How to Make Stilton Bleu Cheese with Goat Milk: Complete Process

Подписаться 20 тыс.

Просмотров 37 тыс.

0% 0

How to Make Traditional Cheddar Cheese: A Complete Guide: • How to Make Traditiona...
Milk to Cheese: How To Make Bleu Cheese: • Milk to Cheese: How To...
Building a Log Smokehouse Part 1: • Building a Log Smokeho...
Blue Cheese Stuffed Figs Recipe Tutorial: • Blue Cheese Stuffed Fi...
Cheesemaking Supplies: cheesemaking.com/
★ SOCIAL MEDIA & WEBSITE ★
Website (Store, Blog & Photo Galleries): www.fourseasonsnorth.com/
Patreon Page: / fourseasonsnorth
Etsy Store: www.etsy.com/ca/shop/FourSeas...
Biegel Family Music channel: / @biegelfamilymusic5337
Facebook: / @biegelfamilymusic5337
Instagram: fourseasons...
Brooklyn's Blog: atthebrooksbend.ca/
Brooklyn's Facebook page: / brooklynbiegel
Brooklyn's Instagram: atthebrooks...
★ FAMILY MUSIC ★
First family music album, 'Lord, You've Been Faithful':
www.fourseasonsnorth.com/prod...
Also available on CD, iTunes, Spotify, Google Play Music, Deezer, Amazon Music, iHeart Radio etc..
Family Music channel: / @biegelfamilymusic5337
Amberlin's Music:
music.amazon.ca/artists/B08YS...
/ theres-a-time-ecclesia...
★ CONTACT & DONATIONS ★
We receive no income from RU-vid as we have removed ads from our videos. If you would like to support us you can do so through Patreon, / fourseasonsnorth or you can send a donation through e-transfer or PayPal to thebiegelfamily@gmail.com. Please include your name. Thank you very much!
Biegel Family
Box 383
Grovedale Alberta
T0H 1X0
Canada
Email: thebiegelfamily@gmail.com
Bob and Linette Biegel, Breanne, Brooklyn, Amberlin, Linnae, Julia, Jenessa, Charles, Sarah and Simon

Хобби

Опубликовано:

6 мар 2021

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 123

@matts4294 3 года назад

These instructional videos deserve much more exposure. Thanks for all the effort.

@fourseasonsnorth 3 года назад

You're most welcome!

@BCVS777 3 года назад

I really don’t give a doodiddle about cheese making but I watched it all the way through! 😀 The quality of the videography, the professional and clear teaching, the bright and cheerful countenances, the music...all together make for a very pleasant viewing experience! Outstanding!

@fourseasonsnorth 3 года назад

That's just great to hear! Thanks so much Jack!

@seanalix9737 3 года назад

girls, we are so glad that you are sharing these cheese tutorials, they are so well done and fun! Thank you, thank you!!

@fourseasonsnorth 3 года назад

You're most welcome :) We're glad to know you enjoy them and find them useful.

@pipo4071 9 месяцев назад

Waaw, am a cheese maker, and this the best video I have ever seen in RU-vid 🤤🤤 I almost cried 😬 thank-you guys for this beautiful and natural video ❤️❤️

@sandraalexander3881 3 года назад

My 6 year old grand daughter watched every minute of this, she loved you guys. Then she played making cheese rest of evening. Thanks for the videos, they great inspiration. Sandra

@fourseasonsnorth 3 года назад

How sweet! Wow! Thanks for sharing Sandra :)

@robintait1688 Год назад

Thank you so much for sharing your process for “happiness” cheese.

@wendydougherty6719 2 года назад

I just found your Chanel today! I absolutely love it. I watched the cheddar cheese video twice. Took notes the second time. I live on a farm in Oregon. We raise nigerian dwarf goats. We currently have 6 does and who knows how many after kidding this coming spring. We are experimenting with different cheeses and soaps. I am so thankful for all the work you put into these videos. They are an absolute blessing to this busy momma.

