Farmhouse Cheddar Cheese at Deep South Texas
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- เผยแพร่เมื่อ 15 ก.ค. 2024
- Today I am making Farmhouse Cheddar Cheese at Deep South Texas. This a quicker and easier version of traditional cheddar cheese. After air drying at room temperature it will go into the cheese cave at 54 F. The Farmhouse Cheddar should be ready to sample in 3 months.The video has step by step directions on how to make this cheese at home. The recipe ingredients are below in this description.
3 gallons whole milk, pasteurized and homogenized
1 packet direct set Mesophillic culture
1/2 tsp Annatto in 1/4 cup water (optional for color}
3/4 tsp calcium chloride in 1/4 cup water
3/4 tsp liquid rennet in 1/4 cup water
3 Tablespoons non-iodized salt
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#1 go to video for Cheddar !!! Just found this video. New to cheese making so have listened to multiple videos. THIS ONE is the best !! No extra comments. Just pure instruction. Will be my number one #1 … video for cheddar cheese !!!
I like that you explained what all the add ins are for. I’m always curious about what they do.
I am happy you enjoyed the video. 🤠
I just began making cheese myself. This video was great! I look forward to watching more of your videos!
Awesome! Thank you! 🤠
I've been making different types of cheeses for a couple of years now and still learned quite a lot from Larry. The description and instructions are concise but thorough. Thanks, Larry!
I am so happy you enjoy the videos! 🤠
You are the most descriptive and simple in your recipe, I prefer your video more than others! I can’t wait to try and make this one day!
Good luck!! 🤠
That's a beautiful looking cheese, Larry! The addition of the annatto makes it oh so pretty. Cant wait for the taste test vid in 3 months!
Thanks. Loo, I had to add the annatto since your students thought the yellow squeaky cheese curds tasted better than the white ones. 🤠
this is an amazing cheddar cheese. First time to see how they make cheddar cheese. thanks for sharing this wonderful video.
Thank you. 🤠
Made this one today. Your video/instructions were of great help. I followed exactly. Great aroma! Will wax Monday for the cave. Thanks for posting.
Great job!! 🤠
We learn everyday.Thanks for sharing
Thanks for sharing this progress, Larry. We would love to see a look back and your thoughts on all of the homemade cheeses you have made over the last year too.
Rob
Thanks, I should do that. 🤠
Awesome explanation and demo, didn't realize it took 3 months to cure.
It looks so easy to follow, thank you for this Farmhouse Cheddar. Chesse... I'm gonna try it soon...
.
Good luck!! 🤠
That looks fantastic dude! I’m inspired to make some cheese now!!!
Go for it! 🤠
Greetings from Ft Worth! Thank you for your content. Besides Gavin Webber, you are the best cheese artisan in YT! Love your content.
Hopefully one day I will buy a used fridge for a cheese cave and start making cheese!
Thank you very much. 🤠
Oohhh yummy , looks great man , thanks allot for all , keep on good work man .
Thanks. Check back in a few months to see how it turned out. 🤠
Wow, your farmhouse cheddar is excellent. Really enjoyed your video. Thumbs up indeed. Thank you.
I am so happy you enjoyed it!! 🤠
I really liked your video. Thanks for sharing your know how.
I’m in Brownsville and hope to make cheese with your video as my guide.
I’ll keep you posted.
Good luck!! 🤠
Wow awesome job!! Watching from here in C.C.Tx
Thanks so much! 🤠
Beautiful looking cheese there. Great job. We do white cheese up here in the north east,☺️ thank you for sharing
Thanks. I will make a white cheddar one day. What happened on your channel to all the recent videos? 🤠
It looks amazing
Thank you! 🤠
Lovely video 👍
Thank you! 🤠
Thanks that was very interesting and that cheese looks so inviting by its colour maybe one day haha cheers
Wow! That's lovely. Man! That takes some doing!
Thank you! 🤠
I feel like I need to make a joke about “cutting it this whey, then this whey...”.
