Squeaky Cheddar Cheese Curds -QUICK METHOD!

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  • Опубліковано 23 гру 2024

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  • @Cheese52
    @Cheese52  9 місяців тому +3

    👀Look! Our new book! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)

  • @hanzelvasconcelos7903
    @hanzelvasconcelos7903 2 роки тому +16

    That how a video-tutorial/recipe should be: clean, clear, well paced and straight forward. Great video as always

    • @Cheese52
      @Cheese52  2 роки тому +1

      My goodness. Lovely feedback. Thank you! Lisa

  • @saintvendetta2022
    @saintvendetta2022 Рік тому +1

    Fantastic video as always! Love your content! Your videos are always so nicely edited and are very relaxing to watch. I've made curds using this recipe several times now and it's my favorite.

    • @Cheese52
      @Cheese52  Рік тому +2

      Oh thank you! I am so glad you appreciate the recipe! I went through 8 renditions to get it just right. So worth it, because it cuts the time to make them by about 4 hours. Thank you for sharing your success. Happy cheesemaking! Lisa

  • @wjf213
    @wjf213 Рік тому +3

    This is the one thing I miss about living in Wisconsin, FRESH cheese curds. Have you ever thought about making different flavored curds? My favorite was pepperjack curds, but garlic, and garlic and dill curds were great too. Heck, they even had chocolate cheese curds. They were good, but not my thing when I wanted curds. Keep up the great work.

    • @Cheese52
      @Cheese52  Рік тому +2

      Yes! And now you can make your own fresh curds! You can incorporate additives at the end of the process by sprinkling the additives on the curds and tossing them, or earlier in the process by adding them to the curds after the draining step.. Be sure to sanitize the additives with heat, either by boiling or baking at at least 250 F for 10-15 minutes. Fresh garlic should be acidified in a 3% citric acid solution for 24 hours before adding to cheese.
      I don't think chocolate curds would be my thing either, but to each their own! Thanks for watching
      Lisa

  • @monacook3629
    @monacook3629 2 роки тому

    Yay!! I have missed seeing you and yum yum! I love your tutorials! They are the best, and easy to follow.

    • @Cheese52
      @Cheese52  2 роки тому

      Hiya Mona! So glad you enjoy the tutorials. High paw from YumYum! 🐾

  • @1artsymama
    @1artsymama Рік тому

    This look so delicious! I'm going to try your cheddar cheese recipe, and whey caramel thank you so much!

    • @Cheese52
      @Cheese52  Рік тому

      All great tried and true recipes. Welcome, cheese friend! Happy cheesemaking!
      Lisa

  • @GradeBmoviefan
    @GradeBmoviefan 2 роки тому

    Fantastic! And very educational! Thank you so much Lisa… This was a joy to watch. ~Sharon from Florida

    • @Cheese52
      @Cheese52  2 роки тому +1

      Hi Sharon,
      I am so glad you found the video educational! Thanks for watching 😀 Lisa

  • @vk33771
    @vk33771 2 роки тому +1

    Yay! I made this and it worked great!

    • @Cheese52
      @Cheese52  2 роки тому

      Hi Vicky,
      Yaaaaaaassss! That's great to hear. Thanks for reporting your success! How will you enjoy them? In poutine? Deep fried? Midnight snack? Lisa

    • @vk33771
      @vk33771 2 роки тому

      @@Cheese52 Anytime snack

    • @Cheese52
      @Cheese52  2 роки тому

      @@vk33771 Perfect!

  • @lamadulu4836
    @lamadulu4836 Рік тому

    Nice recipe look simple and easy make some cheesee
    Thank you for great sharing

    • @Cheese52
      @Cheese52  Рік тому +1

      You will love this recipe! Happy cheesemaking! Lisa

    • @lamadulu4836
      @lamadulu4836 Рік тому

      @@Cheese52 thank you for great reply dear friend happy on Sunday I hope have nice day

  • @hopeliveshere1121
    @hopeliveshere1121 2 роки тому

    I started making cheese because of you. You taught me so much. Thank you!

    • @Cheese52
      @Cheese52  2 роки тому

      Ohh, I am honored. Thank you!😀

  • @halfassacres8812
    @halfassacres8812 Рік тому

    I love your instructions . So easy to follow.

    • @Cheese52
      @Cheese52  Рік тому +1

      Thank you for your confidence in my work!🙏

    • @halfassacres8812
      @halfassacres8812 Рік тому

      @@Cheese52 I made the curds yesterday and they turned out perfect.

    • @Cheese52
      @Cheese52  Рік тому +1

      @@halfassacres8812 Yes! Success!!

  • @stevendeffren9876
    @stevendeffren9876 7 місяців тому

    I need these to make poutine. That looks delicious.

