Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour (like mine).
Please help contribute to translations and subtitles for this video: http://www.youtube.com/timedtext_video?ref=share&v=xEnifYNnDCA
I recommend our Hard cheese kit with which to make Cheddar Cheese at https://www.littlegreenworkshops.com.au/product/hard-cheese-kit/
Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB
Help fund the next video by pledging your support at Patreon; https://www.patreon.com/greeningofgavin
For written recipe, visit https://www.littlegreencheese.com/2017/01/how-to-make-cheddar-cheese.html
My cheese making Audio Podcast;
https://www.littlegreencheese.com.au/podcast/
Facebook; https://www.facebook.com/LittleGreenCheese/ or
https://www.facebook.com/LittleGreenWorkshops/
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Why didn’t he wax it again?
You australian?
Now I know why I haven’t made cheese
Sir this how much money what price
Good job *SIR*
This mans voice will put anyone to sleep
I guess cheese is spelled p.a.t.i.e.n.c.e…wow
Why not drain the whey while in the pot @105F
Sir this very nice.i want you gave me mobile number
My goodness,…that is quite a process, but it looks like fun and ultimately, what better reward could there be in life than……..CHEESE! Thanks for posting.
Subbed You
Best Video when the video started you were a little bit scared I noticed it Its Okay
I LOVE YOUR RECIPE! COST-CUTTING. I THINK THAT IS MUCH CHEAPER THAN TO BUY A READY-MADE.
Wonderful videos. Thank you so very much. Can leave out the calcium chloride? I am anti-chemical things…
Hello Mr webber
I just need to know if the finally cheese has a same weight of all different types of cheeses
Thank you
I am happy to know
ياليت احد يترجم مشكور
Hello Mr webber
I am from algeria I want to ask you
What is the weight of cheese in kg for 10 L of milk
Because I want to begin a business in your way
I really enjoyed watching this! Trying to get into homemade cheese making, so this was very helpful, and such an enjoyable video to watch!
Excellent! This is such an inspiration to get me started making cheeses. Surely subscribing your channel where I have a lot to learn from. Thank you!
for some reason, thx to this guy i like cheese now
Cool!
I’m officially a #curdnerd
Beautiful video…. Indeed a lot of hard work and appreciated
Is that a New Zealand accent?
Once you’ve let it acidify for 40 minutes, do you turn the heat on again, or are you adding all the other ingredients to the somewhat warm milk?
I finally have a cheese guy.
calcium chloride is salt right?
Yes lad
This dude keeps cuttin the cheese right in front of me.
Love to make , hate to wait.
can you make a video on how to make the whey riccotta you mentioned, I need to know what tomake with all that whey! no whey would I dump that down the drain!!
Damn, I think I would rather buy Cheddar. :/
This is just amazing! Thank you for sharing this. 🙂
WONDERFUL VIDEO
I guess it’s all about patience lol
Where can you buy the ingredients?
Congrats on 100k!!!
This is a great company in Qld Australia, I buy my Soap Making ingredients from here.
I’d much rather make cheese to use for my family and to sell it at the markets.. think of all the money you can make, and you’d appreciate the cheese more if you’ve made it yourself and you’ll see what goes into it with no hidden ingredients.
#thankyou #littlegreenworkshops
Thank you
what cheese press is that you use and do you have a link to order one of them
And now my stomach is growling for cheddar !
amazing… beautiful video
shalom from Israel