Making Cheddar Cheese with the Sous Vide

welcome to my channel this is an indication of some of the things that I cover on a regular basis in my videos if you haven't already subscribed please feel free to do so and don't forget to click the little bell so that you'll get notified of future videos please feel free to share my videos on your social media I hope you enjoy the video which follows well hello everybody as the title indicates I'm going to make a cheddar cheese or attempt to make a cheddar cheese using my sous vide I say sous-vide which I critize is now I've been corrected that's wrong it should be sous-vide will I ever remember to pronounce it correctly or not I don't know but I love the little thing second time I've used it for making cheese it's going right now are warming Li 16 litres of milk up to 88 degrees Fahrenheit 31 degrees Celsius it's been going for a little over an hour because milk was very cold but it's almost there well I want something else I wanted to talk about here in this last video that I made making the Caerphilly cheese I said something about its cheese it's not rocket science I think probably I was referring to the temperature on the sous vide being one degree higher than it was supposed to be but I wanted to tell you what I mean more by it's not rocket science this is a piece of cheddar sort of a failed cheddar that I made about seven months ago this is all that remains of it in the chattering process which you do prior to putting it in the mold and you'll understand that better when we get to that phase here I was doing it in a hot water bath on the stove and you you flip over the curd and and then it sets for I think it's ten minutes before you do that again well it got up to temperature and I flipped the G's and went away and waited the 10 minutes what I forgot to do was shut the stove off when I came back it was far harder than it should ever have been and I was tempted just throw the whole thing out I thought now I've gone this far what difference does it make all your good do now is press it in a mold and wax it or whatever and I didn't I think with this one I vacuum sealed it and let it age well like I say that seven months ago just before Christmas I cut into it now it's crumbly but then some aged cheddar is crumbling else to show you what I mean like I threw it here it falls apart I think that's because the curd was so solid after being that extra heat that they didn't really knit together very well however it has an excellent sharp aged cheddar flavor so well that's what I mean by it's not rocket science it's just cheese I'm glad I didn't throw it out I've really been enjoying it and as I said that's what's left I'd given some bit away also but an excellent cheese or maybe a bit more formally than it should be I don't want about exactly cheese it would it would compare to rather than a than a cheddar but it has an excellent sharp cheddar flavor so let's move on and start making this next batch of cheddar well the recipe once again is basically coming from this book I am taking some of the instructions from the cheese-making dot-com website their recipe mainly for the pressing of it this book just does basically two pressing so a brief one for a half-hour and then presses it for another ten to twelve hours at the same amount of pressure I think I like the version that the cheese-making dot-com does for the I do like this book it's it makes processes a lot simpler so let's move on the first phase is to increase the temperature of the milk up to 88 degrees Fahrenheit 31 degrees Celsius and I think we're at that temperature now well it has just reached the 88 degrees Fahrenheit 31 degrees Celsius took 2 hours and 16 minutes with the milk was very cold and the 2 hours and 16 minutes doesn't bother me at all because I no longer have to worry about it overheating this is my little contraption that I think you can see part of it can't get any hotter it raises it to the temperature that you ask it to go to and then it holds it it's wonderful that was a half teaspoon of mesophilic culture and now it sits on the surface of the milk for five minutes while it hydrates its head its rest to rehydrate and now you've mixed the culture down into the milk with it up and down motion with the cheese skimmer spatula type thing sort of draws it down from the surface mixes into the rest of the milk I think that we'll probably do now it it's covered it rests for 40 minutes while the culture sort of multiplies and matures a bit maintaining the 88 degrees 31 degree Celsius temperature for the 40 minutes I'll bring you back at the end of that time its head it's 40 minutes to ripen and now I have three additions to make each one is in a quarter of a cup of for me just tap water that was on the surface of the milk it's not the first one that I'm adding is a natto annatto is a natural product from the inaho tree has some sediment bottom I won't use all that that's 1/8 of a teaspoon of annatto mixed in a quarter cup of water I make Kolbe once and whatever it required for an auto in that one was too much it was a dark yellow color and I could taste it but I think 1/8 of a teaspoon diluted in 16 litres of milk be noticing it and as I said it's a natural product it's what's traditionally years to color cheese some of the factory made stuff today it's hard to say what chemical they might be using it comes from the annatto tree wherever that happens to grow I don't know that was three-quarters of a teaspoon of calcium chloride and you add that if it's pasteurized milk if it's raw milk after that I think the purpose is it acidifies the milk or helps to acidify the milk and the last addition here is 3/4 of a teaspoon of rennet once I have thoroughly incorporated stop the motion putting this skimmer thing on the side on its side this rests for 40 minutes at the target temperature of 88 degrees Fahrenheit I'll see you in 40 minutes time its head it's 40 minutes to see if I've got a clean break or not if not it can set for another 10 minutes or so seems to be quite well set though yeah that's a nice clean break we're ready to cut into half inch cubes if possible