Asiago Style Cheese (Rosemary Crusted)

The trip that started me on a quest to learn how to make Asiago style cheese! On a recent adventure with my daughter an unexpected detour into an artisan cheese shop unveiled a surprise! She discovered a rosemary crusted Asiago cheese and we knew we had to try it right away. We paired it with some Italian wine and were amazed at the complementing flavors. It’s her new favorite cheese, and may be mine too! I was pretty sure I could make this cheese, and after a little research I decided to combine a few recipes that worked for me. I couldn’t be more pleased with the results.
Asiago style cheese is a great entrance to the world of making semi hard cheeses. From milk pour to first press it’s less than 3 hours and it can be consumed in as little as 3 weeks! With or without the rosemary crust, this cheese will be sure to please your friends and family.
If you enjoy what we do and would like to support us, you could buy us a coffee:). It's a sweet and friendly way to support a favorite content creator:)
www.buymeacoffee.com/cheese52
Happy cheese making!
Lisa and YumYum
DISCLAIMER: This video and description contains Amazon and/or other affiliate links, which means that if you purchase through one of the product links, we will receive a small commission.
Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here! cheesemaking.com?aff=35
Recommended Equipment to Make This Recipe -------
16 quart or larger non-reactive deep pot: amzn.to/2KBiMwa
Tiny spoons: amzn.to/33Ek9lj
Fine mesh colander (Set of 3): amzn.to/31MItzQ
Over the sink fine mesh colander: amzn.to/31J7Q5f
12” Stainless steel thermometer: amzn.to/31LgRuS
19” straight icing knife for curd cuts (14”blade): amzn.to/2YSY3N2
13” stainless steel stirring spoon: amzn.to/31OPe3W
2-4 lb Hard cheese mold: cheesemaking.com/products/har...
Food tent: amzn.to/2KJ2AsT
Drying rack: amzn.to/2KIixzr
Plastic drying mat for the cheese: amzn.to/2HboByn
2.2 lb cheese mold with follower: amzn.to/2V7YvC8
Brine Container (Set of 2) amzn.to/2OTk5ZP
Ingredients Used in this Video------------
C201 Thermophilic Culture amzn.to/2mKDgJV
Liquid calcium chloride: amzn.to/31MNubD
Single strength liquid rennet: amzn.to/2H6KdvS
Cheese Cave Options -------
A/ Wine Refrigerator (No Ink bird controller needed) amzn.to/2IUHtlS
B/ Mini refrigerator (3.7 cubic foot) amzn.to/2MNrPKd
with
Ink Bird Temperature Controller for mini refrigerator amzn.to/2MLiJ0O
Cheese Seal Options ------------
A/ Food Saver Vacuum Sealer amzn.to/35zxXi1
Vac Sealer replacement bags amzn.to/2OUBPUI
B/ Cheese wax amzn.to/2BhNHZ1
If you haven’t already, take a moment to LIKE, SUBSCRIBE AND RING THE NOTIFICATION BELL so you can be sure to get our new uploads. --------
How to make Asiago Cheese
• Asiago Style Cheese (R...
Remember to always sanitize your work surfaces and sterilize your equipment before you begin any cheesemaking recipe.
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#howtomakecheese #asiagocheese #howtomakeasiagocheese

[@Cheese52]

👀New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)

[@Fan1Mario]

Greetings from r/DeepIntoKZbin. Came for the cat, stayed for the cheese

[@Cheese52]

Greetings to you too! This just might be the best comment of the year. High paw from YumYum!🐈

[@skylarkessler9805]

Same here, I'm lactose intolerant but I love a cute cat and an interesting recipe!

[@JosiahMcCarthy]

@@skylarkessler9805 most cheese is actually lactose free! Check out this article: www.docdroid.net/JniHg1J/allaying-fears-and-fallacies-about-lactose-intolerance.pdf

[@ArxosFX]

I'm glad I stumbled on your channel. I had no idea I could realistically make cheese at home! Also, YumYum is so adorable.

