Make Cheddar at Home--Amazing Cheddar Recipe

[@emdeejay7432]

I just made Cheddar for the first time today. It's in the press now on its first press, and in 30 mins, I have to flip it and increase the pressure for the 12 hour overnight press. Ive heen working for hours and hours lol but it's fun. I can't wait to make more cheeses. Watching you have to do the horizontal cuts in the pot with a knife I'm so glad I bought a curd harp. Made the horizontal cuts so easy and precise.

[@GiveCheeseaChance]

Maybe I will ask for one for Xmas! Until then, my knife will have to do.

[@usbpphillips]

Where did you find the curd harp? I have one made with wood/wire and it doesn't work well.

[@peterpenz5993]

Thanks for speaking such an clear English and to mention Celsius Temperature as well, as Fahrenheit 👌👍

[@rianajansevanrensburg2444]

I have been wanting to make cheese for many years. I just bought my rennet and culture on the weekend and your video is like a God send at the right time. Thank you for such a perfect explanation of the process. We are from South Africa and we have smaal home butchery with a cold room, perfect to age my cheese in. We also have a home brewery, I make my own rye bread with sourdough, have a huge organic vegetable garden and now chees making is my next step to being self sufficient.

[@maryannefarah4367]

Hello Riana, you are my kind of person with all of the projects you have! It’s very exciting and satisfying to create food yourself in ways you didn’t think were possible before. Let me know how your cheddar turns out.

[@sanakimchi88]

You should start a KZbin channel! I would love to see that home butchery setup.

[@ievgeniipolozov3818]

Hi, what's the weight of one wheel? (made of 16 l of milk)

[@ko-ve7mi]

you’re living my ideal life!! good luck on all your projects and much love to you ❤️

[@mikejmcc1970]

Livin' the dream baby!!! ❤

[@thePods]

Thinking about your bringing the heavy full pot over to the sink to drain off the whey... I just saw a technique I thought pretty clever in which a strainer is held at the surface of the whey and a bowl is used to ladle off the excess liquid, while the strainer holds back the curds and keeps them from getting into it. You can see it in action at around the 8:00 mark in the youtube video by SImple Living titled Easy Hard Cheese.

[@GiveCheeseaChance]

Yes, that is a good technique which I show in my camembert video. All sorts of techniques, aren't there?

[@ildacs5331]

You’re such an awesome instructor, Mary Anne! Your tutorials are so thorough and you make it all look so simple and easy to remember the more crucial points. Cheese on!

[@maryannefarah4367]

Aww, Ilda, that is so lovely for you to say. Thank you so much!

[@realrussclarke]

Really glad I found your channel cheese making is a new passion. I get raw milk from a local Amish farmer.

[@GiveCheeseaChance]

You are so lucky to have access to raw milk! There is so much good cheese you can make with it!

[@carolpbarbalho]

Your channel is absolutely amazing. I don’t understand why is not super famous. I’m so happy I discovered it❤

[@GiveCheeseaChance]

Thank you Carolina. Feel free to spread the word!

[@ahmedrefat7992]

شكرا.. انت الافضل مهارة فائقة اسلوب هادئ بسيط جميل فهمت منك كما لم افهم من أحد من قبل سواء على اليوتيوب اوخارجه..هذه بالاضافه الى روعه ابتسامتك

[@GiveCheeseaChance]

واو، لقد جعلتني أشعر أنني رائع حقًا. شكراً جزيلاً! صناعة الجبن السعيدة، من ماري آن. I hope that translated correctly!

[@nozhanrashidiasl8222]

Be happy,wish, your channel and this video had Persian 's subtitles, until I can use your recipe ..... Thanks for sharing and inspiring cooking with us 🪻🪻🪻 from Iran.

[@GiveCheeseaChance]

Hello and greetings also from Canada!

[@mohamedwagih3388]

we enjoyed with you video and delicious cheese best wishes & a lot of thanks for your majesty.

[@GiveCheeseaChance]

Well, thank you for your comment and feedback! Have a great day and I hope you try to make this cheese.

[@judyjohnson9610]

I'll never complain about the price of cheese again! But Iwon't be trying it out as I don't have the room or temp control. I have made paneer with some success, but that's about it. Video very well done. Thanks for the education

[@GiveCheeseaChance]

If you've made paneer at home, then my hat is off to you. Well done! It takes some effort, space and monitoring, I agree. We all do what we can do, and feel good about our homemade food, especially when shared with others. Cheese is the slowest food of them all!

[@judyjohnson9610]

@@GiveCheeseaChance Two words - Instant Pot. It takes all the fuss out of it.

[@GiveCheeseaChance]

@@judyjohnson9610 I'm glad it works well for you! I don't have one (yet).

[@judyjohnson9610]

@@GiveCheeseaChance I love mine! It's a mini, which is more than big enough for this old single lady. It was a great investment

[@Sharon-bo2se]

Very inspiring. Think I would scoop out whey before trying to move the large pot.

[@ronwyneking2763]

Wow educator, impressed with how you share your skills, just amazing thankyou

[@deliciousthoughts6698]

Wow very nice I like cheese ❤

[@maryb4987]

Would you be able to make a video on how to cloth bind and the care of that process and the natural rind? Maybe even how to wax the cheese? Thank you.

[@GiveCheeseaChance]

Great idea, Mary! I will try to plan that for 2024!

