The reason your cheese is fine in oil is because the "bad guys" are most often aerobic (require air) to grow and proliferate. There are anaerobic (airless) bad guys, however, they tend not to be part of your normal flora, whether it is clabbered milk or yogurt. Dirty hands can introduce bacteria that is not part of this natural recipe. I also agree that using gloves can be just as bad as dirty hands, since we tend to be less vigilant and wash hands less often. Wearing gloves does nothing to protect one's work if they are not changed or washed each time the activity changes...so hand-washing might be preferable. This was said in the spirit of agreement, and well wishes, from a person who was once a labtech working in research, specifically dealing with food-borne illness for many years. I love the natural process, and i can tell you that many things done from antiquity were instinctively correct.
@@lmd2454 I've often heard people say "How did they do that with such primitive tools?" The older people learned from their mistakes. They passed that knowledge forward! Unlike today, where the children are taught in a classroom and the common core curriculum. When I was in school, we had Home Economics. They taught us to do some of the simple things, making biscuits, sewing, things like that. Nowadays, they teach computers.
professional cheesemakers suggest keeping a spray bottle of white vinegar to spray on your hand's after washing and thru out the whole process. BTW what is the ideal temp to keep it out of the frig?? thank's for a great video Nicky
@@ritamccartt-kordon283 They teach both. It all depends on what you want to take. Computer classes are required because of the technological era we are in. However, Hom Ec classes are just as prevalent. At least in my school...
I made a bunch if this cheese done by salting the individual pieces and drying them before submerging in EVOO. I stupidly worried about botulism thanks to the doomsayers who follow USDA rules and threaten everyone with death from food borne bacteria on RUclips. . So after a year of storage, I tossed them all, not even feeding them to my chickens! Ugh. .
I did it!! I strained my homemade yogurt for 2 days and got such a creamy, dreamy spreadable cheese that is just beautiful and delicious! I'm going to mix in herbs and garlic to get as close as possible to Boursin, or what my family calls "stinky cheese." Its one of my favorite fancy treats, but its so hard to spend $7 on something that is gone in just a few minutes. Now I'll never have to again! Thank you for a wonderful tutorial, Carolyn! You are a treasure! 💜
It turned out beautifully! I am so pleased! I served it with fresh homemade bread and it was absolutely wonderful! This is my all time favorite bread recipe: www.motherearthnews.com/real-food/five-minutes-a-day-for-fresh-baked-bread-zmaz08djzgoe
If you're using repurposed or quilting muslin or an old T-shirt, you can add a quarter cup of baking soda to the wash cycle. It helps any detergent or mineral residue to rinse more cleanly. Then add some vinegar to the final, additional rinse and it will remove anything left behind.
❤ Love it! I do that too as well as adding to dish tub or sink for any pre-soaking of truly, thickly gunked up items. Vinegar is also our "fabric softener" (1/4 cup tops for extra large load so doesn't take much) for every rinse cycle.
This was amazing teaching. I'm a retired nurse and you covered nearly every concern someone would have about this process. I'm so excited to try this myself. You have amazing confidance. Great job!
Made this last week. Oh my goodness! I know you said it is better after 2 weeks, but I am not sure it will last that long. I made a gallon of yogurt from my fresh raw milk, and proceeded to make the cheese. This is the BEST cheese I have ever made. I have started leaving a half gallon of milk on the counter to clabber to keep this cheese going. Wow! Thank you!
I'm 81. When I was a child sugar and salt came in cloth bags. My grandma and her daughter my aunt Ella used those bags to drain their 'curds and whey.' They hung them on the clothes line outside. I should state that they lived in the country so the air was unpolluted.
My grandparents are likely 2 generations younger and only did fruit preserves regularly and still left me with found memories of helping to destone 🍒 or similar tasks.
Thank you for responding to my emails about your Dream Cheese! I followed your instructions to the letter. I was able to source local fresh raw goat's milk. The milk clabbered beautifully in three days (following your clabbered milk video). The curds turned out nice and crumbly but drier than they probably should have been, but my home does tend to be rather dry. I might use a little less salt as it tasted very like feta and hang a little less time next time. But, oh my goodness! Out of three bags from half a gallon of milk each, I got two smaller jars of 1) dill covered cheese balls and 2) Italian seasoned cheese balls, plus a container of crumbly feta-like cheese to use this week. I made polenta last night and we used some of the crumbled cheese as a topping. How delicious! Thanks so much for a grand lesson in making and keeping cheese.
Your videos are so incredibly informative, you literally miss nothing! I enjoy them so much. You think of everything, give tips, facts, DIY help etc. My (newly married, yay!) husband and I have a tiny homestead here in FL, if you could call it that. We have a garden, raise our own eggs and a good portion of meat from rabbits, chickens, and ducks and our garden is pretty strong most of the year. We hope to buy a home later this year and your channel has been one of my favorites since I found you a few months back. I feel like a see a lot of homesteaders that don't (or aren't able to, perhaps) approach how they eat in a real health perspective and I love how well rounded and balanced your approach seems. Keep up the great work and hopefully the videos as well! Thank you to you and your family for each of them.
+addictedtoelf - Thank you so much... when we started homesteading I was so disappointed in the lack of thoroughness of homesteading information... most people who taught how to do thing obviously didn't really do them regularly enough to warn you of the pitfalls... we wasted a lot of time and money on those things, so I really want to help people have success as fast as possible. I'm thankful to hear it is working!😉
Remember though...in a desperate situation..rabbit meat is not enough to sustain a person. It’s good protein, but no fat. Have oils and shortening on hand, as well. Coconut oil keeps a long time, too.
