Goat Milk Cheddar - Cheesemaking at Home
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- čas přidán 23. 03. 2018
- You will need:
8 gal milk
1/2t mesophilic culture (I used MM100)
2t rennet
1/2t annatto (optional)
4T kosher salt
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Want to make this same cheese? Here is the book with the recipe!
bit.ly/A-Cheesemakers-Journey - Jak na to + styl
Can you make a new cheese everyday lol. I love watching cheese be made.
My_Vizsla Then I’d have to put makeup on everyday! LOL! Thank you for watching.
What is the milking cycle of goats? I think you stated in another video that you have milk spring thru fall. I can't have farm animals here but plan on moving to a homestead in my 5 year plan so I'm learning what I can now.
Most goats are seasonal breeders. The breeding season is usually Sept-Jan in the northern hemisphere. They have a 5-month gestation. I breed early so most of mine kid February and March. Their lactation peaks about a month after kidding, then levels off and starts to drop. Some goats nearly dry themselves off by late fall. A good dairy goat will have a level lactation and keep on milking for you until it is time to dry her off to kid again. Some can even milk several years without "freshening" again. Good luck with your plan. Goats will steal your heart.
Yes, I agonised long and hard about getting goats, knowing their reputation for eating gardens and fruit trees and generally creating havoc! But the 2 does turned into a herd of 6, take up lots of my time, but are so endearing, and they haven't eaten many fruit trees (yet).
Ruby Gray I love mine and can’t imagine not having them. Two has turned into about a dozen milkers. I need to downsize a bit more bc this is SO MUCH MILK and I do not believe in pouring it out. But who to sell?
I would really like to know what the thumbs down people did not feel happy about this painstaking informative video. Its a pity I cannot sort by that. Nice work maam! :)
Thanks Kristen. Another great vid.
Working on my 3rd 8-gallon cheddar. Thanks for all the help
Love how real your videos are. My second cheddar just about to try my first.
Oh yes I understand
Thank you for this information
Good luck
Tank you for your rather very nicely done video and G-D BLESS YOU BOTH WHEREVER YOU ARE BOTH....!
Very interesting and so much work
❤I appreciate your knowledge am delighted 🌹
Thank you for leading me through my first hard cheese adventure! I followed your every step am so happy with the resulting round of cheddar cheese I was able to turn out on my very first try!!! I have been making soft cheese for several years and finaly took the plunge. Your videos are so informative and gave me the courage I needed to reach the next level in my cheesemaking.
Lovely! Everything you did was wonderful and really helpful. I thank you for sharing your knowledge with me and others. Thanks to your son for his wonderful video work. He is a really good Videographer.
Love this video thankyou. Keep the videos coming
Angela Shurtleff Chase is editing a tour of the cheese “cave” right now. It may take us a few days to finish and upload.
These videos are oddly addictive! Thanks so much!
Thanks for watching. PS, we have a buck named Bubba. :)
It's so labor intensive to make a great cheese. Thank you for sharing. I am only now learning about the great cheeses.
Enjoyed this very much . Thank you. Subscribed
I'm glad you enjoyed the video! It means a lot to us that you felt it was worth a subscribe. :)
That is an amazing cheese press!!!
Awesome video, thanks.😊 Greeting from Indonesia
Just found your channel. Great stuff!!! Thanks!
Tim McMaster glad you found us! Thanks for watching.
Hats off to your videographer son as well. It's wonderful that you are engaging him in the process here, as what he doesn't realize right now, is that you're building some good memories that he'll come to appreciate years down the road. And .... he'll be able to go back and have the video memory as well.
I think one of the failures we have in society today, is parents not engaging their children in meaningful activities such as this art, and other 'productive' things.
Keep up the good work!
Landon Reynolds I am aware of this and am happy to be building this channel; it is fun for me. I like adding “Easter Eggs” as you can see in a few of our other videos. -Chase
P.S. some new camera angles coming soon.
Thank you for giving so much detail in hardening the curd! Where did you find your 8 gallon pot??
Great video, thanks!
this is really good stuff...your knowledge on early vs later milk and the fat/protein content is something I would have never realized, thanks! (yes, I have definitely subscribed)
Thanks for watching! I've been messing around with cheese for a lot of years now. There's always more to learn!
