Homemade Gruyere Cheese

[Music] hi y'all this is Larry from Deep South Texas and today we're going to make Gruyere cheese and for ingredients I have three gallons of whole milk a package of direct set thermophilic culture three-quarters of a teaspoon of calcium chloride mixed in a quarter cup of non-chlorinated water and 3/4 teaspoon of animal rennet also mixed in a quarter cup of non-chlorinated water so we brought our milk up to the target temperature of 32 degrees Celsius and now we're going to sprinkle on our thermophilic culture just going to sprinkle it on top and let it rehydrate and then for five minutes and we'll come back and stir it in well it's been five minutes so let's stir in our culture get it thoroughly mixed in with our milk then we're going to let that set for 15 minutes it's been 15 minutes and it's time to move on to the next step in the process and that is to add the calcium chloride remember that was three-quarters of a teaspoon mixed in a quarter cup of non-fluoridated water will get that mixed in real well and then we're going to add the reddit and the rennet again was three-quarters of a teaspoon mixed in a quarter cup of non-chlorinated water now we'll get that mixed in thoroughly when we want to mix this for a minute then we're going to cover it and let it set for 45 minutes and during that amount of time the curds will set up the milk will set up and do sort of a semi solid mass it's been 45 minutes and it's time to check and see if the relics done its job and we have a clean break and it looks like we do so now we're going to cut the cheese into 1/4 inch Q's well I will cut them that way across all the cheese come back cut them this way and then cut them diagonally so we'll get back to you when we have that done well the Kurds have been cut and now we're going to set and let them heal for five minutes then we'll come back and begin cooking and stirring the curves for an hour and we'll probably find some pretty large curds in there to begin with I'll be using a whisk to try to cut those down to size so after we cut the curds we've let them set for five minutes to heal it's been five minutes so let's begin stirring them we are going to be heating them up to 46 degrees Celsius over the next hour so very slowly and I'm sure we'll have some large curds in here that we'll need to cut up and there are some large ones so we want them about the size of quarter-inch cubes so I'm going to use this whisk to help break those up a little bit here in the beginning get them a little bit smaller and then we'll continue to stir these and slowly raise the temperature to 46 degrees Celsius and I'll try to come back about halfway through the process to show you what they look like so I've been stirring for a half an hour and or at 39 degrees centigrade which is halfway to our target temperature of 46 the Kurds have reduced in size and given off a lot away and that's kind of what they look like right now we'll continue to stir the curves for another half hour and then we should be up to 46 degrees Celsius which is our target temperature well it's been just over an hour and I reached my target temperature of 46 degrees and the Kurds have continued to shrink and released a lot of way so now we're going to cover it stop stirring let it set for five minutes for those Kurds to sort of sink to the bottom and then we're going to put it in the mold a cheese-making produces an incredible amount of way and so I'm going to try to save that because maybe we'll use it to make ricotta [Music] potentially put it on the garden or at least put it in the compost we're just emptying the pan we buy cheese line mold get all of that current into the cheese mold yeah I think we got it all now we'll let that drain for a minute or so and then we'll put it into the press so the cheese is in the cheese press right now we have enough weight on it to generate 10 pounds of pressure and we'll leave it in there for a half an hour and we'll take it out and turn it and put on 20 pounds of pressure well the cheezles been in the press for a half an hour with ten pounds of pressure it's time to take it out and flip it over let's do that now be very careful at this point the the cheese is not fully formed although it looks pretty good don't want it to fall apart take it off flip it over went back in the mold and then we're going to tighten up the cheesecloth as much as we can just to try to keep the wrinkles out of the cheese it not only looks better but if it's got a smooth surface in town it prevents it from getting a lot of mold look later on in the process take that we're all sort of tightened up put the cheesecloth over the top put the follower back on then we'll put it back in the mold and increase the pressure 20 pounds well it's been an hour it's time to flip this cheese again it should have formed up really well by now we'll see it in just a minute so there it is it's looking pretty good so now I'm going to redress it put it back into the into the mold and put it back into the press at fifty pounds for two hours after the two hours I'll take it out flip it again put it back in at a hundred pounds and leave it that way overnight good morning so the Gruyere has been in the press overnight and it's time to take it out and see what we have let's do that now okay we have it out of the press let's get it out of the mold and there it is beautifully formed cheese I don't see too many wrinkles in it I think this is going to make a great cheese now we're going to place the cheese in the brine and it will stay in the brine for 12 hours and that six hours we'll flip it over so let's take another look at that beauty here and take a little bit of cheese salt and sprinkle it over that since the cheese is floating we'll sprinkle a little salt over the top of the cheese and then again well well brine down for 12 hours so after 12 hours we'll air dry it for a day or two then we will put it in a ripening box and put it in the cheese fridge and then every every day or two will like to wipe the cheese down with a brine solution to keep the surface a little damp and to wipe off any molds that might show up and then after a month or two we will vacuum bag the cheese and return it to the cheese fridge for six months to two a year so I hope you enjoyed this video if you did please hit that thumbs up if you have any questions or comments please leave them in the comments section below and of course please subscribe we'll see you again next time [Music] you

Channel: Deep South Texas

Views: 9,756

Keywords: Texas, Deep South, Deep South Texas, How to make gruyere cheese, Homemade gruyere cheese, cheese press, directions for making gruyere cheese, homemade cheese, cheese, gruyere cheese, cutting curds, stiring curds, Let's Make Gruyere Cheese, recipe for Gruyere Cheese, Cheese making, home cheese making, ruyere, making gruyere at home, Alpine Cheese, Gruyere Cheese recipe, Thermophilic culture

Id: dJsSU6ghFpI

Length: 15min 53sec (953 seconds)

Published: Fri Mar 29 2019