How to Make Cheddar Cheese | Farmhouse Cheddar with Cloth Banding Tutorial

How to Make Cheddar Cheese - Farmhouse Cheddar
Cheddar cheese is a wonderful cheese, but traditional Cheddar can take a long time to make. Here’s an easier recipe- Farmhouse Cheddar, which can be made, from milk pour to first press in about 3 hours.
Cloth banding is a great way to age a Cheddar, especially if you don’t have a vacuum sealer or wax. It takes a little babysitting, but the end result is WORTH IT.
If you are new to cheesemaking, this is a great first hard cheese recipe for you to try.
Happy cheese making!
Lisa and YumYum
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Many of the ingredients/equipment I use are from New England Cheese Making.
Browse their store here! ✅ cheesemaking.com?aff=35
✅ Ingredients Used in this video------------
Buttermilk (Make your own) cheesemaking.com/collections/...
Liquid calcium chloride: amzn.to/31MNubD
Single strength liquid animal rennet: cheesemaking.com/collections/...
or: amzn.to/2H6KdvS
✅ Recommended Equipment to Make This Recipe -------
16 Quart non-reactive deep pot: amzn.to/2KBiMwa
Tiny spoons: amzn.to/33Ek9lj
Fine mesh colander (Set of 3): amzn.to/31MItzQ
Over the sink fine mesh colander: amzn.to/31J7Q5f
12” Stainless steel thermometer: amzn.to/31LgRuS
19” straight icing knife for curd cuts (14”blade): amzn.to/2YSY3N2
15” stainless steel stirring spoon: amzn.to/31OPe3W
Food tent: amzn.to/2KJ2AsT
Drying rack: amzn.to/2KIixzr
Plastic drying mat for the cheese: amzn.to/2HboByn
#10 Cheesecloth: amzn.to/31VoUp0
90 weave unbleached cheesecloth: amzn.to/2Zg36md
Pie carrier (for cheese ripening): amzn.to/2KN0NDi
Food Saver Vacuum Sealer: amzn.to/35zxXi1
Vac Sealer replacement bags: amzn.to/2OUBPUI
Medium Mold: cheesemaking.com/collections/...
✅Cheese Cave Options ---------
19 bottle Wine Refrigerator amzn.to/3pNIDT0
36 bottle Wine Refrigerator amzn.to/2ZKrKhu
Cheese Seal Options ------------
Food Saver Vacuum Sealer amzn.to/35zxXi1
Vac Sealer replacement bags amzn.to/2OUBPUI
Video Chapters
00:00 Intro
00:39 Ingredients added
04:15 YumYum antics
05:45 Curd cut
08:33 Hanging curds
11:38 Pressing curds
14:55 1st Cheese review
16:02 Troubleshooting
17:15 Cloth banding tutorial
23:45 Mold growth sequence
27:28 Taste Test Comparing 2 aging methods
❤️Help support the channel:❤️
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✔️Buy us a gallon of milk! It's a sweet and friendly way to support a favorite content creator! buymeacoff.ee/cheese52
✔️Click the "applaud" button under the title of this video!
For other cheeses like this one check out this Worth the Wait cheesemaking playlist:
• "Worth the wait" chees...
How to make Cheddar Cheese - Farmhouse Cheddar
• How to Make Cheddar Ch...
**Remember to sanitize/sterilize your surfaces and equipment before beginning any cheese making recipe. **
✅ Let's connect:
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Instagram @cheese52_
YumYum has her own Instagram account! You can follow her antics at @yumyumpeterson
📩 Submit business inquiries to [e-mail]
Music: Happy Go Lucky by Sunshine Music
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#Howtomakecheddarcheese #Farmhousecheddar #howtomakecheese #cheese52

[@Cheese52]

New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)

[@carolinebarrett4736]

Oh my god I love that cat so much 🤣 I’d watch the videos for him alone lol

[@-Grall-]

I don't know about anyone else but... I don't mind the longer vids as long as I AM learning something.. It's the vids that ramble on for no reason that make me 'walk away'... (no, have never walked away from yours) *smiles* Plus longer vids means more YumYum "sightigs"!! lol Gotta love the kitties....... Thank you & YumYum too. * Hugs*

[@Cheese52]

Awesome. I am so glad you find value in the videos. Thanks for watching and high paw from YumYum! 🐾

[@lapismosi8065]

"Welcome Cheese Friends," you are so adorable! Love your wonderful videos, your soothing lovely voice and your t-shirt.

[@Cheese52]

Hello cheese friend! Oh thank you so much! The shirt- yes! I designed it myself! I put it up in the channel store. So glad you are enjoyed the video! Lisa

[@robertbotta6536]

Absolutely fantastic. Thank you.

[@Cheese52]

I'm glad you enjoyed it!

[@dustystauffer7280]

Very interesting process, especially the mold & how you cleaned it up! Loved the video & YumYum!!

[@Cheese52]

Glad you enjoyed it! It was a fun process for sure, and I will do it again for the flavor bomb. I think it's worth the effort. High paw from YumYum!

