Spicy Italian Cheese | How To Make

it's a lovely day Monday morning and we have a bunch of milk that I need to turn into cheese today it's warm out here feels great look how pretty it is so gorgeous there's a rooster so I was debating today which kind of cheese to make I am running low on my mesophilic cultures and I need to order a bunch of freeze-dried ones I'm actually in the mood for making a gouda something like that I also want to try some white mold cheeses since we're getting close to Christmas I was going to do an Asiago with smoked shush with smoked ancho chilies then I realized that I have another recipe that I want to try that's called Pepito no Tuscano Pepe I don't know what it is but it's a smoked jalapeno black pepper cheese that calls for a little bit of ma11 which is a mesophilic culture and just some thermoculture so I'm going to use some yogurt I also know that I can skim Asiago so I'm assuming I can skim this cheese it's also an Italian cheese because I want to make butter I'm a little bit addicted to my homemade butter I'm going to skim off these milks see how much I have adjust the recipe accordingly and make a smoked ancho chili black peppercorn Italian Asiago Thermo something cheese I don't know what it's going to be we'll see [Music] hurry up come on come on [Music] so the recipe is coming from home cheese making it is Toscano pepato it calls for five gallons of milk and I think I have one two three four and a half five I probably have five here we're gonna say it's five don't mess with me see that's gonna add an element to your video so happy that you added an element to my video so this is eight gallon pot this is probably right around five gallons I'm going to add these last little Tails of milks in heat it to 98 degrees Fahrenheit the recipe calls for an 8 teaspoon of ma11 mesophilic culture starter which I have and a quarter teaspoon of ta61 thermophilic starter culture I do not know what that is I do not have it so I am going to use I'm going to use a cup of yogurt and I'm going to thin this with a little bit of milk that's heating up when it comes to doing add-ins according to what I've read it's two to three teaspoons per every two gallons of milk for this cheese it's five gallons of milk so I'm going to want approximately probably one a third cup of the spices so the chilies I'm using are these ancho chilies they're dried got them at some store so I'm going to take these and Seed them pot um chop them up really fine and I'm going to boil them I might add the seeds in too probably and then I will pour the liquid in soon like now and before I start the renating process and then add the chilies right when I'm putting them into the molds with the peppercorns I'm just going to crush them up and add those in when I do the mold let's see how these chilies are oh they smell good they smell sweet see they don't they're not going to be that hot they're more going to be a smoky flavor like little maracas actually anyone taste the seeds don't have much flavor they don't much heat at all either let's taste this the skin is what has more heat oh that's that's delicious I'm gonna dump the seeds out this is probably about a quarter cup I'm gonna do one more just because these aren't that spicy and I think it'll be good enough for the peppercorns it says about an eighth cup which is two tablespoons so I'm gonna do about two tablespoons I guess yeah there we go that's gonna be spicy can't wait these are starting to simmer I brought these answers chilies to boil and then I let them steep for five minutes or thereabouts and so now I'm going to strain them off so this liquid I'm going to add in before I add the rennet and I'll save these Peppers till the end foreign culture just an eighth teaspoon I'm going to sprinkle over I'm going to let that rehydrate for a minute stirring in the mesophilic culture May 11. just briefly and now for the yogurt one cup of yogurt that I thinned this just gets a good stir just to make sure it's all worked in and I was going to ripen for one hour all right timer just went first I'm going to mix up the calcium chloride I'm going to do about a quarter teaspoon per gallon so one and a quarter teaspoons of calcium chloride diluted that in a little bit of water now that gets added to the milk and now I'm going to add the juice from the anchos add extra flavor it says 3 4 teaspoon of rennet for these five gallons there's a lesser amount of rennet than normal diluted with water add in the Reddit and now it says this is supposed to set up in 20 minutes which is pretty fast I can't quite believe this is going to be done in 20 minutes but we'll check it and see timer just went so it's time to check for the clean break it's been 20 minutes I think it might have set up look that looks pretty darn firm oh yeah look at that what do you know so the first step is to to just divide it into columns like three-fourths inch column this is what it said [Music] and now we let it rest for five minutes to heal a little bit all right it's been five minutes looking all that way coming up so now we're supposed to chop this into Coffee Bean size Pieces Just Gonna chop it [Music] up [Music] [Music] and now it's not quite totally chopped up I'm going to keep going but it's supposed to heat to 