I started making dream cheese, following your instructions. It tastes sooooo good. We get our milk from our neighbors cows. Now I have an other fantastic way to preserve the precious milk.
Hey Carolyn, I just found your family video's. Outstanding! It is obvious you are a professor for you are so smooth and detailed in your work. You have answered so many questions for me that I have had for years in just a few days of watching your videos. I know it may be a little odd that a man is watching, but I come from a very country back ground and find myself alone now. My mother knew all of this type of food preparation when I was growing up. It is a delight to see a person of your caliber passing it on to other people to make sure this life style continues for future generations. Love it...
I just made this and it’s delicious! I don’t have access to pure raw milk here in California so I used ‘raw’ milk from Sprouts. Thanks for always simplifying the process for us.
My respects to you my dear, a women at your age knowing so much about, canning, making cheese. I think it's awesome that you do these thing. I would have loved doing that kind of stuff when I was younger.I'm 59 now so it's to late for me to learn how. I'm disabled and my body has given of on me. But God Bless you my dear. I really wished someone would have taught me and my sister's how to do those things. Your Awesome.
Thank you so much for this Caroline, and Josh. As I watch your final step one more time, I am in the middle of rolling the balls and loading them in the jar from my first batch!
Labneh (pronounced lahb-nuh)! That is what this type of cheese is called. Nomadic tribes in Isreal used this method to preserve their goat cheese centuries ago. I make mine with dried parsely, dill, oregano, and crushed red chili peppers.
I had a friend from Eritrea that explained that this is how her family would hang up the cheese to drain, & I really regret not going in depth with her about it. I really wonder if this is how they did it, or another process? 😑
That sound's good, do you put it in the cheese or do you coat the cheese with it, I was just thinking it would be nice to have the flavor inside the cheese, thank's for the tip Nicky
Carolyn! Thank you for the wealth of knowledge you and your family share! You have been a top Go To resource for my family as we slowly relearn how to live and uncouple ourselves from the many programmed systems designed with illusions of Freedom and Happiness. True Freedom and happiness is breaking away. Glad to see on Rumble now!
We just started watching your channel and we just love it. I told my grown daughter that we will be doing our homework from your channel. we are in the process of buying our first house and it already has a mature grape vine, not sure of the variety yet, so she wants to make honey mead, it also has a few nooks and crannies to create some garden spaces. Now i have to have raised beds for health reasons. then we are also going to start long term food storage space in an attached storage space. I am so excited. Your channel is going to be a great help!
Oh my goodness, I would love to spend a week with you to hopefully learn a few things. I look forward to your videos. Thank you as always for sharing your knowledge.
I've been making greek yogurt for years now, pretty much the exact same way. I always save the whey & use it in place of buttermilk in some recipes. I also add salt & use it to brine chicken. A third of the calcium that was in the original milk ends up in the whey. I do all this with nonfat milk.
I LOVE your episodes! You present a lot of ideas I haven't even known of and your teaching style is so thorough, concise, interesting with good demonstrations. I get so tired of other channels full of useless chatter and interruptions by the kids who are not as cute and interesting to others as the parents think. Subscribed!
I'm processing my 1st batch from raw milk & so excited on how its going! I just finished salting it and will compete tomorrow. Thank you for your guidance in teaching me this craft 🥰
Just found you and your channel and I've been enjoying it so much! I love the old school techniques but with information and a more modern side to it. My parents have always been about healthy living and since moving away I've found myself wanting to get back to it more. The way you live is also the way I'd like to move my husband's and my lifestyle towards more.
I am obsessed with our videos. I have binge watched most of them this last two days. I am amazed at your knowledge! Please keep making videos! Thank you!!
Thank you for also explaining the science behind the process. You are so knowledgeable and well spoken! I appreciate the way you teach. My husband is a history buff ... anyways this isn't too different from how the Romans did it!
I enjoy learning all of these lost skills! I have made kefir cheese by straining the kefir through a coffee filter in the fridge (covered by plastic wrap) and spread it on toasted bagels just as is. I will have to try salting and adding herbs! I use my whey to make a kefir soda with fruit juice, too. Thanks for teaching these skills!
I lived in the Middle East for several years, and always enjoyed these cheese balls immersed in olive oil. They were a wonderful treat for me in that hot climate, so I decided to give making them a try here back in the USA. WOW!!! I made my cheese balls from kefir made from a gallon of locally sourced raw milk. This is it for me! No more buying cream cheese to make spreads, etc. I love that it can be stored on the shelf of a cool kitchen pantry year-round.
In Lebanon this non oil preserved "yogurt cheese" is called Lebnah or Lebni. This type of cheese is also very popular in other surrounding countries. Not sure if they preserve it the oil, though it would make sense that well. I love Lebneh and can't wait to try preserving it in oil.
My grandma here in italy used to make tomato paste this way Edit: i meant by strainin the tomato juice through cloth, quick tip, if you don't have anything else available just take a pillow case, rewash it by hand just to get rid of any residual soap and then turn it inside out so the seams are on the outside and just fill it
I need to do this. Yogurt is my everything food that I love. I've been making my own with the same culture since summer last year when I started... I just make another batch when it gets low. I make my own ranch dressing, sauces and all kinds of breads with yogurt. Yogurt is something everyone should know how to make.
