I am really enjoying your videos. I have been watching as many videos as I can to learn cheese making because my first attempt didn't go well. I can honestly say some videos from others have been difficult to watch for one reason or another but your videos are easy to follow and I am really learning. Thank you for making enjoyable vidoes.

@DryHollowHomestead

Жыл бұрын

I am so glad you find value in my videos! It wasn't easy to find good info when I started making cheese. I am getting an asiago tutorial edited now.

I just wanted to comment to let you know how helpful your videos are! I have my first cheeses aging after reaching this 10 year goal! I’ve made farmhouse cheddar, Asiago , & Gouda watching your videos! Today another round of farmhouse cheddar but planning traditional next… I also love the backsplash whey tip! Of all the channels and things I’ve read, your channel was the first I’ve heard that! I was joking with my kids taking notes from your videos between my cheese timer steps and said “ok I’m in cheese class with my new friend” 😂👍

I followed your tip yesterday, of stirring with your hands instead of a spoon. It mad a HUGE difference! I was able to find uncut curds right away, I could gauge their texture much better, I could tell when the curds were trying to mat up on the bottom of the pan, I could feel around to make sure I hadn’t left anything stuck to the sides of the pan, and I could feel where hot spots or cool spots were forming in the pan so that I could keep the temperature consistent everywhere. Game changer! You are a gem, and I’m so grateful I found you and your channel! ❤❤

@DryHollowHomestead

Жыл бұрын

Awesome, that does my heart good to hear!!

Let's face it, this is just a throwaway comment to help your channel with the algorithm. I've just started my cheese making journey (1 cheddar, 2 Colbys, and 2 blue-cheeses). Your process is much more streamlined than mine is. I'll have to give yours a try on the next cheese making day.

I am really enjoying your cheese making videos! Thank you so much for all your hard work!

@DryHollowHomestead

17 күн бұрын

You are welcome 😊

Excellent step by step instruction. Thanks for making these videos.

Very nice video thanks for sharing 👍

Excellent video! Thanks for sharing your knowledge!

@DryHollowHomestead

7 ай бұрын

You're welcome 😊

I enjoyed watching your video!!!

@DryHollowHomestead

3 ай бұрын

Thank you so much! I appreciate you choosing to watch my channel 😊

عمل جميل ورائع

Making cheese is a science. BUT dont over think it. Relax and enjoy

can you explain a bit more about the back splash whey please. Its just whey from another batch and you use in in place of the powder, correct?

@DryHollowHomestead

Жыл бұрын

Yes! From like a gouda or cheddar something that you cultured with a mesophilic culture. Pull the whey from that to use.

I enjoy your cheese making videos and I learn a lot from them. I am a very beginner, and I would like to ask you where do you store the backsplash whey, in the refrigerator of freezer, and for how long can you store it there, if you are not making cheese that often? Thank you very much.

@DryHollowHomestead

Жыл бұрын

I am so glad you asked! I forgot to say that in my video. You can store backsplash whey in the fridge for up to a month or in the freezer for like 6+ months.

@irinadimulescu7331

Жыл бұрын

@@DryHollowHomestead Thank you so much for responding to my question. I will try to make a gouda this weekend. I made already following your tutorials a Farmhouse Cheddar that looks pretty good - in the fridge for now. Happy Cheesemaking :)

Is there a ratio of culture and rennet per gallon of milk, and is it the same across cheese types? The amount you used for 6 gallons would you use 1/3 less for 4 gallons, 1/2 for 3 gallons etc? Or is it more of a ballpark measurement?

Danielle, I like your videos. Your backsplash(?) whey is interesting. I have two questions if you don't mind. I don't have access to raw milk. I have been using the freeze-dried culture. Can I save the whey from that to use in my next cheese? And my second question is will this backsplash whey survive being in the freezer for a few weeks? -- Tom

@DryHollowHomestead

7 ай бұрын

Yes, to both questions! As long as you started a batch with freeze dried culture that whey can be used as backsplash whey. I have frozen backsplash whey into 1/2 cup increments, and they store for months that way. Thanks for your support 😊

When stiring your cheese by hand, do you break uo the curds?