@ana419 2 года назад

You girls are pure wholesome goodness, just adorable! What a beautiful family! You parents must feel so proud and so blessed! And that little strand of harmonic song between the twins, together with that harmonica tells me that you must have some divine musical talents there yet to show us! Please make some harmonic acoustic song videos, and maybe even combine your singing to your cheese making! Now that would be original, and probably imbibe vibrations of extra goodness into your cheese. The Singing Cheese Maidens! :) Mmmm… what I would give to be able to taste that exquisite cheese! You really develop an appreciation for just how artisanal and time consuming cheese making is. Thank you for sharing this window into your special, golden hearth! And for contributing this important art with humanity and for posterity.

@fourseasonsnorth 2 года назад

Thanks for your comment :) That's a fun idea of singing while one makes their cheese. Kind of like the quote, "If I sing when I cook my food will be happy." We actually have a music channel where we share a wide variety of our music. You should check it out! ru-vid.com/show-UCfXS-Zs4YU64Ep1_pirqVfQ

@ks-zn1zq 10 месяцев назад

Interesting version of Silton recipe! Much simpler! You didn't rubbed up the cheese before piercing and the size of the curds was quite uneven...but great video! Like the calmness from the music, the nature and the lovely 🐐 running and eating around! Keep up!

@thekidsta1 3 года назад

What a lovely and blessed familly.. love the kindness in all of your videos. Cheers from Florida

@fourseasonsnorth 3 года назад

Thank you very much, great to hear from you!

@user-cc7fo5ml1m Год назад

Awesome video! Thank you very much!

@karenmiller6088 3 года назад

I'm loving your videos! Thank you so much for sharing your knowledge with us! Shalom. ❤️

@vanessavincentcampos9995 2 года назад

THANKS TO ALL OF YOU. LOVE ALL THE INFORMATION.

@joolinoschannel8566 2 года назад

Fantastic how knowledgeable you are. Thank you.

@cs9978 3 года назад

These videos are great. My compliments to the entire crew.

@matthewludwikowski6224 2 года назад

You guys are awesome! Can’t wait to make cheeses like this.

@samhouston5217 2 года назад

Great video and terrific instruction. Thank you. you can see how much your younger sister looks up to you and admires you by the way she looks and listens to you.

@williamdraper1679 2 года назад

Very inspiring, lovely family, thanks for sharing! I really want to try making that cheese someday.

@martinmusgrave4701 Год назад

About to start making cheese and found you both here. If I can make anything close to yours I'll be happy. I've watched a few more videos and love the life you all have. Love Martin from UK.

@orethaquah1856 2 года назад

I watched u guys for hours, love ur videos

@MichaelAnderson-fm4th Год назад

Hey, thankyou from new zealand! Followed your stilton recipe, eating it now. I used 6L (litre)s commercial "full cream" (4%) with a litre of cream. Beautiful and gooey at 6 weeks.

@fourseasonsnorth Год назад

That's wonderful! Thanks for leaving us a comment.

@josegonzales54195 7 месяцев назад

I follow you, gavin webber . And, you both give such great instructions.

@robertbotta6536 2 года назад

You guys are adorable. Your video is fantastic. Big fan. Keep up the good work and thank you!

@arielgomez9962 3 года назад

The most funniest ,how to make cheese video Ived seen,but it is really informative &very detailed.good job ladies 👍...

@fourseasonsnorth 3 года назад

That's great to hear! Thanks Ariel

@fincarosa6767 2 года назад

I just love your channel!! Id love to see you guys make Camembert style cheese that I see in your videos!! 😁🤗🙏🏽

@randyday8051 3 года назад

Wow a lot of work but thank you for sharing part of your life and God bless you

@fourseasonsnorth 3 года назад

Thanks Randy :)

@angiehomeschoolmom3269 2 года назад

You're very talented, ladies! I've also watched your cheddar videos. Thanks for explaining the processes so well!

@fourseasonsnorth 2 года назад

You're most welcome Angie!

@bashconst8185 3 года назад

Amen!. This one is also a lovely video. Keep Blessed All!!! Many thanks from Ethiopia.

@fourseasonsnorth 3 года назад

Wonderful to hear from someone from Ethiopia! Thanks for the comment and the compliment :)

@isabelladavis1363 2 года назад

Looks amazing like caring for a newborn!

