Channel Title: Give Cheese a Chance Channel Description: Make cheese at home! Here's how... Yes, you can make artisanal-quality cheeses at home by following these simple instructional videos. We'll explain each step and make some great home-made cheeses together. It's fun and you can share & eat what you make. Even using store-bought milk, you can make all sorts of cheeses at home including mozzarella, cream cheese, mascarpone & ricotta, and more advanced cheese styles like feta, cheddar, brie, camembert, nabulsi, crottin, valencay, cambozola & blue! Mary Anne will walk you through making each cheese, step-by-step. You will need MILK (cows', sheep's or goats' milk), salt & RENNET (either in liquid or tablet form). Order rennet & other supplies on-line from a reputable cheesemaking supply company to get good quality products. You may also need calcium chloride ("CaCl") and some bacterial and/or fungal cultures; cheeses are often made using bacteria & fungi which you can buy freeze-dried in powder form. Let's make cheese together! <video> Swiss Cheese Made at Home - What Recipe Made the Best Tasting Swiss Cheese? What the judges said... Description: The first step towards making Swiss cheese at home is knowing which recipe to follow. So Mary Anne made 5 Emmental-style Swiss cheeses and gave them to some of her friends to judge the taste, texture & aroma. How were the recipes different? Which Swiss cheese tasted better than all the rest? Watch the video to see which cheese was voted the best, and which one was disqualified! Did you enjoy watching this video about cheesemaking at home? Then, please consider donating through Patreon to show your support of this channel! Here is the Patreon Link: patreon.com/givecheeseachance Mary Anne is the Host of GIVE CHEESES A CHANCE -- a video series that teaches viewers how to make a variety of cheeses including blue cheese, labneh, yogurt, feta, Akawi and Nabulsi cheeses, cheddar, various goat cheeses, ricotta and many more. See this link for an important article about LATE BLOW & Clostridium: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700369/#:~:text=Clostridium%20tyrobutyricum%2C%20a%20Gram%2Dpositive,of%20hard%20and%20semihard%20cheeses Here's an important note from the article, “Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum” by Lucija Podrzaj, Johanna Burtscher, Franziska Küller, and Konrad J. Domig: “Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. … Several clostridial species, mainly Clostridium tyrobutyricum, Clostridium butyricum, Clostridium sporogenes, and Clostridium beijerinckii, have been isolated from blown cheese. The species C. tyrobutyricum is considered to be the primary cause of severe late blowing defects. … Gas is one of the major products of butyric acid fermentation, causing swelling, cracks, slits, and irregular eye formation in hard and semihard cheeses.” (Extra notes: There are over 164 strains of clostridium!) Please consider becoming a patron & supporting this channel, by making a donation through Patreon: https://www.patreon.com/givecheeseachance Your donation is much appreciated to cover the cost of the supplies, video editing, etc. A little donation is a great big gesture to help us keep on making cheesemaking videos! See other videos on this Youtube channel to learn how to make: akkawi, triple cream cheese, roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, as well as crottin, valencay, chèvre and boursin-style cheeses. The music in this video "Jazz Mango" is royalty free, offered by Youtube. Thank you for watching! </video> <video> Try a Cheese Vacation & Guess this Mystery Cheese! Description: When Mary Anne needed to escape from the pressures of the world, she accepted a stranger's invitation to travel to Texas to make cheese. See what happened when Mary Anne arrived, what she saw there, who she met, and what cheeses she made with her hosts, on this adventure known as her Curd-oliday! Mary Anne is host of the YouTube Channel "GIVE CHEESE A CHANCE" where she shows you how to make various cheeses at home. She is a passionate home cheesemaker who wants to turn other people on to the satisfying hobby of home cheesemaking, and create a world-wide club of people experimenting with and fine-tuning their recipes and techniques. To Make Labneh (and yogurt), go here: https://youtu.be/SHzn7JgC0y8?si=7ULfxqFp6vk3GiOq To make Cambozola-style at home, go here: