Off Grid Life | Cheese at last, or not yet...

Episode twenty-three, in which we're separating milk and Tova makes her first cheese at home
This is a vlog about our struggles and joys of living off the grid in the forests of Jämtland, Sweden.
If you like what you see and want to support us you can do so here: / talasbuan :)
Come say hi to us on Instagram:
Tova: / tovachr
Mathias: / javrri
Talasbuan: / talasbuan
You'll find out more about us on our website, welcome!
www.talasbuan.com

[@joannekoloff5676]

I have just recently come across your videos and can’t believe what I’m seeing. Your videos r like little documentary s. the way u set things up and the clarity of the videos r breath taking. Each video is a little story and the two of u r so adorable together. Each of u r so talented in your own chosen fields.

[@Talasbuan]

Thank you so much Joanne!

[@janetduos1852]

He

[@scarlettskies100]

dont be so hard on yourself Tova....you are doing a grand job with the cheese making....thank you for the video as i so look forward to seeing....sending love

[@Talasbuan]

Thank you so much! All the best to you

[@jimbrewer1404]

GUYS YOU DID A GREAT JOB MAKING CHEESE DON,T BE SO HARD ON YOUR SELF,S YOU ARE DOING REAL NEAT THINGS I LOVE THE OLD WAYS GOD BLESS

[@pmessinger]

I have only recently begun trying to formulate my concept for a youtube channel. I discovered you standing out among others of the homesteading community. Your style, photography, editing and discussion of your life is so endearing that I cannot help but share the emotion of your experiences. Seeing your disappointment with the outcome of your first at home cheese-making broke my heart, too. I was also personally inspired by your cheerful ability to taste and find even some small enjoyment in that; some success in the outcome. Your struggles are being shared my many others, friends all sharing the same spirit. Thank you for your patience, determination, good humor, honesty and devotion to your noble aspirations. You have much for which you should be quite proud and satisfied. I am looking forward to seeing the rest of your videos that I have already missed. What shame that I cannot come by to offer encouragement and support. Please continue to follow your hearts in this without despair. Keep going...

[@Talasbuan]

I feel your encouragement and support straight to the heart through your comment, Thank you so much for this, it brightened my evening profoundly. /Tova

[@kristinastoltzfus6032]

Not sure if anyone has said to put the wood ashes in your garden beds and mix in the pots. Your plants need lime or potash. I love the pigs too! My parents were raised Amish and my grandparents have taught me so much. I did not realize how much was passed down. When you have children make sure to pass on your knowledge to them. 😊

[@pontusandersson3597]

Hi guys! Yeah, it was quite unexpected for me as well. I hope the ride home was alright. -Pontus from the Wardruna show.

[@Talasbuan]

Det var långt och vi var trötta, fick stanna och sova några gånger. Du hade ju längre att köra, hoppas det var utan problem! :) Ha det så fint!

[@pontusandersson3597]

Det gick rätt bra för mig. Ungefär halvvägs fick jag sällskap av ett helt sjukt skådespel av naturen med säkert flera hundra blixtnedslag inom loppet av en halvtimma, vilket kändes helt passande och sjukt mäktigt efter en wardruna-konsert, vilket gjorde det hela lite lättare :). Man vaknade licksom till litegranna :).

[@Talasbuan]

@@pontusandersson3597 Wow vad häftigt!

[@bigmamma6946]

Your photography is incredible beautiful peaceful and music for the soul. Thank you for sharing your experience.

[@smattext]

your way to hard on yourselves everything mastered comes with experience!

[@jordanallen3078]

They're humble people. And this will serve their family, very well. 👌

[@robertinebuckley4245]

What a great channel you have created here. What a beautiful life. Learning, living... thank you for sharing this wonderful and interesting journey!

[@justanotheryummymumm]

Tova that ash from your stove is amazing to add to your compost, and when you plant tomatoes, put a little ash in the hole.

[@Talasbuan]

Thank you for the tip, i have been adding it to my berry bushes and roses so far :)

[@Liren1975]

@@Talasbuan Don't add ash to your acid loving plants. Ash lowers the acidity of the soil and makes it too alkaline.

