Скачать с ютуб How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!] в хорошем качестве

How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]

If you are a beginner cheesemaker, Butterkäse is the perfect cheese to start with. It takes only several hours to make and then only four weeks for aging. Mild and soft, with a sweet, nutty taste, this one is easy to love, any way you serve it. Download the printable recipe here: https://milkslinger.com/shop/butterkase/ RECIPE and INGREDIENTS Recipe Inspiration from Gavin Webber: https://shorturl.at/lEV39 (YouTube) Recipe Inspiration from New England Cheesemaking Supply Company: https://rb.gy/p8cr6 Geotrichum Candidum: https://bit.ly/3pxsJlq (New England Cheesemaking) Rennet: https://bit.ly/3AZldBT (New England Cheesemaking) How To Make Clabber: https://bit.ly/3nX5u3v (blog) How to Make Clabber: https://bit.ly/3VPX1Me (YouTube) How To Make A Saturated Salt Brine: https://rb.gy/u16is (YouTube) TOOLS and EQUIPMENT Stainless Steel Slotted Spoon: https://amzn.to/42JWJc0 (Amazon) Curd Knife: https://amzn.to/3OncD7H (Amazon) 8-gallon soup pot: https://bit.ly/3zONbAq (Webstaurant) Large Cheese Mold: https://bit.ly/41dRdgl (New England Cheesemaking) Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking) Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking) Mesh Plastic: https://amzn.to/3JV19Xn (Amazon) Bamboo Mats: https://amzn.to/3qkEQ24 (Amazon) Netted Cheese Cover: https://amzn.to/3cNYKjb (Amazon) Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon) Wevac Vacuum Sealer Bags: https://amzn.to/3TRjd7a (Amazon) Read my blog: https://jennifermurch.com/ Recipes: https://jennifermurch.com/recipe-index Email me: [email protected] CHAPTERS 00:00 Butterkäse 00:21 Making the cheese 01:10 The Cultures 01:29 Clabber 02:50 Geotrichum Candidum 03:07 Intermission: Bread Baking! 03:45 Rennet 04:25 Cutting the curd 05:03 Stirring the curd 06:00 Preparing to wash the curd 06:35 Uses for Leftover Whey 07:00 Washing the curd 08:48 Pouring off the whey 09:04 Filling the mold 10:24 Pressing 11:32 Brining 12:34 Air Drying 12:58 Aging 14:23 Cutting 17:24 Tasting 19:47 Sealing and Storing Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.