I made a cheese that tastes like a cinnamon roll....[Spice mix REVEALED]

[@Cheese52]

👀Look! Our new book! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)

[@waylonmccrae3546]

Love Her !! This Woman is the Bob Ross of Cheese Making !! 😉👍🏻

[@Cheese52]

Hahaha, I suppose I will need to get a new hairstyle!

[@warnerbf]

Beautifully edited and deftly explained, your videos are amongst the very best I have come across. I learn so much every time I watch one. They calm me down and make me think of all the wonderful flavors and aromas coming from your delicious creations. Congrats and happy holidays!

[@radiosteveo]

Hi Lisa. I made this cheese in February, and I cut it in half today. Half will go back in the cave to age a little longer. The rest is for this weekend! I followed your directions exactly, and the cheese turned out amazing! The paste is firm but not crumbly. The flavour is smooth and delicious. The manchego style mold, and the rub made this a show stopper! Thanks for sharing your talents and this recipe!

[@Cheese52]

Hi Steve, Thank you for the wonderful recipe feedback! I am so glad it turned out the way you hoped. I love the idea of enjoying some now and letting the rest age for a longer period. In my experience, this cheese just gets better and better as the months go on. Enjoy your cheese with your family! Lisa and YumYum 🐾

[@dr.gargigandhi]

This is the BEST channel for watching how to make cheeeese 💕❤️

[@Cheese52]

I'm blushing. Thank you so much!

[@timchase5645]

Great video! We want to try this this next year! Thanks for sharing and teaching! You Rock!

[@Cheese52]

Oh thanks, Tim! I'd be happy to help you two get started. ❄️ Merry Christmas!❄️

[@dudadoodedoodedoode]

You're back!!!

[@Cheese52]

Yes I am! You can look forward to more content in the New Year. Happy cheesemaking!

[@vaazig]

@@Cheese52 Glad to heat that!

[@stevesparks5253]

Lisa I love your channel and have watched all your videos at least once!! I am starting making cheese and use your videos as my guide and source!! I have a challenge for you.... a Guiness cheddar ..... I have not found a recipe for it and would love to make one..... you are my cheese guro, my cheese sensai..... lead me to higher enlightenment.... seriously..... I am so thankful for all your youtube/cheese education you are a true blessing!!!

[@Cheese52]

Hi Steve, Thank you for that wonderful feed back. Guinness Cheddar sounds amazing. Thanks for the suggestion! Lisa

[@veni.vidi.reliqui7946]

Good to see you and Yum Yum back!!! Lovely looking cheese! Manchego is a favorite of mine! Happy Holidays to you and yours!!!🎄🎄☃️❄️

[@Cheese52]

Yes! We're back! Look for more content in the New Year. 🎄Merry Christmas!🌲

[@rubygray7749]

Wow, 65,000 subscribers! You deserve it! I've been watching you since they were only in the double figures. Your cheese tutorials are always a delight.

[@Cheese52]

Thank you so much, Ruby for sticking with me through the years!

[@lamadulu4836]

Great making cheese 🫕 this very interesting Thank you for great sharing my friend

[@Cheese52]

Thanks, cheese friend!

[@lamadulu4836]

@@Cheese52 thank YOU So much for great suport my freind

[@Vikramshila_Express_Bhagalpur]

Hi . Very nice recipe 😍👍

[@Cheese52]

So glad you like it!

[@linaelkhechen8188]

You are back 😍😍😍 So happy to see you againnn! It's been a while... was wondering if you will share more yummy recipes as usual 😊 thank you so much dear for all your wonderful videos 🙏

[@Cheese52]

Thank you so much! You can look for more content in the New Year. I'm so glad you are enjoying the channel!

[@Sibes3]

We celebrate my dad's 100th birthday this May. This will be the chosen cheese for the event! Thank you for your lovely presented videos!

[@Cheese52]

Oh Sylvia, what a special way to celebrate such a huge milestone. Congratulations to your dad and your family! Best, Lisa

[@Sibes3]

@@Cheese52 Thank you so much! He lives with us and is really enjoying my new hobby.

