How to Make Red Windsor Style Cheese

well g'day curd nerds today we're going to be making red windsor [Music] so red windsor is a style of cheese it's not um dop or aoc cheese it's from the united kingdom i just happen to have one right here there it is in all its glory it's certainly red or dark maroon or maroon whatever you want to call it it is made using the farmhouse cheddar recipe that i have and i soaked all the curds in the star of the show which is port from portugal so port is a fortified wine it means it's had brandy added to it so this is vintage port it it has been aged in oak barrels it's very dark it's a little bit sweet but it goes down a treat when added to red winsor cheese so i added the entire bottle this was not cheap port is not cheap especially from portugal here in australia anyway so let me show you how i made red windsor style cheese so start off by sanitizing all of your equipment you can see i've boiled my stainless steel equipment plus my cheesecloth and i'm just laying them on a clean tea towel now [Music] there we go there's all the equipment ready including the calcium chloride the rennet and all the ingredients measured out you can also see a bottle of port we'll get to that in a second here is my sink area all sanitized with white vinegar after i cleaned it and there is my compound leather press and the louder mold that i'm using today for this cheese there's the star of the show as i mentioned a second ago it is vintage port look at the color of that as it pours out so it's a nice deep ruby red color and yes i did have a tipple it was very very nice so it's about 20 percent alcohol and yeah the quantity is 750 milliliters so red winds are ingredients 10 liters or 10.6 quarts of whole cow's milk a quarter of a teaspoon of ma4001 by dinisco choose it or kazoo mesophilic starter culture they're roughly the same half a teaspoon or 2.5 milliliters of calcium chloride diluted in quarter of a cup of non-chlorinated water half a teaspoon or 2.5 milliliters of single strength liquid rennet i'm using imcu 200 strength that's diluted in quart of a cup of non-chlorinated water you'll need 750 milliliters or 25 fluid ounces of vintage port 2 tablespoons of non-iodized salt and cheese wax or vacuum packing equipment so heat your milk up to 31 degrees celsius or 88 fahrenheit clip on your thermometer and away we go so i'm just transferred that over to the water bath that i've got set at the right temperature it is 31. ooh zero that's spot on well done gav so that'll keep it warm during the entire cheese making process so we're going to add the starter culture now as i mentioned i'm using ma4001 there's a quarter teaspoon and we'll sprinkle that over the top of the milk so cover that up and allow it to rehydrate for five minutes so five minutes later i'm going to give it a quick stir stir the culture into the milk so it's all the way through now pop the lid back on top and we're going to allow it to ripen or acidify for 40 minutes [Music] so 40 minutes later the ph has dropped down due to the lactic bacteria converting the lactose into lactic acid so give it a quick stir check the temperature once again it's at 31.8 which is okay it's crept up a little bit but it shouldn't creep up much more than that now we're going to add in the calcium chloride so while stirring just tip that in give that a stir so it's mixed through thoroughly now we're going to add the rennet just pour that in whilst we're stirring and stir for no more than one minute so pop the lid back on and allow the milk to set for 40 minutes so 40 minutes later we're going to check for a clean break you just put your curd knife into the curds at a 45 degree angle then turn it and lift it up and if it's sloppy it's not quite ready if there's a clean defined line you're ready to go we're going to cut the curds into 1.25 centimeter or half inch cubes horizontally with my stainless steel curd harp the link is in the description below and i'm using my curd knife to cut the vertical cuts trying to be as accurate as i can but the curd keeps moving so it makes a little bit difficult sometimes just do the best you possibly can okay pop the lid back on and allow the curds to heal for five minutes this stops them from fracturing when you stir them so with your spoon just gently stir them and break apart any really large pieces with the side of the spoon there we go looking lovely so just check the temperature that's 31.2 spot on now we're going to increase the temperature you can see that i'm doing that on the precision cooker up to 39 degrees celsius or 102 degrees fahrenheit and we'll do this over the period of 45 minutes so it'll slowly heat up uh the curds and whey there up to that target of 39 fahrenheit sorry 39 celsius so we're stirring stirring stirring there we go so after the time has elapsed just check the temperature and it's 38.9 or 39 close enough celsius that is so a fair bit of white has been expelled out of the curds as you can see [Music] there and that's the size about the size of baked beans very nice just remove your spoon and just cover that up we're going to allow it to acidify further for 40 minutes and it will settle down to the bottom as well which will assist with the next