Basic Cheesemaking

[@yah2.0]

Gianaclis is a very good teacher. She repeats every question so everyone gets to hear the questions being asked. It's amazing how many presenters fail to do that. She also repeats important points to help people learn the techniques. Well done!

[@genevievenohara8166]

+

[@thequiltingdude3494]

This is just a top notch video. She's a great teacher. A great sense of humor, a great connection with the audience, and a great command of the subject. I know I'm saying great a lot! LOL. This is by far one of the best videos I've seen on cheese making because she's providing the "why's" we need to do each step. I'd love to take an in-person class from her. I have learned many useful things from Mother Earth through the years. Now I have learned something new a super cool.

[@SzerenM]

Very educational. THX. I make my farmer's cheese out of buttermilk, no acid added, no stirring needed, just let it heat slowly to boiling point, but DO NOT boil it! Just drain it, squeeze the liquid out, let it stay in the cloth 2-3 hours and season it with a little salt, fresh herbs and scramble it on your hot pasta or your baked spaghetti squash, put it on your toast, baked potato, ..... If you want the best cream cheese like mascarpone add no salt, but sugar and vanilla or any baking flavour you like (make it richer with unsalted butter if you like), and use it as a lovely cream filling in your lovely crepes or any of your baked pastry, cake, torte, ..... My family and friends always enjoy my homemade farmer's cheese, because it's fresh and flavored differently each time depending what kind of hot meal or cold delicacy I make out of it. Always delicioso!

[@IgonOvabord]

Buttermilk is acidic so you're still using acid. You can't seperate the curds and whey without acid.

[@kathleenstetler609]

wow. thank you.

[@paulrogers5691]

Excellent video. I liked the way she repeated the questions from the audience so we could hear it. Excellent!

[@CaptApril123]

Wow! She's good. Whoever filmed this did a great job, also the sound was excellent. I just stumbled into the cheese making thing and I didn't realize how it can suck you in..kind of like wine. You could spend years studying it, making it, researching it.

[@Gog511]

This is a very good presentation. I get the feeling that she is so good at making cheese that she understands it in her bones. That can make it difficult to teach newbies. I bet she could do a stellar job of teaching intermediate cheesemakers.

[@noobiechick833]

Wow! You took all the scariness out of the cheese making process and have made it sound so inviting and fun! I'm looking forward to experimenting now. Thank you!

[@vk33771]

This is good info. I've been making cheeses for a while but still learned a lot here.

[@ElPasoJoe1]

Queso blanco that we got in South America when I was a kid. Loved it fried...

[@anainmazatlan]

Thank you so very much for this video! You are an awesome teacher and I learned so much more than from a book. I finally got the courage to try it and the results were amazing!

[@joannemcmillan9201]

Such a well done and informative video. Ms. Caldwell is an excellent instructor!

[@manjockey]

Delighted to come across this video, I'd love to see more from her. Very knowledgeable, great presentation, good control of the audience. Very pleasant to behold!

[@SzerenM]

Try this as well! I make my farmer's cheese out of buttermilk, no acid added, no stirring needed, just let it heat slowly to boiling point, but DO NOT boil it! Just drain it, squeeze the liquid out, let it stay in the cloth 2-3 hours and season it with a little salt, fresh herbs and scramble it on your hot pasta or your baked spaghetti squash, put it on your toast, baked potato, ..... If you want the best cream cheese like mascarpone add no salt, but sugar and vanilla or any baking flavour you like (make it richer with unsalted butter if you like), and use it as a lovely cream filling in your lovely crepes or any of your baked pastry, cake, torte, ..... My family and friends always enjoy my homemade farmer's cheese, because it's fresh and flavored differently each time depending what kind of hot meal or cold delicacy I make out of it. Always delicioso!

[@sarrabehappy9155]

Best video of cheese making. Thank you sooo much

[@slimmer10]

You’re a great teacher and very attentive. Thank you

[@susanandrews5014]

So delighted to have viewed this video you are a great teacher God bless

[@TheJojopv]

Good presentation and nice recipe for the paneer

[@Qhochalo]

Thank you, this is great! I even made cheese from some ultra-pasteurized 1% milk no one wanted to drink! It turned out like "quesillo cochabambino" and all the kids who turned their nose up at the milk loved it over spaghetti. The sky's the limit!

[@Nojitae]

Great! Just perfect!! Thank you for teaching and sharing us!

[@createdbymoonbeam]

Great teacher! Love this video!

[@vicmiami]

Good morning, I enjoyed your instructions on this video - You are a great instructor, very easy to follow you. However, I am not sure, I got clearly enough when to incorporate extra flavors in the cheese; for example, I would like to have some chopped olives or walnuts inserted in it. Thanks a lot for your time.