[@Banaaaantje4]

I don’t know if someone already gave an answer to the kwari (or however you spel that in Swedish, haha🙈). I think it’s quark (english/ German). I love your videos, stumbled up on them today and addicted ever since. Can literally not stop watching!! Thanks for all the work you put in, may it all come back to you!🤗 love from the Netherlands!

[@Aethuviel]

Kvarg in Swedish. :)

[@simondrew2914]

I believe we would call it 'junket' in English. Basically, milk, sweetened and warmed and treated with rennet, and flavoured with vanilla. It was eaten as a dessert.

[@johnmanning4577]

@@simondrew2914 Thank you for that, Simon. I couldn't put my finger on why that was so familiar to me. When I was a boy in Northern California (75+ years ago), my mother would make "cottage cheese" and junket from time to time. I wish I had some of both right now. Thanks again....

[@lexistapleton687]

I am so proud of both of you. This is very exciting. The fermentation process gets better. Your starter culture gets better. The taste gets better each time. Before long you will be making fine cheese. It will also get easier you will see. 💖

[@smokeytrailcottage]

I love how are a team. We enjoy watching a learning. Keep up the wonderful work.

[@onemorchatykathy]

I'm 66 years old and I saw things in this video that I've never seen before plus the separator took me back some 60 years ago to my Grandpa Perry's farm where they had a separator room. I loved watching the foam rise from the warm milk. Thank you for a very interesting video.

[@Talasbuan]

How lovely! It feels wonderful to be able to remind someone of old memories, if they are good ones of course :D Thank you for watching!

[@Svernon2k41]

Of course the transition from school to real life would be a challenge, but if you can eat what you make or use it - it's not really a fail. It's just a necessary learning experience. That you come together to think through the process and determine what you need to change will get you there. Be patient with yourselves learning, creating, fixing - you're doing better than you think. There's a lot to be said for making do with what you have.

[@ronyg7958]

In India, we add salt, black pepper, roasted cumin powder to the buttermilk and make a delicious drink called 'Lassi' (savory) There are two variations of this one is savory and other is sweet. You can add crushed pistachios along with sugar for the sweeter version of it.

[@joannekoloff5676]

Thank u for your videos, I look forward to watching them. They really brighten my day when I c the two of u going about your chores and then coming together. It really doesn’t matter what the content is I just love watching your life unfold and c what wonderful things your up to. What a lovely couple and may the good lord smile upon u. 🙏😜

[@gogirl7382]

I googled this; Why is my basil plant pale? Improper watering - Root rot, a result of too much water, is one of the most common reasons for yellow leaves on basil plants. Water basil only when the top 1 to 2 inches (3 cm.) of soil is dry, and remember that slightly dry soil is healthier than soggy soil.

[@Villentrerenmertha]

I love Wardruna too, been 4 time at Einar's concerts

[@davidlumpkin8686]

I really enjoyed your video. I found it when looking into making cheese for myself. Your video is a very realistic look at an old style of living. I had the privilege several years ago to visit a little village in your country and know how beautiful it is. I am almost envious of your way of living. I hope you get to enjoy it as long as you wish. Now I'm off to make some cheese.

[@allisonyoung3420]

I'm so glad your vlog came up on my feed! These videos are so relaxing to watch in the evenings. I am really enjoying your channel! Thank you both for sharing so much of yourselves with the world!

[@blackcrowcottage]

Tova thank you so much for sharing your knowledge on making cheese. You both have so much knowledge about doing things the old way, I learn very much from you both.

[@debean5670]

You two never fail to impress. Your cheese operations are small for now, but you will adapt and build your surroundings and perfect your processes as you go along. The visual quality of your videos is incredible--especially the landscape shots with the animals, the quality craftsmanship of your buildings and your eye for beauty and detail. I always look forward to your videos and can't wait for the next one.

[@Talasbuan]

Thank you so much, you are very kind and it means so much to us. Thank you for watching and giving us support by writing to us!

[@skyedouglas7109]

I’m from New Zealand and only just started watching your guys videos. You guys are truely inspiring and I really want to get myself set up to move off grid and live how we are meant to live

[@chrisheer2540]

I have been watching all your vlogs and love them. I love the way you work together and the love and gentleness you show each other and your animals. You asked what to do with the skim milk, one of my favorite things to make with it is baked custard, and all sorts of quiches with your wonderful eggs! It makes them very light and tender. Just be sure to bake the custard in a water bath so it doesn’t get tough. Enjoy!

