It seems almost impossible to find Colby cheese anymore, so I watched this video. I had no idea it was so complicated & time consuming. Kudos to you for investing the time & effort. Guess I'll have to find a new favorite cheese. 🧀 🧀 😞
Oh... I hope you find the Colby you are looking for! Cheese making does take time and patience, but it is a worthwhile pursuit. Thanks for stopping by, and good luck with your search!
Hi Lisa! Have just made the colby, am absolutely loving your videos and kitchen Kitty. Your new New Zealand cheese friend :) my next goal is the Jack cheese. I have been waxing the cheeses but am going to get a vacuum sealer as it seems like the easier option as I keep burning fingers dipping haha
Hi Annika, I am so glad you find the channel useful! Vacuum sealing is definitely easier than waxing and both methods have their benefits and drawbacks. My book includes a detailed discussion and a comparison chart of all of the different ways to age cheese, the pros and the cons of each, designed to assist readers in the decision making process. The book is available through my website at www.cheese52.com Have fun with your next cheese! Lisa
@@Cheese52 Mostly things are going good. However my cell phone/camera quit working, so no videos for the last couple weeks. I will likely be down another week at least. 🤠
Oh man! Hope you get up and running again soon. We're watching you close in on that silver play button, Larry- we are rooting for you here!!!! So exciting!
I’m waiting for my new cheese press since we’re back in the States and I had to leave my cheese press in Bangladesh for when we return. I’ve had poor luck with stacking weights on plates, so My husband is going to build me a cheese press for here, since our furlough has been longer than we expected. Im hoping to make Colby for one of my first cheeses, since we’ll hopefully be going back to Bangladesh just after it matures. The kids had a lot of fun watching this one, and particularly enjoyed seeing Yum Yum at the end. I’ll be watching this again when the cheese press is complete and I can properly press this one!
@@Cheese52 so I’m going to start kinda easy with mozzarella then when I get my press and molds I’m going to do Swiss and I think coby or cheddar. I do have a question when you let it rest for like 90 mins do you cut the heat or just let it rest at that temp at the time.
Yes, you let it rest. Milk holds heat far better than water. You can wrap a towel around the pot, or submerge the pot in warm water to help maintain the temp. Hope that helps!
I do love that dreamlike milk you use! But it grieves my soul to see lots of cream left adhering to the inside of the bottle, and also staying in lumps on top of the warming milk. A narrow silicon spatula could clean out that delicious nutritious cream to make yoyr cheeses even more wonderful! My favourite cheesemaking author, John Seymour, stated that the way to incorporate all the cream into the milk is to gently warm it in a separate pan, then stir this back into the warmed milk. And if cream separating out is still a problem, to "top-stir" the milk for a few minutes as it is setting, which involves gently moving the back of a fleeter or ladle on top of the surface of the milk, in circular strokes, which "sends the cream down" without disturbing the coagulation process.
Hi Ruby! Those are great suggestions. I put a little milk in the jars, shake them up and add the contents to the pot. That cream line is pure gold and none of it should go to waste! I've never heated the cream separately, but I think its a good idea. I find that the cream liquefies and mixes into the milk at about 100F. :)
Hello, again, Lisa. I made your Colby yesterday. The cheese is now air-drying. Question - Is 3 Tablespoons all of the salt for this recipe? Seems as if most cheeses have more salt than this or are brined. Thanks! P.S. Using the whey for your caramel recipe. Fingers crossed.
Hi Tonna, My highest press was 65lb on a Cheddar I was trying to get to knit together better. Much more than that and I risk those weights toppling onto the floor. Some cheeses go as high as 120lb, and a dutch press with an arm and a hanging weight is better for those amounts. Thanks for commenting about the tasting updates. I am trying to include the taste test in each video- it means I have to wait to release it, but I think it's better than having you have to hunt for a second vid of the taste test. It just feels more complete somehow :) Thanks for watching! Lisa
I love your channel, the cheese, you and YumYum. I am also very interested in the chemistry. This is great stuff!! Thank you so much. Do you know if Gorgonzola can be homemade? Thanks again.