[@Cheese52]

Me Too! And I am glad you enjoy the channel. YumYum is pretty cute- she's the star of the show for sure. High paw from YumYum!🐺🐾

[@IvanPetersonMOD]

nice. I really enjoy your project manager.

[@Cheese52]

Thanks! She keeps me on task for sure!

[@rubygray7749]

Hi again Lisa, I'm so happy to have found another cheesemaking channel! Gavin Webber recommended yours, and I'm glad he did. When I got tired of trying to make even cuts using the diagonal method, I took a cake cooling rack, and cut it down so it fit across my pan with the wires going horizontally. This makes a brilliant horizontal curd cutter for a few dollars. Just insert it vertically, and turn it 180 degrees. Then do your vertical cuts both ways. Perfect cubes! If you have 2 of these racks, you can cut out every other horizontal wire on the other for when you need to make larger cubes. Have you come across Kristin of Hammock Haven Farm channel? She has a small goat dairy and makes wonderful cheese and her son does the videos. They're great! And John KIrkwood's channel. He's English, does lots of excellent baking and cooking programs, and also some excellent cheeses.

[@Cheese52]

Hi Ruby! Yes! Gavin Webber is AWESOME and I am so glad he introduced you to this channel, and that you are enjoying it. Thanks for the suggestions on the other cheese channels- I will check them out right away! Regarding the suggestion for building the horizontal curd cutter- We were just talking about different options- thanks for the advice! 💛🧀

[@rubygray7749]

@@Cheese52 I hope your channel name means you're going to make a cheese video every week of the year???

[@Cheese52]

@@rubygray7749 I named it Cheese52 for two reasons- I launched my channel the day I turned 52 😉 (woot!) and I make cheese every week. I am still working out the learning curve of making cheese, filming and editing, but I am getting there! I plan to upload on Saturday mornings on a reasonably consistent basis😉. I'm so glad you enjoy the vids. Greek yogurt and feta are in edit now. Stay tuned!

[@rubygray7749]

@@Cheese52 Yummalicious!

[@rtfelix2288]

Hello from reddit! Great video, great cheese and an even greater kitty!

[@theon_ean_donly]

This is by far the best cheese making channel, thank you

[@Cheese52]

Oh goodness. Thank you for that wonderful feed back!

[@roberthutter74]

My first attempt at cheesemaking at home was a success! Thank you

[@Cheese52]

Hi Robert! Sweet! I'm so glad to hear it. Happy cheese maker right here! What will you try next? Oh, and hi paw from YumYum 🐾and congratulations from me👩‍🍳

[@BonnieInBama]

Curds cooking now. Can't wait!

[@amywinfield7153]

Wow. It looks so delicious.

[@Cheese52]

Thank you, Amy 😋

[@yuliandreaalvarezpizarro712]

in love with this channel and your cat!!!!

[@Cheese52]

Thank you so much! Hi five from YumYum!💛🐺

[@AKitchenAdvisor]

Another thorough and beginner-friendly cheese making video. Thank you very much!!! It's been my dream for a while to make a hard cheese. I understand that semi hard cheeses is a good start as you can start consuming in 3 weeks. I am recommending all my friends who are interested in learning how to make cheese at home to visit your lovely channel. Good luck to you and your channel!!! You are doing an amazing job by educating, presenting and making a reality what was just a dream before.

[@Cheese52]

Oh Thank you. I am honored! Cheesemaking is not as difficult as some might think. It is a "slow" food, not a "fast" food, so it just requires a little patience 😉 I really like this semi hard cheese because you can taste your efforts in as little as three weeks, and the process is very manageable. I really appreciate your support and faith in these beginner friendly videos 😀

[@AKitchenAdvisor]

@@Cheese52 , keep going:-) Good luck to you and your valuable channel!!!

[@jadesita98]

Such a nice lady, and a unique recipe, I love Rosemary!

[@Cheese52]

Meeee too! Thanks for watching!

[@julianp623]

fantastic video!