Love your videos! I 'm just getting into hard cheeses and watching you make some of them first gives me a better idea of what to do! My valencay is currently aging on the counter and almost ready for salt! :)
Your thermometer is GREAT! Where did you get it, or what brand is it so I can find it? It looks way less clunky than the one I'm using.
Such a cool video. Can’t wait to try this at home. Do you sell your cheese? Or is it just for the family?
Wow! Great video & tutorial. What a process! Do you know of anyone who ships to hawaii? I am wanting goat cheddar and can only find these little 6oz dealies for like 10 bucks at wholefoods.
Thanks for your amazing videos!
It is possible that I have watched this video 10 times. Great video.
Thank you and your cheese looks great!
I’m making my first chèvre this week and cheddar is next on the list. Thanks for the video and insight.
Wonderful! Enjoy and good luck!
I like your videos and your way to make cheese well done i like you
This is an awesome Cheese making video. Where did you get that Cheese making book?
Like the colander bowl,and the flour sieve for draining the goat cheese and the butter.
Saved up milk to make this today and realized I don't even have a pot big enough. Mozzarella it is. Haha! Saw your latest video that you are back on your feet. What a hard time you have all had, and you still generously share your expertise with us. Thank you. It does not go unnoticed.
You can make a smaller batch. I just find the big ones age better and give more cheese for all our labor. Thank you for watching!
Thank your for using the goats milk for this recipe. New to the channel and finding it very helpful. I do want to ask if you are using unpasterized goats milk? I don't have that many goats so I would have to collect for a few days to get this amount of milk will that effect the cheese. How many days would you say would be the max for storage prior to making the cheese?
How long does it sit on the counter before you wax it? How do you wax it and what wax do you use? Also, I need low sodium cheese, so could I reduce the salt in the recipe and it be alright for curing still? Thank you for the demo it was great!!
We love all kinds of cheese! Those rounds might not be safe at my house. I've read articles and info from companies who sell items for cheese making but yours are the first videos I've seen for making cheese at home. It is fascinating. I've done Greek yogurt for years so cheese seems to be a logical next step. Anyway, I have yet to see the process of waxing a cheese round. Maybe it is done often in other of your videos but it seems a more natural conclusion. Also, where do you store all your cheese since it needs to sit for 9 months. I'd love a peak at your storage area. (I guess I should scan over your videos first before asking -and I will. Just ignore me if a video is already there.)
I appreciate this video!! My boy is my camera man too 😂. Your boy does a great job! Will be trying this tomorrow so thanks again!
I hope it turns out great! I could not do this channel if it weren't for him. I'm so proud. I know you're proud of your son too!
@@HammockHavenFarm fist attempt was a total fail. I think I expressed the whey "whey" too long, lol. I was worried some curds had too much liquid. Anyway, second attempt seems to be better because the curds are actually sticking together and looks like a block of cheese rather than many curds separating into whatever when attempting to repress. I do notice you have a much thinner cheese cloth that me. Is there a specific grade you use that is better? Mine is 4× thicker. Thank you for the videos! I know how hard they are to make and get out and the work involved! You are my goat cheese go to!
Thanks for the video, by the way...would love to visit your farm...I am very close and just found you!
Paula Bush wonderful! Just send me an email and we will plan it. Kristinsmishmash@gmail.com
Yay you're back!! Looking forward to a great season of informative videos from you. You're such a good cheesemaker and teacher. And your film crew does a great job too!
Interesting to hear you mention the calcium crystals. For years, without knowing the reason, I have always turned over supermarket packets of cheese looking for the white specks that turn out to be crystals, because I found that even in the very cheapest cheddar, this signifies aged cheese with a sharp yet sweet tang to it. The bargain basement mousetrap package that has white-specked cheese will taste better than most expensive "vintage" aged cheddars without this characteristic. Also, if I squeeze the pack and it has a "give" to it, I know it hasn't been aged long enough.
Ruby Gray we are back! :) Good points on picking out cheeses from the store. I’d never thought to feel for the crystals, but I sure do love them! Thanks for watching. Your support and feedback makes this worthwhile.
I'm looking forward to seeing your flock of babies. Do you plan on keeping some or all of the does? How many bucks do you need to run for that many does?
