@@2guysandacooler Cheers mate, you've got the proper way of doing all the various cooking/ making things that I've only ever semi-successfully attempted!
@@matthewjohnson4008 It sure does look like feta but the process of making feta is a little different. I'm actually making some right now and hope to have it online soon. It's not incredibly complicated but there are a few extra steps to make it taste like feta 😁
Love all your videos, recipes and projects. Culturing the queso fresco gives it real flavor. Try aging the cultured queso fresco in heavily salted whey and it will turn into feta and last a long time 😉👍♥️
@@2guysandacooler Any time Boss 😉 that's how they made feta for thousands of years. The varieties differ slightly by region but the concept is virtually the same. Sometimes it lasts for years without refrigeration. There was even similar cheese that was found in vessels inside the ancient egyptian tombs that was meant to be food for the king when he comes back to life. It was dry by the time we found it thousands of years later but wasn't rotten.
@@henryvalero9235 Oh there’s ways around it, but then it doesn’t rhyme, and that just isn’t worth the trouble! But in reality there’s nothing bad about rennet..... it’s a natural product from a cows stomach 😂😉😉😉
@@2guysandacooler It's a toss up between Persian feta or Boursin. To be fair, I like every cheese I've tasted! LOL I'm planning a bacon chive Cotswold.
Great video...I've always wondered why cheese presses are so expensive? They seem pretty simple. Love to see a video on starter cultures and the difference between them. Your production is second to none.
For those who want to know what this is like it is most similar to Haloumi. You can actually treat this cheese like you would Haloumi if you are one of those people who dont like how Haloumi squeaks in your teeth. Grill or fry for Hamburgers etc... Very nice. My family prefers it.
Great content as always. I have never seen a sauce less enchilada before, definite try. Your videography was exceptional, nice job. So you used cultured buttermilk for your culture. If you where to use cultured yogurt instead, do you think the cheese would have less of a tang?
Interesting. It depends on what the yoghurt was cultured with. If it was thermophilic you wouldn't notice, if it was mesophilic it would still acidify the milk. The trick would be to only allow it to ripen for 20 minutes or so. I wouldn't say that this cheese is sour like sour cream though. I feel it has a very slight and pleasant sourly note.
Can u try and do a fermented vegan cheese like cashewbert? I am curious what would happen in a precisely controlled environment like yours, also you already have koji so you could test the effects of those enzymes in that condition
I blame Gavin for the cheese making, but Eric is definitely at fault for the sausage making. Celebrate sausage and living in the UK with mostly bland sausages pushed me over.
How do you make this much cheese and salami and still digest it? You must give most of it away. If I ate all that cheese and salami, I'd die.....with a smile on my face.
Maassa o video! Te desejo toda sorte com o teu canal! Siga firme com os viideos! Obs.: Não gostaria de te incomodar, porem se houver um tempo para ir em meu canal e dar seu feedback sobre meus vídeos (#gugapilar), agradeço pra caramba! Um abraço e fica com Deus! 🙏🏼💪🏻💪🏻
I thought it would be easy like mixing cheese with milk. I closed the video when I heard calcium chloride..huge respect on the process but I go back to the supermarket.
And the wait had ended. Let the cheese series begin!!
Nice cheese!
Thanks Gavin. Always a pleasure hearing from you. BTW, Great "Ask The Cheeseman" episode today....
I can't wait for more cheese videos!!!!!!!!!!
I love the use of the sous vide! I cant wait for the cheese series. Your content is the best.
It's taken me a long time to find this channel, but I'm so glad I did.
Welcome!! Let me know if you ever have any questions.. I'm here to help
@@2guysandacooler Cheers mate, you've got the proper way of doing all the various cooking/ making things that I've only ever semi-successfully attempted!
@@2guysandacooler hi cooler can you make feta with this also is queso fresco like feta cheese
@@matthewjohnson4008 It sure does look like feta but the process of making feta is a little different. I'm actually making some right now and hope to have it online soon. It's not incredibly complicated but there are a few extra steps to make it taste like feta 😁
@@2guysandacooler oh ok thank you 😊
Eric, you make it look so easy... I should start making cheese...
Lol. I have to admit. It's the most challenging hobby I've ever been a part of...
Love all your videos, recipes and projects. Culturing the queso fresco gives it real flavor. Try aging the cultured queso fresco in heavily salted whey and it will turn into feta and last a long time 😉👍♥️
What a great idea!!!
@@2guysandacooler Any time Boss 😉 that's how they made feta for thousands of years. The varieties differ slightly by region but the concept is virtually the same. Sometimes it lasts for years without refrigeration. There was even similar cheese that was found in vessels inside the ancient egyptian tombs that was meant to be food for the king when he comes back to life. It was dry by the time we found it thousands of years later but wasn't rotten.
It actually looks really well
Waaaaw great work like always. Yummy 😋
Awesome looking cheese! I’m definitely a cheese lover! I say “ you gotta love it, if it has rennet in it!
