Home Cheesemaking - no special equipment required! | Easy Farmhouse Cheddar (Hard Cheese) Recipe
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- čas přidán 16. 05. 2024
- Making hard cheese at home does not need to be intimidating. In fact, you might have everything you need on hand already! This yogurt-cultured farmhouse cheddar recipe is a tasty and versatile hard cheese that you’ll come back to time and time again.
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Note: All temperatures are in Fahrenheit and US Gallons are used.
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This is a great cheese beginner video but I make a lot of cheddar and there is a relatively small extra process to make a "true" cheddar if anyone is interested. After you stir your curds and whey after the curds shrink to the size of small beans, pour into a large colander. Press it to get as much whey out as possible in a reasonable amount of time. Pretty quick. Go entertain yourself for a half hour and come back and cut into the cheese, cutting it in half. Take one side and flip it turning it. And stack it on the other side. Every half hour for two hours cut into the whole stacked mess and stack on top of the other side. You'll end with a rather tall stack of cheese if you get my drift. This process is called " cheddaring" and it allows the culture and cheese to begin developing the acidity that leads to that sharp flavor in a good chedda. After the two hours rip up the now firm and "knitted" block of cheese curd into small half inch chunks. You can add around a tablespoon of salt per gallon used and mix well with chunks. Our right in that colander mold with that follower for pressing and that's a great simple cheddar. Age as long as you can and brine the surface every once in a while. Six months is good but I've accidentally done a couple years. So yummy and sharp!
Awesome, thanks for sharing the cheddaring process info!
great! i'd like to know if you make a video about that for beginner as well as me
Got a video?🙂 The text is rather hard to follow.
@@flumyxx it takes me 6 or so hours to do. I do it every Sunday though so maybe someday. Not a bad idea. I just made a Cheddar today! Definitely consider it.
Noice recpie
Once upon a time i made cheese for a living and you have a good base plan there. I noticed A few things you may find helpful. 1 since you are using yogurt/kefir as a starter you should give it some growth time prior to mixing in. warm up and feed it some fresh milk for 15 min or so to get the culture moving fast. this makes flavor growth and acid growth much faster early. reduce the risk of spoilage as well. 2 you hinted at it, but homogenized milk is an absolute no no in cheese. That process wrecks the protein used for curds. 3 cutting the curd. after the verticals are done use a spatula to very slowly rotate the curd then finish the cubes. this is the most critical point in making a good cheese. the more clear the whey is after the cuts are done the better the final results are. Also rewarming to 92-94 in the boiler after cut will improve whey release a slow stir is a must. 4 salt i know its more difficult but if you can drain without pressing using the cheese cloth to shake the salt into the curd works better. goal for salt amount is 1 to 1.5% by weight. figuring out how much cheese you got is the tricky part. optimal results are about 10 to 1 milk to cheese.. Last and most important when doing raw milk cheese. for food safety store the block 30 days minimum. if you want to eat same day with raw. heat to 145f for 30min prior to start.
This is min level for pasteurizing. once back to 90f you can start the process. happy curding!
Awesome, thanks for sharing all your wisdom! Great points in there. Thanks for watching!
I don't get the last part with the "block" :o
You should put all this knowledge on a platform. Like youtube!
Why do you need to leave it if using raw milk? Is there a higher risk than drinking raw milk?
@@james1986 raw milk = zero risk
why am i watching this at 1:55AM help
2:17am .. help lol
😂
It’s 2:20
AM
1:47am before a 10am lecture today and I've decided i want to start making butter and cheece myself
You really should try using the whey to make Norwegian brown whey-cheese. What you do is simply to boil the whey with some sugar added, until it is reduced to a caramel paste. Depending on how much you reduce the caramel paste will either solidify into nice blocks like butter or will stay a nice spreadable paste that can be used as a bread topping like Nutella.
The solidified brown cheese is delicious in thin thin slices with a dollop of jam on a slice of bread. And it makes for a wonderful added something to game casseroles.
Interesting! I’ll need to try that. Thanks for watching!
Dankeschön!
