How To Make A Whey-Cultured Manchego-Style Cheese

good morning today I'm making a mano style cheese it's Mano style because it's cow's milk and not sheep's milk I am doing about 8 gallons of full fat milk I am adding a quart of storeall whipping cream because we calf share and so we do not get as much cream from our cows I have made this twice before three times I'm not sure once already this week it was chaos I didn't follow times we'll see what happens the recipe is coming from home cheese making and it's on page 188 Mano style cheese this recipe is actually super straightforward and simple if you are looking for an easy recipe to start with this one might be a good one Mano can be eaten early like only after a few weeks or it can be aged for much longer time so this flexibility there too which makes it a good starter cheese so you can taste your product earlier I usually use my clabber culture and that's what I used earlier this week when I made the cheese but I saved way so this is a little experiment to see how it works with a way cultured cheese from a previous Mano I've already heated up the milk to 72° now I'm going to add calcium chloride because I'm adding heavy whipping cream from the store you don't need to do that if you're using all raw milk and you dilute it with a little bit of water going to add that milk not going to stir it too much because right away I'm going to be adding the Whey and so it'll get mixed in more so here's the Whey from the Mano that I made 2 days ago I wouldn't wait for longer than I don't know 2 days 3 days maybe 4 days but it's better to use way as fresh as possible so about 2 cups there we go this will be pig food so this process is bringing it up slowly to 72 is lower temperature adding the calcium and the culture and then bringing it up the rest of the way I forget what the reason is for that I think it just kind of like helps to keep bad stuff out of the milk maybe I think I'm going to be in trouble adding this much way oh dear here we go oh this is full yikes all right this is now going to rest for 15 minutes and I'm going to leave the lid slightly cracked because it is so full it'll like overflow it if I put it all the way in cuz of that indentation there when I do a recipe when I make a cheese I often just jot down the bare bones of the recipe so that I don't have to look at the book or if it's on the computer I don't have to look at the computer and then I just tape it up to the wall had good up there already so now it's the Mano and that way it is right next to my pot and I can just look up there and see how many minutes how many degrees something is supposed to be it makes it very efficient now this is supposed to be raised to 86° it'll probably be at least 10 minutes I got a little distracted and didn't come over right away and now this is above 86° it is at 90 91 it's not a big deal really it sits for another 30 minutes to continue culturing and then we'll add the renit so now it's a teaspoon and a half of renit dilute it with just a little bit of water because it is so full I don't want to overflow the kettle I've already pushed my luck tremendously like I can see how it's slowing down and getting sludgy oo now we're going to give this 30 minutes and then come back and check for a clean [Music] break yeah I think we're going to call it good cuz what happens now is you're going to cut this into 3/4 in columns and let it rest for 5 minutes and then break it up with a [Music] whisk going to give this just five 5 minutes to settle before I start cooking it so that I can take off some of the way 5 minutes is up woo and now you can see all the way came up so we're going to take off a bunch two days ago when I made this cheese I saved about three gallons of the way and made picata I got a cup and a half two cups of ricotta it wasn't a huge amount but it was enough that it was worth it I think now I'm going to be raising the temperature to 102° over the course of the next 45 minutes right now this is right around 90 so that's about 12ish de turning this on low with the current look like at the start they're very soft there are a few more big ones like that that just easily mush up these curds are supposed to be the size of grains of rice so they will be shrinking very soon and getting very small but they stay pretty tender for the whole time because they're only going up to 102° they don't get very boingy or dry they do dry a little bit but not that much you can see that these are very very small curds they look very broken up almost shattered but they're not and we're going to do the squeeze test just so I can show you that this is not ready so if you squeeze it hard look at that not ready and they not even sticking together so I shut this off cuz it was getting pretty high it was at 98 I think going to turn it back on now we have another 17 minutes to go so I'll just keep bringing it up we