    • @Cheese52
      @Cheese52  7 місяців тому +1

      Hi Steven,
      Yes! I use this recipe mainly for poutine- that and for snacks for the littles in my life!
      Happy cheesemaking,
      Lisa

    • @stevendeffren9876
      @stevendeffren9876 7 місяців тому

      Thank you very much. Happy cheese making to you too.

  • @jesidillon4593
    @jesidillon4593 2 роки тому

    Sooooo have to try it
    Great vid as always
    Cheers from Buenos Aires

    • @Cheese52
      @Cheese52  2 роки тому

      Super easy. You will love it! Cheers from the US!

  • @FulbrightFarmstead
    @FulbrightFarmstead Місяць тому

    These turned out great, thank you! Do you ever add flavoring (garlic, pepper flakes, etc) and at what stage would you add that? Have you ever smoked them? Thanks!

    • @Cheese52
      @Cheese52  12 днів тому

      Awesome! I'm glad you enjoyed the recipe! Any spice mix or dried herbs can be sprinkled on after the curds are made, at the very end of the process. My favorite is Jamaican jersey spice. Cajun is popular around here too.
      You can also mix items like minced jalapeño or pepper flakes to the cooked curds immediately after the draining stage.
      So many options. Have fun!

  • @monkabuda
    @monkabuda 2 роки тому

    I have to try this one as well. My kids love cheese curds!

    • @Cheese52
      @Cheese52  2 роки тому

      Hi Frank,
      Yes! I developed this recipe for the kids in my life. They love cheese curds so much, but the traditional 6 hour recipe was problematic- so much time invested! With this recipe I can whip them up in a couple of hours. And they are delicious! Enjoy and happy New Year! Lisa

  • @vincepeterson2834
    @vincepeterson2834 2 роки тому +2

    Thank you.

    • @Cheese52
      @Cheese52  2 роки тому

      My pleasure 🙏 Lisa

  • @MarLindaPerez-s1i
    @MarLindaPerez-s1i Місяць тому

    Gotta ask....what is the Squeak you refer to? I've never heard of it. I live in California and I've never heard of cheese curds either. But I love cheese so I'm willing to try.

  • @honeybunny958
    @honeybunny958 2 роки тому

    Can't wait to try this, Lisa!!!

    • @Cheese52
      @Cheese52  2 роки тому

      You're going to love it, Honey!

  • @sharonupshaw2257
    @sharonupshaw2257 11 місяців тому

    I enjoy your content. Getting supplies to make the squeaky curds. Can I use Greek yogurt? Thank you.

    • @Cheese52
      @Cheese52  11 місяців тому

      Hi Sharon,
      I am so glad you enjoy the channel! Yes, plain Greek yogurt is a great choice 👍 Happy cheesemaking!
      Lisa

    • @sharonupshaw2257
      @sharonupshaw2257 11 місяців тому

      Thank you for taking the time to help me. Cleaning my kitchen next.

  • @jmilkslinger
    @jmilkslinger 2 роки тому

    You answered a question I always had: how cheese curds got that soft rounded look! Thank you!!
    Besides eating them fresh, are there other good ways to eat them? Do they melt well on pizza or in grilled cheese? Chopped smaller and tossed on a taco salad? And how do they hold up to freezing?

    • @Cheese52
      @Cheese52  2 роки тому +2

      Hi Jen,
      Mhmm, the rounded look is harder to achieve in the home setting. This method definitely works well.
      I love to eat them on poutine! I've loved poutine ever since I was a girl (I grew up in Canada).
      I really like them battered and fried. Oh my goodness delicious! And they would be good on a taco salad for sure. If you have kids in the house they probably won't last long enough to freeze:) I have frozen commercial cheese curds in the past with success, but I haven't tried it with this recipe. Hope that helps. Happy cheesemaking! Lisa

    • @jmilkslinger
      @jmilkslinger 2 роки тому +2

      @@Cheese52 Battered and fried?! CHALLENGE ACCEPTED.

    • @Cheese52
      @Cheese52  2 роки тому +3

      @@jmilkslinger Your life will never be the same.

  • @nozhanrashidiasl8222
    @nozhanrashidiasl8222 Рік тому

    Be happy, thanks for sharing and inspiring your recipe 🌹🌹🌹 from Iran.
    Wish, your channel and this video had Persian 's subtitles, until I can use your recipe.