I never seem to be cubes because of the way I do it as I always say at this point I won't make you watch the whole process do a hatch mark thing first all the way across the way that I'm going and then I turn and come all the way back across this way and then I use a whisk to break records up down below of it I'll bring you back when it's time to use the whisk I finished that part and now I use a whisk as I say to break it up down below you can do it with the curved cutter spatula that I was using that I like this method better just keep going in concentric circles and after I've done that layer I just go down a little lower this is quite a solid curd you really feel resistance there I was fascinated by the small amount of difference in making cheese using the same culture just changing the amount of the culture and the temperature that is cooked at and all that sort of thing you end up with totally different geez there's the one that I made previously the Caerphilly that's still aging that had two cultures in it this is only hasn't one but the temperatures are different and this is going to be next it's going to be raised to an even higher temperature I'll bring you back once I hit bottom here finish cutting the curd and now it is allowed to rest and settle for five minutes and maintaining the same temperature let's head it's five minutes rest I just reset the sous feed to a hundred and two degrees Fahrenheit that's thirty nine degrees Celsius and over the next 45 minutes it should take at least 45 minutes to increase the temperature of the curd way to a hundred and two my experience from using this once before it's going to take me longer than 45 minutes over two hours I would imagine and it has to be stirred practically continuously can't let it rest very long the curd will become the size of peas or beans it says stirring it for a longer period of time while it increases the temperature to 102 Fahrenheit isn't a problem you just don't want to do it quicker than that slower cooking of the curd is okay but cooking it quickly is is not good I'll bring you back once I get this up to 102 degrees Fahrenheit well it's had 45 minutes I've been checking the temperature for 10 to 15 minutes or so as you can see the curds are quite small quite a bit smaller I know it's not up to temperature yet but I'll check and see what it is at 45 minutes 99.8 I guess you might as well say a hundred degrees it's got to go up another to two degrees has to go up to a hundred and two so I will continue stirring I don't think that'll take much more than water about 10 15 minutes or so well that took an hour and 25 minutes for me to get it up to temperature but it is there now and now it rests and stays at the temperature of 102 for 40 minutes and the curd should settle I don't think those things that are floating on top are gonna settle but I'll catch those when I drain off the way but the curd most of the curd should settle on bottom and sort of begin to mat up and in that time so bring you back in 40 minutes time that is a cheese cloth lined colander in the sink and I'm going to try to pour the way and the curds off into it [Music] you know all of it I guess the other half of this thing with water and the stopper in it it doesn't drain very well but will eventually drain if I take the stopper out the other side I'm going to lose my warm water that soot this is going back into everything this goes back in the same pot that came out of and into the water back again of 102 [Music] this is the beginning of the chattering process so that is it is still way coming out of it as you can see 10 minutes and then I will remove the way that's come out of it and turn it again and you do that every 10 minutes for the rest of the chattering process it has to so that forms into a block if you can imagine that it has to be chattered on all four sides so it won't be a perfect block but this my way of describing it anyway so well that's the fourth turn I may do one more it was quite a while coming together but it seems to hustle if as they say knit together so I will probably do one more turn after this one well that's the chattering part finished and as you can see I've got it on a tea towel just because I now have to cut it and I thought it would be easier to collect up any of the smaller pieces and get them into the colander if I had it on a towel hopefully it won't cut my tea towel all the pieces but it's not going to be a lot of action with the knife it goes down through it quite easily now the idea here is about two inches long or so and 1/2 inch wide they call them french fries so it does a sort of look like white french fries doesn't that some of these are a bit longer than others but some are a pitch shorter as I've said before as jeez it's not rocket science I've got to put it in the colander it gets salted next before it goes into the bubble so try to work as quickly as possible here so that it won't cool down completely the chattering process was the time that I the point where I lost it with the-- with the last love they're way too hot but it still ended up being a good tasting jeez I guess you probably wouldn't call it general it is but it has a lovely flavor to it hoping for a better result this time several months from now I'll bring you back when I have finished this cutting there it is all cut up and now it gets salted with two and a half tablespoons of well either kosher salt pickling salt any salt that doesn't have iodine in it what I'm using is a sea salt and it's also certified Kosher which just means it doesn't have any additional additions like iodine or anything and it's just a natural salt this also gets brined I think one guy for sure it doesn't it when it comes out of the mold tomorrow sometime though this is an initial salting anyway roots are quite strong rubbery well next thing to do is to pack this into the mold and begin pressing it so I'll bring you back in a few seconds here all of my cheese's end up looking like good Jesus because I like this mold so well once again I'm gonna use my glue to mold with the lining already in it that way I do not have to use cheesecloth and it