How To Make Monterey Jack Cheese

[@marylandry440]

I just wanted you to know how much I enjoyed your cheese video. I really appreciate the way you explain everything as you go along. No one else says what to do with homogenised milk from the grocery store so you can use it for cheese. I also liked that you gave an alternative to the cheese press. I think you a really interesting and good teacher. You even gave a solution to ageing the cheese by just sticking it in the frig. Thank you for taking the time to make this video!

[@JG-pw5cr]

I randomly got here, no interest in making any cheese but I was really hooked by the enthusiasm of the host. I got sort of hooked and now I'm writing notes and really considering making some cheese just for the hell of it.

[@luqy.9806]

Cheese trance

[@morningivy]

He never actually made the cheese though

[@tammieprintupakaamaarukah]

Same here...wow...

[@stublazinsky5690]

Some they they are still considering it...

[@bayareanewman1566]

Stu Blazinsky some say he feel asleep and woke up a world wide expert in cheese making. Others just call him the stig

[@michellesmith2420]

I also fell asleep and woke up to this . It's 6 am Saturday and I'm making some cheese today . Thankyou for this 😁👍❤️🌞

[@mikeakizuki2019]

I have watched and tried so many methods online and , by FAR, this is the best tutorial I have seen. Excellent! Easy to understand, understanding of the process, and great for people who have just started .AWESOME! GREAT JOB! I totally see the pride you take in what you do!

[@marlenejones6266]

It would be nice if she would get to the cheese making before im dead. Im old i dont have 5 years to listen to her blab in that stupid hat. She spent so long about getting the milk to temp and then the dumb shit about the thermometer. We are here to make cheese. We all have the right equipment im sure.. we dont need lessons on equipment..just get on the with it good lord. Do a separate lesson equipment if u think necessary.

[@ivyandroses4373]

I watch this because she is so so precious

[@FeatherWind635]

Great tutorial. I have been making cheese off and on for quite a few years now and you can never learn too much. As far as pressing goes, what works for me is to initially use a cast iron skillet wrapped in Saran wrap. As more weight is needed, I add bricks that are in gallon size Ziplock bags. The bricks stack nicely in the skillet and everything balances nicely. Thanks for all of your great tips.

[@lamalamalex]

You’re channel is amazing! I love cheese and I’m glad there’s someone out there delivering that knowledge!

[@abrahamkryger5182]

By explaining how cultures work, you have made cheesemaking easier and more available to beginners. Personally I like making the soft cheeses , which are available immediately for use without aging. Also you can always start with a quart instead of gallons of milk just to see how it works. Thanks for the great introduction.

[@videosurfah]

Try goat milk

[@leelin730]

Watching from Jeddah,Kingdom of Saudi Arabia.Thank you for the demonstration .Hope to do homemade cheese in the future when I go home to pHilippines

[@TexasGabby1]

I really appreciate your teaching style.... you make it easy to understand and very informational... thank you

[@Spicylicious]

Yes , You said it!

[@chaatmax3547]

Excellent introduction to cheese making. Yes your videos are lengthy, but the tips you provide, things like smell and texture and precision, you deliver specks of gold. The why's and how's of the basics, is quite remarkable and well worth it, if one wants to avoid the pitfalls. I love Julia Childs traditional French cooking tutorials, I think you are doing the same for cheese making.

[@uhgetem2598]

fell asleep and woke up to this..... not complaining doe 😳

[@Nonexistent_creature]

Same! It's like 6 in the morning

[@cremetb4184]

same LMAOOO

[@basakk.4352]

Same!

[@jamesclendon4811]

Spooky! Exactly the same thing happened to me!

[@kiuakakirstine8257]

me 2

[@honeybunny958]

For someone who has no access to cheese making courses in my locality, I very much appreciate the details provided in this video. I wish you'd make more cheese tutorials!

[@aloneagainnaturally5976]

I agree with many comments, BUT she had me at hello and i ended up watching the entire video. She explained the process thoroughly, definitely a PROCESS ,,but interesting. I will continue to buy my cheese at store though.She was quite passionate about her cheese .. I give her a lot of credit for being so informative and detailed. Good job!

[@dy4662]

Virtuous cheese maker, and very clear teaching !

[@nancychapin3288]

I was skeptical about watching a video more than an hour long. But you made it work! You are an awesome communicator, great speaking skills. I wasn't even sure I could make cheese. You have inspired me to give it a try. This is one of the best hour long KZbin videos ever.

