Make Cheddar at Home--Amazing Cheddar Recipe
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- Опубліковано 16 гру 2021
- Make Cheddar in Your Own Home. Mary Anne demonstrates how to make CHEDDAR at home with a simple recipe that uses pasteurized, unhomogenized whole cows' milk.
First the milk is inoculated with a bacterial culture ("MA 4001"). Rennet is added to coagulate the milk, as well as a colourant (annatto) & some calcium chloride solution. When the curd sets (gels), it is cut into cubes, and heated while it is stirred gently. Then the cheddaring process happens over a 2-hour period. The curd slabs are cut into strips and are salted. Finally the curds are pressed overnight to make one large block of beautiful cheddar which is aged for several months.
Mary Anne talks about the different surfaces treatments (waxing, vacuum-packing, natural rind and traditional cloth bandaging).
Here's the link to the video where 8 judges taste test 4 cheddars that Mary Anne made using the recipe in this video--only one thing is different between all the cheddars--their "affinage" (aging process/after-care). Find out which affinage process made the best tasting cheddar by copying this link into your internet browser: • Judging Homemade Chedd...
The judging results will surprise you!
Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance
Learn about how to make other cheeses at home (i.e. cheddar, feta, camembert, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, Nabulsi, Belper Knolle, colby, yogurt, as well as crottin-, valencay-, and boursin-style cheeses).
Royalty-free songs used in this video are: "Love for All" & "Smoothin' Out". - Навчання та стиль
I just made Cheddar for the first time today. It's in the press now on its first press, and in 30 mins, I have to flip it and increase the pressure for the 12 hour overnight press. Ive heen working for hours and hours lol but it's fun. I can't wait to make more cheeses. Watching you have to do the horizontal cuts in the pot with a knife I'm so glad I bought a curd harp. Made the horizontal cuts so easy and precise.
Maybe I will ask for one for Xmas! Until then, my knife will have to do.
Thanks for speaking such an clear English and to mention Celsius Temperature as well, as Fahrenheit 👌👍
Thank you for the detailed explanation.
Thank you Marry-anne. Really good video. Liked. Subscribed.
You’re such an awesome instructor, Mary Anne! Your tutorials are so thorough and you make it all look so simple and easy to remember the more crucial points. Cheese on!
Aww, Ilda, that is so lovely for you to say. Thank you so much!
Nice job great very detailed thank you
Great video, MaryAnne! The overhead shots are fun, and I like the display of those delicious cheeses at the end!
Thank you so much. It is just so much fun making cheesemaking videos, isn't it???
Thank you so much that beautiful video ❤
Thank you for watching!
Great job once again!
Thanks Heather! :-)
Wow! So interesting to watch how this was made. Great video as always, Mary Anne!
Thank you, cutebee3!
The best cheese making video I've come across and easy to understand. You are a natural teacher
What a lovely thing to say. Thank you so much!
Great job Mary! The cheddar rounds look so professional. 😀
Thanks Giselle. Cheese is such a slow food though. The hardest part, by far, is waiting for them to age.
Wow that’s a great job 👏 thank you for your time and for that beautiful video🧀
Well, thank you for your lovely feedback!
Wow educator, impressed with how you share your skills, just amazing thankyou
I have been wanting to make cheese for many years. I just bought my rennet and culture on the weekend and your video is like a God send at the right time. Thank you for such a perfect explanation of the process. We are from South Africa and we have smaal home butchery with a cold room, perfect to age my cheese in. We also have a home brewery, I make my own rye bread with sourdough, have a huge organic vegetable garden and now chees making is my next step to being self sufficient.
Hello Riana, you are my kind of person with all of the projects you have! It’s very exciting and satisfying to create food yourself in ways you didn’t think were possible before. Let me know how your cheddar turns out.
You should start a UA-cam channel! I would love to see that home butchery setup.
Hi, what's the weight of one wheel? (made of 16 l of milk)
you’re living my ideal life!! good luck on all your projects and much love to you ❤️
Your videos are very helpful! Thank you for sharing
Thank you! 🙂
Your channel is absolutely amazing. I don’t understand why is not super famous. I’m so happy I discovered it❤
Thank you Carolina. Feel free to spread the word!
Just discovered your channel and love it, watched quite a few video's.
That’s nice. Welcome! Do you make cheese yourself?
Very nice and informative video.
You’re very clear and informative. I have been wanting to make cheddar for a long time. Thank you for the info and confidence to get started.
Wish you all the very best and every success
Thank u so much you are so kind 😊
Awww, thanks!
thank you l enjoyed that l will try your recipe
Excellent. I can't wait to hear how it will turn out for you. :-)
You are amazing! This video was awesome, amd has gotten me thinking about trying Cheese -making!!
Plus-it made me very hungry.
Plus-I’m not ruling out breaking into your basement, where I assume you store these golden wheels of deliciousness. So-great job!!
Can’t wait to see your next video!!!
