Absolutely fascinating to watch, and you make it look so easy! Thanks so much, Jennifer, for the video.

16:46 Maybe a curd cutter will start your curd off at a more uniform size & they'll be more likely to cook evenly. ?? I've been watching your videos for a couple of days now & loving them...Along with your lovely, relaxed vibe. You're truly inspiring me to try cheese making (and a bunch of other things!) Thank you Jennifer!

I tried colby cheese only once and I forgot what it tasted like. That was 35 years ago when I was a teenager and the brand of colby was the long gone, but not forgotten Marolf's Dakota Farms. I loved the longhorn cheddar that was in a green package wrapper in the Dakota Farms brand that got discontinued in 1994. Packaged longhorn style cheddar cheese doesn't exist anymore here in Southern California grocery stores. Golden California Brand mild longhorn cheddar, which I also loved was the last in that style, which got discontinued last December. Anyways, that's so awesome you make your own cheese. You can start your own business and open a chain of cheese stores nationwide.

@jmilkslinger

Ай бұрын

Colby is one of our standbys. When in doubt for what to serve or cook with, I reach for the Colby. It's soooo good!

I am learning so much from you. God bless 🤗🙏🏻🐄❤

هذا جميل ورائع سيدتي تحياتي لك من الجزائر

@jmilkslinger

2 ай бұрын

Thank you!

Uff! Beautiful raw milk Colby. Thank you very much for sharing. I follow in your footsteps and will be using your videos to support me, for which I feel very grateful. I wanted to ask you for help with the issue of freeze-dried cultures and its conservation in the refrigerator. How long does an envelope like this last and what is the best way to store it? I also use natural cultures but for some styles, I want to handle certain types of lactic acid bacteria that are not found in my region and I need to buy in sachets. I will be even more grateful if you support me with my question. Congratulations and I love your kitchen ❤😊

@jmilkslinger

3 ай бұрын

I'm not sure how long the freeze-dried cultures last. Years? Sometimes the packets have expiration dates, but if not, contact the supplier and see if they have the details.

Can you make video of making kashkaval cheese, it's delicious

@jmilkslinger

Жыл бұрын

I have never made that cheese, but I'll look into it --- thanks for the recommendation!

Hey Jennifer...I hope all is well in the land of cheese. How did your colby turn out?? I looked for a taste testing video and couldn't find it. I'm sure it was grand! : )

@jmilkslinger

Жыл бұрын

I just went back and looked, too, and it appears I never filmed one --- oops! I make Colby a lot, though, and I've learned quite a bit since I made this video, so maybe I'll have to do a remake soon. Thank you for the heads-up!

@judyrosey

Жыл бұрын

@@jmilkslinger Thank you and will be looking for a new video! : )

I have several cheese books and made cheese for the last 4 years and everything I read says NOT to brine cheese in a metal container?!

@jmilkslinger

6 ай бұрын

As long as the metal is non-reactive, it's fine! The containers I use are all stainless steel (I think).

Can you sub buttermilk for the Flora Danica or is that not a good idea? thanks

@jmilkslinger

17 күн бұрын

As long as it's cultured buttermilk, it should be fine!

@jackiesnell3481

17 күн бұрын

@@jmilkslinger Thanks!! I'm really learning a lot from your videos and slowly trying new cheeses.. My Darby I just made is air drying as I write.. Your videos are very helpful especially since i am learning new things at 72 yrs old... lol

Annatto coloring it hard to find in my country, but i have.annatto tree Have row annatto seeds, did you know how can i use that for chees

@jmilkslinger

Жыл бұрын

I think so! Just grind the seeds into a powder, add some water and boil it (to release the color and kill any bacteria), and then strain the now-colored water and add it to the milk.

@arunidammalage9811

Жыл бұрын

Thank you ❤

Twentieth 👊🏻💪🏻👨🏼‍🍳🧀

Can i use food coloring ?then annatto

@jmilkslinger

Жыл бұрын

No, not food coloring. It needs to be annatto.

@arunidammalage9811

Жыл бұрын

Ok thank you very much

Is your water chlorinated?

@jmilkslinger

Жыл бұрын

No.

By the way. I have a proposal to sustain freeze-dried cultures from another method and stop purchasing. It's the same problem I have but I buy milk and it represents an extra expense! I would like to share with you part of my research and hypothesis on how to do it since I have seen it in very traditional Mexican cheese shops that preserve their own cultures. 👀

@jmilkslinger

3 ай бұрын

Tell me more!

What cultures do you like

@jmilkslinger

Жыл бұрын

For this cheese or in general? In this one I used Flora Danica, which is wonderful, but now that I'm using my own clabber, I'd probably use that instead.