You can try wiping it away with a super clean cloth or paper towel. You can also make sure that the white mold that you grow is strong and healthy because it can often grow over the blue mold and inhibit the blue from growing further. A little blue on the edges is not going to hurt the cheese though. It will just add flavour there and a touch of colour. Just be more careful next time time to sprinkle into the centre. 🙂

I am so glad you are learning more each time you make a cheese. Age that cheddar for 2 weeks if possible before you vacuum pack it. (Too much moisture is your enemy.)

I think you will be ok using the same solution the next day.

Hello Vivian, Lucky you that you have access to raw milk. I am jealous. :-) The general rule when modifying a recipe so that you can use raw milk instead of pasteurized milk is to OMIT the caCl2 altogether and reduce the amount of bacterial culture you use to acidify the milk by 25-30%. That's it. Everything else should stay the same. Let me know how it goes!

@@GiveCheeseaChance Thanks Maryanne! I knew about omitting calcium chloride and culture but I have never made triple cream this way so I wasn't sure if it was the same formula. I will certainly let you know how it turns out. Thank you! I love your videos!

The longer you wait to vacuum seal the better, in reality. It really depends on your environmental conditions (is your home humid or dry)? In general, if your cheese is dry on day 5, then yes, you can vac seal, but if you can wait a few more days, it is even better. After you have vac sealed, you just need to flip the cheese 2X per week for a few weeks. Nothing else, because you don’t have any rind care to do when you vac seal.

@ Thank you so much for your reply. Keep the videos coming!! I may have more questions later lol

@@maryannefarahSomthing I think I am missing from the video, the first time you heat the milk up to 90 degrees Fahrenheit, I don’t remember you saying when you turn the stove off. Could you elaborate on that please? ;) also do you use soap and water to clean everything before making cheese or do you disinfect with something like Star San sanitizer?

@@DavidVoros-j1e Hello David. Yes, please turn off the stove when you reach the target temperature of 90F. (You don't want to keep adding heat because you won't be staying at 90F if you do.) To answer your question of how I clean... I boil whatever I can (ladles, forms, fabric, etc.), because it is easy to do so. Tor things that I cannot boil (i.e. counter tops), I wash them with hot soapy liquid and let them dry. On cheesemaking days, I always start with a very clean kitchen. I don't have pets or small children in my house anymore, so it is easy to keep my kitchen clean and uncluttered in advance for cheesemaking projects.

By any chance have you tried other acids to see if it affects the flavor? Like balsamic vinegar, or a white wine vinegar? Or even lime or grapefruit juice? Just curious since that is the kind of experiments i might try, but if you have tried and it didn't work i can save time. 😅

I wish I could! I even wish I could cow-share!

No, you are not correct. Cheddar is not a PDO-protected cheese.

Without having seen your cheese, I suspect that you may have slip skin. This is where there is a really RUNNY area of (super delicious) cheese right under the rind and the rind has somewhat detached from the interior of the cheese. I have seen professional cheeses have slip skin too. This can be solved usually by air drying the cheese after salting (with a light fan), before it goes into the "cave" so the cheese is not "wet".

@@GiveCheeseaChance Thanks a bunch! That's a very useful (and quick!) answer. What you describe corresponds exactly to what happens to our cheese. My wife and I will definitely try that method and report back. :)

Aren't they enough to feed a family? LOL

Well, thank you! Appreciate the compliment!

Ha ha ha. Blue cheese is not for everyone, but I get cravings for it sometimes!

You'd be surprised that most cheese cultures are a mixture of several different bacterial strains. These cultures are designed to be consumable and are food safe. They shouldn't upset your stomach if mixed together. I don't think there is any need for concern about mixing bacterial strains since it has been done for centuries without problems. It is interesting actually, that different bacteria do different jobs during the cheesemaking process. For example, one bacterial strain may be added to acidify the milk, while another adds a buttery flavour, while a third bacterial strain makes small or big gas holes in the cheese at a later stage. I find it all fascinating. Thanks for your question,

That is a very good question (and there is a very good answer). 🙂 Most people do not have a kitchen scale that measures 0.1 gram increments. My kitchen scale, for example, only measures in .5 gram increments. So, there is no way to measure out such small amounts by weight in most home kitchens. Freeze dried bacterial culture is almost the consistency of dust--very hard to weigh out. To deal with this, there are very small measuring spoons that cheesemakers can use/buy. I hope this answers your question.

Hi and welcome to the channel. While you can make cream cheese from raw milk (and I know people who do), I wouldn't myself. Cream cheese is a fresh cheese (not aged) with a relatively short shelf life. I see an advantage to pasteurizing raw milk first when making fresh cheeses -- it will theoretically remove any unwanted microbial guests that can multiply and spoil your cheese & dramatically shorten its shelf life. I hope others may give their input here -- particularly people who may have tried using raw milk to make this recipe.

Thank you for such a thorough reply! 🙏💕

@@gd-uk2it My pleasure!

That sounds amazing. What a wonderful dream!

Amazing are u already in farming

@@PaulineKabiu-zj5uv No, I am not in farming. I live in a suburb and rely on farmers. They do hard work!

translated to English... you wrote "I've been trying out recipes for months and none of them have turned out SO PERFECT!!! Thank you!!" This is so wonderful to hear. I am so glad you had success with the recipe. All the best from Canada! Mary Anne

You bet--my favourite!

This is so lovely to hear. I am so happy too! Thank for your comment! ❤

No , not really. The firmness is a matter of what point in the maturation cycle they are. Both can be equally firm or runny.

You don't need to use tablet rennet--you can use liquid instead--I usually use 1/4 tsp of double strength liquid rennet for 2 gallons/8 litres of milk. Follow the directions on the rennet bottle you have - it should say on the label what strength it is and how much to use per litres/gallon.

Not if you want that gorgeous velvety texture.

Unfortunately not. It won’t work. Cream cheese is made with cream.

I am so happy to hear this!

I am one of your followers,you do an amazing job .....thanks a lot

I am not sure I understand your question. You want to study how to cheeses themselves decompose?

@ yes and its effects on the aging process in humans

@@carocuno06 That would be a good question for a food scientist, dietician, bacteriologist or mycologist--I am sure they would all have different perspectives on how the food decomposes and affects one's biology. Interesting question!