Heather you are such a hard worker~family, gardens and all homesteading chores! Your children are so fortunate to have you and Levi as parents. Just watching you pour all that beautiful goats milk makes me realize all the planning that goes into cheese making alone! I am in awe of the amount of work….
I think the secret to perfect melted grilled cheese: toast one side of the bread, flip bread to be toasty side up and add cheese, sandwich the slices together and now you flip the sandwich to work on getting the outsides toasty. The heat from the initial toast helps to start melting the cheese while the heat during the second toast gives it that time to really melt! Hope that makes sense 👌🏽
Oh Heather, loved this so much! I adore cheese, and seeing how approachable you make cheesemaking is just wonderful. This colby looks fantastic and pretty easy and forgiving to make - thank you for walking us through the entire process. So glad Megan was able to help pick up Elsa, I'll have to go watch GWP and see what her new goat's name is too! Cracked me up seeing the goat transfer. Elsa looks amazing and I'm sure a welcome addition to your herd for more milk as well as more mini lamanchas! 💚💚💚🧀💚
This makes me feel like cheese making isn't that difficult and scary and that I could totally make my own!! Another amazing video Heather! I also love the longer format but its probably harder to edit. Short or long I can't wait for your videos to come out!
Your new girl's udder is huge. No wonder she's giving all the milk. Great watching you make the cheese, and aren't we such funny creatures with the way our minds work with colour and taste. I know exactly where your children are coming from, and I really should know better as an adult, but I'm not having it. Yellow/orange cheddar just tastes better, but yellow Parmesan would be all kinds of wrong lol
I have to comment on my phone but I watch the video on my TV. Awesome I really love your straight forward way of speaking and demonstrating the subject you are educating people on. Im 54 you remind me of my grandsons kindergarten teacher she just has this way about her when she speaks to me about him or the way she speaks to him in general. Kind, excited to teach. I will continue to watch in my opinion the best RU-vid homesteading video. Ty so much keep up the great work
Welcome Elsa! And thank you, Heather! Colby cheese has been one of my favorite cheeses for a long time and knowing (one day) I'll be able to make it at home is so dang cool!
As a professional cook, once we flip the sandwich we put a lid over it while toasting the second side. If needed we squirt some water under the lid to get some steam. Perfect melted grilled cheese every time
Very educational video. Thank you for sharing. An update. Still not 100%. I had a dizzy spell last night, and I fell on the heater, breaking its leg. Big bruce on my arm and bum. Apparently, it takes a long time for the poison to leave the body. My doctor has said to rest and do nothing. LOL. Yep, that's not me, to have a rest. Love and Blessings to you all ❤❤❤❤❤❤
Elsa is a half sister to Clover's dam, so I guess she's half an aunt? Now your dairy fridge will never be empty, hahahah. I still love the way your home is laid out so you can have clean nooks vs an open floor plan like my mother's double wide or my house where if you have the dishes on the loose (or the family island dumping ground) it makes it feel like the whole house is trashed. If we ever build a house, facilitating "clean nooks" will be a goal...that way we won't have to win the whole war. Just one battle at a time. (our first house from the 30's had this and boy, do I miss it)
I have really liked the layout of this house!! As you know farmhouses and homesteads collect a ton of stuff and people and animals are always in and out, can be really chaotic! The concept of a "clean nook" is really nice, I didn't realize until you told me that I had that!
Goats in the back of a mini van 😂😂 that's exactly how I got 5 meat goats and 6 dairy goats on 2 separate occasions (kids/moms and dads) Lol❤ women get it done!
Beautiful cheese girl!!!!! I love you method. One more thing with the whey. Save some to make bread with. Very yummy!!!! And I freeze the rest and give to chickens in summer for a cooling snack.
Wow your cheese looks so yummy!!! Then you made my favorite grilled cheese girl you have my mouth watering what time should I stop by for some ..lol 💛🧀
Hello,what a video,you explain making the cheese so well and easy to follow the steps you take,im not going to be an avid watcher of your channel.Thank you,all the way from southern China.
