Robyn Jackson; Cheesemaking Coach on Instagram: "Homemade Yogurt Should Be Delicious. If its not what all of your hopes and dreams are made of… than maybe you aren’t doing it right! Thick, Creamy, Tangy, Delicious Tips 👇 👉 Use a good starter culture. My favourite is ABY2C from Glengarry Cheesemaking or a really decent quality yogurt from the store with live active cultures. 👉 Heat your milk up to 190F and then cool it back down to 110F before adding in your culture. This seems counterintuitiv
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Robyn Jackson; Cheesemaking Coach on Instagram: "Homemade …
15.5K views9 months ago
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Robyn Jackson; Cheesemaking Coach on Instagram: "Don’t say I didn’t warn you! Why I love this cheese 👇 🫶 Kids devour it! It’s salted during the make so it’s one less thing you have to worry about later ⏰ 🧀 Best eaten between 2-4 weeks which is basically unheard of for most aged cheeses. 😉 Tiny bit less time to make than other cheeses in the same family as it (ex. Gouda, Colby) Did I mention that kids devour it 💪 Comment CHEESE2025 (no spaces) below and I will send you the link to check out
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Robyn Jackson; Cheesemaking Coach on Instagram: "Don’t say I …
55.3K views6 months ago
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Robyn Jackson; Cheesemaking Coach on Instagram: "Sour cream is unbelievably simple to make, yet cream ferments quicker than milk and there is an art to making sour cream well. - If your house is too warm, it will ferment quicker. Colder = slower. Over-fermented = yeasty tasting. - The culture you use will determine the final flavour. My favourite culture to use for sour cream is clabber culture. Trust me when I say I have made a lot of sour cream over the last 10 years and there is no culture th
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Robyn Jackson; Cheesemaking Coach on Instagram: "Sour cream …
20.7K views7 months ago
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Robyn Jackson; Cheesemaking Coach on Instagram: "I skip the dairy aisle now and that is something I never thought I would do! 💪 If this is your year for cheesemaking comment CHEESE2025 (no spaces) and I will send you the link to check out preorders for my new physical cheesemaking book 📕 Cheese From Scratch; Natural Cheesemaking From Home, where you will find all of these recipes plus info on how to get started, equipment and ingredients needed, tons of troubleshooting and more!"
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Robyn Jackson; Cheesemaking Coach on Instagram: "I skip the da…
11.2K views6 months ago
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Robyn Jackson; Cheesemaking Coach on Instagram: "Burrata was on the left 😎 I would be lying if I said this was one of my biggest problems, but I’m not lying when I say trying to figure out which cheese is burrata is a pretty decent problem to have. If you want to have it too, comment CHEESE2025 (no spaces) and I will send you the link to check out my new physical cheesemaking book. It will teach you how to make all sorts of different kinds of cheese from homemade mozzarella, burrata, brie, ched
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Robyn Jackson; Cheesemaking Coach on Instagram: "Burrata wa…
51.8K views4 months ago
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Robyn Jackson; Cheesemaking Coach on Instagram: "Sometimes he probably regrets his decisions but then I feed him cheese and all is good again 😁 Comment CHEESE2025 (no spaces) to check out my book, complete with my string cheese recipes plus so much more!"
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Robyn Jackson; Cheesemaking Coach on Instagram: "Sometimes …
24.4K views1 month ago
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Robyn Jackson; Cheesemaking Coach on Instagram: "What’s one more thing to feed right? Keeping a clabber is really similar to keeping a sourdough starter and a lot of the same rules apply. For example, you would never bake with a sourdough starter that hadn’t been recently fed, and the same is true for clabber. You would never use a sourdough straight out of the fridge for baking, you would want to feed it at least once or twice first, the same is true for clabber. The discard of sourdough (thoug
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Robyn Jackson; Cheesemaking Coach on Instagram: "What’s one …
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Robyn Jackson; Cheesemaking Coach on Instagram: "Add this to …
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