[@alexmm851]

Happy to see you again. Cheers from Venezuela

[@Cheese52]

Thanks! It's good to be back. Look for more content in the New Year! Cheers from the USA

[@BrandiJRobertscom]

Looks amazing !!!

[@Cheese52]

It is just fantastic. Fig jam is it's perfect complement!

[@Lsergiew1978]

@cheese52 Ohhhh my goodness! 😍😍😍❤️❤️I have just stumbled upon your channel after accidentally clicking on one of Gavin Webber’s uploads a couple of weeks ago ( and consequently getting myself completely hooked and binge watching most of his episodes 😝). I’ve always been a huge fan of eating cheese, but never really gave the process of making it a second thought. All of your uploads are just 👌👌👌 It almost feels like meditation 🧘‍♀️ lol.. thank you for all the hard work you put in to making these and I will definitely be looking forward to all future episodes

[@Cheese52]

Hello Lisa and welcome to the channel! I am so glad you are enjoying it :) Thank you for your lovely feedback! Lisa

[@kakanibalaprasad]

Welcome back madam. Nice to see your work again. Still waiting for your "parmesan cheese" video. Really wonderful to have you back.

[@Cheese52]

Stay tuned in the New Year! Parmesan is on the short list. Thank you so very much for your loyalty to the channel! Lisa

[@GradeBmoviefan]

Oh my word! I am so happy to see you and Yum Yum again! Missed y’all very much. This cheese looks amazing! So please tell me, would this be considered an invention/creation by you? I have never had anything like this before or seen anything like it. Yet my mouth is watering for it. I am going to have to look back in your videos to find and learn more about the pressing of the cheese. I see how you use the boards and weights. I believe I like your style and it seems like I could do that. I realize that it probably came with the kit for that special mold. Extremely interesting and very beautiful. Thanks again for this wonderful tutorial. I can’t wait to watch it over and over again. ~Sharon

[@Cheese52]

Hello! We're happy to be back! I suppose this is mine. I reviewed several recipes and decided on the methods I thought would work best for this cheese. The cinnamon and sweet paprika are a dynamite flavor combo, I must say! The press is home made and the fancy mold information can be found in the description box. Hope that helps. Happy cheesemaking! Lisa

[@jennyrealight1860]

It looks amazing. Enjoy your holidays with your brother and rest of your family. 🎅

[@Cheese52]

Thank you so much, Jenny!

[@GabbyHolmes]

Wow..wow and wow.. Watching for the presentation of the cheese flavor at the end of the video every time it feels like I'm there as well and watching curiously the first cut of the final result. Thank for precious share, (John from Indonesia). Note: Hi and hello to pretty Yum-yum..

[@Cheese52]

Thank you so much! Almost all of my videos include the taste test at the end, so you don't have to go hunting for them later. I am glad you appreciate them! Thanks for watching, and high five from Yum Yum!

[@fairytale_after_dark6696]

I am so happy to see you and yum yum again! I was worried you wouldn't be making anymore cheese videos again. This recipe looks great but now I need to buy another mould😂😊👍 Regardless, it's great to see another well made and easy to follow video again. All' the best from the UK 🇬🇧❤️ and have a wonderful Christmas with your family 💕💞💓💝💖

[@Cheese52]

More to come! Parmesan is in edit... So glad you enjoy the channel and Merry Christmas to your family too!

[@jimduffy9773]

Thank you! Nice when a recipe has the flexibility be ready in 4 months and to be able to age to a year. I'll be trying this for sure.

[@Cheese52]

You'll love it. We just had it with fig jam. It was almost like dessert!

[@felinefokus]

Gr8 vid 😋 I really like this 1. I want to make it but I don't have any of the cheese related tools that you have (; On another note, Yum yum has the perfect senses of when to come to table lol. Seeing you make cheese, she knows the process step by step and comes right when it's time for tasting 😂 I think the cheese making is like the wine process.

[@Cheese52]

Hello! You can find information about the tools in the description box. Regarding Yum Yum- I think you are right. She knows evey part of the process. Now if only I could get her to stir with me.... 😀

[@thecheesescientist]

Amazing video. And the cheese sounds incredible. I don't usually love flavoured cheeses but I might have to make an exception for this one!

[@Cheese52]

Oh thank you so much! Let me tell you- this one is an absolute winner. I serve it with fig jam and the crowd goes wild!

