My mother made farmer's cheese once when I was little. She hung the ball in the basement until it was quite solid. My sister and I were not school age yet. We sat in a closet to eat it and pretended we were Eskimo kids eating whale blubber. I am 75 now. Ah, memories.

@Heartofahomesteader

2 ай бұрын

What a terrific memory!

@valjusp

2 ай бұрын

Have a question? I don’t have goat milk BUT wondered how it would work with goat milk powder you can buy from the store?

@tml3982

2 ай бұрын

Cute!

@debralabarge614

2 ай бұрын

@@valjuspshould work fine. I’d suggest you prepare the milk the night before

@Michelle-wf7bn

2 ай бұрын

I use farmers cheese for polish Pierogi at Easter time. I cannot wait to try this recipe!

Just a straining tip I learned. I use flour sack towels all the time to strain my yogurt. If you dampen the towels first, they strain much easier. God bless you!

@sallyburkett-caskinette8723

2 ай бұрын

Her cloth looks wet to me.

@donnafagan2830

2 ай бұрын

They absolutely do strain faster when wet! Great reminder!

Here in Slovenia we leave the milk in special clay jugs for a couple of days to sour naturally. Then skim the sour cream and heat the rest and continue to make the cheese as shown here.

@kathylane5934

2 ай бұрын

Can you make butter with a sourness like that

@ojdipa

2 ай бұрын

@@kathylane5934 we've never done it, my guess is not really.

@dunjakodrman2842

2 ай бұрын

I'm from Slovenia as well ☺️

@mf3610

2 ай бұрын

@@kathylane5934yes

@OMH412

2 ай бұрын

​@@kathylane5934 yes! This is called cultured butter. Take heavy cream in a clean jar and add either a live culture yogurt or a cultured buttermilk. Let sit in a warm area until thickened and as sour as you like. Butter needs to be around 65 degrees F to separate, so get your cultured cream to that temp and then make butter as normal. Delicious when salted on sourdough!

One caution about cheese from store milk - don't use ultra-pasteurized milk because the proteins aren't going to behave themselves due to the more intense pasteurization (heat). My favorite acid for farmer's cheese is actually lime juice. It adds a little subtle sweetness to the cheese and complements curries - which is handy because I usually press the cheese into firm paneer blocks.

We love adding loads of fresh finely chopped garlic and using a pair of scissors, I chop a tone of chives or green onions into it. We grow lots of Egyptian walking onions right outside our kitchen door, and these are often longer lasting than chives in both spring and fall, so substitute those in when chives have faded or are not up. We also do a lot of minimal straining which give us a more spreadable cheese. On top of toast with a fried egg and pickled red onions are to die for!!

@shellyburris5918

2 ай бұрын

That sounds amazing!

@marilynjohnson1432

2 ай бұрын

So is it like cream cheese if you strain it less?

@kimcritchfield5796

2 ай бұрын

Thank you!

@hannahrogers2609

Ай бұрын

​@marilynjohnson1432 I was wondering that because I just watched a video about making cream cheese and it was exactly the same as this except after draining the whey they put it in a blender and added whey back in as needed for the texture/consistency. I've also been wondering if you added some cream to the curds if it would be like cottage cheese...

@lizabethhall7377

Ай бұрын

Thank you for the tips! You write well, too ;)

Farmers cheese is the traditional cheese used by Slavs to stuff pierogi. Whether it’s sweet cheese by itself, or mixed with potato for the traditional pierogi Ruskie.

@The_Farmers_Table

2 ай бұрын

Very interesting!

@MarfaPavlovna

2 ай бұрын

Also, used to stuff blini, like crepes, and so delicious!

Garlic scapes and dill… a quick 3 minute blanch on the scapes, chop everything fine, and throw it in

Jess you once asked in a R&R video about dealing with cheesecloth so you don't have to throw it out every time you use it. The key is that once you remove the cheese is to immediately rinse it with the hottest water you can stand then let it soak if you have to go right back to working on the cheese. At the earliest opportunity hand wash it with dish soap and thoroughly rinse. I have never had to buy a new cloth and have been using the same one for 5 years now.

