How to Make Medieval Cheese

I'll show you step by step and give a bit of the history of cheese, from Egypt, to Greece, to WWII and Nixon. Learn how we went from curdled milk in a sheep stomach to the wide world of cheese we know today.

While not strictly medieval, this cheese (Green Cheese, Farmer's Cheese or Cottage Cheese) is perfect to use in medieval recipes, which I'll be doing in the next episode when I make a medieval cheesecake called a Sambocade.

Follow Tasting History with Max Miller here:

RECIPE
Ingredients:
1 Gallon of Whole Milk (not ultra-pasteurized)
2 tsp Salt
1/3 cup Lemon Juice (about 2 lemons)
1/4 cup White Wine Vinegar (more as needed)

Tools:
Colander
Cheese Cloth (or butter muslin)
Dutch Oven or Stock Pot
Spatula
Thermometer

Method:
1. Line colander with 3 or 4 layers of cheese cloth (or 1 layer of butter muslin) and place in sink.

2. Combine vinegar and lemon juice and set aside.

3. Heat milk and salt in dutch oven or stock pot over medium-high heat, stirring frequently to prevent scorching, until thermometer hits 185F.

4. Remove pot from heat and slowly stir in lemon juice mixture and milk begins to curdle (about 15 seconds). Then let sit undisturbed for 10 minutes. If curds do not fully separate, stir in 1 tablespoon vinegar and let sit another 3 minutes. Repeat if necessary.

5. Gently poor curds and whey into prepared colander and allow whey to drain (about 8-10 minutes).

6. Gently transfer the cheese to a large bowl and mix in any remaining whey. Refrigerate about 2 hours, or up to 2 days. (It can be kept up to 5 days, but will start to dry after 2)

This cheese can be used in many recipes including the medieval cheesecake (Sambocade) I'll be making on the next episode. It can also be eaten plain or with a bit of honey.

Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364

Music Credits:
Bourree 4th Lute Suite
Licensed under Creative Commons: By Attribution 3.0

#medievalfood #tastinghistory #cheesemaking

[endofsamba]

Oh my gosh, going back and watching this video now is so heartwarming. Little 2020 Max had no idea that this channel was about to change his whole life. CHEERS TO YOUR SUCCESS, KING! Lots of love to Jose and the kids!

[lexerwilliams]

Sometimes I forget how young his channel is. From the very beginning he is fun. He’s always made good quality videos.

[Marialla-ub]

Dude, you look like if Captain America and Superman had a baby who decided to go into cooking and history instead of superhero-ing.

[charlestaylor]

I'm a Elizabethan/medieval historian. I absolutely love your work. Found you by complete accident. Thanks for your amazing content

[AstuteAces]

I’m definitely getting some townsends vibes from how you’re doing things. I love how you’re covering history that doesn’t need to stay in just one period, and I enjoy the humor. I’m looking forward to seeing more, thank you!

[salthepal]

Finally someone using cheesecloth to actually make cheese

[highlander]

I'm watching this after he decided to do tasting history full-time and resigned from Disney... Wow he has come a long way in just a year his style his wit everything about this show is just great. I'm glad he decided to stick with tasting history. looking forward to the future Max like I said in my comment over there you got a subscriber for life.

[RayIveySeriously]

Also: If you show me how to cook something in a way that's accessible and interesting, AND sneak in a little history, you've got me. So: well done.

[BobTheBald]

My wife can not have lactose, so I found a recipe, that I make often, almost exactly like yours to make homemade ricotta cheese. Just substitute lactaid milk instead of regular milk, she was so happy that she could eat lasagna again lol

[RayIveySeriously]

I'm embarrassed that I didn't understand the "Moon is made of green cheese" saying before this. Very well done.

[cacooke]

I've been watching your videos for a few years now but I waited to watch this particular video until I just really needed it. I really needed it tonight. The wait was worth it. Seeing the Max Miller of yesteryear, the genesis moment, the cottage cheese of tasting history episodes, it has been a balm to ease the hurt of what has been a historically terrible week. I'm so glad you're still here four years later spreading knowledge and happiness. (Also, my "I don't care about history" kiddo is now interested in cooking and history after the many evenings I've spent playing your videos while we cook and eat. So, thanks again.)

[ravenousdi]

Good stuff! My parents taught me to make this cheese when I was a kid, it goes great on a basic salad as a kind of protein enricher. Also if you press out the moisture, you can bread and fry it as a nice fritter.

[PhoenixAlaris]

Every time I look back to someone's earlier work, it's always amazing seeing how far they came from those humble beginnings

[ilithienka]

What you've made is known in slavic and german countries as tvaroh or quark. It's pretty much a staple, every kid is raised on sweet buns filled with it. I am slighly lactose intolerant but I'd rather suffer through the pain than to give up tvaroh :D

[stillhuntre]

Just watching the video on the Pear Dessert from the Hindenburg - where Max mentioned he just hit 2 mill subs... so I thought I'd hit "Oldest" on his video page and check out where it all began. You've come so far!! Congrats!!

[kristbane]

I predict this channel will explode before the end of 2021. Great content!

[lauriehall]

I've been a subscriber for a while, but I just watched the first episode. I also just watched the first episode of Ketchup with Max and Jose. I am a history geek who loves to cook, and your videos are wonderful. Now I am going to watch in chronological order. Congratulations on 3 years Max!

[HirundoArvensis]

Hello! I've just tried to make a trial with 1l of milk.I made a mini basic cheesecake (a little more buttery shortcrust pastry
, my 1l cheese, one yogurt, one egg, a pinch of flour, some lemon zest and confectionary sugar to taste, homemade peach fresh jelly on top) and it's the best thing ever, tastes like cheesecakes of my home country... Thank you so much for allowing me to taste the cheese I needed so much.

[nicolamarr]

Made this today. So easy and delicious!! I came up with two variations: lemon and honey which I made into tarts and a chive/sage pressed cheese which is in the fridge. Wonderful!!

[SmeiskAudio]

Can I ask something? Was this your first foray into video production? Because you are a natural and this show is so amazing and engaging! And you just kind of popped out of nowhere! I love it!!