[@maryb4987]

Wonderful! Thank you so much. I will be watching for it.

[@KGopidas]

Always enjoyed eating without realising it is so complex!!!

[@GiveCheeseaChance]

It definitely makes a person realize why cheese can be so expensive too!

[@Najeeb706]

Great video. Thank you.

[@maryannefarah4367]

Thank you!

[@thekarmafarmer608]

Just ordered a large kit for cheese making. I'm so happy to find your excellent and wholesome channel. Could I ask; during the maturation process, after the initial 5 days of drying, can I go straight to a vacuum pack? I watched some of your other videos that suggest it is a great method for aging. Thank you again 🎉🎉🎉

[@GiveCheeseaChance]

I would say, sure, after 5 days of drying you could PROBABLY vacuum pack.You have to check... is there any moisture on the surface of the cheese? You don't want to vacuum pack a cheese that is wet in any way or it can ferment inside the bag.

[@thekarmafarmer608]

@@GiveCheeseaChance That`s good advice, thank you.

[@William.Bannatyne]

Just discovered your channel and love it, watched quite a few video's.

[@maryannefarah4367]

That’s nice. Welcome! Do you make cheese yourself?

[@gregorskiff]

I find this very interesting much like home brewing, thank you for posting. A shame many people have ultra pasteurized as the only option, we used to have dairy farms here but they are long gone. No co-ops either. I will watch and enjoy anyway :)

[@GiveCheeseaChance]

Using ultra-pasteurized milk is a recipe for failure every time. You've got to avoid that if you want to make cheese.

[@SusanGallacher-u7c]

Hi. I’ve dabbled previously in making some cheeses that I haven’t had to set up a cheese cave. I have a wine fridge, I know I need a humidifier (which one?) but I’m not sure of what other equipment I need with it, to get it up and running.

[@GiveCheeseaChance]

Hello Susan, when I started making cheese at home, I used an old mini-fridge which worked well enough. But soon it became too small. I then decided to use a part of my house's basement as my cheese cave. The temperature fluctuates so sometimes I have to move my cheeses to another part of the house where the temperature is better. The fact that you have a wine fridge is amazing! You can control humidity using a hygrometer and bowls of water in the fridge.

[@Seekthetruth-forus]

Love your teaching style. It looks so easy . My question is how much should we use calcium chloride, bacterial culture and rennet if we use less quantity of nilk.

[@ewelinahervo3043]

Love your video, especially after I failed with my first cheddar 😅 I love your press, Could you tell us where you bought it or how you made it? looks very sturdy and it seems it put even pressure, mine always goes to one side so all my cheeses are wonky and slanted to one side xD

[@GiveCheeseaChance]

We made that press at home, well I have to give credit to my husband actually. Here are some secrets to making a good press. Buy 2 really THICK plastic cutting boards (wood will warp with exposure to moisture, so it won't be good in the long run). Drill four holes just one millimetre wider than your 4 posts. You don't want a big gap between the posts and the holes or there will be movement of the upper board when you put pressure on the cheese and you will get a slanted cheese. If you can create mitred grooves into the bottom cutting board, that is good too, because it will direct the whey away from the cheese and into your sink.

[@gerihall2899]

You are amazing! This video was awesome, amd has gotten me thinking about trying Cheese -making!! Plus-it made me very hungry. Plus-I’m not ruling out breaking into your basement, where I assume you store these golden wheels of deliciousness. So-great job!! Can’t wait to see your next video!!!

[@GiveCheeseaChance]

Geri, a thief stole $187,000 worth of cheese from Saputo Dairy Products (Ont.) in 2019. Since you threatened to break into my cheese cave, I am starting to wonder if perhaps you are a notorious cheese thief? No need to steal cheese. Just make it yourself. LOL

[@elsybesma2001]

You’re very clear and informative. I have been wanting to make cheddar for a long time. Thank you for the info and confidence to get started.

[@KGopidas]

Wish you all the very best and every success

[@alaamohammed8722]

Thank u so much you are so kind 😊

[@GiveCheeseaChance]

Awww, thanks!

[@davidw1711]

MaryAnne may I ask where you picked up the tall 8.5 inch cheese mold you used in making the cheddar cheese. I have an 8 inch but it is half the height. Thanks for the great cheese making videos. So nice to learn from a pro.

[@GiveCheeseaChance]

Hello David, I got that form from New England Cheese Supply in the US. HEre is a link to it... cheesemaking.com/collections/equipment/products/hard-cheese-mold-large

[@artlover8398]

thank you l enjoyed that l will try your recipe

[@GiveCheeseaChance]

Excellent. I can't wait to hear how it will turn out for you. :-)

[@mohamednasem5884]

رائعه زادك الله علما

[@GiveCheeseaChance]

Shukran!

[@thelthrythquezada8397]

Mad random, but I love the use your T's... It reminds me of the 1800s (Megen Follows' Anne of Green Gables) I need to watch that movie again.

[@GiveCheeseaChance]

Really? I never noticed me pronouncing my Ts any different than anyone else. Now I have to watch Ann of Green Gables again soon to be reminded of how she talks.