@MarfaPavlovna

2 ай бұрын

I use muslin instead of cheesecloth! I've hemmed the piece like yours, Jess.

@thewildadversary

2 ай бұрын

Thank you! I have wondered how people keep it clean.

I have never tried it before but my grandmother used milk whey to wash her hair when she was young. She use to say it would make her hair soft.

@jomiller4397

2 ай бұрын

what a great Idea! I use ACV as a hair rinse and I bet my hair wouldn't care if the whey was flavored :} Thank you for the idea.

I mean this with TOTAL and COMPLETE respect, but to those that ask (sometimes over and over) very common questions of Jess, why not just Google it first. Then, for more info, ask more specifically. Can you imagine the comments she gets on this channel and R&R channel? and she's running a farm and has a VERY large family and a VERY large community she is VERY involved in! You most likely will not get a reply and then you might feel upset.... just think about it and research a bit on your own, as well as from our magician, Jess! Truly, with the best of intentions!!! ❣

@sarahglines403

2 ай бұрын

Because she always says to leave comments and says she likes to have dialog in the comments :)

@christinaoliveryoung6019

2 ай бұрын

Well and kingly said ❤

@RunninUpThatHillh

2 ай бұрын

Yes. Leave comments. Add to the conversation. Answer questions. Very easy queries..save everyone time, enter question into Google and get an immediate answer. If you'd like to contribute, leave the answer here for all to see. It's give and take.

@lori2182

Ай бұрын

Did someone make you Jess’s security? Why don’t feel the need to tell others what they should do?

@terrytt2932

Ай бұрын

@@lori2182 I don't believe I did TELL people what to do. It was a simple suggestion to lighten Jess's load. If it offended you, I believe that's your problem.

20 minutes on the sauté function in the instant pot gets to 190⁰. I'm making skyr right this moment. Today, I'm saving my whey to try it in my bread. I think I'll use the lemon juice. My husband is very sensitive to vinegar and very much dislikes it.

@Heartofahomesteader

2 ай бұрын

Skyr is like a yogurt, right? But thicker? How do you make yours?

@lisalink6976

2 ай бұрын

How ar3 you using the whey in your bread?

@candymadigan9308

2 ай бұрын

@Heartofahomesteader it's Icelandic Yogurt. My husband eats it for breakfast every morning. I live in a suburb of DC, so I buy a gallon of whole milk from Giant. Pour it in my instant pot and set it on the yogurt setting on boil for an hour, then reset it to sauté and stir it while watching the temperature until it gets to 190⁰ (takes 20 minutes), then pull it out and let it cool to 105⁰ (2 hours) then add starter skyr (either from my last batch or store bought plain) and 7 drops of rennet which I mix in with a whisk, put it back in and incubate for 5 more hours in the instant pot. Then I pull it out and get to do like Jess and separate the yogurt from the whey. I grab a serving of skyr and stick it in the fridge, and then I flavor the rest. If I leave it unflavored, it doubles as sour cream, but who needs a whole gallon of sour cream? It definitely needs some sort of flavoring. This evening's was lingenberry. I just grabbed a jar of lingenberry jam at the store when I got the milk, and when I finish it, I will whisk it into the skyr. If I go to ikea, I'll pick up cloudberry. The last batch was honey, the one before that was apricot. Even with all the store bought ingredients, making it myself is about ⅓ the cost of buying it. The only disadvantage is that he's stuck with about 12 servings in a row of all the same flavor.

@candymadigan9308

2 ай бұрын

@@lisalink6976 like buttermilk

@Heartofahomesteader

2 ай бұрын

@@candymadigan9308 Thank you for sharing! You could always do individual servings in jars if you want to do different flavors...it sounds delicious and I am definitely putting it on my list of things to try!

