Having been feed Butterkäse throughout my teenage years in Germany, I can attest to the fact that this is a highly underrated cheese. And its so versatile in the kitchen.
Your videos are engaging without distracting, unnecessary background music/noise. (the brief interjection of your kitty is a clever, entertaining devise!) The logical progression and brief but adequate informative explanations add interest and clarity. I feel capable of trying this (as opposed to intimated) after watching your videos. Thank you.
Many viewers ask where to find the equipment and ingredients to make cheese. I use New England Cheesemaking Company. Here is their link (affiliate link, which means I make a commission if you purchase) cheesemaking.com?aff-35 Happy cheesemaking! Lisa
I have no idea how I found you today but am very grateful I did! Your calm, patience, and discipline are inspiring! I can't wait to get settled so that I can try your recipes! Thank you for doing these videos! I know how much work it takes and sincerely appreciate you! 🙏☺️
In Brazil we have our own version of it in the Northern and Northeast area - Queijo Manteiga. Towards the end of the cheese making process, the final step is slightly different, with the cheese dough being melted with actual butter. Delicious in my account!
2nd Generation Canadian here with Dutch/German roots. Oh yes, butter cheese, Munster. Dutch Gouda and Edam. Yum. Love the cat. When my kitty was still alive he would sit in the kitchen when I was cooking. We had great conversations, talked about recipes and such. I miss that nut.
Thanks for this! After watching your wine soaked cheese, the Bellavitano Espresso bean(or balsamic soaked) cheese is something I would love to see you make and try!
It's so cool that you grow your own tomatoes! Homegrown tomatoes fresh from your own garden taste much much better than the tomatoes you find in the grocery stores! 😋 🍅
I was going to make a colby today (my husband likes the mild cheeses), but saw your video on Butterkase and made that instead. I have high hopes given how pleased you were. Thanks! (and the cat talk is fabulous)
Great video! This is the same type of cheese you will find on every breakfast table i Norway as well. We use it on bread, lasagne, pizza etc. We call it whitecheese or yellowcheese.
Hi Christoffer! I had no idea how much I loved this cheese until I started making it. It's uncommon in the US, which is a shame! Thanks for the info, and thanks for watching 😀 Lisa
Great video! Yum Yum 😆😆🤣👍 I used a cooler to keep it warm during the press. Made a level raised bottom inside. microwaved a 1 lt bottle of water for warmth. And used a juice bottle of water for the wieght. I cant wait to try mine now! I will have to get a cheese plane! 👍👍
Hi Stacy! Yes, the cooler is a great option too! The cheese plane is a necessity in our kitchen, in fact, I have a few of them! Hope your Butterkase is amazing!
Hi. No i did not except for one thing. My milk was raw and the buttermilk was from the store aswel was the cream. Both were at room temp before i added it. I cut it open and the white was not on the inside. It actually looked like cooked white from scrambled eggs. It smells fine and is fine on the inside. I vacsealed it. Ill try it in 4 weeks time and let you know.
It could be butterfat from the cream that didn't get absorbed into the cheese. It's hard to tell without a pic, but I think you were right to carry on. Fingers crossed for a great outcome in 4 weeks! Lisa
The cat is such a nice addition, and the voice for your cat is perfect. I mentioned to you earlier that I wanted to wine soak this cheese in Port wine. I want to do this next week. Would the wine soaking take place immediately after the brining?
Hello! Thank you! My niece has the sweetest little voice, and she was perfect for the role :) She tells me I made her famous :) I would wait a day or two for it to dry after the brining step, then soak the cheese using the wine soak method I outline in the Wine Soaked Tuscan recipe. I don't think that soaking it immediately after the brine step is the end of the world, but I do think developing a bit of a rind before the wine step is a good idea. Have fun with the recipe and happy cheesemaking! Lisa
My kids and I loved watching this video. They thought the cheese process was really neat and they absolutely loved YumYum!!! My kids kept saying. “Is she really talking!” Hhahahah I would never take you for someone teaching Karate!🥋 that’s just neat. We hope YumYum keeps her voice.
Oh that's awesome. So glad your family found it entertaining! Right now, the plan is for YumYum to keep her voice :) Karate- yes :) I've been training for almost 25 years. I think everyone should find something to keep them moving and active as the years go on... cheese 🧀 and martial arts 🥋 are part of my anti aging plan! Thanks for watching :) High paw from YumYum 🐾 to your kids!
I just found your channel and have been binge watching!! I have just started expanding my horizons in making cheese. I have made farmers cheese and chèvre for years but want to make Stilton/blue, cheddar and other harder cheeses. Could you do a video on your cheese making equipment and where you purchased if it’s a specialty item?? Thank you so much!!! Your videos have been super helpful!!!!
Hi there, cheese friend! Welcome to the channel! Great suggestion about the equipment list video. In the mean time, I list the equipment and ingredients needed for each recipe in the description boxes, as well as links to where to purchase. Most of my equipment comes from New England Cheesemaking. cheesemaking.com?aff=35 This is their store, and if you purchase through this link, I make a commission. They are a great company. Hope that helps and happy cheesemaking! Lisa
The recipe I've used had no added half & half or buttermilk. Also had different pressing and brining instructions but tasted very good. I'm thinking of trying this one for comparison.
Hi Vicki, Sure! Recipe writers use different methods to produce what they think approximates the cheese they are trying to replicate. Remember Karl in the video? He and his whole family said it reminded them of the cheese they enjoyed in Germany. I hope this recipe meets your expectations as well. Enjoy! Lisa
@@vk33771 Sure! Any meso can be used as a substitute for cultured buttermilk the culture in the milk is a meso) You can sub all or some at the rate of 1/4 cup cultured buttermilk to 1/8th tsp flora danica. It's also a gas producing culture- don't be surprised if you get some holes! Have fun experimenting! Lisa
Very nice video thank you. I've had one of those cheese planes for at least 20 years, and I use it every day. Like you I couldn't live without it. I'm going to try your recipe as soon as I'm better equipped come I'm especially lacking a cheese press.did you make yours? What kind of wood is it do you know? Again thanks.
Hi Gina! Yes. If the house goes down in flames, I'm going back in for that cheese plane! (just kidding) Vince made my press out of poplar. You can find his complete and awesome instructions how to build it in my book, available at www.cheese52.com. You will also find a link to the ingredients and other equipment for your cheesemaking on my website. I'm excited for you to try this recipe. Happy cheesemaking! Lisa
@@Cheese52 I looked on your website and I did not find the name of the thermophilic culture that you used in Butterkase, just a link to a store but I use a different supplier here in Canada. I'm sorry but I cannot afford to buy your book, it's very expensive here in Canada. So please can I just have the name of that culture? Please please!
