I am new to cheese making and your channel came up. I watched with enthusiasm because I can put this in the fridge. I will be getting a cheese cave but in the mean time this will calm me down to try and make some this way till I get mine. I have made feta and curds etc, soft cheeses but want to make hard cheeses. thank you so much for a rewarding video full of knowledge. I would not have thought to use my dehydrator shelf! Duh me! Your ideas of using what you have around the house surely will inspire many! You did for me! Thanks so much you taught an old girl some of your crafty tricks!
I enjoyed the video, but would request being more specific on amounts of ingredients and times of resting of the cheese. Hope to be able to make my own before too long. Thank you and God Bless.
If you do not have big steel barbells or weights, thenI reccomend using a 5 gallon plastic bucket full of water. A bucket of water can be put on top of the wheel of cheese. A bucket full of (4 + 1/2) gallons water is a good heavy weight.
I made a cheese today that is very similar to this. It was a very small batch called “American-style Cheese”. I don’t know why it was called that, it didn’t seem anything like American cheese. Anyway, one gallon whole milk, 1/2 cup powdered milk, 1 cup cultured buttermilk. The directions are basically the same.
If you do not want the milk to burn, then use two different pots of two different widths (diameters). Put a good clean brick inside of the bigger of the two pots. Milk goes in the tall pot of small diameter. Water goes in the tall pot of large diameter. The brick is like the filling in a sandwhich. The brick goes in-between the two pots. The brick prevents the bottom of the small pot from touching the bottom of the large pot. The water in the big pot boils and the milk in the small pot gets hot, but milk does not stick to the bottom of the small pot and burn.
I just started this yesterday with 3 whole wheels thank you for the awesome step by step break down from one chef to another!!! Thanks again I'll let you know how it turns out
i really liked this video making tasty cheese. im so greatful for the kesson. im a 57 yr old grandmother now my five children have left home, i want to do some home make healthy receipes cheese is one of then and i want to can and preserve food for myself and others. i live on the east coast of Australia abd i subscriibe to your channal. so im cinnected. ill go through and see you other videos. God bless you.
Banjo, I'm sorry for the late reply. I rarely check my youtube: too busy doing the life. But your encouragement is appreciated and you are right: we are connected. Please take care and don't ignore the signs--don't be in ignor (ence).
Hi, thank you. Good cheese is difficult to find in Vietnam & it's definitely something I've missed the most from home! You have saved me & my family a heck of a struggle :D
I’m so glad I found you and your video, it is so helpful and it has given me confidence to make a hard cheese of my own I especially love your kitchen and how you got it set up, wonderful cozy and efficient I’m so excited I can’t wait to get started on my own batch of cheese.
i was looking for a way to make cheese without having to dry it on a drying rack cause texas has so many darn fruit flies they wont stay away lol, this is perfect! i didn't know you can dry age it in the fridge, thanks for the great recipe 🥰
G'day from the land down under 😋Thanks for the very informative video! I'm just about to start my first attempt at making cheddar and your tips will come in very handy. I think my main problem will be aging, room temp here over the next few months will be close to 40C (100+F) so will need to be in the fridge which I think will be too cold. Suggestions?
This is my first time seeing your channel... As a relative newbie to cheesemaking i love your method and helpful explanations! We would need to make a smaller batch than you do... how would you describe the flavor in this style? Would kefir milk work as the buttermilk starter? Thank you for taking the time and effort to film your hard work for us 😊
Thank you for your video it is very good 👍 please could age and store this cheese in normal fridge without any adjustment in the humidity or the temperature for the normal fridge ?
I know this recipe! It's from the little house on the prairie cookbook! I've been using it for a while but I'm having a problem. All my cheese is coming out BITTER. I'm thinking too much rennet, (I do use animal rennet so far) but I can't find out how much I should be using. Currently I think I'm using 2 1/2 tsp per 1 1/2 gallons milk.
Thank you for this. I can hardly wait to try at home, but have to order some calcium chloride online. I will let you know how it turns out. After I find the right milk, I might try a simpler cheese first just using lemon juice. I subscribed!!
Nice video, useful information, except for the part about wiping the cheese with vinegar. Do not use vinegar. Wipe the cheese with brine using a wet cloth.
