Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
Thanks for watching Paolo much appreciated, Yes I'm well on the mend thank you. please like, share, and maybe subscribe so you don't miss any future videos. Thanks again Paolo.
John, what a fantastic news! Sharing/liking: yes for sure, I just got fully addicted to your cheese making videos and I want to try blue cheese, stilton or gorgonzola or both! I already tested your bread making recipes with impressive result - mine was the bread for last XMas lunch, yours was the recipe ;-)
John....I love the video. As an American expat married to a south coast English woman, the accent is lovely and as a southern Yank, the music is perfect. Stranded in America by the pandemic, I need some Stilton and will start tomorrow. Thanks so much for a detailed and meticulous video showing the way forward. All the best! Paul T
So, I was a keen bread maker and enjoyed making your French baguettes and , in particular, your soft sandwich rolls which became my “go to” for 6 Nations bacon rolls. Unfortunately, I developed type 2 diabetes and now don’t eat carbs. However, I seamlessly transitioned from bread making to dairying. I was on the phone to the fine folks at GN and they asked whether I’d seen John Kirkwood’s channel. So , once more, I find myself watching your excellent videos. Sounds like I am just in time to make that Christmas Stilton!
Hello John, Not done comments before but simply had to try re your Stilton recipe, my first attempt is absolutely amazing, can’t believe how good it is, I just had to try mine at 7 weeks and was amazed at the texture and taste, unbelievable, I have been “ testing “ it with friends and they all love, some can’t believe I have made it. One friend commented ( the best she had ever had ) another one commented ( Blown away with your Stilton, I don’t like Stilton but Kevin made me try it and I loved it, Kevin said the best he,s ever had and Kevs an “ expert “ ). Starting another today Thank you so much JOHN
Thanks for watching Terry, much appreciated. Nice work my friend, sounds like a total success, but you broke the cardinal rule by opening it ahead of time 😢 but don't worry, we all do it 🤣👍😂....once 😉 seriously mate, nice job. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Love your wholesome and educational channel. When all the world around me is crazy and uninviting, along comes your videos and I find peace. Thank you!
Thank you, Kathryn. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
Thanks for watching PB, much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed I'm losing track of names.
John, I hope all is well. As usual I'm late to the best party ever. My brother is getting started into cheese making and because your sourdough bread recipe was so awesome for me...I turned him onto your blue cheese recipe. I'm sure he'll be more than happy with the outcome. Thanks again John, you're the BEST!!!
Fantastic Joe! Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/
I love watching your videos John, as you know! Your method is always explained meticulously and beautifully filmed for perfect results. Just one thing ... When ladling the set curd into the colander, the ladle should not be turned over, which shatters the curd. Gently slide the curd onto the cheesecloth, withdrawing the ladle sideways, so it remains in one piece. Ill be making this wonderful cheese soon, as I've just purchased a lovely Jersey cow. I tried making Caerphilly a few days ago, and there's a very long list of other cheeses I want to make! Working through your cheese playlist will be a priority.
I am so happy that I found your RUclips videos John. I have learned how to make amazing breads with your instruction. Really like your baguette video. The results were astonishing. I never thought I could make bread like that. Now I've been learning how to make cheese. So far made 6 batches of your cheddar and now blue! I would like to learn how to make Swiss. It would be great if you posted a Swiss making video too. I have your Vanilla steeping in the cold room too! Thank you so much for all your recipes. I have your 2 cookbooks now!
Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Thanks for watching Mike, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks for watching P, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hello John. Well Sir, if it's any consolation you are now responsible in part for the encouragement of another cheese nut. I have put up my first blue cheese (I hope I did it properly). Only aging will tell now. I have since done a 'feta' which came out quite nicely. I also have done cottage cheese (uncultured but still nice) which I'm quite fond of mixed with crushed pineapple. I can't believe the taste and textural difference between what I put up at home and store bought. In fact, it was my growing disgust of store bought cottage cheese that got me first interested in making my own. There's just really nothing there what with 2% or 4% milk and 'small' curd only available anymore. The difference is simply remarkable. Once again, thank you for your tutorials. They're very professional done, quite informative and I've learned much. Please be well. Paul
+Paul Stovall Well done Paul. If it turns out as good as mine did, you'll not regret it. 12 weeks is the maturing time for this blue cheese, it dries out and cracks a bit if left any longer. So keep an eye on your maturing time. Good luck.
John Kirkwood Again, thank you John. Bye the bye, I certainly hope you plan on making more videos. I've seen very few more professionally made and informative. Please do. They would be profoundly appreciated.
Thanks for watching Gibus Gang, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉
weird of youtubes algorithm to land me here, i hate Stilton but it reminds me how much i lived this channel for just relaxing passively learning stuff i will never do lol Time to re watch some old cheddar making videos I think, Living in Germany its nice to see some good UK food, it was a pork pie video that brought me this way, i remember now. Im making pork pinwheels for tea tonight, Germans don't really do pastries, Im thinking its because of the French xD
Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodho`memade.com/elizabeth-sponge-cake/
Thank you for helping me complete my coursework for gcse again, last time I got a high grade because of your cheddar video. Thanks a lot! Very detailed videos.
Good morning from Bahrain 🇧🇭, God bless you. I am learning so much from you. I am in the experimental stages so I will write to you as I progress. I started with bread 🥖 starter and I must say it was a success and now it sets in my fridge in breathing jug. I think the reason that others failed to have a successful starter is the temperature, here in Bah. 87, in the balcony it a bit higher. T.B.C. Thanks 🙏🏻
Wow, thanks my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
Hey John. Well, wish me luck. Getting ready to put up my first Stilton. Will be referring back to your video frequently for which I'm very grateful. Getting my primary P. Roqueforttii from a store bought ripened cheese and mesophilic from cultured butter milk but it should work. Please be well.
This is another excellent video from you, John! Clearly, it's time to pull out my tools and get busy making some Stilton! Thank you for the inspiration! Your cheese looks really excellent.
Thanks for watching M Ski, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉
I am just about to make my first blue cheese and have thoroughly enjoyed watching this video. I especially enjoyed your beautiful geordie accent. From one geordie (albeit in Australia) to another, many thanks.
