How to Make Traditional Cheddar Cheese: A Complete Guide

How to make Stilton Bleu cheese: • How to Make Stilton Bl...
What to do when your cheese goes bad: • What to do when your c...
Blog post on Cheesemaking.com: blog.cheesemaki...
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Biegel Family
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Bob and Linette Biegel, Breanne, Brooklyn, Amberlin, Linnae, Julia, Jenessa, Charles, Sarah and Simon

[@fourseasonsnorth]

Watch the tasting of this cheese three months later! kzbin.info/www/bejne/f6GtnIVmhNapesk

[@alokpandey9532]

I already watched it!!!

[@Blueangel559]

Ý

[@l2iowacowgirl893]

My cheddar is on the drying rack. I have asked about your cheese cave before. I have so many questions! Do you ever have to turn on your coke refrigerator? Is your building climate controlled?

[@biegelfamily1512]

@@l2iowacowgirl893 hi! that's great you're making cheese! No, we don't turn on our coke refrigerator since the shop stays between about +8 and +12 almost all year. If we want certain cheese to stay cooler then we generally bring them into the house and keep them in the regular fridge.

[@---bf9of]

Very positive and pure. The world would be a much better place if there were more people like you.

[@lesthompson5907]

as a lad i had ten Gott's. i sold the sold to people that couldn't. use cow's milk & i maid simple chees out of the milk with a Tabbal spoon full of salt. & the jus of a lemon. press in a chess cloth & stand it over night . the rest in the air.

[@randyday8051]

Better than anything on the TV thank you so much

[@mastiffmom2592]

Yes! I rarely watch the tv anymore. Everything I need to know is right here. It’s wonderful, thank you ladies.

[@tamaadam]

These girls look like they are from a very loving, closely bonded family. Inspiring

[@CrazyIvan865]

I agree. This was a very wonderful watch. I especially love all the outakes and silliness they left in.

[@juliecooper2625]

Loved your video, just to let your know Leicester cheese is pronounced LESTER . I am inAustralia but originally Yorkshire England. I was given a cheese making gift hence watching your video as the booklet with the gift was not informative enough. Have a great day.

[@patricehodge3535]

Thank you so much for this video. I recently became interested in cheesemaking and have been watching videos ALL day for two days straight. I saw many helpful and informative videos but just came across this one. I absolutely love the way you have incorporated real life (milking goats), family (little brother in the background) with the playful personality of two sisters. Thank you so much for sharing an experience which it seems that your entire family loves. It brings something new and special to those who want to learn to make cheese. Watching your video made me happy!

[@fourseasonsnorth]

So wonderful to hear! Thanks for sharing Patrice!

[@carolgreen5448]

Love your lifestyle and cheesemaking skills. As a Brit Leicester is pronounced Les-ter.

[@arielgomez9962]

Nice to watched & learned how much more work involved in making one my favourite cheese,but definitely lots healthier and more delicious than store bought ones.👍 .i used to milked our water buffaloes &. My mum make it into delicious mozzarella cheese...

[@fourseasonsnorth]

Thanks Ariel! Wow, you milked water buffalo and made mozzarella with it? That's really cool!

[@arielgomez9962]

The Biegel Family channel , ya I grew up in a farm back in the Philippines,before moving into Canada..that’s why enjoyed watching your vlogs about your family farm...missed farm life...but thanks be to God,for letting me grew in our farm &enjoyed a simple,beautiful & Godly life .. God bless to all of your guys...

[@seanalix9737]

Oh my that was wonderful, thank you so much! You included so many helpful details, can't wait to try-currently making your recommended Ibores! What cheese cloth do you use in the press, it looks different than butter muslin? Also what size is the pot? I think we need a larger one- As always, just a wonderful, fun video and the music and humor made it fun for everyone to watch, thank you!

[@fourseasonsnorth]

Thanks Alix fam! In the press we use a plastic Plyban cloth--this helps the curds to not stick, and makes a far more uniform cheese...with none of the wrinkles that can come from using a regular cheesecloth. You can get this cloth from cheesemaking.com or Hogger Goat Supply online. The size of our big pot is 8 gallons at the brim....couldn't do cheese without it! and it works great for making big Kombucha batches too :)

[@seanalix9737]

Great thank you!!

