After watching the video, then reading this comment, I ground the ears off that lock the spear in and used the spear instead of building the jig. It worked the exact same, thank you for the ideas!
@@kt323 The spear is the part that inserts into the keg. The tap inserts into the spear. I had to remove the insert "spear" from my keg. It had two locking tabs that held it in place. I ground those off, and it worked the same as this jig. Hope this helps!
The Mypin units are inexpensive, but work well if you don't need anything fancy. For the boil kettle I went with the Auber SYL-2352 because it has a duty cycle, which allows me send more and less energy to the 5500 watt element quite easily.
@Greg Cummines, do you have any experience with Asadero cheese or have you heard of it? It is a Mexican melting cheese originally from Chihuahua used a lot in quesadillas and other similar applications. I am setting out to make Asadero cheese at home since nobody sells it where I live.
table salt is sodium chloride NaCl... there is no possible way it could have iodine in it as there are no paring elections for iodine to attach to.. and iodine is a liquid at room temperature.. are you suggesting salt comes in a liquid...
Hi Greg! Love your video. Just really want to start making my own cheddar in Sweden. I just had one question. Do you age the cheddar all of those months in the press? If not, what is the process? Thanks!
No, once it is done in the press it is taken out and it is aged in a "cheese cave" (temp controlled fridge, or even a real cave). I have seen some use cheese wax to seal it.
Greg you are a genius! Thanks for showing me how to make this cheese. I have seen others show this same process and its like watching paint dry! omg kill me!! YOURS IS PERFECT!! I LOVE IT!!!! Thanks for the cool Vid!! i subscribed!
hahahaha... now we see why companies have to check backgrounds and pass certain test before hiring people. morons like these will not be good for a company
Hey, Where is the video of the finish cheddar cheese? I will appreciate listen your opinion about all the aspects of the flavor, texture, and aroma. Please make the video and answer me with the link of that video (Y) =D
This is very differnt than the process and results I"m seeing using Ricki Carroll's book "Home Cheesemaking". She has you doing basically the same thing that you do up until you cut your curds. She doesn't say to strain off the whey when using the sink bath to bring it up to 100 degrees. So, she has you stirring the cut curds still in their whey, then draining for 1 hour suspended in cheesecloth and then pressing 10lbs for 10minutes, 20lbs for 10 minutes then 50lbs for 12hrs. Then dry 2-4 days and wax. I like the results of what you have shown. Look great! Wonder why it varies so much from her process?
