Homemade Cheese 100% from Scratch (Made from Goat Milk)

[@htme]

Thanks to Keeps for sponsoring this video! Head to keeps.com/HTME to get 50% off your first order of hair loss treatment.

[@Expansionization]

Nice vid dude

[@Gamer-dq8kr]

Dude love this channel so much Can you plz explain how alcohol actually works slowly I want to try and start making some

[@billanonymous3825]

how far are you going to go because once you reach industrial revolution it snowballs

[@michaelthomas5460]

2days my bday

[@duncanbailey8142]

So are you guys going to do anything special for Halloween

[@thexalon]

You now have more cheese than the cheese shop from Monty Python's Flying Circus.

[@fried-chicken420]

Hahaha I can here the voice what says that ...... Monty pythons flyyyyying circus 🤣🤣

[@lubricatedgoat]

Ask me if I have handmade goat cheese; I must just.

[@IPostSwords]

"the art of rotting milk" is the least appealing way you could possibly describe cheesemaking

[@spongebobsquarepants8403]

Well it's technically rotting milk but humans can eat most if not all the bacteria that ferments food

[@IPostSwords]

@@spongebobsquarepants8403 I'd argue controlled fermentation is not rotting, due to the whole "controlled" part.

[@spongebobsquarepants8403]

@@IPostSwords yeah but isn't weird that we can make and eat rotten food that most animals would pass aside

[@spongebobsquarepants8403]

@@IPostSwords my point still stands, you have to wait for it to rot, the difference is you use good bacteria like lactobasillus and not bad bacteria

[@trulyidkman]

@@IPostSwords well kinda but im pretty sure fermentation is a form rotting.

[@priitmolder6475]

"Gday curd-nerds, today we are making goat cheese..." - Gavin Weber

[@jinsai8064]

Love this

[@Finwolven]

All the curd-nurds are looking at this and going 'no no no, you need to stir for one minute, but no more! Your curd isn't quite set, give it another ten minutes! Clean break!'

[@jep9092]

Yes

[@jep9092]

@@Finwolven yes that was exactly what I was thinking

[@Wingedshadowwolf]

I read that in his voice!

[@aparajita1998]

It's honestly incredible how people who made these products in the "olden days" figured out where rennet came from and that it was able to make cheese... Amongst all the other crazy innovations.

[@WeirdPros]

And now we panic from a cough people back then were smarter

[@SF-li9kh]

Yeah. It's a simple cough alright 😂. No arguing with you

[@OneViolentGentleman]

@@WeirdPros Not saying people should panic, but calling a virus with a killcount of 1.1 million worldwide a cough is just moronic. At what number would you say it is more than a cough? 1 billion?

[@classicdoomguy3356]

@@OneViolentGentleman considering that the mortality rate is below 1% , yes .

[@sotetsotetsotetsotetsotet2379]

@@classicdoomguy3356 and a 30% chance to cause permanent lung scarring leading to chronic shortness of breath with no guarantee for long term antibodies. You deniers are so idiotic you would have lost yourself to darwin long ago if not for safety laws.

[@ActionJackson321]