Geri, a thief stole $187,000 worth of cheese from Saputo Dairy Products (Ont.) in 2019. Since you threatened to break into my cheese cave, I am starting to wonder if perhaps you are a notorious cheese thief? No need to steal cheese. Just make it yourself. LOL
Incredible! Cheers from Ottawa .
I love Ottawa!
رائعه
زادك الله علما
Shukran!
Thank you for this wonderful joyful video. I’ve made it twice using spices, dried fruits and olives inside( separately), then coated with various spices. Fabulous! All because of you! Brava!
That sounds fancy!
Really glad I found your channel cheese making is a new passion. I get raw milk from a local Amish farmer.
You are so lucky to have access to raw milk! There is so much good cheese you can make with it!
Be happy,wish, your channel and this video had Persian 's subtitles, until I can use your recipe .....
Thanks for sharing and inspiring cooking with us 🪻🪻🪻 from Iran.
Hello and greetings also from Canada!
Thinking about your bringing the heavy full pot over to the sink to drain off the whey... I just saw a technique I thought pretty clever in which a strainer is held at the surface of the whey and a bowl is used to ladle off the excess liquid, while the strainer holds back the curds and keeps them from getting into it. You can see it in action at around the 8:00 mark in the youtube video by SImple Living titled Easy Hard Cheese.
Yes, that is a good technique which I show in my camembert video. All sorts of techniques, aren't there?
Thanks for a very good presentation. One thing I can suggest is not to waste the whey . If you don't have a use for it you can mix it with the plants watering water , the acidity of the whey will help neutralize alkalinity caused by ground water irrigation. Also I use whey for mixing bread doughs .
Great tips, thank you!
Wow very nice I like cheese ❤
Great job Marianne, really I watch lots of these videos your r similar to how gav explains but this is totally different also I really enjoyed u explaining each step, the ingredients on screen also fantastic u have a great soft, talking voice it for me was a pleasure to watch and listen to u , on making this wonderful 🧀 🫕
Oh my! What lovely, friendly feedback. I feel great now. :-) Thank you for taking the time to write to me.
Very inspiring. Think I would scoop out whey before trying to move the large pot.
I adore you. You are wonderful ❤
Thanks!
Thank you so much for your kind donation to Mary Anne @ Give Cheese a Chance. I hope you are enjoying my cheese videos and you are having success making some of the recipes. All the best!
Very easy presentation. Enjoyed watching the process. I have made cheese before and I used my whey too. I used it in baking and cooking and then our chickens got alot too. I didn't like wasting anything. 😊
I'm glad you didn't waste the whey. There certainly are some good uses for whey. I often just make ricotta (then ravioli stuffing) with the whey. I bet your chickens were happy!
Love your teaching style. It looks so easy . My question is how much should we use calcium chloride, bacterial culture and rennet if we use less quantity of nilk.
I'll never complain about the price of cheese again! But Iwon't be trying it out as I don't have the room or temp control. I have made paneer with some success, but that's about it. Video very well done. Thanks for the education
If you've made paneer at home, then my hat is off to you. Well done! It takes some effort, space and monitoring, I agree. We all do what we can do, and feel good about our homemade food, especially when shared with others. Cheese is the slowest food of them all!
@@GiveCheeseaChance Two words - Instant Pot. It takes all the fuss out of it.
@@judyjohnson9610 I'm glad it works well for you! I don't have one (yet).
@@GiveCheeseaChance I love mine! It's a mini, which is more than big enough for this old single lady. It was a great investment
هذا جميل ورائع
Shukran ekteer!
Hi. Thanks for sharing your recipe. I wonder if you could possibly suggest a cheese mold (maybe even a link to a product) for a cheese of this size? I currently use a mold that allows me to make a wheel of cheese of up to 1 kilo and a bit, but not sure it would accommodate the curds of 16 L of milk! Thanks in advance anyway!
I think I am ready to tackle cheddar again. I have made it but it did not come out as perfect as I hoped. I have a good cow and will tackle making it again!
Awesome. You can do it! The key is to keep those curds warm so they knit together when you press. Let us know how it goes!
I’ve been watching a lot of videos for cheesemaking and my first cheddar failed. This video is great, though, and now I’m ready to give it another go. I’m using raw milk, so will have to adapt it a little, but now I’m looking forward to some cheesemaking today!
What adaptations will you make for raw?
@@tfava6492I just left out the calcium chloride and a little less mesophilic culture.
Coming back to report it went very well! Just tried it after aging 2 months and it’s the best cheese I’ve made so far. Surprisingly sharp for only aging 2 months. I cut it in half and put the rest back into the wine cooler to age some more.
What did you heat your raw milk to?
Ive looked through you videos but didnt see one on how to final coat your cheese. Would you consider a video someday on how to wax, and cloth bandage your cheese? Great videos!
That is a good idea for a video for 2024. Thank you!
Happy New Year
Happy New Year to you too, Dina!
gasps..writing it down and checking it off...what a GREAT idea!!
Hmmm, are you being sarcastic?