[@JmacNYCT]

...sitting at my desk at work dreaming of a better place with tasty food. Thank you for the escape and all of the information!

[@AdventureswiththeMarine]

Learned a lot. Thank you for sharing that..

[@fourseasonsnorth]

You're most welcome Mr. Marine :)

[@ajinpnw6221]

You girls are so entertaining and SMART! Loved watching you, I would of loved to see what it looks like final pull out of cave plus cave, how you remove mold.. maybe you have another video! 💕💕💕 new sub to you now! Thank you!

[@fourseasonsnorth]

This just might be what you're looking for! kzbin.info/www/bejne/f6GtnIVmhNapesk

[@paulharris9974]

That was so AWESOME guys (ladies)! I really enjoyed your video.

[@fourseasonsnorth]

Thanks Paul :)

[@musiclover-tf6fu]

*Anyone else fancy some delicious homemade cheddar cheese!? 🧀🧀🧀* .

[@susananderson7504]

Yeah. Made from cows milk in Cheddar England

[@chesnanna]

Thank you for the video! It is very informative with attention to a great detail!

[@fourseasonsnorth]

You're most welcome!

[@tamijoiskewl]

Haveu thought about offering apprenticeships? I would be interested in participating. I have my own camper so I would not need to be housed I could just park somewhere near. I think it would be an excellent idea for sharing your knowledge so throughout our country this process can be used, hard times are coming!

[@fourseasonsnorth]

Yes, although we haven't quite moved there yet. You're very right, difficult times are coming and traditional wisdom and know-how are important to learn and begin cultivating.

[@vannotenc]

Very much enjoyed watching you sweethearts. Sending you love from Belgium ❤

[@thebrushhawg]

Yep. Now im going to be a cheese maker and it’s all your fault. Lol. Btw, your smiles are addicting. It is easy to pick out genuinely happy humans and you all qualify. Thank you for sharing your skills.

[@emdeejay7432]

Love the channel. I just made a cheddar for the first time yesterday. Its still pressing. I checked it after 12 hrs at 50lbs and it needed more so i put it at about 75-80 and going off your video, im going to leave it for 24 hours and check it tomorrow at noon. Wish me luck. You have a new subscriber. I love the channel. So helpful.

[@12dwaggoner]

the wholesomeness of your personalities is refreshing. I wish I could have people like Ya'll in my life.

[@generallyspeaking]

Just the best video. Thanks for all the wonderful and helpful info. You are so bright. Thank you too for the 2727 quote. It makes such a wonderful confirmation.

[@smithlinda8901]

The Biegel Family is obviously a wonderful family.

[@biblereadingoutreach2284]

Proverbs 27:27 And thou shalt have goats' 🐐milk enough for thy food, for the food of thy household, and for the maintenance for thy maidens.👍

[@pauljamesbarkhousejr.4787]

Wow Wow Wow, I have never seen such joy of cheese, the one ingredient you did not mention is the pure love, that go's into the cheese, having Spirit is vital to life, giving rise to all we survey, much respect and owner, we are vary impressed with your version, MOM DAD well done great job on balancing hearts, As a private Medical Researcher the inventor of the CURE not know to the public a exfoliation process curing 99.99 % of all human diseases, FOCUS is an art, this for me was a most impressive display of the craft of cheese make, well done every body taking pride in what you do, we will follow the best, love the smiles for miles, many blessing, form Halifax, Nova Scotia Canada. 🐐🐔🎶🧀🌈💚

[@autoflowerfarmer3326]

Thank you and good job ladies. My two does, Helen and Hazel appreciate your tip for the leftover whey.

[@thisculturedlife2220]

Such a lovely video. Nice to see you milking out in the pasture. My does are spoiled and don't get up on the stanchion for anything less than a sweet ration, I confess. :-) Just a little note: Leicester cheese is pronounced Leh-str not Lie-chest-r. Worth knowing, I guess.

[@4Virgo1971]

Thank you for the video. Wonderful people. I forgot the names of the young ladies but the one with the red apron favors Jennifer Garner❤

[@ria600]

Wow she has such thick nice hair, I wonder if it's because of the cheese??? I enjoyed this video and some holistic views of things. I agree about the big agriculture industry.

