Great video, but I have to say the most impressive part...was the pouring of the fresh milk from a 5 gallon bucket into the jars without spilling a drop. Now that’s impressive 😊😉
@@elenasimon1270 Your negative comment spell out exactly how lost, lonely, want to be loved and desperate you are. DAMN, You gave your own INNDER SELF away. God Bless... and THAT is not a fairy tale either.
Hey guys! I just had a thought when Sara said she wished the sirracha flavored cheese had a slightly more vinegary taste. Have you ever freeze dried pickles yet? When you get them dry, grind them up into a powder then add your "pucker powder" to whatever you want to have that vinegary taste. A light sprinkle of that to the sirracha would put it over the moon! Let us know if you decide to try it. I use my pucker powder for all kinds of things from salads to dips and even in my version of German potato salad. It's a wonderful seasoning and so versatile.
We had a Jersey when I was a child ... my hands could never get the milking down right and no milking machine for us. My mom milked daily and my job was to skim cream and set the churn every night to churn butter using my grandmother’s crock churn with a cypress wood dasher and churn butter the next morning before school.
We had Buffalo. Very rich thick milk. we drank raw milk. At the time did not have fridge or even electricity in the village We boiled the milk three times. made yogurt/ butter, butter milk. Ghee. I loved thick cream after boiling and on cooling floating in pan. Rice with that thick cream- just yum yum - And that's paneer in Hindi they made. with lemon juice and curdled milk. to make sweet and sour Indian dishes
We had a “milk” refrigerator when we had a milk cow when I was kid. My mom used crocks that were about 6” inches deep that she poured the fresh milk in. She placed a dinner plate on top and stacked them in fridge. Because the crocks were essentially bowls, it was super easy to skim off the cream (my job). Mom churned once a week to make butter and butter milk with a large floor churn with a “dasher” made of oak that my dad made. I wish she hadn’t sold it.
I don't buy junk food, so I learned recipes, too. Potato chips are super easy, and a great treat (use a potato peeler or cheese grater to cut them thin). Also fantastic is homemade tortilla chips. Some mesa flour, a little water, roll, cut and fry. Don't forget the salsa!
Love you channel guys!!! Don't dump the salted whey...keep it in a small jar and use it (as the water) in your homemade bread, sub it for the water when you cook oatmeal or in a soup stock...it gives it great flavor! Hugs and Blessings
Yum! Lotsa protien too! I think this is what's used to make protien powders that are really expensive. I make ricotta with mine... reheat it, strain through small holed cheese cloth, add a bit more salt & some rosemary. Knead it or stir with a fork, pop it in a container with a lid. Put that in the fridge for a couple of hours. Add it to lasagne, mozerella, eat it with basil and tomatoes on baby greens, etc. Yum!
Kevin and Sarah we love watching you two. You work so well together. We can tell through your videos that you enjoy each others company. With your new dehydrator, you two are turning into couple of mad scientists!
I’m sure you both have your days, but I’m impressed how you know what to do without using words. I like that he cooks as much as you garden/building fences! The two of you just work and have similar visions. You both found that rare relationship. Happy for all your adventures!
I really enjoy your content guys! And that t-shirt of "Plot Twist, He Lives" is awesome. I really do look forward to your videos, God bless, and stay safe always. Best wishes to you both.
I must tell you....your shirt was so appropriate for Holy Saturday!!! Hope you don’t mind-I sent the sentiment to loved ones wishing them Easter blessings. Sending you and your family those same blessings. It’s a pleasure following you. Thanks for sharing.
Rhonda Albrecht I know the feelings. We had Buffalo who hated women. Only my dad was able to milk. Once when he was on away on work treat, I tried - she was so difficult, it took me few days for her to allow me to milk her. But after that- no problem. I was only 10 at the time. I miss that life even after 70 yrs.
We always look for you and Kevin's videos first each morning and Justin Rhoades in the afternoon. Sarah, I love your attitude, how you and Kevin work so well together, and the wonderful information that you provide. You guys are great. I love your you tube channel. What a blessing and example you guys are for what a couple who works hard, has the same interests, and share faithfulness can accomplish.
I love this .. I too enjoy the process. I think it has been lost with our microwave culture. I want to make my own cheese and butter .. I am pressing in and would appreciate you all to pray for me. My name is Joyce. I am 60 today .. and I am ready to just be able to enjoy my last days ... on a homestead with my chickens and pigs and a jersey cow ... not there yet .. praying for it to be this year ... in Jesus name .. amen .. this was a blessing thanks you guys
LOL got up yesterday, so disappointed that there was no video😩. Didn’t remember that i was off work for Good Friday! I really look forward to These videos. Really love these two. God bless to you and Happy Easter.
