How to make Cheddar Cheese with all Updates and Taste Tests

well get a Kurd nerds this video is a special compilation of my very very popular cheddar cheese making video this is a the traditional cloth banded wrapped cheese now what I've done is I've put together not only the original video on how to make the traditional cloth bandage cheddar that has had over 3.2 million video views but I've added on all of the updates there's three update videos and there's two taste test videos also watch to the end because I put in a lessons learnt video which I think will help out a lot of people anyway let's get on and see how I made traditional cloth banded cheddar [Music] get a Kurd nerds today we're going to be making cloth banded cheddar and it's Rajesh a traditional English cheese from the Somerset area I believe now we're going to be following tradition by cloth banding the cheddar we're not going to be waxing it which actually increases the flavor of the cheese so we're going to smother on the outside of the cheese some cheesecloth and we're going to put that we're going to put that all over the cheese and then we're going to smother it in coconut oil traditionally it's lard but I don't have any lard handy but I have found that coconut oil is a good substitute anyway on with a cheese and the ingredients are ten liters of full cream milk an eighth of a teaspoon of mesophilic culture 2.5 ml 1/2 a teaspoon of calcium chloride 2.5 Miller - teaspoon of liquid rennet 12 drops of an art oh and one and a half tablespoons of cheese salt some cheesecloth make sure it's an old one but a clean one and some lard or coconut oil for Bandung we're gonna heat our milk up now I'm using a double boiler and we're going to bring it up to the target temperature the target temperature for this cheese is a 31 degree Celsius or 88 Fahrenheit now once that target temperature we're going to add our mesophilic culture I'm going to sprinkle that all over the top and we're gonna let that rehydrate for a little bit I'm gonna stir it in gently now going to put the lid on and we're going to allow the milk to acidify or ripen for 40 minutes so 40 minutes later and start adding all of the other ingredients so make sure you add these while you're stirring so firstly the annatto and this gives the cheese a creamier looking consistency or color so give that a good stir through [Music] we're gonna add in the calcium chloride [Music] keep stirring and then we're gonna add in the rennet which is coming up soon notice that I'm not whipping the milk into a frenzy am I just stirring that gently so we're not aerating the milk so here's the rennet we're just gonna pour that in now while we're stirring and just for no longer than one minute and before you pop the lid on make sure the milk has stopped moving so what we're gonna do is check for a clean break after 40 minutes now in this first instance it was a bit of a sloppy break it wasn't as neat as I thought it could be so left that for another 10 minutes and then I checked it off camera and it was fine after the the for 50 minutes so cut the curd into 1 point 2 5 centimeter or half inch cubes he's using my trusty curd cutter there and then finishing off the vertical cuts with a knife one more than the other there we go now we're gonna let the Kurds heal for five minutes so five minutes later I just start steering now we're gonna put the heat back on but we're gonna slowly increase the temperature to 39 degrees Celsius over the period of 40 minutes so here it is 40 minutes later you can see the Kurds about baked bean sighs see the annatto starting to kick in there you can see everything's going quite yellow so we're gonna start the chattering process now firstly we allow the curds to settle to the bottom for 40 minutes and then once the 40 minutes has elapsed we're just gonna gently drain off the way they cook eat this for a way ricotta but I've already got one on the fridge so you so much ricotta you can eat there you go comes out in one big slab and that's what you're aiming for now we're gonna pop that drain that just generally a little bit and then we're gonna pop that back into the pot because we need to keep the curds warm whilst we're chattering so we're going to cut the curd while it's in the pot just going to cut the curd masse and 1/2 which gives you an approximate some sort of curd size as they do on the traditional a cheddar making process so we're going to flip over each half for I just quickly they stop the pot from moving there we go so just flip it over and then I'll let it rest for 10 minutes now I'm going to transfer this back to the double boiler just to make sure that we can maintain that target temperature of 39 Celsius 102 Fahrenheit it does seep out of fear but away but that's no big deal just make sure it's covered so no dust or fluff gets in there now I'm going to do that for 10 minutes so 10 minutes is elapsing see your favorite always come out okay so just tip oh sorry turn over each slab and you can see that the curds are shrinking all the time during this process so pop the lid back on and wait for another 10 minutes so 10 minutes is elapsed again so just turn over each half again pretty easy this chattering in there we go probably back on then one more time this final chattering turn is for 15 minutes this time let's flip it over we go pulled it back on so that's 45 minutes chattering time in total so you can see that's how much way he's collected on the bottom of the pot they were just going to drain that way out now I'm just gonna plant the slabs into the cheese law cheesecloth blind colander and then whatever other pizza sitting in the bottom it's not much it's all good - I'm just gonna transfer that to a chopping board because we need to cut it down into small fingers of curd so about half an inch which is 1.25 