 2023. We have a herd share where members come to milk the cows once a week on their assigned days so so I only have to milk 3 times a week out of 14 shifts (twice a day milking). The milk we get is enough for our family and I feed some of it to our pigs so we really have not had a lot of extra milk to make much cheese. I make lots of butter and have made a couple traditional cheddar cheeses and a couple gouda cheeses. I have only made 2 gallon cheese wheels at a time because that is all the extra milk I ever have at a time and also I don't have a big enough cheese mold. I have ordered some larger molds and plan on starting to make cheese on a more regular basis because one of my herd share members is moving and I am going to keep the extra shift. My question is: What is the oldest milk you have used to make cheese. I have only made cheese with the milk I collected the same day but would like to make bigger cheeses which would require me to use milk from multiple days. Is 4 or 5 day old milk too old to use?
Three days is fine, probably four is about max (though I have used even older milk and it's been just fine). Milk that's 5-6 days old is good for yogurt and mozzarella.
I ADORE your personality and humor! thanks for all the details you share that manybothers dont! question: do you lovebyour cheese press- have you ever wished you had a dutch press? im needing a press and a fridge designated for cheese since I do not have a cold room here in TX.
I have never wished for a different press --- the one I have works marvelously! I do, however, covet a wider variety of molds, like the lauda molds, (which are pricy but have such beautiful rounded edges....) But really, I can make cheese regardless, so I try to focus on what I do have rather than what I don't. (And I have plenty!) xo
Hello Jennifer Thank you for sharing your cheese making adventure with us. Once you said that the cause of a bitter cheese is most certainly caused by the lack of enough salt. For me it was too late. I had already made a lot of cheese and in fact all of them were bitter to various degrees. But also, because I also added kid lipase... big mistake. I hurried about too much salt and didn't use the salt rule correctly. To throw away so many kilos of cheese was not a good experience. I ‘ll start over again after summer holidays. But I shall never add lipase again and hoping for the right amount of salt. Keep up with your videos and share your journey on cheese making. Thank you. Cheers
I, too, learned about lipase the hard way --- that stuff is horrid!!! (Except in soft cheeses like mozzarella --- there, it's good.) I do NOT understand why recipes call for it, ugh! I've never oversalted a hard wheel of cheese (yet), so until I do, I'm continuing to hit the salt pretty hard --- 1 tablespoon per gallon of milk. Soft cheeses, on the other hand, are a little more finicky (see my video on Camemberts). Anyway, best of luck when you start up again --- cheesemaking requires a steep learning curve but it's worth it. You can do it!
I can see this going into sandwiches, mac & cheese, and a snack tray. I think this will be the next one I try. Oh -- and another great video. Thank you.
I know nothing about making any cheese but I sure enjoy watching you make cheese. You are very animated in your videos and I find you fun to watch. Question--do you reuse any of the cheese cloth or is it new each time? I just assume it is new each time or it could contaminate your cheeses with unwanted "stuff." I see you mentions the cheese cloth. Could you talk a little bit about reusing and how you clean you cheese cloths when you can reuse them?
I made my first Cotswold! Since this is only the 7th cheese I have made, I have lots of room for improvements but anxiously learning a lot with each cheese made.. I tasted this one at 3 weeks and it seems very dry.. I was wondering if I may have cooked the curd too long. Thanks for your help.
1. Congratulations! 2. Yes, a dry cheese can be a sign that the curds were over-cooked. It happens! The more cheeses you make, the more you'll know what to look for. Keep going!!
It's generally between fresh and 5 days old. The thick stuff you're seeing (good eyes!) is the cream cap. In the fridge, the cream gets super thick and dense.
Hello Jennifer,a quick question,im doing a washed rind Guryere in a ripening box,whats you best opinion on storeing this cheese,do you leave on a shelf or do you put in fridge for best results.Thankyou.Nigel.
Hi Nigel! It needs to stay cool --- around 50°F. If you don't have a cool spot, then keep it in the fridge, though then keep in mind that the aging will be MUCH slower. Good luck!
Ma'am can one use yogurt & lemon instead of clabber culture? I use the aforementioned to make cottage, cream & even cheddar & it turned out yummy...thk you
Yogurt is a thermophilic culture and this cheese is mesophilic, so you'd need to use cultured buttermilk or clabber to culture it, if you didn't want to use a freeze-dried culture.
