Відео

That sounds amazing, I bet it was delicious. Thanks for commenting!

Thanks so much for subscribing! I hope you enjoy the videos.

Hello and thanks for the comment! I didn't video that one but have done so for other cheeses. I'll post cuts of all cheeses from now on.

That's excellent!!!! You just need to keep on top of it, and it will turn out great. Happy cheese making!!!

I'm glad you liked it and thanks for the feedback. I plan on doing a video just on pH and cheese making soon.

@@Cheeseologywithadam Excellent idea. I jumped into cheese making without this information and have had very mixed results. I didn't understand why my cheese was bitter, or dry, or rubbery. Some of it was good, I could tell I was on the right path, but didn't understand why my results weren't consistant. I know now much of it was not understanding the chemistry of cheese making. I would appreciate more information. Thank you!!

You're very welcome!

Hello! This is the one I use, but there are several on this site that will work. For this cheese, you're not pressing, so a form without a follower will work. cheesemaking.com/products/hard-cheese-mold-large-deluxe?aff=186

Thank you! 😊

Thank you! 😊

It is!

Glad it was helpful!

I would just account for the wait of the curd and the mold and figure that into your calculation for weights. Also, when you flip the cheese, I'd rotate which one is on top. Happy cheese making!

Thanks for the comment!

I actually don't have a video on this. I don't do results videos for all cheeses, but I can going forward.

@@Cheeseologywithadam in order to be encouraged to make the recipe one does have to see how it's going to turn out.

There's a host of things it can be used for. Here's some information from New England Cheese Making blog.cheesemaking.com/using-that-leftover-whey/?aff=186

Thanks for the comment!

Thanks!

Thanks for the comments. I'm not sure if there's a question but as far as Milk, I used pasteurized store bought as I mentioned in the video. As for aging, I have a temp and humidity controlled environment and have a video on this as well.

You know what, I just might!

Are you asking what I would sell a wheel of blue cheese for?

Thanks for commenting. For this particular cheese, I'm not worried about keep the curd shape as I'm using cheese cloth to tighten the curd into a ball shape as it acidifies, then cutting it (as shown in the video). My technique for making Roquefort is different. In that process, I would take care to not break down the curd as you mentioned.

Sorry for the slow response, I was on vacation. The farthest notch out is 3x the distance of the fulcrum to load point, so any weight you hang there is putting 3x that weight on the cheese. For example, if you hang 5 lbs on the farthest notch, it's putting 15 lbs of pressure on the cheese.

Thank you so much!

@@Cheeseologywithadam The math is slightly off. The first notch in your description isn't the same weight as what you're hanging (5 lbs) but actually 2x that so it would be 10 lbs. The reason is the lever is double to the distance from the fulcrum as your load point. The furthest point out is more like 4x.

Thanks

I have a local store who sells it. I'm in south Carolina

Works great..one thing I don't do is put blues in with other non blues..blue mold will spread

Hey Bruce. Thanks for the suggestion. I was trying to decide what to make next...now I know! More than happy to make this cheese.

You're very welcome! I would probably categorize this as a derby. A semi hard old English cheese

Hello, salt does cause whey to expel and flavors the cheese. If you use iodized salt, it will inhibit essential bacterial growth needed for the aging process.

Hello - I think you can use a mesophilic starter as well, but I think the best result would be the C21. That's the only one I've used. for cream cheese, but experiment!

Glad you enjoyed it!

Thanks for watching!

Thanks for watching!

You're welcome, thank you for watching.

Thanks for watching!

You are very welcome! Thank you for watching.

Yep, correct

Hello! It's at about 70 degrees F, maybe even high 60s.

@@Cheeseologywithadam Thanks Adam!

Did you used ultra pasteurized heavy cream?

@@stacybradt6793 It might have been ultra pasteurized, but for this cheese that's ok. We're just concerned about the butter fat from the heavy cream.

Hello, Thanks for watching! I store all my cultures in the freezer. If stored in the freezer, the cultures can last upwards of 2 years. I've never had an issue with old cultures, and some I don't use often.

hey I'm 70....retired at age 67....I baked home made rolls last Christmas...its amazing what you can do when you don't have to go into work...

that's exactly what i did when i retired. try breadmaking and wine making as well. Both are so relaxing and rewarding.

Hello! This is the one I have. I don't think it will stay at 80 degrees, but what I do is just remove the pot once it reaches the temperature I want. I usually turn the knob to setting 3 and it warms up over about 20 minutes or so. www.amazon.com/Cuisinart-CB-30-Cast-Iron-Single-Stainless/dp/B01IA3H8QM/ref=mp_s_a_1_13?crid=1M4WAWTL0SGZ3&dib=eyJ2IjoiMSJ9.q1Vh-ro86Z8kvPJPSBZXe32BUWfqlahyF8tBy1qAxWMhZ-CR6KHql32y0qw7aAacHRNHCzjvERnmfdvzOnSUMuF3GnLhZnQdukTNTZ8UVULcs1rND8CN7qr1T9Rsj8vM41cHf5O_6O5Dhma8FJBQXkC_gCoepL3XHBuPZ79et9Cb5Xzuqh8mjkWXURaqELjHTfRq_sQL56HrFf_EiCH0-w.O49iPRukpPXdtjR1D2rttRxsnQlt0qkLINOlPhw4INw&dib_tag=se&keywords=hot+plate&qid=1711674634&sprefix=hot+plate%2Caps%2C412&sr=8-13

Thank You Adam!

Thanks for watching

Unfortunately, no. Cheddar needs to age a bit. It can be aged 2 or more months. The longer it ages, the sharper it gets.

It is!

Hello, thanks for the comment. On most home cheese maker press sizes, this amount would be negligible, so I don't even mention it, but you can certainly factor it in if you wish.

Hi again. Not really negligible. My press which is not too different then yours, when I trapped a scale beneath the six-inch follower and the table, with only the weight of the lever arm it was still generating 4 lbs. of pressure.I calibrated my press using that as a base pressure.@@Cheeseologywithadam

Hello and thanks for reaching out! Here's the video on the first cutting of the blue cheese. ua-cam.com/video/Yxn9-m-0Mhc/v-deo.html

Sorry I don't have FB.

Yes, I sure can going forward. Thanks for the question!

Thank you, and thanks for watching! The camembert video releases tomorrow at 10 am EST.

Hello, and thanks for the question! I remove it from the heat source when adding rennet, and during the time, it takes the rennet to form the curd.

If I’m making 10 ltrs of milk how much rennet should I use llease