Fat Cow Cheese (RECIPE): This Cream-Boosted Raw Milk Butterkäse Is MASSIVE.

Go girl!. That's a great looking cheese

That cheese is a monster - but it looks sumptuous!!!

"Well done " I'm excited to see the results .

that's an* awesome make. my avg is 4.5 to 5 lbs from 4 gallons of milk. i don't have a pot (or mold) big enough for more than 4 gals or i would make more. takes the same time no matter the size ;)

I really want to try this cheese. I wondered, you don't use the Geotrichum candidum like other recipes. I really don't want to buy that either. Does it make a big difference? I love watching your videos, I always wind up smiling. Thank you for the lessons and the uplifting videos 🥰 also fun when your son pops in.

How did it turn out?

I think this video is going to help me. My cheeses have been on the dry, brittle side. Thank you.

What cheese would you recommend for beginners? I have made dream cheese butter yougurt cheese yougurt. I like the idea of using yougurt,clabber and buttermilk instead of buying cultures

Thanks for posting! I've used Gavin's make a few times but after comparing the results to Murray's Butterkäse, I was wondering what I could do to get it a bit creamier. Going with the heavy cream add today to see if I can get the same result (I saw your taste test) and will try less stirring too. Thanks again!

Your videos are really well done. I’ve watched several now. You are very entertaining and the content very informative. Thanks!

Fantastic. You are totally mad❤️ Did you make your own press? Any links? Thank you! Xx

We got our first cow a month ago, so we are diving into making cheeses!! I’m wanting to try this pressed cheese first. Would using the whey from making mozzarella work as the culture?

I'm only 6 1/2 min in but have a question. Why change multiple elements in your process instead of one thing at a time to figure out what change gives you the result you're looking for?

How does a cow hold back the cream??????