We enjoyed both of your presentations at the Homestead Festival in Columbia, Tennessee. Thank you for traveling down here to teach us how to make cheese.
Thank you for this very helpful video! Just starting out on my cheesemaking journey. I've got mozzarella down by making it over and over again. Moving slow here. Can I use pasteurized milk? I can get raw but I am a little nervous about the cream line part. I will be watching this a few times! Thank you so much!
Thankyou! I love the clabbered culture for so many things! Gonna try it on feta! You have a great video on that too, not to mention the $savings, plus keeping extra stuff around, in a busy lifestyle less is more, and that certainly includes clabber!💕
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:)
