How To Make A Simple Farmhouse Cheddar Cheese

[@ukhomeEd2020]

How funny, Was just thinking... Can we make cheddar with goat's milk? And this video popped up freshly made 😂 (thank you)

[@YouCanFarm]

Perfect!

[@hotdogmugger]

I love how straightforward this recipe is and the cheese looks amazing. I am going to have to save this video for future use. My girls love watching how to make things and this is great for them.

[@YouCanFarm]

That's wonderful, I hope you all have fun making this together!

[@timimhoff8297]

That has to be a labor of love, for the work and time involved I can not even guess what it could cost. And you make it seem it can be done......🧀🧀🧀🧀🧀

[@YouCanFarm]

Yes, but it’s worth it!

[@brookes7989]

So excited to see some goats milk videos in the collaboration, yay!!!

[@YouCanFarm]

Yes, goats are the best!

[@ruthb7832]

I appreciate the recipe adjustments for goats milk also. I would like to substitute some of my heirloom yogurt for the purchased mesophilic culture. I just am not sure how much to add.

[@rubygray7749]

​@@ruthb7832 Yogurt is a thermophilic culture that is only active at higher temps than this cheese uses. You can make your own clabber mesophilic culture which works well. Leave a jar of fresh warm raw milk loosely covered, at room temperature until it thickens. May take a few days. Add a tablespoon of this to another clean jar, top up with fresh warm milk. Shake well. Loosen the lid and leave to sit at room temp. As the culture strengthen, it should take less time to thicken. After a few batches, you can use your clabber as starter for cheese. 1/4 cup of clabber per gallon of milk. Shake it well till it is liquid. Remember to save a Tbsp for your next jar of clabber. This is like cultured buttermilk, and can be used in baking, pancakes etc when you're not making cheese.

[@lrlimits]

Great content! I had no idea how that was done. Very likable presentation 🙂

[@YouCanFarm]

Thanks so much!

[@Mountain-BoyzGirlz]

Amazing. I never knew cheddar cheese could be made with goats milk.

[@YouCanFarm]

Yep, you should try it!

[@cynthiacollins2668]

I want to. But I don't know if I'm brave enough!

[@dorothystroecker6553]

Farmhouse Cheddar is one of the first cheeses that I want to make when I get my supplies. I can't wait.

[@YouCanFarm]

It's a great first choice!

[@TSeaPusher]

THANK YOU for posting this! Wife and I need to try this as we love the milk we get from you guys, and we love goat cheese. 😁

[@YouCanFarm]

That’s great! I need to do one for fresh goat chèvre soon!

[@petlover071]

a hard cheese in 3 days!!! Holy cow.. can't wait to see the rest of the video!

[@YouCanFarm]

Glad you liked it!

[@devanpalmer-f9q]

Our first milk cow is due in August. We can wait for the influx of milk and ice cream!

[@YouCanFarm]

Congratulations!

[@alemack689]

Looks so much easier than others have demonstrated. Thank you

[@YouCanFarm]

You're welcome!

[@joylouise5417]

Interested in your comment that after adding the culture you get a fuller flavor letting it rest 90 minutes instead of just 45. And using the cheese after 3 days instead of waiting six months is a game changer. Well done tutorial. Thank you.

[@YouCanFarm]

Thanks! I'm sure you could age it longer, but it tastes great at just 3 days.

[@petlover071]

Wow.. using hot water seems to be a much safer option than the stove. No worry about scorching! This video is mind blowing with different options!! Love it..

[@YouCanFarm]

I'm so glad I could give you some new ideas!

[@loriwendorff4065]

It is so much fun watching people make cheese!

[@YouCanFarm]

I'm glad you enjoyed it!

[@MtnGrandma]

Wait we can make cheddar with goats milk?!!! So awesome!!! Thank you for sharing!!! 😊👏❤️

[@YouCanFarm]

Yes you can!

[@tracyanderson4024]

I agree with the waiting time when your new to hard cheeses. I’ve had a few failures and shy to try again. This seems like a good next step after trying more soft cheeses. You did a great job explaining.

[@YouCanFarm]

Thanks, I hope you will have better success with this recipe!

[@DawnRaeB]

I am loving this collab! I came over from LeAnne's playlist. Glad to "meet" you. Thank you so much for your cheese tutorial! That cheese wheel is beautiful!

