Thank you so much for going to this huge effort for us to watch. It hadn’t occurred to me that we could make cheese at home. Now I have a soft cheese kit on the way which will be fun to have a go at. Thanks John
Brilliant John. I'm amazed by the number of people who have commented and looking for shortcuts because cheesemaking is too time consuming . Different hobby perhaps? They should try grain brewing - really P them off. It's a HOBBY. Thanks for great vids.
Thanks for watching Richard, even though I am a retired chef, and I have plenty of my professional recipes available on my channel such as breads,cakes, and pastries, I still have trouble getting people to understand this cheese making is a hobby, yes it's easier and probably cheaper to buy it, but nowhere near as much fun and interest, than making your own 😉😃👍
Thank you for this wonderful tutorial video! My family and I are planning on purchasing a milking cow next year, and I want to learn to make as many homemade dairy products as possible, and I will definitely be using your recipes and videos. I love the way you do not leave a single detail for the viewer to have to guess or estimate, you thoroughly explain every detail each and every step of the way. I have been watching cheese making videos all day, and your videos are, by far, the absolute best quality and most informative. I will be subscribing and looking forward to more videos. Thanks again!
Hi tds59115 What a wonderful compliment so glad you found my vids informative and enjoyable, I try to steer clear of the science of it all and stick to the simple recipes, after all it's the end product that counts, and knowing that it works.
I need to tell you how refreshing your videos are. My wife and I have literally watched 100’s of youtube videos, and your delivery and format is OUTSTANDING; heads above most folks that make videos to share. Yours are clear, concise, correct and visual. No “um’ in the dialogue (drives me nuts), no extraneous information. Keep up the GREAT WORK!!!!
Thanks for watching and the wonderful comment Guy, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Guy.
Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
Its so good to have such talented UK based RUclipsr showing such amazing receipes. Well done John, you've sucessfully filled a void. I'm slowly working my way through all your videos
I'm a home brewer. Full mash, which means from malted barley, other grains and hops, yeast and obviously, water. It's interesting that this and some continental lager style beers start off needing a temperature around 37- 38 degrees C. This is almost certainly because that temperature is about the same as the temperature of the human body. So the water or milk won't feel hot nor cold, but just right. Body temperature. This is no doubt a throwback to when people didn't have thermometers. In the case of beer, the temperature is raised gradually to 66 degrees C, but that's quite easy to guess from 37 degrees. Great video, by the way. I'm going to try this really soon!
Your voice is so comforting. I could never have this much patience with cooking but I appreciate cheddar cheese so much more now because of your video.
I am so pleased to hear some proper English. this is like having a steak after too much ground beef. I did learn something about salt, and I thank you for that. Even though it is highly unlikely that I will be making cheese, it is important for me to learn something every day. I am in my 70s.
I'm not far behind you Bob, thanks for watching my friend, much appreciated. Got this new recipe on the way. 33% wholewheat step by step baguette video coming soon, you should like this one, it'll be up in a couple of days :) Please like share, comment and maybe subscribe ( if you haven't done so already) so you don't miss any future videos. Thanks again for watching Bob.
I love this video, I have made cheese before , when mother was alive she showed me how. I 've seen a lot other videos on cheese, this man explains it perfectly. I love his teaching, my granddaughters are gonna be HAPPY. I'm gonna share this with them. Thank you.
Thanks for that Julia, much appreciated, pleased you like the video's, Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thank you
Above the technicalities and science, I love the narration! I come from a country where milk is a luxury but I now feel like making my own cheese and butter. Thanks and more power.
Dear John, I could listen to your videos all day long!! I love the information, recipes and instructions that you pass to us, these bring me to my childhood, being raised in Buckinghamshire, Aylesbury specifically and born in Swansea Wales and now living in Ontario Canada. My mum made most of these things for us so it really makes me so happy to see them brought to life in front of my eyes so thank you so very much for that John💖
Wow, thank you Lulu, that's very kind. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Awesome Lulu, your childhood sounds amazing ! My mum used to cook British old fashioned food, most young people never heard of recipes such as bacon pudding! :)
Brilliant videos which I am fast becoming addicted too, time flies and being able to watch repeatedly hopefully your methods will sink in. Never get tired of watching and listening. Many thanks for all of your posts.
Hi John, I made my first Cheddar today, its on the 50lb press now, overnight. Like you I am going down the GNT coating and vacuum pack rout. I saw you put one coat of protection on before vac packing and have assumed that one is all that is needed. What a great way to spend an afternoon/evening.
Yeah Ken, I feel a great sense of achievement every time I make a cheese, Yes one coat of protection is all I put on anyway, Thanks for watching Ken much appreciated.
Just wanted to say nice job. I found the pace of the lesson to be spot on. You were able to get your point across without any fillers such as silliness or the like. Again, thank you and I enjoyed watching.
Thanks for watching kherichi , that's much appreciated, well I have been a chef for many years and ran my own catering business, now retired and sharing my knowledge, but I must admit, cheese making is only a hobby that I enjoy very much. Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thank you.
Hello John, I hope your enjoying your well earned retirement, I have to say I recently discovered your channel and I'm super impressed with how easy your instructions are to follow to cook like a real pro in the home kitchen. I'd like to thank you for your professionalism as a chef (You obviously know your stuff!) and also I'd like to thank you for sharing your delicious recipes with us.
Welcome aboard Andrew. And thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Hello, Jon, I've watched a dozen of your bread videos, and made about six kinds, all turned out perfect, and just watched this, never knew how cheese was made, found it very interesting. Thanks again, I really enjoy your videos, can't be beat for getting right down to the basics.
I’m looking forward to moving soon to larger digs and kitchen. Can hardly wait to try my hand at cheese making. Thanks for making these great videos making all sorts of foods. God bless you.
I started watching this video thinking there's no way I'd ever be making cheddar cheese but it would be interesting to see it done at home (I live near the Davidstow creamery so not short of nice cheddar around these parts!) but by the end of it I'm thinking that looked quite fun and I wouldn't mind trying it. Thanks for another cracking video, John!
Here in the US the Big name coarse Kosher salt does have an anti caking agents in it. I prefer their Canning salt as it's only salt with a finer crystal so that it dissolves quicker. After purchasing Canning salt, store it in a sealed container as it will clump up just by looking at it. Thanks for the video 👍
Thanks for watching Charles. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Fantastic video. Fascinating and interesting to know what goes into making cheese. Thank you John. You have been generous with your time in demonstrating this for us. God Bless. Keep well and stay safe.
