Easy Hard Cheese

[@alteredLori]

I am new to cheese making and your channel came up. I watched with enthusiasm because I can put this in the fridge. I will be getting a cheese cave but in the mean time this will calm me down to try and make some this way till I get mine. I have made feta and curds etc, soft cheeses but want to make hard cheeses. thank you so much for a rewarding video full of knowledge. I would not have thought to use my dehydrator shelf! Duh me! Your ideas of using what you have around the house surely will inspire many! You did for me! Thanks so much you taught an old girl some of your crafty tricks!

[@samuelmuldoon4839]

If you do not have big steel barbells or weights, thenI reccomend using a 5 gallon plastic bucket full of water. A bucket of water can be put on top of the wheel of cheese. A bucket full of (4 + 1/2) gallons water is a good heavy weight.

[@bluesky5542]

Awesome thank you. I work on a Dairy farm and make fresh mozzarella I will try your cheese . Stay healthy 👍

[@jesidillon4593]

Hi there. Could u share your recipe for making muzzarella?

[@davidthegood]

Great video - thank you.

[@ExpandtheBliss]

this is first class. thank you

[@Luvmygoats]

I luvd this. It was really awesome to see someone make such a big pot of cheese.

[@samuelmuldoon4839]

If you do not want the milk to burn, then use two different pots of two different widths (diameters). Put a good clean brick inside of the bigger of the two pots. Milk goes in the tall pot of small diameter. Water goes in the tall pot of large diameter. The brick is like the filling in a sandwhich. The brick goes in-between the two pots. The brick prevents the bottom of the small pot from touching the bottom of the large pot. The water in the big pot boils and the milk in the small pot gets hot, but milk does not stick to the bottom of the small pot and burn.

[@aaronguy6306]

I made a cheese today that is very similar to this. It was a very small batch called “American-style Cheese”. I don’t know why it was called that, it didn’t seem anything like American cheese. Anyway, one gallon whole milk, 1/2 cup powdered milk, 1 cup cultured buttermilk. The directions are basically the same.

[@gatorbait9385]

American cheese includes Colby, Monterrey Jack, pepper jack, and many others. We like semi-hard cheeses

[@lilkaz3606]

Do you happen to have a link to the recipe please? I am new to hard cheese making and would love to start with something a little less complicated 🙂

[@user-tc3cx8bo6r]

Watching the video from Mongolia. Real clear step by step tutorial. Thanks a lot for the tutorial. Wish you the best.

[@belvagriffin8045]

I enjoyed the video, but would request being more specific on amounts of ingredients and times of resting of the cheese. Hope to be able to make my own before too long. Thank you and God Bless.

[@plasmaplasmajohndoe5012]

thank you sister blissings 2 all beings!

[@ruthpreece7441]

Thank you for the link to the rennet. So much cheaper than other sites.

[@loveflowers7948]

Loved your video. Thank you . Much love from Hawaii♥️.

[@Banjo-lm2wl]

i really liked this video making tasty cheese. im so greatful for the kesson. im a 57 yr old grandmother now my five children have left home, i want to do some home make healthy receipes cheese is one of then and i want to can and preserve food for myself and others. i live on the east coast of Australia abd i subscriibe to your channal. so im cinnected. ill go through and see you other videos. God bless you.

[@Madskills-hw2ox]

Banjo111 1 How’s the situation? Hope things are doing well for you. 🙏 Agree It was a great video.

[@simplelivinghighthinking7007]

Banjo, I'm sorry for the late reply. I rarely check my youtube: too busy doing the life. But your encouragement is appreciated and you are right: we are connected. Please take care and don't ignore the signs--don't be in ignor (ence).

[@RafaelMendez-uk1ye]

😅

[@RawMilku]

i was looking for a way to make cheese without having to dry it on a drying rack cause texas has so many darn fruit flies they wont stay away lol, this is perfect! i didn't know you can dry age it in the fridge, thanks for the great recipe 🥰

[@culinaryliterature]

You are such a wholesome woman. Thank you for the knowledge you are sharing.

[@MasterMetaphysician]

Best simplistic video I've seen for hard cheese, especially utilizing items one may usually already have at home. Thank you, Love it!!!

