I live in one of the towns just outside the city of Leicester. It's my fave cheeses; whether it's young, mild and rubbery or old, flavourful and crumbly. Delicious
I am Leicester born and bred! I absolutely adore our Leicester red cheese, Leicester is a small (ish) city in comparison to your cities lol... we are in the middle of England, we are famous for our cheese, pork pies (Melton Mowbray) and Indian food! Leicester Red is quite expensive to buy, even though its made here, well, I think there's one place left that makes it from scratch, farmhouse Leicester cheese is the best! Im so pleased you gave it a go
@@jmilkslinger from our council records “Leicester is a city of England with population over 400,000. The city is a district settlement of Leicestershire. Leicester is located close to the River Soar and to the termination of the National Forest.” It’s a city, because we have a cathedral and we are one of, if not THE most culturally diverse city in the United Kingdom 🇬🇧
Thank you for sharing howuch rennet you use per gallon of milk. I make my cheese out or raw goat milk and also use the same ratio😀 Happy🧀cheese making. Thanks for the great videos!
When I have a cheese that starts to crack like that, I use ghee. I heat the ghee gently until is liquid, then use a brush to make sure the liquid completely fills and seals the cracks. (Not vacuum packed, ghee packed.) Once the whole surface has a layer of ghee, then I bandage wrap. So far that has worked well for me. It was great to watch you go for 100 pounds. I have never had the nerve to go over 75, but I'm adding 100 to my list of things for recalcitrant cheeses.
Do you find that the curds knit back together when vac packed and do you think after a while in vac you could have lard bandaged it? Despite not being able to age it the way you wanted that's a nice looking cheese! Also love your "hands on" approach!
After vac-packing, they do stick together a bit more, but it's not exactly "knitting." There are still nooks and crannies where mold would be more inclined to take hold, I think.
Over here in continental europe we don‘t use annato to color the cheese, we use watersolulable beta-carotene. doesn‘t smell even remotely as bad as annato does. 😁
Over here in latin america we can source fresh annatto seeds which don't have any of the off smells you guys are describing. We use it on everything from cochinita pibil in Mexico to tamales in Colombia and if anything it adds a bit of earthy flavor besides coloring obviously.
@@nofuturo I actually have annatto seeds in my spice cupboard! I've considered using them to color my cheese, but I just haven't gotten around to it . . . yet.😊
@@jmilkslinger I apologize for the late reply but I don't have my notifications activated. If you have access to the seeds you should try making your own dye as it only takes a little bit of oil to extract it from the seeds. The oil should be hot, but not so much that it ends up darkening the seeds and making the resulting dye taste bitter. As mentioned in my previous post the taste should be "earthy" and really subtle. I have a suspicion that the off smells all you guys are describing is the result of preservatives and other additives to keep it shelf-stable for a LOOOOOOOONG time.
I’m sure making cheese and editing these videos takes a lot of time and work so I get very excited whenever you post a new video. Your content is fantastic! Thank you so much for sharing. P.S. No pressure but some of your recipes from your website are awesome too. Would be kind cool to see you make some of those on your RUclips channel as well. 😊
Yes, they DO take a lot of time --- thank you for the encouragement! I did do a bunch of food videos back when I first started on RUclips and before I narrowed down my focus to cheese. The videos are still there, but unlisted. You're welcome to watch them, if you like! ruclips.net/p/PLFpK-GOC2xAtVydK5I_IbA4V4Cv-5VmnX (Let me know if the link doesn't work...)
This is on my list to make in very near future! You should do a triple creme brie it's very easy and it's buttery good! It will most likely be mind blowing with your fresh raw milk and cream! 10 to 14 day maturation period..
Dear friend... It's the lack of humidity. You can put a small deep plate with cotton and distilled water inside your cheese cellar. You need a minimum of 70% relative humidity.
