Пікірлер

• 
  @angelabukreyev35005 минут бұрын

  Hello, I tried making cottage cheese from raw milk and it didn’t turn out. I looked into it and it said I needed to take the cream off. 🥲 Now I just have milk mixed with buttermilk (recipe I used to make cottage cheese) sitting on my stove. Idk what to do with it.

• 
  @user-vl4iu6ps3sКүн бұрын

  I would like listening to you so much more if there was no music. It would be so much more pleasant, In my opinion. Thank you for listening.

• 
  @AbbasfathyКүн бұрын

  talking too much

• 
  @carlaclawson3247Күн бұрын

  I use a zip lock bag filled with water and put that in another zip lock bag as a safe guard from any leaks. I use cheese cloth over the top of my corn, a plate, and put the zip lock bag in last. Wrap well to keep flies out. Your recipe is what I use. Great recipe. Thank you for posting.

• 
  @darlal26982 күн бұрын

  Why didn't you just take the mold out of the press to put the curds into it instead of trying mash them under the bar of the press?

• 
  @DryHollowHomestead2 күн бұрын

  That would have worked better. Sometimes it's so full that moving it is tricky.

• 
  @user-vl4iu6ps3s3 күн бұрын

  Near the end you were making smoothies, what was the stuff you were pouring into the sieve? Thank you.

• 
  @DryHollowHomestead3 күн бұрын

  Milk kefir, I am straining out the milk kefir grains to make more.

• 
  @user-vl4iu6ps3s2 күн бұрын

  @@DryHollowHomestead thank you 😊

• 
  @michaelsorrells45064 күн бұрын

  Doesnt sound crazy if you're south of the Mason Dixon line. We churned buttermilk after Granny let a churn full of raw milk clabber on countless occasions.

• 
  @citylotgardening61715 күн бұрын

  Very nice video thanks for sharing 👍

• 
  @pattydaniels28066 күн бұрын

  Can you use pasteurized milk from the grocery store and do the same thing?

• 
  @hwidaawad69357 күн бұрын

  What did I do wrong when I didn’t get any ricotta from my whey

• 
  @user-vl4iu6ps3s10 күн бұрын

  Which kind of cows do you have? Is there one breed that is known to be better for making certain products?

• 
  @DryHollowHomestead9 күн бұрын

  I only have one milk cow, and she is a Jersey. They are known for having a higher fat percentage in their milk, aka cream 😋 So in my opinion, they make the best dairy products.

• 
  @user-vl4iu6ps3s8 күн бұрын

  @@DryHollowHomestead Thank you for that information, I appreciate it.

• 
  @user-vl4iu6ps3s8 күн бұрын

  @@DryHollowHomesteadok, just one more question, please. How much milk do you get everyday?

• 
  @geneanderson268810 күн бұрын

  Thank you

• 
  @ArtistisMe11 күн бұрын

  Romano is a saltier & a little softer cheese compared to a Parmesan.

• 
  @lamyaatef435212 күн бұрын

  Thank you for this wonderful video

• 
  @lamyaatef435212 күн бұрын

  Thank you very much . Can I ask you Do you measure temperature in Fahrenheit or Celsius?

• 
  @DryHollowHomestead11 күн бұрын

  I am in the USA, so Fahrenheit. Thanks for watching ☺️

• 
  @kristasahlin12 күн бұрын

  I am going to purchase a book for cheese making... but curious, if I go with the 200 Cheese recipes book, how do you change it for raw milk? What do you need to do for raw milk? Thank you!!!

• 
  @kristasahlin13 күн бұрын

  How long does backsplash whey last? Can I keep it in the fridge for 2 weeks? Or does it work still if I freeze it? I didnt make cheese everyday, but every two weeks to a month. I'd love to save on buying cultures!! But I'm not sure if my backsplash whey will still be good. Thank you!

• 
  @DryHollowHomestead12 күн бұрын

  I would go ahead and freeze it. Two weeks is getting close to when it starts smelling off. If you freeze in 1/2 cup increments, it makes it nice to thaw just what you need.

• 
  @barrysupernaw14 күн бұрын

  I just made a 2 gallon batch following your instructions. The curds are in my makeshift press and everything worked well as far as I can tell. Thanks for the tutorial.

• 
  14 күн бұрын

  Can you use clabber instead of mesophilic culture and if so how much?

• 
  @DryHollowHomestead14 күн бұрын

  You can, I would use anywhere 1/2 cup to a cup of clabber. I don't like the taste as well when I have used clabber.