[@kathrynnygaard2311]

Your excitement for cheese testing/tasting and making makes my heart happy! Thanks so much for taking your time to teach us 🥰 I also loved to cat commentary 💕

[@Cheese52]

Thanks so much. I really do get excited when I open a cheese. Every. Single. Time. I think it's the anticipation. It takes a while to verify the efforts, and you never know what surprises await. High paw from Yum Yum!🐾

[@MamasDaughter47]

That as an amazing comparison! Thank you for all the work you put into this❤️

[@Cheese52]

It was fun too! I'm so glad you enjoyed the video :) Lisa

[@GusMor415]

Thank you for sharing this great content!

[@Cheese52]

So glad you enjoy the channel!

[@viwanton]

I checked my cheese again this afternoon and it was much better. I had transferred it to a shorter mold. It's drying now. I can't wait to try in in 2 or 3 months. Thanks so much for your videos.

[@Cheese52]

Hi Viola, Yay for a smoother rind! I hope its an amazing cheese! I am so glad you enjoy the videos. Lisa

[@CountAdrianEJ]

Amazing work! Again :). Thank you.

[@Cheese52]

Thank you😊

[@annikarichardson5054]

I really enjoy your videos! You seem so wholesome and kind. The videos are extremely informative for a beginner cheese maker all the way over in New Zealand! Thank you so much for your help, I've just made my first cheddar following your videos and I can't wait to try more. Keep up your amazing work

[@Cheese52]

Hi Annika, and welcome, my new New Zealand cheese friend! Thank you for your observations. My goal of the channel was to make you feel like you were making cheese right alongside me in my kitchen. Congratulations on making your first cheese! You are now an official cheesemaker! Which cheese recipe will you try next?

[@richalbert7194]

New sub! Love the videos, im just starting my cheesemaking adventure and excited to try this recipie out.

[@Cheese52]

Hello Rich, Welcome to the channel! Happy cheesemaking! Lisa

[@mfiorito5550]

Great comparison video. Thank you!

[@Cheese52]

Glad it was helpful!

[@e.ralsamaraie3622]

Excellent

[@seattlejayde]

Thanks for the video! Very informative. Cute Cat!

[@Cheese52]

Thank you! High paw from YumYum!🐾

[@GradeBmoviefan]

I absolutely love your channel and all the work you and your support team/Producer (YumYum) puts into it! Thank you! Question: Have you ever done a video on beer cheese soup? If not, it could be a great addition to your collection!

[@Cheese52]

Awwww,Thanks so much! Yes, YumYum is the real talent of the channel. If only I could get her to edit....Love your suggestion for the beer cheese soup! I do have a beer cheese dip vid.... it was pretty tasty :) kzbin.info/www/bejne/Z6CppZ6DYrWKosU I will add your beer cheese soup suggestion to the list!

[@M1lesh1ckschany1]

Amazing lady

[@danshep69]

Looks amazing!

[@Cheese52]

Thanks! A fun comparison,for sure!

[@khaledguerfi3477]

Thanks a lot.....great video👏👏👏

[@Cheese52]

So glad you enjoyed it!

[@cryingbroken8824]

EXCELLENT VIDEO!!💗💗👏👏💞😍💕thank you for experimenting, AND POSTING!👏👏😍💗

[@Cheese52]

So glad you enjoyed it. It was a fun one to put together:)

[@pipermcghehey5456]

Cheddar cheese is one of my favorites! Also YumYum is so cute haha!

[@Cheese52]

Mine too. She's the star 🌟 of the channel! High paw from YumYum!🐾

[@Sheenasalesthriftytreasures]

Amazing thank you 😊

[@vincepeterson2834]

Love that cat!!

[@Cheese52]

High paw from YumYum!!

[@carolinebarrett4736]

Definitely gonna do the mouldy version- another great video 😆

[@Cheese52]

Perfect. It's a fun process. Enjoy!

[@1artsymama]

Thanks!

[@Cheese52]

Thank YOU for your generous gift! Lisa

[@cookingwithalittlespice]

Aww so cute 🥰 great job 👏 love the merch

[@Cheese52]

Oh thanks! So glad you like the merch! It was fun to put together:)

[@mohammadsharaf5888]

how are nice to meet you thanks for teaching us cheese making

[@Cheese52]

Nice to meet you too! So glad you found the channel:)

[@stacybradt6793]

Thats awesome Lisa! Ive been contemplating braving a clothbound. I have a natural rknd baby Swiss going that smelling nice and earthy.

[@Cheese52]

Ooh that baby Swiss sounds great!

[@rr.potolsky]

Yay!!!! Another once satisfying cheese making video! I knew it when it took months to upload, you are making a new cheese. :D

[@Cheese52]

Oh goodness.😊 Thank you so much for your support! I am a one woman/one cat team, and sometimes the process is long. Thanks for watching!

[@rr.potolsky]

@@Cheese52 also i recommend you to make brie or gruyere cheese :)

[@rr.potolsky]

@@Cheese52 or parmesan

[@Cheese52]

@@rr.potolsky Great suggestions!

