Caciotta- How to make this pressed, fast-aging cheese at home
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- Опубліковано 7 сер 2019
- Today we are making Caciotta. This is an Italian cheese that is a really good option for cheesemakers who are new to hard cheeses. It is mild and ready to eat in about a month.
Recipe is in this book: amzn.to/31Cq7Bw
Rennet: amzn.to/31EVr2t
Flora Danica Culture: amzn.to/2GX3y2r
MM100 Culture: amzn.to/2GYYGty
Geotrichum Culture: amzn.to/2H4mX1g
Basket Cheese Mold: amzn.to/2MXwuLl
Small Cheese Mold with Follower: amzn.to/2YZrIzA
24 Quart pot: amzn.to/31BbYnM
Ladle/skimmer: amzn.to/2H3bZZW
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WOO-HOO!! Great to see another cheesemaking video Kristin.
Thank you again for a great informative video
Such helpful tios..tips... thank you!
Love your channel!
I gotta get that book.
When I started my channel I hadn't transferred you to my following list, I missed your channel and am so happy that I remembered your channel and found you again. I am so excited to be able to start making my own goat cheese now my goat has more milk than her kids need. You inspired me to give making goats cheese a go 💙
Thank you, from Scotland 🏴
I'm glad you found us again! Congrats on having goat milk. I love it and am so spoiled to have a big supply everyday. Good luck on your cheese!
I'm really glad I stumbled on your channel a while ago. I'm really enjoying it! This recipe is *so* different than Jim Wallace's recipe (which may be the online one you were talking about). I made that a couple of months ago and really enjoyed it, though I found the ageing to be quite difficult due to the high moisture content. I may have to give yours a go!
urouro niwa I tried the cheesemaking.com recipe too. It called for the steaming technique. The cheese came out extremely elastic and was bland. We salvaged it with lots of pepper jelly. This cheese is far tastier.
I was just pondering what to make next. I am trying to load the cave before I have to go back to work!!!!
I have been frantically making cheese before it was time to start teaching my kids again. We are working on a few varieties. Hopefully they turn out so we can bring you more videos.
Amazing how you learned how to this,I am just starting with making blue cheese I have alot to learn yet though.What type of milk do you use that works best for cheese because everything is ultra pasteurized.I make my own yogurt with the instapot and let all the whey drain out so it winds up almost like a cream cheese.
Yaaasss! I've been waiting for this! I watched a few videos on it and it was a steaming technique. Yours looks easier tho!
Blue Cactus Dairy Goats I did one that way and didn’t care for the result. It was super elastic and rather flavorless.
It also called for thermofilic culture. Is that the one you used? I know you said something different but wondering if it was the brand name and not the culture name?
@@BlueCactusDairyGoats I used MM100 in the video. It is also great with Flora Danica culture.
Love your channel!! Found a local source for goat’s milk, and it makes a much better cheese than grocery store cow’s milk. One suggestion, use your cheese harp first, and then make your cuts, should work a bit better.
I tried that yesterday! It did work better, thanks,
Regarding the cheese harp i had some fine stainless steel wire that i had for my honey bees im thinkinh changing the nilon for the stainless would work pretty good.
Super video! I applauded for JP¥1,000 👏👏👏
جبنة جميلة ورئعة
I truely enjoy your videos. My farm is about 1.5 hours north of yours. A few months back I joined the GDGA and went to a class on cheese making in Monroe. I have learned so much more from your videos then I ever did there. I do have a question though I have Saanen goats I was curious about 2 things. First your milking setup doesn't really allow for milk records. Do you keep detailed milk records or just get what you get? Second how much milk per goat do you get? I ask because I have 2 goats currently in milk and one I get about 1.5 quarts per day and the other close to 2 quarts per day. Both are probably heading towards the end of the freshening it has been about 13 months.
Hey! I don't know how I missed this earlier! Neat to have some local find our channel. We do DHI Milk Testing once a month. I weigh each doe's milk that day separately, so I have a good idea what each is producing. The lab also measures butterfat, protein, and Somatic Cell count (SCC). They extrapolate that data over the whole month and give me an estimate of what each doe is doing. It's a great resource.
I have milkers varying in age from 1-7 years old. The lowest producer is doing about a quart and a half right now (she peaked at nearly a gallon). Our highest producer is doing about 5 quarts a day right now. She peaked at two gallons a day. We have worked to increase production over the last several years. My goal for my two+ year olds is to peak at a minimum 10# a day (about a gallon and quart) and to have a will to milk into the fall.
They are all down in production a bit with this brutal heat and have all been milking since Feb/March. The nice thing about the fall though is the butterfat starts to go up! Yummy creamy milk!
Love you cute slicing knife, shopping hint plz...??? Also...what’s your deciding factor which culture?
What was the brine percentage? And if we dont have a cheese cave how can we age it?
How do I adjust the recipe for whole milk when adding the culture
Hiiiii nice
How do you care for your cheesecloth? Rinsing, washing, bleaching?
I wash it in detergent, bleach, and hot water and hang to dry.
Hi what is the recipie for the saturated brine
approx. 1 pound non-iodised salt to 2 quartz non-chlorinated water should give you a fully saturated brine (18%). Heat the water a little and keep adding salt until it can't dissolve any more. You check as you go by putting in a raw egg... when it floats, the brine is good to go. If you plan to use brine quite frequently, add a teaspoon of calcium chloride and 2 tablespoons white vinegar and you can keep the brine solution for a few months in a cheese cave or fridge.
Use your new toy first then cut with the knife. If you do the horizontal cut first curds will not run.
Could this one be waxed?
It could be, but part of the charm of this cheese is the pretty edible natural rind.
where and how do you buy raw goat or cows milk. thanks
90 degrees fehrenheit or celsius
F.
INSTANT HUMAN. JUST ADD COFFEE
It is not caciotta at all. You have to use stuffatura and you have not to use any pressing.
Is this not cacioricotta?