Hi Mimi! I'm using iodine, diluted according to directions. This is the product I use: cheesemaking.com/products/btf-iodophor-sanitizer?aff=35 (affiliate link, I make a commission if you purchase). Vince made the wooden followers for me. I've seen people use wide diameter soup cans with success. Hope that helps! Lisa
@@gamingwarriorlord-falcon You know, it's strange. I work hard to reply to virtually all of the comments. And a couple days ago, about 75 of them showed up in my unreplied box- most of which, including this one, I distinctly remember replying to. So weird, and thanks for being patient!
I'm using iodine, diluted according to directions. This is the product I use: cheesemaking.com/products/btf-iodophor-sanitizer?aff=35 (affiliate link, I make a commission if you purchase. Hope that helps! Lisa
C'mon, you can say "boot-air" and "Kah-saah". Yummy. Hey, I've got 4 or 5 more cats on the way from the feral one who has left me with 4 baby cats a year for the past 2 years and is about to deliver her 3rd litter, which history shows, is planning to deliver on my patio and abandon to my care. I paid to fix the 1st 4, got last year's set of 4 more adopted, and from the looks of it, there are another 4 or 5 getting ready to be delivered at any time. If only I could catch that one and get her fixed. God bless you and your lovely kitty.
Did you run out of milk? It’s month ago when you share one of your nice videos. Love your channel We love real cheese and don’t be worried about the right mold or pungent smell. Do you know Limburger? Greetings from Germany
Hello Lisa. Thank you for this video. I wonder, what is floating on the surface of the milk at 1:30 of the video. Is that milk fat, like cream? Or what?
Hi Mimi, Welcome, Canadian cheese friend! Sure! Here's the link. I make a commission if you purchase: cheesemaking.com/products/cheesecloth?aff=35 Happy cheesemaking! Lisa
Hi Glenn, It is possible too much moisture may have been driven out from the curds or cheese. Here are some moisture control points to consider for your next make: 1. The curd mass was set up well. If it is a little slushy, or there wasn't a clean break, too moisture can be lost from the curd mass at the cutting stage 2. Temperature control during the cooking stage. Heating the curds too quickly or overshooting the temperature can cause a skin to form on the outer surface of the curd, which would trap whey and could cause the cheese over- acidify (could cause a crumbly texture). Overshooting the target temperature could drive out moisture and shrink the curds prematurely. 3. Curds cooked too long at the cook stage. The cook time is an estimate. Try to cook the curds to the point that they have the texture of fluffy scrambled eggs. 4. Pressing too heavily, too quickly can drive out too much moisture. Be sure the pressing schedule starts very lightly, and gradually moves up (all recipes can benefit from this) 5. Salting drives out moisture. If the brine percentage was too high, and/or the cheese was in the brine too long, it can affect the texture. 6. Excessive drying before aging. The cheese should be dry enough to vac pack or wax, but not so dry that it cracks before it is aged. Press a paper towel with your hand on the surface of the cheese for 20- 30 seconds. If no moisture was absorbed into the paper towel, it is dry enough to the touch. Have a look at this list, see which ones you think may have affected your texture, and try again. Keep good notes and happy cheesemaking! Lisa
Hi Lisa, I am wondering if you can tell me if this would be correct? 1/4 cup plain cultured yogurt per gallon milk= 1/4 tsp thermophilic powdered culture per gallon milk 1/4 cup buttermilk per gallon milk=1/4 tsp mesophyllic powder per gallon milk I don’t easily have access to the the powdered Cultures, so I am hoping to get the correct equivalencies on the yogurt a f buttermilk. You already told me about the yogurt now I am wondering about buttermilk as well. Mimi
Hi Mimi, Buttermilk can be used as a replacement for mesophilic culture at the rate of 1/4 cup per gallon. Yogurt can be used as a replacement for thermophilic culture at the rate of 1/4 cup per gallon. Typically, I use 1/8 tsp of culture per gallon of milk in my recipes, although some of my recipes do deviate from that , depending on the flavor profile and acidity I am trying to build in the recipe. I hope that helps! Lisa
Hi Gina! This is a great question. Any thermophilic culture can be used in this recipe. Different species blends/commercial brands may result in a different taste, but any one out there will do the job! I like the flavor this one provides: cheesemaking.com/products/thermophilic-starter-culture-for-cheese-making?aff=35 (affiliate link). The cultures in this blend are: Streptococcus thermophilus Lactobacillus helveticus Lactobacillus delbrueckii subsp. lactis NECM ships to many countries, but sometimes the overseas shipping can be very expensive. You can use this list of bacteria to help you find something similar in any cheesemaking store. Each company has its own proprietary blend of strains of bacteria, but this should get you close. Thank you for your confidence in my work! Happy cheesemaking, Lisa
Hi Lisa, I am just wondering here if you know if it is possible to use a plain cultured yogurt instead of the thermophilic cultured powder? I know that cultured buttermilk is a substitute for mesophilic culture but not sure if yogurt would have the same status in place of the thermophilic powder. Please let he know. Your Canadian cheese friend 😊
Yes, you can use plain cultured yogurt instead of thermophilic starter. Use an unopened container and a sanitized spoon, and use 1/4 cup per gallon of milk. Hope that helps! Lisa
2 things i know im gonna see when I watch one of ur videos. Some gorgeous looking cheese and a gorgeous kitty playing in the background lol. Does she still try to drink the milk ??? Lol
@Cheese52 i am your die hard viewer from Pakistan. I've been to Australia and since then in love with cheeeeeeese. However, issue is, I can;t make cheese here in Pakistan due to not being able to get rennet here. Would you suggest me any alternative to rennet like citiric acid or something similar for cheddar cheese. Thanks
I did a quick look on Google "alternative for rennet" and it showed a variety., Lemon and Vinegar are both listed. There are other alternatives such as plant based rennets eg Nettle rennet. Good luck.
@@dnmurphy48 don't you think citric acid, lemon or vinegar will yield same cheese (cheddar, in my case) as plant based or other rennet does. From theoretical perspective, lemon or citric acid will affect curdling prpcess and hence overall cheese texture. No?
Thank you! Yes! Here is my Beginner's play list. th-cam.com/play/PLxnhlZN98kTS5ClDEQDwR13kCwiH-J_iF.html Take a look around, select a recipe, then go to the description box to find the list of equipment and ingredients you will need. Happy cheesemaking!
Hi Lisa, thanks for all the amazing recipes. I've already made 2 and they're waiting be eaten, hopefully in 2-3 months. I was wondering if its possible to use pasteurized, homogonized milk? Thats the most accessible to me. Hope you're doing well! Thanks again.
Thanks so much! Yes, you can use pasteurized, homogenized milk. You may need to wait a little longer to set a good curd and I suggest that you stir very very gently in the beginning to prevent the curd from shattering. Hope that helps! Lisa
Love your channel. Just wanted to know is the half and half ultra pasteurized? All the heavy cream and half and half here in Oregon is ultra pasteurized.