Some tips for your future cheeses, and how to make cheesy tasting cheese from whey in about a day _(tastes like feta)_ . 10:20 You need to let the rennet stay awhile so you see nothing but yellow whey, and the white curds on the bottom. Like at least a couple hours. You have too much of the milk still uncurdled, that's why it's white. 12:18 is how it should look. To make it like that, make sure your rennet _(or other stuff you use to curdle)_ sits long enough. I also curdle my cheese with kefir whey. I make my own kefir _(with kefir grains)_ , and when you let it get as sour as it can over a couple days, let it separate in the fridge, then dump off the yellow whey in a glass jar. Save that till you have 4 cups of it, though 8 is preferred if you want it to taste cheesy. Note that this is not the same as whey protein in the store, so don't use that. This kefir whey is just the fermented version of that with all it's moisture still there. Once you have 4 cups of real sour kefir whey, stick the jar in a bowl of warm water to bring it's temperature up to room temp _(unless you kept it at room temp - you can, but make sure it's on;y covered with a cloth/rubber band, otherwise it gets more alcoholic)_ . Then bring the gallon of milk to 105 F and take it off the heat. Pour it into a warmed up glass container _(to keep the temperature about the same... and I use glass cause the sour whey + metal pan can make metallic flavors)_ , then pour 4 cups of the kefir whey in there, and stir lightly with your hand for ~ 3 turns. The curd will separate. Let it sit like this for 2-3 hours, then drain in a flour sack towel for an hour by wrapping a string around it and hanging it over something to catch the whey. Then to make it taste cheesy _(4 more cups of sour whey required)_ , I dump out all the whey that drained _(you can ferment this with kefir grains to use for future cheese!)_ , put the curds back in there and break them into small roughly 2-3 cm pieces. Dissolve 1.5 tbsp _(27-30 grams)_ of salt in the last 4 cups of sour whey, then pour it on top of the curds. Let this sit for 12 hours at room temp with a cover on so bugs can't get in. Then drain it for 1 hour in another flour sack towel just like before. Then store it in a glass jar in the fridge. It tastes super cheesy, with no nasty vinegar flavor that people often use for _"cheese"_ .

[@dancrane3807]

You keep saying 'fridge'. He hasn't invented that yet.

[@MichaelOnines]

@@dancrane3807 Surely he's unlocked the Ice Box technology.

[@GregfromHayDay]

@@MichaelOnines not yet

[@MichaelOnines]

@@GregfromHayDay I guess that was pre-reset.

[@toddellner5283]

@@dancrane3807 That's why the springhouse was invented.

[@InsaniquarianDeluxe]

I was surprised at how little feta was produced. It looked like less than a tenth of what was put it came out as cheese.

[@Youssii]

I don’t think that one went well - the liquid that came off was very white and opaque, suggesting lots of the fat and protein strained off instead of being incorporated into the cheese. Maybe the rennet wasn’t strong enough?

[@kislerphantom4620]

A ratio of 10 l milk to 1 kg Feta is very good and hardly achieved in homestyle cheesemaking. His yield is in the norm.

[@AutisticWombot]

I feel like them really stirring up the curds and whey caused a lot of the curd to become too small to filter out

[@PabloEdvardo]

So cool, I love the dynamic on the channel now with Lauren's goofy attitude mixed with Andy's more dry style.

[@laurenapolis]

Thank you!!

[@blakereid5785]

"Dating well over 7000 years ago... me and Lauren go way back."

[@dillondriskill6403]

Let’s be honest, who doesn’t ship him with whoever his assistant is

[@warpigs330]

@@dillondriskill6403 They are real humans, not fictional characters.

[@SF-li9kh]

Isn't it obvious, they are dating 😍❤️

[@Specter0420]

Look at her and look at him. Dating? Naa, KZbinrs are the new Weinsteins, it was likely a casting couch, not a relationship.

[@burnt968]

He's immortal

[@phyose4793]

Thank you Lauren and Andy, and most especially The Crew for all the hard work that comes in to making these videos. You guys are awesome!

[@InUtero1994]

This channel really deserves way more views than it gets.

[@Mr.Cucumba]

Put a straw, pencil e.g. in front of the liquid, touching the vessel at the point you want it to pour. So everything's running along this stick. Would be amazing seeing you guys doing this in upcoming videos.

[@peterchristensen9714]

When will you "discover" the spout on your clay vessels to pour things?

[@IeshiAke]

I love how when the goats sneeze it sounds like a fart

[@johnmarkhatfield]

Thistle has pointiness on all the leaves. That’s burdock, but it’s so interesting to hear it has the same enzyme as renit as calf’s stomach.

[@MakoRuu]

"Just a little sneeze." That's how you get the goat rona.

[@whitenoise509]

Groana?

