Fromage maison à courte durée d'affinage : Le Butterkäse !

hello everyone welcome to my house today we are going to make the recipe that personally gave me the sting of making cheeses at home other than simple fresh cheese like quesso blanco, ricotta, paneer or spreadable cheese these things the. It's Butterkase! The word Butterkase means butter cheese in German since its texture and appearance are similar to that of butter. Poutrant, there is no butter in this recipe and honestly for me the butter does not really look like this cheese but hey I don't want to start a diplomatic incident with Germany already that I do a lot with the Normandy I don't want to do that. As I told you this cheese has a very important personal meaning because it matures very quickly in just four weeks of ripening you will be able to taste this cheese which is a pressed cheese usually pressed cheeses we will mature them over three months at least it's pretty standard so this one is like a gateway to this universe without having to invest too much of our time the secret behind this short ripening time is the high renneting temperature it's the step in which we simply add the rennet to our milk now you may know a new word At 39 degrees celsius the rennet will act very quickly and the bacterial cultures also that we have added will develop very quickly with a metabolism very high if you want and in addition we will wash our curd with water to soften everything I saw this recipe for the very first time on the famous youtube channel of Gavin Webber whom I thank with all my heart for everything he has done to make it more accessible to make cheese at home if you don't know his channel really go see there are hundreds and hundreds of videos on the subject! Without further ado, here is the recipe! The list of ingredients is displayed on the screen I know some words may not scare you these mysterious all these names but know that now with the internet we can buy everything online to have it delivered to our door you will find I I'm sure it can be ready the day of this recipe providing about half of your quantity of milk in or not chlorinated on my side so I have 6 liters of non-chlorinated water and to obtain it I simply boiled water the day before the chlorine is thus evaporated for that to happen I did not omit a lid on my cauldron during the bubbles ition I let it cool all night and in the morning the day of the recipe I had my we no kla the first step as for all cheese recipes is to use clean equipment it is very important will refine this cheese for a little late yes but we are going to come all the same a wacky world of molds and desirable colonize the surface of our cheese the milk we won't do it putting it directly on a heat source i use a cauldron of boiling water on which i place my milk cauldron the milk i use today like in the last videos of my channel it's 0% fat milk from totally skimmed milk to which I add crema to the fat content here in canada it's 35 for that and we use milk and cream the easy ratio to remember it's for every 4 liters of 0% milk we will add 500 ml liter of cream on my side I use 12 liters of milk so I used three containers at about 500 milliliters of milk each by doing this I greatly improves the quality of the necklace that I will obtain the milk for this recipe we want to heat a fairly high initial temperature of 39 degrees celsius during this temperature rise I take this opportunity to add the calcium chloride I use three quarters 2 spoons tea I tell him in a little water not chlorinated ed to make it easier for me simply use bottled water the calcium chloride also saw said to the firmness of the notebook so later when your arms if they do not occupy two cases they will not be totally destroyed by our blows spoon on my side I have patients plus the temperature of 39 degrees celsius if it had only been one degree I would probably have continued the recipe but if I still exceeded a lot then I will lower the temperature by place a round montchaude in a little cold water let time act and when I am satisfied with the temperature I will remove my cauldron from the cold water I now add the bacterial cultures at this temperature of 39 degrees celsius we are going add thermophilic cultures the one i was using the thermos and 2 bienna a i use 3 8th 2 teaspoons for my twelve eastern letters which are now 13.5 liters of milk + cream if you remember correctly one would leave cultures hydrated q minutes and five minutes later we can see them mixing well in the east of important tight deadlines hydrate because otherwise they will form sort of small lumps and will not be distributed evenly in the milk we replace the lid on the cauldron so that no dust falls in our letter because we are now going to let our milk mature and for 40 minutes let our bacterial cultures work forty minutes later we are going to add the rennet the rennet which will be used to coagulate our milk I will dilute it too in a little water so logical and add half a teaspoon or 2.5 milliliters still for my 3.5 liters of milk + cream it is important to dilute the rennet well because it is very strong