thank you for the sous vide idea! ive been using the still-hot water from sterilizing as the initial water for my in-sink hot water bath. saves a lot of time and gets the milk up to about 89 F before i have to drain some and add more hot water. the sous vide attachment would help keep that up to temp and push it up to the cooking temp as well. awesome!
I bought the cheapest one at Amazon and love. I've used it to make 3 different cheeses now and got a higher yield than the recipe called for every time.
Hi from Chicago- first we get snow and then got rain//ice and now Saturday a.m. supposed to get snow again. Sure hope it's better where you are. There is something mesmerising about watching you making cheese--AWESOME . Thanks for another great video. I really love listening to your voice-I think I would go broke buying audio books if you became a book narrator😁😁😁. Have a great weekend and please give Angel a belly rub and biscuit for me.
Wow! Thank you for making this video! It was concise and very entertaining. I will be just starting my cheese Journey soon and this has given me inspiration. Thank you again!
I love your cheese making videos the best! Maybe because I know I'll never invest in all the cheese making paraphernalia that one needs.... but I love watching the process!!!
Thank you Dale for another interesting video. Can't wait for the "unveiling ". I am sure it will be delicious. That is quite a process,and certainly makes it obvious why good artisan cheese is expensive. Best wishes to you and Angel.
Isn’t it amazing to think of all these intricate processes that ancient ppls came up with? Like brewing, Japanese steel making, so many things..so many failure points.. I’m gathering supplies for this. Just bought a sous vide appliance yesterday. I have lots of brewing equipment I can repurpose. I’m always looking at new hobbies, brewing had too much heavy lifting for all the hardware in my neck..really enjoy your vids..I have chickens too, albeit in a residential area east of Salt Lake (no..not a Mormon..I enjoy Sauvignon Blanc too much for any of that..)
How FUN!!!! Thank you for taking us on this adventure with you! I have always wanted to try making cheese...maybe now I will! Oh, btw, I was once told that you should never ever waste the liquid when straining or pouring out - simply put a larger pot underneath your colander & cheesecloth. And, when the liquid has completely cooled, use it for all kinds of things... fertilizer for your plants/garden, a broth for soups, etc. Every time I make mashed potatoes, I save the liquid to make potato bread with. Anyway, jjst a thought... Thanks again & Gos bless!!
Thank yo Melinda If it was a smaller volume I might try that but when dealing with 16 litres of milk it is almost impossible for one person working alone to do this. It is very heavy.
@@DaleCalderCampobello I imagine you're right about that!!! 😊 Maybe you should start pouring it all in your bathtub. After all, that's where you water the ferns, etc, right?! Just kidding, Mr. Calder! And I more than understand Full (and scalding HOT!!) pots can get very, very hot & dangerous ti mess with. Anyway, take care & have a blessed day! 😊
I'm like you when it comes to annato. I prefer to have less than what a recipe calls for. I get that nutmeg flavor that's overwhelming. Your cheese looks so good!! You have so much more patience than I do!!
Cheddar is my absolute favorite...the sharper the better, too. Cheeses and yeasts are two of my fear projects in the kitchen. I’m starting to get past the fear of working with yeast, since I’ve had quite a bit of success thus far. But the cheese, I’m still scared of. Maybe if I keep watching you make it enough, one day I’ll get the nerve to try it.
Thank you Lori you can always start with the easier ones to make that don't require a lot of equipment you can get a kit for making mozzarella and it is very easy: cheesemaking.com/products/mozzarella-and-ricotta-deluxe-cheese-making-set
That first cheese looked good to me. Crumble it on a salad, use with appetizers, ... Like you said, it tastes good, that’s all that matters. The sous vid seems like a great tool for cheese making.
TFS Dale.The cheese looks so yummy! Nothing better than some good cheese.I love watching you make cheese,but I’m not that ambitious.I will buy mine at the store.Lol!👍🏻
They are expensive but well worth it . This is the one that I use they also have smaller ones. glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds/products/k4060-gouda-1-5-2-kg
Hey Dale. Fine job there. I made a cheddar a different way than yours. Surprisingly, it started to get blue mold spots on it, I think. After a few weeks of setting on the fridge in the summer air, it changed from cheddar to a kind of Gorgonzola or blue cheese which tasted like the Gorgonzola that the Amish make here in PA. Thanks for the video. Joe
are you using the sink for the sous vide water bath? How far up the milk pot should the water rise? is it necessary for the water to be at the same level as the milk in the pot?
