Goat Milk Cheddar - Cheesemaking at Home 

Can you make a new cheese everyday lol. I love watching cheese be made.

I would really like to know what the thumbs down people did not feel happy about this painstaking informative video. Its a pity I cannot sort by that. Nice work maam! :)

It's so labor intensive to make a great cheese. Thank you for sharing. I am only now learning about the great cheeses.

Hats off to your videographer son as well. It's wonderful that you are engaging him in the process here, as what he doesn't realize right now, is that you're building some good memories that he'll come to appreciate years down the road. And .... he'll be able to go back and have the video memory as well. I think one of the failures we have in society today, is parents not engaging their children in meaningful activities such as this art, and other 'productive' things. Keep up the good work!

It is possible that I have watched this video 10 times. Great video.

Hi Kristen, I just wanted to share with you, a cheap and easy way to do the horizontal curd cuts! I sacrificed my cake cooling rack to make a horizontal curd knife. With a huge pot like yours, you may be able to leave one intact. But I cut my rack down to fit into my pot. You need to have or find a rack that has lengthwise wires, with a suitable distance between them. Then, cut off one end if necessary, so when you put it into your pot, it reaches neatly from one side to the other, with those long wires horizontal. Push it down across the middle of the curd, and rotate the rack in a circle. Miraculous perfect horizontal slices! Then do your vertical cuts both ways, with your knife. I've tried that diagonal cuts nonsense, and there is no way to get the proper cubes or consistent sizes. You necessarily get big chunks of uncut curd at the bottom, and shredded curds at the top. But buying a set of curd knives is way too expensive for a hobby cheesemaker. However, the cake rack works perfectly!

Thank you for leading me through my first hard cheese adventure! I followed your every step am so happy with the resulting round of cheddar cheese I was able to turn out on my very first try!!! I have been making soft cheese for several years and finaly took the plunge. Your videos are so informative and gave me the courage I needed to reach the next level in my cheesemaking.

I appreciate this video!! My boy is my camera man too 😂. Your boy does a great job! Will be trying this tomorrow so thanks again!

Saved up milk to make this today and realized I don't even have a pot big enough. Mozzarella it is. Haha! Saw your latest video that you are back on your feet. What a hard time you have all had, and you still generously share your expertise with us. Thank you. It does not go unnoticed.

Working on my 3rd 8-gallon cheddar. Thanks for all the help

Love how real your videos are. My second cheddar just about to try my first.

I’m making my first chèvre this week and cheddar is next on the list. Thanks for the video and insight.

this is really good stuff...your knowledge on early vs later milk and the fat/protein content is something I would have never realized, thanks! (yes, I have definitely subscribed)

Very interesting and so much work

I concur on the idea of making 8-Gallon batches given the time required to continually stir certain cheeses in the process. It takes the same amount of time to stir 8 gallons as it does a smaller batch, so make the best use of time! I think you make an excellent point there.

Like the colander bowl,and the flour sieve for draining the goat cheese and the butter.

These videos are oddly addictive! Thanks so much!

Lovely! Everything you did was wonderful and really helpful. I thank you for sharing your knowledge with me and others. Thanks to your son for his wonderful video work. He is a really good Videographer.

Good to see you point out the clear whey. Very important part when pressing, initial press pressure etc. Look at the color of the whey, we don't press the good stuff out. Great videos. I'm eating cheese as I watch them. FYI - your press is probably not 1:4 / 1:5 ratio. At first glance it looks like half that. Measure pivot (bolt) to plunger bolt (say 6") now divide into plunger bolt to hanger/ weight notch (say 12") = 2:1

Just found your channel. Great stuff!!! Thanks!

❤I appreciate your knowledge am delighted 🌹

Great video, thanks!

Love this video thankyou. Keep the videos coming

Tank you for your rather very nicely done video and G-D BLESS YOU BOTH WHEREVER YOU ARE BOTH....!

Thanks Kristen. Another great vid.

"No, they don't just crow in the morning" haha 😂 so true

Awesome video, thanks.😊 Greeting from Indonesia

Ok, after the last press, how long does it sit before you wax it. Then how do you wax it and how long does it have to mature, and how, before ypu use it? It was a great video, just missed the rest of it!

Thank you so much for this informative and inspirational video. Just need to get me a 🐐 👍

Thank you for giving so much detail in hardening the curd! Where did you find your 8 gallon pot??

very interesting.