I can not thank you enough, I love that you are in depth with your explanation's and teaching, I made this cheese twice this past few weeks and I am making more, I get my milk from the omish, I want my own jersey cow but people are telling me how hard it is because of their size, still want one though, I don't want to spend money on things I can do myself. I am learning so many new things, my husband and I just left California and moved to the Ozarks, I want to live as few and as natural as possible so I have a lot to learn. I appreciate very much your videos. Thank you and God Bless.
+LCJC Family Thank you! And good for you for doing so much and learning. Thats a big change, but I'm sure one you will be thankful for... And we love our jersey milk cow!
I'm milking two miniature Jersey cows. They are very docile and easy to manage. I get 5 or 6 gallons from my one cow (who is blind in 2 quarters so she only makes half the milk from her half of an udder), and I'm sharing the milk from the other view with her bull calf so I get 4 or 5 gallons from her. Every day! I make a lot of butter and cheese...
I am so glad I found your channel.. you are just super sweet and so very thorough when you explain things. You make it so we can do exactly what you are doing. Thank you !! 💚
I make a similar product with homemade goat's milk feta cheese, sun dried tomatoes, olives, and spices. (Rosemary, basil... etc). Keeps forever on the counter. Thank you so much for the videos - enjoy them so much!
You are truly so amazing. I introduced my parents to your channel. You are such a gem. You are straight out of proverbs thirty one. Thanks again for sharing your wealth of knowledge and time. God bless you and your family.
Dont stop making such video’s, this is so valuable knowledge. My kids will not even want to watch this video 😔 Im sure there are people that do it and use this knowledge, amazing 👍 Grtz from Belgium (europe) & a big like 👍
I always save rubber bands from produce to tie up the cloth. I put a wooden spoon through the rubber band and hang it from a pair of kitchen cabinet knobs. Great video. I'll be trying this dream cheese.
I made this on December 18th and just tried it. I love it, a bit tangy, not salty. I did the 24 hour version and ate it right away. We will make this regularly now! Thank you
I've made this before with natural pot set yoghurt. It's called Labneh. But something I learned from you today was to drain again after salting to remove even more whey. You can use this whey to make more yoghurt I think. Only problem with this cheese is there's never enough! Oh, and if you store in the fridge, the oil will go cloudy and even gelatinous.
Looks delicious, I have made some cottage cheese from clabbered milk but I definitely want to try this!! I just have to say you have the most amazing, soothing voice to listen to :-)
Thank you for sharing so much. I love your teaching style and am thankful God is using your channel in building my confidence and desire for a healthier and more economical lifestyle. God bless you and your homesteading family.
Carolyn, I just found your channel, & wow, what a great idea for preserving & flavoring Labneh cheese. I've got a fresh batch sitting, just waiting to become your Dream cheese. Thank you so much for sharing your knowledge & expertise. I appreciate all the work involved in making these videos, & cannot wait to watch more of them, to learn of other things to do in my kitchen. My cheesemaking journey has just begun, & what a blessing to have found you so early on. Warm regards.
Just came across your comment........i definitely thought the same thing. I put queso fresco (crumbly cheese) into a Mexican sopa (soup) i fry small pasta noodles to a nice golden color, i mix together tomato paste, water, tomato powder and chicken powder. Make it into a nice soup consistancy then add it to the fried pasta. Once pasta is cooked i spoon some into a bowl, add the crumbly cheese and also add in some Honduran crema (cream) that i can buy at my local mexican store. Its turns out sooooo yummy!!
So glad I found your channel. You are an inspiration, an wonderful teacher~~~I’m sure I’ll learn a lot from you. Thanks for sharing your life & family with us!
I'm just an amateur cheese maker but one great tip I've discovered is how using wooden clothes pins can be a great tool for holding the muslin in place while you're draining the curds from the whey. :) I can't wait to try and make some Dream Cheese btw....it sounds delightful.
Just saw your videos today for the first time today. I have to say I love your videos! I have a 1500sq foot garden and raise my own meat rabbits and over 600 mason jars full of delicious goodies in my cold cellar. I so wish I had a place like you in the country. 3 little ones 3/4/6 year old. My friends all say I know and do alot the old way but you have me beat.
Hah! So glad you mentioned using white cotton t-shirts I have some that I use as work t-shirts that the back of them are plain white and I was going to cut them up for rags and I will cut the front up but I will save the back, thank you!
Just found your informative channel. Love how you give directions and tips. Hope to get a good pressure cooker and start preserving my own foods. I was raised making jams and jellies and dried peaches so this is the next step.
Be careful! Be so careful! There are 2 kinds of canning, as you already know, I'm sure. The water bath and the pressure. Others might not know this. Wouldn't it be wonderful if this information grew on the stems of each edible plant in the garden! For high acid items, water bath canning is fine. A pressure canner is not necessary. It will likely need to be deeper than your roasting pan, to ensure that the top of your jars are under approximately 5 cm/two inches of water during the entire time. When the water boils off, bring it back up to level with boiling water. Some books don't mention that the water must slready be boiling, so as not to cool the batch. Low acid foods must always be pressure canned. Use a pressure canner not a pressure cooker, unless you have the kind that says pressure cooker/canner. It must have the word canner somewhere on its label and your food must be processed while in your closed jars, not simply cooked in your pressure cooker and poured into jars afterwards. I believe that is the temptation, when using a pressure cooker. Even for the short amount of time it would take to fill your jars with hot food cooked in a pressure cooker, the food could become contaminated. Worse, the jars would not seal reliably, outide a pressure canner. That would be such a waste of your effort and food. The entire batch would take up your refrigerator space, then would very soon need to be processed correctly in a pressure canner. The texture would likely be affected, but the food would then be safe for consumption. Please do be careful, using only approved recipes, from a reliable text or your government's authority on the subject. The risk of serious illness is far too high. Pressure canners can be quite costly. Perhaps an older relative or friend, who no longer cans, might supply a canner for your use. You might wish to return some of the fruits of your labor, as a thank-you gift for such generosity! God bless you and yours!