[@donnajoacrey2699]

I've watched a handful of cheese making vids lately, and I just wanted to tell you that yours has been the most informative and entertaining that I've seen, I tend to lose interest quickly, but you held my interest until the very end. Great job! Godspeed!

[@MG-ud6ci]

Donna Jo Acrey the

[@kybeastmode]

i agree as well because i was not interested in making cheese before this video due to videos being so hard to learn from and i thought i didnt have the tools. she made it so comfortable and was an ease watching and learning this graceful technique.

[@dnb3810]

@@MG-ud6ci top comment

[@rickrick1802]

In a cute way, she reminds me of Olive Oyl from Popeye.

[@justintimetrainer2739]

Omg she does!! But she is cute as a button!

[@rickrick1802]

@@justintimetrainer2739 100% Agree 😍👍

[@fdegeorge2000]

Yup

[@GCAT-zv9in]

My first thought was Olive oil...she is gonna make Popye some spinach cheese. Now that I have watched the entire thing...I have to give her a major thumbs up. This is one very educational video. She is personable and is knowledgeable about her subject. She doesn't keep repeating herself like many DIY videos do, but she is comprehensive with each steps and seems to anticipate the questions any beginning cheese maker may have. She doesn't over self promote or try to push you into purchasing items you don't need if you discover that this just isn't your thing. I hope she has posts on other subjects because I'd like her to guide me through some e some other topics.🔨🎳🥞💈?

[@deannederhoff]

Lol you got the nail on the head on that.good shot haha

[@nesla9388]

the best explanation of cedar or Monte ray jack I have so far. great job 👍👍

[@erichoward6325]

Excellent video! I love how you go into detail with the steps and explain some of the science behind how the steps work and everything. You are an excellent cheese maker!

[@mizpappas]

I am so blown away by this presentation! Thank you. Just wow

[@sunshinelizard1]

She's a natural at teaching

[@DelosPark]

i am starting the hobby of making cheese. Of all the videos i have been watching to learn< have found Your's to be most informative. You explain the science behind it. Thank you

[@Indusxstan]

How did it get here? But her enthusiasm is so real and her personality is authentic, I kept watching. Then I checked the comment section for validation and voila ! Yes, yes, I have good reason to feel that way 😀 I live in a warm climate (India) and our cheeses 🧀 are different. But I still learnt something new. Thank you algorithm ✌️

[@stephen26448]

this is a very thorough well presented presentation on how to make cheese

[@savonnae.7246]

This sister just dropped "nomenclature".

[@MegaDavyk]

A simple cheese press would be 2 plastic buckets. First bucket drill small holes in it for fluid to drain. Put your cheese in it, put second bucket filled with water on top. 1 liter of water weighs 1 kilo you will have to work from there to get your strange weights . Thank-you for the video, I hope I have given something back :).

[@justme2423]

This makes sense. When she put that filthy weight on there, I flipped.

[@calamityjean1525]

A pint's a pound, the world around. So you would need 3 gallons of water, assuming the bucket itself weighs 1/8 pound.

[@tammievictorine8733]

Thank you very much for your time. I can't wait to try this. I watched your video 4 times so I could get everything written down exactly the way you explained it. God bless

[@johneubank1566]

A great video - I learned a lot (like I didn't know as much about cheese-making as I thought I did - we've done mozzarella before but never a hard cheese). Very enjoyable, too - she has amazing energy and enthusiasm. Please keep making videos!

[@jsporish]

She's like the Heisenberg of cooking cheese.

[@reginarivera7916]

Who's Heisenberg?

[@jsporish]

@@reginarivera7916 A cook from breaking bad, tv show.

[@reginarivera7916]

@@jsporish Thank you

[@raulsanchez2618]

A science teacher turned worlds best meth cook and dealer on the TV Show "Breaking Bad"

[@MorrisDugan]

Except that Walter didn't make meth out of love for the product. There is no greater love than a cheesemaker for her cheese. As they said in Life of Brian, "Blessed are the cheesemakers."

[@barbnmass1988]

I would never entertain the thought of even trying to make this but it was very interesting watching someone else make it. Lots of work, great video.

[@madampolo]

My sister would say that she'd just go buy some in the store.

[@marytheresel795]

I really enjoyed this video. Very clear & informative. It’s fun to watch how cheese is made and it inspires me to try this at home.

[@mariaperdomo9273]

Nice vídeo,thanks

[@Spicylicious]

Yes it is really great!

[@jeffwolfgang1869]

You're very good at explaining with logic.. very effective and lasting teaching method.. thank you.