I remember waaaay back in the day, one of the first videos I watched of yours was you making mozzarella cheese from your goats milk. I had always wanted pet goats at that point but that was the first time it occurred to me to have goats for some other purpose. That was so long ago now that I didn't have any of the things I do now but you sparked a desire in me to start making my own things at home and to strive to get into this homesteading life. And now, some six or more years later, I am finally getting my first goats in about a month :D I am so excited that you have your goats again and I hope that you will do more goat milk recipes for us all to learn from.

I bought from a local farmer some fresh goat milk cheese that was flavored with lemon and blueberry. It was fantastic and I definitely want to try making this myself at home!

@bridgestew

2 ай бұрын

I love lemon/blueberry combos in things. I haven't thought to try it in cheese. Thanks for this!

@jomiller4397

2 ай бұрын

cranberry cinnamon is excellent as well :}

I actually just made some farmers cheese a few days ago! I made baked pasta using some of it, it was delicious! I actually like to use the whey in bread making, I just substitute either milk or water with that and my family really like it. I don't have a homestead but do really enjoy cooking and baking and think it's a great thing for anyone to learn. I'm very grateful that I grew up cooking with both my mom and grandmother and learned so much from them!

@heathermurray1109

2 ай бұрын

Can the whey be frozen?

@minioliver83grumpy25

2 ай бұрын

@@heathermurray1109 yes it can!

Hi Jess would You make homemade Cottage Cheese sometime? Thanks for Sharing.

Whey makes excellent slightly cheesy flavored rice when you substitute it in place of water! You can also use milk past its date (but not spoiled) to make farmers cheese. We have had 100% success rate with it! I use lime juice instead of lemon juice and the result is EXCELLENT!! I LOVE the slightly lime flavored cheese!! Also, thanks so much for the tip on the cheesecloth! I wondered why everyone would recommend using it when it was so terrible! Turns out I bought the wrong kind (the kind you mentioned in your video actually)! I’ll now be buying the right kind using your link!

@sharylwhittington9203

2 ай бұрын

I wonder if the lime cheese could be used in Mexican dishes .

As a fellow dnd nerd family here, I appreciated your side quest comment. 😂❤

Thank you, just thank you! I have no doubt that the Farmer's Table will be as successful as all of your other endeavors! THANK YOU!!!

I used to have a licensed goat dairy specializing in chevre however a very similar result can be made with farmhouse by putting it in a stand mixer(or by hand). I mixed in cranberry & walnut, candied ginger & lemon extract & dried lemon peel, candied habanero, Italian or French herbs, sundried tomatoes & basil, tarragon, fresh strawberries, fresh peaches and so many more.

Im single and have good success just cutting recipes way down. I may try this recipe doing that. Will probably try with a pint of milk and a tablespoon of vinegar, 1/8 of the recipe.

The day I plan to try farmers cheese for the first time, my little and I set down for morning cuddles while I drink my coffee turn on KZread and the first video is this! Yes please! Thank you for walking me through it and now off to make my first batch of farmers cheese 😁

Oh my Jess, I can't thank you enough for this video. I used to love to buy cottage cheese but recently I can't get a decent one, they're all too watery. I didn't dare make "Farmers cheese" as I thought it was too difficult. I'm definitely going to try making my own from now on. I love goats cheese and goats milk. I'm in Glasgow, Scotland, so not on a homestead, still, I'd love to give it a try. Thank you so much for sharing x

@msdebbiep

2 ай бұрын

I was wondering how this compared to a cottage cheese. Thanks for your comment

We have goats and make loads of cheese. I give my chickens a bowl whey everyday. They LOVE it!! The additional calcium has been hugely beneficial!!

@brianadixon8995

2 ай бұрын

Do you have any resources to learn to make goats cheese? I've been looking but much of the recipes seem to be a mix of goat and cow milk, I can not tolerate cow milk.

