Since starting to make cheese, I realize I have lived my life in “cheese poverty” only buying the mass-produced supermarket cheeses. So I have recently been going to specialty cheese stores and buying cheeses I’ve never tasted before. Manchego is one of those I only tasted for the first time a couple months ago. Loved it so much I will definitely try making it. So thank you for this video, it is very timely and helpful.
Your son reminds me of my son Nick. He makes me laugh because my son would do the same. I miss him so much. Thank you for leaving him in during your edits. Love your channel I have shared many of your videos on Facebook!
Jennifer, you made my favorite cheese. This is the cheese that I made more often than any other since I learned to make cheese. I am using the same recipe for NewEngland cheese supplies and to me, it is the cheese that never fails me. I wish I could make it with sheep milk, but I could not find any in my area. From my research about this cheese, I learned that it is an alpine type cheese, and the sheep milk can be combined with caw or goat. Also, the caw milk version is called Iberico or Hispanico. I used to make whey cultured cheeses for a little while, but not having my own cow, my cheesemaking is more irregular than yours. I went by the principle" mesophilic cheese with whey from mesophilic cheese", and thermophilic... you got the idea. I could not see a difference between cultured cheeses and whey cultured cheeses, so it is nice to try and save some money on cultures. Also using raw milk that naturally has meso and thermo strains, I believe you have both anyway. Enjoy your Manchego.
I'm so glad I decided to take notes after seeing your notebook! I had a cheese not work at all and I was able to do it correctly the next day by looking over my notes and figuring out why it didn't work !
I've used whey numerous times to re-culture a batch of chevre. I would do one batch one day, hang the next am, and use the whey in the next mornings milk plus a little rennet. I just tried adding back some whey to my clabber culture to help jump start it in my colder house. It definitely helped set a curd, but the next day it was back to the usual slower rate of my clabber before I added whey.
Hi Jennifer...plz do a couple of vlogs on using only yogurt to make different cheeses. Also in smaller quantities like from 1 or 2 litre milk. Also can you explain how can one measure fat and protein content in home made cheese like we make cottage using only yogurt and then I blend cottage with whey to creat a smooth cream like smooth cheese. Thank you
When I was making yogurt on a more regular basis, I would inoculate with whey all the time (and not be able to tell the difference). Same with wine, I would occasionally use a little bit of the dormant yeast from the wine going into secondary fermentation to inoculate the new wine going into primary fermentation. I haven't made cheeses back-to-back enough to use the whey. I have enough other variables going that I'm not sure I would be able to say "this was caused by using whey versus 'new' freeze-dried culture."
I have been making cheese with the whey of previous batches. I was told it is called backsplash whey. I have used it to make different mesophilic culture cheeses. Mine are all still aging so not sure of the final outcome but they all look good.
You are such and energetic, adventurous free spirit and I love it! I will have to try a Manchego some time. Is it completely necessary for flavor to foster a natural rind or could I vac pack it after 4 weeks or so?
I looked at the links you provided for tools and equipment because I wanted to get the brush you use to clean off the mold. The brush I have is too stiff. Could you share the link to the brush you use please?
All my cheeses get that gritty texture. Its mostly on the outside but then every cut surface will develop it too. I don't know if its an issue I have or if its just my cows milk? It has happened with all different varieties and when using different starter bacterias.
@@jmilkslinger It is in the paste too but much less. The edges are definitely the worst and then everywhere I cut they reform. From what I found they are likely calcium lactate crystals but I can't find any great advice about how to get rid of them. Apparently a lot of fancy cheese people like crystals in their cheese but I'd prefer to make cheese without them....then again I still like velveeta so I surely don't have a refined palette ;-)
Since starting to make cheese, I realize I have lived my life in “cheese poverty” only buying the mass-produced supermarket cheeses. So I have recently been going to specialty cheese stores and buying cheeses I’ve never tasted before. Manchego is one of those I only tasted for the first time a couple months ago. Loved it so much I will definitely try making it. So thank you for this video, it is very timely and helpful.
Get so excited when you post,makes me happy.While learning something.
Your son reminds me of my son Nick. He makes me laugh because my son would do the same. I miss him so much. Thank you for leaving him in during your edits. Love your channel I have shared many of your videos on Facebook!
Jennifer, you made my favorite cheese. This is the cheese that I made more often than any other since I learned to make cheese. I am using the same recipe for NewEngland cheese supplies and to me, it is the cheese that never fails me. I wish I could make it with sheep milk, but I could not find any in my area. From my research about this cheese, I learned that it is an alpine type cheese, and the sheep milk can be combined with caw or goat. Also, the caw milk version is called Iberico or Hispanico.
I used to make whey cultured cheeses for a little while, but not having my own cow, my cheesemaking is more irregular than yours. I went by the principle" mesophilic cheese with whey from mesophilic cheese", and thermophilic... you got the idea. I could not see a difference between cultured cheeses and whey cultured cheeses, so it is nice to try and save some money on cultures. Also using raw milk that naturally has meso and thermo strains, I believe you have both anyway. Enjoy your Manchego.
