How To Make A Whey-Cultured Manchego-Style Cheese
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- čas přidán 25. 07. 2024
- This was my first time culturing a cheese with leftover whey from another batch, and it worked beautifully!
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RECIPE and INGREDIENTS
How to Make Clabber-Cultured Gouda: rb.gy/ysbpgh (CZcams)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
How To Make Clabber: bit.ly/3nX5u3v (blog)
How to Make Clabber: bit.ly/3VPX1Me (CZcams)
Liquid Calcium Chloride: bit.ly/3qka9u8 (New England Cheesemaking Company)
How to Make a 30% Calcium Chloride Solution: bit.ly/3DZqtYo (CZcams)
How To Make A Saturated Salt Brine: rb.gy/u16is (CZcams)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
8-gallon soup pot: bit.ly/3zONbAq (Webstaurant)
Large balloon whisk: amzn.to/3svwdGS (Amazon)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
CHAPTERS
00:00 Manchego-Style Cheese
00:50 Whey culture
02:47 Rennet
03:10 Cutting the curd
03:50 Cooking and Stirring
05:26 Pouring off the whey
07:11 Pressing
07:56 Making Whey Ricotta
09:06 Brining
09:40 Air Drying
10:18 Aging
12:30 Bandage Wrapping
14:46 Tasting
19:31 Melt Test
19:49 Storage
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Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission. - Jak na to + styl
Get so excited when you post,makes me happy.While learning something.
Since starting to make cheese, I realize I have lived my life in “cheese poverty” only buying the mass-produced supermarket cheeses. So I have recently been going to specialty cheese stores and buying cheeses I’ve never tasted before. Manchego is one of those I only tasted for the first time a couple months ago. Loved it so much I will definitely try making it. So thank you for this video, it is very timely and helpful.
I've used whey numerous times to re-culture a batch of chevre. I would do one batch one day, hang the next am, and use the whey in the next mornings milk plus a little rennet.
I just tried adding back some whey to my clabber culture to help jump start it in my colder house. It definitely helped set a curd, but the next day it was back to the usual slower rate of my clabber before I added whey.
This is going on the to do list.
I have been binging your videos and will be trying a blue cheese this weekend! Wish me luck!
You can do it!
Jennifer, you made my favorite cheese. This is the cheese that I made more often than any other since I learned to make cheese. I am using the same recipe for NewEngland cheese supplies and to me, it is the cheese that never fails me. I wish I could make it with sheep milk, but I could not find any in my area. From my research about this cheese, I learned that it is an alpine type cheese, and the sheep milk can be combined with caw or goat. Also, the caw milk version is called Iberico or Hispanico.
I used to make whey cultured cheeses for a little while, but not having my own cow, my cheesemaking is more irregular than yours. I went by the principle" mesophilic cheese with whey from mesophilic cheese", and thermophilic... you got the idea. I could not see a difference between cultured cheeses and whey cultured cheeses, so it is nice to try and save some money on cultures. Also using raw milk that naturally has meso and thermo strains, I believe you have both anyway. Enjoy your Manchego.
I find this fascinating and enjoyable to watch!
Amazing work!!! ❤
Again, so good!👍👍😀😀
Fabulous looking wheel of cheese 🧀
I made one last summer and sealed it with rosemary and olive oil, it’s my oldest son’s favorite!
I really want to get a proper manchego mold and then start messing around with the thick herby rubs like they do at Cabesota.
When I was making yogurt on a more regular basis, I would inoculate with whey all the time (and not be able to tell the difference). Same with wine, I would occasionally use a little bit of the dormant yeast from the wine going into secondary fermentation to inoculate the new wine going into primary fermentation. I haven't made cheeses back-to-back enough to use the whey. I have enough other variables going that I'm not sure I would be able to say "this was caused by using whey versus 'new' freeze-dried culture."
Hi Jennifer...plz do a couple of vlogs on using only yogurt to make different cheeses. Also in smaller quantities like from 1 or 2 litre milk.
Also can you explain how can one measure fat and protein content in home made cheese like we make cottage using only yogurt and then I blend cottage with whey to creat a smooth cream like smooth cheese. Thank you
Noted!
Underrated channel and informative video. Here, take my subscription
You made me laugh out loud! (I was feeling a little down this morning so I need that boost --- thank you!)
@@jmilkslinger Happy to hear that, I hope that your day continues to get better.
You are such and energetic, adventurous free spirit and I love it! I will have to try a Manchego some time. Is it completely necessary for flavor to foster a natural rind or could I vac pack it after 4 weeks or so?
You can absolutely vac pack it!
I have been making cheese with the whey of previous batches. I was told it is called backsplash whey. I have used it to make different mesophilic culture cheeses. Mine are all still aging so not sure of the final outcome but they all look good.
Yes, it's called backsplash! (Which always makes me think of kitchen wall tile, ha)
You can use the rind in soup.
Yes, except the lardy basement flavor isn't one I particularly enjoy....😂
I looked at the links you provided for tools and equipment because I wanted to get the brush you use to clean off the mold. The brush I have is too stiff. Could you share the link to the brush you use please?
I'm not sure where I got it, but I think this might be the same thing: amzn.to/4dFEASZ
was the whey an acid whey in the granular one? It doesn't incorporate or melt as well.
No, that was a regular sweet whey cheese.
Could you give the compressed amount of yeast to convert 20 litres to a gruyère cheese
There is no yeast in the cheese, so I'm not sure what you mean...
@@jmilkslinger i Say thermophile and mesophile
Would it work if freeze the whey?
Freeze it for culturing another cheese? I'm not sure, but I think so!
I have to ask...Was your heavy cream ultra pasteurized? I have tried my darndest to find pasteurized. All I can get is the ultra. Thank you. 😊
Ya in NJ you can only find ultra pasteurized milk. You can get raw milk in Pennsylvania.
Yes, my heavy cream is ultra pasteurized.
@@jmilkslinger Thank you.
All my cheeses get that gritty texture. Its mostly on the outside but then every cut surface will develop it too. I don't know if its an issue I have or if its just my cows milk? It has happened with all different varieties and when using different starter bacterias.
Does the paste of your cheeses have a slight grainy texture? I'm trying to puzzle this one out...
@@jmilkslinger It is in the paste too but much less. The edges are definitely the worst and then everywhere I cut they reform. From what I found they are likely calcium lactate crystals but I can't find any great advice about how to get rid of them. Apparently a lot of fancy cheese people like crystals in their cheese but I'd prefer to make cheese without them....then again I still like velveeta so I surely don't have a refined palette ;-)
I've been doing some reading and have a couple theories... (I'm writing about this in tomorrow's newsletter.)
@@jmilkslinger Awesome! Can't wait to read it.
What @gustyattaway6419 said!🥰👍👍👍