    • @Cheese52
      @Cheese52  Рік тому +1

      You can translate the closed captions in your language. At the bottom right of the video, click on the settings icon. Click on Auto-translate. Click on your language. For some reason, this particular video will not upload my captions, no matter what I do. Sorry! But all of my others have CC's that can be translated in your language. Hope that helps! Lisa

    • @nozhanrashidiasl8222
      @nozhanrashidiasl8222 Рік тому

      @@Cheese52 darling, thanks for your attention and help 🪷🪷🪷

  • @katniptime4me
    @katniptime4me 2 роки тому

    Wow. That’s faster than the recipe I was planning to use.
    Thanks
    Meow

    • @Cheese52
      @Cheese52  2 роки тому +1

      For sure! It's pretty quick- it only takes about half the time as regular cheese curds. Enjoy! And "meow" back from Yum Yum!😺

  • @nam-oonimsowarm5512
    @nam-oonimsowarm5512 Рік тому

    Hello, thank you for your amazing video! May I ask how to maintain the pot temperature? Since everyone on UA-cam is using a gas stove, how consistent will the temperature be? How could I maintain, let‘s say 100F? Or when it reaches my target temperature and I turn the stove off? Thank you so much🙏🏻

    • @Cheese52
      @Cheese52  Рік тому +1

      I'm so glad you enjoyed the video!
      Your question is a great one because temperature control is a critical skill for cheesemakers. As you noted, I use a gas stove. This is what I do: I heat slowly and check the temperature often to make sure I don't overshoot the target. Once the target is reached, I turn off the stove, and since I use gas, the heat is gone immediately, so the temperature doesn't rise. If an electric stove is used, the pot should be removed from the burner.
      Unless the room temperature is very cold, the milk will keep its temperature for the time it needs to be maintained. A towel wrapped around the pot can also maintain the temperature (stove off!). Another way to maintain it is to check it periodically and return it to the burner if it drops. A waterbath method is also effective. The pot of milk is placed into the sink or a basin, and then the basin is filled with water. A kettle of hot water or a sous vide wand can be used to maintain the water temperature. Hope that helps!
      Happy cheesemaking!
      Lisa

  • @brycechase7362
    @brycechase7362 2 роки тому

    What a clever way to get flavor!

    • @Cheese52
      @Cheese52  2 роки тому

      Mhmm. Buttermilk and yogurt contain mesophilic and thermophilic cultures, and using them in these amounts for this recipe help to achieve flavor more quickly than that of powdered culture. Thanks for watching! :) Lisa

  • @enmanuelhernandez1695
    @enmanuelhernandez1695 2 роки тому

    Thanks for the recipe

    • @Cheese52
      @Cheese52  2 роки тому

      Hello, Emmanuel,
      My pleasure. Enjoy! Lisa

  • @abdulally5339
    @abdulally5339 2 роки тому +1

    Thank you 🙏

    • @Cheese52
      @Cheese52  2 роки тому +1

      My pleasure. Enjoy the recipe!

  • @Cheese52
    @Cheese52  2 роки тому +3

    Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. cheesemaking.com?aff=35 This is an affiliate link, which means I make a small commission if you purchase through the link :) **

    • @yvesmarathon
      @yvesmarathon Рік тому

      How many spoon you put of presure rennet

    • @Cheese52
      @Cheese52  Рік тому

      @@yvesmarathon I used 1/2 tsp of rennet, diluted in 2 Tbsp water. Happy cheesemaking! Lisa

    • @stacybradt6793
      @stacybradt6793 8 місяців тому

      Thanks for the extra sanitization tips. I've been wondering about the towels. How do you clean them? Would it be okay to use a fresh roll of paper towels?

  • @kb2vca
    @kb2vca 2 роки тому

    Very interesting video. I make squeaky curd cheese almost every week so I am curious. You suggest culturing the milk with butter milk and yogurt but the amount of time you ripen the cheese is very short. I use whey from my kefir and allow the milk to ripen for about 40 minutes before I add rennet and then I allow the rennet to coagulate for 40 minutes before I cut the curds and cook the curds for 30 minutes. Do you get a rich flavor profile from the cultures so quickly? From fridge to clean-up my process takes about 4.5 hours (and I use a double boiler to prevent the milk from being scorched)

    • @Cheese52
      @Cheese52  2 роки тому +1

      Hi Bernard,
      Yes! The point of this recipe is to utilize the time in about half. This recipe took me about two hours, and it produces tasty, squeaky cheese curds. Several viewers report good success. Give it a try, if you like them as much as yours you will have a new go to recipe, plus a couple more hours in your day! Lisa

  • @miceskin
    @miceskin Рік тому

    These came out so good!

    • @Cheese52
      @Cheese52  Рік тому

      I am so glad! Thanks for reporting your success!!
      What will be your next cheesemaking adventure?
      Lisa

    • @miceskin
      @miceskin 11 місяців тому

      I really want to do cottage cheese. It's pretty daunting, but I want to so bad. I eat it by the gallon. 😂

  • @stacybradt6793
    @stacybradt6793 8 місяців тому

    @Lisa Can you vacpack curds to last longer in fridge?