@@GiveCheeseaChance LOL, not at all. I have check lists for many things in my life. It never occurred to me to make one for cheese. I have stood and tried to remember how many times I had "cheddered" a cheese, trying to get things right. I have been disappointed with my cheese, so I'm anxious to make sure I get each step right. My cheese wax has been too thin and it's made the cheese acidy with an uncomfortable twang and VERY crumbly. Today, on your channel, I learned I'd probably been adding too much renent. Thank you for your help!! Trust me, I WILL have a paper and pen near me now during the process. Any help I can get gives me hope!
@@janbeck7989 That's a relief. Thank you. I have to write things down or I totally forget. Regarding you waxing your cheeses, I have to ask, how many days after you make your cheese do you wait before you wax? This is really important! I talk about this in my video on judging cheddars (affinage treatments) and it is also discussed in my interview with Merryl Winstein, cheese cookbook author.
@@GiveCheeseaChance normally I wait maybe 24 hours. But after listening to your video, I will start waiting a few days. I have started a new "batch" of cheeses. I'm learning all I can. Yes, I learned much from this video. I loved this interview. You did a wonderful job!
@@passionflower0820 good to hear!
There's a distinct Irish lilt to your voice. Very nice and soothing to hear.
Thank you. I have only become aware of the way I talk since I started recording myself. I was surprised how I sounded!
@@GiveCheeseaChance We all are. It's really odd. Sound transmits through bones very differently form how it transmits through air. You sound great though, don't go getting elocution lessons or try to change the way you sound.
@@paulanderson7796 Ok, I won't. LOL 🙂
@@GiveCheeseaChance These videos are fascinating to someone who is a bit cheese happy anyway. My family is equally cheese obsessed. It's a sort of precise are and vague science at the same time. That's not a criticism, in fact it's the polar opposite. Perhaps like comparing a very very good semi pro musician whose hobby pays for itself against a session player who pays his mortgage and feeds his family playing music.
@@paulanderson7796 That's a great comparison. I think I'd like your cheese-happy family! I find as a home cheesemaker (not a professional cheesemaker), there is some flexibility in how I make cheese. You are right, it is an art and a science. I love both of those aspects of it. And cheesemaking also touches on aspects of socializing, gourmet cuisine and charitable donations!
Hai . nice presentation and good work . Question : after drying can we vacum seal and aging?? Thank.
If you vacuum seal your cheese too soon, the negative pressure can draw out more moisture from the cheese and make your cheese “wet” when you open it up. It is best to mature the cheese, then vacuum seal it.
Blessings Blessings thank yu
Blessings to you too!
Hi marry anne......
What if I don’t have cultures to add to cheese do I get the same results ??
I’m following ur videos with great passion it’s with great use and perfect .
You will not get a good result if you do not add bacterial cultures in this recipe. They are critical for texture and flavour development. Can you order small amounts on-line? That is what I do. Some home cheesemakers use cultured buttermilk and/or yogurt instead of freeze-dried cultures because cultured buttermilk and yogurt have live bacteria in them, however I find that method unreliable. Nevertheless, this video explains how you can do that and you may find it educational: ua-cam.com/video/P06taxFH4MQ/v-deo.html
I love your videos and hope you'll make more! I especially love the taste tests. And your cheddar recipe actually makes it seem do'able. That's next on my list to try. Question: so many other tutorials seem to make such a big deal about sterilizing all the equipment beforehand. Have you found that to not be that important? Thank you.
Hi! What a great question. There are so many things I could touch on regarding cleanliness when making cheese. First, it is important to have a clean kitchen and not have sources of contamination around (like sponges, dried up food, pets, etc.). I don't cook other things when I am making cheese either (especially bread). Next, I sterilize some tools but not others. Draining bags (fabrics) get sterilized by boiling first. But I don't sterilize my pots nor long spoons. My plastic moulds sometimes get boiled first, but I have had some melt on me, so I sometimes I just clean them with very hot soapy water. I think about all the cheeses that were made over the centuries that didn't involve sterilizing tools, so I use common sense mixed with a little knowledge of microbiology.
@@GiveCheeseaChance will you spray tools and your area with vinegar? (microbiology... acid kills critters...?) or skip that and just go for hot water and soap?
@@thePods I am not in the habit of spraying with vinegar although I see nothing wrong with it, as long as the surfaces are throroughly dry afterwards and there is no residue. I always use very clean cloths when cleaning the entire area prior to cheesemaking. In other words, I won't clean a cheesemaking area with a used dish rag-no no no! :-)
Hi from Alberta. I am almost ready to attempt my first cheddar cheese. I have watched your video a number of times over the past couple of weeks. I love how detailed your video
Would it be possible to get the recipe you used?
