I don’t remember which video it was but you talking about what others call “conspiracies” made me love your page. You are a Christ follower unapologetically! I hope one day to have a dairy cow ❤️❤️ You’re an inspiration
I just found your channel here as I am getting serious about learning to do all kinds of homesteading things...AND I AM THRILLED !! Thank you so much for sharing your knowledge it matters so much for us all to learn these things.
I learned to make homemade butter and I LOVE it. It’s way worth it and if you look at the ingredients in store bought butter, you’ll see homemade butter is butter and doesn’t take long at all to make.😇
@@lisafromkentucky2679I absolutely agree! I made butter when I was younger for a school field trip and that memory is now engraved in my brain. We also made homemade ice cream and what a difference in taste! Even though I was young, I never forgot the taste and just how amazing it was!
@@Musical_Magic2023 I bet so. I’ve never made homemade ice cream, but my mother-in-law has every since I’ve known her son. But homemade ice cream is delicious too 😇
You are very organized and love your layers of multitasking skills. Coupled with your natural teaching style and nursing background makes your videos absolutely stellar! Thank you for your channel! ❤❤
You should get a lamb butter mold! 🐑 It’s a Catholic tradition to have lamb shaped butter at Easter. Our church has a tradition of blessing Easter baskets and I always put butter, salt, eggs, sausage and other goodies in the basket for the priest to bless
Oh how fun!! I’m sold!! We are joining ICKSP, this will be our first Sunday mass there this weekend and I am already learning a lot of fun Catholic traditions from the TLM ladies, so excited!
I absolutely love your videos!! ❤ I don’t know how you have the energy to do everything you do on a daily basis! I wish I had that energy! I have learned so much from you! I dream of owning a farm one day and for my family and I to be as self sustainable as we can. The amount of information I have learned from you is tremendously valuable 💗🫶🏽
New to the channel! I love your content and your kitchen is out of this world beautiful! 😍 what a blessing that must be! Women like you are inspiring me to be in the kitchen more and get cooking more and more from scratch. God bless you!
I have yet to make hard cheese. I make soft cheese quite often. You can let it sit in a warm place until it goes thick on it's own or i use white vinegar. The thick on its own cheese has a stronger taste that takes some getting used too. We have no refrigeration so i have to wait until cooler weather to save my cream and make butter. Before our house burned down last December I would save up 6-7 quarts of cream and then churn them in the blender while the generator was running when i did laundry. Most of my butter I turned into ghee. That stuff is delicious 😋 and best part is not refrigerator is needed to keep it 🎉. Also made yogurt a couple times but need more practice 😅
I haven't read her basic cheesemaking book but I have her mastering artisan cheesemaking and it has been so helpful! I love her basic Tomme recipe because it fits into life better than any other cheese i have made. I love seeing how you work cheese into your routine. For me it seems like a monumental task to accomplish cheese most days haha. This may not apply to your cow, but for mine, without using whole milk, my aged cheeses taste like a pencil eraser haha. Really though, they are rubbery and just not good. I finally gave in and sacrificed the butter and my cheese making has improved ten fold. I found the basic routine of- day one milk, butter and drinking skimmed milk, day two milk set aside, day three milk goes straight into the cheese pot and is combined with day 2 to make a 6-8 gallon cheese batch. I'm kind of thrown off with canning season but this was working great. Your early blowing can definitely be yeast but if you are using days old milk it does have the potential to also be coliform contamination. Not necessarily but I figured I would throw it out there in case you run into more issues, sometimes it takes a really good sanitizing to get it out of your equipment. I hope you will continue to share your cheese journey and any little tips you discover alone the way to make it more feasible to the homestead momma!
Thank you thank you for sharing all of this, SO helpful!!! I’ve been leaving an inch of cream for my cheese but I’m going to try whole milk no older than a day and see if that helps with texture. The early blowing majorly improved after I moved my starter BUT I still had some holes so I’m wondering if I need to put my starter away totally or test my milk 🤔 I’ll probably do both!
Hi! I recently found you and can’t stop watching! I have lots of fresh cow milk and need to learn all things cheese. What do you recommend I order to have on hand to get started. I am going to get the book you showed and need suggestions of what else to order to be able to try making all the things. Would you recommend the best Ingredients to have on hand. I need to use some milk asap! 😂
I don’t remember which video it was but you talking about what others call “conspiracies” made me love your page. You are a Christ follower unapologetically! I hope one day to have a dairy cow ❤️❤️ You’re an inspiration
I just found your channel here as I am getting serious about learning to do all kinds of homesteading things...AND I AM THRILLED !! Thank you so much for sharing your knowledge it matters so much for us all to learn these things.
I wish I had this kind of energy. I'd love to make everything rather than buy toxic foods!!
It’s totally worth it just starting small with simple things, you can even try making butter from store bought cream!
@@HopewellHeights Oh for sure! I'll definitely have to try one day when I have a bit more time.
I learned to make homemade butter and I LOVE it. It’s way worth it and if you look at the ingredients in store bought butter, you’ll see homemade butter is butter and doesn’t take long at all to make.😇
@@lisafromkentucky2679I absolutely agree! I made butter when I was younger for a school field trip and that memory is now engraved in my brain. We also made homemade ice cream and what a difference in taste! Even though I was young, I never forgot the taste and just how amazing it was!