@BearMeat4Dinner 2 года назад

Omg..... So beautiful and tasty!!!

@annettemillette273 2 года назад

You all are just great

@alhachlibou3lam94 2 месяца назад

شكرا لكم يا أصديقاء

@nickbarber2080 4 месяца назад

A very clear explanation and closer to the way that Stilton is made here in the UK than any other RU-vidrs. I'd be very interested to know how to make Cheese Curds so that I can make Poutine...would the curds from this recipe do? Or are they specialised? Many thanks!

@thomaskaddu1967 2 года назад

Hell lady's , I want to thank you both for such a wonderful job on the stilton chees video you just did , I was blown away, I live in Kampala , Uganda in east African I I too have twins , but your videos are just so real and down to earth and that's what's makes them so good, aim going to try and make stilton chees with my twins and lets see how it turns out , keep it up , and my God truly Bless you all , your whole family.

@fourseasonsnorth 2 года назад

Thank you so much for your comment, was wonderful to hear from you, and all the best to you and your cheesemaking twins!

@homesteadingatnorthernwaye193 Год назад

beautiful goats

@rebekahleskiw7879 2 года назад

I am so excited I found your site. Where did you learn how to make cheese I am loving your videos

@fourseasonsnorth Год назад

Hi! thanks for your comment and we're so glad you enjoyed this :) We mainly learned how to make cheese by following Ricki Carrol's recipes in her book, and by learning online through the free information provided on Cheesemaking.com. But also, we've learned a lot just by doing it for a lot of years....like 15 years or more by now I'd guess!

@vethaalex Год назад

Both sisters you do a wonderful job making cheese. You used 8galons of milk. How about the cheese weigh? Lovely family. God bless you all.

@fourseasonsnorth Год назад

Thanks Alexander! Hmmm, thinking around 6lbs, but not sure. We should start weighing our cheeses more...

@lesthompson5907 4 месяца назад

that's some really nice hay .

@teamteatime822 Год назад

Thank you for sharing your cheese wisdom! Can I ask around what temp your house is and if it’s warmer or colder how does that effect how long you keep your cheese out before cave-phase? Thank you so much!

@rebekahleskiw7879 2 года назад

Omg you guys need to do a course

@fourseasonsnorth Год назад

Thanks for the suggestion - we have thought about that for sure! maybe in future...

@carolgreen5448 Год назад

I have my first cheese draining. Can't wait to make a Stilton. Thank you for videos. Where in Canada are you?

@fourseasonsnorth Год назад

Northern Alberta

@MilkandBerries Год назад

Hi Cheese Twins! Thank you for the Stilton guide. I am wondering if you have ever used (or felt the need to use) an acid meter to help you learn the timing and stages of when the cheese is ready for the next step. You seem to have the feel for it now. I am particularly wondering if a ph meter would be helpful to learn the stages of Stilton. Does an acid meter help ease the pains of learning through trial and error or did you find it to be unnecessary? My family enjoys your videos. Thanks so much for sharing them :)

@Tiffycha1982 2 года назад

I found you guys today as I was searching for a kicking cow solution 😅 boy am I glad I found you!! I'd love info on where you got your cheese pot and other supplies

@fourseasonsnorth 2 года назад

Thank you and glad to have you around! We purchase most of our cheesemaking supplies from cheesemaking.com and some from hoeggerfarmyard.com. We buy our rennet from walcoren.com. Our big eight gallon, stainless steel pot we got from a local restaurant supply store.

@Tiffycha1982 2 года назад

@@fourseasonsnorth thank you so much for the reply!!! I hope you all are having a blessed day!

@vivianzuniga8814 Год назад

Lol! If your sister keeps eating it out of the sink, you won’t have to worry about it getting too salty. It’ll all be gone!

