well get a Kurd nerds today we're making from our geo Obree Arkell better known as drunken cow so junk drunk and cheese or drunken cow cheese or fromage EO ooh Brie are our echo I think I say you're pronounced abrió Kol there you go that's as best as my Italian gets is the cheese found from Italy obviously it's a washed curd cheese that is then soaked in red wine for two days there's a bit of a procedure to it but we'll show you that in the video I've made this before it actually features in my book key carbon make cheese which there'll be a little link up there but this recipe I've scaled up to two and a half gallons or ten liters of milk and the milk I used for this cheese he was from England up dairies great dairy producer we've got here locally that makes very good milk that ain't standardized that it's whatever comes out of the three dairies they sauce the milk from fantastic provider anyway let's get on and see how we made the cheese so the ingredients for this cheese is 10 liters or 10 quarts of whole cow's milk that's unhomogenized an eighth of a teaspoon a heaped teaspoon of mesophilic starter culture I'm using Sacco's mo 30 1/2 a teaspoon of calcium chloride diluted in quart of a cup of cool non-chlorinated water 1/2 a teaspoon of liquid rennet I'm using single strength I'm Cu 200 diluted in court of a cup of non-chlorinated water one and a half tablespoons of non-iodized salt and 1.5 liters which is about 1.5 quarts of sweet red wine I'm just turning the heat on there to start warming the milk up so I'm reaching a target temperature initially of 32 degrees Celsius which is 90 degrees Fahrenheit so once I'm happy with that I'm gonna be adding at the starter culture so that was a level teaspoon so I just sprinkle that over the surface I wanted a heap teaspoon so I just remembered to add just a little bit more there we go so we're going to cover that and we're going to allow the starter culture to rehydrate for five minutes so five minutes later we're gonna stir the starter culture into the milk so I'm using a top to bottom motion there to try and mix the cream in as well so just a quick check of the temperature and it's crapped up a little bit there it's about 30 2.9 Celsius but that's okay we can fix that up in a second so once it's all stirred through I'm gonna put the lid on and then allow that to ripen for 15 minutes at the 32 Celsius or 90 Fahrenheit so I'm just gonna remove that from the heat take that off my little double boiler thing there so after the 15 minutes we're going to just stir that cream back in again but first check the temperature okay just a little bit above 32 so a thirty two point five that's good not too high and the next ingredient wiggler add-in is calcium chloride getting ahead of myself here I think there we go so adding in the calcium chloride solution give that good stir through I'm gonna add the next ingredient which is the rennet so after we've added the rennet we only stir for no more than one minute because the coagulation action does happen quite quickly so that's about 45 seconds speeded up so I take all your utensils out of the pot cover it and we're gonna let the milk set to cut coagulate hour for one hour at 32 Celsius or 90 Fahrenheit so after an hour we're gonna check for a clean break I'm gonna use my trusty curd knife there and that looks pretty solid to me so if yours isn't set then wait 10 minutes and try again I'm gonna cut the curd into 1 point 2 5 centimeter or half inch cubes so I've done the horizontal cuts with my curd Harper am using my curd knife to do the vertical cuts that I'm one way and then perpendicular back the other way to form the cubes now try be consistent and try as best you can to get an even cut for the cubes then it's gonna pop the lid back on again and we're gonna allow the curds to stand and heal for five minutes this prevents fracturing of your curd so they do settle a little bit so now we're going to use our spoon to lift and move the curds around just to check that they're all cut and if you do find any big pieces this is the time to cut them with the edge of your spoon so gently stir now for ten minutes this helps expel some of the way so after 10 minutes we're going to allow the Kurds to settle for another 10 minutes okay after 10 minutes you'll see that the Kurds of sunk to the bottom and we're going to dip off the way now to the level of the Kurds so using the sieve and the cup stops you from getting any of the errant curds into that way you're dipping off now we're gonna add back in two litres of water which is about two quarts at 50 degrees Celsius or 122 Fahrenheit so we're gonna get that a quick stir and then check the temperature now the temperature new target temperature shall be 34 degrees Celsius or 93 Fahrenheit and that spot on that unlike other washed curd cheese's we don't fill it up to the level of the curds we took out brownie pudding in two liters now we're going to gently stir that for 10 minutes just to make them a shrink a little bit in a little bit more way expelled okay so I'm gonna take all our utensils there we're going to cover the pot again well first we'll check the temperature it has dropped down a little bit by about point nine of a degree centigrade but that's okay so we're just going to cover that and let the curds settle again for ten minutes so after 10 minutes you'll see that the Kurds have settled back to the bottom of the pot again which makes the next step quite easy so I'm going to dip off the way again to the level of the Kurds there we go can just see the Kurds there so we're gonna add in two liters of water again but at a higher temperature so just pour that straight in the temperature we should have been at the water is 65 degrees Celsius or a hundred and forty-nine Fahrenheit so it's two liters of water so give that a good stir because it tends to matter at that temperature and distr it quite quickly so it would have risen in temperature we're just going to check that now and you can see that the new target temperature is 38 degrees Celsius or a hundred degrees Fahrenheit and that's fairly spot-on once it's all