Traditional Style Cheddar Technique with Goat Milk- Cheesemaking at Home

[@HammockHavenFarm]

This beauty is in the cheese cave and we will come out with a reveal as soon as we cut it. I'd planning to release the Swiss video first, but Chase edited this one first and beggars can't be choosers! Enjoy and we will get that other one out just as soon as I can get him to do it! He's working full-time and is a dual-enrolled HS and college student. Please excuse my solo filming. I miss my cameraman, but am very proud of him!

[@LaborofLovesHomestead]

Have you done a video of how to make a cheese cave? I'm having trouble! Thank you.

[@BlueCactusDairyGoats]

Do what you can lady! You're the goat cheese GO TO! It's so hard to not have a camera man but you dig awesome!

[@BlueCactusDairyGoats]

Yet another cheddar technique! Ahhhhhh! I found my first cheddars were considered "farm house" cheddars, and would never be a creamy cheddar. This year I tried a stirred curd cheddar and it is so much closer to what I want from a cheddar. Still not quite there though. Now I suppose I'll have to try this one lol. Cheddar is my beast! And so time consuming! So thank you for taking the time to keep through the whole process! I know the feeling 🤣

[@rubygray7749]

@@LaborofLovesHomestead Kristin has done two videos on her cheese cave! Here they are : kzbin.info/www/bejne/aIKYkKKAoMqra9k kzbin.info/www/bejne/f168lphohb13otk

[@Bright-It]

Have you tried the “horizontal curd cutter” tool? It is very useful. I used to make cheeses, but now I am taking a break and gardening. Thank you for sharing your good work making cheeses.

[@glorytogodhomestead3495]

I miss you! I don’t know why you don’t have any more videos. Maybe you got tired of it. But I really appreciate your videos.❤

[@Luvmygoats]

I watch ur video 2 times about ur cheddar and I just got a goat in milk about 2 months ago. I'm new to the process and I have made only 1 hard Cheese so far. 😆 🤣 I put it in the cheese cave/ wine cooler on June 10th. I want to make another and I want a bigger cheese. I like ur videos so I'm gonna take a day and make it. I usually get 8 cups in morning milking and 5-6 in the evening. It seems like alot but I'm new to having goats and making 🧀 so I don't know. I know I've been freezing alot of it. Have a great day.

[@ibhola4701]

Super video! I applauded for $2.00 👏

[@HammockChase]

Thanks Ethan for the Super Chat!

[@tamihindman9431]

Are you still making videos? Yours are so informative and you do great step by step instructions

[@glorytogodhomestead3495]

Hello there, I am just starting out with Goats and cheese making so I’m happy you’re doing these videos!❤

[@fincarosa6767]

I hope he can teach you to film and edit on your own.we all miss you!

[@HammockHavenFarm]

Thanks! I might in the future. I had some health issues that led to us not going into full production this year. I’m better now but will probably do limited production next year too. We will see what the future holds after that!

[@fincarosa6767]

@@HammockHavenFarm you're most welcome!! Sorry to hear about your health. And glad you're feeling better . Looking forward to any future videos!! Such helpful content with goats milk cheeses!! May ypu continue to improve 🙏🏽

[@justme-uw6bz]

I think unedited videos are great. Thanks for sharing, I always look out for your videos.

[@HammockHavenFarm]

We appreciate you watching!!!

[@urouroniwa]

Reducing the cheddaring time will also help it knit more easily. Acidity is a bigger factor in having the curds knit than moisture level (which is actually pretty hard to believe at first, but if you experiement it's easy to see). 2 and a half hours of cheddaring is quite long depending on how fast it is acidifying. I've got to say that the curd structure was beautiful, though! Maybe just cut back a bit on the cheddaring. Did you taste the curds? Normally for me that's a big factor in determining where I am with cheddaring. Many Caerphilly recipes have an interesting trick. They have a short cheddaring time (often as short at 30-45 minutes). This allows the curd to knit really easily. But you only use half the salt when milling. This slows down the acidity. Because the curd knits easily, you can press it for a few hours, knit the curd and then immediately brine it to get the rest of the salt.