@LCJCFAMILY 3 года назад

I have watched many videos on cheese making and as i try to follow along their are always steps left out that may not seem important to the person making the video as they know what they are doing, but to the one learning, well it is very frustrating, This has been the most in-depth, informative with every single step and direction that leaves no question unanswered. Thank you so much for making these videos. Can you make a video on Monterey Jack Cheese? God Bless you and your beautiful Family

@fourseasonsnorth 3 года назад

Thank you so much for sharing! We put lots of effort into these cheesemaking videos and it was great to read your comment and know that it is helping others! Keep up your cheesemaking, and we'll put Monterey Jack on our list of videos-to-make :)

@LCJCFAMILY 3 года назад

@@fourseasonsnorth Thank you for getting back to me so quickly, i have learned so much in the past 4 yrs since waking up to this world and left the city, my company my family to follow our Father, i'm trying to learn as much as i can so when we HAVE to be self sufficient, i can be. My husband dies 2 yrs after moving here so i find myself doing everything alone, my 8 yrs old helps but it just is not the same. You are blessed to be so many and all like minded, my family think i'm crazy because i choose to follow our Father than to get rich as i was certainty on my way. Thank You again and God Bless You, p.s. loved the catsup video i will be making and canning that this summer.

@fourseasonsnorth 3 года назад

May our heavenly Father guide you and bless you as you follow His leading, especially during these times.

@ffchrisu 3 месяца назад

Hello, in what climate should you ripen this Stilton Blue? Kind regards from Upper Austria/Austria Great video!!

@mommiefields5128 2 года назад

Don’t you hate it when the goat puts there foot in the bucket my Mother had goats an sold them to the Jamaicans in Oakland for there restaurants for goat dishes like Jerk Goat you got a good life Cheese Twins

@Kenniii3 2 года назад

That one’s allot of work!

@happymama6906 2 года назад

How do you store this long term? Can I vacuum pack it? Mine turned out great! Live your videos!!

@fourseasonsnorth 2 года назад

So good! thanks for sharing about your success! Long term storage...yes, we've vacuum packed ours a few times and kept in the fridge (or the cold shop) for say, maybe 6 months. Perhaps it could go longer--depends on how strong you like it, and if any red bacteria develops (sometimes that happens and can really make it strong !) We've also kept it wrapped in a couple towels in the fridge for a few months too, though sometimes it can grow a bit of fuzzy mold which you'd want to scrape off of course (and change the towels/air the cheese out periodically). It seems that if the cheese is more on the 'dry' side it stores better in the long run in these cases, though in general we prefer a more moist bleu so tend to devour it quite quickly :)

@mollybrown8633 9 месяцев назад

I just thought I should point out, according to Daniel Defoe, Stilton was originally a maggot cheese. The British were just smart enough to figure out how to keep the maggots out, and that the cheese was a lot better that way...

@joolinoschannel8566 2 года назад

Could I ask why you don't smooth off the outer surface? I love this texture, it looks so real.

@fourseasonsnorth 2 года назад

We used to smooth it off, but don't mind the rustic texture :)

@AvelinoMonteiro Год назад

Hi, from Azores Portugal, first of all I would like to say that you girls have the most beautiful energy, bless you all from my heart to yours! In Azores there is more cows then people, so I have access to plenty of good quality cow milk, now the question in case you have the answer, are the MA11, C90 and C11 the same quantities for cow milk? thank you, loved your videos. P.S. just a suggestion, you should have an affiliate link for the cheese making website, it is the minimun that people could do, to make it up to you all for sharing all that valuable information.

@fourseasonsnorth Год назад

Hi there Avelino Monteiro! thanks for your comment / question and sorry for taking so long to reply! Thank you - that's great to hear and we're so glad your enjoyed the video That's great you have so much cow milk to make cheeses with! have you had some good successes since making this comment? As for the cultures, as far as I know they can be used interchangeably with cow and goat milk - shouldn't be a problem and if it is we haven't encountered it. Not sure if we'll do the affiliate link but thanks for the suggestion! We do have a Patreon Page if you or others are interested to support us that way: www.patreon.com/fourseasonsnorth All the best to you, and especially in your cheesemaking adventures!!

