Ricotta cookies are easy and delicious

Amen!! Thank you! Very helpful!!!

Beautiful ❤

Hi i am from Greece and i like very much your Video with Gouda .Please i Would like to know what material you put into the milk to change it to cheese and where do you find these materials.Thank you so much .😊

I just set out a quart of milk about 2 days ago and it smells fishy. I didn’t do a buttermilk culture like you suggested because I just found this video! Is a fishy smell bad? It is raw milk btw :) someone did tell me to take some of that batch and put it in some fresh milk and try to let that sit a couple days to clabber so I just did that. But yeah, is the fishy smell a bad thing??

wiw mu kod🎉🎉🎉Masha Allah Tabark AlRahman you milk the cow guicky you are🎉 an artist in the cell Allow 🎉🎉meto teach the beautiful gihl because 🎉A miss hen mu kod livuo❤❤❤❤❤❤❤❤❤

Ricotta ravioli yum

just recently discovered your channel and love your cheese tutorials. Where did you purchase your cheese press. Thanks.

We use a sediment filter->carbon filter->55 watt UV Light on our cistern.

Happy Hydrating!

So now you're stuck with the Burke that you cannot even use? 😮

THANKS FOR VİDEO

I am new to cheese making, i like your style! Question, why are my curds flowting?

I was told that I have to put milk pot in another pot of water so that it heats slowly Is this so ?

❤ good morning, first time commenter here living in Alberta Canada. I've been thoroughly enjoying all of your videos and I've already made your farmhouse cheddar, the traditional cheddar and your asiago. All are aging and I haven't tasted them yet so I don't know what they turned out like, my question is, when you take out the backsplash way, how long can it be sitting in the fridge before I use it? Thank you so much and thank you for sharing your cheesemaking adventure.

I’ve watched so many cheese making videos and yours is my favorite

My first attempt at clabber smelled bad…like baby spit up. What did I do wrong?

Hello again Danielle,could you send me the name of the cheese book you follow,Thankyou.

Is the burner still on a low heat during the 45 min ripening process or turned off?

Hello Danielle,what cheese book do you follow for recipes.?

Thankyou Danielle 😊

You have become my go to for raw milk.

What does the clabber smell like? Is it like sour cream or buttermilk that smells good to eat or is it fishy? We had an issue with our fridge and the raw milk we had in there after two days began to smell fishy. So we fed it to our septic tank. haha. Can you clarify this for me?

I am going to try this!

So confusing, if I want to use it for cheese I can ferment it and put it in the fridge with OUT feeding it, right?

Heating milk to 88 Deg Celsius or Fahrenheit ?

Season ricotta with Italian seasoning and salt and stuff cherry tomatoes. Use it in manicotti.

I want music and reading and say nothing about anything. Keep up the good work.

I made the farmhouse cheddar. Pressed it and pulled it out to air dry. I got sick and forgot about it. For a week. Can I still use it? It’s not molded but hard.

Thank you for sharing ❤

My clabber has a cheesy smell…is that normal?

Would cottage cheese starter (just some clabber kept from the last batch) be considered mesophilic starter?

Instant yoghurt

Hi! I have just discovered your channel, gorgeous! Once you remove the backsplash whey, do you put it immediately in the fridge, or do you let it adicify for I while to encourage further growth of the mesophilic bacteria? Thank you!

My grandmother would make it when I was a child (80's). Thank you for the video.

The sink is too dirty!!

Why do you need to rinse the pot with cold milk before washing? I haven’t been doing that. 😬

I really love drinking beet kvass!

It's not Cottage Cheese. It is Farmer Cheese. You can make wonderful pancakes out of it.

I was watching Quarks, Physics 😂

I add a little more beets than what you did! I just love drinking it!

I love beet kavass. I drink the fermented juice as a beverage. I find that I like the 1 that has whey in there more, than the 1 without the whey

Hey, Danielle, don't know where you buy your SUPERB lids, but I got some at Jon Henry's General Store in New Market. $14.99 for 5 dozen lids. Same price for regular or wide mouth. I'm not sure how many they have in stock, but you could always call them to find out if you need lids.

What are the best clabbered recipes if your clabbers are strong sour smell .? Mine clabbered for 6 days .

Thank you so much.

Olá do Brasil ❤obrigada pelo aprendizado vou fazer aqui em casa! ❤

Love these ideas! 💕🤝☺️

I use hot water with tea tree to clean and disinfect naturally. My technique is kind of like a stripping technique, im a new milker

A gallon is how many liters???

What is the liquid that you added at the beginning of the video at 0:31?