Hi Lisa, I know I'm late to the party but just want to say thank you for making this video. I haven't tried smoking cheese yet as it was far too hot here in Australia. Hopefully, we will have a milder winter this year and I can use my BBQ just like you did. I think I will try both methods as you did.
Hi Gavin! No worries! There's always a cheese party going on here :) Hopefully you'll get to smoke some of your own soon :) Enjoy! Say hello to Kim from us :)
Wow, that is a lot of smoked cheese. I was not aware there was a controversy about when to smoke the cheese. I thought it was after ageing. Now I know better. Thanks. 🤠
Thanks, Larry! I passed it around the neighborhood, and it sure didn't last long. The controversy is interesting - and apparently it continues in our house with Lisa- 1 vote for Pre Aged smoke and YumYum- 1 vote for After Aged smoke. By the way, for those of you reading this comment, this is my cheese friend Larry, from Deep South Texas. He is a homesteader wannabe ( his words, not mine :)) and he puts out some fantastic cheese videos. Visit his channel. You will enjoy it! Lisa
That's exactly what I do. I have a smoker, but it gets warm enough to cook things, so it's No Bueno for cheese. The little smoking tube is so brilliant. I always smoke near the end of aging, but I also age a little after smoking to help mellow the smoke out a little, as well as make sure the aroma/flavor permeates the WHOLE cheese. I just re-vac pack them. Thanks for the video!
Hi Peg, Yes,It's a good process. Cold smoking is the way to go for cheese, and letting it mellow in the fridge or vac seal for a couple of weeks is essential to rid the cheese of the ashy flavor and allow the smoke to fully permeate the wheel. Cheers to smoked cheeses! Lisa
Your book is very very good, and easy to understand, Enjoyed it and still do, very much. Great benefit, is all the kowlege you have and give to us. I do hope that you will make at least one book more. I would like to read more about "trouble shooting" more about the the importens of the weight / time you put the differnt cheeses,. And maybe more cheese recepies, and lot more cheese knowlwge Best regards Marianne from Denmark
Hello Marianne, Thank you so much for your lovely review of my book! I am so glad you are enjoying it! I am not yet sure about a second book, but if it materializes, it will surely have more recipes and more cheesy knowledge. This book is designed to take the beginner to an intermediate understanding of the science of cheesemaking. The next one would take it further. The choice not to include a troubleshooting chapter in this book was an intentional editing decision. Instead, I included troubleshooting information throughout the text, where it could be easily absorbed with the material being presented in the context of the conversation that was happening in the chapter or recipe. The detailed chart in chapter 11 which identifies contamination points in cheesemaking protocol is a good example. Both my editor and I felt this was a better way to present the information. Troubleshooting chapters in some cheesemaking books can be repetitive, generic, and not applicable to every cheese type. My intent was to present the information at the appropriate time, in digestible format. Many of my video recipes do the same, that is, present the information at the step at which the problem is happening, or could occur. My Quick Mozzarella is a great example of that. If you have a particular question about something that you need some troubleshooting advice, ask it here, and I will be happy to walk through it with you! To recap, my troubleshooting advice can be found: 1. Throughout the text of the book 2. In the videos 3. In the treasure trove of comments in the videos Regarding the question about the importance of weights and times during the pressing stages- I watch the rate of whey expelled, and I watch the way the curds knit together over time. That is how I determine the times and weights to use. The type of cheese matters. Some cheeses have less moisture, and need more time and pressure during the last stages of pressing, like Cheddar. Cheddar also includes a salting step of the curds before they are pressed. This will increase the rate at which the whey is expelled, and slow the rate of acidity while it is being pressed. Others, such as Butterkase hold much more moisture, and require less time and pressure at the pressing stage. Thermophilic cheeses typically require less pressure. Asiago is an example of that. All cheeses benefit from applying pressure in stages, from light to heavier. This helps to prevent the whey from being trapped in the cheese, which can cause bitterness. The length of time in the press is also determined by what the final pH of the cheese should be. As the cheese is cooked and pressed, the culture continues to multiply, which raises the acidity of the cheese, especially in brined cheeses, because the cheeses have not yet been introduced to salt, which slows the rate of the pH drop. You can read more information about this in chapter 5, and see it expressed in the corresponding infographic in the chapter. All of these factors, plus much more play a role in how the cheese is knit together. I hope this information helps. Happy cheesemaking, Marianne! Lisa
Thanks for that amazing feedback! Vince is the barbeque guru around here, so it was a perfect combination of our talents :) Plus, it was his first video debut!