and if you want to add directly to your milk the coagulation will be very localized is what we want is that the whole cauldron be coagulated not just one place we add the body roll in motion we stir very s slowly I go there with movements from top to bottom and we work gently we don't want to destroy what the rennet is doing we stir for a minute at the maximum and at the end we will immobilize our milk we must no more movement when we put the lid back on the cauldron we let the rennet act for 40 minutes forty minutes later I'm going to do the knife test I dip the knife in my notebook I go back to 90 de grid I raise the blade a little what we are looking for is a clean and clean cut if this is not the case on your side let your rennet act for another 10 minutes here it is still not correct on your side you have probably used milk that was purchased and that was pasteurized at too high a temperature and unfortunately it's temperature the proteins in your milk have been denatured will not form the structure that will allow you to have a firm notebook if this is your if you do make thee the ricotta with your cheese we cut our notebook into cubes of about 1.25 cm watching me do it on the screen I noticed but that they are not 1.25 cm at all they are a little too large but this doesn't matter I want to get a superb cheese at the end to make as soon as my slices first on one side then on the other we have columns so we want cubes so we tilt our knife at 45 degrees we go back in ours and we will have some kind of cubes the cubes we will let them heal for five minutes this way they will be a little less fragile when you see the arms it's if you're busy are still very very very fragile rather let them heal for ten minutes at the start I think very very very gently see my vats are much bigger than 1.25 sens but this is the stage that I prefer the most when I do my bangs at home is to go hunting for large piece I plunge my spoon into the bottom of my cauldron I bring up the large pieces of notebooks frozen slice of the back of my spoon using the knife method tilted at 45 degrees to form cubes from the columns it is certain that we will have large pieces in the bottom so do not hesitate to dip them up on the surface and standardize the size of your that we will stir like this for 20 minutes 20 minutes it may seem long but when we cut pieces coralie really it passes quite quickly during this period we keep our cauldron at 39 degrees celsius the temperature probably drop during the maturation of the cultures and the coagulation of the prison had perhaps lost a few degrees it is a good time to raise the temperature to 39° says that it is reached remove your cauldron from the fire twenty minutes later we will let it sediment only takes five minutes during this period they will sink to the bottom there will be a layer of [ __ ] it is on top and this is where the large amount of soft comes in non- chlorinated that I'm talking about is rather that it is we want it at 60 degrees celsius is what we are going to do we see removing about half of our whey osso I use a series strainer and the bouyer effect that I dive into my cauldron and using a measuring cup but it can be any receptacle it can be a normal task but the important thing is that it is sterilized I remove the whey the colander makes a barrier so prevents me from taking pieces of notebooks by removing the little this little milk keep the you can make a delicious ricotta out of it go see the video on the channel which explains how to make ricotta from your little milk by removing your colander is brewing and gently your notebook the pieces may have started to merge together and we don't want that then we will gradually add our water at 60 degrees celsius in our duncan show take it gradually we don't want to shock our seeds notebook I do it on a period of about ten minutes after ten minutes your notebook should have reached the temperature of 40 degrees celsius watch the temperature carefully along the way do not try to exceed 40 degrees celsius a small amount of water at a time stir well we take the temperature we want to stir a little more we add another quantity of water and we repeat for ten minutes until we reach 40 degrees at which point we will let our notebook sediment for ten minutes the team will fall again in the bottom and we're going to be ready for the drainage the drainage nothing very complicated I use a colander covered with a cheese block in my coach place a cauldron underneath to keep the whey remember it's a whey that dilutes and with water if you use it to make ricotta so you will have a little less quantity but it can still be worth the hard work drainage make sure that all the equipment you use is clean remember the cotton cheese i boil them with the rest of my equipment at the start of the recipe but but i didn't boil them for a very obvious reason but i always have a small spray bottle of white vinegar near me so i wash my hands well with soapy water am spray my hands with the vinegar and i am ready to touch the cays we are looking for an even surface to apply the weight later i will have to touch