I have a 5 week cambozola which is ripening perfectly, thanks to your precise instructions. Making a couple small wheels again today. I have access to raw, grassfed milk and all the cheeses I have made thus far have been very nice. Thank you so much for this excellent channel!

@maryannefarah4367

Жыл бұрын

Hello Deanna, I am so glad to hear your cheeses are turning out great. Makes me happy.

Blessed are the cheese makers.

Доброго времени суток, Спасибо Вам огромное за рецепт, вчера пробовала этот сыр. Он восхитителен,, жаль фото не могу сюда отправить. Пришлось конечно много раз пересматривать, чтобы точно все перевести. Ну ничего. Большой привет с морозный Якутии.

@GiveCheeseaChance

5 ай бұрын

Hello I translated your comment from Russian to English. It reads... "Good day, Thank you very much for the recipe, I tried this cheese yesterday. It's amazing, sorry I can't send the photo here. Of course, I had to revise it many times to translate everything accurately. That is OK. Greetings from frosty Yakutia.". My answer: I am so glad you tried the recipe! Every time you make it, you will learn how to "read the cheese". You'll be able to judge the softness, ripeness and when it is ready to eat. Good luck and thanks for watching our videos!

Made this..the smaller cheese rounds ripened faster than the big one. Turned out perfect...nice and creamy and bluey tasting.

@GiveCheeseaChance

5 ай бұрын

I am glad it worked out for you! 🙂 I wish I could see pictures of your cheeses!

@annmacbride3100

5 ай бұрын

Not sure how to get that to you...oh..and made this from raw milk.

@GiveCheeseaChance

5 ай бұрын

@@annmacbride3100 Do you belong to any cheesemaking Facebook groups where people post pictures of their cheeses? I belong to "How to Make Cheese" and "Cheese Making for Beginners" and "Cheese From Scratch" etc. on Facebook. Try to join if you are not already in those groups and post your photos. Raw milk? Cool!

@annmacbride3100

5 ай бұрын

@@GiveCheeseaChance I just found you on FB..and hit the follow button. Will send you a picture tonight.

@GiveCheeseaChance

5 ай бұрын

@@annmacbride3100 You found me on Facebook, not KZread?

Good Morning, Marianne! Wanted to let you know my progress. Just salted the Cambozola about an hour ago. Thanks for reaching out with the suggestion to eliminate the cream. I took your suggestion and read on the NECSC website that if you heat the cream to 100*F before making the cheese...it helps incorporate it better. I skimmed 8 cups of cream from 4 gallons of raw milk, I used the skim from two gallons for other things, and heated just the cream to 100*F. then combined it with the skim from the 2 gallons for the make and lo and behold it worked! It was a bit of work, but all the cream stayed in the curds instead of going out with the whey. I love these small successes! It was a tricky make and not my favorite thing to get up 5 times in the night to flip...but I think it will all be worth it. Thanks again!! Rebecca

@GiveCheeseaChance

Жыл бұрын

I am so glad it worked Rebecca! I have learned to always start cheesemaking projects in the morning for that very same reason you experienced--I don't want to stay up all night. The first few flips are the most important, and the later flips can wait until morning!

@rebeccanoble9787

Жыл бұрын

@@GiveCheeseaChance Me, too!! Its looking pretty beautiful, even though its just Day 4. I will take your tip on early flipping and try to not be so precise!! I thank you again for your hard work in making these videos. You are really special! Rebecca

@GiveCheeseaChance

Жыл бұрын

@@rebeccanoble9787 You are special too! High five to my fellow home cheesemaker!

My all time favorite cheese and you made this video so easy to follow and tempting to try. That looked so incredible when you cut the finished product!

@GiveCheeseaChance

5 ай бұрын

It is often such a "feel good moment" when you cut into a home-made cheese, because you get to peek inside and enjoy the work that you made weeks or months ago!

Thank you for this tutorial. On my first attempt at blue cheese I didn't dry the curd enough and the rind slipped, it was way too wet. I scooped it up and aged it. It made a super blue cream cheese. I learned why it slipped from your video today.

@GiveCheeseaChance

Жыл бұрын

That's great. We are always learning. There are a few causes of slip skin, but for me, drying the cheese surfaces really helped.

This channel is so wholesome I wanna start making cheese!

@GiveCheeseaChance

Жыл бұрын

Please do! You'll be surprised at how satisfying it is.

Ok I'm watching this again and another great tip about "slip skin" I've had that problem before and couldn't figure out why it happened.

Wow!!! What can I say? Thanks for sharing your passion, skills and knowledge with us... It's amazing to me to see my current favourite cheese so well explained by an expert like you! Just a world class job...

You get all giggly and excited when cutting into the cheese --- just like I do! I am going to have to try this with my goat's milk. I love the Camembert - turns out good with goat milk.

