Watch and track your favorite playlist.
Curated by: Milkslinger (129 videos)
Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/getwaitlist/?video=dnHLdeoOzvY Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=dnHLdeoOzvY Milkslinger Recipes: https://milkslinger.com/recipecollection?video=dnHLdeoOzvY Even though I only aged this Gruyère for six months, the depth of flavor is fantastic, in large part due to the combination of raw milk, clabber culture, and natural rind. CHAPTERS 00:00 Gruyère 00:30 The Milk 01:10 Clabber Culture 03:14 Rennet 04:17 Cutting and Cooking the Curd 06:20 Pouring off the Whey 07:41 Pressing 10:21 Brining 11:06 Air Drying 11:20 Washing and Aging 12:47 My Labeling System 13:53 Day 7 14:16 Day 11 14:47 Day 13 15:03 Day 17 15:26 Day 19 15:45 Day 27 16:37 Day 31 16:47 Day 34 17:08 Day 38 17:55 Day 43 18:54 What B.Linen Cheeses Smell Like 19:12 Day 52 -- Vinegar Wash and Air Dry 22:06 Day 56 22:26 Day 90 22:49 Day 180 24:25 Day 195 -- Cutting 24:40 My Note-Taking System 27:09 Tasting 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.