Cheese52 God Bless you and thank you! This would be a sad world without cheese. ...And chocolate. Yes...a very sad world without cheese and chocolate...and cats! Yes. ❤️
I would love to add some garlic to this amazing recipe...any suggestions on what form of garlic (raw/powder) and when to add it?? Many thanks and blessings for your guidance
Hi Gavin, I am so glad you like the recipe. You are asking some very good questions! Typically, spices and herbs are milled into the curds after the draining stage and before the pressing stage. All spices and herbs should be treated in some way to kill unwanted bacteria. The most common method is heat, either by boiling or by dry heat in the oven at 250 °F for 15 min. You can also seal them in a vacuum seal bag and submerge in boiling water, like a sous vide method. These methods improve the safety of adding herbs and spices to cheese. Now for the caveat: Garlic, whether fresh or dried and other root vegetables, such as truffles, mushrooms, onions, etc. are exposed to soil, which means they carry a higher risk of exposure to C. botulinum. The methods described above address the bacteria, but not the spores .They can produce a deadly toxin when the environment is just right- and those conditions may be present in cheese. Submerging fresh garlic or onions in a 3% citric acid solution for at least 24 hours should kill the spores, however- it could impact the flavor of the vegetable. You may wonder how commercial organizations add these types of ingredients to cheese. They source their additives from companies that have access to other kill step methods not available to the home cheesemaker. They also test, and are subject to stringent government inspections. You can write to spice companies to learn about their kill steps. If you choose to use commercial products ( a better choice than from the garden) use the additives from a new, unopened container and pour the ingredient out, rather than fishing inside the container with a spoon. In summary, additives in cheese present a greater level of risk. I strongly recommend treatment of any additives to cheese, and in particular, with items exposed to the soil, I recommend caution. Hope that helps and happy cheesemaking! Lisa
@@gavinross500 Hmm. The temperature of the milk is not sufficient to kill spores. I would write to the company and ask them about their kill steps to address C Botulinum spores. Hope that helps! Lisa
Would love to see your take on vegan cheesemaking. Most TH-cam videos in this regard...while they may produce a satisfactory substitute...are not recipes for real cultured cheeses.But, apparently, plant-based proteins can be used for cheesemaking. I understand that things like the rennet used are different, but some other things...perhaps the cultures...are the same or similar.
I did try a vegan cheese once with sauerkraut juice as the culture. It was pretty good. My vegan friends loved it, but to me it did not quite resemble cheese. The cultured flavor of the sauerkraut did help it quite a bit!
Hi Harry! A general rule of thumb for semi-firm and hard cheeses is that 1 gallon of milk produces approximately 1 lb of cheese. I use a 2-4 lb mold for this recipe. You can use a hoop with cheesecloth ( to keep the curds from squishing out during the press) or an enclosed mold like this: cheesemaking.com/products/hard-cheese-mold-2-to-4lb?aff=35.(affiliate link. It means I make a commission if you purchase.) Hope that helps! Lisa
Hi Derek, You can make a Colby in one pot, and a Jack in another pot at the same. Make the Colby nice and orange for contrast. After the draining stage, put the Colby curds and the Jack curds together into the same pot and stir them together. Then proceed to the pressing stage. Hope that helps and happy cheesemaking! Lisa
Yes, you can! Just omit the calcium chloride, you won't need it. You can reduce the amount of rennet by 1/3rd and the culture by 1/2. Sheep's milk has higher fat, so you will get a greater yield. Happy cheesemaking! Lisa
Good evening, right now I am in the process of making the colby cheese. I followed the instructions very carefully. Unfortunately when I start to cut the curd it did not do a clean break. Then I waited another 15 minutes again the curds would not cut clean. I gave it another 10 minutes No clean break. Therefore I continue with the process but now my pot looks like as if I put milk and vinegar please help where did I go wrong.