[@AtticusPund]

Amazing !!! I cant believe it works. Im no chef no matter how much I try, but even I didn't balls this up. I used vinegar and put some fresh coriander in the cheese. Thanks so much for the video.

[@margiegandy9189]

Wow! I can’t wait to try this!

[@eyeswideshut2800]

Very easily explained, let's separate the protein by curdling some milk with acid and voila, cheese.

[@TheDoctorangie]

Thank you. Very informative presention.

[@janiecornelius4119]

Excellent demo - don't have time to type, gotta make some cheese!

[@she_sings_delightful_things]

LOVELY!!!! Really great vid!

[@craigclement2992]

My dog loves the whey added to her dinner as a liquid.

[@superultramegamaga4021]

Wow!! Great video!! Thank you

[@BeccaTheBoring]

Great video! I'm totally going to try making cheese with wine!

[@erinsinclair-pequeen2052]

This was really informative, I have been wanting to make cheese...

[@MsKariSmith]

Well done, thank you for sharing.

[@ellaradenny5470]

Wonderful instructor. Can you add half & half to whole milk from the store to make a richer cheese. Thanks

[@tube4waldek]

That cheese at the end just made my day , ha ha :-)

[@jessepannells6163]

Thank you for this video. I love cheese and have always wanted to try to make some but most recipes are so ingredient specific that these recipes and people showing the process make it look and sound like rocket science which is scary to me. That's why I haven't tried yet. I'm going to try now because you made it look way less scary and very do able.

[@noobiechick833]

23 minutes in....

[@skyblue-wf1lq]

Love the way she communicate amazing

[@indiraoutcalt]

Very educational. Thank you.

[@christa1204]

She was great!. I really enjoyed her video and learned so many things. A great down to Earth teacher. I make lye soap. I never knew how closely related "Scientifically" the saponification of the fat & lye are ( while making soap) to the curdling of the milk & acid while making cheese. Very cool. Id love to see her doing more videos.

[@maryronan9758]

You can take this further and make yogurt; hang it from a cheese cloth - drain fluid and make cream cheese.

[@BonnieBlue2A]

Very helpful teaching segment. Would love to see more of these tutorials recorded from MEN events .

[@christa1204]

"MEN" events? What exactly does that mean?

[@stephycarver]

Christa Stepp it’s an acronym... “MEN” = Mother Earth News

[@anthonyvieira3998]

An outstandingly good post, Ms Caldwell should be the mould on which these posts are made, most of them contain too much repetition, too much personal and or irrelevent information, and contain too many people who are unable to identify what exactly they are doing and why... but KZbin in its present form is youtube [dont get me wrong it is much better then a few years ago when one got no information on how to do anything] which leads me to ask what would it take for a group of enterprising people to gather from youtube the special presentations, as this one is, and create a new KZbin with more professional presentations because before I got to this video which answers all of my questions, I had to wade through quite a bit of crap to get to this diamond.

[@christa1204]

I agree 300%!!!

[@christa1204]

I watched 3 crappy videos on cheese from dry milk before i found this awesome video.

[@palisaanne5096]

Anthony Vieira Perhaps try Skillshare?

[@sandracasagrande3825]

Yes but I learned something from all the other videos. Bravo to all the non professional video makers!!! Keep them coming!

[@debrabelz]

Thank you. What a lovely woman.

[@cowboyyoga]

What a great video! Thank you )))

[@serenitylost1]

What causes the air holes in Swiss Cheese. My two favorite cheeses are Swiss and Parmesan. I would love to be able to try and make Parmesan.

[@christa1204]

I was wondering that too.lol

[@melissakibler4966]

A specific culture call propionic Shermai.

[@bubblegum-iz8zu]

This is being heated so it will kill the bacteria, especially since vinegar, a bacteria killer is also added. So, is it safe to use milk that’s one month past it’s expiry date?

[@kellycarver2500]

Great info. Thanx!

[@robinmazariegos1]

thank you, very informative

[@helenalarsson7984]

Thank you for a very vell explained chees making process 😊 I wondered, the Lady in the video said it was acidic water! Lemons are alkaline so its only acidic in the taste. Milk is acidic to the body though. So I wonder if all the proteins etc is gone, is then the waste water acidic or is it alkaline ? 🤷‍♀️

[@codeaccount2434]

I like to take your course, do you still do it or if you have any videos on Cheese making please share them.

[@laceyclauson1940]

Whey makes excellent gluten free baked goods. Sub it for milk or water in pancakes, cakes, etc.

