BUTTER Cheese (Does this cheese live up to its name?)

hi cheese friends today's cheese making tutorial is a delightful mild and creamy german cheese with a fantastic english translation butter cheese who can go wrong with that well for my german viewers out there i can't pronounce it i'm sorry so i'm going to try to bring in an expert to help me pronounce it but in the meantime come into my kitchen and let me show you how to make booter case buttercuss butter cheese for this recipe you'll need three gallons of pasteurized non-homogenized milk do i smell milk while i'm pouring the milk let me show you my setup these are my cheese making supplies that have been sanitized or sterilized and i have them on cloths that i only use for cheese making i have everything at the ready to include my press so it's right there when i need it and i have my draining mat my cheesecloth my drying rack station ready to go everything's been sanitized and set up it just makes the process a whole lot easier what you're making if you're using a gas stove it's easy to control the heat otherwise use a double boiler setup heat the milk to 86 degrees fahrenheit or 30 celsius while the milk is heating add a half a cup of either half and half cream or whipping cream one of the features of this cheese is its creamy consistency so i'm going to boost it along just a little bit i think there's a ball under there when the desired temperature is reached you can turn off the heat it's time to acidify the milk we'll be using two cultures today the first is cultured buttermilk this is three quarters of a cup of room temperature cultured buttermilk you can get it at your local grocery and just pour it into the milk stir that in for one minute cultured buttermilk is a mesophilic culture and it does its best work at lower temperatures like the 86 degrees we have the milk at right now happy happy happy the second culture is a thermophilic culture and you'll use 3 8 of a teaspoon 1 8 2 8 i use these tiny spoons for this they're very handy 3 8. a secret passage [Applause] go ahead and stir it into the milk for one minute look lisa a magic chick once you've stirred it into the milk you can put the lid on the pot and we'll let this smoke acidify for 45 minutes april corner pocket milk retains its heat much better than water so it shouldn't be a problem to maintain the 86 degrees for 45 minutes but if you're concerned about it just put a towel over it insulate it make sure the stove is off and you'll be just fine it's time to turn up the heat heat the milk to 105 fahrenheit while the milk is heating you can prepare the other ingredients pour a quarter of a cup of non-chlorinated water and add three quarters of a teaspoon of calcium chloride to the first beaker you'll need this because the recipe is using pasteurized milk rinse your spoons before you use them for the rennet you'll add three quarters of a teaspoon of red it when 105 fahrenheit is reached turn off the heat and now you'll add the calcium chloride mixture to the milk mix it through for one minute and now they're in it mix it through for one minute cover the pot and let the milk rest for 30 minutes while the milk is coagulating i'll bring in our german expert the video's a little shaky but the footage is very sweet enjoy this is my friend carl and he is a certified german that's carl with a k if you must know and carl i would like to ask you how is it that we really pronounce the word butter cheese how do we say that in german the right pronunciation would be butter kaiser put butter butter quesa yeah thank you carl you heard it from him it's time to cut the curds this is my favorite part next to actually eating the cheese this is interesting i have whey that is sitting on the top i've never seen this before i think it's because i hated the milk before i put in the rennet but when i reach down and do a cut that is absolutely a clean break so i'm going to go ahead and cut these curds i'll cut them into one-half inch cubes first vertically and then horizontally [Music] now cover the pot and let the curd sink to the bottom for 10 minutes while the curds are sinking to the bottom of the pot heat a gallon of non-chlorinated water to 110 degrees it's time to take fifty percent of the way out of this pot i like to save the way from cheese making for my protein shakes in the morning there are really so many uses for this way you can use it to feed your chickens when it's diluted you can put it on your tomato plants you can use it to make whey caramel that's really delicious and you can use it to make ricotta the 50 of weigh is just a guesstimate and when you think that you have removed about 50 of the way it's time to replace the whey with water i think i'm going to use it all this is where you may need to make a little adjustments you want this to be at 105 degrees and i'm just a little over that so i'm going to add a little bit of cool water i hit my desired temperature so now i'm going to stir for 45 minutes but here's the good news you just need to stir occasionally i'm using a slightly modified recipe loosely based on new england cheese making company's recipe and this is the first time that i've heated the milk before i added the rennet so it's interesting and it's done some interesting things to the curds it's kind of fun okay 45 minutes it's time to work quickly make sure your hands are washed well and your setup is ready to go a quick final check of the temperature after 45 minutes shows that the milk is just where i want it to be right at about 105 degrees perfect pour the whey into a tight weave colander i'll use the diluted whey on my tomato plants [Music] and fill the mold with the curds work very quickly i want that internal temperature to stay around 105 for a while wrap up the curds and place the follower on top pull the press together and place a five pound weight on top you'll press this at five pounds for four hours but here's the trick you're going to dismantle the press and flip it every 30 minutes for these four hours so a total of seven flips now here's the tricky part this cheese has to maintain a temperature of between 80 and 90 degrees for the duration of six hours total so here's what i'm going to do i have a towel handy and i'm going to put in a pan of hot water very close to the press i just boiled it and i have a heating pad that is also very hot and i'm going to insulate it all with a towel don't worry if it gets wet it's not a big deal your whole goal here is to keep this between 80 and 90 degrees for a long time and you'll want to work out something that works best for you this seems to work well for me right now my temperature of my kitchen is about 72 so i don't have that far to go to get to 80. use the thermometer to monitor the temperature see you in 30 minutes it's time for the first 30 minute flip and i see somebody is where she shouldn't be um hi excuse me you can't see me can you