Farmhouse cheddar tutorial
ฝัง
- เผยแพร่เมื่อ 25 ส.ค. 2024
- #homesteading #homedairy #familymilkcow #cheesemaking #rawcheese
Find more of my cheesemaking and dairy videos in this playlist
Home Dairy: • Home Dairy
Instagram www.instagram....
Great quality milk buckets and so much more.
www.shenandoah...
My favorite milk jugs
amzn.to/3BNEVRx
My Amazon store front dryhollowhomestead www.amazon.com...
Check out my blog for recipes
dryhollowhomes...
Amazon Prime 30 day free trial
amzn.to/3yBMZnD
Shop my kitchen
This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic.
berkeyfiltersa...
My small pot with the ladle handle
amzn.to/3y4NYfI
My cheese pot
amzn.to/3LsIp02
The mesophilic culture I use to start cheese
amzn.to/3SjsjYC
cheesemaking.c...
The rennet I use
amzn.to/3Bv6jDo
cheesemaking.c...
FARMHOUSE CHEDDAR
*heat 6 gallons of raw milk to 90°
*add 1 cup backslash whey or 3/4 tsp meso culture
*ripen 1 hour
*add 3/4tsp animal renet dissolved in 1/4 cup water
*allow to rest 1 hour
*cut curds into 1/2 inch cubes
*allow to rest 5 mins
*stir while heating to 100° for 30-45 mins taking the whole time to raise the temp slowly
*allow curds to settle for 30 mins
*strain curds through a cheesecloth lined colander
*hang to drain 1 hour
*break up curds to marble size and mix with 3 tablespoons sea salt
*press with firm pressure 1 hour
*flip and press with firm pressure overnight
*air dry 2-3 days on the counter
* vacum seal and age in the fridge or wine fridge (1 month)
EAT
You can watch more of my home dairy videos here:
• Home Dairy
Try audible for free (love listening to books while doing dishes, folding clothes or stirring cheese)
amzn.to/3HEMUnY
Shop my kitchen
The Danish dough whisk that I use for sourdough and much more
amzn.to/3yzASaH
My small pot with the ladle handle
amzn.to/3y4NYfI
My favorite canning book
amzn.to/3Lrswa4
My pressure canner that i also use as a water bath canner amzn.to/3BNEDKr
My cast iron skillets
amzn.to/3ShUxTS
amzn.to/3SbEwyw
My favorite milk jugs
amzn.to/3BNEVRx
My cheese pot
amzn.to/3LsIp02
The mesophilic culture I use to start cheese
amzn.to/3SjsjYC
cheesemaking.c...
The rennet I use
amzn.to/3X29NYl
cheesemaking.c...
The thermophilic culture I use
amzn.to/3BMNkV7
cheesemaking.c...
My favorite cheesemaking book
amzn.to/3DWXd5o
Cheese thermometer
amzn.to/3E3rwYg
cheesemaking.c...
The stainless steel mesh colander
amzn.to/3CerNWW
Tomme mold 4-5 gallon
cheesemaking.c...
Stainless steel drip tray
cheesemaking.c...
Press on ebay
www.ebay.com/i...
Pricey press from New England cheesemaking
cheesemaking.c...
Also check out my favorite reusable canning lids canninglids.co...
Disclaimer*
As an Amazon Associate I earn from qualifying purchases
Also you can support Dry hollow homestead through our PayPal www.paypal.me/...
![[TH]FFWS SEA 2024 Fall - Knockout Stage Day 5](http://i.ytimg.com/vi/N2tl9xkQyyU/mqdefault.jpg)
![[TH] VALORANT Champions Seoul - Grand Final - EDG vs TH](http://i.ytimg.com/vi/WvObMc9VelI/mqdefault.jpg)
Hi Danielle, I just cut a farmhouse cheddar I made 2 months ago following your tutorial, and it came out delicious. I am looking forward to making it again and letting it age longer. I would like to encourage you to make ricotta out of the whey from cheesemaking. It is wonderful and you can make so many things with it. I am sure your family will love a ricotta cheesecake with lemon. If you are interested I will give you the cake recipe.
So, what cheese will be next?
