Amazing!!

Love your cheese making videos! Very easy to understand 👍 Hope you share more In the future! Thank you so much.

@DryHollowHomestead

Жыл бұрын

Awesome I am so glad you enjoy them 😊

I love watching cheese recipe processes. Thank you for the video.

Suggestion, not sure if it will work but try putting a small level on the wood so when you press down it will be even all the way across. Just a thought. 🙂

I have loved watching all you cheese making videos!! You make it so simple to understand! 😊

@DryHollowHomestead

Жыл бұрын

I am so glad that they have helped you.☺️

Many thanks for your reply Danielle,God bless.

This is the best cheddar video I have seen

@DryHollowHomestead

15 күн бұрын

Thank you! I'm glad it was helpful 😊

I have the same problem with everything being unlevel. Check level of your countertop from front to back. Pretty sure that is the problem. I add lids or blocks to level. Works well.

@DryHollowHomestead

Ай бұрын

Ha ha, that is definitely true of this home! It was built in 1760 everything is unlevel!

Aaaah...goat raw cheddae cheese ....sublime....

Çok güzel çok değerli ,yaptığınız teşekkür ederim

Amazing and beautifully explained

@DryHollowHomestead

2 ай бұрын

Thanks for watching ☺️

I love you…you said turd and totally left it in the video. We officially now can be friends. 😂😂😂😂 I am also trying this version of cheddar today. And yes, I have had a terrible time getting cheddar to knit together.

@DryHollowHomestead

Жыл бұрын

🤣 thats hilarious! I have a few videos where I say something that I think, if anyone gets that then they are my kind of people lol

I love that you toss the curds with salt versus brining! Can you do that for all cheeses? I’m not a fan of brining or really dry rub…

@DryHollowHomestead

Жыл бұрын

Its really up to you how you make your cheeses, Cheddar is normally salted like this. You could also surface salt your cheeses instead of using a brine. I did that with a gouda and it was great. Use the ratio of 1Tablespoon to every pound of cheese and dip the wheel into water and rub the salt all over the wheel and then allow it to sit at room temp for 1-2 days flipping once or twice a day. I don't love keeping a brine on hand all the time either and surface salting doesn't use as much salt if you are just doing a wheel or two.

@LisaB_at_Pine_Ridge

Жыл бұрын

@@DryHollowHomestead do you think it’s ok to always (regardless of the type of cheese) to sprinkle over curds and skip the traditional brining? I LOVE your cheese videos - by the way!!!! ❤️

Hi you are the only one have recipe for cheddar Thank you!! can use something ekse instead of whey

@DryHollowHomestead

10 ай бұрын

Yes! You can use mesophilc culture. I use 1 tsp for 6-gallons.

@lindaferguson593

4 ай бұрын

Would clabbered milk suffice for the culture?​@@DryHollowHomestead

This is my first time watching you make cheddar cheese, it was presented very clearly and simple. That is impressive. When it reaches the curd stage, can you at that time cut in small cubes and freeze for using as cheese curds? I have a grandson who loves cheese curds. Thank you for spending your time to share this entire process. Also, have you ever made mozzarella cheese and do you have a video.

@DryHollowHomestead

Жыл бұрын

I am so glad ☺ I have never froze the curds so I can't really say that would work but the curds are delicious 😋 Let me if you try and freeze them.

@bonneymoseley1159

Жыл бұрын

I will, but I will need to buy all the equipment first, and find a dairy farm here that sells fresh milk. I live in Alaska, so I'm not sure I can.

@DryHollowHomestead

Жыл бұрын

@@bonneymoseley1159 that may be tricky 😳

Thanks for a great cheddar video! Wondering do you skim off the cream or leave it all in?

@DryHollowHomestead

5 ай бұрын

I think it's best with about 2 inches of cream. So it all depends on how much cream you normally get, you may be able to skim some. Thanks for watching ☺️

Can I scale down this recipe? I have a dairy goat Nigerian Dwarf and I usually make cheese with 1 gallon. Just subscribed to your channel.