[@MM-oc3sb]

This is my first time seeing your channel... As a relative newbie to cheesemaking i love your method and helpful explanations! We would need to make a smaller batch than you do... how would you describe the flavor in this style? Would kefir milk work as the buttermilk starter? Thank you for taking the time and effort to film your hard work for us 😊

[@so_goetia_ul]

Hi, thank you. Good cheese is difficult to find in Vietnam & it's definitely something I've missed the most from home! You have saved me & my family a heck of a struggle :D

[@lamyaaalkandari4628]

I like your way of making this kind of cheese 🧀 .

[@kbarb1000]

Lovely thank you

[@inigopetersen2486]

I just made a cheese using citric acid, vinegar and cheese salt. The cheese salt made a difference. It is very good.

[@Dubthakidd8]

I just started this yesterday with 3 whole wheels thank you for the awesome step by step break down from one chef to another!!! Thanks again I'll let you know how it turns out

[@THEamMASSACRE]

This is a fantastic video. Thank you for taking the time to fully explain everything. Very excited to try it out 😁👍

[@robeshman7718]

Hi is the actual recipe written down somewhere with proportions? Also will the same recipe work with goat milk?

[@StanlocoInc]

This was amazing and very thorough in explanation. I haven’t made cheese at home in over a decade, time to give it another go.

[@abraaocoelho2835]

Nice video. I am brazilian and I'm gonna try this recipe

[@JayaMadhavadas]

Wonderful...Thank You--YS,JMD-Moscow

[@pgsibilo]

Thank you so much for this lovely informative video 👍

[@loisreed222]

I’m so glad I found you and your video, it is so helpful and it has given me confidence to make a hard cheese of my own I especially love your kitchen and how you got it set up, wonderful cozy and efficient I’m so excited I can’t wait to get started on my own batch of cheese.

[@raymondmumford6255]

Awesome video 😃😃😍

[@dilsaliosatos8797]

Tank you I will tray to make chesse

[@user-th4tb3mf5s]

Genius!

[@canadianinstitute9544]

I am going to attempt to make this tomorrow!

[@Deninex]

Great video

[@EuropeanOnion]

That is so cool!

[@Luvmygoats]

I seen a video of a brown cheese made only from cooking whey for like 8-10 hours. U have to get all the white cheese out first,. The whey suppose to get thick like a bread dough then put that in a mold and eat fresh. I seen it on a video from channel Klinken's Kitchen. U have so much whey from ur cheese making, maybe check it out. I had never heard of it b4 but there ya go.

[@michaelalexander3828]

Nice video, useful information, except for the part about wiping the cheese with vinegar. Do not use vinegar. Wipe the cheese with brine using a wet cloth.

[@claytonmusgrove8438]

Beautiful video. Thank you very much!

[@jesuisravi]

I would only add to this demo that you need a big pot with a some kind of spigot at the bottom (is there such a device?) so that you can drain the whey instead of all that tedious dipping you have to do now. but, as making this much cheese at home goes, your way is about as non complicated as it gets. Good. (edit) I see you already have one of those spiggoted pots...I mean the red one you use toward the end. You need a couple more of those designed so you can use them with a stove.

[@Commonmomhomeschooler]

Looks good!

[@sandravalani359]

Thanks deeply for sharinG your awesome tips!!! Happi Summer!!!✌😇🌻😍🌻🐕🐈🐕🌎⚘🧀⚘

[@sharongruener6078]

Interesting, thanks for sharing.

[@weegie2818]

Love this video. Simplified the process in a way that makes it less intimidating. First time viewer. Curious, which state are you in? Does it taste like a mild cheddar? Does it melt well?

[@209lapko]

Brilliant! Thank you for sharing...

[@penelopegallardo5386]

Wow! I've seen many videos on how to make cheese but this one is the best. Simple and easy to fallow along instructions. One question. When you mentioned to let it set for x amount of time is it with the heat on or off. I missed that tiny detail.

[@simplelivinghighthinking7007]

Thank you! You let it sit off the heat. In fact I move it off the burner area so that it doesn't pick up additional heat.