It is almost mating time here. I don't want them kidding too early in spring when everything is so bleak and wet.
I'm wondering how old doelings should be before mating. My 2 are very well-grown 7 month olds, almost as big as their mums. Some people say they can kid at 1 year; others wait till the 2nd year. What is your experience here?
Ruby Gray I breed my doe kids at 7-8 months as long as they weigh at least 80lbs. I have three bucks on my property but co-own or have access to a few more, and also have a nitrogen tank and semen for AI. I plan breedings months in advance and put the doe in with the proper buck when she is in heat. This year, I am planning to sell most my kids. I have more milk than I need right now and am quite pleased with my does. I need to update the website with this year’s kids and remove the ones I sold, but you can see most my herd at HammockHavenFarm.com
That's good to know! I was thinking of breeding them in a couple more months, so they kid at about 14 - 15 months old, and not milk them too hard the first season. Or maybe not. They multiply fast don't they! But then of course, a gilt can breed at 7 months, and will possibly produce 12 piglets 4 months later!
I'll have to work out a way of standing skittery doelings on 2 sets of bathroom scales long enough to get a good reading!
Do you have a weigh tape? They are pretty accurate. I will often compare weights to a 50lb sack of feed too.
Nice, curious has that pot been customized? -- with the addition of a thermometer and a drain?
Thank you so much for all your videos! I’ve been making soft cheeses with our goat milk but have been intimidated to try a hard cheese. Now I’m excited to try it! I’m sure you’ve answered this before but may I ask what thermometer you use? I’ve been looking for a good one with a probe like that! Thanks!
I'm sorry for the late reply. I don't always get notifications. It's a chef alarm. The thermometer and separate waterproof probe are available on Thermoworks.com
Hi Kristen, I just wanted to share with you, a cheap and easy way to do the horizontal curd cuts!
I sacrificed my cake cooling rack to make a horizontal curd knife. With a huge pot like yours, you may be able to leave one intact. But I cut my rack down to fit into my pot. You need to have or find a rack that has lengthwise wires, with a suitable distance between them. Then, cut off one end if necessary, so when you put it into your pot, it reaches neatly from one side to the other, with those long wires horizontal.
Push it down across the middle of the curd, and rotate the rack in a circle. Miraculous perfect horizontal slices!
Then do your vertical cuts both ways, with your knife.
I've tried that diagonal cuts nonsense, and there is no way to get the proper cubes or consistent sizes. You necessarily get big chunks of uncut curd at the bottom, and shredded curds at the top. But buying a set of curd knives is way too expensive for a hobby cheesemaker. However, the cake rack works perfectly!
Ruby Gray that is a GREAT idea!
Hope it works for you too!
Goat breeding season has kicked in here, with 3 out of 4 falling for the stinky charms of the buck in the last 5 days. They are all passionate and rubbing that exquisite malodorous perfume on themselves, then a few hours later, you can see disillusionment setting in ... "WHAT was I THINKING???"
Ruby Gray - L.O.L. And this happens EVERY year on our farm! The girls never learn😂
What a great idea! I wonder if you could buy the one with squares and do the whole thing in one swoop..
Ok, after the last press, how long does it sit before you wax it. Then how do you wax it and how long does it have to mature, and how, before ypu use it? It was a great video, just missed the rest of it!
very interesting.
Thank you for your goat milk recipes. I've been looking for successful recipes with different cheeses. Where did you get your press? Or plans for your press? Have you ever made belpar knolle? It's great alternative to Parmesan.
Hello, this is Chase typing. We have gotten many pieces of our equipment from cheesemaking.com They have a selection of presses that might work for you. I hope that helps. I don't believe we have done that kind of cheese before. I'll have to ask about it and see if it is something we can do in the future.
Thank you so much for this informative and inspirational video. Just need to get me a 🐐 👍
I concur on the idea of making 8-Gallon batches given the time required to continually stir certain cheeses in the process. It takes the same amount of time to stir 8 gallons as it does a smaller batch, so make the best use of time! I think you make an excellent point there.
Landon Reynolds exactly! And these bigger ones age better without drying out. We are getting about 7 gallons a day from our girls right now. I need to keep the fridge cleared out.