Hello, I'm sorry that happened. It can be frustrating when a clean break doesn't happen. Hopefully, you were able to hang the curds you had and salvage something from the milk. Not achieving a clean break can happen for a variety if reasons. I'll list a few here, and hopefully, you can identify what happened. 1. Over stirring after the rennet was added. Never stir longer than 1 minute after the rennet was added. 2. The rennet is old or expired. 3. Not enough rennet was used (accidental mis measuring) 4. The milk used was heat treated too high (pasteurized homogenized milk from the grocery store can sometimes be heated too high) UHT or UP milk is always heated too high for aged cheese making purposes. 5. Calcium chloride was not used when pasteurized milk was used. (Its needed to restore the calcium lost in heat treatment. 6. The milk was older than 3 days old. High-quality milk helps with a clean break Hopefully, one or more of these troubleshooting points will help you determine the cause. Hope this helps. Lisa
Thank you very much for the response. I appreciate your explanation for my mishap. After reviewing my notes I believe my timing with culture was totally off. I did not let it sit for one hour like you instructed on your video. I have proceeded to add the rennet too quickly. It was totally my fault. BTW I watch your videos two or three times and take notes before I make the cheese.
Hi Jaqueline, Yes you can. You may need to wait a few extra few minutes for the curd to set well, and once you are ready to stir the cut curds, do so ever so gently, stirring with a bottom to top motion, especially in the beginning. Think of it more like moving the curds, rather than stirring the curds. You may also need to go through a few brands before you find one that works well for you. I am in the US, I get decent results with Dairygold, Dairypure and Costco brands. Use the freshest milk possible. I reach to the back of the cooler to find the one with the longest expiration date and make cheese with it the same or next day. Hope that helps and happy cheesemaking! Lisa
Thank you for your quick response. Do you ever have problems with vacuum sealing your cheeses? Do you think it takes longer to mature cheese that has been vacuum packed?
I have very little problem with vac sealing. I prefer it because it helps me to see what's happening to the cheese while it ages. Occasionally I will get a bit of moisture or a bit of mold. I just take the cheese out of the bag, wipe it with a brine solution, let it dry for an hour or two, and repack it. I have not noticed a difference in aging times. Hope that helps. Happy cheesemaking! Lisa
Hi there! I used 3 gallons of pasteurized non homogenized milk. I have included chapters in the description box so you can better navigate the stages of the process. Hope that helps!
@@kaderosmani5543 Ah, it appears this is the one video on the channel that does not have subtitles. I will work on getting that corrected. I work hard to make sure that the videos as easy to understand as possible. I will, however publish them in English. Thanks for watching!
New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)
I love that you can hear your cat purr probably the best part of the video
Awwww, High paw from YumYum!🐾
Thank you Lisa .Please ,mould you like please to upload a tutorial of how we make parmason cheese and Gruyere. All the best.
Great suggestions! Parmesan is on the short list, and I do love Gruyere!!
Dear Lisa, this is exciting. I love it. You are too cool for school. Sherie Rodrigues from Australia 🤩
Thanks, my new Australian cheese friend!
@@Cheese52 😚
I love teaching videos with only the essential instructions. Thank you.
Thank you, Carolyn ! I am so glad you enjoy the content. Happy cheesemaking!
Lisa
Just put my first Colby in for the final press. It's looking great already. Thanks so much for the excellent videos.
Hi Viola, Thank you! I am so glad you enjoy the channel. I see Colby sandwiches in your future! How long will you age this one?
It seems almost impossible to find Colby cheese anymore, so I watched this video. I had no idea it was so complicated & time consuming. Kudos to you for investing the time & effort. Guess I'll have to find a new favorite cheese. 🧀 🧀 😞
Oh... I hope you find the Colby you are looking for! Cheese making does take time and patience, but it is a worthwhile pursuit. Thanks for stopping by, and good luck with your search!
➡️ Get your cheesemaking equipment and ingredients here! cheesemaking.com?aff=35 (affiliate link. I make a commission if you purchase)
You are amazing, thank you for the beautiful explanation keep it up
@@kaderosmani5543 Thank you for that wonderful feedback!
Amazing tutorial as always.
Thank you Lisa and 😺
All the best 🙏
You are so welcome!
Once another craving video! It is 3:00 PM, perfect weather and I have my burger. What a perfect day to watch your videos!
Cheese looks great and what a lovely gentle lady, thanks Lisa
Thank you for that sweet feedback!
