Homemade Cheese Part I

[eehab1234]

cheese.

[Yoachan]

Could I use cream instead?

[WarrenNils]

Coming up to 90 000 views. Thanks for all the interest! The plan was to make a number of these DIY type things....then, you will notice, there came a lot more "boring" vids of kidz instead and that has basically put an end to any DIY stuff - for now. But when I get the time I'd love to do more.

Have a good one and keep watching.

[WarrenNils]

@shubhamcorei7

it's in the video...

[WarrenNils]

@shubhamcorei7

they are in the video.

[oozer23]

I like your small kitchen, it's really cute.

[ArtistWoOoOo]

lol i can hear an orthodox song in deep :/

[boytakeoff]

It would be alot faster if you just wait the milk to stop itself.

[Axiss360]

-buying the milk-

cashier: would you like fries with that?

[rene0625]

I am new to making cheese and just saw your video. What size stainless steel pots and what brand should I purchase for making cheese. Thank you Irene

[HARDCORESKELETORN]

at about 4 minutes, what is that enchanting monk-type music in the background?

[barbaras1114]

Hello

I thought your teaching of the process of cheesemaking was excellent and easy to follow. I especially liked the finger test. I could have never understood what they meant in a book. Showing exactly how the cheese breaks at the surface was very valuable. Please continue to share more of your cheese recipes and expert skills.. Have you ever made chhese from goats milk or sheeps milk? Have you ever made milk blends? Thank you again.

[LIVERLADD]

I looked up how much the culture costs and its way to costly

[chris84136]

can tell briefly what ingedient did u use to make it.thz!

[rcervantes84]

Hi, great videos!

I've been planning to make some fresh cheese because now I am leaving in France and cannot find the type that I like (kinda fresh white not too fatty). I understand that rennet is something from calves stomach, and i found it in the drugstore, but what is "Culture"?or what is the difference between them? the one for hard cheese, is it special? should I being looking for a particular name? Thanks

Cheers

[rcervantes84]

Hi, great videos!

I've been planning to make some fresh cheese because now I am leaving in France and cannot find the type that I like (kinda fresh white not too fatty). I understand that rennet is something from calves stomach, and i found it in the drugstore, but what is "Culture"? or what is the difference between them?

[robertozabbari]

Hi, first of all well done ;). I understood well how you made all the steps, but for emmental cheese (swiss cheese) is the same process and differs only in the last part? when puting the cheese in brine? or it is the same? thanks in advance Roberto ;)

[markcumbriauk]

brill vid but where do you get the cheese cultures??

[louiscarr899]

am i going crazy? i swear i can hear monk music in the background...........O_O

[mformassive]

^_^.. me too, its only a bckground music, maybe he loves that kind of music when his cooking..

[jamesnoel16]

@louiscarr899

yeah me as well

[jamesnoel16]

@louiscarr899 yeah i can hear it as well

[thenorrine]

@louiscarr899

i heard dat tooo...

[lamlil]

Hej.. Har du opskriften? ;o)

[hermoineglitter]

hey im VERY excited to try this now dis is da prob i dont have fresh milk i forgot to buy it and now...can i use powder milk?

[WarrenNils]

You probably can BUT I've never herad of it and wouldn't recommend it...

[itsumonihon]

@hermoineglitter you cannot used powdered milk to make rennet cheese. you might be able to make an acid set cheese like paneer.

[hermoineglitter]

ok haha thnx thats very kind...!

[itsumonihon]

you also cannot use UHT pasteurized milk to make rennet cheese. look on the milk packaging to see if it was heated up to around 100-105c for 2 seconds. if it was the milk will net set properly with rennet. curds will form but will crumble when you attempt to scoop them up with a ladel. they can't be used to make a delicious cheese, it will be a crumbly mess.

[hermoineglitter]

@itsumonihon okok just stop replying and responsing

[itsumonihon]

no need to be hostile i'm just giving you advice so that you don't spend money on milk and waste it when it doesn't work. trust me i've tried and ended up wasting milk.

[hermoineglitter]

i know thats why i i thank u...its just that u keep replying...im watching twilight ur very disturbing

[kaitruntley]

@hermoineglitter I have heard of people using powdered milk mixed with heavy cream and Calcium Cloride. I have also recently discovered you will have much better results mixing Calcium Cloride with your milk while adding the culture.

[lance2466]

@hermoineglitter you could also use yogurt

[hermoineglitter]

@lance2466 THNX but btw when i try using powder milk i think i just made a poo

[digiteye]

Very useful tutorial. For blue many recipes dont require extra weight to press with, the own weight of the cheese will do. Stilton is made without pressing.

[WarrenNils]

No salt to the curds, I have heard of some that do this. But when the curds are stuck together one rubs salt onto the surface. PLEASE REMEMBER that the amoutn of presasure here is TOO MUCH!!! it only needs it's own weight in presure and when the cheese is this size it only needs an hour or so , on each side.

[WarrenNils]

yes, most certainly. Try adding some herbs like Basil; stinging nettles; etc. for an intresting product.

[rdpath]

that was a great video,

have been looking for such a video.

Could you kindly tell how much (Kg) hard cheese was made with 10 litres of milk.

[WarrenNils]

From 10 litres of milk you usually get about 1 - 3 Kg of cheese . depending on how much you press it.

[tiepae]

How much culture and rennet did you use for this amount of milk? i can't wait to try this at home soon. You made it look easy with your good visual instructions.

[WarrenNils]

as far as I remember it was about a tea spoon of each, but it would be a good idea to get an exact recipe.

[SlipknotMaggotKurt]

Ive watched all of youre videos.very ncie and it works.i made alot of cheese to put with macaronie and it was delicouse.

[theblingblingboyz]

i love cheeeeeeez

[ilovmusic22]

were do you get the cultures????? i live in south california (u.s)

[idl4587]

Same question right here, where could I find cultures???

[WarrenNils]

I get it here in Denmark over the net...I wouldn't know where to get it in the US...

[nonayabeesnas]

@ilovmusic22 im probly too late, but cultures can actually be found in yogurt.

[dazigg]

I don't intend any rudeness by this comment, but, where is your accent from?

[WarrenNils]

I'm born in South Africa and live in Denmark

[mikeygeneral]

Can i use sour milk or slightly older milk to make these cheeses?

[WarrenNils]

not sour milk because then the process has kinda already begun. "slightly older" I would say as long as it isn't sour or hasn't "turned" , as they would say in the old days, then it should be O.K.

[prakritisen80]

i am frm india..could u pls give me the market names for this thing called culture (both powder and liquid) that you have added

[itsumonihon]

but NOT UHT milk. UHT milk may not work at all unless you add starter bacteria and do a bunch of other stuff.

[WarrenNils]

Well, in fact ANY type of milk can be used. Straight from the cow is best, but they can do all sorts of pasturizing/purifying/etc. etc. and it will still work. That is because you add the "Culture" (bactaria) to the milk, and let it grow...

[slyguytoo]

so what kind of milk?

[itsumonihon]

any kind of milk, the higher in fat the better.

[olgaomare]

Really FANTASTIC sounds here!!!

[ashburnhouse]

You have such a nice voice.

[AlexKasper]

Kudos! Very well explained!

[ubonsri]

Very nice Thanks.