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How To Make A Classic Baby Swiss Cheese 1 год назад


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How To Make A Classic Baby Swiss Cheese

Get the FREE Cheesemaking Foundations Document: https://bit.ly/4bad4Mm Friends, LOOK AT THOSE HOLES. I cultured this mesophilic, washed-curd cheese with clabber, and aged it for only two-and-a-half months and it is SPOT-ON. An absolute classic. You gotta try it! Get the printable recipe here: https://milkslinger.com/shop/classic-... CHAPTERS 00:00 Baby Swiss Cheese 00:27 The differences between Baby Swiss and Jarlsberg 01:15 Propionic Shermanii: Notes and Tips 02:25 Clabber Culture 04:19 The Rennet 05:29 Cutting the Curd 06:57 Washing the Curd: The 5-Minute Method 10:50 Stirring the Curd 13:16 Pouring off the whey and Acidifying the curd 14:25 Filling the Mold 15:46 Pressing 17:14 Brining 18:48 Air Drying 19:05 Cave Aging: Part I 19:24 Aging at Room Temp: Eye Development 21:25 First Cutting 24:02 Cave Aging: Part II 24:11 Tasting and Packaging 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.

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