i notice that almost all cheese pressing times vary some do 10lb for 15 minute some do 10lb for 12 hours then flip so i guess pressing isnt has picky has the temp.
@andreanws the bitter is simply the aging and type. The longer the aging and the harder the cheese (as a general rule) the more bitter. The salt is just an additive and preservative. You add less and you get less salt taste but more chance of spoilage.
@Theselfsufficientway I know, right? I've been in foreign 3rd world countries and I see meat hanging in the open air and cheese drying in back rooms at 60 degrees...hey, obviously it's safe.
@tybo09 there some info out there about using fig tree sap for the same purpose. I have two fig trees so I might try it. Worst case you have to scrape a calf stomach. Yuck.
@lycheesack Just get some good milk, order the culture online or write me for it (I have 2 types) and you're on your way. I have a video on making a cheese press. It's easy and cheap to make.
@Theselfsufficientway Maybe at room temperature with a drafty breeze? (Actually that wouldn't be room temperature almost cellar temperature, which is a little more chilly than a unheated basement) btw how did it turn out? I'm also interested in making cheddar cheese to save some money.
not self sustaining without walmart lol
consernedamerican 13 hours ago
calcium chloride is the same has the starter right for cheddar
scottgeiger88 2 weeks ago
heh there was a killer in montreal who killed kids called cheeseman.
hehthatsnice 2 weeks ago
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i notice that almost all cheese pressing times vary some do 10lb for 15 minute some do 10lb for 12 hours then flip so i guess pressing isnt has picky has the temp.
scottgeiger88 2 weeks ago
Comment removed
scottgeiger88 2 weeks ago
why are some cheddar kinda bitter,and some are all just salty?,is there a difference in the recipe?
andreanws 2 months ago
@andreanws the bitter is simply the aging and type. The longer the aging and the harder the cheese (as a general rule) the more bitter. The salt is just an additive and preservative. You add less and you get less salt taste but more chance of spoilage.
Theselfsufficientway 1 month ago
@Theselfsufficientway The bitterness comes from using too much renet.
rubyslippers1983 11 hours ago
I must have messed up somewhere... I ate the curds before I pressed them.
I love cheese curds.
Ever try frying them?
tybo09 2 months ago
@tybo09 LOL I have not but have heard they are good. Maybe I save half of them next time i do this.
Theselfsufficientway 2 months ago
You can't make "a" cheddar...
PizzaNuggetz 2 months ago
@PizzaNuggetz You can't make a cheddar. I can do anything I please.
Theselfsufficientway 2 months ago
So age it at room temperature?
backyardsounds 2 months ago
@backyardsounds well I don't recommend it but I'm determined to do this like people did before refrigeration.
Theselfsufficientway 2 months ago
@Theselfsufficientway I know, right? I've been in foreign 3rd world countries and I see meat hanging in the open air and cheese drying in back rooms at 60 degrees...hey, obviously it's safe.
backyardsounds 2 months ago
@backyardsounds Have you tried his cheese recipe, I'm not sure where to find these ingredients in my supermarket :(
lycheesack 2 months ago
@lycheesack You might not be able to find the rennet. Of course, there's always the internet...
tybo09 2 months ago
@tybo09 there some info out there about using fig tree sap for the same purpose. I have two fig trees so I might try it. Worst case you have to scrape a calf stomach. Yuck.
Theselfsufficientway 2 months ago
@lycheesack Just get some good milk, order the culture online or write me for it (I have 2 types) and you're on your way. I have a video on making a cheese press. It's easy and cheap to make.
backyardsounds 2 months ago
@Theselfsufficientway Maybe at room temperature with a drafty breeze? (Actually that wouldn't be room temperature almost cellar temperature, which is a little more chilly than a unheated basement) btw how did it turn out? I'm also interested in making cheddar cheese to save some money.
lycheesack 2 months ago
@lycheesack Yeah I probably need some place cooler. I turned out well but to be fair I have only sampled it because I am slightly scared. LOL
Theselfsufficientway 2 months ago
well done good work man
psyclonought22 3 months ago 2
Thanks, I love cheese so much.
alexlee1905 3 months ago
Hi Jason could you tell me what are you adding to the cheese at 3:00?
alexlee1905 3 months ago
@alexlee1905 Picking salt! You can add regular salt but the pickling salt is finer.
Theselfsufficientway 3 months ago
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1) close your eyes
2) think of how much money you want
3) post this on 10 other videos
4) look under your pillow
epicMKcrafts 3 months ago
that is the coolest thing I've ever seen in my life! I am going to try it!
Discernaoftruth 4 months ago
Wow, I would love to see more videos on the subject, great job and thanks for sharing.
emoneyblue 5 months ago
Behold, the power of cheese.
backyardsounds 6 months ago
mmmm cheese! haha weird, this video was posted on the day of my birthday! :)
thanks for teaching me how to make cheese, i will probably never make it, but information is always good :).
chanchiem 6 months ago