How To Make Cheese (The Fastest Soft & Blue Cheese In The World)

Phil here shows you how to make the fastest cheese in the world, ironically in one of the longest videos we've filmed.

A bit of background: our Phil here loves cheese. He's the Wallace to Gromit. He's the Jacob's Creme Cracker to your Camembert. He's the Brie in Brilliant.

Having learned all there is to know about cheese at the Reeceheath College, under tuition from the nationally esteemed Chris Ashby, our Phil shows you how to make the simplest, quickest, tastiest cheese this side of the Parmigiano-Reggiano.

All you need is a pint or two of the finest whole milk, some lemon juice, some rennet and, of course, some chives.

Absolutely gorgeous!

[wynnepruden]

I love how you use what ever you have around you, no fancy equipment or stressing sterilizing counter tops, utensils and containers. 'You realize that making cheese is pretty simple so thank you.'

[GoTocco]

The whey can also be used to make the next batch of cheese in place of the lemon and rennet. To use it to make backed goods like biscuits, pancakes, pastries.

[quinnlollis]

I can’t wait to try this one out! The simple directions are wonderful!

[Speaktruthalways]

Ricotta from whey...yum!!! Great video. Thanks very much 👍👍

[kimyoung]

Saga soft ripened BC was my favorite. I can't find it anywhere anymore. Might have to try this.

[mordechaisanders]

I'm sorry but hearing you say mention the mold 'colonize' your cheese, said in your British accent, made me laugh.

[AsintheDaysofNoah]

I bet if you just add blue cheese crumbles to some mozzarella …. WaLa! Thanks for this info!

[dhanushdharimisra]

Even after two weeks at room temperature (50 - 70 degrees Fahrenheit) I did not see any spread of the blue coloration, though the taste was great!

[francophile]

I guessed one could make blue this way... But wasn't sure it was safe'. Tks for this video.... Does one have to add rennet? Won't using homemade cottage cheese just do?

[MrAgent]

After the rennet and lemon juice are put into the milk, he does not explain should it then be refrigerated or stand at room temperature for 24 hours?

[stevetaylor]

Brilliant video. EXACTLY what I was looking for. I didn’t want to go out out and buy packets of this and that. Thank you.

[phoebelafibi]

Question Chef, if you answer: Did you leave your 3rd version of cheese drying on the counter, or in your fridge? Thx, from California.

[tatyanazavadskaya]

That’s a wonderful recipe, thank you so much! I’m definitely going to try it. However I’ve got a question: what about salt? Do you add it at some point? Before putting the blue cheese piece into the cheese I suppose? Or do you salt it when it’s ready, on surface or in a brine?

[scriptorium-in-candelight]

Thanks great for a dinner party :) what a quick idea to whip up --thank u

[theresam]

The separation of whey & cheese curds in the milk bottle is exactly what my way past due date milk in fridge looks like. It usually doesn't smell bad either. I need to taste it one of these days, instead of automatically giving it to the chickens. They don't get sick. Then again, I have London broil sitting in fridge for over a month that looks bad, occasionally smells or is slimy. But, rinse it, maybe cut off slimy outer & it tastes fine. A formula of "wet" aging. And I don't get sick either. Lol. Ppl waste too much food, I don't. eats everything. 😄

Ya, love blue cheese! 🤪

[christophersilsby]

Penicillin is something I am allergic to but I love cheeses that made with it

[dadsvintagegarage]

milk lemon and over night room temp or back in frig???? newbie to cheese making

[kielia]

I added a good bit of blue cheese crumbles to mine. It has been a month and a half and it is just now starting to take off mold wise and the outside of the cheese is starting to turn a darker color. Since this has taken so long and is not going as your video suggests it should I am rather freighted of eating this. There is no pink mold or any other color of mold that should not be there. Would this be safe to eat or should I trash this ?

[FrogmortonHotchkiss]

It was unclear to me whether the cheese, with the bits of stilton, is put away at room-temperature or in the fridge to fully colonise.

I stored mine at room temp., and after a few days, it now smells and tastes a bit off. I used pieces of Blacksticks Blue, and it doesn't seem to have propagated at all.

Anyone got insight to share, please?

[conlachispa]

He snores jajaja even awake imagin sleeping