A Survey & Recommendations
There are zillions of cheese-related videos. My intention was to find a few for you to use.
Hopefully, you can look at the list below, find a cheese you would like to make and learn something from the video. Almost all of the recipes used are different from the ones in our book Home Cheese Making and on our website, but I believe you can never have too much information.
Because there are so many videos, I could not possibly watch all of them. So, if your video isn’t among the few I recommend here, please do not conclude that it was rejected – the odds are good that it was overlooked.
2. There are many “trailers” (short ads) for videos on the market about making cheese. (We sell one such video – Cheesemaking 101, but we don’t have a trailer on YouTube.) Some of the trailers are excellent, but if you want to see cheese being made, you have to buy the videos they are representing.
3. Many of the videos were made in countries other than the US, so they use the metric system for their temperatures and quantities. For example, our friend Gavin Webber (The Greening of Gavin) in Australia has a whole collection of excellent tutorials about a wide variety of cheeses. I recommend all his videos, but for this article, I excluded the ones using the metric system.
4. Many videos are made in the throws of enthusiasm by folks who have made cheese once and want to share the fun. For some reason that I will never understand, they tend to begin their presentations by boiling their milk. In this post, I wanted to recommend videos made by experienced cheese makers.
5. My last observation was that many folks who make videos think they have to talk slowly and move slowly. This makes for a very boring video. I ruled out many videos that probably had good content, but I, personally, did not have the patience to watch them.
(Note: If you click on the links above the videos, you can watch them full size.)
How to Wax Hard Cheese
This comes from the Shepherd School which has a survivalist oriented website. They have a lot of other videos about cheese making and other “back to basics” skills.
Cheeses in Alphabetical Order
1. Jason Akers from The Self-Sufficient Gardener makes cheddar differently than we do in any of our recipes, but it obviously works. This video moves right along, showing the entire process in 3:45 minutes!
Tammy Algood at The Volunteer Gardener (on Nashville Public Television) has invited Paula Butler from standingstonenubians.com to demonstrate making chevre. Ms. Butler definitely knows her stuff.
This is a quick way to make Farmer’s Cheese using vinegar at the starter. The chef (from KerrisChannel1) uses this cheese in the stuffing for pierogies. We prefer to use starter cultures because we can usually taste the vinegar in the final product. But, for something like pierogies, this is fine.
From about.com, this chef uses lemon juice and buttermilk. (We prefer to use our Fromage Blanc culture because the result is sweeter, but, still, this is a good video.)
Jeremy Barnes, the head chef at Frog Belly Farms in Boulder, goes through the process of making cheese from goats milk. This is not quite as complete as it could be, but there is good info about “stitching” the cheese.