118 degrees so turning that on low heat that's a 20 degrees raise a 20 degree rise though I think it's probably dropped a little bit since it's cool in this kitchen over the course of 30 minutes all right I'm going to stir this it says stir every three minutes for the course of the rise 30 minutes I'm setting the timer for 30 minutes and I'm going to just kind of stir by hand and break this up for a little bit gently while it starts to heat oh we'll see there's a big one it's a cool day so it feels really nice in this cheese spot this is a firm curd it says to stir every three minutes I'm gonna do it the whole way because I do not want it to Scorch underneath and I need an excuse to read more about cheese right there's my just put a stool up there so I can read my book it's getting hot I'm listening to get my hand out of here I sprayed around 108 degrees I think so 10 more degrees to go I cranked the heat up a little bit higher part way through briefly a couple times just to get it a boost because it's going so slow but I want to show you I'm concerned about curds that are like this it said Coffee Bean size which more of them are like those right there are like coffee bean size these are a little bit big so I'm still going with my hand and trying to kind of cut some of those it's getting pretty close I just don't want anything that has the moisture locked in and I'm going to show you why a little science lesson here I just cut into a bell pie easy that I made in June I said I think the curry have too much weigh in them still I cut them too big and I was concerned there might be too much moisture so I got this cheese out now today to taste it and the bag had a lot of whey in it not a lot some and it was a little bit snotty the sliminess it wasn't horrible but there was some there and when I cut slices the cheese was really hard and I could see some of the like in some of the little mechanical holes there was some moisture from the from the way so whey had been trapped in there the flavor of the cheese was fine for the most part it wasn't great it was nicely salted and I ate it with crackers and it was good like I would have kept eating more but the texture was just dry in this crumbly dry flavor that wasn't good so that's a result I I think of not cooking the Cur like all the curds weren't down to size and they weren't properly cooked and they were still way trapped in that's why I'm concerned about these here you can see where I cut into it can you see the the white the difference between the White and the yellow it's like there's a marbled effect in there I'm assuming the white is the part that was not cooked as much and the yellow part means it's where it was cooked better so I think that is the problem the curds aren't cut to a uniform size and there's a way trapped in there that's why I'm stirring these and trying to get breaking these up as I don't trying to make sure they're all the same this also is going to be a higher temperature cheese than the belpeese was I think that one goes to maybe 106. I can't remember this is 118. so I think it's going to get cooked all the way through yeah that's just that's my concern I'm still struggling with getting curds cut to the right size and knowing when they're cooked all the way this is for me this is the hard part this cheese is is totally edible I'll put it in some mac and cheese I'm making mac and cheese tonight it'd be good in grilled cheese it'll be fine especially mixed in with other creamier cheeses like Colby Colby's so good gouda let's do the squeeze test just to see what it's like right now it holds together and come crumbles apart I'm switching to a spoon it's getting hot it has been half an hour yeah 116. Let's test these and see how they're doing oh it's a little bit toasty in here squeezing them and look how much the more they stay together there's like melds together oof and my hand is burning see that one that's the kite tape I'm worried about so it's like you tear it open and it's wet on the inside there's ABS I can see way trapped in there that that's the part that concerns me this tastes so good by the way and they're squeaky it's 117 we're gonna say that's good enough turning it off and they're just gonna set and then I'm gonna start scooping out the way and pouring that off as I go yes it is careful a little bit more to heat up more hot careful okay careful slowly okay good he helped me with the getting the lid make sure it's the right kind of lid from the downstairs the recipe says that I'm supposed to put this into the mold and put like a thin layer of the curd and then you layer in the chilies and the peppers and keep layering so the whole cheese is like a white cheese and then inside you have the layers of stuff I'm not going to do that I want it all just mixed in and tossed in with my hands because that's what I want here's the Kurds I'll just dump it in and mix it up doesn't look like that much so here's the chilies here's the peppercorns I am going to kind of like sieve off some of the bigger ones but I want the bigger ones I don't want quite as much fine powder I think this is going to be too much so we'll see there's some very cooked cheese and it's already knitting quite a bit that's all the knitting happening there because he's