Looks spectacular!

Another professionally produced video; you are my #1 go-to for cheese recipes and inspiration. Thank you

Great video. Thank you.

Can we use 3.25 homogenized, I don't have access to unhomogenized milk.

Can 50/50 aka half and half be used? Thank you.

Looks delicious!! Thank you ❤ Just one question please - I am in Australia and wondering is there an alternative to LH057 I can use?

on 4 making 🧀

If I don’t have access to the calcium chloride, what is a good alternative?

What was the weight of the final product from the 16l of milk?

You want to get a stainless steel wire (1/8 - 3/16" or whatever that gauge would be in american) with a 90° bend on 1 end, the length of the radius of your chosen pot and a battery drill on the other end of the wire. slide the bent end between your curds to the bottom with the upright piece in the centre. Turn on the drill, slowly, for a fraction of a second. lift the drill 1/2 - 1". Do it again. It's how I've been cutting my curds horizontally for 25+ years.

Thank you Mary Anne. What are some of your favorite herbs to use with your feta cheese?

This is called "Labneh", a popular breakfast dish in Arab countries. Thx Mary

Don’t pour your whey down the drain! It can be used to make delicious ricotta, a base for stock, or even a fertilizer for your garden!!!

Can I ask why you don't put it in cheesecloth and weight it to remove whey?

I just started learning about cheese making and have made a few varieties. Blue cheese however is my all time favorite so thank you very much for sharing your knowledge. I am going to make blue cheese this weekend.

This was fantastic. I do not know much of anything about the making of cheese nor am I lover of Cheese although I do like it for the most part. In saying that, I have made Yogurt, cream cheese, ricotta, and mozzarella a few times now. I am really wanting to make cheddar and a few others. I watched when you made your last Cheddar, thus why I search for this video and I found it fascinating that I assumed #2 would be the winner hands down and it was #1 . I sure was not expecting that !

How do you make yogurt in original form

Amazing❤

I have enjoyed sharing my first attempt at your cambonzola recipe. It has been getting very good comments/reviews sometimes even before guests knew I had made it. One friend said, “I hate blue cheese” as she took another slice. 😃. Thanks Mary Anne

Nice videos... I'm loving your contents! You can dip your apple slices in water with lemon to prevent them become brown...

Loved this video!!! Thank you for sharing :D

Orangeness of cheddar used to be because of the natural beta-carotene in the grasses and plants the cow was eating.

Yummy. My favorite cheese.