@DryHollowHomestead

2 ай бұрын

I would recommend using 2 gallons of milk. The amount of culture for 2 gallons would be 1/4 tsp mesophilic culture and 1/4 tsp rennet diluted in water. 2-3 tsp of salt tossed with the curds before pressing. Let me know how it turns out 😊

Coming late to this party. Loved your video but I wonder if it might be a little easier to hand crumble the curds before you add salt so that the curds you press have a great deal more surface area in the mold and so you could press using less pressure. Is there a reason why you leave the curds as fingers (french fries shapes) rather than popcorn sized and shaped crumbles?

@DryHollowHomestead

Ай бұрын

Well that does press better and it's called a derby cheddar if it's quarter sized pieces or a liecester if it's nickel size pieces. Just slightly different variations make a difference in you overall cheese. All are a cheddar type and delicious 😋

@kb2vca

Ай бұрын

Always learning. Thanks for the information about the differences in salting the cheddar, @@DryHollowHomestead

Thank you very much . Can I ask you Do you measure temperature in Fahrenheit or Celsius?

@DryHollowHomestead

11 күн бұрын

I am in the USA, so Fahrenheit. Thanks for watching ☺️

Thank you so much for your videos! I've made your farmhouse cheddar and your traditional cheddar. I have a question about the traditional version. When you're cheddaring the curds over the steam, do you check the temp of the curds? I made a smaller batch than you, and before I knew it the whey was at a rolling boil. I checked the temp of the curd mass and it was about 140 degrees, which appears to be hot enough to kill the cultures. Just wondering if you've experienced anything similar, and if so, what you did to try to save the batch. Thanks for any info!

@DryHollowHomestead

2 ай бұрын

So the ideal temp that you want your curds to stay at while "steaming" is 98°. You could probably make this into a mozzarella at that point because the acidity would be so high. I have not tried that, but if it happens again, Also, eating it as cheese curds would work.

Thank you so much for this video. I am a Mom of seven little children and I really needed a simple cheddar recipe and this was perfect. I just have one question I have made this twice and the only thing that looks different from yours is that my whey is not as clear as yours is. I make mine in 4 1/2 gallon batches (because that is how much my biggest pot holds)of raw milk. Am I maybe not using enough mesophilic culture. The first time I used one packet of the meso culture you recommended and the second time I used about 3/4 cup of backsplash whey. Let me know what you think.

@DryHollowHomestead

5 ай бұрын

So glad that you tried making it! I think that my whey isn't always the same color either. Maybe the amount of cream left in the milk can change the color of the whey. As long as your cheese smells kind of sweet after culturing, it should taste great 😊

@KendraWaller-yj1du

5 ай бұрын

I get my milk from my Jersey cow and I did not take any of the cream out. Would that explain it and would you suggest taking some cream out?

Where did you get that large cheese mold? Ive been looking for one but can't find it?

@DryHollowHomestead

3 ай бұрын

Tomme mold 4-5 gallon cheesemaking.com/products/tomme-cheese-mold-smallcheesemaking.com?aff=150 This is the only mold I have used so far, and it has worked great.

Hello lovly lady,i know you have trouble pressing your cheese level,i had the same problem now sorted,i use a mini spirit level,have you tried this,just a thought.Keep making the cheeses.

@DryHollowHomestead

Жыл бұрын

Thanks for the tip 😊

So you take the whey from the pot after you remove the cheese to press in order to have backsplash whey? thanks!

@DryHollowHomestead

Жыл бұрын

I usually just scoop the whey out before I take the curds out. Most recipes have you let the curds settle to the bottom of the pot before taking the whey out and pressing the curds. That is when I will scoop the whey into a quart jar to keep in the fridge.

@lindaferguson593

4 ай бұрын

​@DryHollowHomestead how long can you keep this whey for use in another cheese?

I've been watching your different cheese making videos and was wondering what temperature you keep your refrigerator at for aging?

@DryHollowHomestead

9 ай бұрын

I only have my regular fridge that we store all our cold things. I need to invest in a separate place to store and age cheese, but we don't have extra space for anything 😒 so the temp is like 40°F. 55° would be better. If you age in a colder environment, it takes longer.

@zaneymay

8 ай бұрын

@@DryHollowHomestead thank you

When air drying, (store bought milk) does the outside rind need to turn all yellow or can some stay whitish? Thanks

@DryHollowHomestead

2 ай бұрын

If you are going to vacuum seal your wheel, then it's not necessary for it to be completely yellow. You are looking for a clammy hand shake feel to the outside, not totally dry.