    • @Cheese52
      @Cheese52  8 місяців тому

      You can. In general, vac packing cheese will extend the expiration date for cheeses stored in the refrigerator. Squeaky cheese is typically meant to be consumed fresh. Be aware that vacuum sealing and refrigerating them will cause them to lose their squeak.
      How long can they sfely stored in a vacuum seal in the fridge? I've never tried it. In one of the courses I took at U of Guelph, I learned that Halloumi could be stored up to about 30 days in a vacuum seal in the fridge.

  • @blackarmed7842
    @blackarmed7842 Рік тому +1

    Hello Lisa. I was so nervous to try my first cheese and decided to just do it by watching your videos. I'm excited to tell you that my squeaky cheese worked out awesome! Thank you so much! I followed your recipe except I had to use 3.75L(15 cups) of 2% pasteurized and 1 cup 3.25% pasteurized homogenized because I used 1 cup 2% to re-culture my buttermilk lol. I ended up with 500g of squeak! Apparent,so I'm told by my adult kids, that I have to use a bigger pot tomorrow to make more hahaha. If I was to do say 8L of milk, would I just double the other ingredients or does that change?

    • @Cheese52
      @Cheese52  Рік тому +2

      Hello!
      I am so glad the videos gave you the confidence to make cheese! Congratulations on your squeaky success!
      You can certainly double this recipe. Scale the ingredients proportionally and keep the times and temperatures the same.
      I wish you many long cheesemaking years! Happy cheesemaking!
      Lisa

  • @macnlace
    @macnlace 9 місяців тому

    I'm curious if you usually use mesophilic and thermophilic cultures for your cheddar, as this is essentially the same recipe. And if so, why? I've only ever used meso for cheddar and/or curds, but if it adds more flavor, I'd certainly be willing to try it!

    • @Cheese52
      @Cheese52  9 місяців тому +1

      Hi Lacey,
      This is a very good question.
      At first glance, this recipe is similar to traditional Cheddar recipes, but there are some major differences. The acidity time is much shorter, as is the coagulation time and the Cheddaring steps. There is significantly more rennet, to speed up the coagulation, so this recipe would not age well- the amount of rennet will likely cause bitterness as it ages. This recipe is designed to get fresh cheese curds on the table in about 2 hours, rather than the almost 6 hours of traditional Cheddar cheese curds.
      My Cheddar recipe uses just mesophilic culture, and most of all, the others I am aware of, Ricki Caroll's, New England Cheesemaking, Gavin Webber, etc. use just mesophilic culture.
      If you are interested in building more flavors in your aged cheeses, I highly recommend adding 1/32 to 1/16 tsp of Helveticus per gallon of milk. It's an adjunct culture that guards against bitterness and adds complex character to the flavor of the cheese. It's fantastic.
      It is expensive, but you only use a very small amount. It will last a very long time. It will greatly improve the quality of your aged cheesesI It needs time to work, though, so I recommend using it in cheeses yo plan to age 3 months or more. It's a perfect choice for Cheddar, Parmesan, aged Gouda, Colby, etc.
      I use FLAV54 from New England Cheesemaking.
      Hope that helps, and happy cheesemaking!
      Lisa

    • @macnlace
      @macnlace 9 місяців тому

      @@Cheese52 thank you for answering my question! I have made cheddar using Ricki Carroll's recipe. I've also made curds a few times, so a shorter recipe is fantastic! I have struggled with finding the right amount of rennet for our raw milk, but I'm learning! Thanks for explaining!

  • @yvesmarathon
    @yvesmarathon Рік тому

    I would like to Know how much pressure you put in your cheese curds thank you

    • @Cheese52
      @Cheese52  Рік тому

      This recipe does not use a press. The curds are hung, and then the mass is flipped about 6 times. You can cut the mass in half, stack them on top of each other during the flipping step, and the cheese will drain under its own weight. Hope that helps! Lisa

  • @myassarmelhem1965
    @myassarmelhem1965 2 роки тому

    Hello I'm one of your subscribers I want to ask you what quid of milk can I use to make cheese
    I want tell you all yours video are great
    Thanks again so much

    • @Cheese52
      @Cheese52  2 роки тому

      Hello!
      You can use any type of milk as long as it is not Ultra Pasteurized. I'm so glad you enjoy the channel. Happy cheesemaking! Lisa

  • @Ddcfus4gs
    @Ddcfus4gs 2 роки тому

    Super great video!

  • @22ERICSHELLY
    @22ERICSHELLY 2 роки тому +3

    Thanks! May Jesus continue to bless you and your family!

