How to Cure/Age and Store Hard Cheeses!
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- Опубліковано 3 жов 2024
- @EverythingHomemadewithRita
How to Cure/Age and Store Hard Cheeses! In this video I will show you have simple it is to age cheeses the simple way using what most everyday households have in their kitchen. You will be amazed how easy it really is!
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Definitely makes it something a regular person can do without spending a huge amount of money to get it set up! Thank you
You're welcome!
I usually steer away from making cheese because of all the special tools “needed” to make it but this video is super helpful. Thank you for sharing
You're so welcome!
True that you need a few things: cheese molds (though you can make them), a press (again, can make), rennet and calcium chloride (bought), cheesecloth (bought) and bacterial strains for the cheese you are attempting (also bought). That said, I usually use store bought cultured buttermilk for my pepper jacks and goudas. As for the rest, stainless steel is the best, since it doesn't rust, and stock pots/utensils of the same. If doing any cookery, you want stainless regardless, which goes for measuring products, pots, and utensils, so as to avoid any leeching, as with aluminum and copper.
Thank you for such important storing tips!
You're videos are incredibly helpful and thorough! Thank you so much!
Thank you very much for sharing, and I will try it your way soon 👍👍🌹🌹🌹💕💕
Yes, thanks for the video. 👍👍👍😀
Lovely, many thanks👍👍👌👌
Most welcome 😊
Thank you for an awesome video tutorial! Can you wax the cured cheese for long term storage without refrigeration?
Hello and Thank you! Whether the cheese is waxed or not, it should always be stored refrigerated.
I live in a coastal area so just keeping the cheese in the fridge for 3 days enough? Will it get spoilt due to high humidity?
Hi, Im watching it from India...we don't like store bought cheese and your video is inspiring tryin' making it at home :) .The temperature outside where I am at is 95 F(35C). Sometimes it goes to 40C (104 F) or more... what should be kept in mind while I cure my cheese here? OR you suggest not to try making it due to the heat? Thx
@@kamaljeetkaur5488 The hest will definitely not be in your favor but you can still make cheese. Firstly with the heat when making cheese, when you add in your culture, only let it sit for 30 min instead of 1 hour. The rennet you will just need to check when ready. But probably ready with an hour to cut curd. The pressing I would try to find the coolest shady spot possible. Press for half the day or time it that you are pressing the cheese through the night when you have the coolest temps. When done pressing, pop the cheese out of its molds and cure in the coolest spot to just form a crust. Eat it fresh if you don't have anywhere to store like a fridge.
What temp is your fridge set at?
So how do you store it after you vacuum seal. Do you have a special fridge at a certain temperature? What Temperature do you store your cheese?
I just have a regular fridge and store it in there
another great video...you won a new suscriber
Thanks and welcome!
thankyou very very he;pfull
You're welcome!
Great information thank you...new subscriber! Now if I want 5 yr old cheddar do I just keep in my vac sealed bag in fridge for 5 yrs?
Welcome! You got it!
please give recipe for cheese between harvarti and cheddar
with just storing the cheese open in the fridge does it not take in the fridge smells? and with having kids do you not worry about kids spilling on things?
Doesn't take on a frige smell at all, and never store any kind of open liquids and such in the fridge, so no spilling. 😊
@@EverythingHomemadewithRita that is really good to know thank you so much for posting this series it has helped me tremendously :) Made my first ever batch of cottage cheese today using the buttermilk culture and it turned out amazing went really good in lasagna tonight
@@newlifeacres awesome!
After vacuum sill will it still need refrigeration?
Yes, it does. In the fridge or cold room. (cold room should be around 1 to 3 C)
Usually ripen my cheeses in a 55F or lower environment; humidity doesn't matter if vac packing. Just be aware of shrinkage and whey expulsion, so crack your bags about every three months, pour off the whey, dry the cheese with paper towel, and make a new bag for vac packing. Also, use animal based rennet: plant based is no-harm, but does affect the protein structures (which gives flavor to cheese), making them a bit sour and bitter after 6 months or so. For anything longer, animal rennet is the way to go.
Do you heat treat your milk?
Do you ever have trouble with early blown or late blown cheese wheels?
No I don't heat treat our milk. These are unpasteurized cheddar cheese wheels. So far, I have not had trouble with early or late blown cheese wheels.
Hi! I just wanted to ask: how many months it takes for a wheel of cheese to cure, after being packaged? I heard 60 days because it's made from raw milk...
Hello! There is a lot of different opinions out there about this. Some consider cheese to be cured or aged at 6 months and others 60 days and yet other shorter. As cheese cures it looses moisture so your cheese is harder. In my opinion there is no right or wrong time. Depending on how firm you personally want your end product then I would consider it cured.
👏🏻
I wish you could cut it and show the result
What temperature is your fridge on?
Fridge is 4 C.
Forget about the cheese what's wrong with the cat