Hello Charlotte from Alberta! Greetings from Oakville, Ontario! Unfortunately I don't have a doc with written instructions to send out (but the instructions are in the video so you can follow along that way or write them out). With the cheddar recipe, remember to start first thing in the morning (don't wait until 4pm to start the recipe). Let me know how it goes! Also, check out this cheddar affinage comparison video which you may find interesting... ua-cam.com/video/ZJ6qkpGoof8/v-deo.htmlsi=udyfAbVin-V0ea-t
Hello Mary Anne,
I haven’t seen anyone else ask this question, where do you get your press? I hear complaints about other versions of cheese presses and I imagine that having a press that just uses weights and not screwed components makes for a longer lasting press? Thanks for the great videos
Hello Brittany, my husband made me this press so you can't buy what I have any where. However, you can look at this web page and get some ideas on how to make a simple press at home. The basic idea is to have 2 cutting boards with 4 holes at the corners for columnar pipes to hold everything in place. Initially mine was made of wood, but then we remade a new one with THICK PLASTIC CUTTING BOARDS, so I could easily put the boards into the dishwasher to clean. www.diyscraftsy.com/diy-cheese-press-ideas/
I use your recipes all the time, mostly because they are so concise. If you are still making videos I would like to send you a new design in lever presses named the sturdypress LITE 10x. I have 3 motives, first I am trying to get cheese makers to consider this press, then to thank you for making videos and last It hurts my cheese making heart to see weights stacked high to get the pressure to make a good Cheddar. There is a youtube video "sturdypress LITE 10x".Cheers,
Bob Samuelson
Hello Robert, yes I am still making videos, but slowly. As you know cheeses is a SLOW food that needs time to age, so I make videos slowly to match my projects. I am certainly interested in your press if it makes pressing easier.
Now I want to know where you found unhomoginized milk in bags, I can only find it in bottles (and at quite a premium) around here.
Thanks for the inspiring video, I guess I have to go through the trouble of making several cheddars in a row and aging them for all different lengths. Grumble grumble grumble. :)
Hi Penn, There is a dairy in Ontario called HARMONY that sells unhomogenized cows' milk in bags. I don't know if you are close enough to get milk from them. ... YES, make 4 cheddars and do a comparison to see how differing affinage can affect the flavour.! We can compare results!
Hi
I got my Jersey Cow . I am so excited to try your recipe. Can I use raw milk / unpasteurized for this recipe?
You can use raw cows milk for this recipe if you are confident about the cleanliness of your milk, your environment and that there is no other source of contamination. If you are using raw milk, do NOT use any CaCl at all and you can reduce the amount of starter bacterial culture by 1/3. Good luck!
Love your video, especially after I failed with my first cheddar 😅 I love your press, Could you tell us where you bought it or how you made it? looks very sturdy and it seems it put even pressure, mine always goes to one side so all my cheeses are wonky and slanted to one side xD
We made that press at home, well I have to give credit to my husband actually. Here are some secrets to making a good press. Buy 2 really THICK plastic cutting boards (wood will warp with exposure to moisture, so it won't be good in the long run). Drill four holes just one millimetre wider than your 4 posts. You don't want a big gap between the posts and the holes or there will be movement of the upper board when you put pressure on the cheese and you will get a slanted cheese. If you can create mitred grooves into the bottom cutting board, that is good too, because it will direct the whey away from the cheese and into your sink.
MaryAnne may I ask where you picked up the tall 8.5 inch cheese mold you used in making the cheddar cheese. I have an 8 inch but it is half the height.
Thanks for the great cheese making videos. So nice to learn from a pro.
Hello David, I got that form from New England Cheese Supply in the US. HEre is a link to it... cheesemaking.com/collections/equipment/products/hard-cheese-mold-large
Thenks a lot mary plise can you tel haw afrace cheese is makeng
Hi Seddik, I am not sure. Are you sure you are spelling the name of the cheese correctly in english? I have not heard of "afrace" cheese. Describe it.
Could we try a Rigotte recipe? I am looking everywhere for information on it.
You are absolutely right. I should make a new video about making ricotta. There are 2 ways to make ricotta--the traditional method uses whey leftover from a prior cheesemaking recipe. However, if you want to make a quick, beginners' version of ricotta, I have a video from a long time ago (my first video ever) that shows you how to make ricotta from whole milk. It is a very easy and quick recipe. Here it is... ua-cam.com/video/dmm4z_GYCDQ/v-deo.html
👌👌👍👍
Mad random, but I love the use your T's... It reminds me of the 1800s (Megen Follows' Anne of Green Gables) I need to watch that movie again.
Really? I never noticed me pronouncing my Ts any different than anyone else. Now I have to watch Ann of Green Gables again soon to be reminded of how she talks.
@@GiveCheeseaChance I say inner net vs internet. I can hear when people pronounce words correctly because of my NYC accent. Some words that end in TH I pronouce as F (Norf North, Souf/South, Wif/with, mouf/mouth)
@@thelthrythquezada8397 That's so interesting! I guess I DO enunciate my T's then! I have an Irish friend and we often talk about how we pronounce words differently too. 🙂
@@GiveCheeseaChance Accents are so cool!
Would you be able to make a video on how to cloth bind and the care of that process and the natural rind? Maybe even how to wax the cheese? Thank you.
Great idea, Mary! I will try to plan that for 2024!
Wonderful! Thank you so much. I will be watching for it.
All 4 of the cheeses look great. How long will you age them?
Thanks! They were all approximately 5 months old, so pretty young cheddars.
