How to make cheddar cheese at home. Step by step directions on how I make cheddar cheese at Deep South Texas. Includes ingredients and tools needed to make cheddar cheese at home.
Thats exactly what the world needs.. some reality. Dirt and lots of it.. knowing that we dont control anything. until that happens, we will continue to see Anti-Vaxxers, 'revolutionary' children with student loans and iPhones that think they are oppressed, people who think their identity is your responsibility, and that liberty and equality comes at the cost of liberty and equality.
You are a man of GREAT PATIENCE!....I will definitely APPRECIATE the next time I eat cheese, seeing how much work goes into creating it. Some people in the south are very lucky to have family members such as yourself to learn things like this. I live in New York so yes...this is a big deal to me learning this process. I have subscribed hoping to see more fantastic videos and I thank you for sharing you will leave a legacy behind here on TH-cam for many generations to come....God Bless
I've never made cheddar cheese and I think I'll follow this video out of all the videos I've watched. As soon as I buy all my tools and ingredients I'll be back to follow these directions. Thank you sir
I just made your recipe and followed your directions. I have my cheese air drying, ready for the press. I will let you know in three months how it tastes! I made one today to taste in 3 months. I'll make one in a few days that we'll taste in 4 months, then one for 5 months, 6 months, 9 months and a year. Very fun to start cheese making again! :) If we like the 3 month Cheddar, I'll be making it regularly so we never run out! :)
Good luck. Sounds like a busy schedule. I do not understand "air drying, ready for the press". I air dry after pressing. Maybe I do not understand the statement correctly. 🤠
@@DeepSouthTexas Oh that was my enthusiasm typing lol...mixed that up...IN THE PRESS and ready for air drying AFTER the press and before I vacuum seal!! :) We are vegetarians here and eat lots of cheese, so I thought it would be neat to always have some cheddar on hand, thus the busy schedule, if things turn out, we'll spend much less money making cheddar than buying it. Going to make another American Cheese tomorrow too by the way! :)
This was fascinating! I've never seen anyone make cheddar cheese before. I was surprised to see the deep color when it was removed from the press the next day.
Sir! This was amazing!!! Don't ever edit or cut out time man!!! Its a process and we either do it or the cheese will sicken us lol. Low and slow for best results!!
Looking good........I must say you are very clean and pay attention to every detail!!!!!!!.......that's what it's all about!!!!! Until next time this is Newfoundland signing off again........830 pm here time for some cheese and toast!!!....lol
A lot goes into a small amount of cheese but you can't beat homemade or home grown and the wheels of cheese I just don't think I could dare cut it up.... Mine would end up aging forever...well at least my first that is...It's nice seeing all of this hard work come to life... Thank you ...I miss my farm cooking...
This was a very interesting video. Ive never seen cheese made before, and you made the steps so easy to follow. If i ever get all the equipment together, i may just give this a try.
Fantastic video. Was showing hubby how you made the cheese. His first words were "I couldn't wait for six months". LoL Thanks for such a great tutorial!
Just watched your video. That cheese looks amazing. I will be trying to make cheese for the first time next week sometime. I'm very excited about it :)
Dear sir Can you provide in written and short and simple english recepy with all details and time of heat and measurements in grams. I will be thankful of you. Sandeep 🇮🇳
I sure learned a lot from this. Like in "Little Miss Muffet sat on her tuffet eating her curds and whey". Well, now I know what that's about. And the steps one has to go through to make cheese...wow! And last was the product at the end --the yellow round of cheese. I always thought the yellow was some sort of food coloring that was added. And because I see that it's part of the natural process, then I wonder how in the world white cheese is made. Thanks, Deep South Texas, for such an educational video.
@@DeepSouthTexas lol yes probably so huh plus the whole thing takes times as i am looking to import my own dual purpose cow, maybe start now and baby steps in 10 years, dont know if i have that long. but consider it for kids and family. i would also do icecream once i produce eggs , milk and coco nut sugar -lol just a thought . i might just build a boat and go fishing -lol- but the interesting thing is they sell some expensive cheddar cheese here ALL imported none made here
Wow..u know what Mr cowboy ure so genius..I learn a lot off recipe from u..greating from Philippine lady who residing & work in kota kinabaku sabah.Malaysia kept it up yah..