@DryHollowHomestead

Жыл бұрын

Not if they have had a chance to toughen up a little first. The goal is just stir your curds.

Hello for the brine is it normal table salt , or still iodine free sea salt ?

@wobblybob7029

7 ай бұрын

its ok I just watched your Parmesan Cheese video sea salt for the brine Thank you

where did you get your cheese press?

@DryHollowHomestead

4 ай бұрын

I bought my cheese press off ebay a couple of years ago.

Can you se back splash whey for any hard cheese,(parmesan, monterey jack etc) and how much do you use for 10L of raw milk?

@DryHollowHomestead

3 ай бұрын

Yes! Just be sure to culture the same type of cheese, such as a parmesean needs thermophilic culture, so be sure that the cheese you make with the backsplash whey calls for thermophilic. Cheddar takes mesophilic, so the whey saved from that can be used for other mesophilic cheeses.

@DryHollowHomestead

3 ай бұрын

Usually, the ratio is 1/4 cup per gallon of milk. So 10L would need around 1/2 cup.

@odettetruter1554

3 ай бұрын

thanks

Hi! Is the brining part room temp? After making the brine keep it room temp but put in the fridge after a cheese has been there?😊

@DryHollowHomestead

10 ай бұрын

Bring the brine to room temp and keep it at room temperature while your cheese is in it. Then you can keep your salt brine fresh between uses by storing it in the fridge. Hope that helps ☺️

@MockingbirdHillFamilyFarm

10 ай бұрын

@DryHollowHomestead thank you! When you follow a recipe from the book 200 easy homemade cheese recipes, do you follow all the steps except at the end vacuum seal?

@DryHollowHomestead

10 ай бұрын

@@MockingbirdHillFamilyFarm yes, just with the ingredients different for the raw milk. Love having that cheesemaking book.

What do I use if I don’t have whey? I have a small container of cultures, thermo and meso…

@DryHollowHomestead

8 ай бұрын

Use a meso culture for gouda.

what is that thing that goes under your cheese mold while its in your press. helps yoou drain your whey off of the cheese mold

@YonvEqua

Жыл бұрын

also how big is your cheese mold

@DryHollowHomestead

Жыл бұрын

@@YonvEqua its the large mold from new England cheesemaking it fits 3-5 gallons but I push it and fit 6 sometimes 😆

@YonvEqua

Жыл бұрын

@@DryHollowHomestead ok thank you

I notice you did not wait for the milk to ripen before you add Rennet, is it because you are using whey as culture ? Do you know the ph of the milk when you add the rennet

@DryHollowHomestead

7 ай бұрын

With gouda, you don't need to allow the culture to ripen. This makes it a little bit of a quicker cheese to make. I have never tested for pH levels.

Do you need to vacuum seal even with a proper wine fridge?

@DryHollowHomestead

28 күн бұрын

Nope, but you do need to watch your humidity.

@andrewzibbell2715

27 күн бұрын

@@DryHollowHomestead I would assume a wine fridge will not be near 90% humidity which is what I’m reading is proper humidity. So still best to vacuum seal?

@DryHollowHomestead

27 күн бұрын

@andrewzibbell2715 I would, but if you wanted to add a tray of water to your wine fridge, you could try without vacuum sealing. It depends on how much time you want to spend checking.

@andrewzibbell2715

27 күн бұрын

@@DryHollowHomestead thank you

Can you cut a cheese in half to age it if your food saver can’t fit the wheel in its bags?

@DryHollowHomestead

8 ай бұрын

Absolutely

@mrsjackson9999

8 ай бұрын

Thank you for responding!

I am wondering what is considered room temp when you rest your cheese on the plate after the brine?

@DryHollowHomestead

4 ай бұрын

I think 68-70°F 🤔 would be room temp.