Wow! I've seen many videos on how to make cheese but this one is the best. Simple and easy to fallow along instructions. One question. When you mentioned to let it set for x amount of time is it with the heat on or off. I missed that tiny detail.
Love this video. Simplified the process in a way that makes it less intimidating. First time viewer. Curious, which state are you in? Does it taste like a mild cheddar? Does it melt well?
Thank you for your video, very helpful. I've only ever made soft cheese, however would like to learn harder cheeses. Questions... Does using the buttermilk take the place of Thermophilic Culture, Lipase, and Calcium Chloride? Or did you not need/use those because the milk you used was not pasturized? I won't have a source for raw milk, only what I can buy at the grocery store. Since there wasn't anything but cheese in your fridge, do you have it set at 50 degrees? What if I only have my kitchen fridge which is colder?
Thank you for this video. It seems easier than other tutorials I’ve seen. I have two questions...If I use store bought milk (raw is very expensive), should I add cream to increase the fat content to achieve the right flavor and texture? Also, how long does this cheese last in the refrigerator? Thank You!
You might be able to use store milk if it hasn't been ultra-pasteurized. If you do use non-ultra pasteurized milk, you have to buy some calcium tablets (from a cheese supply place) or it won't set properly.
I would only add to this demo that you need a big pot with a some kind of spigot at the bottom (is there such a device?) so that you can drain the whey instead of all that tedious dipping you have to do now. but, as making this much cheese at home goes, your way is about as non complicated as it gets. Good. (edit) I see you already have one of those spiggoted pots...I mean the red one you use toward the end. You need a couple more of those designed so you can use them with a stove.
I seen a video of a brown cheese made only from cooking whey for like 8-10 hours. U have to get all the white cheese out first,. The whey suppose to get thick like a bread dough then put that in a mold and eat fresh. I seen it on a video from channel Klinken's Kitchen. U have so much whey from ur cheese making, maybe check it out. I had never heard of it b4 but there ya go.
How much rennet did you add ? Was it powdered or liquid ? Does it matter ? Unless I missed it I don't think you said how much for four gallons of rennet to add
hi sorry to bug you again at 5:25 when i attempt to break up the bigger pieces the whole lot of the curds loses its form and the result is like a ricotta curd , any idea what im doing wrong , or suggestions please ? i have tried two differant cheddars with same result i have tried our local pasterised (not uht) milk on both attempts would this be bigger problem? i am using calcium chloride and tried both tablet rennet and vegetarian, i did note u mention to use the very least amount so is this a factor too.thanks in advance if u get time to respond. btw are u on fb or if i can email some photos . cheers god bless
I suspect that the milk you are using has been ultra-pasteurized. That makes it basically useless for cheese making (or any use, in my opinion). People who use store bought milk usually add calcium chloride to help the curds form properly, but even that won't fix ultra-pasteurized milk. The milk I used for this video was unprocessed, raw milk which is the best for cheese making.
@@simplelivinghighthinking7007 Would you ever post a video about how you make your ricotta? Thanks so much for this video- grateful for it and excited to try myself.
Thank you for sharing this! How long will this last in the refrigerator? Is there a way to cover it in a wax and not refrigerated like done in Tuscany area?
Temperature is important for aging and storing cheeses. I can't think of any cheese that can be stored at 60+F, even with wax or vacuum seal. To leave it not refrigerated it needs to be cave temperatures(50ish F)
Unfortunately there are a number of variables in cheese making that makes an exact recipe difficult. For instance various rennets have different strengths. For this cheese you want to use the minimum amount of rennet and still achieve a clean break within an hour or so. Minimal rennet results in a softer finished cheese that can age at lower temperatures, such as the refrigerator. For 5 liters, use about a tablespoon of buttermilk (mesophilic) starter and I'd guess about 12 drops of liquid rennet. When you salt the cheese, use enough that it tastes quite salty, but not unpleasantly so. The salt favors the good bacteria and discourages rotting. Good luck!
Hi, we are attempting our first try at making cheese. Could you please tell us how you make the buttermilk starter? Please be specific...we're very new at this. We have raw milk to use if that's of significance. Also, how much rennet did you use. Thanks for any help you can give us!