Muchas gracias por compartir estos conocimientos tan valiosos , prometo aprender inglés y agradecerle nuevamente por semejante queso con un color increíble , solo falta probarlo jajaja un abrazo enorme desde buenos aires argentina .
Thanks for the video. I have been wanting to buy a cheese press but they were always to expensive. I can build one like you did. I already have everything I need to do that. I like the idea of having one that I built my self. Then I can hand it down to my kids.
Wow...hat's off to you, Sir! Gorgeous cheese, but time consuming! God blesses those who are patient! I enjoyed this video very much and loved that it was long :) Nicely edited, as well. Thank you for sharing your knowledge and for all your time. Much appreciated!
Thanks. Gavin is my inspiration. I love the press too. I did not make it. It is a SturdyPress. They do have plans on their website that are free to download. 🤠
As someone living not far from the village of Cheddar, it's lovely to see our friends from across the pond using the same process. Strangely around here, the cost of a kg of farmhouse mature cheddar is less than the supermarket cost of the milk required to make it, so it's simply not worth making it yourself. And every other farm is making it!
As an aside, I'd halve the amount of annatto - Cheddar isn't normally that yellow (your cheese looks closer to double Gloucestershire). It does look delicious though, since I love double Gloucestershire.
That took a while but would love to be there after 6 months. About 800 miles up at the other end of Texas there is a Hilmar Cheese factory that makes a million pounds of Monterey Jack every day. I bet it does not have that much loving care!
@@DeepSouthTexas how lucky that TH-cam recommend your video! My son works for HEB and got a ridiculous deal on a pair of dorm fridges! One for me and one for him. Now I have a cheese cave!! 😁 I've subscribed to your channel to learn more!
@@DeepSouthTexas you are definitely the inspiration behind me using it as a cheese cave! I saw your video, and now just have to order a temp regulator! I honestly didn't know what I was gonna do with the fridge until I came across your videos. I've always wanted to make my own cheeses and now I'm on my way!
If anyone viewing is vegetarian, use plant-based rennet. Anatto is plant-based coloring. It is optional. Without it, you get "white" cheddar, which like white corn isn't white like snow.
I make vigen cheese out of cashew but man reall cheese have way too long process. And all the tools. I really appreciate your efforts. I appreciate farmers who made our life little easy. I wish I had all of those tools. Appreciate your time and effort. Time wise that chunk of cheese is very expensive. Thank you for the presentation.
You put a lot of time and effort into this great video, but kinda sold us short on very important detail regarding aging: did you cloth wrap or wax (and you mentioned off hand about vacuum packing which seems strange for the early ripening), temperature/humidity control and turning in the cheese cave. You could add another minute to the end of the video for this detail. In my limited novice experience any failures I've had seem to be during the ripening phase.
You know how kids on a long road trip ask , "Are we there yet ... are we there yet ... are we there yet ... " ad infinitum? Well ... at each stage of this, I'm wondering can we eat it yet ... can we eat it yet ... can we eat it yet !
Congratulations for your video and cheese! 36 minutes just passed in a blink of an eye! I got two questions: 1) Is there any specific “setting” for the cheese cave to air dry the cheese? Or I could do the same, let’s say, at my kictchen? 2) Reading the comments I’ve seen someone talking about smoking the cheese. When would you do it: before or after air drying? Thank you very much and greetings from the south of Brazil! 🇧🇷
Thanks. I air dry at normal room temperature in the kitchen. You would need to wait until after fully matured before you smoke the cheese. Six months to a year latter. 🤠
Hi I heard you say you saved the whey for your garden. Do you add it to water, or just throw it into the soil? Is it okay for most plants? Thanks again!