[@dianacoburn8269]

So excited try🙂

[@Cheese52]

Awesome! I paired it with fig jam, and enjoyed it as a dessert. Fantastic!

[@tedbumbalough8151]

Glad to see you back on You Tube. We enjoy watching all your videos. One quick question, where did you get your cheese cave and can you give some information about it?

[@Cheese52]

Hi Ted, Sure! I bought my wine fridge at a local store, but I put some information in the description box for a unit that is similar. I like using a wine fridge because the temperature range to age wine is perfect for aging cheese. Most modern wine fridges vent humidity from the unit at about 60 RH, but since I usually vac seal my cheeses humidity control isn't a concern. Occasionally when I use a natural rind technique, I put the cheese in an aging box to keep up the humidity, then put the whole business in the wine fridge to control the temperature. Hope that helps. I am so glad you enjoy the channel. Happy cheesemaking! Lisa

[@beautyfox6683]

Hi great receipe, can u tell me, why I couldn't use a smokey paprika, for a bit of a twist smokey flavour thanku love your channel, and yum yum of course.

[@Cheese52]

Smoky cinnamon.... sounds delicious!

[@jennyrealight1860]

Sweet Canela. Love that name. I know it's going to taste sooo delicious!

[@Cheese52]

When it is young, (4 weeks or so) it really tastes like a cinnamon roll!

[@Cheese52]

Many viewers ask me where to find cheesemaking ingredients. I get mine online through New England Cheesemaking Company. I make a commission if you purchase: cheesemaking.com?aff=35

[@sharonupshaw2257]

Hello, so enjoy your cheese video. Do you also rub the bottom with the cinnamon and paprika mix? Thank you

[@Cheese52]

Hi Sharon, Yes, exactly right. The coating is rubbed on the entire surface of the cheese. I'm so glad you enjoy the videos! Lisa

[@agricultureinalgeria8973]

I like your videos it's well explained

[@Cheese52]

Thank you so much!

[@williamhanks7229]

Thanks for the tip of getting the sleeve out of the Manchego mold. That's always an issue for me. I'll be trying it later this month.

[@Cheese52]

Fantastic! Hopefully it works for you too 😀

[@noracuberos8519]

Thank you so much for teaching and sharing your experience and knowledge! I’m so pleased watching your videos 🥳. I have a question: could I use pasteurized and homogenized milk in order to prepare this cheese?

[@Cheese52]

Hi Nora, Thanks, and Yes! All of these recipes can be made with pasteurized/homogenized milk. You may need to go through a few brands to find one that sets a curd well. Stir very very gently, especially in the beginning. Happy cheesemaking! Lisa

[@vincepeterson2834]

Great video and I love the cat!

[@Cheese52]

Thanks! She's a sweetie. High paw from Yum Yum!🐾

[@wanderervii]

Looks delicious! Great job. What dairy products contain FLAV54? Is it necessary for Sweet Canela? May the Lord bless you and your family.❤

[@Cheese52]

Hello, and thank you! Flav 54 is an adjunct culture used to elevate flavor and aroma. It can also be responsible for developing those highly coveted tyrosine crystals. It is not necessary, but it can be used to elevate semi hard and hard cheeses, such as Cheddar, Mangualde, etc. I hope that helps and happy cheesemaking! Lisa

[@wanderervii]

@@Cheese52 Thank you. 😊 It does help.

[@vk33771]

Oh no! I never knew about this and now I HAVE to make it.

[@Cheese52]

It is sooooo good. Do yourself a favor and pair it with fig jam. Fantastic!!!

[@manalbawazeer2020]

I love this recipe. I noticed put cacl after you arrive at a target temperature, Are you prefer to do that or the instruction recipe?

[@Cheese52]

Calcium chloride is highly soluable and is easily incorporated into the milk with a one minute stir. It can be added at any time before the rennet. There is no additional benefit to adding it at the very beginning of the recipe- it doesn't matter. Don't let anyone tell you any different 😉.

[@marcialipke6969]

Do you have a recipe book for cheeses? If so how can I get a book? I love you and your methods.

