→Chèvre culture: cheesemaking.com/products/chevre-starter-culture-for-cheese-making →(THE BEST) Butter Muslin: cheesemaking.com/products/butter-muslin →Making Many Things With Goat's Milk Playlist: kzfaq.info/sun/PLXrP3tEiJQU5X7sW2ubpnrkwjz8JqiZKZ&si=pkSI5eplAwhNs3BZ

Hi there! I save a bit of the whey, to make the next batch of chevre. The culture is still ‘alive’ in there. Works like a charm. 👌 Oh and thanks for the muslin tip. Was always using cheese cloth, but your one seems much nicer in use! 👍

Very interesting Heather. Never heard of this before. I learn something new today. Up date: Took CT scan. It come back clear. Blood is good too. My doctor thinks it is a virus. I am OK. Still can't go for big walks, to the shop. Thank you for sharing. Love and Blessings to you all. ❤❤❤❤🙏🙏🙏🙏 Doris, Penrith 🇦🇺🦘

Thanks for sharing this process with us. Being someone that loves cheeses, you show/teach us how easy it is to make. Not only are you saving lots of money, but you know how and what it is being made from. I call this a win, win! Blessings to you and your family!!

❤❤❤

Oh Heather, the CHEESE, if only.......sigh You are livin it little girl, so proud! 💜🧀💜 Aunt Beth

All I can say is YUM!

Yum! I love cheese so much. Would totally make this with herbs like dill! Thank you Heather, for sharing the process and showing how easy it really is. 💚🧀💚

That looks so easy! I love Chèvre. Especially with dill.

Amazing process, love it… can’t wait to have a little farm ❤😂

Evening Pretty Lady, thank you again for letting me/us into your world.

Love learning from you! How cool is this one! Yes absolutely herbs added to the cheese (especially fresh dill) is the best. Thank you and blessings on your day Kiddo! 🌻🐛🌿💚

Thank you for sharing the process! You're a fantastic teacher. I need to find a local source of goats milk to try this out.

TY. Love your ideas and demos!

a few weeks ago i wanted to make colby cheese and then I seen that you posted a video about it and i was like perfect timing! this morning I decided to make cheve and then i seen you posted sbout it. love the cheese making videos I stay up all njght binge watching them haha!

This was fascinating. Thank you

I ordered a starter pack from your link and today I made my first batch will strain in a couple hours. I'm excited to try it! 😊

Ah just the easy cheese making I was wanting 🙌🏼 just had our first kidding and so excited for all the dairy fun 😍

The ~goatie girls~❤️

Your Chevre looks delicious!!! Someone in the comments mentioned rolling in fresh dill, that would be my first choice too! Thanks for sharing your talents with us!! Stay safe!!🙏❤

Crazy how that super easy cheese is so crazy expensive at a store.

Great video

Looks so good!

I did an involuntary "ooh!!" gasp when you almost overfilled the bowl when separating the whey out! 😲

Hi farms friends! It’s rained so much here, most of my goats are like giving up and joining the sheep in the pasture. It makes me nervous - I am hoping we avoid a parasite bloom! I fought barber pole in one of our ramb lambs last month. 🙏🤞

Heather, That looks amazing. I was going to make it this morning with the fresh milk. Great minds! Who knew you would put a video out. I didn't make it thought because I figured I would do it tomorrow. Do you know about how much mesophilic I would need for 1/2 gallon? I have done this before, but it has been ages!! If I recall correctly, it should be 1/4 tsp.

Do you make it just using some Kiefer? I do and it works great. You probably do or have. Wish we were neighbors, Heather.

Can you freezedry and powder the chevre or farmers cheese (or any cheese) you make to further condense the umami cheese flavor you've created to store it in an even more compact form and so you could use it in even more applications? Like to develop like an instant weeknight mac and cheese? (which is usually easy, cheap, and generally well received)

Hey Heather I just wanted to let you know that I got my mushrooms yesterday. Now I’m going to watch your mushroom playlist. There weren’t any instructions. I got the pink oyster ones! Thank you so much for doing this giveaway and my only question is, what is Anthony’s website?

I'm not sure how this cheese tastes, but how would it be when you're mixing in the salt, to also include some minced jalapenos or some other type pepper? Would that be an option or would it throw off the flavor too much?

Hi! Thanks so much for this. In what way do you give the whey (😂) to the chickens? Just straight in liquid form? We've got chickens and I have extra whey often. I've googled it but am looking for your answer if you have a sec. 😊

I LOVE your videos!!! I was wondering what is the quart size of your enamel cast iron red pot you use for making a lot of your cheeses? I am ordering one and wanted that size that will hold a gallon of milk. Thank you

The chickens drink the whey?

Have you ever tasted it with cows milk? I love Chevre but only have access to raw cows milk..even my cheese hating kid loves chevre. It would be such a bonus to make it vs buying it

What type of salt are you using?

I drained my first Chevre too long and it was crumbly and dry. Next time I will cut the time to 3 or 4 hours.

I don't like the taste of store bought chevre' that I have been able to find in store. It is so goaty. Homemade is so much better. I have also found that the recipe in Deb Neimann's book "Raising Goats Naturally" for chevre' using the mesophilic culture and rennet works perfectly, and its even cheaper then buying the packet. I use the amount of culture needed for 1 gallon of milk, then add one drop of rennet mixed into a couple tablespoons of cold water, mix that in for 1 minute and let it sit for 10 to 12 hours, drain overnight in a soft cheese basket mold. Also, I would appreciate your prayers for my girl Poppy. I am treating her right now for Pneumonia.