[@tricitiesika]

Cheddar cheese is the best. Nice to see your helper (the cat) is interested. Lol

[@Cheese52]

I think so too! And yep, we are a team for sure. Now if only I could teach her to stir! Thanks for watching and high paw from YumYum!🐾

[@fredericmeunier7648]

Very interesting video! Loved the side by side experiment! I am like you at the start of the video right now, I'm quite nervous to try the moldy side of cheese making. Vac-packing is so clean and bullet proof. Your results however could quite possibly change my mind :) The change of taste (in a good way as you mentioned) is a good argument to try. Maybe in 2021 I'll try the cloth band method. Thanks for your videos!

[@Cheese52]

I am glad you enjoyed the video, and the side by side taste test! Give the cloth banded method a try, you'll be amazed at the results. Happy cheesemaking! Lisa

[@mjeedsh_9330]

love you♥️

[@catawampuslife]

bravo, i just started making cheese and I love this, I made a brie, and it came out ok, but i did not have good molds and they are pancake size mistakes are the best teacher.

[@Cheese52]

For sure. There is a learning curve to cheesemaking, but it is sooo worth it. Happy cheesemaking! Lisa

[@syedshufkatali6585]

great video!

[@Cheese52]

Thank you!

[@mysticlight_d36]

Yum yum is soo cuteeee😘😘😘. I will definitely try this recipe 😍

[@Cheese52]

Awesome! High paw from YumYum!🐾

[@asmamahdi4340]

Hey I enjoyed your video a lot thank you v

[@Cheese52]

Thanks so much!

[@viwanton]

My cheese is in its 12 hour press right now. So excited

[@Cheese52]

Hi Viola, Yay! How exciting! Can't wait to hear how it turns out! Lisa

[@dutsonnippon2186]

thankyou

[@Cheese52]

You are welcome :)

[@RaptorMaitre]

The cat talking! ❤️❤️❤️

[@Cheese52]

Yep! She's the star. 🌟 High paw from YumYum!🐾

[@KingNubs1]

Interesting video im from Wisconsin nothing can beat are cheese not Sure if you are but wouldn't be surprised as us cheese heads love r cheese

[@Cheese52]

Hahaha, I live in Idaho. Lots of cheese manufacturing here too!

[@MaddyG11357]

I love your videos on cheesemaking! Your instructions are very clear and easy to understand. You mentioned that your cheese press is home made? Would love to see a video by you on how to build one. Be safe and pass along some love to YumYum for me. I love that she has a voice now.

[@Cheese52]

Hi Marissa, I am so glad you enjoy the videos. Great video suggestion! Stay well, and high paw from YumYum!

[@mariekeating2810]

Omg gosh I just tuned into your chanell,I just watched some other ot your videos first ,wow you make great cheese so much dedication ,so sterile and professional ,I love cheese ( wouldn't mind being one of your neighbours ,if your drooping off 😀the cheese lol ...omg that cat is like half human,watching the cheese sitting behind you keep the cat in videos ....love it thank you so much ,,I'm dreaming about cheese now going to bed 😂😂😂😂...love your😻😻😻😻 channel xx...hugs from Ireland 🇮🇪..😻😻😻

[@Cheese52]

Marie, Thank you for this lovely feedback! High paw from YumYum!🐾 Lisa

[@Artiefrog]

I bet both were amazing thank you

[@Cheese52]

They were! Thanks for watching!

[@Artiefrog]

@@Cheese52 Yum Yum almost stole the show lol

[@Cheese52]

@@Artiefrog She is the star of the channel, that is for sure!

[@andreasschaetze2930]

This is a really cheesy video ;-) Great advice Thank You

[@Cheese52]

Thanks! It was a fun one to put together:)

[@vcr210]

I love the good humor of including your cat in the video. Sweet and real.

[@Cheese52]

Thanks! This video was a lot of fun to make! Happy cheesemaking! Lisa

[@terrimura4939]

I just wanted to let you know how much I appreciate your videos. I just opened my farmhouse cheddard (my 1st cheese make) and it was awesome! God bless you.

[@Cheese52]

Oh Terri that is so wonderful! I am so glad you had great success! Enjoy your cheese and happy cheesemaking! Which recipe will you try next? Lisa

[@terrimura4939]

I think I’m going to try Gouda

[@terrimura4939]

@@Cheese52 oh by the way I love Yum Yum!

[@Cheese52]

@@terrimura4939 That's a good one. Enjoy!

[@Cheese52]

@@terrimura4939 Back atcha from YumYum!

[@alhachlibou3lam94]

هذا جميل ورائع جدا

[@Cheese52]

Thank you so much!

[@robertsavage7804]

Hello Lisa, and thank you for your response to my earlier comment. I have never tried cloth banding, but have in the past used cheese wax, from which I was getting mixed results, so now I opt for vac-packing, which more or less guarantees a successful ageing process. Your video was very interesting, and I like that you finish with the tasting, which I think 'rounds' everything off nicely. I'm currently making a batch of Lactic set Bloomy rind cheese for Christmas. I adore YumYum!

