Saturday, March 27, 2010

You Can Make Cheese

Other than the chicken wing clips, this how-to-make-cheese video is the most-watched and commented-on recipe ever published on the blog. It was the first Food Wishes video to be featured on YouTube's home page, and has been watched by over a million people.

I receive several emails a week about this recipe, and most go something like, "Another successful cheese-maker here! Awesome recipe, very easy for a beginner cook like me." Of course, in the spirit of full disclosure I do get the occasional, "Thanks genius, your crap recipe just cost me a gallon of good milk. Didn’t work at all. You fail." I have two words for that person, "operator error."

Just in case you missed, or forgotten about it, I'm happy to re-present "You Don't Have to Be a Cheese Whiz to Make Your Own Fromage Blanc." Click here to watch the video, and also check out the 99 existing comments, which have some great tips and success stories. Enjoy!

53 comments:

rosemary said...

I will not lie on my deathbed mourning, "I never made cheese!". I have made some other versions. I will definitely make yours before I die.

Did you notice that some moron took your cheese video and said it was his on videojug?

Rita said...

add some fresh herbs on it... cheesy goodness!

Pam said...

Took a cue from Rosemary and went to videojug. Yep, YOUR video (complete with your opening saying your name) is posted as "made by you" (meaning the videojug member)

So, Chef John; unless you have a secret double-video life; your work as again been co-opted (stolen, used without permission, etc)

Link to the VideoJug member page of Midodido, the offender:

http://www.videojug.com/user/midodido/

michellefillion said...

hey chef john,
made this recipe many times, only once not successful (probs cause i didn't use a thermometre).
i have used whole goats milk (partner is mildy lactose intolerant) works great.
always delicious, and i think it IS cheaper than buying. 2L goat milk is $5.50, 500ml buttermilk $2, makes whey more goat "chevrai" than you can buy for $8. (hope you like the pun)
also instead of ever buying cheesecloth, i buy fabric from thrift stores that has wide stitches like cheesecloth, take it home and throw it in the wash, usually you can get METRES of fabric for a dollar. goes a long whey. hehe

Chef John said...

thanks for the info, and nice puns! ;-)

Anonymous said...

I would like to try making cheese however, would like to know if the "buttermilk" in the recipe is the type you find in the grocery store or the "buttermilk" that is produced from butter-making?

Thank you,

quincie_1999@yahoo.com

Chef John said...

the one from the store

Lely said...

"It was the first Food Wishes video to be featured on YouTube's home page, and has been watched by over a million people."

*clap hands* Bravo Chef John! :)

The Brunch Bag said...

Hi Chef John, Help me please...I really wanna try this recipe, but here in my country, I could not find any butter milk. Could you explain what is buttermilk and whats the substitute for that?
Thank you

Cuddly Family said...

hi there Chef John, I live in Malaysia and they don't really sell buttermilk here (Except exclusive speciality stores, way too expensive!). I was wondering if what can I use instead of buttermilk or skip that altogether.

Instead of cheese cloth (also cant find that here), I'm planning to use cotton nappy material (Similar weave, dont worry, it's very clean haha) instead.It's an activity Im planning to do with my kids.

Your videos are easy to follow, thanks for uploading :)

Just need to know reg: buttermilk replacement that's all.

Thanks, Lia

Chef John said...

i hear you can sub with yogurt, but I haven't tried. good luck!

Camaro said...

buttermilk substitute:
1 cup milk, tablespoon of lemon. Leave for 5 mins, DONE!

Chef John said...

thanks, but that trick is only to simulate the taste of buttermilk, but will not grow active bacteria cultures in the milk.

Orangespear's Oasis said...

you said "Visit http://foodwishes.com to get the exact ingredient amounts. Making your own cheese is not only fun, but the quality of the results will amaze you! Requires no special equipment, and is a perfect project to do with the kids."

well im here to find the exact ingredients and ammounts.... where are they?? video looks good,cheese looks good, but this has been a waste of time due to the lack of a recipe.

Chef John said...

Come on! any of the 3 links in this post would have taken you to the video with ingredients listed below the video. Check it out!

SuNfLoWeRbEe said...

ChEf JoHn,I mAkE iT !!i GoT mY oWn ChEeSe~I uSed ThE yOgUrT bUt NoT bUtTeRmIlK..AnD nOw I gOt OnE qUeStIoN~If I wAnT tO mAkE mOzArElLa ChEeSe,Is It I cAn UsE tHe SaMe CuRdS?aFtEr ThAt UsE tHe BoIleD SaLtY WaTeR aNd KnEaD iT?tHaNkS fOr ThE nIcE rEciPe~yOu ArE sUpEr GrEaT^^

Chef John said...

Just wondering why you would type like that? Too hard to read, you'll have to translate.

SuNfLoWeRbEe said...

