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*Disclaimer - The National Center for Home Food Preservation says they have done no study and have collected no data to determine whether or not canning cheese at home is safe. They just don't know. (Since they don't know, they tell us not to do it. Seems like pretty stupid reason to me...but it's enough to intimidate the fainthearted.)

You read that right. I can cheese, even cream cheese! And in my opinion, you don't need a pressure canner to do it! Watch to learn why.

Email I received from a cheese maker the day after posting this video, and my response:

"Just an FYI, Rennet is not an acid it is an enzyme that causes the curd to form. Cream cheese is formed by inoculation with bacteria also not an acid. Some soft cheeses are made with acids like vinegar or lemon juice, however the vast majority are not. The Ph of most cheeses are between 5 and 6 while as a comparison tomatoes are 4.6 or a little lower. Cheese is some what acidic but not acid enough based on the fact that tomatoes are marginally acid enough to water bath can. That being said I don't see any difference between this and canning milk in a hot water bath.

Thanks great video just wanted to give you a bit more info, been making cheese for 20+ years.

Mike

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Thanks, Mike.

I studied the Ph charts long and hard. I learned that tomatoes were 4.3 - 4.9 and that cheese, in general, was 4.8 - 6.4. I also considered that cheese is canned commercially, and when I process that bit of information, I venture to guess that I can do it too.

My other consideration was that botulism ultimately comes from contact with soil. It's why we have to be so careful with canning foods, like vegetables and fruits grown in soil. Cows of course usually come in contact with soil as well, however, the cheese I buy commercially has been made from pasteurized milk. I recognize that pasteurization is not the 'be all, end all' to food safety and that some botulism spore could survive.

My other thought is that if cheese can be waxed and stored on a shelf in a cave to age, for years and years, and not grow out botulism in that anaerobic environment, that I could probably can it safely.

Just my thoughts. I appreciate you taking the time to write to me.

K ~

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