@GiveCheeseaChance

Жыл бұрын

I don't think I have ever seen Cambozola made with goats' milk. You will be the first to create it!

@GiveCheeseaChance

Жыл бұрын

Yes, I get totally excited (and even nervous) cutting open a new cheese.

Just amazing

great video! Thank you. So well done I felt like I was in a class and that is exactly what I look for.

بصراحه كلما اشاهد فديواتك الرائعه والجبن الجميل والذيذ اشعر بالجوع.فانا احب الجبن كثيرا جدا.شكرا

@GiveCheeseaChance

Жыл бұрын

أتمنى أن أشارك!

I learned a lot from you thanks

Thank you for adding translation to your channel, this made me very happy

Great tip about using the white mold solution!

Beautiful cheese!! I must try this one!

@GiveCheeseaChance

Жыл бұрын

You should!

I will definitely try this. Thank you

@GiveCheeseaChance

Жыл бұрын

Suzanne, I really hope you do. It is so much fun to make.

@suzannestack7784

Жыл бұрын

Have 3 going. Blue starting to show. Is there somewhere I could share the pictures?

@GiveCheeseaChance

Жыл бұрын

@@suzannestack7784 I do not think KZread allows for videos to be shared, but if you join Facebook cheesemaking groups such as "Learn to Make Cheese" or "Cheesemaking Recipes" you can share pics that way.

Good job it’s amazing

Looks so amazing ❤❤❤❤

Thank you! I've made Cambozola a few times and you have some different techniques but I love your results. I'm making more tomorrow and will watch your video again.

@GiveCheeseaChance

11 ай бұрын

Cool. Good luck!

Thank you for the recipe, I've made my first cambozola a few weeks ago and tried if yesterday, its delicious!

@GiveCheeseaChance

6 ай бұрын

Wonderful! 🙂

You have high skills in cheese making. I congratulate you on your works and consider them practical lessons for those interested in this field

@GiveCheeseaChance

Жыл бұрын

Well thank you, I appreciate your comment! It is fun to share info--we all win!

I enjoyed watching your video. I absolutely love blue cheese. It has such an interesting sharpness to it.

@GiveCheeseaChance

10 ай бұрын

Me too. I love it on salads even.

Thanks!

@GiveCheeseaChance

Жыл бұрын

Hello Ellie, I want to say a genuine THANK YOU for your donation. This is a very first for me, no-one has ever done so before so it is particularly meaningful that you made this kind gesture. How very thoughtful!

Fantastic ! I am a beginner in cheese making so I am starting with a camembert style first and then will try your recipe for this awesome Cambozola. Thanks you ! Eric

@GiveCheeseaChance

Жыл бұрын

Good luck on your cheese journey!

The best videos I found ! 100% from start to finish !! Well done. I subscribed.

@GiveCheeseaChance

Жыл бұрын

Thank you for your kindness. 🙂

This is the blue I have been looking for. What a beautiful cheese. I will be making (at least attempting) it soon.

@GiveCheeseaChance

5 ай бұрын

That's great! It is truly delicious.

@expatinthailand9824

5 ай бұрын

@@GiveCheeseaChance Why haven't you posted any new videos recently? I find your videos very informative with better instructions than some of the other cheese making channels. By the way, my Cambazola is on day 1. I flipped it five times and it is late now so it will keep draining over night. I will follow your timeline so I can try to achieve the same amazing results you had in your video.

@GiveCheeseaChance

5 ай бұрын

@@expatinthailand9824 I enjoy making cheese videos. As you know, cheese is a very SLOW food. I want to perfect each recipe and learn tips and tricks before I post it. This means that I make a cheese, wait a few months for it to mature, evaluate the cheese and then remake the recipe over and over. I am presently working on several recipes--Swiss, Stilton and a camembert-style cheese called "Frost in Mountains". Stay tuned!

@GiveCheeseaChance

5 ай бұрын

@@expatinthailand9824 Be sure to post photos of your cambozola when you eventually cut into it!

@expatinthailand9824

5 ай бұрын

@@GiveCheeseaChance I don't think can put photos in Facebook comments. Do you have a Facebook page?

Bravo Marian, yet another beautiful video tutorial about a delicious cheese. Wonderful thing. Cheers

@GiveCheeseaChance

Жыл бұрын

Glad you enjoyed it!

Wow. Mary Anne. You are the best. Thank you

@GiveCheeseaChance

Жыл бұрын

Thank you Achour! Please try this and let me know how it goes.

@achourtamaguelt139

Жыл бұрын

@@GiveCheeseaChance it's planned, I'll go get some milk as soon as possible. moreover I have confidence because I have tried many of your recipes. Thank you.

@GiveCheeseaChance

Жыл бұрын

@@achourtamaguelt139 Wonderful!

Thank you as well for the gentle editing. None of the rushed and nauseating jump cuts that seem to be so popular these days.

