How To Make A Cotswold Cheese

Рет қаралды 2,490

Күн бұрын

This cheddar-style cheese is packed with garlic, chives, and onions and tastes of lunch time and sunshine. It's excellent in a bologna sandwich or on a cheese platter, or just eaten straight out of hand.
Get the printable recipe PDF here: milkslinger.com/shop/cotswold...
Recipe inspiration comes from Gavin Webber: shorturl.at/lEV39 (KZbin)
RECIPES and INGREDIENTS
How To Make Clabber: bit.ly/3nX5u3v (blog)
How to Make Clabber: bit.ly/3VPX1Me (KZbin)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Annatto Cheese Coloring: bit.ly/3KUzBzB (New England Cheesemaking)
Liquid Calcium Chloride: bit.ly/3qka9u8 (New England Cheesemaking Company) -- if using pasteurized milk.
Granulated Garlic: amzn.to/42tVCN8
Dried Onion Flakes: amzn.to/3WWktI1
Dried Chives: amzn.to/42vr6SP
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Cotswold Cheese
00:32 Clabber Culture
01:22 Mesophilic vs Thermophilic Cheeses
01:49 The Annatto
02:30 The Rennet
03:09 Checking for a Clean Break
03:45 Cutting the Curd
04:06 Stirring and Cooking
05:44 Pouring off the whey
06:16 Adding the Salt and Herbs
07:27 Pressing
10:20 Air Drying
10:46 Vac-packing and Aging
11:42 Tasting
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

Пікірлер: 52

@athenaformosa799 Жыл бұрын

I just made my first Gouda using clabber this morning . I used 7 gallon raw milk and 1 gallon cream and end up with a huge 12 pound cheese that my large mold could not fit ! Had to end up using two Molds . Thank you and I love watching your videos .

@jmilkslinger Жыл бұрын

Holy heck, that's HUGE! I bet it's gonna be delicioius.

@ValidityJ 5 ай бұрын

Your channel is so much fun. Literally clicked on it just to learn what a Cotswold cheese is.....never heard of it before. The ingredients....sounds lovely!! And it looked beautiful!

@rubygray7749 7 ай бұрын

I'm so glad that you are a passionate, prolific self-taught cheesemaker!! And that I found your channel. You are my new favourite YT channel. I've watched numerous videos this week, and fortunately there are still many to go! I too used to stir cheese with my hand when I had a dairy cow many years ago. The commercial artisan cheesemakers do this. I never yet made nor used clabber, but never bought cultures either. Cultures of course are present naturally inside the cow's udder, and isolated in the laboratory to give specific results. Not that there's anything wrong with that. I love a sharp, dry cheddary cheese. I'm sure your cheese was just perfect, not too dry at all. Yes, crackers are very dangerous. I had one stab into my gum between two molars, right inside, which caused an abscess so excruciating that I could have cut my own head off. That's a magnificent size of cheese. What diameter and depth is your mould? You asked for suggestions for cheeses you could make. One that I've always wanted to see being made is from NECM, Catamount Gold. It looks so pretty and sounds exotic.

@jmilkslinger 7 ай бұрын

This is the mold I generally use: bit.ly/41dRdgl Thanks for the cheese recommendation --- gonna go look it up!

@ericfoster3636 3 ай бұрын

I just want to tell you I love your channel. I love your honesty and your personality.

@jmilkslinger 3 ай бұрын

Thank you!

@dianacoburn8269 4 ай бұрын

Your videos are really great. I started making cheese during covid but have not made it for a while. You make me want to make more.

@SageandStoneHomestead Жыл бұрын

I watched this twice. Definitely making this next, thank you!

@cydrych Жыл бұрын

Another great video. Thanks. I added this to the make list.

@juliemulcahy7142 5 ай бұрын

Love your channel

@jcstevenson7635 Жыл бұрын

Thank you so much for your videos. I love that you show every step, that gives me the courage to try too.

@missy6664 Жыл бұрын

I happen to be making the same thing! I absolutely love this cheese!

@stephanienuce7711 11 ай бұрын

I ADORE your personality and humor! thanks for all the details you share that manybothers dont! question: do you lovebyour cheese press- have you ever wished you had a dutch press? im needing a press and a fridge designated for cheese since I do not have a cold room here in TX.

@jmilkslinger 11 ай бұрын

I have never wished for a different press --- the one I have works marvelously! I do, however, covet a wider variety of molds, like the lauda molds, (which are pricy but have such beautiful rounded edges....) But really, I can make cheese regardless, so I try to focus on what I do have rather than what I don't. (And I have plenty!) xo

@stephanienuce7711 11 ай бұрын

@@jmilkslinger thx for your reply!

@papasmurf9146 Жыл бұрын

I can see this going into sandwiches, mac & cheese, and a snack tray. I think this will be the next one I try. Oh -- and another great video. Thank you.

@jenniferturner5848 Жыл бұрын

Love your "can do" attitude. I just cut my first gouda cheese! So good❤

@jmilkslinger Жыл бұрын

Congratulations!!! (Gouda is one of my favorites. I have a Spiced Gouda Divino air drying right now....)