    • @Cheese52
      @Cheese52  2 роки тому +1

      Thank you so much. Blessings to your family too! Lisa

  • @srajsu4901
    @srajsu4901 2 роки тому

    Great 👍👍 ma!m if we are not using rennet and calcium chloride and only using curd to Raw milk can we get cheddar cheese aging. Please reply

    • @Cheese52
      @Cheese52  2 роки тому +1

      Hello and thank you! First of all, the curds you see in this video are meant to be enjoyed as a fresh cheese, not pressed into a wheel.
      Regarding your question, I use rennet for all of my aged cheeses. I think acid set cheeses may be too moist for aging for any length of time. Some natural cheesemakers use kefir for their aged cheeses, but this is not something I work with. Not the answer you were looking for but I hope it helps! Lisa

  • @tinaschmidt5005
    @tinaschmidt5005 4 місяці тому

    Do I still need calcium chloride if it's cream line milk farm fresh? Thank you

    • @Cheese52
      @Cheese52  4 місяці тому

      Hi Tina,
      This is a great question!
      Often pasteurized non-homogenized milk (cream line) milk does not need calcium chloride to set a good curd. I use it as insurance, because milk is expensive. If the milk is raw, like yours probably is, if it came fresh from the farm, calcium chloride is not needed. I include a detailed discussion of this subject in Chapters 1 and 3 of my book, Confident Cheesemaking, available on my website at www.cheese52.com I hope this helps, and happy cheesemaking!
      Lisa

  • @LAGW49
    @LAGW49 2 роки тому

    Ive always wanted to try Poutine,would these be good for that?

    • @Cheese52
      @Cheese52  2 роки тому

      Absolutely. Besides deep frying them, poutine is my favorite way to enjoy them!

  • @lindadahl9778
    @lindadahl9778 8 місяців тому

    What would the measurement be for calcium chloride if I am using a granular form calcium chloride? Thank you.

    • @Cheese52
      @Cheese52  8 місяців тому

      Hi Linda,
      This is a great question!
      The liquid calcium chloride you see in the video is typically sold as a standard 30-33% strength. You can use your granules to make a solution that is at that percentage level, then use the solution that you made according to recipe directions.
      Here's what you need to do to make your own solution:
      1. Make sure your granules are for food use.
      2. Use 30 g of granules diluted in 100 ml of COLD distilled water. This will create a 30% calcium chloride solution.
      3. Use precaution! This mixture will create an exothermic reaction, which means it will create heat. Use a glass container that is resistant to breakage, and slowly add the water to the granules, not the other way around.
      4. Stir until the granules are fully dissolved. This can take up to 5 minutes.
      5. Transfer to a glass storage container and label the container.
      6. Store in the refrigerator.
      Use as directed in cheesemaking recipes.
      This is definitely an economical option.
      Hope that helps and happy cheesemaking!
      Lisa

  • @mealswithmandi6566
    @mealswithmandi6566 10 місяців тому

    Can i use raw milk and buttercream from the raw milk?

    • @Cheese52
      @Cheese52  10 місяців тому

      Hello!
      You can use raw milk for the gallons of milk, yes, but are you asking if the buttercream from the raw milk can be used as a substitute for the cultured buttermilk? If so, the answer is no. You need cultured buttermilk at the mesophilic culture in the recipe. If you do not have access to cultured buttermilk, you can make your own! Just add 1/8th of a tsp of freeze dried mesophilic culture (I use C101) to 2 cups of milk (raw is fine). Cover it, and let it rest on the counter at room temp (70-78 °F) for 12-24 hours. Refrigerate and enjoy within 1-2 weeks. You can find links to the ingredients I use in the videos at my website at www.cheese52.com.
      Happy cheesemaking!
      Lisa

  • @molerocheese
    @molerocheese 2 роки тому

    To make big batches what would be the proportion of buttermilk and yogurt for 100 liters or any culture that do the same , thanks in advance.

    • @Cheese52
      @Cheese52  2 роки тому +1

      Cheese recipes scale proportionally, which means you can multiply ingredients with the same factor that you multiply the milk. Twice the milk, twice the ingredients, etc. Hope that helps..

    • @molerocheese
      @molerocheese 2 роки тому

      Thanks for your response. Is that milk homogenized??

    • @Cheese52
      @Cheese52  2 роки тому +1

      @@molerocheese Yes. It reduced fat (2%) pasteurized, homogenized milk.

  • @stuporter1
    @stuporter1 9 місяців тому

    Can vegetable rennet be substituted for animal rennet?

  • @jainastauffer2893
    @jainastauffer2893 2 роки тому

    Amazing!❤️

  • @leo42062
    @leo42062 2 роки тому

    lol i loved how you said they would last a week mine would be gone in hours! 😋😋😋

    • @Cheese52
      @Cheese52  2 роки тому +1

      Haha yes, they could dissappear pretty quickly!

  • @intherabbithole5850
    @intherabbithole5850 Рік тому +2

    one can never be too sanitized!

    • @Cheese52
      @Cheese52  Рік тому +1

      Especially in cheesemaking. 💯%

    • @alteredLori
      @alteredLori 7 місяців тому

      I agree that things should be clean but our ancestors did NOT have all these fancy disinfectants, tools etc and made cheese and food for the family. Sometime people can go overboard. If you keep clean you won't have problems.