Thank you for making the video. It is very usefull. Can i ask a question-how do you know when it is ready for waxing, how long does it take and do you not salt chedder after you take it out of the press?
It's usually ready after a couple of days. Just be sure to keep it on a rack and flip it a couple times a day. It should feel dry to the touch. I salt the curds in this recipe, so there is no need to salt the pressed cheese.
Love that video technique!Just out of curiosity, how long to you usually age your cheese?
Minimum 90 days. I like cheddar best when it's aged over a year.
Great video, very informative. Did you use goat milk for your cheddaror was it cows milk?
This was goat milk. Thank you for watching!
Love your videos. I am just starting making cheese. Can you share where you get your molds and press ? Thank you
Marion Strader Thank you for watching! Most my molds are from cheesemaking.com. My press is from cheeseandyogurtmaking.com. Good luck with your cheeses!
Thank you for your reply.
I went to your Patreon account but there is no description for what you get or for for the different levels for joining.
Hello, can I frozen my goat milk to accumulate it, and do this cheese? And did I have to pastries the frozen milk before making the cheese?
Thank you.
Was that recipe for goat or cows milk. Would like to try it with our own goats milk but hard cheeses have been a struggle to make.
Great video, thanks so much. At the beginning, you mentioned that milk changes over time. This makes sense to me because human milk changes as babies get older and have different requirements. Do you milk your goats while they are raising babies or do you have designated milk goats?
When they are raising kids, I lock the kids up overnight and milk the mamas in the morning. Then I let the kids have their moms all day. It works well for all parties!
Good to see you point out the clear whey. Very important part when pressing, initial press pressure etc. Look at the color of the whey, we don't press the good stuff out.
Great videos. I'm eating cheese as I watch them.
FYI - your press is probably not 1:4 / 1:5 ratio. At first glance it looks like half that. Measure pivot (bolt) to plunger bolt (say 6") now divide into plunger bolt to hanger/ weight notch (say 12") = 2:1
Rick Halverson thanks! I’ll measure that. I just put a scale under it a few years ago and measured what the scale said with different weights applied.
You are right Kristin. Guys and girls think so much differently. I didn't even think of that... with an accurate scale, your method works absolutely perfect too.
Thanx for the videos.
"No, they don't just crow in the morning" haha 😂 so true
Good morning, Kristen. Long time lurker here. I was working on my fifth attempt at the stirred curd cheddar this morning. The first four went without issues, however this morning the curd did not develop appropriately. Not sure why. I’m assuming old rennet (although it was stored appropriately), or perhaps I didn’t use enough. Any thoughts how I might use the remaining curds? Thanks in advance. Love your site! You do great work. Tom W.
Hey this is Chase. Sorry for the lack of replies lately. I have been busy at work and school so it has really pushed and chance of making videos to a halt. I'll send this question to my mom and we will try to get back to you. Thanks for supporting us! -Chase
Hi
Thank you for the clip.. can you pls assist with the below question
1. At what temp should we add the mesophilic and after adding it how long should I wait to add the Rennet
2. Kosher salt not available.. can I use any other updated salt
3. Are these temp in f/centigrade
3. The temps are in F- I'm in the US and am terrible at centigrade.
2. You can use sea salt. Cut the amounts by about 25%. Kosher salt is a less dense crystal and you don't want to over salt.
1. Answering this last because it is related to question 3. Add the culture at 88*F. Wait an hour, then add the rennet.
Hi Kristen 👋
I have heard that calcium chloride may be needed to help set up the milk in the fall do to lower calcium levels in the milk. Have you ever had this problem when making cheese? I am using fresh raw goat milk and my girls are getting quality alfalfa pellets for their calcium. Thanks Kristen!
Hey! I have never had to use Calcium Chloride to get a good set on fresh goat milk. The season doesn't seem to affect it.
Can you give the photo of the recipe in a link thnx a lot
where you buy the rennet, culture, an annatto
جبنة رئعة وجميلة
Where do you get your cultures and those amazing HUGE pots? All the pots I find that size are very thin walled.