[@kimmurphy6864]

THE ART OF FERMENTATION!!!! The best book on the subject!!! He is a master fermenter!! 😃😃😃❤️❤️❤️

[@RickardEB]

Tack! Gillar de här lite längre avsnitten!

[@kimmurphy6864]

I love your channel the most out of all of them. You two put your heart in to every thing you do. Your life is so beautiful and peaceful!

[@NOWUNITEDUPDATES]

Nice video, I’m watching every episode. Loving it so far, watching from Philippines,

[@Svernon2k41]

I think the 'crumbs' or 'lumps' are called curds in English (about 30 minutes in). It's nice you do things together and the slow pace is very relaxing to watch, but you seem frustrated sometimes that you're not making faster progress. My job requires that I'm very organized and especially when I'm very busy, I have to prioritize tasks. Usually I can do this in my head, but when things get overwhelming it helps to make a list and work on one thing until it's finished and then start the next. Aside from your daily chores of course. Also you could set-up the camera for one of you and the other be off working on additional projects. Thinking the drone could record your house construction work.

[@4rh4x]

Kämpa på där! NI har en helt egen stil av Off -grid. Jag är ganska säker att ni kommer uppnå en bra mäng med prenumeranter med tidens gång. Det tar väll bara en del tid i början antar jag? Jag tycker att ni är värda att vara med i en dokumentärfilm. Jag vet få Svenska off-grid kanaler, och definitivt inte på det sätt som ni lever och gör. Oavsett så uppskattar jag det ni håller på med och det är otroligt inspirerande. Fortsätt :)

[@Talasbuan]

Tack så mycket för din fina kommentar, känns bra att vi kan inspirera lite med det vi gör! Vi får lite nya prenumeranter varje dag men inga hastiga ökningar, vi får väl se vart vi hamnar :) Ha en underbar helg! /Tova

[@lakelili]

Wow! Wardruna and Eivor! Fantastic... Tova - your cheese making is impressive. That you achieved two cheeses in an outdoor kitchen gets you a round of applause.. that you know what you did wrong is equally impressive and shows the quality of learning you did. My respect.

[@Talasbuan]

Thank you so much for your encouraging words! /Tova

[@geraldkim4801]

What an involved process, thank you for sharing.

[@tessahugo5448]

Well done with first cheese,remember at school there are also teachers to help at home you are alone. Next time it will be perfect. i am proud of you.

[@Talasbuan]

Thank you Tessa!

[@Cate7451]

Talasbuan yes Tessa is right. Some things just take a bit of practice.

[@kellinigh2398]

Within all the challenges you encountered your audience opens their fridge, grabs the cottage cheese or goat cheese and eats it without any basic awareness of how it is made. Your knowledge about fermentation is vital knowledge.

[@rsoubiea]

I love the outdoor kitchen people used to do that here too. In areas of the US where the temperature gets very hot they especially use them to cann everything from their big veggie gardens so nothing went to waste. they avoid heating up the house this way. But if the house is big enough to bring these tasks indoors during winter, the house will stay warm. in the olden days the master bedroom was always right off the kitchen, to keep warm and make mamas life a little easier. ❤️ i love your sweater, it looks very laplanderish. 😍

[@catrinal]

What a great job! Age cheese is hard to do ..great try you will figure it out .. ❤ you both tks fir sharing

[@Paravetje]

Try not to let your frustration and disapointment get you down! You're doing amazing both with the language as with making cheese and other dairy products with the tools available to you!

[@EricS-uf9mv]

This is the best thing I've ever watched on KZbin. Seriously! It's like a journey we the viewers are being taken on. You demonstrate so much growth & development from one episode to the next. It's quite remarkable. And it's like we the viewers are sharing in your triumphs & minor errors along the way. Best vlog episode to date. Keep 'em coming!

[@offgridsweden]

Awesome video you guys. Greetings from Andreas on Off Grid Sweden 🇸🇪

[@Talasbuan]

Tack så mycket!