[@HammockHavenFarm]

Very interesting! Thanks for the tips. The curds were delicious!

[@BooBookitty5279]

So I’m new here! Hi, I’ve went down the rabbit hole and have watched all your videos... funny I found your KZbin because I have been raising nubian goats for a few years and just recently decided they’re just not the breed for me. So I’ve been looking for all the Lamancha youtubers I can find to see if I’m making the right choice.. well I’m rambling lol your cheese making skills are (as I’m sure you’re well aware) amazing! I forwarded the “blue cheese” recipe to my mother now we’re going on half on all the supplies! Nothing like a good wine and cheese. Well I hope you see this, and I hope you continue the awesome hard work on your channel I just know you’re going to be a big deal!! Wishing you nothing but success and happiness 😊

[@HammockHavenFarm]

I always liked the floppy ears of the Nubians but the milk we get from the lamanchas has been great. Best of luck! Thanks -Chase

[@jcmustian]

Would you consider making a video explaining how you adjust recipes according to your milk? Raw milk in general, goats milk in general, and your own milk in particular.

[@lindas.8036]

Thank you for the video. I enjoy them so much, and will start "applauding" after the election, being tapped out right now. Please take care and stay safe.

[@HammockHavenFarm]

Thank you so much for watching!

[@JohnsonFamilyFarmstead]

That’s a handy tool! Thank you 😊

[@waleednekaien4246]

We can’t find new video of you 😢why

[@scottjenkins3651]

Excellent

[@michaeltubehd1191]

love your videos! can you do a cheese with beer please?

[@HammockHavenFarm]

I need to try that. A friend did one where she washed the curds in stout. Looked amazing.

[@michaeltubehd1191]

@@HammockHavenFarm Thanks!

[@rubygray7749]

Woo-hoo!! Thanks so much Kristin! I wonder whether you have ever made Caerphilly, the Welsh miners' cheese? I love it and have made some successfully in the past. Rather acid, salty and crumbly, starkly white, in the Cheddar family, but it can be eaten as soon as 2 weeks after making, or left to mature with a natural rind. I have only come across the young version. Would love to see you make this one while there is still time this season! And I am certain there must have been goat farmers in the town of Cheddar who made this cheese from the milk they had.

[@HammockHavenFarm]

It’s been one on my list to try again. I made one the first year I did cheese and it was a failure, but to be honest, most my cheeses were at that time!

[@rubygray7749]

@@HammockHavenFarm I'm sure that Caerphilly will be a success this time! It has less steps than this cheddar. And can even be eaten at 10 days old. I could see how exhausted you were making this for us, with no help. Remember Gavin's motto - "Keep calm and make cheese"! Just loved seeing you back here!

[@paultribbett7765]

just a question,, if you turned your cheese harp 90 degrees so the wires are vertical would that work better/faster than the knife??

[@HammockHavenFarm]

I would if it would fit in the pot sideways. They make them with the strings in the other direction too

[@herberthall2066]

where did you get the thermometer? I would like to get one. ty Great video BTW

[@HammockHavenFarm]

It’s a chef alarm. You can find it at Thermoworks.com. Best thermometer ever. I recommend getting the silicone probe.

[@tamertopal7848]

Thank you for the very good video. I have a problem with bitterness after maturing cheddar. Did you have a bitternes problem? If so, how did you overcome?

[@sparkymyrl]

I did bring the rice curds up to 102 to see if that would change things.

[@leeserles7931]

Where did you get the cheese harp

[@HammockHavenFarm]

I found it on Etsy. They had several sellers there. I wish I’d gotten one with wire instead of nylon strings though.

[@shantelbryan3660]

Hello just found your channel and I am very new to making cheese. I have been making mozzarella for about a year now but want to make all of our cheeses. My curds always sink to the bottom and are usually crumbly. I also have milk goats at home and use raw milk. Any suggestions. I really do t want to mess up cheddar cheese months down the road

[@jennlois]

Thanks for the video! I tried for a long time to get a creamy goat milk cheddar, but it usually turned out crumbly. Never had that problem with the cow milk cheddar. Tips for me to make goat milk cheddar less crumbly?