Can the whey be consumed? If so, what are the benefits, good or bad?
thanks a lot for the video please we make wax or vacum after 5days of drying or after months please help me
This is a good question. Thanks for asking it. 1) I advise you to let the cheese dry AT LEAST one full week, if not more, before vacuum packing it. You don't want any moisture on the surface of the cheese nor in the bag at all. The same for waxing - make sure you have a dry rind before waxing so that you do NOT trap moisture under the wax. 2) You may be interested in watching this video where I compare vacuum-packing, waxing & cloth binding on cheddars, to see how the flavour of the cheese was affected. Let me know if you find it interesting.... ua-cam.com/video/ZJ6qkpGoof8/v-deo.htmlsi=1WhTJveKSDAcK1Lm
You ever need some help with the curds, I’m your guy! Great video!
Awww, what a nice offer. 🙂
Hi Mary Anne. Do you have a recipe /video on making parmesan cheese
No yet! Maybe in 2025.
Thank you for this video, I am just starting my cheese making journey and found this to be very easy to follow. I do have one question I live in a small condo so I have no extra places where I can age the cheddar - what are your thoughts of vacuum sealing and placing in the warmest part of the fridge to age
That is not ideal, but if it is your only option, then go ahead. Make sure you dry that cheese for a full week before you vacuum seal it, or you will trap too much moisture. Some people end up buying a little mini fridge where they can control the temperature and they use it just for their cheeses, once they are addicted to this hobby.
👌🏼👌🏼👌🏼
Just found your channel and subscribed. One question - I see you recommended double strength rennet. I've never seen that used by other cheesetubers and I am curious about the sourcing AND if doubling regular strength rennet will get you there. I tend to have trouble getting well formed curds (yes, using calcium chloride and non ultra high pasteurized milk} and wonder if that will solve the problem. Any guidance is appreciated.
I get double strength rennet from Glengarry Cheese Supply in Ontario and I find it to be a superior product. If you only have single strength, then go ahead and double the amount, it will be fine.
Hi again, I have gone as far as calling local dairies and have asked them if their milks are suitable for cheesemaking. They know the temperatures they pasteurize and will guide you which milk to buy and where to purchase it.
Hi Mary Ann
May I use Kefir culture instead other powder culture and only the renet for coagulating the milk?
I have not used kefir personally but you can, and some people use kefir for cheesemaking, depending on if the recipe asks for a mesophilic or a thermophilic culture. Here’s a video where we discuss using yogurt, kefir, buttermilk as options instead of freeze-dried cultures. Hopefully it can help…. ua-cam.com/video/P06taxFH4MQ/v-deo.htmlsi=ccUjrewVfX8tuhaC
Mary Anne, at what point after you allowed it to completely dry for 4 to 5 days, do you shrink wrap it? Are do you allow to age for several weeks first, or right after it had dried for 5 days?
Hello, the answer is both are doable. If you don't want to take care of the rind of the cheddar as it ages, go ahead and vacuum seal after about one week (but not sooner) and keep checking the cheese over the weeks to make sure no moisture is in the bag. How you treat a cheese during its aging period affects the flavour a lot. I did an experiment in my home about that. Here is the result... ua-cam.com/video/ZJ6qkpGoof8/v-deo.htmlsi=M0iRiRL5x1Lbcbks
I am totally new to cheese making. I made a cheese using a gallon of store baught whole milk and vinigar, and that was pretty good. Can I use that method to make a hard cheese by doing some ectra steps?
No, it won't work. The vinegar changes the acidity but it doesn't do the work that bacteria do. The enzymes in bacteria change the cheese and create flavours over time. You don't get that with vinegar. Take the plunge and buy some bacteria from a cheese supply store. Don't be afraid. There is always a first time on everyone's learning curve.
Hi There, few questions
If we have raw milk do we need calcium chloride and which milk is best for cheddar, buffalo or cow? Thanks!
Hello Sana, If you have raw milk, you do NOT need to add any CaCl. None. Just omit that step completely. For cheddar, cow's milk is best, not buffalo. Good luck!
@@GiveCheeseaChance You are the best! Thanks :)
We know that cheder cheese needs aging to becom tasty .so if we consum chedder cheese after draing as raw or semihard .cheese is it harmful for health since it cotain mesophlic culture ??? . Thank.
Hello! No, it is not harmful at all to eat some of the curds before the cheese has aged. Not at all.
You’ve inspired me! I’ve only made mozzarella, ricotta and chevre but am getting up my courage to make cheddar and, hopefully, even more hard and aged cheeses. I didn’t find the mold you used for cheddar at New England site. Any suggestions for where I might look for supplies if I can’t find something there? I found a cheap cheese press on Amazon because I’m not ready to invest in a good one. Any suggestions regarding a press? Thanks for any help as I venture into the deep water 😉😀
I use the Glengarry Cheese Supply web site for a lot of my cheesemaking supplies. Look at their web site or even give them a call and they can help. I had to make my own press using 2 thick plastic cutting boards and metal piping, because, like you, I didn't want to spend a lot of money on one. Are you handy? Do you think you can make one yourself after looking at mine in the video? Or can you ask a carpenter for help?
