My 100th Cheese, and My Biggest Mistake Yet.

[@777Kerrie]

Just a tip: when loading the vacuum bag, first fold back, externally, 2 inches of the bag opening, to prevent it getting residue on it. We use that technique when bagging fresh meat. Hope it helps.

[@MichaelTayler-i9n]

No, You're not the only one! I made a gouda and forgot to brine it. Didn't realize until I opened it 3 months later. I ended up grating it and adding salt to the grated cheese. Worked great!

[@jmilkslinger]

That's wild! Did it taste bitter at all?

[@PeterBallW]

Ok, I haven’t watched the follow-up video (yet) but at this point I’m trying to figure out if this is a cheese drama, a cheese romance, a cheese thriller, or a cheese murder-mystery :) I guess I’ll find out in the next episode!

[@RosieGoat100]

Oh ..don't feel bad! I made a goat milk parmesan .. and forgot to brine it. 2 days I later I realized it ..pulled from the vacuum pack and brined it. It was the best parmesan every!

[@MadgeJamison]

Great video. I love how gracefully you embrace mistakes and improvise. I think your dry brining method will work. I use the same technique for curing meats. If it works the same, the salt will expel some liquid, but then draw it back into the cheese over time, so you shouldn't need to drain the excess moisture. Also, it looked like you were using kosher salt, which is less dense than regular salt (like canning salt). If so, your measurements might be off. With meat curing, I always weigh the salt for safety. Start with 2% and adjust to taste. Good luck, and please keep us posted with a follow-up video!

[@jmilkslinger]

I will definitely post a follow-up video, but I'm actually feeling pretty hopeful ---- at least thus far. A couple quick Google searches revealed suprisingly little (or NOTHING, rather) about dry-salting a sealed cheese so I took that as a sign that some real-life experimentation was in order. Anything for cheese!

[@irinadimulescu7331]

I love your videos! You are so down to earth and take advantage of the mistakes and teach us how to overcome them. Very creative! I really want to know how that Asiago turned out, but I am sure it will be pretty tasty! Go Jennifer!!

[@jmilkslinger]

Thank you! And regarding that Asiago: I hope so. Fingers crossed!

[@soulbrother1143]

I enjoy your Chanel...ive been making cheese for a few years now and i love seeing you think on your feet and turn mistakes into triumphs

[@kimberlyhendricks3603]

It amazes me how some people always find something to bitch about. Thank you for sharing with us! With your gorgeous hair down and your arm in the pot. I stir my curds the same way.

[@andreawhisenant2718]

Can you make a hatch green chili cheese? White Cheddar or Jack?

[@jmilkslinger]

Noted!

[@JamesOToole-k1e]

I like yourcalmer presentation style! Welll

[@reneebond777]

Hello Jennifer, question: could you have made that with just clabber and rennet? What cheese making book do you recommend for beginners like me? I’m just starting 😊

[@jmilkslinger]

Yes, absolutely! Now that I'm culturing cheeses with clabber, I do it all the time, for all kinds of cheese. As for cheesemaking books, the two I use most frequently are: Home Cheese Making Book: amzn.to/3E0YoAd Mastering Artisan Cheesemaking: amzn.to/3WRTRI5

[@reneebond777]

@@jmilkslinger thank you 😊❤️

[@tessie-sz1po]

I’m curious why you didn’t try wiping it off and placing it into a brine solution. I watched another cheesemaking video where someone brined the cheese then let it dry for 2 to 3 days and then soaked the cheese in wine, and then let it dry for 2 to 3 days and then did another soak in wine. Wouldn’t the same principle work for the salt solution? Just curious in case that ever happens to me. Also where did you get your recipe for the asiago rosemary cheese? It looks like something I’d really like to make.

[@tessie-sz1po]

I’m not sure why that showed Tessie 1115. I think that’s my granddaughter. Lol. But my name is Cindy.🤣🤣

[@jmilkslinger]

My understanding is that it's hard for the salt to work its way into the cheese once the cheese has developed a rind. By dry salting it and then vac packing, I was hoping to "help it along" --- kinda force it in. But brining it may have worked, too! I don't know. (I'm hoping my viewers know more than me and can help me out...)

[@serenity9633]

Haha, for a second I thought your daughter flipped off the camera! Lol. She has your beautiful hair.😊 Thanks for all the tips!

[@jmilkslinger]

She very well may have flipped off the camera --- it wouldn't be the first time, haha!

[@TheMontyOriginal]

Could you use dill instead of rosemary?

[@jmilkslinger]

Sure! And if you do, let me know how it turns out. I might copy you.

[@Boathelove]

❤😂 your hilarious! But real how most of us learn

[@christelschultz4021]

Man sollte den Rand des Vakumier-Tüte doppelt umkrempeln. Dann hat man immer einen trockenen , sauberen Rand zum verschweißen .

[@jmilkslinger]

Yeah, that would be the smart way to do it! 😂

[@pbr2805]

Great video..!!!!.. It would be better if you tied back your hair when making cheese so no hair can get in the cheese.

[@dianacoburn8269]

So how did that asiago turn out?

[@jmilkslinger]

Good! Here's the tasting video: kzbin.info/www/bejne/qHjJYaeiibijqJI

[@JamesOToole-k1e]

How did your 100 cheese turn out after salting?

[@jmilkslinger]

Excellent! Here's the tasting video, if you want to see... tinyurl.com/4s7c6e8p

[@kellyharbaugh9391]

Well I wouldn’t have known the difference

[@dianacoburn8269]

Holy cow how big is that pot? Pun intended

[@jmilkslinger]

😅8 gallons!

[@TheBobelly628]

I really want to stay subbed but you stirring the curds with your arm all the way in the pot… my stomach can’t handle it 🤢…. But I will try to hang in there and fast forward through that part!😊

[@Louise-B]

How silly 🤣😂