Gjetost/Brunost is amazing! It's like a burnt chocolate/caramel sweet flavour with a sheeps milk after taste. Super happy to be able to get it in Australia at my local cheese shop.
Cool! We make a sweet milk spread in Argentina like that, but we use the whole milk instead of just the whey, with a little of vanillin, and a tsbp or two of sodium bicarbonate, since it stops sugar from crystallizing, and we like it soft and spreadable.
Wow! Thank you for sharing that! I’m going to try it. How much sugar to how much whey please?
I loved seeing the little one crawl by your feet!❤ this from a grandmother!😊
Thank you for showing us how to make cheese without going broke! My neighbor is a dairy farmer and will let me have raw milk so I will be making this thanks again!!!
Sounds like you live in the right spot! You’re very welcome. Thanks for watching and happy cheesemaking!!
Lucky, lucky person you are....well jealous
Let you have? Free raw milk? You have no idea how blessed you are! 😄
This is the first video of yours that I've come across. I IMMEDIATELY subscribed. It is pretty rare to come across such a well done and concise video. This is a keeper.
Awesome! Welcome and thanks for watching!
Ah yes they make lovely videos, very humble and well done. Keep up the good work!
I have watched countless cheese making videos and never fully understood the purpose of cutting and stirring. This was so informative! Thank you!
So glad it was helpful! Thanks for watching!
You can also use the whey in baking and to make beverages. Adding some sugar syrup to the whey makes a drink vaguely like lemonade. You can also make blaand with it. Blaand is a mildly alcoholic beverage that was very common in northern Europe during the medieval and Renaissance periods, and before whisky it was considered the national drink of Scotland. To make it you just add honey to whey, put it in your fermentation vessel, pitch in your yeast (I just use Red Star since it's actually a baker's and brewer's yeast) and let it ferment for 5-10 days depending on the temperature and weather, then bottle it up. A couple warnings about it. First make certain it's actually stopped fermenting before bottling since it seems prone to stuck fermentation then kicking off again in the bottle. It's the only thing I've made that has exploded bottles. The second warning is that for a lot of people it causes voluminous quantities of nearly lethal flatulence.
Sweet, thanks for laying that out! And appreciate tips on the process and after effect 🤣. Sounds like something I need to try making soon. Thanks for watching!
I think i dont want to try that
This sounds like a good prank drink to me! Just give a bottle to someone as they are leaving your own home and wait for the phone call!
I've made a few blaands, and if you add a lactase tablet it will more completely ferment (yeast is lactose intolerant), and alleviate the intestinal distress issue. Make sure you pasteurize the whey first if you added a culture, or the lactobacillus may survive and make it quite sour. Like all meads, blaand really benefits from a bit of aging. I don't touch mine until it conditions for at least 3 months. At its best it tastes like a Parmesan scented Chardonnay.
@@dexterne thinking about it "parmesan scented Chardonnay" pretty accurately describes the second blaand I made. I always used whey from making mozzarella so there was lactobacillus culture added. But seeing as I'm a fan of Belgian sour ale, and before I moved to a state where I can't buy raw milk I used to make airag (Mongolian style cultured and fermented milk) pretty regularly I might actually enjoy a cultured, sour blaand. I might have to give that a shot next time.
never realized hard cheese was so easy to make and so FAST with things that you may already have in your home without having to purchase more items...amazing! Thank you so much! Stay blessed!
So glad you found it helpful and happy cheesemaking! Thanks for watching!
Its not easy and not fast as you have to count the hours or days spent
It looks like it only took 21 minutes! This is what i love about CZcams videos.
@@jacksobe LOL!
You are an excellent teacher. Engaging, clear, organized. Great instructional video!
Really appreciate the feedback! 😊 Thanks for watching!
I agree...easy to understand 😊
Hi there, whey is great instead of milk on cereal, or as a warm drink with some hot water in it. Also fermented into white wine whey is fabulous, or use it to make fluffy scones.
These are great ideas! Thanks for sharing!