https://youtu.be/HPstUz8htPw?si=HMAD7xfhQoswJ2TA To make Brie cheese at home, go here: https://youtu.be/fUeB2Cd_GFg?si=uZvpu2HPzM9dfYSm To make Crottin goat cheese at home, go here: https://youtu.be/yHtgDDopjmY?si=i8xAb3M7dpEMJZYR To make Valencay-style cheese at home, go to this link: https://youtu.be/y1zH5rrQ2YA Here’s where you can purchase cheesemaking tools and ingredients such as rennet (coagulant) and bacterial & fungal cultures on-line in Canada and the U.S.: Canada: www.glengarrycheesemaking.on.ca USA: www.cheesemaking.com Please consider becoming a patron & supporting this channel, by making a donation through Patreon: https://www.patreon.com/givecheeseachance Your donation is much appreciated to cover the cost of the supplies, video editing, etc. A little donation is a great big gesture to help us keep on making cheesemaking videos! See other videos on this Youtube channel to learn how to make: akkawi, triple cream cheese, roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, as well as crottin, valencay, chèvre and boursin-style cheeses. The music in this video "Jazz Mango" is royalty free, offered by Youtube. Thank you for watching! </video> <video> How to make a Triple Cream cheese like St. Andre & Brillat-Savarin at home! Description: Learn how to make a Triple Cream Cheese at home by following these easy steps. Mary Anne explains the ingredients, tools & techniques to transform cows' milk and a few other ingredients into a divine cheese you can be proud of on your cheese board! A triple cream cheese is a higher fat cheese than a regular camembert or brie. By adding heavy / whipping cream to your milk, you can create a cheese that has a velvety smooth, spreadable interior that melts in your mouth. Mary Anne explains why aging your triple cream cheese to a full 60 days dramatically improves the texture and flavour of this recipe. Then, she courageously takes her home-made triple cream cheese to a New York cheese conference (Meeting of the Milkmaids, 2023) where cheese professionals taste the cheese and give feedback about its texture, aroma and flavour. Cheese experts included: Karla Lamoureaux, Cheesemonger, Formaggio Kitchen, Cambridge, USA Alexandra Jones, Cheese Writer, Author and Educator, USA. Check out her newsletter here: https://milkfed.substack.com/ Safta Osman, Cheesemonger, Formaggio, Essex, USA Tracey Johnson, Owner, Cheeseneeds.com, B.C., Canada Mary Anne is host of the YouTube Channel "GIVE CHEESE A CHANCE" where she shows you how to make various cheeses at home. She is a passionate home cheesemaker who wants to turn other people on to the satisfying hobby of home cheesemaking, and create a world-wide club of people experimenting with and fine-tuning their recipes and techniques. Here’s where you can purchase cheesemaking tools and ingredients such as rennet (coagulant) and bacterial & fungal cultures on-line in Canada and the U.S.: Canada: www.glengarrycheesemaking.on.ca & www.cheeseneeds.com USA: www.cheesemaking.com Please consider becoming a patron & supporting this channel, by making a donation through Patreon: https://www.patreon.com/givecheeseachance . Your donation is much appreciated to cover the cost of the supplies, video editing, etc. A little donation is a great big gesture to help us keep on making cheesemaking videos! See other videos on this Youtube channel to learn how to make: roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, nabulsi, belper knolle, colby, yogurt, as well as crottin, valencay, chèvre and boursin-style cheeses. The music in this video "Jazz Mango" is royalty free, offered by Youtube. </video> <video> Blue Cheese - How to Make a Creamy, Soft, Blue Cheese at Home Using Cows' Milk Description: Here's a recipe for making a MILD & SOFT, BLUE CHEESE at home using cows' milk and heavy cream. More specifically, you will need UN-homogenized whole cows' milk, heavy cream, bacterial culture, rennet, calcium chloride and salt, but don't forget about those important penicillium roqueforti spores that have to be added, otherwise there won't be any blue veining! If you have never made a blue cheese before, this is a great recipe to start with. It can be eaten 1.5 months after you make it. This cheese is meant to be eaten between 1.5 and 3.5 months of age. Ingredients: • 2 gallons / 8 litres Whole pasteurized cows’ milk (*not ultra-pasteurized*) • 3 cups / 750 ml Heavy or whipping cream (no sugar added) • 