stirred through I was happy with the temperature of that stage okay so we're going to continue to stir that now now we're gonna stir that gently for ten minutes and this will expel some more way so by adding that water in basically you're lowering the acidity of the de final cheese so after that ten minutes of stirring will allow the KERS to settle for 45 minutes so we're going to pour the way through a cheesecloth line colander and notice I'm keeping the Kurds in the pot they're just tipping off the way as we need to so over the course of about maybe one or two minutes you'll see the way build up and you can just pour it off again a little bit you're just trying to form a slab of curds so we're gonna rest the curd slope now for 10 minutes I'm gonna turn it once at the five minute mark so this is the five minute mark we're just gonna flip that over now excuse elbows and shoulders okay not gonna worry about chipping off the way there okay in this somewhat blurry section of the video we're gonna break up the curd slab into thumbnail sized pieces and you can see that I'm kind of shredding it basically so just making sure that all the curd that curd mass has been broken up by doing it in a thumbnail size pieces you don't expel any of the milk fat so we're gonna add the salt now so we're gonna add through the one and a half tablespoons of salt in just occurred so that's one tablespoon and now I'm gonna measure out half a tablespoon don't be fooled by the table salt there I've actually filled it up with cheese salt so that's fine dairy salt non-iodized so just gently move mill that through the curds and to a somewhat clearer picture we can align the mold with the cheesecloth and we're gonna fill the basket with the curds scrape out all you can there there we go so we're just gonna bring the basket over to the draining area and I'm just pulling down on the sides of the cheesecloth to get out any wrinkles pop the follower on top and I'm gonna press it ten kilograms or 22 pounds for 30 minutes and that means my spring will there be about halfway closed it's only for 30 minutes this helps form the initial rind of the cheese so after that 30 minutes then remove the cheese from the press and just be gentle here it may not have formed a rind properly but peach ain't all turn it over and we're gonna repress it at 10 pounds or sorry 10 kilograms to win 22 pounds for 12 hours or overnight okay so the next day for me I get to remove it from the press again and we're gonna turn it over and we're going to repress at ten kilograms or 22 pounds for another 12 hours so that's about half close to my spring so we're going to fill a suitable size container with enough wine to cover the cheese now I estimated it was about 1.5 liters of wine so I'm using a sweet red wine here which up until a few years ago used to be called Lambrusco here in Australia but I think the AOC laws prohibit us from doing that now we're gonna place the cheese into the wine bath just covered it'll sink to the bottom I won't float so it off let's sink straight to the bottom of that and we will pop it in there for 24 hours I'm gonna turn it over once before I do that of course I've got a little bit of wine left in that wine bag on a sample of as you do every single little drop there put that in the bin thank you okay salute mmm nice drop okay so after the initial 24 hours we're going to reserve the wine don't throw it away whatever you do we're gonna air dry the cheese now for 12 hours so you can see there it's a nice crimson color there after that 12 hours we're gonna pop it back into the wine bath again for 24 hours and we're gonna turn that once at the 12 hour mark just to make sure that we get an even rind so once all the wine bar thing is finished you know remove it and we're gonna allow the cheese to air dry until it is touch dry now for me this took about four maybe five days now the wine did have cheesy bits in it so I didn't keep it for drinking I just took throw it away if you've got a use for a wine that's got cheesy bits in it then you're welcome to use it so there it is a nice crimson color I think that it would have penetrated into the rind a fair bit after about two weeks I found that he became infected with a bit of mold there looks like mostly blue and a little bit of white mold as well so if this happens to you just clean off the mold with a simple brine solution where necessary so that mold actually grew just after it was touched dry for me whether I didn't sanitize the ripening box well enough I don't know but best way is to clean it off now did notice that a little bit of the red wine came off as well but so you can ripen at a 10 degree Celsius 50 Fahrenheit at 85 percent relative humidity for three months and turn weekly for even ripening now you can also wax or vacuum pack this cheese and I actually chose to vacuum packet because of that mold growth so I hope you agree that was a pretty simple procedure for making cheese the washing of the curd was fairly easy I just got to watch those temperatures of the water that you put in make sure they're about what I suggested another thing when we're maturing this cheese we're going to mature it for three months only it's quite a young sort of cheese I'm gonna ripen this at ten degrees Celsius which is 50 Fahrenheit for the three-month period now you would have noticed in that last segment there it started to grow a little bit of mold now if I wash keep washing this with a simple brine solution I'm afraid I'm going to lose the color on the outside of the rind so what I'm gonna do with this one I'm gonna vacuum packet and hopefully that'll prevent any mold growth from from getting onto the surface of the cheese because of excluded the oxygen anyway if you want to make this cheese and we've got kits to do that over at little green workshops calm that I you don't forget while you're here on the channel to subscribe and give the video a big thumbs up if you liked the content this show is also supported by patrons you can pop over to the patron link in the description below well thanks for watching Kurd nerds and I'll see you next time