Yes I use the sink and the water is within an inch or of the top of the sink the milk it higher than that it doesn't matter. Takes a while for it to reach temperature but then it holds beautifully and never gets too hot.
Dave - I am relatively new to cheese making and have wondered about the sous vide to better control the process. I found your videos extremely helpful and really appreciate your sharing your explorations with it. I can't wait to use the sous vide with my next cheese making. I will let you know how it goes. I was also curious about the cheese mould you have. Can you tell me where you got it?
How do you know when the center of the milk comes to the 88 degree temp? Do you physically put a thermometer in the middle before starting the timing??? Thanking you in advance.
well anything that taste good is not a fail. dont matter what it looks like long as you get the end result..the flavor .i have never made cheese. Does the curd have a flavor to it after its drained off. Curious. I am considering making some cottage cheese. have you ever made any? hugs to you and Angel.
Thank you Sue the crud has a very mild flavour before it is aged I have not made cottage cheese don't really care for it. One of the easier cheeses to make I guess this is a recipe: cheesemaking.com/collections/recipes/products/cottage-cheese-recipe
No I didn't they used to say if the cheese was going to be aged for a long time , more than a few months, it should also be waxed but now they say the product is good for long storage too.
Thank you Jay. I threw mine out after this video it had developed a sediment in it , it was several years old. I won't be replacing it as it isn't required in order to make the cheese it is an optional item.
Another great video Dale. I just finished making a 4+ lb Colby. Were did you get that Gouda mold with built in liner? Looks like it does a great job, and saves the hassle of rewrapping cheesecloth each time a cheese is flipped in pressing.
The cheapest one I could find on amazon. Since I have no intension of ever cooking with it. www.amazon.ca/Nuovoware-Waterproof-Precise-Immersion-Circulator/dp/B07P7TBX9R/ref=sr_1_2_sspa?keywords=sous+vide+nuovoware&qid=1590687565&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSEY0UU04MUQ1SjkzJmVuY3J5cHRlZElkPUEwNTU4NzU4M09UTTRKRjIwSzhEUyZlbmNyeXB0ZWRBZElkPUEwMjA1ODkxMU1UV1IyUTU2OTdCSCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
I found the mold and am order one. Thank you for the link below. Can you tell me which Sous Vide you purchased from Amazon?. Milk Temps have been the most difficult for me. I am thrill to learn of this! Thank you for the great content and inspiring videos.
Thank you it was always an issue for me too this is the one that I bought and so far is working great I've made three cheeses with it and got a higher yield than the recipe called for each time. I have no intention of ever cooking with it so this unit is fine for me. www.amazon.ca/gp/product/B07P7TBX9R/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
@@DaleCalderCampobello Thank you so much. I could not find it on Amazon in the $79.00 range as it is $49.98 US I have ordered one now. I feel so much more confident I will not be tossing batches due to high heat errors. That is exciting you were able to obtain higher yields as well. Let the cheese making continue!
When my cheese comes out crumbly, I process the cheese with Sodium Citrate, and it brings the cheese back into an agreeable texture without compromising the taste. You can make Sodium Citrate easily at home.
Dale Calder But what are some of those things you add that have strange names? Are they something easily found in nature? I’m thinking back in the 1800s, where did people find the things they added to make the cheese?
@@carlenehall2979 These are there same cultures that have been used to make Cheddar since it was first made originally it was save from batch to batch now it is available it safe uncontaminated powder form.
Dale Calder. Thank you Dale. I read a lot of historical fiction and one series is about a family from Norway that settled in the northern Midwest and one of the women makes cheese for their use plus sells to the local grocery and I always wondered how she would make the cheese. Then after watching your videos it made me wonder even more.