Calcium chloride is a firming agent, used for things that go mushy in a tin, like red kidmey beans. Now, I love pickled onions, my fluid is 90g sugar and 15g cooking salt One tea spoon per kilo jar is enough. Google pickle crisp
Cant wait to try this, but I dont have big pots any more. I will have to divide by two or maybe four. It looks superb at the end. Wonder how it tastes ? Are you still on the mend John? Take time to get better, your recipes are genius. Eat your heart out Ramsey, Oliver, Ainsley & Delia. You are better than every one. Thank you for being so precise and helpful. Anne x
Haha, thanks again Anne, wish I had there cash lol. Don't think it would be possible to split this recipe up Anne, as your dealing with very small amounts of ingredients, you might get away with 2 pans but it would be very difficult to manage both at once. These big stainless steel pots are pretty cheap on-line these days.
I think we all need to not take it for granted when we go to the store and pay $2-4 for that block of cheese, when we consider how much work goes into making it, even if done on an industrial scale. What a great food cheese is.
Thanks for watching JCJR , much appreciated. 😉👍😃. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching JCJR.
Wow! So amazing! So detailed and patient! I think I can only admire you for now for making your own cheese. But I'll still rely on the shop bought ones for now. Haha! Thanks for sharing John! ❤
Thanks John. Love your scientific approach. My son is a scientist he loves what you do because he too cooks like you! I find your vids very meditative.
I must thank you for your video, I now have two of your presses in Estonia and they are very good. I have been making my own bread, sausages, and beer here for several years and decided to have a go at cheese last November. I feel it is the same as all the other artisan type guides, it is a guide, you really have to have a feel for when the thing is ready for the next stage, it can't be just done on minutes. I am looking forward to tasting my first cheddar next June *earliest , if it's as good as the Brie style just eaten, it will be fantastic I am sure. But thank you for taking the time to produce such a detailed video, you really are a star !
Thank you John for this useful & interesting video. I enjoyed watching & learning from you how you make cheddar cheese. Always wanted to learn that. Like your tutorial. Clear, interesting, educational and you only talk to give information which make your tutorial pleasant to watch. 🙏🏼👍🏼🥰
Glad you enjoyed it. Thank you, and thanks for watching my friend. My latest bread video recipe. Doughnut Rings. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/doughnut-rings/ My books are available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Just made your cheddar cheese and will vacuum pack tomorrow, already have a Caerphilly and 4 Camembert in the cheese cave already, going to make ricotta cheesecake tomorrow from the whey that came from the cheddar, like the idea of yielding 2 cheeses from one batch of milk, and my German Shepard loves the left over whey, enjoy your channel, as I’m a semi retired Chef 👨🍳 myself, regards Martin.
Hope you're on the mend now fella. I've had such a lot of fun with your recipes. I don't have the bottle to try the cheese yet but the bread? Your videos helped me succeed where Mr Hollywood and Mr Bertinet failed. Well done and many thanks John. Get well soon. Andy
Supper explanation, all in calm and quiet, with all the details to follow. For sure I will try this way. Thank you John it has been great to watch your video.
I don't class a hobby as work, more like relaxation. and this cheese is much much better than store bought processed plastic cheese. thanks for the comment James, much appreciated.
I've only started cheese making this year and of course with cheddar being so yummy, it was high on my list to make but I chose to go the traditional way and cloth banded the cheese to encouraging some mould growth on the cloth which is supposed to add depth and complexity of flavour however, it's 4 months old already and there's only a few spots of mould. After a lifetime of 'mould is bad' mentality I figure I'll leave the banding on as long as the mould doesn't get out of hand. If it does, I'll probably take the banding off, clean, dry and vac pack the cheese and stored in the cave for as long as I want.
John, this video is very interesting, but the amount of time, work and precision that is needed in making this cheese, would be too overwhelming for me! So I think that I would be better off going to the local cheese shop and purchase some cheese there!
Another wonderful video, although I don’t intend to make my own cheese I knew watching this would be fascinating so I turned the sound off and sped it up a bit and was thoroughly entertained for 10 minutes ! Made your soft rolls yesterday and working my way through all your recipes. Brilliant channel, thanks John.
I love watching a true craftsman. Very inspiring but frustrating for me as I have no access to the main ingredients here in the philippines. Well done!
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
These are all fabulous cheese recipes and detailed how to. I will have to look into see if I can buy any of these milks in the U.S. Thanks for sharing all of this.
Hey John, first off Love your channel been watching for a long time I've made many of your bread recipes. Most recently made your finger buns for Thanksgiving they were a huge hit. I scrolled through a lot of the comments but I didn't see anyone ask about flipping the cheese while aging. You didn't mention it in this video do you flip your cheese at regular intervals. I'm about to start my cheese making journey. got my cheesecake and my molds and press and everything all ready to go just wanted to know about the flipping. Keep up the good work my friend!! 👍🍻
Thanks Rene, I find the long process of creating delicious food makes it taste much better. 😋👍. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Thanks again for watching, much appreciated. Pleased you enjoyed the videos, you never know you may make cheese one day, if you do you know where to come. Thanks again.
Absolutely loved watching this process, very relaxing to watch but clear and precise instructions. Cant wait to have a go! Thank you. Question; no wine cooler,where would you suggest in regular house to store and would it be best to make in colder weather, pretty hot weather at the minute
There is no other way unless you have a wine cellar, fridge is too cold, room temperature is too warm even in winter. Wine coolers are cheap enough these days if you're serious about cheesemaking you gonna need one. Please like share and subscribe.
Thanks for watching Nick , much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Nick.
Thanks again for watching my friend, yep time flies when you're enjoying yourself. 😉👍😃 Check out my fantastic Rye bread recipe just posted ruclips.net/video/j2Y4KXz9p90/видео.html
You are welcome Des. Thanks for watching , much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Brilliant video John, thank for sharing. I can't wait to try your recipe. I am going to buy all the equipment and give it a go. I live in lake district, Cumbria, I'm in a town called Ulverston, where Stan laurel was born anyway there is a farm about 40 minutes drive from me, near kendal, where I can get raw milk so I'm really looking forward to this. Once again thank you 😊
Go for it! Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Hi John!! We're working on getting the necessary supplies to make this cheese. Question for you - have you ever considered making a blog where you can post your recipes?? I would be a huge supporter! Working on our fifth loaf of your sandwich bread right now as we watch this video.
Thanks for watching Elizabeth, much appreciated. Good luck with the bread and cheese recipes, busy working on a new website. Please like share and subscribe for more great video recipes. Sorry if you have already subscribed.
God Bless you for this mouthwatering video. Making it... LOL I do make my own Ricotta. Smooth, creamy. Not gritty like store bought. .Tillamook, Oregon is close to where I live. Great cheese, I'm too old to make cheddar. God Love ya for the recipe!
