Cheesemaking - Glorious Farmhouse Cheddar!
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- เผยแพร่เมื่อ 25 ส.ค. 2024
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Great video, lovely to see the little girl want to be part of the video! Very sweet, thank you from Scotland!
You are so beautifully articulate and I cannot thank you enough for it. It seems a rare gift these days. Thank you also for another excellent cheese-making video. Cheers, Ardith
I AM SOLD! You are so approachable and make cheese seem doable .. I literally ran over to order the stuff to get started n I’m not one to do that! Also I’ve watched this video atleast 10 times!
How did your first cheese turn out?
Hay just wanted to let you know,l made my first hard cheese a couple of weeks ago following this video and so far it still looks like cheese 🙌🏻l will know for sure in 3months time.Making my second round today 🙏🥴
Yay!!! I'm so excited for you!!!! Keep going, and you'll never look back!
I love these videos. Especially since you’re using raw milk. That’s the only milk we use and we don’t have a microwave so watching your videos is making me to want to try making cheese again. Thank you
Fascinating videos. I am a cheese lover and watching you make cheese is satisfying (for someone who probably will not be making any)!
Great video, thank you!
Love catching up on your channel again. I love how well you explain things and how fun you make it. Thanks Amanda.
I miss you!!
Just made it. In press now.
2 gallons of milk (not ultra pasteurized)
Step 1- Milk @ 90 degrees (turn burner off)
Step 2- Stir in 1/2 teaspoon calcium chloride w/ 1/4 cup filtered water, stir in.
Step 3- Sprinkle mesophilic culture on top, put cover on. Leave it alone for 2 minutes. Stir back and forth, and top to bottom.
Step 4- Let that sit for 45 minutes, cover to keep warm @ 90 degrees.
Step 5- Add 1/2 teaspoon of rennet in 1/4 cup filtered water.
Step 6- Stir back and forth, and top to bottom. Keep temp at 90 degrees.
Step 7- Put lid on and let it sit for 45 minutes.
Step 8- Cut into 1/2" kurds, cutting underneath as well. Close to small pebbles.
Step 9- Once done cutting curds, heat whey and curds to 100 degrees.
Step 10- Stir every 3-4 minutes, slowly get up to 100 degrees, should be about 30 minutes.
Step 12- Turn off burner, Cover and let sit for 5 minutes, curds will sink to the bottom.
Step 13- Remove (spoon) curds into cheesecloth with strainer
Step 14- Let the curds drain for 1 hour.
About 3 hours for curd preparation above
Step 15- Put curds into clean bowl, separate curds.
Step 16- Salt the curds approximately 2 tablespoons, mix with hands.
Step 17- Line cheese mold with cheesecloth, add curds, fold over curds.
Step 18- Add follower, put in press, press 10lbs for 10 minutes.
Step 19- Flip it, 20lbs for 10 minutes.
Step 20- Carefully remove cheese and add new cheesecloth, flip it again, press for 50-60lbs for 12 hours.
About 12-14 hours and 20 minutes for pressing above
Step 21- Remove cheese on to clean drying rack, plate on botton, age and dry it for a few days. It could take up to 2 weeks to get a good dry, flip it multiple times.
Step 22- Once a nice hard rind, seal cheese, write date of make and when it's ready to cut the cheese (no pun) haha.
Step 23- Put into refrigerator at high 40s low 50s
Step 24- About 6-9 months aging, your choice when to taste, longer will be sharper.
Thank you for sharing the instructions and directions....
Much appreciated 👏 💐
Thanks for sharing!! You did a great job with explaining each step. Blessings!!!
Thank you so much for showing us how you made your cheese. I loved watching it. Very interesting. Make me want to make my own cheese,
Excellent video thanks.
You did a really good job with this video, I hope that you make others. You were very easy to follow unlike other videos that I have seen.
Wonderful video, your little girl is magical, beautiful smile xxxx
Great lesson and a busy house is always a good thing!!