[@Cheese52]

Hi Marcia! Thank you so much for your confidence in my work. I am in the process of writing a book now and plan to publish in 2022. If you'd like to be on the pre-launch list, shoot me an email at [e-mail] and I will let you know when its close to publication. Happy cheesemaking! Lisa

[@nikkirasmussen5450]

Do you know how using LH 100 Thermophilic Starter Culture instead of Flav 54 would effect the cheese? Flav54 is out of stock and really expensive. Thank you. I can’t wait to make this.

[@Cheese52]

Hi NIkki, I think LH 100 would be just fine to sub for Flav54. Flav54 is 100% Helveticus, while LH is a combo of Helveticus and Lactobacillus lactis. I am not sure what percentage of Helveticus is in the LH100, but I know you don't need much of it to get the results you are after in the aging process. I say do it. Lisa

[@ragnarmjolnir9654]

🥚cellent as always

[@Cheese52]

Thank you so much!

[@Funpants94]

looks great! Thoughts on using pasteurized homogenized milk with this?

[@Cheese52]

Sure! That would be just fine. The curds might be fragile at first, just treat them gently and they should be fine :)

[@cindosha1]

How long do you press the cheese under the plate with the gallon container on top of it?

[@Cheese52]

Hi Cindy! Starting at 11:30 I talk about pressing the cheese under the whey for 20 minutes. Hope that helps! Lisa

[@cindosha1]

@@Cheese52 I missed that...thank you!!!

[@genot8495]

Tied for my first thoughts.... Long time no see... and where's Yum Yum... there she is!

[@manalbawazeer2020]

what should you do to avoid growing mold if I use paprika powder with olive oil?

[@Cheese52]

Hi Manal, I am not sure exactly what you mean, but I will do my best to answer. If you are asking about heat treating the paprika and oil to prevent food borne illness from bacteria, you can pasteurize the oil, and you can heat the paprika in the oven for 10 -15 minutes at 250F if you are unsure of the origins or sanitation practices of the brands. I used unopened containers for both, and I researched the products sufficiently enough to be comfortable with their sanitation procedures, so I did not heat treat them (they did). If you are asking about mold that may develop during the aging process, vacuum sealing takes care of that, but if you choose another aging technique you could wipe the mold off with a brine solution. Hope that helps and happy cheesemaking! 😀 Lisa

[@derikrizo7579]

Hi, if I wanted to make this recipe with sheeps milk would it be the exact same, or will I cut some of the ingredients out?

[@Cheese52]

Hello! This is a great question. You can make any cheesemaking recipe with sheep's milk. If the milk is raw, you can omit the calcium chloride. The cheese will taste different, of course , because cow and sheep milk have very different compositions. You will notice a dramatic increase in yield because sheep's milk is much higher in fat. You may need a bigger mold than what you see in the video. Lucky you! Sheep's milk can be difficult to source in some parts of the world. Enjoy the process, and happy cheesemaking! Lisa

[@derikrizo7579]

@@Cheese52 thank you very much!! And as for any raw milk, if using will I omit the calcium chloride ?

[@Cheese52]

@@derikrizo7579 Yss, exactly right.

[@osamaalikhan6710]

what do you sanitize your eqipments with?

[@Cheese52]

Hello! This is a great question. I use iodine sanitizer from New England Cheesemaking. It is inexpensive, lasts a very long time, and is a no rinse sanitizer. I'm an affiliate with them, and I make a commission if you purchase. Here's a link so you can see the product: cheesemaking.com/products/btf-iodophor-sanitizer?aff=35 I provide a detailed discussion of common sanitizers used for cheesemaking, as well as a helpful chart outlining the benefits and drawbacks of sanitizers so you can decide which you wish to use. It's in my new book, 'Confident Cheesemaking'. You can find it on my website at www.cheese52.com. I hope that answers your question and happy yogurt making! Lisa

[@stephanienuce7711]

I wonder how this would be with goat milk ? It looks delicious!

