Your channel is amazing. Lots of useful information. We were getting sick of just eating fresh cheese and yogurt lol ...
@HammockHavenFarm
Ай бұрын
@@mahnafarms thank you!!!
@suntwistacreshomesteadingh8813
3 жыл бұрын
Nice to see the end results.
@crgaillee
5 жыл бұрын
Thank you for taking the time to make this video. Just going thru it answered a lot of what if questions that were lingering. The last cheese you had was a little scary at first but, now I wont be so intimidated when I cut into mine. I used the same method of lard and cheesecloth to preserve it, so now I know what to expect. Take care and Feliz Navidad
@HammockHavenFarm
5 жыл бұрын
Próspero Año Nuevo!
@cliffparker4227
Жыл бұрын
I also am interested in the difference in taste of vacuum packed vs waxing or washed rind cheese. Vacuum pack appears to need a lot less care whilst aging. Thank you.
@Cosette.D.Kent2004
6 жыл бұрын
I started making cheese recently,Your videos help me so much. thank you very much for all the time and the sweat. you have helped me so much, thanks again
@HammockHavenFarm
6 жыл бұрын
Logan D Kent I’m so glad to hear that! Thank you for watching and good luck!
@stormeyholmes267
Жыл бұрын
Could you go through how you turned the wine cooler into a cheese cave? Thank you so much
@weegie2818
6 жыл бұрын
You need a bigger cheese cave for all the new cheeses you going to make lol
@HammockHavenFarm
6 жыл бұрын
My_Vizsla I’ve been worrying about that.
@barrettbilali9727
6 жыл бұрын
Very nicely done. I am interested in raising goats and making cheese in Morocco. You are quite inspiring. Thank you...
@HammockHavenFarm
6 жыл бұрын
Thank you for watching! How fun to get viewers from all over the world. We need to do another cheese cave reveal soon!
@eieio-mn9pm
6 жыл бұрын
I keep expecting to see a large teenage hand reaching for a piece of cheese
@HammockHavenFarm
6 жыл бұрын
eieio59901 he’s doing a good job holding himself back. The cheesecake, now that was a different story. They were literally circling like vultures behind the camera as I was recording the end of the video!
@mackkeith4359
3 жыл бұрын
you all probably dont give a damn but does anybody know of a method to get back into an Instagram account?? I was stupid forgot my account password. I would appreciate any assistance you can give me!
@lionelmarkus515
3 жыл бұрын
@Mack Keith instablaster :)
@humanbean6044
2 жыл бұрын
What do you do to preserve cheese once you cut them open? Seems like you would need to eat a lot of cheese before it goes bad. Re wax? Store them in something?
@slayshay_t467
6 жыл бұрын
This is the second video i watched for you, and. I am impressed you are a great teacher,i've learned a lot from your. so you sure do have a subscriber lol.
@HammockHavenFarm
6 жыл бұрын
Shay moneym101 thank you so much for you kind words and for watching!
@angelashurtleff
6 жыл бұрын
Another excellent video
@HammockHavenFarm
6 жыл бұрын
Angela Shurtleff thanks!!!
@ettawamcmahan59
6 жыл бұрын
You could take that cheddar and after the mold is removed cut what's hard off the outside , grate it fine and put it in a sprinkle type jar and use it that way.
@HammockHavenFarm
6 жыл бұрын
Ettawa McMahan we ate it just as it was lol. Good idea though!
@kevinsawesomevideosserious1524
4 жыл бұрын
Good morning I'm just getting into dairy goats and I'm excited to make cheese how would you store yours after you cut it for max use
@LovingAtlanta
4 жыл бұрын
👍Thank you. 💝 I hope I can get the confidence one day to make homemade cheese. 😋
@milkmagician3825
6 жыл бұрын
Hi' from Bristol, England.I've been making cheese for around 2 years now after catching the 'bug' from Gavin Webber. It is really good to see content from other cheesemakers such as yourself.Your resulting cheeses look excellent: I myself lean towards the vac-pac method which gives good results and, for me, prevents humidity/mould issues.Thanks for posting, I enjoy your videos very much.