Thank you so much! It's very sweet of you to give a nice response and means alot to me. I would love the recipe, that sounds delicious. Keep in touch and let me know how your next cheese turns out. I remember you commenting on the first Farmhouse cheese.
@@DryHollowHomestead Here is the recipe. I make this cake quite often and my family loves it. From TH-cam, of course :))
th-cam.com/video/_8fGLnuZbIU/w-d-xo.html
Thank. Heaven. For a real person, with a real family and life, sharing their real techniques in their real home. I appreciate it!!❤
😊 Hope it helps.
Lovely to see real people.❤🇿🇦much love and prayers from southafrica.
I just made a 2 gallon batch following your instructions. The curds are in my makeshift press and everything worked well as far as I can tell. Thanks for the tutorial.
when you stir your milk horizontally you introduce air into the mix which will react with the culture and make the cheese not as cheesy, thats why you go up and down, also stirring wont bring the warmer milk tothe top for an even heat.
That makes sense. Also, my milk is not homogonized, so the cream comes to the top and is thicker. Stirring up and down ensures that the culture or rennet is mixed throughout.
THANK YOU. i watched your video on making parmesan cheese and i did it yesterday. Put in the brine this morning, thank you. You gave me the courage to do it. I dont get much milk from my cow, but had the 2 gallons needed. And my kitchen is like yours. Not new or neat but i can make some really good food. just wanted to say thank you for givinng me that push that i can do it. many blessings.
You're so welcome ☺️
Awesome video Danielle! You're going to have to be very careful with your mis-shaped presses - they are getting more straight each time and it wont be long before you will not be able to produce a slanted round! This was excellent instruction and you are a natural with your candidness.
Thanks for the content.
Thanks so much 🙏 How are you doing? Its been a minute.
@@DryHollowHomestead Entire house remodel. Retired almost 1yr now and have never been busier! Love your videos, God Bless.
You are so precious! I can tell your a very good momma, and wife to do all you do for your family! I have now ordered and gotten the items needed to make cheese, but the milk! It looks like i may have to get the raw milk from the store. It still has the cream on top, and its organic. I live in Alaska, and because of all the rules for farmers now in selling their fresh milk locally, i have to find a place that has shares. I cant find one locally, so i cant pay 9.00 for my shared farm, or cow, spend 45.00 on milk and 15. a month, and drive 200 miles. So we shall see.
Thank you for sharing, i will be gradually going bVk and trying to watch all of your videos! God bless!
Thanks for the encouragement 🙏 I feel blessed to have a milk cow myself because locally it is just as expensive!
I just made this today as my first hard cheese. I am so thankful for you and your channel
Yeah! So glad to help! Reach out if you have any questions 😊
Thanks love your tutorials,just started making my own cheese
I'm so thankful I found your videos. I love your kitchens and the sounds of family.
My kitchen is like yours. We live here. God Bless You.
It's good to know we aren't the only ones with imperfect but productive homes.
Love your videos! Real life
Thanks, this is definitely real life 🫠
Great video❤❤❤❤
Thanks for the whey tip. I have to have cultures shipped from Northampton MA to Colombia.
I'm glad it helps 😌
I used a mesophilic starter for my Farmhouse cheddar. Can I freeze the whey and then thaw it to make the next batch? Or to make ricotta? I just made my first batch and it turned out great but I only used 2 gallons milk and my press needs 3 gallons. The follower was below the top when I pressed it so I have lots of tiny holes. So I am going to grate it and just eat it right away. I made a press out of two 3 gallon plastic ice cream pails. The top one can drain into the bottom one and I got some used weights! So proud of myself. 65 year old grandma here learning to make cheese. Blessings to your family!
Great job learning new things! You can freeze that whey no problem. I like getting it down into 1/4 cup cubes so it's easier to thaw the amount you need. I have never froze whey for ricotta so I'm not positive it will still make that but I'd love to know if you do.
Your're awesome! I just made farmhouse cheese yesterday...Was going to vaccum seal it to age but hmmm, might try eating it right soon :)
So glad ☺ Thats what I love about cheddar! Eat whenever 🤗
Very clear instructions and looks like you have a good wheel of cheddar. I’m making farmhouse cheddar for the second time with raw goats milk. Thanks for the culture tip. I use only two gallons of milk. Looking forward to this new season of cheese making.