Where do i find the press & bowl you have the cheese in?

@DryHollowHomestead

5 ай бұрын

My press I bought off ebay a couple of years ago. My mold is from New England cheesemaking.com Mine fits 3-5 gallons so you need something smaller www.amazon.com/dp/B07KR3CLW2/ref=cm_sw_r_as_gl_apa_gl_i_EQ15K10A2RDREMPJC62B?linkCode=ml2&tag=dryhollowhome-20 this might be a good option for you.

Can I cut this recipe in half do you think? Love your video!

@DryHollowHomestead

8 ай бұрын

Yes! I made only a 3 gallon wheel when l started making cheese.

@abundantlife888

8 ай бұрын

@@DryHollowHomesteadthank you!

hi, just noticed that #3 says to stir rennet for 30min. I think... its supposed to be stir for 1 min and rest for 30 min?? Just want to double check. Thanks!!!

@DryHollowHomestead

Жыл бұрын

Your right! I didn't type that correctly ☺️ I will change that! Thanks

Do you salt brine or anything before vacuum sealing? I’m on day two of air drying using your method and it smells a little like sourdough 😢 not sure if I’ve messed it up.

@DryHollowHomestead

Жыл бұрын

Cheddar has salt added during the cheddaring process so we don't need to salt brine it. In the warmer months its trickier to air dry and keep it from getting too warm. I would go ahead and vaccum seal and see. Saying a lil prayer for ya 😊

Thanks for the video ,If I do this with 4 gallons of milk , how much ,whey and rennet do I need to use ?

@DryHollowHomestead

Жыл бұрын

I would use 1/2 cup whey and 1/2 tsp rennet should be great. 😁

@rachelyoder3384

Жыл бұрын

Thank you!

What brand is your press? Would you change?

@DryHollowHomestead

6 ай бұрын

My press is from eBay. No brand name on it, but I would love to get another if they weren't so pricey.

You use 88°F?

What vacum seal brand do u use

@DryHollowHomestead

5 ай бұрын

I have a food saver vacuum sealer from Costco. This is the same on Amazon amzn.to/49dKb0a

Hi Danielle,do you pasturize your raw milk before you use it.Thankyou Nigel.

@DryHollowHomestead

Жыл бұрын

I don't pasteurize my raw milk because I want to get all the health benefits from the milk and since I am the one handling it through every stage I can be sure of it safety.

@nigelovery2545

Жыл бұрын

ok thankyou.

When you steam the curds or “ cheddar them. Is the water boiling or just under a boil? Like what temp? Thanks!

@DryHollowHomestead

10 ай бұрын

It just needs to be a simmer, as long as steam is coming up that's all you need.

@austinbauer5840

10 ай бұрын

Great! Thank You. Would this be considered a raw cheese? Will it get hot enough during the chedaring process to kill the bacteria that would have been in the raw milk? Sort of like a pasteurization process? I would like some raw cheese.😊

@DryHollowHomestead

10 ай бұрын

@@austinbauer5840 that's a great question! I am not sure how hot the cheddaring process gets the curds... I tend to think as long as the temp is below 100° F that is is still raw but I could be wrong. If you want to make a cheese that is for sure a raw cheese, gouda would for sure be raw. I have a video on that too.

I just did my first ever cheese using your how to video here. It tastes great but the texture is a little rubbery. Any ideas what i did wrong?

@DryHollowHomestead

2 ай бұрын

The rubbery texture comes from being a little too rough with the curds, which is definitely something everyone does when they first start, and it can mean that you don't need quite so much rennet.

@Jmacacres

2 ай бұрын

Thank you!

Can I use the whey from this cheese to use next time? And then just continue to use the left over whey each time or at some point do you need to use the culture again? Hope the question makes sense

@DryHollowHomestead

5 ай бұрын

Yes I understand what your asking 🙂 I usually pull a quart of whey from a cheese that I cultured with freeze dried cultures and then I use that whey to start more cheese until I run use up that quart. Then, I start the process over with another freeze-dried culture. You could possibly keep it going longer but I'm scared to waste all that time and milk if it isn't going to work.