If I am putting it directly in the garden I dilute it with water by at least the same volume. Usually I just put it in the compost pile. I put it on tomatoes and peppers. 🤠
Next time you are at the Walmart, go to the paint dept and pick up a couple of 5 gallon buckets. They are food safe (check the label to verify) and you won’t have to use 2 big pots to catch the whey. I use them for brining meat and they work great! Great video! Thanks for going beginning to end and not leaving any steps out.
I just watched the same process by a woman. Just temperature differences. But she showed the results after 6 months. My suspicion is she already had one. Ready to come out.
Great video. Very detailed and informative. A couple of questions if you don't mind. You used whole milk but said that it wasn't the best milk to use for cheese. What would be, raw milk (if you can get it), or something with higher milk fat like whipping cream? How cost-effective is it to make your own as opposed to store-bought? I watched a video on making mozzarella and he added butter to get a higher milk fat content.
@@DeepSouthTexas What about that "cheese press"? Was that home made? Looks like a great contraption you got there. Quite elaborate compared to Gavin Webber's. His vids are also great and very detailed.
@@DeepSouthTexas yw. I always thought cheese just sat on a rack/shelf somewhere and ages, is it necessary to put the wax on it? I dont have a temperature controlled room or basement to keep it cold, if it has to.
It needs to be kept at 54 F while it matures, and about 80% humidity. Waxing or vacuum bagging takes care of the humidity requirement, but the temperature still needs to be maintained. I have a dorm fridge I use for that. 🤠
@@DeepSouthTexas and so it appears Im going to have to purchase a dorm frig, but once its aged wouldnt it be ok just on the shelf. I seen a lot of old movies they just have it lying around lol lol course it could have been in some basement lol lol
Is it necessary to put that stuff at the beginning in that you said caused or made the yellow/orange color? It certainly is a long process. Fantastic video, thank you
@@DeepSouthTexas lol Im in Kentucky but no matter. I like cheddar, sharp and mild. I use it in salads and tacos. So all orange cheese is from dyes then not naturally orange? Never seen anyone use vinegar for spray their hands off in the kitchen, however my mother used white vinegar when I was a child and newspapers to clean windows, which kept them from streaking. Forget that chemical windex which fumigates ones house. You are very clean and thorough. Great job!
@@DeepSouthTexas ok do you know if it is organically grown? You threw me a left curve, where did Achiote come from? Is that perhaps from where the ingredient annatto is derived from ? thanks so much for your patience in educating me lol
I am impressed with your attention to hygiene and food safety.
I mess up occasionally, but so far no bad results. 🤠
Thats exactly what the world needs.. some reality. Dirt and lots of it.. knowing that we dont control anything.
until that happens, we will continue to see Anti-Vaxxers, 'revolutionary' children with student loans and iPhones that think they are oppressed, people who think their identity is your responsibility, and that liberty and equality comes at the cost of liberty and equality.
You are a man of GREAT PATIENCE!....I will definitely APPRECIATE the next time I eat cheese, seeing how much work goes into creating it. Some people in the south are very lucky to have family members such as yourself to learn things like this. I live in New York so yes...this is a big deal to me learning this process. I have subscribed hoping to see more fantastic videos and I thank you for sharing you will leave a legacy behind here on TH-cam for many generations to come....God Bless
Thank you. I am just trying to show others that it can be done. No real magic involved. 🤠
@@DeepSouthTexasSince you don't have a typical Texas accent, where did you spend your growing-up years?
@@theelizabethan1
Texans don't have accents, everyone else does.
@@originaLkomatoast spoken like a true Texan
Watching cowboys making cheddar is the reason I love youtube.