👍👍. From Wikipedia “Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree native to tropical regions from Mexico to Brazil”. Thanks Dale and God bless ✌️
Oh you are in Newfoundland. Yes that was horrible and still is I guess. Winter here has been very kind so far and the long range as far ahead as February 9th. Just shows more of the same temperatures above freezing a lot of days and not far below on colder day as we always say though, Subject to change without notice. www.theweathernetwork.com/ca/14-day-weather-trend/new-brunswick/campobello?from7day=1
I looked on your videos and I'm looking for a recipe for farmers cheese. My grandmother and aunts would use milk from goat or cow. The milk was not sour but needed to be used. What I recall full buttermilk, vinegar or lemon juice, goat or cow milk. Cook, very gently, strain in cheese cloth, squeeze tight. Hang to drain whey out. Sort of a cream cheese. Don't think it's FDA approved. Have you heard of it, farmers cheese. Peace.
I've never made one but there are many cheeses referred to as Farm Cheese this is one of them, cheesemaking.com/collections/recipes/products/farmstead-cheese-making-recipe
That cheese you say has failed the actual 'cheddar' test......... The way it's pale and crumbly and tastes very sharp, is a bit like Caerphilly...... not the same but a 'bit'. Caerphilly is a lot more crumbly. I LOVE Caerphilly cheese.
All of my cheeses so far have been made with store bought milk I don't have access to raw milk . A friend here plans to get a cow in the spring I hope to be able to buy raw milk from him.
@@DaleCalderCampobello I think it’s because I was doing a lot of things wrong like squeezing every drop of liquid out right away, not maintaining temperature well, etc
Thank you for the video I could watch you for hours and hours ...so interesting ..
Thank you Lisette.
thank you for the sous vide idea!
ive been using the still-hot water from sterilizing as the initial water for my in-sink hot water bath. saves a lot of time and gets the milk up to about 89 F before i have to drain some and add more hot water. the sous vide attachment would help keep that up to temp and push it up to the cooking temp as well.
awesome!
I bought the cheapest one at Amazon and love. I've used it to make 3 different cheeses now and got a higher yield than the recipe called for every time.
Hi from Chicago- first we get snow and then got rain//ice and now Saturday a.m. supposed to get snow again. Sure hope it's better where you are. There is something mesmerising about watching you making cheese--AWESOME . Thanks for another great video. I really love listening to your voice-I think I would go broke buying audio books if you became a book narrator😁😁😁. Have a great weekend and please give Angel a belly rub and biscuit for me.
Thank you . As winters go we have been fortunate so farad it looks like we will have rain tomorrow.
Wow! Thank you for making this video! It was concise and very entertaining. I will be just starting my cheese Journey soon and this has given me inspiration. Thank you again!
You are so welcome!
I love your cheese making videos the best! Maybe because I know I'll never invest in all the cheese making paraphernalia that one needs.... but I love watching the process!!!
Thank you Susan I bought it a bit at a time but I know what you mean.
Wow. That's such an interesting process. I bet it will be tasty also.
Thank you Jean I hope so .
Thank you Dale for another interesting video. Can't wait for the "unveiling ". I am sure it will be delicious. That is quite a process,and certainly makes it obvious why good artisan cheese is expensive. Best wishes to you and Angel.
Thank you Patricia.
🌼🌼The hardest part of making cheese is waiting for it to age!! Hope you have a great weekend Dale🌼🌼
Thank you Mallory.
Isn’t it amazing to think of all these intricate processes that ancient ppls came up with? Like brewing, Japanese steel making, so many things..so many failure points.. I’m gathering supplies for this. Just bought a sous vide appliance yesterday. I have lots of brewing equipment I can repurpose. I’m always looking at new hobbies, brewing had too much heavy lifting for all the hardware in my neck..really enjoy your vids..I have chickens too, albeit in a residential area east of Salt Lake (no..not a Mormon..I enjoy Sauvignon Blanc too much for any of that..)
It's a great hobby John I hope you have success with you cheese making.
Really very interesting, thank you for sharing.
Thank you Margaret.
Dale you are the king of cheese making.
LOL Thank you .
How FUN!!!! Thank you for taking us on this adventure with you! I have always wanted to try making cheese...maybe now I will! Oh, btw, I was once told that you should never ever waste the liquid when straining or pouring out - simply put a larger pot underneath your colander & cheesecloth. And, when the liquid has completely cooled, use it for all kinds of things... fertilizer for your plants/garden, a broth for soups, etc.
Every time I make mashed potatoes, I save the liquid to make potato bread with.
Anyway, jjst a thought...
Thanks again & Gos bless!!
Thank yo Melinda If it was a smaller volume I might try that but when dealing with 16 litres of milk it is almost impossible for one person working alone to do this. It is very heavy.