Could you tell me how much backsplash whey to use for a 2 gallon raw milk traditional cheddar cheese? Thanks

@DryHollowHomestead

9 ай бұрын

Sure, I would use 1/4 cup 😀

@manuelahubbuch5501

9 ай бұрын

@@DryHollowHomestead Thank you very much I just finished your gouda and it looks great thank you so much for sharing.

So you don’t need to wax the cheese? You just vacuum seal to cure it?

@DryHollowHomestead

2 ай бұрын

Right, the vacuum seal replaces the need for waxing and keeps the maintenance very low. Mold doesn't get to the cheese.

Hi can i use vinegar or lemon juice instead of rennet

@DryHollowHomestead

10 ай бұрын

I don't think that will work to make a cheddar but it may make another type of cheese.

May I culture the milk with the Kefir whey?

@DryHollowHomestead

6 ай бұрын

I know the milk kefir can be used a a starter culture for any mesophilic cheese, but I'm not sure that the whey from kefir would also work. Most likely but I haven't done so myself.

Danielle do you use less culture when using raw milk

@DryHollowHomestead

4 ай бұрын

Yes, about half the culture when you are using raw milk.

How warm is it inside your home and how many days do you leave it air drying?

@msladymud

Жыл бұрын

And can it be too dry?

@DryHollowHomestead

Жыл бұрын

So it's usually around 60-70° in our house depending on the season. In the summer I don't let it sit out much more than 2-3 days. Winter can go a day or so more. If it is too dry it could be crumbly. A clammy handshake is what cheese books say.

how much backsplash culture do you use for 2 gallons of milk?

@DryHollowHomestead

Жыл бұрын

I would use a 1/4 cup for 2 gallons 😊

hi really nice work !!! can i ask how many kilos did you get

@DryHollowHomestead

Жыл бұрын

Around 2.2 kilos 😊

Where can I buy renet. In a pharmacy or store?

@DryHollowHomestead

4 ай бұрын

I normally buy off Amazon because we have no store around here that sells rennet. I have them linked in the description box of all my videos so you can buy the same rennet that I use in my videos.

I see that you vacuum seal your cheese and the store in the fridge. Does your cheese grow any bacteria on the outside of it during the storage time?

@DryHollowHomestead

4 ай бұрын

No, this is the best way to age without needing to deal with mold growth.

Do you remove some or all of the cream before you start?

@DryHollowHomestead

7 ай бұрын

Just the heaviest cream. That's really your choice but I like taking the heavy cream for butter. I think cheddar is best when you don't skim all of the cream.

@lisarittel280

7 ай бұрын

@@DryHollowHomestead thank you

I don’t have a cow, but buy raw cow milk. Can this be cut back using 1 gallon? What would be measurements for the ingredients be if so? Thanks!

@DryHollowHomestead

5 ай бұрын

Hey thanks for watching ☺️ For 1 gallon you should use 1/4 cup of backsplash whey for culture and 1/8 teaspoon of rennet.

@WHFMcCBriggs-bx1bq

5 ай бұрын

@@DryHollowHomestead thank you!

My curds are getting to 100 way before 45min on the lowest setting. What can I do about that?

@DryHollowHomestead

10 ай бұрын

Turn the stove off and on, so it takes the whole time.

@MockingbirdHillFamilyFarm

10 ай бұрын

Can you be my cheese mentor 😁

@DryHollowHomestead

10 ай бұрын

@@MockingbirdHillFamilyFarm I can try ☺️

Is the temperature C or F ?

@DryHollowHomestead

17 күн бұрын

F

You said you are using "whole milk". Does this mean that you have not skimmed the cream off?

@DryHollowHomestead

Жыл бұрын

I almost always skim just the heaviest cream from my milk before making cheese. I have a jersey milk cow so our cream line can be pretty crazy ☺️

I count my screws to try and get it even.

Could I half this recipe but use the same process?

@DryHollowHomestead

10 ай бұрын

Yes! I started my cheese-making with only 3 gallons.

How many tablets do I use for 4 gallons of milk? And is it always dissolved in the same amount of water?

@DryHollowHomestead

Жыл бұрын

Always dissolved in a 1/4 cup, I am not familiar with the rennet tablets but normally l, if you are using raw milk you only need half the amount of rennet as you would for pasteurized milk. The label should give you an idea.