Oh how I wish other videos were as clear and concise as your presentation. Just excellent. Thank you for all of the terrific info.
Thank you for that! Have a great day and happy cheesemaking! 🙂
Thank you very much for this video & ebook , i will definitely be learnin how to make these farm fresh foods 🥰
Yea!! 🙌
I wish when you downloaded a video, all the comments downloaded too. There's so much experience and rich information in here. 😊
So glad it was helpful for you! Thanks for watching!
I am amazed. So one doesnt add anything and the difference between the Cheddar and the Mozarella is just the method. Fantastic. Thanks
Yes! It really is amazing in cheesemaking how just differences in techniques and methods can produce very different end results! In this case, the big difference is the mozzarella is acidified first and the farmhouse cheddar is cultured with yogurt or kefir. But aside from that, much of the process is the same. Thanks for watching!
Great video, but I love how in the "no special equipment required" video the first ingredient is a milk cow 😁
Or find a friend who had one 🐄!! Thanks for watching!
You can buy raw milk.
Sssshhhhh . . .
Let him keep 😊his enthusiasm 😊😊😊
@@thelxvechild3193not in my area.
@@elsie9649 I'm sure by now you can order and get it shipped. If not that's too bad.. But having a milk cow is kind of obvious in this context and didn't bear mentioning
I like to take my milk and cream add sausage and bacon bits take Bacon fat heat it up in a pan text self-rising flour sprinkling over the fat and stir it until it becomes almost a paste as you add the flour as soon as you have enough take your hot milk and cream that has your bacon and your sausage already in on a low simmer while you stir make sure to continually scrape the sides in the bottom that's why I use a spatula in between stirring give it a rest and allow it time to raise the temperature back up and then stir enough to solidify the sides as they start to get thick shut it off and then go through the process that you just did
With those ingredients you can't go wrong! Sounds interesting and delicious!
Cheese this looks good.
🤣 Thanks for watching!
What an interesting and useful tutorial. I like your moderated style of speech, caught every word an under
stood. Thank you from sunny Jamaica. 👍🤗🤗🌴
So glad you enjoyed this! Thanks for watching! Jamaica sounds lovely :)
I'm new to cheese making and so glad I found this video. 😍 I've been hunting for an easy hard Cheese recipe.
Awesome!! Hope it turns out great! Thanks for watching and happy cheesemaking 🧀
Hi Sweetheart 👋
This is the BEST video I've found to make homemade cheese. Thank you.
So glad it was helpful! You're welcome!
This makes me really wonder who the first guy to make this was…. Like, this is very involved, how did he “stumble” upon this!? Madness!
It is crazy to think about, isn't it! And this process if pretty simplified compared to a lot of cheeses out there. Creativity looks a lot different today when put towards technology and other modern inventions, but back in the day these were the inventions that mattered and sustained generations. Thanks for watching!
Thank you for sharing this recipe and by the way you can use about 1/3 cup of white vinegar to curd your milk. It doesn't change the flavor at all as it separates as it is drained off with the brine liquid.
Awesome, good to know! I know rennet can be hard to come by so that's a good alternative for many. Thanks for watching!
Do you think the acid will kill the yoghurt/kefir bacteria?
Also, I just bottled the whey and put it in the fridge, still drinkable after almost a year, amazing for bread making or a refreshing drink.
Thank you. I was wondering how long mine would possibly last.
This was awesome! Simple, easy, and straight to the point. I was afraid to try making my own cheese for my family, because it seems so hard to do, but after watching this I think I can give it a try. This was especially awesome because you really don't need any special tools or machinery you can really make cheese yourself! thanks so much for sharing!
Really appreciate the message! Thanks for watching and happy cheesemaking to you! 🧀
Wow never knew we can make awesome Cheddar at home!
Thank you very much!
You bet! Thanks for watching!
So good, and I really like your calm voice sound which makes this information easy to listen to, comphrehend well, and retain to feel confident enough to really give this a try. Seems like you covered all the ins and outs of what to do and what might happen along the way and what to do about those things. Great photography too, so we can see every detail, and all at good speed to keep up interest and inspiration to keenly watch all the way through. Im definately trying this. Thanks !
