Wow, it's good to see you up and on two feet again! After your accident, I sent up a quick prayer for your quick and full recovery- I'm also a dairy goat (sheep, poultry) farmer/cheese maker/gardener, & so realized the predicament you were in/ ridiculously frustrating new adventure that you were beginning 😱🙃 Your fan base enjoys your honest & articulate, well-produced videos of excellent instructional content... BUT, take a break and HEAL! We will still be here when you are ready, kiddo!
YAY!! What a treat, you're back! And with a subject that greatly interests me. I want to make my own cheese press while the goats are dry (one due in a couple of days out of season though) when there is a little less to do.
You are so industrious! I wish they sold the press I have still. I wonder if we could call CheeseandYogurtMaking and as them if they still have a supplier for them. Maybe we could get an order together. It wasn't horribly expensive. I hope kidding goes smoothly!
@@HammockHavenFarm Hi again! Am keen to hear how your adventurous cheese has turned out. Kidding went well. Margo is half miniature. She had two tiny babies to show me when I got home. A week later disaster struck when she went down fast with metritus and ketosis. Penicillin, a fairisle jumper, a bag of carrots and baby bottles to the rescue. At 3 weeks they are all bouncing around and the kids are still no bigger than your average cat. cheesemaking.com has a bigger single Dutch style cheese press, and says, "Dutch Style Cheese Press Regular price $149.95 This cheese press is proudly made in the USA and built to last a lifetime. Made from solid hard wood, Maple, this press is well balanced and easy to use. Pressure is applied by hanging weights at one of four notches on the lever arm. Each notch is a multiple so you can calculate how much pressure is being applied. For example, a 5 lbs weight hung on notch three will provide 15 lbs of pressure. With an ability to apply up to 100 lbs of pressure, this press can be used with cheese weighing up to 10 lbs." For $4.95, they also sell their "Off The Wall Cheese Press Plans" which is a very simple DIY system for putting as much pressure as you need on a cheese of any size (and you could also stack cheeses with this system). You just need a fixture attached to a wall, and a lever.
And also ... There is the "Sturdy Press" which you can either buy readymade from sturdypress dot com (although I can't find a puchase option at present), or you can download the plans free to make your own. This press applies up to 350 lbs so is big enough for any home cheese maker. This site also has a great interactive pressure calculator.
I sure hope your doe is better! What a scare. Thanks for the other press options! We filmed a follow up on buttermilk and kefir experiment (and a couple other videos) this week. Chase is working on editing! I can’t seem to catch up this spring!
One of your faithful followers from Japan here. I made a Dutch press a couple of years ago and it does a decent job, but with some additions to the fold I am thinking of making a double one now. Would love to know the overall height and other measurements if you have time to take them. Your channel in a treasure.
LOVE this! I'm new to cheese making - but it's always bothered me to have to use a purchased started culture. Can't wait to watch, learn and continue research on this!
I have the single dutch press and the large mold fits the same way as on your double press. I use the foil like you do and have it drain onto the sink.
I just love your cheesemaking videos, by far the best ones out there so thank you! I was wondering about your weights. Did they come with the press? I didn't see any on the site new England Cheesemaking but they do have a single Dutch press which is the one I was thinking about going with. I've made th he simpler cheeses and I'm ready to continue my journey with making goat milk cheses!
Hi Chase! I do some woodwork, and our favourite oil is macadamia, a nut oil which does not go rancid, and is ideal for food-based articles. You can also use it on your salad of course!
They are definitely different, but I like both. Many of the aged goat cheeses, you wouldn't realize are goat and not cow. Some cheeses will have a slight goaty taste. The bloomy rind ones are going to be the most "goaty". I think it's just a matter of what kind of milk you have access to to decide what kind of cheese to make. I didn't want to deal with cows, so I got goats.
Nice video! I'd like to say, please be brave and try zero added culture! I bet your milk has awesome cultures in it and I'm curious what 100% native turns out like.