@roses2war

Жыл бұрын

@@DryHollowHomestead Thanks! I made my first Parmesan on Sunday. It came out of the press very shiny, not at all like the cheddar I had made the day before. I’m concerned that by going by the recommended 1 tab per gallon, it may have been too much, given I was using raw milk…

@DryHollowHomestead

Жыл бұрын

@@roses2war your instinct is probably correct 😊

How do you store your whey sister? P.s. so glad I found you!

@DryHollowHomestead

Жыл бұрын

In the fridge it lasts around a month or you can put it in the freezer for much longer.

@justjackiefiedler9012

Жыл бұрын

​@@DryHollowHomestead thank you. ❤

@justjackiefiedler9012

Жыл бұрын

Could you use a plain yogurt for your culture?

@DryHollowHomestead

Жыл бұрын

@@justjackiefiedler9012 I don't think that would work. Yogurt is a thermophilic culture and cheddar needs a mesophilic.

@justjackiefiedler9012

Жыл бұрын

Ok thank you sister

how can it take 45 min to heat from 80 to 100? even on lowest setting its at 100 withn 10 mins.

@DryHollowHomestead

8 ай бұрын

Are you using a small amount of milk? You could turn the heat off and on to make it take longer.

@camhawkes5361

8 ай бұрын

@@DryHollowHomestead yes half the recipe size, i ended up turning the heat on and off. tasty cheese, might try add some mixed herbs next time. thanks from new Zealand

Is there a replacement for rennet and meso culture? I heard that vinegar is used as a replacement for rennet, but if I were to use 1 tsp of vinegar instead of 1 tsp of rennet would it be used as the same measurement?

@DryHollowHomestead

Жыл бұрын

You can use vinegar but it won't turn out to be a cheddar, more like a queso Blanco. You really need the rennet and culture for a cheddar to keep that traditional flavor. I do have a video on queso Blanco if you are waiting for other ingredients you could try that.

@lindaferguson593

4 ай бұрын

​@@DryHollowHomesteadwould using clabbered milk with vinegar make you a cheddar cheese?

@rubygray7749

Ай бұрын

​@@lindaferguson593 No!! Vinegar is not a substitute for rennet.

What happens if you can’t finish the cheese making all in one session? Is there a good point to stop and come back??

@DryHollowHomestead

Жыл бұрын

Well, that kinda is hard to do. I have had some failures because I had things pop up and had to leave. If you leave the curds in the whey it changes the ph and will cause your cheese to be different. If you had something come up maybe get to the place where you can just drain the whey off and refrigerate. Maybe try later to add acid and make it into mozzarella. 🤷

@DryHollowHomestead

Жыл бұрын

Let me know if it happens and what you do, id love to hear how it turns out.

Do you have a link for this press?

@DryHollowHomestead

Жыл бұрын

I wish I bought mine off ebay more than. 2 years ago. Cheesemaking.com has presses but they are pretty pricey.

@roses2war

Жыл бұрын

@@DryHollowHomestead do you know the brand?

@DryHollowHomestead

Жыл бұрын

It looks like its homemade. It didn't come with a mold or a drip pan. I would love to get my husband to make a couple because they seem simple and much cheaper than the official presses.

@roses2war

Жыл бұрын

@@DryHollowHomestead ahhhh…makes sense, why I can’t find one. Oh, and did you post the Romano video? I can’t seem to find it.

@DryHollowHomestead

Жыл бұрын

@@roses2war no I'm sorry I made the Romano before I started youtube. But I will 100% make a video when I am back in fresh milk.

How many lbs of cheese did that give you?

@DryHollowHomestead

6 ай бұрын

This yielded about 5#s

Hello,just a line.if you ever buy mad Milly Mesophilic dont buy it,ive tried twice with this culture and it dont work at all,twice ive thrown my raw milk away 4 gallons,bought them off the cheesemsn.

@DryHollowHomestead

Жыл бұрын

Oh no! Thanks for the heads up. I have used new England cheesemaking and culture for health with good success.

@nigelovery2545

Жыл бұрын

@@DryHollowHomestead ,thanks for reply,will be trying New England cheesemaking culture next,Thankyou again.

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