Fabulous!!! Thankyou for taking us through the process .... Great yield of ricotta too. The cheese looks like a 5star gem. 👍 Inspiring 😊
@jurgendorneburg
3 ай бұрын
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.👍👍👍👍👍💕
@cbeyett1
3 ай бұрын
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!
@kathyf8910
3 ай бұрын
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.
@sarahmcmillan4483
3 ай бұрын
This looks amazing!! I look forward to your videos so much and you never disappoint! thanks for being awesome and inspiring!
@chaikhaneh
3 ай бұрын
i have recently stumbled upon your channel and i've been obsessed with your videos! keep up the good work! :)
@jmilkslinger
3 ай бұрын
Aw, thank you! And welcome to the Milkslinger family!
@KellyKongsbury
3 ай бұрын
Outstanding, you do such a great job! Keep inspiring us❤
@gabym40
3 ай бұрын
Love your channel my mom is from France not to say that we have so much variety of cheese and I love cheese. 😂❤
@sherylh4780
3 ай бұрын
Looks great!!!
@tannagordon9461
17 күн бұрын
First of all..I’m completely addicted and invested in your videos! Second..I literally laughed out loud(with you in my head) when you showed your ceiling..and then you kept dropping the “exploding coffee” remarks! 😂😂😂
@ParkerMiddleton
3 ай бұрын
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.
@jmilkslinger
3 ай бұрын
😂
@DIANACULCLASURE
3 ай бұрын
THANKS
@glorytogodhomestead3495
3 ай бұрын
Thanks for showing your husband! The man behind the machine😂
@AbdlahBenabdllah
3 ай бұрын
Omg fantastic cheese as always (ps im falling in love more and more withe the new metrique mesurment jennefir)
@SageandStoneHomestead
3 ай бұрын
Jennifer I just love you. I cannot for the life of me reliably get ricotta to work!!
@jmilkslinger
3 ай бұрын
Ugh, darn ricotta. Maybe we should have a zoom hangout for all the frustrated ricotta makers to simultaneously attempt to crack the code.
@SageandStoneHomestead
3 ай бұрын
@@jmilkslinger count me in! Lol!
@merranoneill2407
3 ай бұрын
Count me in too- cannot get it to happen
@caroln3564
23 күн бұрын
Yes ... to "jungle cheese".
@johnnyboysbbq2502
3 ай бұрын
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!
@jmilkslinger
3 ай бұрын
Oh, I know --- the time lag is quite the bugger!
@AlexandraSolaja
3 ай бұрын
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!
@jmilkslinger
3 ай бұрын
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.
@isabelreed8053
3 ай бұрын
Please slow down 😅😅 i battled to keep up. Also the written description just disappear before i can finish. I have just subscriber. 😊
@jmilkslinger
3 ай бұрын
Noted!
@TheMontyOriginal
3 ай бұрын
I. Want. Your. Book!!!
@ahmedrefat7992
2 ай бұрын
برايك ما هى الخطوه التى تجعل الجبنه كريميه....وما هى درجه الحراره المناسبه لاضافه الرينيت
@jmilkslinger
2 ай бұрын
Cream helps to make a cheese creamy --- if you want a super creamy cheese, check out my fat cow recipe! The rennet usually gets added after the milk has reached it's target temp and been cultured --- and that depends on the kind of cheese you're trying to make. For the Sweet Rocklyn, that's 102F/39C.
@MrTelekes
Ай бұрын
When you age your cheeses in the wine cooler , don’t you vacuum seal your cheeses?
@jmilkslinger
Ай бұрын
I have a mix. Some cheeses are vac packed, some are in aging boxes, some are clothbound, and some are sitting out on the shelf.
@TR-uq5hh
3 ай бұрын
cant wait to make this cheese but I cant get raw milk to make clobber culture but can I use Meso or Thermo cultures?
@jmilkslinger
3 ай бұрын
Yes, you can use other cultures! Some options: yogurt, cultured buttermilk, Kazu culture, MOT92, Thermo C.
@paraxuas
29 күн бұрын
Gracias❤
@shirleykurtz2633
3 ай бұрын
I love the little wiggle.
@TheRealLiamLarnach
Ай бұрын
which cheese book are you using Jennifer?
@jmilkslinger
Ай бұрын
I use a variety. Check out milkslinger.com to see all my recommended tools and books!
@danp2359
3 ай бұрын
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?
@TR-uq5hh
3 ай бұрын
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.
@jmilkslinger
3 ай бұрын
Yes! It's the same idea as using flour, salt, water, and yeast to make countless varieties of bread.
@jdsnics
3 ай бұрын
do you have a 'murch' shop yet? omg I'm so clever!!
@jmilkslinger
3 ай бұрын
😂😂😂
@elminagiyim3563
3 ай бұрын
Türkçe alt yazı lütfen
@jmilkslinger
3 ай бұрын
I think you can do that on your end. Go to settings, select audio, and then choose the language you want. (KZitem controls which languages are available, not me.)
@elminagiyim3563
3 ай бұрын
Üzgünüm Türkçe yok😢
@jmilkslinger
3 ай бұрын
@@elminagiyim3563 Ugh, that's too bad --- I'm so sorry!
@bryonygrealish6663
3 ай бұрын
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.
@bryonygrealish6663
3 ай бұрын
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.
@jmilkslinger
3 ай бұрын
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.
@jmilkslinger
3 ай бұрын
@@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...)
@bryonygrealish6663
3 ай бұрын
@@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.
@bryonygrealish6663
3 ай бұрын
@@jmilkslinger it was at the level of the whey.
@susangarland6869
3 ай бұрын
Please slow down. You seem like you have a lot to offer, but you're going so fast I can't track with you.
@jmilkslinger
3 ай бұрын
Noted! (Have you tried slowing down the playback speed? That may help, especially with content-dense parts.)
@josegonzales54195
3 ай бұрын
Really? My neighbor and I and our wives get together about once a month a binge watch our favorite KZitemrs. Jennifer is one. We never have a problem understanding her.
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