Farmhouse Cheddar Cheese at Deep South Texas

[@seeker2above982]

#1 go to video for Cheddar !!! Just found this video. New to cheese making so have listened to multiple videos. THIS ONE is the best !! No extra comments. Just pure instruction. Will be my number one #1 … video for cheddar cheese !!!

[@mikezetts1]

I've been making different types of cheeses for a couple of years now and still learned quite a lot from Larry. The description and instructions are concise but thorough. Thanks, Larry!

[@DeepSouthTexas]

I am so happy you enjoy the videos! 🤠

[@PrairiePlantgirl]

I like that you explained what all the add ins are for. I’m always curious about what they do.

[@DeepSouthTexas]

I am happy you enjoyed the video. 🤠

[@auntiejenn3315]

I just began making cheese myself. This video was great! I look forward to watching more of your videos!

[@DeepSouthTexas]

Awesome! Thank you! 🤠

[@trishignao8191]

My husband and I are loving this video. You are thorough and precise at explaining everything. Can’t wait to try this for ourselves.

[@rogerthat7001]

Wow, your farmhouse cheddar is excellent. Really enjoyed your video. Thumbs up indeed. Thank you.

[@DeepSouthTexas]

I am so happy you enjoyed it!! 🤠

[@doloravillero3427]

It looks so easy to follow, thank you for this Farmhouse Cheddar. Chesse... I'm gonna try it soon... .

[@DeepSouthTexas]

Good luck!! 🤠

[@itsgladys625]

We learn everyday.Thanks for sharing

[@dennisberg2474]

Awesome explanation and demo, didn't realize it took 3 months to cure.

[@saradasilva8162]

You are the most descriptive and simple in your recipe, I prefer your video more than others! I can’t wait to try and make this one day!

[@DeepSouthTexas]

Good luck!! 🤠

[@augustrodriguez8023]

Wow awesome job!! Watching from here in C.C.Tx

[@DeepSouthTexas]

Thanks so much! 🤠

[@Cheese52]

That's a beautiful looking cheese, Larry! The addition of the annatto makes it oh so pretty. Cant wait for the taste test vid in 3 months!

[@DeepSouthTexas]

Thanks. Loo, I had to add the annatto since your students thought the yellow squeaky cheese curds tasted better than the white ones. 🤠

[@bigdaddyd9445]

Cheeze making seems like magic lol

[@DeepSouthTexas]

It is!! 🤠

[@787UrbanApparel]

Bravo! ... this is truly value content ; amazing ! ... ❤❤❤ LoveIt

[@alhachlibou3lam94]

شكرا لك يا أستاذ

[@jacksonvillereclaimedwood6709]

That looks fantastic dude! I’m inspired to make some cheese now!!!

[@DeepSouthTexas]

Go for it! 🤠

[@ebrahimsaleh5040]

Oohhh yummy , looks great man , thanks allot for all , keep on good work man .

[@DeepSouthTexas]

Thanks. Check back in a few months to see how it turned out. 🤠

[@MarkLee-zm7pt]

Made this one today. Your video/instructions were of great help. I followed exactly. Great aroma! Will wax Monday for the cave. Thanks for posting.

[@DeepSouthTexas]

Great job!! 🤠

[@elsielukiv2410]

Thanks that was very interesting and that cheese looks so inviting by its colour maybe one day haha cheers

[@trottersedge]

It's gorgeous! I can't wait to start making my own cheese after I have my baby

[@DeepSouthTexas]

Good luck and congratulations ! 🤠

[@SimplyGarden]

Beautiful looking cheese there. Great job. We do white cheese up here in the north east,☺️ thank you for sharing

[@DeepSouthTexas]

Thanks. I will make a white cheddar one day. What happened on your channel to all the recent videos? 🤠

[@alexcue6509]

I feel like I need to make a joke about “cutting it this whey, then this whey...”.

[@f3n1xplat3ad0]

Greetings from Ft Worth! Thank you for your content. Besides Gavin Webber, you are the best cheese artisan in YT! Love your content. Hopefully one day I will buy a used fridge for a cheese cave and start making cheese!

[@DeepSouthTexas]

Thank you very much. 🤠

[@pilsplease7561]

I have 10 farmhouse cheddars that are aging right now, made a bunch of them, some with raw milk and others with store bought milks, and used different mesophilic cultures and etc in some so each cheese should turn out slightly different which is good.