[@tessahugo5448]

You can use skimmilk for lots of stuff..Look on you tube. Goats milk are so good for babies who are allergic to babymilk or mothers milk

[@martasztahura934]

Much respect and admirations and of course:Congratulations for your work..and love of life

[@Talasbuan]

Thank you, means a lot to us!

[@coryboyd7958]

I love your outdoor kitchen!

[@shireecox122]

I don’t mean to be nosy, but I thought I’d just point out that you need to watch your little one around the tub full of water. Babies love to play in water, but can also fall in and drown. I love the way you care so much for your place and take such good care of it. It’s absolutely beautiful.

[@darrinmoneer8518]

Another great vid!!! THANK YOU an keep up the great work

[@Talasbuan]

Thank you! :D

[@TroyFutureExpat]

That was very interesting and I really enjoy watching you both. You'll get better with practice. Thanks for sharing.

[@Talasbuan]

Good you liked it! We will make a better cheese video when we had some more practise :D

[@larrywade9041]

Hi Folk's, After reviewing many of the comment's below I concur that you are to hard on yourselves.I do understand why as I come from old European ancestry. I have learned to say "the hell with it" when things don't turn out as I had hoped.The fact that you are trying, is a tribute to your character's. Your viewing audience is rooting for you. Thanks for all you do for us. Have a beautiful day!

[@sontayas3233]

Hej. I like to watch your video but I don't understand at all because my English so poor. So l really like your family a life style and how to live and learn in the forest. 😃✌👍" Little house in the Big Woods🏡❤

[@movingtargetschannel]

In France there is yoghurt, creme fraiche (fresh cream), fromage blanc (white cheese), fromage frais (fresh cheese) and on and on. Not all are cheese per se, not all are cream and none translate to what is available in the usa. So the fact that you even attempt to translate what you are doing is commendable. Bravi!

[@rosildalima610]

Love the video, you guys are so supportive to each other, everything else became easier I would say you'll get there I'm sure. xx

[@guubagaaba8391]

you guys are so mellow , and every time i watch , you are always doing something incredible !!!!!!!!!!!!

[@marieleopold1625]

WHAT HARD WORKERS! You are soOOOoo young and live like wise, old ones! Lovely life! Mathias, those pancakes looked delicious. I had a friend from Germany, his name was Hans. His mother was a VERY healthy old woman who ate well and swam in the ocean in her 80's. Hans was always trying to teach our family how to live a healthier life style. Hans would always stress that vegetables and fruit are never to be mixed. I know it's yummy but vegetables are FORTIFIERS and fruits are CLEANSERS. Mixed together, the one eliminates the benefits of the other. I have found this to be true and live by it. If, for example you want a fruit desert after your dinner with vegetables, it is suggested to space the time after your meal by about a half hour. Makes you look forward to desert and allows your supper to do it's most beneficial work for you. Just sharing what I have learned with you. The clothes/hat look good on you Mathias. Tova, you now have a wealth of information about cheese and production, I am happy for you watching your talents put into practice. NO WONDER cheese is soOOoo expensive as it is labor intensive. God Bless!

[@jacquelinerobinson4625]

You guys are amazing. Amazing amazing ❤❤. Keep going and keep up the good work. My family absolutely adores watching your videos. 🌸🙏🙏💕

[@MrPetermc199]

I like your videos and especially I like the calm atmosphere you convey through you projects

[@Talasbuan]

Thank you so much!

[@rachealhrydziuszko8274]

Working my way through your Vlogs trying to catch up!!! I have had The Art of Fermentation on my list of books to buy. I need it NOW after watching this.

[@treintaydiez]

Oh that Jante weighing in! Give yourselves a break! You are absolutely outstanding!

[@dottfustinoni]

Tuva. You don't have to be angry at yourself. That year at school made you understand what you did wrong without waiting months go find out the cheese is no as it should be. You should be proud of yourself and I'm sure Mathias is proud of you.

[@Tbear7000]

I really like your video's. The cheese making and butter making was very interesting.. I sometimes buy heavy cream at Walmart and make butter with a mixer, but it does not look as good as your's..