[@HammockHavenFarm]

I find that goat milk acidifies much fast than cow milk. I would cut the culture by at least 75% to compensate and I usually cut the rennet slightly too.

[@rubygray7749]

I love crumbly cheddar! That is one of its characteristics. Otherwise, you would have colby.

[@jennlois]

@@rubygray7749 It’s a dry texture.

[@sparkymyrl]

I bought some fresh whole Goat milk and brought it up to 86, added mesophilic, 5 minutes, then 30 minutes added rennet and all I got for curds was rice, it never got solid, drained and tried to press. It looked nice but would crumble back to rice. Do you or anyone else have a idea of what happened? I'm a basic cheese maker and I need help on this one. TY

[@paultribbett7765]

what audio books do you like

[@HammockHavenFarm]

I am a fiction lover. I actually listen to so many books that my interest has had to expand to almost every genre to find things I have not read before. I used to sit and devour books, but audible has allowed me to fill my head with stories and still do other things like my farm chores, cheesemaking, cooking, and I have taken up watercolor painting this year. The only things I really don’t care for are outer space SCI-FI and bodice rippers. Everything else is fair game- classics, historic fiction, mystery, fantasy....Got any recommendations?

[@paultribbett7765]

@@HammockHavenFarm i love Robert Jordan's Wheel of Time and many more..tell me if you like RJ and Brandon Sanderson he finished the series

[@HammockHavenFarm]

@@paultribbett7765 I’ve read a few of the Wheel of Time series and many books from Sanderson. I’ll have to check out the series you mentioned from him. I’ve Ive read the first books, I’ll definitely need to read the last one. Speaking of, my favorite fantasy was probably Kingkiller Chronicles and I could shake the author for not releasing the third book!!!

[@HammockHavenFarm]

It was the Mistborn Series I read by Sanderson. Which do you recommend?

[@paultribbett7765]

@@HammockHavenFarm i don't think he ever will ...seems like he boxed himself in with no way out,,, sad cause it started off so good patrick rothfuss made a lot of people mad at him. wheel of time is my favorite series all 14 books,,, also stormlight archive by brandon sanderson very good ,,,,the sword of truth series by terry goodkind 12 books i think you don't sound like you're from georgia really like your videos but miss your camera/cheese-taster/hand-me-things guy

[@Artist-Ellen]

Would love for you to record the ph levels at each stage.

[@rachel4483]

What size/age do you typically breed your young does? Are you an 18 mo-2 years person or a 80-100 lbs person?

[@HammockHavenFarm]

80-100lb as long as they are in good condition and growing well. I don’t have the space or money to keep a bunch of free loaders

[@lotus....]

Haha I had to laugh when I saw you trying to get the pigs dishes situated with the shovel.I do the same thing with the hoe! Our KuneKune pigs always flip their dishes and then they stand in the way while I'm trying to pour in their feed, blocking the dish grrr. They are fun though. How many Lamanchas does do you usually have? How much milk does one doe usually avg per day when you are milking them.

[@HammockHavenFarm]

The pigs can be totally obnoxious! They want you to dump it on their heads, but then it’s all wasted on the ground! I milked more goats than ever this summer. I usually milk 8, but did 12 most this year. There was a great demand for milk and many of the performance programs with the American Dairy Goat Assoc were canceled. I decided to keep the, and hope for more next year. My does peak between 10-14lbs a day (after their first freshening) so about a gallon and a half each. My favorites are the ones that may not peak quite so high but keep it up longer into the fall and I focused on that with breeding decisions this year. I look for at least 6 lbs a day from first fresheners.

[@lotus....]

@@HammockHavenFarm Wow that's a decent amount of milk! Omg I laughed so hard at pigs wanting it dumped on their heads! Thats it exactly, haha!! Do you sell kids in the spring? I am wanting to add to my Lamancha herd next year. I am in NE FL.

[@TumpaHaque144]

Hiiii

[@user-yw1lj3tr2p]

Where else can I watch your content? I'm leaving KZbin.

[@waleednekaien4246]

Why not new things in your page 😢hopefully you are fine

[@tiglet53]

get some rest