Thanks for watching Robert, much appreciated, Geordies have a much better football team than us, I'm actually a Mackem, from Sunderland, but thanks anyway ;o) I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again
John........I’ve watched a lot of cheese making episodes but your video is so thorough in explaining how to do everything that I feel confident trying to make my first blue cheese thank you so much also it’s a pleasure listening to your voice for some reason it has a calming affect on me LOL so thanks again and I’ll definitely be a regular on this channel.
Thanks Lois, much appreciated, here is my latest video. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Vietnamese Baguettes (Banh Mi) profoodhomemade.com/vietnamese-baguettes/
Well John. You can rest assured that you've helped make another 'cheese head'. I've upgraded too a larger fridge that I was given. The difference in temp control alone is amazing. I've put up more bries. Mushroom infused at that. A German 'butterkase' which I'm waiting on too age and my latest is a gorgonzola dulce. Am currently working on a Mont d'Or being how as the nice folks at 'Cheesemaker.com' want to put some of my write ups on their blog site and were nice enough to send me a bundle of spruce wood cambium strips in exchange toward that purpose. Hope all is well on your end and please keep making your excellent videos. Please be well.
That looks wonderful! The firmness of it made me think of Dorset Blue Vinney, which is a big favourite of mine. I shall always be in debt to my late father, who adored cheese, and showed me when I was about 12, that blue cheese was nothing to be afraid of! Since then, I've made sure that there's always some in the house. Have you ever tried making a 'washed rind' cheese, like Golden Cenarth, Stinking Bishop or Renegade Monk?
I am really enjoying these videos. I am getting into making a lot of my own things at home. Just like first time brewing my own beer and mead, I am a little hesitant in making something like cheese and letting it age. Not sure if the final product will put me in the ground 🤣
Don't let old age put you in the ground before you've started making cheese! Follow John's meticulous instructions, and you too can be enjoying this wonderful hobby and delicious cheeses. I've made 15 different cheeses in the past 5 weeks! They're wonderful!
John, this looks amazing. Thanks so much for showing us the steps involved. I'd like to try this, but don't know if I have a way to properly age the cheese. Can you tell us how you aged it? Can it be aged at room temperature? What about humidity? Cheers!
Thanks for watching SJ, much appreciated. Everything is explained in the video... including aging. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John, my Stilton is now three months old. I have reported on its maturing before. Lots of moisture weeping out on the bottom at each turn. Today I have taken a photo of it, it has the blue mould, but also has some yellow and orange moulds. I am bringing it up to room temperature and will cut into it later today. Well, I did it and IT IS AMAZING, smooth, delicate, and what a subtle taste, so creamy. This is MY first cheese to be opened. Only another 5 to go. Must rush out and get the milk to start another Stilton as this will not last long. Thanks for all the advise and the videos, so instructional. I would send a photo but not possible here! Any Cheeses in the pipeline??
Thanks for watching David, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
@@JohnKirkwoodProFoodHomemade the only cheese I tryed to make never went well,,I tried to make cottage cheese,, from soured milk,,,can't remember where I got that idea ,,,,but it never really turned out like I had hoped,,,, that was a good while ago though,,,,,when I try to make cheese,, I'll go for the easy way for beginners,,,cottage cheese is beautiful, like the ones you get in a tub in England,,what you get here is just not the same,.. if you ever have a cottage cheese video, I'll definitely watch,, thanks for all your wonderful cooking videos love them all,,I'm actually going to try making the long version of scotch eggs!!! Tomorrow,, and I love to experiment,,so should be interesting,,,at least it won't turn out like the cheese, ,,,,hopefully,,,,!!!!!👍👍👍😄
Greetings Mr. Kirkwood. I have been following your videos for some time and decided to try my hand at your Blue Stilton. I ordered my cultures and threw them into the freezer without checking them and it was only when I was underway I discovered they omitted my Penicillium roquetorti. So in a pinch, I had some deep blue Danish Blue and added a tbsp of that in the hopes it would compensate. Well, today is my third day of the 4x day flipping and I see no blue whatsoever. I plan to just carry on per your recipe and was wondering if you had some idea of what I will eventually end up with. Thanks for the vids, I enjoy them so much. Good Day, sir. Gene
Thanks for watching Gene, much appreciated. Not too sure how it will turn out but stick with it, even without the PR it should be quite a tasty cheese. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
John. Might I be so bold as to ask from whence you hale Sir? Fantastic accent. Oh, and incredibly wonderful and informative videos. Thanks to you Sir, I plan on trying my hand at putting up some cheeses.
John Kirkwood You're more than welcome Sir. I'm out in California. You're accent sounded a bit Scottish is why I asked. No offense intended. Bit of Clan McGuire myself, the rest being American Indian and German. Or so I've been told. Am disabled so tend to get into things that keep my mind occupied. Stuff like this and mycology I find myself interested in in that it's science and good too eat (if it comes out well anyway). Have always been fond of doing things on my own and in the old way if I can find them out. Please be well Sir and thank you for corresponding back. If you don't mind, I'd like to pick your brain should I get stuck.
John Kirkwood Thank you John. Lol. With respect, if you have ANY experience you have more than I. I know how to appreciate that. If ever I could repay in like, I would be honored to assist as well Sir. It's like my early investigation. $50-60 per 1/4 oz. penicillium roquefortti was just too steep for my budget yet I know the cheese has been produce for centuries. Simply isolate a bit of core (about 1 tsp.) from a ripened cheese and blending with unchlorinated water gives your culture starter. Being careful of course to observe cross contamination procedures This should work with many live cheeses. That and calcium chloride. $6 plus shipping and handling of on oz. of solution. I found food grade cal. chloride in crystal form for $6 by the name of 'Pickle Crisp' used in canning. It's more than you'll ever need unless you were to go commercial. 1/4 tsp. per 1/4 cup water and you're set. Being 'not so well off' is something of the mother of invention but I enjoy it. Now if I could figure ways of finding starter cultures... I do have what appears to be a mesophilic yogurt starter I might play with just to see. Please be well and thank you for your kind interest Sir. I will let you know how it goes if you are of interest. I will also look forward to any further videos you might produce. Your voice is extremely pleasing and your videos very instructional. You work really looks to be professional.