1/8 tsp / .6 ml MM100 or Flora Danica (bacterial culture) • 1/8 tsp / .6 ml Penicillium Roqueforti (fungal spores) • 1/2 tsp or 2.5 ml Calcium chloride solution (33% w/v) • 1/4 tsp or 1.25 ml Rennet (liquid, double strength calf rennet) • 60 grams or 3 tbsp Non-iodized cheese salt or kosher salt Source of non-chlorinated water Feel free to halve this recipe for a smaller cheese. Visit "Give Cheese a Chance" and "Cheesemaking at Home" on Facebook. Patreon: Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance Your Patreon donation is much appreciated to cover the cost of the supplies, etc., and it is a BIG gesture of support to encourage us to make more instructional videos! See other videos on this Youtube channel to learn how to make: feta, camembert & brie-style cheeses triple cream cheese, a roquefort-style cheese (a sheep milk blue cheese), cheddar, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, akkawi, as well goat-milk cheeses such as crottin, valencay, chèvre and boursin-style cheeses. The super cool jazz music in this video was composed by Carter Whatley. Thank you for watching and Happy Cheesemaking! </video> <video> What Makes a Cheese a Winner? A Cheese Judge Shows You How to Judge a Cheese Description: An international Cheese Judge, Cheese Monger and Cheese Book Author shows you what to look for in a cheese. What are the factors that make a cheese a grand prize winner? Here's one way to find out -- ask a cheese judge! Gurth Pretty shows viewers all the criteria that cheese judges use to evaluate cheeses at international cheese competitions. He's a cheese expert; he's been an international cheese judge several times (most recently at Wisconsin's World Championship Cheese Contest in 2024). He's a cheese monger at his own cheese shop (Lakeview Cheese Galore, Mississauga, Ontario, Canada), and he has written (and co-authored) cheese books. Mary Anne, a cheesemaking hobbyist and host of "Give Cheese a Chance", courageously presents Gurth with 2 of her home-made cheeses and (without knowing anything about them in advance) Gurth gets busy evaluating the strengths & weaknesses of each cheese. Mary Anne learns valuable information about how to improve her home-made cheeses, both technically and aesthetically, from detailed feedback.Gurth explains the techniques a Cheese Judge would use to evaluate the various cheese characteristics--their appearance, texture, flavour and aroma. He demonstrates how to "thumb" a cheese to discover its texture. He also explains how cheese judges limit bias during a competition. The cheeses made in this video are camembert-style and triple cream-style cheeses made in Mary Anne's own kitchen. You can make these at home too by following these recipes (copy & paste into your browser): Camembert style cheese: https://youtu.be/eraErhNUdTA?si=V8FqeuDifLhD8L0v Triple Cream Style cheese: https://youtu.be/93D0VjbrEd8?si=_d06UAfhpv4hI5Sy To get in touch with Gurth Pretty, you can reach him at: Lakeview Cheese Galore, 848 Lakeshore Rd E, Mississauga, Ontario, Canada, L5E 1E1 or by telephone at tel: 1-905-274-7775 or by email at: gurth@lakeviewcheesegalore.ca Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance Your donation is much appreciated to cover the cost of the supplies, etc. Your little donation is a BIG gesture to encourage us to make more cheese videos! See other videos on this Youtube channel to learn how to make: akkawi, triple cream cheese, roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, as well as crottin, valencay, chèvre and boursin-style cheeses. The music in this video "Jazz Mango" is royalty free, offered by Youtube. Thank you for watching! </video> <video> Cheese Board Principles - What You Need to Know for Your Next Dinner Party Description: How do you make a Cheese Board for your next dinner party that will wow your guests? Which cheeses do you serve? How much? Is there a tasting order? What cheese do you eat first? Or Last? What utensils do you include? What about crackers? And condiments? What else? So many questions! We have the answers. Mary Anne (Host of Youtube's "Give Cheese a Chance" series about home cheesemaking) asks Gurth Pretty--a professional cheesemonger, author and judge--about the principles of creating the best-ever cheese board for any dinner party. Learn what is involved in making your cheese selection and what to consider to make an impressive and thoughtful cheese board