@stephensullivan1984 2 года назад

Aw esome

@heidisnow Год назад

Dearest Cheese Queens - I've seen/read where you smooth down the outside of the cheese before the piercing point, but you don't do that. So, my question is why don't you smooth down the outside? Is it just so you can break off a piece and eat it? Or, just an unnecessary extra step? Or something else? Thanks for all your hard work in making these videos!!

@ajinpnw6221 Год назад

So, at day 30 can eat however, since would take us a longer time to eat it, would I put it back in bucket and continue process of flipping it? Or could I use my super sucker to end aging? Suggestions? Also, you said it’s fine in fridge in the bucket…this is awesome just making sure you don’t mean a cheese cave fridge?

@fourseasonsnorth Год назад

Hi! thanks for your question. Yes, we like ours around the 30 day mark. But, we've had fairly consistent results aging our Bleu while wrapped and in a clean bucket in a cool area (the fridge, or a cheese cave, or a clean area in the shop - all of them should work). Now this is an approximate, but we can age it there for up to 5 months I'd say. Any longer than that we're generally likely to vacuum seal it and keep it in one of those aging spaces. A little story here: we recently opened a round of Gorgonzola that was from summer 2020 and are thrilled that some of our Swiss friends who enjoy aged cheeses absolutely loved it! (at this point it's too strong for us though, lol ;) ). Happy cheesemaking!!

@badgermtn 2 года назад

Well kids I've got some Stilton aging in the cave now for almost a week...whoo hoo! We'll see how it turns out a few months from now. Unfortunately it's your standard cow's milk variety, fully homogenized and pasteurized sub-standard Walmart stuff. We deal with what we have at our disposal.

@ajinpnw6221 Год назад

I’m using raw cow milk how much cream would I add? Thank you, love your video. I’m a newbie to you!

@biegelfamilymusic5337 Год назад

Our recipe says for every gallon of milk add 1 cup cream :) Glad you enjoyed the video and have fun making your cheese!

@ajinpnw6221 Год назад

Thank you for such a quick response! 💕💕💕

@morgellonsdirect513 2 года назад

Great video. I do have a question on storage and longevity. Since it's a moldy cheese to start with, how do you know if it goes bad or does it? How do you store it and

@fourseasonsnorth 2 года назад

Hi! glad you enjoyed the video:). We've been able to preserve our bleu fairly long when vacuum sealed and kept in the fridge--say 6-7 months before it begins to be too strong for our liking. If it's not vacuumed and kept well-chilled the mold will likely continue growing and eventually overtake the cheese. For us, we decide if a cheese has 'gone bad' by the the look, smell, and--most of all--the taste. That said, we don't often have much bleu left over to store long-term since we love it most when fresh--about 2 to 3 months old is ideal for us.

@morgellonsdirect513 2 года назад

@@fourseasonsnorth Thank you. I used to make mozzarella, but haven't made any cheese in a long time. I'm inspired to try again from watching your fun videos. They take the "scary" out of trying. I would also like to see how you typically store cheese for ripening, if you have a cheese cave or something else you've made.

@morgellonsdirect513 2 года назад

@@fourseasonsnorth never mind on the cheese cave request...just found the video!

@dalelusk2151 2 года назад

What animal rennet are you using or vegetable?Thanks.

@fourseasonsnorth 2 года назад

We use kid rennet from Walcoren in Quebec. www.walcoren.com/

@andreevaillancourt2177 2 года назад

This is my most beloved type of cheese. It truly looks awesome. Curious, I remember us sloshing a bit of brine water on the outside of the cheeses when we turned them to prevent unwanted molds from growing on the outside etc. How come you don't use this technique?

@fourseasonsnorth 2 года назад

Thank you! We have done the brine washing technique in the past but have actually more or less forgotten but had good results nonetheless! Maybe we'll do it again this coming season :)

@azizkebabi3824 2 года назад

😍😍😍😍😍👍👍👍👍🙏🙏🙏

@nickolascrego5716 2 года назад

If only you made cheese from cows milk I would definitely purchase some. You ladies are sweet and adorable.

@fourseasonsnorth 2 года назад

Haha, thanks! We do make cheese using cows milk. We don't sell any of our cheeses.