Triple Cream Brie, First Attempt: I personally just made some triple cream brie with flora danica & penicillium candidum. When I was at the stirring phase, the temp had lowered to around 80F so I decided to put my burner on to warm it back up to 86F. I placed it on medium heat & warmed it to 86F & then I thought I turned the burner off but had placed it on low heat! So I’m scooping my curds into my containers & I’m starting to feel the temp increase & as I got to the end of my curds the last of the curds & the whey started steaming! I thought to myself, why is it so hot? I looked at the burner - it was still on! The whey had reached 115F, thus pasteurizing & killing off the penicillium candidum (so much for the 3 hours of ‘blooming’ the milk) - also the final curds where a bit firmer than the first ones I placed at the bottom of my containers. I probed the cheeses, each at 90-110F & too hot for the penicillium. I read a science journal online that the minimum temp for penicillium candidum is 80.6F, the perfect temp is 93.2F & the maximum temp is 98.6F before the spores are essentially pasteurized. I also read online that if the cheese curds are too hot - you can let them cool down & then add a little fresh mixture of cooled whey with dissolved flora danica & penicillium candidum to re-inoculate the cheese at suitable temperature. I also read other people wait for the cheese to drain & cool before sprinkling on the dry penicillium candidum powder - leave it for a day & then sprinkle on salt afterwards on a more dry cheese product. Most don’t know, penicillium candidum is not a yeast (fungi), bacteria (flora danica) or mold - it’s actually a mushroom mycelium fungus! So essentially, people are making a mushroom cheese mycelium brick & most mushrooms don’t like it too dry (dormant stage) or too wet (can’t myceliate properly). This is why the spores only start to grow once the cheese has fully drained & is in a ‘moist’ environment. Recipe: Ingredients! 760 ml / .20 Gallons / 3.2 Cups Heavy or Whipping Cream. 7.6 litres / 2 Gallons Whole Pasteurized, Not Homogenized Cows Milk. (No ultra-pasteurized milk!) * 1/4 tsp Flora Danica bacterial culture (or MM100). * 1/8 tsp Penicillium Candidum (Minimum Temp: 80.6F, Perfect Temp: 93.2F, Maximum Temp: 98.6F) * 1/2 tsp CaCI2 liquid (33%) (In 1/4c Water). * 1/4 tsp Liquid Rennet (Double Strength). * Non-chlorinated water (x2 1/4 Cups For Calcium Chloride & Rennet Solutions). * 42 g / 1.8 oz Cheese Salt or Kosher Salt (non-iodized). Directions: Add calcium chloride solution. Heat slowly to 86F. Add 2 cultures, let it absorb water for 1min then stir in. Let sit for 3 hours to let batch grow cultures. Warm back up to 86F & add rennet solution & let sit for 90min, 1.5 hours. Check for clean break. Cut into 3/4inch cubes. Stir curds for 10min & then sit for 5min. Let whey drain for a small amount of time to make sure they’re small enough to place into medium cheese draining containers. Flip 5 times over 12 hours to develop even texture. Salt 1.5-2% (per gram: 400g x 0.02% = 8 grams each). Let sit & dry for a few hours, place in box on top of raised platform with cheese liner beneath, with 95% humidity to age - while flipping daily at 55F. 35 Days: 5 Weeks (hard cheese). 49 Days: 7 Weeks (7x7) = medium soft. 63 Days: 9 Weeks = soft & pliable. 84 Days: 12 Weeks = runny + dip-able. 🔥⚖️🧀 READ ⬇️: The Lord showed me, yeast is a fungus & is OK to eat - edible mushrooms (not ‘magic mushrooms’) are alright to eat, including beneficial bacteria. BUT! Mold is not OK to eat, but the white hairy ‘mold’ on brie is a fungus - not a mold, it’s mushroom mycelium (but blue cheese is not OK to eat, as it is mold - not fungus). - Geotrichum candidum is not alright as it can cause disease in immunocompromised humans, but penicillium candidum is a fungus. ALSO: Calf rennet & goat rennet when cooking in cow or goat milk breaks one of God’s laws (Deuteronomy 14:21, don’t cook a baby cow or goat in it’s own mother’s milk). Vegetable rennet is alright to use, as long as it’s not derived from mold - but fungus or bacteria (kosher). 🌻 It’s amazing God & Christ allows us to make all these things with what He’s made! But if we never accept Him, we won’t make it into Heaven - all bad things we’ve done has to be paid back with our lives, so accept Christ’s death as sacrifice to atone for what you’ve done (no matter how small): or go to the bad place where people will burn for eternity, I personally don’t want to go there - amen! 👏 - Why Did I Comment This? ​​⁠I try to represent & preach according different topics when I watch videos. I leave a trail of seeds that might be planted in people’s hearts so they may eat the wisdom God has grown. I have a whole online ministry, God bless! (The parable of the seed sower: Matthew 13 Bible.)

جميل جدا ❤ لكن يبدو صلب

Thank you for the great video! What would you do if you start to get other moulds during the aging process

You say this doesn't last long in the fridge...2 days? 3? BTW, I'm in the process of making brie per your directions. :)

this is delicious

drained a-whey the liquid eh? :) 11:37

It looks nice and creamy! And you say you pressed it harder? Was it creamier in the original version

So beautiful ❤️

Looks amazing

Amazing 👏

That's looks absolutely beautiful. We're a bit cheese happy in this household. The kids are grown and gone now (hooray!) but as babies and infants they followed Sara's and my own loves of all things cheese.

Thank you for being gentle with the jump cuts. Some people use them extremely aggressively.

how do you prepare each method for aging. I only have a 'fridge with a good temperature in the crisper. How do I do this?

Mary Anne, you are a true inspiration to any foodie. Love you videos,

That was great! Thanks for the video

Hi Mary Anne, could you use 5 litres of "Cereal Cream" (10%) instead of mixing whole milk and cream?

Hi Mary Anne, such an interesting comparison, I too, thought the cloth-bound cheddar would be the most flavourful, and there most favoured, but no, the big surprise! I too live in Canada, and I am wondering if you would recommend regular Canadian grocery store milk (whole milk I mean) for making cheddar? I live in New Brunswick and don't have access to un-homogenized milk anywhere.

No whey is this recipe for real ? It's whey out

Hi do you Think the curds cheese ( fromage en grain) is good for kenafeh?

The best labneh recipe and storage advice. Great job 👏🏼 Sahtain

can you show how to wax the cheese?

Mary Anne, have you tried piercing from the top and bottom instead of the perimeter?

So sad you guys in Canada have no access to raw milk 😢 when I see that pasteurized milk 😭

Does this recipe change if I am using raw milk? Do I need the calcium chloride?

I find this very interesting much like home brewing, thank you for posting. A shame many people have ultra pasteurized as the only option, we used to have dairy farms here but they are long gone. No co-ops either. I will watch and enjoy anyway :)

I don’t like Cheddar it’s hard dry and flavorless.

Thank you a lot for the PH data!