John Kirkwood John. Bye the bye Sir. I forgot to mention. Not knowing whether it's available in England or not but the 'Pickle Crisp' (crystalline calcium chloride) I mentioned is sold thru 'Ball' company. They pretty much make everything to do with 'canning' of fruits and vegetables here in the U.S.. Should you find yourself in wont of this product, I'd be more than happy to try and send you a jar.
Absolutely. Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/
Hello John, Made several Stiltons now, all very good, I have now tried Cheddar, can you safely mature both in the the same fridge or, will they “ react “ with one another. Great vids John. Thanks, Terry
Thank you, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
you can re-use the whey to harvest left over milk solids and make strong ricotta , -- that is a cultured ricotta , once mildly aged , it is a wonderful spread over bread
The most common reasons for a dry, crumbly texture in cheese is over acidification. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
An idea for a future video Robert. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Hi John, I followed your recipe step by step. I made it 5 weeks ago, but my cheese didn't develop any rind. shall I bring it out of the fridge and leave it to air dry for 2 or 3 days ?
John. Just noticed your write concerning the calcium chloride. I would be more than honored to send you a jar if you wish. Just let me know and we'll figure a way to exchange addresses that's not quite so public should that prove a concern. A 5.5 oz. jar of pure crystal should suffice you for quite some time. I mix 1/8 tsp. per 1/4 cup water. It cost about what you pay for a one ounce bottle of pre-mixed solution. I managed to get my hands on a small 2.7 cu. ft. mini fridge today to use as my 'cheese cave'. Hooray. With as many mistakes as I made with my first blue, it seems to be developing and aging well too date. It's growing a beautiful blue/green mold the starter of which I harvested from a ripened slice I bought from the shop. I really want to try a cross Camembert/Gorgonzola (blue) which I know is somewhat trickier, but now that I have that mini frig... Lol. I just get a kick out of making and growing things like this the 'old way'. I have a very good Italian friend whom I've known for many years who runs a top star restaurant locally and who loves cheeses. Of course he can't 'technically' (insane U.S. laws) serve anything I make but.... He can't wait. I put up a 'feta' he said came out quite good. Although I understand, I find all this 'cleanliness' thing somewhat amusing in a sense. I've managed to find videos showing some of the old Italian cheese masters and the difference in technique is amazing. They virtually strip naked and swim in the curds and whey by comparison. Huge open copper cauldrons, dank/wet cheese rooms, wooden molds, shovels, bare arms up too the pits...., and yet they turn out top quality cheeses people pay high dollar for... Being how as I was raised and believe in 'old school', please feel free to let me know concerning the cal. chloride. It would be no burden and would allow me to pay back something as thanks for you having helped me. Thank you again John, for all the knowledge and encouragement. Please be well Sir. Paul
Your voice sounds like a very famous voice. You sound like the narrator of the old winnie the pooh movies. Very pleasant and easy to listen to. Your cheese looks delicious!
Thank you, and thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
My favourite cheese in the world is White Stilton, my Mum was addicted to it whilst she was pregnant with me (we used to live in Nottingham - so close to Stilton district). Unfortunately I can't get it in Australia. No problem getting the blue, but I believe the white doesn't travel very well.
Hello John, I found your way of making Stilton on RUclips and I must say, I pretty much believe in this recipe. So after two failures I try this one. But there is one question I like to know. After you filled up the mould, Where did you put the cheese to rest. You leave it for four days at roomtemperature or in the fridge? I couldn't hear what you said. Thank for the video and keep doing what you are doing.
Hi Ron Thanks for the interest, sorry for the late reply, been in hospital for a few days, I just leave in on the cheese mats on a large plate out in the open at room temp on a kitchen shelf for 4 days, turning it over now and then and mopping up any liquid that leaks out onto the plate until it shrinks and and drys out, just cover it with a cheese cloth to keep any fly's or insects at bay, simple my friend. hope it's a success.
Good luck Richard, and let me know how you get on Have you seen my latest vid this classic British dessert is absolutely wonderful. thanks again for watching. ruclips.net/video/TDHUQgBZqdw/видео.html.
John, great video, I'm going to try this later this week. You don't use calcium chloride in this video, is there a reason for this as I thought calcium chloride was required if using pasteurised milk?
Thanks again for watching Russell, much appreciated. Here is the ingredients list and full written method on the channels website, Panackelty profoodhomemade.com/panackelty/
Fabulous video. I really enjoyed your gentle manner. I am in the process of making Stilton as well and I have noticed that it has a very strong smell of ammonia. Is this normal or have I done something wrong?
Hi Hannelore, I can't remember my blue smelling of ammonia, can't think of anything that would cause the smell of it either, all I can suggest is give the cheese and the container it's sitting in a good wipe over with salt water with a tablespoon of white vinegar mixed in, and make sure the container has a cheese or sushi mat to sit on making sure the cheese is not sitting in it's own waste liquid, also try to turn the cheese as regularly as possible and change the mat for a clean one each time. you may also want to check the fridge temp, But at the end of the day don't take any chances, if the smell persists you may have to get rid and start again. PS, make sure you use non iodized salt in the cleaning solution, use cheese or Kosher salt. Hope this helps. John.
You solved a riddle as to why my cheese is not going blue. I did not press the curd. I allowed gravity to do its job but the cheese does not weigh enough for this.
Thanks for watching my friend, Here is the ingredients list and full written method on the Waitrose website, Waitrose Turkey and ham pie recipe page www.waitrose.com/ecom/recipe/... Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
John, I just ran across a book you might be interested in. It's called the 'The Art of Natural Cheese Making' by David Asher. Very interesting so far. My 'blue' is doing quite well bye the bye despite all my mistakes. Not so well with my brie which promptly fell apart. Will try again. Be well.
Watched this today, think I may start my cheese making path off with this as I do not have a press yet, also don't have to wait a year to try the finished product. 👍
Hi John I have just started to try and make some cheeses.What I find is that tutorials always refer to the cheese fridge or cheese cave.Being an absolute beginner please could you enlighten me on this or maybe how I can adapt a fridge etc.Many thanks.
