MAKING CHEDDAR CHEESE WITH GOATS MILK

well vote lovers crystal here with blue characters dairy goats and we're in the kitchen again I'm gonna get on a cheddar alright so for starters I am gonna make a three gallon cheddar I have my big my big pot here I got my thermometer and I got three gallons of raw goat's milk first step here is to get it up to 88 degrees so I'm just gonna put it on low and get it up to probably about 86 87 degrees and then shut the stove off because the residual heat from this pan is going to bring it up to that extra temperature - okay so we are to the point where this milk here is at 88 degrees so right now what we're gonna do is put in our mesophilic culture so there's different cheese making companies that you can buy it from you can buy it in these little tiny packs and this is just mesophilic em 120 mm 100 or - 101 but yeah so they come about four or five packs and they will set like to pasteurized gallons or up to four unpasteurized gallons with one of these little packets so I already pre-measured so they're 30 they're nice they're handy if you are just gonna be making a few cheese's as far as being cost-effective they're not as cost effective as if you just buy one of these larger packets and yours a teaspoon and measure it yourself so they are again different they're both mesophilic but they're both different from different brands so I've been using these ones a lot and I'm going to try using this one let's see so you can alter the taste slightly and things like that so I've made multiple Cheddar's using using these little packets from the cheese-making that pump and this one I actually got from the cheese maker calm it gets confusing so anyway we have three gallons here and up to four ours is raw milk all you need is 1/8 of a teaspoon so quarter teaspoon my back just gonna measure out a quarter teaspoon we're gonna sprinkle this all over the top and at this point we're just gonna let that hydrate so because it's a really fine powder we want that to soak up some of that milk that way when we do stir it in here in five minutes it's going to get well incorporated so we're gonna let it sit on top like that for five minutes and then we're going to stir it it okay so our mesophilic culture has time has had time to hydrate and it should be good and easy to get incorporated in through the milk so that's what we're gonna do now got your ladle spoon and then up and down motions trying not to tick off your milk and all the fats and all that good stuff and now at this point don't go don't break the surface again to try to not get any bacteria if possible end of that milk there we want to okay hold the spoon there's stuff to note so it is holding steady I love love love this pan you guys just because of the large amount of milk and this pan is really good it just it holds that heat to the temperature you're wanting a nap so I'm gonna keep my eye on it but we want to keep it at 88 and now that mesophilic culture has to sit in this milk and ripen the milk for one out alright guys so now we it's been an hour and the mesophilic culture has ripened the milk so we're good on that and now it's time for the rennet now I'm using animal rennet from the New England she's making supply company it works with a well this is a really good run it sets up very well it does call for it says 1/2 teaspoon sets up two gallons of milk in 45 minutes not with the raw milk so you don't really need that much rennet when you're working with raw milk I'm gonna use a quarter quarter teaspoon and it seems like not a lot at all for three gallons is what I'm doing so you're also gonna want a quarter cup of water we're gonna put the Rena into the water some of it you can just spread more evenly throughout this the milk just a little that's it you guys can you believe it quarter teaspoon and then if you add a lot Brenda it's also alter the taste so don't use more than you need our temperature is holding good okay so what we do we're gonna pour it over the slotted spoon here just kind of move it around like so same thing we were stirring in the culture up and down motions I'm gonna make sure this gets incorporated really well I'm gonna keep your spoon from breaking the top we should be good [Music] now we've got to wait for 45 minutes for this to set up into the curd it'll be a big solid curd and then that's when we're going to cut the curse all right guys so it has been technically 50 minutes the time I went off like five minutes ago but I was doing something so we're gonna check the curds they should be good and set you can look back and see it on the thermometer look at that beautiful see it didn't need oh you didn't need a whole bunch of rennet so for starters we're gonna cut these in half inch cubes let's just check one more time look at that that's beautiful that is a nice nice curd guys okay so let's do the cutting great try to keep the curds as even as possible it's set you actually get really lucky when the curds are stuck to the side of the pan because when it's not it's just like this big blob of curd and if the ways on the