Make German Butterkase cheese at home!

[@NargisAkter-ij3pw]

Wow, this is amazing! I can tell a lot of effort went into making this video. I can't wait to see more!

[@Cheeseologywithadam]

Thank you,, are you being serious?

[@NargisAkter-ij3pw]

@@Cheeseologywithadam Yes,I being serious.If you're trying to get more views on your videos, I’ve read a few interesting studies on topic. One of the things they recommend is strategy or tip. It worked wonders for me! Just thought I’d share in case it helps.

[@Cheeseologywithadam]

Thanks for the feedback!

[@bullseye3265]

You said you would store it for 4-6 weeks. What is the best storage? Do you seal it, refrigerate it?

[@Cheeseologywithadam]

Hi and thanks for the question. 4-6 weeks is the aging time. I'll keep it in my aging space at about 90% humidity and about 57 degrees.

[@odettetruter1554]

How did you keep the cheese warm

[@Cheeseologywithadam]

Hello and thanks for the question. In the area I make cheese, I have a heater on the wall that blows air. I just turned up the temp. You could put pans of hot water around the cheese and cover it with something. Might have to get creative for this step.

[@odettetruter1554]

Can i use cultured buttermilk and how much sould i use for 10 L milk

[@Cheeseologywithadam]

Hello and thanks for the question. Yes, you can use cultured buttermilk as a mesophilic culture. I've never done it, but for 10L, I'd use about 3/4 cup of cultured buttermilk.