@laurahigdon5353

2 ай бұрын

Yes, New England Cheesemaking is an amazing resource! You can buy all of the supplies from them, and they have lots of recipes and pointers on their website for goat cheese. They also have really informative folks who answer the customer service phone calls who are all cheese makers, and can answers any questions. Also if you sign up for their newsletter, they send lots of recipes out each Monday. This is where we purchase our goat cheese enzymes.

If you press the cheese and it becomes solid, you can use it like paneer cheese in a curry

@wjm1319

2 ай бұрын

That *is* paneer, not just 'like' paneer :) (Well...maybe not the goat cheese version. But then again...maybe that, too.)

I strain this cheese for several hours then I chop it up into cubes, fry it in butter or oil and stir through a curry (using it as a paneer). I don’t have dairy animals and I like to have things in the house I can store long term… so I’ve also done this many times from powdered milk, and it works out totally fine! Also it’s easier, because I heat the water up first, then add the milk powder right before I add the vinegar so I have no issues with burning the milk on the bottom and having to stir etc. 👌👌

1. Is it just me or is Jess absolutely stunning in this video?! Slay, queen. 2. How do you store it and how long will it keep? 3. Could you blend it to make it a smoother consistency (like store bought goat cheese)?

@kellygreen8255

2 ай бұрын

Yes! She is stunning! And, yes, she is THE QUEEN! The absolute QUEEN!

@wjm1319

2 ай бұрын

1. Absolutely! 2. Needs refrigeration. How long it keeps depends on how much liquid you leave, how much salt you add, if you left it on the heat long enough to kill off anything...etc. IOW, your mileage may vary. Press it into paneer and it will keep much longer than leaving it at the 'ricotta' stage. 3. Yes. Blended with heavy cream effectively makes cream cheese, but you can stop at whatever level of creaminess you desire and/or add or not-add the additional cream to your taste.

@jennifergasiorowski7471

2 ай бұрын

I was thinking the same! ❤Beautiful

@donnafagan2830

2 ай бұрын

​@@wjm1319when you say heavy cream is that the same as a heavy whipping cream or evaporated milk????

@wjm1319

2 ай бұрын

@@donnafagan2830 Heavy whipping cream. Evaporated milk is basically a whole milk reduction, not cream.

💚 Haven't made Farmer's Cheese yet. SO glad to see you being SO Happy to be making it from your new Goatie Girl's milk! 💚

Love this recipe. We make this often. We added dry ingredients of ranch or onion soup and Italian dressing packages. It’s very good. Thanks for sharing this.

@hals1fineday

Ай бұрын

Great idea ty

I learned how to make cheese from your video on Roots and Refuge and I am so glad to see this recipe here!! My husband has lactose issues and we buy A2 raw milk from a local dairy and he can drink it and eat cheese made from it. Thank you for sharing this video.

I’ve made that before and we made enchiladas with it. So good!

@vickimontgomery5271

2 ай бұрын

Is it a soft melty cheese?

@amyd44

2 ай бұрын

@@vickimontgomery5271 if you’ve ever had a Mexican queso fresco or panela, it’s more like that. It won’t get all gooey or stringy the way mozzarella does

@vickimontgomery5271

2 ай бұрын

@@amyd44 thank you!!

I made this today because of this video with store bought milk. I don't have access to goat or cow's milk from a farm. It was so easy! It tasted good, too. I can only imagine how much tastier it is with milk from the farm!

you could put some of the chili crisp in it and spread over eggs!!! yummy!!

I love cheese too. Your little sounds you made from cheese joy is so relatable!

Yes! I have been wanting a cheese video. I have auto immune issues along with gut issues too and I’m excited to try some homemade goat cheese to see if I can process it better. I have never tried goat cheese so I can’t wait to try this!

@jomiller4397

2 ай бұрын

The Mozzarella video she did on Roots and Refuge farm channel is Great also, and made with her old goats milk. Easy to follow recipe with great results.

