I think I'll try it today with a little milk I have left. Maybe chunk some into herbed olive oil in mason jars for some interesting storage idea. I made labneh balls rolled in za'atar sunk into olive oil in mason jars and a week later it was mind blowing on crackers. Thanks!
@jmilkslinger9 ай бұрын
I've been meaning to try za'atar with yogurt cheese --- thanks for the reminder!
@kathybolger39396 ай бұрын
@@jmilkslinger you're welcome
@tumblingtangles2 ай бұрын
I'm so excited to just have found your channel. I have recently gotten into making queso fresco and stumbled upon your video. I love it! I can't wait to watch more of your channel. Thank you for the wonderful video!
@jmilkslinger2 ай бұрын
Oh, you're welcome --- I'm glad you landed here!
@kristysmith62296 ай бұрын
I am obsessed with your videos! You’re just down to earth and do such a good job at explaining things!! Thank you!
@jmilkslinger6 ай бұрын
Aw, thank you! This means a lot.
@jaybeaton93019 ай бұрын
Looks lovely.
@cydrych9 ай бұрын
This is going on the “make this cheese” list for sure.
@daVinciJane6 ай бұрын
These videos are so great.
@jmilkslinger6 ай бұрын
Thank you!!
@irinadimulescu73319 ай бұрын
You inspired me with this Queso Fresco! I will definitely try it! We have a neighborhood fall party in about 10 days and I was thinking of making a cheese tray with my cheeses, but then, I don't want to use entirely the cheeses I can cut now. I buy the milk to make cheese so I do not have such an impressive stock of cheeses as you do (lucky you 😉). I will make a queso fresco, with some fruit and veggies around it... I think will work! Thank you for such an inspiration. 👍
@janelahmeyer20147 ай бұрын
thanks.
@jennygarcia68987 ай бұрын
Queso fresco is traditionally a crumble cheese im loving this recipe. Now can I suggest a cheese for you to make. This is one of my favorite cheeses and super hard to find and when I do it extremely expensive. It's called queso double crema. It's a mixture of cream cheese and a sour cream best thing to put on a tortilla or bread and so delicious..
@jennygarcia68987 ай бұрын
And only found in a Mexican grocery store.
@jmilkslinger7 ай бұрын
What's the texture of it? Can you cut it with a knife?
@Julia-en9xq9 ай бұрын
Oh, I want that press!! It’s on my wish list!!
@jmilkslinger9 ай бұрын
It's a good one!
@kathyf89109 ай бұрын
it's a good press. worth it for sure.
@julimartin33129 ай бұрын
😂Queso Fresco is a great go-to always!! (Especially good for those times when your CSA customers add on "cheese" to their weekly order the day before pickup!!!!😱🤪... either that or ricotta 🤷♀️) Salt brine for 8 hours, dry for 3 days, cut in wedges and chill for 3 days and you've got some great "grilling cheese "!! I used to add dried herbs, onions and peppers every so often to change it up- fun and delicious!!😋
@jmilkslinger9 ай бұрын
Thank you for the inspiration --- method, ingredient ideas, etc. I love brainstorming cheese ideas!
@TheEMC996 ай бұрын
Can you use it as baking cheese? You know the little bricks that melt gently when baked.
@jmilkslinger6 ай бұрын
@@TheEMC99 I have no idea! I've never tried a baking cheese, at least not in the way you are describing...
@TheEMC996 ай бұрын
@@jmilkslinger LOL, okay thank you!
@HBrooks9 ай бұрын
wow, that's a lot of cheese from 4 gals! my largest to date has been 4 3/4 lbs from 4 gallons, even using raw jersey
@iwonacharleson70719 ай бұрын
Great watch again - thank you Jennifer. I made a Webber Queso fresco last year and I wasn't that impressed either - so bland and so undersalted, think I grated the whole lot into mac'n'cheese - maybe I should have been a bit more adventurous with it.
@clydes95cummins6 ай бұрын
I made this for my first cheese this past Saturday. I feel like it turned out well. I got 2.5 lbs from store-bought pasteurized homogenized milk
@jmilkslinger6 ай бұрын
Congratulations!
@TheEMC996 ай бұрын
Did you use a cheese press?
@bryonygrealish66635 ай бұрын
It's definitely a light on flavor cheese. Look into Mexican cuisine to see how it's used. Then you'll have a lot of options to use it with. 😁
@arunidammalage98117 ай бұрын
Halo Jennifer?wish you happy and healthy New year 🎉, my Iknow how long can keep clabber in refrigerate?
@jmilkslinger7 ай бұрын
For cheesemaking, about 2 days. For using as buttermilk, 4-6 days.
@patriciasummers88815 ай бұрын
Hey Jennifer. What would you recommend as the easiest, meltiest cheese for a beginner? It’s got to melt really really nicely. 😊
@jmilkslinger5 ай бұрын
Most of my wheel cheeses melt fine, as in they vanish into a silky-smooth white sauce. They melt in a grilled cheese, too, but it often takes a little longer. Good melters include: Gouda, Butterkäse, Colby Ones that are slower melters: Parmesan, Cheddar, Sao Jorge, etc. If you want a FAST melter, make American cheese with your homemade cheese --- that stuff is conditioned to melt.
@nightmarecoins82656 ай бұрын
I wish you could send me alot of those cheeses
@georgegeorgiou4819 ай бұрын
Hi Jennifer I have two questions do you pasteurize your milk and for this cheese can I use clabber culture as I made my own Thank you
@jmilkslinger9 ай бұрын
I do not/did not pasteurize my milk, and yes, you can absolutely use clabber culture. (That's what I would've used if I had had some on hand.)