You can just buy buttermilk at the store and use it. If you are making cheese regularly and want more without having to buy it, simply add about a half cup of purchased buttermilk to a quart of milk (pasteurize it if it isn't already pasteurized) and leave it at room temperature until it is thick. It usually takes one or two days to thicken. I keep my starter in the freezer after making it into ice cubes.
She used a mesophyllic culture, so she never wanted the temp to be higher than 100. She mentioned heat it up to 95 at one point. Which was the hottest point in the recipe.
I bought a small bottle of rennet online very cheaply and it's enough to make A LOT of cheese. Buttermilk is pretty simple to make yourself (and you get homemade butter at the same time!). Use an electric whisk (you can do it with a hand whisk but it'll be hard work; or you could use a jam jar and shake it until it separates) to whip heavy/double cream - keep whisking (or shaking) until it looks like scrambled eggs. When you get to this point, you'll have milky liquid with it - this is buttermilk. The part that looks like scrambled eggs is your butter which you squeeze with cold hands until you can't get anymore buttermilk out - the more that you get out, the better the butter will last. It's messy but pretty simple. Sometimes the cream starts to separate and then goes creamy again; unfortunately you just need to keep going. It works best to use cream that's been at room temp for about 2 hrs.
Madcommodore if you have access to a fig tree, the white sap in the branch is a substitute for rennet. Just a few tiny drops will coagulate a gallon of milk!
I am new to cheese making and your channel came up. I watched with enthusiasm because I can put this in the fridge. I will be getting a cheese cave but in the mean time this will calm me down to try and make some this way till I get mine. I have made feta and curds etc, soft cheeses but want to make hard cheeses. thank you so much for a rewarding video full of knowledge. I would not have thought to use my dehydrator shelf! Duh me! Your ideas of using what you have around the house surely will inspire many! You did for me! Thanks so much you taught an old girl some of your crafty tricks!
Awesome thank you. I work on a Dairy farm and make fresh mozzarella I will try your cheese . Stay healthy 👍
Hi there. Could u share your recipe for making muzzarella?
I luvd this. It was really awesome to see someone make such a big pot of cheese.
I enjoyed the video, but would request being more specific on amounts of ingredients and times of resting of the cheese. Hope to be able to make my own before too long. Thank you and God Bless.
If you do not have big steel barbells or weights, thenI reccomend using a 5 gallon plastic bucket full of water. A bucket of water can be put on top of the wheel of cheese. A bucket full of (4 + 1/2) gallons water is a good heavy weight.
Loved your video. Thank you . Much love from Hawaii♥️.
Watching the video from Mongolia. Real clear step by step tutorial. Thanks a lot for the tutorial. Wish you the best.
I made a cheese today that is very similar to this. It was a very small batch called “American-style Cheese”. I don’t know why it was called that, it didn’t seem anything like American cheese. Anyway, one gallon whole milk, 1/2 cup powdered milk, 1 cup cultured buttermilk. The directions are basically the same.
American cheese includes Colby, Monterrey Jack, pepper jack, and many others. We like semi-hard cheeses
Do you happen to have a link to the recipe please? I am new to hard cheese making and would love to start with something a little less complicated 🙂
this is first class. thank you
If you do not want the milk to burn, then use two different pots of two different widths (diameters). Put a good clean brick inside of the bigger of the two pots. Milk goes in the tall pot of small diameter. Water goes in the tall pot of large diameter. The brick is like the filling in a sandwhich. The brick goes in-between the two pots. The brick prevents the bottom of the small pot from touching the bottom of the large pot. The water in the big pot boils and the milk in the small pot gets hot, but milk does not stick to the bottom of the small pot and burn.
Thank you for the link to the rennet. So much cheaper than other sites.
I just started this yesterday with 3 whole wheels thank you for the awesome step by step break down from one chef to another!!! Thanks again I'll let you know how it turns out
Best simplistic video I've seen for hard cheese, especially utilizing items one may usually already have at home. Thank you, Love it!!!
You are such a wholesome woman.
Thank you for the knowledge you are sharing.
