Let's work together!
https://milkslinger.com/5artisancheesesworkshop/?pinComment=DMDFyykOQXM

Great video! Short and direct. Good basic information we need. I wanted to make cheese this year, but got discouraged and disappointed and scared, but I still want to learn. Simplicity is what I need. I live off grid so life is very challenging right now. Thank you, I look forward to making cheese with you soon.

Dziękuję za film. Dziękuję,że dzielisz się swoją wiedzą i doświadczeniem. Marzę by pewnego dnia robić własne sery. Narazie kupuje je u lokalnego producenta.

Did you know those purple flowers in your video at 1 min 9 sec is called bull thistle and you can make natural rennet for goat cheese with it? :)

i made my first cheese today, because of you. its... alright. but it was fun. thank you for making these videos.

Plus, when you’re done you can also eat it.

I'm in love with that cheese cave 😭♥️

What about the fridge?
Is my regular fridge too cold?

Thank you! Love your vid style. I'm determined to learn how to make my own cheddar cheese. 🤩

You are so helpful Madam. My mother only made São Jorge because she is from that Island, and I didn't even know she made her own cheese so I didn't know how to make cheese, then I found you and here I am, I am not making all kinds of cheeses thanks' to you. Keep up the good work. I love your channel 🥰😘

ok, got it, thanks. I'm jumping all over your channel, so much great info.

Thanks a lot! It sounds not intimidating anymore. Love to watch your videos! I hope to make my first cheese soon. Maybe you could talk a little less fast, so it is easier for people from other countries to understand everything! 😂 Greetings from Germany!

Thanks, so much.  I just subbed.😊

I make culture kefir until it separates very well, then drain the whey. It’s getting closer to cheese.
Blue cheese is difficult; you got to aerate it. Someday I’ll figure-out how to make blue kefir.
Cultured buttermilk makes a nice, firm, rubbery yogurt, which I use in my cooking. Got that tip from Jeane Pierre.
Thanks for making it simple. I will acquire a kitchen, soon 🔜 I hope.

So excited to get back to making cheese. Life got really busy! So fall is the time to try again. Though a cheese my husband and I made 6 months ago seemed like a loss. A lot of issues but we vac packed it and it's been in the wine fridge since. We cracked into it at the 3 month mark and it was like a very dry salty feta. We went back in at the 6 month mark and things were different.  The salt mellowed a bit and it is more complex. It has flavors of an aged cheddar!  So I cut half a wheel and it's back for aging. Then made smaller wedges vac packed and in the wine fridge. That way we can keep aging and  testing the cheese to see what happens.🤞 Hopefully it will keep getting better. Thanks for all your work and the knowledge you share. It's been tremendously helpful!

wher did you get your cheese press? it looks beautiful 🤩

Thank you Jennifer for this vlog... currently only problem I am facing is aging the cheddar in my defrost fridge. Can't seem to age in it.

Great video and always!
UK folks, remember we can't feed kitchen scraps to the chickens so unfortunately failed attempts go in the bin. But thankfully milk is relatively cheap!

Came across your channel with the recent video I think of you making yogurt with two peppers or the lemon, I tried it with some peppers from the garden! I totally worked!! I used 2% milk and got more whey than yours but that’s ok!

I love the setup of your homemade press! By any chance do you have their contact info or a better layout video of it? I would love to create one! The only building plans I can find are not anything similar sadly