outside it just wants to roll around on you so it makes it a little hard so it's nice when it does stick like that but it looks like it just broke so look at that I turned it in it here we go [Music] this way well it's now is the tricky part this is the part where I have to take my ladle and try to go through it but still trying to keep it you know cut it about a half inch deep and then again I'm you know as you go deeper and deeper so we'll see well that's Dewar [Music] [Music] there you go deeper so now we're just going to let this sit for five minutes let some of that way release from those Kurtz that we just broke and then we're going to pull those currents up the larger ones up from the bottom and just get those ones cut so that hopefully there's a uniform it's close to a uniform sites as possible all right so the Kurds have then settled to the bottom a little bit and you can see they've released quite a bit more way so at this point all right carefully just kind of pull them up like that that way they're kind of sticking to each other you gotta be careful with this so I've been doing like a lot of research as far as the chest so I was able to get an amazing amazing Kolby which was my favorite I love it love it love it really smooth creamy melty and just have amazing flavor it wasn't dry and texture at all and had really good success with with the Colby's I was had a really good success with the Monterey Jack that I made and then I made a couple pepper Jack's so I was satisfied with those ones but the cheddar anyway I've been doing some research so I'm trying to figure out what it is like is it just that way that you know if it sits for two months it's just dry it has to sit for two you know for a whole year before it starts you know being creamy and then so forth so this time I'm wondering if I'm not gonna dry out the curds or release as much weight as I have been with the Cheddar's and then I'm gonna press it I'm not gonna press it as hard the first couple of turns as I typically do as to what has been said so she want to try to get those curds to Mack together once I'm once I'm getting them in the press slower if you answer that maybe less of that way comes out all at once and maybe with not such dried out curves just a slower press time that you might help much other so that's one thing but right now of course I got my book to take notes so at this point pretty good even the smaller ones that cut the I mean they just start releasing all that way pretty quickly so even they're getting smaller but I think I'm gonna get stopping point at this point I'll put it back on the stove we're not gonna turn it on yet we're gonna let this sit for 20 minutes so that it can release even more of the way and then at that point we are gonna very very very slowly just kind of stirring it frequently to help release that way but slowly over a 30 minute period we need to get this pot from 88 degrees up to 98 degrees and that 10 degrees should take about 30 minutes okay it has been 20 minutes so we are gonna check these curds cuz there certainly have released more way but probably well matted together and yep so very gently try to just unmad them this is when we're gonna turn the heat on extremely low so we want again we're gonna be stirring constantly for this 30 minute period and we want it from the temperature it is now which is like 86 should be 88 we're gonna get up to 98 so it's not very many degrees just 12 degrees higher we got to get this in a 30 minute period so again super super low I'm just gonna continue to stir it up and down motion make sure you're getting them off on the bottom because obviously the bottom of the pan is gonna be a lot hotter you don't want anything sitting down there too long getting that direct heat that's just keeps turn and unmad again okay it's been 30 minutes we are at 98 degrees and look at the curds guys which they've gotten a lot smaller we still have some bigger ones but they're getting there so in the next 30 minutes this one is if you guys can see it you see how all that way is inside of that I hope you guys can see that but it's juicing out with weight right this little guy here is not it's too little for my one fingertip okay well let's try this one this one feels pretty firm so this one doesn't have a bunch of way coming out of it I know that's hard to see but anyway the inside of them when you bust them open you know you don't want like where it looks like juice or whey is actually coming out of them so for the next 30 to 45 minutes it says stir occasionally but I'm gonna be stern probably more than occasionally just simply because the curds just always seems sink to the bottom and Matt you know stick to each other so that is not what I want the heat is now off and we want to make sure that we keep the temperature at 98 degrees so just keep an eye on the on the temperature through this 30 to 40 minutes of stirring it occasionally um you want to make sure that that stays at 98 degrees so turn it back on really really low if if you need to and then if you do turn it back on for a couple of