Recipes are easy to scale down! Just reduce the proportions accordingly. And yes, smaller cheeses do run the risk of drying out more quickly, I imagine. Keep an eye on it and trust your senses.
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](http://i.ytimg.com/vi/LyvHwVn5Oe4/mqdefault.jpg)
I just made my first Gouda using clabber this morning . I used 7 gallon raw milk and 1 gallon cream and end up with a huge 12 pound cheese that my large mold could not fit ! Had to end up using two Molds .
Thank you and I love watching your videos .
Holy heck, that's HUGE! I bet it's gonna be delicioius.
Your channel is so much fun. Literally clicked on it just to learn what a Cotswold cheese is.....never heard of it before. The ingredients....sounds lovely!! And it looked beautiful!
I watched this twice. Definitely making this next, thank you!
I'm so glad that you are a passionate, prolific self-taught cheesemaker!!
And that I found your channel. You are my new favourite YT channel. I've watched numerous videos this week, and fortunately there are still many to go!
I too used to stir cheese with my hand when I had a dairy cow many years ago. The commercial artisan cheesemakers do this. I never yet made nor used clabber, but never bought cultures either. Cultures of course are present naturally inside the cow's udder, and isolated in the laboratory to give specific results. Not that there's anything wrong with that.
I love a sharp, dry cheddary cheese. I'm sure your cheese was just perfect, not too dry at all.
Yes, crackers are very dangerous. I had one stab into my gum between two molars, right inside, which caused an abscess so excruciating that I could have cut my own head off.
That's a magnificent size of cheese. What diameter and depth is your mould?
You asked for suggestions for cheeses you could make.
One that I've always wanted to see being made is from NECM, Catamount Gold. It looks so pretty and sounds exotic.
This is the mold I generally use: bit.ly/41dRdgl
Thanks for the cheese recommendation --- gonna go look it up!
I drink clabber every morning! I add a little honey or a little jam and it is so yummy! I also use it to make ice cream for my family - it is similar to frozen yogurt. So good. Thanks for the video!
I got my first Jersey cow in August 2022 and brought home a second Jersey cow in June of 2023. We have a herd share where members come to milk the cows once a week on their assigned days so so I only have to milk 3 times a week out of 14 shifts (twice a day milking). The milk we get is enough for our family and I feed some of it to our pigs so we really have not had a lot of extra milk to make much cheese. I make lots of butter and have made a couple traditional cheddar cheeses and a couple gouda cheeses. I have only made 2 gallon cheese wheels at a time because that is all the extra milk I ever have at a time and also I don't have a big enough cheese mold. I have ordered some larger molds and plan on starting to make cheese on a more regular basis because one of my herd share members is moving and I am going to keep the extra shift. My question is: What is the oldest milk you have used to make cheese. I have only made cheese with the milk I collected the same day but would like to make bigger cheeses which would require me to use milk from multiple days. Is 4 or 5 day old milk too old to use?
Three days is fine, probably four is about max (though I have used even older milk and it's been just fine). Milk that's 5-6 days old is good for yogurt and mozzarella.
@@jmilkslinger THank you. That is helpful to know. :-)
I ADORE your personality and humor! thanks for all the details you share that manybothers dont! question: do you lovebyour cheese press- have you ever wished you had a dutch press? im needing a press and a fridge designated for cheese since I do not have a cold room here in TX.
I have never wished for a different press --- the one I have works marvelously! I do, however, covet a wider variety of molds, like the lauda molds, (which are pricy but have such beautiful rounded edges....) But really, I can make cheese regardless, so I try to focus on what I do have rather than what I don't. (And I have plenty!) xo
@@jmilkslinger thx for your reply!
Another great video. Thanks. I added this to the make list.
Your videos are really great. I started making cheese during covid but have not made it for a while. You make me want to make more.
Thank you so much for your videos. I love that you show every step, that gives me the courage to try too.
Love your "can do" attitude. I just cut my first gouda cheese! So good❤
Congratulations!!! (Gouda is one of my favorites. I have a Spiced Gouda Divino air drying right now....)
Hello Jennifer
Thank you for sharing your cheese making adventure with us. Once you said that the cause of a bitter cheese is most certainly caused by the lack of enough salt. For me it was too late. I had already made a lot of cheese and in fact all of them were bitter to various degrees. But also, because I also added kid lipase... big mistake. I hurried about too much salt and didn't use the salt rule correctly. To throw away so many kilos of cheese was not a good experience. I ‘ll start over again after summer holidays. But I shall never add lipase again and hoping for the right amount of salt.
