The Truffle of Cheeses--Making "Belper Knolle" at Home

hi welcome to give cheese the chance where i encourage you to make cheese at home i'm marianne today we're going to learn about and make belle per canola but first let's talk about how we pronounce this cheese it's belper the k is not silent the canola word is almost like how we pronounce canola as in canola oil but it's much more abbreviated this cheese originated from the very small town in switzerland called belp and the term canola is german for root or tuber and isn't that fitting because don't these look like truffles which are tubers bell per canola is traditionally covered with black pepper which i can show you here but i've been creative and i have coated these in ground espresso beans and paprika so i encourage you to be creative with this recipe as well but whatever you coat these lovely balls of cheese with the interior is going to be the same it's going to have this beautiful white paste that has a garlicky and salty flavor and it is divine and the bonus of this cheese is it's really two cheeses in one when you first make this cheese it's rather soft as you can see this cheese is only three weeks old so it's a little soft still and i would eat it with some bread it would be delicious and as it ages it loses moisture and becomes smaller so this one is three months old it's much more firm and this one is five months old and it is not soft anymore it's rather hard so you would use this cheese differently than a younger version for this one i would probably grate it as many chefs do over pasta or eggs or any other food it's much more intense in flavor and you're just going to enjoy this cheese at any age so let's make velcro canola at home [Music] so on the first day of making this cheese we want to add eight liters or two gallons of cow's milk whole cow's milk to a large pot this recipe really works best with raw cow's milk but i don't have access to raw cow's milk where i live in the suburbs so i'm going to show you that it works just fine using a pasteurized and homogenized milk that i got from my local grocery store so if you do have access to raw milk that's great if you don't it's okay use whatever milk you can find just don't use ultra pasteurized milk it won't work stay away from ultra pasteurized milk whenever you do any cheese making projects if you are going to be using milk that has been processed then you do need to add some calcium back into the milk because anytime a milk is processed it loses calcium this is a concentrated calcium chloride solution so i'm going to be adding some calcium back into the milk to create a better cheese i'm going to dilute my concentrated calcium chloride solution with some non-chlorinated water add one quarter teaspoon of calcium chloride liquid into a half a cup of non-chlorinated water and mix so let's add our milk to the pot i'm going to add my diluted calcium liquid into the milk and give it a good stir and then i'm going to slowly and gently heat this milk to 86 degrees fahrenheit or 30 degrees celsius over a 15 minute period and make sure that you stir the milk every few minutes so that the warmer milk on the bottom mixes with the cooler milk on the top so we've hit our target temperature of 86 degrees fahrenheit or 30 degrees celsius it's time to turn off the heat and we want to add our bacterial culture to this milk i'm using flora danica which is a freeze-dried blend of different bacteria that is normally found in raw milk it's going to give this cheese a great flavor if you don't have fluoridate you can use another mesophilic blend such as mm-100 it'll work really great so sprinkle onto the surface of the milk a quarter teaspoon of freeze-dried bacterial culture like fluoridation we want to allow this freeze-dried culture to sit on the surface of the milk and rehydrate for about two to three minutes before mixing it in so while we're waiting we're going to dilute our rennet we don't need a lot of rennet in this recipe we just need six drops of double strength liquid rennet added to a half a cup of non-chlorinated water so now we take our diluted rennet mixture and add it to the pot and mix everything including the bacterial culture that's sitting on top for one minute and now that everything is mixed we want to let this milk and bacterial culture incubate for 18 hours now we want to keep it warm but sooner or later it's going to come to room temperature and that's okay to keep it warm you can wrap your whole pot in a big thick blanket and put it in a corner of your kitchen but what i like to do i like to put it into an oven with no heat whatsoever and i always make sure to add a sign so that nobody turns on the oven accidentally so i'll see you in 18 hours well it's the second day and i've taken my pot out of the oven you might be unwrapping yours from a large blanket so let's take a look inside the pot wow what a difference you can see that the milk has turned into more like a very thick yogurt texture i can see some cracks that's a very good sign and there's some yellowy clear liquid which is the whey that has separated from the curd mass itself excellent that means we're ready to proceed if you find the curd mass is a little bit too soft still go ahead put the pot back in the oven or wrap it up with some blankets again let it sit for another six or eight hours i've let it go as long as 24 hours before that's the good thing about this recipe it's very flexible the timing can go a few hours either way and you'll still get a great result so now that i know this curd is ready for draining i want to get out my cheese making fabric i'm using a butter muslin today which is great it's got a perfect texture for allowing the whey or clear liquid to separate away from the white cheese curd if you don't have a piece of butter muslin you can use an old pillowcase that you have reserved just for your cheese making projects you really want to make sure not to wash your cheese making fabrics with your regular clothes though and don't use any detergent on them i just fill a sink of really hot water and then i hand wash it several times changing the water so that's how you clean your cheese making fabrics don't put it in the regular wash