Hi there! I save a bit of the whey, to make the next batch of chevre. The culture is still ‘alive’ in there. Works like a charm. 👌 Oh and thanks for the muslin tip. Was always using cheese cloth, but your one seems much nicer in use! 👍
Very interesting Heather. Never heard of this before. I learn something new today. Up date: Took CT scan. It come back clear. Blood is good too. My doctor thinks it is a virus. I am OK. Still can't go for big walks, to the shop. Thank you for sharing. Love and Blessings to you all. ❤❤❤❤🙏🙏🙏🙏 Doris, Penrith 🇦🇺🦘
Thanks for sharing this process with us. Being someone that loves cheeses, you show/teach us how easy it is to make. Not only are you saving lots of money, but you know how and what it is being made from. I call this a win, win! Blessings to you and your family!!
Love learning from you! How cool is this one! Yes absolutely herbs added to the cheese (especially fresh dill) is the best. Thank you and blessings on your day Kiddo! 🌻🐛🌿💚
Yum! I love cheese so much. Would totally make this with herbs like dill! Thank you Heather, for sharing the process and showing how easy it really is. 💚🧀💚
a few weeks ago i wanted to make colby cheese and then I seen that you posted a video about it and i was like perfect timing! this morning I decided to make cheve and then i seen you posted sbout it. love the cheese making videos I stay up all njght binge watching them haha!
Your Chevre looks delicious!!! Someone in the comments mentioned rolling in fresh dill, that would be my first choice too! Thanks for sharing your talents with us!! Stay safe!!🙏❤
Heather, That looks amazing. I was going to make it this morning with the fresh milk. Great minds! Who knew you would put a video out. I didn't make it thought because I figured I would do it tomorrow. Do you know about how much mesophilic I would need for 1/2 gallon? I have done this before, but it has been ages!! If I recall correctly, it should be 1/4 tsp.
Watching for the 4th or so time. I got those cultures in on monday and finally got a chance to set it today! Waiting on that initial forever for it to separate. I'm using raw cow milk.
I just bought new culture from them that comes in the packet that looks like a seed packet. My last 2 batches did not separate like I'm used to but I'm also adding in a second ice pack when I milk now because it's so hot. Could be a temp thing for me, make sure you're heating the milk to 86 before adding culture.
@SageandStoneHomestead I might have messed the temp up, but I'll try again when I get the thermometer I ordered today. It smells good, but hasn't broken. It won't go to waste one way or another, and I'll try again if this didn't work.
@@jessicakarynecoosey7778 sometimes cultures can compete too if the freshest milk hasn't been used, the natural raw milk cultures are obviously fine to clabber they just will usually outcompete the chevre.
Hi farms friends! It’s rained so much here, most of my goats are like giving up and joining the sheep in the pasture. It makes me nervous - I am hoping we avoid a parasite bloom! I fought barber pole in one of our ramb lambs last month. 🙏🤞
Can you freezedry and powder the chevre or farmers cheese (or any cheese) you make to further condense the umami cheese flavor you've created to store it in an even more compact form and so you could use it in even more applications? Like to develop like an instant weeknight mac and cheese? (which is usually easy, cheap, and generally well received)
Hi! Thanks so much for this. In what way do you give the whey (😂) to the chickens? Just straight in liquid form? We've got chickens and I have extra whey often. I've googled it but am looking for your answer if you have a sec. 😊
I LOVE your videos!!! I was wondering what is the quart size of your enamel cast iron red pot you use for making a lot of your cheeses? I am ordering one and wanted that size that will hold a gallon of milk. Thank you
I'm not sure how this cheese tastes, but how would it be when you're mixing in the salt, to also include some minced jalapenos or some other type pepper? Would that be an option or would it throw off the flavor too much?
Hey Heather I just wanted to let you know that I got my mushrooms yesterday. Now I’m going to watch your mushroom playlist. There weren’t any instructions. I got the pink oyster ones! Thank you so much for doing this giveaway and my only question is, what is Anthony’s website?
He runs through social media mainly, like my website his is under construction. You can find him on Instagram, CZcams and TikTok! Here are the instructions (He ran out of Stickers): Follow these steps to get the most out of your mushroom block 1. Cut palm-sized “X” on top of block. 2. Soak “X” in a dish of water for 2-4 hours. 3. Remove from water and place on counter with “X” facing up. When you see growth, lightly mist 2-3x daily Mushrooms form in 1 to 3 weeks and mature quickly. Harvest cluster by twisting at base. 10 days after harvest, repeat steps 2 & 3. Repeat process 3 to 5 times or until the block gets moldy.