[@Cheese52]

Thank you so much! I'm glad you enjoyed it 😀

[@mota8344]

not my kinda content but i really enjoyed the video and your personality

[@Cheese52]

I get it and I'm glad you enjoyed the video. Thank you so much for stopping by 😀

[@vincepeterson2834]

Great video!

[@Cheese52]

Thank you :) This one was fun to put together.

[@cookingwithalittlespice]

Great video. Aiden loves your cat in the video

[@Cheese52]

Oh thank you! She's pretty cute. And she really loves it when I make cheese. I think it's the best part of her week!

[@gregsun974]

Amazing channel. Can't wait to try these out on my own! (no cat though ): )

[@Cheese52]

Thank you so much! Have fun with the recipes😀 YumYum says, "So sad without a cat..#😺 #lifeishappierwithacat

[@MrGodisded]

Cat and cheese. A perfect combination.

[@Cheese52]

I couldn't agree more! 🐈💛🧀

[@LilianaM309]

Me encantan, felicidades, como puedo hacer la prensa para ajustar la presión ta se a 8 o las libras necesarias?

[@Cheese52]

Hello! You can estimate the weight. A light amount of pressure will be enough. When you place the weight on the cheese, watch the whey seeping from it. It will run like a stream for a couple of minutes, but then it should reduce to a slow drip, like tears. Hope that helps and happy cheesemaking! Lisa

[@mawelldelarosa9117]

Hello friend, I want you to know that I love your kitten, she is beautiful and you can see that you are very special with her, that speaks very well of you 💕, I love your channel, you make wonderful cheeses and they are very good, I congratulate you, I would like to know how you can preserve them after the ripening time has passed and that you have already cut and consumed them? Thank you for everything you teach me, you are the best 👏👏👏

[@BrandiJRobertscom]

Looks delicious! Hi YumYum!

[@Cheese52]

Thank you! YumYum says hi back, and she says hi to your kitty King George :)

[@bridgetbook3532]

This looks yum!! And it looks shorter timewise!

[@Cheese52]

It really is a quick cheese to make, about 3 1/2 hours in the kitchen and just three weeks of aging. If you want to try your hand at an aged cheese, it's a great cheese to start with!

[@nathanagenbroad8432]

Hi! Great channel! I’m going to try my luck with this cheese this coming week. Would you mind telling me what you use for your sanitizer solution in the spray bottle? Thanks for the great content!

[@Cheese52]

Hi Nathan! Welcome to the channel! I use an essential oil solution called Thieves. Many other cheesemakers use a 50/50 white vinegar and water solution, and others is a product called star san. I know quite a few beer makers who use it. Happy cheesemaking! Lisa

[@nathanagenbroad8432]

Thanks! I was planning to go the white vinegar route, but I’ll look into Thieves as well.

[@judithegli1345]

Thanks for the cheese inspiration. Do you need to vacuum pack the cheese to infuse it with the rosemary goodness or is there an alternate way to do it and get a similar result?

[@Cheese52]

Hi Judith, I've only used the vac seal method, and it works very well. Maybe you could try ground rosemary added to the curds just before the pressing stage? Possibly you could do a natural rind for a month or two, then coat the cheese in oil and rosemary, and let it age for a little while longer. It would be tricky though, as mold will continue to develop on the rind ( and now the rosemary) of the cheese. Hope that helps, Lisa

[@Martine5]

Oh my, that looks delicious! Will definitely be making this one too! At what temperature did you dry the rosemary Lisa?

[@Cheese52]

Hi Martine! I dried it in my oven for about 2 hours at 175F (80C)🌿 😀

[@Martine5]

@@Cheese52 Thanks so much Lisa! Love the videos and of course YumYum. Gorgeous kitty :)

[@Cheese52]

@@Martine5 Hi five from YumYum!

[@melanieodea3101]

Love your videos! One question though, in the video you add thermophilic culture but in the recipe below you list mesophilic culture. Can you clarify? I enjoy how yum yum oversees your work.

[@Cheese52]

Great catch! I'll fix that today. Thanks!