display. As promised in this video, here's a link to find the cheese judging video where Gurth Pretty uses his international cheese competition experience to evaluate Mary Anne's homemade cheeses: https://youtu.be/DpTku1_EJyM?si=GORBLgNzy-Vl4Hzf To get in touch with Gurth Pretty, you can reach him at: Lakeview Cheese Galore, 848 Lakeshore Rd E, Mississauga, Ontario, Canada, L5E 1E1 or by telephone at tel: 1-905-274-7775 or by email at: gurth@lakeviewcheesegalore.ca Photo of the grazing board was graciously provided by Linh Bedi. See this web site to order grazing boards in Oakville, Ontario: www.dashofgourmet.com On Instagram, you can find her here: https://www.instagram.com/Dashofgourmet Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance Your donation is much appreciated to cover the cost of the supplies, etc. Your donation is a BIG gesture to encourage us to make more cheese videos! See other videos on this Youtube channel to learn how to make: akkawi, triple cream cheese, roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, as well as crottin, valencay, chèvre and boursin-style cheeses. The super cool jazz music in this video is by Carter Whatley. Thank you for watching! </video> <video> Cutting into a Wheel of Blue Cheese -- Made at Home Description: Cutting into a blue cheese is always exciting--you get to see those amazing veins of blue! This blue cheese was made at home and you can learn how to make it. Here's the recipe that was used to make this blue cheese at home. Watch how it was made here: https://youtu.be/aqFOGahl9mY?si=yVQRx5xGWJkRcheJ Notes: To make a drier cheese, add more weight (than shown in the video during the overnight pressing stage) to squeeze out more moisture. To make a softer cheese, add less weight (during the overnight pressing stage ) than is shown in the video. Ingredients: • 2 gallons / 8 litres Whole pasteurized cows’ milk (*not ultra-pasteurized*) • 3 cups / 750 ml Heavy or whipping cream (no sugar added) • 1/8 tsp / .6 ml MM100 or Flora Danica (bacterial culture) • 1/8 tsp / .6 ml Penicillium Roqueforti (fungal spores) • 1/2 tsp or 2.5 ml Calcium chloride solution (33% w/v) • 1/4 tsp or 1.25 ml Rennet (liquid, double strength calf rennet) • 60 grams or 3 tbsp Non-iodized cheese salt or kosher salt Source of non-chlorinated water Feel free to halve this recipe for a smaller cheese. Patreon: Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance Your Patreon donation is much appreciated to cover the cost of the supplies, etc., and it is a BIG gesture of support to encourage us to make more instructional videos! Visit "Give Cheese a Chance" and "Cheesemaking at Home" on Facebook to join with other cheesemaking hobbyists, learn and share your projects. See other videos on this Youtube channel to learn how to make: feta, camembert & brie-style cheeses triple cream cheese, a roquefort-style cheese (a sheep milk blue cheese), cheddar, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, akkawi, as well goat-milk cheeses such as crottin, valencay, chèvre and boursin-style cheeses. The super cool jazz music in this video was composed by Carter Whatley. Thank you for watching and Happy Cheesemaking! </video> <video> How to Make a Calcium Chloride (CaCl2) Solution for Home Cheesemaking (It's easier than you think!) Description: One of the ingredients home cheesemakers use is Calcium Chloride (CaCl2). Adding this ingredient to your milk results in a better gel (coagulation) when using a pasteurized and/or homogenized milk. But did you know you don't have to purchase Calcium Chloride from a cheese supply store? You can make it yourself, at home, using just 2 ingredients (one is water!). Mary Anne, host of GIVE CHEESE A CHANCE, shows you how to easily make a solution of Calcium Chloride at home for pennies so you can save money. If you are on a budget, it makes sense to make your own calcium chloride solution, and with only 2 ingredients, it couldn't be easier! Mary Anne explains how to make a 33% CaCl2 solution using Steveston food grade calcium chloride beads and cold, non-chlorinated water. She explains why you need non-chlorinated water when solubilizing the CaCl beads and why it is important that you start with cold water, not hot water (you'll learn what an "exothermic reaction" is). Further notes: Your Calcium Chloride solution may be cloudy at first. This is not an issue. Food grade calcium chloride beads/crystals