@hammshomestead Ай бұрын

I got my first Jersey cow in August 2022 and brought home a second Jersey cow in June of 2023. We have a herd share where members come to milk the cows once a week on their assigned days so so I only have to milk 3 times a week out of 14 shifts (twice a day milking). The milk we get is enough for our family and I feed some of it to our pigs so we really have not had a lot of extra milk to make much cheese. I make lots of butter and have made a couple traditional cheddar cheeses and a couple gouda cheeses. I have only made 2 gallon cheese wheels at a time because that is all the extra milk I ever have at a time and also I don't have a big enough cheese mold. I have ordered some larger molds and plan on starting to make cheese on a more regular basis because one of my herd share members is moving and I am going to keep the extra shift. My question is: What is the oldest milk you have used to make cheese. I have only made cheese with the milk I collected the same day but would like to make bigger cheeses which would require me to use milk from multiple days. Is 4 or 5 day old milk too old to use?

@jmilkslinger Ай бұрын

Three days is fine, probably four is about max (though I have used even older milk and it's been just fine). Milk that's 5-6 days old is good for yogurt and mozzarella.

@hammshomestead Ай бұрын

@@jmilkslinger THank you. That is helpful to know. :-)

@rolandofuret2658 Жыл бұрын

Hello Jennifer Thank you for sharing your cheese making adventure with us. Once you said that the cause of a bitter cheese is most certainly caused by the lack of enough salt. For me it was too late. I had already made a lot of cheese and in fact all of them were bitter to various degrees. But also, because I also added kid lipase... big mistake. I hurried about too much salt and didn't use the salt rule correctly. To throw away so many kilos of cheese was not a good experience. I ‘ll start over again after summer holidays. But I shall never add lipase again and hoping for the right amount of salt. Keep up with your videos and share your journey on cheese making. Thank you. Cheers

@jmilkslinger Жыл бұрын

I, too, learned about lipase the hard way --- that stuff is horrid!!! (Except in soft cheeses like mozzarella --- there, it's good.) I do NOT understand why recipes call for it, ugh! I've never oversalted a hard wheel of cheese (yet), so until I do, I'm continuing to hit the salt pretty hard --- 1 tablespoon per gallon of milk. Soft cheeses, on the other hand, are a little more finicky (see my video on Camemberts). Anyway, best of luck when you start up again --- cheesemaking requires a steep learning curve but it's worth it. You can do it!

@rolandofuret2658 Жыл бұрын

@@jmilkslinger thank you for your answered. ❤️

@Alexander-uj5pb 3 ай бұрын

👍👍😀😀😊

@sherylh4780 4 ай бұрын

I know nothing about making any cheese but I sure enjoy watching you make cheese. You are very animated in your videos and I find you fun to watch. Question--do you reuse any of the cheese cloth or is it new each time? I just assume it is new each time or it could contaminate your cheeses with unwanted "stuff." I see you mentions the cheese cloth. Could you talk a little bit about reusing and how you clean you cheese cloths when you can reuse them?

@jmilkslinger 4 ай бұрын

I reuse it: just wash it by hand with laundry soap and hang it up to dry!

@sherylh4780 4 ай бұрын

Thanks for the info!@@jmilkslinger

@nigelovery2545 2 ай бұрын

Hello Jennifer,a quick question,im doing a washed rind Guryere in a ripening box,whats you best opinion on storeing this cheese,do you leave on a shelf or do you put in fridge for best results.Thankyou.Nigel.

@jmilkslinger 2 ай бұрын

Hi Nigel! It needs to stay cool --- around 50°F. If you don't have a cool spot, then keep it in the fridge, though then keep in mind that the aging will be MUCH slower. Good luck!

@nigelovery2545 6 ай бұрын

Hi Jennifer,how long do you keep the milk before using it for the cheese making,when i look at video it is a lot thicker when poured.Thankyou.

@jmilkslinger 6 ай бұрын

It's generally between fresh and 5 days old. The thick stuff you're seeing (good eyes!) is the cream cap. In the fridge, the cream gets super thick and dense.

@joliving6837 8 ай бұрын

Ma'am can one use yogurt & lemon instead of clabber culture? I use the aforementioned to make cottage, cream & even cheddar & it turned out yummy...thk you

@jmilkslinger 8 ай бұрын

Yogurt is a thermophilic culture and this cheese is mesophilic, so you'd need to use cultured buttermilk or clabber to culture it, if you didn't want to use a freeze-dried culture.

@joliving6837 8 ай бұрын

@@jmilkslinger thank you

@reneemorlan1855 5 ай бұрын

How long have you been making hard cheese? I’m learning ❤

@jmilkslinger 5 ай бұрын

I started making cheese spring 2021, so for nearly 3 years now. It's a steep learnign curve but soooo gratifying!

@perfectfitalterationssewin4324 4 ай бұрын

Can vinegar be used in place of rennet?

@jmilkslinger 4 ай бұрын

No, sorry!

@sueranbarger5874 Жыл бұрын

I'm on my 7th cheese and 7 failures. Maybe one day lol

@jmilkslinger Жыл бұрын

Oh no! How frustrating!!

@SageandStoneHomestead Жыл бұрын

Oh no!! Did you find out right away or only after aging? I fear this!!

@MrMetalpunx 8 ай бұрын

I'm making 2 gallon batches, I think I'm drying it to long, any advice on scaling recipes down. I'm not sure I have room to make 7-8 gallons cheese.

@jmilkslinger 8 ай бұрын

Recipes are easy to scale down! Just reduce the proportions accordingly. And yes, smaller cheeses do run the risk of drying out more quickly, I imagine. Keep an eye on it and trust your senses.