[@larajane9909]

I ran to the comments because I was so confused on how I got here, and thinking this only happened to me but oh was I SO wrong

[@cindyherget5196]

How wonderful It was quite long to watch But a more than necessary length due to all the information that is mandatory shared knowledge for a beginner/ first timer. I e only seen cheese made at Tillamook Cheese Factory here in Oregon and there’s no teaching like this. Although I do love to buy myself a bag of “squeaky cheese. Thank you for the video I’ve seen cheese making videos but never had it taught for home making. Makes me feel like something I’d like to attempt one day.

[@yolowell9564]

I like how she says "melk"

[@mariadiantherese9663]

Thank you for such comprehensive instruction.

[@curtisreeveslackore]

Greatest KZbinr of all time. 1.2 million views 17 thousand subscribers

[@DiannaAtherton]

Excellent tutorial. I watched the entire video. I felt like I was in a classroom.

[@kristiappelhans5406]

Excellent class. Only question is about the quantity of salt. The recipe I'm getting ready to use from Mastering Artisan Cheesemaking (Gianaclis Caldwell) only adds 2 T of salt for 4 gallons of milk. Orders of magnitude less! It does include a cool water wash - could that make so much difference? You did a great job of explaining everything, Louella. Really helpful to see the process after doing lots of reading. Thank you!

[@ash-rs1it]

Not sure how I got here, but she puts one heck of a good show. Wow.

[@Evolventity]

Outstanding attention to detail!

[@vimalvaira]

Very very informative, rather than a 2 minute click bait one. Good work

[@NINJA3745]

little miss Muffat sat on her tuffet eating her curds and whey. Loved the video

[@serenitycanales6319]

Anyone else be watching this in 2020??😂😂😂

[@Denzy11]

I am. Stuck in quaratine. I don''t even know how I got here. LOL

[@jmdenison]

I am

[@saschak.6147]

@@Denzy11 😂😂

[@francesresendez2935]

Y

[@marianavarro2457]

P

[@benjaminvandorp9224]

somehow I ended up on this video... Keep doing this you did great!

[@josie8824]

I didn't even want to learn how to make cheese but I do now!

[@knowlesbagwell]

I'm totally enthralled with cheesemaking these days! And I find Louella both a fun teacher and very hot.

[@echolalia682]

Like, ridiculously fucking hot. It's pretty weird.

[@andrewthomas8116]

Thank you for sharing this in such an "I can do this too" kind of way. You are a great presenter.

[@WindDancer435]

This is the first time I have seen this woman and am new to her channel. I am planning to make this. Hallelujah! How thrilling! Thank you for this. I will just have to find some calcium chloride locally.

[@rwshaw1234]

Excellent video with clear explanations.

[@teddysalad8227]

I may never make cheese but I find this oddly satisfying.

[@MadRushMusic]

Wonderful tuition. Thank you !

[@TheAmma007]

this is a great tutorial on making cheese. thanks so much

[@mawathere]

homemade cheese sounds fabulous. Thanks for sharing

[@oakstrong1]

Two questions. 1. If I want to add seasoning to my cheese (herbs, cumin etc) when do I add them; fresh vs dry herbs? 2. When resting cheese, you say overnight or 8 - 10 hours in room temperature - but room temperature can vary widely! In my English kitchen the temperature is between 17 and 20 (when oven is not on) but in my Asian home it is 30+ for most of the year. Do I reduce the standing time or try to find a way of controlling the temperature? If reducing standing time (before putting the cheese into a "cave") how much shorter should it be for the 10 C difference, how do I know when the cheese is ready for the next step? Love the video, very informative. Now I just have to find out what to do with all that whey...

[@lalakhmissa1653]

kzbin.info/www/bejne/nXK8YnmaosxgeLc

[@Ice.muffin]

Omg, there really is a freaking art to making everything in this life... even, or especially, the ubiquitous things we take for granted..

[@saladvolcano3103]

Wow. My new fav channel on KZbin.

[@planegaper]

cheese is life !!!!!

[@HenryBoyTV]

Pure recipe, thanks for sharing

[@NyxxityChillin]

This is a really great guide :) I watched the whole thing! Thank you

[@oujitenshoofficial7954]

KZbin algorithm sensed my love for cheese, I watched the whole thing 😭

[@Quantum_GirlE]

I woke up to a video the other day, and everyone was commenting that they had woken up to it too. I've noticed, videos I've woken up to... Everyone else has too. Coincidence? I think not!