go i don't want to oh gosh come on fine thank you i adjusted my setup just a little bit and i added an extra towel because it wasn't satisfied where the temperature was this worked well and i added two hot water bottles the temperature is at a near perfect 90 degrees so it's working we're quickly here you don't have a lot of time to waste wow i'm surprised this is coming along better than i expected excellent all right take off the cheesecloth yep that's coming along beautifully very nice get a new one place it back in the mold followers on press press assembled these are still pretty hot so i'm going to use them oh almost forgot the weight oh shoot oh hope it's okay almost forgot my bean bag that was heating all right one flip down six more to go i'm not going to film the other six just keep flipping every 30 minutes make sure it stays between 80 and 90 degrees we'll see you in a few hours for the second press sometimes you just need to do this cheese flipping business between things in your life so i was teaching a karate class and i was flipping in between classes but we are at the end of the four hour press so let's see what we have and now what i'll do is i'll pull it out see what we have oh man that is a nice looking cheese so far take a look that's great a little ridge but that's very good so now i'm going to remove the cheesecloth if it's sticking to the cheese just pull a little slower because you don't want to rip a piece off of the cheese it smells delicious smells like cheese okay it's looking good you still want to work fairly quickly because the goal is to keep this whole business at between 80 and 90 degrees for another two hours so here's what i'll do now put the cheese back in but this time without the cheesecloth because you see what the cheesecloth did it made some wrinkles so now my hope is is that this last press will smooth those out nice follower on extra followers on press back together hot water applied they're still pretty warm because i just heated them up on the last flip and this doesn't feel very warm so i'm going to quickly heat it up in the microwave this bag is just a heating pad it's got rice in it and it did occur to me that it probably weighs about two pounds so i guess technically today i've been pressing it maybe closer to seven pounds but i don't think it matters much i think it's close enough and i'd rather have a little more weight and get the the heat right here because i think it has really made a difference in being able to maintain this 90 degree temperature so now your last press that's your second press is for two hours with five pounds time to take the cheese out of the press pretty excited because i think this is going to be an amazing tasting cheese and look at that that is just incredible it's gorgeous the shape is great it's very even this is going to be one awesome cheese the next step is to allow it to rest at room temperature overnight or 12 hours so i'm just using my aging container that i use for other cheeses and to place the cheese in the aging container and i'm just going to leave the lid about halfway and allow it to rest overnight this process started at noon today and is completely finished with the press by 10 pm not bad and i think this cheese is going to be worth it we'll see you in the morning it's time to brine the cheese you're it you'll take the cheese out of its resting area and you'll place it in an 18 brine solution and that's about 24 ounces of salt with about 128 ounces of water and that'll give you your approximately 18 place a follower on top to make sure the cheese is completely submerged i add a little bit of calcium chloride to it to make sure that the calcium doesn't leak out of the cheese during the brining process brine this for four hours flip it halfway at the two hour mark make sure that the cheese and the brine is the same temperature when you add the cheese okay we'll see you in four hours air dry the cheese at room temperature for one to two days or until it's completely dry to the touch flip it over every 12 hours to ensure even drying vacuum seal the cheese and label it with the date [Music] age the cheese in the cave for four weeks at 54 degrees fahrenheit well the day has come to try the butter cheese or put it quesa and it is four weeks and one day old so i think it's a perfect time to give it a try i've been looking forward to this here's a little hint always taste your cheeses at room temperature they taste much better at that temperature rather than coming straight from a refrigerator all right let's crack open this cheese i'm so excited what i really want to know is if this cheese will live up to its name i'm hoping it's going to be mild creamy and buttery this cheese is really an everyday cheese in germany a table cheese if you will and it's supposed to be mild creamy i've never had butter cheese before but i'm hoping it's going to be amazing smells good oh look at that that's pretty oh man that made my mouth water all right here take a look isn't that beautiful what i really want to know is if it will slice so i'm going to give that a try oh yeah look at that isn't that nice does this smell good isn't that beautiful now you may be wondering about these holes it's kind of pretty they're not holes like swiss these are mechanical holes that happens when the curds don't quite press together and it's not a big deal it just means that this cheese is special just on its own i'm ready for the taste test do you want to try some yes you do all right here we go that's fantastic all right let's give it a try it smells good oh yeah mild smooth and creamy maybe just a little bit of tang at the end but not much salt level is nice mmm okay i will make this cheese again this is just a great everyday cheese i think it would be good on grilled cheese and i'll bet it'll melt in fact let's let's do a melt test i want to see if it melts yep take a look at that ooey gooey melty [Music] perfect for a grilled cheese sandwich i don't know if you have one of these but if you don't you should get one these things slice like a dream we've had ours for years and i'll put a link in the description box it's an affiliate link which means if you make a purchase i make a commission but as you can see it just slices so easily and our family can do without our cheese slicer we love it it's called a cheese plain this cheese is a winner for sure it's mild creamy a little anxious because it's a little fatty the salt level is just right this is a crowd pleaser i don't think anyone would turn their nose up at this cheese it really is delightful well thanks so much for watching we appreciate your support we'll see you next time and we will see you in the next video

Channel: Cheese52

Views: 32,594

Keywords: How to make butterkase, Butterkase, Butter cheese, How to make cheese, cheesemaking

Id: 8ah-1lXiY7E

Length: 26min 27sec (1587 seconds)

Published: Sat Oct 03 2020