@NinaM93

2 ай бұрын

@@jomiller4397 I’m surprised I missed that! I will go find it. Thank you!

I have had great results using flour sack towels. I also use them to cover bread dough while it rises, wrapping fresh baked bread, setting out rinsed fruit and vegetables to dry before using, etc. Lots of uses and holds up to frequent washing. Love your videos!!!!

I tried this recipe with milk past it's best before date. I didn't have a good way to strain out the whey but I did manage to make a cream cheese spread. The whey I bottled and used in place of water when I was making bread.

2:45 If you have small local thrift stores, those are a treasure trove of linens. Tea towels, napkins, & hand embroidered tablecloths. If you learn your fabrics by feel, you can save some $$ And save some resources from the landfill.

What is this salt container you have here? 12:51 I wish you had turned it around…I’m curious about the design and how it works. Is there a lid? It looks unique and I must know more!

@seaspraywatercolorsbyjillj4904

2 ай бұрын

It looks like a LeCreuset Salt Crock-Amazon sells them

@karenm5681

2 ай бұрын

@@seaspraywatercolorsbyjillj4904 Cool, thank you! 💐 I’ll check it out. Have a great day!😊

I'm new to milk kefir and have been loving making kefir cheese. There can't possibly be an easier process to make something so delicious. Loved seeing you gleefully FINALLY getting to indulge in dairy again!

Thank you so much for adding another item to our lists of things we can do for ourselves

This was a very exciting video for me. I’m from Puerto Rico and our fresh farmer’s cheese is made from goats’ milk. It is delicious 😋 Thanks for this recipe, I am giving it a try 😊

I enjoy making farmers cheese. One of my favorites in homemade perogies.

I did this today but then put it in my food processor and processed until super smooth and creamy. Best cream cheese ever, I can't wait to eat it on a homemade sourdough bagel tomorrow morning!

I find dairy a strange beast. I don't like milk, though I used to cook with it. I like really fresh cream, but it gives me a sore throat, cough, & flares my auto-immune issues. Cheese I have no issues with. I love watching things like this, and it always makes me so sad I'm so very allergic to anything related to goats/sheep, because I really would love to have them, so I could do stuff like this. Edited to correct my typo. Thank, Karen.

@karenm5681

2 ай бұрын

Do you mean you find dairy a strange *beast*?

@thenodiggardener

2 ай бұрын

@@karenm5681 Ooopppss, yes lol Thank you!

@karenm5681

2 ай бұрын

@@thenodiggardener No worries…happy to help.👍🏼😊

I keep this as a skill for when I need cottage cheese, feta cheese or cotija. I’m lactose intolerant so I can’t use it much but it’s a good skill to have.

@angelad.8944

2 ай бұрын

I wonder if it would work with lactose free whole milk 🤔

Cheese is life! I tell people that I have cheese problems, and that problem is usually that there's not enough cheese!

Is vinegar whey safe for the garden? I don't think it's used in culturing ferments because the high temp and vinegar kill the milk off as it's essentially pasteurized? I know with making hard cheeses there's active cultures but I'm not sure that's the case here. I think vinegar whey like this has far fewer uses than a sweet whey like in making yogurt or hard cheese.

@SageandStoneHomestead

2 ай бұрын

I Googled a little and saw that it is great and plants like blueberries love acid whey. This is great to know because we don't have pigs this year!

@kimberlyparker8802

2 ай бұрын

I was wondering the same thing. Thank you for sharing this.

I've learned so much from you Jess. Thank you for sharing your experiences and knowledge.

Thank you for this video! I've never made cheese even though I'm 73, but I'm gonna make it now! Thank you Jess! ❤Patsy

Oh! I am totally making this today. It looks amazing! Wish I had known this earlier. I was missing ricotta for lasagna the other night!

Minced garlic, minced onion, chipotle pepper flakes. All things farm cheese!