centimeters and cut that in half normally in the cheddar factory there's big machine it's like a shredder that does all this for you and see we're at home we have to improvise so I'll just cut it into cubes now okay we're going to mill this now so we're just gonna break this each cube in half as you can see there I've started and I'll show you the finishing off of the process I was wondering that is a LED light that's in the way I couldn't look through the little viewer but you can see the process we're just cutting each of those in half [Music] we've got chunks of curds we're going to add in our one and a half tablespoons of salt in them are just going to mill that through [Music] we just transfer that into our cheese cloth lined cheese basket I'm using a hundred and sixty five millimeter basket there which takes up to ten litres of milk while the curds made from ten liters of milk no problems at all so just a fold the cloth over a pot the follower on top and I'm going to screw that down to the the pressure for the initial pressing [Music] now if you haven't got a cheese press like this one just apply the right amount of weight onto your follower so we're gonna do it at 11 kilos or 24 pounds for one hour this is just to form the the cheese initially you'll see it will have quite a few gaps in the cheese okay just make sure it can drain freely a fair bit away is coming off still creamy at first but then it goes clear okay so on hours elapsed and we're gonna take it out turn it over just be gentle because it may not have formed probably still there a little bit of holes but now we're going to tighten it all up so we're gonna press really heavily 22 kilos or 50 pounds for 12 hours let's make sure you keep the pressure on if you've got a spring tight like this one you're gonna have to retighten the spring probably about every six hours so really heavy pressure for cheddar to make sure that all those cubes have curd knit together closely so here I am in my work clothes the next morning taking the cheese out of the press so it's formed two very well and you can see that there's no mechanical holes or anything like that it's all smooth all the way around and we'll just get a cheese board and Matt put that on there now I don't need to brine it it's already got the salt in it remembering from the milling stage and we're gonna air dry that for two to three days there it is after one day and there it is after two days it starts to yellow up now we're going to cloth band this now we're not going to wax the cheese I'm going to use the traditional method so I cut two squares and then one rectangle which is going to be your circumference I don't mind the haircut okay so that wraps re on the circumference okay trim that all off lovely so we coat it with either lard or coconut oil so I'm using coconut oil here and you just give it an initial coating so that the cheesecloth can stick to it so any smooth that down as well just by dabbing your hand in the bowl there and just wiping it all over the cloth pretty easy to do really they trim any access you didn't need an eat on top and bottom as well so just don't make sure we got that all there so so that's all done now I put the top and bottom layer on just trimming that off smoothing it down with the coconut all the liquid coconut all lovely and smooth so nothing get in so we're gonna mature that at 10 degrees Celsius 450 Fahrenheit for 3 months minimum or longer for a sharper cheddar I'm going to mature mine for 6 months so make sure you turn it weekly when it's in the cheese case so that's what it looks like before we pop it in the cheese cave we're gonna have a taste test obviously in about 6 months time if you can hang around this is the one month update and I noticed the cheese was starting to dry out in the normal fridge so I put it into a maturation container until you keep the humidity there but you can see it's getting a nice bloom of all sorts of different colored molds they're mainly blue but it's actually not on the surface of the cheese itself it's actually on the surface of the rind to say as you can see I'm rubbing there and it'll probably rub some of the mold spores all over the cheese but it's smoothing it out so there's no I suppose hot spots but yeah it's still quite moist underneath it's not drying out it's not cracking so so far so good it's doing well and then only another 5 months to go and I'll crack this cheese open but it looks quite good so I'm going to pop it back in the maturation box and that's how I'll ripen it now from from here on in and the way I'm getting air to it the it's got a little pop top on the top so I'm leaving that open so it gets a decent airflow here it is at 2 months looking pretty gnarly but not nearly enough to eat now we only got four months to go so as you can see there we've starting the blue mold has turned black and we've got some white mold growing on there and some brown mold as well it does smell very earthy that these are all dry it's not moist at all but underneath the the cloth and the coconut oil it is still very very firm and solid so I think it is well protected so this is what it looks like when I do a 360 view this is my cheap imitation version of 360 as you can see they're spinning it around I did expect a little bit more mold to be on the top and bottom surfaces that seems to be growing quite vigorously on the on the circular goods today we're going to check out the the cheddar cheese the claw pound of cheddar cheese I made at the three month mark now I've had a quick inspection myself but let me show you what it looks like right now it's a bit of a surprise so as you can see there it has a quite a lot of mold on it it has grown a fair bit in the month since you last saw it so just to point out some features that I've discovered of this cloth banded