Hi Pam, Goof question. Yes, the half and half is ultra pasteurized. Here in the states, pretty much all of the cream sold in grocery stores is. Too much ultra pasteurized milk/cream doesn't work in cheese recipes, but 1/2 cup of cream in 3 gallons of milk is ok, it's pretty diluted. (For those who may be unaware, UHT milk isn't suitable for cheesemaking because all of the good bacteria needed to make cheese is killed off.) So glad you enjoy the channel! Thanks for watching! Lisa
Hi Bob, I haven't used one, so I cannot speak from experience. But from those I know who do use one, the reviews are mixed. Some report having a hard time stabilizing the device in the pot, and others report that it doesn't stir as evenly as they would like. I prefer an up/down stirring motion to ensure all of the curds are cooking evenly, and this device stirs around and around, so I am not sure it would do the job. That's my 2 cents. Lisa
@@Cheese52 Sorry for not getting back sooner. I have never had a problem with stability. Hearing that from you makes me wonder about the geometry of the pot. As for stirring in circular motion rather than up & down, the paddles seem to generate enough turbulence in the whey so as to prevent the curds from settling on the bottom. Isn't that the real objective of stirring? I find your videos entertaining & educational. Between you & Gavin Webber, its hard to pick a favorite
@@bobalbers8666 Mhmm. About the stability of the pot- that is a good point. Perhaps those that do not appreciate the device have some issues with that. The manner in which the paddles move the whey would seem to be able to churn the bottom to the top, in the way you are describing seems like it would do the job! Thank you for the kind feedback, I am so glad you enjoy the channel! Lisa
Hi again, Great video, as usual. Thank you for posting these for us novices. I'm considering making this Butterkase. looks good and less cave time, lol. I've seen other recipes with just themo. you're using meso (Butter milk) and using 1/1 and 1/2 cream (I assume for fat which is a great idea). Why meso at all? more creamy? IDK I'm still learning.
Hi Sam, It's a great question. Recipe writers use time, temperature, cultures, rennet types amounts, aging style etc. to approximate what, in their mind a cheese should be. That means recipes may differ, but may achieve a similar, or at least comparable result, assuming they are trying to replicate a similar product. I use both meso and thermo. The meso starts the acidity sooner, while the thermo takes over later. I like the flavor profile of both meso and thermo combined in this cheese, and the texture, for me it spot on. Much more goes into flavor aroma and texture development, but the use of two cultures is part of the strategy. I made a wheel for Carl's family for Christmas, and they tell me I nailed this recipe. It reminded them of home🇩🇪. Hope that helps! Lisa
@@Cheese52 Thank you. Yep, so many variables, I'm beginning to see that. Scary for me as a beginner. But your explanation makes is more clear. I am going to try making this this weekend. using your recipe. Thank you for your videos and your logistic support for my questions. Take care.
Thanks! Probably. The cheese cloth serves a few purposes 1/ To wick away whey, 2/ To make it easier to pull out of the mold, and 3/ To hold the cheese shape when using a hoop mold, like mine. At the very least you could probably ditch it by the third or the fourth flip. Give it a try!
Dear Lisa The only fresh milk available to me is the homogenized milk. What difference will it make in the taste?. Do I have to change something in the process?.
It will not be as flavorful as farm fresh, but many people use it with reports of great success! Pasteurized is fine, just not ultra pasteurized or UHT. Check the label carefully. During the coagulating phase you may need to wait an extra 10 minutes or so to get a firmer curd. Other than that, everything else stays the same. Hope that helps, and happy cheesemaking!
Hi Odette, I'm going to need some more information to help you. Did you deviate from the recipe at all? What is the temp of your kitchen? How are you sanitizing your workstation and equipment? Are there a few spots or a lot? Is it fuzzy, or does the cheese seem more "blotchy"? Lisa
Mine is an older model that I don't think is made anymore. Here is a link to one that I recommend (affiliate link) amzn.to/35zxXi1 . I also include links in the description box of the videos. Hope that helps!
@@Cheese52 found it and it's still sold. i was looking for a wider size and was having trouble finding one over here in japan so i bit the bullet and paid the shipping and import fees because size does matter when it's big blocks of cheese. thank you
Hi Sabrina, Yes you can! I suggest reducing the culture amount, since raw milk already has some culture in it. I would start reducing it by 25%. Hope that helps! Lisa
@@Cheese52 perfect! Thank you so much. I love watching all your videos. So detailed and easy to follow. Thank you for all your info and great videos! ❤️
Hello! Sure, you could put it in the crisper drawer of your regular refrigerator. It's a little warmer than the rest of the fridge.. It will age more slowly so maybe consume it at 5-6 weeks.
I just heard something that was very confusing. You said in the video that this was the first time you added the rennet after you heated the milk? But adding the rennet is the last step in the cheesemaking, so everything else has to be done before the curds start to form. AFTER all the other things have been added. The milk HAS to be heated before you add the rennet, otherwise, when would you add your culture? To cold milk?? No - the milk is ALWAYS heated first, then the culture(s) are added to acidify the warm (102-105 F milk), then calcium choride, then rennet. After that, curds form and you are starting to make cheese. The thermofilic cultures are named that, before they work at certain temperatures. If you added thermo culture to cold or room temp milk, what would you have? Probably just some cultured milk.
Hello, I'm sorry you were confused! Of course, the milk is heated at the acidification stage (in this video it was to 86F). Typically, the coagulation stage is done at the same temperature as that of the acidification stage. In this recipe, the milk is heated to the cooking temperature first, then the rennet is added. This is somewhat unusual as rennet does it's best work at between 86 and 90F. To be clear, there are 2 target temperatures in this recipe. The first is 86F for the acidification step and the second is 105F for the cooking stage. Thermophilic cultures can withstand temperatures much higher than that of mesophilic. Mesophilic cultures stop multiplying at 102F, and die at 113F. So the buttermilk cultures (which are mesophilic) passed the baton to the thermophilic cultures at about 102F. The thermophilic then began to multiply as the temperature rose. Regarding the comment about the cultures and cold milk- It would take them a very long time to pass through the lag phase of bacterial growth at cold temperatures, but they would eventually move to the logarithmic phase, even if they remained at colder temperatures. Time and/or temperature change is what the need to begin the logarithmic growth snowball. Most recipes assist the transition from the lag to logarithmic phase with a temperature change at the cook stage. This recipe is solid. Give a try! You won't be disappointed. Thanks for watching:) Lisa
It is thermophilic culture. You can read more about it in the description box. I put links (affiliate links) to all of the needed ingredients and equipment.
@@Cheese52 i watched a big playlist of your videos yesterday, you are amazing!! I'm very inspired to try and make my own cheese, your clear and concise tutorials took the dread factor away and made it a fun and rewarding project to try! Thank you! and hugs to yumyum, sweet kitty!
Whey is a great choice for brine! The pH is very close to the cheese, so it works well. Try it without adding calcium chloride or vinegar. If the brine becomes cloudy add a little cal chloride, if it is slightly slimy, add a little vinegar.
I'm writing a recipe book! If you'd like to be notified when I am ready to publish, you can email me at Lisa@cheese52.com. Thank you for your confidence in my work!