[@josephcooksley3219]

No holes with juice in lol but could almost smell it lol

[@marilynmarilynohearn476]

Thank you so much. I learned so much. I'll watch this over agsin

[@pennysimpson4707]

OMG This was the best video ever. It was informative, interesting, and entertaining. Thank you

[@justeenwade9601]

I prefer white cheddar I don’t buy orange cheese

[@m81nikolic]

Very nice, thanks for sharing the knowledge! Love your humor

[@vethaalex]

Thank you so much for this video how to make cheese. I really enjoyed the video but would love to make cheese for my family needs. You are making it sheep milk. God bless you both.

[@WalkingPrepper]

God Bless You, I dont think i could milk goats...but maybe after a while Id get used to it...

[@mughalkhelkhan9372]

Girls, certainly it was worth watching your video. I had a very boring day and I don't know why I was feeling so down. Watching your video made my day. Beautifully done...good work... Best of luck.

[@johnrome6457]

Wonderful content, God bless!

[@ymcmotors521]

Wonderful Family. Thank you for this video.

[@jwrappuhn71]

Exceptional job Ladies, that was a pleasure watching, also, can you make Muenster and white cheddar cheese? Thank you Brooke and Breanne.

[@fourseasonsnorth]

Thank you! Yes we do make Muenster! perhaps that may be a future video. White cheddar cheese....hmm, well, this is as white as we make ours since we don't add any food colouring :)

[@aav2364]

Excellent video. Very interesting. Thank you

[@tallisman57]

You young ladies are sooo beautiful!!! Are you twins???

[@fourseasonsnorth]

Twins, yes. We have two sets of identical girl twins!

[@carolinepitts1169]

I just found you, and thanks, as a new cheese maker (age 70), I need direction and I find your way of teaching so comfortable. I made "cheese curds" for my friends in November in the guise of Poutain ( we live in North Carolina! No one knows Poutain) and I thought that the curds tasted just like cheddar. WELL! It IS CHEDDER!!! Squeek squeek! And although there are certainly Shenanigans to making it, I am excited to do it again as I've moved to My Friends Farm and am becoming the "dairy maid! 🐂 We have Jerseys A1B, and goats. So at my age I'm starting a new job and I love it! All because my dog needed fresh goat milk for yogurt for her stomach problems! 🐩😋Life is full of opportunities! 💃💖

[@andreevaillancourt2177]

We had Jersey cows from which we made our cheese by using your non-pasturized, non- homogenized milk. Mama was originally from Germany pre both WW's and was therefore hyper clean. People used to tease her, saying that her Dairy Farm and product was more pure than Ivory Soap 44/99/100% pure.

[@nanetterivera6612]

My heart 💜 was just filled with joy by the time the video finished! Thank you for sharing & showing the love for each other while doing so much hard work.

[@fourseasonsnorth]

Hallelujah! Thank you for your comment, Nanette.

[@AE-lk3uc]

I actually watched it all and will be back. Absolutely wonderful! What id give just to participate in your lifestyle that way. Looks like a dream come true. Good Job

[@Dave_1966]

Just a note, Leicestershire cheese is pronounced LESTERSHIRE cheese, it’s just one of those strange old English spellings that us brits are used to that are always catching our American/Canadian cousins out. 😊👍🦖🦤🗿😻

[@user-ee4vx8qk4u]

please adopt me 😁 . I love this life

[@cynthiasmith6465]

thank you ladies for the great instructions and also for the John Denver song. 😢

[@Manueltdadrive]

Beautiful family, beautiful women! Great video.

[@BonnieInBama]

The very best cheese making video I've watched so far! I'd love to see more!

[@imkadosh]

Ladies, that’s the real deal! This is amazing! I’ve been wanting to find this amazing method of making the cheese. You two are amazing. So much peace!

[@Micah88]

Wow! What a wonderful home and a blessed family. You guys are so anti-culture lol and I absolutely love it. When I look at you, your character and personality, the beautiful fragrance of the Lord you guys give off, there is only one scripture that comes to mind...Proverbs 31. I came for cheese making but I found a reminder of the type of woman god desires for a man. And 2020? Look how you guys were healthy and prosperous in a time the world was in disarray. You guys are just a breath of fresh air and I hope I find a godly and vitous wife someday as the two of you are. "A wife of noble character who can find? She is worth far more than rubies. Her husband has full confidence in her and lacks nothing of value. She brings him good, not harm, all the days of her life." - Proverbs 31:10-12 P.S I also enjoyed the cheese making lol God bless you, all the way from Cape Town, South Africa.