Really loved your recipes and explanation
Thanks so much!
Hi Lisa! Have just made the colby, am absolutely loving your videos and kitchen Kitty. Your new New Zealand cheese friend :) my next goal is the Jack cheese. I have been waxing the cheeses but am going to get a vacuum sealer as it seems like the easier option as I keep burning fingers dipping haha
Hi Annika,
I am so glad you find the channel useful!
Vacuum sealing is definitely easier than waxing and both methods have their benefits and drawbacks.
My book includes a detailed discussion and a comparison chart of all of the different ways to age cheese, the pros and the cons of each, designed to assist readers in the decision making process. The book is available through my website at www.cheese52.com
Have fun with your next cheese!
Lisa
Good Job Lisa! Its tasty looking cheese :)
Thank you!
I love colby cheese! ❤ Thank you for your videos! I want to try some of your recipes. Aloha from Hawaii!!
Aloha Hawaiian cheese friend! Colby is a favorite of mine as well, and this recipe is a good one 👍. Enjoy the recipes! Lisa
Love the show and the kats voice is histerical😁😂🤣😂🤣🐈
Ya. She's the star of the channel for sure. High paw from YumYum!
Great video. Thank you! 🤠
Thanks, Larry! Hope all is well in the Deep South!
@@Cheese52 Mostly things are going good. However my cell phone/camera quit working, so no videos for the last couple weeks. I will likely be down another week at least. 🤠
Oh man! Hope you get up and running again soon. We're watching you close in on that silver play button, Larry- we are rooting for you here!!!! So exciting!
Hi from the west coast of Canada.
Love your videos.
Hello, Canadian cheese friend! Thanks so much. So Glad you enjoy the channel!
I’m waiting for my new cheese press since we’re back in the States and I had to leave my cheese press in Bangladesh for when we return. I’ve had poor luck with stacking weights on plates, so My husband is going to build me a cheese press for here, since our furlough has been longer than we expected. Im hoping to make Colby for one of my first cheeses, since we’ll hopefully be going back to Bangladesh just after it matures. The kids had a lot of fun watching this one, and particularly enjoyed seeing Yum Yum at the end. I’ll be watching this again when the cheese press is complete and I can properly press this one!
Hi Merindy! This recipe is a good one. I hope you enjoy it too. Enjoy your furlough in the states and high paw to your kids from 🐾YumYum!🐾
Looks really tasty.
It was amazing.
Ohhh!! Your cat 😍 I love it..💖 olso your cheese 💖 thank you for the receep
Thanks!So glad you enjoy the channel!
Very nice !! Id like to try that but cant stir that long..colby cheeze is awesome !! Great video
Thanks! True, the stirring can be long, but it's worth it!
Thank u so much Lisa ..amazing video
So glad you enjoyed it!
YumYum is a STAR!
YES. She is the star of the channel, thats for sure!⭐
Wow amazing i am so greedy for cheese and followed much vedioes. This is super cute 😍😍😍
I'm making a pepper jack tomorrow but your Colby is next.
Fun!
Incredible video!
Thank you!
Thank you so much for the wonderful feedback!
once curds formed i would be so tempted to taste them at every step xD
Sometimes I do! 😀
I love watching you make cheese but i always look for sweet yum yum playing in the background or trying to steal a few licks of milk 😂 😂 😂
Hahaha yes! ⭐She's the star ⭐ for sure. High paw from YumYum!🐾
It was wonderful.
Thank you!
Thank you so much, cute kitty
My pleasure, and high paw from YumYum!
I love your videos I just used your link to buy some supplies. I should have about everything is about 2 to 20 days then I can be making cheese
Oh how exciting! Welcome to cheese making! Thanks for supporting our efforts. 🙏It means the world to us🙏. Which recipe will you try first?
@@Cheese52 so I’m going to start kinda easy with mozzarella then when I get my press and molds I’m going to do Swiss and I think coby or cheddar. I do have a question when you let it rest for like 90 mins do you cut the heat or just let it rest at that temp at the time.