are right at 102° there we go these curds they do look like rice some of them are a little bit bigger but they are quite small they're beginning to firm up on the outside but they are still juicy they're not boingy they feel like they're not going to stick together they feel like there's hardly anything in this pot so let's do the squeeze test it's still squirting out a little bit see but it's not quite as bad and it's kind of sticking together oh I'm not trying to squeeze it out I'm just holding it firmly right now and it's sticking together I'm going to say it's done it tastes so creamy smooth the whole way through there's not a rind on these at all it's not egg white wet on the inside it's very soft and juicy I'm going to let this sit for 5 minutes and then we'll pitch it ready yep little more keep going very good this is four gallons so I'm going to make ricotta with this way what I do often warm way soak the cheesecloth ring it out and this is my mesh that allows me to fill this up oh there's a hair on it what you didn't see that that allows me to fill this up higher and then I just take it out it's kind of a brilliant little hack I'm super proud of oh another little hack I'll show you I just kind of scrun crunch this down in and then I take some clothes pins and just make sure this doesn't fall in as I'm pouring the curds into here this is also tilted up with a wooden spoon so that it tilts in lots of curds okay I need to straighten this off there I'm making too much of a mess take that side we're going to just dump it right here okay that's good enough don't want to fall out stop it's good can I eat this it tastes like nothing it's buttery though and sweet it tastes like absolutely nothing fine it's not even salty no it's not salty yet it is full so I'm going to let this just rest a little bit to let the curds settle and I'll just push on it periodically as it goes down before I begin to actually press it okay I'm going to be completely honest I smell a little funkiness that reminds me of when my mom used to make cottage cheese when I was a little kid and I thought it's made the house smell terrible and this smells a little bit cloying just going to let this sit a little bit this isn't actually pressing it yet it's just getting it ready it hasn't been that long but you can see there's still a lot of liquid coming out but I think a lot of this is fabric that's under here that is getting bunched up if I just smooth this out and flip it once it will be smooth enough that I can get this going in yeah this is knitting together quite well doesn't smell funky at all it smells good I think it might be the cheesecloth so now this cheese gets pressed for the next oh I don't know 8 hours or so till bedtime I'll flip it several times and I'll film when I flip so you can see it knitting together but it's low to medium pressure and then it goes in the brine at bedtime this is pretty straightforward cheese nothing complicated about it it's like a mesophilic version of Asiago a Parmesan just lower temperature and just a straight cooked cheese I'm going to press it down just enough to get it into that lip so it keeps going it doesn't get caught I'll come back in a few minutes and push it down more so this is almost at 180 actually I think it is and you can see it's rising to the top already so I am going to put in just some vinegar not even measuring it this is not quite 4 gallons woo that's probably at least a third cup going to stir it never seems like it's very much like I did in that one video which I think is just probably difference in the milk actually there's a bunch coming up so I'm trying to like make sure the vinegar is stirred in but I'm not going to stir it for too long I'm going to cut the heat I'll set the timer for 15 minutes and then I'll skim it off let's see how much we got oh it's definitely more than last time so apparently a mano yields a fair amount of curds but this gave me a whole bunch more than what I got with the cheese that I made 2 days ago which was with a cabri culture and this one was with the whe from that cheese that I made and so maybe that changed the ph and gave more I don't know think we'll be having nice lasagna tonight so this is not shrinking down very much is that salt uh it's buoyant it is is that the word [Music] yes [Music] oh 8.9 Oz now it's 1.1 Oz 1 lb 13.6 oz so almost 2 lb of ricot it is looking very nice not moldy at all a little bit of white is getting on it the geot Trickum I guess I'm just flipping it again and I'm going to stick it in the cheese cave just like this it's going to be too dry I'm sure things are kind of molding but it's what need to do for right now until I can get my lard stuff done and get all those cheeses wrapped okay here's Mano see how blue it is it's getting velvety and blue on the other side oh there's water on that every now and then I'm coming in with this brush and I