I’ve watched so many cheese vids and my first cheese was a Colby so I thought I’d be bored, but not at all! I always learn something from you and this was inspiring! Sandwich looked amazing!
Thank you, thank you!! I have been making sour cream yogurt, goat cheese, mozzarella cheese for my goats milk. I have been scared and intimidated to venture into more complex cheeses. I followed your video and read the instructions and deviated only in added calcium chloride to my milk where you did not. Thanks to you I have a block of Colby on its final press!!! I am so excited and grateful for all of your videos!! Keep them coming. I am processing my rabbits in a week or two according to your videos as well.
@@SageandStoneHomestead ohhh!! I just followed the instructions😂. I was so worried that I would waste all of that milk. Happened before when I used old rennet for mozzarella😢
@@pamelaroll9653 it's no't going to hurt anything you're fine!! Just wanted to let you know why I didn't use it, a few people had that question since the recipe lists it as an ingredient:)
Heather you are an awesome teacher! I will be getting a press and wine cooler in the very near future to try my hand at Colby cheese. I have gotten some really good mozzarella cheese from your instructions. Thank you!
Thank you! I bought that exact same press a couple months ago and have been afraid to use it. Love your in depth videos. You explain it in ways I can understand.
If I understood correctly, Colby and Cheddar use same culture, different process. Could you ever make this same video showing cheddar process? This video was fantastic! I think I saw 2 goats in the delivery van. The other one didn't come home with you? Miss Elsa looks like an asset for sure!
That other one is a new addition on my friend's farm. They have a channel too and will be talking about new exciting things going on with their herd soon! GWP Homestead ♥
The pasteurized version does. We did that once but find anything cow's milk related to lack flavor and really prefer the goat's milk version of everything!
Bless you curd nerd :) I would love to make cheese. But i dont have goats yet. Soon in the future i will have. Im gonna enjoy making my own cheese someday :)
I love watching your videos. I learn so much while laughing along with you. You encourage me to know I can do these things. Thank you for all the knowledge you share and letting us know it doesn’t have to be perfect.
We have everything paid off so my husband convinced me to retire to allow me more time to garden and can. But now I really want goats. Sometimes I wonder if I’m too old to be getting into all of this. But you have a way of not over complicating things and doing all the research the way I would do it. And now I gotta try cheese! Thank you for all you time and effort to teach us!
@@hazardhomestead3288 one of the first goats I bought was from a couple in their 70s. They were not getting out of goats, I bought a goat kid from them!! I feel like it's never too late. Even a year of doing what you hope for and dream about can really bring so much fulfillment in life.
You are absolutely right. You can’t live your life on what ifs. Right now I think I just want a couple of milking goats. Of course that’s what I said when I got my chickens. 😂
It's just cleaning my house and cleaning out the fridge haha. This was part of that! Both rabbits and goats are easy and there is nothing big to get together.
You are amazing, I loved this video. Yes I have seen cheese making on TV but watching in your kitchen was much more interesting, particularly using the wine fridge! I have a wine fridge, but no goats ;-)
Heather! I used my fresh tech water bath canner that is electric and on the super low setting. I was able to get it to stay at 100° so that’s something for people who might really want to try and keep a steady temperature. So that makes me really super happy! I’ll let you know how this cheese comes out.😊😅
I really want to try this recipe when I finally have some extra milk. I have not had much luck with making cheese other than mozzarella, ricotta or feta type cheeses. I'm tired of only being able to make pizza or lasagna with the milk. 😆
Thank you so much for all of the great education! You are an excellent teacher! Thoroughly explained while entertaining! That cheese looks so yummy 🤤 😋
Oh yum! My vacum sealer broke so I have to get a new one so I can play with hard cheeses! Of course don't know when I will find the time with all the other things around here.... That's why I usually default to chevre; set it, drain it, salt it, into the fridge or freezer. I played with queso fresco last summer and it was going OK except I don't have a press and the make shift I was using broke a couple jars when the weights fell off ;--( I really like the press you have there, will have to look for one like that. LOVED Elsa's udder! wowza she is going to be a real asset to your miniMancha program!