Yes, you let it rest. Milk holds heat far better than water. You can wrap a towel around the pot, or submerge the pot in warm water to help maintain the temp. Hope that helps!
I do love that dreamlike milk you use! But it grieves my soul to see lots of cream left adhering to the inside of the bottle, and also staying in lumps on top of the warming milk. A narrow silicon spatula could clean out that delicious nutritious cream to make yoyr cheeses even more wonderful!
My favourite cheesemaking author, John Seymour, stated that the way to incorporate all the cream into the milk is to gently warm it in a separate pan, then stir this back into the warmed milk.
And if cream separating out is still a problem, to "top-stir" the milk for a few minutes as it is setting, which involves gently moving the back of a fleeter or ladle on top of the surface of the milk, in circular strokes, which "sends the cream down" without disturbing the coagulation process.
Hi Ruby!
Those are great suggestions. I put a little milk in the jars, shake them up and add the contents to the pot. That cream line is pure gold and none of it should go to waste!
I've never heated the cream separately, but I think its a good idea. I find that the cream liquefies and mixes into the milk at about 100F. :)
awesome video Lisa, thanks for sharing.
My pleasure, Tracey 🙏
Hello, again, Lisa. I made your Colby yesterday. The cheese is now air-drying. Question - Is 3 Tablespoons all of the salt for this recipe? Seems as if most cheeses have more salt than this or are brined. Thanks! P.S. Using the whey for your caramel recipe. Fingers crossed.
Yes! 3 Tbsp is the correct amount of salt for this recipe. Enjoy the whey caramel!
j'aime bcp tes recette merci pour le partage
Je suis tellement contente que ça te plaise !
Wow that was a heavy pressing. What's been your heaviest? I love when you update :D
Hi Tonna,
My highest press was 65lb on a Cheddar I was trying to get to knit together better. Much more than that and I risk those weights toppling onto the floor.
Some cheeses go as high as 120lb, and a dutch press with an arm and a hanging weight is better for those amounts.
Thanks for commenting about the tasting updates. I am trying to include the taste test in each video- it means I have to wait to release it, but I think it's better than having you have to hunt for a second vid of the taste test. It just feels more complete somehow :) Thanks for watching! Lisa
شكرا جزيلا جبنة لذيذة
My pleasure!
Lisa
I love your channel, the cheese, you and YumYum. I am also very interested in the chemistry. This is great stuff!! Thank you so much. Do you know if Gorgonzola can be homemade? Thanks again.
Thanks so much! Yes, Gorgonzola can be made at home. Great suggestion for a video. It's on the short list!
Cheese52 God Bless you and thank you! This would be a sad world without cheese. ...And chocolate. Yes...a very sad world without cheese and chocolate...and cats! Yes. ❤️
I would love to add some garlic to this amazing recipe...any suggestions on what form of garlic (raw/powder) and when to add it?? Many thanks and blessings for your guidance
Hi Gavin,
I am so glad you like the recipe. You are asking some very good questions!
Typically, spices and herbs are milled into the curds after the draining stage and before the pressing stage. All spices and herbs should be treated in some way to kill unwanted bacteria. The most common method is heat, either by boiling or by dry heat in the oven at 250 °F for 15 min. You can also seal them in a vacuum seal bag and submerge in boiling water, like a sous vide method.
These methods improve the safety of adding herbs and spices to cheese.
Now for the caveat: Garlic, whether fresh or dried and other root vegetables, such as truffles, mushrooms, onions, etc. are exposed to soil, which means they carry a higher risk of exposure to C. botulinum. The methods described above address the bacteria, but not the spores .They can produce a deadly toxin when the environment is just right- and those conditions may be present in cheese.
Submerging fresh garlic or onions in a 3% citric acid solution for at least 24 hours should kill the spores, however- it could impact the flavor of the vegetable.
You may wonder how commercial organizations add these types of ingredients to cheese. They source their additives from companies that have access to other kill step methods not available to the home cheesemaker. They also test, and are subject to stringent government inspections.
You can write to spice companies to learn about their kill steps. If you choose to use commercial products ( a better choice than from the garden) use the additives from a new, unopened container and pour the ingredient out, rather than fishing inside the container with a spoon.