  • @yarkorab
    @yarkorab 5 місяців тому

    Nice curds, thx for sharing. Will make them soon...

    • @Cheese52
      @Cheese52  5 місяців тому +1

      My pleasure! 🙏
      This recipe has rave reviews. So quick and easy. Enjoy!
      Lisa

    • @yarkorab
      @yarkorab 5 місяців тому

      @@Cheese52 you got another sub

  • @rabiyahidayath312
    @rabiyahidayath312 2 роки тому

    Is there any alternative for animal rennet?

    • @Funpants94
      @Funpants94 2 роки тому

      I've used vegetable rennet with some cheeses with good effect.

    • @rabiyahidayath312
      @rabiyahidayath312 2 роки тому

      @@Funpants94 thank you

    • @wanderervii
      @wanderervii 3 місяці тому

      Microbial rennet.😊

  • @Emptylord
    @Emptylord 2 місяці тому

    I'll be back once I have the ingredients. I've tried curds from my local cheesery but they behaved like mozzarella and became a stringy gloop - so I think I'm gonna have to make my own if I want the spongey, squeeky kind of curd.

    • @Cheese52
      @Cheese52  2 місяці тому

      This recipe is solid. I went through 8 iterations during the recipe testing phase :) You can purchase ingredients here: cheesemaking.com?aff=35 (affiliate link, I make a commission if you purchase).
      A written list of ingredients is available in the Quick Method Squeaky cheese recipe in my book, 'Confident Cheesemaking' available on my website at www.Cheese52.com.
      Happy cheesemaking!
      Lisa

  • @winston26
    @winston26 Рік тому

    Hlo mam , I am winston I like your cheese making . ....the cheese colorful mam. I like to taste it... but ho can I....

    • @Cheese52
      @Cheese52  Рік тому

      Hello Winston,
      Welcome to the channel!
      Lisa

  • @wanderervii
    @wanderervii 3 місяці тому

    Is that apple cider vinegar in the background?

    • @Cheese52
      @Cheese52  3 місяці тому +1

      Ah, yes. That is Vince's kombucha brewing set up!
      Allow me to answer a common question about ferments and their proximity to cheesemaking.
      Ferments, such as kombucha, vegetables, wine, kefir, sour dough bread, and even over-ripe fruit may contain airborne yeast, which could affect the outcome of the cheese. Some cheesemakers experience zero issues, while others find that their cheese blows early in the cheesemaking process when these types of ferments are in or near the cheesemaking zone. Why?
      There are thousands of yeast species, which are unique to each environment. This means that some environments may house airborne species, while others may not. The unique bacteria and yeast found in your home is appropriately named, 'House Flora'.
      If you experience early blowing in your cheese, which is identifiable by floating curds, a yeasty smell, and/or thousands of holes during the cheesemaking process, or within 24 hours of the press, the cheese is very likely contaminated with either yeast or coliform, and you will need to identify how the unwanted species are entering your process. A reasonable approach to troubleshooting would be to remove any ferment that is in, or near the cheesemaking process, wait about 24 hours, and try again.
      You'll notice I did not include beer making or regular bread making in the list of possible air-borne yeast culprits. That's because these products use brewers yeast, which is not airborne. It needs a vector (a ride) to travel, like a bee, or your hands. Regular hand sanitization should eliminate the issue. If however you encounter early blowing, and either of these hobbies share space with your cheesemaking activities, it is not unreasonable to remove them as part of your elimination process.
      Fun question. Thanks!
      Learn more about early blowing, and sanitization in my book, 'Confident Cheesemaking', available on my website at www.cheese52.com.
      Happy cheesemaking!
      Lisa

    • @wanderervii
      @wanderervii 3 місяці тому

      @@Cheese52
      Thank you. That is so cool. I better be sure to wash my hands when making cheese, or I'll have a problem.
      God created such a wonderful world; it is so cool how yeasts and bacterias can help us with things like brewing beer or making cheese. I don't know of any person who could think these things up. If I made the world, we'd be bored to death and/or yawns. We have such a creative Creator.

  • @asdisskagen6487
    @asdisskagen6487 8 місяців тому

    Your recipes are the only ones I ever use; I have half a dozen books by other authors (I am saving up to buy yours) and have watched other youtube videos, but no one compares to you. Your recipes are idiot proof, as I can attest! 😂

    • @Cheese52
      @Cheese52  8 місяців тому

      Thank you so much for your confidence in my work!
      I can't wait for you to enjoy the printed recipes. Vince (my husband) laughs when I tell him I am so glad I wrote the book- because now I can just grab it and prop it on a book holder next to my cheesemaking area. It is so much easier than wrangling printed paper or a recipe on a phone while I am working :)
      Happy cheesemaking, cheese friend!
      Lisa

    • @asdisskagen6487
      @asdisskagen6487 8 місяців тому

      @@Cheese52 I can't wait; I make your cheese sauce and halloumi cheese recipes monthly and always am nervous to set the computer in the kitchen.