I like your way of making this kind of cheese 🧀 .
i really liked this video making tasty cheese. im so greatful for the kesson. im a 57 yr old grandmother now my five children have left home, i want to do some home make healthy receipes cheese is one of then and i want to can and preserve food for myself and others. i live on the east coast of Australia abd i subscriibe to your channal. so im cinnected. ill go through and see you other videos. God bless you.
Banjo111 1
How’s the situation? Hope things are doing well for you. 🙏
Agree
It was a great video.
Banjo, I'm sorry for the late reply. I rarely check my youtube: too busy doing the life. But your encouragement is appreciated and you are right: we are connected. Please take care and don't ignore the signs--don't be in ignor (ence).
😅
Hi, thank you. Good cheese is difficult to find in Vietnam & it's definitely something I've missed the most from home! You have saved me & my family a heck of a struggle :D
Awesome video 😃😃😍
Hi is the actual recipe written down somewhere with proportions? Also will the same recipe work with goat milk?
Thank you so much for this lovely informative video 👍
This is a fantastic video. Thank you for taking the time to fully explain everything. Very excited to try it out 😁👍
This was amazing and very thorough in explanation. I haven’t made cheese at home in over a decade, time to give it another go.
thank you sister
blissings 2 all beings!
Nice video. I am brazilian and I'm gonna try this recipe
I’m so glad I found you and your video, it is so helpful and it has given me confidence to make a hard cheese of my own I especially love your kitchen and how you got it set up, wonderful cozy and efficient I’m so excited I can’t wait to get started on my own batch of cheese.
i was looking for a way to make cheese without having to dry it on a drying rack cause texas has so many darn fruit flies they wont stay away lol, this is perfect! i didn't know you can dry age it in the fridge, thanks for the great recipe 🥰
Great video
I just made a cheese using citric acid, vinegar and cheese salt. The cheese salt made a difference. It is very good.
I am going to attempt to make this tomorrow!
Beautiful video. Thank you very much!
Lovely thank you
Great video, thank you.
G'day from the land down under 😋Thanks for the very informative video! I'm just about to start my first attempt at making cheddar and your tips will come in very handy. I think my main problem will be aging, room temp here over the next few months will be close to 40C (100+F) so will need to be in the fridge which I think will be too cold. Suggestions?
Nice video on the cheese. Supporting each other here. Keep it up.
That is so cool!
Interesting, thanks for sharing.
Wonderful...Thank You--YS,JMD-Moscow
Thanks deeply for sharinG your awesome tips!!! Happi Summer!!!✌😇🌻😍🌻🐕🐈🐕🌎⚘🧀⚘
This is my first time seeing your channel... As a relative newbie to cheesemaking i love your method and helpful explanations! We would need to make a smaller batch than you do... how would you describe the flavor in this style? Would kefir milk work as the buttermilk starter? Thank you for taking the time and effort to film your hard work for us 😊
Brilliant! Thank you for sharing...
Looks good!
Thank you for your video it is very good 👍 please could age and store this cheese in normal fridge without any adjustment in the humidity or the temperature for the normal fridge ?
Tank you I will tray to make chesse
Thank you.
New to this stuff and love the video. Thinking about maybe trying it with a little bit of smoke.
Outstanding video guys ! Thankyou very much ,very educational' I will apply your principles when I have a go :-)
you are very nice lady, thank you for sharing. nice, simple precise. be nice if you mentioned how much rennet per gallon approx.
Wondering if this cheese can be waxed and stored in the pantry for long periods of time.
Excelente video, thank you
Great video
Thank you 🙏
I know this recipe! It's from the little house on the prairie cookbook! I've been using it for a while but I'm having a problem. All my cheese is coming out BITTER. I'm thinking too much rennet, (I do use animal rennet so far) but I can't find out how much I should be using. Currently I think I'm using 2 1/2 tsp per 1 1/2 gallons milk.
That's over 5x the amount you want in there. Pretty sure most cheeses need about 1/8-1/4t per gallon.
So beautiful my favorite cheese 🧀 I don't know if I can make this in home
Thank you for this. I can hardly wait to try at home, but have to order some calcium chloride online. I will let you know how it turns out. After I find the right milk, I might try a simpler cheese first just using lemon juice. I subscribed!!
Amazing
Is the red stockpot and with the drain and colander a DIY, or can you provide a link to the supplier please? Thanks.