Wow!!! I just stumbled onto your site and I have to say WOW! Your videos are fantastic...if I had a question you answered it before I could ask! I'm new at raising chickens and you really helped me! Your dream cheese was a bonus today! Thank you for your knowledge and insight! I love it!!!
I tried this last year, however I didn’t have your video as a guide then and it didn’t work out. Now I have seen this video, I’m know it will work next time - thankyou
I have to say I never heard of this or tasted anything like this, but you know what I am gonna be making some of this so I can try this thx for sharing with all of us out here in RUclips Land XOXO Happy Cooking
I just found your channel! I have really appreciated you sharing a much needed skill. A few days ago I made the probiotics fermented cabbage, apples, peppers, last night I finished making the dream cheese from yogurt. It was delicious. You are an excellent teacher!! Thank You
If you use the clabber, is it still safe to eat raw? Are there any safety precautions with the clabber, as opposed to the kefir or yogurt? I have made it with clabber, but want to be sure we are following safe practices. After I hang and salt, I mix in some chives, place in a small jar, cover with EVOO, and place in my frig. It is delicious.
i just watched some of your videos. thank you for making them. they are so informative. in my next life i will be living pn a homsteading farm. thanks again.
Just found you and your channel, wow you rock.... So much information and delivered so well. Looking forward to watching all the past and future videos. Thank you so much.
Love this video! It reminds me of when I lived with my sister and her husband on their hobby farm. We made goat cheese and let me tell you that it was delicious! I never knew you could put the cheese in oil like that. It looks delicious! Going to have to try it! Thanks for the video, have a great day! Blessings!
Just stumbled across your channel! I smiled though the whole video - I am a cheese fanatic and could not live without cheese. Thank you for such fantastic presentation and information.
I'm so happy to have found your channel and recipes.I made the lime water yesterday and started preserving our eggs. Yes my chickens are still laying and I'm happy to save some eggs preserved in case they stop. I can't wait to try this one to use up my extra kefir. Can I use kefir that has already been refrigerated?
Just think of the uses of that flavored oil. The Greeks, Italian and many of the countries of the world have used fermented and oiled foods. Egyptians are a favorite study of mine.
On your blog, you suggest that you can use an old t-shirt to strain the cheese. I tried this but after adding salt no more whey dripped out. The "cheese" is too runny to make into balls. We'll eat this batch and I'll try again with a different cloth. I like the whey better than the cheese. Soaked my oatmeal overnight in it, gave it such a good flavor. Love your videos, you inspire!
If you wet your drain cloth before adding the cheese to drain (same for all cheeses), less will stick to the cloth giving more cheese and making cleanup easier.
I just found you- wow, you are a God send! Love how you explain every thing in your soft tone. Nice on the ears 😊 I subbed, can’t wait to check out ALL of your vids .
Your video's have the effect of being transported back in time, and then you mention amazon and I am reminded it is now 2022 and this was filmed in 2017.
These look delicious. Our heifer is due in April with her first calf. I can't wait to try this. We had a milk cow before but I didn't do much cheesemaking, I'm ready to hit the ground running this time. :)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
You are fantastic, old-school, grandma taught, Country living. Too bad we don't have more people like you!!!
The reason your cheese is fine in oil is because the "bad guys" are most often aerobic (require air) to grow and proliferate. There are anaerobic (airless) bad guys, however, they tend not to be part of your normal flora, whether it is clabbered milk or yogurt. Dirty hands can introduce bacteria that is not part of this natural recipe. I also agree that using gloves can be just as bad as dirty hands, since we tend to be less vigilant and wash hands less often. Wearing gloves does nothing to protect one's work if they are not changed or washed each time the activity changes...so hand-washing might be preferable. This was said in the spirit of agreement, and well wishes, from a person who was once a labtech working in research, specifically dealing with food-borne illness for many years. I love the natural process, and i can tell you that many things done from antiquity were instinctively correct.
1264 pandora that is always so fascinating to me how our ancestors knew to properly preserve foods without the knowledge of bacteria we now have!
@@lmd2454 I've often heard people say "How did they do that with such primitive tools?" The older people learned from their mistakes. They passed that knowledge forward! Unlike today, where the children are taught in a classroom and the common core curriculum.
When I was in school, we had Home Economics. They taught us to do some of the simple things, making biscuits, sewing, things like that. Nowadays, they teach computers.
professional cheesemakers suggest keeping a spray bottle of white vinegar to spray on your hand's after washing and thru out the whole process. BTW what is the ideal temp to keep it out of the frig?? thank's for a great video Nicky
@@ritamccartt-kordon283 They teach both. It all depends on what you want to take. Computer classes are required because of the technological era we are in. However, Hom Ec classes are just as prevalent. At least in my school...
I made a bunch if this cheese done by salting the individual pieces and drying them before submerging in EVOO. I stupidly worried about botulism thanks to the doomsayers who follow USDA rules and threaten everyone with death from food borne bacteria on RUclips. . So after a year of storage, I tossed them all, not even feeding them to my chickens! Ugh.
.