A German friend has requested this cheese from me. Can the recipe be adjusted to use 2 gallons of milk instead? My press doth protest when I try and made a 3-gallon batch. lol
Sure! Just reduce the ingredient amounts by 1/3, and keep the times and temperatures the same. You're gonna love this cheese. It's a family favorite! Lisa
For a buttery taste you need a special culture that leaves diacetyl behind. But even in Germany the cheese today hasn't a really buttery taste. On the other hand diacetyl is somewhat in bad reputation today because studies found some negative effects on humans. Can't remember if its toxicity or cancerogenic. But in these small amounts I wouldn't care at all.
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](http://i.ytimg.com/vi/LyvHwVn5Oe4/mqdefault.jpg)
New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)
Having been feed Butterkäse throughout my teenage years in Germany, I can attest to the fact that this is a highly underrated cheese. And its so versatile in the kitchen.
Oooh! Lucky you! It's a pretty wonderful cheese. I am going to make mac and cheese with part of it. Can't wait!
@@Cheese52 perfect for mac & cheese.... might need a tad of spice added...💪🤞
Grand plan. :)
If everyone knew this existed it would never be underrated anymore... cos its so good its just ppl dunno this exist
Your videos are engaging without distracting, unnecessary background music/noise. (the brief interjection of your kitty is a clever, entertaining devise!) The logical progression and brief but adequate informative explanations add interest and clarity. I feel capable of trying this (as opposed to intimated) after watching your videos. Thank you.
Yes, you can do this! Nothing is difficult if it is divided into smaller steps.
Such kind feedback. I am honored. Thank you!🙏
Lisa
Very nice cheese and a fun video. I made one three years ago, it turned out great, and did melt as well. Thanks. 🤠
Thanks, Larry! I'll bet you had it on a grilled cheese 😉. I'm making mac and cheese with it today :)
Many viewers ask where to find the equipment and ingredients to make cheese. I use New England Cheesemaking Company. Here is their link (affiliate link, which means I make a commission if you purchase) cheesemaking.com?aff-35 Happy cheesemaking! Lisa
Yes, I’ve been binge watching for the last couple hours! Thank you so much!
Oh fun. Welcome to the channel, cheese friend!
I have no idea how I found you today but am very grateful I did! Your calm, patience, and discipline are inspiring! I can't wait to get settled so that I can try your recipes! Thank you for doing these videos! I know how much work it takes and sincerely appreciate you! 🙏☺️
Fantastic! Welcome to the channel, cheese friend! Lisa
In Brazil we have our own version of it in the Northern and Northeast area - Queijo Manteiga. Towards the end of the cheese making process, the final step is slightly different, with the cheese dough being melted with actual butter. Delicious in my account!
Oh that sounds amazing!I did some research. Thank you for introducing me to a new type of cheese! Lisa
Queijo manteiga
2nd Generation Canadian here with Dutch/German roots.
Oh yes, butter cheese, Munster. Dutch Gouda and Edam.
Yum.
Love the cat.
When my kitty was still alive he would sit in the kitchen when I was cooking. We had great conversations, talked about recipes and such.
I miss that nut.
Your channel your guide style is so AMAZING I feel I could make any cheese you teach
Perfect! That was my hope when I started the channel. Welcome, cheese friend! Lisa
I have no idea why I started watching cheese making videos, but I am glad I have!
It's fascinating watching the process :)
It's a fun hobby for sure, and very rewarding!
@@Cheese52 It is tempting! But I already have too many ahhaa. I would prefer to watch someone that knows what they're doing :p
@@CyberTechInc2014 Hahaha! I get it. Enjoy!
I love these videos! I’ve been rewatching all the old ones while I waited for a new video
Oh, that's awesome! Glad you enjoy the channel 😀!
I tasted butterkaese on a Bavarian Breakfast Burger at the Blue Door Restaurant in Cuyahoga Falls Ohio. Delicious light creamy cheese.
Now that sounds like the perfect way to experience Butterkase for the first time. I can almost see the setting.... thanks for sharing the moment!
Thanks for this! After watching your wine soaked cheese, the Bellavitano Espresso bean(or balsamic soaked) cheese is something I would love to see you make and try!
Sounds fantastic! I will have to search for this cheese!
I mentioned the exact same cheese(balsamic) to this wonderful woman...hopefully she is able to provide us a video in the future
It's so cool that you grow your own tomatoes! Homegrown tomatoes fresh from your own garden taste much much better than the tomatoes you find in the grocery stores! 😋 🍅
True story!
I love that YumYum has a voice :) and Karl with a K is so cute❤️
High paw from YumYum , and thanks! So German, right?
I was going to make a colby today (my husband likes the mild cheeses), but saw your video on Butterkase and made that instead. I have high hopes given how pleased you were. Thanks! (and the cat talk is fabulous)
Oh fantastic! Hope it turns out well :). High paw from YumYum!🐾
Love the new video! Thanks for always sharing new cheeses for us to learn about :)
Thanks! This one was fun, for sure!
Aha!!!!! I knew Yum Yum could speak!!😂 That cheese looks delightful! Thanks for the great video! Your niece has a future in voiceovers!!!
Hahaha, yep😀 Thanks for the amazing feedback! High paw from YumYum! 🐾
Thank you so much for your videos, my son and I got into cheese making about 4 years ago and we're getting back into it this fall. 😁
Hi Jeremy,
Oh cool! Hopefully you will find the channel to be a good resource. Happy cheesemaking!
Lisa
I think I’ll try this in the summer when my house is warmer. We drop down to 66’F in winter.😮😮
You could try a Swiss cheese! The temperature is perfect for the "warming" phase for eye development!
You have a great teaching style! Your voice and movements are gentle☺️
Thank you so much!
Great video! This is the same type of cheese you will find on every breakfast table i Norway as well. We use it on bread, lasagne, pizza etc. We call it whitecheese or yellowcheese.
Hi Christoffer!
I had no idea how much I loved this cheese until I started making it. It's uncommon in the US, which is a shame!
Thanks for the info, and thanks for watching 😀
Lisa
Love the video!! It was so interesting. Loved YumYums voice & Karl!!! ❤❤ Enjoyed watching!
Thanks so much, Dusty! High paw from YumYum!🐾
Butterkase is one of my favorite cheeses to make! It's nice to finally hear Yumyum's voice! 😁
Hi Honey! It is a favorite of mine now too! Hi paw from YumYum!🐾
Sorry but can you writte me the type of milk you used
@@Atef3112 full fat cow's milk from a local farm :)
@@honeybunny958 thank you
Great video! Yum Yum 😆😆🤣👍
I used a cooler to keep it warm during the press. Made a level raised bottom inside. microwaved a 1 lt bottle of water for warmth. And used a juice bottle of water for the wieght. I cant wait to try mine now! I will have to get a cheese plane! 👍👍
Oh goodness that cheese sounds amazing! I will have to search for it!
