Make Cheddar in Your Own Home. Mary Anne demonstrates how to make CHEDDAR at home with a simple recipe that uses pasteurized, unhomogenized whole cows' milk.
First the milk is inoculated with a bacterial culture ("MA 4001"). Rennet is added to coagulate the milk, as well as a colourant (annatto) & some calcium chloride solution. When the curd sets (gels), it is cut into cubes, and heated while it is stirred gently. Then the cheddaring process happens over a 2-hour period. The curd slabs are cut into strips and are salted. Finally the curds are pressed overnight to make one large block of beautiful cheddar which is aged for several months.
Mary Anne talks about the different surfaces treatments (waxing, vacuum-packing, natural rind and traditional cloth bandaging).
Here's the link to the video where 8 judges taste test 4 cheddars that Mary Anne made using the recipe in this video--only one thing is different between all the cheddars--their "affinage" (aging process/after-care). Find out which affinage process made the best tasting cheddar by copying this link into your internet browser: • Judging Homemade Chedd...
The judging results will surprise you!
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Learn about how to make other cheeses at home (i.e. cheddar, feta, camembert, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, Nabulsi, Belper Knolle, colby, yogurt, as well as crottin-, valencay-, and boursin-style cheeses).
Royalty-free songs used in this video are: "Love for All" & "Smoothin' Out".
16 дек 2021