I did it!! I strained my homemade yogurt for 2 days and got such a creamy, dreamy spreadable cheese that is just beautiful and delicious! I'm going to mix in herbs and garlic to get as close as possible to Boursin, or what my family calls "stinky cheese." Its one of my favorite fancy treats, but its so hard to spend $7 on something that is gone in just a few minutes. Now I'll never have to again! Thank you for a wonderful tutorial, Carolyn! You are a treasure! 💜
It turned out beautifully! I am so pleased! I served it with fresh homemade bread and it was absolutely wonderful!
This is my all time favorite bread recipe: www.motherearthnews.com/real-food/five-minutes-a-day-for-fresh-baked-bread-zmaz08djzgoe
P
If you're using repurposed or quilting muslin or an old T-shirt, you can add a quarter cup of baking soda to the wash cycle. It helps any detergent or mineral residue to rinse more cleanly. Then add some vinegar to the final, additional rinse and it will remove anything left behind.
Melissa RMT I was thinking the same thing.
I poured some boiling water over my "clean" cloths before starting. I couldn't believe how much residue was left over! Glad I did it
❤ Love it! I do that too as well as adding to dish tub or sink for any pre-soaking of truly, thickly gunked up items. Vinegar is also our "fabric softener" (1/4 cup tops for extra large load so doesn't take much) for every rinse cycle.
Wow! I feel like I hit the jackpot finding your channel. Thank you for sharing!
This was amazing teaching. I'm a retired nurse and you covered nearly every concern someone would have about this process. I'm so excited to try this myself. You have amazing confidance. Great job!
Made this last week. Oh my goodness! I know you said it is better after 2 weeks, but I am not sure it will last that long. I made a gallon of yogurt from my fresh raw milk, and proceeded to make the cheese. This is the BEST cheese I have ever made. I have started leaving a half gallon of milk on the counter to clabber to keep this cheese going. Wow! Thank you!
I'm 81. When I was a child sugar and salt came in cloth bags. My grandma and her daughter my aunt Ella used those bags to drain their 'curds and whey.' They hung them on the clothes line outside. I should state that they lived in the country so the air was unpolluted.
Arlene Trang My grandmother did the same thing. She used to put screens on her roof to dry fruit, too, and no way would I do that today.
My mom made our shirts out of them. You could tell at school how poor your family was by the printing on the cloth.
My grandparents are likely 2 generations younger and only did fruit preserves regularly and still left me with found memories of helping to destone 🍒 or similar tasks.
Such a sweet story, thanks so much for sharing!
You have Slowly and net sipecking i knov a little english your video awesome
Thank you for responding to my emails about your Dream Cheese! I followed your instructions to the letter. I was able to source local fresh raw goat's milk. The milk clabbered beautifully in three days (following your clabbered milk video). The curds turned out nice and crumbly but drier than they probably should have been, but my home does tend to be rather dry. I might use a little less salt as it tasted very like feta and hang a little less time next time. But, oh my goodness! Out of three bags from half a gallon of milk each, I got two smaller jars of 1) dill covered cheese balls and 2) Italian seasoned cheese balls, plus a container of crumbly feta-like cheese to use this week. I made polenta last night and we used some of the crumbled cheese as a topping. How delicious! Thanks so much for a grand lesson in making and keeping cheese.
Your videos are so incredibly informative, you literally miss nothing! I enjoy them so much. You think of everything, give tips, facts, DIY help etc. My (newly married, yay!) husband and I have a tiny homestead here in FL, if you could call it that. We have a garden, raise our own eggs and a good portion of meat from rabbits, chickens, and ducks and our garden is pretty strong most of the year. We hope to buy a home later this year and your channel has been one of my favorites since I found you a few months back. I feel like a see a lot of homesteaders that don't (or aren't able to, perhaps) approach how they eat in a real health perspective and I love how well rounded and balanced your approach seems. Keep up the great work and hopefully the videos as well! Thank you to you and your family for each of them.
+addictedtoelf - Thank you so much... when we started homesteading I was so disappointed in the lack of thoroughness of homesteading information... most people who taught how to do thing obviously didn't really do them regularly enough to warn you of the pitfalls... we wasted a lot of time and money on those things, so I really want to help people have success as fast as possible. I'm thankful to hear it is working!😉
it is indeed. Thank you (and your husband, as well)!
She misses nothing is right. Mind like a steel trap, maybe keeping a phd in the closet.
Remember though...in a desperate situation..rabbit meat is not enough to sustain a person. It’s good protein, but no fat. Have oils and shortening on hand, as well. Coconut oil keeps a long time, too.
I started making dream cheese, following your instructions. It tastes sooooo good. We get our milk from our neighbors cows. Now I have an other fantastic way to preserve the precious milk.
Hey Carolyn, I just found your family video's. Outstanding! It is obvious you are a professor for you are so smooth and detailed in your work. You have answered so many questions for me that I have had for years in just a few days of watching your videos. I know it may be a little odd that a man is watching, but I come from a very country back ground and find myself alone now. My mother knew all of this type of food preparation when I was growing up. It is a delight to see a person of your caliber passing it on to other people to make sure this life style continues for future generations. Love it...
I just made this and it’s delicious! I don’t have access to pure raw milk here in California so I used ‘raw’ milk from Sprouts. Thanks for always simplifying the process for us.
My respects to you my dear, a women at your age knowing so much about, canning, making cheese. I think it's awesome that you do these thing. I would have loved doing that kind of stuff when I was younger.I'm 59 now so it's to late for me to learn how. I'm disabled and my body has given of on me. But God Bless you my dear. I really wished someone would have taught me and my sister's how to do those things. Your Awesome.