[@thelthrythquezada8397]

@@GiveCheeseaChance I say inner net vs internet. I can hear when people pronounce words correctly because of my NYC accent. Some words that end in TH I pronouce as F (Norf North, Souf/South, Wif/with, mouf/mouth)

[@GiveCheeseaChance]

@@thelthrythquezada8397 That's so interesting! I guess I DO enunciate my T's then! I have an Irish friend and we often talk about how we pronounce words differently too. 🙂

[@thelthrythquezada8397]

@@GiveCheeseaChance Accents are so cool!

[@khalidrashad-xu8xe]

Thanks for a very good presentation. One thing I can suggest is not to waste the whey . If you don't have a use for it you can mix it with the plants watering water , the acidity of the whey will help neutralize alkalinity caused by ground water irrigation. Also I use whey for mixing bread doughs .

[@GiveCheeseaChance]

Great tips, thank you!

[@nature5988]

thanks a lot for the video please we make wax or vacum after 5days of drying or after months please help me

[@GiveCheeseaChance]

This is a good question. Thanks for asking it. 1) I advise you to let the cheese dry AT LEAST one full week, if not more, before vacuum packing it. You don't want any moisture on the surface of the cheese nor in the bag at all. The same for waxing - make sure you have a dry rind before waxing so that you do NOT trap moisture under the wax. 2) You may be interested in watching this video where I compare vacuum-packing, waxing & cloth binding on cheddars, to see how the flavour of the cheese was affected. Let me know if you find it interesting.... kzbin.info/www/bejne/kHuZop6mfNSinJosi=1WhTJveKSDAcK1Lm

[@abundantlife888]

Your videos are very helpful! Thank you for sharing

[@maryannefarah]

Thank you! 🙂

[@shreyashome1071]

Very nice and informative video.

[@Cheese52]

Great video, MaryAnne! The overhead shots are fun, and I like the display of those delicious cheeses at the end!

[@GiveCheeseaChance]

Thank you so much. It is just so much fun making cheesemaking videos, isn't it???

[@DanielleTruter-ms1lf]

Hi Mary Anne. Do you have a recipe /video on making parmesan cheese

[@maryannefarah]

No yet! Maybe in 2025.

[@keeperofthehomeat4dfarms]

Very easy presentation. Enjoyed watching the process. I have made cheese before and I used my whey too. I used it in baking and cooking and then our chickens got alot too. I didn't like wasting anything. 😊

[@GiveCheeseaChance]

I'm glad you didn't waste the whey. There certainly are some good uses for whey. I often just make ricotta (then ravioli stuffing) with the whey. I bet your chickens were happy!

[@hakantutuk6141]

Thank you for the detailed explanation.

[@yahyaalaybegy7177]

Hi marry anne...... What if I don’t have cultures to add to cheese do I get the same results ?? I’m following ur videos with great passion it’s with great use and perfect .

[@GiveCheeseaChance]

You will not get a good result if you do not add bacterial cultures in this recipe. They are critical for texture and flavour development. Can you order small amounts on-line? That is what I do. Some home cheesemakers use cultured buttermilk and/or yogurt instead of freeze-dried cultures because cultured buttermilk and yogurt have live bacteria in them, however I find that method unreliable. Nevertheless, this video explains how you can do that and you may find it educational: kzbin.info/www/bejne/hmGZpZSue61ng7M

[@nic6754]

Thank you Marry-anne. Really good video. Liked. Subscribed.

[@alhachlibou3lam94]

هذا جميل ورائع

[@maryannefarah]

Shukran ekteer!

[@seddikzagh684]

Thenks a lot mary plise can you tel haw afrace cheese is makeng

[@GiveCheeseaChance]

Hi Seddik, I am not sure. Are you sure you are spelling the name of the cheese correctly in english? I have not heard of "afrace" cheese. Describe it.

[@heathercollins8609]

Hi, I've made my first cheese, a farmhouse cheddar, I want a natural rind so can i wipe the rind occasionally with a brine? Would 2% be ok and how often? Thanks fir sharing your brilliance 😊

[@najwahusseini9804]

Thank you so much that beautiful video ❤

[@GiveCheeseaChance]

Thank you for watching!

[@donnahenrichs8585]

Great job Marianne, really I watch lots of these videos your r similar to how gav explains but this is totally different also I really enjoyed u explaining each step, the ingredients on screen also fantastic u have a great soft, talking voice it for me was a pleasure to watch and listen to u , on making this wonderful 🧀 🫕

[@GiveCheeseaChance]

Oh my! What lovely, friendly feedback. I feel great now. :-) Thank you for taking the time to write to me.

[@paulanderson7796]

There's a distinct Irish lilt to your voice. Very nice and soothing to hear.

[@GiveCheeseaChance]

Thank you. I have only become aware of the way I talk since I started recording myself. I was surprised how I sounded!

[@paulanderson7796]

@@GiveCheeseaChance We all are. It's really odd. Sound transmits through bones very differently form how it transmits through air. You sound great though, don't go getting elocution lessons or try to change the way you sound.

[@GiveCheeseaChance]

@@paulanderson7796 Ok, I won't. LOL 🙂

[@paulanderson7796]

@@GiveCheeseaChance These videos are fascinating to someone who is a bit cheese happy anyway. My family is equally cheese obsessed. It's a sort of precise are and vague science at the same time. That's not a criticism, in fact it's the polar opposite. Perhaps like comparing a very very good semi pro musician whose hobby pays for itself against a session player who pays his mortgage and feeds his family playing music.