[@sentimentaleel3578]

this absolutely the purest thing i have ever watched. i loved every second of this video even though i know nothing about cheese.

[@bdon7781]

It's like Featureman levels of pure, I love discovering channels like this. A lot of love and effort goes into these. Easiest subscription of my life. Thank you Reddit and thank you Lisa :)

[@Cheese52]

Oh thank you so much, that is very sweet! So glad you found us.

[@Sibes3]

I really shouldn't watch your channel on an empty stomach! lol

[@Cheese52]

Haha, true

[@JobesCheeseLab]

Wish my "lab" was as nice and big as your kitchen. Great video! With that fur ball running around, do you ever have issues of getting the hair on/in your cheese? I have a little helper too, but luckily he stays out of the kitchen for the most part.

[@Cheese52]

Hi Jobe! Thank you! Your lab produces some great cheese! So I suppose it's not the size of the lab...☺ We are super fastidious house keepers 😀 and I use a rumba vacuum every day. I've never had a hair end up in the cheese and if she jumps on the counter I sanitize it immediately.😀😼👩‍🍳

[@EthanHarrer]

Cheese52 for KZbin Rewind

[@Cheese52]

💛🐈🧀💛🐈🧀💛🐈🧀

[@aguilador]

I LooOoOoOoVE yumyum

[@Cheese52]

💛😻 High Paw from YumYum!

[@irenemiranda4412]

I've just "discovered" your channel and I love it. Can you tell me what's the percentage of the brine please? Thanks

[@Cheese52]

Hi Irene! Welcome to the channel! This brine is an 18% brine solution. I love this cheese, because of all the cheese I make, it's the one my daughter loves the most. Have fun with the recipe! Lisa

[@irenerodriguez5778]

@@Cheese52 thank you ! Is it 1 part of salt and 5 parts of water?

[@Cheese52]

@@irenerodriguez5778 Sure. That will get you close. If you want ti be more accurate the best way is to do it by weight, rather than measurement. I'm in the US so I will use the imperial system: 24 oz of salt ÷ 128 oz of water (1 gallon) = 18.7% brine solution. Hope that helps! Lisa

[@irenerodriguez5778]

@@Cheese52 yes, this is much accurate. Thank you very much

[@piccolino333]

Thank you for all your videos; I'm just getting into making cheese. I see you simply vacuum seal and place in what appears to be a wine cooler. I've read a lot of debate online about vacuum sealing vs other methods. My understanding is that if you vacuum seal you don't need to worry about humidity--is that correct? And does vacuum sealing affect the flavor or texture?

[@Cheese52]

Hello! Yes, sealing methods are definitely a subject of debate in cheesemaking. Each method affects the flavor and the texture of the cheese in different ways, so your choice depends on your desired outcome. Vacuum sealed cheeses do not require humidity control, which makes it easier on the cheesemaker to maintain the cheese while it ages. I did a flavor/texture experiment using the same recipe with two different sealing techniques. I vacuumed sealed one and cloth banded the other. I taste tested the results and videoed it for you. It's my Farmhouse Cheddar recipe. Here's the link: kzbin.info/www/bejne/j6WxZ3lpaNl7aaM. So glad you are enjoying the channel. Happy cheesemaking! Lisa

[@piccolino333]

@@Cheese52 Just what I needed in the other video . . . thanks!

[@deborahj.cruthers1940]

Where do you get your milk? I’m having trouble finding pasteurized, non-homogenized whole milk. I found ultra pasteurized. But quite expensive.

[@Cheese52]

Hi Deborah, I get mine from a local Co-op. I can also find it at Natural grocers stores and my local farmers market. You can use pasteurized grocery store milk, although you may need to try a few brands before you find one that works well. Try to buy a brand that is produced close to your location. Ultra pasteurized milk is not suitable for making aged cheeses, because it has been pasteurized at too high of temperatures. Hope that helps! Lisa

[@ZeranZeran]

your cat is so cute

[@Cheese52]

Hi paw from YumYum!🐾🐈

[@AM-iu1ko]

Hi Lisa. This cheese looks incredible and I so look forward to making some. Can you use raw milk for this recipe and your other recipes? If so would you still add the Liquid calcium chloride? Thank you in advance! BTW, congratulations on your new book. SO exciting!