[@Cheese52]

Thanks! I try to incorporate the tastings now at the end of the vid, it makes the video linger, but I also think it makes them more complete, and it answered alot of questions. Lactic set cheese, YUM! There are going to be some happy people on your Christmas list! 🎁🧀 High paw from YumYum! 🐾

[@ravencroftgraphics3d]

Robert, could you possibly give a little info on the vac packing please? i do not have a 'cheese cave' or any place to really 'age cheese' without having to move it around and expose it so your suggestion seems like a possible option!

[@robertsavage7804]

@@ravencroftgraphics3d I bought a vac-packing machine and a small fridge, which I set up with an Inkbird ITC-3085 temperature controller. This maintains a steady temperature. As far as vac-packing the cheese is concerned : after making, and then air-drying the cheese, I put it in a vac-packing bag, put the bag in the vac-packing machine, which removes the air, label it and place it in the fridge at 12 degrees Centigrade. I flip the cheeses once a week during ageing. I've been making and ageing my cheeses in this way for several years now with great success. I understand that cheese can be matured in the kitchen fridge using the vac-pack method, but the ageing process takes longer and, I've never tried this myself. By the way, I only vac-pack hard cheeses. I keep soft cheeses in a plastic food container wrapped in cheese wrap, which is stored in a fridge at 3-5 degrees Centigrade. If you haven't already done so, check out Gavin Webber. I learnt a lot from watching his videos on youtube.

[@heathertolen6869]

I just got my first cheesemaking kit at Christmas, and I'm so intimidated. Your videos have been wonderful to watch and have boosted my confidence so much! Thank you! I also got a Sous Vide machine; would you recommend warming the milk during those first couple stages using the Sous Vide (so my pot of milk inside my temp controlled sous vide bath), where I can 100% regulate the temperature? Also, can you provide more information about your cheese caves--what brands are they, etc.? Thanks for these great videos!

[@Cheese52]

Hi Heather, Yes! A sous vide can be used to heat the milk- I know many cheesemakers who use one, and with great success. There are links in the description box to a wine fridge very similar to mine. A wine fridge is perfect for aging cheesr because the optimum temperature for storing wine is the same! The wine fridge does not control humidity- in fact, they are designed to vent humidity at about 55% RH. Vacuum sealing is a great aging method- it doesn't require humidity control. Hope that helps, and happy cheesemaking! Lisa

[@heathertolen6869]

@@Cheese52 Thank you so much, and thanks again for these great videos!

[@ragnarmjolnir9654]

Dam I love the kat talkin😂🤣👍🇺🇸✌🙃🐈

[@Cheese52]

She's the star 🌟 of the channel, thats for sure! High paw from YumYum!🐾

[@pavan_bhat]

Damn*

[@Cheese52]

@@pavan_bhat Welcome spelling police force member 🤣

[@pavan_bhat]

@@Cheese52 🤡

[@LaurianBotez]

great that you also taste them, could you also show the texture in a close-up? thanks for these videos

[@Cheese52]

That's a great idea. I'll see if I can do that next time! So glad you enjoy the videos!💛🧀

[@yoyobah1862]

I use a Boveda Humidity Control pack in my cigar humidor which might be useful in this recipe, also the gel balls used for floral arrangements are also good for something like this.

[@Cheese52]

Good suggestions!

[@mariamaqbool8954]

Gr8 😍😍

[@Cheese52]

Thanks!

[@urazatesoglu]

mrr mrr çok tatlis😻😻

[@Cheese52]

Thanks! She's a keeper. High paw from YumYum!

[@kaneelsnuiver]

I've been a hobby cheesemaker for nearly two years now, and I can tell you all you better learn to appreciate molds. I don't even bother brushing them off until I actually open the cheese. Gonna have to try the cloth banding one day, thanks for the vid.

[@Cheese52]

I get it. After this one, I got over the mold pretty quickly. For others reading this- we are taught to be concerned about mold on food- and for good reason- but cloth banding and natural rind processes use the mold as a way to create/improve flavor profiles in the cheese. Thanks for watching, and good luck with your cloth banding project! Lisa

[@johnwraley3326]

Also, if I am not mistaken, it is the mold that helps to keep any bacterial action in check. If I remember my high-school biology correctly. I love your videos, by the way.

[@DeepSouthTexas]

Nice idea about using the sink of hot water and the towel. What was the purpose of splitting the cheese into the two colanders and cheese cloths? 🤠

[@Cheese52]

Hi Larry! That's a great question. I tried making just one pouch, and it was pretty unwieldy. There were too many curds for one bag and a bunch of them went down the drain. Dealing with two ended up being easier for me. 😉 By the was way, if you are reading this, check out Larry's channel - Deep South Texas. You will enjoy his cheesemaking vids. Happy cheesemaking! Lisa

[@gamingwarriorlord-falcon]

I got the notif for this vid but totally forgot to watch it... how long did it take you to know how to make all these different cheese? Yum Yum 😂😂😂. I love that cat - also love the voice effect for her 🥰🥰🥰

[@Cheese52]

Hi! I've been making cheese for about 3 years now. I read, read read, and experiment in the kitchen. I often make 3 or 4 wheels before I video a cheese. Glad your notifications are on, and thank you so much for your loyalty to the channel. Happy cheesemaking! Lisa

[@Domowyser]

Vacuum packing usually kills the cheese. there is no air exchange and the cheese chokes in its own gases. better spend some time and even have a thicker rind on the cheese, but then have a cheese that is wonderful and aromatic. btw. great video! ;)

[@glboggs]

You're videos have been so helpful! We need a vacuum sealer - can you tell me what yours is?