Really appreciate your feedback! Very kind. Thanks so much for watching and happy cheesemaking!!
Great video! So glad it showed up in my feed, as I would never think this would be something I could make myself! Thank you! 💜
You bet! Thanks for watching!!
I'm new to your channel, and I have to say I really enjoy it! Everything is explained so well. Thanks for sharing with us!
Thanks so much ❤️
Spectacular video man, thanks!
Just LOVE YOU Mary ❤️. Thanks so much and thanks to everyone for the extra tips!
Thanks for watching!
Thank you. You made it look easy enough that I am going to try this.
You’re welcome! Thanks so much for watching and happy cheesemaking!
That looks so easy, I'm encouraged to try and make my own cheese, now. Thank you for an excellent video.
You bet! Thanks so much for watching and happy cheesemaking!
Did it work? :)
Here too
After watching this video I actually think I can do this. I AM going to give it a go. Thank you
Yay! We love hearing this!! Hope it turns out great!
What a true blessing you are! Thank you sooo much! ❤❤❤❤ Greatful to have you show up in my feed for me. I will definitely send friends.
Community = Common Unity ❤❤❤❤
You're welcome! Thanks for your kind words and sharing it!
@@FromScratchFarmstead 💗💕💗😊
Wow, that was so informative! Thank you for the intense tutorial ❤
Glad it was helpful! Thanks for watching!
homogenised milk, freeze and thaw, it separates perfectly.
Interesting, good to know! Thanks for watching!
Great video! Such a clear explantation and demonstration! Thank you.
So glad it was helpful for you!
Thoroughly enjoyed your video. Great and informative
So glad this was helpful for you!! Thanks for watching!
Thanks a lot mate! You video presents a clear presentation how to do it. Inspiring
You bet! Appreciate the feedback and thanks for watching! Happy cheesemaking 🧀
Whey is good for your pets. We put a couple tablespoons in our dogs water now and then. As a result, they stopped eating grass and poop. Its also good for spraying on chicken poop to keep the smell down.
Great tips!! Thank you for sharing!
@@FromScratchFarmstead😂ddaddsraraar🎉e🎉saasaa4aaaaaa🎉🎉aaaaadadaaaaaa no 🎉was🎉🎉🎉😂🎉q West
OUTSTANDING!
Thank you!
Thanks for sharing recipe I can't wait to try it, Watching from South Africa
Awesome! Let us know what you think!
Incredible! I would love to do this. Thank you
Thanks for watching!!
Blessed are the Cheesemakers!!!!
thank you so much for showing this!
You're welcome! Thanks for watching!
This so great.i love that you just use everyday equipment. Very good teacher.
Appreciate the feedback 😊. Thanks for watching!
That was a beautifully done tutorial presentation! I feel like a friend or grandparent was hanging out with me and teaching me a new skill. Excellent. Relaxed. Thorough. Thank you so much for sharing, I feel enriched. Only gratification left is to taste my own first effort. smile
Thanks for the positive feedback! Enjoy!
Wow, thank you so much for a very detailed explaination! Totally inspired to make it myself! 😃
You bet! Hope it turns out great for you and thanks for watching!
Such a great tutorial! Thank you!
You're welcome! So glad it was helpful for you!
You are an excellent presenter!
Thank you! And thanks for watching!
Thank you very much for this tutorial! I had followed homesteading families cheese tutorial and wow! my cheese got too dry and took forever. Lots of things to buy. I had pretty much given up.
Now this looks like something I can do. And to have cheese ready in one month's time would be terrific rather than waiting three to six months.
Thank you for your wonderful explanations and photography.
Thank you, thank you, thank you ☺️
Awesome! So glad you found it helpful and I really hope you love the results 😊. Thanks for watching and happy cheesemaking!
What a great video !!!! Extremely detailed and easy to understand. I am a cheese FREAK but so far all i can make is homemade ricotta, cottage cheese, and cream cheese lol. Thanks for the awesome video. Subscribing right now.
