Wensleydale cheese with raw sheeps milk

[Applause] [Applause] [Applause] [Applause] [Applause] it's a beautiful rainy day today and I'm going to make some Wesley Dale Cheese I've got it here in the sink in 30° C hot water and it is sitting there it has been culturing there with the Flora Danica uh culture for 45 minutes and now we're going to put the renit in there and this is 12 L of of sheep's milk and I've got 4 mL of renit in here for the 12 l in some cold boiled water and when we're going to make the cheese I've made it before once and it turned out really nice I've got some cranberries here we're going to put in and we've got some Himalaya salt we're also going to put into actually into the cures so uh it's going to be fun so now I'll put in the renit and she sheeps MCAS has a very high fat content so I actually should have stirred before I put the renit in but I'm just going to make sure just dir it well now now wait 45 minutes again now let's check the curd just take some of these you can actually see the fat on this see it's it's come up here I could actually scoop that off and make some butter with it that might be a good idea just scoop that off into a little bowl scoop that out because it's actually um yeah that's I think also it's when you freeze the milk uh this happens more but it's it's going to be in the way in the way also but I mean I could make a little a little um portion of butter with this this cuz I can't incorporate it into the milk now now that it it has actually risen to the top but there's still lots of fat in there because it's it's just some of the fat okay so I have to cut this into one CM cubes that's small [Music] [Music] [Music] do it over [Music] here okay I'm going to leave this [Music] to rest for 5 minutes so now I'm just filling up the sink with some really hot water because we're going to stir this and heat it to 35° so it's on it's 30° now just want totir this really Cur in C are really really nice and burn [Music] [Music] this is a really great way to do it uh instead of just putting it on the gas stove because it just gets too too hot too quickly now this pot is not uh thick it's actually very thin so the heat goes through very quickly so I have to actually stir well so you can see [Music] already how they're lumping together or how they are becoming smaller I think I'll just turn it off now I'll just use my hands a bit okay it's been about 10 minutes or so and it heated up too fast I was was not really uh thinking before because this pot is very thin and I've used another pot that's very thick and of course this thin pot takes in the heat very quickly so I hope I haven't ruined the cheese cuz if you heat it too fast you actually can ruin it so now I've made it much much less hot on the outside the outside water and we're going to heat this to 35° and then we're going to put it up into a cloth and so this this is a little bit like a cheddar cheese because you actually first you drain this all this uh the curds into a cloth and then you actually break up the curds and yeah I think it's a really great way of doing it actually just turned out really well that cheese I made last time this is an English style of cheese it smells lovely and it looks good so I trust the process and the beautiful thing about sheep's milk one of the Beautiful Things is that of course it's an A2 milk which is makes it very easily digestible very good proteins that are easy to digest and there's not much water in the milk so that means that you get a lot of cheese out of a a certain amount of milk so you sometimes you get two 2 and 1 half times more cheese than you would out of cows milk so it's very uh pretty nutritious stuff let's see I think this is fine [Music] [Music] [Music] [Music] [Music] can take this water out [Music] now when you making hard cheeses like this you have to be really careful with bacteria and fungi and all sorts of stuff so I try to scold everything I use and or boil it cuz this is raw milk also you want to have it really clean but also because it's raw milk you have a lot of really good bacteria in there but are very health healthy and protective actually okay so we're going to tie this up oops tie this here and hang it up so stick is long enough it is long enough but not so clean there we go that work oh it's fun it's fun creating I love creating so it is going to it's going to hang there there for 1 and 1/2 hours and with the Whey I'm going to make a whey cheese which I've shown you before it's a m a Norwegian cheese they used to make with goats milk and you heat the milk you just keep it boiling and boiling and boiling and finally you have this brown uh thick uh it's actually a type of sugary sort of Aur it's not even a curd and you can use it as spread on but on on bread and butter or you can make it into a block and and slice it and make thin slices and put on bread so this is a very Nordic cheese so and the reason why I can make it this time and not when I make feta cheese is because this is a sweet whe so once the whe has become soured which it will if it stands when I make feta cheese it's many more hours and it will sour more and therefore you you it's not a very nice mousse cheese but this one is going to be really good so I've got it boiling here I'm going to turn down the heat completely in a little while it's cleared up beautifully now air is wonderful and fresh sky is so lovely and the sheep have been eating all morning just resting over here chewing their cud black bird singing up there [Music] life is good they are the mosquitoes are not so bad now it's really nice m okay so we're going to go back to the cheese and get it the curds broke it up into little pieces okay so I I have my cheese press ready my husband made for me some years ago got this little bamboo mat on so that's all set for when the CDs are ready so now we're going [Music] to wash our hands break up these Goods if I can yeah I think I actually cut them up last time just take a knife it easier wa so this is the sort of uh simple cheddaring process that we're doing now that makes a very firm cheese smells really nice and they're still warm the curds which is good maybe I should put the here's the salt five teaspoons of salt and 100 G of cranberries ah they smell nice it's organic cranberries okay just rinse the cloth [Music] we go we're going to mix this up maybe I should I should use the big pot really [Music] [Music] makes it easier let me mix it all up that's it's fine let's get into the the Press here [Music] now we're going to press it and um we're going to press it with 5 kilos for a/4 of an hour we're going to do like this and and we're going to get the oh maybe this is too big let's see cuz we want the top to fit on cuz otherwise it's going to slide let's see uh how it fits yeah there we go so now this has to have 5 kilos of pressure on it and we do that by just putting 5 L of [Music] water into this pot it's nice and stable cuz it's big so it won't so easily tip and but they are sort of held down this is the big pot I have on I'm just going to fill that up with some with water cuz it's already a little bit cooked [Music] and the P also weighs a little bit so you don't need quite 5 lit but about about 5 lit don't we don't have to be so precise okay there we are and we'll be back in a qu of an hour okay so we're going to get it out of this and I didn't actually I didn't actually um calculate that very well because this this big thing actually also weighs something so it's a little bit silly putting so much weight on it cuz that this one is actually we weighs a few hundred G so it has it got a bit too much weight on it I think so now we're going to take it out and we're going to give it a press of 20 kilos for 24 hours I think 12 hours so looking good looking good maybe I should ah I won't do that or maybe I should rinse this I'll just rinse this so it's nice nice and firm and maybe I actually don't even need the cloth actually I think I'll just not use the cloth at all and we're going to turn the cheese of course I'm going to turn the cheese there we go put this back on put this on and I can't imagine it's going to go under that cuz it was quite thick last time I made it so I'm going to just put this on and this actually weighs maybe 2 kilos so I should have only put maybe two 2 L of water into this so now we have 5 L of water uh so let's say this is about 7 kilos already now so what we want is we want 13 more we want 13 [Music] more lers of water into this pot so I'm just going to Cle that up now okay so it's filled up now nice and full the whole thing it's a 17 L Pot so it's very full and of course when you have uh one of these homemade things you have to make sure it's actually uh as as even standing as straight as possible and that this is not leaning onto these because then it takes the pressure off we want the pressure to be straight on the cheese so so therefore I just have to check once in a while this is actually clinging to this thing this one here so maybe we could have made it in a better maybe these holes should have been bigger um see if I can press it down a bit yeah I just have to keep an eye on it maybe just take this keep an eye on it so the whole thing doesn't tip and but it it shouldn't do that but it can get a bit crooked and sort of lean on these sticks or these iron things so in 12 hours we'll come back okay so you can see my very homemade uh press and I had to take that big pot off I I I will probably buy myself a an actual press one day but uh I turned the cheese and put the cloth back on cuz it's a bit hard to get it out when it has the fruit in it and I put these books on so it had 20 kilos uh both times and let's have a look just put this okay so here we have it it's looking really nice I'm going to turn it around and now it's going to go uh into my cupboard in a a cool room it has to uh be at about 18 to 21° C um and it has to dry now air dry and it has the salt in it so uh I don't need to Salt it on the outside and when it is dry I'm going to vacuum pack it and last time I vacuum pack packed it too early so it kept sort of blowing up I had to do it three times so this time I'm going to make sure it's really dry but this cheese um as I mentioned I I actually heated it much too fast so I'm going to make another one but if you want to try to make this cheese uh remember to heat it very slowly when it has been cut and rested for 5 minutes um you you stir it very very slowly and heat it up to 32° and you uh rest it for 15 minutes and you stir it again rest it for 5 and then and then you put it into the cloth so it is actually the recipe is a short uh is it I might write it in the description underneath it's a it's from a place called mad Millie in um New Zealand and so it worked the first time I'm going to see how this is going to go but next time I'm going to really make sure to heat it slowly so I I'll come back to you in 3 months time and we'll have a taste test and uh with the other one I make too so have a great day see you my friend