Many cheeses trigger my migraines because of the mold. I can eat this cheese. I can put it on my salads. Yay! Thanks for the video.

Saw the cutest thing made me think of obsessive gardens someone had a potted plant (small) hanging from there drive through mirror lol now I need 1

I made this yesterday! Whipped up some from scratch enchiladas using it! Everyone enjoyed it, thank you!

Hey Jess. I just found you and your channel and love it! You think about things like I do. My mom was from Arkansas and moved to California when she was 9, but she still used the southern slang. I’ve made your biscuits and they were the best. We have a Meyer lemon tree and I’m setting up to ferment some. I can’t wait to try the farmer cheese recipe. I look forward to more of your post. Please keep them coming. God bless you.

I make this in NZ/Australia, it even works with what we call light blue milk, which is the plain old reduced fat version. I'm sure you would get more with full cream, but it is definitely still worth doing. I made a batch earlier this week and then mixed it into a bunch of mini quiches I made for work lunch prep, delicious!

Ive been wanting to do this. Thank you for sharing!

This video is just the motivation I need. I have a recently fresh cow and kind of swimming in milk right now and not sure what to do while waiting on herdshare pick ups!

YAY! When I heard you mention that you were about to make cheese on the podcast, I said to myself "oh I hope she's filming it for The Farmer's Table!"

I made this with powdered goats milk and it turned out delicious. It’s really so easy and impressive.

Well, I have some milk starting to sour....so of course I came right back to the farmers table to watch this again and I will be making this in the morning! :)

Jess if you wet the cheese cloth and ring it out (damp) before you strain the cheese the clean up process is so much easier!!

mixing in pesto is amazing

Thank you so so much for this!!!

THIS WAS ALOT OF FUN TO WATCH

If you are interested in learning how to make Halloumi cheese i would love to teach you!

I use a paint straining bag made of nylon (I think) very strong I crank it very tight and the cheese don't stick, comes in 1 or 5 gallon size at paint supplies

My Slavic childhood favorite recipe was “Syrniki” which is farmers cheese pancakes ❤❤❤❤ so freaking delicious

This is wonderful, thank you ❤

Thanks!

@The_Farmers_Table

28 күн бұрын

Thank you!

I have just made this and kept it simple with salt and a little pepper. I’ve been wanting to make cheese for years now but kept feeling too intimidated. Today I have a rare afternoon to myself and while I’d planned on gaming on the sofa, I saw this and thought “I’m going to do that!” I almost talked myself out of it several times but now, with minimal effort, here I am now as a person who can say they’ve made cheese! Thanks Jess!

Based on the comments, you could probably make a whole series just on this cheese, haha. 😁 I do think it would be a really neat idea to do one video using different amounts of vinegar/lemon/lime etc to see the consistency of each one. The we could all see the differences. Great teaching opp. There are so many great suggestions and combos in the comments as well. I follow another channel and they post the first comment that is for adding info that helps everyone. That way it is separate from the general comments. Not sure how they manage it but it is a great place for the cole's notes from the community. It seems to work for their channel. They do start with saying what the comments intention is and ask people not to clutter it with general comments. I suspect some stuff gets deleted from it, to keep it on task.

Oooo!!! More goat milk recipe please!!! P.s. do you have any resources to learn more goat cheese making? Many of the recipes I see involve mixing goat and cow milk, I can not tolerate cow milk.

I have never tried to make my own at home. You have me convinced that I need to put it on the list! I work in a major grocery chain. I see those bright yellow discount stickers on the milks.

When I made goat cheese from my goats I was so thankful it didn’t taste like store bought. So mild ❤

After my babies grew up I cut up their old muslin blankets. Works great!

I was just thinking of trying a easy cheese with fresh milk. Thanks for the video.

✝️ God bless you too ! You’ve blessed us today with this great video. I want to try adding garlic and dill to a batch. Is it added right after turning the heat off ??