Hi Stacy! Yes, the cooler is a great option too! The cheese plane is a necessity in our kitchen, in fact, I have a few of them! Hope your Butterkase is amazing!
يبدو طعمها لذيذ
Hi. No i did not except for one thing. My milk was raw and the buttermilk was from the store aswel was the cream. Both were at room temp before i added it. I cut it open and the white was not on the inside. It actually looked like cooked white from scrambled eggs. It smells fine and is fine on the inside. I vacsealed it. Ill try it in 4 weeks time and let you know.
It could be butterfat from the cream that didn't get absorbed into the cheese. It's hard to tell without a pic, but I think you were right to carry on.
Fingers crossed for a great outcome in 4 weeks!
Lisa
How did it turn out, I drink raw milk as well
The cat is such a nice addition, and the voice for your cat is perfect.
I mentioned to you earlier that I wanted to wine soak this cheese in Port wine. I want to do this next week. Would the wine soaking take place immediately after the brining?
Hello!
Thank you! My niece has the sweetest little voice, and she was perfect for the role :) She tells me I made her famous :)
I would wait a day or two for it to dry after the brining step, then soak the cheese using the wine soak method I outline in the Wine Soaked Tuscan recipe. I don't think that soaking it immediately after the brine step is the end of the world, but I do think developing a bit of a rind before the wine step is a good idea.
Have fun with the recipe and happy cheesemaking!
Lisa
My kids and I loved watching this video. They thought the cheese process was really neat and they absolutely loved YumYum!!! My kids kept saying. “Is she really talking!” Hhahahah I would never take you for someone teaching Karate!🥋 that’s just neat. We hope YumYum keeps her voice.
Oh that's awesome. So glad your family found it entertaining! Right now, the plan is for YumYum to keep her voice :)
Karate- yes :) I've been training for almost 25 years. I think everyone should find something to keep them moving and active as the years go on... cheese 🧀 and martial arts 🥋 are part of my anti aging plan! Thanks for watching :) High paw from YumYum 🐾 to your kids!
Looks wonderful and is always and added bonus if it melts!
Yes, and this cheese, in particular is such a great melter. So good on a grilled cheese sandwich, especially if you live for that perfect cheese pull!
I just found your channel and have been binge watching!!
I have just started expanding my horizons in making cheese. I have made farmers cheese and chèvre for years but want to make Stilton/blue, cheddar and other harder cheeses.
Could you do a video on your cheese making equipment and where you purchased if it’s a specialty item?? Thank you so much!!! Your videos have been super helpful!!!!
Hi there, cheese friend! Welcome to the channel! Great suggestion about the equipment list video. In the mean time, I list the equipment and ingredients needed for each recipe in the description boxes, as well as links to where to purchase. Most of my equipment comes from New England Cheesemaking. cheesemaking.com?aff=35 This is their store, and if you purchase through this link, I make a commission. They are a great company. Hope that helps and happy cheesemaking! Lisa
@@Cheese52 Thank you! I am loving your channel!!
The recipe I've used had no added half & half or buttermilk. Also had different pressing and brining instructions but tasted very good. I'm thinking of trying this one for comparison.
Hi Vicki,
Sure! Recipe writers use different methods to produce what they think approximates the cheese they are trying to replicate. Remember Karl in the video? He and his whole family said it reminded them of the cheese they enjoyed in Germany. I hope this recipe meets your expectations as well. Enjoy! Lisa
@@Cheese52 What do you think about using flora danica meso? Would I need to reduce or eliminate the buttermilk if I use this?
@@vk33771 Sure! Any meso can be used as a substitute for cultured buttermilk the culture in the milk is a meso) You can sub all or some at the rate of 1/4 cup cultured buttermilk to 1/8th tsp flora danica. It's also a gas producing culture- don't be surprised if you get some holes! Have fun experimenting! Lisa
Thanks for the lesson ❤
You are welcome!
I love your kitty 💕 and your 🧀🤤👏
Nice ! Thanks !
Thanks, Benjamin!
Very nice video thank you. I've had one of those cheese planes for at least 20 years, and I use it every day. Like you I couldn't live without it. I'm going to try your recipe as soon as I'm better equipped come I'm especially lacking a cheese press.did you make yours? What kind of wood is it do you know? Again thanks.
Hi Gina!
Yes. If the house goes down in flames, I'm going back in for that cheese plane! (just kidding)
Vince made my press out of poplar. You can find his complete and awesome instructions how to build it in my book, available at www.cheese52.com. You will also find a link to the ingredients and other equipment for your cheesemaking on my website.
I'm excited for you to try this recipe. Happy cheesemaking!
Lisa
@@Cheese52 I looked on your website and I did not find the name of the thermophilic culture that you used in Butterkase, just a link to a store but I use a different supplier here in Canada. I'm sorry but I cannot afford to buy your book, it's very expensive here in Canada. So please can I just have the name of that culture? Please please!
yum YUUMMMMMM, beautiful cheese by the way
Thanks!
Awesome show thank you love your little helper the cat 👍
So glad you enjoyed it! High paw from YumYum!🐾
Thanks 🙏
You're welcome 😊
Absolutely amazing I wish you was my neighbor have a great day thank you
Thank you for your very sweet feedback!
Also wondering what you spray on your hands before touching the cheese curds? Also wondering where you get the wooden cheese press followers?
Hi Mimi!
I'm using iodine, diluted according to directions. This is the product I use: cheesemaking.com/products/btf-iodophor-sanitizer?aff=35 (affiliate link, I make a commission if you purchase).
Vince made the wooden followers for me. I've seen people use wide diameter soup cans with success.
Hope that helps!
Lisa
Your cat is amazing!!! 🥰😂 cheese looks good
Thank you 😋
Lol. Just about 3 weeks late on replying 😂😂😂
@@gamingwarriorlord-falcon You know, it's strange. I work hard to reply to virtually all of the comments. And a couple days ago, about 75 of them showed up in my unreplied box- most of which, including this one, I distinctly remember replying to. So weird, and thanks for being patient!
Pffff. Wow 😅
Also wondering what you spray on your hands before touching the cheese curds?
I'm using iodine, diluted according to directions. This is the product I use: cheesemaking.com/products/btf-iodophor-sanitizer?aff=35 (affiliate link, I make a commission if you purchase.
Hope that helps!
Lisa
C'mon, you can say "boot-air" and "Kah-saah". Yummy. Hey, I've got 4 or 5 more cats on the way from the feral one who has left me with 4 baby cats a year for the past 2 years and is about to deliver her 3rd litter, which history shows, is planning to deliver on my patio and abandon to my care. I paid to fix the 1st 4, got last year's set of 4 more adopted, and from the looks of it, there are another 4 or 5 getting ready to be delivered at any time. If only I could catch that one and get her fixed. God bless you and your lovely kitty.
Thanks for watching!
Did you run out of milk? It’s month ago when you share one of your nice videos.