In summary, additives in cheese present a greater level of risk. I strongly recommend treatment of any additives to cheese, and in particular, with items exposed to the soil, I recommend caution.
Hope that helps and happy cheesemaking!
Lisa
Much appreciated Lisa...might enfusing the milk with garlic paste be an option? I do wonder if this would address the bacteria and such
@@gavinross500 Hmm. The temperature of the milk is not sufficient to kill spores. I would write to the company and ask them about their kill steps to address C Botulinum spores. Hope that helps! Lisa
Whoa....how did u learn to make cheese?
Would love to see your take on vegan cheesemaking. Most TH-cam videos in this regard...while they may produce a satisfactory substitute...are not recipes for real cultured cheeses.But, apparently, plant-based proteins can be used for cheesemaking. I understand that things like the rennet used are different, but some other things...perhaps the cultures...are the same or similar.
I did try a vegan cheese once with sauerkraut juice as the culture. It was pretty good. My vegan friends loved it, but to me it did not quite resemble cheese. The cultured flavor of the sauerkraut did help it quite a bit!
Howdy! I want to make some semi-firm chesses like colby and cheddar, what mould would you reccomend for this recipe?
Hi Harry!
A general rule of thumb for semi-firm and hard cheeses is that 1 gallon of milk produces approximately 1 lb of cheese. I use a 2-4 lb mold for this recipe. You can use a hoop with cheesecloth ( to keep the curds from squishing out during the press) or an enclosed mold like this:
cheesemaking.com/products/hard-cheese-mold-2-to-4lb?aff=35.(affiliate link. It means I make a commission if you purchase.) Hope that helps! Lisa
@@Cheese52 It does! Thank you!
Can u help me to find cheese cave and buy it?? How can i catch it??
How would make a Colby jack cheese or volbey pepper jack?
Hi Derek,
You can make a Colby in one pot, and a Jack in another pot at the same. Make the Colby nice and orange for contrast. After the draining stage, put the Colby curds and the Jack curds together into the same pot and stir them together. Then proceed to the pressing stage. Hope that helps and happy cheesemaking!
Lisa
160123 Yum. Can't wait to try this.
I hope you do!
If i use raw sheep milk its ok; because here in Greece i find more easy sheep's from cow's milk.
Yes, you can! Just omit the calcium chloride, you won't need it. You can reduce the amount of rennet by 1/3rd and the culture by 1/2. Sheep's milk has higher fat, so you will get a greater yield. Happy cheesemaking! Lisa
Hi Lisa, what size diameter is your mold?
Hi Theresa,
The diameter of the mold is 7.5 inches.
Can tell how much milk have you used ?
Hi Mina,
I used 3 gallons ( 12 L) for this recipe.
Thanks for watching, and happy cheesemaking!
🇩🇿🇩🇿🇩🇿👏🎩🎩🎩🎩🎩🎩♥Good luck and success
Thank you!!!
Hey Lisa! I was wondering if you have the written recipe?
Hi Harry,
Sure, you can email me at Lisa@cheese52 dot com and I will send it to you. Lisa
Good evening, right now I am in the process of making the colby cheese. I followed the instructions very carefully. Unfortunately when I start to cut the curd it did not do a clean break. Then I waited another 15 minutes again the curds would not cut clean. I gave it another 10 minutes No clean break. Therefore I continue with the process but now my pot looks like as if I put milk and vinegar please help where did I go wrong.
Hello,
I'm sorry that happened. It can be frustrating when a clean break doesn't happen. Hopefully, you were able to hang the curds you had and salvage something from the milk.
Not achieving a clean break can happen for a variety if reasons. I'll list a few here, and hopefully, you can identify what happened.
1. Over stirring after the rennet was added. Never stir longer than 1 minute after the rennet was added.
2. The rennet is old or expired.
3. Not enough rennet was used (accidental mis measuring)
4. The milk used was heat treated too high (pasteurized homogenized milk from the grocery store can sometimes be heated too high) UHT or UP milk is always heated too high for aged cheese making purposes.
5. Calcium chloride was not used when pasteurized milk was used. (Its needed to restore the calcium lost in heat treatment.