[@YouCanFarm]

Thanks so much! 😊

[@kittyrichards9915]

Lots of good information being shared this month.

[@YouCanFarm]

I agree! Thanks for watching!

[@janetstryczek3311]

Thank you for joining the June Dairy Collaboration! Besides my enjoyment of cheese ( I have never made it ... just a good eater), anyone joining with LeAnne/The Mennonite Farmhouse. Very good video.👍

[@YouCanFarm]

Thank you so much!

[@NannyTam]

I’m learning so much from watching all these videos in the collaboration. So many different techniques. It’s very satisfying watching you cut the curds. It turned out beautifully! Thank you for sharing with us! Awesome lesson!! 😊

[@YouCanFarm]

I’m so glad you are enjoying all the videos! Cutting the curds is my favorite step ❤️

[@robingriffin6498]

Thank you for this wonderful video!! I'm ordering my cheese mold right now and going to search around the shop for items to make my press. I REALLY enjoyed this simple yet so informative video :)

[@YouCanFarm]

That’s awesome, so glad I could inspire you!

[@MennoniteFarmhouse]

Thanks Juliann for this video and all the hard work you put into it! I hope I can use raw cows milk with this. It seems pretty straight forward to make. I’m sure I could make my own cheese press. Thanks for the inspiration! Thank you for joint this collaboration and I hope at least one of your viewers wins at the giveaway on July 5th at 5 pm central time. Please leave a comment on all the videos to increase your chances of winning! Good luck everyone!

[@YouCanFarm]

Thank you for hosting such a cool collaboration! You can definitely use raw cows milk, just heat it a little higher to 90 degrees F before adding the culture. All the best!

[@kristopherjones9424]

@@YouCanFarm I’m

[@katehouser3683]

That was so interesting. You gave very clear and thorough instructions. Thank you for sharing.

[@YouCanFarm]

Glad it was helpful!

[@stefaniecruz996]

Thanks for sharing this! I have been looking at cheese recipes and feeling overwhelmed but this one looks simple enough for me to start with.

[@YouCanFarm]

I'm so glad, and hope you have good success with it!

[@TheInquisitiveFarmwife]

I made some delicious cheddar with goats milk… its so yummy! Thanks for showing us how to make a Farmhouse Cheddar for the #JuneIsDairyMonth2023 Collaboration, so excited you joined us! When you salted those curds I just wanted to sneak and taste some!!!!

[@YouCanFarm]

Haha, I know, it’s hard not to just eat the curds! Thanks for hosting such a cool collaboration❤️

[@tnpeasley4280]

THIS IS ALL AMAZING! I JUST GOT GOATS & JOINED A MILK SHARE WITH ANOTHER FARM FOR EXTRA MILK TILL I FIGURE OUT MY HERD! I CAN'T WAIT TO START THIS MYSELF@

[@YouCanFarm]

That is awesome!

[@grannaboo03]

Cheese making is definitely on the list to learn! Thank you for sharing your process.

[@YouCanFarm]

It's a fun skill to learn, plus you get cheese!

[@karengaudiosi9390]

This was so cool to watch! Thank you 😊 I enjoyed it!

[@YouCanFarm]

Glad you enjoyed it!

[@kathyjanies5595]

Thanks for walking thru the clear and easy step-by-step process. Can’t wait to taste homemade cheese!

[@YouCanFarm]

Thanks! Maybe you'll win the giveaway and get a cheese making kit of your own :)

[@debraczahor6279]

The cheese looks great! This is the type of cheese I would like! Thank you!

[@YouCanFarm]

It's soooo good!

[@melissaoliver8680]

This is great! You break it down to where I think I can do it!

[@YouCanFarm]

You can definitely do it!

[@countrymama7849]

Hi Julie. Thank you for your video@ i love these collaboration videos!

[@YouCanFarm]

Glad you like them!

[@jamiescountryliving]

Hello! This was so informative. Yummy! Love cheddar cheese!! A lot of patience and hard work, plus TLC goes into each chunk of cheese. 😊. Thank you very much for sharing this instrumental lovely video.

[@YouCanFarm]

You are so welcome!

[@cjsims6374]

Thank you for sharing your knowledge! Truly a labor of love.

[@YouCanFarm]

Thanks for watching!

[@jerrilarsen5158]

You make this look so easy. Our water does not get that hot, but gave me an idea. I wonder if a sous vide machine would work to keep the temperature even. Looks like a new hobby come to a apartment near me soon. Hubby is going to be miffed again.