are often not 100% pure and therefore can contain small quantities of other (harmless) salts such as calcium phosphate & calcium sulfate; these are not as soluble in water as calcium chloride so it appears cloudy. For cheesemaking purposes, you can ignore this initial cloudiness, but feel free to decant it after a few days of sitting around (to remove any sediment) if it really bothers you. You can keep your calcium chloride solution in the fridge (but it can also be kept at room temperature because it is a simple inorganic solution that does not provide food for bacterial or fungal growth). Mary Anne has used CaCl2 in many of her how-to cheesemaking videos including cheeses in the style of: Cambozola, Roquefort, Chèvre, Cheddar, Colby, Feta, Crottin, Belper Knolle, Blue cheese, Camembert, Brie, Valencay, Boursin, cream cheese, labneh and yogurt, mozzarella, ricotta, mascarpone and more. Please search for these videos on the GIVE CHEESE A CHANCE channel if you want to learn how to make these cheeses at home. To become a patron & support this channel, please consider a donation through Patreon: https://www.patreon.com/givecheeseach... Copyright-free music available from Youtube: "Jazz Mango" by Joey Pecoraro </video> <video> Making Cambozola Cheese at Home -- incredibly delicious! Description: Cambozola (sometimes called "Blue Brie" or "Camblu") combines 2 styles of cheese into one--a camembert-style cheese and a blue cheese together. It is fascinating to watch how cambozola can be made at home using ingredients bought from the store, and also ordered from a cheesemaking supply outlet. I hope you give this recipe a try. If you do, please follow the directions as closely as possible. Watching this cheese be made from the beginning--making the curds, sprinkling the blue mold, salting the cheese, inoculating the surface with white molds--through its affinage, is fascinating for cheesemakers and cheese lovers. It really gives you an appreciation for this amazing combination cheese. This is an advanced recipe--not recommended for beginner home cheesemakers. If you are a beginner, I recommend you start with recipes like labneh, cream cheese, ricotta and feta. Mary Anne is host of the YouTube Channel "GIVE CHEESE A CHANCE" where she shows you how to make various cheeses at home. She is a passionate home cheesemaker who wants to turn other people on to the satisfying hobby of home cheesemaking, and create a world-wide club of people experimenting with and fine-tuning their recipes and techniques. Here’s where you can purchase cheesemaking tools and ingredients such as rennet (coagulant) and bacterial & fungal cultures on-line in Canada and the U.S.: Canada: www.glengarrycheesemaking.on.ca USA: www.cheesemaking.com Please consider becoming a patron & supporting this channel, by making a donation through Patreon: https://www.patreon.com/givecheeseachance . Your donation is much appreciated to cover the cost of the supplies, video editing, etc. A little donation is a great big gesture to help us keep on making cheesemaking videos! See other videos on this Youtube channel to learn how to make: roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, nabulsi, belper knolle, colby, yogurt, as well as crottin, valencay, chèvre and boursin-style cheeses. The music in this video "Jazz Mango" is royalty free, offered by Youtube and "Shades of Spring" by Kevin MacLeod. </video> <video> Affinage for Beginner Home Cheesemakers--What you should know to care for cheeses made-at-home Description: Explore basic elements of affinage in home cheesemaking with host Mary Anne and cheese author & instructor, Merryl Winstein, in order to better understand why good affinage is so important in home cheesemaking. They discuss the 3 most important factors of affinage--controlling airflow & oxygen, humidity and temperature--then discuss the processes of vacuum packing & waxing to make aging cheeses much easier in the home. To learn more about cheese affinage at home, watch this video where Mary Anne demonstrates various affinage factors and some affinage mistakes: https://youtu.be/1T-YGPF2vFc/ You can learn how to make various cheeses at home by watching Mary Anne's videos on cheddar, camembert, brie, ricotta, mascarpone, crottin, colby, Belper Knolle, cream cheese, Nabulsi, yogurt, labneh, feta, quick mozzarella and more. (Go to https://www.youtube.com/c/GiveCheeseaChance/videos) To order