Thank you. I totally agree 😀
From Lil Giant Ate you sure you have to have rennet? I am told there are some recipes without. I was told was not necessary if your cow’s milk is raw?
@@henryvalero9235 Oh there’s ways around it, but then it doesn’t rhyme, and that just isn’t worth the trouble! But in reality there’s nothing bad about rennet..... it’s a natural product from a cows stomach 😂😉😉😉
LOL🤣🤣
Looks amazing.
Amazing! I'm so excited for more cheese videos!
very informative and well done!
Thank you!
I was late to School, but thankfully there's replay!
Nice!!! Great to hear from you Todd..
Good video Eric. I too have been making cheese!
What's your favorite one to make so far
@@2guysandacooler It's a toss up between Persian feta or Boursin. To be fair, I like every cheese I've tasted! LOL I'm planning a bacon chive Cotswold.
Great video...I've always wondered why cheese presses are so expensive? They seem pretty simple. Love to see a video on starter cultures and the difference between them. Your production is second to none.
Pozdrawiam Eryk !!!! grettings from Poland :)
Oh yes fantastic
Very nice cheese & music more videos please with musical background
For those who want to know what this is like it is most similar to Haloumi.
You can actually treat this cheese like you would Haloumi if you are one of those people who dont like how Haloumi squeaks in your teeth. Grill or fry for Hamburgers etc... Very nice. My family prefers it.
Dude, that was awesome!!! Exactly what I need for my burritos!!! Thank you so much.. ^_^
Looks Great !!
Great content as always. I have never seen a sauce less enchilada before, definite try. Your videography was exceptional, nice job. So you used cultured buttermilk for your culture. If you where to use cultured yogurt instead, do you think the cheese would have less of a tang?
Interesting. It depends on what the yoghurt was cultured with. If it was thermophilic you wouldn't notice, if it was mesophilic it would still acidify the milk. The trick would be to only allow it to ripen for 20 minutes or so. I wouldn't say that this cheese is sour like sour cream though. I feel it has a very slight and pleasant sourly note.
Beautiful
Thank you😉
Eric, I cannot afford for you to get me into cheese making too!
LOL.
From a vegan this cheese looks like tofu 👌😂 love your videos! Thank you for getting me through this week
Can u try and do a fermented vegan cheese like cashewbert?
I am curious what would happen in a precisely controlled environment like yours, also you already have koji so you could test the effects of those enzymes in that condition
Thank you for these great videos! Is it possible to cover this cheese with Koji spores? I wonder since you can with salamis.
Sausage and cheese!? Now it's truly a Wisconsinites haven.
Can you smoke queso fresco? how does it melt? Can you do a video about cold smoking?
You can smoke it. It doesn't melt. I will get a video put together on cold smoking.. Thanks
@@2guysandacooler No, Thank you for the amazing content! I just bought a fridge to convert to a curing chamber, im going to copy your design.
Is this cheese similar to the Brazilian cheese that you can fry in oil like halloumi?
Queijo frescal é bao demais
These kind of cheers is very common in EU, and South America
Damn I didn't know I need to be a scientist to make cheese
You really don't need to be, this guy is making queso Blanco. Queso fresco you just need milk, lemon, and salt. takes like an hour to come together
@@emilyburchett6278 it was driving me nuts every time he said queso fresco. I was yelling at him- that's NOT queso fresco .😂
I blame Gavin for the cheese making, but Eric is definitely at fault for the sausage making.
Celebrate sausage and living in the UK with mostly bland sausages pushed me over.
My mother-in-law makes this she lives in Mexico and she don't do it that way she uses vinegar
That's the easy way. Less flavor😉
With $1800 dollars in equipment I can now make a $20 wheel of cheese.
LOL... It's actually closer to $400 bucks, but with that you can now make an infinite amount of cheese 😁
How do you make this much cheese and salami and still digest it? You must give most of it away. If I ate all that cheese and salami, I'd die.....with a smile on my face.
LOL. I give a lot away😁
Baller shot caller 32 inch slong on this feller
Weird. The recipe I use is like 1000x simpler
you should make a video about it
Maassa o video! Te desejo toda sorte com o teu canal! Siga firme com os viideos!
Obs.: Não gostaria de te incomodar, porem se houver um tempo para ir em meu canal e dar seu feedback sobre meus vídeos (#gugapilar), agradeço pra caramba!
Um abraço e fica com Deus! 🙏🏼💪🏻💪🏻
I thought it would be easy like mixing cheese with milk. I closed the video when I heard calcium chloride..huge respect on the process but I go back to the supermarket.
Buen provecho! Not bien provecho. Looks like you have forgotten your Spanish…🤔
LOL. I barely know English!
@@2guysandacooler Haha! Actually, your diction is pretty good, which makes your videos very enjoyable and informative.