Hi Friends, My name is Robyn. I am a mom to three young children, a rancher, homesteader, and cheesemaker. On this channel I showcase our life on the ranch/homestead, and share tons of cheesemaking and milk cow content. I was born and raised on a ranch, but it wasn't until my husband, Zach, brought home a dairy cow 7 years ago, that my cheesemaking journey began. Today, I teach homesteaders how to turn their milk into cheese! I am so happy to have you hear, and I hope you stick around!
I never wash it out, since technically it’s a disinfectant. You really are supposed to do a swirl and dump I think between each use but I don’t. If it got visible debris in it I would wash it out though.
Using _'back-batching'_ is a great thing. From kombucha to yogurt and even sourdough bread. BTW? Another way to ferment (if your container is too big for the instapot) is to put your container(s) in a cooler along with a heating pad and some blankets. Works great!
Been making yogurt from raw milk for about a year now and I still learned a few good nuggets. For one, I had no idea that the hole in the wooden spoon was for a thermometer!! 😂
Hi Robyn, this is great, thank you! I have tried making clabber in the past but I was unsuccessful. This makes me want to try again! I'm looking forward to more cheesemaking content from you!
Do you have to use a BRAND NEW milk for each feeding or can you start with like a fresh gallon, clabber 1 pint on the counter, put the rest of the gallon in the fridge, then take a pint from the same gallon in a few days and clabber it, and so on until you've had like 3 or 4 feedings?
Thank you for this! I got your little booklet you email and followed the steps but didn't have a full understanding so I didn't get far. I'll get the guide back out and read through it and add these notes. This video is like my trouble shooting help 🙌 I REALLY like this idea because it's sustainable! I always wondered where the starters came from because they didn't have starters back before the Industrialization era!! lol
Hahaha, found you a year after I stopped milking my girl. She's 14 years old and has had too many nasty episodes of milk fever, so I won't breed her again.
I start with a quart jar. Throw in a dollop of yogurt.Pour in a quart of half and half. Put lid on loose and place in a gas stove oven with a pilot light and leave overnight. Ready to go. Cool it on the counter before refrigerating. If you have no pilot light wrap jar with a seed heating mat over night. My mom always made yogurt but what she did was the ritual and a lot more fuss. The only thing to wash is the jar from the last batch I made. This yogurt or sour cream will stand up. Nothing loose about it. Thanks for showing others they can do this too.
Is there any need to sterilize equipment or is just cleaning it enough? TY for your video... wishing you much success in your new attempt at growing your channel! God bless!😇 [8.2.2024]
I just clean but some people sterilize and steralizing equipment is recommended practice anytime you are handling fermented dairy, so it’s up to you:) Thank you so much 😊
I think this is the most information-dense intro to yogurt making that I have ever seen. I particularly appreciate the tips for avoiding graininess, since I have never heard that before.
Hi there!! L❤VE your channel! Followed your feta recipe to a T, best one I’ve found on the tube, thank you 😊. After a day and a half drying out my thick slices of the prepared feta cheese, I checked on them to see if they were dry enough for the brine. I found a few tiny lime-green spots on the edges of a few pieces. I don’t understand why. Is this normal? I cut the pieces out and added salt to dry a little longer. Its very humid here in the south, and HOT, so its taking time to dry completely, but certainly getting there. I appreciate your help and videos. Is it still okay to eat and brine? Thank you! 😊
I’m glad you found it to be a good recipe to follow:) A little mold growth is fine especially in hot humid weather, just scrape it off as soon as you see it until it goes into the brine. You can also dry your cheeses in a loosely covered container in your refrigerator:)
She explained that pouring your yogurt starter/milk mixture into the containers your plan to store your finished product in is less messy than pouring sloppy finished yogurt that makes a mess as it splatters as it’s poured.
