Goat Milk Gouda - Cheesemaking at Home

Join us in making a Gouda style cheese from fresh goat milk.
We used this recipe: cheesemaking.com/collections/...
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Music from filmmusic.io:
"Reborn" by Alexander Nakarada (www.serpentsoundstudios.com/)
Licence: CC BY (creativecommons.org/licenses/b...)
Music from filmmusic.io:
"Reflections" by Alexander Nakarada (www.serpentsoundstudios.com/)
Licence: CC BY (creativecommons.org/licenses/b...)
Music from filmmusic.io:
"Scando's Theme" by Alexander Nakarada (www.serpentsoundstudios.com/)
Licence: CC BY (creativecommons.org/licenses/b...)

[@HammockHavenFarm]

I have three Goudas in the cave now. We will check them in a few months and do a followup video!

[@stephaniemomma]

I can't wait to watch! Gouda is one of my favorites 😍

[@willemh3319]

@@stephaniemomma me too finishing at lest 1 kg a week

[@willemh3319]

my stomache turns around when i hear gooda please please🤗

[@haleemahgunay3966]

Can I ask questions?

[@willemh3319]

4 in my fridge get one every other week at the supermarket for almost nothing👍👍👍🇾🇪🇾🇪🇾🇪

[@thelittlethingskate9567]

Oh my gosh I’m so glad I’m not the only goat Miller who struggles with mornings!

[@mashwehla3343]

when I hear the cat meow the goat baaaa,and the rooster, I want to move in with you LOL

[@roberthanan487]

She is a cheese maker by day and fights crime at night. Great video.

[@blakelaker322]

I just made this for the second time. Great video, thank you!

[@thehenryayakwah-report6629]

Thank you for this wonderful video. I am planning on a goat farm for cheese making in Ghana and would need cheese making guidelines

[@ronrandolph4733]

I just finished watching the 2nd time. made my notes and going to start my gouda. thanks!

[@justme-uw6bz]

Good job Chase. I love your cheese videos.

[@tammytalks5381]

We just got goats and I am bing watching your videos. Love your channel. Thank you

[@sophiawilcox7161]

Wonderful instruction for biginers!

[@BlueCactusDairyGoats]

I learn so much from your videos!! Hoping to see a new o e soon :)

[@bevonostro................]

Per your difficulty with cheesecloth binding between mold and follower with a large cheesecloth. Cut two circles of plastic to the size of the interior of your mold (I use the cheap, thin, and colorful plastic cutting boards found in packs of four everywhere). Then line the mold with cloth, shovel in the curd, and then set two of those thin circles on top of the curd. Now fold the rest of the cloth over those thin followers as evenly as possible, and then put the heavy follower on top of the cloth. For some reason two circles sandwiched together seem to work better than one. The cheesecloth will compress evenly during the press, but the smooth plastic discs will protect the top cheese surface without binding. The thin plastic followers keep the cheesecloth from leaving imprints in the top of the cheese and you will get almost no "squeezed" out excess cheese on top. Additionally, you can straighten and tighten the cheesecloth so there are no folds or wrinkles on the bottom or sides by putting one hand on that thin follower and then pulling up the cloth a little at a time all the way around the outside circumference. And now, because there is now zero cloth between the edges of the large follower and the interior of the mold, it slides in and out easily.

[@magana559]

Excellent video! Another cheese to the list of to do's. Thanks!

[@stephaniemomma]

Absolutely adding this one to my list too 😊

[@angelashurtleff]

Awesome 👍 video

[@robertlombardo8437]

This may not be your favorite cheese ever, folks. But it's damn gouda! 😎

[@ronniedennis9929]

Hello from eastern GA good video

[@HammockHavenFarm]

Hi back from the other side of the state! Thank you for watching.

[@vectorjiu-jitsu955]

Can't wait to try this and gonna use a water bath and my souse vide to keep temp exact . Think it will be a good addition to control exact temp

[@rektredumqondom7957]

I just found an amazing channel

[@lovingatlanta]

👍Thank you! 💝

[@tomlucier5070]

I love smoked Gouda, at what point in the process do you smoke it and for approx how long?

[@conniestarbuck5743]

We are moving back to Mississippi in a few months, anxious to get some goats and be able to make cheese. We don't have a basement in our house, wondering where you would suggest storing the cheese to age. You videos are so informative, have you every considered to online courses? I for one would be willing to pay for the class. Keep those videos coming. Have a blessed day!

[@leaschmitt2496]

Probably you could dig a chest thing into the ground in a shady part of the garden and keep it there. As long as the inside is clean and dry this can work well as the temp of the ground will keep the box cool (this is basically a mini root cellar) otherwise there are also special "cheese fridges" that can also be used to keep wine etc at a temperature around 13°C which is perfect for these things.

[@boomdiddyah]

How big is your pot? How many gallons do you do at once?

[@melissamartin273]

Where did you get the 8 gallon pot?

[@rubygray7749]

I'm interested to know how your experiment with natural ripening of your milk went Kristin! How did that cheese turn out? This looks like a simple one to try when my girls are milking again.