Have you ever tasted it with cows milk? I love Chevre but only have access to raw cows milk..even my cheese hating kid loves chevre. It would be such a bonus to make it vs buying it
Thank you! I am definitely going to try it! I have made other soft cheeses with an acid addition but haven't jumped into cultures yet. I think this will be the perfect one to try first
I don't like the taste of store bought chevre' that I have been able to find in store. It is so goaty. Homemade is so much better. I have also found that the recipe in Deb Neimann's book "Raising Goats Naturally" for chevre' using the mesophilic culture and rennet works perfectly, and its even cheaper then buying the packet. I use the amount of culture needed for 1 gallon of milk, then add one drop of rennet mixed into a couple tablespoons of cold water, mix that in for 1 minute and let it sit for 10 to 12 hours, drain overnight in a soft cheese basket mold. Also, I would appreciate your prayers for my girl Poppy. I am treating her right now for Pneumonia.
→Chèvre culture: cheesemaking.com/products/chevre-starter-culture-for-cheese-making
→(THE BEST) Butter Muslin: cheesemaking.com/products/butter-muslin
→Making Many Things With Goat's Milk Playlist: czcams.com/play/PLXrP3tEiJQU5X7sW2ubpnrkwjz8JqiZKZ.html&si=pkSI5eplAwhNs3BZ
Ordered from the link. Thanks for the video. I've only ever made farmers cheese so far from our goats milk. Can't wait to try this.
Hi there! I save a bit of the whey, to make the next batch of chevre. The culture is still ‘alive’ in there. Works like a charm. 👌
Oh and thanks for the muslin tip. Was always using cheese cloth, but your one seems much nicer in use! 👍
genius!! Thanks so much for that tip!! I bet I could freeze the chevre whey and that would work for later.
Very interesting Heather. Never heard of this before. I learn something new today. Up date:
Took CT scan. It come back clear. Blood is good too. My doctor thinks it is a virus. I am OK. Still can't go for big walks, to the shop.
Thank you for sharing. Love and Blessings to you all.
❤❤❤❤🙏🙏🙏🙏 Doris, Penrith 🇦🇺🦘
Hugs Doris! It's been a scary time but you've been strong! ❤️
@@SageandStoneHomestead Thank you so much Heather. I appreciate the Love and Support that you have shown and given me.
Thanks for sharing this process with us. Being someone that loves cheeses, you show/teach us how easy it is to make. Not only are you saving lots of money, but you know how and what it is being made from. I call this a win, win! Blessings to you and your family!!
Thanks for watching! Blessings to you!
Love learning from you! How cool is this one! Yes absolutely herbs added to the cheese (especially fresh dill) is the best. Thank you and blessings on your day Kiddo! 🌻🐛🌿💚
All I can say is YUM!
With all the fresh dill out in the garden I need to make more ASAP!
Yum! I love cheese so much. Would totally make this with herbs like dill! Thank you Heather, for sharing the process and showing how easy it really is. 💚🧀💚
Dill is my absolute favorite!
That looks so easy! I love Chèvre. Especially with dill.
Same!! Dill is the best.
Evening Pretty Lady, thank you again for letting me/us into your world.
Thanks for being here!!
Oh Heather, the CHEESE, if only.......sigh
You are livin it little girl, so proud! 💜🧀💜 Aunt Beth
It's SO good and I love that it freezes well too. ♥
Amazing process, love it… can’t wait to have a little farm ❤😂
Thank you for sharing the process! You're a fantastic teacher. I need to find a local source of goats milk to try this out.
❤❤❤
a few weeks ago i wanted to make colby cheese and then I seen that you posted a video about it and i was like perfect timing! this morning I decided to make cheve and then i seen you posted sbout it. love the cheese making videos I stay up all njght binge watching them haha!
Funny!! We must be on the same wavelength! 🤣❤️🧀🐐
I ordered a starter pack from your link and today I made my first batch will strain in a couple hours. I'm excited to try it! 😊
Yay, enjoy!!
Your Chevre looks delicious!!! Someone in the comments mentioned rolling in fresh dill, that would be my first choice too! Thanks for sharing your talents with us!! Stay safe!!🙏❤
YES I plan to do that soon!!
The ~goatie girls~❤️
This was fascinating. Thank you
Ah just the easy cheese making I was wanting 🙌🏼 just had our first kidding and so excited for all the dairy fun 😍
YAY congrats! ❤️🐐🥛🧀
Thank you!! It went so smoothly but I’m glad I was over-prepared 😂😂
TY. Love your ideas and demos!
Great video
Thanks!!
Crazy how that super easy cheese is so crazy expensive at a store.
Right?!
Looks so good!
It really is amazing!
I did an involuntary "ooh!!" gasp when you almost overfilled the bowl when separating the whey out! 😲
Yeah me too, internally LOL!!
Heather, That looks amazing. I was going to make it this morning with the fresh milk. Great minds! Who knew you would put a video out. I didn't make it thought because I figured I would do it tomorrow. Do you know about how much mesophilic I would need for 1/2 gallon? I have done this before, but it has been ages!! If I recall correctly, it should be 1/4 tsp.
Yes that's right!
Watching for the 4th or so time. I got those cultures in on monday and finally got a chance to set it today! Waiting on that initial forever for it to separate. I'm using raw cow milk.