Yup great looking cheese, have to find the taste test now :)
Thank you! 🤠
That was fascinating
I am happy you enjoyed the video! 🤠
It's gorgeous! I can't wait to start making my own cheese after I have my baby
Good luck and congratulations ! 🤠
Cheeze making seems like magic lol
It is!! 🤠
You should make a video on what classifies different types of cheeses from each other!
This was a great video
Thank you! 🤠
Nice job 👍
Thank you! 🤠
молодец дед молодец ,браво дай бог вам здоровие !
I bet it’ll taste awesome. Could you do a video on your cheese cave ?
There is a short video on my cheese cave. Check the video tab on my channel. 🤠
Bravo! ... this is truly value content ; amazing ! ... ❤❤❤ LoveIt
My husband and I are loving this video. You are thorough and precise at explaining everything. Can’t wait to try this for ourselves.
Great!!!!!
Beautyful vedeo I like it 🥰❤🙏
Thank you. I am happy you enjoyed it. 🤠
Good very good
great video! i loved seeing the process start to finish! gives me some inspiration to make my own :)
Go for it!! 🤠
I like the addition of the annatto myself, I'll take my cheese almost any color though.
I think it makes the cheese look better. No difference in taste or texture. 🤠
@@DeepSouthTexas yeah it looks good that way. I agree the taste is the same.
I have 10 farmhouse cheddars that are aging right now, made a bunch of them, some with raw milk and others with store bought milks, and used different mesophilic cultures and etc in some so each cheese should turn out slightly different which is good.
You are the Bob Ross of cheese making
Thank you but I think Gavin Weber already has that title! 🤠
Hey Larry thanks for the videos. I've just started making cheese and have been watching you and a few others for instruction and inspiration. I just made my first cheese, a Ricotta Salata, it is just finishing it's 2nd day of air drying and going into a maturation box and cave today. I also just watched your taste test of your Farmhouse Cheddar and I think this may be my next attempt. My concern is of my cheese cave, former wine cooler, and RH%. I can maintain a pretty good temperature from about 52 to 55 degrees but the RH rarely goes over 55 or 56 percent. I have placed water and salt in separate containers in the bottom of the cooler to help with the RH. Am I being over concerned? I know after a vac pak it doesn't matter too much, how soon after your air drying of your Farmhouse Cheddar did you vac pak it? Thanks for the help and informative videos.
I usually put the cheese in a maturation box for two weeks to a month. This helps maintain the humidity. Eventually I get tired of chasing after the mold and then vacuum bag it. Trying to keep the cheese cave at the right humidity seems like a lost cause. Good luck. 🤠
جبن رائع وجميل
Hi Larry....using your recipe today...is the reason for removing the whey by pints because it removes acidity? Does that help sweetening the cheese or is it to make the cheese creamier? Trying to learn as much as possible!
Great head!
🧡
Great video what are the instructions in the fridge ? Wax, air dry or vacuum seal
I had this in a ripening box for two weeks, and then vacuum packed it. 🤠
Beautiful cheeze Larry ..can i use coloring in it
Thank you. Yes you can use coloring, there is annatto in this cheese for coloring. It is the most common coloring used in cheese. 🤠
Hello, Larry, I am new to cheese making, thank you very much for your video, very informative, just one question, If you made the press yourself, could you make one video explaining how to make it? Thank you, I just subscribed to your channel, Regards from England 😉👍🏻
I did not make the press. The person who made them has retired I think. There used to be plans for it on line, but they appear to be gone now. 🤠
Greetings from Cleburne, TX. I'm just learning
Welcome! It is a fun hobby! 🤠
Great looking cheese and I want to try it but I only have a 2 pound cheese mold. Do you have a recipe using 2 gallons of milk?
Cut the additions by 1/3. Times, Temps, and weight remain the same. 🤠
Hello enjoyed your video. Can you tell me the inside diameter of your cheese mold? No one seems to use psi when pressing cheese so inside diameter plus load will help me out thanks. For those that need to know radius squired x Pi x target psi = load or weight. Thanks for any info you can give me.
Hi Larry! Great videos!
Do you make cheese to sell? I’m interested in learning more about opening up shop here in CenTex. Any advice is appreciated!