Great video, I love your bread videos as well. I have a question about the whey. Why don't you save it for ricotta making? Or is that too much trouble? Newly subscribed and looking forward to watching the rest of your videos, so this may have been answered and I haven't seen it yet. Thanks in advance.
Thanks for watching Lisa, I didn't save this one because I had plenty in my fridge, but I normally do keep it for boiling veg and making bread, me and my family are not keen on Ricotta though :) Happy new year to you and your family.
I love you, Mr. Kirkwood! You are so wise! I have watched many videos on making cheddar here in the USA and you are the only one who goes into details about how to make the cheese. The only thing I would really would like to see is how the cheese looked after the maturing, but that I mean...the way it looked when you cut it to eat. But other than that, by the way the cheese looked when you were packing, it looked you were on the right track. So, thank you very much for this video...it is very helpful. I will try it with raw milk and because I will use raw milk, I am thinking I don't need the mesophilic culture, or do I still need it?
@@JohnKirkwoodProFoodHomemade, you were right, I had not watched this video you sent to me. I already watched now and I am totally happy with the result. It is perfect. I love you! You are a perfect teacher, and cook and the way you teach is perfect. I pray that Jesus Christ be the center of you life for through him we will enter into Heaven(humbly I tell you this). God bless you!
Oh boy! I am SOOO jealous. Your double boiler is a brilliant size, absolutely perfect. How the blooming heck do you keep your cooker and everything so spotlessly clean ? I'm doing your wholemeal loaf tomorrow. I'd love to mill my own bread, where did you get your mill John ?
Hi John I tried pushing the button in the video to get info on the press but it didn't work - could you please send me a link? Thank you in advance for your time and your wonderful videos, you touch lives.
Yes Loree, RUclips changed the platform a while back rendering these info/annotation boxes obsolete, here is a link to my cheese press video. ruclips.net/video/lNeBIOdNC9w/видео.html Also here is a few useful links where you can buy them, I manufacture these myself by the way. See how this cheese turned out here www.youtube.com/watch?v=n_iBN... UK,, Goat Nutrition Ltd at gnltd.co.uk/ Go directly to product page at Goat Nutrition www.gnltd.co.uk/kit-cheese-moz... Cheese and yogurt making.com USA cheeseandyogurtmaking.com/
Hi John. Hope you’re staying safe! I enjoy your channel, lots of good recipes. Especially enjoy your beef stew! Question for you. I’ve made a few cheeses, and I often have challenges with the cooking stage...getting to the target temp in the required time. So, my question is, if you hit the target temp before the target time, do you stop at that point, or keep the temp steady and continue stirring until you get to the target time? Inversely, if you hit the target time before you reach the target temp, do you keep going until you reach the temp? Or stop at the time? Appreciate your advice. Have a merry Christmas John!
Had to learn how to make cheddar for my food preparation and nutrition class and this really helped, thanks! That's way more complicated than I though, really impressive.
great video, i didn’t think cheddar was such a long process ! thanks for sharing your very well instructed techniques......looked great. i love a mature west country cave aged cheddar delicious 😋
Thanks for watching Philinlucky43, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Excellent video John, as all your videos are! Could you confirm that the mould you're using is from Goat Nutrition? I've been trying to find it on their website, but it doesn't seem to be there - unless it's me! In fact I can't seem to find one anywhere (with a follower) that can produce 1.5kg of hard cheese. Also, is your mould open at the bottom or is it closed? ...and what's the difference. whatever, keep those great videos coming,!
Thanks John, I too had a lot of trouble finding a 1.5kg mould, the one I use in the video is a number 43 on the gnltd website, but I had to take out the inner patterned liner that's in the mould and I had to make a new follower out of a £2.50 white cutting board (from amazon) as you can see in the video, works great, I just cut it out with a coping saw, and it's not an open ended mould, I only use an open ended mould when making my blue cheese, you can see it my Stilton video. Hope this helps and thanks for watching.
You can get a free 190mm mould with a follower, from gnltd if you buy one of the cheese presses, I'll be using mine for my cheeses in future, if the free mould deal is finished just say Sunderland John, sent you I'm sure they'll look after you. www.gnltd.co.uk/goat-nutrition/cheese-making-products/cheese-making-presses/heavy-duty-cheese-press.html
Thanks again John. I've decided to follow your advice. The free mould & follower in a number 22 - 205mm Diameter X 155mm tall. Is that the one you meant? I can't see a 190mm one. Cheers, John.
Great video, is has inspired me to go and make some cheese. Just about to order some kit and was wondering if you got the cheese mould from gnltd? If so what was the model number? Thanks
Thanks for watching Gary, much appreciated, sorry for the late reply. The mould I use in the video is a number 43 on the gnltd website, (see link below) but I had to take out the inner patterned liner that's in the mould and I had to make a new follower out of a £2.50 white cutting board (from amazon) as you can see in the video it works great, I just cut it out with a coping saw, The 43 mould on there website shows as a 1kg but when you take out the liner it becomes a 1.5 kg mould. The presses are the best from them too, I did a video for them on my channel on how they work. if you do get your kit from them tell them I sent you, they'll look after you mate they're a great bunch of guys. Hope this helps and thanks again for watching. www.gnltd.co.uk/goat-nutrition/cheese-making-products/cheese-making-molds/cheese-making-mold-43-manchego-mould.html Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thank you.
Going to have to try this eventually, be very interesting to see if there are taste differences. Without the coloring you get white cheddar correct? What causes the difference between Mild, Sharp, and Extra Sharp Cheddar?
It's the age of the cheese Lem. the older the sharper Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
@@JohnKirkwoodProFoodHomemade thank you so much for that explanation. Now I'll know how to make my burger cheese and my snack cheese I like the sharpand extra sharp for snacking 😁
I am really enjoying watching your videos John. I would love to have a go at cheese making. Wensleydale actually. Over here in Florida plain Wensleydale is as rare has hens teeth. I was wondering since we only have an electric hob. would an induction plate give me more temperature control? Oh and one other question is your book available over here?
Unfortunately Ian, due to the long process, I'm not able to physically do cheese recipes at the moment, even though I'm a retired chef, cheesemaking was simply a hobby to me, The best bloke to ask your cheese questions to is, Gavin Webber, over at ruclips.net/channel/UCE31MqUy6nIMJ_f8y4R3_AA he's my go to cheese guru.
Hi John. Very much enjoy your videos. I recently made you Cotswold. Can’t wait to try it! Question, have you tried this cheddar? Will you post a taste test video?
Thanks for watching Pierre David , much appreciated. Yes Pierre I have a video on opening the very cheddar I made in this video, here's a link to it, surprised you missed it ruclips.net/video/n_iBN9JVZyE/видео.html I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Pierre David.