I tried using a cheap cheese press, but it wasn't cooperating, so I pressed the cheese using the weight of a 50# hay bale (still in plastic wrap), while the cheese was covered in cheesecloth, and no mold. It probably won't come out great, but I have my fingers crossed.

Oh yes I understand Thank you for this information Good luck

That is an amazing cheese press!!!

Hey woman this is Miguel Angel Perez from Fort Wayne Indiana usa, when I got the age of 20 or 21 I will made a goat cheese at home or cheese as well.

Enjoyed this very much . Thank you. Subscribed

using lemon jukes makes a very nices lemos flavours cheddar. les England instead of rennet one cup .

I like your videos and your way to make cheese well done i like you

We love all kinds of cheese! Those rounds might not be safe at my house. I've read articles and info from companies who sell items for cheese making but yours are the first videos I've seen for making cheese at home. It is fascinating. I've done Greek yogurt for years so cheese seems to be a logical next step. Anyway, I have yet to see the process of waxing a cheese round. Maybe it is done often in other of your videos but it seems a more natural conclusion. Also, where do you store all your cheese since it needs to sit for 9 months. I'd love a peak at your storage area. (I guess I should scan over your videos first before asking -and I will. Just ignore me if a video is already there.)

This is the way.

Yay you're back!! Looking forward to a great season of informative videos from you. You're such a good cheesemaker and teacher. And your film crew does a great job too! Interesting to hear you mention the calcium crystals. For years, without knowing the reason, I have always turned over supermarket packets of cheese looking for the white specks that turn out to be crystals, because I found that even in the very cheapest cheddar, this signifies aged cheese with a sharp yet sweet tang to it. The bargain basement mousetrap package that has white-specked cheese will taste better than most expensive "vintage" aged cheddars without this characteristic. Also, if I squeeze the pack and it has a "give" to it, I know it hasn't been aged long enough.

Wow! Great video & tutorial. What a process! Do you know of anyone who ships to hawaii? I am wanting goat cheddar and can only find these little 6oz dealies for like 10 bucks at wholefoods. Thanks for your amazing videos!

Thanks for the video, by the way...would love to visit your farm...I am very close and just found you!

Such a cool video. Can’t wait to try this at home. Do you sell your cheese? Or is it just for the family?

Hi Kristen 👋 I have heard that calcium chloride may be needed to help set up the milk in the fall do to lower calcium levels in the milk. Have you ever had this problem when making cheese? I am using fresh raw goat milk and my girls are getting quality alfalfa pellets for their calcium. Thanks Kristen!

I made chèvre and feta with pasteurized goat milk, with great success( thanks for the help!) so today I'm making cheddar.. I can see why you made an 8 Gallen cheddar,,,It takes FOREVER. I noticed your recipe avoided the cheddaring process which can add an extra hour or two to the process. Is anything lost by going straight to the mold? Ok it's tomorrow and I finished. I used the same mold you did and did not get a full seemless surface; probably stirred too much and too long. The cheese tasted like cheese curd. Will this change substantially over the aging process?

Great video, thanks so much. At the beginning, you mentioned that milk changes over time. This makes sense to me because human milk changes as babies get older and have different requirements. Do you milk your goats while they are raising babies or do you have designated milk goats?

Love your videos! I 'm just getting into hard cheeses and watching you make some of them first gives me a better idea of what to do! My valencay is currently aging on the counter and almost ready for salt! :) Your thermometer is GREAT! Where did you get it, or what brand is it so I can find it? It looks way less clunky than the one I'm using.

جبنة رئعة وجميلة

Thank you so much for all your videos! I’ve been making soft cheeses with our goat milk but have been intimidated to try a hard cheese. Now I’m excited to try it! I’m sure you’ve answered this before but may I ask what thermometer you use? I’ve been looking for a good one with a probe like that! Thanks!

Where did you get your Stainless steel ladle & Cheese Curd Scoop? I bought them from New England Cheesemaking Supply Company and they sent me one half as long as yours. With 8 gallon batches, I'd have to stick my arm in the pot to my elbow.

Thank your for using the goats milk for this recipe. New to the channel and finding it very helpful. I do want to ask if you are using unpasterized goats milk? I don't have that many goats so I would have to collect for a few days to get this amount of milk will that effect the cheese. How many days would you say would be the max for storage prior to making the cheese?

