Check Out This SIMPLE TRICK for Developing Beautiful Natural Rinds.

[@SteadfastTrailFarm]

I love your kitchen and your videos!! I'll be milking my goats again soon so trying to fill my brain to prep for making cheeses again!! My favorite is the Derby cheddar! I do add a little cow cream to my goat milk! Thank you!!! ~jc

[@laurenloertscher1319]

Gotta say: I love your intuitive and slightly chaotic way of making cheese. My ancestors were Swiss cheese makers, and when I watch you make cheese it makes we feel like I'm getting a glimpse into their world. How would you make cheese without a thermometer and all the cool science stuff? People must have been pretty successful even without those things because the art of cheese making is about as ancient as they come.

[@evandeangelis]

I reccomend finding the townsends, they are historical reenactors, a woman and man in period garb make farmer’s cheese by hand in a cabin, no fancy tools, milk, salt, and intuition. They would heat milk with their hand in it to feel for roughly body temperature.

[@alid3424]

Love the T-shirt❣️

[@zannaB60]

So many cheeses, so little time!😋

[@chadbalen]

I got that book as Christmas present to myself and I actually made this recipe a few weeks ago 😃. Though I skipped the mycoderm and vacuum sealed after a week of air drying. One trick she mentions to help close the rind in the recipe just before this one (Stirred Curd Cheese recipe pg 267) is: "If rind is not closed, immerse the cheese in 160F (71C) water for 1 to 3 minutes, replace in press, and press for 12 hrs." I also tried doing that for this recipe (I did 3 minutes in water) b/c my cheese press is similar to the original cheese press you have and I have trouble closing the rind for cheddars. It appeared to help close the rind, and hopefully it turns out well when I finally get to try it🤞

[@jmilkslinger]

I have never tried soaking the rind, though I've read about it everywhere. I'm so glad to hear that it worked!

[@lorettaforman8363]

Beautiful cheese ❤❤❤❤❤

[@bryonygrealish6663]

I was talking with a friend who had purchased a whole cow and it was stored in a huge drop in freezer. At some point during the year the freezer died and they lost most of their meat. When they purchased another freezer and cow they had it added onto their insurance coverage. I wondering if you can get coverage for your cheese fridge? You've dedicated a huge amount of time and effort your gorgeous cheeses. Getting some money to replace the fridge and equipment might be helpful. Idk if it's something that can be added or not. Just a thought.😉

[@jmilkslinger]

That's a good point! I'm gonna talk it over with my husband. Thank you!

[@dalemarshall8727]

I've been inspired. Binge watched your videos. Have made cream cheese, cultured butter, creme frais, Edam,cheddar, Colby, and manchago. Can't wait to make the rest. Hello from Australia

[@jmilkslinger]

All those cheeses --- that's so fantastic!

[@pimmento1]

Lovely to watch. Your kitchen is great. Can't think why you mention it.

[@jmilkslinger]

I think my kitchen is great, too, but my home-style, earthy methods have gotten a bit of grief from a segment of the mainstream cheesemaking population. From my experience, their cheesemaking legalese often demoralizes and intimidates home cheesemakers (which I don't think it their goal), so I'm trying to be intentional about presenting a more natural, relaxed, inclusive approach to the art.

[@victoriasakkidis7248]

Ooooouulala love your work

[@kathyf8910]

I'll try it. Nicely done!

[@earthymom651]

Love your videos

[@jmilkslinger]

Thank you!

[@KelleyStrzelczyk]

Ahhh...I need a bigger cave all of a sudden. Good morning.

[@jmilkslinger]

Good morning, friend!