Thanks again for watching RDMProductions, much appreciated. Very kind comment, :o). Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching RDMProductions. My apologies if you have already subscribed, I'm losing track 😃👍😉.
G'day John, My curiosity is overwhelming. Why use the second top Yellow band. You use the weights to press down the cheese. And the first Yellow band holds the weights quite well. So, what is the use of the second band especially since the pressure is not added to by the loosly fitted top band. I'm curious! Cheers. Peter.
Hi again Peter, I'm assuming you're talking about the press, I actually manufacture these presses, I think you've got the wrong end of the stick on how they work, please check out my press video and hopefully you'll understand a bit more how they work, here's a link to the video. thanks again for watching. ruclips.net/video/lNeBIOdNC9w/видео.html
Hi John, Fantastic video, thank you very much for sharing. Could I ask a question please. How warm should the curds be as they go into the mould for the initial pressing after being salted?
@@JohnKirkwoodProFoodHomemade Thanks for your reply John, the problem I am having is the cheese is not nice and round at the edges like your one is in the video. My cheese has squares on it similar to your cheese had the 2nd time you take it out of the press. Could this be because I am not putting enough weight on to start off with. I'm putting 9kg for an hour, I then turn the cheese over and press again adding another 11kg for a further 12 hours. Any advice would be great. Thank you PS... Love your apple crumble :-)
Hi John! Can you show how to make goat cheese? I am looking at getting a couple of goats this spring. My chickens give me amazing fresh brown eggs. Next up goats! Cheers!
@@JohnKirkwoodProFoodHomemade Next Spring I will report back after trying it. I want to make my own goat milk soaps too. I am going to make your chocolate muffins for a Deacon promotion service this Sunday.
Thanks for watching Trí Phan, much appreciated. Not as far as I know. Why do you think citric acid is a substitute for replacing some of the lost calcium due to the pasteurising process in milk ?, the only cheese that I know of where you use citric acid is Mozzarella. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Trí Phan.
I really enjoyed your vids on cheese making. Got a question...Could you add bacon bits to the cheese that you are making and let it age about 3 to 6 months? Would the bacon go bad in that time? Just curious. Thank you for taking the time to post.
Fascinating how many steps are needed between the basic curds tru the cheddar in Germany process. Each time things need to be sterile. Especially interesting since it’s only been about 150 years that bacteria has been known. Still your cheese maker would have known that absolute cleanliness had to be maintained for the best product.
Very interesting Wanda. Thanks again for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Hello @JohnKirkwood - What capacity pan are you using in this please? And would you recommend cloth wrapping as an option to waxing, or is that not suitable for Cheddar? - Thanks
@JohnKirkwoodProFoodHomemade I think I found a solution. 28 and 26 cm pans. One fits inside the other. I tested the internal liquid temperature and the insulated layer keeps liquid temperature very consistent. This week I will try making
Thank you so much for going to this huge effort for us to watch. It hadn’t occurred to me that we could make cheese at home. Now I have a soft cheese kit on the way which will be fun to have a go at. Thanks John
Glad it was helpful!
Brilliant John. I'm amazed by the number of people who have commented and looking for shortcuts because cheesemaking is too time consuming . Different hobby perhaps? They should try grain brewing - really P them off. It's a HOBBY. Thanks for great vids.
Thanks for watching Richard, even though I am a retired chef, and I have plenty of my professional recipes available on my channel such as breads,cakes, and pastries, I still have trouble getting people to understand this cheese making is a hobby, yes it's easier and probably cheaper to buy it, but nowhere near as much fun and interest, than making your own 😉😃👍
Thank you for this wonderful tutorial video! My family and I are planning on purchasing a milking cow next year, and I want to learn to make as many homemade dairy products as possible, and I will definitely be using your recipes and videos. I love the way you do not leave a single detail for the viewer to have to guess or estimate, you thoroughly explain every detail each and every step of the way. I have been watching cheese making videos all day, and your videos are, by far, the absolute best quality and most informative. I will be subscribing and looking forward to more videos. Thanks again!
Hi tds59115
What a wonderful compliment so glad you found my vids informative and enjoyable, I try to steer clear of the science of it all and stick to the simple recipes, after all it's the end product that counts, and knowing that it works.
I need to tell you how refreshing your videos are. My wife and I have literally watched 100’s of youtube videos, and your delivery and format is OUTSTANDING; heads above most folks that make videos to share. Yours are clear, concise, correct and visual. No “um’ in the dialogue (drives me nuts), no extraneous information. Keep up the GREAT WORK!!!!
Thanks for watching and the wonderful comment Guy, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Guy.
Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
+Jessica
Thanks Jessica, it's been a bit slower than we expected but I'm getting there, thanks for your concern that's much appreciated.
I'm sorry to hear that I wish you a quick recovery
hope you will get well soon and bravo for your videos
Thank you that's very kind, I'm well on the mend, much appreciated.
Thank you that's very kind, I'm well on the mend, much appreciated.
Its so good to have such talented UK based RUclipsr showing such amazing receipes. Well done John, you've sucessfully filled a void. I'm slowly working my way through all your videos
Cheers Paul that's very good of you. Italian theme coming soon.
I'm a home brewer. Full mash, which means from malted barley, other grains and hops, yeast and obviously, water. It's interesting that this and some continental lager style beers start off needing a temperature around 37- 38 degrees C. This is almost certainly because that temperature is about the same as the temperature of the human body. So the water or milk won't feel hot nor cold, but just right. Body temperature. This is no doubt a throwback to when people didn't have thermometers. In the case of beer, the temperature is raised gradually to 66 degrees C, but that's quite easy to guess from 37 degrees. Great video, by the way. I'm going to try this really soon!
Your voice is so comforting. I could never have this much patience with cooking but I appreciate cheddar cheese so much more now because of your video.
Thanks for watching Andria, much appreciated. Please like share and subscribe.
EVERY Cheese & Pickle sandwich I have after watching this video will be treated with a lot more respect. Unbelievable 😍😍
Thank you so much 😀
I am so pleased to hear some proper English. this is like having a steak after too much ground beef. I did learn something about salt, and I thank you for that. Even though it is highly unlikely that I will be making cheese, it is important for me to learn something every day. I am in my 70s.
I'm not far behind you Bob, thanks for watching my friend, much appreciated.
Got this new recipe on the way.
33% wholewheat step by step baguette video coming soon, you should like this one, it'll be up in a couple of days :)
Please like share, comment and maybe subscribe ( if you haven't done so already) so you don't miss any future videos.
Thanks again for watching Bob.