2023 goals!! Thanks for the tutorial!!
excellent video - crazy how it keeps 6 to 9 months matures and melts the taste buds.
Made a batch today following this. Thanks for sharing, gonna have to get that book but you explained it well. Milk sales are slow for us in the winter so gotta use it up somehow.
Great video Amanda. You spent just the right amount of time without a bunch of fill. I love how you unwrap the cheeses and display them with pride at the end. Looks delicious! I am also a cheese maker and bread maker. My specialty is sourdough which I have been baking ever since I moved from San Fransico. I was only 20 but missed the sourdough so learned how to make it. Look forward to more videos! 😉
Thanks so much! 😊
I love 🧀 cheddar cheese.
My cheddar turned out amazing following this recipe !
I'm so happy to hear that!!! Yay!
Hi I found your channel and watched this video. I've been making Cheddar Cheese for about 3 years not but while I don't know if it makes a difference I kind of do a couple of things in reverse order how you did it on here. I'm curious. Putting in the calcium Chloride in before the culture because you're using Raw milk? I tend to put it in after adding the culture and letting it sit the 45 minutes to ripen.
One thing I have found that help to retain the heat by wrapping a towel around the covered pot. It really does help. Thanks for putting up this video. I really enjoyed it.
Awesome video. Would you mind sharing where you got your cheese press from please?
New England Cheesemaking Co.
This is my first time turning milk into something else. It's so exciting! Even if it doesn't turn out at least I tried!
It's so amazing what milk can become!!
This is the next cheese I'm trying... wish me luck!! Do you have the small or medium Hard Cheese Mold Deluxe?? I'm just going to order it now, and trying to decide :) Also, can you show your cheese journal in a video sometime? I'd love to see your notes and categories of how you set it up. Thank you!!
I have both 2 and 4 lb cheese molds.
😊she’s adorable
Hi Amanda, I’m excited to try this one this weekend. The book indicates one should use indirect heat rather than direct. You have no issues using direct heat? Great video!
No issues at all.
Your video was super helpful! Thank you!! In regards to using raw milk: can I jump straight into the cheese making process or should I pasteurize it first? I understand what it means for it to be safer, but what is your experience using farm fresh, unpasteurized milk? Thank you again!
I always use raw milk and never pasteurize first. Always turns out delicious!
@@TheHappyHomestead Thank you for taking the time to reply and help! I’m going to give it a try this weekend!!
Hi Amanda. I have made cheese maybe a dozen times, and I would say 8 out of those 12 times my cheese comes out crumbly and fails to melt properly. The taste is usually good. Can you point me in the right direction to what I am doing wrong? Thanks.
Are you using the same type of milk each time? Was there any different with those 8 instances? Where they the same cheese type? What cheese are you making where this happens? There are a lot of variables, but narrowing them down will help figure out what's happening.
@@TheHappyHomestead Pepperjack, cheddar, mozzarella all seemed crumbly and wouldn't melt properly. I think the butter Kase was good both times. I have made mozzarella like three times and it never melts right, but it always stretches and looks normal. Yes, I think I have almost always used Kroger milk and it's not ultra posturized. I follow the recipes, the curd is fine, the temps are spot on, I can't figure it out.
I love the explanation she will do well on youtube LOL LOL
Sorry but I don't have that book could you be more specific about the recipe please? Thank you.
Hello, I have a couple of questions:
How do you store cheese after removing it from the refrigerator (at what temperature)? Do you remove it from the vacuum bag or keep it in it?
What is the shelf life after removing it from the refrigerator?
I usually remove only about 1/4 of the wheel at a time, and vacuum seal the rest. That way the rest will continue to age and stay fresh, while we use what we need. Our fridge is between 45-50 degrees F, and I keep the opened cheese in a glass container with a tight lid. I will occasionally see blue mold growing, and then I just wipe it with my salt brine to help keep that at bay. I haven't had to throw anything away due to age.
Hi! I'm diving into cheese making. We live in a pretty hot and humid area. I'm a little concerned about keeping the cheese in a safe place while drying. Our weather attracts a lot of insects. 😢Any tips?