Lol. I am really not a Cowboy, I only play one on TH-cam. 🤠
@@DeepSouthTexas I love your sense of humor 😊
Your work and your personality is so impressive ❤️❤️
This guy is so friendly and fun to watch. Every video he puts out is full of information, inspiration and tips. Love this channel ❤
I appreciate that! 🤠
I've never made cheddar cheese and I think I'll follow this video out of all the videos I've watched. As soon as I buy all my tools and ingredients I'll be back to follow these directions. Thank you sir
Good luck!! My cheddar cheeses always turn out good. 🤠
I've watched your videos and I'm in the process of buying all I'm going to need for this cheese. I can't wait to get started
I just made your recipe and followed your directions. I have my cheese air drying, ready for the press. I will let you know in three months how it tastes! I made one today to taste in 3 months. I'll make one in a few days that we'll taste in 4 months, then one for 5 months, 6 months, 9 months and a year. Very fun to start cheese making again! :) If we like the 3 month Cheddar, I'll be making it regularly so we never run out! :)
Good luck. Sounds like a busy schedule. I do not understand "air drying, ready for the press". I air dry after pressing. Maybe I do not understand the statement correctly. 🤠
@@DeepSouthTexas Oh that was my enthusiasm typing lol...mixed that up...IN THE PRESS and ready for air drying AFTER the press and before I vacuum seal!! :)
We are vegetarians here and eat lots of cheese, so I thought it would be neat to always have some cheddar on hand, thus the busy schedule, if things turn out, we'll spend much less money making cheddar than buying it. Going to make another American Cheese tomorrow too by the way! :)
Great, that sounds better. 🤠
How'd your cheese turn out
How was it?
I smoke cheese for my family and have been interested in making my own cheese and this video was very informative. Thank you sir it looks delicious
It was great. I always have good luck with cheddar. I need to. Try and smoke some. 🤠
This was awesome and very cool to finally learn the whole process, as a cheese lover I appreciate the time it takes to make it
I am happy you enjoyed it. 🤠
Looks great.
Lots of work.
I am a dutch cheese person.
Love to see you making it.
Love from Alberta Canada.
Minus 37°C. Windchill of -43°C.
Brrr. 27 c here. 🤠
This was fascinating! I've never seen anyone make cheddar cheese before. I was surprised to see the deep color when it was removed from the press the next day.
I am happy you enjoyed the video. 🤠
Sir! This was amazing!!! Don't ever edit or cut out time man!!! Its a process and we either do it or the cheese will sicken us lol. Low and slow for best results!!
Thanks. I was very happy how this chease turned out. I do not think I left out any of the steps. 🤠
Looking good........I must say you are very clean and pay attention to every detail!!!!!!!.......that's what it's all about!!!!! Until next time this is Newfoundland signing off again........830 pm here time for some cheese and toast!!!....lol
Thank you sir for sharing your time and talents with us and documenting it for us to follow. Greatly appreciated here in my house.
I am happy you enjoyed the video. 🤠
A lot goes into a small amount of cheese but you can't beat homemade or home grown and the wheels of cheese I just don't think I could dare cut it up.... Mine would end up aging forever...well at least my first that is...It's nice seeing all of this hard work come to life... Thank you ...I miss my farm cooking...
A full cheese cave feels like money in the bank. 🤠
This was a very interesting video. Ive never seen cheese made before, and you made the steps so easy to follow. If i ever get all the equipment together, i may just give this a try.
I hope you do. It is a very rewarding hobby. 🤠
Cool, good job.. Very interesting process. cant wait to see you try it in 6 months..
Be watching for a video the first week in March. 🤠
Never knew cheddar took so much time and effort to make. It looks good in the end!
I am very happy with my cheddar. Made another one yesterday. 🤠
Fantastic video. Was showing hubby how you made the cheese. His first words were "I couldn't wait for six months". LoL Thanks for such a great tutorial!
I am happy you enjoyed it. Waiting is easier if there are a number of cheeses in the cave maturing at different times. 🤠
Wow. Made sense why cheese is so expensive. I enjoyed watching you doing all those stuff.
I am happy you enjoyed the video. 🤠
What a joy watching this process . Thankyou x
I am so happy you enjoyed the video. Thanks. 🤠
Just watched your video. That cheese looks amazing. I will be trying to make cheese for the first time next week sometime. I'm very excited about it :)
It is a rewarding hobby. Good Luck. Let us know how it went. 🤠
I started watching youtube today by watching someone shoot a gold plated 50 cal. Now I'm watching someone make cheddar cheese. I love this website.