[@leftseatmcgee5002]

"and not poisoning ourselves on the WHEY" Such a missed opportunity there.

[@bodaciouschad]

They did not kno da whey.

[@laurenapolis]

Oh darn it I am really cheesed off i missed that one

[@DefaultFlame]

Grated minds think alike.

[@scottyj6226]

@Benjamin Muller make America grate again.

[@lutfalasker5371]

@@scottyj6226 cheesy comment won't cheese him up

[@robspecht9550]

While I appreciate one episode in this series being devoted to Cheese, I think you should have another Channel devoted entirely to it because as we all know, The Cheese Stands Alone.

[@WakaDood]

3020: today were gonna build the first mechanical computer Edit: thanks for the likes and the replies, see you guys in 3020

[@evandiko7323]

3020 there is gonna be another pandemic history shows ever 20 years into every century there has a pandemic or plague

[@lonelywolf8388]

Actually, I can't wait for them to go into these kinds of developments. Building a simple computer is a task, yes, but it can be done. They could even go into creating monochrystalline silicon, which is a key technology for any kind of computer engineering - and once they got that unlocked in their technology tree, create a simple diode by doping the silicon.

[@de0509]

Babbage: Am I a joek to you?

[@allhumansarejusthuman.5776]

Actually they could now But considering clickspring spent a year rebuilding an early mechanical computer, and he used well made files and a had a host of tools and years of experience at his disposal. ..... Maybe HTME should stick to making a single gear.

[@Kenny_J]

Lauren is adding a great bit of character to everything. And obviously sticky too!

[@laurenapolis]

Thank you so much! From me & sticky!

[@johnpossum556]

I'll take a pound of Camembert to go, Lauren.

[@travischooter]

I gotta say I've been following this channel topic since the start and in my opinion it's got to be one of the coolest on all youtube keep them coming

[@beelord6435]

Thank you for this, I’m a goat farmer who also loves history! This will be an amazing activity to do for the kids down the road. Oh yea, forgot to mention that there’s actually machines available to normal people to milk the goats, it’s cheap and easier then hand milking

[@KaiZeHero]

Me: Getting hyped to see an animal stomach... Them: Being ethical human beings and finding a more humane alternative Me: * sigh *

[@Diego-ud3nb]

Believe me u dont it looks horrible

[@Koushakur]

Cheese, or as it's known as in USA: Cheese-based product

[@spongebobsquarepants8403]

Cheese pressed into cheese

[@MrSurvivalgecoLP]

plastic that slightly resembles cheese

[@spongebobsquarepants8403]

@@MrSurvivalgecoLP more like cheese pressed into cheese to make worse cheese

[@MrSurvivalgecoLP]

@@spongebobsquarepants8403 But that would indicate it was cheese to begin with

[@lokiii3507]

It's weird thing: living in the UK and seeing sheep from South to North, I rarely see any hard sheep cheese. Weird.

[@bodaciouschad]

Probably has something to do with sheep themselves. Maybe they only produce enough milk for their lambs or they don't get as wooly if they are being milked.

[@FreudianLatte]

Manchego from Spain and Romano from Italy!

[@lokiii3507]

I have absolutely no idea. Home, in Croatia, it's a staple, but in UK I think I saw it only once, in the form of Wendsleydale.

[@FreudianLatte]

Lokiii one thing also may be the UK’s love of semi-soft cheddar cheeses, a nationally beloved food. Crowds out harder ones

[@lokiii3507]

@@FreudianLatte but if they're blended from cow and sheep milk, one can make wonderful array! I have nothing else but to ask a farmer :D However, I saw a lot of extra matured cheddar which would put parmesan to shame! BTW, I adore Manchego

[@makaan1932]

Not sure what's more adorable, baby goats or Lauren

[@laurenapolis]

♡´･ᴗ･`♡

[@SewerTapes]

40 years from now it's going to be pretty crazy watching him create a Nokia flip phone from scratch.