• 
  @user-uz8hr6dk3j16 күн бұрын

  I have a question! If it is being heated to 195 wouldn’t it no longer be raw because pasteurization is around 160? I’m just curious I only eat or drink raw dairy and I was going to make the Ricotta for my wife because I figured it was no longer raw. She eats both raw milk and pasteurized cheeses.

• 
  @DryHollowHomestead15 күн бұрын

  Yes, this would be considered pasteurized.

• 
  @pengwina403616 күн бұрын

  Thank you for posting these videos. I think the best part might just be that you’re so busy- it’s so good to see the shortcuts you take.

• 
  @DryHollowHomestead15 күн бұрын

  😊 I'm definitely busy! We all are, and it helps to know we aren't alone ❤️

• 
  @rubygray774917 күн бұрын

  You are Superwoman!!

• 
  @DryHollowHomestead17 күн бұрын

  🤣 I'll do just about anything to avoid cleaning! Kitchen things are much more fun!

• 
  @coopie62419 күн бұрын

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

• 
  @DryHollowHomestead17 күн бұрын

  You are welcome 😊

• 
  @journeytohealthafter6019 күн бұрын

  So sad really wanted to watch this n learn however the music is so loud n well hyperactice lol my brain just can't 😂😅. Will hope to find another u posted 🙏

• 
  @BrynieB21 күн бұрын

  I’m a Grandma here, I love seeing your littles in the videos! So precious! And I am excited to try cheese making. Watching your videos, the cheese making process doesn’t seem too daunting.

• 
  @DryHollowHomestead17 күн бұрын

  Great that's the idea! I want people to see how I fit it into a busy schedule so they know it's possible 😊 Thanks for watching

• 
  @rubygray774922 күн бұрын

  Why did you stop the video before showing us the inside of the cheese and the taste test??!!

• 
  @DryHollowHomestead17 күн бұрын

  It was great! Sorry I didn't eat it on camera. I have a long format video trying lots of my homemade cheeses kzread.info/dash/bejne/gZ2gk8FmqqTRoLw.htmlsi=XXuoXDjd3wc_o1Ws

• 
  @rubygray774917 күн бұрын

  @@DryHollowHomestead I'll be sure to watch that! Can't get enough cheese videos. This past couple of weeks I've made a Chilli Pepper Jack, a Dark Ale & Mustard Seeds, a Guinness washed Cheddar, a Caerphilly, a Farmhouse Cheddar with 4 colour Peppercorns, and a Red Leicester. My little Jersey heifer only gives about 2 gallons of milk per day, but she is keeping me very busy!

• 
  @TheMontyOriginal22 күн бұрын

  When washing out the buttermilk, I use my hands. It’s a lot quicker. :-)

• 
  @TheMontyOriginal22 күн бұрын

  Either way is acceptable.

• 
  @user-dk9ip8uh1k22 күн бұрын

  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?

• 
  @lindaland516025 күн бұрын

  I wonder if this can be done with whole milk from the store?

• 
  @DryHollowHomestead24 күн бұрын

  Yes, it can 😁

• 
  @andrewzibbell271527 күн бұрын

  Do you use the 90 grade cheesecloth on all your cheese pressing?

• 
  @DryHollowHomestead24 күн бұрын

  Flour sack kitchen towels is what I use for all my cheesemaking

• 
  @andrewzibbell271528 күн бұрын

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

• 
  @DryHollowHomestead28 күн бұрын

  Nope, but you do need to watch your humidity.

• 
  @andrewzibbell271527 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?

• 
  @DryHollowHomestead27 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.

• 
  @andrewzibbell271527 күн бұрын

  @@DryHollowHomestead thank you

• 
  @Nel3314729 күн бұрын

  I can’t get raw milk where I live. This is unfortunate since I only consume raw milk cheeses, and unfortunately raw milk Parmesan cheese is expensive. By the way any DOP Parmesan is raw milk only.

• 
  @DryHollowHomestead24 күн бұрын

  True! Raw milk cheese is the best!

• 
  @faithopelovefulАй бұрын

  I just made the Farmhouse Cheddar and I posted a picture of it on a Facebook group. It had lots of holes and they said I should not eat it because it might be coliform and also because it was made with raw milk. I have consumed this source of raw milk for 35 yrs and never had a problem. I followed the recipe to the T! I used the backsplash whey from the previous one I made which looked exactly like this one. We ate it and had no problems. They also shut off comments so I couldn't ask any questions! Feeling defeated! Just wondering did yours have any holes? Mine looks like Deep South Texas 'Farmhouse."