[@YouCanFarm]

I bet that would work really well.

[@fleurettewoods6080]

Deep South Texas also made cheddar, but he needed to age his cheese longer. I like that you don't need to wait as long for the aging process. I want to try your technique first. I am a bit intimidated though. but I need to try. 😆

[@YouCanFarm]

A real cheddar will need to be aged longer, but this is a good quick option. The best way to learn is to try!

[@Debra309]

Excellent video. I hope to try this with sheep milk. Thank you for taking the time to share your cheese making skills.

[@YouCanFarm]

That sounds fantastic!

[@sararenee7487]

Thank you for the video! This is awesome! I appreciate the education you are sharing!

[@YouCanFarm]

Glad you enjoyed it!

[@robby9710]

Absolutely amazing video, makes me appreciate my tasty cheese bites even more. I wasn't aware of that law here in NC good to know that also. Blessings

[@YouCanFarm]

Thank you so much!

[@sharabrooks8371]

I Love all of your videos!!I think im getting me some dairy goats soon

[@YouCanFarm]

Thank you! You should!

[@RusticByNature]

Thanks for sharing.

[@YouCanFarm]

Thanks for watching!

[@carlenevasseur]

This was a very informative video. Thanks for sharing your cheese making process with us. Make it a great day.

[@YouCanFarm]

Thank you! You too!

[@jl5587]

Thank you for this video. I will be saving this for when we get enough milk coming in to make some.

[@YouCanFarm]

Sounds wonderful!

[@helenamorozov7256]

Great video I learn so much from this great collaboration thanks for the video

[@YouCanFarm]

Glad you enjoyed it!

[@thomasreto2997]

Fantastic work. My wife makes a mean mozzarella but did not do a cheddar…….yet🤙

[@YouCanFarm]

If she can do mozzarella she can definitely make this!

[@cheriemartin3767]

I am addicted to making cheese.. I agree the waiting is hard, so, I cheat LOL when I make my wheels i slice them and keep most to age, but taste test little slivers each week! ! !

[@YouCanFarm]

That’s a fantastic idea! Thanks for sharing ❤️

[@dawnhartwell8117]

Thanks for such an informative video on this cheese making. You make it so easy to learn. That cheese looks beautiful! I would love to try to make this kind of cheese. 😊

[@YouCanFarm]

Thanks so much!

[@simpleacrehomestead]

So interesting! Thanks very much for sharing this video!

[@YouCanFarm]

Glad you enjoyed it!

[@autoflowerfarmer3326]

Thank you for the video. I just started milking my 2 goats, hoping to try this chedder soon.

[@kittyrichards9915]

Excellent video. Clear and concise info.

[@YouCanFarm]

Glad you enjoyed it!

[@Meadowcern]

Fantastic! Looks easy.

[@YouCanFarm]

It is! I hope you give it a try!

[@kar702]

Thanks, that was clear and concise. I think I just might be able to do this ❤️

[@YouCanFarm]

You can do it!

[@joannedrogue9432]

Wonderful instructional video. I feel like if I followed your video, I. Old do this too!

[@YouCanFarm]

You can do it!

[@sonjagoldinak6720]

I’ll try this one! Thank you

[@YouCanFarm]

I hope you like the cheese!

[@WheretoBeginHomestead]

This video answered a lot of questions for me. I never made cheese before but researching as this collab has me excited, I didnt realize how easy it was to make. I love the fact that you only used heat from your water to heat your milk. Im going to have my brother make me a press and I am excited to learn that you in fact can use a wine fridge to keep your cheese in!! Thank you for a great in depth video!!

[@YouCanFarm]

I'm so glad I could help out with some tips. All the best in your future cheesemaking ventures!

[@merryanneadair4451]

Thank you for this excellent tutorial! I've been using my goat milk to make a mild cheddar for several years, we love it! My recipe is a little different & I'm eager to try yours to see the difference! God bless!

[@YouCanFarm]

Oh cool! I'd be interested in trying your recipe too.