I'm amazed!! Your step by step process was very easy to follow. It is very time consuming but necessary. Thank you for sharing :-)
I am happy you enjoyed seeing the process. 🤠
Dear sir
Can you provide in written and short and simple english recepy with all details and time of heat and measurements in grams. I will be thankful of you. Sandeep 🇮🇳
I sure learned a lot from this. Like in "Little Miss Muffet sat on her tuffet eating her curds and whey". Well, now I know what that's about. And the steps one has to go through to make cheese...wow! And last was the product at the end --the yellow round of cheese. I always thought the yellow was some sort of food coloring that was added. And because I see that it's part of the natural process, then I wonder how in the world white cheese is made. Thanks, Deep South Texas, for such an educational video.
The yellow color comes from the annatto. It is a coloring used in cheese making. If I had left it out it would have been a white cheddar. 🤠
I've seen many people make cheese before and I LOVE that you are consistently using the white vinegar to clean your hands!!!
OMG what a perfect round of cheese, simply beautiful!!!
Thank you!! 🤠
This is something I'd love to try when I retire.Thanks.
It will be a great hobby for retirement. I hope it is not a long way off. Retirement is great. 🤠
@@DeepSouthTexas I'm shootin for 65 even though even though I'm healthy.I'm 60.
Why wait? Your not guaranteed tomorrow. Try today and surprise yourself what you can do.
Sir, a lovely informative and detailed video you have made. I love it and i am goin to try it this week. Thank you soo much. Love from Pakistan 🇵🇰
Thanks and good luck. 🤠
thanks for this vid i am a retired American in the Philippines giving thought to doing this as a business here thanks
You will need to really scale this up if you are intending to do a business. 🤠
@@DeepSouthTexas lol yes probably so huh plus the whole thing takes times as i am looking to import my own dual purpose cow, maybe start now and baby steps in 10 years, dont know if i have that long. but consider it for kids and family. i would also do icecream once i produce eggs , milk and coco nut sugar -lol just a thought . i might just build a boat and go fishing -lol- but the interesting thing is they sell some expensive cheddar cheese here ALL imported none made here
Wow..u know what Mr cowboy ure so genius..I learn a lot off recipe from u..greating from Philippine lady who residing & work in kota kinabaku sabah.Malaysia kept it up yah..
Thanks so much! 🤠
This is one of the best videos that I have watched! Thank you so much...I love cheddar cheese!
Thanks for your encouraging comment. This was a great cheese. Sadly it is all gone now. I have another one in the cheese fridge though. 🤠
the color was so goldenly vibrant that makes my mouth watering 🤤🤤🤤
Thank you. You look familiar! 🤠
Wow, that's a lot of work! Had no idea , I would have to hide that cheese from company. LOL
Lol. Yes this cheddar is only for special occasions. 🤠
Muchas gracias por compartir estos conocimientos tan valiosos , prometo aprender inglés y agradecerle nuevamente por semejante queso con un color increíble , solo falta probarlo jajaja un abrazo enorme desde buenos aires argentina .
Gracias. Se subió un video de prueba de sabor de este queso. Echale un vistazo. 🤠
You make your own bread, and your own cheese. I can only imagine how great a sand which from your home taste!
So good!! 🤠
Thanks for the video. I have been wanting to buy a cheese press but they were always to expensive. I can build one like you did. I already have everything I need to do that. I like the idea of having one that I built my self. Then I can hand it down to my kids.
I bought mine, but free plans are available for download on the Sturdypress web page. Good luck. 🤠
AMAZING
I have a whole new appreciation for the cheddar cheese i just go to the store and buy. ; )
It takes some effort, but it is fun. 🤠
Great video
U r a really super man. Greetings from 🇲🇰 Macedonia.
Thank you. 🤠
Very detailed and picture clear sir searching lot of vedios for cheese making this is the best want to know about cheese cave thing
I had watched the factory vedios and thought difficult to make in home but this is awesome
Thanks. I have a short video on my cheese cave. Check my channel page. 🤠
Cheese can be made at home, no problem. 🤠
Thank you for not being one only the ones who insist on raw milk. I don’t trust raw unpasteurized milk. I may actually try this some day
Good luck!! 🤠
That's a pretty cool rig you got set up for the cheese press
I really love my cheese press. 🤠
Wow! Now I know why cheese is so expensive! You are amazing!