Thank you so much for this Caroline, and Josh. As I watch your final step one more time, I am in the middle of rolling the balls and loading them in the jar from my first batch!
Labneh (pronounced lahb-nuh)! That is what this type of cheese is called. Nomadic tribes in Isreal used this method to preserve their goat cheese centuries ago. I make mine with dried parsely, dill, oregano, and crushed red chili peppers.
I had a friend from Eritrea that explained that this is how her family would hang up the cheese to drain, & I really regret not going in depth with her about it. I really wonder if this is how they did it, or another process? 😑
Hi, could you tell the names of the three products that she made the Labneh with? thanks.
That sound's good, do you put it in the cheese or do you coat the cheese with it, I was just thinking it would be nice to have the flavor inside the cheese, thank's for the tip Nicky
Carolyn! Thank you for the wealth of knowledge you and your family share! You have been a top Go To resource for my family as we slowly relearn how to live and uncouple ourselves from the many programmed systems designed with illusions of Freedom and Happiness. True Freedom and happiness is breaking away. Glad to see on Rumble now!
We just started watching your channel and we just love it. I told my grown daughter that we will be doing our homework from your channel. we are in the process of buying our first house and it already has a mature grape vine, not sure of the variety yet, so she wants to make honey mead, it also has a few nooks and crannies to create some garden spaces. Now i have to have raised beds for health reasons. then we are also going to start long term food storage space in an attached storage space. I am so excited. Your channel is going to be a great help!
Oh my goodness, I would love to spend a week with you to hopefully learn a few things. I look forward to your videos. Thank you as always for sharing your knowledge.
+Katie Grazier Thanks Katie! I only take people here who don't mind washing a lot of dishes on the side!😉
I do a bunch of dishes here so the knowledge would be a bonus. 😇
Homesteading Family I think I'll just go ahead and move in with you! 😃😉
only a week lol
I've been making greek yogurt for years now, pretty much the exact same way. I always save the whey & use it in place of buttermilk in some recipes. I also add salt & use it to brine chicken. A third of the calcium that was in the original milk ends up in the whey. I do all this with nonfat milk.
How do you make your greek yogurt?
Look at her skin, this woman has beautiful skin (inflammation free) i also prep everything at home, so worth it!
I LOVE your episodes! You present a lot of ideas I haven't even known of and your teaching style is so thorough, concise, interesting with good demonstrations. I get so tired of other channels full of useless chatter and interruptions by the kids who are not as cute and interesting to others as the parents think. Subscribed!
I'm processing my 1st batch from raw milk & so excited on how its going! I just finished salting it and will compete tomorrow. Thank you for your guidance in teaching me this craft 🥰
Just found you and your channel and I've been enjoying it so much! I love the old school techniques but with information and a more modern side to it. My parents have always been about healthy living and since moving away I've found myself wanting to get back to it more. The way you live is also the way I'd like to move my husband's and my lifestyle towards more.
I am obsessed with our videos. I have binge watched most of them this last two days. I am amazed at your knowledge! Please keep making videos! Thank you!!
Thank you for also explaining the science behind the process. You are so knowledgeable and well spoken! I appreciate the way you teach. My husband is a history buff ... anyways this isn't too different from how the Romans did it!
Your family is very fortunate to have you. I love the old ways you live by. Much love to you all, ♥️👍🙂
I enjoy learning all of these lost skills! I have made kefir cheese by straining the kefir through a coffee filter in the fridge (covered by plastic wrap) and spread it on toasted bagels just as is. I will have to try salting and adding herbs! I use my whey to make a kefir soda with fruit juice, too. Thanks for teaching these skills!
I lived in the Middle East for several years, and always enjoyed these cheese balls immersed in olive oil. They were a wonderful treat for me in that hot climate, so I decided to give making them a try here back in the USA. WOW!!! I made my cheese balls from kefir made from a gallon of locally sourced raw milk. This is it for me! No more buying cream cheese to make spreads, etc. I love that it can be stored on the shelf of a cool kitchen pantry year-round.
In Lebanon this non oil preserved "yogurt cheese" is called Lebnah or Lebni. This type of cheese is also very popular in other surrounding countries. Not sure if they preserve it the oil, though it would make sense that well. I love Lebneh and can't wait to try preserving it in oil.
My grandma here in italy used to make tomato paste this way
Edit: i meant by strainin the tomato juice through cloth, quick tip, if you don't have anything else available just take a pillow case, rewash it by hand just to get rid of any residual soap and then turn it inside out so the seams are on the outside and just fill it
I need to do this. Yogurt is my everything food that I love. I've been making my own with the same culture since summer last year when I started... I just make another batch when it gets low. I make my own ranch dressing, sauces and all kinds of breads with yogurt. Yogurt is something everyone should know how to make.
I can not thank you enough, I love that you are in depth with your explanation's and teaching, I made this cheese twice this past few weeks and I am making more, I get my milk from the omish, I want my own jersey cow but people are telling me how hard it is because of their size, still want one though, I don't want to spend money on things I can do myself. I am learning so many new things, my husband and I just left California and moved to the Ozarks, I want to live as few and as natural as possible so I have a lot to learn. I appreciate very much your videos. Thank you and God Bless.
+LCJC Family Thank you! And good for you for doing so much and learning. Thats a big change, but I'm sure one you will be thankful for... And we love our jersey milk cow!
I'm milking two miniature Jersey cows. They are very docile and easy to manage. I get 5 or 6 gallons from my one cow (who is blind in 2 quarters so she only makes half the milk from her half of an udder), and I'm sharing the milk from the other view with her bull calf so I get 4 or 5 gallons from her. Every day! I make a lot of butter and cheese...