[@GiveCheeseaChance]

@@paulanderson7796 That's a great comparison. I think I'd like your cheese-happy family! I find as a home cheesemaker (not a professional cheesemaker), there is some flexibility in how I make cheese. You are right, it is an art and a science. I love both of those aspects of it. And cheesemaking also touches on aspects of socializing, gourmet cuisine and charitable donations!

[@sandrakhays]

You’ve inspired me! I’ve only made mozzarella, ricotta and chevre but am getting up my courage to make cheddar and, hopefully, even more hard and aged cheeses. I didn’t find the mold you used for cheddar at New England site. Any suggestions for where I might look for supplies if I can’t find something there? I found a cheap cheese press on Amazon because I’m not ready to invest in a good one. Any suggestions regarding a press? Thanks for any help as I venture into the deep water 😉😀

[@GiveCheeseaChance]

I use the Glengarry Cheese Supply web site for a lot of my cheesemaking supplies. Look at their web site or even give them a call and they can help. I had to make my own press using 2 thick plastic cutting boards and metal piping, because, like you, I didn't want to spend a lot of money on one. Are you handy? Do you think you can make one yourself after looking at mine in the video? Or can you ask a carpenter for help?

[@sandrakhays]

I made cheddar and pressed it with my handmade press working up to then using 75 pounds overnight. It still shows signs of separate curds. What can I do? Will it survive to age in shrink wrap?

[@yousefjardli4500]

Hai . nice presentation and good work . Question : after drying can we vacum seal and aging?? Thank.

[@maryannefarah4367]

If you vacuum seal your cheese too soon, the negative pressure can draw out more moisture from the cheese and make your cheese “wet” when you open it up. It is best to mature the cheese, then vacuum seal it.

[@MaryMary-du5xv]

Wow that’s a great job 👏 thank you for your time and for that beautiful video🧀

[@GiveCheeseaChance]

Well, thank you for your lovely feedback!

[@dirtpatcheaven]

Could we try a Rigotte recipe? I am looking everywhere for information on it.

[@GiveCheeseaChance]

You are absolutely right. I should make a new video about making ricotta. There are 2 ways to make ricotta--the traditional method uses whey leftover from a prior cheesemaking recipe. However, if you want to make a quick, beginners' version of ricotta, I have a video from a long time ago (my first video ever) that shows you how to make ricotta from whole milk. It is a very easy and quick recipe. Here it is... kzbin.info/www/bejne/mp7QZa2VfL52erM

[@leesanta8807]

Nice job great very detailed thank you

[@EstherKomuhendo-oy4ud]

The best cheese making video I've come across and easy to understand. You are a natural teacher

[@GiveCheeseaChance]

What a lovely thing to say. Thank you so much!

[@gisellekennedy1435]

Great job Mary! The cheddar rounds look so professional. 😀

[@maryannefarah4367]

Thanks Giselle. Cheese is such a slow food though. The hardest part, by far, is waiting for them to age.

[@joliving6837]

Can one use citric acid in place of calcium chloride... ma'am I stumbled onto this easy cheddar cheese making recipe using yogurt or lemon to form cheese curds, then squeezing all the water out n blending with a solution of calcium chloride and baking soda and butter and milk...then the cheese mixture is 'cooked' over a double boiler n then set...turned out yummy...

[@GiveCheeseaChance]

Citric acid and calcium chloride are not interchangeable. Citric acid is added to affect the pH (acidity) and Calcium chloride is added to add calcium into the cheese to act as a clue. I've never hear of a cheddar recipe like that! Certainly it is not traditional but to each his own. Keep making what you enjoy.

[@joliving6837]

@@GiveCheeseaChance kzbin.info/www/bejne/epPUZ2BshKygh5Isi=JecHO11dzDC1_E2H Many are using this method...easy for us as I for one don't have access to cultures other than yogurt...I've tried it (mis typed above I meant citric acid mixture)...thk you

[@ddpav9663]

Mary Anne, at what point after you allowed it to completely dry for 4 to 5 days, do you shrink wrap it? Are do you allow to age for several weeks first, or right after it had dried for 5 days?

[@GiveCheeseaChance]

Hello, the answer is both are doable. If you don't want to take care of the rind of the cheddar as it ages, go ahead and vacuum seal after about one week (but not sooner) and keep checking the cheese over the weeks to make sure no moisture is in the bag. How you treat a cheese during its aging period affects the flavour a lot. I did an experiment in my home about that. Here is the result... kzbin.info/www/bejne/kHuZop6mfNSinJosi=M0iRiRL5x1Lbcbks

[@JULOC05]

I love learning how to make everything from scratch. I need to figure out the heat level and timeframes and I need your help please. After the first 15 minutes, did you turn it off or did you keep it on simmer? You mentioned the temp had to be brought back to 102F after you cut the curds. Then, you stirred for 45 min and you kept the temp at 102F, so was the flame on medium for a while and then simmer? Thank you!

[@GiveCheeseaChance]

Hello, You definitely turn the heat OFF when the milk hits 90F/32C mark. When I say you have to bring the milk up to 102 F, you turn the heat OFF when you hit that number too. You want to keep it at those temperatures once you hit those points so that is why you turn the heat off--otherwise you would keep adding heat to the pot and the temperature would keep increasing, right? So again, turn the heat off once you reach those target temperature marks. (If you think that by turning the heat off, the milk will quickly become cold, that doesn't happen. A big volume of milk will hold its temperature for quite a while.)