[@Cheese52]

Hi George, Oh good! So glad you find them helpful. I use a food saver-they don't make this one anymore, but I have information for the similar model in the description box. Hope that helps! Lisa

[@merousolitaire]

Bravo la traduction en Français SVP C IMPECCABLES MADAME

[@Sabrina1998]

Love your videos and all the great info. Thanks for sharing your knowledge. Could I use Ghee instead of coconut oil etc?

[@Cheese52]

Hello, Sabrina, I am so glad you enjoy the channel! Yes, ghee would be a great option.

[@Sabrina1998]

@@Cheese52 thank you!!! Do you provide recipes for your 🧀 cheeses ?

[@linettejones2101]

Love your examples of different types of cheese. I have a question? Can I use raw milk in this recipe and not use the acid?

[@Cheese52]

Hi Linette, Yes, you can use raw milk in this recipe. I don't recommend eliminating the culture altogether, buy you could reduce it by 1/3 or maybe even 1/2. Raw milk has lactic acid culture in it, but it is impossible to know how much, so adding so.e starter culture is always recommended. Hope that helps and happy cheesemaking! Lisa

[@expressdrugtesting5168]

If I use Raw Unpasteurized milk do I have to use calcium chloride?

[@cassieoz1702]

As a cheesemaker, pretty much anything in my house that sits still long enough, will grow penicillium roqueforti or candidum 😁. We're not accustomed to dyed cheddar here so it always looks strange.

[@Cheese52]

True story! And sure. Orange Cheddar is very popular in North America :)

[@GoldieGal1984]

I was wondering if you have to add the dye? AND when the 45 minutes it sits do you remove from heat burner or does it stay on and what temperature is burner supposed to stay on that seems like a BIG step and im OCD so I really need to know if I am gonna make it perfect

[@cassieoz1702]

@@GoldieGal1984 it's about maintaining the milk temp within range while it ripens. Turn the burner off or the milk will overheat and kill the culture. I just leave mine sitting on the stove (for convenience). If it's a very cold day in the kitchen, I put the pan on the bench and cover it with a thick towel to keep it warm

[@jdryak]

Good video; thanks! (I would move my "cheese cave" to an area in the house where there are fewer air currents - I notice you have yours right beside an air vent on the floor.) The vac-packed wheel probably has more moisture in it. Why not weight each wheel at the start and end of the curing process? How about having a panel of friends be the cheese tasters and solicit their unbiased characterization of each batch? Just some ideas.

[@Cheese52]

Thank you for the suggestions.

[@abdallahmakboul5304]

I don't know where to get calcium chloride or mesophilic culture in my country so if we don't use these 2 ingredients is it gonna effect or gonna waste the milk without them or it gonna taste like normal cheese?

[@viwanton]

Checked my cheese this morning. It was in the 50lb press for about 13hours. It looked a little cobbled like it didn't knit together well. I put it in a shorter mold and put it back in the press. I surrounded it with cups of hot water and made a tent of a bath towel to keep the heat in. Keeping it warm was suggested by my Facebook group. Hopefully, this evening it will be smoother.

[@Cheese52]

Yes! Cheddars are notorious for not knitting together well. Keeping it warm under a tent is a great suggestion (especially in the early stages). Another idea would be to dip the cheese in warm water (110F) for a couple of minutes before putting it back into the press.You can press another 12-24 hours at this point, and press up to 100lb if you can do it. Hopefully you will soon see a nice closed rind!

[@syedshufkatali6585]

please make a video on perfect cheese sauce recipe.

[@Cheese52]

Great suggestion!

[@jksk84]

Love the videos, the all threads on your press are not given you an accurate pressure. You need to make the holes bigger on the top plate so that it slides up and down the rods freely. Can't wait to make this cheese though!!!!

[@katalinaviquez1513]

Her neighbors are so lucky.

[@Cheese52]

My neighbors are awesome. I am the lucky one! 💛

[@eliho16]

What would happen if you did both the buttermilk process and the cheese flipping process would it become sharper faster?

[@Cheese52]

No. The time it takes to age is largely responsible for that 'sharp' taste you are referring to.

[@ameenshahzaadazam5420]

Hi! Can vegetable rennet be used for this? Also, can you please specify the source of the animal rennet used?

[@Cheese52]

Hi! Yes, vegetarian rennet can be used. The source of the rennet used is in the description box of the video. Happy cheesemaking!

