How to make Farmhouse Cheddar Cheese
Рет қаралды 2,594
Жыл бұрын Who doesn’t love cheese. And cheddar cheese is one of the best ones out there. Unlike a traditional cheddar cheese, farmhouse cheddar can have a slightly shorter aging time, but still have that wonderful cheddar flavor. Traditional Cheddar when are aged properly can be aged for several months to a year or more. Farmhouse cheddar can be ready in just a couple of months. Give it a shot, and don’t hesitate to leave a comment if you have any questions!
#cheesemaking #cheese #homemade
Below I will include links to my other cheesemaking videos 
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@Red2U 4 ай бұрын
I just found your channel. I have been learning how to make cheese and farmhouse cheddar is next on my list. I see you also have some charcuterie videos which is also on my need to learn list. Great video. I love how you used sous-vide to maintain the temperature. I may have to try it that way too!
@zimmerleeats800 3 ай бұрын
Thanks for watching!
@adamfreeman5609 4 ай бұрын
I like how it has the random holes in it. Gives it more character
@rs-wj1sm 5 ай бұрын
I meant you are a Freak'n CheeseMaker love your vids
@stevetaylor1904 11 ай бұрын
Brilliant. No nonsense. Thank you
@zimmerleeats800 11 ай бұрын
Thanks for watching!
@51rwyatt Жыл бұрын
Awesome. I made cheese (too much cheese) several years ago and would like to get back into the hobby. I live in Maine and have a basement that is perfect temp/humidity for aging from November to May, so I'd like to get back into a fall round of hard cheeses each year. Thanks for the video.
@zimmerleeats800 Жыл бұрын
I live in South Central Texas. I would love to have a basement for that kind of stuff.
@elmeddinxelil9621 6 ай бұрын
how long you ripened that cheese ? 2 weeks?
@ThatManChase Жыл бұрын
THAT'S MY CHEF #BDN
@zimmerleeats800 Жыл бұрын
😆💪🏼
@TushhsuT 8 ай бұрын
whey is also tasty! DOnt waste it! You could do ricotta. You could just drink it (I mix with a juice). You could make a tasty bread, using it instead of water. And also, if you do a lot of cheese(as I see), you could use it instead of the micro-starter. PS. Yes, now I hear you mention it :)) Still, for those who missed your comment.
@zimmerleeats800 8 ай бұрын
I usually save it if I have the time to use it!
@stevetaylor1904 11 ай бұрын
How did you know the pressure? Thank you
@zimmerleeats800 11 ай бұрын
It’s really just a rough estimate but you can get an idea of lighter weights by using a scale between the press and go from there
@Julia-en9xq 10 ай бұрын
I have that same press- but I stack weights on top of the board, and use the wing nuts to keep it from shifting..
@user-lu6wz5im8b 2 ай бұрын
Did you brine the cheese?
@zimmerleeats800 2 ай бұрын
No, the curds are milled and salted before pressing
@leintjecusmano4443 2 ай бұрын
You don't state how much milk to use and also is it non homogenised.
@zimmerleeats800 2 ай бұрын
It can vary depending on how much cheese you want to make, but for this particular cheese I used a gallon and a half of milk. I used homogenized and pasteurized milk, so that’s why I added the calcium chloride to it
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