Creating Sweet Rocklyn: A Milkslinger Signature Cheese
Milkslinger
@jmilkslingerAbout
Welcome to Milkslinger, the place for learning to make delicious cheese at home. I went from a complete beginner to crafting artisanal cheeses right in my own kitchen, and now I’m on a mission to help cheese lovers and home cooks master the art of cheesemaking — no fancy equipment or professional training required. I focus on natural methods, traditional cultures, and a more relaxed, intuitive approach. On this channel, you’ll find videos covering: 1. Step-by-step guides to making different types of cheese at home. 2. Essential tips on ingredients, techniques, and troubleshooting. 3. How to age, store, and perfect your homemade cheeses. To accelerate the process of learning to make cheese, I have built a workshop for beginners that teaches how to make 5 kinds of artisan cheeses from 1 pot of milk in a single morning, no experience or special equipment required. Happy milkslinging!
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Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/5artisancheesesworkshop/?video=FA__ztdGEx0 Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=FA__ztdGEx0 Sign up for Milkslinger emails: https://milkslinger.com/getmilkslingeremails?video=FA__ztdGEx0 This creamy, semi-soft, natural-rind cheese is a Milkslinger Special, developed to showcase fresh milk and natural cultures. Aged for just two months, it is sweet, mild, and creamy, an all-around excellent cheese for any purpose: melting, snacking, cooking, and sandwiches. The name Sweet Rocklyn is a nod to the Milkslinger location: Rockingham County (Rock) and Linville Township (lyn). And why the “sweet”? Well, because, it is! Get the printable Sweet Rocklyn recipe: https://shorturl.at/Or9ph Find Milkslinger recommended tools and equipment here: https://rb.gy/qhwfbk CHAPTERS 00:00 Sweet Rocklyn 00:59 The Milk 01:46 Culture 02:41 Rennet 02:58 Cutting the curd 03:18 Stirring the curd 04:20 Washing the curd 06:08 Filling the press 06:25 Pressing 06:56 Making whey ricotta 08:20 Brining 08:40 Air Drying 08:57 Geo Wash 09:30 Aging 15:12 Core Sampling 19:37 Cutting and Tasting 20:55 Melt Test Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.
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