I love this video, I have made cheese before , when mother was alive she showed me how. I 've seen a lot other videos on cheese, this man explains it perfectly. I love his teaching, my granddaughters are gonna be HAPPY. I'm gonna share this with them. Thank you.
Thanks for that Julia, much appreciated, pleased you like the video's,
Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thank you
Above the technicalities and science, I love the narration! I come from a country where milk is a luxury but I now feel like making my own cheese and butter. Thanks and more power.
Thanks for the comment Christina, much appreciated.
Dear John, I could listen to your videos all day long!! I love the information, recipes and instructions that you pass to us, these bring me to my childhood, being raised in Buckinghamshire, Aylesbury specifically and born in Swansea Wales and now living in Ontario Canada. My mum made most of these things for us so it really makes me so happy to see them brought to life in front of my eyes so thank you so very much for that John💖
Wow, thank you Lulu, that's very kind. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Awesome Lulu, your childhood sounds amazing ! My mum used to cook British old fashioned food, most young people never heard of recipes such as bacon pudding! :)
Brilliant videos which I am fast becoming addicted too, time flies and being able to watch repeatedly hopefully your methods will sink in. Never get tired of watching and listening. Many thanks for all of your posts.
Glad you like them! JF, very kind.
Hi John, I made my first Cheddar today, its on the 50lb press now, overnight.
Like you I am going down the GNT coating and vacuum pack rout. I saw you put one coat of protection on before vac packing and have assumed that one is all that is needed. What a great way to spend an afternoon/evening.
Yeah Ken, I feel a great sense of achievement every time I make a cheese, Yes one coat of protection is all I put on anyway, Thanks for watching Ken much appreciated.
Just wanted to say nice job. I found the pace of the lesson to be spot on. You were able to get your point across without any fillers such as silliness or the like. Again, thank you and I enjoyed watching.
Thank YOU for watching Phillip, much appreciated.
I'm amazed by how much you know about all things cooking! I stumbled upon your channel and I'm loving everything!
Thanks for watching kherichi , that's much appreciated, well I have been a chef for many years and ran my own catering business, now retired and sharing my knowledge, but I must admit, cheese making is only a hobby that I enjoy very much.
Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thank you.
Hello John, I hope your enjoying your well earned retirement, I have to say I recently discovered your channel and I'm super impressed with how easy your instructions are to follow to cook like a real pro in the home kitchen. I'd like to thank you for your professionalism as a chef (You obviously know your stuff!) and also I'd like to thank you for sharing your delicious recipes with us.
Welcome aboard Andrew. And thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Couldn't resist subscribing. Very good work. Well done!
I respect cheese makers very much after watching your videos. Thank you for making your videos. They are wonderful to watch and learn!
Thanks Dana, Much appreciated.
Hello, Jon, I've watched a dozen of your bread videos, and made about six kinds, all turned out perfect, and just watched this, never knew how cheese was made, found it very interesting. Thanks again, I really enjoy your videos, can't be beat for getting right down to the basics.
Thanks John.
I’m looking forward to moving soon to larger digs and kitchen. Can hardly wait to try my hand at cheese making. Thanks for making these great videos making all sorts of foods. God bless you.
Thanks again for watching my friend 😉.
I started watching this video thinking there's no way I'd ever be making cheddar cheese but it would be interesting to see it done at home (I live near the Davidstow creamery so not short of nice cheddar around these parts!) but by the end of it I'm thinking that looked quite fun and I wouldn't mind trying it. Thanks for another cracking video, John!
Here in the US the Big name coarse Kosher salt does have an anti caking agents in it. I prefer their Canning salt as it's only salt with a finer crystal so that it dissolves quicker. After purchasing Canning salt, store it in a sealed container as it will clump up just by looking at it. Thanks for the video 👍
Thanks for watching Charles. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Thanks for tip on the American salt choice.
Fantastic video. Fascinating and interesting to know what goes into making cheese. Thank you John. You have been generous with your time in demonstrating this for us. God Bless. Keep well and stay safe.
So nice of you, God bless you and your family too Yvonne.
Calcium chloride is a firming agent, used for things that go mushy in a tin, like red kidmey beans.
Now, I love pickled onions, my fluid is 90g sugar and 15g cooking salt
One tea spoon per kilo jar is enough.
Google pickle crisp
Cant wait to try this, but I dont have big pots any more. I will have to divide by two or maybe four. It looks superb at the end. Wonder how it tastes ? Are you still on the mend John? Take time to get better, your recipes are genius. Eat your heart out Ramsey, Oliver, Ainsley & Delia. You are better than every one. Thank you for being so precise and helpful. Anne x
Haha, thanks again Anne, wish I had there cash lol. Don't think it would be possible to split this recipe up Anne, as your dealing with very small amounts of ingredients, you might get away with 2 pans but it would be very difficult to manage both at once. These big stainless steel pots are pretty cheap on-line these days.
I think we all need to not take it for granted when we go to the store and pay $2-4 for that block of cheese, when we consider how much work goes into making it, even if done on an industrial scale. What a great food cheese is.
Thanks for watching JCJR , much appreciated. 😉👍😃.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching JCJR.
Wow! So amazing! So detailed and patient! I think I can only admire you for now for making your own cheese. But I'll still rely on the shop bought ones for now. Haha! Thanks for sharing John! ❤
Thanks John. Love your scientific approach. My son is a scientist he loves what you do because he too cooks like you! I find your vids very meditative.
Thanks again James , much appreciated my friend. Please give your Son my kind regards.
I must thank you for your video, I now have two of your presses in Estonia and they are very good. I have been making my own bread, sausages, and beer here for several years and decided to have a go at cheese last November. I feel it is the same as all the other artisan type guides, it is a guide, you really have to have a feel for when the thing is ready for the next stage, it can't be just done on minutes. I am looking forward to tasting my first cheddar next June *earliest , if it's as good as the Brie style just eaten, it will be fantastic I am sure. But thank you for taking the time to produce such a detailed video, you really are a star !
Good luck Simon, this is that very cheese when opened ruclips.net/video/n_iBN9JVZyE/видео.html
Thank you John for this useful & interesting video. I enjoyed watching & learning from you how you make cheddar cheese. Always wanted to learn that. Like your tutorial. Clear, interesting, educational and you only talk to give information which make your tutorial pleasant to watch. 🙏🏼👍🏼🥰
Glad you enjoyed it. Thank you, and thanks for watching my friend. My latest bread video recipe. Doughnut Rings. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/doughnut-rings/
My books are available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Just made your cheddar cheese and will vacuum pack tomorrow, already have a Caerphilly and 4 Camembert in the cheese cave already, going to make ricotta cheesecake tomorrow from the whey that came from the cheddar, like the idea of yielding 2 cheeses from one batch of milk, and my German Shepard loves the left over whey, enjoy your channel, as I’m a semi retired Chef 👨🍳 myself, regards Martin.