So glad this was helpful for you! Thanks for watching!
thanks for this, very helpful for a beginner!
You bet! Thanks for watching!
This is the best I have seen. Thank you so much
Thanks so much for the feedback and for watching!! Happy cheesemaking!
This showed up in my feed. What a fun video to watch. Having a homestead gives you the chance to be self sufficient, especially in this day and age with the economies being so uncertain. Look at Putin invading Ukraine. Those people can't run to a grocery store like we can in the USA These old craftsmen skills are lost to most people.
My favorite store cheese is Sargento. I have never had a bad package and it is excellent flavor. Basically, on sale, I can get a lb of cheese for $4 or less. With store brands you can get an 8 ounce cheese for a $1 on sale. That's $2 for a pound of cheddar, italian, mozerella, etc. But this video shows that anyone could make this at home following your video, thanks.
I've always been fascinated at how they get all those different flavors of cheese when it all starts with white milk. Making this from home saves you an untold list of chemicals companies add to their cheese.
Good stuff! Plus the skills are just fun to learn! Anything that brings us closer to our food and makes us more resilient as a people is a good thing. Thanks so much for the comment and for watching!!
What a great video. I gotta try this one. BTW nice job on narrating. Very clear and loud enough 👌 👏
Thanks so much for the feedback and for watching! Happy cheesemaking! 🧀
Got to where I try to remember who I can't hear and don't bother with those videos. No problem here!
Wow so simple. Thank you
You're welcome!
Thank you. You make it look so easy! 🌸
You bet! It wasn’t at first but after doing it every other week for a couple years it’s second nature now 🤣. Thanks for watching!
You are very patient with the commenters who didn't read the description or listen to the explanations or instructions. I really admire you for that.
Appreciate that! No point in creating controversy around cheese and we all have areas to grow. Thanks for watching!
I made the farmhouse cheese last night. I'm please with the simplicity of this recipe. Thank you. I'll check in with the final results in a month.
Awesome! Hope it turns out great 🧀❤️ thanks for watching!
How did it turn out?
Thank you for the info!
You're welcome!
If you don't have Renet you can also use other common household acids like Vinegar to make cheese. Just keep in mind they will modify the flavor.
Thanks for that info! Does it separate the curd the same as rennet?
@@FromScratchFarmstead The reaction is pretty much identical. I'm not aware of any noticeable difference in the texture of the curds. In the end you'll still have a farmer's/cottage cheese with that foamy, egg-like texture, and the rate of separation is controlled by how much volume of acid you apply.
Or fig tree milk
Same reaction with lemon juice.
@@FromScratchFarmstead I've been using vinegar for a while. A little extra salt and a lot of squeezing gives you something close to Feta, which is really good in wraps and on salads.
Great video! Thanks for taking the time to make it and sharing your knowledge.
You’re welcome! Thanks so much for watching and happy cheesemaking!!
Thank you for sharing this Cheddar cheese recipe. I have been wanting to make it. Can't wait to try it. Your video was so clear and understandable.
Glad this was helpful! I hope it turns out well for you!! Thanks for watching!
Thank you for your video. I can’t wait to try it. I have been waiting for a very simple cheese recipe to try. Your explanations are simple to follow and the visual is great for me.❤
So glad it was helpful! Thanks for watching and happy cheesemaking! 🧀
14:50 You can drink it or use it for bread making too. I actually like to drink whey.
17:40 Some people use brandy. There's a special cheese in England that does that every day--a rinse or a wipe down with brandy.
Nice! Thanks for sharing!
Goodness, you are very thorough! I cant wait to make my first batch following your recipe and tutorial :)
Awesome! Hope it goes great and thanks for watching!!
Great tutorial ! Thank you for sharing
You're welcome!
Waow ! Thank you so much for these clear explanations! Hugs from Brittany, France 🇫🇷 !