cheddar cheese so it has a lot of black and blue mold on it but unfortunately I've gone around and touched it all over and that part there is particularly squidgy the rest is okay it's just that little bit there so I decided to crack open the cheese so here I am just cutting with a very sharp knife through the cloth and I just want to make sure that I can save this cheese so don't worry if it's got infected somehow I don't want it spreading in the next three months so it would be unedible anyway so I cut through the the effect a bit there it is there so it's very soft the rest is firm as anything so firm as normal cheddar would be if I had say waxed it so I'm just going to show you how I took the cloth off so I just use the knife when I needed to as you can see that the cheese is fairly clean except for the Rhine they're just scraped off some of the blue mold and just to clean it up a little bit and cut off the bit that was squidgy so just a quick wash of the hands in between so I could tackle the next part and wash the knife anyway there we go we're cutting off the cheesecloth there now it feels for pretty thick I think I did a pretty good job with the the coconut oil all over the cloth pretty easy to scrape off any of this blue mold and they're going to cut off the other squidgy bit the rest looks okay anyway back together surprise favourite of the red ball got in as you saw and started to make the edge of the cheese a little bit squishy so what does it ultimately taste like well let's have a look shall we so first I'm going to try a little bit of the stuff that started to go pasty so certainly isn't red but he's starting to get it very smooth mmm let that sharp cheddar eat over time that's good because it was a little bit of wooden model the outside as well a little bit of blue so not fully chattery anyway so let's try some of the inside where it wasn't infected well that slice is really well that's good even at three months it's still fairly crumbly which is good mmm that's go yes a very nice chattery flavor so what I'm going to do is I'm going to take these two packets mm-hm sorry these two halves of chilies I'm gonna vacuum pack them now I don't gonna let them mature for the next six months it's not sharp enough for a cheddar that I like but let's get it all the way from that all that mold I've wiped it down now will be the salty brine and hopefully that will stop any further infection and we should have a pretty good cheese at the six-month mark anyway we'll see you in three months time well gay Kurd nerds this is the cheese taste test that you've all been waiting for this one is for my cheddar cheese but I made back in first week of July 2016 so there is half of it there so this is the one that I've put down as we're going to taste on the 26th of January 2017 it's a little bit after that but that's no big deal and the other half I've got put away back in pack very similar to this one and that's still in the cheese fridge for another three months after this I'm gonna trial at the 9-month mark anyway let's have a look at the cheese so as I mentioned it's in its bag so we'll just crack that open [Applause] now smells very cheesy there's no foul odor coming from the cheese minister that out now there is a bit of moisture so I'll just get rid of that first definitely smells very cheesy so I'll just Pat that dry what that is is just a extra way that expelled a little bit now if I had a wax that it would have been trapped under the wax so there we go so that's all lovely now you'll notice this area here this is where the mold started to come in underneath the cloth banding that you saw in the the making of video so that area there I didn't cut it off or anything it seemed to kill the mold the vacuum pack that is a little bit less firm than this part so let's just cut it into quarters first of all it cuts well that's for sure and you can see they're very crumbly style just like a normal cheddar should be especially for this age of six months so we'll cut off a slice so this will be classified as a tasty cheddar you can see very crumbly there so let's have a little taste shall we I love this crumbly texture it's exactly how a cheddar should be that's been aged well mmm that has a very good share of flavor really do like a [Music] that is very nice that's part that part of it anyway hmm I believe that all day now what I wouldn't do next time as I probably wouldn't put a little bit more salt in it probably another half a tablespoon for this size cheese so I'd probably put two tablespoons of salt and mill that through during the milling stage and I'll definitely wax it in the first instance or wouldn't cloth band at any again I found that was just too fiddly too much mucking around so let's have a look at this other part of the cheese just a lot of it's actually got bubbles so she got development in the eye development in the cheese so let's just have a quick taste of that mmm it's a lot sharper and that bit it's actually more like a blue cheese I can actually entice blue light blue vein flavor even though clearly there's no blue vein in that area so I think to serve this up I will backpack this half this quarter again cut all of that off because I don't want that flavor going through the cheese and keep that for later on but this part of the cheese definitely no problems at all we'll continue to eat that at our pleasure it's a very good tasting cheddar I'm hoping that the the other half which didn't have any mould infection through the cloth will taste even more fantastic at the nine-month mark if you want to know how to make this cheddar cheese then you can click through the end card at the end of the video don't forget that you can also support these cheese making videos and the cheese making efforts that I do if you support me on patreon that'll also