[@mikebussy3334]

There are no coincidences.

[@Wildart2]

@@mikebussy3334 It's called algorithms.

[@jamesclendon4811]

You're kind of scaring me. I woke up to this video too. That's too many for mere coincidence. Am I watching KZbin---or is it watching me?

[@Wildart2]

@@jamesclendon4811 Exactly, it's watching you, but not like you think. It gathers information from videos you watch from the stores you go to and its algorithm spits the videos out targeting certain groups. Have you ever gone on Google timeline? If you take your smartphone with you out and about it will show you every place you visited going back years. Who owns KZbin....Google

[@christinefiori8714]

Me too! And glad I did. I had thought about making cheese but dont have the fancy moulds. Well now I can.

[@Julien-bt7fd]

We even tilt the cow when we milk it ;)

[@deano.7533]

Cow tipping is bovine abuse. :-I

[@dar6blockstravel259]

You are absolutely delightful! I'm inspired to give it a try.

[@1nicenurse]

I found this process interesting .. I had little idea on how this was made.. I have been to the East Factory and have watched the make curd but it didn't understand all this was involved. I'm going to try it sometime. And this will be an excellent video to come back to to listen again and get all my items before I give it a whirl. Thank you so much for sharing I learned a lot

[@tonyagunter3672]

What the flocculation? Yep that's gonna be my new word for sure! And she didn't cut the cheese but she cut the curd! I freaking love this video and definitely gonna watch again and again! 👍😘

[@staceymoody4910]

Man, I would have never thought about making cheese at home. But I might just do it. Thanks

[@luvhenni4349]

This is definitely the type of video you wake up to in the morning after falling asleep the night before.

[@rockyvea4681]

For real

[@milagrostorres807]

love making new foods and learn new ways in the kitchen my thing too do most at home cook make my family happy see them love it overtime they my food eat 😍

[@itsmeintorrespain2714]

So Monterey Jack is much the same as an English Cheddar? Great, thankyou! Now so many American recipes on KZbin are now doable by this englishman with a greater degree of authenticity.

[@alanmorris7669]

I just love your nose and your lisp. Thanks for this recipé. One of my favorite cheeses is Monterey Jack with added jalapeño peppers, but I can only eat it when I'm at home, if you know what I mean.

[@jsnjcnt]

Thank you for making an amazingly perfect video, good job.

[@Joe317-e2c]

Thank you 🙏 for the very good informative video , I hope we could see more video from you about the cheese making . 👍👍👍👍👍💐💐

[@MrGuez37]

Oui ! De tout temps depuis ma tendre enfance ( j' ai 84 ans a present ... ,et etant le sixieme d' une famille de 12 enfants...) ,Ma mere faisait du fromage chaque semaine, avec le restant des laits ( faut vous dire que nous em consommions beaucoup ). Aujourd'hui cette tradition demeure la meme : pour moi, mais a plus petite echelle, je perpetue cette routine... avec mon petit baluchon de mousseline et la metode du tourniquet mais avec une cuilleree de vinaigre blanc...et je parfume mon fromage aux herbes de Provence et parfois avec une influence Italienne avec des olives hachees! et c' est avec ma fougasse maison !

[@LIZZIE-lizzie]

I think they use "MM..." for their chemical composition. "Spatially oriented" 😅😅 Wow ! You are terrific - ACES ! You gave an excellent presentation/tutorial ! Fantastic 👏👏👏👏👏👏👏

[@patramjit2401]

Gayana market

[@brianknox8439]

Your a great teacher. Understood it. Looks like fun.might become a passion of mine. I noticed after 45 mins. By the way you are not a quitter. It's like a cardio workout. I noticed with clean hands you went elbow deep into bat.thatz how into it I was

[@Bettybop49]

This is the best how to video Thank you!

[@julesl6910]

You are a brilliant cook, thank you

[@caseykelso1]

@ 6:30 you talk about air bubbles and the yeast your using, do a show on Lorraine Swiss? that would ROCK

[@bobthebuilder2778]

About how long is this whole process and how long will this keep in the frig , tried to keep track but was unable to time..thanks great channel by the way..

[@SiegfriedPretsch]

You are amazing! I love the fact that you use your hands. Thank you.

[@matrixyoda]

Cooking is just like science 😊❤️🌈💋

[@revertinthemaking]

I appreciate your explanations, especially here about calcium chloride. It shines a light on raw natural milk. What is the maximum pasteurization temperature you would say it is ok to not add calcium chloride? Personally, I am interested in raw milk cheese making.