I made cheddar and pressed it with my handmade press working up to then using 75 pounds overnight. It still shows signs of separate curds. What can I do? Will it survive to age in shrink wrap?
Hallo Mary-Anne, ich habe eine Frage. Du hast es so toll und verständlich erklärt wie Cheddar gemacht wird. Sodass ich es nachmacht habe, weil ich Cheddar liebe. Nach 2 Tagen Trocknung bei Zimmertemperatur bricht mein Cheddar Nach oben auf und ich kann kleine Löcher in Käse sehen. Ist das richtig so, oder habe ich etwas falsch gemacht? Über eine Antwort würde ich mich sehr freuen, ich schreibe Dir aus Deuschland. Liebe Grüsse Regina
Hello Regina, I put your comment through Google Translate and the translation was terrible. I couldn't really understand what you are trying to say.
Hallo Marry, warum bricht mein Cheddar oben auf? Nach 2 Tagen Trocknen bei Zimmertemperatur.
Herzliche Grüße Regina
It shouldn’t be cracking that much after 2 days. You want the cheddar’s rind to dry, but not crack. Your house may be overly dry perhaps? Is there a way to increase the humidity a bit (but not too much)? You maybe have to vacuum seal this cheese at the 1 week mark because you don’t want fungus/bacteria growing in those cracks. Next time make sure that the cheese is fully knitted together (you need enough pressure when the curds are still warm in the form) and the rind is smooth. This will also deter cracking.
Where did you get your cheese press? I really like the design.
Hello Peter, my husband made this cheese press for me. It is basically 4 metal posts attached to a very firm base. Initially the base was wooden, but it became hard to clean, so we added another layer on top--a thick plastic cutting board. I asked my hubby to router channels into the plastic cutting board so that the draining liquid whey would be directed away from the cheese and into my kitchen sink.
What a great idea! Thanks! I’ll be doing this rather than buying one.
Just curious what's the yield on the vacuum sealed cheese? Starting at 16 Liters.. whats the weight of your wheel there?
Hello, I remember it was about 4 pounds of cheese per wheel.
Will mesopil 2 from glengarry cheese work?
Hello!, Yes, it will work. Let me explain... The MA4001 starter is actually a blend of various bacteria (both mesh and thermo) including all of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris,, Lactococcus lactis subsp. lactis biovar. diacetylactis, and Streptococcus thermophilus. The Meso Type II only has the "cremoris" variety from the list of 4 above however, and not the others. This means Meso Type II will still acidify the milk and the bacterial enzymes will still improve the flavour of the cheese as it ages. The disadvantage of the Meso Type II is it doesn't have the "diacetylactis" bacterial variety which helps with the buttery flavour. All this being said, the Meso Type II will still let you make a cheddar if you follow the correct procedure.
Mary Anne, I keep goats, can I use goats milk for this recipe?? Thanks for the videos! Scotty
Hello, I haven't done this recipe with goats' milk (yet) but I know many people do make goats milk cheddar. I think you should just go ahead and try!
So cheddaring is like damascus steel but for cheese. Thanks for explaining. Just investigating homestead cheese making.
What an interesting comparison! Please explain how they are the same. I'm dying to know. How is damascus steel made?
@@GiveCheeseaChance Damascus steel is one solid piece of steel made from layering two different alloys - 1080 high-carbon steel and 15N20 carbon steel, for instance.
You can’t make Damascus steel by combining two pieces of the same alloy. That would be like stacking red Play-Doh on top of red Play-Doh - you just end up with red Play-Doh.
But when you stack red Play-Doh on top of yellow Play-Doh, you end up with different layers and colors, just like the different layers you’d see in a Damascus steel blade. You need to combine a high-carbon content steel and a high nickel content steel to create a nice contrast. The multiple layers of alternating steel are folded over and over to create even more layers. It is a lost art, today most products sold as Damascus are laser engraved to give the look. There are still people doing forged Damascus steel but it is a luxury item.
Watching you folding or kneading that cheese over and over made me think of Damascus. Maybe a cheese equivalent would be like a colby-jack cheese with the unique orange and white marbling.
Patterns are up to your imagination - see link
www.damascusknifehub.com/products/damascus-steel-chees-knife-set-of-5-pcs-olive-wood-handle-handmade-steak-knife
That is fascinating and so well explained. Thank you@@ShepFL002 ! It reminds a little of the "Games of Thrones" wordage when they talked about Valyrian steel. That cheese knife set is amazing too. I don't know who wouldn't be proud of those on a cheese board!
is possible change saffron whith anato in cheddar pleace
Yes, you can definitely do that. Annatto has no taste, it just gives colour. Saffron will give that distinctive colour and a little flavour too!
My pot is only big enough for 3 gallons of milk. How would I change the amounts of the culture/CaCl/Annatto/Rennet?
You can divide the amounts by 3/4 and it will work fine.
