How to Make Cheddar Cheese (with Taste Test)

hello! does it have to have all that salt

I enjoyed watching you make this. Looks tasty but I think Im too lazy to try it with all the steps and waiting.

thanks you sweety

It’s quite amazing how passionate people are about making cheese

Thank you ✨🙏

Too much hard work nah ill stick to buying it at the super market,plus its costly to even buy all the equipment to make this cheese

Just a question? Is it mandatory to add the annatto?

Hi Lisa: Thank you very much for your teaching. One Question please: 𝗜 𝗺𝘂𝘀𝘁 maintain the temperature of the whey at 43 degrees Celsius for 2 hours and 8 turns to the curd. 𝗕𝘂𝘁 𝗶n 2 hours the serum will cool down. What will I do?? SHOULD I TURN ON THE KITCHEN AGAIN AND HEAT THE WHEY TO 43 degrees Celsius?? to locate the curds and finish the 2 hours? 𝗧𝗵𝗻𝗸 𝘆𝗼𝘂 𝗳𝗼𝗿 𝘆𝗼𝘂𝗿 𝗮𝗻𝘀𝘄𝗲𝗿. 𝗕𝗹𝗮𝗻𝗰𝗮 𝗳𝗿𝗼𝗺 𝗣𝗲𝗿𝘂́

Great video, thank you so much!! I appreciate all your efforts! I will be attempting my first go at cheese making here very soon.
P.S. love the cute cat!

Too much work for making cheese that is for household consumption. Good to know though. Thanks for sharing.

Nice recipe. Oh, Cheddar is not the most popular cheese in the world. 👌

I've never seen unpasteurized milk at the grocery store. I wouldn't know where to find it.

Beautiful!

Are you married? Maybe want an additional spouse? Or perhaps I can interest you in adopting a 50 y.o.?

very interesting thank you

I watched another video and he said that it doesn't melt . Does your cheddar melt?

I like the cat and of course the cheese 😊thank you

What benefit is the Annato plz?

I have a question. For the 15minutes flip section of the curds, instead of using a colander can you use a stainless steel steamer? Or does the cheese curds need steam from the whey all over? (Not just the bottom) if you can understand my question lol

Why is cheedar yellow

Nice lovely cat

British cheddar cheese is the best. My scond is creamy gorgonzola with blue fungus.🌝

Pembuatan chesee yang sangat menakjubkan ini kerja keras yang sangat memerlukan kemahiran
Terima kasih atas resepnya sobatku

I'm making this recipe for the first time. Do I need to keep the curds warm during the press time?

Porfavor traducción en español gracias

I can't wait to try this recipe, thanks Watching from South Africa

May I ask: Do you find the quality similar to store bought, or better? And also, does it melt well?

I was not expecting the 3-6 months lol it looks so good

👍

yum!

Amazing … needs real obedience…but worth it !! Thanks dear

Watching your videos from Bangladesh. You are a very patient person. I hope I had that much. Hope your doing well nowadays.

Anyone tried it yet?

Lisa; the most patient, calm, gentle and tender woman in the whole world. Yum Yum have the same qualities too.

Hello can we make this with cashew milk or other nut milk with the same process?

Wowwww what a dedicated work

Котик такой упитанный и счастливый. На сметанке воспитанный.

This is US cheese not Cheddar :D

Хороший рецепт. Покажите перевод.

Firstly, you are a cheesemaker, so an angel on earth. Secondly, if I use unpasteurised milk, skip the coloouring and calcium chloride, and use sea salt instead of table salt, what problems do you foresee? If just some mould and higher failure rate, I can live with that. All the best.

Why add the artificial orange colouring.

Respect ❤

Beatifull

Thank you ! this video helped a lot !

What’s wrong with the milk when it came out the jug?

One day I’ll try hard cheese 🧀

We need to bring back the milk man

Loved your patience and how to do do step by steps... very complicated, too much time spent on the preparation . Looks complicated for me

Love your helper Kittie! And yum!

as a cheddar fan i love sharp and crap ima do this soon my great grandma used to make cheese was great to help her but thx for this 😊, i also when ever i eat cheddar i cant stop eating it 😂