@@DaleCalderCampobello I imagine you're right about that!!! 😊
Maybe you should start pouring it all in your bathtub. After all, that's where you water the ferns, etc, right?!
Just kidding, Mr. Calder! And I more than understand Full (and scalding HOT!!) pots can get very, very hot & dangerous ti mess with.
Anyway, take care & have a blessed day! 😊
I’ll expect to see a video this summer when you try it. Stay warm and hug Angel! Much love from Kentucky.
I will try to keep that in mind.
I'm like you when it comes to annato. I prefer to have less than what a recipe calls for. I get that nutmeg flavor that's overwhelming. Your cheese looks so good!! You have so much more patience than I do!!
Thank you Nancy I can't describe the flavour that was in the Colby that I made with too much Annatto but I sure didn't like it .
@@DaleCalderCampobello it definitely has a taste of its own and a little goes a long way in my opinion. LoL
Cheddar is my absolute favorite...the sharper the better, too. Cheeses and yeasts are two of my fear projects in the kitchen. I’m starting to get past the fear of working with yeast, since I’ve had quite a bit of success thus far. But the cheese, I’m still scared of. Maybe if I keep watching you make it enough, one day I’ll get the nerve to try it.
Thank you Lori you can always start with the easier ones to make that don't require a lot of equipment you can get a kit for making mozzarella and it is very easy: cheesemaking.com/products/mozzarella-and-ricotta-deluxe-cheese-making-set
You are so cool I'm going to try this one day it looks like some thing I would enjoy doing=) thank you.
Thank you Isabel I hope you do give it a try.
do you know where you got the mesh strainer with the mold?
Tick Dale.....Lovely, civil. calm erudite video......Cheers.
Thank you Ann.
That first cheese looked good to me. Crumble it on a salad, use with appetizers, ... Like you said, it tastes good, that’s all that matters. The sous vid seems like a great tool for cheese making.
Yes I'm loving the sous vide.
TFS Dale.The cheese looks so yummy! Nothing better than some good cheese.I love watching you make cheese,but I’m not that ambitious.I will buy mine at the store.Lol!👍🏻
LOL Thank you Linda.
These cheeses are great. I do want to get that cheese book. Thanks for the recommendation
Thank you Lee.
yum! cant believe all the stuff you make amazing
LOL Thank you Serge.
Love the cheese mold; where did you get it, please?
They are expensive but well worth it . This is the one that I use they also have smaller ones. glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds/products/k4060-gouda-1-5-2-kg
Thank you for the cheezy video, I do enjoy them all
Thank you Paul.
I love 💕 cheese 🧀 and so enjoy your video’s. Hope you have a great 👍🏼 weekend.
Thank you Kaye.
Hey Dale. Fine job there. I made a cheddar a different way than yours. Surprisingly, it started to get blue mold spots on it, I think. After a few weeks of setting on the fridge in the summer air, it changed from cheddar to a kind of Gorgonzola or blue cheese which tasted like the Gorgonzola that the Amish make here in PA. Thanks for the video. Joe
Thats very interesting Joe there must have been some of the blue cheese spores in the fridge.
Hello Dale can you remember where you got the mould from i cant find one with the liner thank you for your time Bob
glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds
@@DaleCalderCampobello Thank you Sir
Really like the cheese mold. Where can I get one? Struggle with cheese cloth.
Yes this is the one that I use and I love it. glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds/products/k4060-gouda-1-5-2-kg
You have great patience Dale, all that stirring for quite some time. I'm sure it will be delicious, much better than any regular supermarket cheese.
Thank you Sandra . Someone needs to invent a small scale stirring device.
@@DaleCalderCampobello could you not do that Dale 🙂
Dale where do you buy your cultures from. I know you mentioned the states??
I have bought a lot from cheesemaking.com
are you using the sink for the sous vide water bath? How far up the milk pot should the water rise? is it necessary for the water to be at the same level as the milk in the pot?
Yes I use the sink and the water is within an inch or of the top of the sink the milk it higher than that it doesn't matter. Takes a while for it to reach temperature but then it holds beautifully and never gets too hot.
I prefer a crumbly, dryer cheddar cheese. The one you made 7 months ago that got too hot looks good to me too! Thank you!
Thank you Mona it was very tasty and all gone now.