  • @winston26
    @winston26 Рік тому

    Which is the best cheese I made in your videos.

    • @Cheese52
      @Cheese52  Рік тому

      For me, the best cheese is Gouda.

  • @winston26
    @winston26 Рік тому

    Which cheese I make

    • @Cheese52
      @Cheese52  Рік тому

      Start with the cheeses you like! This recipe is easy, takes a couple of hours to make and can be enjoyed right away. It's a great one to start with.

  • @winston26
    @winston26 Рік тому

    Madam I am a Indian.may I start the cheesemaking. For the business purpose...

    • @Cheese52
      @Cheese52  Рік тому

      Yes! Many people turn cheesemaking into a business. Be sure to check your local laws. You may need approval and licenses.

  • @MayYourGodGoWithYou
    @MayYourGodGoWithYou 2 роки тому

    I am rather curious as to why you want to turn your cheddar cheese orange/yellow-orange rather than leaving it the natural white. All our cheddar here is white so I'm guessing it's a local or personal choice but I admit to being curious about it. Somehow it leaves the curds looking artificial for some reason.

    • @Cheese52
      @Cheese52  2 роки тому +1

      Hi Karen,
      In North America, orange colored curds and Cheddar cheese is very common. Legend has it that the practice of coloring cheese started with fraudulent cheesemakers in the UK, when they learned that skimming the butterfat from milk gave them a second product to sell. Yellow colored cheese was a sign of a superior product because it was an indication of the amount of butterfat present. So they added color to mimic the presence of butterfat.. When the English immigrated to North America, they took that practice with them, and many cheesemakers adopted it as part of their process. Although we too enjoy white curds and Cheddar, the orange colored product is ubiquitous in our grocery stores. In addition, kids seem to think that the orange cheese tastes better! (It doesn't- the amount of annatto used in cheesemaking isn't enough to depart a flavor). Hope that answers your question, and thanks for watching! Lisa

    • @kristendavis7870
      @kristendavis7870 2 роки тому

      I love the yellow color!

    • @Cheese52
      @Cheese52  2 роки тому

      @@kristendavis7870 I do too. And the kids in my life do too!

  • @Beehashe
    @Beehashe 2 роки тому +2

    Did the cat get confused by all that squeaking?
    Probably thought it was mice!

    • @Cheese52
      @Cheese52  2 роки тому +1

      Haha! She probably did. 😀

  • @sharonupshaw2257
    @sharonupshaw2257 10 місяців тому

    I made the curds following your instructions. They are good but not squeaky. What might of happened. Thank you

    • @Cheese52
      @Cheese52  10 місяців тому

      Hi Sharon,
      Hmm. Usually, they lose their squeak after a couple of days, but I am assuming they are fresh and not squeaky?
      A couple of things come to mind - possibly not enough moisture was driven out. Next time , you could try an extra flip or two at the Cheddaring stage, or add a few minutes to the cook stage, or both.
      In the meantime, try popping them in the microwave to see if they will squeak. Hope that helps!
      Lisa

  • @abdulally5339
    @abdulally5339 2 роки тому +1

    😊

  • @misbahfoodtips
    @misbahfoodtips Рік тому

    Why are your videos not showing up?

    • @Cheese52
      @Cheese52  Рік тому

      Hmm. I am not sure how to help. Everything seems to be operating fine on my end. Sorry you are experiencing trouble! Lisa

  • @LinoAckermann
    @LinoAckermann 2 роки тому

    lovely contend you make! but you may might to think about your volume levels betwen your cuts. maybe lay a smoothing music under your voice or try to record your voice over in longer bits. nevertheles you left me hungry for cheese afterwards. and more of your videos.

    • @Cheese52
      @Cheese52  2 роки тому

      Hi Lino,
      Thank you for your edit suggestions. The last time I put music down the track someone else told me I shouldn't put music down the track. It's hard to please every one. My editing style is to have very little music , as my voice is soft and it can be hard to hear me. That and music isn't always appreciated by everyone.
      The reason there are gaps in the audio voice overs is that the audio was corrupted in almost all of the original footage. I had to piece together what I could to get it to work. I am glad you appreciate the content. Thanks for watching! Lisa

  • @yveslemelin9774
    @yveslemelin9774 Рік тому

    Hello thank you for this beautiful recipe for cheese curds I have made a lot of cheese curds this is the best I have made I would like to know for 12 L of milk if I triple all the ingredients thanks to advance😊
    Traduction Google
    Bonjour je vous remercie de cette belle recette de fromage en grains j’ai fait beaucoup de fromage en grains c’est la meilleure que j’ai faite j’aimerais savoir pour 12 L de lait si je triple tous les ingrédients merci à l’avance