Kevin & Sarah if you miss Indian food I have a recipe that you can use all your fresh ingredients from home, except the spices, ginger & rice. This is such an easy recipe. I have made it for friends and coworkers and it is always a hit. Indian Butter Chicken 6 TB Butter 4 LB Chicken cut into 2" Chunks 1 onion, diced 3 Garlic Cloves 1 TB Ginger, grated 1 1/2 cup tomato sauce 3 TB Garam Masala 1 tsp chili powder 1 tsp cumin, ground 1 tsp cayenne pepper 1 cup cream salt & pepper to taste In large skillet cook the chicken in 2 TB of the butter. Set aside. Using another 2 TB butter cook the onion until soft. Ad the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine and cook about 45 seconds. Add the tomato sauce and the mixture simmer for 5 minutes. Add the cram. Bring it back to a simmer and add the chicken. Simmer for 10-15 minutes. Keep heat low. Stir in the remaining 2 TB butter and season with salt & pepper to taste. Serve over rice.
Your farm is beautiful and I have 1 question. “How do you keep everything so organized healthy and clean? Plz make a video or many short ones with how u take care of your gardens, home, meal planning, an interview with your girls and so many more.
Mom used to use a demitasse spoon to skim out of the milk bottles the milkman brought. Used only for whipped cream for strawberry shortcake. This was back in the mid 50's
I love you guys. You encourage me, even at 57, to do more in the way of making our own food. If only I had started 20 years ago before my disabilities became an obstacle. With that said we have a garden and 4 hens and we have a FD on lay away. I do canning but fd does seem like it will do most of our long-term storing. I imagine as seniors it'll be nice to still have the ability to enjoy my cooking without all the work.
Love the shirt. Happy Easter "And when they found not his body, they came, saying, that they had also seen a vision of angels, which said that he was alive."
Tillimook is great! I took my kids there too! We got to try a 25 year old cheese (adults only). Nothing compares to it! I need a cave or root cellar so I can age my own white cheddar too! If you ever get a chance to try cheddar aged for 25+ years, absolutely try it! It's expensive because the care it needs, but it's so worth treating yourself!
LOVE your T-shirt!!! I was raised on a farm, but my hubby will not even touch a shovel much less a stove. How truly blessed you both are for finding each other. May God watch over you, your homestead and your family.
I absolutely love your videos! Lots of great information and love your witnessing too. My great uncle was a pastor and used to tell us all the time to “witness always and only if necessary use words”. You both practice that perfectly. I’ve always tried to live simply and we just recently started raising chickens. I’m really enjoying them and looking forward to having their fresh eggs. I currently get fresh eggs from a friend. Looking for chicken info is how I found your videos. I’m thankful that I did.
I think activities like this is a time for opportunity to be thankful and know we are blessed. (I don't have a cow so in my case my activities are different, lol)
I just love the two of you, the excitement level is contagious. The wife and I live in a small town but still in a neighborhood and we are planning on selling this house when our daughter graduates and buying some property so we can do the homestead life. We already have chickens, bees and a small garden but we are wanting more self-reliance from society. Keep the videos coming we are learning so much from your experience.
So clever! As if I didn’t yearn to have a Jersey milk cow already! I think another great flavor will be using fresh herbs from the garden=garlic with basil, maybe?
I'm from Wisconsin, so you know how much I love cheese curds. This is a great idea. Imagine how many flavors of this that you could make. You could even do snack mixes of different flavors together. How cool!
Why fear the judgements of the world. The only judgement that matters in the end is God's. God bless Kevin and Sarah for their faith and strength in God.
Hi Sarah&Kevin, you have filled me with so much knowledge on homesteading+ how to video's. Always looking for more input, I "Thank You!" "So Very Much!" 😊🍯🍞🍳🌱
I make this cheese (queso fresco) a lot. I have discovered putting the milk into my instant pot and putting the yogurt setting to boil you don’t have to babysit it. It doesn’t burn and it comes pretty close to the temperature you need. Then just finish the process with the vinegar.
Sarah try dehydrating/freezedrying your schriracha before you put it on the cheese..then do the tablespoon of dried .. I dehydrate mine to powder and it keep the vinegar taste
I keep trying to talk my husband into a milk cow, but I think the best I will get is goats. lol Thanks for another awesome video. We have been watching y'all since before we moved back from Korea in August 2020. You and several other homestead channels inspired us to start out own channel and we are having so much fun with it. Thank you! :)
Electric milking machines are so worth the money. I was milking 9 cows by hand when my parents bought one. It made my life so much easier as I did the night milking by myself.
