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Butterkäse is a German semi-soft cheese. I've made this cheese regularly, but this time, in an effort to make it even more creamy and rich, I added a half gallon of store-bought whipping cream and it turned out to enormous --- my biggest cheese to date.
Download the printable recipe here: milkslinger.com/shop/fat-cow-...
INGREDIENTS
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Liquid Calcium Chloride: bit.ly/3qka9u8 (New England Cheesemaking Company)
Homemade Yogurt (thermophilic culture): bit.ly/3DqMoaT (KZbin)
RECIPE INSPIRATION
Venison For Dinner: bit.ly/3N2UkCl
Gavin Webber: bit.ly/3D2qQ38
Cheese52: bit.ly/3SBlkKl
EQUIPMENT
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Making Butterkäse
01:09 The Experiment(s): attempting a softer, creamier cheese
03:30 Adding culture, calcium chloride, and rennet
05:57 Checking for a clean break
06:37 Cutting the curd
07:02 Stirring the curd
09:32 Washing the curd
11:03 The squeeze test
12:31 Transferring the curds to the press
15:06 Pressing the cheese
17:20 Weighing the cheese (!!!)
18:00 Brining the cheese
18:26 Air Drying
20:00 Vac-packing and aging
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