Hello 👋 Thanks so much for watching and happy cheesemaking! 🧀
the smaller you cut the chunks of curd, the faster it releases the whey and it is better to salt the cheese using a brine bath after pressing the cheese, makes it much easier to prevent making the cheese too salty. Also, instead of using butter to coat your cheese, it would be much better to use a purpose-made cheese coating with anti-fungal properties. These are specially designed to control the aging process and helps prevent the cheese from drying out too much/too fast.
Thanks for the tips! And for watching!
0
I agree about the wax. It's silly to buy rennet tablets from a specialty shop and not grab cheese wax as well.
@@lollertoaster wax works well, but specialty cheese coatings such as DSM's ceska coat and delvo coat are even better.
Have you ever tried coating in honey?
What a great & detailed informational video. I’m not making cheese, but I was wondering how cheddar cheese was made… and you answered my question!
Thank you for the feedback! I will mention that a true cheddar undergoes some extra steps, mainly a process that’s actually called cheddaring. This farmhouse cheddar is more the simplified version that still creates a delicious hard cheese. Thanks for watching!
Great job. Thank you so much
😊 Thanks for watching!
Thank you for your cheese teaching!
You're welcome! So glad this video was helpful!
I LOVE your collection of cast iron! And the good condition it’s kept in! Im working on expanding mine, one day it’ll rival yours, in the meantime - thanks for the vids :)
A lot of them were handed down from grandparents :)! Thanks for watching!!
Love your content! I just wanted to let you know that because of this video, I decided to start making cheese. I've just made some mozzarella so far, but this is going to be next for sure!
Awesome! That puts a big ole smile on my face 😊. Thanks so much for watching!
Thank you so much!
You're welcome!
Awesome video for beginners. I already had some ideas on soft cheeses but to me, hard cheeses are doubting. Thank you for making this video, it gave me hope on trying hard cheese. Cheers!
Awesome, hope it goes great for you! Thanks for watching and happy cheesemaking! 🧀
You can use a cup of vinegar instead of Rennet.
I believe you can, but haven't personally done it this way. I think you're right that it would be around a cup of vinegar needed... roughly 1/2 cup per gallon. The thing I'm not sure about is if you'd get as firm of a curd set as you would with the rennet. But it may not matter a ton in the end anyways. Good luck with it! And thanks for watching!
Great tips! Bookmarked for when I finally try this. PS - THANK YOU for pronouncing kefir correctly! I'm always surprised at how many people say, "KEE-fer" instead of "keh-FEER" (the correct way).
Awesome! Thanks so much for watching! Yes, lots of confusion out there about how to pronounce kefir.... David Asher helped me get that one right!
Thank you so much for this wonderful clearly explained recipe.
You bet! Thanks for watching and happy cheesemaking! 🧀
Loving this channel
Glad you're here and thanks so much for watching!
It's my first time coming by one of your videos today, while looking for some cheese recipes, and i have to say i'm in love with this video 🤩😍
I have been into organic and natural culture for some years so far, and i have willing to try making some cheese ( i really love cheese 🧀 😋), but sadly all i could find was recipes that uses tons of chemicals that made me worried of trying them 😐😐
But i really loved how basic and natural your recipe is, and i'm definitely gonna try it soon, and also i will enjoy watching some more of your videos 😄😄
Awesome, so happy to read this and glad you found it helpful! It is definitely so hard to sift through the world of synthetic ingredients and foods so I'm honored to share what I've learned. Thanks for watching and happy cheesemaking! 🧀
You can use whey instead of milk when cooking pancakes. 😉
Yes! We actually used some tonight making sourdough bread and pizza crusts! Thanks for watching!
A wheel of the good stuff
👍🧀
Thanks a lot for this well explained tutorial. I'll definitely try that! You're awesome!
You bet! Thanks for watching and happy cheesemaking! 🧀
Спасибо большое за рецепт.
👍
You can also make cheese with the whey. It's a scandinavian/nordic cheese called gjetost. Very esay to do 😉
Oh nice!! I will need to look that up. Thanks for the tip and for watching!
I absolutely love gjetost! I haven’t found any for awhile.