Great! So glad you find my rambling helpful 😊
About the ricotta- we discovered Ricotta Salata- it’s a salted and pressed ricotta..if you haven’t made it yet, you may want to give it a go- it’s delicious.. I found it on one of Gavin Weber’s videos…the family ate the entire batch
just taste testing it..
Love your videos!
I'll give it a try ☺️ thanks
Me salute charming lady. God bless you and your family.
Thank you ☺️
My cheese I made when we talked about messing up the cheese I made, it turned into like bread tasting but it still gets the job done (the job is to act like a sponge for built in junk on the walls of the intestinal tract.] However my next cheese I'm gonna really get my hands on and do everything right hopefully.
Haha you are so fun to watch cause I want to have farm animals and make cheese often too.
Do you mean Aaajonus Style Cheese Trains?
GREAT video especially considering you were also homeschooling and goodness knows what else!!! We have 5 too. Homeschooling and homesteading. Just got a milk cow 😊
I receive your blessing!
Thank ya ☺️
I appreciate your video, you cleared some things up for me. I'm about to make my first cheese.
Awesome! Let me know if you have any questions.
Thanks for sharing.
Just found your channel - love your cheese making videos!
Great! As soon as my cow freshens I will be making more 😊
Good work! I wish I had access to raw milk. Not having to depend on calcium chloride would be wonderful.
It's not the worst ingredient, though. im actually adding it now because I get a significant increase in my yield from the same amount of milk.
Hey Danielle! Great video, thank you so much! I'm on my third round of cheese making, and I'm soooo thankful to have an easy and delicious way to use up ALL this milk.
My question is simple, you said that it takes forever for the milk to heat to 90°, so start it early. Mine heats pretty quickly, like within 20-30 minutes, max. I'm worried that it's too fast (but I have it on medium heat) and the cheese seems to turn out okay. I'd appreciate your thoughts!
Hey Heather, I'm sure that it's not a problem that your milk heats up quickly. You are probably not heating as much milk, or your stove is more efficient 🫠 It won't hurt anything 😉
You just popped up on my videos and I watched your clabbered milk video and then on to farmhouse cheddar cheese. I have been so nervous about making it… what if I do it wrong and my family gets sick??? But I am bound and determined to do it, you made everything seem easy to follow and I am going to go ahead and give it a try! Thank you for a great video. All I am waiting for is our calf to get a little older so I can start milking my jersey, then I will be following on… I am going to watch other cheesemaking videos first and see which one you recommend to start with. May God Continue to Bless You and Your Sweet Family!
I'm glad you found me!! It's intimidating at first, but after a couple of wheels, it's so much better. I think the best starter cheese is a farmhouse cheddar or gouda. Whichever you decide on, make a few wheels of the same type until you get the process down before trying different types. I am partial to gouda for a beginner cheese it's so versatile, you can add things like cumin or red peper flackes to switch it up. If you have any questions, let me know.
@@DryHollowHomestead Thank you so much for answering! I will make one of those first! Again, Thank You for your direction too! 🙏🏻❤️🙏🏻
Can you keep the whey to use as a backslash whey if it's from a batch of cheese made with back splash whey? I hope that made sense. Or should you only keep backslash whey from a batch of cheese made with a "fresh" freeze dried culture?
I think you probably could, but I don't. I use to much milk to chance it not working so I save from when I use a freeze dried culture and usually keep a quart whey and that makes 6-7 more wheels of cheese and then I use a new freeze dried culture after I am out. I'm just too nervous to try it! 😅 I also give it the whey a sniff test before using it. If it smells really strong, I won't use it anymore. If I'm not making cheese very often it doesn't make as many wheels. Hope that makes sense 😂
Claber is another good starter with raw milk
I just made the Farmhouse Cheddar and I posted a picture of it on a Facebook group. It had lots of holes and they said I should not eat it because it might be coliform and also because it was made with raw milk. I have consumed this source of raw milk for 35 yrs and never had a problem. I followed the recipe to the T! I used the backsplash whey from the previous one I made which looked exactly like this one. We ate it and had no problems. They also shut off comments so I couldn't ask any questions! Feeling defeated! Just wondering did yours have any holes? Mine looks like Deep South Texas 'Farmhouse."
