Thanks for the tips. I have had success with Mozzarella and I have had failures. It can be such a frustrating cheese sometimes! I am so impressed with your big batches and the way you can start a cheese and then go work cows while it is in progress. I would be so stressed because working cows almost never goes according to plan 😂 Congrats on your book. that is SO exciting!
Thank you very much! I've been making some simple cheeses from my goat's milk for many years & really want to get better at doing more advanced cheeses. This video is amazing!!! God bless!
Lovely video, as usual. I have only surface salted my mozzarella one time, and the top became a hard crust. And wasn’t very nice. I wonder if it was timing? It was fine when I shredded it, and mixed it in but it hadn’t penetrated the whole cheese ball. I’ll have to try again. I have had good results dry salting aged cheeses though.
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Thanks for the tips. I have had success with Mozzarella and I have had failures. It can be such a frustrating cheese sometimes! I am so impressed with your big batches and the way you can start a cheese and then go work cows while it is in progress. I would be so stressed because working cows almost never goes according to plan 😂 Congrats on your book. that is SO exciting!
Thanks for the great tutorial. Love the cows following the hay bale.
Thank you very much! I've been making some simple cheeses from my goat's milk for many years & really want to get better at doing more advanced cheeses. This video is amazing!!! God bless!
That was so lovely to watch, thanks.
I am looking so forward to getting my hands on your book, especially since I've become a fan of your "clabber culture" methods!
Wonderful! Thank you! Clabber is really so cool!
This is so helpful! Like many people, I tried mozzarella as my first cheese. Dreadful failure!
This has inspired me to try again.❤
Great to hear!
Thank you for clearing up my issues when making mozzarella!!! I’m ready to try again!
Awesome! Good luck!
Thanks a lot, Robyn! This was super helpful.
Im so glad to hear that!
Lovely video, as usual.
I have only surface salted my mozzarella one time, and the top became a hard crust. And wasn’t very nice. I wonder if it was timing? It was fine when I shredded it, and mixed it in but it hadn’t penetrated the whole cheese ball.
I’ll have to try again.
I have had good results dry salting aged cheeses though.
Love your videos. How do I get on your pre-order list?
Jump in my newsletter list its linked in the show notes of this video and newsletter subscribers will be the first to know when it drops! Thanks so much!
would oove to see thermo or mesophilic versiio