Hello John this is an excelent video, when aging the cheese, can you keep it in the same container with other cheeses?, or will the penicillium roqueforti "invades" the other cheeses?
John, My Stilton is now 5 weeks old and is in the cheese fridge ( a wine cooler ) I have a question regarding maturing the cheese. I have the blue mould developing it can be seen on the outside and in the holes made by the knitting needle but I also have a white mould developing on the outside of the cheese. Does this matter? Will the white mould effect the cheese? and do I need to wash it off with a brine solution? I suspect the white mould is Penicillium candidum because I have previously made some Camembert a month or so before the Stilton. I would welcome any reply.
Hi Peter, from what I understand white mould is fine as seen in my video, well it didn't do me any harm anyway, but from my research black mould is not good on cheese, and should be cut away, thats about all I can tell you as I'm still learning myself, just do what I do and trawl the internet for more info on cheese moulds. Thank for the interest and I hope your blue turns out as good if not better than mine, Cheers.
NO!! THEY ARE NOT ANDREW 😂🤣😂 Thanks for watching Andrew, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Hi Sir! Thanks for the recipe! I only have one question: how come your cheese becomes covered with green mold after 4 days? I followed the recipe and after 4 days kept on room temperature my cheese shrinks, but it is still white and no mold is visible on the top (it appears only after 2-3 weeks). What is your trick?
To be honest Mari, I think I put a little too much Roquefort culture into mine, yours sounds about right, you have nothing to worry about, thank you for watching.
Thanks for watching Anthony, much appreciated. No Anthony, the rennet will set a small amount of milk very quickly, that's why water is used. 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I really want to make this, but in the meantime until I have sufficient supplies, here's my cheat. I keep a kg of cheap cheese at room temperature in the same (unwashed) container where I stored a rare treat of some superb Gorgonzola ... and the taste after a few weeks is just as expensive as that delicious extravagance!
My pleasure! My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/ My books are also available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Stilton should be eaten with bared head on bended knee John, I get Colston Bassett Stilton from the Teesdale game and poultry stall in Durham market, however it has that slight vinegary after taste that you mentioned, yours looks to die for; with a glass of vintage Port of course...👍👍👍👍👍.. Ha’way the lads...
That's a great video. Where can I age it if I live in Thailand? What if I age in in my refrigerator? I have no basement in my house and the temperature during the day is around +25C
Hi Etno, thanks for the comment, pleased you liked my video. I think your only option is to try the very top (and I mean as far up as you can go) of your fridge, which will probably run at about 10°C, not ideal but it's worth a try, you may have to give an extra 3 or 4 weeks to mature, hope this helps. Cheers John. PS please "like" and "subscribe" if you haven't already done so, and why not check out my other video's too.
Dear John, Thank you very much. I am a huge fan of blue cheese (i think it makes a great beer snack). I have seen a comment of a guy asking if it's possible to use a bit of some other blue cheese as an ingredient replacement for the molding culture. I am seriously considering doing it as I don't think I can easily find it in Bangkok. Do you know yet if it actually works (I don't wanna waste 4 months or poison myself:)? Can a piece of Danish Blue, for example, replace Penicilum, Roqueforti, Mesophilic culture and liquid rennet? Which of the mentioned ingregients is or are absolutely irreplaceable? Sorry if my question seems stupid:) Thank you again for the inspiring video. Best Regards, Volodymyr
The person never got back to me, so I don't know if would work, I suppose you could try a sample in a little milk, and leave it out at room temperature for a couple of days, I think you would know if it works by the look and smell. Experiment Etno, it's all part of the fun of cheese-making :o) let me know how it turns out.
Hi John. Just wanted to thank you for the recipe again and tell you that I have (finally) started doing my "Thaiblue" using a small 30 gram bit of the original Blue Stilton Pdo. I have used 3.2 L. of milk. I mixed the piece of the original Stilton with a bit of milk thoroughly until it turned into a liquid substance which I then poured into the pot with milk when the temperature was 30C. It's been 4 days and my cheese developed bluish mold around it very well. I rubbed it up, stabbed and now it's sitting in my fridge on one of the top shelves. Hopefully, everything will work out:)
John, what size is your mould please. I have a mould that looks a lot smaller than you although it is claimed to be a 1kg mould! - 11cm diameter and 9cm high. By my reckoning that is well under 1kg!
@@JohnKirkwoodProFoodHomemade That's why I was checking . I have what was sold as a 1kg mould but it is smaller than yours. In the vid you said 1kg mould so I thought I'd check. Cheers.
I did everything that you did but even after 6 days I never got the blue mold. This is my second attempt. The prior attempt I never got the blue mold but I had to discard the cheese because flies laid eggs. What I have now after 5 days is a damp cheese. It smells of damp sponge not dirty socks.
Let me know how it turns out Rachael, Gavin does have some great recipes too, I'm a retired chef, and cheese making is just a hobby, but I did rely on Gavins recipes at the start. Good luck my friend.
Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
John Kirkwood hope you fully recover soon
Thanks for watching Paolo much appreciated, Yes I'm well on the mend thank you. please like, share, and maybe subscribe so you don't miss any future videos. Thanks again Paolo.
John, what a fantastic news! Sharing/liking: yes for sure, I just got fully addicted to your cheese making videos and I want to try blue cheese, stilton or gorgonzola or both! I already tested your bread making recipes with impressive result - mine was the bread for last XMas lunch, yours was the recipe ;-)
John....I love the video. As an American expat married to a south coast English woman, the accent is lovely and as a southern Yank, the music is perfect. Stranded in America by the pandemic, I need some Stilton and will start tomorrow. Thanks so much for a detailed and meticulous video showing the way forward. All the best! Paul T
Thanks for watching Paul much appreciated I hope your cheese turns out good
So, I was a keen bread maker and enjoyed making your French baguettes and , in particular, your soft sandwich rolls which became my “go to” for 6 Nations bacon rolls. Unfortunately, I developed type 2 diabetes and now don’t eat carbs. However, I seamlessly transitioned from bread making to dairying. I was on the phone to the fine folks at GN and they asked whether I’d seen John Kirkwood’s channel. So , once more, I find myself watching your excellent videos. Sounds like I am just in time to make that Christmas Stilton!