[@Cheese52]

Hello, and thank you for the lovely feedback! Yes, you can use raw milk for this and the other recipes on the channel. Pasteurization causes calcium in milk to precipitate, or fall out. So raw milk still has all of the calcium, which means the calcium does not need to be added back in if you use raw milk. As you work with your raw milk, you may notice that you can adjust the culture amount and the rennet amount by 25% to up to even 40% from recipes that use pasteurized milk, like mine. This is because raw milk already contains some culture, which helps the cheese to acidify. It also participates in the coagulation process, which is why you may need less rennet. There isn't a hard formula, because the amount of culture already present in raw milk varies from species to species, environment to environment, and season to season. Start with the amounts stated in the recipes, and adjust a little bit for the next batch if you notice that the milk coagulates really quickly or that your cheeses are 'too acidic' or 'sour tasting'. Don't worry! You'll get the hang of it pretty quickly. Regarding the book, thank you so much! It is questions like the one you just asked that prompted me to write it. All of the information in the book is backed by years of school and research, and it is designed to take a beginner cheesemaker through an intermediate understanding of the process, in clear, easy to understand language. The feedback I am receiving is telling me I was successful in the book's mission, so that is great to hear. Thank you for your excellent question, and happy cheesemaking! Lisa

[@AM-iu1ko]

Thank you kindly for your thorough reply. I truly appreciate it. Looking forward to reading your book. Thanks again!

[@Cheese52]

@@AM-iu1ko I hope you love it! Thank you for your confidence in my work. Lisa

[@marialagonik4983]

Hello. I enjoy your channel and already made some cheese. I do not have access to non homogenized milk. What can I add to my whole homogenized milk to bring it as close as possible to a non homogenized consistency? I will appreciate your help.

[@Cheese52]

Hi Maria, You can use pasteurized homogenized whole milk. The fat content should be pretty close, but if you like, you could add 1/2 cup of heavy cream to the milk. Hope that helps. So glad you enjoy the channel! Lisa

[@madebyyasemin]

can you pls give a link for your vacuum sealer

[@Cheese52]

Sure! They are affiliate links, which means I may make a commission if you purchase. Food Saver Vacuum Sealer amzn.to/35zxXi1 Vac Sealer replacement bags amzn.to/2OUBPUI Hope that helps! Lisa

[@joelboone9546]

What's brine recipe? Salt to water ratio? Looks wonderful!!

[@Cheese52]

Great question. I like to measure brine by volume. Dissolve 24 oz of non iodized salt in 128 oz (gallon) of non chlorinated water. Add 1 tbsp calcium chloride. This will give you an 18-19% brine solution. I like to heat the water to a near boil before I add the salt Just make sure the cheese and the brine are at the same temp when you submerge the cheese.

[@BVisser7]

@@Cheese52 can we half this for a single use, single wheel? Or do we need the full amount to cover this cheese?

[@Cheese52]

@@BVisser7 Sure! You can make a half gallon of brine to cover the wheel.

[@cassieoz1702]

The reason for adding calcium chloride is that pasteurisation wrecks the calcium/protein matrix in the milk and the chemical is needed to compensate. Have you ever had a problem with thermophilic cheeses sticking to the cheese cloth? Over the years, I've had a couple of parmesan or romano glue themselves completely to the cloth

[@Cheese52]

Exactly right. And yes- that just happened on a thermophilic cheese I made over the weekend. There are a couple of remedies- You can omit the cloth on the last pressing step, especially if using a mold rather than a hoop. It may be a challenge to remove the cheese from the mold, but I found that turning it upside down with a hot towel bundled around it does the trick. Gravity eventually wins. Another option is to soak the cheese in the brine with the cloth still attached. After a couple of hours it peels right off.

[@kellyy.8470]

Hi. Why did you use a different cheese press for the assagio than you used for the chedder?

