This was my first time culturing a cheese with leftover whey from another batch, and it worked beautifully!

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RECIPE and INGREDIENTS
How to Make Clabber-Cultured Gouda: https://rb.gy/ysbpgh (YouTube)
Rennet: https://bit.ly/3AZldBT (New England Cheesemaking)
How To Make Clabber: https://bit.ly/3nX5u3v (blog)
How to Make Clabber: https://bit.ly/3VPX1Me (YouTube)
Liquid Calcium Chloride: https://bit.ly/3qka9u8 (New England Cheesemaking Company)
How to Make a 30% Calcium Chloride Solution: https://bit.ly/3DZqtYo (YouTube)
How To Make A Saturated Salt Brine: https://rb.gy/u16is (YouTube)

TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: https://amzn.to/42JWJc0 (Amazon)
Curd Knife: https://amzn.to/3OncD7H (Amazon)
8-gallon soup pot: https://bit.ly/3zONbAq (Webstaurant)
Large balloon whisk: https://amzn.to/3svwdGS (Amazon)
Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking)
Large Cheese Mold: https://bit.ly/41dRdgl (New England Cheesemaking)
Mesh Plastic: https://amzn.to/3JV19Xn (Amazon)
Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: https://amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: https://amzn.to/3cNYKjb (Amazon)
Wevac Vacuum Sealer Bags: https://amzn.to/3TRjd7a (Amazon)

CHAPTERS
00:00 Manchego-Style Cheese
00:50 Whey culture
02:47 Rennet
03:10 Cutting the curd
03:50 Cooking and Stirring
05:26 Pouring off the whey
07:11 Pressing
07:56 Making Whey Ricotta
09:06 Brining
09:40 Air Drying
10:18 Aging
12:30 Bandage Wrapping
14:46 Tasting
19:31 Melt Test
19:49 Storage

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Recipes: https://jennifermurch.com/recipe-index
Email me: [email protected]

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