@@Musical_Magic2023 I bet so. I’ve never made homemade ice cream, but my mother-in-law has every since I’ve known her son. But homemade ice cream is delicious too 😇
Wow so cool to watch
You are very organized and love your layers of multitasking skills. Coupled with your natural teaching style and nursing background makes your videos absolutely stellar! Thank you for your channel! ❤❤
I'm so glad I found your channel!! I subscribed. Look forward for your new videos and I have to go back and watch older ones. 😊
You should get a lamb butter mold! 🐑 It’s a Catholic tradition to have lamb shaped butter at Easter. Our church has a tradition of blessing Easter baskets and I always put butter, salt, eggs, sausage and other goodies in the basket for the priest to bless
Oh how fun!! I’m sold!! We are joining ICKSP, this will be our first Sunday mass there this weekend and I am already learning a lot of fun Catholic traditions from the TLM ladies, so excited!
I absolutely love your videos!! ❤ I don’t know how you have the energy to do everything you do on a daily basis! I wish I had that energy! I have learned so much from you! I dream of owning a farm one day and for my family and I to be as self sustainable as we can. The amount of information I have learned from you is tremendously valuable 💗🫶🏽
I love your functional shelves!!!! They’re beautiful!!!
Thank you so much!!
I love your kitchen
Thank you!
Good morning happy Thursday morning and I loved your vlogs and you are amazing Supporter and I'm proud of you
Thank you!
@@HopewellHeights your welcome
Been Enjoying Your Page. My God Continually, "Bless You and Your Family." 🥰
Thank you! You too!
New to the channel! I love your content and your kitchen is out of this world beautiful! 😍 what a blessing that must be! Women like you are inspiring me to be in the kitchen more and get cooking more and more from scratch. God bless you!
Thank you! Welcome!
Cheese sounds so intimidating 😅. I will have to try making my own butter though! I love your videos
I was there for a long time, I finally had to learn to avoid wasting milk! 😬
I have yet to make hard cheese. I make soft cheese quite often. You can let it sit in a warm place until it goes thick on it's own or i use white vinegar. The thick on its own cheese has a stronger taste that takes some getting used too. We have no refrigeration so i have to wait until cooler weather to save my cream and make butter. Before our house burned down last December I would save up 6-7 quarts of cream and then churn them in the blender while the generator was running when i did laundry. Most of my butter I turned into ghee. That stuff is delicious 😋 and best part is not refrigerator is needed to keep it 🎉. Also made yogurt a couple times but need more practice 😅
Look at you!! I really want to try the more old fashioned cheeses, the book I got talks about that so I’ll have to add it to my list!
Calves over 2 months old do really well on whay.
Leaving some cream in the cheese makes it softer
I definitely need to try leaving more cream! Thank you, I’m loving all of these tips!
I have made lots of raw cheese with just whole milk, rennet, and salt in the past
Your incredible such a great video talented
rennet is from a calves stomach lining.
I haven't read her basic cheesemaking book but I have her mastering artisan cheesemaking and it has been so helpful! I love her basic Tomme recipe because it fits into life better than any other cheese i have made. I love seeing how you work cheese into your routine. For me it seems like a monumental task to accomplish cheese most days haha. This may not apply to your cow, but for mine, without using whole milk, my aged cheeses taste like a pencil eraser haha. Really though, they are rubbery and just not good. I finally gave in and sacrificed the butter and my cheese making has improved ten fold. I found the basic routine of- day one milk, butter and drinking skimmed milk, day two milk set aside, day three milk goes straight into the cheese pot and is combined with day 2 to make a 6-8 gallon cheese batch. I'm kind of thrown off with canning season but this was working great. Your early blowing can definitely be yeast but if you are using days old milk it does have the potential to also be coliform contamination. Not necessarily but I figured I would throw it out there in case you run into more issues, sometimes it takes a really good sanitizing to get it out of your equipment. I hope you will continue to share your cheese journey and any little tips you discover alone the way to make it more feasible to the homestead momma!
Thank you thank you for sharing all of this, SO helpful!!! I’ve been leaving an inch of cream for my cheese but I’m going to try whole milk no older than a day and see if that helps with texture. The early blowing majorly improved after I moved my starter BUT I still had some holes so I’m wondering if I need to put my starter away totally or test my milk 🤔 I’ll probably do both!
Instead of vinegar you can use citric acid, ACV, white vinegar, lime juice
Love the food processor for butter, ours takes 6 seconds
For some reason I don’t get the same yield with citric acid?? Then again I only tried it once so maybe it was a fluke!
@@HopewellHeights could also be where she is in her lactation
Hi! I recently found you and can’t stop watching! I have lots of fresh cow milk and need to learn all things cheese. What do you recommend I order to have on hand to get started. I am going to get the book you showed and need suggestions of what else to order to be able to try making all the things. Would you recommend the best Ingredients to have on hand. I need to use some milk asap! 😂
Hi! Wondering what brand of rennet do you use? I have been intimidated to try cheese but you have given me hope! Haha
I order from New England Cheesemaking!
Love your shelves! Question, do they get sticky from your gas stove?
I clean them like once a year 😬 they could stand to be cleaned more I just don’t get to it!
The butter should stay cold. Use cold water or ice water when you strain the butter.
Yes!! Always cold water!
The board you sat your pans from breakfast on is beautiful where did u get it
My mom got it for me at a local antique shop, it’s amazing!
Can you use store bought milk
Does the milk need to be raw in order to use this cheese recipe? Does it work best with whole milk? Thanks
Is the cream just from the top of the raw milk?😊
Hii which shampoo do you use for your beautiful hair? Gr enith
Nice video ❤🎉 from Small Town Southern Wife ❤
Thank you so much!