with some of the chili and see what that's like maybe I'll hate this that was nice oh it's delicious okay I'm going to go ahead and start piling this into the mold Thermo I feel like cheeses that are higher temps tend to stick to the cloth a little bit so if you vinegar it up a little bit that helps all right see all that stuff in there so I want to strain out part of it and catch it so I can get it into the cheese pretty I like how it looks excited about that I'm using almost all of this let's see it might be too much foreign it says we're supposed to keep it warm during the during the pressing process and so this is I'm going to set it in my oven at 90 at I'll just turning one down like red proof and let it just go and this will keep it a little bit warmer since it's a cool day foreign so directions say to let it press at like eight pounds of pressure for an hour flip it then 25 pounds of pressure for 46 hours and then you let it rest at room temperature for eight to ten hours I'm going to be flipping it at the 30 minute Mark at the 30 minute Mark again so 30 minutes and then I'm going to flip it the reason I flip it after 30 minutes when it's a thermo cheese like really high one like 118 degrees like this one is is because it often starts to like adhere to the cheese cloth if I do not flip it regularly so any like I don't like long weights when I'm flipping at least in the beginning then later you can do what you want it's been 30 minutes dump this good it didn't stick about 10 pounds 20 pounds not too much for another 30 minutes it's been another 30 minutes foreign so this cheese is going to flip again and then just be pressed at pretty much the same pressure right around 20 pounds for another four to six hours instead it is almost three o'clock now I'll go to about bedtime and just keep it in the oven you guys we got a problem um I'm in the middle of cooking and I so I took my cheese out of the oven and set it up on the stove on this tray because I thought you know the heat from the oven will keep it warm even though it's still cool in the kitchen so I was cooking this delicious little apple cobbler and then I was cooking my Mac and Cheese while it's still in the oven it's looking great and then I realized that the cheese was sitting on this tray I just have I thought well you know it's going to be here the warmth is coming out of the stove and it's going to like keep it nice and warm like 90 degrees touch the outside of the mold it's hot so this is the first time this has ever happened there's always a first time for everything so what I am doing right now is quickly quickly trying to salvage this cheese before I have effectively killed it which I may have killed it right here it's stuck the the cloth because it was like melting in it got really hot the rest of this is pretty fine and by the way it's only been like two hours it still has like four more hours to go at this pressing so I'm going to try to flip this and see if I can get this out without tearing it too badly it really stuck but it's coming I have no idea what temperature this is I should probably temp it and see just so I know for future okay so I broke rind right there that's all mushy let me temp it I'm curious 103 104 105 106. 107 going in a little bit more 104. so right at the edge it's right around 107 degrees oh I'm so glad I noticed that this is feeling fairly firm I'm now going to get a clean cheesecloth so you can see this little torn spot right there like this little torn spot so I think it'll be okay so be careful when cooking and doing cheese on the stove some learned I put it over in the corner there making butter you'll see the butter I'll show you the butter it's gorgeous look at that delicious delicious butter that was my little cheesecake the free supper save the cheese I hope yikes I'll let this sit until morning and then it goes in the brine [Music] foreign ounces [Music] I'm gonna flip this cheese oh we can put a little attach my audio made a thing with popsicle device that could stick up here and not bangle down off of the tripod so sweet of him see here I'll show you so there's the tripod and you put this physical thing here so that I could just attach my receiver so Nifty I can't thank him I didn't know he did that time for coffee Wednesday night time to return it drying up nicely hey it's Thursday afternoon and I am getting ready to go on a walk looking really done a little bit clammy on this side but not bad my son said this looks like a Halloween cheese it looks pretty pretty bad like all the peppers I guess are like scabs falling off lovely thought eh oh man just dumped all the dog treats on the floor oh wait wait let me wait real quick no five pounds so it lost about half a pound in the whole brining an air drying process should take one month so right around Thanksgiving we'll check this one out this actually feels a little bit more like a it just feels harder like more like a Parmesan Asiago Romano type cheese so it might actually be enhanced by aging but I'll probably cut into it see what it tastes like and then go from there you have it

Channel: Jennifer Murch

Views: 2,652

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

Id: kySAjaY89qo

Length: 23min 51sec (1431 seconds)

Published: Tue Nov 08 2022