Thanks for watching Martin, much appreciated, good luck with the cheeses mate.
I really enjoy your cheese making videos John...you have oodles of knowledge, know-how, and endless patience. Thank you for sharing this 🙏🏻
You are very welcome
Hope you're on the mend now fella. I've had such a lot of fun with your recipes. I don't have the bottle to try the cheese yet but the bread? Your videos helped me succeed where Mr Hollywood and Mr Bertinet failed. Well done and many thanks John. Get well soon. Andy
+Ady Paul
Yeah I'm on the mend thanks Andy, pleased you're enjoying the video's.
You absolutely fascinate me! As always Mate, thank you! Best wishes from Toronto Canada
Many thanks! Steve, much appreciated.
Supper explanation, all in calm and quiet, with all the details to follow. For sure I will try this way. Thank you John it has been great to watch your video.
You are very welcome
Very cool.. Lots of work. Cheese in the store is like a gift. Thanks
I don't class a hobby as work, more like relaxation. and this cheese is much much better than store bought processed plastic cheese. thanks for the comment James, much appreciated.
I've only started cheese making this year and of course with cheddar being so yummy, it was high on my list to make but I chose to go the traditional way and cloth banded the cheese to encouraging some mould growth on the cloth which is supposed to add depth and complexity of flavour however, it's 4 months old already and there's only a few spots of mould. After a lifetime of 'mould is bad' mentality I figure I'll leave the banding on as long as the mould doesn't get out of hand. If it does, I'll probably take the banding off, clean, dry and vac pack the cheese and stored in the cave for as long as I want.
Have fun my friend.
John, this video is very interesting, but the amount of time, work and precision that is needed in making this cheese, would be too overwhelming for me! So I think that I would be better off going to the local cheese shop and purchase some cheese there!
Another wonderful video, although I don’t intend to make my own cheese I knew watching this would be fascinating so I turned the sound off and sped it up a bit and was thoroughly entertained for 10 minutes ! Made your soft rolls yesterday and working my way through all your recipes. Brilliant channel, thanks John.
My wife turns the sound off when she watches my videos too?? I can't understand why 😂🤣😂 Thanks for watching, much appreciated.
Love your teaching style John very relaxed , pleasant ,
Thanks again for watching Dorothy.
Very interesting. I just might try it.
Yeah give it a go, sure you'll enjoy it.
What an incredible Chef. Thank you for your videos.
Thanks for watching my friend. Very kind.
I love watching a true craftsman. Very inspiring but frustrating for me as I have no access to the main ingredients here in the philippines. Well done!
Thanks for that Neill, sorry you can't get hold of the ingredients where you are, it's a great hobby to pursue.
is it cost effective to make my own cheese? given the current price hikes...im seriously considering it
Amazing video..heck of alot of processes..but fantastic info video. Thanks John.
Thanks for watching and this is the finished cheese ruclips.net/video/n_iBN9JVZyE/видео.html
awesome videos, doing the bread one now. Well made,exceptional.
Thanks for stopping by Stefan, much appreciated.
I shall never look at Cheddar Cheese the Same way again. Gosh I had no idea there was so much work involved... fascinating
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
These are all fabulous cheese recipes and detailed how to. I will have to look into see if I can buy any of these milks in the U.S. Thanks for sharing all of this.
Thanks for watching 1tinac, much appreciated, very kind my friend 😉. Please like share and subscribe for more great video recipes.
Hey John, first off Love your channel been watching for a long time I've made many of your bread recipes. Most recently made your finger buns for Thanksgiving they were a huge hit. I scrolled through a lot of the comments but I didn't see anyone ask about flipping the cheese while aging. You didn't mention it in this video do you flip your cheese at regular intervals. I'm about to start my cheese making journey. got my cheesecake and my molds and press and everything all ready to go just wanted to know about the flipping. Keep up the good work my friend!! 👍🍻
Thanks for watching and the very kind comment, I mention quite a few times in my cheese videos to turn every 2 weeks or every week if you prefer. 👍
@@JohnKirkwoodProFoodHomemade ok thanks. I have not watched as many of your cheese videos as the bread. 😊 My first cheese is in the press now. Cheers!
Love your recipes and presentation John. Maybe I'll try this one. Looks like a lot of work but I love cheddar
Thanks for watching, it takes a while to make but quite straight forward to, let me know how you get on if you do try it.
Good and Detailed Video..
Can Whole Milk Powder be used instead of Fresh Milk?
No rao, thanks for your comment, pleased you enjoyed the video.
That is quite a long process. Very interesting to watch. Thank you.
Thanks Rene, I find the long process of creating delicious food makes it taste much better. 😋👍. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Another great video from John! I will probably never make cheese at home, but still I enjoyed every minute of the video!
Thanks again for watching, much appreciated. Pleased you enjoyed the videos, you never know you may make cheese one day, if you do you know where to come. Thanks again.
Absolutely loved watching this process, very relaxing to watch but clear and precise instructions. Cant wait to have a go! Thank you.
Question; no wine cooler,where would you suggest in regular house to store and would it be best to make in colder weather, pretty hot weather at the minute
There is no other way unless you have a wine cellar, fridge is too cold, room temperature is too warm even in winter. Wine coolers are cheap enough these days if you're serious about cheesemaking you gonna need one. Please like share and subscribe.
Great video. Informative with a relaxed and comfortable style.
Thanks for watching Nick , much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Nick.
I watch your videos and suddenly it's two hours later!
Thanks again for watching my friend, yep time flies when you're enjoying yourself. 😉👍😃 Check out my fantastic Rye bread recipe just posted ruclips.net/video/j2Y4KXz9p90/видео.html
Followed your recipe and success thank you very much,
You are welcome Des.
Thanks for watching , much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hard work John but it’s worth it by fantastic result
Thank you👌👌👌
Thanks for watching and subscribing, much appreciated. :o)
This was fascinating. thank you!
👍😉😃
I had a cheddar rouge a number of years ago. Have you heard of it? It was wonderful.
Sounds delicious. Thank you, and thanks for watching my friend. My latest Bread video recipe. Crispy Tiger rolls. profoodhomemade.com/tiger-rolls/
Brilliant video John, thank for sharing. I can't wait to try your recipe. I am going to buy all the equipment and give it a go. I live in lake district, Cumbria, I'm in a town called Ulverston, where Stan laurel was born anyway there is a farm about 40 minutes drive from me, near kendal, where I can get raw milk so I'm really looking forward to this. Once again thank you 😊
Hope you enjoy and have fun Alison. 😁👍
Amazing ! Thank you, i really want to try this in the new year.