minutes make sure you're stirring that whole time so that those curds aren't getting cooked on the bottom of the hot pan it's been 35 minutes and I am pretty happy with the curds so well do you believe I'm gonna strain it some of them like even that larger one it's a little squishy but it's got good firm texture so it's not seeping a bunch of way which is good because you don't want it to so you're still kind of a bit creamy but not real rubbering which is what I was trying to achieve hoping to get that creamy better not so dry at this point I'm going to strain it and get it into a colander so that it can drain for 10 minutes so just a quick tip - I'm going to wet my cheese cloth soaked it in that way so that the curds aren't gonna stick to that cheesecloth alright we just got our curds sitting in this colander over the pan the stock pot and we're gonna let it sit there for 10 minutes just to get all that extra way off and this way is what we got so out of six of those jars four of them our way and that's the curd so maybe if I find some time tomorrow I might be able to make some really good ricotta out of that way if not it'll go to the animals okay so we got all of our curds pretty good and draining so they've been draining for ten minutes and they end up just this big matted wad of curd so we're gonna break it up very very clean man I'm feeling good about these curds you guys break them up pretty good here because we've got to salt them so I'm gonna use two tablespoons of salt and I saw half at a time one tablespoon at a time get it all incorporated and then add the other tables ladies worse all the other tables doing this is going to be releasing this the more way to it all right tell you what guys when you get to this point it gets pretty exciting because that was we started that one and it is 6:38 but it looks I can I'm pretty good about these curves only time will tell I think that's good good insulting so I'm gonna rinse my hands and we'll get it in the press so this is the cheese press that I have this one does not have weights so I kind of just kind of have to gauge the pressure and as I said I'm going to go a lot lighter for the first initial knitting and pressings so we're gonna have to turn it a couple times so anyway I'm getting my wet cheese cloth attempt to get it in there evenly okay okay I'm just gonna pack these curds in [Music] if you can see that even when I'm pushing down you guys see like that milky that's the cream you don't really want to lose much of that but press really the light as light as possible so [Music] all right I probably just made a huge muscle over my table yeah so I'm going to take the long end here put it over man thank you so there's not gonna be a lot of creases on the top of it sticking to me you know a bunch of creases so stay in here all right there we go [Music] now I'm waiting just until I feel the cheese throw that in there that sound was just from the cloth okay I just heard it a little bubbly that was no pressure really there it is okay that is like very very like pressure so that's I'm just gonna leave it right there and I'm gonna do this for 20 minutes and then I'm going to recheck it and redress it you'll have to take it out and flip it and then would redress it and put it back in here so hopefully the slower method of not pressing it so hard is going to work better that's my alright guys so it has been 30 minutes I decided to give an extra 10 rather than the 20 minutes just because I'm I'm pressing it lighter I want to make sure this is knitted together so enough that we can actually redress it so let's see [Music] so if it didn't do very well oh that's not gonna be able to be redressed maybe let's see that's pretty tight whoo okay guys I got a this should absolutely be knitted together more so be careful well it is knitting together but with that light press I did not too much so I'm gonna be super careful trying to get all that there oh my gosh I'm trying to be so careful it's usually way more knitted okay put that bad boy back in there pretty much all I did is flip it around you can see its bottom well that this part was on the bottom that's obviously much more knitted together than that top was okay we did it so it's sticking together really nice actually that that's like a really really good sign because you know when I first looked at it was like oh great I'm not gonna be able to turn it over but it's sticking really really well which is what I wanted which is what I was hoping for so feeling good just trying to straighten the cheesecloth out as much as possible show the long piece over all right go again guys so this one is technically supposed to be the 30 which I just the first one was 20 which I did 30 and this is supposed to be a 30 press 30 minute press and I'm gonna do it real tight again want slow until the until the it is matted together or knitted together until the curtain net it together and then I'll do the harder press so want to keep as much of that cream in there as possible not yet then you hear you guys hear it listen I don't know if you guys