Making a Cheddar
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Uploader Comments (Theselfsufficientway)
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calcium chloride is the same has the starter right for cheddar
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heh there was a killer in montreal who killed kids called cheeseman.
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@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.
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@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
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@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.
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why are some cheddar kinda bitter,and some are all just salty?,is there a difference in the recipe?
andreanws 1 month 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
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