[@newfdogg]

Yup great looking cheese, have to find the taste test now :)

[@DeepSouthTexas]

Thank you! 🤠

[@EssayonsFG]

Thanks for sharing this progress, Larry. We would love to see a look back and your thoughts on all of the homemade cheeses you have made over the last year too. Rob

[@DeepSouthTexas]

Thanks, I should do that. 🤠

[@victorvillarreal3621]

I really liked your video. Thanks for sharing your know how. I’m in Brownsville and hope to make cheese with your video as my guide. I’ll keep you posted.

[@DeepSouthTexas]

Good luck!! 🤠

[@pgsibilo]

Lovely video 👍

[@DeepSouthTexas]

Thank you! 🤠

[@gwynnethsmith9226]

Wow! That's lovely. Man! That takes some doing!

[@DeepSouthTexas]

Thank you! 🤠

[@WilmasHeartyLivingChannel]

this is an amazing cheddar cheese. First time to see how they make cheddar cheese. thanks for sharing this wonderful video.

[@DeepSouthTexas]

Thank you. 🤠

[@thehomeplatespecial597]

This was a great video

[@DeepSouthTexas]

Thank you! 🤠

[@JessyHsu]

It looks amazing

[@DeepSouthTexas]

Thank you! 🤠

[@Artiefrog]

I bet it’ll taste awesome. Could you do a video on your cheese cave ?

[@DeepSouthTexas]

There is a short video on my cheese cave. Check the video tab on my channel. 🤠

[@Rodserling149]

Nice job 👍

[@DeepSouthTexas]

Thank you! 🤠

[@dorydenovi4903]

That was fascinating

[@DeepSouthTexas]

I am happy you enjoyed the video! 🤠

[@mikaylacote2427]

You are the Bob Ross of cheese making

[@DeepSouthTexas]

Thank you but I think Gavin Weber already has that title! 🤠

[@jovybaliguat1047]

Beautyful vedeo I like it 🥰❤🙏

[@DeepSouthTexas]

Thank you. I am happy you enjoyed it. 🤠

[@fattyhenry7143]

Beautiful cheeze Larry ..can i use coloring in it

[@sarcasticcat4982]

Annatto coloring is made from carrots and is why any cheese is orange.

[@orelarturov7163]

молодец дед молодец ,браво дай бог вам здоровие !

[@bruceneely4859]

I like the addition of the annatto myself, I'll take my cheese almost any color though.

[@DeepSouthTexas]

I think it makes the cheese look better. No difference in taste or texture. 🤠

[@bruceneely4859]

@@DeepSouthTexas yeah it looks good that way. I agree the taste is the same.

[@nedrasellayah9314]

What options if you don't have a cheese press?

[@DeepSouthTexas]

Anything to put pressure on the cheese. Weights or water jugs will work. 🤠

[@tazblink]

Hello enjoyed your video. Can you tell me the inside diameter of your cheese mold? No one seems to use psi when pressing cheese so inside diameter plus load will help me out thanks. For those that need to know radius squired x Pi x target psi = load or weight. Thanks for any info you can give me.

[@Najeeb706]

Hi DST, great tutorial, thank you. The Rennet is it single or double strength?

[@DeepSouthTexas]

I think it must be single strength. It comes from New England Supply. 🤠

[@allycat3932]

You should make a video on what classifies different types of cheeses from each other!

[@alhachlibou3lam94]

جبن رائع وجميل

[@brianleabo6295]

Could you press it faster . How dose again help ?

[@DeepSouthTexas]

I do not think so. 🤠

[@lol-inc]

Hello, Larry, I am new to cheese making, thank you very much for your video, very informative, just one question, If you made the press yourself, could you make one video explaining how to make it? Thank you, I just subscribed to your channel, Regards from England 😉👍🏻

[@DeepSouthTexas]

I did not make the press. The person who made them has retired I think. There used to be plans for it on line, but they appear to be gone now. 🤠

[@jissyranasinghe6949]

What are the substitutes that can be used for mesophilic culture?

[@DeepSouthTexas]

Cultured buttermilk and possibly kefir grains. I have not tried these. 🤠

[@bobbuck3751]

Great video what are the instructions in the fridge ? Wax, air dry or vacuum seal

[@DeepSouthTexas]

I had this in a ripening box for two weeks, and then vacuum packed it. 🤠

[@viwanton]

Greetings from Cleburne, TX. I'm just learning

[@DeepSouthTexas]

Welcome! It is a fun hobby! 🤠

[@jamiegodtmark7782]

If i had unpasteurized milked does that mean i would not have to add the sodium chloride?

