How to Make a Romano Cheese || Raw milk cheese tutorial

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#dryhollowhomestead #homesteading #familymilkcow #rawmilk #rawmilkcheese #ramonocheese
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The mesophilic culture I use to start cheese
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The large stone bowl that I use every day in my kitchen ( fits my large recipes for sourdough )
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My cheese pot
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The mesophilic culture I use to start cheese
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The rennet I use
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The thermophilic culture I use
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Cheese thermometer
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The stainless steel mesh colander
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Mesophilic culture cheesemaking.com/collections/...
Tomme mold 4-5 gallon
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Press on ebay
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Опубликовано:

18 ноя 2023

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Комментарии : 27

@amandaw30 8 месяцев назад

I love your home dairy videos! I find them SO helpful as I still try to work out the kinks in my own schedule and life haha. Do you think you could do some cheese timeline videos? What I mean is what the recipe says verses what actually happens in the kitchen when you make cheese. Like inevitably when its time to drain the whey someone needs me or theres a poopy diaper or when I was supposed to cut the curd, I forgot to set the timer and now its sat an extra 20 minutes. Basically do you ever get messed up from the recipes and how do your cheeses turn out in the end? I spent the whole summer really dedicated to making cheese (well doing that and everything else I normally preserve in the summer that is) and honestly it was kind of chaos with 5 kids. I'm getting ready to start trying them but I'm kind of scared to see how all my little mistakes played out in aged cheeses haha.

@DryHollowHomestead 8 месяцев назад

I completely understand! I will do a video sometime talking about that. One thing to keep in mind is that if you are off on your timing with cheese, it will still be good cheese it will just be a little different. Like maybe not exactly the same cheddar but still cheddar-ish. It isn't as strict as some cheesemakers make it seem. Some of my best tasting cheeses were made wrong lol just try and make a note on your wheel of cheese what went wrong that way if it was amazing you can repeat it.

@patriotmama 8 месяцев назад

I love these cheese videos! Have tried several and we LOVE them.

@DryHollowHomestead 8 месяцев назад

Thank you 😊

@karenreaves3650 8 месяцев назад

Thank you for sharing your experience without having the best equipment for making cheese, I don’t have anything except a curd spoon that was on sale at this point. 😂

@DryHollowHomestead 8 месяцев назад

You're welcome, I'm just slowly buying more supplies.

@lowespringacres7838 8 месяцев назад

Just an fyi, vegetable rennet works really well. I have a kosher friend and i use it when i make cheese for her. ❤

@DryHollowHomestead 8 месяцев назад

Good to know!

@lilywhite3837 8 месяцев назад

Your bowl cover is really cool! Where is it from?

@DryHollowHomestead 8 месяцев назад

I actually got this at a locally owned shop. The author of Hope's Table cookbook has a shop called Hopeful Things. This seems to be the same.amzn.to/3sUBCr2

@roses2war 8 месяцев назад

Can you tell me why my Gouda is not as creamy as it should be? It’s more on the dry side (not crumbly) and somewhat sharpish tasting.

@DryHollowHomestead 8 месяцев назад

One reason could be that your milk was skimmed a little too much. The sharp flavor could be air drying a little too long before putting it in the fridge. Hope that helps😊

@roses2war 8 месяцев назад

@@DryHollowHomestead Thanks!

@olgamika7734 8 месяцев назад

Do you have a link for your cheese press? I‘m using a simple home made one, but ready to buy a „real“ one.

@olgamika7734 8 месяцев назад

Oh oops! I commented before I started watching… I see you got it on eBay.

@DryHollowHomestead 8 месяцев назад

Yeah, sorry. Let me know if you find a good press for a good price. Lots of people ask me for a suggestion. Thanks for watching 😊

@user-dk9ip8uh1k Месяц назад

If I only have a stock pot big enough for 4 gallons of milk how do I adjust the amount of culture and rennet? Is it possible to over culture or add too much whey or rennet?

@DryHollowHomestead Месяц назад

So the amount of culture isn't as strict but if you add too much rennet it can make your cheese very rubbery. For 4 gallons, 1/2 cup of whey is fine, and 1/2 teaspoon of rennet should be good if you're using raw milk.

@arunidammalage9811 8 месяцев назад

I love make cheese , iam using vegetable rennet , my I now is that give deferent test with animal rennet?

@DryHollowHomestead 8 месяцев назад

I don't know for certain, but I don't think k it will.

@ronaldwright8066 5 месяцев назад

When you make cheese like farmhouse cheddar what is the oldest milk you have used and the cheese is not compromised? I try not to use the freshest milk because my daughter sales it and I do t want to take her milk that is the freshest.

@DryHollowHomestead 5 месяцев назад

I don't like going any longer than a week. That isn't to say you couldn't make cheese with older milk I just haven't. We only have a small space to store milk.

@arunidammalage9811 8 месяцев назад

Halo deniyela? Please let me know in ingland how can buy a rennet?

@DryHollowHomestead 8 месяцев назад

I belive you have Amazon in the UK. That's where I buy my rennet.

@kb2vca 2 месяца назад

A question about your brine. You just dissolve salt in non chlorinated water. But does that not cause the calcium in the cheese to leach out? Don't you need to add both acidity (vinegar) and calcium (from calcium chloride) to the brine so that the brine does not force the calcium out of the cheese making the surface more slippery and soapy than it needs to be (with the loss of calcium). In other words, the brine solution and the cheese need to be closer in chemical composition so that the cheese is not more acidic than the brine and the brine does not have less calcium than the cheese for the brine and cheese not to tend to neutralize each other?

@DryHollowHomestead Месяц назад

So when I first began making cheese, I only used the book 200 Easy Homemade Cheese, and in that book, it's only salt and water. But since reading and researching, I now use a Tablespoon of calcium chloride and a teaspoon of vinegar per gallon in my salt brine. I never noticed any ill effect on my cheese before but it makes sense to add the calcium and vinegar.