[@fourseasonsnorth]

Thank you so much for your kind words JD. It's always so encouraging to hear from others, and from South Africa! May God bless you with a beautiful wife. "Whoso findeth a wife findeth a good thing, And obtaineth favour of the LORD." Prov. 18:22 Blessings in Yeshua!

[@polycarpflavius6945]

WWII, Atlantic Fleet, my Father got tasked also with kitchen duties aboard ship. The method of stirring the eggs for scrambled was to stick your whole arm into the vat and start stirring, lol.

[@annettemillette273]

Diligently watching wanting to learn something from you guys

[@wendycarr133]

Thank you so much. I'm going to try this myself.

[@badbirdsmoto588]

Thank you so much for sharing especially the passage from Proverbs 27:27. Godspeed and hope you guys be blessed as you’ve blessed me today! -Jon

[@fourseasonsnorth]

Thank you for the comment much Jon. So happy to hear how you were blessed!

[@craigkirby9202]

Very intetesting and high quality video. How do you keep your blue cheese from "infecting" all your other cheeses? I always figured a blue would have to be made in a different building or something. I would love access to unprocessed goats milk. Feel free to send me a bucketful to South Australia :)

[@fourseasonsnorth]

Thanks Craig! It's fine to make it in the same facility, but you want to age it separately.

[@reviewstrials6785]

I really appreciate the extra detail you go into while explaining. Any way we could get explanation or list of humidity for what cheeses? I'd love to see more cheese videos from you guys- this was my 1st to see. Ill be searching for more. Thanks for your invite and experience!

[@moverling5]

Wonderful work makes Wonderful cheese.

[@Mess-Lab-Kitchen-Show]

Take care that immune-compromised individuals are aware of the cheeses fresh unpasteurized nature; I have every confidence your cheese(s) taste & quality are far beyond anything purchasable or even possible using pasteurized / treated milk, but therein lies the potential for unwanted bacteria that wouldn't be noticed by, or affect anyone other than perhaps someone with a stomach ulcer or someone who has HIV or recent chemotherapy. I take a proton pump inhibitor for example which helps with my acid re-flux, and it quite literally reduces the amount of acid my stomach makes to digest food with. Works wonders, but could also allow some unwanted bacteria to slip by the usual digestive process and lead to incontinence and stomach aches, or in very rare instances something worse:( That being said I can't wait to give this recipe a try~! I started with making mozzarella and am ready for the next challenge!

[@fourseasonsnorth]

Thanks for sharing. Every individual needs to asses their own health and situation and eat according to what they feel is best for their body. Good luck with trying the recipe!

[@FrazierMtnCheese]

What a great informative video. I'm glad I found your channel. I'm new to cheese making. I unfortunately cannot get fresh goats milk. I have to use store bought whole milk. Wish me luck 🤞

[@fourseasonsnorth]

All the best to you and have fun!

[@toratora8648]

its like a faire tale girls look like angels i really enjoy the video and the song and the cheese all the best for ur bright future !!!

[@ldg2655]

VERY informative! I very much enjoyed this video. I am assuming that the process is the same for cow’s milk?

[@fourseasonsnorth]

Thanks Leslie. Yes, same process for cow's milk.

[@orelarturov7163]

молодцы разговоры не понимаю но их ни дела понимаю все класно молодцы браво

[@fourseasonsnorth]

Thank you!

[@jamesroeber]

Hi ladies from an identical triplet who adores cheddar. I just bumped into your stuff and its fascinating to see pure craft and connective lifestyle at work, cool. Can you explain goats milk cheese rather than cow? I really like goats cheese, be it soft or hard, but why goats for you guys? Thanks and best wishes

[@fourseasonsnorth]

How fun to hear from an identical triplet!!! We have more goats than cows so we that's what we use primarily for our cheesemaking. We use the cows milk for saving the cream for butter and coffee :) Goat milk is naturally homogenized, so there's not much cream to skim off. We keep ours full fat, so in comparison to skim cows milk it's far creamier. Hope that answers your questions!