@GiveCheeseaChance

Жыл бұрын

I feel the same; so many videos are edited to make you feel like you are buzzed on triple espresso. 🙂

@paulanderson7796

Жыл бұрын

@@GiveCheeseaChance If you can handle it, search KZread for Brian MacDuff "How To Jump Cut Like a Pro". I honestly thought the first part was a how not to do it example. I was wrong.

@GiveCheeseaChance

Жыл бұрын

@@paulanderson7796 I just watched it. Learned something new!

@paulanderson7796

Жыл бұрын

@@GiveCheeseaChance Ghastly, isn't it? I can't abide anything edited in that manner at all.

Thank you very much

@GiveCheeseaChance

Жыл бұрын

You are welcome

So thankful for all your efforts that univers blessings you!!! So thanks

Thank you for the video and recipe! I made this cheese and instead of following your instructions of using a cloth to apply the Pen Can. I sprayed it on. After almost 7-10 days no white mold and the blue was starting to show through. So I then added the Pen C using a cloth as instructed. Well… a few weeks later despite it being green and white I decided to taste it and it is DELICIOUS!!! It tastes like a cheddar with a hint of blue because it’s not completely soft. Thanks again! Next time I will completely follow your instructions 😁.

@maryannefarah4367

11 ай бұрын

I really enjoyed reading your comment. I’m glad it was still tasty! Each mistake we make really instills in us the importance of a particular technique. :-)

Excellent work, thanks for all the information, your follower from Morocco 🇲🇦

@GiveCheeseaChance

Жыл бұрын

Hello Mourad, Greetings from Canada!

@mouradbouhafa7302

Жыл бұрын

@@GiveCheeseaChance Mutual greetings from Morocco

A wonderful piece of art with the most beautiful touches God bless your hands

@GiveCheeseaChance

Жыл бұрын

Thank you! 🙂

Excellent and very informative video

@GiveCheeseaChance

8 ай бұрын

Glad it was helpful!

WOW! Very interesting. Thanks for sharing your passion. Question : MM100 and LHo57, can i find this in canada or equivalence?

Какая вы классная! Я в восторге от вашей подачи рецепта. Спасибо большое!

parfait !

Hallo Mary Anne, ich interessiere mich sehr für die Käse Herstellung und schaue mir deine Videos äußerst gerne an! Du machst das wirklich ganz toll. Mach gerne weiter! Ich werde versuchen es bald mal nach zu machen! Viele Grüße aus Verl 😊

@maryannefarah4367

Жыл бұрын

I am so glad you are enjoying the videos! Please share with your friends. Greetings from Canada!

❤Thank you for sharing your wonderful knowledge with us ❤Please teach us how to make Pecorino Romano cheese❤

@GiveCheeseaChance

4 ай бұрын

I love that cheese. Thanks for the suggestion!

Excited to find this site and all this know-how. Thrilling to watch too. The only thing is the first portion of the flipping of the curds in the form. The problem is; how do the curds stay in the form as it is 'flipped' to the other side? Mine simply falls apart and must be reformed after being flipped. Do I miss the trick with the 'flipping' or is it understood that the curds must be reshaped in the form after each the first few 'flippings'? That would seem not so...

@GiveCheeseaChance

Жыл бұрын

You have to get the knack for it. I find you can't be too slow with the flip or the curds roll around in the cylindrical form.

@b1lc1s

Жыл бұрын

@@GiveCheeseaChance How right you are! I did what you said - made it a quick and smooth as possible flip. We now have a nice large round of cheese - aging! Thanks!!

The Pen Rof you added in the layers of curds - what was that packet? how much do you want to use? best way to source? Thank you for your great videos/

@GiveCheeseaChance

5 ай бұрын

Hello, I had a tiny ziplock bag of penicillium roqueforti spores left from a previous bag in this video, but I can advise you that this product here will work just fine... cheesemaking.com/products/pencillium-roqueforti-lyopro

@chrism.8105

5 ай бұрын

Thank you!@@GiveCheeseaChance

fabulous!! is there a way to download or print your recipe ? .

@GiveCheeseaChance

10 ай бұрын

Sorry, you will just have to make notes from the video.

Hello Mary Anne! Thank you for your wonderful videos. I have followed your recipes, with a humongous 1.5 kg triple cream growing a white fuzzy coat in the cheese cave. But the cambozola seems to be trickier: the white mold has had trouble to properly grow on the cheese surface and instead blue roqueforti has begun to appear on the surface. Do you or anyone in the comments know how to perhaps turn the tide back to favor the white mold growth?