I have just now discovered your channel and love all your cheese making videos! If I used 5.5 gallons on milk how much whey splash would you say I need? I know your video is 6.5 gallons of milk for 1 cup but just wanted your input.
One cup is perfect for 5-6 gallons if you are using raw milk. Thanks for watching ☺️
Thank you so much!
This sounds delicious! Have you ever tried putting garlic powder or herbs or both in this?
I haven't tried any herbs or garlic in my cheddar yet. 🤔 I worry about the herbs turning bitter. If you have success let me know.
I saved some of the backsplash whey from making cream cheese (flora Danica) and used it to make a new batch of cream cheese and it didn’t work, any thoughts on what could’ve went wrong? I’ve tried it twice once I kept the backsplash in the fridge for two weeks and the other was 2 days later and neither times worked. I used 1 cup for 1 gallon of milk just to make sure there would be enough culture for the milk. Switched back to the freeze dried culture and made cheese just like normal so it’s not any of my other processes that caused the issue. Thanks!
That discouraging 😞 I have never used flora Danica as a culture but I would assume it should work exactly the same way. I will buy it and see if I can use the backsplash whey. I'm sorry that I'm not more help.
Ohhh......I love the stainless steel cup with spout and handle that rests on the pot. Where did you get that? I just found your channel and loving it btw!
Aww. Thank you so much. I actually got the little pot as a bridal shower gift 13 years ago! Love it so much! I have it linked in my description box of all my videos amzn.to/3Pq0ePv
When you say to "ripen step 3" and "let sit 1 hour step 5" what temperature is that on?
We heat to 90° at the very beginning and we don't turn the heat on agian until we stir for the 30 minutes.
@@DryHollowHomestead gj ✌️
Can you use clabber instead of mesophilic culture and if so how much?
You can, I would use anywhere 1/2 cup to a cup of clabber. I don't like the taste as well when I have used clabber.
How much rennet do you use for raw milk?
Depends on the amount of milk? I usually use 1 tsp for 5-6 gallons of raw milk.
What cheese mold are you using? The larger ones I’m finding are all super tall
cheesemaking.com/collections/cheese-molds-and-presses/products/tomme-cheese-mold-small this is the mold I have the larger of the tomme mold.
I think I heard you say that you vacuum packed your cheese instead of waxing. I've inherited a wine cooler and can get it to the right temperature but can't figure out how to raise the humidity. I've got containers of water in there. How important is the humidity?
Well since I have never been able to control the humidity and make awesome tasting cheese, I would think its not that important. Most experts would probably argue with me about that but I think if you vacuum seal it wouldn't make a ton of difference 😉
You are very pretty.
Well, thank ya 😊
Deberías dejas subtítulos en español,gracias
Where did you get your cheese press?
I ordered mine from someone who was selling on ebay.
Thank you for your video. I started making cheese because my son can't have any dairy unless it is raw no antibiotics or hormones. I have a quick question. I have been making cheese for a few months now. They have a taste between chedder and mozzarella, but the texture is a bit rubbery, like over done shrimp. Any idea on that? Thank you so much.
Thanks for watching! I had most of my first few wheels come out pretty rubbery when I started. I was not being gentle enough with the curds, using your hand to stir can help alot, keeping the curds at the bottom from cooking too fast. Using less rennet can help also, some cows give milk that need less rennet to develop a curd. Mostly experience will help you know when the curds are ready to press, before they are cooked so long. Your only going to get better 🌟
@@DryHollowHomestead thank you I will try my hands. I am using the whey form the cheese to ferment the milk. Could that be some of it?
@@jillbauerle1337 I don't thing so because that's how I ferment my cheese too.
@@DryHollowHomestead thank you. I will keep working on it.
talking too much
You are awesome, where are all the woman like you?
You are a travel enthusiast and she is a stay at home enthusiast. Maybe you're just looking in the wrong places.
Beautiful nice kamla johns USA beachside
Do you use whole raw milk or do you skim the cream.off first