[@JULOC05]

@@GiveCheeseaChance Thank you for responding so quickly! Yes, I was thinking it would cool off and you would turn it on and off again, so I appreciate the explanation and the fact that you provided the weight of the milk and the temperatures to avoid guessing. I do make good yoghurt and I'll give cheese a chance...😊

[@TheBigWrist]

Πώς είσαι

[@JULOC05]

@@TheBigWrist Καλά…

[@heatherbarnes5064]

Great job once again!

[@maryannefarah4367]

Thanks Heather! :-)

[@gioknows]

Incredible! Cheers from Ottawa .

[@GiveCheeseaChance]

I love Ottawa!

[@Stoirmeacha]

I’ve been watching a lot of videos for cheesemaking and my first cheddar failed. This video is great, though, and now I’m ready to give it another go. I’m using raw milk, so will have to adapt it a little, but now I’m looking forward to some cheesemaking today!

[@tfava6492]

What adaptations will you make for raw?

[@Stoirmeacha]

@@tfava6492I just left out the calcium chloride and a little less mesophilic culture.

[@Stoirmeacha]

Coming back to report it went very well! Just tried it after aging 2 months and it’s the best cheese I’ve made so far. Surprisingly sharp for only aging 2 months. I cut it in half and put the rest back into the wine cooler to age some more.

[@andreawhisenant2718]

What did you heat your raw milk to?

[@Stoirmeacha]

@@andreawhisenant2718Usually when I make cheese it is straight from the cow, so in this case I waited until it was at 90F as in the video.

[@dinaelkhishin9591]

Happy New Year

[@GiveCheeseaChance]

Happy New Year to you too, Dina!

[@CaravanFarms]

I think I am ready to tackle cheddar again. I have made it but it did not come out as perfect as I hoped. I have a good cow and will tackle making it again!

[@maryannefarah]

Awesome. You can do it! The key is to keep those curds warm so they knit together when you press. Let us know how it goes!

[@robertsamuelson-ie2eo]

I use your recipes all the time, mostly because they are so concise. If you are still making videos I would like to send you a new design in lever presses named the sturdypress LITE 10x. I have 3 motives, first I am trying to get cheese makers to consider this press, then to thank you for making videos and last It hurts my cheese making heart to see weights stacked high to get the pressure to make a good Cheddar. There is a youtube video "sturdypress LITE 10x".Cheers, Bob Samuelson

[@GiveCheeseaChance]

Hello Robert, yes I am still making videos, but slowly. As you know cheeses is a SLOW food that needs time to age, so I make videos slowly to match my projects. I am certainly interested in your press if it makes pressing easier.

[@scottlister2721]

Mary Anne, I keep goats, can I use goats milk for this recipe?? Thanks for the videos! Scotty

[@maryannefarah]

Hello, I haven't done this recipe with goats' milk (yet) but I know many people do make goats milk cheddar. I think you should just go ahead and try!

[@Lenzo8449]

Excellent instruction! Thank you.

[@GiveCheeseaChance]

You're welcome! I hope you make some cheese soon and show it to us.

[@cutebee3]

Wow! So interesting to watch how this was made. Great video as always, Mary Anne!

[@GiveCheeseaChance]

Thank you, cutebee3!

[@ShepFL002]

So cheddaring is like damascus steel but for cheese. Thanks for explaining. Just investigating homestead cheese making.

[@GiveCheeseaChance]

What an interesting comparison! Please explain how they are the same. I'm dying to know. How is damascus steel made?

[@ShepFL002]

@@GiveCheeseaChance Damascus steel is one solid piece of steel made from layering two different alloys - 1080 high-carbon steel and 15N20 carbon steel, for instance. You can’t make Damascus steel by combining two pieces of the same alloy. That would be like stacking red Play-Doh on top of red Play-Doh - you just end up with red Play-Doh. But when you stack red Play-Doh on top of yellow Play-Doh, you end up with different layers and colors, just like the different layers you’d see in a Damascus steel blade. You need to combine a high-carbon content steel and a high nickel content steel to create a nice contrast. The multiple layers of alternating steel are folded over and over to create even more layers. It is a lost art, today most products sold as Damascus are laser engraved to give the look. There are still people doing forged Damascus steel but it is a luxury item. Watching you folding or kneading that cheese over and over made me think of Damascus. Maybe a cheese equivalent would be like a colby-jack cheese with the unique orange and white marbling. Patterns are up to your imagination - see link www.damascusknifehub.com/products/damascus-steel-chees-knife-set-of-5-pcs-olive-wood-handle-handmade-steak-knife

[@GiveCheeseaChance]

That is fascinating and so well explained. Thank you@@ShepFL002 ! It reminds a little of the "Games of Thrones" wordage when they talked about Valyrian steel. That cheese knife set is amazing too. I don't know who wouldn't be proud of those on a cheese board!

[@bobalbers8666]

All 4 of the cheeses look great. How long will you age them?

[@maryannefarah4367]

Thanks! They were all approximately 5 months old, so pretty young cheddars.

[@janbeck7989]

gasps..writing it down and checking it off...what a GREAT idea!!

[@GiveCheeseaChance]

Hmmm, are you being sarcastic?

