Raw Milk Derby: This Cheddar-Style English Cheese Is So Fun To Make!

[@nigelovery2545]

Hi Jennifer,i had the same problem with curds drying out to press,so i added a cup of whey over the curds to wet them before i pressed,it cured my problem.

[@pimmento1]

This is what I will work on, after i watch you 20 times 😂 just got to get it right...

[@pimmento1]

I think I wrecked it! It smells, I wiped it and vacuum sealed it but not sure.

[@tinadesroche8159]

I absolutely love that you show us the reality of cheese making. Sometimes having enough experience to know when to alter the recipe as needed. It just makes it easier for us beginners when we are experiencing a not picture perfect cheese wheel 😊

[@dawnhoover2726]

I love that your videos are "real". Help me now! Lol

[@l2iowacowgirl893]

I can't wait to hear how it turns out

[@stephanienuce7711]

binge watching! love this channel!!! eeek!!!

[@jmilkslinger]

I'm so glad you're enjoying it!!!

[@josephcassini959]

Definitely a little more real! thanks for the video!

[@BVisser7]

Awesome Content! Thank you for these amazing cheese recipes!

[@BVisser7]

Just broke mine out of the cheese cave at 2 months. Sooo good already!

[@jmilkslinger]

Yesssss!

[@murraydelawski7496]

Thats yeast growing on it .every house has its own in the air .later wash it with wine or if you don't have use beer it should trun out great over time.

[@leandridupreez3946]

Hi Jen, I'm loving your channel and made your Butterkase, which is ageing now. Could you please explain why you use the CaCl if you are working with raw milk? Is it because of where your cows are in their lactation cycle?

[@jmilkslinger]

CaCl is unnecessary for raw milk, but at that point our cow was late in her lactation and I felt like the yield wasn't that great, so I started adding CaCl. I had marginally better results (slightly more cheese) so I just routinely added it for awhile. Now, though, I'm not using it (different cow and the yield is much higher). Summary: CaCl doesn't hurt, it might help, it's totally optional, and I'm not currently using it when I make cheese. I hope that helps!

[@DrGreenGiant]

It's crazy, I live in Loughborough, about 10 miles from Derby, and I've never seen Derby cheese! Also, here we pronounce Derby as dar-bee (dar like car). Looks absolutely amazing and delicious, Ty for all the super videos!

[@jmilkslinger]

Ooo, I'm jealous! I want to taste the real thing! And thanks for the pronunciation tip --- I learned that from another viewer AFTER posting this video. I've corrected the error of my ways since then, but this video still lives on, proving to everyone that I am genuinely NO expert. 😂

[@DrGreenGiant]

@@jmilkslinger ah no worries, everyone pronounces things different depending on what people around you say. The American pronunciation of par-me-shan always sounds odd to me but that's what is right to you guys, so all good! I shall be looking hard now for a Derby cheese because it's bugging me I've never seen one. I'll report back if I find one :)

[@Lena-ko5xf]

I’m trying to learn how to make cheese from raw milk, I’m glad that I found your channel! I have a question, what is the purpose of sodium chlorite?

[@jmilkslinger]

Do you mean calcium chloride? If so, here's a video about it! kzbin.info/www/bejne/j5nXY42JprF9etE

[@Lena-ko5xf]

@@jmilkslinger Yes, calcium chloride 😆Looks like before learning how to make cheese, I need to learn how to spell 🤪

[@jmilkslinger]

@@Lena-ko5xf 😂

[@k8m883]

Did you leave the heat in when you left it for the 45mins?

[@jmilkslinger]

No, it's off-heat. Once I bring it to temp, I turn off the heat for the next steps.

[@nigelovery2545]

Hi Jennifer,ive just found over here in china the manufacture of making Chymosin Rennet,it cost me 220 rmb,in your money its 30 dollars for 1KG.Also the same price in powder form,i didnt have to pay postage,so i dont know how much it would cost to send to your country.

[@kristintalbot3167]

How did it turn out? Was the "smell" alright?

[@jmilkslinger]

Yeah, it was fantastic! Derby is now my standard cheddar recipe. Here's the tasting video: kzbin.info/www/bejne/oaSlnaShndaUd6s

[@kristintalbot3167]

Ok great! I'm making it right now but hadn't made it to that part of the video. As I was stirring, I watched that part. My first thought was "well fantastic that was a waste of time and milk 🤣". Soooo glad to hear it turned out well. I've only been trying to do this for 3 weeks.