@maryannefarah4367

7 ай бұрын

Hi! It has happened to me a few times. Just keep going. It seems that the blue mold spores that you’ve added to the interior of your cheese have been drawn out to the sides perhaps as moisture was draining away. If there is substantial white mold on the surface however, there is a little battle (competition) between the blue and white molds, and often the white mold will overtake the blue if the blue has not got too far over the surface. If the white mold is not growing well, however, I would look at increasing the humidity in your ripening box. Lastly, if it’s too late, and the blue mold has overtaken the surface of the cheese, don’t worry you’ll still have an edible cheese, it just won’t be white on the exterior.

Hi Mary Anne, I am very much a beginner at cheesemaking. I am trying this beautiful cheese, and have come across a little issue. My Ph after the flipping process has only gone down a little bit! It was 6.7 yesterday, and this morning it was 6.4. Any advice would be so welcome! I am flipping a couple more times, and adding weight to attempt to expel more of the whey as the curds are still wet and crumbly. You are awesome by the way!

@GiveCheeseaChance

Жыл бұрын

It sounds like your culture might be dead. The bacteria are not working to convert the lactose to lactic acid, so the pH in your milk / curd is not changing. Can you check your culture's expiry date? Was your culture heated too much so that the bacteria died somehow?

@GiveCheeseaChance

Жыл бұрын

And you are awesome too, for trying to make cheese! Way to go!

Hi!! I was wondering if I could use the whipping cream from Harmony Farms instead of the Lactantia? I just want to keep my cheeses additive-free... Cheers!

@GiveCheeseaChance

5 ай бұрын

Yes, I think you can.

Hello. Thank you for the cheese recipe. I've been wanting to cook it for a long time. Could you tell me, can I add PC and GEO immediately to the milk, as in the preparation of camembert, or is it important to apply the suspension to the surface? thanks

@GiveCheeseaChance

Жыл бұрын

Hello Sergey, You can't add PC and GEO directly to the milk.The reason is.... in order for the blue to grow inside the cracks inside the cheese, we need air pockets. If the PC is there first, the PC can fill those air pockets before the blue has a chance to grow. I have seen it. So we separate the two--encouraging the blue to grow in one area only and the white mold to grow in another area only.

@sergeylebedev3215

Жыл бұрын

@@GiveCheeseaChance thank you. But without waiting for an answer, I already added PC and GEO directly to milk, having read it in Mary Karlin's book. Now it's too late to change anything. Let's see what happens😀

@GiveCheeseaChance

Жыл бұрын

@@sergeylebedev3215 OK, let's seeI 🙂

Hi! I am new to cheesemaking and have really enjoyed your videos. I don’t have a basement and I live in the south so finding a cool place is not so easy. I was considering using a wine fridge but I do want to make multiple types of cheeses. Would they be OK aging in the same place? For example, I currently have a cheddar aging but I really want to try brie. Could I age them in the same wine fridge?

@maryannefarah4367

Жыл бұрын

Hello Madelaine, if you age those two cheeses in the same location there will likely be cross contamination, which is why separate ripening boxes should be used.

I looked all over online to try and find a way to order the Leuconostocs mesenteroides ---- I couldn't find anything.... Is it sold under a different name?

Greetings, again, Marianne...looks like you have created another winner! I can''t wait to try this recipe. I use raw Holstein milk, and whenever I add extra cream to my "bloomies" it doesn't incorporate into the milk. Usually ends up in the whey. So frustrating! I have tried top-stirring it into the milk before adding the rennet. I use Penicillium Candidum VB, which is a strain for high-cream cheeses. I even add Calcium Chloride, which I heard helps with incorporating the cream into the milk. To no avail! I would appreciate any advice you could give me on this, because I want a success with this cheese!! Thanks sooo much for your response...Rebecca Noble

@GiveCheeseaChance

Жыл бұрын

Hi Rebecca, I tried to show in this video that a lot of the butterfat stays separate from the milk in the pot but the cheese still works out great! I have even done this recipe just with milk (no whipping cream added) before and it works fine, it is just not as luscious a cheese at the end. One thing you can try is to heat the cream and the milk in separate pots at the beginning. I saw this advice on the New England Cheesemaking web site, although I haven't done it myself.

@rebeccanoble9787

Жыл бұрын

@@GiveCheeseaChance That is very good advice...I am going to try this for sure. I have been trying to make good use of that extra cream on the whey by turning it into creme fresh...I let it sit on the counter for a day and voila! It thickens into a lovely, thickened, slightly soured cream. But I would really like it in the cheese!! Thanks again for your usual, timely response. Have a lovely rest of your day!

@GiveCheeseaChance

Жыл бұрын

Rebecca, I have made this cheese with just milk before and it is also very good. Why don't you try that? It won't be as creamy but it is still so delicious.

That looks just amazing, rebecca! I´ll definetly give it a try with raw jerseys milk....just one question: what PC strain are you using for this cheese? ABL, SAM3,...? there are so many there, with different rates of growth, proteolytic and lipolytic activity, speed,..... thanks for sharing!!