Go for it! Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Hi John!! We're working on getting the necessary supplies to make this cheese. Question for you - have you ever considered making a blog where you can post your recipes?? I would be a huge supporter! Working on our fifth loaf of your sandwich bread right now as we watch this video.
Thanks for watching Elizabeth, much appreciated. Good luck with the bread and cheese recipes, busy working on a new website. Please like share and subscribe for more great video recipes. Sorry if you have already subscribed.
God Bless you for this mouthwatering video. Making it... LOL I do make my own Ricotta. Smooth, creamy. Not gritty like store bought. .Tillamook, Oregon is close to where I live. Great cheese,
I'm too old to make cheddar. God Love ya for the recipe!
Thank you, and thanks for watching my friend. Here is my latest pie video recipe.
Meat n Potato Pies profoodhomemade.com/meat-n-potato-pies/
Great video, I love your bread videos as well. I have a question about the whey. Why don't you save it for ricotta making? Or is that too much trouble? Newly subscribed and looking forward to watching the rest of your videos, so this may have been answered and I haven't seen it yet. Thanks in advance.
Thanks for watching Lisa, I didn't save this one because I had plenty in my fridge, but I normally do keep it for boiling veg and making bread, me and my family are not keen on Ricotta though :) Happy new year to you and your family.
Your videos are awesome!!
Thanks Shellie, very kind of you to say, only wish I knew how to get a few more viewers.
I was bragging about finding your videos on one of the groups on Facebook... I love how you vacuum seal the cheese!
Cheers Shellie,
I love you, Mr. Kirkwood! You are so wise! I have watched many videos on making cheddar here in the USA and you are the only one who goes into details about how to make the cheese. The only thing I would really would like to see is how the cheese looked after the maturing, but that I mean...the way it looked when you cut it to eat.
But other than that, by the way the cheese looked when you were packing, it looked you were on the right track.
So, thank you very much for this video...it is very helpful.
I will try it with raw milk and because I will use raw milk, I am thinking I don't need the mesophilic culture, or do I still need it?
You didn't look very hard Letitia 😂👍 here it is ruclips.net/video/n_iBN9JVZyE/видео.html
@@JohnKirkwoodProFoodHomemade, you were right, I had not watched this video you sent to me. I already watched now and I am totally happy with the result. It is perfect. I love you! You are a perfect teacher, and cook and the way you teach is perfect. I pray that Jesus Christ be the center of you life for through him we will enter into Heaven(humbly I tell you this). God bless you!
Very kind, God bless you and your family too my friend.
Oh boy! I am SOOO jealous. Your double boiler is a brilliant size, absolutely perfect. How the blooming heck do you keep your cooker and everything so spotlessly clean ? I'm doing your wholemeal loaf tomorrow. I'd love to mill my own bread, where did you get your mill John ?
Thanks for watching Anne, much appreciated, can't remember tbh A, but if you google wonder mill it'll pop up somewhere Anne.
A lot of work ,but,worth it,thanks for an amazing video dear John 💖
Thank you Maria.
Hi John, Great Video, very easy to follow. Is there a written version that can be downloaded?
No sorry Ken, you'll have to write it down from the video. thanks for watching.
Hi John I tried pushing the button in the video to get info on the press but it didn't work - could you please send me a link? Thank you in advance for your time and your wonderful videos, you touch lives.
Yes Loree, RUclips changed the platform a while back rendering these info/annotation boxes obsolete, here is a link to my cheese press video. ruclips.net/video/lNeBIOdNC9w/видео.html
Also here is a few useful links where you can buy them, I manufacture these myself by the way.
See how this cheese turned out here
www.youtube.com/watch?v=n_iBN...
UK,, Goat Nutrition Ltd at gnltd.co.uk/
Go directly to product page at Goat Nutrition
www.gnltd.co.uk/kit-cheese-moz...
Cheese and yogurt making.com USA
cheeseandyogurtmaking.com/
Hi John. Hope you’re staying safe! I enjoy your channel, lots of good recipes. Especially enjoy your beef stew!
Question for you. I’ve made a few cheeses, and I often have challenges with the cooking stage...getting to the target temp in the required time. So, my question is, if you hit the target temp before the target time, do you stop at that point, or keep the temp steady and continue stirring until you get to the target time? Inversely, if you hit the target time before you reach the target temp, do you keep going until you reach the temp? Or stop at the time?
Appreciate your advice.
Have a merry Christmas John!
I really don't understand your question my friend, just get it to the correct temp and turn off the heat.
Had to learn how to make cheddar for my food preparation and nutrition class and this really helped, thanks! That's way more complicated than I though, really impressive.
Glad it was helpful! here is that very cheese being open months later ruclips.net/video/n_iBN9JVZyE/видео.html
great video, i didn’t think cheddar was such a long process ! thanks for sharing your very well instructed techniques......looked great. i love a mature west country cave aged cheddar delicious 😋
Thanks for watching Philinlucky43, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I enjoyed the video. Thanks for sharing.
Your welcome Lod, thanks you for watching.
Best video on the web. This and Planet Earth on a par. Thank you.
Thank you, that's very kind, pleased you enjoyed it.
The prospect of making my own cheddar with the good milk I've just started ordering (non-Holstein raw milk) now doesn't seem so daunting.
Good luck with the cheddar, let me know how you get on with it, it'll be very interesting to know with you using raw milk, much appreciated.
Excellent video John, as all your videos are! Could you confirm that the mould you're using is from Goat Nutrition? I've been trying to find it on their website, but it doesn't seem to be there - unless it's me! In fact I can't seem to find one anywhere (with a follower) that can produce 1.5kg of hard cheese. Also, is your mould open at the bottom or is it closed? ...and what's the difference. whatever, keep those great videos coming,!
Thanks John, I too had a lot of trouble finding a 1.5kg mould, the one I use in the video is a number 43 on the gnltd website, but I had to take out the inner patterned liner that's in the mould and I had to make a new follower out of a £2.50 white cutting board (from amazon) as you can see in the video, works great, I just cut it out with a coping saw, and it's not an open ended mould, I only use an open ended mould when making my blue cheese, you can see it my Stilton video. Hope this helps and thanks for watching.
Many thanks for the prompt reply John! It's full steam ahead now - I'll get one and give it a try! Thanks again!
You can get a free 190mm mould with a follower, from gnltd if you buy one of the cheese presses, I'll be using mine for my cheeses in future, if the free mould deal is finished just say Sunderland John, sent you I'm sure they'll look after you.
www.gnltd.co.uk/goat-nutrition/cheese-making-products/cheese-making-presses/heavy-duty-cheese-press.html
Thanks again John. I've decided to follow your advice. The free mould & follower in a number 22 - 205mm Diameter X 155mm tall. Is that the one you meant? I can't see a 190mm one. Cheers, John.