Fantastic! Go for it.
Update - Christmas Stilton great success! Great flavour and texture. If you haven’t tried this recipe, I recommend that you give it a go!
Hello John,
Not done comments before but simply had to try re your Stilton recipe, my first attempt is absolutely amazing, can’t believe how good it is, I just had to try mine at 7 weeks and was amazed at the texture and taste, unbelievable, I have been “ testing “ it with friends and they all love, some can’t believe I have made it.
One friend commented ( the best she had ever had ) another one commented ( Blown away with your Stilton, I don’t like Stilton but Kevin made me try it and I
loved it, Kevin said the best he,s ever had and Kevs an “ expert “ ).
Starting another today
Thank you so much JOHN
Thanks for watching Terry, much appreciated. Nice work my friend, sounds like a total success, but you broke the cardinal rule by opening it ahead of time 😢 but don't worry, we all do it 🤣👍😂....once 😉 seriously mate, nice job.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Love your wholesome and educational channel. When all the world around me is crazy and uninviting, along comes your videos and I find peace. Thank you!
Thank you, Kathryn. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
So much patience to be able to wait this amount of time. How wonderful.
Thanks for watching Mary. much appreciated.
John, thank you so much for your very thorough, methodical and easy to follow directions.
You’re very inspiring and helpful for a beginner, like me ❤️
Thanks for watching PB, much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed I'm losing track of names.
Уже не первый раз делаю сыр стилтон по Вашему рецепту. И каждый раз результат превосходный. Спасибо за Ваш ролик!
Спасибо за просмотр Валерии, мой друг. Вам понравился мой рецепт.
John, I hope all is well. As usual I'm late to the best party ever. My brother is getting started into cheese making and because your sourdough bread recipe was so awesome for me...I turned him onto your blue cheese recipe. I'm sure he'll be more than happy with the outcome. Thanks again John, you're the BEST!!!
Fantastic Joe! Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website,
profoodhomemade.com/hot-dog-baguettes/
I love watching your videos John, as you know! Your method is always explained meticulously and beautifully filmed for perfect results.
Just one thing ... When ladling the set curd into the colander, the ladle should not be turned over, which shatters the curd. Gently slide the curd onto the cheesecloth, withdrawing the ladle sideways, so it remains in one piece.
Ill be making this wonderful cheese soon, as I've just purchased a lovely Jersey cow. I tried making Caerphilly a few days ago, and there's a very long list of other cheeses I want to make!
Working through your cheese playlist will be a priority.
I am so happy that I found your RUclips videos John. I have learned how to make amazing breads with your instruction. Really like your baguette video. The results were astonishing. I never thought I could make bread like that. Now I've been learning how to make cheese. So far made 6 batches of your cheddar and now blue! I would like to learn how to make Swiss. It would be great if you posted a Swiss making video too. I have your Vanilla steeping in the cold room too! Thank you so much for all your recipes. I have your 2 cookbooks now!
Very kind Don. pleased you like the channel. Not quite fit enough to do long process cheese videos at the moment.
John you are my go to for bread recipes and more.
Lovely result. My Stilton is in the fridge starting its three months of maturing.
Good luck, When you say fridge, hope you are talking about a wine chiller, ordinary fridge wont work, too cold..
Thanks for the wonderful video and inspiration John! I made this and it was wonderful
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Oh wow ! Aged like a fine wine . I love blue cheese
Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Such a well put together video - your instructions are so clear.
Thanks for watching Mike, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Simply incredible Chef John , you are amazing !
Thanks for watching P, much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hated this as a kid my dad loved it,it’s now one of my favourite cheeses especially a blue cheese sauce with a steak
Hello John.
Well Sir, if it's any consolation you are now responsible in part for the encouragement of another cheese nut. I have put up my first blue cheese (I hope I did it properly). Only aging will tell now. I have since done a 'feta' which came out quite nicely. I also have done cottage cheese (uncultured but still nice) which I'm quite fond of mixed with crushed pineapple. I can't believe the taste and textural difference between what I put up at home and store bought. In fact, it was my growing disgust of store bought cottage cheese that got me first interested in making my own. There's just really nothing there what with 2% or 4% milk and 'small' curd only available anymore. The difference is simply remarkable. Once again, thank you for your tutorials. They're very professional done, quite informative and I've learned much.
Please be well.
Paul
+Paul Stovall Well done Paul.
If it turns out as good as mine did, you'll not regret it. 12 weeks is the maturing time for this blue cheese, it dries out and cracks a bit if left any longer. So keep an eye on your maturing time. Good luck.
John Kirkwood Again, thank you John. Bye the bye, I certainly hope you plan on making more videos. I've seen very few more professionally made and informative. Please do. They would be profoundly appreciated.
stumbled across this channel just now and couldn't be happier
Thanks for watching Gibus Gang, much appreciated.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Apologies if you have already subscribed, I losing track of names 👍😃😉
weird of youtubes algorithm to land me here, i hate Stilton but it reminds me how much i lived this channel for just relaxing passively learning stuff i will never do lol
Time to re watch some old cheddar making videos I think, Living in Germany its nice to see some good UK food, it was a pork pie video that brought me this way, i remember now. Im making pork pinwheels for tea tonight, Germans don't really do pastries, Im thinking its because of the French xD
Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodho`memade.com/elizabeth-sponge-cake/
Thank you for helping me complete my coursework for gcse again, last time I got a high grade because of your cheddar video. Thanks a lot! Very detailed videos.
Oh! well done Hello Hello, I hope you do well in the future my young friend.
Good morning from Bahrain 🇧🇭, God bless you. I am learning so much from you. I am in the experimental stages so I will write to you as I progress. I started with bread 🥖 starter and I must say it was a success and now it sets in my fridge in breathing jug. I think the reason that others failed to have a successful starter is the temperature, here in Bah. 87, in the balcony it a bit higher. T.B.C. Thanks 🙏🏻
Best of luck Fatema, God bless you too my friend.
So I randomly decide to watch a video on how to make blue cheese and I find this gem. Looks like I'm going to have yet another hobby.
Very kind, thanks for watching much appreciated.