[@christa1204]

Great idea

[@Your.Uncle.AngMoh]

The milk sugars in the whey can be fermented into alcohol.

[@robinlillian9471]

You can also boil the whey down until the sugars caramelize and make fudge cheese. That's popular in Scandinavia. Maybe it was too cold for pigs, so they found another use for it. What is the name for the alcoholic whey drink?

[@Your.Uncle.AngMoh]

Whey alcohol is distilled, so it will be a sort of vodka. One of the major dairy companies in New Zealand sends its whey off to be distilled to generic ethanol to be used as a fuel. www.huffingtonpost.com/2012/12/12/broken-shed-whey-vodka_n_2279898.html

[@junk2art395]

Does the finished cheese taste tart like lemon?

[@noragretsbrewatorium668]

Thanks for this video.

[@harmandros]

Excellent.

[@thegovernment3653]

Could you use dill pickle brine?

[@christa1204]

Yes

[@roccocamarillo]

Can you add Greek plain yogurt to the milk during the cheesemaking process? What would be the effect of doing this? Also, you said the whey has no use but while in Italy I visited a small cheesemaker's farm and they made mozzarella and then he recooked the whey to make ricotta. This is where the name comes from meaning twice cooked. My question is, us this the only time there is additional use for the whey?

[@christa1204]

That sounds awesome. Do you think you could tell me how? Id love to try that.- so lucky to see cheesemaking in Italy!!!😃

[@IgonOvabord]

The whey left over from cheese made at a higher temperature has pretty much nothing left in it to use other than water and the acid. Cheese made at a lower temperature will leave a whey with more proteins etc in it, so in that case, you could make use of the whey.

[@deborahdeantorain4882]

Can you use canned goat milk

[@smartapopyk]

Tried this recipe with the goat milk and it didn't work for me. Is it because goat milk homogenized? I would really like to know if this worked for anyone else?

[@Sonshine1949]

What would you get if you used heavy whipping cream and buttermilk?

[@christa1204]

Yeah im curious about the results of a whipping cream cheese too.

[@guybrock837]

Cream cheese

[@marcia2095]

@@guybrock837 that’s right, i’ve made it with expired whipping cream and gave me cream cheese. She said that it’s because of the high fat content

[@jsherman2413]

Can the cheese cloth be cleaned and reused?

[@christa1204]

Yes

[@vickycamp2102]

My grandparents used the whey left from making butter to fatten pigs.

[@robinlillian9471]

That was buttermilk. Whey is what's left after making cheese. Real buttermilk is totally different from the cultured kind you buy in the store. Either could be used to feed chickens or pigs. At least it provides liquid.

[@mrX-xr7kr]

Do you know de whey?

[@vincentvanas3582]

can I use Citric Acid as the acid?

[@robinlillian9471]

She said any food grade acid. Stop adding it when the milk separates. Vinegar is the cheapest. The type of acid used does affect the taste.

[@SandiNicol]

I am thinking about making my first homemade cheese, putting in some Hawaiian Red Alae salt, poppy seeds, chia seeds, fennel & garlic powder. Would these go well in the cheese?

[@Sonshine1949]

Can you use lactose-free milk?

[@PeacfullSoul]

Sonshine1949 that is what I’d like to know too, please can anyone answer this one? 😊

[@TasiaValandomeni]

My Aunt in Greece used that knot back in the 30's and she learned it from her Grandmother and her Grandmother before her, so unless these guys have been in business for over 100 years I dont see how they can name a knot

[@6996katmom]

What do you do different to make mozzarella?

[@fedraescuderohaldane6962]

I believe you've got to cook the milk to a lower temperature, like you would for ricotta. Once it's separated from the whey, but it's still warm, repeatedly stretch it so that it gets that ropey texture and the excess whey comes out of it. It may require reheating before you go to stretch it on the last few times because I think you need to do it a minimum of 4-5 times before it becomes smooth.

[@scottsmith2971]

She's awesome

[@1mtstewart]

great video, thanks!

[@Thee-_-Outlier]

Miss with all due respect you should display what you're with an aerial view on a screen. The people at the seminar are getting less than ppl watching it on his like me rn. The ppl there can't see what anything looks like which is the most important sense in cheese making. You're depriving ppl attending that event of their sense of sight. This would be super easy to do. Just stream an overhead camera on a screen behind or beside you so ppl can look at it when you reference clarity and texture. Without that your telling ppl in the audience stuff they cannot visually see. Other than that it's a good video presentation with good info

[@cheryldaughenbaugh2569]

that way will make a wonderful lemonade just add a little sugar to taste !!!!!!