Thanks. 🤠
subscribed! Gardening, baking and friggin queso! You will be gettin views.
Awesome! Thank you! 🤠
Wow...hat's off to you, Sir! Gorgeous cheese, but time consuming! God blesses those who are patient! I enjoyed this video very much and loved that it was long :) Nicely edited, as well. Thank you for sharing your knowledge and for all your time. Much appreciated!
Thanks. I am so happy you enjoyed the video. 🤠
It has its detail but it looks great. I shared your video its good to know especially right now that all the food out there makes everybody sick.
Thanks, I am happy you enjoyed it. 🤠
My hometown is mcallen but i live in austin now
this is the best making chesse video, thank you, so enjoyable to watch.
Thank you so much. I am very happy you enjoyed the video. 🤠
Nice job...Gavin would be proud. Love your press, did you make it?
Thanks. Gavin is my inspiration. I love the press too. I did not make it. It is a SturdyPress. They do have plans on their website that are free to download. 🤠
Well done. Beautiful outcome I bet it was delicious 😋
It was! 🤠
I thought I was about to make me some ready to eat cheese. Darn it
It does take time, but it is worth the wait. 🤠
Amazing video, thank you
Glad you liked it! 🤠
This was so special to watch. What were you spraying on your hands? I would love to see that next step of waxing it.
White vinegar. Check my channel for a video on waxing this cheese. 🤠
Excellent cheese making video. Thanks!
Happy you enjoyed it. 🤠
Boy, I'd love to try this, but what a commitment in equipment and time - especially the aging. But, a great video and the results look great.
There is some special equipment but each item is not a great expense if purchased a piece at a time. 🤠
Fantastic video, I really enjoyed watching...
I am so happy you enjoyed it. 🤠
Thanks, Will let you know how it turns out.
As someone living not far from the village of Cheddar, it's lovely to see our friends from across the pond using the same process.
Strangely around here, the cost of a kg of farmhouse mature cheddar is less than the supermarket cost of the milk required to make it, so it's simply not worth making it yourself. And every other farm is making it!
As an aside, I'd halve the amount of annatto - Cheddar isn't normally that yellow (your cheese looks closer to double Gloucestershire). It does look delicious though, since I love double Gloucestershire.
I can buy Kraft cheddar for less than it costs me to make, but then I would miss out on all the fun. 🤠
Yes, likely too yellow for the real thing. It does match the color of Kraft cheddar cheese which is what my family is used to. 🤠
Well if the farm has the cows/goats/sheep, and therefore has more milk than they can use, then they can make cheese without buying the milk
thank you ...the cheddar cheese looking yum
Thanks. I think it is going to be one of my best. 🤠
I love the way u cook 👍
I appreciate that! 🤠
That took a while but would love to be there after 6 months. About 800 miles up at the other end of Texas there is a Hilmar Cheese factory that makes a million pounds of Monterey Jack every day. I bet it does not have that much loving care!
I did a taste test video on this cheese six months later. It was great. It is all gone now. 🤠
Howdy fellow Texan! Great video! I've got an itch to make some cheese and this was very helpful. I hope my cheese looks as good as yours!
Good luck. Cheddar has always turned out well for me. 🤠
@@DeepSouthTexas how lucky that TH-cam recommend your video! My son works for HEB and got a ridiculous deal on a pair of dorm fridges! One for me and one for him. Now I have a cheese cave!! 😁 I've subscribed to your channel to learn more!
Great find. I have a short video on my cheese cave you might find interesting. 🤠
@@DeepSouthTexas you are definitely the inspiration behind me using it as a cheese cave! I saw your video, and now just have to order a temp regulator! I honestly didn't know what I was gonna do with the fridge until I came across your videos. I've always wanted to make my own cheeses and now I'm on my way!
the man of GMP and GHP
Cheese Cave! I need a cheese cave and a press and a mold. I need a lot of things lol! Great video! 🐮
Thanks. Start accumulating a little at a time. Good luck. 🤠
That is a beautiful cheese!