[@Talasbuan]

Thank you Gary! I guess its bc its directly from the farmer with nice grass eating cows, makes it more yellow :D

[@jenbausick4466]

I wish we could buy fresh milk from farmer's in my Northern Michigan town! But unfortunately it's against the law here in Michigan. I guess because it's not pasturarized. Didn't stop us in the 80's when my husband was a farm hand on a dairy farm! 😂😜

[@christinelewis5765]

Life is a beautiful journey! So cool to be able to find something you can enjoy doing, then learn about it and use it to be self sufficient and even earn a living. It’s a process and a blessing! Thanks for sharing with us all 😊. Eventually you will probably have a beautiful space to organize all your tools and supplies and cheeses 👍...it just comes in small steps for most of us.

[@emmajones8116]

you work so hard, you are both amazing! i've been loving watching all your vlogs.

[@Talasbuan]

Thank you so much Emma, means a lot to us! All the best /Tova

[@cindiallain8542]

This was great. I never realized how many steps to making cheese! Thank you

[@maritzm]

Great project and excellent for a first try. Looking forward to seeing the house finished in later vlogs! ;)

[@Kay-xb9cp]

I’ve only just discovered your challenge and I am loving looking at all your older videos. It was fascinating watching you make your own cheese 🧀

[@khan4t]

First of all, I love your videos. I have seen more than a half in a day, great videos. I have seen you complaining about stuff or weather but please let me tell you, you are the luckiest guys who are able to live there in the forest surrounded by nature. Also, I have seen videos of the wild and people make things perfectly but your flavor of imperfection makes these videos real. I can relate to it because we made mistakes we often complain about missing things in our lives and that is what makes your videos perfect. Stay perfect stay real.

[@frederickbierweiler8020]

so happy to find your videos

[@Colirio949]

Absolutamente beautiful video. I love you both. Take care.

[@peterkaliszek6308]

That was a very informative cheese making blog! Very well done!

[@asiam7436]

You have so much patience that I am learning how to be more patient by watching you. It caused me to approach my own chores in a more deliberate way. At the end of the video, I said out loud, "That was spectacular". Mozzarella cheese is made from skim milk which is yummy with tomato, basil and a balsamic vinaigrette or on a garden vegetable pizza. Lastly, I don't know why but the chickens make me laugh every time I see them. I'm sure it is because I love to see them in a natural environment. Thank you!

[@Talasbuan]

Thank you! But to confess I don't have a lot of patiens myself, something I have to work on :D Aw now you made me hungry! I can maybe try to do Mozarella on skim milk, i have done it at school but then we used whole milk. They make me laugh everyday, except when the dig up my garden ;) /Tova

[@johnblake3863]

Gradually you will get what you need for your special projects like cheese making. You have started and that is important. With time you will bet better and better. You are doing great now even though you may not be able to see this.

[@V2k2010]

"old cheese" is called "aged" cheese [in the US]. It brings out the taste better. The longer you "age" it, the sharper it will get. It has a more pungent taste. Love all of the translations. You guys are doing great. Thank you!

[@jackiecosta7620]

Your abilities for cheesemaking and home repairing show great promise. You both have love and respect for each other and also for mother earth and the animals and birds ect... your dreams have taken on a life of it s own.

[@marvinnelson7229]

it certainly is a beautiful cheese brick....or cheese stone. from South Carolina USA both of you are very industrious.....that is the way of life to use what you have at the moment to do your best.

[@mst5632]

If I could remember the first time I walked without my parents helping me, I’d remember the first time I fell down. But, I’m a pretty dang good walker at this point in life. :-) Yet another beautiful and wonderfully told video, Mathias and Tova. Have a great week and as always, I am looking forward to your next vlog.

[@Talasbuan]

Yes, you are absolutely right! Thank you, we are working on it ;)

[@OLDBotanicals]

50/50 skim milk and water sprayed on the leaves with crushed and dried egg shells added to soil will compliment the rabbit and chicken manure when it comes to nourishing the garden. I noticed you ask when you pointed out blossom end rot and pale peppers, as well as asking what you might do with excess skim milk. As old as this Vlog is you’ve probably learned this by now. Keep up the good work!

[@diag1054]

Love watching your video thx for sharing 😍

[@karinnelson8505]

Wow that was fun to watch and I could taste the yogurt and soft cheese from here yummy!

[@judyhorn6715]

GREAT TEAM WORK GUYS

[@derekwalters4980]

This was informative and interesting, I enjoyed this very much.

[@loopylou]

I think it's amazing what you both accomplish.