[@penelopegallardo5386]

@@simplelivinghighthinking7007 Thanks a million. If I want to wax it After the 3 week period, I can do it to this type of cheese?

[@chronold1246]

Amazing

[@michaelwarlow4398]

Outstanding video guys ! Thankyou very much ,very educational' I will apply your principles when I have a go :-)

[@inigopetersen2486]

Thank you.

[@mr.mister4071]

New to this stuff and love the video. Thinking about maybe trying it with a little bit of smoke.

[@WindDancer435]

Thank you for this. I can hardly wait to try at home, but have to order some calcium chloride online. I will let you know how it turns out. After I find the right milk, I might try a simpler cheese first just using lemon juice. I subscribed!!

[@alejandrocabrera3380]

Wondering if this cheese can be waxed and stored in the pantry for long periods of time. Excelente video, thank you

[@cherokeepurple4480]

Thank you for this video. It seems easier than other tutorials I’ve seen. I have two questions...If I use store bought milk (raw is very expensive), should I add cream to increase the fat content to achieve the right flavor and texture? Also, how long does this cheese last in the refrigerator? Thank You!

[@simplelivinghighthinking7007]

You might be able to use store milk if it hasn't been ultra-pasteurized. If you do use non-ultra pasteurized milk, you have to buy some calcium tablets (from a cheese supply place) or it won't set properly.

[@cherokeepurple4480]

@@simplelivinghighthinking7007 Thank you so much for the information!

[@pb4414]

I noticed you do not wash the curds. Does the change the texture in any way.

[@traceyshomestead1938]

I know this recipe! It's from the little house on the prairie cookbook! I've been using it for a while but I'm having a problem. All my cheese is coming out BITTER. I'm thinking too much rennet, (I do use animal rennet so far) but I can't find out how much I should be using. Currently I think I'm using 2 1/2 tsp per 1 1/2 gallons milk.

[@gatorbait9385]

That's over 5x the amount you want in there. Pretty sure most cheeses need about 1/8-1/4t per gallon.

[@ImaMonaKnight]

Your Fantastic..Thanks Soo Much***

[@Madskills-hw2ox]

Great video Thank you 🙏

[@Joe317-e2c]

Thank you for your video it is very good 👍 please could age and store this cheese in normal fridge without any adjustment in the humidity or the temperature for the normal fridge ?

[@backyardfarmingaroundbyfa1059]

Nice video on the cheese. Supporting each other here. Keep it up.

[@dragonslayer4327]

I wish this was done to accommodate a typical household (say using 4-6 litres)

[@cookday4588]

So beautiful my favorite cheese 🧀 I don't know if I can make this in home

[@wumudapybanit1867]

Is the red stockpot and with the drain and colander a DIY, or can you provide a link to the supplier please? Thanks.

[@ManofEthic]

you are very nice lady, thank you for sharing. nice, simple precise. be nice if you mentioned how much rennet per gallon approx.

[@nickadamopoulos6472]

Love it thanks

[@Luvmygoats]

Just seen ur video and I loved it. U sure make a big batch. How long can u age it and do u vacuum seal it after so long?

[@judiijudii3931]

that special effect stuff is really hard on the eyes

[@susanhenley8240]

Thank you for your video, very helpful. I've only ever made soft cheese, however would like to learn harder cheeses. Questions... Does using the buttermilk take the place of Thermophilic Culture, Lipase, and Calcium Chloride? Or did you not need/use those because the milk you used was not pasturized? I won't have a source for raw milk, only what I can buy at the grocery store. Since there wasn't anything but cheese in your fridge, do you have it set at 50 degrees? What if I only have my kitchen fridge which is colder?

[@i.boesveld25699]

Hallo. What temperature is your refridgerator. Are You talking fahrenheit or Celsius. Greetings from Holland.

[@honeycat535]

if you add double cream to your milk ,will this make it even creamier - if that makes sense?

[@azizbendib8727]

after taking the muslin off, you still keep the cheese in the refrigerator for all the 3 weeks, and at what temperature

[@followme8238]

Thanks for a great video. I haven’t made cheese yet, but I’m learning what I can. Two questions: For a smaller batch, say 4 gallons of milk, is there a rule of thumb for how much cheese that will yield by weight? For your cheese, can you say something about the flavor (“tastes similar to ___”) or mention the properties - does it grate nicely or crumble?