Merryl Winstein's "Successful Cheesemaking" book, visit: https://www.successfulcheesemaking.com/ To become a patron & support this channel, please consider a donation through Patreon: https://www.patreon.com/givecheeseachance The music in this video "Jazz Mango" is royalty free, offered by Youtube. </video> <video> Akawi Cheese--Warm & Stretchy. Make it at home for pizza, salads & desserts! Description: Here's how to make AKAWI cheese -- a mild, middle eastern, white, brined cheese. Akawi can be found with different spellings: Akawi, Akkawi, Akkawie, Ackawi, etc. Regardless of how you spell it, the taste is mild and the texture is semi-firm, somewhat like a fresh Italian mozzarella. In fact, it is sometimes used like a mozzarella in middle eastern desserts and salads. Akawi stretches beautifully if it has the right acidity, which is why Mary Anne (host of "Give Cheese a Chance") shows you how she uses her pH meter to monitor how the pH of her cheese changes throughout the day. Akawi can be cut into cubes and tossed in salads, sliced on toast, put into a sandwich, melted on manouchi/manaeesh (pizza), or it can be a part of the famous arabic dessert called Kunafe (Kunafa). When served warm in Kunafe, this melted cheese pairs well with the crunchy pastry and sweet syrup. Note: Some people refer to this cheese as "Akawi Tshiki" or "Akawi Chikie" because it stretches well when melted. Notes on Timing When You Make This Akawi Cheese Recipe: This recipe typically takes 6-10 hours to complete, depending on how quick your bacterial cultures acidify the milk. I advise to start this recipe early in the morning (i.e. 7or 8 am). There are a lot of waiting times in the procedure, where you can do other things on your to-do list while you are waiting to do the next step. For example, after adding the bacterial cultures to the milk, it can take anywhere from 1-4 hours for the pH to lower down to 6.2. If you are impatient (after 1-2 hours of waiting), and you feel that the pH is not lowering down fast enough, then go ahead and add the rennet to the milk anyway. The bacteria will still continue to acidify the milk/curd over the next few hours. Continue with the rest of the procedure. About your Milk: UN-homogenzied milk is definitely preferred when making this cheese. You won't get the right stretch to your cheese when melting it if you use homogenized milk. Advice: pay a few extra dollars at the store for un-homogenized milk. You will be thankful you did. About the Brine: It is optional to add calcium to your brine in this recipe. I have made brine for this cheese with, and without, adding calcium and I don’t find there is a difference in the texture of the cheese over a long storage period. However, if you want to double ensure that the texture of your cheese does not change over time in the storage brine, then add 2 tbsp of a 33% CaCl solution to your 5 litres of brine. (But again, this is optional.) Acidity (pH) points to monitor: pH of milk at start of recipe: 6.6 pH when rennet is added: 6.2 pH at beginning of pressing: 5.90 pH when put into room temp. brine: pH when put into cool (4C) brine: 5.0 - 5.2 Here's a link to get info about the pH meter I use in this video: https://hannacan.com/brands/foodcare/cheese-ph-tester Make sure you sanitize all equipment before proceeding with this recipe, even your pH meter's probe. Read your pH meter's pamphlet to learn how to use your pH meter correctly, including calibration. Here's a recipe to make the famous Kunafe dessert at home: 1 package Knafeh (kataifi) dough, shredded 8 Tbsp Butter 8 Tbsp Ghee 1 tsp Red food colouring (optional) 1 lb Akawi cheese (soaked overnight to remove the excess salt; do a taste test to confirm correct saltiness) 1 lb Fresh mozzarella 4 Tbsp Ricotta cheese Preheat the oven to 350F / 175C. Melt butter and ghee, and add food colouring (optional). Add it to the shredded dough and mix. Layer 1/2 of this dough onto an edged baking pan. Mix the 3 cheeses together and add them in a uniform layer on top of the shredded dough in the pan. Layer the other half of the shredded dough evenly on top. Bake for 30 min. at 350F in the middle rack. It is best served when still warm (but not too hot). Enjoy with a simple syrup poured on top of individual portions. Credits: To reach out directly to cheese professional, Moumen (official name: ABDEL MOUMEN AOUADI), send an email to: aouadiabde2107@gmail.com, or contact