[@janbeck7989]

@@GiveCheeseaChance LOL, not at all. I have check lists for many things in my life. It never occurred to me to make one for cheese. I have stood and tried to remember how many times I had "cheddered" a cheese, trying to get things right. I have been disappointed with my cheese, so I'm anxious to make sure I get each step right. My cheese wax has been too thin and it's made the cheese acidy with an uncomfortable twang and VERY crumbly. Today, on your channel, I learned I'd probably been adding too much renent. Thank you for your help!! Trust me, I WILL have a paper and pen near me now during the process. Any help I can get gives me hope!

[@GiveCheeseaChance]

@@janbeck7989 That's a relief. Thank you. I have to write things down or I totally forget. Regarding you waxing your cheeses, I have to ask, how many days after you make your cheese do you wait before you wax? This is really important! I talk about this in my video on judging cheddars (affinage treatments) and it is also discussed in my interview with Merryl Winstein, cheese cookbook author.

[@passionflower0820]

@@GiveCheeseaChance normally I wait maybe 24 hours. But after listening to your video, I will start waiting a few days. I have started a new "batch" of cheeses. I'm learning all I can. Yes, I learned much from this video. I loved this interview. You did a wonderful job!

[@maryannefarah4367]

@@passionflower0820 good to hear!

[@auroravalentin257]

Hi I got my Jersey Cow . I am so excited to try your recipe. Can I use raw milk / unpasteurized for this recipe?

[@GiveCheeseaChance]

You can use raw cows milk for this recipe if you are confident about the cleanliness of your milk, your environment and that there is no other source of contamination. If you are using raw milk, do NOT use any CaCl at all and you can reduce the amount of starter bacterial culture by 1/3. Good luck!

[@franzitaduz]

Thank you for this wonderful joyful video. I’ve made it twice using spices, dried fruits and olives inside( separately), then coated with various spices. Fabulous! All because of you! Brava!

[@GiveCheeseaChance]

That sounds fancy!

[@abrilp]

Hi. Thanks for sharing your recipe. I wonder if you could possibly suggest a cheese mold (maybe even a link to a product) for a cheese of this size? I currently use a mold that allows me to make a wheel of cheese of up to 1 kilo and a bit, but not sure it would accommodate the curds of 16 L of milk! Thanks in advance anyway!

[@vickyannpaintingwithoils]

Does this recipe change if I am using raw milk? Do I need the calcium chloride?

[@GiveCheeseaChance]

Hello, if you are using raw milk, you can omit the addition of CaCal.

[@vickyannpaintingwithoils]

@@GiveCheeseaChance Thank you! I thought so. I appreciate you. I have a cheese press coming and looking for a good cheese teacher and I think you are it. God Bless.

[@diannenutt5891]

Can you freeze dry cultures

[@GiveCheeseaChance]

Yes, I keep all of my cultures in the freezer for longevity.

[@charlottebratt1230]

Hi from Alberta. I am almost ready to attempt my first cheddar cheese. I have watched your video a number of times over the past couple of weeks. I love how detailed your video Would it be possible to get the recipe you used?

[@GiveCheeseaChance]

Hello Charlotte from Alberta! Greetings from Oakville, Ontario! Unfortunately I don't have a doc with written instructions to send out (but the instructions are in the video so you can follow along that way or write them out). With the cheddar recipe, remember to start first thing in the morning (don't wait until 4pm to start the recipe). Let me know how it goes! Also, check out this cheddar affinage comparison video which you may find interesting... kzbin.info/www/bejne/kHuZop6mfNSinJosi=udyfAbVin-V0ea-t

[@kirmu409]

What does the calsium chloride do and is it optional?

[@maryannefarah]

I am using pasteurized milk to make this cheese. When a milk is pasteurized, the calcium levels are reduced, so you add a very small amount of CaCl solution to restore some of the calcium back into the milk. The calcium acts like a GLUE in the milk to create a strong curd. If there is not enough calcium in the milk, the curd will be so soft, It will break up so easily creating mush when you stir.

[@kirmu409]

@@maryannefarah Thank you for the answer! Appreciate it.

[@PeterBallW]

Mary Anne, what is the fabric that you used in the mold called?

[@GiveCheeseaChance]

So many different fabrics can be used when cloth binding a cheddar. For example, you can use an old pillow case, cut into strips if you want. Make sure it is not the fuzzy kind though, and make sure it has been sterilized and devoid of hair/debris/lint. A butter muslin-type of fabric works well.

[@PeterBallW]

@@GiveCheeseaChance I bought “cheese bandage netting” from Glengarry. It’s some sort of plastic. Can I use that?

[@GiveCheeseaChance]

@@PeterBallW I've never used any kind of plastic netting on my cheeses. Call Glengarry and ask them. They are helpful and they actually answer their phones.

[@brittanyfry3103]

Hello Mary Anne, I haven’t seen anyone else ask this question, where do you get your press? I hear complaints about other versions of cheese presses and I imagine that having a press that just uses weights and not screwed components makes for a longer lasting press? Thanks for the great videos

[@GiveCheeseaChance]

Hello Brittany, my husband made me this press so you can't buy what I have any where. However, you can look at this web page and get some ideas on how to make a simple press at home. The basic idea is to have 2 cutting boards with 4 holes at the corners for columnar pipes to hold everything in place. Initially mine was made of wood, but then we remade a new one with THICK PLASTIC CUTTING BOARDS, so I could easily put the boards into the dishwasher to clean. www.diyscraftsy.com/diy-cheese-press-ideas/

[@masonix_angel_morningstar7891]

Can the whey be consumed? If so, what are the benefits, good or bad?