6. The milk was older than 3 days old. High-quality milk helps with a clean break
Hopefully, one or more of these troubleshooting points will help you determine the cause.
Hope this helps.
Lisa
Thank you very much for the response. I appreciate your explanation for my mishap. After reviewing my notes I believe my timing with culture was totally off. I did not let it sit for one hour like you instructed on your video. I have proceeded to add the rennet too quickly. It was totally my fault. BTW I watch your videos two or three times and take notes before I make the cheese.
I came for Colby but am forever yours with whey caramels :)
I am finding they are the way to many people's hearts! Enjoy!
Can you make this cheese recipe using store-bought?
Hi Jaqueline,
Yes you can. You may need to wait a few extra few minutes for the curd to set well, and once you are ready to stir the cut curds, do so ever so gently, stirring with a bottom to top motion, especially in the beginning. Think of it more like moving the curds, rather than stirring the curds.
You may also need to go through a few brands before you find one that works well for you. I am in the US, I get decent results with Dairygold, Dairypure and Costco brands.
Use the freshest milk possible. I reach to the back of the cooler to find the one with the longest expiration date and make cheese with it the same or next day.
Hope that helps and happy cheesemaking!
Lisa
@@Cheese52 I basically have went CHEESE MAKING CRAZY 🤣 LOVE THE VIDEOS SO HELPFUL 😀
@Jacqueline Douglas It's addictive for sure ! I'm so glad you find the videos helpful! Happy cheesemaking!
Lisa
if You can't get unhomogenized milk can you add heavy cream?
Yes, about 1 cup for this recipe would do it. You could also used regular homogenized/pasteurized milk from store.
I would like to make only 2 gallons how much culture should I add?
Sure! Since this is a 3 gallon recipe, you can decrease all of the ingredients by 1/3.
Thank you for your quick response. Do you ever have problems with vacuum sealing your cheeses? Do you think it takes longer to mature cheese that has been vacuum packed?
I have very little problem with vac sealing. I prefer it because it helps me to see what's happening to the cheese while it ages. Occasionally I will get a bit of moisture or a bit of mold. I just take the cheese out of the bag, wipe it with a brine solution, let it dry for an hour or two, and repack it. I have not noticed a difference in aging times. Hope that helps. Happy cheesemaking!
Lisa
What is the inside diameter of your cheese mold?
7.25 inches :)
@@Cheese52 Thanks for the fast reply. I was just checking because it looked bigger then the 5-5/8" mould that was in your list. Thanks
@@tazblink Ooh. I will check on that. That's the other mold I use for smaller batches. Thanks for the heads up! Enjoy the recipe 😀Lisa
I still don’t see how u have enough patience to make all this cheese. I would but... I got a grocery store about 5 minutes away. 😅
Sure I get it. All cheese is good, in my book! Thanks for watching :)
I am baffled. Did I miss the part where you indicate how much milk (and what kind) is being used? I'd like to try this...
Hi there! I used 3 gallons of pasteurized non homogenized milk. I have included chapters in the description box so you can better navigate the stages of the process. Hope that helps!
Is your "cheese cave" a wine cooler?
Yes it is. Wine coolers make fantastic cheese caves.
wellcome sister
Thank you, Deepak!
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👍🏻😍😍😍😍😍😍🍋🍋🍋
Thank you :)
Thanks!
Super bat kiss you for cat madam....👍👋👋I love cat
High paw from YumYum!
Please explain to us in French
I don't speak French well, but Chez Fred Fromage Urbain is a great French cheesemaking channel. Check him out!
@@Cheese52 Use the video for subtitles, and if it is in Arabic, it will be better
@@kaderosmani5543 Ah, it appears this is the one video on the channel that does not have subtitles. I will work on getting that corrected. I work hard to make sure that the videos as easy to understand as possible. I will, however publish them in English. Thanks for watching!
You are so beutiful !
I'm not sure if you are talking about me or the cheese, but either way, we thank you! 😀
@@Cheese52 You !
🇽🇰🇽🇰🇽🇰🇽🇰🇽🇰❤️
Welcome!