Thanks. No, I do not sell my cheese. Just for personal use. 🤠
Cheddar takes one year normally, but off course the temptation is great
Gonna start my cheese making Journey soon, but I do have some questions: Is there a follow up video to see how it came out in three months? Is a cheese cave something you buy or you make it? Whst would you say is the start up cost for tools and equioment to start making ten rouds of cheese at a time?
There is a follow up taste test video. My cheese cave is a small dorm fridge with an external temperature controller. It would take very large equipment to make 10 cheeses at a time. I have no idea on the cost. 🤠
Buenas tardes. Me gustaría la traducción Completa en español
sir tell the cheese yeild in killograms.
Very interesting. What do you do with whey?
Dilute it and put it in the garden or put it in the compost pile. 🤠
I left out some cultured buttermilk on the counter overnight for about 10 hours then poured it into ice cubes. Would I be able to make cheddar by substituting in the culture from the ice cubes?
Also, where do you put this thing to age? Can you just put it in the fridge?
I think you can make the substitution, but I do not know the amount. I mature my cheese in a small fridge with an external temperature controller set to 54 F. A normal fridge temperature is too cold to age cheese. Once aged, it can go into the kitchen fridge. 🤠
I have been looking for a nice big mold that would take 2-4 gallons of milk, similar to what you are using here. Where did you get that one from?
On line from Glengarry?
I noticed your calcium chloride was in a mason jar, I picked up some by mistake in granular form after I ordered the liquid form. Did you make yours out of the granulated stuff you get in the canning isle? If so, what is mixture ratio?
You mix the calcium chloride with water by weight. Water 70%, calcium chloride 30%. It will get hot when you mix them. Good luck. 🤠
@@DeepSouthTexas thank you so much.
@@DeepSouthTexas should have asked before, but...how long can you keep it after you mix it, or is it mix as you need it? (On the calcium chloride)
What do you do with all the whey that comes from the cheese making process?
I dilute it and put it on the garden, or just dump it in the compost. 🤠
Please tell me what brand and size of stock pots you use to use as a double boiler. Thank you! Glo
A 5 gal stainless steel stock pot and a 4 gal stainless steel stock pot. I do not remember the brand. They were purchased separately a few years apart. 🤠
For three months does the farmhouse cheddar sit in the cave uncovered? Does this kind get waxed at any point? Also can have you ever canned any type of cheese?
I keep it in a ripening box for two weeks, then wax it or vacuum bag it. I have never canned cheese. 🤠
What are the substitutes that can be used for mesophilic culture?
Cultured buttermilk and possibly kefir grains. I have not tried these. 🤠
BRITISH CHEESE ❤🎯🏅
hello, does this have a flavour similar to normal cheddar? thank you
Yes. 🤠
If you use milk directly from a cow do you have to separate the cream and also do you have to use Calcium Chloride if your using fresh milk from a cow?
You do not need to separate the cream for this recipe. You do not need to add calcium chloride if using raw milk. 🤠
Gday from Melbourne Australia do you use just normal store bought Whole milk because Gavin webber uses unhomoginised and it's so expensive so id prefer to just use normal full cream milk if I can I'm still not sure what the difference is between pasteurised, homoginised or unhomoginised LOL even google can't help me understand that
Whole milk from the store works for me. I do use unhomogenized if I can find it. 🤠
Oh you are wonderful thanks for replying keep up your wonderful work
Could you press it faster . How dose again help ?
I do not think so. 🤠
Hello Larry
After your done with cheese making, on what tempreture you leave the cheddar for 3 months?
About 54 F or 12.5 C I think.
Hey, Larry! the front of the mesophilic package says 1 packet will set up to 2 gallons milk but you used 3 gallons. Is there a trick I'm missing?
For the most part I have been using 1 packet for 3 gallons of milk. It seems to work OK for me. 🤠
@@DeepSouthTexas Thanx, friend!!
I realize that it would slow down release of the video, but I think it would add a lot to the viewer experience if you included a cheese tasting scene at the end. Is it possible to update a video with that information, once the cheese is ready to eat?