heard that no kind of a ting I do a little bit of a harder press here this time guys okay that's it I'm not going any further that's still not a really right press so I'm gonna try that one again second press is supposed to be 30 minutes I might leave it in here for 40 okay guys so it has been just over 40 minutes got done with all of our chores we're gonna check her out so in theory this I will be turning it one more time but we'll have to see how the knitting is and see how hard I'm going to press it down before I decide if it might have another before I go to bed might have another just trying to press it on a lot slower ooh looking good actually I can already tell no ice hmm see that it's not knitted real good see and we tremble apart really easily so this one I'll give at least an hour or two and then I will I'm just gonna do the same thing again right before I go to bed and at that point I'll give it a harder press and it's gonna be for at least 12 hours so I'm giving more more flips and more presses just because I'm doing them lighter trying to keep that cream in the cheese so far so good I mean it's it's doing its thing it's knitting together this cheese I might probably open it two months so I can keep notes and just a little piece at a time just to see the the development and the aging and what it's doing okay it's on the cheese okay that was that was a little bit of a tight squeeze there so I'm not gonna go any further okay I could probably get another half way around but we're gonna just stay good morning everybody it's time to flip and redress this cheese again last night as I mentioned before I'd went to then so a couple hours after that last flip you guys saw I flipped it again redressed it put it back in here and still just continuing kind of with the lighter press just until I feel it squeezing it's been about 12 hours and I'm gonna flip this bad boy again and then I'm gonna press it for 24 so let's see what it looks like right now nice okay that looks very very very knitted together just barely guys but you know again try not to over press it out too quickly so just barely giving it a squeeze until I hear it just a slight pressure where usually I'd crank it so hoping hoping this makes a difference but we'll have to see that guys lovely it's really pretty okay well [Music] okay so no I'm just going to regress it it gets back in there there we go so for this process or this pressing I'm going to continue through the 24-hour period because this isn't wait obviously it's not a continuous like if there's room or something's getting dripped out it's not weighing it down and continuing to push on it so in anyway it'll it'll press and then eventually there's you know you could tighten it a little more so I'm going to continue to check and tighten this through this pressing it's looking good though guys feeling good about it I tell you what my first cheddar was like you know those curds and that knitted together and all of it just stuck to the cheesecloth I had to throw that she's plopped away in everything so definitely better than that so we're good guys again I'm just gonna continue to kind of give it a little spin if it has any warm get and just keep an eye on it so 24 hours we'll take this cheese out and that'll be done pressing so we'll let you see what it looks like after 24 good morning again guys it is about 32 hours that this cheddar has been pressing and it's time for us to take it out so that we can get it out drying so we can watch this bad boy and start all right looking nice and fast oh my goodness one thing I don't care for this presses likes to leave these black marks on things but I don't know I do have this other one too but they painted it and that this part is painted red too so that might actually help with Napa either way it's still presses look at that guy's so that is looking good so all these little marks and stuff those will actually go away but not too bad it's looking really nice and pressed so we're going to dry this out I'm just going to set it on a rack and I'm going to put it my real Billy cheese cam which we just kind of keep 2 litres of ice and stuff so that it stays really cold in there because we're wanting to age it around 50 degrees but you should also dry it out around the same temp so there have it guys hopefully this will be good and I will definitely be trying it out I'm going to cut it open we're just gonna cut some slivers off every couple of months to see and take notes on it and just see the progression month per month so cross fingers this is gonna be really good in here in two months guys all right so thank you so much for watching and we'll see you again soon

Channel: Blue Cactus Dairy Goats

Views: 24,201

Keywords: blue cactus dairy goats, goat milk cheese, cheddar cheese, homemade cheddar cheese, Mesolithic culture, animal rennet, cutting kurds, cheese kurds, goats milk, goat milk whey, cheese press, making cheese at home, cheese cloth, cheese maker, making cheese on the homstead

Id: 0kNYLx-2xB0

Length: 32min 43sec (1963 seconds)

Published: Sun Jul 12 2020