Homemade Cheese Part III
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Uploader Comments (WarrenNils)
All Comments (47)
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'' all the persons in the film were real persons'' LAWL! xD
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Great video thanks for the information I have got my first batch underway!!
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Great Videos, buddy! It is very helpful, indeed.
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You have totally inspired me! Can wait to try making my own home made bleu cheese, and a cheddar-type hard cheese! Thank you so much for sharing this.
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@zambatoo HAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
!!!! Now, I don't care WHERE a person is from....... That's funny!!!!!! Milking squirrels.... haaaaaaaaaaaaaaaaaaaaa -
WOW, you sure do a great job of teaching! Your English is supurb. At first, I couldn't pick your accent! :-D Thanks a lot for teaching us how to make wonderful cheese! I might just try it some day. Right now, I am getting a process down for making bread and smoked salmon. My kitchen is busy! :-) Thanks again, for taking all of your time and giving us something worth while and making our lives better!!!
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I found this very informative, I think i'm gonna try making some
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first legoland and now cheese love your danes
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Muchas gracias caballero lindo! me relajo bien bonito el mirar tus videos del proceso de tu receta. Aprendi bastante, y sobre todo disfrute tu presentacion, con toda la pasiencia y dedicacion del mundo para tus quesos. Te felicito""
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yes thank you for teaching us how to make cheese... I guess if we had cows then it would be affordable ... I will make squirrel cheese but that takes a lot of milking >:o)
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So how long must the blue cheese sit before it becomes edible?
sonrav2 2 years ago
Hi. I think (as far as I remember) the blue cheese had to "mature" in the fridge for about a month...it was quite a while, and this is to allow the blue "mould" to grow inside the cheese.
I must say here that out of the two different cheeses, the blue cheese was the best result!
And then I would also like to say...Thanx for you all visiting and viewing and thanks for the many kind comments you have all left...
WarrenNils 2 years ago
Hey!! Thanks for the kind comments.
It was a pleasure to make and fun.
I would like to say here that there was TOO MUCH pressure on the "hard cheese"!!!! It turned out to belike Parmesan.
You should only have the cheeses same weight as pressure for about an hour!!
Thanks again.
WarrenNils 3 years ago