[@Cheese52]

Hello! This is a great question! When I first started making cheese, a friend of mine gifted me with the 2 poster screw press you see in the Asiago video. It worked, but it was not very sturdy, and I needed to frequently apply pressure with the screw as the whey expelled from the cheese. I wanted a different press so Vince made me the 4 poster direct weight press seen in the Cheddar cheese video, which I prefer because I can add the weight amounts common in cheesemaking recipes. I also have the option of tightening the wing nuts if I want to add a little more pressure. Common presses used by home cheesemakers include 1. the direct weight press (seen in most of my videos), 2. the bucket press, 3. the spring loaded press, and 4. the Dutch press. Each of these have their advantages and disadvantages. I dedicate an entire chapter of my book 'Confident Cheesemaking' to understanding how to press cheese. I included a detailed discussion of the 4 types of presses, and I created a helpful chart outlining the benefits and drawbacks of each style so you can decide which one is best for you! The book even includes Vince's instructions to build a 4 poster direct press at home. You can find my book on my website at www.cheese52.com. Hope this helps and happy cheesemaking! Lisa

[@kellyy.8470]

@@Cheese52 your awsome. I'm buying your book. 😊

[@Cheese52]

@@kellyy.8470 That's fantastic! Thank you for your confidence in my work. Happy cheesemaking, for many years to come! Lisa

[@merindymorgenson3184]

I have been wondering if calcium chloride is really that necessary, but it sounds like you find it really helpful. I’ll have to be more diligent about using it. Do you use it for soft cheeses as well?

[@Cheese52]

Hi Merindy! I use calcium chloride in every recipe that coagulates with rennet. Calcium chloride helps to create a firmer curd with pasteurized/homogenized milk, and because the curds are firmer, the yield is a little better. I use pasteurized, non-homogenized milk- and while I think I could get a pretty good curd without cal chloride, the milk is about $8 per gallon, and I want to ensure my success. So, bottom line: regular pasteurized homogenized milk from the grocery store requires cal chloride to set a good curd. Raw milk doesn't require it , and pasteurized, non-homogenized milk can benefit from the addition of cal chloride. Hope that helps! Happy cheesemaking! Lisa

[@merindymorgenson3184]

@@Cheese52 thank you! I have it, so I just need to remember to use it. It’ll be interesting to see how much of a difference it makes. Do you think it would help for things like yoghurt that are acid set? Or is it just for rennet coagulation.

[@marialagonik4983]

Hello again Lisa. Can I use fresh rosemary or it must be dry?

[@Cheese52]

It's up to you. But if you use fresh it should be boiled to reduce the chance of contaminants.

[@marialagonik4983]

Thanks a lot Lisa.

[@everythingisoverrated3942]

Come to Brazil

[@adventuresincheesemaking2360]

Hi Lisa, Do you flip the cheese at all when it is in the cheese cave? Also, any idea why Gavin Webber used 22lb and 44lb of pressure for 12 hours on his Asiago? Or rather, the better question to ask is how did you come up with 8lb and 8 hours? I used your recipe but am pressing at Gavin's weights because my cheese wasn't knitting together as nicely as yours did.

[@Cheese52]

I do. 1x per week. The moisture in the cheese settles to the bottom of the wheel. Flipping helps to keep it dispersed evenly. Regarding recipe differences- it's a little like asking someone about ther favorite chocolate chip cookie recipe. Each of us has our own process, and our own desired outcome. I made a couple of Asiagos pressed with higher weight and I prefer the outcome when I use the lighter weight. I found a recipe online that used the lighter weights and gave it a try. For me, the cheese is knit together, not crumbly and sliceable. This is the fun of cheesemaking. You get to explore recipes to see what works for you! Great questions. Happy cheesemaking! Lisa

[@adventuresincheesemaking2360]

@@Cheese52 Ah, thank you. Also, any idea about the weight difference?