with your jeans and your towels it's important to sterilize your cheese making fabric before we strain the curd so just fill up a pot with some hot water bring it to a boil and submerge your fabric in the hot boiling water for 15 minutes and then let it cool and once it's cooled it's time to line the largest strainer that you can find in your kitchen or a colander with the sterilized fabric so i've lined my fabric in the sink and i'm ready to transfer all of my curd into my colander here you're going to probably have to top up the amount in your strainer a few times over an hour period just to fit it all in when all the curd is in then tie up the corners of the fabric from your sink faucet and let it hang there for one day every so often come by and give the bag a little squeeze to move the curd around for better drainage you really want to remove a lot of moisture if you find after one day of draining that the curd is still not thick then give it a good squeeze and let it hang another 24 hours i let this one hang for two whole days at room temperature to get a thick enough curd i've brought my cheese curds over to my counter it's time to make a garlic paste that we are going to mix with our cheese so for that i need six cloves of peeled garlic and six teaspoons of salt ideally you should use pink himalayan salt for this recipe but a great substitute is a cheese salt this is a non-iodized salt so we need six teaspoons and i'm going to pound them to a puree you don't want to have any chunks of garlic left in this bowl it should be a very smooth paste when you're done now of course the garlic is going to give a great taste to this cheese but the salt is used here as a way to kill any bacteria that are lingering around on your raw garlic so we're going to let the salt do its work by leaving this bowl for 15 minutes and in that time we are going to take our cheese curds out of the bag it's been 15 minutes now so i'm going to transfer my garlic salt paste into my cheese and mix it up oh it smells so good velcro canola is always coated in a black pepper so i've made a few here that are coated in black pepper they're going to be my traditional bell per canola but i'm also going to be a little creative and i'm going to roll some in some other coatings i'm going to roll some with smoked paprika some also in a ground espresso coffee which was taught to be by my friend heather barnes who introduced me to this recipe a while ago so here i've got some balls i'm going to coat it in some espresso it's really going to make it look like a black truffle when it's finished an espresso flavored cream cheese how good is that we've made a total of nine cheeses with three different flavors there's three that are the traditional bell per canola with the black pepper three which have a coating of smoked paprika and three that are coated with ground espresso now that i've coated all of the cheeses i need to air dry them at room temperature for two to three days i've even put a fan on these cheeses to give them more air circulation and i'm making sure to turn them frequently to keep their round shape especially in the first few days then they have to go into a regular 4 degree celsius or 40 degree fahrenheit fridge or a cheesecake to ripen for two to six weeks you can even let these cheeses age for several months the balls will shrink in size and harden as they age over time because they will lose moisture and the flavor will intensify over time too well it's been four weeks now since we made our batch of bell per canal which means it's taste testing time so i've brought out our bell pepper canola which we made and i've also brought out my older version of bell pepper canola these are now six months old so i'm going to try and show you that the texture from the younger version is quite different than the older version so let's cut into our bell per canola first let's cut into the traditional younger velcro canal which is covered with black pepper look at that oh it smells garlicky but not overpowering and you can smell the black pepper as well unfortunately i'm slightly allergic to black pepper so i'm not going to take a taste of this one too bad but i wish you could try it i am going to take a taste of the other two though so let's cut into the bell per canola which is covered with ground espresso this is the one that's only four weeks so it still is soft but look at that it looks beautiful let me have a taste oh wow it smells amazing it's oh my god it is garlicky and then you get this hit of coffee flavor that is very tasty so let's cut into the uh six month old espresso rubbed bell perk knoll it's really hard wow this would be great for grating on pasta look at that it's quite firm so let's take a taste it's drier and the flavor of the ground espresso is also there it's delicious oh that is so good it's like a complex flavor there because you've got a lot of things going on but they're not competing with each other they're just balancing each other out well that's delicious okay let's cut into the six month old paprika covered bell per canola as well oh again it's quite firm wow look at that it's much more flaky you can have little pieces and you can see why chefs use this to grate again you can taste the garlicky interior and the paprika is more mild it's not as pronounced as the espresso version wow well i hope you enjoyed watching this video tutorial on how to make bell per canola cheese at home the cheese that looks like a truffle if you did please click the like button below and make sure you hit subscribe so you can see my videos in the future forgive cheese a chance i'm marianne happy cheese making [Music]

Channel: Give Cheese a Chance

Views: 5,057

Keywords: cheese, cooking, cheesemaking, DIY, Mary Anne, Give Cheese a Chance, Belper, Knolle, cheese ball, cream cheese, homemade, home made, swiss cheese, garlic, homesteading, Mary Anne Farah, cheesemaker, cheese ball recipe, cheese balls, recipe for cheese ball, glengarry, learn to make cheese, how to make cheese, Europe, homestead, saving money, black pepper, pepper, made at home, from scratch, cheesemaking.com, new england cheese

Id: 9Zlu6Xwsa9E

Length: 15min 46sec (946 seconds)

Published: Fri Apr 22 2022