How to Make a Butterkaeser Cheese|| Raw Butter Cheese

[@kamlajohns]

Beautiful

[@DryHollowHomestead]

Thanks so much!!

[@kamlajohns]

@@DryHollowHomestead you welcome

[@DryHollowHomestead]

Happy Cheesemaking!! If you have any questions let me know.

[@monacook3629]

I used this tutorial yesterday to make this lovely cheese. It was easy to make, very concise easy to follow instructions. Thank you for including the amounts to use for the backsplash whey in addition to the freeze dried cultures. And also having a channel the deals with raw milk is great also. Great Job, friend!!

[@DryHollowHomestead]

You are so welcome!

[@Justbecause1903]

I'm so glad I've watched you, knowing I can use my whey from yoghurt & kefir to make different types of cheeses is so useful. I make cottage cheese, but I'd love to try making hard cheese. It's just a shame raw milk is so hard to come by in the UK 🇬🇧 I've started buying organic & hopefully culturing it will help bring it closer to raw. I have just ordered the calcium too. Thank You...

[@FristadHomestead]

Thankyou Danielle 😊

[@DryHollowHomestead]

You're welcome 😊

[@chaparra71]

Excellent video! Just a friendly DYI: It is Butterkase 😊

[@DryHollowHomestead]

I think it all depends on where your from.

[@paulacarter8987]

Cannot wait to try this! Thank you for such great instructions!

[@DryHollowHomestead]

Glad you found it helpful 😄

[@sfh294]

Very informative. Thanks for making this video

[@odettetruter1554]

Hi Danielle. Im busy making my Butter Kaese. Will let you know how it came out. God Bless. ❤❤❤

[@DryHollowHomestead]

Great 👍 Hope it goes well

[@Sarahtippin]

How did this turn out? I’ve never tasted butterkase but I’m excited to make it! Just made your Pepperjack recipe the other day! Love your videos. They are so easy to follow & I can’t wait for more!

[@DryHollowHomestead]

I have made many wheels of butterkase and they always taste great! They are creamy and don't have a strong flavor. It's always delicious ☺️ kind of like a buttery cheese.

[@Sarahtippin]

@@DryHollowHomestead thank you!

[@Erika70079]

This looks incredible. You mentioned yoghurt whey, is it possible to use the the yoghurt, itself? Have you ever used kefir as a culture? Thank you!

[@DryHollowHomestead]

I have never used yogurt itself as a starter for anything but more yogurt. The kefir I have and I wasn't a fan. It was to similar to the kefir in taste but that is just my preference.

[@Erika70079]

@DryHollowHomestead I tried kefir yesterday, and yes, it tasted like my very sour kefir. I'm not a fan now, either. Lol I'll try yoghurt next. :)

[@MarieAchee]

If I were going to make a 3 gallon batch, should I only brine for 10 hours instead of 20 hours? Also, I think I have the same press as you; did you modify it with longer rods to accommodate a larger mold?

[@DryHollowHomestead]

I never really change my brining time depending on the size. Its just what works for me but I have never had a cheese be too salty. I bought this press with the rods that are on it now but I bet you could easily change the rods to adapt the size for a bigger mold. 😊 Happy cheesemaking!

[@AliceJames-zn6ym]

Can you save the whey as a backsplash whey when using a thermophilic culture for other thermophilic cheeses?

[@DryHollowHomestead]

Yes! That works great 👍

[@justiceforall5004]

Is it possible to use thermophilic backsplash whey instead of cultures for future cheeses as well? Or only yoghurt whey?

[@DryHollowHomestead]

You can use thermophilic backsplash whey too 😀

[@justiceforall5004]

I thought so but better to double check. Thanks for your quick response. Love your videos. Cant wait for the next one❤

[@Josh-n9v3q]

if I'm using pounds on my cheese press of pressure, what is low and what is medium in pounds?

[@DryHollowHomestead]

15 -20 pounds is light pressure, and 30-40 pounds is medium pressure

[@Josh-n9v3q]

@@DryHollowHomestead thank you for this! you're instructions have been amazing! we just got a dairy cow a couple months ago and made the butterkaeser and it turned out great, now doing cheddar!

[@DanielleTruter-ms1lf]

Can you please give me Romano recipe that you tasted in your video

[@DryHollowHomestead]

I don't have a video yet but as soon as I am back in milk it will be my first cheese video. I found the recipe in the cheesemaking book that I have in the description box under my videos if you don't want to wait.

[@darlal2698]

Why didn't you just take the mold out of the press to put the curds into it instead of trying mash them under the bar of the press?

[@DryHollowHomestead]

That would have worked better. Sometimes it's so full that moving it is tricky.