How to Make a Butterkaeser Cheese|| Raw Butter Cheese
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- Опубліковано 23 сер 2024
- #homesteading #familymilkcow #cheesemaking #homedairy #homesteadingfamily
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This is a how to on making butterkaeser cheese sometimes called butter cheese. I use #rawmilk that I hand milk from my family milk cow.
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Butterkaeser
*6 gallons raw milk 2inches of cream
*1 cup whey from yogurt or 1 tsp thermophilic culture
* 1 tsp rennet dissolved in 1/4 cup water
1. Warm milk to 102° F
2. Add yogurt whey or thermo culture. Cover and ripen for 40 mins
3. Dilute rennet in 1/4 cup water and add to milk, stir
4. Cover and let sit 35 mins
5. Check for a clean break ( add more time if clean break is not achieved)
6. Cut the curds into 1/2" cubes, let sit for 5 mins
7. Stir curds 20 mins
8. Sit 5 minutes
9. Remove half of the whey, and replace with 120° water
10. Stir for 10 minutes (check temp 108°)
11. Scoop curds into press and press with light pressure for 30 mins
12. Flip and press medium pressure overnight
13. 20 hours salt brine flipping halfway
14. Air dry, vacuum seal and age 3-4 weeks
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Beautiful
Thanks so much!!
@@DryHollowHomestead you welcome
Happy Cheesemaking!! If you have any questions let me know.
Cannot wait to try this! Thank you for such great instructions!
Glad you found it helpful 😄
I used this tutorial yesterday to make this lovely cheese. It was easy to make, very concise easy to follow instructions. Thank you for including the amounts to use for the backsplash whey in addition to the freeze dried cultures. And also having a channel the deals with raw milk is great also. Great Job, friend!!
You are so welcome!
Excellent video!
Just a friendly DYI: It is Butterkase 😊
I think it all depends on where your from.
Hi Danielle. Im busy making my Butter Kaese. Will let you know how it came out. God Bless. ❤❤❤
Great 👍 Hope it goes well
Very informative. Thanks for making this video
How did this turn out? I’ve never tasted butterkase but I’m excited to make it! Just made your Pepperjack recipe the other day! Love your videos. They are so easy to follow & I can’t wait for more!
I have made many wheels of butterkase and they always taste great! They are creamy and don't have a strong flavor. It's always delicious ☺️ kind of like a buttery cheese.
@@DryHollowHomestead thank you!
This looks incredible. You mentioned yoghurt whey, is it possible to use the the yoghurt, itself?
Have you ever used kefir as a culture?
Thank you!
I have never used yogurt itself as a starter for anything but more yogurt. The kefir I have and I wasn't a fan. It was to similar to the kefir in taste but that is just my preference.
@DryHollowHomestead I tried kefir yesterday, and yes, it tasted like my very sour kefir. I'm not a fan now, either. Lol I'll try yoghurt next. :)
Can you save the whey as a backsplash whey when using a thermophilic culture for other thermophilic cheeses?
Yes! That works great 👍
Can you please give me Romano recipe that you tasted in your video
I don't have a video yet but as soon as I am back in milk it will be my first cheese video. I found the recipe in the cheesemaking book that I have in the description box under my videos if you don't want to wait.
If I were going to make a 3 gallon batch, should I only brine for 10 hours instead of 20 hours? Also, I think I have the same press as you; did you modify it with longer rods to accommodate a larger mold?
I never really change my brining time depending on the size. Its just what works for me but I have never had a cheese be too salty. I bought this press with the rods that are on it now but I bet you could easily change the rods to adapt the size for a bigger mold. 😊 Happy cheesemaking!
Why didn't you just take the mold out of the press to put the curds into it instead of trying mash them under the bar of the press?
That would have worked better. Sometimes it's so full that moving it is tricky.