Have you tried sous vide eggs yet?
No I have never cooked with it.
Dave - I am relatively new to cheese making and have wondered about the sous vide to better control the process. I found your videos extremely helpful and really appreciate your sharing your explorations with it. I can't wait to use the sous vide with my next cheese making. I will let you know how it goes. I was also curious about the cheese mould you have. Can you tell me where you got it?
Glad it was helpful! glengarrycheesemaking.us/collections/moulds/products/k4060-gouda-1-5-2-kg
How do you know when the center of the milk comes to the 88 degree temp? Do you physically put a thermometer in the middle before starting the timing??? Thanking you in advance.
No I use an instant read thermometer
@@DaleCalderCampobello Thanks for answering!!!!
Do you have to refrigerate it during the pressing process
no
That is so neat, I am really love that I love cheese🧀👍
I really like this mold, where did you get it from?
glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds
well anything that taste good is not a fail. dont matter what it looks like long as you get the end result..the flavor .i have never made cheese. Does the curd have a flavor to it after its drained off. Curious. I am considering making some cottage cheese. have you ever made any? hugs to you and Angel.
Thank you Sue the crud has a very mild flavour before it is aged I have not made cottage cheese don't really care for it. One of the easier cheeses to make I guess this is a recipe: cheesemaking.com/collections/recipes/products/cottage-cheese-recipe
Did you also vac-pac these cheeses or maturing or is the coating enough for aging?
No I didn't they used to say if the cheese was going to be aged for a long time , more than a few months, it should also be waxed but now they say the product is good for long storage too.
Dale Calder Thank you so much. I’ll be trying this the next milking season.
I Googled Annatto for us and it’s grown in Central America.
Jay, I wonder who ever dreamed up putting that into a cheese recipe ? Thanks for tracking location down.
Thank you Jay. I threw mine out after this video it had developed a sediment in it , it was several years old. I won't be replacing it as it isn't required in order to make the cheese it is an optional item.
Another great video Dale. I just finished making a 4+ lb Colby. Were did you get that Gouda mold with built in liner? Looks like it does a great job, and saves the hassle of rewrapping cheesecloth each time a cheese is flipped in pressing.
Found it. Dutch Kadova Mold.
Yes this is the one that I use and I love it. glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds/products/k4060-gouda-1-5-2-kg
Where did you get your mold from?
I got mine here . glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds
What size is this Gouda mold?
Comes in many sizes this is the one that I use. glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds/products/k4060-gouda-1-5-2-kg
What Sous Vide machine do you use?
The cheapest one I could find on amazon. Since I have no intension of ever cooking with it. www.amazon.ca/Nuovoware-Waterproof-Precise-Immersion-Circulator/dp/B07P7TBX9R/ref=sr_1_2_sspa?keywords=sous+vide+nuovoware&qid=1590687565&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSEY0UU04MUQ1SjkzJmVuY3J5cHRlZElkPUEwNTU4NzU4M09UTTRKRjIwSzhEUyZlbmNyeXB0ZWRBZElkPUEwMjA1ODkxMU1UV1IyUTU2OTdCSCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
I found the mold and am order one. Thank you for the link below. Can you tell me which Sous Vide you purchased from Amazon?. Milk Temps have been the most difficult for me. I am thrill to learn of this! Thank you for the great content and inspiring videos.
Thank you it was always an issue for me too this is the one that I bought and so far is working great I've made three cheeses with it and got a higher yield than the recipe called for each time. I have no intention of ever cooking with it so this unit is fine for me. www.amazon.ca/gp/product/B07P7TBX9R/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
@@DaleCalderCampobello Thank you so much. I could not find it on Amazon in the $79.00 range as it is $49.98 US I have ordered one now. I feel so much more confident I will not be tossing batches due to high heat errors. That is exciting you were able to obtain higher yields as well. Let the cheese making continue!
Yum! My favorite! A aged cheddar is so good.
One that I really enjoy too.
Where do you get the culture?
cheesemaking.com
Samples?????????? Looks GREAT.
LOL Thank you Rob.
When my cheese comes out crumbly, I process the cheese with Sodium Citrate, and it brings the cheese back into an agreeable texture without compromising the taste. You can make Sodium Citrate easily at home.