Thanks. I always have good luck with Cheddar. 🤠
Great job
Thanks. It turned out really well. 🤠
If anyone viewing is vegetarian, use plant-based rennet. Anatto is plant-based coloring. It is optional. Without it, you get "white" cheddar, which like white corn isn't white like snow.
plant based rennet doesn't work as well with hard cheeses
What about lab grown rennet?
Lab grown rennet should work OK. 🤠
Vegetarians don't deserve cheese
I make vigen cheese out of cashew but man reall cheese have way too long process. And all the tools. I really appreciate your efforts. I appreciate farmers who made our life little easy. I wish I had all of those tools. Appreciate your time and effort. Time wise that chunk of cheese is very expensive. Thank you for the presentation.
It does take some time to make cheese. I do not count the cost of my time since I retired. It. Is a fun hobby. 🤠
You put a lot of time and effort into this great video, but kinda sold us short on very important detail regarding aging: did you cloth wrap or wax (and you mentioned off hand about vacuum packing which seems strange for the early ripening), temperature/humidity control and turning in the cheese cave. You could add another minute to the end of the video for this detail. In my limited novice experience any failures I've had seem to be during the ripening phase.
Interesting I enjoyed this process very much !
I am happy you enjoyed the video. 🤠
If you think that I’m going to sit here and watch some guy make cheese for a little over 30 minutes then you are absolutely right. 😤😤😤
Lol. Glad you enjoyed the video. 🤠
😂
Hahaha I just clicked on and was debating that too hahahahaha
Painfully un-original comment
@@sterlingcampbell2116 well it was 2 years ago so…
Wow that's pretty cool man.
Oh. Woww.. your amazing GUYS I love that too. THANK YOU 🥰❤
It’s satisfying watching you make your own cheese. I don’t really have the patience for that of waiting months for the cheese
It gets easier to wait once the cheese fridge is full. 🤠
Greetings from England! I’d like to see your cheese cave too. Also, how you wax your cheese please.
I have videos on both. Please check my channel page. 🤠
Thanks,your home isn't less than a cheese factory😁
Thanks. I just need to convince my family it is a video studio, so do not make a mess. Not that easy. 🤠
Thank you for this effort.
Thank you. 🤠
You know how kids on a long road trip ask , "Are we there yet ... are we there yet ... are we there yet ... " ad infinitum? Well ... at each stage of this, I'm wondering can we eat it yet ... can we eat it yet ... can we eat it yet !
The first one is hard to wait on. 🤠
Congratulations for your video and cheese! 36 minutes just passed in a blink of an eye! I got two questions:
1) Is there any specific “setting” for the cheese cave to air dry the cheese? Or I could do the same, let’s say, at my kictchen?
2) Reading the comments I’ve seen someone talking about smoking the cheese. When would you do it: before or after air drying?
Thank you very much and greetings from the south of Brazil! 🇧🇷
Thanks. I air dry at normal room temperature in the kitchen. You would need to wait until after fully matured before you smoke the cheese. Six months to a year latter. 🤠
Great video! It was Very informative! Now I want to make me some of my own cheese!
Go for it. 🤠
Well done, good sir
Thanks. 🤠
I’m subscribing .Well done sir 👍 I really enjoyed this video
Thanks. I am happy you enjoyed the video. 🤠
Folks can use pasteurized milk but not the ultra high temperature pasteurized aka as UHT that won't work for homemade cheese or yogurt
.
Hi I heard you say you saved the whey for your garden. Do you add it to water, or just throw it into the soil? Is it okay for most plants? Thanks again!
If I am putting it directly in the garden I dilute it with water by at least the same volume. Usually I just put it in the compost pile. I put it on tomatoes and peppers. 🤠
Pigs love whey!
That is so cool!!