She certainly is!! I definitely have seasons for things where I have to put things away. Like eventually the sourdough will take a break over summer. I wish the days were longer!!
@@SageandStoneHomestead longer days are just making me more tired 🤣Outside earlier and later which means later eating dinner, doing dishes and going to bed....
What a great video! It certainly is a process (that you explained very well), and I now have a lot of respect for anyone who makes their own cheese. Congratulations on your new goat. She is a beauty. ❤
I made my own cheese press, and one thing that I found works well with the follower as a spacer is a PVC shower drain (brand new of course). It usually fits within most cheese presses. My cheese press is a rectangular mold (for easy cheese slicing) and takes 2 PVC shower drains to keep an even pressure. Edit: Oh shoot, your follower looks like it has a deeper crevice than I have seen... 😣
when mine didn't melt, I cut back on the rennet. raw milk can use less rennet anyway. also, once vinegar is introduced, it might impact the meltability.
Hey Heather! Elsa looks like an awesome addition to your goat herd! And you made the cheese making look so easy, I’m kinda nervous about trying to make cheese. I have a question, Have you ever heard of kinder goats? And have you ever met someone who ones them? Do you know if you can get more meat off one of them then say a mini lamacha thats the same age? Ok I guess that was more than one question.
I loved watching you make this! My husband and I do not like the goat cheese we have bought at the store…. Do all goat cheeses have such a “earthy” flavor? I don’t know how else to describe it.
Anything at the store is usually like that. I'm not sure if it's how the goats are kept, what the are fed, the breed they are or the way the milk is handled but all of those can play a role in flavor. This cheese is wonderful and does not taste like a goat.
I've been eagerly awaiting this video! I have the stuff and have been too scared to do it. You make it look easy though! Is there a reason you didn't add any calcium chloride like the recipe calls for?
@@SageandStoneHomestead so Google says that processing the milk breaks down the compounds and that calcium is important to curd development. Interesting!
Thanks! I have everything to make cheese and tried with various cows milk but soon will be milking my doe. I did not care for the taste of my cheese. I am hoping I can master it enough to actually like my cheese. I love Colby so will follow your instructions.
@@jo-annjewett198 I realized with my recent reply that you were probably referencing your cheese in the original comment. We love the Colby in this recipe and have stopped buying most cheeses from the store :)
To me, it is a bit strange to use whey for animal feed when you can use it to bake bread or, as people in Sweden and Norway have done since ancient times, boiled it so that it has become thick and a little chewy, it is then called "messmör". Most of the lactose remains in the whey, so it becomes a sweet and little sour "butter" to use in cooking and on bread. If you cook it longer, it becomes harder and can be shaped like cheese and cut into slices. As it is not possible to send links, I think you should google 'messmör recept' and 'mesost recept', and then translat it into English. I can imagine that it is also possible to freeze-dry the whey to bring out all the useful and good things.