Sir john you are the best teacher
Wow, thanks my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
Hey John. Well, wish me luck. Getting ready to put up my first Stilton. Will be referring back to your video frequently for which I'm very grateful. Getting my primary P. Roqueforttii from a store bought ripened cheese and mesophilic from cultured butter milk but it should work. Please be well.
This is another excellent video from you, John! Clearly, it's time to pull out my tools and get busy making some Stilton! Thank you for the inspiration! Your cheese looks really excellent.
Thank you for your kind words Gina.
@@JohnKirkwoodProFoodHomemade My pleasure! I enjoy your videos, very much.
That was great to watch. I'm going to try making blue Stilton cheese following your guide. Subscribed.
+WiIfredOwen Thanks Wilfred, good luck.
how did it go?
Well done, that looks delicious, I made it before and I just love growing mold!!
Thanks for the movie.
Thanks for watching M Ski, much appreciated.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Apologies if you have already subscribed, I losing track of names 👍😃😉
I am just about to make my first blue cheese and have thoroughly enjoyed watching this video. I especially enjoyed your beautiful geordie accent. From one geordie (albeit in Australia) to another, many thanks.
Thanks for watching Robert, much appreciated, Geordies have a much better football team than us, I'm actually a Mackem, from Sunderland, but thanks anyway ;o)
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again
Thanks for a great video, half way through my first batch. Couple of mistakes, but we’ll see how the cheese turns out !!
Good luck!
Just watched both this & your cheddar one as well.
Awesome work John & fascinating to watch,oh & i now kjow how you make your butter.👍
Glad you enjoyed it
John........I’ve watched a lot of cheese making episodes but your video is so thorough in explaining how to do everything that I feel confident trying to make my first blue cheese thank you so much also it’s a pleasure listening to your voice for some reason it has a calming affect on me LOL so thanks again and I’ll definitely be a regular on this channel.
Thanks Lois, much appreciated, here is my latest video. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Vietnamese Baguettes (Banh Mi) profoodhomemade.com/vietnamese-baguettes/
Well John. You can rest assured that you've helped make another 'cheese head'. I've upgraded too a larger fridge that I was given. The difference in temp control alone is amazing. I've put up more bries. Mushroom infused at that. A German 'butterkase' which I'm waiting on too age and my latest is a gorgonzola dulce. Am currently working on a Mont d'Or being how as the nice folks at 'Cheesemaker.com' want to put some of my write ups on their blog site and were nice enough to send me a bundle of spruce wood cambium strips in exchange toward that purpose. Hope all is well on your end and please keep making your excellent videos. Please be well.
That looks wonderful! The firmness of it made me think of Dorset Blue Vinney, which is a big favourite of mine. I shall always be in debt to my late father, who adored cheese, and showed me when I was about 12, that blue cheese was nothing to be afraid of! Since then, I've made sure that there's always some in the house.
Have you ever tried making a 'washed rind' cheese, like Golden Cenarth, Stinking Bishop or Renegade Monk?
No my friend, but I'll look into those cheeses, Gavin Webber might have, he's the real cheese guru on RUclips.
I am really enjoying these videos. I am getting into making a lot of my own things at home. Just like first time brewing my own beer and mead, I am a little hesitant in making something like cheese and letting it age. Not sure if the final product will put me in the ground 🤣
Don't let old age put you in the ground before you've started making cheese!
Follow John's meticulous instructions, and you too can be enjoying this wonderful hobby and delicious cheeses.
I've made 15 different cheeses in the past 5 weeks! They're wonderful!
John, this looks amazing. Thanks so much for showing us the steps involved. I'd like to try this, but don't know if I have a way to properly age the cheese. Can you tell us how you aged it? Can it be aged at room temperature? What about humidity?
Cheers!
Thanks for watching SJ, much appreciated. Everything is explained in the video... including aging.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John, my Stilton is now three months old. I have reported on its maturing before. Lots of moisture weeping out on the bottom at each turn. Today I have taken a photo of it, it has the blue mould, but also has some yellow and orange moulds. I am bringing it up to room temperature and will cut into it later today. Well, I did it and IT IS AMAZING, smooth, delicate, and what a subtle taste, so creamy. This is MY first cheese to be opened. Only another 5 to go. Must rush out and get the milk to start another Stilton as this will not last long. Thanks for all the advise and the videos, so instructional. I would send a photo but not possible here! Any Cheeses in the pipeline??
Thanks for watching Ken, much appreciated. Well done.
I want to make blue cheese now!
Great, informative video. Thanks John.
You're very welcome Sandi.
That looks absolutely delicious!
😃😉👍
looks fabulous definitely got to try this
Thanks for watching, much appreciated. Please like share and subscribe for more great video recipes.
Your videos are great and have Ben very beneficial to my cheese making. Love that you do an end result and taste test in same video. ‘Highly Rated’
Thanks for watching David, much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Great looking stilton, I like Danish blue cheese myself,and Canadian cheddar!!👍👍👍
I love blue cheese too, I'd like to say Angela although I am a retired professional cook, cheesemaking is just a hobby to me.👍
@@JohnKirkwoodProFoodHomemade the only cheese I tryed to make never went well,,I tried to make cottage cheese,, from soured milk,,,can't remember where I got that idea ,,,,but it never really turned out like I had hoped,,,, that was a good while ago though,,,,,when I try to make cheese,, I'll go for the easy way for beginners,,,cottage cheese is beautiful, like the ones you get in a tub in England,,what you get here is just not the same,.. if you ever have a cottage cheese video, I'll definitely watch,, thanks for all your wonderful cooking videos love them all,,I'm actually going to try making the long version of scotch eggs!!! Tomorrow,, and I love to experiment,,so should be interesting,,,at least it won't turn out like the cheese, ,,,,hopefully,,,,!!!!!👍👍👍😄
looks good. My favorite blue cheese is st agur
Stilton is one my all time favourite cheeses of all time. I’m gonna try this recipe:)
Thanks John for making this video, very informative.
Pleased you enjoyed it Cyndi, thanks for watching, please check out my other videos like, share, and maybe subscribe,if you haven't already done so.