[@asmamahdi4340]

Hi enjoyed you video a lot informative and cheerful I would like to know how do you keep humidity and temperature at cave as it’s primarily a fridge also how do you brush the cheese for fungus do you remove the bandage ? Thank yiu

[@fourseasonsnorth]

If there are lots of cheeses together the humidity tends to stay fairly consistent. However, if you find it getting too dry (which will be evident if the cheese begins cracking), place a container of water in your fridge and that will raise the humidity levels. Alternatively, you can use wet and wrung out towels and replace them every day or two as needed. Also, do keep a thermometer and humidity gage in your cheese cave/fridge which will help you keep things consistent. If there is fungus that needs to be removed from the outside of the wrapped cheese, simply wipe it off with a dry cloth or a bore bristle brush--no need to remove the bandage for this.

[@l2iowacowgirl893]

I'm learning so much from you. Thank you so much! Will you make a Dry Jack cheese video

[@fourseasonsnorth]

That's great! Perhaps, but we have a Brie cheese video coming out soon :)

[@caroln3564]

Lovely. Beautiful family. Do mother goats normally drink their own milk?

[@fourseasonsnorth]

Ours would if they could get their heads in the bucket!

[@louisecroft1914]

You look like twins ❤❤

[@marysmith5688]

I've been searching Amazon for the cookbook you all use, but cannot find it. Could you please let me know what it's called?

[@fourseasonsnorth]

It's called Home Cheesemaking by Rikki Carol

[@rickt1866]

Are you worried about cross-contamination with having the different cheeses out or is that even a thing? idk - I sure hope your ch grows and you have millions of subs good luck and God speed. more video's please love seeing the Homestead lifestyle. thanks for sharing.

[@fourseasonsnorth]

Thanks Rick! Partially, yes. Certain cheese such as bleu, brie and bacteria cheeses must be kept separate. Also, kefir and kombucha need to be kept away otherwise the yeasts will blow the cheese up resulting in something like this: kzbin.info/www/bejne/ZnetYYKOl5unaKc

[@everythinghomestead9222]

I have a question. When you started bandage wrapping the cheeses, some had dried out a bit and had obvious cracks. I've had that happen with Cheshire cheese and cheddar before. I have never heard of using butter to wrap with, so I'll try that. But when I use lard the cracks don't go away, sometimes it seems to even get worse (the lard gets pretty hard, I think butter might be a little softer, will have to try that!). With your cheeses, do the cracks change at all? In another video you show how to make Belper Knoll (which we now love!) and you talk about Dream Cheese. If the Dream Cheese has a lot of garlic in it, and you put olive oil over it and leave it at room temp - do you need to worry about botulism? There is that big concern about garlic being put in olive oil and people getting sick with botulism... But would the cheese and salt in the cheese prevent that from happening? I want to make the Dream Cheese, I'm just a little scared to try it... Most of the Dream Cheese recipes I've found don't have garlic in the cheese - which is a shame, because it is SO good when we make the Belper Knoll and start making balls...I think we could eat a whole ball just like that, without the pepper or anything, just eating it with that zingy-tang to it and the burn of the garlic after you swallow it. Totally love that cheese. Just worried about the olive oil part. So any insight there I would really appreciate :) Also, another question. I'm curious about your goats. It sounds like each one gives about half a gallon of milk a day? Maybe? I'm curious what kind of goats you have. I have Nubians mainly - I get a gallon out of them per day. I've had Saanen and Alpines, they gave up to 2 gallons per day. I've had crosses between all 3, they usually gave about 1.5 gallons per day. When I had Toggenberg, I would get between 1/2 to maybe 3/4 gallon per day. You kid share I think too, so maybe that's why it sounds like you get 1/2 gallon per day? Is it still that amount when you wean the babies? I love your videos - thank you for producing them. I know it takes a long time to get it all done and edited, you're so much fun to watch (all of you!). So appreciate the heart and spirit involved here :) I have 8 children and we homestead (ages 30 down to 14, 4 boys and 4 girls). We've had dairy goats for 30 years. It's wonderful to find another family so tight-knit and loving like yours. Keep those videos coming, because we thoroughly enjoy them!