I'm going to have to try this. I have a 4 year old who refuses to eat any of my homemade cheeses. He will only eat orange (because he knows all my cheese is white) store-bought cheddar. I wonder if I could pull the wool over his eyes?? ;-)
I just watched this video of a Leicestershire handmade raw milk cheese manufacturer. I think the issue of cracking with your cheese was because of chopping it into those large, smooth sided chunks. They are hard to compress and don't have enough surface area to knit properly. Traditionally, curds are milled by hand or machine into much smaller, raggedy edged chunks that nestle together much better. ruclips.net/video/4AMn5lM5zr4/видео.htmlsi=4RX_8XNnHPUGl_gD
I'm pretty sure the issue has more to do with my inability to press at the high, high pressure cheddars require. I recently got a Dutch press and my cheddar rinds are SO much smoother. Thanks for sharing the video! I love seeing how the big producers do it. I just wish they showed how they cleaned up the rind and how the rind itself tasted. Is there truly no residual lardy flavor?? Also, when they were doing the core sample, did they first cut a slit in the cheesecloth with a knife? These are the things I wonder about...
@@jmilkslinger I saw a photo of your lever press! I hope it features in your videos soon. Did you make a video of the cranberry Lancashire? I'm eating superb vintage over 18 month aged Red Leicester for breakfast right now! From Snowdonia Cheese Company on Wales. I have a new Jersey cow after too many cowless years, and this is one of the cheeses I will be making regularly!
@@rubygray7749 1. It will feature. . .soon! 2. I'm still working on that cheese. I haven't yet resolved my cranberry problems. 3. That sounds fabulous! 4. Yay for a new Jersey!!!
@@jmilkslinger Thank God I made a new Batch of Baylies and my Boursin Style Cheese was ready to go,out came the Crackers and the Coffee and I started Binge -watching your new Vlog.Very Nice
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](/img/1.gif)
I live in one of the towns just outside the city of Leicester. It's my fave cheeses; whether it's young, mild and rubbery or old, flavourful and crumbly. Delicious
I am Leicester born and bred! I absolutely adore our Leicester red cheese, Leicester is a small (ish) city in comparison to your cities lol... we are in the middle of England, we are famous for our cheese, pork pies (Melton Mowbray) and Indian food! Leicester Red is quite expensive to buy, even though its made here, well, I think there's one place left that makes it from scratch, farmhouse Leicester cheese is the best! Im so pleased you gave it a go
Kwicewster ????
@@rubygray7749 😂 you ok there? Damn keyboard… thanks, fixed it ;)
That sounds like a small town with a pretty amazing food scene!
@@jmilkslinger from our council records “Leicester is a city of England with population over 400,000. The city is a district settlement of Leicestershire. Leicester is located close to the River Soar and to the termination of the National Forest.” It’s a city, because we have a cathedral and we are one of, if not THE most culturally diverse city in the United Kingdom 🇬🇧
@@Angie_Secret_Squirrel Haha, that's not a "small (ish)" city by my standards! That's HUGE!
Great! Thanks for adding what cultures to use if not using clabber. ❤
Thank you for sharing howuch rennet you use per gallon of milk. I make my cheese out or raw goat milk and also use the same ratio😀 Happy🧀cheese making. Thanks for the great videos!
Never thought to make this one. Now I want to! Thank you for the video. 🥰😊
Looks great!
thank you
I woke up at 3.30 a.m. to discover a cheese video from Jennifer. And its Red Leicester!! What could I do but watch it?
When I have a cheese that starts to crack like that, I use ghee. I heat the ghee gently until is liquid, then use a brush to make sure the liquid completely fills and seals the cracks. (Not vacuum packed, ghee packed.) Once the whole surface has a layer of ghee, then I bandage wrap. So far that has worked well for me. It was great to watch you go for 100 pounds. I have never had the nerve to go over 75, but I'm adding 100 to my list of things for recalcitrant cheeses.
Do you find that the curds knit back together when vac packed and do you think after a while in vac you could have lard bandaged it? Despite not being able to age it the way you wanted that's a nice looking cheese! Also love your "hands on" approach!
After vac-packing, they do stick together a bit more, but it's not exactly "knitting." There are still nooks and crannies where mold would be more inclined to take hold, I think.
Thanks
Thank you!
Yum. If you take requests 😉, would you consider trying a Shropshire Blue which looks like a Stilton-y Red Leicestershire and is fabulous.
I have been wanting to try this one --- thanks for the reminder!
Over here in continental europe we don‘t use annato to color the cheese, we use watersolulable beta-carotene. doesn‘t smell even remotely as bad as annato does. 😁
That's so interesting!
I agree, I think too much annatto makes cheese bitter!
