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Currently Playing: Fat Cow Cheese (RECIPE): This Cream-Boosted Raw Milk Butterkäse Is MASSIVE.

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/getwaitlist/?video=bcik2yLZjVI Milkslinger Recipes: https://milkslinger.com/recipecollection?video=bcik2yLZjVI Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=bcik2yLZjVI *** Butterkäse is a German semi-soft cheese. I've made this cheese regularly, but this time, in an effort to make it even more creamy and rich, I added a half gallon of store-bought whipping cream and it turned out to enormous --- my biggest cheese to date. CHAPTERS 00:00 Making Butterkäse 01:09 The Experiment(s): attempting a softer, creamier cheese 03:30 Adding culture, calcium chloride, and rennet 05:57 Checking for a clean break 06:37 Cutting the curd 07:02 Stirring the curd 09:32 Washing the curd 11:03 The squeeze test 12:31 Transferring the curds to the press 15:06 Pressing the cheese 17:20 Weighing the cheese (!!!) 18:00 Brining the cheese 18:26 Air Drying 20:00 Vac-packing and aging Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.