[@fourseasonsnorth]

Hi there! Thanks for your questions! THE CHEDDAR: Yes there are definitely cracks in the surface of the cheese. A couple reasons for this could be: -the milling should have been made into smaller chunks to aid in the consolidating of the curds when in the press. -the drying (heating and stirring) stage could have been done somewhat quicker so as to keep more moisture in the curds. At 3 months, the cracks in this cheddar haven't gone away completely, however, I think the butter has helped in bringing the curds together by conserving the moisture. We like using butter because it stays smooth and tastes lovely on the cheese :)) Stay tuned for a video update on this cheese coming soon! BELPER KNOLL and DREAM CHEESE So glad you love the Belper Knoll! For dream cheese (also known as 'Shankleesh') we've not worried about botulism and have never gotten sick from it--however, if we kept our dream cheese at room temp that might be a different situation. Best to keep it in the fridge or in a cool shop (our dream cheese keeps very well for 12+ months in an environment of approx. 5-10 degrees celsius). We have had wonderful success making dream cheese with and without garlic. I think you don't need to worry too much about getting sick from your own dream cheese just so long and 1) you're keeping things good and clean (and remember to start with fresh milk that's not been in the fridge for best results!), and 2) keep the cheese in a cool environment. GOATS Our goats are a varied mixture of Alpine, Nubian, Saanen and Toggenberg. This year most all our nannies were new mamas and when at peak production (and the kids were weaned) they produced about 3/4 gallon per day, some up to a gallon. So glad you're enjoying the videos and that they are a blessing to you and your family!

[@jrizzorn]

I love you girls. I made a few batches following you, only using cow milk. Let me ask you. I want to make cheese powder after some age awhile. Have you down this? How do you do it?

[@fourseasonsnorth]

We've taken older cheese that's gone dry and ground it in our vitamix. Works great for popcorn - especially bleu cheese! There are some recipes online.

[@lynbsker1968]

Loved your video and am making curds today, don't have the cheese press. Do I have to use that much salt for curds, if they will be eaten soon or vacuum sealed? God bless you and tour dear family!

[@fourseasonsnorth]

If you eat the curds fresh you don't need to salt them - we love them fresh, no salt, during cheesemaking! But if you vac pack the cheese you need to salt it. Whether you salt the curd or brine the cheese later, you'll need salt to make your cheese. Keep in mind that salted or brined hard cheeses will increase saltiness as they age.

[@julimartin3312]

Oh MY!!! I JUST now found your channel- wonderful, joyful, lovely❣️🤗🥰 Oh how I wish that we had neighboring farms, so I could join you on your cheesemaking days!!!☺️ There are no neighbors near our new farm (moved 1,200 miles away from our last one- AND friends and farming neighbors - over 3 years ago!), our kids are all grown & starting families of their own (grandchildren rock our world!🤩🥰) and the people we have met in our very rural community who DO farm/milk/make cheese live 40+ minutes away and all have very busy lives.😐 We downsized GREATLY when we moved (2 milk goats now😏), so I have been making very little cheese and/or other dairy products lately- not as much fun by myself.🤷‍♀️🫤 BUT… My daughter (who lives 25 minutes from us) purchased a big, beautiful a2a2 Guernsey heifer this past summer, who calved just before Christmas, and is absolutely SWIMMING in milk… SO I am “back in business” so to speak! …NOW, I am working on sparking an intense interest in cheesemaking in her! Your channel, I am SURE, will help me along in this endeavor!! 🤗 Can’t wait to try the bandage wrapping technique, have never attempted it- thank you, girls, for such thorough instructions! I am so looking forward to watching ALL of your channel’s videos in the nearby future!🤩 Much appreciation and gratitude to your family for sharing this part of your lives with us, and prayers sent up for your family’s continued blessings and good health in this New Year! 🙏🎉 (2024)

[@AuditionSerenbe]

This was SO good! I've just started making cheese and this was seriously helpful! Thank you so much for sharing!!!

[@barbaramix1683]

This was a great video. I really enjoyed it. I subscribed. I am interested in making cheese when I get some goats. What breeds of goats do you recommend for cheese making?

[@fourseasonsnorth]

Thanks Barbara. We have a mix of Alpine, Toggenburg, Saanen and Nubian and they're all great for cheesemaking.