him by WhatsApp at +213660948256. Here's the link to making Nabulsi cheese at home: https://youtu.be/PccBkngOPTQ Here's the link to making a Feta-style cheese (using goat milk) at home: https://youtu.be/zn4ZgqTWoHA Here's how to make a 33% Calcium Chloride solution at home: https://youtu.be/hlm2DfVHxRw Please consider supporting this channel, by making a donation through Patreon. Your contribution helps us produce more cheese-y videos!: https://www.patreon.com/givecheeseachance Music credit: "Rampi Rampi" Turku, Nomads of the Silk Road, "Alleys of Istanbul" album, 2016 </video> <video> How to make a "Selles-Sur-Cher"-style creamy goat cheese at home Description: Want to explore a more adventurous goat cheese than plain chèvre? There are hundreds of French goat milk cheeses known as "chèvre", but some of Mary Anne's favourites are Selles-Sur-Cher and Sauvaget. Mary Anne shows you how to make a "Selles-Sur-Cher"-inspired goat milk cheese at home in this cheesemaking tutorial. Different than a basic plain chèvre that you can buy at a local grocery store, Selles-Sur-Cher is a bloomy-rind cheese (like "camembert" and "brie") but it has a light greyish-white rind due to a light sprinkling of edible vegetable ash. The taste of this aged goat milk cheese is fresh, goat-y with notes of citrus and salt. The interior paste is pure white, soft and spreadable. Affinage notes: It is important to allow for air flow around these cheeses during their maturation phase at 10 degrees Celsius / 50 degrees Fahrenheit. With high humidity the fungal spores will germinate and create a wrinkly grey-ish white, edible coat around the cheese within the first 2 weeks. After this maturation stage, you should store the cheeses at a cooler temperature to slow down ripening, i.e. in your regular fridge. Mature this cheese at 10℃ / 55℉ for at least 10 days before eating, keeping it at a high humidity (90 – 95%). Flip daily. Wipe away all extra moisture from the ripening box. To learn how to make other French goat cheeses at home: - see this video about Crottin: https://youtu.be/yHtgDDopjmY - and this video about Valencay: https://youtu.be/y1zH5rrQ2YA See other videos on this Youtube channel to learn how to make: camembert, brie, cheddar, feta, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, nabulsi, belper knolle, colby, yogurt, as well as a boursin-style cheese. Here’s where you can purchase cheesemaking tools and ingredients such as rennet (coagulant) and bacterial & fungal cultures on-line in Canada and the U.S.: Canada: https://glengarrycheesemaking.on.ca USA: https://cheesemaking.com Please consider becoming a patron & supporting this channel, by making a donation through Patreon: https://www.patreon.com/givecheeseach... The music in this video "Jazz Mango" is royalty free, offered by Youtube. </video> <video> Labneh Dip with Oranges, Pistachios, Honey & Beets Description: Spread some Labneh thinly onto a plate, cover it with large chunks of oranges and boiled beets. Sprinkle chopped pistachios on top, drizzle some honey, and you have a stunning & appetizer ready to impress your guests! See how to make labneh at home here: https://youtu.be/SHzn7JgC0y8 The music in this video "Jazz Mango" is royalty free, offered by Youtube. </video> <video> How to Make a Roquefort-style Blue Cheese at Home – So Delicious! Description: This blue cheese recipe is a hit! Watch until the taste test at the end! This make-at-home cheese recipe uses sheeps’ milk and bacterial cultures, as well as the penicillium roqueforti which gives blue cheese its famous blue-green veining and delicious, unique taste. There are many types of international blue cheeses including Stilton, Gorgonzola, Castle Blue, Danablu, Maytag, and more. But this blue cheese recipe pays homage to traditional French Roquefort cheese because it uses sheep milk (not the cow or goat's milk used in many other blues). Why not have bragging rights when you serve it on a cheese board and say to your guests that you made it yourself?! Mary Anne, a passionate home cheesemaker, shows you how you can make this delicious blue cheese from scratch using a handful of ingredients. She demonstrates the techniques involved and shares the tips and tricks needed for success. She is joined by another passionate home cheesemaker--Ilda Costa Sarnicki--for a taste testing. Affinage notes: Mature this cheese at 10℃ / 55℉ for at least 2 months before