Greetings Mr. Kirkwood. I have been following your videos for some time and decided to try my hand at your Blue Stilton. I ordered my cultures and threw them into the freezer without checking them and it was only when I was underway I discovered they omitted my Penicillium roquetorti. So in a pinch, I had some deep blue Danish Blue and added a tbsp of that in the hopes it would compensate. Well, today is my third day of the 4x day flipping and I see no blue whatsoever. I plan to just carry on per your recipe and was wondering if you had some idea of what I will eventually end up with.
Thanks for the vids, I enjoy them so much. Good Day, sir.
Gene
Thanks for watching Gene, much appreciated. Not too sure how it will turn out but stick with it, even without the PR it should be quite a tasty cheese.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
John. Might I be so bold as to ask from whence you hale Sir? Fantastic accent. Oh, and incredibly wonderful and informative videos. Thanks to you Sir, I plan on trying my hand at putting up some cheeses.
+Paul Stovall Hi Paul, thanks for the kind comment, my home city is Sunderland, in the north east of England, UK.
John Kirkwood You're more than welcome Sir. I'm out in California. You're accent sounded a bit Scottish is why I asked. No offense intended. Bit of Clan McGuire myself, the rest being American Indian and German. Or so I've been told. Am disabled so tend to get into things that keep my mind occupied. Stuff like this and mycology I find myself interested in in that it's science and good too eat (if it comes out well anyway). Have always been fond of doing things on my own and in the old way if I can find them out. Please be well Sir and thank you for corresponding back. If you don't mind, I'd like to pick your brain should I get stuck.
+Paul Stovall No problem Paul, if I can help, I will, but also be aware I'm pretty new at this too.
John Kirkwood Thank you John. Lol. With respect, if you have ANY experience you have more than I. I know how to appreciate that. If ever I could repay in like, I would be honored to assist as well Sir. It's like my early investigation. $50-60 per 1/4 oz. penicillium roquefortti was just too steep for my budget yet I know the cheese has been produce for centuries.
Simply isolate a bit of core (about 1 tsp.) from a ripened cheese and blending with unchlorinated water gives your culture starter. Being careful of course to observe cross contamination procedures This should work with many live cheeses.
That and calcium chloride. $6 plus shipping and handling of on oz. of solution. I found food grade cal. chloride in crystal form for $6 by the name of 'Pickle Crisp' used in canning. It's more than you'll ever need unless you were to go commercial. 1/4 tsp. per 1/4 cup water and you're set. Being 'not so well off' is something of the mother of invention but I enjoy it.
Now if I could figure ways of finding starter cultures... I do have what appears to be a mesophilic yogurt starter I might play with just to see.
Please be well and thank you for your kind interest Sir. I will let you know how it goes if you are of interest. I will also look forward to any further videos you might produce. Your voice is extremely pleasing and your videos very instructional. You work really looks to be professional.
John Kirkwood John. Bye the bye Sir. I forgot to mention. Not knowing whether it's available in England or not but the 'Pickle Crisp' (crystalline calcium chloride) I mentioned is sold thru 'Ball' company. They pretty much make everything to do with 'canning' of fruits and vegetables here in the U.S.. Should you find yourself in wont of this product, I'd be more than happy to try and send you a jar.
Mmmmm, very enticing. Thank you. I will try to do it. How long before you can taste?
Thank you and do not deprive us of your immense knowledge.
Thanks for watching my friend. Everything you need to know is in the video Mohamed, from milk to cheese to aging to tasting.
@@JohnKirkwoodProFoodHomemade merci beaucoup
humm, I am sure that was delicious! I love blue cheese dressing.
Absolutely. Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website,
profoodhomemade.com/hot-dog-baguettes/
Hello John,
Made several Stiltons now, all very good, I have now tried Cheddar, can you safely mature both in the the same fridge or, will they “ react “ with one another.
Great vids John.
Thanks,
Terry
Thanks Terry, much appreciated.
I was drooling when you took a bite..
Thank you, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
you can re-use the whey to harvest left over milk solids and make strong ricotta , -- that is a cultured ricotta , once mildly aged , it is a wonderful spread over bread
Yes you can, Ricotta is very easy to make. Thanks for watching.
Looks delicious, will certainly be trying this one. Out of interest, did you ever discover what makes the cheese 'crumbly' (or not) as you mentioned?
The most common reasons for a dry, crumbly texture in cheese is over acidification. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
Great! Can you do a video on Colwick cheese? This cheese is in danger of being lost.
An idea for a future video Robert. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Hi John, I followed your recipe step by step. I made it 5 weeks ago, but my cheese didn't develop any rind. shall I bring it out of the fridge and leave it to air dry for 2 or 3 days ?
John.
Just noticed your write concerning the calcium chloride. I would be more than honored to send you a jar if you wish. Just let me know and we'll figure a way to exchange addresses that's not quite so public should that prove a concern. A 5.5 oz. jar of pure crystal should suffice you for quite some time. I mix 1/8 tsp. per 1/4 cup water. It cost about what you pay for a one ounce bottle of pre-mixed solution.
I managed to get my hands on a small 2.7 cu. ft. mini fridge today to use as my 'cheese cave'. Hooray. With as many mistakes as I made with my first blue, it seems to be developing and aging well too date. It's growing a beautiful blue/green mold the starter of which I harvested from a ripened slice I bought from the shop. I really want to try a cross Camembert/Gorgonzola (blue) which I know is somewhat trickier, but now that I have that mini frig... Lol. I just get a kick out of making and growing things like this the 'old way'.
I have a very good Italian friend whom I've known for many years who runs a top star restaurant locally and who loves cheeses. Of course he can't 'technically' (insane U.S. laws) serve anything I make but.... He can't wait. I put up a 'feta' he said came out quite good.
Although I understand, I find all this 'cleanliness' thing somewhat amusing in a sense. I've managed to find videos showing some of the old Italian cheese masters and the difference in technique is amazing. They virtually strip naked and swim in the curds and whey by comparison. Huge open copper cauldrons, dank/wet cheese rooms, wooden molds, shovels, bare arms up too the pits...., and yet they turn out top quality cheeses people pay high dollar for... Being how as I was raised and believe in 'old school', please feel free to let me know concerning the cal. chloride. It would be no burden and would allow me to pay back something as thanks for you having helped me.