I get most my cultures from cheesemaking.com. I have also had good luck with cheeseandyougurtmaking.com and getculture.com. The pot is a 10 gallon stainless brew pot I got on Amazon for about $120. This is not the same one, but looks similar. I see there's a 20 gallon. That is tempting!!! amzn.to/2I1acD2
Where did you get that amazing pot from?
I'm sorry I am just seeing this. I got it on Amazon. It's very similar to this one: amzn.to/2yw99rX
using lemon jukes makes a very nices lemos flavours cheddar. les England instead of rennet one cup .
please could you tell degree of C or F?
Can I use frozen raw goats milk? Or does the freezing of it alter the milk?
Hey woman this is Miguel Angel Perez from Fort Wayne Indiana usa, when I got the age of 20 or 21 I will made a goat cheese at home or cheese as well.
Hi! We have made this cheese four or five times and it turns out bitter. The curds aren’t bitter but the finished product is. We are using pasteurized milk and we used four or five days of our Nubian goats milk. Any idea? We have made your blue cheese and it turned out perfect! Thanks for the amazing videos!!
Here are a few reasons for bitter cheese at in. Started with bad milk which had soured, Cheese not salted enough. Cheese not drained of liquid enough, cheese too old as becomes bitter with age, added too much rennet, did not use whole or raw milk, not using non-bitter producing starters. Consider using blends of thermophilic starters along with lactococci for less bitter product.
Your milk may be too old. Do not open milk till using it. Rennet may be too old. Too much culture added. Overly long ripening period. Temperature too hot or not hot enough for cure formation is also a problem. Be sure to have a thermometer and follow the cooking time. Do not let it boil. If stretching cheese must be proper temperature also. Cook time too short or long is also a problem seen. Start keeping a cheesemaking notebook on the process.
I watched your Colby Cheese making and you washed the curds before pressing, do you not do that for Cheddar, and why?
The short answer is, the cold water wash is what makes a colby a colby. Gouda curds, for example, get a warm water wash. The long answer is, that the addition of water to the curds reduces the acid. This will lead to a more smooth, elastic texture. A traditional cheddar is really not like most the cheddars sold at the grocery store. It is a drier more crumbly cheese. That more crumbly texture comes in part from more acid.
What do you do after you make the cheese? Do you have to wax? How long before you can eat?
You don't have to wax it. You can cloth bandage it or do a natural rind. I usually wax cheddars. I like cheddars bast at 10 months to a year.
I made chèvre and feta with pasteurized goat milk, with great success( thanks for the help!) so today I'm making cheddar.. I can see why you made an 8 Gallen cheddar,,,It takes FOREVER. I noticed your recipe avoided the cheddaring process which can add an extra hour or two to the process. Is anything lost by going straight to the mold?
Ok it's tomorrow and I finished. I used the same mold you did and did not get a full seemless surface; probably stirred too much and too long. The cheese tasted like cheese curd. Will this change substantially over the aging process?
It's an all-day thing for sure! I have done the cheddaring process before, but find it's hard to keep it from developing too much acid leading to a crumbly, dry texture. I'm still working on it. Letting the curds dry out too much can make it harder to get them to knit. Also, sometimes cheddar just needs more weight. Don't be afraid to add more weigh and give more time. Yes, the flavor changes with aging.
How do you keep the curds from plugging up the drain? I have the same pot as you. Every time I try to drain off the whey from the bottom spigot, a curd plugs it up! What's your secret?
I hold the ladle over the spigot inside the pot to prevent the curds from getting into the tube. Inevitably some will slip in though.
@@HammockHavenFarm Thank you for your reply! I'm going to try attaching a fine mesh over the hole and then put the ladle over it to keep the curds off of it. I'll let you know if it works.
Hello I am zohir from algeria
Nice to meet you
Could you tell me the weight of cheese in Kg please
Bouchenafa Zohir hi! 7lbs is about 3kg. I hope that helps. Thanks for watching!
I just made my first batch of chèvre and have set my goal on cheddar. . What size ( diameter) cheese mold do you use for cheddar? Are there holes in the bottom of the cylinder? I'd like to use your site as a guide and will be using pasteurized goat milk unless you feel cows milk will taste equally as good.