have liked this brush a lot it's much more gentle than a vegetable brush though it is still fairly firm bristles I'm not going to worry too much about the stuff on the sides because it is not too poofy and then the blue goes there and I just scrub this out with dish soap and water now this goes back in the cheesec cave and I'm just flipping it regularly that feels little ooh that's a little squishy right there maybe I should flip it more regularly today I was going to I am going to bandage wrap this Mano style cheese you see there's a bunch of mold on it right there and there's some blue coming up right there and right there it feels firm it is not cracking however I'm a little closer can you see this white stuff that's coming up but it is not fuzzy it feels dry and gritty a little bit granulated it's bumpy kind of like it has a rash on this end and that feels much more consistent but then it's like dry and bumpy around there and dry and bumpy right there remember how the one Mano I did that was in this little fridge out here and it got dried out and the inside texture was all gritty the whole way through today I just opened a mano that I've been Aging in there and it is beautiful but it tastes gritty there's a pronounced gritty flavor to it that is why I want to cut open this fenig Greek guda and see if that grittiness is also in there because then I will know if this cheese cave is not functioning correctly concerned that this might be getting gritty like what is it with this dry bumpiness I was going to bandage wrap it but it also might just be fine like it doesn't feel dry it's not cracking it doesn't smell bad it smells cheesy a little bit basement Dusty moldy a little bit meaty but very mild like not much how much cheese can you sniff the other Mano has a little bit of that grittiness around it but not much I'm going to bandage wrap them and I'm not going to worry about getting all this mold off I'm just going to see fill it in this is the lard that I had in the basement you can see it has some mold growing right there it was a sealed container but somehow it just got dirty I don't know if if that matters because it's going to get moldy anyway and it doesn't smell rancid I'll just take a little bit off I don't need this much lard but I'm doing this much right now because I am bandage wrapping several cheeses so thus the large amount of lard I also think that if there was any mold in this I mean I'm heating it up a little bit that's got to kind of kill stuff right right now over here are all my cheese cloths that I have just off this bolt of cloth I am not washing them I decided they come from the factory they're probably clean enough and I really don't care they're going to get moldy anyway I'm just going to slap this together I'm not going to show you everything but if you want to see more detailed how to wrap a cheese with lard soaked bandages for long-term aging I have a video here about a Darby cheddar I think also I did a Romano I've done several the Lard has mostly melted and because these were not washed when I opened them up there's lots of little nice and toasty floaties all over the kitchen all over from me myself but I'm just going to scrape them off eventually it'll be fine is what I say The other reason I'm kind of doing this instead of letting the molds develop is I'm kind of sick of monitoring the molds it just kind of gets to be a pain and I'm concerned because I'm not monitoring humidity that perhaps the cheese is drying out so I figure a partial natural age rind with the natural molds coupled with the bandage wrapping might help the cheese even itself out I think that's going to be good enough it's not as hard as I often do where it's all soaked in but I've been looking at pictures of other people who do this and sometimes I see that it's like almost just one bandage it's very loose and it's not even it's kind of like lightly wrapped in lard so I don't know which is correct I'm just going to try not to go overboard this time and see if that is perhaps sufficient and see there's air pockets in there but I don't know the che is already moldy like really does it really matter you can see all the natural mold this will all get moldy I just SLI that Mane go down there and then that's the other one that wasn't as moldy but I bandage wrapped them both it's really not getting any mold on it on the outside and it's looking like it's staying stable on the inside it's getting mold it feels totally firm and nice I'm loving it and this is the other Mano it's time to taste the wayy cultured Mano I'm excited let's do it here it is it's like a little bit of mold it's hard it's firm and just like a cheese like Yay m i get some basement I also get like a Nutty smell a little bit meaty it's good I think it's going to be good just going to cut through oh that was easy yeah there's some cheese look at that just kind of stripping it off