[@Cheese52]

Yes :) See previous comment :)

[@adventuresincheesemaking2360]

@@Cheese52 Cool! I didn't know we could play around with the weights to get different results. So the lighter weight is creamier and less crumbly and more moist?

[@Cheese52]

Partially. There are many factors going into the final result of the cheese, such as PH, curd stirring technique, temperature control, pressing weight etc. I've never tried my recipe with Gavin's pressing weight, so I'm not sure. Can you alter times, temps, pressing weight, additives, aging recommendations? Sure! That's all part of the fun. Write down everything you do on a make sheet so when you are satisfied with the results you can replicate it. Hope that helps. Happy cheesemaking!

[@rebeccahshaw6166]

Hi Lisa, I really want to make this cheese except I don't have a food vacuum sealer. Could I wax this?

[@Cheese52]

Hi Rebecca! Waxing an Asiago is no problem, I'm not sure about waxing a cheese encrusted with herbs. I would think the herb flavor would infuse into the cheese, but they will probably come off when the wax is peeled. You could try it and see....

[@rebeccahshaw6166]

@@Cheese52 Thanks Lisa. My Vac sealer finally arrived so I have the Asiago in the Brine at the moment and will now be able to vac seal it. Cant wait to try it. Thanks for the recipes.

[@Cheese52]

@@rebeccahshaw6166 How exciting! I can't wait for you to try it:). So glad you are enjoying the recipes. Thank you for your support- it means the world to me :) Lisa

[@donnypom3230]

That cat is nuts

[@Cheese52]

Yep! But she's pretty cute too!

[@donnypom3230]

Well I got Pomeranian dog they look like cat and he is nuts too 🤷‍♀️

[@yldzlarstars3625]

You can dirinking curd water

[@Cheese52]

Sure! I do it all the time. I like to add it to protein shakes, bread recipes, soups and stews. My favorite way to use it is Whey Caramel- kzbin.info/www/bejne/iou9p3aEerCHeKs. Enjoy!

[@SmilePecoSmile]

We're all cheesemakers, now.

[@Cheese52]

Love this so much.

[@toadmaster8692]

What is YumYum's favorite cheese ??

[@Cheese52]

With out a doubt, it's Ricotta! She could eat a whole batch in one sitting! The next video out will about Ricotta :).

[@toadmaster8692]

@@Cheese52 She knows good cheese!! I LOVE Ricotta too. Excited to see the next video! 🧀 is life ❤

[@jackketchem6210]

Kitty just wants to help, maybe get some snacks

[@Cheese52]

You're right! She's my little kitchen kitty for sure.💛🐈

[@halfassacres8812]

I think your supervisor wants to taste /sample.

[@Cheese52]

Every day of her life!

[@halfassacres8812]

@@Cheese52 Would I be able to use other herbs like oregano or basil . Hubby is not a rosemary fan.

[@Cheese52]

@@halfassacres8812 Sure! Just make sure they are roasted in the oven at 250F for 10 minutes before they are applied.

[@jambar0201]

Young lady love to watch you working And like your vacuum sealer Please can I have the ref.and model number

[@Cheese52]

Oh thank you so much! I put a link to the vacuum sealer (affiliate link) I use in the description box, so you can check out the specific information you are looking for. Happy cheesemaking!

[@tna_handyandy5173]

first attempt feedback: wonderful result. I followed Cheese52's steps, no deviation. I aged mine 2 months rather than 3 weeks, after deciding to wait until mid July to open it as family was scheduled to visit from out of state. Mine is a tad salty. Perhaps I made a boo-boo on salinity or brine time. Regardless, great result (also, this is only my third or fourth cheese making attempt of any sort, so that might encourage you). Thanks, Cheese52

[@Cheese52]

Great job! And thanks for the feedback for others to enjoy. If the cheese is a little salty for your flavor, I suggest reducing the brine time by an hour or so the next time. So glad your family enjoyed one of my family's favorite recipe! Happy cheesemaking! Lisa

[@junaidahsan2631]

Hi i am nadia from Pakistan

[@Cheese52]

Welcome, Nadia, cheese friend!