I Made This Raw Milk Alpine Tomme 2 Months Ago {And THIS Is What I Do With Failed Cheese}

No video

I Made This Raw Milk Alpine Tomme 2 Months Ago {And THIS Is What I Do With Failed Cheese}

Рет қаралды 2,142

Күн бұрын

Today, I'm taste testing the alpine tomme that I made (and filmed) two months earlier. And then I pull out some LGCs (Lesser Good Cheeses) from the cheese cave and do a little more tasting and troubleshooting, just for kicks.
Making the Alpine Tomme: bit.ly/3VmJif8 (KZfaq)
Read my blog: jennifermurch....
Recipes: jennifermurch....
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Alpine Tomme Cheese: 2 months old
00:37 Extra dry salting to fix excess whey leakage
01:32 Opening the bag
02:50 Tasting the Alpine
05:07 Bonus: Tasting failed cheeses!
06:32 Lesser Good Cheese: Butterkäse #1
08:31 Lesser Good Cheese: Butterkäse #2
08:52 Lesser Good Cheese: Caerphilly
09:59 Why do my cheeses taste acidic?
10:47 My husband does a taste test
11:27 Feeding the piggies
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Artist: incompetech.com/
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

Пікірлер: 14

@farm-ish2708 Жыл бұрын

I love that you show your fails!! My biggest fails have been when i heat too quickly and trap the whey they get really acidic or dont cook them long enough and the rind closes too quickly and traps whey. Oh also!! I've learned I need to use half of the culture the recipe calls for when using raw milk. I think that is super important. Most of the recipes are for pasteurized milk.

@jmilkslinger Жыл бұрын

Do you notice a flavor/texture difference if you add the called-for amount of culture?

@iwonacharleson7071 Жыл бұрын

Oh I love this one, specially the pig shoving away the hen 🤣. Its exactly the same problem I have with cheese making - in the beginning I stirred too hard and too long, hence dry cheese - then I stirred far too slowly and gently, hence whey in the vac pack bags. I have fed my pigs very well so far on spoiled cheese😏, theres gotta be a happy medium.

@yarkorab 6 ай бұрын

I'd say this type of cheese requires six+ months of maturing to really appreciate it...

@katiecarnahan538 2 ай бұрын

I have to tell you, I so appreciate you. I am learning so much from you and love that you show all of it including the fails. And your energy in every video makes me go "ok let's make this one today!" Your excitement makes me excited. So thank you! And I also think we need pigs now lol

@jmilkslinger 2 ай бұрын

I want more pigs but my husband's wielding his veto power.

@highroad3580 Жыл бұрын

Your taste tests are so fun! I actually understand what you are saying. I taste my first cheese shortly, a Gouda and am excited and apprehensive at the same time. Keep up the great cheese vids!

@babajaga81 2 ай бұрын

Loved seeing the pigs eating in peace from one bowl but couldn’t tolerate a chicken 😂

@jmilkslinger 2 ай бұрын

They are hilarious! And then there was the time my daughter accidentally got one of them completely drunk... jennifermurch.com/2024/01/27/one-drunk-pig/

@user-xc9kc7lf3j 5 ай бұрын

Im sad to hear another Gavin recipe dosnt work. Ive had no success with his that I have tried

@jmilkslinger 5 ай бұрын

Oh, I think it was my error more than his. I actually have another tomme in the works (his recipe with my adaptations) and it's looking quite promising. Maybe, if this one is a roaring success, I'll do another. Once I have a better handle on things, the recipe might be worth sharing again.