I just bought new culture from them that comes in the packet that looks like a seed packet. My last 2 batches did not separate like I'm used to but I'm also adding in a second ice pack when I milk now because it's so hot. Could be a temp thing for me, make sure you're heating the milk to 86 before adding culture.
@SageandStoneHomestead I might have messed the temp up, but I'll try again when I get the thermometer I ordered today. It smells good, but hasn't broken. It won't go to waste one way or another, and I'll try again if this didn't work.
@@jessicakarynecoosey7778 sometimes cultures can compete too if the freshest milk hasn't been used, the natural raw milk cultures are obviously fine to clabber they just will usually outcompete the chevre.
Hi farms friends! It’s rained so much here, most of my goats are like giving up and joining the sheep in the pasture. It makes me nervous - I am hoping we avoid a parasite bloom! I fought barber pole in one of our ramb lambs last month. 🙏🤞
Yes the wet weather is all sorts of not good!!
Can you freezedry and powder the chevre or farmers cheese (or any cheese) you make to further condense the umami cheese flavor you've created to store it in an even more compact form and so you could use it in even more applications? Like to develop like an instant weeknight mac and cheese? (which is usually easy, cheap, and generally well received)
WHAT that is a fantastic idea!! Oh man I've got to test that! Thanks for the idea!!
Do you make it just using some Kiefer? I do and it works great. You probably do or have. Wish we were neighbors, Heather.
Yes I've strained kefir to make a cheese before and that's good as well!
Hi! Thanks so much for this. In what way do you give the whey (😂) to the chickens? Just straight in liquid form? We've got chickens and I have extra whey often. I've googled it but am looking for your answer if you have a sec. 😊
Just in a bucket or shallow pan. They drink it up :)
I LOVE your videos!!! I was wondering what is the quart size of your enamel cast iron red pot you use for making a lot of your cheeses? I am ordering one and wanted that size that will hold a gallon of milk. Thank you
Let me look up the exact pot, it holds 2 gallons with about an inch to spare at the top.
Says 9 quarts! www.lecreuset.com/round-dutch-oven/21177US.html
Thank you!!
I'm not sure how this cheese tastes, but how would it be when you're mixing in the salt, to also include some minced jalapenos or some other type pepper? Would that be an option or would it throw off the flavor too much?
That would be very good!!
Hey Heather I just wanted to let you know that I got my mushrooms yesterday. Now I’m going to watch your mushroom playlist. There weren’t any instructions. I got the pink oyster ones! Thank you so much for doing this giveaway and my only question is, what is Anthony’s website?
He runs through social media mainly, like my website his is under construction. You can find him on Instagram, CZcams and TikTok! Here are the instructions (He ran out of Stickers):
Follow these steps to get the most out of your mushroom block
1. Cut palm-sized “X” on top of block.
2. Soak “X” in a dish of water for 2-4 hours.
3. Remove from water and place on counter with “X” facing up.
When you see growth, lightly mist 2-3x daily
Mushrooms form in 1 to 3 weeks and mature quickly. Harvest cluster by twisting at base.
10 days after harvest, repeat steps 2 & 3. Repeat process 3 to 5 times or until the block gets moldy.
His farm name is "Druidry Farms" and that's the name his socials are under!
@@SageandStoneHomestead OMGosh. Thank you so very much!!
Have you ever tasted it with cows milk? I love Chevre but only have access to raw cows milk..even my cheese hating kid loves chevre. It would be such a bonus to make it vs buying it
No but I imagine it is delicious! The powdered culture is where the flavor comes from for the most part and so you'd still be getting that!
Thank you! I am definitely going to try it! I have made other soft cheeses with an acid addition but haven't jumped into cultures yet. I think this will be the perfect one to try first
The chickens drink the whey?
yes they love it!
What type of salt are you using?
sea salt!
I drained my first Chevre too long and it was crumbly and dry. Next time I will cut the time to 3 or 4 hours.
You can add in whey back to the chevre when you fold in the salt if that happens again!
I don't like the taste of store bought chevre' that I have been able to find in store. It is so goaty. Homemade is so much better. I have also found that the recipe in Deb Neimann's book "Raising Goats Naturally" for chevre' using the mesophilic culture and rennet works perfectly, and its even cheaper then buying the packet. I use the amount of culture needed for 1 gallon of milk, then add one drop of rennet mixed into a couple tablespoons of cold water, mix that in for 1 minute and let it sit for 10 to 12 hours, drain overnight in a soft cheese basket mold.
Also, I would appreciate your prayers for my girl Poppy. I am treating her right now for Pneumonia.
I'll have to get her book, that cheese sounds fantastic!
Hugs and prayers for Poppy. You got this!!
My milk lady was just telling me that this is how she makes her goat cheese! Heather, I was going g to tell you about it. Lol!
@@jessicakarynecoosey7778 it's smart!!