[@shannon-marie]

I made this using store bought milk, my first hard cheese. I got pretty decent curd formation, they weren't uniform though. But my curds floated after letting them sit. One of the gallons of milk I had was older and had a very slight expired smell. Do you think this means my cheese is bad? I sanitized everything beforehand. No yeast around that I know of. It is currently hanging in the cheese cloth but I'm afraid to keep it. Has this every happened to you? Great videos by the way!

[@Cheese52]

Hi Shannon, Congratulations on diving into cheesemaking! Unfortunately, your first cheese is one you shouldn't keep. Floating curds is a common sign of ecoli contamination. It happens more often with raw milk, but it can happen with any milk. When ecoli feed on foodstuffs, it causes gas and that makes curds float. Your thoughts about using milk that is near expiration are correct. Try to grab the milk that has the longest expiration date. The nearer the ex date, the more bacteria the milk will have. Good for you for taking good sanitation measures in your kitchen. It's crucial. I wipe every touchable surface in my kitchen with bleach water, every handle, etc. And I think about things I touch while I cook, like my phone. Boil your cheese equipment in your pot. I try to remember to remove rings and bracelets while I work. Cheesecloth right out of the package is fine to use, but if it's been used before it needs to be boiled. You should toss this cheese- ouch!- but I'm glad you consulted me. And although we will never know for sure what caused the curds to float, it just isn't worth the risk. Don't be discouraged. Try again! You have the process going well, and you selected a great cheese to begin hard cheesemaking. Good luck for next time, and happier cheesemaking. Lisa

[@shannon-marie]

@@Cheese52 Thank you so much for your quick response! That will save me a lot of pressing and aging. I should've known better but as an amateur I guess I thought the milk was already on it way to cheese by coming close to curdling! Lol

[@Cheese52]

@@shannon-marie Sure- that's an easy leap of logic to take. The problem is that it's the bacteria that you don't want for cheesemaking :) I look forward to hearing about your first success! Lisa

[@rosangelamartins4842]

Olá boa noite.Traduz para português por favor obrigada

[@ktgg1582]

Hello .if I get fresh raw milk covered and leave it at room tem . For 3---3 days . we get a thick layer is this (cultured butter milk ??? .or saucer creme ? .

[@Cheese52]

Hello! Thanks for waiting while I researched your question- I rarely work with raw milk, but I have a great cheesemaker friend who does, and here is what she said: "Cultured buttermilk would be adding a Tbsp of kefir or fermented product like that to 8 oz of milk and allowing it to sit. If you scrape that cream off, that's sour cream. if you let it sit out after that, it'll eventually turn into cottage cheese (after several days)." Hope that helps!

[@ktgg1582]

Hello .is adding calcium chloride to raw milk in ( halloum cheese ) for example . is a method of pasteurized the cheese

[@Cheese52]

Hello! No Adding calcium chloride does not pasteurize milk. Milk is pasteurized using heat. Calcium chloride helps pasteurized milk set a curd, and is not needed if raw milk is used.

[@mariodcom]

Have you tried dry aging vac bags?

[@Cheese52]

For sure. It's my go to aging method. Quick and easy.

[@LAGW49]

Have you lost weight? How on earth can you 1 stay so slim with all that cheese. 2 lose weight with all that wonderful cheese in your house?

[@Cheese52]

Hahaha, thanks! I eat cheese every day, just not a lot of it. Thanks for watching!

[@byronliu680]

At this point I think this is a cat show with a person making cheese in the background

[@Cheese52]

Yep! It's been hers from the beginning. When I did the very first video, she wanted to be in every shot. Annoyed, I deleted the footage and put her in the spare room. She started football tackling the door, and it could be heard while I was re filming, so I let her out, and said, " Fine. You do you, kitty!". She's been the star ever since. 🐈⭐

[@lapismosi8065]

Agreed.

[@nevillemcnaughton6306]

I waited till you added the rennet before I am commenting. You always add rennet to moving milk, never still. You could point out that homogenized milk is not ideal, in fact far from it. You could stir initially with the handle of a wooden spoon, less damage, them move to more aggressive stirring, cook temp is low end of the range, pressing pressure is low, and aid to closing the rind is to dress with sacking first, then use the cheese cloth, butter does work well for the rind, smells amazing as it ages, put your end caps on before you add the edge strip and the overlap on the ends helps hold it all in place, you confirm what all cheesemakers know, open air rinds are better.

[@Cheese52]