[@Olivia-u5h1g]

Great video!!

[@GiveCheeseaChance]

Thanks! I hope you try to make the recipe.

[@whoknowsthis1]

Just curious what's the yield on the vacuum sealed cheese? Starting at 16 Liters.. whats the weight of your wheel there?

[@GiveCheeseaChance]

Hello, I remember it was about 4 pounds of cheese per wheel.

[@ssocialdrummer]

when the temp is reached do you turn off the heat ?

[@GiveCheeseaChance]

Yes definitely turn off the heat when you reach the target temperature (otherwise the milk would continue to heat up even more).

[@CraftEccentricity]

Can I ask why you don't put it in cheesecloth and weight it to remove whey?

[@fredthegreg]

Ive looked through you videos but didnt see one on how to final coat your cheese. Would you consider a video someday on how to wax, and cloth bandage your cheese? Great videos!

[@GiveCheeseaChance]

That is a good idea for a video for 2024. Thank you!

[@reginaklever3404]

Hallo Mary-Anne, ich habe eine Frage. Du hast es so toll und verständlich erklärt wie Cheddar gemacht wird. Sodass ich es nachmacht habe, weil ich Cheddar liebe. Nach 2 Tagen Trocknung bei Zimmertemperatur bricht mein Cheddar Nach oben auf und ich kann kleine Löcher in Käse sehen. Ist das richtig so, oder habe ich etwas falsch gemacht? Über eine Antwort würde ich mich sehr freuen, ich schreibe Dir aus Deuschland. Liebe Grüsse Regina

[@GiveCheeseaChance]

Hello Regina, I put your comment through Google Translate and the translation was terrible. I couldn't really understand what you are trying to say.

[@reginaklever3404]

Hallo Marry, warum bricht mein Cheddar oben auf? Nach 2 Tagen Trocknen bei Zimmertemperatur. Herzliche Grüße Regina

[@maryannefarah]

It shouldn’t be cracking that much after 2 days. You want the cheddar’s rind to dry, but not crack. Your house may be overly dry perhaps? Is there a way to increase the humidity a bit (but not too much)? You maybe have to vacuum seal this cheese at the 1 week mark because you don’t want fungus/bacteria growing in those cracks. Next time make sure that the cheese is fully knitted together (you need enough pressure when the curds are still warm in the form) and the rind is smooth. This will also deter cracking.

[@sanaehsan1519]

Hi There, few questions If we have raw milk do we need calcium chloride and which milk is best for cheddar, buffalo or cow? Thanks!

[@GiveCheeseaChance]

Hello Sana, If you have raw milk, you do NOT need to add any CaCl. None. Just omit that step completely. For cheddar, cow's milk is best, not buffalo. Good luck!

[@sanaehsan1519]

@@GiveCheeseaChance You are the best! Thanks :)

[@ginabisaillon2894]

Is that silk organza you're using?

[@GiveCheeseaChance]

Good question. No, it is not silk organza. It is a very thin and flexible plastic netting-like fabric that I bought at a cheese supply outlet in Canada. It is washable, cleanable and re-useable. Here is a link to the product so you can see it: glengarrycheesemaking.on.ca/collections/cheesecloth-and-bandage-netting/products/cheese-bandage-netting-40x40-1-sheet

[@ginabisaillon2894]

@@GiveCheeseaChance interesting! I'm also in Canada and I know that shop. I asked because I have some silk organza and have been thinking of trying it for draining cheese. It's surprisingly indestructible and resists extremely high heat. By the way I really enjoy your videos!

[@2aray681]

Thanks!

[@GiveCheeseaChance]

Thank you so much for your kind donation to Mary Anne @ Give Cheese a Chance. I hope you are enjoying my cheese videos and you are having success making some of the recipes. All the best!

[@joliving6837]

Ma'am how does one store homemade cheese, which if free if preservatives, if one lives near the sea where air is humid...thk you

[@GiveCheeseaChance]

Different maturing environments will affect the flavour of a cheese. Humidity is a good thing when aging a cheese, otherwise a cheese will dry out. However, if you do not want to worry about humidity, you can vacuum pack your cheddars, which I show in this video: kzbin.info/www/bejne/kHuZop6mfNSinJosi=R6DB9DUpgI1ZmPtL

[@joliving6837]

@@GiveCheeseaChance thk you

[@andreawhisenant2718]

What would I need to change to use raw milk? I have three dairy cows and loads of milk

[@maryannefarah4367]

Hi! If using immaculately fresh raw milk, change the recipe by reducing the cultures by 1/4-1/3 and omit the calcium chloride.

[@andreawhisenant2718]

Thank you!

[@anonymousf454]

I am totally new to cheese making. I made a cheese using a gallon of store baught whole milk and vinigar, and that was pretty good. Can I use that method to make a hard cheese by doing some ectra steps?