[@DeepSouthTexas]

That is correct. 🤠

[@akatsukiawsome13]

Calcium chloride you mean. Sodium chloride wouldn’t do any it any good.

[@jakegallow485]

I had to come look through all the comments before I asked this myself! Thanks!

[@DursBees]

I was really hoping if anyone had hoop cheese recipe it was you Larry and I can't find one. Any idea how to make it?

[@DeepSouthTexas]

I have not made it. A Google search of How to make hoop cheese does turn up some possibilities. Looks like cottage cheese that has been drained and pressed. Good luck! 🤠

[@DursBees]

I've read that but hoop cheese is a really good melting cheese and cottage cheese won't melt so I don't think that is it. I plan to try it soon and just see what happens.

[@jesuscoscorrosa7649]

Buenas tardes. Me gustaría la traducción Completa en español

[@CherryMash8000]

Very interesting. What do you do with whey?

[@DeepSouthTexas]

Dilute it and put it in the garden or put it in the compost pile. 🤠

[@CountAdrianEJ]

hello, does this have a flavour similar to normal cheddar? thank you

[@DeepSouthTexas]

Yes. 🤠

[@willowwils7499]

Gday from Melbourne Australia do you use just normal store bought Whole milk because Gavin webber uses unhomoginised and it's so expensive so id prefer to just use normal full cream milk if I can I'm still not sure what the difference is between pasteurised, homoginised or unhomoginised LOL even google can't help me understand that

[@DeepSouthTexas]

Whole milk from the store works for me. I do use unhomogenized if I can find it. 🤠

[@willowwils7499]

Oh you are wonderful thanks for replying keep up your wonderful work

[@carolyntanner6517]

What do you do with all the whey that comes from the cheese making process?

[@DeepSouthTexas]

I dilute it and put it on the garden, or just dump it in the compost. 🤠

[@ebrahimsaleh5040]

What's the good cheese culture for cheddar cheese Mr Larry cowboy ? Cause I saw culture No MA116 , MA 114 .....etc !!

[@DeepSouthTexas]

I use Mesophilic Direct Set C101 from New England Cheesemaking Supply. I order it online. Gavin Webber is very happy with MA4001 for cheddar. He sells it from his shop Little Green Workshop online. He is in Australia, so may be better for you to order from him if you do not have a local source. Good luck. 🤠

[@cookingwithsohail]

Good very good

[@berlindatan7405]

What if i dont have any mesophilic culture.. is there a substitute?

[@DeepSouthTexas]

Yes. Search for the substitute on the internet and you should find it. Good luck. 🤠

[@kathrynrubio6528]

Yogurt

[@akatsukiawsome13]

I have used kefir for mesophilic culturing, since kefir is happy at low temp, but the flavor can differ due to it. Cultured buttermilk, yogurt, kefir, etc. all work just toss a bit in and stir. I make sour cream with kefir too, and just always have some in my fridge.

[@onexpressocafe1821]

What size mold and size cheesecloth cut?

[@DeepSouthTexas]

I think the mold is 6.5 inches in diameter, and 6.5 inches tall. the cheese cloth is one standard cheese cloth cut in half. Not sure of the size. 🤠

[@robertlombardo8437]

I left out some cultured buttermilk on the counter overnight for about 10 hours then poured it into ice cubes. Would I be able to make cheddar by substituting in the culture from the ice cubes? Also, where do you put this thing to age? Can you just put it in the fridge?

[@DeepSouthTexas]

I think you can make the substitution, but I do not know the amount. I mature my cheese in a small fridge with an external temperature controller set to 54 F. A normal fridge temperature is too cold to age cheese. Once aged, it can go into the kitchen fridge. 🤠

[@mefougner]

Does this cheese melt?

[@DeepSouthTexas]

Look for the follow up taste test video, pretty sure I made a grilled cheese sandwich. 🤠

[@judyrosy]

What did you spray on your hands please?

[@DeepSouthTexas]

White vinegar. 🤠

[@nedrasellayah9314]

Are the cloths reused or thrown away?