[@cherryblossom2911]

I thought that when making cheese, you should never put milk in direct heat? You should use water as a medium to making cheese. (boiling water and using another pot over the water with the milk).

[@roberteckley6491]

She mentions the heating options at about the 9.05 minute mark. The direct heat method requires constant stirring. She is probably doing it this way because of the need to economise on utensils and time needed for the demonstration..

[@robinlillian9471]

If you don't stir constantly, it burns. That's the problem. You can break the rule if you know what you're doing and are willing to live with the result if you accidentally burn the milk, or if it boils over.

[@JohnstonKenneth]

Well Done Gianaclis Caldwell!!! Clear, concise , informative. I found your delivery and attention to the audience - spot on perfect! You are Adorable! - The Lemon Seed Surprise at the end was Hilarious! - I'm a New Fan from Canada :o) I'll be collecting ingredients tomorrow and replaying this video when I take the plunge to make my First Ever Cheese! Thank You!

[@robertkirk9219]

Why , not just add a stick of butter , to make it more like buying it straight from the farm? Good video..god bless

[@christa1204]

You totally can add butter. Especially if you start with a nonfat milk and need to add back your butter fat.😉

[@sandracasagrande3825]

Christa Stepp so that’s the answer to using instant non fat dry milk? Amen! Thankyou. Did see one video that added butter. Saves going to a farm

[@melissakibler4966]

Actually to make store milk more like farm fresh you add keifer.

[@sunitakulkarni1012]

Mam We called it paneer and do it every house in INDIA

[@raingreen10]

That's what she said lady!lol

[@tgarner100]

she's awesome..

[@Angely1914]

how about using coconut milk or cream?

[@wanketta]

www.thespunkycoconut.com/2013/05/5-minute-coconut-cream-cheese-paleo-dairy-free/

[@JohneChalach]

HOW CAN THIS CHEESE BE MADE STRETCHY CHEESE???

[@ElPasoJoe1]

Don't heat it that hot (around 95F) and use rennet to set the curd. Stretch the cheese and keep it hot while it is repeatedly stretched. Check out New England Cheese link...

[@belindacharpentier628]

Nice

[@krishasloveandlife5389]

Great while teaching in deep

[@garywood8449]

God , some people have to be taught how and when to fart. They make it hard for someone to teach something that is simple.

[@dskhan8447]

Thank you but just say to boil the milk. ,waiting for long time.

[@sameersiddiqui196]

Thanks

[@00pisani49]

Can you please say ricotta like this: Ri "coat"uh.. its not Ri caught a... also... for Moscarpone we say...... Mo scar po nay I mean...as a teacher..we here in Italy would appreciate you spread the words of our regional products correctly. Thanks a lot..meant with a lot of respect, no malintension here.

[@IsaacNewton1966]

This is only financially feasible if you have cows, or if you know someone who has them.

[@StinkyWizleteets]

No it's not.

[@EDDIEGARAGE]

What a lot of cow

[@TimOdne-bb9vd]

Lgsitsho

[@paulblackley3546]

talks to much

[@sasanach8]

good video very informative but i do wish you would all learn thats theirs no such thing as erbs its herbs with a h in front you dont call an apple a pple you dont call a carrot a arrot so why on earth do you cut the h ; you do the same with caramel you all call it carmel can you see the difference cara mel car mel its called english even in your own schools they teach you this language

[@maryjurisons901]

jimmy cricket Anybody knows the h is silent in the word herb, as it sometimes is with words that use that letter.She said the word correctly, so use your manners and also google the use of the letter h in words!

[@diversifieddame9682]

Geez those people in the audience are pretty dense :/

[@trudy-annterrelonge8858]

Diversified Dame ...that lady has patients...

[@diversifieddame9682]

@Trudy-Ann Terrelonge, You got that right!

[@samdcdc3544]

Diversified Dame, they're learning. So no question is stupid. It is silly to go to a class and not ask questions in order to learn everything you can

[@serenitylost1]

Diversified Dame, You are rude. Asking questions is a sign of intelligence, people who want to know more.

[@josephvella6669]

What a joke! This is all so wrong that I don't know where to begin. Ricotta means recooked. You don't start with ricotta, you start with an other cheese, then you re cook the whey to produce ricotta. She doesn't know if you can make cheese from coconut milk? That's not milk, of course you can't! Freezing cheese is unheard of, unless it's not a cheese as in this case butq clotted cream made from acid and cheese.

[@violetcarson5532]

@lynx blinkx I know righttttttt

[@melissakibler4966]

I make cheese all the time and yes you can freeze several dif kinds! I freeze mozzarella and velveeta type cheese that I make.