eating, keeping it at a high humidity (90 – 95%). Flip daily. Wipe away all extra moisture from the ripening box in the first 2 weeks. It is recommended that you wrap the cheese in aluminum foil at the one month mark, and when removing the foil, you scrape the exterior before serving. Do not use milk that has been high-heat pasteurized for this recipe. Feel free to halve this recipe, if you want a smaller batch. For info about traditional Roquefort cheese, watch this interesting video about how it is made in the Roquefort region of France (copy think link into your browser): https://youtu.be/_DpnGtbJF0c Here’s where you can purchase cheesemaking tools and ingredients such as rennet (coagulant) and bacterial & fungal cultures on-line in Canada and the U.S.: Canada: https://glengarrycheesemaking.on.ca USA: https://cheesemaking.com Please consider becoming a patron & supporting this channel, by making a donation through Patreon: https://www.patreon.com/givecheeseachance See other videos on this Youtube channel to learn how to make: camembert, brie, cheddar, feta, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, nabulsi, belper knolle, colby, yogurt, as well as crottin, valencay, chèvre and boursin-style cheeses. The music in this video "Jazz Mango" is royalty free, offered by Youtube. </video> <video> Know the Right Way to Cut Cheese (It's More Important Than You Think!) Description: Don't make a "faux pas" and cut the nose off a cheese! Learn the right and wrong ways of cutting cheese and why it is important, so that the next time you're at a dinner party, you'll know how to do it right. There are rules about how to cut brie, gouda, blue cheese & softer cheeses like mozzarella, burrata, etc. Learn how to cut cheese the right way. Mary Anne (host of "Give Cheese a Chance" on Youtube) interviews cheese expert, Gurth Pretty, to find out what are the right and wrong ways to cut cheese. You'll see how cheese is cut in a cheese shop (and why is important to cut it a certain way), and how it should be cut when served on a cheese board at a party. Don't take too much! Don't cut off the nose! Don't cut the cheese into cubes! Gurth explains the reasons behind all of these rules and more. As promised in this video, here's a link to find the cheese judging video where Gurth Pretty uses his international cheese competition experience to evaluate Mary Anne's homemade cheeses: • "What Makes a Cheese a Winner? A Cheese Shows You How to Judge a Cheese": https://youtu.be/DpTku1_EJyM?si=-OcOebozyQqrrJQD • "Cheese Board Principles; What You Need to Know for Your Next Dinner Party": https://youtu.be/DV4Cb5hHetQ?si=mdCXjoUBWEY7HxyB To get in touch with Gurth Pretty, you can reach him at: Lakeview Cheese Galore, 848 Lakeshore Rd E, Mississauga, Ontario, Canada, L5E 1E1 or by telephone at tel: 1-905-274-7775 or by email at: gurth@lakeviewcheesegalore.ca Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance Your donation is much appreciated to cover the cost of the supplies, etc. Your donation is a BIG gesture to encourage us to make more cheese videos! See other videos on this Youtube channel to learn how to make: akkawi, triple cream cheese, roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, as well as crottin, valencay, chèvre and boursin-style cheeses. The super cool jazz music in this video is by Carter Whatley. Thank you for watching! </video>

Contacts and Links

Description

Make cheese at home! Here's how...

Yes, you can make artisanal-quality cheeses at home by following these simple instructional videos. We'll explain each step and make some great home-made cheeses together. It's fun and you can share & eat what you make.

Even using store-bought milk, you can make all sorts of cheeses at home including mozzarella, cream cheese, mascarpone & ricotta, and more advanced cheese styles like feta, cheddar, brie, camembert, nabulsi, crottin, valencay, cambozola & blue! Mary Anne will walk you through making each cheese, step-by-step.

You will need MILK (cows', sheep's or goats' milk), salt & RENNET (either in liquid or tablet form). Order rennet & other supplies on-line from a reputable cheesemaking supply company to get good quality products. You may also need calcium chloride ("CaCl") and some bacterial and/or fungal cultures; cheeses are often made using bacteria & fungi which you can buy freeze-dried in powder form.

Let's make cheese together!

Videos from channel