Love your channel
We love real cheese and don’t be worried about the right mold or pungent smell. Do you know Limburger?
Greetings from Germany
Hello German cheese friend! I am working on some videos now- stay tuned...
Limburger. Yes. Stinky on the outside, pure gold in the middle. Delicious.
Hello Lisa. Thank you for this video. I wonder, what is floating on the surface of the milk at 1:30 of the video. Is that milk fat, like cream? Or what?
Hello!
Yes, that is the fat of the non homogenized milk floating on the top.
@@Cheese52 Thank you Lisa.
Please let me know what kind of cheese cloth you use?
Watched the video-April 5, 2024 at 2:40 pm from Canada
Hi Mimi,
Welcome, Canadian cheese friend!
Sure! Here's the link. I make a commission if you purchase: cheesemaking.com/products/cheesecloth?aff=35
Happy cheesemaking!
Lisa
Have seedling heating mats which I will try
Sure! I know other cheesemaker who have reported success with that method.
I love the taste of this cheese but mine turned out very crumbly. Could not slice it. Any idea what happened????
Hi Glenn,
It is possible too much moisture may have been driven out from the curds or cheese. Here are some moisture control points to consider for your next make:
1. The curd mass was set up well. If it is a little slushy, or there wasn't a clean break, too moisture can be lost from the curd mass at the cutting stage
2. Temperature control during the cooking stage. Heating the curds too quickly or overshooting the temperature can cause a skin to form on the outer surface of the curd, which would trap whey and could cause the cheese over- acidify (could cause a crumbly texture). Overshooting the target temperature could drive out moisture and shrink the curds prematurely.
3. Curds cooked too long at the cook stage. The cook time is an estimate. Try to cook the curds to the point that they have the texture of fluffy scrambled eggs.
4. Pressing too heavily, too quickly can drive out too much moisture. Be sure the pressing schedule starts very lightly, and gradually moves up (all recipes can benefit from this)
5. Salting drives out moisture. If the brine percentage was too high, and/or the cheese was in the brine too long, it can affect the texture.
6. Excessive drying before aging. The cheese should be dry enough to vac pack or wax, but not so dry that it cracks before it is aged. Press a paper towel with your hand on the surface of the cheese for 20- 30 seconds. If no moisture was absorbed into the paper towel, it is dry enough to the touch.
Have a look at this list, see which ones you think may have affected your texture, and try again. Keep good notes and happy cheesemaking!
Lisa
OK thanks
You could make a furtune on that talking cat.
And your cheese looks amazing.
Cheers from Denmark.
Oh goodness. Don't tell her or she might move to Hollywood! ⭐ Cheers from the US and high paw from YumYum!🐾
Hi Lisa,
I am wondering if you can tell me if this would be correct?
1/4 cup plain cultured yogurt per gallon milk= 1/4 tsp thermophilic powdered culture per gallon milk
1/4 cup buttermilk per gallon milk=1/4 tsp mesophyllic
powder per gallon milk
I don’t easily have access to the the powdered
Cultures, so I am hoping to get the correct
equivalencies on the yogurt a f buttermilk.
You already told me about the yogurt now I am
wondering about buttermilk as well.
Mimi
Hi Mimi,
Buttermilk can be used as a replacement for mesophilic culture at the rate of 1/4 cup per gallon.
Yogurt can be used as a replacement for thermophilic culture at the rate of 1/4 cup per gallon.
Typically, I use 1/8 tsp of culture per gallon of milk in my recipes, although some of my recipes do deviate from that , depending on the flavor profile and acidity I am trying to build in the recipe.
I hope that helps!
Lisa
Great video. Love the new cat voice!!
Thanks! She's pretty cute. High paw from YumYum!🐾
Did I miss the place where you said which thermophilic culture you used?
Hi Gina!
This is a great question.
Any thermophilic culture can be used in this recipe. Different species blends/commercial brands may result in a different taste, but any one out there will do the job! I like the flavor this one provides: cheesemaking.com/products/thermophilic-starter-culture-for-cheese-making?aff=35 (affiliate link). The cultures in this blend are:
Streptococcus thermophilus
Lactobacillus helveticus
Lactobacillus delbrueckii subsp. lactis
NECM ships to many countries, but sometimes the overseas shipping can be very expensive. You can use this list of bacteria to help you find something similar in any cheesemaking store. Each company has its own proprietary blend of strains of bacteria, but this should get you close.
Thank you for your confidence in my work!
Happy cheesemaking,
Lisa
Hi Lisa, I am just wondering here if you know if it is possible to use a plain cultured yogurt instead of the thermophilic cultured powder? I know that cultured buttermilk is a substitute for mesophilic culture but not sure if yogurt would have the same status in place of the thermophilic powder. Please let he know.
Your Canadian cheese friend 😊
Yes, you can use plain cultured yogurt instead of thermophilic starter. Use an unopened container and a sanitized spoon, and use 1/4 cup per gallon of milk.
Hope that helps!
Lisa
Another lovely cheese from you, I bet it would take a nice light applewood smoke before you sealed it.
Did it end up with a crust once you opened it?
Ooh! I think smoking this cheese is a great idea! There is no rind on this cheese because I vac sealed it. Glad you enjoyed the video!
2 things i know im gonna see when I watch one of ur videos. Some gorgeous looking cheese and a gorgeous kitty playing in the background lol. Does she still try to drink the milk ??? Lol
Hahaha yes! Every chance she gets! High paw from YumYum!
@Cheese52 i am your die hard viewer from Pakistan. I've been to Australia and since then in love with cheeeeeeese. However, issue is, I can;t make cheese here in Pakistan due to not being able to get rennet here.
Would you suggest me any alternative to rennet like citiric acid or something similar for cheddar cheese.
Thanks
I did a quick look on Google "alternative for rennet" and it showed a variety., Lemon and Vinegar are both listed. There are other alternatives such as plant based rennets eg Nettle rennet. Good luck.
Try it only with little milk because it might be a chance to get destroyed. Good luck ☺😉
@@dnmurphy48 This!
@@keepsmile9144 Great suggestion!
@@dnmurphy48 don't you think citric acid, lemon or vinegar will yield same cheese (cheddar, in my case) as plant based or other rennet does.
From theoretical perspective, lemon or citric acid will affect curdling prpcess and hence overall cheese texture.
No?
Great video!! I would love to get into cheese making. Any suggestions on where to start?
Thank you! Yes! Here is my Beginner's play list. th-cam.com/play/PLxnhlZN98kTS5ClDEQDwR13kCwiH-J_iF.html
Take a look around, select a recipe, then go to the description box to find the list of equipment and ingredients you will need. Happy cheesemaking!
I love your kitty 💕
Hi Lisa, thanks for all the amazing recipes. I've already made 2 and they're waiting be eaten, hopefully in 2-3 months. I was wondering if its possible to use pasteurized, homogonized milk? Thats the most accessible to me. Hope you're doing well! Thanks again.