@HammockHavenFarm
6 жыл бұрын
Milk Magician thank you for watching from across the pond! I have vacuum sealed a few cheeses. I will often seal ones I have cut that aren’t getting eaten up fast enough. I have heard they develop better flavor if you don’t seal them to age, but I have not done enough experimentation to prove that myself. I found Gavin’s videos after Chase and I started this channel. I wish I’d found them when I first started making cheese. He does a great job!
@milkmagician3825
6 жыл бұрын
Yes he does do a great job, and has quite a thing going on these days.I've also read, (and I'm pretty sure it's correct) that natural maturation develops better flavour, however when I've attempted it the cheeses require constant attention with brine washing and such.I use 2 refrigerators, one for soft cheese and one for semi/hard cheese, requiring different maturation temperatures. Both are fitted with 'Inkbird ' thermostat temp' control which I bought from Amazon. These maintain the temperatures perfectly, but humidity control is another matter, which is yet to be successfully dealt with I'm afraid.I'd like to see you make soft cheese some time.
@brayanngugi3619
5 жыл бұрын
Hallo,.. I make cheese from Kenya,.. I need a vac-pac,.. I actually intend to ship one,.. My problem would be the plastic bags,..
@tomjones4958
3 жыл бұрын
Very new this this but your channel is amazing help! Bit confused about wrapping vs not wrapping the cheese. I recently made an 18th century farm cheddar recipe and its now on a salt tray for 60 days but I’m not sure what temp is should be storing or covering?
@cheesygal
3 жыл бұрын
Please tell me about the mini humidifier! I live in Arizona and haven’t been able to keep my cheese moist enough! I am also considering vacuum seal and waxing. I’m a beginner at hard cheeses. Thank you!!
@HammockHavenFarm
3 жыл бұрын
It is similar to this. Controlling humidity and mold growth is one of my biggest struggles in cheesemaking without a real cave. amzn.to/35Jp865
@cheesygal
3 жыл бұрын
HammockHavenFarm thank you. I had mold AND dry cheese. Haha. The second time less dry and less mold. Also, thank you for making Gouda appear to be easier than I feared. Watching you and hearing your instructions are much easier than reading the recipe.
@therenaissancewoman2080
3 жыл бұрын
I really enjoy your videos. For the cheese cave I could just buy a wine fridge? Is there an alternative storage space I could make or does it have to be a fridge?
@honzacoffee.drippedcoffee.6929
2 жыл бұрын
What is the suitable humidity to cheader cheese?
@carlasmurphy4929
2 жыл бұрын
What is the water capacity of your humidifier? The link in the comments below goes to eyelashes! Trying to find a suitable humidifier for the wine fridge we are inheriting from my brother next week!
@weegie2818
6 жыл бұрын
I was given a refrigerator and I bought a thermostat to keep it around 50. I haven't gotten it all together yet but plan to soon. Should give me lots of space.
@HammockHavenFarm
6 жыл бұрын
My_Vizsla my friend converted two fridges and they work great for her. They built special racks in them to stack even more cheese. I may have to do that. I’m still thinking how to convert part of our 7ft tall crawl space into an honest to goodness cave. Maybe put a wine cellar in the other half. Keep on dreaming, Kristin! Lol
@weegie2818
6 жыл бұрын
Awesome. I'm in my busy season but when things slow down I'll be trying a bunch of cheeses. I have the 200 cheese book in my online shopping cart. Can't wait.
@HammockHavenFarm
6 жыл бұрын
My_Vizsla just remember to cut the culture by a WHOLE lot using raw milk.
@weegie2818
6 жыл бұрын
HammockHavenFarm can you culture a cheese from a previous cheese like yogurt and sour cream?
@HammockHavenFarm
6 жыл бұрын
My_Vizsla yes. Traditionally some farmers would save whey from a previous batch. I don’t recommend it though because you run the risk of losing your good cultures and cultivating some not so good ones. It is similar to how the cultures in San Francisco sour dough bread morph into something else when taken out of that region. You will have a more consistent product starting with fresh.
@TumpaHaque144
2 жыл бұрын
Nice
@evarogers8775
4 жыл бұрын
For 'failed cheese' they sound yummy. Actually, the only cheese I can ever recall not liking was a smoked gouda. Loved seeing your Cheese Cave. You don't have much room left for your upcoming new creations though.
