VIDEOS Page 1

CHEESE AUTHOR MERRYL WINSTEIN

Interviewed by MARY ANNE FARAH, host of the wonderful GIVE CHEESE A CHANCE Youtube series.

DON'T DILUTE THE RENNET

No need to dilute the rennet if using less than 25 gallons 100L of cheesemilk. that's another of the directions unwittingly adopted from directions for large commercial batches. Simply stir the undiluted rennet thoroughly into the moving cheese milk. I learned this from a professional cheesemaker from France, in 2009, and I have never diluted rennet since then.

CORRECT CURD TEXTURE AT DRAINING CONTROLS THE FLAVOR

The correct moisture/dryness of the curds controls the flavor. If the curds are too wet for the style of cheese you are making, then too much whey with it's lactose will be left inside the cheese. Over the next few days and weeks the starters, which should have died within the first few days, stay alive for 2 weeks, eating lactose, creating acid, and multiplying. Acid tastes sour! your cheese will be too tart and have a brittle white texture.

USE SOUS-VIDE TO HEAT MILK QUICKLY, EVENLY

With your outer water pot, and a Sous-Vide Immersion Circulator, you can heat your milk quickly yet gently in 20 minutes. During cheesemaking you'll be able to take breaks from because the Sous-Vide will keep the temperature completely stable.

FLOCCULATION, WHAT'S THAT?

Flocculation, a slight thickening of the milk so it is not drippy anymore, is the first sign that the proteins and calcium are starting to form an invisible, sponge-like network. At first, not much moisture is locked into the network, so cutting a soft, pudding-like curd, will make a hard dry cheese. The longer the time that goes by, the more moisture is locked into the curd mass, and the moister your final cheese will be.

VIDEOS Page 2

AFFINAGE IN HOME CHEESEMAKING, Merryl Winstein with Mary Anne Farah of Give Cheese a Chance

Ripening and Aging Cheeses. Mary Anne Farah of Youtube "Give Cheese a Chance" interviews Merryl Winstein, author and cheese educator.

TEXTURE AT CUTTING CHEDDAR CHEESE CURDS

The texture at cutting the curds goes a long way towards determining what kind of cheese you will make, and the the final moisture level and flavor of the cheese.

BANDAGE YOUR TRADITIONAL CHEDDAR

Bandage your traditional cheddar. Learn how in my Successful Cheesemaking® artisan workshop, in Allentown PA, near New York City, Phildalphia, or Lancaster PA. All info is in the Successful Cheesemaking® book by Merryl Winstein