@GiveCheeseaChance

Жыл бұрын

I used ABL strain of Pen Candidum. Not sure who Rebecca is or if you meant your comment for someone else?

@gaztalab

Жыл бұрын

@@GiveCheeseaChance thanks for your answer MARY ANNE. I just made a mistake with your name, sorry! That happens when writting to different people at the same time...LOL.

Any place top download the recipe or do I need to transcribe from your video?

@GiveCheeseaChance

5 ай бұрын

You'll have to make notes from the video.

Thank you very much for the videos. I am a faithful follower who greets you from Mexico. I have a question: Every time you use dairy cultures, I see that you extract them from a large bag. do you use a bag for various manufactures of cheese? If this is correct, how do you recommend us to preserve our crops? I will be very happy if you could help me and I will continue making your recipes. With love, your most faithful follower greets you 🇲🇽🥰🧀

@GiveCheeseaChance

Жыл бұрын

Hello Luis, greetings back from Canada. Mexico is beautiful! Regarding your question... yes, I use bacterial cultures that are in bags which I keep tightly closed in my freezer and they last a long time (even beyond their expiry date, for home cheesemaking it is OK). I pay particular attention to not cross contaminate the individual bags. The cultures I chose depend on what cheese I want to make. Sometimes there are substitutions that can be made though, but it depends on what the bacteria is meant to do. I purchase my cultures from various distributors (Glengarry Cheese Supply in Ontario, for example) and they in turn, purchase them in bulk from manufacturers in France, Italy, etc. I hope this helps.

Thanks a lot , can you make for us Akkawi cheese or if you can Czech Akkawi cheese please ?

@GiveCheeseaChance

Жыл бұрын

I will try, but I think I will make a video about halloumi first in 2023. Hope that is OK.

@sandytalic7891

Жыл бұрын

@@GiveCheeseaChance 🌹

I find all your videos fascinating. Cambozola isn't a favourite of mine, the flavour isn't 'blue' enough for me. Your Roquefort though - different world. Super strong.

@GiveCheeseaChance

Жыл бұрын

Thank you! It really was incredible. I wish viewers could reach in and taste too!

I am planning to make this tomorrow and I was wondering what are the options if the pH is not where it is supposed to be by day 2? Thank you in advance

@GiveCheeseaChance

8 ай бұрын

Hmmmm, I guess it depends. I would ask myself what has gone wrong? Is my bacterial culture dead? Or is it about to expire? Or should I use more culture the next time? Or, on the other hand, has it over-acidified? Should I use less culture the next time? Should I salt it earlier? As you learn, you can adjust recipes if there are problems. What makes you worried it may not be the right pH tomorrow?

@cristinastefanescu1005

7 ай бұрын

I had nothing to worry about :) Started at 6.78 pH and ended at 4.73 :) Thank you!!!

@GiveCheeseaChance

7 ай бұрын

@@cristinastefanescu1005 Isn't that just perfect?? Some things just work out right. :-)

I’m new to cheese making and was wondering what your thoughts are about putting bacon into a homemade cheddar. I was thinking that if I make sure the fat is completely rendered and the bacon is crispy I could milk it in just before the cheddaring process. Or do you think it would be better to wait until just before pressing? Once a cured bacon is cooked and vacuum sealed it is shelf stable so I don’t see spoilage being an issue if I vac seal the cheese for aging. But being new I’m just looking for opinions from people with cheese making experience in case I am missing something. Any thoughts would be greatly appreciated.

@GiveCheeseaChance

Жыл бұрын

Honestly, I am a bit of a purist so I wouldn't do it. I just don't like the idea of mixing processed meat into a cheese. I occasionally see other people try it but it is just not my thing. Sorry.

@cydrych

Жыл бұрын

@@GiveCheeseaChance thanks for the reply.

Hi I think that the addition of geotrichum is done at the start of the preparation with the ferments because geotrichum acts on the heart of the cheese unlike penicelium which takes care of the rind what did you say ma'am

Because I can not find unhomodgined milk I am wondering if adding whipping cream to skim milk would work?

@GiveCheeseaChance

6 ай бұрын

I've never done that and can't promise if would be any good. You have to find out about the milk you have access to to learn if it is good for cheesemaking. You don't want it to be ultra high-heat pasteurized or it won't make good cheese, regardless of the fat content. You may have to try a small batch and just see. I have had to do many experiments like this before.

Can I freeze this when it's ready

@maryannefarah4367

10 ай бұрын

I would not freeze it. The texture will be ruined.

I am listening 2 video to prepare before I jump into making. Whipping cream is that the same as Full cream?

@GiveCheeseaChance

Жыл бұрын

Hi Elina. Whipping cream has at least 35% fat. Check the percent fat.

