Creating Sweet Rocklyn: A Milkslinger Signature Cheese

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This creamy, semi-soft, natural-rind cheese is a Milkslinger Special, developed to showcase fresh milk and natural cultures. Aged for just two months, it is sweet, mild, and creamy, an all-around excellent cheese for any purpose: melting, snacking, cooking, and sandwiches. The name Sweet Rocklyn is a nod to the Milkslinger location: Rockingham County (Rock) and Linville Township (lyn). And why the “sweet”? Well, because, it is!
Get the printable Sweet Rocklyn recipe: shorturl.at/Or9ph
Find Milkslinger recommended tools and equipment here: rb.gy/qhwfbk
Stay up-to-date on Milkslinger behind-the-scenes stories and cheese news here: milkslinger.com/
CHAPTERS
00:00 Sweet Rocklyn
00:59 The Milk
01:46 Culture
02:41 Rennet
02:58 Cutting the curd
03:18 Stirring the curd
04:20 Washing the curd
06:08 Filling the press
06:25 Pressing
06:56 Making whey ricotta
08:20 Brining
08:40 Air Drying
08:57 Geo Wash
09:30 Aging
15:12 Core Sampling
19:37 Cutting and Tasting
20:55 Melt Test
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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Опубликовано:

5 авг 2024

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Комментарии : 55

@jurgendorneburg 2 месяца назад

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 2 месяца назад

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!

@shirleykurtz2633 Месяц назад

I love the little wiggle.

@maggietaylor9713 2 месяца назад

Fabulous!!! Thankyou for taking us through the process .... Great yield of ricotta too. The cheese looks like a 5star gem. 👍 Inspiring 😊

@glorytogodhomestead3495 2 месяца назад

Thanks for showing your husband! The man behind the machine😂

@sarahmcmillan4483 2 месяца назад

This looks amazing!! I look forward to your videos so much and you never disappoint! thanks for being awesome and inspiring!

@gabym40 2 месяца назад

Love your channel my mom is from France not to say that we have so much variety of cheese and I love cheese. 😂❤

@chaikhaneh 2 месяца назад

i have recently stumbled upon your channel and i've been obsessed with your videos! keep up the good work! :)

@jmilkslinger 2 месяца назад

Aw, thank you! And welcome to the Milkslinger family!

@kathyf8910 2 месяца назад

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.

@user-gv8dv6ej5r 2 месяца назад

Outstanding, you do such a great job! Keep inspiring us❤

@ParkerMiddleton 2 месяца назад

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 2 месяца назад

😂

@user-xr2lx8gc2w 2 месяца назад

Omg fantastic cheese as always (ps im falling in love more and more withe the new metrique mesurment jennefir)

@sherylh4780 2 месяца назад

Looks great!!!

@DIANACULCLASURE 2 месяца назад

THANKS

@johnnyboysbbq2502 2 месяца назад

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 2 месяца назад

Oh, I know --- the time lag is quite the bugger!

@SageandStoneHomestead 2 месяца назад

Jennifer I just love you. I cannot for the life of me reliably get ricotta to work!!

@jmilkslinger 2 месяца назад

Ugh, darn ricotta. Maybe we should have a zoom hangout for all the frustrated ricotta makers to simultaneously attempt to crack the code.

@SageandStoneHomestead 2 месяца назад

@@jmilkslinger count me in! Lol!

@merranoneill2407 Месяц назад

Count me in too- cannot get it to happen

@TheMontyOriginal Месяц назад

I. Want. Your. Book!!!

@ericfoster3636 2 месяца назад

Outstanding Friend!!

@jdsnics 2 месяца назад

do you have a 'murch' shop yet? omg I'm so clever!!

@jmilkslinger 2 месяца назад

😂😂😂

@AlexandraSolaja Месяц назад

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 Месяц назад

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.

@TR-uq5hh 2 месяца назад

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 2 месяца назад

Yes, you can use other cultures! Some options: yogurt, cultured buttermilk, Kazu culture, MOT92, Thermo C.

@ahmedrefat7992 26 дней назад

برايك ما هى الخطوه التى تجعل الجبنه كريميه....وما هى درجه الحراره المناسبه لاضافه الرينيت

@jmilkslinger 26 дней назад

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.

@isabelreed8053 Месяц назад

Please slow down 😅😅 i battled to keep up. Also the written description just disappear before i can finish. I have just subscriber. 😊

@jmilkslinger Месяц назад

Noted!

@danp2359 2 месяца назад

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 2 месяца назад

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 2 месяца назад

Yes! It's the same idea as using flour, salt, water, and yeast to make countless varieties of bread.

@bryonygrealish6663 Месяц назад

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 Месяц назад

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 Месяц назад

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 Месяц назад

@@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 Месяц назад

@@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 Месяц назад

@@jmilkslinger it was at the level of the whey.

@elminagiyim3563 Месяц назад

Türkçe alt yazı lütfen

@jmilkslinger Месяц назад

I think you can do that on your end. Go to settings, select audio, and then choose the language you want. (RU-vid controls which languages are available, not me.)

@elminagiyim3563 Месяц назад

Üzgünüm Türkçe yok😢

@jmilkslinger Месяц назад

@@elminagiyim3563 Ugh, that's too bad --- I'm so sorry!

@susangarland6869 2 месяца назад

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 2 месяца назад

Noted! (Have you tried slowing down the playback speed? That may help, especially with content-dense parts.)

@josegonzales54195 Месяц назад

Really? My neighbor and I and our wives get together about once a month a binge watch our favorite RU-vidrs. Jennifer is one. We never have a problem understanding her.

@jmilkslinger Месяц назад

@@josegonzales54195 I love this!!!