@stephenniemiec5513
2 жыл бұрын
Do u have to sanitize the cave before using it?
@phstone1
3 жыл бұрын
I've been using vacuum sealing instead of wax - do you think that alters the flavour? Love your channel - very good information.
@crystalspringsranch2004
2 жыл бұрын
How much do you sell them for when you cut them? (Per gram?)
@sadikinamostafa767
3 жыл бұрын
Je suis du morocco very good
@crystalspringsranch2004
2 жыл бұрын
Is that cream wax?
@grailgirl
3 жыл бұрын
Have you ever made Muenster?
@fredmarshall2575
5 жыл бұрын
hi I too make mummy cheese but one xtra step by putting a coating of Crisco or another similar coating on che3ese and over cheese cloth thanks again young lady
@HammockHavenFarm
5 жыл бұрын
Sorry I am just now seeing these comments. Sometimes I don’t get the notifications. I’ve done cloth bandaging w lard before. It’s a bit more work, and can get a little funky looking on the outside, but it works!
@fredmarshall2575
5 жыл бұрын
oh well I forgot I said that lol
@LOL-vm8hs
2 жыл бұрын
Do you serve your guests with cheese? ;)
@bouchenafazohir7129
6 жыл бұрын
Hello I am from algeria You gives good and nice think about making cheeses but try to write on screen Thank you very much
@stupidusedrnames
5 жыл бұрын
How in the world did you learn all that you know about cheese making?! Was this something you grew up doing? Thanks, T
@HammockHavenFarm
5 жыл бұрын
Nope, it was just something I was interested in so I started with an acid coagulated cheese about ten years ago. It's just progressed since. There was very little out there on using raw goat milk for cheese and it does react a differently than cow's milk. I wanted to save people all the trial and error I went though to make good cheeses, so started this channel with my son who was obsessed with KZitem (like so many teens). Thank you for watching.
@stupidusedrnames
5 жыл бұрын
Well, you are amazing! My daughter is just getting her nerve up to make a simple farmers cheese and even that is intimidating if you've never seen it done b4!
@HammockHavenFarm
5 жыл бұрын
@@stupidusedrnames It is! The biggest hurdles for me starting out were 1. Getting the right amount of culture for the milk. Most recipes call for waaaay too much. 2. Drying the curds out enough (but not too much). In my mine, when first starting, softer/moister curds meant softer cheese. Not so. As a result, I was acidifying too much with too much culture, then leaving too much whey in the curds which acidified it even further. This leads to dry, crumbly cheese.
@nkyhomesteading6500
6 жыл бұрын
Do you turn your cheeses weekly?
@HammockHavenFarm
6 жыл бұрын
NKY Homesteading I try to, but sometimes life gets in the way and they go a while without attention.
@johannjohann8016
6 жыл бұрын
Nice video, why dont you sell cheese ?
@HammockHavenFarm
6 жыл бұрын
I'm sorry I am just not replying. I don't always get alerts from KZitem and sometimes messages get lost through the cracks. In the US, I would need to be set up as a Grade A facility to legally sell it. I just don't have that kind of capital right now. Maybe these videos will help fund my facility one day!
@ravenbrown74
2 жыл бұрын
Are you still teaching how to make cheese or videos
@rickhalverson2014
6 жыл бұрын
Cheese mats... look like cross-stitching mats from Hobby Lobby; they sell it by the mat or the wide running yard. Why not include the year when dating the cheeses? Very talented and interesting lady, with an adorable personality.
@HammockHavenFarm
6 жыл бұрын
Rick Halverson thank you for watching! I had not considered the cross stitch mats. I wonder if they are considered food safe? I don’t put a year on them because I don’t keep them more than a year before eating them.
@ettawamcmahan59
6 жыл бұрын
Nutty taste stretchy texture, hmmmm could be you made a type of provalone?
@HammockHavenFarm
6 жыл бұрын
Ettawa McMahan failures are sometimes the best!
@kgp4death
6 жыл бұрын
that is a lot of cheese hopefully you got fat neighbors.....lol
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