Hello, First of all, thank you for taking the time to comment. You clearly are an experienced cheesemaker, with some great ideas about how to make quality cheese. Many of your ideas are opinion based, rather than fact based, and for others reading this, I encourage you to treat these as such. Adding rennet to moving milk is one way to help the rennet be distributed more evenly. Rennet can also be distributed evenly to still milk by diluting it in a 1/20 ratio of water, then stirring gently for up to one minute. For those who would like to try to add the rennet to moving milk, be sure that the milk is gently moving, as heavy churning can create unwanted flavors down the road. Homogenized milk can be used for cheesemaking- and I have witnessed many many home cheesemakers create outstanding cheese with homogenized milk. Many cheesemakers around the world have access only to homogenized milk, and with a little care, quality can absolutely be obtained. Although I did not go into detail about homogenized milk use (as I was using non-homogenized in the video) a detailed explanation of the types of milk used for cheesemaking, along with a chart describing the benefits and drawbacks of each can be found in my book, Confident Cheesemaking, available through my website at www.cheese52.com. I do not recommend the use of wooden utensils in the home cheesemaking setting, as they can be difficult to sanitize. I realize that cheese was made with wooden vats and utensils in the old days, however, we have stainless steel now, and it is a safer choice. Sacking and cheesecloth use is helpful during the pressing stage to better close the rind. Butter, lard and oil can all be used to cloth band a cheese, and each of these have their benefits and drawbacks. Butter, in particular can be prone to rancidity, which can contribute off flavors and aromas. I detail this in my book as well. There are many ways to cloth band the cheese, including the method you described. Another way to help hold it all in place is to press it a few hours after the bandage is applies. I respect your opinion that natural rinds are the best way to age a cheese. Not all cheesemakers agree that open air is the best way to age a cheese, as there are many ways to age a quality cheese. I discuss these in detail, with a chart outlining the benefits and drawbacks to each method in my book. The goal of the channel and my book is to encourage new cheesemakers to create quality cheese in their homes, with the milk and aging methods available to them. I do not want to discourage anyone who does not have access to non-homogenized milk, or the ability to create natural rinds, from making cheese for their family. There are many right ways to do this, and with a little education, anyone can do this at home. I wrote the book so that viewers can find all of the important information they need to know, all in one place. In each video, I make a point to discuss important aspects of cheesemaking, but I cannot discuss all of them in each video, or they would be hours and hours long! I do try to include a few tidbits in each, and over time, much information is shared throughout all of the videos, all for free, of course! Thanks again for your thoughts. Lisa

[@maryburt3114]

what size pot is tgat and where did you get it?

[@Cheese52]

It's a 14 L pot. I have links in the description box to the ingredients and equipment I use in the videos. Lisa

[@sharonking7978]

Suggestions please if l don't have a cheese cave. How can l keep the temp on the cheese warmer in my refrigerator? Do you think if I wrapped in a towel? Thanks.

[@Cheese52]

Hi Sharon, Unfortunately, wrapping the cheese in a towel and placing it in your regular refrigerator is not an ideal cheese cave. Some folks look for wine fridges at thrift stores or flea markets. Here is an inexpensive solution you may find useful: Repurpose a Styrofoam or camping cooler. This is an excellent option for cheesemakers who want to make semi-hard or hard cheeses but do not yet have a designated unit to devote to cheese aging. Control the temperature by placing frozen ice packs around the inside edges. Change the ice packs as often as necessary to maintain the temperature. Humidity can be controlled by placing the cheese in a ripening box, then placing the box in the cooler. Hoe this helps! Lisa

[@sharonking7978]

@@Cheese52 Thanks that is definitely a better option than the cheese cake. We live off grid and the extra electricity just is not an option. That is why l is as looking for other solutions. I will try the cooler out. But even that is going to be a stretch since closest ice for sale is 10 to 15 miles away. Thanks for your help.

[@Cheese52]

@@sharonking7978 I think you could get away with using your regular refrigerator for Havarti and Hispanico (see the sweet canela vid for the base recipe) because they both taste great as a young cheese. I would stay away from cheddars, colbys, etc if the fridge is all you have. Those don't taste like anything at all until about 2 months at cave temperatures. Check out those two vids on my channel, and search for other recipes that can be enjoyed in a month or less. The flavor profile may not develop as well in the fridge, but they will still be good, and they will be yours, which is a huge accomplishment. I hope that helps!

[@Cheese52]

@@sharonking7978 I had another thought, Sharon. Bries and Camemberts can be aged in the refrigerator, especially after a couple of weeks at cave temperatures have allowed the bloomy rind to develop. Hope that helps. Lisa

[@sharonking7978]

@@Cheese52 Thanks l will look into that. I think Bries are a little sharp for me but will see if l can just get something done. Thanks for your thoughts.

[@typefdesign]

can we skip the buttermilk part? as i cant find it here...or any recipe?

[@Cheese52]

Hello! This is a great question. The answer is no, it cannot be skipped. The recipes need the culture in the buttermilk to increase the acidity in your cheese. However, You can replace the buttermilk with 1/8th tsp of any mesophilic culture, per 1/4 cup of buttermilk recommended. I hope that helps! Lisa

[@viwanton]

Can I make it with raw milk? What changes would be made to the recipe?

[@Cheese52]

Hi Viola, Yes you can. You can omit the calcium chloride, and reduce the culture and rennet amounts by 1/4 to 1/3. I would start with 1/4 reduction and see how that goes first. US regs currently recommend that raw cheese is aged for at least 60 days to reduce the chance of food borne illness. Hope that helps, Lisa

[@viwanton]

@@Cheese52 Thanks so much!

[@paulanourse5346]

If I am using Raw Unpasteurized milk do I need Calcium Chloride?

[@Cheese52]

Nope!