part so after the 40 minutes we're going to get a stainless steel sieve and a stainless steel ladle and we're going to dip off the way to the level of the curds now i reserved it to make some ricotta and it didn't get very much probably about 100 grams but i that's what i use the way for in this case so we're just dipping that off putting it into a clean pot so i can use it later now there will be a video out soon called 14 ways with white maybe 15 we'll see but i've done the research and i will be filming that very soon so don't throw your way away away okay so that's all done now and we've got it floating in the pot in the water bath so i'm letting a little bit of the water out there as you can see to stop it from floating now we are going to stir the curds now for another 20 minutes this just helps them shrink in a little bit more whey expelled and breaks up any clumps that are in there so 20 minutes later we're going to line our colander with a sanitized loose weave cheesecloth and you can see the size it's shrunk a bit it's a little bit less than a bait bean probably size of a plump pea now just stopped the sous vide or the precision cookers that were screaming at me now drain the curds through the cheesecloth lined colander make sure you get them all in there don't want to waste any there we go i must have spilled some curds because there's a white dog down on the ground eating my curds anyway put the pot back into the sink now i've just removed the plug let the water out stops the pot from floating around pop the plug back in again and we're going to put some warm water in the sink so the water can between be between 35 celsius and about 39 but before then we're going to break up the curds into smaller pieces just so it doesn't matte together this helps with the marbling effect now gather up the bag and we're going to pop them into the pot just a little bit of a light squeeze there let's get rid of some more white transfer them into the pot let's pull up one side and they all fall out there we go now keep the cloth we're going to need it later let's break up the curds into small pieces again they tend to mat [Music] together i've turned on the precision cooker again and hopefully get that temperature back up to 39 celsius so we're going to add the room temperature vintage pour into the curds so they just cover the curds what a lovely looking color okay so there's about three quarters of the bottle so far just give them a bit of a stir just so they're uh not matting together and they're broken up a little bit so not quite covered so pour the rest in and give it a good stir and i'm just patting it down very gently there so they are underneath the port so you pop the lid on now and we're going to just quickly check the temperature it's about 33 degrees celsius so it will increase as the precision cooker heats up the water bath but the pots floating in don't get the water in the pot whatever you do so allow the curds to soak in the port for one hour and make sure they're covered so an hour later i just did a little bit of a test i grabbed a piece of curds and ripped it in half i want to see how deep into the rind of the curd the port had penetrated i don't think it was uh quite right let's have a look close up there not red enough it's red winds are after all so yeah it needed to be redder so stir that again just to make sure that any of the white floaty bits are now submerged again we want deep penetration of the port into the curds for the effect so we're going to allow it to soak for another hour at 29 degrees sorry 39 degrees celsius just staying warm there right here i reckon let's have a look it's perfect so about halfway through each of the little pieces of curd the color had seeped in the port so we're going to remove the precision cooker now get that out of the way don't need that anymore pull the water pull the plug out of the sink all the water goes down the drain remove the trivet and put the cheesecloth line to colander on the other side of the sink there we go so drain the curds uh through the cheesecloth oh all that pork went down the sink couldn't drink it it was all covered in white it's very cloudy stuff anyway we're going to return the curds back into the pot for the next essential step so get them all out there so we're going to add the salt now to the curd so 2 tablespoons which is about 15 to 20 grams depending on the coarseness of the salt you're using so we're going to stir that well so you want two percent salt per weight by weight so just stir that through or mill it as it's known quick wash of the hands so if you're using a normal basket line it with a cheesecloth but i'm using the louder mold and you don't need to doesn't need a cheesecloth i'm going to fill the basket with the curds [Music] looking lovely best-looking curds i've seen for ages if you're into that kind of thing which we all are we wouldn't be here otherwise would we all right so now they're all in and all the little pieces of curd are off the side of the mold we're going to top that with a follower just gently and get the press ready so i'm going to pop the basket into the press now this is a a lever dual lever action press so it doesn't need very much weight to get the