Interesting
With those molds you don't have to turn the cheese block at all. Just increase weight and continue pressing.
I hadn't thought of that.
K Man, why exactly it is not needed with this type of molds? Thanks
Do you sell your cheese at markets
No I don't make enough to be able to do that it is just a hobby.
I think it is time to start making cheese. You got me hooked on sour dough bread with your starter.
Give it a go Mike it is very rewarding.
🤗Such an interesting process! Makes me wonder how it was done long ago without the chemicals that are used today?
I didn't use any chemicals so the same way I suppose.
Dale Calder But what are some of those things you add that have strange names? Are they something easily found in nature? I’m thinking back in the 1800s, where did people find the things they added to make the cheese?
@@carlenehall2979 These are there same cultures that have been used to make Cheddar since it was first made originally it was save from batch to batch now it is available it safe uncontaminated powder form.
Dale Calder. Thank you Dale. I read a lot of historical fiction and one series is about a family from Norway that settled in the northern Midwest and one of the women makes cheese for their use plus sells to the local grocery and I always wondered how she would make the cheese. Then after watching your videos it made me wonder even more.
@Robin It's a salt been in use for hundreds of years.
this was interesting. i use to eat cheese but i can't anymore... but i watched the video.....Remembrance of when i could (lol )
Thank you Jody.
Cheese coating? You mean wax?
No this is the coating glengarrycheesemaking.on.ca/products/csk-cheese-coating-nty-yellow-500g
👍👍. From Wikipedia “Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree native to tropical regions from Mexico to Brazil”. Thanks Dale and God bless ✌️
Thank you .
The John McAfee of making cheese 🧀
You sound like him lol 😆😅
LOL
Nice cheese
Thank you .
Waiting for a cabin video.
Lovely mild rainy weather here.
I guess you’ll be doing a winter night at the cabin also
Not anytime soon it is very mild here and resining.
Just the opposite of here Dale I guess you heard about our record snowfall?
Oh you are in Newfoundland. Yes that was horrible and still is I guess. Winter here has been very kind so far and the long range as far ahead as February 9th. Just shows more of the same temperatures above freezing a lot of days and not far below on colder day as we always say though, Subject to change without notice. www.theweathernetwork.com/ca/14-day-weather-trend/new-brunswick/campobello?from7day=1
I looked on your videos and I'm looking for a recipe for farmers cheese. My grandmother and aunts would use milk from goat or cow. The milk was not sour but needed to be used. What I recall full buttermilk, vinegar or lemon juice, goat or cow milk. Cook, very gently, strain in cheese cloth, squeeze tight. Hang to drain whey out. Sort of a cream cheese. Don't think it's FDA approved. Have you heard of it, farmers cheese. Peace.
I've never made one but there are many cheeses referred to as Farm Cheese this is one of them, cheesemaking.com/collections/recipes/products/farmstead-cheese-making-recipe
I will leave the cheese making to you and the eating of it to me 😉😊🧀
LOL Good plan Linda.
That cheese you say has failed the actual 'cheddar' test......... The way it's pale and crumbly and tastes very sharp, is a bit like Caerphilly...... not the same but a 'bit'. Caerphilly is a lot more crumbly. I LOVE Caerphilly cheese.
Thank you Christine I'm anxious to try my Caerphilly in early March.
Making Cheddar from store bought milk... I think I need to get the wife to watch this...
All of my cheeses so far have been made with store bought milk I don't have access to raw milk . A friend here plans to get a cow in the spring I hope to be able to buy raw milk from him.
@@DaleCalderCampobello 25 years ago I was told that you can't make Cheddar from store bought milk, and I never doubted the veracity of it...
Just goes to show that you can't believe everything you are told LOL.
@@DaleCalderCampobello where did you get that mould? I've been looking and can't find anything with a mesh basket.
Thats a nice lump of Cheese ;-) just a little difference in the production and you get a different cheese. Its witchcraft ;-)
LOL I think not might be.
I don’t think I quite understand the cheddaring process... or purpose...
Just part of the process cooking the curd longer than for other cheeses without it you wouldn't have a cheddar.
Every time I make cheese the flavor is very dull or even missing.
That is strange a lot of the flavour improves with age.
@@DaleCalderCampobello I think it’s because I was doing a lot of things wrong like squeezing every drop of liquid out right away, not maintaining temperature well, etc