Your Fantastic..Thanks Soo Much***
I wish this was done to accommodate a typical household (say using 4-6 litres)
Nice video, useful information, except for the part about wiping the cheese with vinegar. Do not use vinegar. Wipe the cheese with brine using a wet cloth.
Another question I have is how do I convert the measurements if I want to make a small amount?
Goodmornig can one vac seal after rind has formed
nice way to adge cheese in kichen refrigerator can we vacuum seals the cheese ??? thank you .
Wow! I've seen many videos on how to make cheese but this one is the best. Simple and easy to fallow along instructions. One question. When you mentioned to let it set for x amount of time is it with the heat on or off. I missed that tiny detail.
Thank you! You let it sit off the heat. In fact I move it off the burner area so that it doesn't pick up additional heat.
@@simplelivinghighthinking7007 Thanks a million. If I want to wax it
After the 3 week period, I can do it to this type of cheese?
Love this video. Simplified the process in a way that makes it less intimidating. First time viewer. Curious, which state are you in? Does it taste like a mild cheddar? Does it melt well?
Just seen ur video and I loved it. U sure make a big batch. How long can u age it and do u vacuum seal it after so long?
Thank you for your video, very helpful. I've only ever made soft cheese, however would like to learn harder cheeses.
Questions... Does using the buttermilk take the place of Thermophilic Culture, Lipase, and Calcium Chloride? Or did you not need/use those because the milk you used was not pasturized? I won't have a source for raw milk, only what I can buy at the grocery store.
Since there wasn't anything but cheese in your fridge, do you have it set at 50 degrees? What if I only have my kitchen fridge which is colder?
Thank you for this video. It seems easier than other tutorials I’ve seen. I have two questions...If I use store bought milk (raw is very expensive), should I add cream to increase the fat content to achieve the right flavor and texture? Also, how long does this cheese last in the refrigerator? Thank You!
You might be able to use store milk if it hasn't been ultra-pasteurized. If you do use non-ultra pasteurized milk, you have to buy some calcium tablets (from a cheese supply place) or it won't set properly.
@@simplelivinghighthinking7007 Thank you so much for the information!
I noticed you do not wash the curds. Does the change the texture in any way.
if you add double cream to your milk ,will this make it even creamier - if that makes sense?
Is there a place in the U.S. to buy a curd cutter like you have?
I would only add to this demo that you need a big pot with a some kind of spigot at the bottom (is there such a device?) so that you can drain the whey instead of all that tedious dipping you have to do now. but, as making this much cheese at home goes, your way is about as non complicated as it gets. Good. (edit) I see you already have one of those spiggoted pots...I mean the red one you use toward the end. You need a couple more of those designed so you can use them with a stove.
after taking the muslin off, you still keep the cheese in the refrigerator for all the 3 weeks, and at what temperature
Fantastic.
I have a question.What is the first to be put into milk??Is it butter ?
Hallo. What temperature is your refridgerator. Are You talking fahrenheit or Celsius. Greetings from Holland.
Love it thanks
I seen a video of a brown cheese made only from cooking whey for like 8-10 hours. U have to get all the white cheese out first,. The whey suppose to get thick like a bread dough then put that in a mold and eat fresh. I seen it on a video from channel Klinken's Kitchen. U have so much whey from ur cheese making, maybe check it out. I had never heard of it b4 but there ya go.
How much rennet did you add ? Was it powdered or liquid ? Does it matter ? Unless I missed it I don't think you said how much for four gallons of rennet to add
She said the lowest possible measurements based on the instructions on the rennet you have
What do you do with all that spare whey?
Can you use vinegar instead of rennet
And is this cheddar cheese if not what kind is it?
Do u think half a teaspoon of rennet ok for your cheese? 4 gallon batch
can l have a written recipe please
If you don’t have rennet can use white vinegar
Just to check with you . Is it possible to use vinegar instead of solat.
hi sorry to bug you again at 5:25 when i attempt to break up the bigger pieces the whole lot of the curds loses its form and the result is like a ricotta curd , any idea what im doing wrong , or suggestions please ? i have tried two differant cheddars with same result i have tried our local pasterised (not uht) milk on both attempts would this be bigger problem? i am using calcium chloride and tried both tablet rennet and vegetarian, i did note u mention to use the very least amount so is this a factor too.thanks in advance if u get time to respond. btw are u on fb or if i can email some photos . cheers god bless
I suspect that the milk you are using has been ultra-pasteurized. That makes it basically useless for cheese making (or any use, in my opinion). People who use store bought milk usually add calcium chloride to help the curds form properly, but even that won't fix ultra-pasteurized milk. The milk I used for this video was unprocessed, raw milk which is the best for cheese making.