[@cristianmorar5558]

Watching this video in 2020 but it's not late and I love you guys for what you are doing ! Skol !

[@beachfiredude]

Thank you for the great tube All the best

[@Talasbuan]

Thank you so much!

[@alfrednorte2291]

Excellent work, it seems like a very delicate procedure. Your videos are always very enjoyable. Best wishes

[@Talasbuan]

Thank you, Im not that pleased with the result but I will try to do better next time :) Have a great weekend! /Tova

[@kimmurphy6864]

Such a beautiful place to live out life!!!

[@andraoprean8451]

Tova you are amazing!!! Hard working, perfectionist and beautiful woman!!! I wish you all the best in life and much love to you and your family from Romania!!! XOXO

[@lawsaye]

After becoming aware of your channel I had decided to reserve comments until I caught up with every episode. This episode with the first-time cheese making was so intense that I could not resist telling you how much I am enjoying them all and admire your wanting to preserve the old ways. Love from Manitoba, Canada.

[@Talasbuan]

Thank you so much Lawrence!

[@karenzaller9659]

How absolutely romantic!

[@karenzaller9659]

I think you have a great start!

[@rsoubiea]

you are doing science today! lol thank you for taking us along on your journey, its very interesting.

[@lindavanallen1307]

I love the music you play in the background❤️

[@hazanliliya]

Hi, I am from Bulgaria and down here we are proud of our “qwari”. We call it sawer milk and eat it all the time, especially for breakfast! They used to cure stomach and gut deceases with this culture! The bacteria are typical for the Balkan region! So interesting that you have something like that too and eat it for breakfast! We don’t take the fat out of the milk though! It makes it richer and you don’t need to mix it with creme, hehe... Anyway, I admire everything you do and utterly enjoyed this! I would love to have my own place like yours like that and live there with my husband! Bless you!

[@Zippsters]

Fascinating!!

[@paulinebrus7580]

very interesting to see the whole proces of cheese and yogurt making!! :D I love it that you take the time to film it all and explain so much. I know it's not true, but I feel like now I can make it to ;) Would love to. But going to wait until we have our own goats someday. You could start a new youtube channel about making all the diffirent cheeses, Tova :) I am also currious what kind of old arts/crafts you both studied? I was just looking up on the internet yesterday if a school for that is in my area, because I like making paper and candles, but also would love to learn how to make baskets, bookbinding, weaving and woodworking skills. And more ;) but this already is a lot.

[@fionagrows1848]

Your videos are so lovely, like works of art. I’m about to start making milk kefir after being inspired by one of your vlogs. Xx

[@Kohliflie]

Thank you for sharing this, it was really interesting to see and it made me appreciate the cheese i love even more :)

[@shireecox122]

The cheese looks amazing!

[@ranjeetchahal3291]

Hello Matti and Tova, I really like what you guys are doing and I do find it very educational. It took me some time to get used to your vlogs and found it a little slow but now I am at your pace, "I TOTALLY LOVE IT!! I watched most of them back to back and learnt your characters and abilities. I call this a working home and you do it well indeed. KEEP UP THE GREAT WORK AND NEVER STOP!!!!!!!

[@Talasbuan]

Thank you so much Ranjeet!

[@ranjeetchahal3291]

My Pleasure!

[@raincoast9010]

A very nice video, thanks for sharing your experience. With regards to the milk/cream separator you should mount the separator on the wooden base and leave enough wood so that you can stand on the wood too.

[@gogirl7382]

some uses for leftover skim milk below: Sour it. ... Make fat free cottage cheese. ... Make yogurt. ... Make smoothies. ... Add a Little Cream Back into it. ... Add it to mashed potatoes. ... Make foamy, steamy milk for your coffee. ... Feed it to your Animals.

[@Dani.Torres]

Hey! I listen to Wardruna and Eivør a lot, awesome music. It's great that you guys like this kind of music and enjoy going to concerts. I live in South America and can't never see live my favorite Scandinavian bands, well not as often. I also love Cult of Luna, Opeth and Fever Ray from Sweden. Sweden has so many great musicians and score composers. Definitely will come visit Sweden some day.

[@loopylou]

Wow Tova. So much work for one batch of goat cheese. Well done.