@elnakeeve5648

Жыл бұрын

@@GiveCheeseaChance Thanks. I will check whats available in South Africa😏😊🥰🥰

@elnakeeve5648

Жыл бұрын

What can be expected if I use heavy cream ...?? Or I must adjust the quantity and use a bit less

@elnakeeve5648

Жыл бұрын

Where can I get a copy of recipe?? Have a blessed day

@GiveCheeseaChance

Жыл бұрын

@@elnakeeve5648 The procedure is not typed out anywhere, although I list all the ingredients and the amounts at the beginning of the video. You could make notes from the video for the technique.

Once your milk is heated, cultures added and you leave it sit for 1 hour do you maintain your milk temperature at 30 or do you just leave it to drop gradually and it’s not heated again?

@GiveCheeseaChance

11 ай бұрын

I find the milk holds its temperature for a long time and usually I do not need to reheat unless it is a particularly cold day. The bacteria you add work well in a temperature range, not just at a specific temperature, so even if the temperature falls a couple of degrees, the bacteria are still multiplying and producing acid. But you can keep an eye on the temperature of your milk. If you see the temperature is dropping 5 degrees (for example), then sure, you can turn the heat on for a few seconds.

@user-mr7dn6br5g

11 ай бұрын

Thanks. Do you use a double boiler? Perhaps that’s why it holds its temperature. Loving your easy to follow recipes.

@maryannefarah4367

10 ай бұрын

Hi again, Melissa. I have never used a double boiler, although I know some cheesemakers do. I check the temperature occasionally and I find the milk often holds its temperature well. I have to be careful with cheddar though, as it is particularly important for the curds to be warm when they are put into the forms, otherwise they don’t knit well.

What can be done if the acidity of the cheese is lower or higher than 4.8? And why is the level of acidity important? 💓 Thank you !!!

@GiveCheeseaChance

Жыл бұрын

Hello, what a great question! For beginner home cheesemakers, measuring the pH (or the acidity) during cheesemaking seems bothersome. I totally get that and I don't like doing it myself. As you learn more and make more cheeses however, you will learn that the rate at which acid is developed during the cheesemaking process directly affects the cheese body and texture of your cheese. So, as you learn, you will want to aim for target levels of acidity at specific points in your procedure, and then you will get a final product of cheese more like what you buy in a cheese shop. This article explains it further...www.cdr.wisc.edu/assets/pipeline-pdfs/pipeline_2020_vol31_04.pdf

@bezaleal

Жыл бұрын

@@GiveCheeseaChance Thank you very much for the reply. I am happy to learn something new from you in the field of cheese making.

I like your recipes but I would like to know if it's possible How to refine a cheese at home like for people who don't have a cold room ? ;)

@maryannefarah4367

Жыл бұрын

Great question. When I first started cheesemaking at home, I had a small (tiny) fridge that had an adjustable thermostat and I put it up to 8 degrees Celsius and it worked well enough.

I have 2 rennets in my fridge. The first is single strength and the second does not specify. Since I don't have" double" strength what should I do? Is there a way to test my second rennet to figure out if it's single strength?

@GiveCheeseaChance

Жыл бұрын

Easy, just use double the amount of your single strength rennet. Regarding your other rennet without a label, contact the manufacturer. Or... are you referring to the rennet pills? I love those!

@suzannestack7784

Жыл бұрын

@@GiveCheeseaChance I did as you suggested. I looked up the manufacturer. They mostly sell kits so it hadn't occurred to them that we need to know. I suggested that on their next label run I'd like to see that information added please. For now it may help their clients if they could add it to their website. Turned out it too was single strength. ( they too had to go ask).

@GiveCheeseaChance

Жыл бұрын

@@suzannestack7784That's interesting. Good thing you gave them your feedback. Hopefully they will add that info to their labels.

Hello, just going to start my Camblu but at this point I have one question…Once I wrap the cheese in breathable cheese paper do I continue to flip daily?

@nancykaste4709

5 ай бұрын

Also, through out the entire aging process of 4-6 weeks, do I keep the box top askew and at 90% humidity and 50°F? I was hoping to use a small refrigerator but, wasn’t sure about the box top open and air circulation needed that you mentioned in the beginning steps. Thank you!

@GiveCheeseaChance

5 ай бұрын

You don't have to flip as often. Every few days is fine. Also, you do not HAVE to wrap in cheese paper, but it is great to be able to give them away to friends when they are wrapped. You want the coats to be mostly fully covered before wrapping. Sometimes I don't wrap at all but then I have to keep flipping the cheese so the white mould doesn't grow into the matts.

@GiveCheeseaChance

5 ай бұрын

@@nancykaste4709 Air circulation is good for a cheese, so yes leave the box slightly ajar with high humidity inside the box and 50F. At that temp., the cheese will continue to mature. If you would put it at a much cooler and drier environment (your regular fridge), it will really slow down the maturation rate of the cheese too much. Keep checking your cheese daily and if it is too dry, close the lid totally and even add a damp paper towel inside the box to increase humidity. These things have to be monitored. I hope this helps.