Great video, is has inspired me to go and make some cheese. Just about to order some kit and was wondering if you got the cheese mould from gnltd? If so what was the model number?
Thanks
Thanks for watching Gary, much appreciated, sorry for the late reply. The mould I use in the video is a number 43 on the gnltd website, (see link below) but I had to take out the inner patterned liner that's in the mould and I had to make a new follower out of a £2.50 white cutting board (from amazon) as you can see in the video it works great, I just cut it out with a coping saw, The 43 mould on there website shows as a 1kg but when you take out the liner it becomes a 1.5 kg mould. The presses are the best from them too, I did a video for them on my channel on how they work. if you do get your kit from them tell them I sent you, they'll look after you mate they're a great bunch of guys. Hope this helps and thanks again for watching.
www.gnltd.co.uk/goat-nutrition/cheese-making-products/cheese-making-molds/cheese-making-mold-43-manchego-mould.html
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Quite a process to make that cheese, WOW. Thanks for showing us :)
My pleasure 😊
Going to have to try this eventually, be very interesting to see if there are taste differences. Without the coloring you get white cheddar correct? What causes the difference between Mild, Sharp, and Extra Sharp Cheddar?
It's the age of the cheese Lem. the older the sharper
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
@@JohnKirkwoodProFoodHomemade thank you so much for that explanation. Now I'll know how to make my burger cheese and my snack cheese I like the sharpand extra sharp for snacking 😁
Thank you John.
I am really enjoying watching your videos John. I would love to have a go at cheese making. Wensleydale actually. Over here in Florida plain Wensleydale is as rare has hens teeth. I was wondering since we only have an electric hob. would an induction plate give me more temperature control? Oh and one other question is your book available over here?
Unfortunately Ian, due to the long process, I'm not able to physically do cheese recipes at the moment, even though I'm a retired chef, cheesemaking was simply a hobby to me, The best bloke to ask your cheese questions to is, Gavin Webber, over at ruclips.net/channel/UCE31MqUy6nIMJ_f8y4R3_AA he's my go to cheese guru.
Sorry Ian, forgot to add yes we do ship to the USA, here is a link to the shop, book 2 coming very soon too. profoodhomemade.com/shop
@@JohnKirkwoodProFoodHomemade Thanks for that John. I will wait for book two. Get both and save on shipping. I am originally from Yorkshire after all.
Looks incredible John you’re the man
Thanks Paul.
Hi John. Very much enjoy your videos. I recently made you Cotswold. Can’t wait to try it! Question, have you tried this cheddar? Will you post a taste test video?
Thanks for watching Pierre David , much appreciated. Yes Pierre I have a video on opening the very cheddar I made in this video, here's a link to it, surprised you missed it ruclips.net/video/n_iBN9JVZyE/видео.html I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Pierre David.
I really enjoyed your video sir, felt like you just told me a story. Definitely subscribing.
Thanks again for watching RDMProductions, much appreciated. Very kind comment, :o). Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching RDMProductions. My apologies if you have already subscribed, I'm losing track 😃👍😉.
Thanks John.
G'day John, My curiosity is overwhelming. Why use the second top Yellow band. You use the weights to press down the cheese. And the first Yellow band holds the weights quite well. So, what is the use of the second band especially since the pressure is not added to by the loosly fitted top band. I'm curious! Cheers. Peter.
Hi again Peter, I'm assuming you're talking about the press, I actually manufacture these presses, I think you've got the wrong end of the stick on how they work, please check out my press video and hopefully you'll understand a bit more how they work, here's a link to the video. thanks again for watching. ruclips.net/video/lNeBIOdNC9w/видео.html
Nice video thank you
You're very welcome, Thank you.
Hi John, Fantastic video, thank you very much for sharing. Could I ask a question please. How warm should the curds be as they go into the mould for the initial pressing after being salted?
Room temp should be fine Chris.
@@JohnKirkwoodProFoodHomemade Thanks for your reply John, the problem I am having is the cheese is not nice and round at the edges like your one is in the video. My cheese has squares on it similar to your cheese had the 2nd time you take it out of the press. Could this be because I am not putting enough weight on to start off with. I'm putting 9kg for an hour, I then turn the cheese over and press again adding another 11kg for a further 12 hours. Any advice would be great. Thank you PS... Love your apple crumble :-)
Hi John! Can you show how to make goat cheese? I am looking at getting a couple of goats this spring. My chickens give me amazing fresh brown eggs. Next up goats! Cheers!
Sorry that's something I've never tried. Sounds interesting Vicky. Enjoy your new goats.
@@JohnKirkwoodProFoodHomemade Next Spring I will report back after trying it. I want to make my own goat milk soaps too. I am going to make your chocolate muffins for a Deacon promotion service this Sunday.
Great video,John. But, I have a question, can I use citric acid instead of calcium chloride ?
Thanks for watching Trí Phan, much appreciated. Not as far as I know. Why do you think citric acid is a substitute for replacing some of the lost calcium due to the pasteurising process in milk ?, the only cheese that I know of where you use citric acid is Mozzarella. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Trí Phan.
I really enjoyed your vids on cheese making. Got a question...Could you add bacon bits to the cheese that you are making and let it age about 3 to 6 months? Would the bacon go bad in that time? Just curious. Thank you for taking the time to post.
Really don't think you should add meat to cheese.
Never seen this done before. Maybe i'll try it some day. Great video!!!
Thanks for watching my friend.
Kool video John.
Thanks for watching my friend ❤️ much appreciated.
Fascinating how many steps are needed between the basic curds tru the cheddar in Germany process. Each time things need to be sterile. Especially interesting since it’s only been about 150 years that bacteria has been known. Still your cheese maker would have known that absolute cleanliness had to be maintained for the best product.
Very interesting Wanda. Thanks again for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
0:50 not many videos on youtube make me audibly laugh anymore but that did haha brilliant
Hello @JohnKirkwood - What capacity pan are you using in this please? And would you recommend cloth wrapping as an option to waxing, or is that not suitable for Cheddar? - Thanks
Not sure but you should be able to tell by the amount of milk I use, never tried the cloth method, never had to .
Hello John, can you tell me where you got the double boiler setup pans. Searched all over the Internet to find them
They are two separate pans we used to use in the catering business.
@JohnKirkwoodProFoodHomemade I think I found a solution. 28 and 26 cm pans. One fits inside the other. I tested the internal liquid temperature and the insulated layer keeps liquid temperature very consistent. This week I will try making
Hi Richard, Nisbits do a double boiler.