[@merryanneadair4451]

@@YouCanFarm the recipe came from the June/July 2002 issue of MOTHER EARTH NEWS. Mild Cheddar To 1 gallon whole goat milk add 1/4c cultured buttermilk. Let set at room temp 2 hours. Heat milk slowly to 86° & add 1/4tsp rennet mixed in 1/4c lukewarm water. Cover & let set 45 minutes. Cut the curd & heat slowly to 102°. Drain immediately & salt. Press. I make different versions of this by adding carraway seeds or dillweed & garlic (our favorite), etc. This is not a 'long keeping' cheese (though it doesn't stay around that long... 😉). I'd love to do some milder tasting aged cheeses to have during the winter when my girls are dry. Thank you for your interest, I'm certainly not the 'pro' you are! 😊

[@conniegant7781]

Fantastic video, thank you so much!

[@YouCanFarm]

Thank you!

[@cherylguess3859]

looks like a great cheese

[@YouCanFarm]

It’s so good!

[@HerNameHere352]

Your videos are amazing to watch an very motivational. Thanks girl! Happy dairy month 😋

[@YouCanFarm]

Thank you! Happy dairy month to you too!

[@OZARKMEL]

You made it look easy. I have been wanting to try but a bit intimidated. Going to jump in with both feet now!

[@YouCanFarm]

You can do it!

[@boukenheimer1]

Thanks for this video! I've been wanting to try making cheddar. This is just what I needed to get off my tukus and give it a try.

[@YouCanFarm]

Do it!

[@elegantlyprimitive9150]

Really great information thank you

[@YouCanFarm]

Thanks for watching!

[@thedebbieadams]

Can you use raw cows milk for this recipe? If so would you remove the cream?

[@YouCanFarm]

Yes, it works great with raw cows milk too. I’d leave the cream in, but heat the milk to 90 degrees F before adding the culture.

[@nancysplace481]

Wow so informative thanks for sharing.

[@YouCanFarm]

Thanks for watching!

[@l2iowacowgirl893]

New to cheese making thanks

[@YouCanFarm]

Thanks for watching!

[@path2ed]

Looks great

[@YouCanFarm]

Thanks!

[@hottlehaus8959]

Thanks for the video!!

[@YouCanFarm]

My pleasure!

[@petlover071]

oh, I heard to use the calcium chloride in store bought milk, but didn't know that it gives better results to use with raw milk too.

[@YouCanFarm]

Yes, it can increase your curd yield.

[@jp34604]

Thank you great job

[@YouCanFarm]

Thanks for watching!

[@quailjailss]

I’ve been wondering what my options were for a cheese to put on sandwiches that wasn’t a spread. This should work perfectly! Gonna try it with my sheeps milk.

[@cheriemartin3767]

I want sheep milk! ! !

[@YouCanFarm]

That should be delicious!

[@wendyzimmerman6002]

Is it hard to milk a goat? I love cheese we have land we could keep goats . Very informative video thank you for a step by step into making cheese

[@YouCanFarm]

No, it's not hard to milk a goat typically, but they do need some training and there are some sanitation practices to learn first. You can definitely learn!

[@lifeinthepiedmontVirginia]

Goat milk? Sounds good

[@YouCanFarm]

It is!

[@maxhil3766]

Can't wait to make my own cheese! What do you do if you want to age it longer? Also if you leave it out on the counter for 3 days, what do you put it on, and do I cover it with cheese cloth or dish towel or....? Thank you for the advice!!

[@ShaleHollow]

I've been wanting to do cheddar, since it's what we buy the most often... awesome! Have you done single gallon batches at all? Just thinking about my current mold... it's smaller for sure. And, your press looks perfect. Wonder if another long lag bolt would reduce the worry of the weight slipping off in the middle of the night? Had that happen once... scared the bejeebers out of me lol

[@YouCanFarm]

I haven't tried a single gallon batch before, I'm not sure if the curds would meld as well but definitely worth a try! Good idea about the lag bolt.

[@silmatar778]

wonderful work!

[@YouCanFarm]

Thanks a lot!

[@renalarue6988]

Very interesting video! Once you have the finished product, how long does it keep?

[@YouCanFarm]

About 2 weeks in the fridge

[@lazulimoon1970]

May I ask you a question? Why we do not find goat milk for sale at the supermarket?

[@YouCanFarm]

Some grocery stores do carry it, but it's rare. Goat's milk is not that popular anymore. Also goats can't be raised easily in big feedlot style barns like most commercial dairy cows are so it's difficult to produce goat's milk on a large scale.

[@elainelucier6243]

The cheese looks amazing. Can't get raw milk here. Would it work with pasteurized milk?

