Master the Art of Hard Cheese: Essential Supplies for Cheesemakers

My cheesemaking playlist
• Cheesemaking
My favorite milk jugs
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My favorite cheesemaking book 200 easy recipes
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The art of natural cheesemaking amzn.to/47FCyPk
My large cheese pot
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The mesophilic culture I use to start cheese
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The thermophilic culture I use
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The rennet I use
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Cheese thermometer
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Tomme mold 4-5 gallon
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Stainless steel drip tray
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Press on ebay
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Pricey press from New England cheesemaking
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Try audible for free (love listening to books while doing dishes, folding clothes, or stirring cheese)
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Check out my blog for recipes
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Shop my kitchen
This is one of my most used kitchen essentials!!!! Clean water without the extra waste of plastic.
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The large stone bowl that I use every day in my kitchen ( fits my large recipes for sourdough )
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The Danish dough whisk that I use for sourdough and much more
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My small pot with the ladle handle
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My favorite canning book
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The pressure canner that I also use as a water bath canner amzn.to/3BNEDKr
My cast iron skillets
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My cheese pot
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The mesophilic culture I use to start cheese
amzn.to/3SjsjYC
The rennet I use
amzn.to/3Bv6jDo
amzn.to/3X29NYl
The thermophilic culture I use
amzn.to/3BMNkV7
Cheese thermometer
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The stainless steel mesh colander
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Also, check out my favorite reusable canning lids canninglids.co...
Toups and Co makeup link
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00:00 Intro
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[@stephaniemurphy6544]

Your amazing ❤

[@peggychristy5977]

Oh my gosh Thank You. I stumbled across you channel. You are a wealth of information

[@thelittlethingskate9567]

I want to thank you for teaching me to be brave enough to learn cheese-making this year! I’m a mom of a large family too, and used to homeschool. You have a TON just living your daily life, and it’s such a tremendous blessing for your viewers that you would take the time to teach us. You’re a treasure!

[@DryHollowHomestead]

Thank you so much for taking the time to write to me! I have been feeling a little discouraged and needed to be reminded of why I am making these videos 😊 God bless 🙌

[@jameswise2]

Thank you. Very informative and helpful.

[@DryHollowHomestead]

You're welcome 😊

[@100blessed2]

Another great video! I love your videos, you are so down to earth and a great teacher. I have learned to make cottage and soda cheeses by watch your videos. Now I am going to try hard cheeses! I also have Jerseys, they give so much beautiful golden milk. Thanks to your clabber series and other videos, I am learning new ways to get the most out of all this milk! Thank you for your time and for sharing your experiences ❤️

[@amandaw30]

Do you get calcium crystals on the outside of your cheeses? It seems like any aged cheese I make- cheddar, tomme, Cheshire, Parmesan….they all end up covered in tiny crystals after aging in vacuum sealed plastic in my fridge. I can cut them off but it quickly reforms by the next time I go to eat a few more slices.

[@DryHollowHomestead]

Yes! Some people call then flavor crystals. They form on good aged cheese. 💯 safe to eat. Your doing something right 😁

[@sandymoye5983]

The Asiago cheese I made came out very hard and not good. It was good when we made it and after aged it changed color and got rubbery texture. What are we doing wrong?

[@DryHollowHomestead]

So most of the time your cheese turns out rubbery if you were too vigorous with your stirring. That causes the whey to be released too quickly. Also if you use too much rennet. Hope that helps.