[@DeepSouthTexas]

Washed, boiled, and reused. 🤠

[@nedrasellayah9314]

Thanks awfuly.🙏🙏🙏

[@jamesjones-yn1sv]

why do use non-ionized salt and can you use table salt instead

[@DeepSouthTexas]

Iodized salt will inhibit the culture. Kosher salt, picketing salt, or sea salt will work. 🤠

[@elieelie5582]

Hello Larry After your done with cheese making, on what tempreture you leave the cheddar for 3 months?

[@DeepSouthTexas]

About 54 F or 12.5 C I think.

[@MrReman2u]

How does that itty bitty bottle filled with water equate to 15lbs?

[@DeepSouthTexas]

Hopefully this video on my cheese press will help. 🤠 kzbin.info/www/bejne/kKCVgHSrna9_bZI

[@cydrych]

Can this be aged in a regular refrigerator?

[@DeepSouthTexas]

Not at normal fridge temperatures. 🤠

[@maryburt3114]

what size pot are you using and where did you get it?

[@DeepSouthTexas]

The milk goes in a 4 gal. pot. I bought it at Good Will. That pot goes in a 5 gal. pot that that is used as a double boiler. I purchased it from from a homebrew store. 🤠

[@michaelpardue2400]

There you get the Cheese press?

[@DeepSouthTexas]

I purchased it on line. I do not think they are available now. 🤠

[@2010PinkWarrior]

Do you sell your cheese?

[@DeepSouthTexas]

Sorry, no. 🤠

[@pbr2805]

Great!!!!!

[@judyrosy]

Hi Larry....using your recipe today...is the reason for removing the whey by pints because it removes acidity? Does that help sweetening the cheese or is it to make the cheese creamier? Trying to learn as much as possible!

[@ericfoster3636]

where did you buy that mold please?

[@DeepSouthTexas]

I think this is the one. Purchased it over 10 years ago. It says for soft cheese, nut I use it for hard cheese. I did make a stronger follower for it. 🤠 glengarrycheesemaking.us/products/perforated-italian-cheese-mould-for-soft-and-semi-firm-en

[@ericfoster3636]

@@DeepSouthTexas Thank You.

[@عادلالرشيدي-د2و]

Can i replace chese culture with something else ?

[@DeepSouthTexas]

Cultured buttermilk has mesophilic bacteria in it and can be used. I do not know the correct amount. 🤠

[@waltengle9506]

So Larry the more weight / pressure the dense the cheese?

[@DeepSouthTexas]

The main reason is to drive out any air bubbles and get a better knit to the curds. 🤠

[@pamelahaymond8087]

Great looking cheese and I want to try it but I only have a 2 pound cheese mold. Do you have a recipe using 2 gallons of milk?

[@DeepSouthTexas]

Cut the additions by 1/3. Times, Temps, and weight remain the same. 🤠

[@ruksharsubaida7486]

Where will you get this stuff, tell me where is the shop i have to learn ۔ please ۔

[@DeepSouthTexas]

I order from New England Cheese Making Supply on line. 🤠

[@Brittnaysbeastin]

great video! i loved seeing the process start to finish! gives me some inspiration to make my own :)

[@DeepSouthTexas]

Go for it!! 🤠

[@Tonia.lynn2411]

Q:if I use milk straight from a cow unpasteurized is the recipe the same? Or not use the calcium chloride....

[@DeepSouthTexas]

You do not need to add the calcium chloride. 🤠

[@gloschmitz7468]

Please tell me what brand and size of stock pots you use to use as a double boiler. Thank you! Glo

[@DeepSouthTexas]

A 5 gal stainless steel stock pot and a 4 gal stainless steel stock pot. I do not remember the brand. They were purchased separately a few years apart. 🤠

[@lisameadows6585]

Can you make with raw milk

[@DeepSouthTexas]

I have not, but I think it can. 🤠

[@willhammers9761]

Do you need cheddar cheese starter?

[@emmamcnair5242]

Hi Larry! Great videos! Do you make cheese to sell? I’m interested in learning more about opening up shop here in CenTex. Any advice is appreciated!

[@DeepSouthTexas]

Thanks. No, I do not sell my cheese. Just for personal use. 🤠

[@xelayes8113]

you sell any of your products?

[@DeepSouthTexas]

Sorry, no. 🤠

[@mongosmom1676]

I noticed your calcium chloride was in a mason jar, I picked up some by mistake in granular form after I ordered the liquid form. Did you make yours out of the granulated stuff you get in the canning isle? If so, what is mixture ratio?