I am so glad I found your channel.. you are just super sweet and so very thorough when you explain things. You make it so we can do exactly what you are doing. Thank you !! 💚
I make a similar product with homemade goat's milk feta cheese, sun dried tomatoes, olives, and spices. (Rosemary, basil... etc). Keeps forever on the counter. Thank you so much for the videos - enjoy them so much!
You are truly so amazing. I introduced my parents to your channel. You are such a gem. You are straight out of proverbs thirty one. Thanks again for sharing your wealth of knowledge and time. God bless you and your family.
Thank you for your skill & wisdom....what a gift! I think they would make great jalapeño poppers!
I use 5 gallon ( nylon, I think) paint strainers for literally everything that needs straining in the kitchen.
Dont stop making such video’s, this is so valuable knowledge. My kids will not even want to watch this video 😔
Im sure there are people that do it and use this knowledge, amazing 👍
Grtz from Belgium (europe) & a big like 👍
You truly are a good human being!!!😊😊😊
I always save rubber bands from produce to tie up the cloth. I put a wooden spoon through the rubber band and hang it from a pair of kitchen cabinet knobs. Great video. I'll be trying this dream cheese.
I made this on December 18th and just tried it. I love it, a bit tangy, not salty. I did the 24 hour version and ate it right away. We will make this regularly now! Thank you
I've made this before with natural pot set yoghurt. It's called Labneh. But something I learned from you today was to drain again after salting to remove even more whey. You can use this whey to make more yoghurt I think. Only problem with this cheese is there's never enough! Oh, and if you store in the fridge, the oil will go cloudy and even gelatinous.
Looks delicious, I have made some cottage cheese from clabbered milk but I definitely want to try this!! I just have to say you have the most amazing, soothing voice to listen to :-)
Thanks for all your wonderful knowledge you share. Made yogurt dream cheese from my own yogurt it is awesome!
I just love your teaching methods as well as the great lessons you teach! Thank you so much!
Thank you for sharing so much. I love your teaching style and am thankful God is using your channel in building my confidence and desire for a healthier and more economical lifestyle. God bless you and your homesteading family.
Carolyn, I just found your channel, & wow, what a great idea for preserving & flavoring Labneh cheese. I've got a fresh batch sitting, just waiting to become your Dream cheese.
Thank you so much for sharing your knowledge & expertise. I appreciate all the work involved in making these videos, & cannot wait to watch more of them, to learn of other things to do in my kitchen. My cheesemaking journey has just begun, & what a blessing to have found you so early on.
Warm regards.
13:28 when you took the lid off the jar was straight ASMR 😆 love the videos and your down-to-earth methods!
I started making this and we love it. I also started making other product's for our home youse
The cheese at the crumbly stage reminds me of queso fresco. We use that on a spicy chicken tostada dish. Great video!
Just came across your comment........i definitely thought the same thing. I put queso fresco (crumbly cheese) into a Mexican sopa (soup) i fry small pasta noodles to a nice golden color, i mix together tomato paste, water, tomato powder and chicken powder. Make it into a nice soup consistancy then add it to the fried pasta. Once pasta is cooked i spoon some into a bowl, add the crumbly cheese and also add in some Honduran crema (cream) that i can buy at my local mexican store. Its turns out sooooo yummy!!
So glad I found your channel. You are an inspiration, an wonderful teacher~~~I’m sure I’ll learn a lot from you. Thanks for sharing your life & family with us!
I'm just an amateur cheese maker but one great tip I've discovered is how using wooden clothes pins can be a great tool for holding the muslin in place while you're draining the curds from the whey. :) I can't wait to try and make some Dream Cheese btw....it sounds delightful.
I am so glad I found your channel. I have learned so much from you. Thank you for explaining things so simply and fully.
Just saw your videos today for the first time today. I have to say I love your videos! I have a 1500sq foot garden and raise my own meat rabbits and over 600 mason jars full of delicious goodies in my cold cellar. I so wish I had a place like you in the country. 3 little ones 3/4/6 year old. My friends all say I know and do alot the old way but you have me beat.
your an awesome teacher didnt skip a detail! thank you
I'm very happy to have found your video, now I can keep cheese for longer in my pantry. Thank you many blessings!
Hah! So glad you mentioned using white cotton t-shirts I have some that I use as work t-shirts that the back of them are plain white and I was going to cut them up for rags and I will cut the front up but I will save the back, thank you!
I'm so excited I found your channel! I'm loving watching all your videos! I'm so excited to see what you guys do in the future!
Just found your informative channel. Love how you give directions and tips. Hope to get a good pressure cooker and start preserving my own foods. I was raised making jams and jellies and dried peaches so this is the next step.
Be careful! Be so careful! There are 2 kinds of canning, as you already know, I'm sure. The water bath and the pressure. Others might not know this. Wouldn't it be wonderful if this information grew on the stems of each edible plant in the garden!
For high acid items, water bath canning is fine. A pressure canner is not necessary. It will likely need to be deeper than your roasting pan, to ensure that the top of your jars are under approximately 5 cm/two inches of water during the entire time. When the water boils off, bring it back up to level with boiling water. Some books don't mention that the water must slready be boiling, so as not to cool the batch.
