Inspired by a cheese I ate during the Cheese a day Challenge, I made a variation of Wensleydale with Cranberries. I've made this cheese many times and it doesn't disappoint.
Ingredients
• 10 litres (10.5 quarts) whole Cow's milk (3.4% fat)
• 1/8 teaspoon Aromatic Mesophilic culture (Flora Danica)
• 1/2 teaspoon (2.5 ml) Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/2 teaspoon (2.5 ml) Liquid Rennet diluted in 1/4 cup cool
non-chlorinated water
• 1 and 1/2 Tablespoons of Non-iodised Salt
• 3/4 cup Dried Sweet Cranberries
Help fund the next cheese making video by pledging your support at Patreon; [ Ссылка ] or becoming a member of the channel; [ Ссылка ]
Please help contribute to translations and subtitles for this video: [ Ссылка ]
Gavin's cheese shop; [ Ссылка ]
Gavin's Amazon cheese shop; [ Ссылка ]
Curd Nerd Academy Beginners Course; [ Ссылка ]
Merch; [ Ссылка ]
To purchase a curd harp; [ Ссылка ]
Check out my other cheese tutorials; [ Ссылка ]
Curd Nerd Newsletter; [ Ссылка ]
My First cheese-making eBook, "Keep Calm and Make Cheese" [ Ссылка ]
My Second cheese-making book, "Keep Calm and Make More Cheese" [ Ссылка ]
My Little Green Cheese Podcast, visit [ Ссылка ]
Facebook;
[ Ссылка ] or
[ Ссылка ]