right pressure so we're going to add the weight on i'm going to apply 10 kilograms or 22 pounds of pressure for one hour you can see the port leaking out there oh my goodness it's gone down the sink again now it looks a little bit wonky but i'll fix that in a minute [Music] just make sure it's level when you're pressing okay so you can see that the port and whey uh is gently seeping out of the mold of the basket okay so we're going to remove the cheese from the basket if you're using a normal mold now with this mold you don't have to it's designed in such a way that you don't need to flip the cheese at all now you can turn the cheese and redress it if using a normal basket but i'm just filling up my weight there my pot to the right weight for the next uh pressing so i'm just taking the lid off just have a quick look at it and you can see there quick close-up and it's starting to form up very well now i don't dare take it out at this stage probably all fall apart but we're going to press it longer so we'll apply 22.5 kilograms or 50 pounds of pressure for 12 hours okay just checking that's level make sure that's all level and it is which is good this mold tends to level by itself which is good so removing the weight removing the cheese and getting rid of the press all done with that just clean quick clean there as you do now we're going to remove the cheese from the basket it's now officially a cheese okay here we go bit of a tap tappety tap not much going on there why is it not coming out [Music] this this is not good not good come on remove the there yes it's in there get it out bang on the sink let's bang it on the mat which is sanitized better and quick as a flash it's still stuck okay time to pull your sleeves up gav there we go right give it a good vigorous shake and plonk finally it came out of the basket that is one good looking cheese best looking cheese i've seen in ages visually appealing that's what i'm trying to say so we're going to air dry it at room temperature or 21 celsius 70 fahrenheit until it's touched dry mine took between one to two days and you don't forget to turn it twice daily for even drying now you can see there there's some little cracks it's too dry so let me explain so let me just jump in you'll notice that during the air drying the cheese is starting to crack a little micro fishes along where the curds have been pressed together just make sure that when you do air dry don't air dry it too long because these little cracks will appear however if you are backpacking the cheese like i have here there's no issues because that will close back up again due to the vacuum created by the machine when it seals the cheese if you are waxing the cheese which you can do don't forget to only air dry until it's just touched dry okay it'll only be about a day because the alcohol in the port tends to help the moisture in the cheese to evaporate faster anyway let's carry on with the video so the final weight was one kilogram or a 2.2 pounds so i'm just sealing the bag there so i double seal the bag now on each end so just checking the size of the cheese making sure don't waste any plastic there we go correct size pop it in there now you can wax it as well i'm just vacuum packing it because it'll close up all the cracks found that to be easier anyway nice sound there we go all sealed and ceiling now as i mentioned i double seal it as the second seal just stops any air getting in beautiful looking cheese and that'll seal up all those micro cracks don't forget to write on the bag when you made it and when it is mature ready to eat how many months so ripen it at 13 degrees celsius or 55 fahrenheit for three months so back to gav so there you go curd nerds that is red windsor and how to make it it's a delightfully simple little cheese i love the stir curd cheddar method of cheese making or farmhouse cheddar whatever you want to call it very simple and i think it adapted very well to what red windsor is supposed to look like so this is a an example shot this is a picture i got off the internet that shows red windsor it's a lot pinker than what mine will probably end up being mine's more of a deeper purple maroon color but i think the effect will be similar i haven't cut into the cheese yet it's not mature until third of august if we can see that there so third of august is when the taste test will be so stay tuned for that if you like this video don't forget to give it a thumbs up however why don't you go and check out some of my other videos that i've got in my archive on this youtube channel there are so many cheese making videos like the ones just here go and check them out they are great you'll learn a new skill and you'll enjoy the tasting the cheese as well well thanks for watching curd nerds and i'll see you next time

Channel: Gavin Webber

Views: 18,474

Keywords: how to make cheese, cheese making, making cheese, cheese making at home, cheese making process, gavin webber, how to make cheese at home, how to make cheddar cheese at home, Windsor Red, Red Windsor, cheese (food), cheddar cheese, Inglenook Dairy, making cheese at home, how its made, making cheese at home from milk

Id: 2qNQXn1Wg88

Length: 24min 5sec (1445 seconds)

Published: Mon May 16 2022