[@RubenStim]

Dude you got the perfect partner, helps you with everything and has a great scene of humor, you two are perfect!

[@anders430]

you should try and make a pole lathe, it will give you access to some pretty great tools, especially bowl and lid making, which would help you a lot :D. love your videos

[@tazjam12]

Apparently you met my wife at NB today. She's grateful for having met you and apologizes if she acted weird. Thanks for all you do, sir.

[@gsmontag]

OK, how in the heck did I not know until now that HTME won a (regional) Emmy for the original sandwich documentary!? Fantastic!

[@pdxnate3314]

This channel got way better with Lauren.

[@laurenapolis]

Thank you!! That makes me smile

[@CliffCardi]

Welp, if this channel ever fails, Andy has a future in the dairy industry.

[@Shaden0040]

Try using quart yogurt placed in 3-4 layers of cheese cloth in a colander in your fridge. Tie the top closed with cotton cord every 6 hours twist the cheese cloth tighter and retie. This will force out the whey. after 3-4 days open the cheese cloth and place in a bowl to serve. You can chop finely whatever fresh herbs you want to add to the cheese. Use a rubber spatula to blend in the herbs and enjoy! my favorite herbs are crushed black pepper, chives, rosemary, and sage.

[@InsaneLool]

blessed are the cheesemakers

[@kienannadhifwijasena6772]

Recipe of first cheese (from mesopotania) -milk beeing ferment out side cause a farmer forgot he left something

[@KangJangkrik]

"just little bit sneeze, no big deal" I don't think so

[@gropius6070]

Covid-21. Oh, too soon?

[@geyotepilkington2892]

@@gropius6070 covid 69

[@kelseybank]

Anything you can do, I can do feta. Just kidding, Lauren did that way better than I ever could. Also shoutout to Camera Guy Dan for the entertaining goat footage.

[@toyfreaks]

Love the creepy doll hand scoop!

[@DramaticFlora]

If there is one thing ive learned its that andy is very brave for his projects lol and hey it actually worked out with cheese tasting this time lol

[@FakhriaNoori]

You can easily make cheese by heating up a jug of milk to just below boiling, add a couple spoonfuls of yogurt (milk that’s been left out aka the ‘starter’) and a juice of one lemon. Drain it and hang in a cheesecloth (or press). Makes a lot of smooth, creamy cheese.

[@hamzasultanzuberi3552]

This is the first time I've seen rennin being added after the milk has already curdled.. I add rennet after 60-90 minutes of fermenting. I also make rennet using seeds from a locally available berry. Secondly, brining should be down before letting the cheese sit after pressing, it should air dry after brining or the rind will prevent proper salt absorption. I suppose it doesn't really matter what that small a block.

[@Nightstick24]

Wow, both the end results looked great. I'd definitely have had both of them, something I can't say about a lot of the strange food stuff you guys cover!

[@KnightsWithoutATable]

I can see why Monk's in Europe were big on doing this. Reminds me of the effort doing beer making.

[@joeytumbleson3554]

I don't think bravery had anything to do with Lauren not eating the cheese... Don't think I would have either. Thanks for a great episode!

[@zanax4363]

If you're gonna try to make a harder and more dry cheese in the future (something like gouda or parmesan etc.) you should try cutting the clumps into small bits, that the liquid flows out (the harder the smaller) and rub it in salt, store it in an arid environment with constant temperature and wash the salt of and apply new one from time to time.

[@fiveminutefridays]

ok i NEVER heard that people used to use animal stomachs to store milk and now the invention/discovery of cheese makes SO much more sense. Like i GOT letting milk sit for a while and accidentally rotting it, but i never got how they jumped to using rennet, as thats always a detail thats been left out when im learning about early cheese making.

[@canaan5337]

Wow y'all got edible cheese on the first try, on The Walking Dead Morgan's friend failed repeatedly I guess he didn't know about the thistles.

[@RKroese]

I see cheese, I press like.