Chff John,I am talking baout:"I make it !!I got my own Cheese~I used the yogurt but not buttermilk..And now I got one question~If I want to make mozzarella Cheese,Is It I can use the same Curds?After that use the boiled salty water and knead it?Thanks for the nice recipes~You are super great^^" HeHe~

Chef John said...

I don't believe this will work for mozzarella. But never tried!

Crisbet said...

I have a real quick question can i use powder buttermilk ?

Chef John said...

not sure, but dont think so.

Anonymous said...

whats buttermilk in spanish.also if i was to use 40 liters of raw fresh milk, what amount of lemon juice or citric acid would i need plus the buttermil or its equivalent

Chef John said...

not sure! do a google search...

Anonymous said...

I made this recipe with my preschool class. We all watched the video together, wrote down our recipe, and then made the cheese. The kids helped with measuring, scooping cheese curds, and of course tasting. They absolutely loved it! According to our survey, 19 out of 20 kids loved the cheese. Weeks later, they are still talking about it. Thanks for a great recipe and video that made the lesson a success!

Erin

Sperry said...

I'm thinking Kefir may work as a substitute for the buttermilk as well, wouldn't it?

Chef John said...

not sure!

Lorenz said...

The buttermilk you get from making butter DOES work. I tried it many times and it works just fine.

sayabencingeblog said...

you can use this kind of curd to make mozzarella...but you ought to add rennet in order to make it sticky and "elastic" (rennet is somekind of enzyme inside herbivores stomach. usually sold in tablets)

Anonymous said...

Where are the ingredient amounts?!!!!!!!

Chef John said...

Click on any of the 3 links in the post for the video. Ing. are always under the video.

Diamond said...

Does it matter if the milk is homogenized or pasteurized? If it does matter, is organic milk good for this recipe? Sometimes I really wish I had a cow..

Anonymous said...

Could you post the ingredients? Thank you.

Chef John said...

Use link in post! Thanks.

USC423 said...

After you sprinkled olive oil onto the cheese you sprinkled some green liquid just before you added the pepper. What was that liquid?

Chef John said...

not sure what u saw, but only added olive oil

Sabina@Slip Stitches & More said...

Great video, and great site, great recipe...thanks!

Anonymous said...

can you use homogenized (or pasteurized) milk or not! because where i live it is very hard to find any organic milk.

Anonymous said...

Hi all, for anyone wondering if you can substitute buttermilk for yoghurt in this recipe, I have done it a few times and it turned out great. Use the same volume of yoghurt as you would have of buttermilk. I have used both 3% and 6% milk fat yoghurt and both seem to have the same result. I was told to make sure the yoghurt says "active bacterial cultures" on the side, although I'm not sure if it's even possible to find yoghurt that is not "active" anyway. I usually coat the cheese in a mixture of olive oil and herbs de provence in a bowl then invert it and take the bowl off after it's been in the fridge for a night. Great recipe!

Anonymous said...

i cant find the ingredients. where are they posted?

Chef John said...

click link in last paragraph

Anonymous said...

Its not separating?!?!?!?!?!?! I followed the instructions to a T but it wont separate!!!!! Although i did use regular whole milk instead of organic, could that have made a difference????? HELP PLEASE?!?!?!?!?

Chef John said...

Must be the milk!

Anonymous said...

What are the ingedients

Mike said...

Can you post the ingredients please

Chef John said...

click link in last paragraph
Enjoy!

Anonymous said...

Are the curds you get during this process the same as people talk about being so good and can buy from Specialty dairies online?

Chef John said...

not sure, but i don't believe so.

Anonymous said...

Hey Chef John! Great video, great recipe.

My group and I are making cheese according to your recipe as our project in Biotechnology. I would just like to know, where do we store this? And for how long will it be good (I mean it won't spoil.)?

And if in case we put this in the fridge for like, two nights, then bring it in school the next day, will the change in temperature of the environment where the cheese it make it spoil? (Uhm it's kind of warm in school.)Because my teacher said cheese spoils easily. And what preservative would you advise?

Thank you so much for your easy instructions. <3 God bless your cooking!

~Kris from the Philippines

Chef John said...

It will last a few days, but don't have an exact time since I eat right away. No preservative other than the salt that I know of. Good luck!

Anonymous said...

You mentioned: I’m not really that militant about insisting people read nutritional labels. I mean, who has the time?

** Eh, I would respectfully disagree with all the frankenfoods on the market. There's many uneducated people out there who may just take your advice.

Nice video though.

doughplow said...

I've read comments and have clicked all over this page for ingredients. NOne. Nowhere. anyplace. Why is it so hard to just put an ingredient list on the page with the video? Seems like common sense.

Chef John said...

This is not the video post! Click the link in the last paragraph.

Ginger Blair said...

Oh so beautiful ! Love this homemade cheese and you make it simple to follow! My holiday just got a homemade taste to it now! Thank you!!!