Plot twist: He lives! I LOVE it. Awesome shirt. Greetings and blessings from central Florida. I'm originally from Illinois, and I have family in MO. Have an awesome week.
Looks amazing! It would be really great blended up & sprinkled on popcorn, homemade corn or potato chips, or home fries. You could even use it in rice meals. Thank you for the idea. I'll be getting my large harvest right next month. 😊
We just got our HR freeze drier...AND we're getting our first milk cow! Can't wait to try this recipe. I'll definitely be making the buffalo sauce variety!! :D Thank you SO MUCH for your constant inspiration
HI, Just came across you're channel by accident. When I was a kid my mom use to make dulce de leche with the old milk. It's sweet. You should try making it to see if you like it. It's a Cuban dessert. Thanks for the great video.❤✌
Very happy to hear that you love Indian food. You all are invited to have Indian food at our home when you plan to visit India in future. Enjoyed the flavoured cheese video. Thank you. 😊
Suggestions: Try mixing the cumin, curry powder together & add a wee bit of turmeric & onion. I was raised in India & thus learned from the originals how to make curry. Not really that hard. Curry powder, cumin & turmeric are staple spices in curry. How about some garlic & onions in with the oregano.
I was reading an article about freeze-drying, & it said that vinegar & other acids tend to evaporate along with the water. One way to restore the acid lost from the sriracha might be to dust the dried pieces with powdered citric acid.
Three and a half gallons of milk. We pay 1.99 to 2.59 per gallon here in AZ so 6 to ten dollars for all that they had showing. I think it is reasonable. But need to already have the freeze dryer. For Sarah and Kevin it's just a way of them using up the excess milk on the homestead.
Can still use the whey ... and make whey cheeses (with the highest part and volume of milk with its healthy vitamin amino acids, lactose, milk sugars, and minerals in it. Simmer, stir, and condense down into the famous sugary and caramelized cheese of Norwegian gjetost, mytost, ... absolutely delicious candy cheese. One can even make whey cheese ricotta (pizza topping cheese). Can put both of these on popcorn, and you will have some fantastic movie theater cheese popcorn. If you wash and pull the curdled cheese, washing out the milk sugars (and many of the actual healthy vitamins and minerals) (stopping the later enzyme production of cheese acidification - proteolysis), then you will have sweet cheese, like farmer cheese, string cheese, mozzarella, Indian paneer, or Mexican queso fresco (fresh cheese). All can be freeze dried for further dairy and storage options. If you make butter and buttermilk (massively healthy drink), or making clarified butter (ghee), then having the popcorn-flavor ghee butter topping, you will have more healthy dairy products. Even making fresh cream cheese, or (English clotted cream) or acidified cream cheese (French version), you have even more options for freeze dried cheese products. Using the freeze drier, one can then make dried crumbles and powders from : (1) butter, (2) buttermilk, (3) (skim) milk, (4) cheese, (5) fresh cheese, (6) cream cheese, (7) whey cheese ricotta and (8) gjetost caramelized cheese. You will have the greatest of all storage items - and totally healthy and nutritious snack and meal items. Any clarified butter is also pantry temperature storable as well.
When I make mozerella, I make ricotta too. When I see people on RU-vid dump their whey, I want to stop them! There's often another pound of cheese in there! I use fine cheese cloth, pour the reheated whey through it, add salt and dried rosemary. Knead and hang it over a bowl until all they whey drains, pop it in the fridge and it's great to eat in about 2 hours! My son taught me thst one the first time we made cheese together! I sometimes like the ricotta better than the mozerella, and the mozerella is fantastic!
@@CarolReidCA I followed 2 ricotta recipes to make cheese out of my fresh whey. Neither worked. I did all the tricks of adding extra acid, milk etc but nothing. Can you send me your recipe? Why wouldn't it work? My milk is fresh raw milk for a Swiss Cow next door. I skimmed the cream just like she said to make the farmers cheese and that worked fine. Please help!!
I followed 2 ricotta recipes to make cheese out of my fresh whey. Neither worked. I did all the tricks of adding extra acid, milk etc but nothing. Can you send me your recipe? Why wouldn't it work? My milk is fresh raw milk for a Swiss Cow next door. I skimmed the cream just like she said to make the farmers cheese and that worked fine. Please help!! I'll look up the gjetost cheese recipe for my last bit of whey! Hope it works!!
“You don’t even need a cow” Kevin says! 😜🤣🤣🤣 Thanks goodness because we aren’t quite there yet. We need your recipes for snack foods like potato chips! And other kid friendly snacks (with or without freeze drying) PLEASE! Pickle cheese is a necessity! Make pickle powder in the freeze dryer then make the pickle flavored cheese! Ranch would also be a great flavor.