Over here in latin america we can source fresh annatto seeds which don't have any of the off smells you guys are describing. We use it on everything from cochinita pibil in Mexico to tamales in Colombia and if anything it adds a bit of earthy flavor besides coloring obviously.
@@nofuturo I actually have annatto seeds in my spice cupboard! I've considered using them to color my cheese, but I just haven't gotten around to it . . . yet.😊
@@jmilkslinger I apologize for the late reply but I don't have my notifications activated. If you have access to the seeds you should try making your own dye as it only takes a little bit of oil to extract it from the seeds. The oil should be hot, but not so much that it ends up darkening the seeds and making the resulting dye taste bitter. As mentioned in my previous post the taste should be "earthy" and really subtle.
I have a suspicion that the off smells all you guys are describing is the result of preservatives and other additives to keep it shelf-stable for a LOOOOOOOONG time.
I’m sure making cheese and editing these videos takes a lot of time and work so I get very excited whenever you post a new video. Your content is fantastic! Thank you so much for sharing.
P.S. No pressure but some of your recipes from your website are awesome too. Would be kind cool to see you make some of those on your RUclips channel as well. 😊
Yes, they DO take a lot of time --- thank you for the encouragement!
I did do a bunch of food videos back when I first started on RUclips and before I narrowed down my focus to cheese. The videos are still there, but unlisted. You're welcome to watch them, if you like!
ruclips.net/p/PLFpK-GOC2xAtVydK5I_IbA4V4Cv-5VmnX
(Let me know if the link doesn't work...)
Awesome! These will keep me preoccupied until your next cheese video. 🎉
This is on my list to make in very near future! You should do a triple creme brie it's very easy and it's buttery good! It will most likely be mind blowing with your fresh raw milk and cream! 10 to 14 day maturation period..
I have been wanting to do a triple creme, and we are DROWNING in cream these days...
@@jmilkslinger there you go! I followed your aussie cheese hunks recipe lol!
@@johnhowaniec5979 😂
Dear friend... It's the lack of humidity. You can put a small deep plate with cotton and distilled water inside your cheese cellar. You need a minimum of 70% relative humidity.
it wont get more cheddary, its a tangy cheese, its not cheddar and YES it melts beautifully!
I'm going to have to try this. I have a 4 year old who refuses to eat any of my homemade cheeses. He will only eat orange (because he knows all my cheese is white) store-bought cheddar. I wonder if I could pull the wool over his eyes?? ;-)
Oh, wouldn't that be hilarious --- you gotta try it!
I just watched this video of a Leicestershire handmade raw milk cheese manufacturer.
I think the issue of cracking with your cheese was because of chopping it into those large, smooth sided chunks. They are hard to compress and don't have enough surface area to knit properly.
Traditionally, curds are milled by hand or machine into much smaller, raggedy edged chunks that nestle together much better.
ruclips.net/video/4AMn5lM5zr4/видео.htmlsi=4RX_8XNnHPUGl_gD
I'm pretty sure the issue has more to do with my inability to press at the high, high pressure cheddars require. I recently got a Dutch press and my cheddar rinds are SO much smoother.
Thanks for sharing the video! I love seeing how the big producers do it. I just wish they showed how they cleaned up the rind and how the rind itself tasted. Is there truly no residual lardy flavor?? Also, when they were doing the core sample, did they first cut a slit in the cheesecloth with a knife? These are the things I wonder about...
@@jmilkslinger
I saw a photo of your lever press! I hope it features in your videos soon.
Did you make a video of the cranberry Lancashire?
I'm eating superb vintage over 18 month aged Red Leicester for breakfast right now! From Snowdonia Cheese Company on Wales.
I have a new Jersey cow after too many cowless years, and this is one of the cheeses I will be making regularly!
@@rubygray7749
1. It will feature. . .soon!
2. I'm still working on that cheese. I haven't yet resolved my cranberry problems.
3. That sounds fabulous!
4. Yay for a new Jersey!!!
What happened to my Comment this Morning.Was Number 1 again but its all gone now?
Shucks, I don't know! Maybe the internet ate it?😂
@@jmilkslinger Thank God I made a new Batch of Baylies and my Boursin Style Cheese was ready to go,out came the Crackers and the Coffee and I started Binge -watching your new Vlog.Very Nice
@@jurgendorneburg All your talk of homemade Baileys has got me hankering to make my own!