You'll want to vacuum seal and store in the fridge for aging. It's the most cost effective way to age your cheese without worrying about mold, bugs, etc.
👌
Where did you find your pressing machine? I don't have one. 18:40
New England Cheesemaking Co.
What is ur end products percentage of cheese to milk used?
An average good yield would be somewhere between 12-18%, generally a gallon of raw, whole milk (Which usually weights around 8.5 pounds) will result in around 1 pound of a hard cheese like cheddar, though it depends how much you press it. I've seen others get around 10-12% yield by weight. The remaining weight it mostly water weight, and there's plenty you can do with the whey as well so don't just dump it down the drain, plenty of videos with lots of ways to use it.
is that the new england deluxe medium mold? trying to get a mold to make a taller cheese instead of a short and wide one. thanks!! great video!
It was a 2lb mold.
What size pot are you using
How many tsp is your mesophilic culture packet?
Maybe 1 tsp? Not sure....
I’m new here. I would love to try this recipe. Thanks for clearly explaining how to make the cheese. Very easy to follow. ❤❤
Btw: where can I buy that cheese press you have?
cheesemaking.com/collections/cheese-molds-and-presses/products/cheese-press
@@TheHappyHomestead thank you! 🙏
Also what size vacuum bags do you purchase?
I use the quart and gallon most often.
can you before you press it soak the curds in wine then press it?
Absolutely, that will give it a more marbled look in the cheese too which would be so pretty.
I hit link on here and an not find press
cheesemaking.com/collections/cheese-molds-and-presses/products/cheese-press
We’re abouts do you purchase your culture please.?
New England Cheesemaking Co. www.cheesemaking.com. Best cultures IMO.
Heating her curds and whey 🤭
ok, this is by far the best cheddar recipe. i have my meso culture arriving in a few days - thank you jeff bezos. then we get to make some cheddar. i know i can run to walmart and buy a few pounds but to me cheese making is all about the process. yes it will be late summer 2024 but i want to see how it turns out. i would like to know, is that cheese press available???? and love you got photobombed in the video, lmao. im subscribing and look forward to your future videos.
I love my cheese press, and I bought it from New England Cheesemaking Co., and thank you for subbing! Welcome! :)
Do you not let the curds rest before you heat and stir them?
I do, when I have patience. :)
At any point in the 2 week drying process did the cheese develop mold? If so how would you go about handling that? Thanks!
Yes, that is very common and can happen. I usually just wipe it off. If it continues and increases, I will wipe with brine (the saturated brine) to help keep the mold away. But mold is normal within cheesemaking...you just want to keep on top of it.
Can you make this with goat milk?
You can, but you'll want to check the recipe for any changes with temp and rennet.
what size mold did you use?
For 2 gallons, I use a 2 lb mold.
Where did you get your press
New England Cheesemaking Co.
Taking this soo serious until the little mockingbird jumped in there and then I lost it. Took three times until I heard what was said through that point. She is gonna be a handful, just wait. I have one EXACTLY like that who is 35 now and she is just as opinionated as she was at 4.
Any reason why my 2 gallons made about 1/2 the size of cheese as yours?
As a general rule, 1 gallon should equate to approximately 1 lb of cheese. Did you end up with less than 2 lbs? If so, it could be the quality of the milk (how old is it?) or the temps you went to (maybe you got more whey than curd).
Yes definitely less than 2 lbs- about 1 lb. How fresh should my milk be? Definitely more whey than curd- what temp would’ve affected it- your video is awesome! I’m not giving up-Thanks!
Can this be made using 1 gallon milk . What would the measurements be for the rennet? Nice video . 😊
1/2
If you use half of the milk in the recipe, everything else will be cut in half too.
Very well done video. Thanks! If only I could get Raw Milk but my NY state Nannies who allow alcohol, pot, tobacco, grooming of children, have drawn the line on Raw Milk. Guess the "Land of the Free" has always been a great lie.