Thank you for making the video. It is very usefull. Can i ask a question-how do you know when it is ready for waxing, how long does it take and do you not salt chedder after you take it out of the press?

Wow!!!!! Now I cna make cheese?!?!?

Where did you get that amazing pot from?

Was that recipe for goat or cows milk. Would like to try it with our own goats milk but hard cheeses have been a struggle to make.

This is an awesome Cheese making video. Where did you get that Cheese making book?

Hello, can I frozen my goat milk to accumulate it, and do this cheese? And did I have to pastries the frozen milk before making the cheese? Thank you.

Do you do anything with your whey such as feed chickens or pigs?

if you add slightly more rennet do you get more curds

If i use viniger in olace of rennet, would that work? Howmuch per 2 gal milk? Thank you!

How do you tell you have dried it long enough to wax it ???

Love that video technique!Just out of curiosity, how long to you usually age your cheese?

How long does it sit on the counter before you wax it? How do you wax it and what wax do you use? Also, I need low sodium cheese, so could I reduce the salt in the recipe and it be alright for curing still? Thank you for the demo it was great!!

It love to know how it was traditionally done without plastic

Where do you get your cultures and those amazing HUGE pots? All the pots I find that size are very thin walled.

Love your videos. I am just starting making cheese. Can you share where you get your molds and press ? Thank you

Nice, curious has that pot been customized? -- with the addition of a thermometer and a drain?

Great video, very informative. Did you use goat milk for your cheddaror was it cows milk?

Omggg favorite was when she broke the curd up lol

please could you tell degree of C or F?

What do you do with all that lovely whey? Do you sell it? I would love to buy some!

I always have trouble with my cheese curds sticking together...they don't. Wonder where I'm going wrong?

Where i can get the cheese recipe and cheese cultures in Indonesia? I'm goat milk farmer in Java Indonesia.

I just made my first batch of chèvre and have set my goal on cheddar. . What size ( diameter) cheese mold do you use for cheddar? Are there holes in the bottom of the cylinder? I'd like to use your site as a guide and will be using pasteurized goat milk unless you feel cows milk will taste equally as good.

What is the specific cheese kettle that you use?

Hi Thank you for the clip.. can you pls assist with the below question 1. At what temp should we add the mesophilic and after adding it how long should I wait to add the Rennet 2. Kosher salt not available.. can I use any other updated salt 3. Are these temp in f/centigrade

Can I use frozen raw goats milk? Or does the freezing of it alter the milk?

I went to your Patreon account but there is no description for what you get or for for the different levels for joining.

what thermometer do you use? and how do you maintain temperature?

Good morning, Kristen. Long time lurker here. I was working on my fifth attempt at the stirred curd cheddar this morning. The first four went without issues, however this morning the curd did not develop appropriately. Not sure why. I’m assuming old rennet (although it was stored appropriately), or perhaps I didn’t use enough. Any thoughts how I might use the remaining curds? Thanks in advance. Love your site! You do great work. Tom W.

where you buy the rennet, culture, an annatto

How many litres of milk you needed there?

Is kosher salt just normal salt?

What will happen if you dont put culture in it???

Do u have the update after 9 months

where do you get your giant pot to put 8 gallons of milk in to the pot. I am have been searching for one but haven't found any. i will have 3 cows in milk here in the next year or 2 and i want to be ready for them.

How did this cheddar turn out?

Hi! We have made this cheese four or five times and it turns out bitter. The curds aren’t bitter but the finished product is. We are using pasteurized milk and we used four or five days of our Nubian goats milk. Any idea? We have made your blue cheese and it turned out perfect! Thanks for the amazing videos!!

Who can i pesteurized raw milk to make chedder cheese

Why you didn't show the name of the material that you are using, what is the liquid you used in the 2 small buttles,

Buckling and doeling

Can you give the photo of the recipe in a link thnx a lot

Thank you for your goat milk recipes. I've been looking for successful recipes with different cheeses. Where did you get your press? Or plans for your press? Have you ever made belpar knolle? It's great alternative to Parmesan.

What kind of wax do u use?

Where are you located, what state and do you have Nubian goats.

What do you do after you make the cheese? Do you have to wax? How long before you can eat?

Love your cheese press, home made?

I watched your Colby Cheese making and you washed the curds before pressing, do you not do that for Cheddar, and why?

Why is my cheese leaking fat? I'm in the pressing stage of the curds and I'm getting a greasy/oil/fat from it?!