Thanks so much! Yes, you can use pasteurized, homogenized milk. You may need to wait a little longer to set a good curd and I suggest that you stir very very gently in the beginning to prevent the curd from shattering. Hope that helps! Lisa
@@Cheese52 woohoo!!! Thank you so very much for responding! Can't wait for your next video, 🥳!
Love your channel. Just wanted to know is the half and half ultra pasteurized? All the heavy cream and half and half here in Oregon is ultra pasteurized.
Hi Pam,
Goof question. Yes, the half and half is ultra pasteurized. Here in the states, pretty much all of the cream sold in grocery stores is. Too much ultra pasteurized milk/cream doesn't work in cheese recipes, but 1/2 cup of cream in 3 gallons of milk is ok, it's pretty diluted.
(For those who may be unaware, UHT milk isn't suitable for cheesemaking because all of the good bacteria needed to make cheese is killed off.)
So glad you enjoy the channel! Thanks for watching!
Lisa
I decided to give this a try with our raw milk. Right now it's acidifying. I'm looking forward to trying this one when it's done!
Hi Deb,
Oh yay! It's a family favorite here. I hope you like it as much as we do.
Happy cheesemaking!
Lisa
@Cheese52 thank you!
Butterkäse is an incredibly versatile and delicious cheese 😋🤤
Used for grilled cheese and sandwiches when you pack up for a picnic in nature
Such a good idea 💡 It makes me want to pack a Butterkase cheese sandwich right now! Thanks for being here, cheese friend!
Lisa
I've made this cheese once. It was very good and gone in no time! You've inspired me to make it again. Which cheese mold is this that you are using?
Cool! This is a 2-4 lb cheese mold. It's no longer being made, but there is a similar mold listed in the description box :) Happy cheesemaking! Lisa
When making a cheese that requires an extended period of stirring, I use a StirMate device. I would like to get your opinion of the device
Hi Bob, I haven't used one, so I cannot speak from experience. But from those I know who do use one, the reviews are mixed. Some report having a hard time stabilizing the device in the pot, and others report that it doesn't stir as evenly as they would like. I prefer an up/down stirring motion to ensure all of the curds are cooking evenly, and this device stirs around and around, so I am not sure it would do the job. That's my 2 cents. Lisa
@@Cheese52 Sorry for not getting back sooner. I have never had a problem with stability. Hearing that from you makes me wonder about the geometry of the pot. As for stirring in circular motion rather than up & down, the paddles seem to generate enough turbulence in the whey so as to prevent the curds from settling on the bottom. Isn't that the real objective of stirring?
I find your videos entertaining & educational. Between you & Gavin Webber, its hard to pick a favorite
@@bobalbers8666 Mhmm. About the stability of the pot- that is a good point. Perhaps those that do not appreciate the device have some issues with that. The manner in which the paddles move the whey would seem to be able to churn the bottom to the top, in the way you are describing seems like it would do the job! Thank you for the kind feedback, I am so glad you enjoy the channel! Lisa
Hi again, Great video, as usual. Thank you for posting these for us novices. I'm considering making this Butterkase. looks good and less cave time, lol.
I've seen other recipes with just themo. you're using meso (Butter milk) and using 1/1 and 1/2 cream (I assume for fat which is a great idea).
Why meso at all? more creamy? IDK I'm still learning.
Hi Sam,
It's a great question. Recipe writers use time, temperature, cultures, rennet types amounts, aging style etc. to approximate what, in their mind a cheese should be. That means recipes may differ, but may achieve a similar, or at least comparable result, assuming they are trying to replicate a similar product. I use both meso and thermo. The meso starts the acidity sooner, while the thermo takes over later. I like the flavor profile of both meso and thermo combined in this cheese, and the texture, for me it spot on. Much more goes into flavor aroma and texture development, but the use of two cultures is part of the strategy. I made a wheel for Carl's family for Christmas, and they tell me I nailed this recipe. It reminded them of home🇩🇪. Hope that helps! Lisa
@@Cheese52 Thank you. Yep, so many variables, I'm beginning to see that. Scary for me as a beginner. But your explanation makes is more clear. I am going to try making this this weekend. using your recipe. Thank you for your videos and your logistic support for my questions. Take care.
This my favourite channel cheese
Awww, thanks!
I always love when you make new videos. Did Karl get to try it?
Oh thanks! Glad you enjoy it. Karl is going to get a wheel of his own!
@@Cheese52 let us know how he likes it please
HI.
Thanks so much for your videos. :)
was wondering if you can do a video how to make Brie ?
have a wonderful day
Hello! So glad you are enjoying them. Brie... great suggestion. Thanks!
@@Cheese52 You have the best learning videos about how to make cheese, thanks so much for learn all of us. Say hallo to Yumyum :)
@@svettnylle You got it! High paw from YumYum!
Very good video, thank you. I have one question. Cheese looks firm after first flip, do we still need to use cheese cloth then?
Thanks! Probably. The cheese cloth serves a few purposes 1/ To wick away whey, 2/ To make it easier to pull out of the mold, and 3/ To hold the cheese shape when using a hoop mold, like mine. At the very least you could probably ditch it by the third or the fourth flip. Give it a try!
@@Cheese52 Thanks. :)
Dear Lisa
The only fresh milk available to me is the homogenized milk.
What difference will it make in the taste?.
Do I have to change something in the process?.
It will not be as flavorful as farm fresh, but many people use it with reports of great success! Pasteurized is fine, just not ultra pasteurized or UHT. Check the label carefully. During the coagulating phase you may need to wait an extra 10 minutes or so to get a firmer curd. Other than that, everything else stays the same. Hope that helps, and happy cheesemaking!
@@Cheese52 Thanks
If you have an electric stove, do you need a double boiler for ALL cheese making or just this cheese?
Good question, and yes, with all cheese recipes. The goal is not to let the temperature run away from you :) Happy cheesemaking!
I didnt see you add any thermophilic culture? Is it needed?
Yes, it is needed, as this is a thrermophilic cheese. I add it starting 2:46 in the vid. Hope that helps! Lisa
First: thank you very much
Second: can I use yogurt instead of thermophilic culture? If I can what quantity is?
My pleasure 🙏! Yes you can. Use 1/4 cup (60ml) per gallon ( 4L) if milk. Happy cheesemaking!
Lisa
@@Cheese52 thank you
If possible can you make mascarpone, parmesan, blue cheese and blue vein cheese please 🤗🤗🤗😍
Great suggestions!
cute bit with yum yum but where was the pool playing part?
3:34 "8 ball, corner pocket."
@@Cheese52 lol ohh ok its just words,,thought it was gonna actually do it
Well, she did kick the ball on an angle😉 If only I could teach her to hold a pool cue! Thanks for watching!
@@Cheese52 yes i was thinking i would see something like that ,,,perhaps you can teach her to sing and dance then you can retire lol
That's the goal!!!