@VathSophanin9 ай бұрын
😮
@bluebonnetbendhomestead6 ай бұрын
What cheese cloth are you using? It looks nice
@jmilkslinger6 ай бұрын
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking) (Links are in the description box below the video!)
@bluebonnetbendhomestead6 ай бұрын
@@jmilkslinger thanks!
@user-ig7uy5xu7k4 ай бұрын
Jenny what book you use it to make the Cheese? Can you please send me the name if you don't mind
@jmilkslinger4 ай бұрын
That recipe came from Home Cheese Making Book: amzn.to/3E0YoAd (All links for tools and recipes, etc, can be found in the description box below each video.) Good luck!
@henkoosterkamp5621Ай бұрын
After vacuum sealing, can you keep this cheese in the fridge for a couple months? Thank you
@jmilkslingerАй бұрын
Yes! I just tested this --- opened a wedge of vacuum sealed queso fresco (age 5 months) and it was delicious. Mild, creamy, lovely.
@henkoosterkamp5621Ай бұрын
@@jmilkslinger thanks so much, just made this cheese yesterday:)
@tracygoodman65257 ай бұрын
Where did you get the cheese press?
@jmilkslinger7 ай бұрын
New England Cheesemaking Supply! bit.ly/3BjMSP1 (All links can be found in the description box below the video.)
@Alexander-uj5pb4 ай бұрын
👍👍😀
@kathybolger39396 ай бұрын
Is there any brand od salt used thats easily ontained in europe and the US what sm i looking for?
@jmilkslinger6 ай бұрын
I have no idea what kind of salts are available in Europe. Here, I use Morton Coarse Kosher, but any non-iodized will work. I suppose you could always boil down sea water for the salt, if you live close to an ocean...
@kathybolger39396 ай бұрын
@@jmilkslinger hi Jennifer thanks for your reply I'll look for that salt I did see in a search I did but wasn't sure of what I was looking for was a bit afraid of it as it said course but duhhh...it still melts... I think I'm over thinking things as for the sea .. it approx 20 minutes drive frim me but its a bit baltic at the moment ❄ ❄ lol love your videos and honesty in them Regards Kathy Best wishes
@pamalatrynovich48178 ай бұрын
Where do you get your milk from??
@jmilkslinger8 ай бұрын
The back yard! (our family milk cow☺)
@davidkelly44009 ай бұрын
Okay, but what "mistake" made it so good? Salting the curd at the wrong time or the brining it like Feta or does one have to make both "mistakes?"
@jmilkslinger9 ай бұрын
That is the big question! I really have no idea --- and the cheese might have turned out even better withOUT those mishaps! My recommendation is to follow the recipe as is, but taste the curds to make sure there's enough salt. OR put have the salt in the whey and then brine the cheese for a bit to finish it off. Mess around and have fun!
@patriciasummers88816 ай бұрын
Hey Jennifer. Do you have a recipe for Queso Blanco made completely from scratch or must one always use some premade cheese - like white American or such - to make it?? I figure it’s like Queso Fresco but what do I know? -0- I just want it to taste like the cheese dip in the Mexican restaurants, which I was told was Queso Blanco. And I want it to MELT!! Any ideas? Thank you. 😊
@jmilkslinger6 ай бұрын
I'm not sure what you mean by Queso Blanco... Are you referring to American Cheese? I have a video for that already on my channel. In Spanish-speaking countries, queso blanco and queso fresco are sometimes interchangeable --- and a sliceable, crumbling cheese, I think. Not a melty one.
@patriciasummers88816 ай бұрын
I read that Queso Blanco is a melting cheese and is the one used in the restaurants. But all the recipes I found start with white American cheese and I wanted to make it from scratch and can’t find a recipe for that. After I commented I also found that some use Queso Oaxaca. Do you have a recipe for that? From scratch? Thank you. 😊
@jmilkslinger6 ай бұрын
I've never made Queso Oaxaca, but you can make American cheese from scratch (from other homemade cheeses) and it's delicious!
@banaterist9 ай бұрын
Mekus mekus nayan ng kamay
@merranoneill2407Ай бұрын
LOL, "the pigs are in the process of being transferred into vacuum packs"
@jmilkslingerАй бұрын
😉
@thelittlethingskate95679 ай бұрын
🤬 Whyyyyy did I not watch this before today’s cheese circus?! Well, better luck next time. Readers digest: Aiming for stirred cheddar, the curds shattered to Parmesan size, draining was a circus, didn’t give up, added chiles and jalapeños and lots of salt, pressing. Time will tell if this one is as bad as all the others and we have another case of lost potential bacon.
@jmilkslinger9 ай бұрын
Oh, I sure hope it works!! (Maybe it'll be your best cheese yet!)
@kathyf89109 ай бұрын
someone's BD?
@jmilkslinger9 ай бұрын
My husband's 50th! You can read all about it here (jennifermurch.com/2023/10/barn-cake/), if you want...☺
@janelahmeyer20147 ай бұрын
i dont know why you kicked the pig and referred to them like property. they are sentient living beings.
@jmilkslinger7 ай бұрын
It's a foot nudge, not a kick. The pigs are vocal --- they squeal even when we pet them.
@patriciasummers88817 ай бұрын
I saw it. It was a nudge. And the pig was their property.
@patriciasummers88817 ай бұрын
Also, I don’t know why people troll the internet looking for something to find fault with. How utterly useless and ridiculous. No one needs more negativity in their lives. No one.
@cydrych6 ай бұрын
If you think that was a kick you have a very distorted view of reality. If you are opposed to animal products why are you watching a cheese making video?
@fideliaanderson52686 ай бұрын
I don't think Jane meant to be a troll, she was just concerned! I do understand why she asked.