    • @Cheese52
      @Cheese52  Рік тому

      Hello Yves,
      Yes! This recipe scales proportionally. Triple all of the ingredients and keep the times and temperatures the same. Hope that helps and happy cheesemaking! Lisa

  • @adrianaorlando1396
    @adrianaorlando1396 Рік тому

    Hi, how have you been? is your name maryanne? Also can you make me a spectacular recipe to make for my daughters wedding? Wish you the best and i love your videos! 💍🏠🧀😋

    • @Cheese52
      @Cheese52  Рік тому

      Hi Adriana,
      I am Lisa and welcome to the channel! I am so glad you enjoy the videos. I used several recipes on this channel to create a wedding cake for my daughter. You can check it out here: ua-cam.com/video/VD60yehjsrg/v-deo.html
      Happy cheesemaking!
      Lisa

  • @ragnarmjolnir9654
    @ragnarmjolnir9654 2 роки тому

    Hmmm. Never seen this here in the south. Heard of em from my yankee relatives tho. Ah, wonder if it would be considered treasonous for me to try this one day?

    • @Cheese52
      @Cheese52  2 роки тому

      I grew up in Canada and have enjoyed them as snacks, and on poutine! But my favorite way to enjoy them is battered and fried. Soooo good! Give them a try! If it means you are committing treason, I could make an argument that it was well worth it. Happy cheesemaking! Lisa

  • @darciejunkerman7862
    @darciejunkerman7862 11 місяців тому

    This is way to much to do, to buy as well! Just buy them already made!

    • @Cheese52
      @Cheese52  11 місяців тому +1

      Hi Darcie,
      You bring up a good point- the cost/benefit analysis of making your own cheese instead of purchasing it at a store. This comment/question comes up often, especially in the new year, when we are all looking for ways to save money.
      Each person's analysis will vary, as the milk cost, ingredient cost vs the cost and availability of store-bought curds is different for everyone. The time to make these is about 2 hours (vs 6 hours of a traditional recipe, which is a huge time savings).
      Some additional considerations include:
      - Not all of the time spent is making the cheese. Other tasks can be accomplished between the steps
      - The ingredients are all natural (even though they may seem foreign, they are natural in origin)
      - You've learned a handy skill (this recipe is a gate way to cheesemaking- a rewarding hobby with delicious results)
      - You can make them right away, instead of having to go to the store
      - Depending on the quality of your store-bought cheese curds the curds you make will probably taste better.
      My most cost effective recipes, based on what ingredients and cheese costs are in my area include: Squeaky cheese curds, Cottage cheese, Boursin, Feta, Halloumi and Camembert. Cost savings may be different for you.
      I hope that helps.
      Enjoy your cheese!
      Lisa

    • @hilotakenaka
      @hilotakenaka 11 місяців тому +1

      @@Cheese52hi! As someone from a very rural area, cheese curds are hard - if not impossible - to come by, so this video was a lifesaver for me

    • @miceskin
      @miceskin 11 місяців тому

      And spend 10x as much. Lol

  • @FrancisoDoncona
    @FrancisoDoncona 2 роки тому +2

    Help me to understand, buttermilk is skimmed milk after much of the fat is removed to coagulate and form butter. Cultured is when an acid level is increased by adding an acid forming bacteria, some milk protein coagulates which is evident in thickening. Skim milk is basically milk with the fats physically or by density, floating is removed. So similar but not fermented buttermilk. Yogurt is usually whole milk that is cultured with an acid producing bacteria that too causes a milk protein like casein to denature and thicken the mixture. So aren’t you just “ making catsup”. Catsup/ ketchup isn’t an ingredient, it’s a recipe in itself. Why use it if you are going to mix tomato paste, salt, pepper, fish sauce, garlic, onion etc to make a sauce because it’s redundant. Just start with warmed reduced fat milk, add an acid producing bacterial culture, wait for desired thickness then add your rennin, colorant. You are just adding final products together to get to the same point if you started with milk. Most bread is flour, water, salt yeast with uniqueness made by adding or not sugar, milk, oils , spice or seeds. You can also fold, kneading, and develop favors with time and baking. You are making it more difficult than it needs to be? Okay maybe goat, vs water buffalo, vs Jersey milks but it’s reduced fat milk, add culture and warm, add rennin and wait. Temp, pH, culture choice, when and if a fungus is used, volume of water removed are the variables. It’s an art but it’s scientific. Sorry but I hate “recipes “ that use catsup but then add all its components in as well, why?

    • @Cheese52
      @Cheese52  2 роки тому +5

      Hello John,
      This recipe uses cultured buttermilk and yogurt to achieve the tangy flavor that culture produces, but in a shorter amount of time. You of course are welcome to to take the time to acidify your cultures in your cheese curd recipe. Thanks for watching 😀 Lisa