your notebook the hands take if the notebook forms a small mountain above your mold and you wonder how you are going to succeed after if all that wait a few minutes you will see the whey will drain the level of your notebook will drop in the mold and as if by magic you going to be able to close it is obviously if you have a mold that is really too big or really very small you are going to have problems on the channel I have already published a video on which maul chosen and we will talk a little about the size of the molds the quantity to use them it could answer some of your questions when the level is not satisfactory we will have a portion of the cotton cheese on our cheese we apply the upper part of the mold and we move the everything about our help and I feel like I'm repeating myself but the press also there video on the channel that explains its construction the first press we will apply a weight of 11 pounds or 5 kg for a duration of 30 minutes make sure that your weight is well balanced on your prince and observe the liquid that comes out of your mold when you press it should be clear and practically limpid if you see rather whitish liquid with lots of small grains kayes dust and well you press too hard remove your weight was waiting a little reapply your weight and re-observe the color of the liquid during this first 30-minute intake I take this opportunity to go and make my ricotta with the whey o btained during this cheese after the first press I remove the cheese from its mold remove the cheesecloth turn the cheese it is very important to remove it from the cheesecloth and turn it over it will standardize the prince and also send vittek cotton wool marks born cheese takes too much of the surface at this stage your cheese could still be quite fragile be delicate when turning or over time the surface of your cheese sees to close you will not see as many small holes from the openings on the surface it is the objective of the press to consolidate our mass of cali into cheese the second period saw 25 pounds or about 12 kg it this one for nine hours 9 hours later the next morning for me I remove the cheese from its mold of its cotton cheese I am now going to the peaceful to know the time of brining my cheese is almost 1.8 kg but before walling up I will classify it in my refrigerator where there is also mass a u wall I'm looking to have a cheese and a brine that are around the same temperature to avoid temperature shocks I've seen all kinds of brine times for this cheese so I kind of averaged that equates to around five hours per kilogram my 1 8 kg of cheese is going so gave me 9 hours of peak good and bearing on and sure that the surface of your cheese is below the level of the summer i use the upper part of my mold to achieve this effect besides my you could just sprinkle some salt on top of your cheese that float the brine i make it in my ripening fridge they were alive 10 12 degrees celsius be aware if you this wall is at room temperature your cheese will absorb salt more quickly so the 9 o'clock I'm talking about here could be a little too much we turn over our cheese alami duration and as long as at 4:30 for me it's a matter of evening out the absorption of salt after 9 o'clock we'll tell you take our cheese out of its brine dry it well I see big steps first of all we will dry the brine immediately after taking it out then we will let our cheese dry in the ambient air lasts about 2 3 days the cell at sheltered from light but also from drafts this rival depends on the temperature of your ambient air the humidity level in your house Thursday two or three days but watch your cheese turn over every half day and you don't want especially not that your cheese starts to crack if this is the case you have dried it a little too long once the cheese has dried but not to the point of cracking that I will place it under vacuum it is really a wonderful object to see at home it greatly reduces the maintenance time of the cheeses I really recommend it to you now all that remains is to wait we will refine our cheese at 10 degrees celsius if necessary to control the humidity it is in its bag vacuum the hu midité stays inside the bag we filmed for four weeks we go back every day during the first week then once a week following the short life of this cheese only four weeks in the tasting video to be published shortly if the cheek but two videos to wait click and we'll meet on the other side until then everyone take care of yourself see you next bye bye

Channel: Chez Fred Fromager Urbain

Views: 13,426

Keywords: Fromage rapide, Affinage rapide, Butterkäse maison, Affinage fromage rapide, Butterkäse, Buterkase, Butterkase, Comment faire Butterkase, Recette fromage Butterkase, Recette Butterkase maison, Comment faire Butterkase maison, Fromage Butterkase recette, Butterkase recette, Fabrication Butterkase maison, Fabrication Butterkase, fromage maison, comment faire fromage maison, comment faire du fromage, Comment faire du fromage à la maison, fromager urbain, fromage, affinage fromage

Id: _7NdUoXxZTs

Length: 14min 42sec (882 seconds)

Published: Sat Jan 22 2022