There's a host of things it can be used for. Here's some information from New England Cheese Making blog.cheesemaking.com/using-that-leftover-whey/?aff=186
I’m doubtful in Diaz that you can actually come close to Stilton blue cheese. I’m certain that you can make blue cheese. I know Maytag has a type of blue cheese that I find very harsh. I would have to try what you make and compared to the real steel and blue cheese to see if the final product comes close There’s a lot more to this than a simple recipe. It’s going to be environment the milk that you use the grass that the cows eat, and the place that you’re aging the cheese. This would require the master to be able to look at your set up and make this change here don’t do this
Thanks for the comments. I'm not sure if there's a question but as far as Milk, I used pasteurized store bought as I mentioned in the video. As for aging, I have a temp and humidity controlled environment and have a video on this as well.
When cutting the curds, you shouldn't be tipping them into the bowl, which shatters the soft curd structure. Keep the skimmer horizontal, and gently slide those thin slices off it, onto the surface, intact.
Thanks for commenting. For this particular cheese, I'm not worried about keep the curd shape as I'm using cheese cloth to tighten the curd into a ball shape as it acidifies, then cutting it (as shown in the video). My technique for making Roquefort is different. In that process, I would take care to not break down the curd as you mentioned.
Sorry for the slow response, I was on vacation. The farthest notch out is 3x the distance of the fulcrum to load point, so any weight you hang there is putting 3x that weight on the cheese. For example, if you hang 5 lbs on the farthest notch, it's putting 15 lbs of pressure on the cheese.
If I could make a constructive criticism, you repeat yourself too much. Your videos would have a better flow and be more interesting and concise without that.
So how is it after 4 months? Has it worked consistently, and have any snags come up? I'd be worried about assorted cultures or moulds growing in any cracks or crevices inside the fridge.
Greetings, and thanks for the video. Would you consider expanding the series to a 5-part series by adding St. Marcellin cheese making to the list? Gavin Webber has the only online video on the making of St. Marcellin cheese, and his video is 7-years and 9-months old. Apparently not very many people either like St. Marcellin cheese, or make St. Marcellin at home. Thanks, Bruce
Hello, salt does cause whey to expel and flavors the cheese. If you use iodized salt, it will inhibit essential bacterial growth needed for the aging process.
Hello - I think you can use a mesophilic starter as well, but I think the best result would be the C21. That's the only one I've used. for cream cheese, but experiment!
Hi! Nice video. Thanks for sharing. I want to try making these delicious French cheeses and I think I'm going to stick with your method, but I have some doubts When you use new dairy cultures, do you keep the rest in the refrigerator? How do you store them and how long can you keep them frozen once the envelope has been opened? Greetings and thanks for share.You already have a new follower 😎
Hello, Thanks for watching! I store all my cultures in the freezer. If stored in the freezer, the cultures can last upwards of 2 years. I've never had an issue with old cultures, and some I don't use often.
Hello! This is the one I have. I don't think it will stay at 80 degrees, but what I do is just remove the pot once it reaches the temperature I want. I usually turn the knob to setting 3 and it warms up over about 20 minutes or so. www.amazon.com/Cuisinart-CB-30-Cast-Iron-Single-Stainless/dp/B01IA3H8QM/ref=mp_s_a_1_13?crid=1M4WAWTL0SGZ3&dib=eyJ2IjoiMSJ9.q1Vh-ro86Z8kvPJPSBZXe32BUWfqlahyF8tBy1qAxWMhZ-CR6KHql32y0qw7aAacHRNHCzjvERnmfdvzOnSUMuF3GnLhZnQdukTNTZ8UVULcs1rND8CN7qr1T9Rsj8vM41cHf5O_6O5Dhma8FJBQXkC_gCoepL3XHBuPZ79et9Cb5Xzuqh8mjkWXURaqELjHTfRq_sQL56HrFf_EiCH0-w.O49iPRukpPXdtjR1D2rttRxsnQlt0qkLINOlPhw4INw&dib_tag=se&keywords=hot+plate&qid=1711674634&sprefix=hot+plate%2Caps%2C412&sr=8-13
Hi Adam, I made a Dutch-style press and it works just fine and I needed your explanation of how the weight multiplies. But I think you forgot something important so I will mention it here., The empty press, just the lever and the follower and connecting rod have a weight. So you need to use a scale and figure out how much pressure the empty press exerts. In my case it is about 4 lbs. So five lbs at one distance would be 5 +4 or nine lbs. Etc. Hope this makes sense. John G, Ecuador
Hello, thanks for the comment. On most home cheese maker press sizes, this amount would be negligible, so I don't even mention it, but you can certainly factor it in if you wish.
Hi again. Not really negligible. My press which is not too different then yours, when I trapped a scale beneath the six-inch follower and the table, with only the weight of the lever arm it was still generating 4 lbs. of pressure.I calibrated my press using that as a base pressure.@@Cheeseologywithadam
Hello and thanks for reaching out! Here's the video on the first cutting of the blue cheese. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Yxn9-m-0Mhc.html
This video is so insanely helpful! I'm workin with the same set up (mini fridge aging space) and like you said, temperature's not a problem, it's the humidity. it's kept me from venturing out to humidity sensitive cheeses and waxing cheeses. i've been doing the container of water in the fridge method and it's been inconsistent of course. But this, this i gotta try. with the water tank heater and look into buying some sensors too. Cheers and Thank you again Adam!
Great video! i like your editing and video angles you use. very helpful Thank you too for leaving the little bits of "unfortunate variables" of the process in your video too, like losing a little bit of curd when flipping. I as a beginner i appreciate seeing that even when those little things happen, that there's no need to panic or get frustrated because at the end of the process, you can still achieve a picture perfect result like yours ended up as. Thanks again Adam!
Hey! Thanks Adam, i just got and assembled my dutch press last week, but the coefficient table that came with it didn't make much sense how to figure out weight multiplying. it was just a table of numbers. Your explanation was sooooo much easier and clearer ha! gonna go n maiden voyage this thing on some Butterkäse tonight. Fresh Sub, and look forward to your other videos on your channel. Cheers!
Hello! I'm so glad I could help, very exciting! I love my Dutch press, it works great. You'll get the hang of it quickly and centering the form. As for butterkase, that's one I haven't done yet, but it's on the short list. Tomorrow at 10 am EST, a brie video is releasing-first one of the bloomy rind series. Enjoy, and thanks for posting! Happy cheese making!
A 4lb wheel usually lasts about a month for me. I share with friends and family, and it's my favorite style, so I'm constantly slicing pieces off it ...lol
Heya! You might want to check out some of those wireless microphones that clip onto a shirt collar or a pocket. Having some trouble hearing your voice over the music at the start. The channel concept is good and if you make some adjustments in production this will pop off within a year of consistent posting. Check out other cooking channels and keep an eye on how they edit. You can make the video shorter and more concise without losing any info in the edit, and it will make the video way more approachable for people to click on. Keep cheeseposting :)
Thanks for the feedback! I'll look into that. If my next video's audio will be better, because I made a change. I've been trying different things and nothing works well until now. So the next video coming out will be better.