Low acid foods must always be pressure canned. Use a pressure canner not a pressure cooker, unless you have the kind that says pressure cooker/canner. It must have the word canner somewhere on its label and your food must be processed while in your closed jars, not simply cooked in your pressure cooker and poured into jars afterwards. I believe that is the temptation, when using a pressure cooker. Even for the short amount of time it would take to fill your jars with hot food cooked in a pressure cooker, the food could become contaminated. Worse, the jars would not seal reliably, outide a pressure canner. That would be such a waste of your effort and food. The entire batch would take up your refrigerator space, then would very soon need to be processed correctly in a pressure canner. The texture would likely be affected, but the food would then be safe for consumption. Please do be careful, using only approved recipes, from a reliable text or your government's authority on the subject. The risk of serious illness is far too high.
Pressure canners can be quite costly. Perhaps an older relative or friend, who no longer cans, might supply a canner for your use. You might wish to return some of the fruits of your labor, as a thank-you gift for such generosity!
God bless you and yours!
Wow!!! I just stumbled onto your site and I have to say WOW! Your videos are fantastic...if I had a question you answered it before I could ask! I'm new at raising chickens and you really helped me! Your dream cheese was a bonus today! Thank you for your knowledge and insight! I love it!!!
You are a homesteading rockstar, I love your videos!!!!
You are so impressive! I have enjoyed every single video. So informative and knowledgeable.
I am completely in love with what you share! Thank you! I feel like you are a sister of my heart
I tried this last year, however I didn’t have your video as a guide then and it didn’t work out. Now I have seen this video, I’m know it will work next time - thankyou
Pregnancy becomes you! You’re lovely and informative!
I have to say I never heard of this or tasted anything like this, but you know what I am gonna be making some of this so I can try this thx for sharing with all of us out here in RUclips Land XOXO Happy Cooking
+Teasers Pleasers It is really yummy! Thanks for watching!
You are so sweet and I love your information your very smart and kind.
I just found your channel! I have really appreciated you sharing a much needed skill. A few days ago I made the probiotics fermented cabbage, apples, peppers, last night I finished making the dream cheese from yogurt. It was delicious. You are an excellent teacher!! Thank You
I watch this video a while back and it started my cheese making journey
Thanks, reminds me of being with my grandmother.
Just rolled my first Dream Cheese Balls, can't wait till next week. Thank you for this recipe!
If you use the clabber, is it still safe to eat raw? Are there any safety precautions with the clabber, as opposed to the kefir or yogurt? I have made it with clabber, but want to be sure we are following safe practices. After I hang and salt, I mix in some chives, place in a small jar, cover with EVOO, and place in my frig. It is delicious.
I love your channel. Thank you so much!! So glad I found it!
i just watched some of your videos. thank you for making them. they are so informative. in my next life i will be living pn a homsteading farm. thanks again.
Just found you and your channel, wow you rock.... So much information and delivered so well. Looking forward to watching all the past and future videos. Thank you so much.
This was so fun to make, thank you for the best recipe!!!
Love this video! It reminds me of when I lived with my sister and her husband on their hobby farm. We made goat cheese and let me tell you that it was delicious! I never knew you could put the cheese in oil like that. It looks delicious! Going to have to try it! Thanks for the video, have a great day! Blessings!
Just stumbled across your channel! I smiled though the whole video - I am a cheese fanatic and could not live without cheese. Thank you for such fantastic presentation and information.
I'm so happy to have found your channel and recipes.I made the lime water yesterday and started preserving our eggs. Yes my chickens are still laying and I'm happy to save some eggs preserved in case they stop. I can't wait to try this one to use up my extra kefir. Can I use kefir that has already been refrigerated?
I am making it for the first time and am so excited!
Stumbled across your clabbered milk video (giving that go today) and then, that video brought be here. Can't wit to try this next
Just think of the uses of that flavored oil. The Greeks, Italian and many of the countries of the world have used fermented and oiled foods. Egyptians are a favorite study of mine.
On your blog, you suggest that you can use an old t-shirt to strain the cheese. I tried this but after adding salt no more whey dripped out. The "cheese" is too runny to make into balls. We'll eat this batch and I'll try again with a different cloth. I like the whey better than the cheese. Soaked my oatmeal overnight in it, gave it such a good flavor. Love your videos, you inspire!
I would love videos on how you culture cheese with your kefir. I make flavored cream cheese with it all the time ☺️
Great job, young lady..
Great information and I really enjoyed the presentation.
Great explanation & loopy loop trick.. :)
If you wet your drain cloth before adding the cheese to drain (same for all cheeses), less will stick to the cloth giving more cheese and making cleanup easier.
Good tip on T Shirt. This looks great. Will try. Excellent directions.
I just found you- wow, you are a God send! Love how you explain every thing in your soft tone. Nice on the ears 😊 I subbed, can’t wait to check out ALL of your vids .
Your video's have the effect of being transported back in time, and then you mention amazon and I am reminded it is now 2022 and this was filmed in 2017.
How did I never discover your channel before? LOVE it!
Will be trying this!!! You look adorable ❤️🐾❤️ thanks for another great video👍🏻
Your so awesome and I love your kitchens pantry!
You are a true inspiration
I use my solids in place of cream cheese, sometimes it works sometimes NOT! Thank you for one more awesome lesson👏
+sandra perdun Yes - working with raw milk is like working with animals - It is alive - and occasionally it has a mind of its own!
My kefir grains arrive today.
These look delicious. Our heifer is due in April with her first calf. I can't wait to try this. We had a milk cow before but I didn't do much cheesemaking, I'm ready to hit the ground running this time. :)
I just hung my kefir up to drain 🤗 soooooo excited to make this 🌺