[@YouCanFarm]

Yes, you can definitely use pasteurized milk. Just make sure to add the calcium chloride (it's optional with raw milk), and if using cow's milk, heat it to 90 deg F for the culture.

[@Mardi-LovetheLandHomestead]

Wow!! Love your video❤

[@YouCanFarm]

Thank you so much!!

[@petlover071]

What temp is your water heater set too? I have tankless that goes up to 140...

[@YouCanFarm]

Not sure. It gets up to 120 coming out of the tap. 110 is a good temp for this water bath.

[@kiranero471]

You told in the video that you would be experimenting with ageing.im seeying this video about 6 months after you posted it and im wondering if you tried it and how it turned out. Greetz from france

[@YouCanFarm]

I have 2 wheels in my aging fridge that I have not tried yet, but I will do very soon!

[@TomTurner704]

Witch lucky animals on the farm gets the whey?

[@YouCanFarm]

That goes to the pigs!

[@thedebbieadams]

Will you give us the guidelines recipe for how and what you used to make this cheese

[@YouCanFarm]

Yes I will add it to the description box of this video.

[@annaguettabi3974]

Do you have the cheese at the market? I don’t remember seeing it, but I would buy some for sure!!

[@YouCanFarm]

I wish I could sell it, but unfortunately it's illegal without building a certified inspected dairy plant.

[@annaguettabi3974]

@@YouCanFarm I guess I’ll invite myself to the farm 😃 paint animals, eat cheese 😋

[@darklordmenet]

mmmmmm yummy!!! yea my moms to much chicken to go for the harder cheese, guess i'll have to show her this to get her feet wet, thanks!

[@YouCanFarm]

Yes, this is a great place to start!

[@mbwell]

Nice videos 👍🏾

[@YouCanFarm]

Glad you like them!

[@jenelljurado8500]

👋 Hello. Sent from Blue Cactus 🌵 dairy goats 🐐U have a new subscriber 😁

[@YouCanFarm]

Thanks for subbing!

[@vickybarlow9915]

Hi Juliann I’m not a fan of goats milk or cheese as it always has a really pungent goaty taste… is this cheddar cheese less pungent? I’ve also been told bora goats are a better goat to use if you are not a fan of the goaty taste do you also know if this is true?

[@YouCanFarm]

I don't think there is any hint of goaty taste to this cheese, but that may have more to do with my milk than the recipe. My goat's milk is creamy and delicious, with zero goaty flavor. I do blind taste tests with skeptical customers and they are amazed - most say it is the best tasting milk they've ever had and can't believe it came from a goat! There is a lot of variation in milk quality, due to the goat's nutrition and the farm's sanitation practices. I find store bought goat's milk to be absolutely disgusting, but fresh from a responsible farmer it's heavenly!

[@angelashurtleff]

Awesome video

[@YouCanFarm]

Thanks!

[@kskorner74]

yum

[@YouCanFarm]

Yep!

[@odettetruter1554]

what is the temp of your cheese fridge

[@YouCanFarm]

55 degrees F

[@deborahcollins9623]

That looks delicious! Such great information. I'm excited to try my have at making some cheese.

[@YouCanFarm]

Thanks, I hope you try it!

[@cynthiacollins2668]

What did people do before they could go buy the culture?

[@janetstryczek3311]

My 1st comment doesn't make sense. Sorry. Just know, I appreciate your skill.

[@YouCanFarm]

I got the gist. Thank you!

[@angelicacory3896]

2 questions: 1) what is the squeaky sound in your video? It's irrelevant, but things like that make me insanely curious 😂 It's a curse! 2) would salting the milk while it's still a liquid ruin it?

[@YouCanFarm]

That noise is my stupid ceiling fan squeaking. You don't want to salt the milk because salt will halt the culture growth. Wait and add salt to the curds instead.

[@shelleypilcher3812]

Are you familiar with Bill Gates who has made all cheesr in stores to be made with BIO ENGNENERRED rennet? Which kind did you use? Is it the bioengineered kind?

[@benedickfarley8072]

P r o m o s m

[@YouCanFarm]

Ok

[@rubygray7749]

Lovely goat and great cheese, but i could barely concentrate for that incessant highpitched squeaking!! It's like a dentist's drill!

[@mirswood18]

Thank you for your video!

[@YouCanFarm]

You are welcome!