Riccota
Watching form Liberia. My thanks and appreciation to you for teaching and sharing with me anther way of making cheese. God bless you and your family's More Grace.
Awesome! 🇱🇷 Appreciate the comment and thanks for watching!
this looks way easier than i expected. im gonna try it.
you got a subscriber, sir.
Awesome! Thanks for watching!
Great video. Also, whey is great for dogs to drink, it's high in protein, magnesium and amino acids! My mastiffs love it!
Awesome to know! Thanks for sharing and for watching!!
My bassets too, but ... the flatulence!
You can also feed the whey to any livestock you have. The pigs that become prosciutto are traditionally feed on a diet high in the whey from making Parmigiano Reggiano cheese.
Interesting! Thanks for watching!!
This video was delightful to watch. Thanks.
Thank you and thanks for watching!
Thank you for charing this video
You bet! Thanks for watching!
Great video.Three quick comments: to prevent scorching the milk as you heat it, you might want to use your double boiler for heating as well as maintaining the heat. Me? I sanitize my knife and spoons , cheese cloth and colander by filling one kettle with water and then boiling that with the equipment, then removing the tools , placing them on a on a clean towel and then carefully pouring the boiling water into the larger kettle to use as the boiler. The kettle I boiled the water in, now empty but hot is the one I pour the milk into.
The other thought is that while any thermometer is good, if you plan to make cheese regularly, a thermometer with an alarm that tells you when you have exceeded your desired temperature and when that temperature drops below the temp. you want is an even better tool.
Last point: You may want to cover the cheese with the cloth before you place the follower on the mold. I am not sure that every surface that comes into contact with the cheese won't leach out chemicals into the cheese or the acids in the cheese won't affect the material of the follower, but in addition, the surface of the follower may not be so sterile that it does not infect the cheese with mold and bacteria that you don't want. Simply covering the cheese so that there is cloth between the cheese and the surfaces of clean but not always sanitized containers is, in my opinion, good practice. That cloth also helps wick the whey away...
Awesome! Thanks for the great tips 👍. Happy cheesemaking!
@@FromScratchFarmstead are the 90 degrees, Fahrenheit or Celsius? I guess it's Celsius because going beyond that would actually cook your milk, but I lose nothing by asking and it's better to be sure. Nice recipe!
@@eduardotrillaud696 it’s actually 90 Fahrenheit. That’s described as baby bottle warm so it’s not too hot. Thanks so much for watching!
@@FromScratchFarmstead oh, yeah, it's like 75 or so un Celsius, but the "baby bottle-warm" is a good reference. Thanks!
@@eduardotrillaud696 90°F is 32°C
Thank you for this really clear and concise explanation of your process. I especially appreciate your press and coating methods, as the tools and ingredients (butter!) are what I have at home. BTW, I am from Michigan currently residing in West Africa. I subscribed today and am looking forward to watching more of your videos.
Awesome! Glad it was helpful and so fun to hear from people all over the globe! Thanks for watching!
Great job making this wonderful video…..Thank you good man!👌🙏🏼🥰
You're welcome! Glad it was helpful!
@4:31 I'd pour the settled milk solids in those jars into my stock pot!
Thanks for watching!
Thanks for sharing this recipe, I did visit your website to get the printable version! I do have some questions: 1. When using the raw milk, does the milk need to include raw butter fat at top or should I use 2.5 gallons of raw skimmed milk? 2. If using kefir instead of yogurt, how much kefir do you recommemd? 3. For the butter at the end of recipe to coat over cheese, can the fresh butter have salt in it or does it need to be without salt?
Thank you again for sharing this recipe, looking forward to making my first batch of cheddar, I'll let you know how it turns out!
You bet! For the first question, milk can be skimmed but the cream content will correlate to the amount of curd you get. More cream = more curd. So full cream is recommended. 2. I’d just use the same amount of kefir or yogurt. Stick to around 1/8 cup per gallon of either, but a little extra won’t hurt. 3. Butter for coating can definitely have salt. The extra salt might even help with aging and drying.
Hope that helps! Thanks for checking out the recipe and let us know how it turns out!