Where do you find your massive food grade containers? I got some sketchy smelling ones awhile back. Ended up returning because they gave me the ick. Cheese has been on my list of things to try for ages. I wanted to eventually try to make mozzarella, cheddar and farmer's cheese. May as well add ricotta-like to the list! In fact, I feel like an older R&R video where mozzarella was made is what inspired me to try. Clearly I ruminate on things for awhile!😂

@marilynjohnson1432

2 ай бұрын

Restaurant supply stores

I’m trying this over the weekend and can’t wait! You’ve probably heard about all the cheese recalls, so the more I can make from scratch, the less health issues I have to worry about, so thank you!! Would you share your mozzarella recipe as well? I can’t find it on KZread. I wanted to mention about the uses of the leftover whey. I make yogurt regularly, which has resulted in jars and jars of whey in my fridge. I try to use it in smoothies and soups, but recently discovered a new purpose. I use the ACV/rice water left from soaking rice as a hair rinse and have since seen some really great results in the health of my hair. Last week I grabbed the whey bottle in error and maybe it’s just a coincidence, but have been noticing less hair falling out. So here is one more use I will be using my yogurt whey for. When you think about it, we’ve all heard about using mayo in your hair, so this makes sense. ❤

Cool! I make my farmhouse cheese with a bacterial culture as a bi-product of making lactobacillus serum for the garden, but this is def quicker and easier if I just want the cheese

Thanks for the tutorial! You have inspired me to try making cheese. Can you tell me what the brand of the thermometer you used? Thanks

@The_Farmers_Table

2 ай бұрын

It’s from pampered chef

Perfect timing for this video! I had 3 litres of cream I’d skimmed off our milk this week that I’d been struggling to find the time/enthusiasm to make butter with and I came across this video during my Saturday breakfast coffee after milking the cows. I thought I’d give it a go with the cream and WOW! It is sooooo good I could sit there and eat it by the spoonful! And so easy to do while I prepared our apple harvest to make apple sauce. Ours cows will be dry for 2 months as of the 1st of May so I’m going to be making the most of it while we still have fresh raw milk and I’ll be sad to go without it over winter (New Zealand)

Thanks for thevideo. I'm excited to make it. How long does it store for in the refrigerator?

Will be making it soon 😊

I would be sitting there with a spoon eating! Can't wait to try this thank you for sharing :)

I can’t wait for your summer recipes

I so excited I did it. I made farmers cheese

Super simple !! Thank You !!!!!

How long does this cheese last in the refrigerator/ How quickly should it be consumed? Is this a cheese I can make 1x a week or is it closer to an every other day kind of cheese. I'm just trying to get a sense of 'shelf life' I guess. And should this cheese be made with fresh milk or can I use the raw milk that is just turning the corner on its fresh drinking abilities... Thank you so much. This is such an inspiration because it takes the intimidation out of cheese making!!

@The_Farmers_Table

2 ай бұрын

It’s good for at least a week. I’ve never had any left beyond that to see how long it takes to spoil

Jess I make this all the time because here in small town Oklahoma I can’t get ricotta. Thanks for all you do.

Whey can be a buttermilk substitute in any recipe for those who don’t like waste

Wow! So simple! I’m buying some whole milk tomorrow and making some! Mmm!!

I was looking for a farmers cheese recipe this morning! Glad I hadn't picked one yet!

Haven’t ever made it before and I am looking forward to trying this chesse! Thanks so much!

I can’t wait to try this! Thank you for sharing!

Have been planning to make this, so I'm super happy that you put this video up today. Yay🎉❤

I just made my first EVER cheese from watching your video!! Thank you for breaking things down and making it so even a non-cook like me can make my very own cheese. I am so proud of myself!! Thank you, thank you!

Going to try this on the weekend with store bought milk. Love seeing your joy in having milk products again!

Good lesson , always a pleasure to tune in to your shows Jess...