makes it much easier when you're turning the cheese over and putting it back in the mold at least it heads up to this point okay fill this well that's certainly fills it initially anyway started getting a compressed I'll get out my cheese press first pressing as I said I think at the beginning of this video I'm using the pressings from cheese-making gong to be makes more sense than what this book is saying first present is for an hour at about 20 pounds I'm sure it have to be adjusted several times from that hour as the follower gets shoved down further and more the way is extracted we are started anyway I'll bring you back in an hour's time when I take it out and turn it over for the first time let's had an hour at 20 pounds and as you can see it has gone down the law so hopefully that means it has consolidated it enough that I can turn it over without it falling apart still got some pretty big holes and things in it at least it seems to be one piece we put this back together another hour 20 pounds just as soon as it was the last time it has been flipped [Music] there it is once again 20 pounds pressure so I'll bring you back in an hour when we flip it once again it said its second hour 20 pounds yeah it's flip once again and this time it goes for 4 hours at 40 yes 4 hours at 40 pounds hopefully that will consolidated a little better it's solidly together but it still got a lot of seniors and crags in it I suspect I'll have to keep watching it because it'll probably lose pressure and this higher pressure it will make it to expel a lot more way and I'll have to be readjusted I'm sure before the four hours are up but I'll bring you back in four hours time it just finished four hours at forty pounds here comes the whole one it now gets flipped in to the next pressing is twenty four hours anywhere from fifty to seventy-five pounds to seventy-five pounds of pressure for twenty four hours he's coming together much much nicer than it was and still see some of the lines and cracks in it but it's a lot more solid than it used to be [Music] [Applause] see how much pressure I can get it up to I'll go high as a yes yes it's almost sixty pounds and that is almost 70 pounds that seems to be but as far as I can get it I think the springs are completely compressed will have to be satisfied with 70 pounds I guess you know it said up to 75 but you're not gonna be able to get it up to 75 because the springs won't compress any further 24 hours from now we'll see what it looks like well the finished product is quite smooth get rid of most of the wrinkles and cracks or in it I am curious as to what it weighs the recipe said finished product could be three and a quarter to three and a half pounds Wow okay that wasn't expecting it to be that much mine just a little over little over four pounds I thought it would probably weigh less because I I pressed it a lot more than the recipe that I was using required - this is almost 4 pounds 2 ounces 4 pounds 1.7 ounces so I'm most 4 pounds 2 ounces that's impressive now I will put it on this rack on a cheese mat as well so an air can circulate around it I'll cover it with a tea towel and leave it for a few days until it's good and dry and then I'll put the cheese coating on it I'll bring you back at that time less than 24 hours and it's dry enough to put the cheese coating on as I say before I guess in my house is very dry in the winter and particularly today this is our coldest day so far this year it's minus 14 and a gale of wind outside but I won't make you watch as I always say all of this I will be doing two coats that takes quite a while although put a fan on it and the fan makes it dry much faster so it does go quite well hopefully you noticed the caller before I started painting and I'm quite pleased with the color of the small amount of annatto that I used has given it a nice creamy yellow color so I'll bring you back and show you the final cheese once it has been coated since my cheese's are all shaped the same I know I've got to put labels on I only have one other one but Caerphilly that's in LAN cheese fridge right now I'm going to label and I'll show you how I do that is the last step here well I finished the waxing this is the cheddar and this is my Caerphilly the labels that I'm using that's in focus or not but you print them on my computer they're an Avery NIT label AV ery either avery.com or Avery dot C a if here in Canada many different kinds of labels these are just like a little address label one take one off I've rented the whole sheet even though I didn't put the writing on the whole sheet it would have been just white they all of this is printed by the computer I made enough that I can certainly label them now and I have several more printed for when I finally cut into the cheese because what I usually do at that time is I divide the the cheese up into at least four pieces and I back in pack it so then have another label put on each piece and what I'm going to do these are just going to peel off if I don't do this things are just gonna paint some of the coding over them when that dries you still be able to read through it it's less apt to fall off at one point in the video I said that it would be brined also after it was you know after it finished word I'm looking for after I finished pressing it that is wrong and I did put a comment on the screen there that that is not that's wrong is that the two and a half tablespoons of salt that I added to the curd or all of the salt that goes in this so I I thought I'd better mention that now because if you were watching this on a small screen like a phone or whatever you won't be able to read what I wrote on the screen anyway well that is it it is finished it will now be put in the same cave as the Caerphilly - fridge - - age but I will age the cheddar at least six months so it'll be July or August sometime before I cut into the cheddar thank you very much for watching

Channel: Dale Calder

Views: 8,181

Rating: 4.943182 out of 5

Keywords: dale calder, campobello island, ASMR, making cheddar cheese, sous vide

Id: EYN-zjm79JA

Length: 32min 5sec (1925 seconds)

Published: Fri Jan 24 2020