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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/
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
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