@nancykaste4709

5 ай бұрын

Thank you so much, Mary Anne!! This helps me a lot and gives me confidence! I am having a blast trying this cheese and your video is WONDERFUL!!!😃👍🏻

@GiveCheeseaChance

5 ай бұрын

@@nancykaste4709 Awww, so sweet of you to say, Nancy. Thank you! You CAN do this! Go forth and make cheese! 🙂

I couldn't find anywhere in the video where you added the two candidums. Can you please advise as I have just put the cheese in the hoops and realised it hasn't been done 😔

@maryannefarah4367

11 ай бұрын

Hello Sharon, go to the 20 minute mark. I make a solution of Geotrichum cand. and P cand. which must be applied a day after it is made.

@sharonbromley2850

11 ай бұрын

@@maryannefarah4367 thank you so much, I hadn't got that far yet and didn't know it could be added later! 😊❤️

@GiveCheeseaChance

11 ай бұрын

@@sharonbromley2850 My pleasure!

Leuconostoc Mesenteroides is hard to find and expensive. Can 1/2 cup of kefir be used instead, which has Leuconostoc Mesenteroides as one of its constituent cultures?

@GiveCheeseaChance

5 ай бұрын

Sorry, I have not used Kefir before. LM is an optional ingredient. So leave it out and proceed.

@stephenthudium7228

5 ай бұрын

Thanks. I love your videos... you make cheesemaking seem so exciting.@@GiveCheeseaChance

@stephenthudium7228

4 ай бұрын

While talking to a service rep at New England Cheesemaking Supply last Thursday I mentioned your Cambozola video and that you list them on your webpage. Then yesterday, Monday, I received a newsletter from them and your video is provided in that newsletter. Coincidence?

@GiveCheeseaChance

4 ай бұрын

@@stephenthudium7228 Ha ha ha. I think the cambazola recipe has been been shown 3-4 times in their newsletter over the last year. It seems to be a very popular cheese recipe nowadays and a lot of people are having success with it. Thanks for mentioning it to them!

What should the humidity be ?

@maryannefarah4367

9 ай бұрын

Keep the humidity high-90-95% if you want the white mould to grow well.

Do yo have a link for the ph meter?

@GiveCheeseaChance

8 ай бұрын

Here is a link to the pH meter I used in this video (you may have to copy and paste). hannacan.com/brands/foodcare/cheese-ph-tester

you are a treasure Mary Anne, come to Nablus and make miracles with the brilliant milks there.

@GiveCheeseaChance

Жыл бұрын

I really wish I could come to Nablus. It is not easy to get there unfortunately. By the way, have you tried making my Nabulsi cheese recipe?

@tareqzeidalkilani949

Жыл бұрын

@@GiveCheeseaChance I did, .... it was... edible! (I made the common beginner mistakes), but it was delicious fried.

@GiveCheeseaChance

Жыл бұрын

@@tareqzeidalkilani949 Wonderful!

Well, it's certainly clear why Cambozola is so expensive! Very labor and time intensive.

@GiveCheeseaChance

Жыл бұрын

Agreed. Even if you don't make the cheese yourself, watching cheesemaking videos makes you know why a small piece of cheese is $12!

Who even knew cheese is at war with itself....

Good morning can you make AKAWIE Cheese

@GiveCheeseaChance

Жыл бұрын

Perhaps in 2024, but I cannot this year as I already have a plan for 2023. So sorry! But you are not the first person to ask about this cheese. It is well loved! Thanks for your comment though!

Do you have good health? Why you don't up load more videoa? Hope everything growing in the good way!!!

@GiveCheeseaChance

Жыл бұрын

Hello Angel, thank you so much for your concern. I am perfectly fine, but I have been so very busy lately that it has been hard to make more videos. However, I just released one today (on how to make a triple cream cheese) which took me months to do. I hope you will watch it and let me know your thoughts.

@angelbreaker3244

Жыл бұрын

@@GiveCheeseaChance so thanks!! So great that you feel well and happy!!! Just you upload i will see!!!@

Why can’t you poke the holes from the top so that gravity isn’t closing them off? Then you could make many thin holes

@GiveCheeseaChance

7 ай бұрын

You can certainly poke holes from the top if you want to, but I don't like the look of it on the outside or the inside when you cut it open. I like the top to be smooth and pristine when I serve it. Secondly the white mycelium won't be affected by gravity in this case; it will cover the holes you poke regardless of where you make them. But go ahead and try one with holes pocked on the top.

