You're excitement when you pumped your arm and yelled yes!! 😂❤ made me want to do the same for you. I absolutely love your videos. You are sincerely SOOO inspiring and motivational!
when in doubt, use brine to wash at end. if the fluid isn't osmotically balanced with the cheese, it might enter like a sponge (plain water enters the curd mass like a sponge). looks awesome. I'm going to try it.
This looks AMAZING!!! I do have only one complaint about subscribing to your channel..... there is REAL time wait for new videos, cuz ..... you know..... aging cheese takes more than the 5 sec of video! LOL Love what yer doing and am REALLY wanting to get a cheese cave fridge and get to work!
Hi! Im very new to cheesemaking and live in the UK, I will try my best to make clabber, but we have a local dairy that make lovely Kefir from organic raw milk, would that work as a culture? Thank you and are my cheese inspiration!
Yes, Kefir is an excellent mesophilic culture, as long as you like the flavor of it! I don't like kefir --- at least not the stuff I made (maybe I was doing it wrong?) --- and the flavor shone through the final cheeses and I ended up tossing a whole bunch.
Hi. Can you clarify - you use the same clobber culture for all your cheeses and yet they come out different based on technique, right? So the culture doesn't matter that much - it's more about the process. Or did I miss an important point?
Clabber culture contains both mesophilic and thermophilic bacteria within it, and by following the recipe we are allowing the specific type of bacterias needed for this type of cheese, the chance to thrive.
I am trying my first goat cheese. I followed a Gavin's recipe. After 20 hours the whey had separated from the curd and it smelled good. The curd was lightly firm, tender and creamy yet it had many air holes. Soooo I know that's not correct. And I think it must be bacterial. But no yeasty smell. It is straining now. As it sits the aroma gets better and better. Like a creamy great goat cheese. I'm at a loss. 😓 I think I need to toss because of the air holes.
Is it possible to over culture and get the air holes? I looked back at my mesophilic culture. The 1/4 tsp pkg says it cultures 2 gallons of milk. I used 1 gallon of goats milk. I followed the recipe I have that says 1/4 tsp to 1 gallon of milk.
Is the curd floating above the whey or is it slightly under the whey? Curds that float is a sign of contamination. Air holes can mean many things, and not all of them are bad. I can't really say much more without seeing pictures.
@@bryonygrealish6663 I have never worked with goats milk, but if you're using raw milk, then I know it needs less culture. Is your house hot? Because heat can make more "bubbly" conditions. (Also, if I let clabber sit for too long it starts to separate...)
@@jmilkslinger thanks for the reply. I used a pasteurized milk from a local farm. My house temp has been cool this week around 65 f. I didn't check my temp enough when heating. Even on very low heat it got to 85 f fast instead of 80 f. Stirring the whole time. The curd was like when I make yogurt. Soft and suppel and held together well while still being very creamy. This just had holes in it. No off smell. Its has a very delightful aroma of goat cheese. I'm just trying to hunt down what's up.
I think you can do that on your end. Go to settings, select audio, and then choose the language you want. (CZcams controls which languages are available, not me.)
Really? My neighbor and I and our wives get together about once a month a binge watch our favorite CZcamsrs. Jennifer is one. We never have a problem understanding her.
Yes #1 I am ready fortified Coffee at Hand.Jennifers new Vlog is on.Can't get enough of her Videos.Been waiting for 3 Hrs already.👍👍👍👍👍💕
I love the little wiggle.
You're excitement when you pumped your arm and yelled yes!! 😂❤ made me want to do the same for you. I absolutely love your videos. You are sincerely SOOO inspiring and motivational!
Fabulous!!! Thankyou for taking us through the process .... Great yield of ricotta too. The cheese looks like a 5star gem. 👍
Inspiring 😊
Love your channel my mom is from France not to say that we have so much variety of cheese and I love cheese. 😂❤
This looks amazing!! I look forward to your videos so much and you never disappoint! thanks for being awesome and inspiring!
Outstanding, you do such a great job! Keep inspiring us❤
when in doubt, use brine to wash at end. if the fluid isn't osmotically balanced with the cheese, it might enter like a sponge (plain water enters the curd mass like a sponge). looks awesome. I'm going to try it.
Thanks for showing your husband! The man behind the machine😂
i have recently stumbled upon your channel and i've been obsessed with your videos! keep up the good work! :)
Aw, thank you! And welcome to the Milkslinger family!
THANKS
Looks great!!!