This is what I got from Wikipedia: Whey or whey is the clear liquid separated from the milk solids during cheese making. Whey consists of water, water-soluble proteins, milk sugar (lactose) and some minerals and vitamins. When whey enzymatically breaks down the fat-soluble protein casein, the milk fat is trapped. What then remains of the milk is called whey. Most of the milk consists of water, and therefore almost all of the content of the whey is water, but there are also water-soluble substances such as milk sugar and lactic acid. When making homemade curd from curd milk that is heated and then filtered, it is the whey that drains off. It can be advantageously used as dough liquid when baking bread. Even in the production of skyr, the whey is separated, and the slightly acidified whey (mysa) is sold in grocery stores in Iceland. It is used as a refreshing drink or when cooking fish and meat, roughly interchangeable with white wine. Whey protein's composition differs from milk protein. It is used in protein powders used as a dietary supplement, among others by bodybuilders. The whey can be boiled into mese, partly the cow's milk that is mostly used for the preparation of mes butter, and partly the original goat's mese. The tradition is limited to the Scandinavian peninsula and then mainly Jämtland, Härjedalen and Tröndelag in Norway. Goatmese is made from goat whey which is a residual product of the cheesemaking process. The teat has an approximate fat content of 3%. The goat's udder is either formed into large blocks or stirred until soft enough and filled into boxes into a spreadable version. The color can vary from light yellow brown to dark caramel brown and depends on the length of the cooking time. The shorter the cooking time, the lighter the mese. In the production of mess butter and meso cheese, whey, milk and possibly whipped up.
It's because of the time of year. I only have a finite number of hours that can be spent indoors during planting and gardening season and I don't have time to give to boiling down whey. We use milk in our bread. I'm grateful we can use it as an animal feed and garden amendment because this time of year that's all I have time for, and it definitely is not wasted by doing either of those things.
Hello,just to let you know i WILL be an avid watcher of your channel,over here in this country it changes the wording after i send,sorry about that,bless you all.
What are the different kinds of cheeses are made with goats milk? Also, could you tell me which breeds of goats are the best ones for making goat cheeses? Thank you in advance.
You can make any cheese recipe with goats milk. Some cheeses are traditionally made with only certain milks , but goats milk versions of those cheeses definitely work. Goats best for cheeses have a high casein test and could be any breed.
Hi! I just made this Colby same recipe but the New England Cheese recipe says cook 30 minutes and if it isn’t cooked properly than cook another 30 minutes. So I only cooked 30 minutes and now I am worried I didn’t cook long enough? Right now I am pressing. Will my cheese be ok? Wish I had direct salted but have my brine ready to go.
I always cook for the whole hour because at the 30 min mark mine never are the same texture throughout. It may depend on the size of the original cut curd.
Yes the weights are the same no matter the size of the cheese. For the 7 gallon batch I scale up the recipe that's on the website but that roughly translates to 7 gal milk, 1tsp mesophilic culture, 1.75 tsp rennet diluted in 1/4c water, 1 tsp annatto cheese coloring, and 2% of the curd weight in sea salt.
Could I leave this cheese for several more hours in the Rennett stage and get back to it and cut it later? Maybe a couple hours later than you normally would? Granted it was kept at temperature.
This last time I made the Colby I used my sous vide in my largest pot and had my pot with the milk in it inside the big pot. Keeps it at steady temperature. I had to tie the handles down to keep pot from bobbing around. Still working on a good method for me. I am currently working with one gallon of milk to make cheese. I can't wait to try the Colby I made, thanks to you!
Hi! Today I tried to make butter from store bought sour cream after watching your video but I was completely unsuccessful. What did you do differently?which I am missing? I love your videos 😍
@@rohinichibber9863 something added to make the cream not separate or release a lot of whey/liquid. Ingredients other than cream would affect things I think unless it's cultures.
Can anyone tell me what temperature the temperature controlled air drying room is? I just wanna make sure the space I have my cheese in will dry properly until I put it in the temperature controlled refrigerator.😂
@@glorytogodhomestead3495 yes you'll want the scale the recipe up or down on all parts. So if the recipe is for 2 gallons but you're only using one, cut the recommended amount of everything in half. :)
Hi I hope you can help me. I have milk goats (Saanens) their milk is very good to drink and I make mozzarella all the time with it and it is a favorite. I tried to make cheddar and the mild cheddar at 4 months was pretty good but we love sharp cheddar so left it to age longer. It developed a “goaty” flavor. After watching your video we might be switching to Colby instead, but do you have any idea why it develops this flavor during prolonged aging?