@@simplelivinghighthinking7007 Would you ever post a video about how you make your ricotta? Thanks so much for this video- grateful for it and excited to try myself.
Thank you for sharing this! How long will this last in the refrigerator? Is there a way to cover it in a wax and not refrigerated like done in Tuscany area?
Temperature is important for aging and storing cheeses. I can't think of any cheese that can be stored at 60+F, even with wax or vacuum seal.
To leave it not refrigerated it needs to be cave temperatures(50ish F)
thanks
I did enjoy the video but how do I keep the cheese fresh for a long time and at what temperature?
that special effect stuff is really hard on the eyes
wow what nice! i really want to make a cheese in my small kitchen could you please send me a recipe for an 5 liter pan?
Unfortunately there are a number of variables in cheese making that makes an exact recipe difficult. For instance various rennets have different strengths. For this cheese you want to use the minimum amount of rennet and still achieve a clean break within an hour or so. Minimal rennet results in a softer finished cheese that can age at lower temperatures, such as the refrigerator. For 5 liters, use about a tablespoon of buttermilk (mesophilic) starter and I'd guess about 12 drops of liquid rennet. When you salt the cheese, use enough that it tastes quite salty, but not unpleasantly so. The salt favors the good bacteria and discourages rotting. Good luck!
Did you try ? :)
Did you try?
Does this work with pasteurized buttermilk?
Genius!
thank you for this video, what does the cheese taste like?
This one should taste like a very mild cheddar.
Can you do it with goats milk
Is it posiible to do this without heating? I would like to make it but Raw ;)
How long will this cheese keep?
How long will this cheese lat for aging etc.
Hi, we are attempting our first try at making cheese. Could you please tell us how you make the buttermilk starter? Please be specific...we're very new at this. We have raw milk to use if that's of significance. Also, how much rennet did you use. Thanks for any help you can give us!
You can just buy buttermilk at the store and use it. If you are making cheese regularly and want more without having to buy it, simply add about a half cup of purchased buttermilk to a quart of milk (pasteurize it if it isn't already pasteurized) and leave it at room temperature until it is thick. It usually takes one or two days to thicken. I keep my starter in the freezer after making it into ice cubes.
The amount of rennet depends on the brand and type of rennet that you use. Follow the directions on the label for a hard cheese.
can I do it from store milk? and you never mentioned about the hit/gas off , so the milk never got the boiling point ?
She used a mesophyllic culture, so she never wanted the temp to be higher than 100. She mentioned heat it up to 95 at one point. Which was the hottest point in the recipe.
At what point can you wax it?
Buttermilk and Rennet are not thins on sale in Tescos or corner shops so how is this easy?
I bought a small bottle of rennet online very cheaply and it's enough to make A LOT of cheese. Buttermilk is pretty simple to make yourself (and you get homemade butter at the same time!). Use an electric whisk (you can do it with a hand whisk but it'll be hard work; or you could use a jam jar and shake it until it separates) to whip heavy/double cream - keep whisking (or shaking) until it looks like scrambled eggs. When you get to this point, you'll have milky liquid with it - this is buttermilk. The part that looks like scrambled eggs is your butter which you squeeze with cold hands until you can't get anymore buttermilk out - the more that you get out, the better the butter will last. It's messy but pretty simple. Sometimes the cream starts to separate and then goes creamy again; unfortunately you just need to keep going. It works best to use cream that's been at room temp for about 2 hrs.
Madcommodore if you have access to a fig tree, the white sap in the branch is a substitute for rennet. Just a few tiny drops will coagulate a gallon of milk!
تسلم ايدك ياريت ترجمة للغة العربية
Great video - thank you.
it is so nice! thank you! wish to have a piece of land with cows to follow in your step! Hare Krsna