[@HammockHavenFarm]

Ruby Gray we have a video in the works on that. Basically, I don’t like kefir. At all. For anything.

[@rubygray7749]

@@HammockHavenFarm I can relate to that! Kefir is a bit scary. I have a jar of it though that I forgot about over 4 months ago, and no other organisms have dared to colonize it. It looks perfect! At room temp, too.

[@willemh3319]

i eat it daily na na na na na🤣🤣

[@youssefjardali128]

Can i age cheese in refrigrstor puting cheese in thermal bag

[@HammockHavenFarm]

Youssef Jardali you can, but it will age MUCH more slowly. The closer you can get the aging environment to 54° F the better.

[@YldzTarmvehayvanclk]

🤦❤️

[@yldzlarstars3625]

Stir while 85 cantigrade progres

[@tomlucier5070]

I tried this recipe with 8 gallons and ended up with way to many curds, enough to fill a large (M2) mold AND a 4 pound Gouda mold, why am I getting so much???

[@witchking3306]

Follow up?

[@hollylaw8272]

I do a recipe that calls for extra cream. How come you didn't add extra cream to yours?

[@alvegutt42]

maybe get some more wholesome background music for a cheese making vid. feels like I'm at some tween techno party

[@HammockHavenFarm]

My teenage son is my partner in this KZbin channel. He does most the filming and all the video editing. Editing decisions are his wheelhouse and I am extremely proud of him and thankful he wants to do this with his old mom.

[@cheesygal]

Please tell me what that thermometer is called and where I can get it! Thank you!

[@HammockHavenFarm]

It's a chef's alarm. You can find it at Thermoworks.com. This thing has saved me from many a blonde moment.

[@cheesygal]

HammockHavenFarm awesome! I’m so happy to have this info. Those clip on thermometers are a hazard!

[@lindas.8036]

I would love to watch but KZbin gives me an error message on your video only, that I need html5 video capability??

[@HammockHavenFarm]

Linda S. Weird. Let me ask Chase what that means.

[@HammockHavenFarm]

Chase says, “What browser is she on? And make sure the browser is up to date. If she is on Internet Explorer or an old version of safari on windows (or Netscape XD) it probably wouldn’t support new html 5 systems. Chrome, Edge, Firefox, Opera, Safari on Mac, Brave all those browsers I can guarantee will work.”

[@HammockHavenFarm]

He said it’s also possible that the video has not fully finished processing. Even after it’s released, it can take a couple hours for KZbin to get it in 4K

[@lindas.8036]

Thanks! Now, it is running fine. Go figure! I love your videos!

[@HammockHavenFarm]

I’m so glad it’s working. Thank you for watching. People like you are the reason we do this!

[@ravenbrown74]

Ok I need to have a list of things I need to buy. I am so new at this moving to the country I am going to buy Nigerian goats I want to do chickens for eggs and goats for milk cheese None for killing Can’t do that What books do I need to educate myself on this. Thank you

[@leaschmitt2496]

I'm just warning you, all is well and good with not killing your chickens and goats until they breed and you suddenly have 50 roosters and 5 bucks that are not only useless, but also fight with eachother. Furthermore, after a few years the females will be less to not productive anymore and then you're stuck with those too. And let me tell you, nobody wants roosters and bucks because of the exact reason that so many people don't have the heart to kill them so there's too many of them. So maybe think about what you will do with these before you start buying animals.

[@HammockHavenFarm]

This is Chase typing. Lea Schmitt makes some great points in what she says but I would like to add to it. It must be understood that goats are a lot of work. Unlike cows who can survive with simple grass hay and a field to graze on, goats require lots of high-quality hay and grain to keep them healthy. This comes at an expense and requires you have the space to store it. Making sure they have adequate sheltered space is also important. If you don't breed your does you will also notice they produce less the longer it has been since they kidded. For a while, we would drive some of our goats to a buck on a different farm but to expand we ended up buying our own. I personally don't know of any books but I know there are some dedicated communities online like on Facebook that talk about many of these topics and those would be a great place to look. I just recommend you know what you are getting yourself into before getting animals. Chickens might not be a bad starting place if you start small with a shelter and see if you can manage to care for them. Having your own supply of eggs is awesome. I would like to add that I am not the expert at all of this but I have seen and heard stories of people jumping into the ring and getting goats and mistreating them. It isn't that they intentionally mistreat them but that they don't know or weren't prepared for everything they needed. I hope you find more resources that will help you and make a decision you feel is right. :)

[@willemh3319]

pls check WAT IS EEN GOUDSE KAAS before you all go on

[@willemh3319]

goudse kaas is from gouda no where else and it is not gooda but like an au

[@willemh3319]

sorry goatsmilk is not a goudse it has to be cowsmilk

[@GMCjockey]

Milk is milk

[@marusaplanko2105]

Not the same!!!!!

[@willemh3319]

for cutting the curd , check out for wrongelmessen curdknives