It's very beautiful, it's amazing👏👏, I love making cheese😍, I wish I was close to you and we make cheese together, I share cheese recipes. ❤️❤️

@GiveCheeseaChance

Жыл бұрын

Hello Arka, I also love making cheese. Why doesn't everyone? Let's encourage others to try this exciting and rewarding hobby! What cheese do you make? Please share your recipes!

So most of us dont have access to unhomogonized milk sadly so not likely going to try this

Don't throw the wye away. Save it until you have 6 gallons and make moonshine.

@GiveCheeseaChance

10 ай бұрын

Is that really a thing???

@raymondrasco3388

8 ай бұрын

@@GiveCheeseaChance yes watched it on moonshiners. They made a 10 gallon run with fermented wye.

@GiveCheeseaChance

8 ай бұрын

@@raymondrasco3388 That is really incredible!

You measured the ph and said it was fine. And gave an example of good readings. But you did not explain what a bad ready is and what we should do if the reading is not a good reading. Please give a video on hp readings and what a good reading means and what a bad reading means and how to fix the bad reading.

Hi there, can you make this with raw goat milk?

@GiveCheeseaChance

Жыл бұрын

I have made camembert with goat milk before, but I have not made cambozola with goat's milk. You might be the first one to do it, if you try to, you'd create something new!

@lisailiff6724

Жыл бұрын

Well that sounds scary! Lol😅 I’m just starting out on the cheese journey but cambozola is one of my favorite cheeses, I’ll see what I can find out there. When my girls freshen I think I might give it a try. 😬 Thank you for replying! 😀

@GiveCheeseaChance

Жыл бұрын

@@lisailiff6724 Lucky you that you have goats. Do you ever make labneh with your goat milk? I was raised on the stuff.

@lisailiff6724

Жыл бұрын

@@GiveCheeseaChance sorry just saw this reply. 😬 I have not made that. I really have only made the easy stuff lol. Chèvre of course, Ricotta, some sort of quick velveeta style. I’ve done yogurt caramel and cajeta. I absolutely love my goats milk! Time to learn some new stuff lol

@GiveCheeseaChance

Жыл бұрын

@@lisailiff6724 Labneh is very, very easy, I promise. Based on what you listed above, labneh would be a cinch for you. I would love you to give it a try. (The salt is important.) Check out this video: kzread.info/dash/bejne/hXyu0JmDl6aWqZs.html

You should make Ricotta whit the liquid drain rather to through it into the sink.

@GiveCheeseaChance

8 ай бұрын

I often do, but it is a lot of work on a day that includes filming.

I wanna eat that cheese but we don't have the tools or the ingrediens to make it :(

@maryannefarah4367

8 ай бұрын

Where do you live? Ingredients and tools can be shipped all over the world.

@Giveme100ksubs

8 ай бұрын

@@maryannefarah4367 I know but I can't order anything from the Internet till 18 years old and I don't have enough money to buy it in real life and I also want to save my money

@Giveme100ksubs

Ай бұрын

​​@@maryannefarah4367it's been 7 months now but I think there should be fine if all of those tools and ingredients are in my country

And if you really have, add the link in the channel, thank you

9:19 Wait, I am allergic to Penicillin am I cool?

@GiveCheeseaChance

3 ай бұрын

Have you ever eaten camembert, brie or blue cheese before? Did you ever have a reaction then?

@thelthrythquezada8397

3 ай бұрын

@@GiveCheeseaChance I am glad you put it that way, I love me some blue cheese, NO REACTION. Score! Thanks for the reply!

@GiveCheeseaChance

3 ай бұрын

@@thelthrythquezada8397 That's a relief!

@thelthrythquezada8397

3 ай бұрын

@@GiveCheeseaChance I have a tub from Pulbix that I have been eating from this week, I can't wait to go home and put it on my steak. Cooooome oooon 3:30pm!!!

@GiveCheeseaChance

3 ай бұрын

@@thelthrythquezada8397 Hah a ha ha ha!

Ok. I see that. glengarrycheesemaking. Sorry.

Love your videos! Do you have a recipe for Saint Agur?

@GiveCheeseaChance

Жыл бұрын

No, I do not yet have a video for a blue cheese using cow's milk like St Agur, but I have made blue cheeses using cows' milk before. I'll try and work on one this year. Thanks!

Your recipes are interesting. I think you should create a page on Instagram and TikTok to promote the channel so that most people benefit.

@GiveCheeseaChance

Жыл бұрын

Hello Ali, you are right, I would get a lot more exposure if I used Instagram (and Tik Tok) but I don't know how to post there. I need a media specialist to take over that for me (in exchange for cheese!). I am very limited for time to even learn that unfortunately.

Can you make it with goat's milk? I bet it would be amazing :)

@GiveCheeseaChance

10 ай бұрын

I've never tried. But if you try, let me know how it works out!

Homogenized? No way. I like the ladies.

@maryannefarah4367

10 ай бұрын

Now that’s funny!