Best cheese channel on UA-cam 🙌
Aw, thank you!
I have been binging your videos and will be trying a blue cheese this weekend! Wish me luck!
You can do it!
This is going on the to do list.
I'm so glad I decided to take notes after seeing your notebook! I had a cheese not work at all and I was able to do it correctly the next day by looking over my notes and figuring out why it didn't work !
Yay! For me, taking notes is imperative. My brain is far too busy to keep track of all the details on its own.
I find this fascinating and enjoyable to watch!
I made one last summer and sealed it with rosemary and olive oil, it’s my oldest son’s favorite!
I really want to get a proper manchego mold and then start messing around with the thick herby rubs like they do at Cabesota.
I've used whey numerous times to re-culture a batch of chevre. I would do one batch one day, hang the next am, and use the whey in the next mornings milk plus a little rennet.
I just tried adding back some whey to my clabber culture to help jump start it in my colder house. It definitely helped set a curd, but the next day it was back to the usual slower rate of my clabber before I added whey.
Nice Thank You For Cedarhego ! I will Try This.
Amazing work!!! ❤
Hi Jennifer...plz do a couple of vlogs on using only yogurt to make different cheeses. Also in smaller quantities like from 1 or 2 litre milk.
Also can you explain how can one measure fat and protein content in home made cheese like we make cottage using only yogurt and then I blend cottage with whey to creat a smooth cream like smooth cheese. Thank you
Noted!
Best manchego cheese is made from cow sheep goat equals milk and well appreciated in Spain
Fabulous looking wheel of cheese 🧀
Again, so good!👍👍😀😀
Underrated channel and informative video. Here, take my subscription
You made me laugh out loud! (I was feeling a little down this morning so I need that boost --- thank you!)
@@jmilkslinger Happy to hear that, I hope that your day continues to get better.
When I was making yogurt on a more regular basis, I would inoculate with whey all the time (and not be able to tell the difference). Same with wine, I would occasionally use a little bit of the dormant yeast from the wine going into secondary fermentation to inoculate the new wine going into primary fermentation. I haven't made cheeses back-to-back enough to use the whey. I have enough other variables going that I'm not sure I would be able to say "this was caused by using whey versus 'new' freeze-dried culture."
I have been making cheese with the whey of previous batches. I was told it is called backsplash whey. I have used it to make different mesophilic culture cheeses. Mine are all still aging so not sure of the final outcome but they all look good.
Yes, it's called backsplash! (Which always makes me think of kitchen wall tile, ha)
You are such and energetic, adventurous free spirit and I love it! I will have to try a Manchego some time. Is it completely necessary for flavor to foster a natural rind or could I vac pack it after 4 weeks or so?
You can absolutely vac pack it!
You can use the rind in soup.
Yes, except the lardy basement flavor isn't one I particularly enjoy....😂
I looked at the links you provided for tools and equipment because I wanted to get the brush you use to clean off the mold. The brush I have is too stiff. Could you share the link to the brush you use please?
I'm not sure where I got it, but I think this might be the same thing: amzn.to/4dFEASZ
was the whey an acid whey in the granular one? It doesn't incorporate or melt as well.
No, that was a regular sweet whey cheese.
All my cheeses get that gritty texture. Its mostly on the outside but then every cut surface will develop it too. I don't know if its an issue I have or if its just my cows milk? It has happened with all different varieties and when using different starter bacterias.
Does the paste of your cheeses have a slight grainy texture? I'm trying to puzzle this one out...
@@jmilkslinger It is in the paste too but much less. The edges are definitely the worst and then everywhere I cut they reform. From what I found they are likely calcium lactate crystals but I can't find any great advice about how to get rid of them. Apparently a lot of fancy cheese people like crystals in their cheese but I'd prefer to make cheese without them....then again I still like velveeta so I surely don't have a refined palette ;-)
I've been doing some reading and have a couple theories... (I'm writing about this in tomorrow's newsletter.)
@@jmilkslinger Awesome! Can't wait to read it.
Could you give the compressed amount of yeast to convert 20 litres to a gruyère cheese
There is no yeast in the cheese, so I'm not sure what you mean...
@@jmilkslinger i Say thermophile and mesophile
Would it work if freeze the whey?
Freeze it for culturing another cheese? I'm not sure, but I think so!
I have to ask...Was your heavy cream ultra pasteurized? I have tried my darndest to find pasteurized. All I can get is the ultra. Thank you. 😊
Ya in NJ you can only find ultra pasteurized milk. You can get raw milk in Pennsylvania.
Yes, my heavy cream is ultra pasteurized.
@@jmilkslinger Thank you.
What @gustyattaway6419 said!🥰👍👍👍