[@b4tran]

It would have been better if she didn't ask "Is it like milking a cow?" because I'm pretty sure the 98% of us watching this haven't done so, and would have loved to hear the introductory instructions on how to milk anything.

[@fshibs]

Lauren improved this channel so much, I love her contribution!!

[@laurenapolis]

Yay thank you so much!

[@lilkris3008]

I think you could do something with this I wonder if you could use different types of wood to hold it and see if the flavor changes also putting it in a smoker while it dries

[@Karen_Mkrtchyan_Horquri_Gandz]

Andy: I am out of town so I will let my assistant do the milking Also andy: 5:44

[@greg901]

Although cheese is very prevalent in western diets, it's very rare in Asian food.

[@OmniversalInsect]

Good, cheese sucks

[@OmniversalInsect]

Im moving to Asia then, how bout that

[@OmniversalInsect]

@ֆ ɨ ʍ ɨ օ ռ shush

[@OmniversalInsect]

@ֆ ɨ ʍ ɨ օ ռ I know, so stop complaining about me not liking cheese when cheese is literally rotten milk

[@OmniversalInsect]

@ֆ ɨ ʍ ɨ օ ռ im not talking about fermentation, this just straight up rotting, also you are incorrect

[@aturogs1954]

In my country, we were used to having goat's milk-cheese for breakfast. Good to go with fine bread. We called them "kesong-puti". This kind of cheese is one of the best, with a taste all their own.

[@treebeaver]

I love how they use doll hands and feet for small containers

[@TrueCA7777]

you can also do the acidification during the pressing or draining process. So add the culture and the renet at the same time. makes for a nicer curd since you don't have the small particle size of the acid coagulated casein yet.

[@danc6167]

This deserves a like because goats are just the best

[@shanegibbens]

YESSSSSSSSSSSSS! Finally the day i been waiting for, CHEEEEEESSSSEEEEE!

[@mattandrews8528]

I’ll be completely honest, I couldn’t live without cheese. All types, I can’t get enough from using it all on homemade pizza, alfredo sauce, broccoli cheddar soup, queso dip, you name it 🤤🤤🤤I spend faaaar too much on multiple types of cheese each week lol

[@rallekralle11]

"sometimes, i dream about cheese"

[@willpreston6881]

If you see Dr. Breen, tell him I said "fu[CRASH]ck you!"

[@scottyj6226]

Beatiful dreeeeaaaaamer,........

[@glitch_sidhe]

I appreciate the ad countdown timer so much

[@hallowacko]

"Thistle" "Thistle" "Thistle" Are you sure that isnt Burdock? Are they the same?

[@benmooney9001]

I’m glad I wasn’t the only one lol

[@josephrodriguez9669]

Came here to see if anyone else caught it 🤣

[@JessWLStuart]

Great video! I've always been interested in how cheese would be made from scratch. As an aside looks like HTME needs to invent the pouring spout on clay vessels!

[@samb1860]

I've made cheese out of actual bad milk all you gotta do is boil the milk for a period of time add lemon juice and take out the curds with a whisk and let it dry in the sun with paper towel around it. Change the towel until its dry to taste. Last forever great taste. You didnt get enough cheese out if your milk that way nor did you need extra stuff to get it done. It's that simple. Cheers

[@jakobstone8188]

I build most of your stuff keep the good job up

[@246-trinitromethylbenzene8]

5:11 Some jokes just make themselves don't they.

[@do_kiio4942]

the lady with the tats does all the hard work

[@alexjones2004]

I'd simp for Lauren

[@sterlingodeaghaidh5086]

IF there is one thing this channel will give you guys are old world skills you never had before.

[@sundown4427]

11:03 When you just opened a cup of strawberry yogurt and stir it

[@ReviewyCA]

I was surprised at the lack of cheese puns in this video. I thought there would be whey more.

[@ctastrophe]

They definitely could have gotten awhey with more puns than they did

[@Just_Sara]

This is grate.