This is the exact mold I use www.cheesemaking.com/shop/cheese-making-mold-hard-cheese-large.html
I think cows milk will work great. Be careful with the pasteurized goat milk that it isn't ultra-pasteurized. That's all we have in the stores around here. Much of the cow milk in the store is high temp pasteurized these days too and won't make a decent curd. You'll have to experiment with brands.
Also, if you are using pasteurized milk, increase the culture from what I am using. I'd start with at least twice as much. Good luck!
I'm sorry I did not see this message earlier. Yes, there are holes in the bottom of the mold. I use the large hard cheese mold from cheesemaking.com. Cow milk will taste different, but will be delicious as well. If you are using pasteurized goat milk, be sure it is not ultra pasteurized. That ruins the proteins and you will not be able to get a curd to set.
where do you get your giant pot to put 8 gallons of milk in to the pot. I am have been searching for one but haven't found any. i will have 3 cows in milk here in the next year or 2 and i want to be ready for them.
That's going to be a lot of milk! Here is a link to a pot that's similar to what we use. I don't think the exact one is available anymore, amzn.to/2yw99rX
what thermometer do you use? and how do you maintain temperature?
I use this chef alarm and absolutely LOVE it! www.cheesemaking.com/ChefAlarm
I used to get distracted and overheat my milk before I bought this tool. The shear volume of milk tends to hold the temperature on its own. I sometimes have to turn the burner on a minute here and there to bring the temp up a little. A gas stove is very convenient for that.
This is the way.
Is kosher salt just normal salt?
I tried using a cheap cheese press, but it wasn't cooperating, so I pressed the cheese using the weight of a 50# hay bale (still in plastic wrap), while the cheese was covered in cheesecloth, and no mold. It probably won't come out great, but I have my fingers crossed.
I hope it turned out great!
Where did you get your Stainless steel ladle & Cheese Curd Scoop? I bought them from New England Cheesemaking Supply Company and they sent me one half as long as yours. With 8 gallon batches, I'd have to stick my arm in the pot to my elbow.
Ron G i think mine was a wedding present twenty years ago. I’d try Bed Bath and Beyond. Or try Amazon. You may want to try searching for deep frying tools.
@@HammockHavenFarm Thanks for the fast reply
What do you do with all that lovely whey? Do you sell it? I would love to buy some!
Paula Bush some of it goes to the pigs, some just goes down the drain. We make a lot of whey!
@@HammockHavenFarm could you make ricotta?
@@tloller52 You can! I sometimes do when I make mozzarella, but honestly, after a full day in the kitchen, I'm just as happy to give it to the pigs.
I know someone has probably asked you already, but what size cheese mold are you using?
I’m shopping for one and the descriptions are a little confusing. I don’t wanna get one that’s too small.
I use the large hard cheese mold with follower from cheesemaking.com
Do you do anything with your whey such as feed chickens or pigs?
Alaska Homesteading we raise 3 feeder pigs each summer. There’s nothing else that could handle the volumes of whey we produce.
Thanks but I want to know how is in kg of cheese correspond to the milk
If you put 10 L of milk how much of cheese you can make in kg ?
Thanks
Bouchenafa Zohir I usually get about 1lb of cheese per gallon of milk. I am not where I can do the conversion to kg/L right now.
4 litres to a gallon, 2.2 lbs to a kg.
One lbs per gallon works out at roughly 500g to 4 litres. 125g per litre. Therefore 10 litres should give you 1.25kg. Hope this helps
Peace be on you welcome
Also
Mr. Hamza Algeria interested in the page
Please how to make the Cheddar cheese
Accept my high esteem and respect
How many litres of milk you needed there?
What is the specific cheese kettle that you use?
This one is very similar. www.amazon.com/CONCORD-Stainless-Weldless-Fittings-VERSION/dp/B075JBKWLS/ref=sr_1_17?ie=UTF8&qid=1537461102&sr=8-17&keywords=10+gallon+stainless+steel+brew+kettle
@@HammockHavenFarm OMG! The price on that kettle is way lower than I was thinking, sometimes large stainless steel costs a mint. I showed it to hubby, hopefully he will put on in my stocking this year.
Why is my cheese leaking fat? I'm in the pressing stage of the curds and I'm getting a greasy/oil/fat from it?!
Do you have a link to your thermometer?
www.thermoworks.com/chefalarm/
Where are you located, what state and do you have Nubian goats.