@rebekahleskiw7879 2 года назад

Do you refrigerate cheese once it’s in 5 gallon bucket?

@fourseasonsnorth 2 года назад

Yes, we do.

@melissablonde902 Год назад

My cheese stayed crumble after the 5th day? Tangy idea why? Other than salty it taste good?

@fourseasonsnorth Год назад

Hi there :) you can find the reply to this question on your other comment, thanks and all the best!

@matthewlivergood9624 3 года назад

Have you ever thought about creating your own kind of cheese? Like experimenting with cultures or using the culture naturally in the milk? Have a great day!

@phaedrabacker2004 3 года назад

Wow! That was a interesting video. I learned quite a bit. Bleau cheese is my favorite.

@fourseasonsnorth 3 года назад

We've done some variations on certain recipes, but maybe we'll have a "Biegel Cheese" someday!

@matthewlivergood9624 3 года назад

@@fourseasonsnorth I will be waiting for when you make that video! God Bless and have a wonderful night!

@SEMPER-FI-777 2 года назад

👍😇🇺🇸😎

@vanessacouve8847 2 года назад

You are so funny

@melissablonde902 Год назад

My cheese did not hold its shape after the 5th day. Other than a little salty. It tastes good. Any idea why it didn’t compress.. it stayed crumbly

@fourseasonsnorth Год назад

Hi melissa Bonde :) We've had that happen before and the best explanation I can think of is that the curds were too dry (maybe hung or pressed too long before making the cubes), and perhaps not pressed enough initially (not enough weight on top when first put in the press). Also, perhaps there wasn't enough cream in the milk (if you used skimmed cow)? We've been making some skimmed cow cheeses lately and have found those cheeses to be quite dry. Hope that can help a bit with your troubleshooting - so glad you were able to give it a try and all the best in your next cheesemaking adventures!!

@melissablonde902 Год назад

@@fourseasonsnorth Thank you for responding. I use raw goat milk. I’m thinking it was not enough weight initially but it didn’t matter anyways cash my dog got a hold of it on day 7 when I ran to the store 🥺 I do have another batch going right now and it looks good so far. Thank you again.

@Noone-rt6pw 2 года назад

Just think of everything everyone enjoys and loves today, it all came from Europe!😂😂😂😂. Electricity, lights, a/C/heat, stoves, cars, aircraft, refrigerators. Then things as hamburger, chicken, and CHEESE!😂

@deborahriddle5014 2 года назад

What breed of goats do you keep?

@fourseasonsnorth 2 года назад

Alpine with some toggenburg, and a little saanen and nubian.

@porterbrewer9349 3 года назад

Where is England?? Signed- The American Educational System ; }

@johnbelcher7955 2 года назад

It wasn't actually made in Stilton, it was a family member who sold it in Stilton!

@matthewmoore9257 Год назад

Is her entire handful a tablespoon? She either has tiny hands or she really loves salt.

@benjamindejonge3624 2 года назад

Sanitised, pasteurised, disinfected, sterilised , are different things, Cary on girls

@laurenmoody1742 2 года назад

If I send you the money will you just ship me some raw cow milk please 😭 I can’t buy it here 😔

@ajinpnw6221 Год назад

Look in your FB market place for raw milk for pets and can find that way.

@ludovica8221 Год назад

why use the word "Bleu" (French) to describe an English cheese? Stilton is a blue cheese not "bleu" They dont even sound alike blue (bloo) and bleu (blur)

@russellweber3466 2 года назад

There are several very valid reasons why Jesus Christ rose from the dead on Sunday, the Son of God and Blessed Mary established a New Covenant, making Sunday the sabbath, and Christ established 7 sacraments, baptism, Holy Communion, confession, to name 3. And Jesus Christ established Christianity, the Catholic faith with his mother Blessed Mary being the 1st Catholic convert, and the Messiah made Saint Peter the 1st pope, thus establishing apostolic procession. That being said, this was a quite interesting cheese making video. In the New Testament God revealed in a dream 3 times to Saint Peter that any animal or food fit for man to eat, when blessed in the name of God, is copesetic to eat.