Omg fantastic cheese as always (ps im falling in love more and more withe the new metrique mesurment jennefir)
This looks AMAZING!!! I do have only one complaint about subscribing to your channel..... there is REAL time wait for new videos, cuz ..... you know..... aging cheese takes more than the 5 sec of video! LOL
Love what yer doing and am REALLY wanting to get a cheese cave fridge and get to work!
Oh, I know --- the time lag is quite the bugger!
Jennifer I just love you. I cannot for the life of me reliably get ricotta to work!!
Ugh, darn ricotta. Maybe we should have a zoom hangout for all the frustrated ricotta makers to simultaneously attempt to crack the code.
@@jmilkslinger count me in! Lol!
Count me in too- cannot get it to happen
Thumbs up on the "going into the jungle and I collected this cheese" idea from the son! LOL I'm curious to hear what he means haha.
😂
I. Want. Your. Book!!!
do you have a 'murch' shop yet? omg I'm so clever!!
😂😂😂
Hi! Im very new to cheesemaking and live in the UK, I will try my best to make clabber, but we have a local dairy that make lovely Kefir from organic raw milk, would that work as a culture? Thank you and are my cheese inspiration!
Yes, Kefir is an excellent mesophilic culture, as long as you like the flavor of it! I don't like kefir --- at least not the stuff I made (maybe I was doing it wrong?) --- and the flavor shone through the final cheeses and I ended up tossing a whole bunch.
cant wait to make this cheese but I cant get raw milk to make clobber culture but can I use Meso or Thermo cultures?
Yes, you can use other cultures! Some options: yogurt, cultured buttermilk, Kazu culture,
MOT92, Thermo C.
Outstanding Friend!!
Please slow down 😅😅 i battled to keep up. Also the written description just disappear before i can finish. I have just subscriber. 😊
Noted!
Hi. Can you clarify - you use the same clobber culture for all your cheeses and yet they come out different based on technique, right? So the culture doesn't matter that much - it's more about the process. Or did I miss an important point?
Clabber culture contains both mesophilic and thermophilic bacteria within it, and by following the recipe we are allowing the specific type of bacterias needed for this type of cheese, the chance to thrive.
Yes! It's the same idea as using flour, salt, water, and yeast to make countless varieties of bread.
I am trying my first goat cheese. I followed a Gavin's recipe. After 20 hours the whey had separated from the curd and it smelled good. The curd was lightly firm, tender and creamy yet it had many air holes. Soooo I know that's not correct. And I think it must be bacterial. But no yeasty smell. It is straining now. As it sits the aroma gets better and better. Like a creamy great goat cheese. I'm at a loss. 😓 I think I need to toss because of the air holes.
Is it possible to over culture and get the air holes? I looked back at my mesophilic culture. The 1/4 tsp pkg says it cultures 2 gallons of milk. I used 1 gallon of goats milk. I followed the recipe I have that says 1/4 tsp to 1 gallon of milk.
Is the curd floating above the whey or is it slightly under the whey? Curds that float is a sign of contamination. Air holes can mean many things, and not all of them are bad. I can't really say much more without seeing pictures.
@@bryonygrealish6663 I have never worked with goats milk, but if you're using raw milk, then I know it needs less culture. Is your house hot? Because heat can make more "bubbly" conditions. (Also, if I let clabber sit for too long it starts to separate...)
@@jmilkslinger thanks for the reply. I used a pasteurized milk from a local farm. My house temp has been cool this week around 65 f. I didn't check my temp enough when heating. Even on very low heat it got to 85 f fast instead of 80 f. Stirring the whole time. The curd was like when I make yogurt. Soft and suppel and held together well while still being very creamy. This just had holes in it. No off smell. Its has a very delightful aroma of goat cheese. I'm just trying to hunt down what's up.
@@jmilkslinger it was at the level of the whey.
Türkçe alt yazı lütfen
I think you can do that on your end. Go to settings, select audio, and then choose the language you want. (CZcams controls which languages are available, not me.)
Üzgünüm Türkçe yok😢
@@elminagiyim3563 Ugh, that's too bad --- I'm so sorry!
Please slow down. You seem like you have a lot to offer, but you're going so fast I can't track with you.
Noted! (Have you tried slowing down the playback speed? That may help, especially with content-dense parts.)
Really? My neighbor and I and our wives get together about once a month a binge watch our favorite CZcamsrs. Jennifer is one. We never have a problem understanding her.
@@josegonzales54195 I love this!!!