[@Cheese52]

Nope!

[@mahshidakbari86]

please make mascarpone cheese 🙏🏼

[@Cheese52]

Great suggestion!

[@jschneiderh]

Hi… I want to know which was better ?

[@Cheese52]

Hi John! Oh boy, that's a tough call. The vac packed cheese was moist and creamy, with a more mold flavor than the cloth bound. That one was robust, almost basementy, and more intense. Both were good! But if I had to choose one, it would be the clothbound. I was amazed at the flavor difference between the two aging processes. Lisa

[@00ddub]

If you’re using raw milk, do you need the calcium chloride?

[@Cheese52]

Nope! And you could reduce the rennet about 1/4 and the culture by about I/3. It's an estimate, because it's hard to know how much non starter bacteria is in the milk. You can adjust as you see ho well the rennet sets. Hope that helps!

[@catherina2611]

No. The calcium chloride is added to put back what the pasteurisation process takes away, allowing the rennet to better set the curd but I admit I still use it when making cheeses from raw milk believing a little extra calcium isn't a bad thing.

[@nean266]

I suppose someone has already said this but you are not cutting "horizontally". You are cutting vertically, twice, in perpendicular directions. Thanks for these excellent videos.

[@Cheese52]

Ah, yes, and then when I tip the pot the cuts are as horizontal as I can get them. Otherwise the curds would just be half inch vertical columns. I really need one of those cool horizontal curd cutting harps! So glad you enjoy the videos! Thanks for watching 😀

[@victoriasakkidis7248]

Oh dear it’s me agin, your using 12 litters of milk, so say I use half of that will the renet and calcium chlorite the same amount?

[@Cheese52]

Yes. Half the ingredients. Keep the times and temperatures the same.

[@victoriasakkidis7248]

Oh your a genius, your the best, I just love your work, and you inspire me soooooooooo much to be self sustaining, thank you! 🫶🏻🌷

[@victoriasakkidis7248]

Hang on Im Confused, did you say yes keep it to 3/4 teaspoon or have it and add 3/8?

[@Cheese52]

@@victoriasakkidis7248 If you scale back the milk amount, you need to scale back the ingredients proportionally. In other words, if you use half the milk, you use half the ingredients.

[@victoriasakkidis7248]

Thank you, thank you, thank you!

[@dyannnelson2217]

How much cream is in your milk?

[@Cheese52]

Hi Dyann, The lovely ladies that produce this milk are Holsteins, so the cream percentage will range between 3.1 and 3.7%, depending on the time of year. Lisa

[@Artglassbyhollyyoung]

What happens if you get to 00 too quickly or go a little higher then 100

[@Cheese52]

HI Holly, This is such an important question. I am assuming you mean "get to 100F too quickly"? Mesophilic culture becomes stressed at 102 (which means they stop multiplying) and are completely dead at 113F. You may wonder about continuing on with this recipe, even though the cultures are dead. This is ill advised, because the cultures were likely killed off before enough acidification happened. And if the pH is too high during cave aging, unwanted bacteria can grow because there is nothing to keep them in check. All is not lost though, you can do a quick switch to Halloumi and save the milk. Hope that helps! Lisa

[@dmeblue]

Seriously wax or vacuum packing is worth every penny to me

[@Cheese52]

Hi Diane, Ya. I get it. I am a serial vacuum sealer too :). There was a point with this cheese I was so ready to give up on the mold babysitting. I will say, it was worth it to explore the difference in flavor profiles. It really was dramatic! Lisa

[@amasha6321]

היי אפשר להוסיף מי גזר במקום אנאטו ?

[@Cheese52]

I would not recommend using carrot juice in place of annatto, however, some cheesemakers use saffron or turmeric to get the orange color. I hope that helps!

[@timerickson7056]

Cheese mold is not bad it's how they make penicillin. Vinegar kills mold

[@Cheese52]

True statements.

[@brotheradam]

so how would one seal in wax?

[@Cheese52]

You would dry it after the pressing stage until it was completely dry to the touch, then dip it in melted cheese wax. First one half, let it dry, then the other. You can keep the wax for future uses in a dedicated pot, like a crock pot.

[@brotheradam]

@@Cheese52 thank you. very fascinating.

[@endworld418]

i kinda prefer the older one do to the newer ones are more for kids

[@Cheese52]

Definitely. Aged cheeses can produce amazing flavors and aromas. Like wine, cheese gets better with time! Lisa

[@ironlion45]

"I live in a really hot and dry climate" Later: "Make a nice poutine" And now I'm confused.

[@Cheese52]

Why? Now I'm confused.... :)

[@nickegginton4562]

Please tell me you didn't waste all that whey?

[@Cheese52]

Hi Nick, Well, the video shows that I poured the whey down the drain, so clearly, yes, I did waste it. I rarely do though, because I have so many uses for it. This time, I had just recently made several other cheeses, and had used the whey for ricotta, caramel, risotto, a huge batch of soup, plus I had a gallon in the fridge I reserved for my daily smoothies. So yep, down the drain it went. Thanks for watching 😀 Lisa