[@kristintalbot3167]

@jenniferjomurch I did it! It's pressing now. When I flipped it this morning it seems to be knitting together well. Thank you again so much. I'm ridiculously excited. My husband's response this morning "Wow, it looks like real cheese" 🤣🤣🤣. I hope you have a great day!

[@jmilkslinger]

@@kristintalbot3167 Real cheese indeed!!

[@kristintalbot3167]

@jenniferjomurch I have a derby question. I followed the steps, let it dry at room temperature for 3 days. I then vacuum bagged it and placed it in my cheese fridge and have been rotating it. I've just noticed that there is some moisture forming in the bag. Is this normal?

[@tannagordon9461]

Where did you get the tool you use to cut the curd?? I can’t find anything long enough for my pot

[@jmilkslinger]

All product links are at Milkslinger.com!

[@VJazzman701]

I have a question. What would happen if you left the curd to set up for an extra 20 minutes or longer? Does this have to do with environment or climate? I have had some cheeses that have called for 40 minutes for the renit to set the curd but needed an hour. I was really worried about having an elastic texture but I haven’t had a bad texture yet. Just wondering if you had experience with this. 6:14

[@jmilkslinger]

It's totally fine to let it sit longer! I do it all the time.

[@jackiesnell3481]

I'm on my second wheel of cheese using 2 gallon milk, mainly because there is only 2 of us.. I was wondering if you have ever made Limburger before? thanks and keep up the good work!

[@jmilkslinger]

Congratulations! And no, I've never made Limburger. . . yet!

[@wendytoddheath3573]

New to making cheese. I will be doing my first cheese soon, so I have a few questions: 1. What cheese would you recommend I start with 2. What are some options for items I likely have since I haven't yet invested in molds and a press We don't have our own cow, so I do get our raw milk from a herdshare, I don't want to waste that much milk and dollars by being too ambitious.

[@jmilkslinger]

1. Whatever cheese you like to eat! Manchego is a simple one. Gouda and Butterkase are both fun. 2. As long as you have cheesecloth, a kettle, and a thermometer, you'll be good to go!

[@KleverskoyeFarm]

Hi - Thank you for the video. I thought you only add Calcium Chloride if you AREN"T using raw milk. If you do use raw milk you don't need it?

[@jmilkslinger]

You are correct! Calcium chloride is TOTALLY optional if using raw milk.

[@cerithevans2316]

Hi i took your advice and made a Derby Cheddar today i cloth wrapped . looking good What next ? Thanks

[@jmilkslinger]

Now's the hard part: waiting! (Just flip it a couple times a week. Age it for at least two months, or as long as you can bear!)

[@cerithevans2316]

Many Thanks I think next week im going to make a Cambozola really enjoyed your video makes me smile

[@DarkSinLives]

I am cracking up! 😂😂😂😂😂

[@annmacbride3100]

I had the same tacky problem with my sage Derby. Smelled ok though.

[@cydrych]

Have you tried Cheshire cheese. It’s similar to this. I am going to try your recipe for Derby. I have a video on the Cheshire on my channel if you want to check it out.

[@jmilkslinger]

I haven't tried Cheshire, but I've read recipes for it. I bet it's yummy!

[@cydrych]

@@jmilkslinger it is. It’s between a cheddar and a Colby. I have one and a Ricotta Salata in the cheese cave right now and am planning to make a Camembert soon. Happy cheesing. ✌🏻

[@lawrencekellie]

I watched your other video on Derby. You weighed the wheel and it came to just shy of 6 lbs. Here you're starting with 8 gallons milk, so would it be fair to extrapolate that 1 gallon of milk will make 3/4lb of cheese? Thank you Lawrence

[@jmilkslinger]

As a general rule, you can expect 1 pound of cheese for 1 gallon of milk. HOWEVER. A lot depends on the fat content of the milk, whether or not the milk has been pasteurized, the temperature to which you heat the curds (high temps, less moisture, smaller yield). I try to always share the final weights of my cheeses in the videos, less as an expectation/guideline and more as evidence of the range and variety of cheesemaking.

[@kristintalbot3167]

Do you have to add the calcium chloride if it's raw milk?

[@jmilkslinger]

Nope!

[@kristintalbot3167]

Thanks! Thank you so much for sharing your passion for cheese.

[@janbeck7989]

you make me wish I had access to raw milk. I"m sticking with the commercialized cultures since I don't have the advantage of raw milk and the added good bacteria within it. I sooo wish I could rely on buttermilk and yogurt for my cultures

[@jmilkslinger]

You can use buttermilk and yogurt to culture cheeses made with pasteurized milk!