• 
  @sriyaniileperuma7945Ай бұрын

  Is the temperature C or F ?

• 
  @DryHollowHomestead17 күн бұрын

  F

• 
  @salliebeard1899Ай бұрын

  Thanks for sharing. Though was that a wheel of cheese by the stove? I just found your channel. Someone shared your codswore cheese video with me today.

• 
  @DryHollowHomesteadАй бұрын

  Thanks for watching! This video is a couple of months old, so I'm not positive about what cheese I have in the background but most likely a Gouda.

• 
  @RainQueenJustus-pi4gwАй бұрын

  This is the best cheddar video I have seen

• 
  @DryHollowHomestead15 күн бұрын

  Thank you! I'm glad it was helpful 😊

• 
  @RainQueenJustus-pi4gwАй бұрын

  You use 88°F?

• 
  @astegasaurousАй бұрын

  Thank you for this!!!!!

• 
  @SharonHollidaySellsАй бұрын

  Learned of your channel from the collaboration list @MoreThanFarmers

• 
  @lisamariereilly9080Ай бұрын

  I only make gnocchi with ricotta. This is a far less expensive option. Thank you!

• 
  @charlotteboyett-napper4780Ай бұрын

  Do you leave it on the counter with the lid on? Or with a cheesecloth cover?

• 
  @DryHollowHomesteadАй бұрын

  Either just don't tighten the lid. You want a little air flow.

• 
  @ashleycherryholmes7890Ай бұрын

  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” 😂👍

• 
  @michaelsgizmosАй бұрын

  Two books I would recommend if you are into reading more about what generally is happening as opposed to strict recipe types of situations: The Art of Fermentation (covers fermentation extensively) The Art of Natural Cheesemaking

• 
  @jardinlafleur5491Ай бұрын

  Making my own Ricotta cheese is the only way to get Lemon Ricotta Cheese and it is so delicious! Made Raspberry Ricotta Cheese and then used it on a Chilpolte Seasoned Brisket with encrusted Raspberry Ricotta Cheese and reduced Balsamic Vinegar. Oh, MY! Roasted Mashed Potatoes with Roasted Beef Raspberry Gravy, Garlic, and whole Green Beans fresh picked. Baby Corn and Olive Salad with Rasberry Vinegarette. JUST THIS IS THE DISH THAT WILL CAUSE LOVE. APPREICATION. ROMANCE. HAPPINESS. COMEDY WATCHING. STAR GAZING........ with homemade Raspberry Cheesecake (Sprouts cream cheese). Simple. PS I serve an Arugula salad identical to Chick Filets about 5 ounces per dish.

• 
  @gardengrowinmawmaw8642Ай бұрын

  Use that tupperware cake container upside down for your cheese. That will give you more room. Also it will give you a tight seal so no unwanted air can get in.

• 
  @100blessed2Ай бұрын

  Another great video! I love your videos, you are so down to earth and a great teacher. I have learned to make cottage and soda cheeses by watch your videos. Now I am going to try hard cheeses! I also have Jerseys, they give so much beautiful golden milk. Thanks to your clabber series and other videos, I am learning new ways to get the most out of all this milk! Thank you for your time and for sharing your experiences ❤️

• 
  @Finn959Ай бұрын

  Mine develops little white fuzzy dots on the cream after 2 or 3 days 🙁 probably mold. Don’t know what the problem is.

• 
  @belovedbiblebellecreations4012Ай бұрын

  Gruyere is one of my favorite, SMOKED Gruyere even more so!! It makes a splendid quiche! I plan on making this one soon, using clabber. I wanted to share with you that you can make your own calcium chloride solution for pennies on the dollar compared to what you can for ready made. I got this recipe for it from Jennifer Murch: Combine the following: 30 grams Calcium Chloride granules 70 grams non-chlorinated water Be mindful that the solution will get quite hot! I hope this is helpful to you! God Bless from a new cheese making friend, Tanya

• 
  @patriotmamaАй бұрын

  That cheese looks awesome! :)

• 
  @ThreeAcreHomesteadАй бұрын

  I have missed your videos

• 
  @DryHollowHomesteadАй бұрын

  It's been so crazy here that getting the camera out to film seems insane. I'm glad you don't mind a little chaos 🤣 I will try and be more consistent.