@mindychandler4517

4 ай бұрын

Ok thank you …I was thinking that but noticed you had short sleeves on so I thought maybe your house was warm like ours(75😉)…..I’ll have to find a cooler spot 😊Also thank you for making the videos you do!!

How many pounds does six gallons render? Would you say thats about 3-5lbs?

@DryHollowHomestead

Жыл бұрын

That's exactly what I think. I have a mold that's for 3-5 pounds and I always use 6 gallons for that. 😊

اسلوب رائع ولكن لم افهم كم عدد المرات العجن خمس دقائق وتوقف خمس دقائق

@DryHollowHomestead

Жыл бұрын

Sorry, the voice over was a little quick. I wrote the directions in the description box, I hope that helps a little more. 😊

Vacuum packing the cheese there’s no mold ever?

@DryHollowHomestead

Жыл бұрын

If it seals properly with no air. As long as it is in the fridge it won't mold. Once you break the seal then it can mold.

@joycehazlerig1957

Жыл бұрын

@@DryHollowHomestead thank you!

I have a question 🙋

@gragriz2114

Жыл бұрын

I tried from the start and failed put it in the fridge and it made the Kurt's in the fridge I reheated it the next morning and all those Kurt's came to to the top. Is that because of heating and cooling or because I threw in the mesophilic culture and rennet (without the solution oops(^ ). And now I think I'll mess up the next time again cause I don't know the solution concentration and what not. How much rennet is in this bag is 22 times the amount I need and it's very small so I have to just sprinkle a 22nd of the bag and in water and wait 24 hours to use it. I speak good English I'm not from another country so feel free to use slang or whatever I just need to know exactly what to do.

@DryHollowHomestead

Жыл бұрын

@@gragriz2114 I think the reason the kurds came to the surface after reheated is because you had already added rennet to it. You can use that cheese as a fresh cheese but I wouldn't try to make it into a hard cheese. I use a quarter cup of water with whatever amount of rennet is called for which is usually a quarter of a teaspoon spoon in whatever amount of gallons I use. Are you using raw milk?

@gragriz2114

Жыл бұрын

@@DryHollowHomestead wow cool on making fresh cheese! Woah. Yes I'm using raw milk cause I follow the primal diet but with a twist I'm not looking to force myself to follow it perfectly like some of the other guys do. I get alot of help from the discord server #primaldiet but I think it's invite only. But to answer your question yes I use all raw as much as possible. I live in Texas and we are having trouble collecting all the requirements for butter and cream mostly cause it goes so quickly and the nearest raw cream and raw butter is 40 miles north of here. And we can't put cows in our backyard cause we don't have the land or city permission I think. Not sure about cow permissions in the city right now.

@gragriz2114

Жыл бұрын

@@DryHollowHomestead the biggest issue I see in the city is animals not eating their natural diet causing people in the city to think the animals behavior -under this unnatural form of diet- makes their dogs behavior "normal" thus everyone else's dogs start acting like crazy or bark alot and cats too etc...it's so annoying to be knowing the cognitive bias is so high in the city xause so few people manage their diets naturally and instead follow rules and formula.

@gragriz2114

Жыл бұрын

@@DryHollowHomestead anyway ill take your rennet instructions next time. I can't wait to eat my cheese now! Any way I can make raw yellow cheese next with mesophilic culture and rennet again? I don't get how it changes cheeses at all lol.

Ok my mesophilic culture didn't come with any instructions? Lol Edit : and you said follow your instructions on meso culture if you dont have backsplash.

@DryHollowHomestead

Жыл бұрын

Oh no! Usually you sprinkle the entire package of culture on a 6 gallon pot of milk and allow to sit on the surface for 5 mins and then stir in. 1 tsp comes in my packets. Hope that helps.

@gragriz2114

Жыл бұрын

@@DryHollowHomestead oh thank you I'm sure it will.

@gragriz2114

Жыл бұрын

@@DryHollowHomestead ☻️