[@janbeck7989]

do you think so? I"ll give it a try

[@davidpark285]

@20:59 I bet the cheese smells horrible and tacky on the surface because there is a high chance for that to be in the process of deep fermentation, unlike the regular fermentation that most cheeses undergo. Which also makes it possible for unwanted mold growth to happen. This is also one of the reasons why cheddar cheeses and several types of cheeses are stored in cheese caves or somewhere outside the house.

[@vickieDavis-t5x]

Do you sell your cheese?

[@jmilkslinger]

No

[@lovellmendez2207]

Say, can I use clabber in this as the culture

[@jmilkslinger]

Absolutely!

[@kimepp2216]

Why do you add calcium chloride if you are using raw milk?

[@jmilkslinger]

Because, depending on where the cows are in their lactation, I sometimes feel like the milk needs a little boost. With CaCl, I sometimes have marginally better results (slightly more cheese) so I just routinely added it for awhile. Now, though, I'm not using it, unless I add store-bought cream. (different cows and the yield is much higher). Summary: CaCl doesn't hurt, it might help, and it's totally optional.

[@elminagiyim3563]

Türkçe alt yazı lütfen

[@jmilkslinger]

I think you can do that on your end. Go to settings, select audio, and then choose the language you want. (KZbin controls which languages are available, not me.)

[@rubygray7749]

So how did this funky smelling cheese turn out, 6 months later? This knitting problem is the reason that cheddar style cheeses are typically pressed at up to 8 lbs per square inch. I don't know the diameter of your cheese mould. But if it's 8 inches, then its surface area = 22/7 x 4 x 4 = 50 square inches. So final pressure could be up to 400 lbs weight! Not that a cheese of this volume would need so much. But the idea is that it's impossible to over-press a cheddar. The presses we homesteaders have access to, are just not capable of delivering that amount of weight. And the measurement on your press is actually dead weight, not pressure, which is weight per unit area. 50 lbs on your press, on an 8 inch diameter cheese, turns out to be only 1 lb per square inch. So maybe the funky smell was from a little too much whey being retained in the curds? Did it come good in the end?

[@jmilkslinger]

Tasting video: kzbin.info/www/bejne/oaSlnaShndaUd6s This information about pressing and weights is soooo helpful. I love it --- thank you!!

[@boksteve]

The process here isn't to much different from a make I used for a farmhouse cheddar that's in the cave now. Just another name for the same cheese?

[@jmilkslinger]

Yeah, there are a ton of recipes with only the smallest of differences. I kinda think it's whatever you want to call it. I call this a Derby because that's what the recipe said and I want to respect it, but really, it's just a cheddar --- or MY chedddar to be more exact.

[@boksteve]

@@jmilkslinger another variant on this that I love add got from Gavin Webber is to soak the curds in Guinness for an hour before putting them in the press. It added a beautiful marbling and the flavor is remarkable.

[@jmilkslinger]

@@boksteve Do you salt the curds before or after doing the Guinness soak? I think I want to try this...

[@boksteve]

@@jmilkslinger ha! Had to pull the make sheet to check. Definitely after the soak otherwise you just wash it away. Look up his Stout cheddar video

[@jmilkslinger]

@@boksteve Will do --- thanks!

[@stevetaylor1904]

Another thought. I couldn’t really leave my cheese out at room temperature here as long as you did as It’s about 90 degrees even with the aircon on. Could I do it all in fridge set high? I do make my own bacon and salamis etc so do have a basic understanding. Thanks

[@jmilkslinger]

Yes, absolutely! Lots of people use the fridge for air drying and aging.

[@stevetaylor1904]

So glad I stumbled across your show. You’re great. Love your way. I’m an European living in the Philippines and everything is next to impossible to get especially if it’s cheese or quality steak. Cocaine is cheaper😂 Like you said, keep it real. Do you think I could add a chunk of real cheese instead of a sachet of bacteria? Just finding real cheese will be a challenge. They eat American processed crap here ha ha. Sorry.

[@jmilkslinger]

I get the frustration of not being able to find the proper ingredients! There are a bunch of cheesemaking companies, though, and some of them ship all over the place...for a price, of course.) I haven't ever read anything about culturing cheese with actual cheese --- once cheese has been cooked and pressed, the bacteria is at a different stage (from what I understand) so I don't think it'd work. You can, though, use blue cheese to incubate a new batch of blue cheese --- but just as a sub for the penicillium roqueforti, not the starter bacteria and rennet.

[@cydrych]

You can try plain yogurt if it’s available.