I really would like to try making mozzarella cheese because it won't take a long time. Unlike cheddar cheese that I have to wait for six months. I have kids in the house and before you know it they've eaten chunks from the cave. Whew. We all love cheese. 😂
Oh cool! I've always said cheese making would be a great skill to have during the zombie apocalypse! And here we are, sort of :) Thanks for watching, and happy cheese making :)
Yum yum is such a good kitty! :) She is a Calico cat correct? I just can't get over how much Yum yum reminds me of my Snoopy; she is making me miss her so much! Your cheese looked yummy as usual...and I absolutely love smoked cheese! Thanks for sharing!
Yes and yes! She is a sweet sweet Calico kitty. Snoopy is such a cute name for a kitty! Are you going to try to smoke some cheese? It really is pretty easy, even without a traeger type of bbq smoker. The smoker tube is a game changer!
I have a Monterey Jack video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-M5D_ADizMT8.html Here's what you can do: Take 1-2 Tbsp of hot red pepper flakes and boil in about 1/2 cup of water. Drain the flakes for later. Pour the water in with the milk as it heats up. When the curds are dumped into the colandar, mill the pepper flakes through the curds with your hands. Hope that helps! Lisa
I like to flip at 30 minutes so that the side that was just smoked rest a little before I give it a new smoke "layer". But if you can't baby sit the cheese as often, do it at the half way mark.😉
@@Cheese52 I do, and you are professional.. Thank you so much for your lovely experience and information. I wish someday to be like you. My best regards.
Great question. The ones I made were in the cheese cave, and the ones I bought (the rectangles) were in the fridge. You can smoke cheese immediately after they are made, or you can smoke them after they are aged, it is totally a preference thing:)
Hello, My family and I are really enjoying your channel! I was just wondering what book(s) would you recommend for a beginner cheese maker? Many Thanks
Hello and welcome! I'm so glad you and your family are enjoying the channel! My first book was Ricki Carroll's Home Cheesemaking and I love it. Here is a link. (affiliate link, which means II make a small commission at no cost to you) cheesemaking.com/products/home-cheese-making-book?aff=35 Also, here is the beginner's series playlist on the channel. So excited for your family to try cheesemaking! Which cheese will you try to make first? ru-vid.com/group/PLxnhlZN98kTS5ClDEQDwR13kCwiH-J_iF Happy Cheesemaking! Lisa and YumYum
Hi Tonna! Good news! I am working on some vids right now - SPOILER ALERT - They are "Tuscan Cheese with Wine" and "Farmhouse Cheddar". Your support of the channel means the world to me. Stay tuned! Lisa
@@Cheese52 Lisa, can a cheese be made with A2 milk for those that are lactose intolerant that can drink A2 milk? I read the carton and its only ingredient is milk. Trying to find a cheese for my daughter. Antibiotics induced lactose intolerant years ago. She can tolerate cream, A2 and lactose free but not regular milk from the grocery store. Any suggestions? I'm thinking A2 mozzarella would be a good place to start.
@@weegie2818 I did some research. A2 milk can be used for any cheesemaking recipe. If your daughter can tolerate A2 milk it would stand to reason that any cheese made with A2 would be ok. In my readings, many people reported making yogurt with A2 milk and were able to consume it without the ill effects of lactose intolerance. Full disclaimer here - I am not a food scientist, dairy scientist or physician, I am reporting on my research. Your health decisions are your own. I do know that cheese made with regular milk it's the hard cheeses, such as Parmesan that have the least amount of lactose. Fresh cheeses, like cream cheese, Mozza etc have the most. Happy cheesemaking and I hope you find something your daughter will be able to enjoy!