What’s the practical difference between molds that have a solid bottom and ones that don’t? I notice the mold you use has a solid bottom. Doesn’t that block the whey from draining?
The molds with no bottoms allow for quicker whey drainage for sure, so those are used when making traditional camembert (the curds and whey are scooped into the molds without bottoms). However, when making cheddar, you have already removed so much liquid already, prior to filling the molds, so it is OK to use a mold with a bottom. There are small holes in the bottom of the molds to allow for moisture to drip away.
@@GiveCheeseaChance that makes sense. Thanks!
No - if you looked carefully you would see there were a lot of little holes in the bottom of the mould.
Can one use citric acid in place of calcium chloride... ma'am I stumbled onto this easy cheddar cheese making recipe using yogurt or lemon to form cheese curds, then squeezing all the water out n blending with a solution of calcium chloride and baking soda and butter and milk...then the cheese mixture is 'cooked' over a double boiler n then set...turned out yummy...
Citric acid and calcium chloride are not interchangeable. Citric acid is added to affect the pH (acidity) and Calcium chloride is added to add calcium into the cheese to act as a clue. I've never hear of a cheddar recipe like that! Certainly it is not traditional but to each his own. Keep making what you enjoy.
@@GiveCheeseaChance
ua-cam.com/video/Dbq6-6OGmQ0/v-deo.htmlsi=JecHO11dzDC1_E2H
Many are using this method...easy for us as I for one don't have access to cultures other than yogurt...I've tried it (mis typed above I meant citric acid mixture)...thk you
I love learning how to make everything from scratch. I need to figure out the heat level and timeframes and I need your help please. After the first 15 minutes, did you turn it off or did you keep it on simmer? You mentioned the temp had to be brought back to 102F after you cut the curds. Then, you stirred for 45 min and you kept the temp at 102F, so was the flame on medium for a while and then simmer? Thank you!
Hello, You definitely turn the heat OFF when the milk hits 90F/32C mark. When I say you have to bring the milk up to 102 F, you turn the heat OFF when you hit that number too. You want to keep it at those temperatures once you hit those points so that is why you turn the heat off--otherwise you would keep adding heat to the pot and the temperature would keep increasing, right? So again, turn the heat off once you reach those target temperature marks. (If you think that by turning the heat off, the milk will quickly become cold, that doesn't happen. A big volume of milk will hold its temperature for quite a while.)
@@GiveCheeseaChance Thank you for responding so quickly! Yes, I was thinking it would cool off and you would turn it on and off again, so I appreciate the explanation and the fact that you provided the weight of the milk and the temperatures to avoid guessing. I do make good yoghurt and I'll give cheese a chance...😊
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@@TheBigWrist Καλά…
when the temp is reached do you turn off the heat ?
Yes definitely turn off the heat when you reach the target temperature (otherwise the milk would continue to heat up even more).
Mary Anne, when the cheddar is vacuum packed and aged at 50-55 degrees, is it important to keep the humidity at 85% even though it’s in plastic?
No when the cheddar is vacuum packed, you don't have to worry about humidity at all, but you still have to pay attention to temperature. Aim for 10C. Be sure to only vacuum pack it at least a week (if not more) after you make it though. The rind has to be thoroughly dry before va packing.
@@GiveCheeseaChance, thanks and that makes sense. I guess letting it age for a couple weeks before vacuum packaging would be ok?
@@PeterBallW Yes, that is great. The worst thing is to vac pack right after you make it and the cheese is still wet. That will ruin your cheese.
Can you freeze dry cultures
Yes, I keep all of my cultures in the freezer for longevity.
so glad I found this channel, you're so sweet, but it's a crime to throw away that whey, you can water the plants with it. I give it to my dog. He loves it.
Hi Layla, I wish I could give me whey to your dog too. :-) But seriously, yes, I agree with you. I make so much cheese at home, that I have an over-abundance of whey. I make ricotta from it at home sometimes or pour it in my veggie garden, and then I still have more. I am glad you are being conscientious about it though!
if I refine my cheese with a wash of salt solution. please give me the percentage of salt for a liter of water
Hi, i love your videos, you make it look so easy. Im just getting started with cheese making as its very difficult to get raw milk here and even the cultures. I got access to raw sheep's milk, would that be good to make cheddar with? One other question pls, since its very hot here can i put the cheese in the fridge to dry out before i vacuum pack it to age it
Hello Vicky, having access to raw sheep milk is such a bonus! Sheeps milk is amazing to make cheese with. I have noticed that sheets milk sets very well & FIRM when rennet is added so you don't ever need to add any Calcium Chloride to it (like is shown in this recipe for cow's milk cheddar). If it is very hot where you live, then sure you can dry your cheese in the fridge (but it is not ideal), just watch that it doesn't dry out too quickly or crack. I would really keep an eye on it.
@@GiveCheeseaChance thanks for the info, i did the cheese last night and its now out of the press and in the drying stage. I actually put it in my wine fridge (red wine section) and adjusted the temperature to 13 degrees, in addition i put a small bowl of water to increase the humidity.... will see what happens
What was your yield? Did you weigh the cheese?