[@Cheese52]

Hi Stephanie, It would be great! Many of my viewers use goat's molk exclusively for cheesemaking and report success with this recipe. In fact, goat's milk can be used with any of my recipes. My #1 tip for those using goat milk would be to handle the milk very gently. Pour carefully (slowly, so it doesn't churn) and stir gently as the milk I initially heating. This helps prevent the cheese from developing off flavors during the aging process. It's good advice for any type of milk, but especially goat's milk, as it contains more lipase than other milk. Enjoy this recipe! It's a winner at my house for sure. Lisa

[@stephanienuce7711]

@@Cheese52thank you for your response

[@palovejoandaniel8350]

I am a fan,..i really love ur hair..

[@Cheese52]

Thanks!

[@shancre]

are there any cheeses with allspice or nutmeg in the rind?

[@Cheese52]

Not that I know of- that sounds delicious!

[@ntsikitseka3825]

Hello cheesemaker plz advise where to get portable cheese cage

[@Cheese52]

Hello! You can use a Styrofoam picnic cooler with ice packs to control the temperature. Monitor the temp and just change the ice packs daily.

[@odettetruter1554]

Could you please help. How do i store my cheese once it is ready to be used. Ive cut the cheese in 4ths. ive vac sealed 3 the other 1 we are going to eat, but how do i store ut to prevent ut from getting mold

[@Cheese52]

Sure! I do the same thing with my cheeses. Once they are ready to eat, I cut them into four pieces. One I wrap in plastic wrap and put in a zipper bag to consume now. I individually vacuum seal the other three pieces for later use. I store all 4 pieces in the regular refrigerator Hope that helps, and enjoy your cheese! Lisa

[@routinelife7361]

Hello, i wanna ask abt another cheese, which is Mozzarella. I'm trying to make mozzarella cheese, and i use mesophilic culture MM100 to acidify.. and follow the steps to have a cheese. But the taste of mozzarella is pale! Like no taste! Could u help me to know why i have this taste? And can i use yr flavor culture enhancer that u use in cinnamon cheese?? Thanks U

[@Cheese52]

Sure. Mozzarella is very mild in flavor, so that is part of the expectation. There are ways to make changes to the flavor, though. You can add lipase (a little goes a long way), increase the salt, or change the culture, as you have suggested. You can certainly give FLAV54 a try. I've never used it with cultured Mozzarella but it could proved a different flavor outcome. Good luck for next time and happy cheesemaking!

[@johnqpublic407]

The Yum-yum in the books, also has a sweet disposition:)

[@Cheese52]

She's the star of the channel for sure! Such a sweetie.

[@СергейКонцов-х7л]

Hi!what is the final grain size...in millimeters At what acidity do you leave before salting

[@Cheese52]

The final curd size will be about the size of un popped kernels of corn. I don't typically use a pH meter, and I didn't with this make so I do not know what the pH of the cheese was before brining.

[@Cheese52]

I'd guess about 4 to 5 mm.

[@СергейКонцов-х7л]

@@Cheese52 thanks)))))

[@milkteamoonsy4565]

Omg your cat is so beautiful 🤩

[@Cheese52]

She's blushing, and says thank you!😊😺

[@nikkirasmussen5450]

I watched the video. How do I access the recipe?

[@Cheese52]

Hi Nikki, For now, all of my recipes are in video format 😀 Lisa

[@alhachlibou3lam94]

هذا رائع

[@Cheese52]

Thank you!

[@sweett4rt]

How would you keep your cheese at 54 degrees if you don't have a cheese fridge?

[@Cheese52]

This is a good question. Some convert fridges or freezers into cheese cave by hooking up external equipment such as Inkbirds to control the temperature. Many use wine coolers are set for perfect temp for cheesemaking so they are an excellent solution. You may be able to find one in a thrift shop or online marketplace. Some use their basements or root cellars Another option is to use a Styrofoam cooler. Place the cheese in the cooler and keep it at the temperature needed by using ice packs. Just change them daily. It works well, and is an inexpensive alternative to a wine cooler. I hope this helps! Lisa

[@vaazig]

When I make feta i don't have access sheep's milk, and the goat milk I can buy isn't great. So, I buy 33% goats milk, 66% cow's milk and then add cream to simulate the higher fat content in sheep's milk, plus some lipase since most of it is cow's milk. Could something like this be done for a fakechego?

[@Cheese52]

Totally. That would be a great way to go. I think the texture and flavor would be fantastic!

