How To Make Monterey Jack || Raw Milk cheese tutorial

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Cheese thermometer
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The mesophilic culture I use to start cheese
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The rennet I use
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The thermophilic culture I use
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Cheese thermometer
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[@karabritch7834]

This is a labor of love! I love cheese! But, I wish I had access to raw milk.

[@DryHollowHomestead]

I am working on a video that talks about simple ways you can use store bought milk to make some of your dairy at home. Hard wheels of cheese wouldn't be cost effective for most people.

[@karabritch7834]

@Dry Hollow Homestead cool looking forward to it! I make yogurt and cream cheese from store bought milk. I would love tonadd to my arsenal. 😉

[@bonneymoseley1159]

Amazing! Thank you once again.

[@sheliawyatt5899]

I like that you don’t waste my time with unrelated things. Thank you! You’re awesome. Teaching this old lady new tricks. We just got a Jersey milk cow and trying to use every drop. We are also preppers . Making cheese is an awesome food for preppers to make!1

[@DryHollowHomestead]

Yes! They get better with time!

[@TheInquisitiveFarmwife]

Love this!

[@monacook3629]

Again!! Another great video my friend! I will try this one today. It is Thursday, that is cheesemaking day on my homestead. And your channel is growing!! 🎉

[@DryHollowHomestead]

Hope it goes well! You could add some red pepper flakes after you pour out the whey for a little kick.

[@papaburf7275]

Excellent video - way more confidence coming through you!

[@DryHollowHomestead]

Glad you think so!

[@AllOuttaSpoons]

Your videos are sure blossoming! Super helpful! Thank you for another great video! Can’t wait to try this next. On the backsplash whey, is it 1/4 cup of backsplash whey per 2 gallons? My batches of cheese are 4 gallons at a time right now. Thanks for another fantastic video ❤

[@DryHollowHomestead]

Yeah normally that ratio works great 👍

[@sheliawyatt5899]

I made a horrible mistake on my butter cheese. I brined it for 20 hours. Only problem is that it wasn’t 5 gallons of milk and it was in the brine too long. I didn’t know that the time in the brine depends on how much cheese you have. Lesson learned

[@DryHollowHomestead]

I have always brined all my cheese for the same amount of time even if they were smaller, like a 3 gallon wheel. It should still turn out.

[@raychelvela-nf6xb]

Did you have to keep a salt brine in the fridge when you are in-between cheeses that need it? Or can I keep it on the counter

[@DryHollowHomestead]

Keep your salt brine in the fridge between cheeses. Thanks for watching ☺️

[@HylianWindRider]

Is this your first video with a channel intro?

[@DryHollowHomestead]

I think it is! I am trying to learn a little more.