What do you use as a cheese cave
I use a 32 bottle wine fridge. It's not in stock anymore, but this one is similar: amzn.to/3qL6TXg Hope that helps!
is there a specific thermo i should use?
Hi Odette!
I use C101, but any thermopihic culture will do just fine.
Happy cheesemaking!
Lisa
Hi Lisa, i made this recipe yesterday but something went wrong. This morning there was white spots all over the cheese, what could it be?
Hi Odette, I'm going to need some more information to help you. Did you deviate from the recipe at all? What is the temp of your kitchen? How are you sanitizing your workstation and equipment? Are there a few spots or a lot? Is it fuzzy, or does the cheese seem more "blotchy"?
Lisa
do you have a link for the vacuum sealer? i haven't found it online yet...
Mine is an older model that I don't think is made anymore. Here is a link to one that I recommend (affiliate link) amzn.to/35zxXi1 . I also include links in the description box of the videos. Hope that helps!
@@Cheese52 found it and it's still sold. i was looking for a wider size and was having trouble finding one over here in japan so i bit the bullet and paid the shipping and import fees because size does matter when it's big blocks of cheese. thank you
@@ravencroftgraphics3d Wonderful! I'm glad you were able to find it.
When making butter, how come we rinse in cold water and not cold whey?
Cold water rinses away the butryic acid, which helps the butter taste sweeter and stay fresher a little longer.
Yummy
Thanks for the lovely recipe
Yes it was!
Sure! It's a fun one, and pretty easy!
Can I use fresh raw fresh from the farmer for the cheeses you’re showing on your TH-cam channel?
Hi Sabrina,
Yes you can! I suggest reducing the culture amount, since raw milk already has some culture in it. I would start reducing it by 25%. Hope that helps! Lisa
@@Cheese52 perfect! Thank you so much. I love watching all your videos. So detailed and easy to follow. Thank you for all your info and great videos! ❤️
@@Sabrina1998 My pleasure!
Karl is a delight 🥰
He truly is. He is a special person. ❤️
Love yum yum do more voices with him
She's the star of the show for sure. High paw from YumYum! 🐾
When I saw the gi and the black belt, my first thought was, "wow, she is really serious about her cheese handling."
Haha I love this! And you are right- I am serious about my cheesemaking!🧀🥋
@@Cheese52 lol, I'm glad you are. It inspires me to get serious about it too!
You just made my day. That's the whole point of me making these vids!! So glad you find inspiration in the channel :)
Hi lady
Have no cheese fridge can I do it without it
Hello!
Sure, you could put it in the crisper drawer of your regular refrigerator. It's a little warmer than the rest of the fridge.. It will age more slowly so maybe consume it at 5-6 weeks.
I just heard something that was very confusing. You said in the video that this was the first time you added the rennet after you heated the milk? But adding the rennet is the last step in the cheesemaking, so everything else has to be done before the curds start to form. AFTER all the other things have been added. The milk HAS to be heated before you add the rennet, otherwise, when would you add your culture? To cold milk?? No - the milk is ALWAYS heated first, then the culture(s) are added to acidify the warm (102-105 F milk), then calcium choride, then rennet. After that, curds form and you are starting to make cheese. The thermofilic cultures are named that, before they work at certain temperatures. If you added thermo culture to cold or room temp milk, what would you have? Probably just some cultured milk.
Hello,
I'm sorry you were confused!
Of course, the milk is heated at the acidification stage (in this video it was to 86F). Typically, the coagulation stage is done at the same temperature as that of the acidification stage. In this recipe, the milk is heated to the cooking temperature first, then the rennet is added. This is somewhat unusual as rennet does it's best work at between 86 and 90F. To be clear, there are 2 target temperatures in this recipe. The first is 86F for the acidification step and the second is 105F for the cooking stage.
Thermophilic cultures can withstand temperatures much higher than that of mesophilic. Mesophilic cultures stop multiplying at 102F, and die at 113F. So the buttermilk cultures (which are mesophilic) passed the baton to the thermophilic cultures at about 102F. The thermophilic then began to multiply as the temperature rose.
Regarding the comment about the cultures and cold milk- It would take them a very long time to pass through the lag phase of bacterial growth at cold temperatures, but they would eventually move to the logarithmic phase, even if they remained at colder temperatures. Time and/or temperature change is what the need to begin the logarithmic growth snowball. Most recipes assist the transition from the lag to logarithmic phase with a temperature change at the cook stage.
This recipe is solid. Give a try! You won't be disappointed. Thanks for watching:) Lisa
Please make provolone cheese
Great suggestion!
What is that powder thing after put buttermilk
It is thermophilic culture. You can read more about it in the description box. I put links (affiliate links) to all of the needed ingredients and equipment.
Thank you
might be an idea to put towels in the drier for 5 mins to hold the heat for the 4 hrs
Hi Diana,
Great idea! Thanks for sharing!
Lisa
@@Cheese52 i watched a big playlist of your videos yesterday, you are amazing!! I'm very inspired to try and make my own cheese, your clear and concise tutorials took the dread factor away and made it a fun and rewarding project to try! Thank you! and hugs to yumyum, sweet kitty!
@@honeycat535 Thank you for your lovely feedback and high paw 🐾 from YumYum!
Lisa
what happens if I use whey for brining instead of water?
Whey is a great choice for brine! The pH is very close to the cheese, so it works well. Try it without adding calcium chloride or vinegar. If the brine becomes cloudy add a little cal chloride, if it is slightly slimy, add a little vinegar.
Do you provide recipes?
I'm writing a recipe book! If you'd like to be notified when I am ready to publish, you can email me at Lisa@cheese52.com. Thank you for your confidence in my work!
@@Cheese52 Fantastic. Yes. I am very interested. Thank you 🙏🏻
The german grandpa was lovelly
Thank you, and yes he is. He is a very special person. ❤️
Is whey safe to give your kitty or puppy?
Sure. Consuming whey protein in small amounts, a couple times a week should be just fine, but it shouldn't be used as a replacement protein.
You dropped a piece!
Hahaha, nobody is perfect, cheese friend 😀
@@Cheese52 hope kitty found it
@@KAFKUBA She usually does :)
A German friend has requested this cheese from me. Can the recipe be adjusted to use 2 gallons of milk instead? My press doth protest when I try and made a 3-gallon batch. lol
Sure! Just reduce the ingredient amounts by 1/3, and keep the times and temperatures the same.
You're gonna love this cheese. It's a family favorite!
Lisa
@@Cheese52 Yes, I'm looking forward to it myself!
For a buttery taste you need a special culture that leaves diacetyl behind.
But even in Germany the cheese today hasn't a really buttery taste.
On the other hand diacetyl is somewhat in bad reputation today because studies found some negative effects on humans. Can't remember if its toxicity or cancerogenic.
But in these small amounts I wouldn't care at all.
All true statements. Thanks for sharing your knowledge, and thanks for being here! Lisa
I love Yum Yum’s commentary, she should always give her two cents.
She always has something to say! High paw from YumYum!