begin anyway thanks for waiting for these six months for this cheddar taste test and we'll see you next time six months later well get a curd nerds today we're going to be tasting the very mature or vintage cheddar cheese well as you can see here in front of me I've got my cheddar cheese that I made back in early July in 2016 so this is officially one year old so it's its first birthday so we're gonna try what a vintage cheddar tastes like now if you remember back to the I think I said it was the final cheddar video it's not really nothing's ever final on this channel the I actually vacuum packed the cheese and I did that because I wanted to prevent any further mold growth and seal in any of the way that may have leaked out or anything like that now there was hardly any way around the cheese when I pulled it out of its wrapper but the good thing is it's intact and there is little more growth there are some fine crystals though around the cheese which I believe is calcium and lactose solidified lactose which is a good thing so anyway so let's have a try of the cheese and see how it cuts and see how it crumbles I apologize for the lack of table here we'll have to do everything on my lap today just gonna cut a bit off find a a good place to start and he's quite crumbly in fact it's very crumbly I suppose that's a good vintage cheddar should be there's certainly no issue with that so it smells well doesn't smell there's no off smells or anything like that so that's a good thing so so far so good well he goes all in we'll see what happens [Music] hmm [Music] [Music] excuse munching sounds that is sharp it's a like of oh sorry like I've tasted other Cheddar's before our age Cheddar's in fact of this one year mark I would say this is on par with the two year old cheddar that I had about a year ago and I wasn't into video videoing store-bought cheddar or cheese back then but this at 12 months old one year old is a fantastic cheese now I'm actually glad I took our little cloth banding at the I think it was the 3 month stage because it was just getting infected around the the Rhine here so the good thing about this is there's no infection the rind was hardly any Ryan because of the backpack is intact the cheese certainly dried out there was no liquid underneath so absolutely fantastic at the 12 month mark in fact it's so good that I'm gonna have to have another piece it's always good to taste the fruit of one's labor yes super crumbly [Music] it has a deep a richness to it you taste the salt not so much very subtle but certainly the flavors have just shown through that chattering process is amazing when you make the change that turning and turning to get this this texture after 12 months but yeah well worth making and keeping a little bit of the of the cheddar an aged it to 12 months because the flavor now compared to what it was at the six-month mark there's no comparison this is certainly deeper richer and it is a much better flavored cheese than what it was at the six-month mark so if you can wait the 12 months to age or Cheddar's highly recommend it mmm that's just excuse me gone past my expectations I really didn't have too much hope for this cheese due to improving flavor because I probably put about half a tablespoon too little salt into it but mark my words those those good old mesophilic culture bacteria had done a work done their work and and made a very very impressive cheese anyway I'm a bit bit hesitant to actually take any to work to work and share it with my colleagues because this is so so good now I don't know about the melt ability it is quite high in fat content more probably yeah it still would be look I dare say I probably would melt and as you can see it does melt extremely well here's a toasted sandwich that my lovely wife Kim made me that has Branston pickles and the vintage cheddar cheese it is absolutely delicious [Music] for those cheese connoisseurs out there who follow the channel and know what I'm talking about this cheese is just to die for I think this is probably the one of the best choices I've made in a very long time and patience and aging are well worth it much much much later so it's been quite a while since I made all of those cheddar cheese videos and what have I learnt well I learned that I should have probably put two tablespoons of salt into the cheese and that would have prevented a lot of the mold growth on the inside of the cloth so that's where the trouble started with that cheese also instead of using coconut oil I would have used either lard which is pig fat that you can buy in the supermarket or I would have used butter ghee is probably better clarified butter because it doesn't have the milk solids in it so I probably would have melted that and cloth band that it instead now since then I've made many many other Cheddar's and typically these days I simply vacuum packed them in plastic and they turn out equally as well and are very very nice however if I had to do the traditional cloth banding again like I said I'd use either clarified butter or I would use lard so they're the simple tips so not much more else to say about that but I hope you enjoyed this composite video of the making all the updates and the - taste tests well thanks for watching Kurd nerds and I'll see you next time

Channel: Gavin Webber

Views: 344,763

Rating: 4.906919 out of 5

Keywords: cheese making, taste test, cheese making at home, cheddar cheese, gavin webber, how to make cheese, homemade cheese, old english cheese, cheese making process, how to make cheese at home, making cheese, how to make cheddar cheese, making cheese at home, food review, cloth banded cheddar, cheddar cheese recipe, how cheese is made, how to make cheddar cheese at home, make cheese

Id: gt_pFKIWsLo

Length: 34min 42sec (2082 seconds)

Published: Mon Sep 16 2019