this is my our daughter Shannon I’m the
cheese maker she’s gonna walk you
through the process of making a shell
which is a soft fresh cheese this is
cheese that I’ve already started to hang
the Kurds are separating from the way
look at how viscous the liquidus it’s
thick yeah it was pastor out seven days
ago this is look at that what it looks
like after it’s been sitting for seven
days you see how it’s break solid I’m
gonna take it and I’m gonna fill it up
as much as possible gotcha so right now
completely unseasoned you’re just you’re
separating from way hanging it and
letting the curd separate for the way
and that’s it right we don’t want to let
the way fall into the ground because
then it will cause the room to stink
right ready to hang and then all we’re
going to do is you know hang it up
handing it off to me I guess so and
there you making cheese so you let that
hang for how long generally overnight
and then what we do is we take it and
that’s when you add the salt and it
officially becomes cheese yo for a guy
who uses an awful lot of cheese yeah
I’ve never actually made cheese before
it was far more intimate to kind of get
your hands in it you take it for granted
without having done it before do y’all
want to hang around and make some more
cheese no no no we want to eat some
cheese this is the perfect kitchen this
is what you guys do just hang out in the
kitchen yeah absolutely that’s what we
do yeah talking about this sausage this
is some of the sausage that we’ve made
with the goat meat you guys are awfully
sustainable around here when one of our
does when we decide to call them some
reason they’re not as productive as we
need them to be we harvest for me right
and depending on the age of the animal
we make sausage circle life you know
it’s like the cheese to the milk to the
meat to the mouth to the hips
cheese maker she’s gonna walk you
through the process of making a shell
which is a soft fresh cheese this is
cheese that I’ve already started to hang
the Kurds are separating from the way
look at how viscous the liquidus it’s
thick yeah it was pastor out seven days
ago this is look at that what it looks
like after it’s been sitting for seven
days you see how it’s break solid I’m
gonna take it and I’m gonna fill it up
as much as possible gotcha so right now
completely unseasoned you’re just you’re
separating from way hanging it and
letting the curd separate for the way
and that’s it right we don’t want to let
the way fall into the ground because
then it will cause the room to stink
right ready to hang and then all we’re
going to do is you know hang it up
handing it off to me I guess so and
there you making cheese so you let that
hang for how long generally overnight
and then what we do is we take it and
that’s when you add the salt and it
officially becomes cheese yo for a guy
who uses an awful lot of cheese yeah
I’ve never actually made cheese before
it was far more intimate to kind of get
your hands in it you take it for granted
without having done it before do y’all
want to hang around and make some more
cheese no no no we want to eat some
cheese this is the perfect kitchen this
is what you guys do just hang out in the
kitchen yeah absolutely that’s what we
do yeah talking about this sausage this
is some of the sausage that we’ve made
with the goat meat you guys are awfully
sustainable around here when one of our
does when we decide to call them some
reason they’re not as productive as we
need them to be we harvest for me right
and depending on the age of the animal
we make sausage circle life you know
it’s like the cheese to the milk to the
meat to the mouth to the hips
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