a't that cool there's some more that's stuck on come on come on bandage okay now there's strings on here it smells of cheese smells of other things I don't know what they are I'm going to clean this off by trying to get as much of the lard off as possible there you get some of the mold off it's going off great once you just get this going it peels right off wow it's looking glorious I'm concerned that this is going to be a little bit gritty like that Mana that I had been doing in this small cave it's hard quite hard look at that oh that looks lovely it's almost like a cheddar oh it's dryish I need my glass the better to see it with my dear it tastes like a cheddar look Cut crumbles you see that it just kind of breaks it's very much like a cheddar it's not gritty going taste the edge the rind no weird flavor it might be slightly gritty why is that going take that off so I took off the Rind and I'm tasting the Inside Edge no not gritty just slightly more granular the salt level is good it's flavorful there's like a brightness to it I don't want to say sharp I don't think it's a sharp cheese but it's not mild there's a really good mouth feel it's a creaminess to it but it's definitely a drier cheese not overcooked dry just like a like a cheddar that's dryer but it's not anything like the store bought Mano I've had it is salty it doesn't taste farmy or sheepy okay I would like to make that I did not know this but I really like Mano new gos to Aspire to who knows what this is okay I have the other one let me see if I can find the other one you guys this is embarrassing I appear to have misplaced an entire cheese hang on oh my word where the heck did I put a cheese no I found it I thought it was backpacked I bandage wrap this sucker I don't want to open two of them now but I should I'm all set up we got to work quick I got to go somewhere that's why I'm flustered thought I had more time this one's looking a lot cleaner it's beautiful it's almost no markings on it the lard off o it is hard too o this is really hard it looks identical smells young still looks like a cheddar with those breakages and like dryness is this one's a little creamier and the flavor is I don't know how to describe it maybe a little bit brighter or something and this one is just a little bit more round round a little bit more full the older one the one that I collabed with culture the one that I cultured with clabber almost tastes younger and this one tastes like it's been aged longer I wrapped them both at the same time these are both identical cheeses except that this one is made with the way from this one it reminds me a little bit of lenire Crilly mild cheddar maybe medium cheddar it's buttery salty and now I have to wrap them all and run out the door so there you have it you absolutely can take whe from one cheese and within the next 24 to 48 Hours use that way to culture another same cheese or probably a different one too it doesn't matter usually you do the same one but you know you can swap them up I'm sure as long as you're doing mesophilic mesophilic thermophilic thermophilic in theory though maybe you could do whatever you want I don't know try it and see if you have tried working with whey to Culture Your cheeses let me know in the comments I'd like to hear your take on it what you have learned also is there a way to get cattle's milk Mano that tastes as good as sheep's milk Mano I don't think there is but this is still a very good cheese and Mano is a very easy cheese to make try it so I'm tasting this again and because it reminds me of a cheddar and this isn't Mano this needs to have a name that adequately describes what it is so I'm thinking maned chedo Cho Mano Cho ched ched Chango Chango Chango it's basically a ched or Mano it is on the Saudi side and I know some of you are like you use too much salt Jennifer and I probably do but I've never had a bitter cheese so there is that and I like the salt should we see if it melts that looks melty to me ooh yeah look at that uh-huh it melts oh man that's delicious and then if you let it get toasty on the pan it gets all crunchy cheers friends you know that's your answer it melts so right now I'm cutting off the little bit of the Rind just because I don't like that part and I think it will be better without it it seems kind of a waste I know but when you consider big wheels of parm you always cut off the that's why I would love to be able to make 12 gon cheese or you know 20 gallon cheese I think you don't waste as much rind I could vac seal this and then cut the Rind off later but I'd rather do it on the front end just because I want it to be ready to eat when I unwrap it CH mango cheddar Mano chander okay I should stop

Channel: Jennifer Murch

Views: 1,578

Keywords: Jennifer Murch, recipes, DIY, home cheesemaking, cooking, baking

Id: OHBKTHPYYcQ

Length: 20min 22sec (1222 seconds)

Published: Tue Apr 09 2024