How do you tell you have dried it long enough to wax it ???
Sorry I don't always get the notifications. Usually a day or two is plenty. Just until its dry to the touch so the wax will stick.
Where did you buy your press?
It was from cheeseandyougurtmaking.com. Last I looked though, they didn't have the double press. You may want to call them and ask. It's been a great press.
Sorry if this was already asked- what pot do you use?
I use a ten gallon brew kettle with a spigot. Similar to this one. www.amazon.com/CONCORD-Stainless-Weldless-Fittings-VERSION/dp/B075JBKWLS/ref=sr_1_10?ie=UTF8&qid=1546386093&sr=8-10&keywords=ten+gallon+brew+kettle
I always have trouble with my cheese curds sticking together...they don't. Wonder where I'm going wrong?
It could be a couple things. 1. Not enough acid development. The curds tend to get stickier as they acidify. 2. Too much whey extracted. If they are too worked and dried out, sometimes they don’t want to bind. 3 (and probably most common) Not enough weight. I’ve often read, you cannot put too much weight on a cheddar. It takes a lot of pressure to knit those curds.
@@HammockHavenFarm well I'm using raw goat milk so the acid should be ok. I also used 100 pound on my cheese press, it did come together but not like it should have. I think it may be heat maybe I'm over heating the curd? Thank you for your comment and help.
Why you didn't show the name of the material that you are using, what is the liquid you used in the 2 small buttles,
We used annatto and animal rennet at 5:10 in the video. Sorry if that wasn't clear :)
Love your cheese press, home made?
I bought it on cheeseandyogurtmaking.com.
this one? cheeseandyogurtmaking.com/collections/presses/products/wooden-deal-cheese-press-for-cheese-making
I have the double sided one, but this one would work great too. It looks like they don't carry the double one anymore. I'd call and ask them about it if that's what you really want.
Wow!!!!! Now I cna make cheese?!?!?
Could you do a parmasane cheese video?
I'll have to learn how to make parm first! It may be a while since they take about a year to age and I don't want to teach you how to make a failure!
Actually, I believe it can be eaten fresh, as most cheeses can. You could sneak a slice before setting aside for the year!
Have you watched any of John Kirkwood's YT cheese making videos? He is an English cook, with some wonderful traditional British recipe videos, plus some magnificent cheeses.
I'm wondering about your cheddar recipe, which seems to omit the cheddaring process. How can that be? For cheddar cheese? Perhaps this is why you have had trouble making cheddar in the past (although even the failures are surely edible, right? Just call them by a different name.) The curds are sliced into slabs after tipping out, kept warm, and stacked to drain most of the whey out. Repeated at 15 minute intervals for a couple of hours before packing the mould.
Also, I've done some reading up on cheese presses. Is there anything you would change about yours? I want to build my own dutch lever cheese press from Tasmanian timber.
About not being able to over-press a cheddar - I think that must be correct. How much weight to use depends on the surface area of the cheese. Most people confuse dead weight applied, with the pressure, which is weight per square inch of top surface area. Your mould looks about 8 inches diameter. So its surface area would be Pi x 4'' x 4'' = approx 50 square inches. Giving 2 lbs / sq inch to start with, would mean applying 2 x 50 = 100 lbs. For its final pressing, cheddar can take 8 lbs / sq inch, which would be 400 lbs on that size. If you had a 5:1 ratio on the lever, you'd need to add 80 lbs dead weight to it.
Is this how you work it out?
I will have to check him out. I've seen some of the Gavin Webber videos. Wish I'd found them when I first started making cheese!
Yes, Gavin has many cheesy videos too, in a nice way! John Kirkwood seems to stick to English recipes and traditions, and I hear Aussies talking all day, so I enjoy listening to John's north country accent for a change. He makes things very simple and methodical. And mouthwatering. I'm sure you will appreciate his style.
Ruby Gray haha! Picking cheese makers for their accents.
Where i can get the cheese recipe and cheese cultures in Indonesia? I'm goat milk farmer in Java Indonesia.
I'm really not sure. I get all mine online. Do you have access to yogurt or cultured buttermilk? They can be used as starters.
Omggg favorite was when she broke the curd up lol