Thank you. 🤠
Next time you are at the Walmart, go to the paint dept and pick up a couple of 5 gallon buckets. They are food safe (check the label to verify) and you won’t have to use 2 big pots to catch the whey. I use them for brining meat and they work great! Great video! Thanks for going beginning to end and not leaving any steps out.
Good idea. Thanks. 🤠
I just watched the same process by a woman. Just temperature differences. But she showed the results after 6 months. My suspicion is she already had one. Ready to come out.
I would guess she started the video six months ago. 🤠
what temp do you use while cheddering
I keep it in the double boiler to keep it warm. Not sure of the exact temperature, but guessing around 100 f. 🤠
Great video. Very detailed and informative. A couple of questions if you don't mind. You used whole milk but said that it wasn't the best milk to use for cheese. What would be, raw milk (if you can get it), or something with higher milk fat like whipping cream? How cost-effective is it to make your own as opposed to store-bought? I watched a video on making mozzarella and he added butter to get a higher milk fat content.
Raw milk is best. Non-homogenized would be second best. Most cream purchased in the US is ultra pasteurized so can not be used for cheese. 🤠
That is a lot of work. I would love to taste that. Well done.
Thanks. Yes, it is a lot of work, but it is worth it. It is also a lot of fun. 🤠
Sweet Baby Jesus, looks like you are getting ready to do surgery with all that stainless steel.
No wonder cheese is darn expensive.
lol, almost all of it came from the kitchen. I think only one or two pieces were purchased for cheese making. 🤠
@@DeepSouthTexas thank you for the video
J Lo Baido o
Hi u make me smile I love the way u comments.. its interest ing yah..
@@DeepSouthTexas What about that "cheese press"? Was that home made? Looks like a great contraption you got there. Quite elaborate compared to Gavin Webber's. His vids are also great and very detailed.
Wow, that is awesome!!
Thanks. 🤠
This was so cool.
Thanks. 🤠
@@DeepSouthTexas yw. I always thought cheese just sat on a rack/shelf somewhere and ages, is it necessary to put the wax on it? I dont have a temperature controlled room or basement to keep it cold, if it has to.
It needs to be kept at 54 F while it matures, and about 80% humidity. Waxing or vacuum bagging takes care of the humidity requirement, but the temperature still needs to be maintained. I have a dorm fridge I use for that. 🤠
@@DeepSouthTexas and so it appears Im going to have to purchase a dorm frig, but once its aged wouldnt it be ok just on the shelf. I seen a lot of old movies they just have it lying around lol lol course it could have been in some basement lol lol
Nice video, im surely going to do this cheese, greetings from brazil.
Thanks and good luck. 🤠
Is it necessary to put that stuff at the beginning in that you said caused or made the yellow/orange color? It certainly is a long process. Fantastic video, thank you
You do not need to add the anato. The cheese will be white. However white cheddar is common on the east coast. 🤠
@@DeepSouthTexas lol Im in Kentucky but no matter. I like cheddar, sharp and mild. I use it in salads and tacos. So all orange cheese is from dyes then not naturally orange? Never seen anyone use vinegar for spray their hands off in the kitchen, however my mother used white vinegar when I was a child and newspapers to clean windows, which kept them from streaking. Forget that chemical windex which fumigates ones house. You are very clean and thorough. Great job!
If you see yellow or orange cheese it has annatto in it. It is a natural coloring made from seeds. The Achiote plant grows in Mexico and Brazil. 🤠
@@DeepSouthTexas ok do you know if it is organically grown? You threw me a left curve, where did Achiote come from? Is that perhaps from where the ingredient annatto is derived from ? thanks so much for your patience in educating me lol
This is amazing! I'll try to make one myself. Do you have a video on how you made that press?
Good luck! I purchased the press. It is no longer in production. There used to be plans that could be found online, but I do not see them anymore. 🤠
Very educational...wish I had the equipment, the speace and the time. Not lackin' the love o' chedder
The equipment is not too expensive, but it does take time and space. 🤠
How come 1 gallon of water is 50 lbs and 2 gallons of water is 140 lbs? You were at the max pin setting both times right? Just wondering.
Best chedder cheese video i have found so far!
Wow, thanks. 🤠