This is a good cheese for people who want to try making cheese but don't have special equipment. It can be aged in the refrigerator and is ready to eat in only about 3 weeks. If it is aged longer, it becomes sharper, but at 3 weeks it has a nice mild cheddar taste.
This cheese has a natural, yellow rind and I've had little mold problems when it is aged in a fairly cold refrigerator. If mold does develop, just wipe the rind with a towel soaked in vinegar to remove it.
The cheese in this video is made from raw milk from our own cow, Kalindi, but you can make it from pasteurized, homogenized milk as long as the milk hasn't been ultra-pasteurized. With store bought milk add calcium chloride before adding the rennet to the warmed milk. Calcium chloride can be purchased at cheese-making supply sites/stores.
Please comment if you have questions or suggestions. This is our first video and we hope to put up many more homesteading videos on subjects such as cow care, home dairying, ox handling/training, knot tying, cooking, gardening, fermenting, preserving, wood-working, wild crafting medicine, re-purposing, synchronicity, philosophy, spirituality, meditation and other various self reliant skills and knowledge.
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