I ask because I think you may have had to increase the amount of salt if you got more curds than I did by using sheep milk.
To be honest i did not weigh it, but will do tonight. I made half your recipe and added some cream as well as since its very hot at the moment (35 to 40 degrees) the quality of the raw milk might not be as fatty as it is in winter. So in all i used 8L of raw sheep milk less 250ml which i replace with fresh cow cream and yes, i did add more salt as well.
As for your comment about the set & firmness of sheep milk when rennet is added i totally agree, it has a firmer set then cow milk in my opinion.
Ma'am how does one store homemade cheese, which if free if preservatives, if one lives near the sea where air is humid...thk you
Different maturing environments will affect the flavour of a cheese. Humidity is a good thing when aging a cheese, otherwise a cheese will dry out. However, if you do not want to worry about humidity, you can vacuum pack your cheddars, which I show in this video: ua-cam.com/video/ZJ6qkpGoof8/v-deo.htmlsi=R6DB9DUpgI1ZmPtL
@@GiveCheeseaChance thk you
Mary Anne, what is the fabric that you used in the mold called?
So many different fabrics can be used when cloth binding a cheddar. For example, you can use an old pillow case, cut into strips if you want. Make sure it is not the fuzzy kind though, and make sure it has been sterilized and devoid of hair/debris/lint. A butter muslin-type of fabric works well.
@@GiveCheeseaChance I bought “cheese bandage netting” from Glengarry. It’s some sort of plastic. Can I use that?
@@PeterBallW I've never used any kind of plastic netting on my cheeses. Call Glengarry and ask them. They are helpful and they actually answer their phones.
What would I need to change to use raw milk? I have three dairy cows and loads of milk
Hi! If using immaculately fresh raw milk, change the recipe by reducing the cultures by 1/4-1/3 and omit the calcium chloride.
Thank you!
I’m in the middle of making my first cheddar. Help 😂! I’m at the cheddaring stage but the curds are pretty soft and there’s no way I can cut them into slabs. The entire mass is pretty mushy. I’m going to push on through and see what happens once the 2 hours is done and I put them in the press.
Any advice? Is some sort of cheese salvageable from this?
Well without anymore info or seeing pics it would be pretty hard for me to say what is happening. Did you use HOMOGENIZED milk perhaps?
@@GiveCheeseaChance I think the issue is that I pasteurized the milk at too high a temperature. Instead of doing it at 63 deg C (145 F) for 30 min I did it at 163 F for 30 min. Don’t ask :)
The initial coagulation wasn’t great and it took 2 hrs.
I guess I’m wondering whether I can go ahead and press this and get something edible. Probably the only way is to try.
@@PeterBallW OK, I won't ask. ;-) You'll probably still get something edible although what it will be, I'm not sure at this point. Live and learn.
So I have a vacuum sealer at home. Do I just toss the cheddar in and seal it after the initial aging or do I need to spray it with something like brine or vinegar first, to clean it of bad molds?
Also, once it's vacuum sealed, can I send it in the mail to my dad? He's been very supportive of my hobby but he lives at the other end of the state.
When you say "the initial aging", what do you mean exactly? Do you mean a few days or months? If I have just made a cheddar, I air dry it at room temperature for at least a week before I vacuum seal it. Then I age it for months keeping it at the right temperature too. Once opened and ready to serve, I cut it into chunks. I vacuum seal these again for distribution to friends. However, if I want to vacuum seal a cheese that has a natural rind, I personally cut away the rind before vacuum sealing. I have never mailed a cheese before, but I suspect the cheese could be damaged in the process because you can't control the temperature during transport.
@@GiveCheeseaChance
Turns out I didn't need to clean it of spores before I packed it, but I did it anyway. After about 7 days of drying, I cleaned off the oils and moisture with some vinegar.
A little less than a month later in the fridge and it's showing no signs of spoilage! Plus, it's gotten hard and blocky, like a real cheddar! Gonna age it until Christmas or New Year's and share it with my wife-to-be.
Thanks for your help, with this and with the cream cheese. You're like our Cheese Mama! Can always count on you! 😊
@@robertlombardo8437 Yay!
I’m in Ireland we’re would i buy the ingredient pls
I searched on-line and found this IRISH company that sells Cheesemaking products, however I have never tried them myself. Take a look here: smokeandpork.ie/cheesemaking/
There are so many different cheddar recipes and instructions, how do you know which recipes are good? Trial and error? The recipe I have in a book of mine is similar to yours but not exactly..
You just have to make each recipe and compare. That is what I do. Sometimes I do experiments where I make all the recipes I can find for one cheese (i.e. colby, brie) and then i make a video about the one recipe that is the best. For example, here's a video of when I compared various brie recipes... ua-cam.com/video/ard12I4VvJo/v-deo.htmlsi=SA68P3_z1X6CGyPr however I also did it for Colby too... ua-cam.com/video/iQIdt-WHDTU/v-deo.htmlsi=KxGQZj8wZv76vGOv