Homemade Farmhouse Cheddar III

[scottgeiger88]

thanks for all the pointers, i may ask a lot of dumb ? but i want to get all the facts before i start making cheese. love your videos

[TNGun]

@scottgeiger88 I don't mind the questions, but I just piddle around trying new things, I make the videos to document my journey not to be an "expert" I love to help where I can, but really I just bought carrolls book and dove right it, I don't think you will have a problem when you try it.

[mtparmelee]

were those lead ingots.

[TNGun]

@mtparmelee Yes, and I know how thats not a good idea, but they were in a plastic bowl and never came in contact with food...

[scottgeiger88]

i am making a cheese press out of pcv pipe and i am drilling holes in it to let the whey out. of course i will sanitize it good before i use it

[deejayzman]

how come you have to use cheese cloth when putting it in the mold?

cant you just put it in with out that?

[contreeman]

you wanna know why your videos get so many view you break it down to a level that even i can understand it.GREAT JOB my friend. keep it up.:)

[TNGun]

@contreeman That's cause I first have to break t down to a level I understand...

[sandrajeanification]

Thank you so much.

[mikecorbeil]

Brick cheddar cheese :

Since that's my preferred format, say, I wonder what differences there are in making brick vs curded cheddar? Might it possibly be only the type of pot used, needing to use a square or recetangular, rather than cylindrical or round, form of pot or cooking container; and not slicing the cheese as this tutorial and others say to do for making curded cheese? Would those be the only two differences?

[mikecorbeil]

Very fine tutorial. Even if doesn't show or explain the best way of making curded cheddar cheese, the tutorial nevertheless teaches one way that clearly does work. Curded cheeses are something I very rarely eat though, always buying organic cheddar in brick form, which is more suitable for my uses. A lot of people like curded cheese though. In Quebec, Canada, fe, you'll rarely find grocery and convenience stores that don't sell curded cheese from the Coaticook and Chaudière makers.

[MisterInnovation]

Around how many pounds of cheese do you get from this? Also is there a difference between using store bought cows milk and raw goats milk?

thanks! this is so cool!

[vida130]

Do you leave it out on the counter for 3 to 5 days or does it need to be in the fridge? I feel very blessed to have found your channel I am new to prepping and there is so much to learn but I am really enjoying this lifestyle!

[TNGun]

@vida130 Your trying to make a rind of dehydrated cheese - so it depends on how humid your kitchen is.

[MrYaseenm]

thanks @TNGun

[MrYaseenm]

where dyu get cheese salt from???

[TNGun]

@MrYaseenm I get mine from a local brew store, you can order it online from several sources - but basically its non-iodized salt - kosher or sea salt would most likely work as a substitute it You cannot find any.