Keep up with your videos and share your journey on cheese making.
Thank you. Cheers
I, too, learned about lipase the hard way --- that stuff is horrid!!! (Except in soft cheeses like mozzarella --- there, it's good.) I do NOT understand why recipes call for it, ugh!
I've never oversalted a hard wheel of cheese (yet), so until I do, I'm continuing to hit the salt pretty hard --- 1 tablespoon per gallon of milk. Soft cheeses, on the other hand, are a little more finicky (see my video on Camemberts).
Anyway, best of luck when you start up again --- cheesemaking requires a steep learning curve but it's worth it. You can do it!
@@jmilkslinger thank you for your answered. ❤️
I just want to tell you I love your channel. I love your honesty and your personality.
Thank you!
Love your channel
I can see this going into sandwiches, mac & cheese, and a snack tray. I think this will be the next one I try.
Oh -- and another great video. Thank you.
Hello Jenifer,ive just made a COMTE cheese and what a great cheese to make,i think it tastes better than cheddar,if you havnt made one try it.
I have not made Comte before, and it's one I've been wanting to try. Your description is motivating!
I happen to be making the same thing! I absolutely love this cheese!
👍👍😀😀😊
I know nothing about making any cheese but I sure enjoy watching you make cheese. You are very animated in your videos and I find you fun to watch. Question--do you reuse any of the cheese cloth or is it new each time? I just assume it is new each time or it could contaminate your cheeses with unwanted "stuff." I see you mentions the cheese cloth. Could you talk a little bit about reusing and how you clean you cheese cloths when you can reuse them?
I reuse it: just wash it by hand with laundry soap and hang it up to dry!
Thanks for the info!@@jmilkslinger
I made my first Cotswold! Since this is only the 7th cheese I have made, I have lots of room for improvements but anxiously learning a lot with each cheese made.. I tasted this one at 3 weeks and it seems very dry.. I was wondering if I may have cooked the curd too long. Thanks for your help.
1. Congratulations!
2. Yes, a dry cheese can be a sign that the curds were over-cooked. It happens! The more cheeses you make, the more you'll know what to look for. Keep going!!
How long have you been making hard cheese? I’m learning ❤
I started making cheese spring 2021, so for nearly 3 years now. It's a steep learnign curve but soooo gratifying!
Doyou know how to make doubliner cheese
No, but now you've got me thinking....
Hi Jennifer,how long do you keep the milk before using it for the cheese making,when i look at video it is a lot thicker when poured.Thankyou.
It's generally between fresh and 5 days old. The thick stuff you're seeing (good eyes!) is the cream cap. In the fridge, the cream gets super thick and dense.
Hello Jennifer,a quick question,im doing a washed rind Guryere in a ripening box,whats you best opinion on storeing this cheese,do you leave on a shelf or do you put in fridge for best results.Thankyou.Nigel.
Hi Nigel! It needs to stay cool --- around 50°F. If you don't have a cool spot, then keep it in the fridge, though then keep in mind that the aging will be MUCH slower. Good luck!
Ma'am can one use yogurt & lemon instead of clabber culture? I use the aforementioned to make cottage, cream & even cheddar & it turned out yummy...thk you
Yogurt is a thermophilic culture and this cheese is mesophilic, so you'd need to use cultured buttermilk or clabber to culture it, if you didn't want to use a freeze-dried culture.
@@jmilkslinger thank you
I'm making 2 gallon batches, I think I'm drying it to long, any advice on scaling recipes down. I'm not sure I have room to make 7-8 gallons cheese.
Recipes are easy to scale down! Just reduce the proportions accordingly. And yes, smaller cheeses do run the risk of drying out more quickly, I imagine. Keep an eye on it and trust your senses.
Can vinegar be used in place of rennet?
No, sorry!
Could I age this cheese in a regular fridge? I do not have a cheese fridge.
Yes! It won't age as quickly, and it might not develop as much flavor, but stash it away for a few months and I bet it will turn out just fine!
@@jmilkslinger thank you ☺️
I'm on my 7th cheese and 7 failures. Maybe one day lol
Oh no! How frustrating!!
Oh no!! Did you find out right away or only after aging? I fear this!!