[@simplelivinghighthinking7007]

It does depend on the cow, but I usually get more than one pound/gallon and about one fourth of that in ricotta. This cheese is perfect melting cheese for pizza or topping casseroles or grated on top of soup. It tastes similar to Jack or Cheddar, but is not as crumbly as Cheddar.

[@followme8238]

@@simplelivinghighthinking7007 thanks!

[@annayoder4332]

How much rennet for four gallons did you use ? I have powdered and tablets

[@zainabfathy9388]

thanks

[@odettetruter1554]

Goodmornig can one vac seal after rind has formed

[@michaelmoore3360]

Is there a place in the U.S. to buy a curd cutter like you have?

[@annayoder4332]

How much rennet did you add ? Was it powdered or liquid ? Does it matter ? Unless I missed it I don't think you said how much for four gallons of rennet to add

[@RachaelBally]

She said the lowest possible measurements based on the instructions on the rennet you have

[@Diane233]

Can you use vinegar instead of rennet And is this cheddar cheese if not what kind is it?

[@canerugurlu2627]

Fantastic. I have a question.What is the first to be put into milk??Is it butter ?

[@weird..guy..]

Another question I have is how do I convert the measurements if I want to make a small amount?

[@beautyfox6683]

Do u think half a teaspoon of rennet ok for your cheese? 4 gallon batch

[@ktgg1582]

nice way to adge cheese in kichen refrigerator can we vacuum seals the cheese ??? thank you .

[@pcdavis80]

Thank you for sharing this! How long will this last in the refrigerator? Is there a way to cover it in a wax and not refrigerated like done in Tuscany area?

[@gatorbait9385]

Temperature is important for aging and storing cheeses. I can't think of any cheese that can be stored at 60+F, even with wax or vacuum seal. To leave it not refrigerated it needs to be cave temperatures(50ish F)

[@DJ-jy9bh]

What do you do with all that spare whey?

[@natashagreen-chillaxedprod7769]

If you don’t have rennet can use white vinegar

[@ducamealy5652]

I did enjoy the video but how do I keep the cheese fresh for a long time and at what temperature?

[@followme8238]

Before pressing, what would the volume of curds be (approximately) from 1 galling of milk? I’m trying to imagine what would make an adequate cheese form for a small batch. I have a stainless steel utensil storage can that has a perforated bottom and sides and could be good...

[@simplelivinghighthinking7007]

A gallon of milk makes about a pound of cheese. I don't think this particular recipe would work too well for under 4 gallons because the ratio of rind to cheese would be too great with smaller batches. For 4 gallons, you could use the type of steamer that fits into a saucepot as the mold. You might have a small eating plate to use as a follower and then use whatever (I use my husband's gym weights) to apply pressure. Good luck!

[@weird..guy..]

Hello, I am a beginner and I have a question. How long do you have to have the cheese on the stove on? When in the process do I have to turn it off?

[@mantrayoga3280]

it is so nice! thank you! wish to have a piece of land with cows to follow in your step! Hare Krsna

[@user-cd5ou8gj3p]

تسلم ايدك ياريت ترجمة للغة العربية

[@hildakalkman7197]

wow what nice! i really want to make a cheese in my small kitchen could you please send me a recipe for an 5 liter pan?

[@simplelivinghighthinking7007]

Unfortunately there are a number of variables in cheese making that makes an exact recipe difficult. For instance various rennets have different strengths. For this cheese you want to use the minimum amount of rennet and still achieve a clean break within an hour or so. Minimal rennet results in a softer finished cheese that can age at lower temperatures, such as the refrigerator. For 5 liters, use about a tablespoon of buttermilk (mesophilic) starter and I'd guess about 12 drops of liquid rennet. When you salt the cheese, use enough that it tastes quite salty, but not unpleasantly so. The salt favors the good bacteria and discourages rotting. Good luck!

[@thejuicygoddesses]

Did you try ? :)

[@rickbotelho9452]

Did you try?