[@RKroese]

Cheeses mice, man. Whey to be punny! Gouda

[@vzzy123]

Nice now I can make cheese in my room

[@Horns-knowledge]

Thank you lovely Goat ❤️❤️❤️❤️❤️❤️

[@vibintheaudiorat5512]

ima say this this channel is just irl dr. stone and i love it

[@musicbrain313]

Hats off for trying the cheese. Your a brave man

[@nilsschenkel7149]

You don't have to get rennet from a calfs stomach lining; apparently sheep's droppings contain usable amounts too. The grass they contain give the cheese a green tint... I fully understand if you wouldn't want to test that method, though.

[@onionmarch]

Those plants aren't thistles, it's burdock

[@retro_rain139]

The hi mom though, lol

[@olivermiller8943]

This winter you should make primitive skis, you might not even be able to use them, but that would be cool.

[@benmillward7765]

Give it to me straight, like pear cider thats made from 100% pears

[@siccoblue2112]

as a former cheesesmith at an award winning completely organic cheese production facility i approve of this video

[@vandilore]

cheese smith?? that’s a way cooler term than just cheese maker

[@notamanstudios4408]

putting the cottage in cottage core :o)

[@Dappersworth]

When i was around 9 we had goats, and had fresh goat milk everyday. It was absolutely wonderful and the milk was turned into a sorta crumbly kinda cheese.

[@jasepoag8930]

9:15 I could never get enough of this woman's weird bullshit. lol

[@laurenapolis]

Sticky and I appreciate that lol

[@chlov]

As a French guy, I think this Is a good cheese

[@brandonaustin2907]

So...um, the fermenting vessel they used for cheese is glazed with Malachite, we don't use malachite in glazes for food safe products anymore because it reacts to acid and leaches into the food, it's considered to be toxic, and that's probably why the mead turned foul, copper oxide is strongly antimicrobial and not safe for humans to ingest.

[@treebeaver]

13:25 “Hi mom!” So nice

[@bigmike9486]

Thanks for finally answering my question of where renet comes from

[@AdityaKumar-hg6wm]

Thanks to you guys, if i ever got my self isekaied i am confident that i could make all the stuff i like from scratch.

[@Guffy1990]

Huh, your thistles are massively different the ones over here in Scotland. More a bush, or a tree, than a flower.

[@jasonpost913]

That's because they actually used burrdocks

[@scottyj6226]

Sure looked like bull thistles to me.

[@scottyj6226]

Hey I just looked it up, they look almost the same.

[@Guffy1990]

@@scottyj6226 almost the same, yeah, but definitely more of a flower over here than a Bush. More elegant, rather than excessive and really in your face. Over here it's "oh hey! A thistle! That looks pretty!" compared to what I'd imagine to be "we had to remove a thistle Bush, that was a pain. Weighed half a ton and started ripping bricks out the wall!"

[@jaystohne6441]

Missed ya Andy. Great video

[@johnpossum556]

Cheese, the video I have been waiting for!

[@evandiko7323]

7:30 murder hornet

[@topher6_9]

The tiny hands are the best. Please keep using them.

[@gimpybarrett]

My mother makes cheese from her milk cow milk. I got super excited and had to pause the video and call her when I saw the alternate source of rennet from thistle.

[@Choppytehbear1337]

You might want to make some copper or bronze pots. That would help you a lot in the long run instead of relying on ceramics.

[@kooyawn00]

I think that first attempt didn't coagulate properly and you didn't get a good yield because whatever you thought was thistle wasn't. Thistle isn't a shrub like that plant was and the leaves were all wrong. I don't know what you used but it wasn't thistle.

[@CPrs3394]

I winced at the thought of harvesting thistle by hand, whatever they were harvesting looked way friendlier than any thistle I've met.

[@jahsiahbowie1120]

Last time is was this early he was still struggling to make glass!!!

[@roterex9115]

So now