[@DeepSouthTexas]

You mix the calcium chloride with water by weight. Water 70%, calcium chloride 30%. It will get hot when you mix them. Good luck. 🤠

[@mongosmom1676]

@@DeepSouthTexas thank you so much.

[@mongosmom1676]

@@DeepSouthTexas should have asked before, but...how long can you keep it after you mix it, or is it mix as you need it? (On the calcium chloride)

[@nedrasellayah9314]

I thought metal spoons shouldnt be used. Very interesting.

[@DeepSouthTexas]

Stainless steel is fine to use. 🤠

[@deepakshukla5100]

sir tell the cheese yeild in killograms.

[@anonymousf454]

Can you eat it after the 2 days of drying? I dont think I can wait 3 months...lol

[@DeepSouthTexas]

It will not taste like cheddar if you do not wait. 🤠

[@anonymousf454]

@@DeepSouthTexas Would it be edible? Or even somewhat tasty?...like a really mild cheese?

[@hxhdfjifzirstc894]

I realize that it would slow down release of the video, but I think it would add a lot to the viewer experience if you included a cheese tasting scene at the end. Is it possible to update a video with that information, once the cheese is ready to eat? What I want to hear about is how this compares to your typical store bought yellow cheddar... and is it so much better that it's worth spending the time to make, instead of simply buying some at the grocery store?

[@MrVinnyboombottz]

Hey Larry thanks for the videos. I've just started making cheese and have been watching you and a few others for instruction and inspiration. I just made my first cheese, a Ricotta Salata, it is just finishing it's 2nd day of air drying and going into a maturation box and cave today. I also just watched your taste test of your Farmhouse Cheddar and I think this may be my next attempt. My concern is of my cheese cave, former wine cooler, and RH%. I can maintain a pretty good temperature from about 52 to 55 degrees but the RH rarely goes over 55 or 56 percent. I have placed water and salt in separate containers in the bottom of the cooler to help with the RH. Am I being over concerned? I know after a vac pak it doesn't matter too much, how soon after your air drying of your Farmhouse Cheddar did you vac pak it? Thanks for the help and informative videos.

[@DeepSouthTexas]

I usually put the cheese in a maturation box for two weeks to a month. This helps maintain the humidity. Eventually I get tired of chasing after the mold and then vacuum bag it. Trying to keep the cheese cave at the right humidity seems like a lost cause. Good luck. 🤠

[@thehomeplatespecial597]

For three months does the farmhouse cheddar sit in the cave uncovered? Does this kind get waxed at any point? Also can have you ever canned any type of cheese?

[@DeepSouthTexas]

I keep it in a ripening box for two weeks, then wax it or vacuum bag it. I have never canned cheese. 🤠

[@MrVinnyboombottz]

Do you cover the cheese in the cheese cave?

[@DeepSouthTexas]

Yes. I wax, or vacuum pack, or put in a ripening box. 🤠

[@benjamindejonge3624]

Cheddar takes one year normally, but off course the temptation is great

[@ebonipeartree2496]

Gonna start my cheese making Journey soon, but I do have some questions: Is there a follow up video to see how it came out in three months? Is a cheese cave something you buy or you make it? Whst would you say is the start up cost for tools and equioment to start making ten rouds of cheese at a time?

[@DeepSouthTexas]

There is a follow up taste test video. My cheese cave is a small dorm fridge with an external temperature controller. It would take very large equipment to make 10 cheeses at a time. I have no idea on the cost. 🤠

[@jasonking2943]

How did it taste?

[@DeepSouthTexas]

Great. Look for the taste test video. 🤠

[@donnaalmon3887]

I have been looking for a nice big mold that would take 2-4 gallons of milk, similar to what you are using here. Where did you get that one from?

[@DeepSouthTexas]

On line from Glengarry?

[@scottross9023]

Hey, Larry! the front of the mesophilic package says 1 packet will set up to 2 gallons milk but you used 3 gallons. Is there a trick I'm missing?

[@DeepSouthTexas]

For the most part I have been using 1 packet for 3 gallons of milk. It seems to work OK for me. 🤠

[@scottross9023]

@@DeepSouthTexas Thanx, friend!!

[@justine-mariesenchim7652]

Can you use Greek yogurt please