How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]

If you are a beginner cheesemaker, Butterkäse is the perfect cheese to start with. It takes only several hours to make and then only four weeks for aging. Mild and soft, with a sweet, nutty taste, this one is easy to love, any way you serve it.

Download the printable recipe here: https://milkslinger.com/shop/butterkase/

RECIPE and INGREDIENTS
Recipe Inspiration from Gavin Webber: https://shorturl.at/lEV39 (YouTube)
Recipe Inspiration from New England Cheesemaking Supply Company: https://rb.gy/p8cr6
Geotrichum Candidum: https://bit.ly/3pxsJlq (New England Cheesemaking)
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)
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 Cheese Mold: https://bit.ly/41dRdgl (New England Cheesemaking)
Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking)
Mesh Plastic: https://amzn.to/3JV19Xn (Amazon)
Bamboo Mats: https://amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: https://amzn.to/3cNYKjb (Amazon)
Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon)
Wevac Vacuum Sealer Bags: https://amzn.to/3TRjd7a (Amazon)

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

CHAPTERS
00:00 Butterkäse
00:21 Making the cheese
01:10 The Cultures
01:29 Clabber
02:50 Geotrichum Candidum
03:07 Intermission: Bread Baking!
03:45 Rennet
04:25 Cutting the curd
05:03 Stirring the curd
06:00 Preparing to wash the curd
06:35 Uses for Leftover Whey
07:00 Washing the curd
08:48 Pouring off the whey
09:04 Filling the mold
10:24 Pressing
11:32 Brining
12:34 Air Drying
12:58 Aging
14:23 Cutting
17:24 Tasting
19:47 Sealing and Storing

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.