[@globalphotobank]

I loved it so much thank you; I had to subscribe

[@christineford6763]

This is amazing cheese , I can verify !

[@fourseasonsnorth]

Thanks :)

[@nikolakoster1209]

I’m curious, what are you doing in those little pockets of time during the whole process? (mixing every ten minutes etc)

[@fourseasonsnorth]

Haha! Sewing beaver hats together :)

[@IMADALBASRII]

Thanks so much your beautiful works and family I couldn’t see the video because too much ads I can’t see it maybe when I go overseas

[@fourseasonsnorth]

Thank you. Yes, because we put that John Denver song on the whole video is littered with ads and we don't know what we can do about it. We have since removed ads and thus any revenue we might receive from KZbin and have been more careful about what music we use.

[@claudiap7268]

Amazing ladies! Thank you for a very informative tutorial . I cannot wait to try your methods. Peace and God bless!

[@seanalix9737]

Well my last attempt the cheese ended up getting spongy and floated-that happens now and then (do you know why?) I still made the cheese and it tasted ok-trying again today, love how you teach! Mary Kay

[@fourseasonsnorth]

Hi Mary Kay! good to hear from you:) My best guess for why it got spongy and is floating is because it got some other yeasts in it somewhere somehow. Best thing to do is keep it far away from sourkraut, kefir, sourdough, apple cider vinegar… in a separate room ideally. Or perhaps a wooden spoon was used for the cheese making that had been previously used for one of those fermented foods…? It’s annoying when this happens for sure! My other thought is that the cleanliness was somehow compromised at some point…? That’s happened with us. Also, are you making cheese with fresh raw milk ? If not that could also cause the cheese to behave this way, from my experience. Hope that gives you some ideas that help! Take care:) Breanne

[@lamakasabli2915]

So amazing ladies Happy to see how to make cheese

[@anajauregui9805]

Hi ladies, I would love to live with you gals, please adopt me!

[@sandykl]

Would love to take a class.. I am in California.

[@sayntfuu]

And then you played John Denver at the end. Bless you all.

[@krismell5935]

I think I found my new favoite channel.

[@cs9978]

Extremely informative and entertaining. Miss Bri is an excellent teacher. Really enjoying the channel so far.

[@flashskape5]

shes adorable !

[@persephonedemetriou4275]

Excellent video.thankyou.

[@donnaalmon3887]

Another question if you don’t mind. I see your milk began at 86 degrees. While you are allowing your culture to ripen, and after your rennet to set, is it necessary to maintain that 86 degrees? If not, is there a temperature I don’t want it to go below? Many thanks, and thank you for this great video.

[@fourseasonsnorth]

It's best to keep it at 86F, but it's not the end of the world if it gets down to 80F. It can't drop too much in an hour, especially if the room isn't too cold. All the best!

[@donnaalmon3887]

You do such a great job on your videos. Have you ever considered making Brie? I would love to see a video from you on making it.

[@fourseasonsnorth]

@@donnaalmon3887 Thank you very much Donna. We do make Brie cheese, but haven't done a video of it yet. We'll put it on our list :)

[@jacquelinehassan7995]

Leicester is pronounced LESTER!!!!!!!!

[@Ankaraguclugur]

I will try your recipe in my home.this is appearing delicious.do u use just goat milk for cheese?or can I use cow milk?

[@fourseasonsnorth]

Yes, you can use cow's milk!

[@okeechobeejoe2868]

Great video ! Thanks for sharing

[@is68022]

Wow you are so cute. Thanks for the video

[@MovingMountainsMM]

This was really entertaining thank you!

[@theoldethymebarn7876]

Great instruction. Thank you!

[@ntsikitseka3825]

Hello lady woow what a wonderful informative session, tell me do I need to add cultures in my raw cow milk from my farm ? Definitely I will give this recipe a try

[@fourseasonsnorth]

Some people will make their cheeses without cultures, but you'll have more consistent results if you use cultures. They are also a safeguard against other cultures taking over.

[@suzz1776]

What if u don't have access to fresh milk from the animal. Can u do this with store bought milk?

[@fourseasonsnorth]

You could, but if the milk was pasteurized you'd need to add some additional ingredients. We haven't tried it.