[@GiveCheeseaChance]

No, it won't work. The vinegar changes the acidity but it doesn't do the work that bacteria do. The enzymes in bacteria change the cheese and create flavours over time. You don't get that with vinegar. Take the plunge and buy some bacteria from a cheese supply store. Don't be afraid. There is always a first time on everyone's learning curve.

[@РинаШнайдер-э9ч]

I adore you. You are wonderful ❤

[@abderrahmanmazoudj644]

is possible change saffron whith anato in cheddar pleace

[@GiveCheeseaChance]

Yes, you can definitely do that. Annatto has no taste, it just gives colour. Saffron will give that distinctive colour and a little flavour too!

[@wendyhaynes7535]

Thank you for this video, I am just starting my cheese making journey and found this to be very easy to follow. I do have one question I live in a small condo so I have no extra places where I can age the cheddar - what are your thoughts of vacuum sealing and placing in the warmest part of the fridge to age

[@GiveCheeseaChance]

That is not ideal, but if it is your only option, then go ahead. Make sure you dry that cheese for a full week before you vacuum seal it, or you will trap too much moisture. Some people end up buying a little mini fridge where they can control the temperature and they use it just for their cheeses, once they are addicted to this hobby.

[@wendyhaynes7535]

@@GiveCheeseaChance Funny you should say once they are addicted - Once I saw another one of your videos that makes Cambazola cheese (my favorite cheese! ) I believe I am already addicted , I have been already looking up small bar fridges, do I have to look for a fridge that controls humidity as well? and have found the same dairy for the unhomogenized milk it is fairly close by- I have to say I really enjoy your videos, your instructions with tips really helps to insure our success. I have had one question in all the videos I have watched (its probally just me) When you let the milk sit for say 90mins or less is the burner on low? or off?

[@GiveCheeseaChance]

@@wendyhaynes7535 Thanks for your lovely feedback! To answer your question... while having a fridge that allows you to control humidity would be amazing, usually a person has to do this manually by keeping some water in a bowl in the fridge or a couple of damp paper towels in the box with your cheeses. That is what I do. To answer your next question... The burner is OFF once you have heated the milk to the temperature you want. Milk tends to hold its temperature for quite a while, so I may check the temperature every 30 minutes, and if it needs 30 seconds of heat added to bring it back up to the right temperature, then I may add some heat. However, in reality, there is a temperature RANGE which is good for cheesemaking and the temperature I give in the videos I make is smack dab in the middle of that range. Even if the temp drops a couple of degrees, no biggie.

[@robhowe8353]

I'm making more tomorrow with beer in 2 and jalapeños in 2 cheeses. 😊

[@GiveCheeseaChance]

Yummy yum yum!

[@PeterBallW]

What’s the practical difference between molds that have a solid bottom and ones that don’t? I notice the mold you use has a solid bottom. Doesn’t that block the whey from draining?

[@GiveCheeseaChance]

The molds with no bottoms allow for quicker whey drainage for sure, so those are used when making traditional camembert (the curds and whey are scooped into the molds without bottoms). However, when making cheddar, you have already removed so much liquid already, prior to filling the molds, so it is OK to use a mold with a bottom. There are small holes in the bottom of the molds to allow for moisture to drip away.

[@PeterBallW]

@@GiveCheeseaChance that makes sense. Thanks!

[@susanp.collins7834]

No - if you looked carefully you would see there were a lot of little holes in the bottom of the mould.

[@PennDavies]

Now I want to know where you found unhomoginized milk in bags, I can only find it in bottles (and at quite a premium) around here. Thanks for the inspiring video, I guess I have to go through the trouble of making several cheddars in a row and aging them for all different lengths. Grumble grumble grumble. :)

[@GiveCheeseaChance]

Hi Penn, There is a dairy in Ontario called HARMONY that sells unhomogenized cows' milk in bags. I don't know if you are close enough to get milk from them. ... YES, make 4 cheddars and do a comparison to see how differing affinage can affect the flavour.! We can compare results!

[@51rwyatt]

I think this is my next cheese

[@GiveCheeseaChance]

Go for it! Let us know how it turns out; join Cheesemaking at Home on Facebook and post some pictures.

[@NurullahSERT]

Can we use turmeric instead of this coloring?⁉

[@maryannefarah4367]

I’ve never done that. That would change the flavour of course. If you do not have the annatto coloring, just leave it out. There are many cheddars made without the orange coloring.

[@karenhobbs3218]

how do you prepare each method for aging. I only have a 'fridge with a good temperature in the crisper. How do I do this?

[@GiveCheeseaChance]

A 4 degree celsius fridge is not great for aging cheeses--a fridge temperature slows down microbial growth so that foods don't spoil. However, with cheesemaking, you WANT microbial action--without it the cheese doesn't mature properly nor develop flavour. You may have to buy yourself an adjustable temperature mini-fridge, or put your cheeses in an area of your house (like a basement) that is cooler - like 8 - 12C.

[@danilewi4209]

Hi Mary Ann May I use Kefir culture instead other powder culture and only the renet for coagulating the milk?

[@maryannefarah4367]

I have not used kefir personally but you can, and some people use kefir for cheesemaking, depending on if the recipe asks for a mesophilic or a thermophilic culture. Here’s a video where we discuss using yogurt, kefir, buttermilk as options instead of freeze-dried cultures. Hopefully it can help…. kzbin.info/www/bejne/hmGZpZSue61ng7Msi=ccUjrewVfX8tuhaC