What I want to hear about is how this compares to your typical store bought yellow cheddar... and is it so much better that it's worth spending the time to make, instead of simply buying some at the grocery store?
Q:if I use milk straight from a cow unpasteurized is the recipe the same? Or not use the calcium chloride....
You do not need to add the calcium chloride. 🤠
So Larry the more weight / pressure the dense the cheese?
The main reason is to drive out any air bubbles and get a better knit to the curds. 🤠
I was really hoping if anyone had hoop cheese recipe it was you Larry and I can't find one. Any idea how to make it?
I have not made it. A Google search of How to make hoop cheese does turn up some possibilities. Looks like cottage cheese that has been drained and pressed. Good luck! 🤠
I've read that but hoop cheese is a really good melting cheese and cottage cheese won't melt so I don't think that is it. I plan to try it soon and just see what happens.
what size pot are you using and where did you get it?
The milk goes in a 4 gal. pot. I bought it at Good Will. That pot goes in a 5 gal. pot that that is used as a double boiler. I purchased it from from a homebrew store. 🤠
What options if you don't have a cheese press?
Anything to put pressure on the cheese. Weights or water jugs will work. 🤠
I thought metal spoons shouldnt be used. Very interesting.
Stainless steel is fine to use. 🤠
What's the good cheese culture for cheddar cheese Mr Larry cowboy ? Cause I saw culture No MA116 , MA 114 .....etc !!
I use Mesophilic Direct Set C101 from New England Cheesemaking Supply. I order it online.
Gavin Webber is very happy with MA4001 for cheddar. He sells it from his shop Little Green Workshop online. He is in Australia, so may be better for you to order from him if you do not have a local source. Good luck. 🤠
If i had unpasteurized milked does that mean i would not have to add the sodium chloride?
That is correct. 🤠
Calcium chloride you mean. Sodium chloride wouldn’t do any it any good.
I had to come look through all the comments before I asked this myself! Thanks!
Do you need cheddar cheese starter?
Do you cover the cheese in the cheese cave?
Yes. I wax, or vacuum pack, or put in a ripening box. 🤠
What did you spray on your hands please?
White vinegar. 🤠
There you get the Cheese press?
I purchased it on line. I do not think they are available now. 🤠
Can you use Greek yogurt please
How does that itty bitty bottle filled with water equate to 15lbs?
Hopefully this video on my cheese press will help. 🤠
th-cam.com/video/Zo2OAuhJL70/w-d-xo.html
Can this be aged in a regular refrigerator?
A regular refrigerator is too cold. It can be used with a external temperature controller. 🤠
Does this cheese melt?
Look for the follow up taste test video, pretty sure I made a grilled cheese sandwich. 🤠
why do use non-ionized salt and can you use table salt instead
Iodized salt will inhibit the culture. Kosher salt, picketing salt, or sea salt will work. 🤠
What if i dont have any mesophilic culture.. is there a substitute?
Yes. Search for the substitute on the internet and you should find it. Good luck. 🤠
Yogurt
I have used kefir for mesophilic culturing, since kefir is happy at low temp, but the flavor can differ due to it. Cultured buttermilk, yogurt, kefir, etc. all work just toss a bit in and stir.
I make sour cream with kefir too, and just always have some in my fridge.
Do you sell your cheese?
Sorry, no. 🤠
So so
How did it taste?
Great. Look for the taste test video. 🤠
you sell any of your products?
Sorry, no. 🤠
Where will you get this stuff, tell me where is the shop i
have to learn ۔ please ۔
I order from New England Cheese Making Supply on line. 🤠
Are the cloths reused or thrown away?
Washed, boiled, and reused. 🤠
Thanks awfuly.🙏🙏🙏
Can you make with raw milk
I have not, but I think it can. 🤠
Can you eat it after the 2 days of drying? I dont think I can wait 3 months...lol
It will not taste like cheddar if you do not wait. 🤠
@@DeepSouthTexas Would it be edible? Or even somewhat tasty?...like a really mild cheese?