[@reginarivera7916]

Excellent presentation, very articulated information. 🌷💐🌸🌺🌻🌹🌅💯

[@onewomanslife]

Excellent presentation, thank you.

[@karenpetersonph.d.3551]

why am I watching this? I don't even eat dairy. Very informative.

[@doronbarzilay590]

Excellent tutorial!

[@ivyfalls1]

I was watching a video on making Hasselback Potatoes and apparently fell asleep and woke up to this. In between the two was a video on Fondant Potatoes that I also slept through. Potatoes and Cheese. All that was missing would be a video on cooking bacon.

[@Pinkcloud123321]

Atlanta Healey gjlooppookkkkkkkkooooopoooooooooo

[@tonik1341]

Love your video!! Great teacher thank you!!

[@neanderthalman1696]

I'm really impressed with the cheese lady! She's a perfect example of what I call a utilitarian woman; useful in so many ways, even if she's not the looker that most men want, She is to someone like me, far more valuable. The fact that she could talk for more than 4 minutes about "cutting the cheese" without cracking up is simply amazing! Someone is a very lucky man!

[@tammievictorine8733]

There are still real women out here. Where I'm at it's not easy finding a real man.

[@neanderthalman1696]

I'm sure you're right Tammy, however, whether it's because I don't get around the right places, or have just closed my eyes to the world, I haven't seen too many that aren't already married, and many of them to men who have no clue just how lucky they are! I've all but given up on finding a woman since I've been burned too many times and have lost a few steps myself as a man. But I still dream about what it might have been like. Thanks for the reminded that women like you do still exist and maybe someday, I might be fortunate enough to actually meet one myself! @@tammievictorine8733

[@tammievictorine8733]

@@neanderthalman1696 Don't shut yourself away over individuals that weren't the right ones. I'm older now and have learned the hard way by wasting my earlier years trying to be safe . I want to be somewhere off grid away from all the crazy garbage, where I can be me and use my knowledge (Lost arts us old timers call it). I am curious about your name, Why Neanderthal Man?

[@neanderthalman1696]

Thanks for writing back Tammy. Well the name is a long old story from when I was a kid. I was an early bloomer who didn't stop at the average size for a teenager. I looked like a Viking raider at 15; 6 foot 1 and around 250 with really long blonde hair and really blue eyes. I joined the football team and the name came naturally. All the girls were afraid of me because I wasn't the type to just stand by while idiots acted like fools. I had hundreds of little sisters, but not a one would go out with me. I'm much older now too and am paying the price for my uninhibited youth. My real name is Gary and I'm from Detroit, a great place to be from! I live in Colorado now and am presently looking out the window at a blizzard! Funny since it was 80 degrees yesterday! I've calmed down considerably but still have trouble turning away when I see an abusive idiot taking out their lack of character on a woman. THat's what has always caused me so much trouble in the past, damaged goods I guess you'd call it. I'm on the south side of 60 now so I guess you'd call me older, although I refuse to see myself as so. I'd really like to keep a conversation going with you, but not in a public forum. If you'd like to do the same, my e-mail is [e-mail]. There's another story in that name as well if you're interested in hearing it.@@tammievictorine8733

[@neanderthalman1696]

Oh... And I tried making her cheese and for a first time effort, it came out pretty good! I need to find a place to buy whole milk that hasn't been run through the process. It was kinda soft and not very cheesy. I guess I need a few hints from an old pro with secret hidden knowledge passed on through the mamma daughter tradition!

[@elizbeautynatural1374]

VERY INTERESTING PROCESS, I'M SO GLAD TO LEARN ALL IT TAKES TO PROCESS THE CHEESE. I WILL JUST LOG IN TO YOUR CHANNEL WHEN I'M READY TO MAKE IT.

[@mauricetyack8818]

Very very interesting and delicious thank you very much

[@kittyvine823]

She is crazy fun to watch, she explains

[@mariaparker7545]

My ownly question is you heated the milk to 86 and an hour and a half later the milk was still the same temperature did you leave the heat on?

[@babyboom43]

amazing because i love cheese and my mouth was watering during u making cheese

[@mikeroker123]

I. Love. This. Thank you quarantine

[@VanzHumbleHome]

I have never made cheese before, seems pretty cool.

[@CavaloSentinela]

hi, I would like to ask a question ... what kind of milk do I need to use? .. and where do i get it, i live in concord

[@derekantal2286]

I love Pepper Jack !