[@borneoouds7897]

Just to check with you . Is it possible to use vinegar instead of solat.

[@sharoncarl956]

Hi, we are attempting our first try at making cheese. Could you please tell us how you make the buttermilk starter? Please be specific...we're very new at this. We have raw milk to use if that's of significance. Also, how much rennet did you use. Thanks for any help you can give us!

[@simplelivinghighthinking7007]

You can just buy buttermilk at the store and use it. If you are making cheese regularly and want more without having to buy it, simply add about a half cup of purchased buttermilk to a quart of milk (pasteurize it if it isn't already pasteurized) and leave it at room temperature until it is thick. It usually takes one or two days to thicken. I keep my starter in the freezer after making it into ice cubes.

[@simplelivinghighthinking7007]

The amount of rennet depends on the brand and type of rennet that you use. Follow the directions on the label for a hard cheese.

[@MarieLorraine33]

thank you for this video, what does the cheese taste like?

[@gatorbait9385]

This one should taste like a very mild cheddar.

[@bradmorse194]

hi sorry to bug you again at 5:25 when i attempt to break up the bigger pieces the whole lot of the curds loses its form and the result is like a ricotta curd , any idea what im doing wrong , or suggestions please ? i have tried two differant cheddars with same result i have tried our local pasterised (not uht) milk on both attempts would this be bigger problem? i am using calcium chloride and tried both tablet rennet and vegetarian, i did note u mention to use the very least amount so is this a factor too.thanks in advance if u get time to respond. btw are u on fb or if i can email some photos . cheers god bless

[@simplelivinghighthinking7007]

I suspect that the milk you are using has been ultra-pasteurized. That makes it basically useless for cheese making (or any use, in my opinion). People who use store bought milk usually add calcium chloride to help the curds form properly, but even that won't fix ultra-pasteurized milk. The milk I used for this video was unprocessed, raw milk which is the best for cheese making.

[@0772442213]

can l have a written recipe please

[@veronikarempel7856]

can I do it from store milk? and you never mentioned about the hit/gas off , so the milk never got the boiling point ?

[@gatorbait9385]

She used a mesophyllic culture, so she never wanted the temp to be higher than 100. She mentioned heat it up to 95 at one point. Which was the hottest point in the recipe.

[@juliakowal399]

Is it posiible to do this without heating? I would like to make it but Raw ;)

[@origamigek]

Does this work with pasteurized buttermilk?

[@Bastillius]

the pro's use cheese cloth

[@madcommodore]

Buttermilk and Rennet are not thins on sale in Tescos or corner shops so how is this easy?

[@Hel00n2]

I bought a small bottle of rennet online very cheaply and it's enough to make A LOT of cheese. Buttermilk is pretty simple to make yourself (and you get homemade butter at the same time!). Use an electric whisk (you can do it with a hand whisk but it'll be hard work; or you could use a jam jar and shake it until it separates) to whip heavy/double cream - keep whisking (or shaking) until it looks like scrambled eggs. When you get to this point, you'll have milky liquid with it - this is buttermilk. The part that looks like scrambled eggs is your butter which you squeeze with cold hands until you can't get anymore buttermilk out - the more that you get out, the better the butter will last. It's messy but pretty simple. Sometimes the cream starts to separate and then goes creamy again; unfortunately you just need to keep going. It works best to use cream that's been at room temp for about 2 hrs.

[@RosemaryN]

Madcommodore if you have access to a fig tree, the white sap in the branch is a substitute for rennet. Just a few tiny drops will coagulate a gallon of milk!

[@jdotson41041]

How long will this cheese lat for aging etc.

[@Potato_384]

can i use Yogurt instead of Buttermilk? loved how simple you made this...love it

[@sonrisefamilyfarm8572]

Yogurt is thermophilic (the cultures grow best at warm temps) buttermilk is mesophilic (cultures grow best at lower temps. Yogurt can still work for a lower temp depending on the cultures in your yogurt :)

[@jesidillon4593]

@@sonrisefamilyfarm8572 any other substitute for mesophilic? We don't have buttermilk in my area

[@sonrisefamilyfarm8572]

@@jesidillon4593 keifer can work if you have that available:)