[@vaazig]

@@Cheese52 Absolutely, and some of the manchego funk. The aged ones are almost peppery in flavour, to me at least.

[@0861USMC]

Could we soaked this in wine after the drying stage?

[@Cheese52]

Hi Micheal, Yes, you can! I have, and it's fantastic! I detail my wine soak process here: kzbin.info/www/bejne/aomXZZd3ntaWrbcsi=9L87f_z-26lp9Xkb Happy cheesemaking! Lisa

[@0861USMC]

Awesome! Thanks, North Idaho in the house 😉

[@Cheese52]

We're practicing neighbors! Thanks for being here, Idaho cheese friend!

[@jhjkrahn]

Where is the recipe amounts?

[@Cheese52]

Hi Helen, I identify the recipe amounts as I work through the video. Lisa

[@jhjkrahn]

@@Cheese52 OK, thanks. I'll make note of that

[@Cheese52]

@@jhjkrahn Most folks follow along with the video, and some transcribe the steps . I am working on a recipe book. It will be a while, ( its a long process!) but it is coming along :)

[@jhjkrahn]

@@Cheese52 I followed along with the video and wrote it down. Thanks for your replies 🙂

[@amirmansouresmaeilian8412]

Hello, please, if possible, teach New Zealand butter, which has a wonderful taste, or a butter similar to that taste, of course, I mean factory butter.

[@Cheese52]

Well, I'm not in New Zealand, and I have never tasted this butter, but I do make my own and it is pretty fantastic! Here's the vid: kzbin.info/www/bejne/joTMYZahitxom5o

[@epicfrynationradio9147]

🍽️🤤

[@Cheese52]

It was delicious!

[@gordonnlavi7147]

I am still with the. momentum follow you with. A grated cheeses in the world I have a great idea for you to make Cheese's and put them on action for example this cheese U. holdding. in your hand beat. A $1,000 easily think about it. God bless

[@Cheese52]

Oh goodness. I don't know about that :). It is a pretty sweet cheese though!

[@sunnyquinn3888]

If I were a cheese maker I'd "forget" to turn on my mic every time!

[@Cheese52]

Sunny, the struggle is real. I have a huge checklist I go though before I go on camera, that definitely helps 😀 Lisa

[@MizGizma]

Is it just me or does anyone else think that there is something wrong with that cheese press? She is always moving the top board further down manually AFTER there are weights on top. As if the weight isn't really doing anything. Maybe the holes need to be bigger for the guide posts?

[@Cheese52]

Hi Billie, I am right here, happy to answer your questions. I can assure you, there is nothing wrong with the cheese press. It does it's job beautifully! Let me help you understand how a direct weight press works. The goal of the pressing step is to apply pressure in stages, to allow the whey to expel at an appropriate rate for the style of cheese that is being made. This helps to achieve the desired final texture, and helps to prevent whey from being trapped inside the cheese. Cheesemakers use a variety to press styles to accomplish this- Dutch press, bucket presses, spring loaded presses, and direct weight (the one you see in the video.) My press can be used in two ways- by directly placing weight on the top board, by using wing nuts on the rods to screw down and apply pressure, or a combination of the two to achieve the desired outcome. The adjustments you see me make are to arrange the top board as level as possible, so the top of the cheese is level at the end of the press, and to ensure that the weights on top are safely situated so that they do not fall off the board as the cheese settles under the weight. I do apply a little manual pressure with my hands at the corners of the press so the board stays even. If you are wondering if that step applies more pressure to the cheese than the weights themselves, it does of course, but it is not enough to change the end result, and it helps to ensure an even appearance at the end. The holes on the top board need to be large enough for the posts to easily slide through, thats it. Waxing the the posts can help ensure the board slides more easily. The weights stated are guidelines, and if the board is touching a post, or posts, there may be a slight change in the amount of pressure applied to the cheese, but not enough to affect the final outcome. If this worries you though, you can certainly make the holes bigger. I hope this explanation provides you a better understanding of the pressing step and how to use a direct weight press to achieve your goals. Lisa

[@alhachlibou3lam94]

من فضلك عزيزتي اريدو فيسبوك الخاص بك لوسمحتي

[@Cheese52]

You can find me on Facebook at Cheese52tv 😀