This English cheese is similar to a cheddar without being as involved as regular cheddar. In other words, it's straightforward and fun to make! Derby can be eaten as young as six weeks, or it can be aged for years. Mild, salty, and toothsome, it makes a great addition to mac and cheese, grilled cheese, cheese plates, and tacos.
Watch the tasting video to see how it turned out! rb.gy/lseg8p
Get the printable recipe PDF here: milkslinger.com/shop/derby-ch...
LINKS and RECIPES
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
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CHAPTERS
00:00 Derby Cheese
00:21 Making the cheese
00:51 Using cultured buttermilk as the mesophilic culture
03:08 Tasting a Derby
05:55 Checking for a clean break
06:52 Cutting and Stirring the Curd
09:40 Pouring off the whey
12:00 Cheddaring
15:41 Milling and salting the curd
17:39 Pressing and Air Drying
20:54 Trouble shooting a funky smell
22:08 Vac-packing and Aging
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8 июл 2024