Thank you again John, for all the knowledge and encouragement. Please be well Sir.
Paul
Your voice sounds like a very famous voice. You sound like the narrator of the old winnie the pooh movies. Very pleasant and easy to listen to. Your cheese looks delicious!
Thank you, and thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/
Happy new year and all the best for 2023.
I don't know English, but I understant all. Thank you!!!
👍 Thank you.
My favourite cheese in the world is White Stilton, my Mum was addicted to it whilst she was pregnant with me (we used to live in Nottingham - so close to Stilton district). Unfortunately I can't get it in Australia. No problem getting the blue, but I believe the white doesn't travel very well.
You'll just have to make some yourself Kate. 😉😃👍
@@JohnKirkwoodProFoodHomemade You might be right --- after making my way through your fabulous videos, I'm going to try bread first x
Hello John,
I found your way of making Stilton on RUclips and I must say, I pretty much believe in this recipe. So after two failures I try this one. But there is one question I like to know.
After you filled up the mould, Where did you put the cheese to rest. You leave it for four days at roomtemperature or in the fridge? I couldn't hear what you said. Thank for the video and keep doing what you are doing.
Hi Ron Thanks for the interest, sorry for the late reply, been in hospital for a few days, I just leave in on the cheese mats on a large plate out in the open at room temp on a kitchen shelf for 4 days, turning it over now and then and mopping up any liquid that leaks out onto the plate until it shrinks and and drys out, just cover it with a cheese cloth to keep any fly's or insects at bay, simple my friend. hope it's a success.
im impressed, im going to give it a go. Thanks
Good luck, and thanks for watching.
My favourite cheese! Fantastic video.
Thank you.
looks great. i eat a lot of blue cheese so this is the recipe i will try first
Good luck Richard, and let me know how you get on Have you seen my latest vid this classic British dessert is absolutely wonderful. thanks again for watching. ruclips.net/video/TDHUQgBZqdw/видео.html.
I live out in China. I must get the gear to make Stilton. For me it is the King!
Thanks for watching Red, much appreciated.
John, great video, I'm going to try this later this week. You don't use calcium chloride in this video, is there a reason for this as I thought calcium chloride was required if using pasteurised milk?
It simply wasn't used in this recipe that I found on line, but there's no harm in adding it if you wish.
I am going to have to try this both I and my ladys son like the blues want a surprise for him next time he visits
By adding extra penicillin would that increase the number of blue veins? I love the blue parts best !
I would stick to the recipe Terrie.
So calming, like shooting a pistol or flying a helicopter
Some things you can't do if you are angry or upset
Rotten week ? Go make cheese
Fantastic mate
I,m binge watching!!
Thanks again for watching Russell, much appreciated. Here is the ingredients list and full written method on the channels website, Panackelty profoodhomemade.com/panackelty/
Fabulous video. I really enjoyed your gentle manner. I am in the process of making Stilton as well and I have noticed that it has a very strong smell of ammonia. Is this normal or have I done something wrong?
Hi Hannelore,
I can't remember my blue smelling of ammonia, can't think of anything that would cause the smell of it either, all I can suggest is give the cheese and the container it's sitting in a good wipe over with salt water with a tablespoon of white vinegar mixed in, and make sure the container has a cheese or sushi mat to sit on making sure the cheese is not sitting in it's own waste liquid, also try to turn the cheese as regularly as possible and change the mat for a clean one each time. you may also want to check the fridge temp,
But at the end of the day don't take any chances, if the smell persists you may have to get rid and start again.
PS, make sure you use non iodized salt in the cleaning solution, use cheese or Kosher salt.
Hope this helps.
John.
Dear chef John, greetings from Brazil! Thanks for sharing this incredible video.
Can I ask you a question? What is the IMCU of your rennet?
Regards!
Thanks for watching CP, much appreciated. I use Veg rennet 750 IMCU.
@@JohnKirkwoodProFoodHomemade Thanks a lot chef!
You solved a riddle as to why my cheese is not going blue. I did not press the curd. I allowed gravity to do its job but the cheese does not weigh enough for this.
I got rid of the excess moisture and eliminated the exterior rind. I am seeing a big change overnight. I’m sure the mold comes in 3 days. Thank you!
Looks delicious 👍👍
Thanks for watching my friend, Here is the ingredients list and full written method on the Waitrose website, Waitrose Turkey and ham pie recipe page www.waitrose.com/ecom/recipe/...
Waitrose Rosemary salt roast potatoes
www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Great video as always John 👍 I’m planning to make this with homogenised milk, should I add calcium chloride?
Thanks again for watching Jean, if you are not using fresh milk straight from the farm you always use calcium chloride.
John,
I just ran across a book you might be interested in. It's called the 'The Art of Natural Cheese Making' by David Asher. Very interesting so far. My 'blue' is doing quite well bye the bye despite all my mistakes. Not so well with my brie which promptly fell apart. Will try again. Be well.
Hi love your videos .Do you get all your cheese moulds from Goat Nutrition
Yes James.
Watched this today, think I may start my cheese making path off with this as I do not have a press yet, also don't have to wait a year to try the finished product. 👍
Nice one Jimmy. Hope you take it up, it's a great hobby.
That looks worth the efforts!
Hi John I have just started to try and make some cheeses.What I find is that tutorials always refer to the cheese fridge or cheese cave.Being an absolute beginner please could you enlighten me on this or maybe how I can adapt a fridge etc.Many thanks.
It's just a wine chiller John, I explain in a couple of the videos.
Hello John this is an excelent video, when aging the cheese, can you keep it in the same container with other cheeses?, or will the penicillium roqueforti "invades" the other cheeses?
Yes you can! I do.
...blessed are the cheesemakers?
Like it. thanks.
The whey is usually used in soups or even in bread. I am not sure if this is ok after you put those cultures in it. Though it should not hurt😊
John, My Stilton is now 5 weeks old and is in the cheese fridge ( a wine cooler ) I have a question regarding maturing the cheese. I have the blue mould developing it can be seen on the outside and in the holes made by the knitting needle but I also have a white mould developing on the outside of the cheese. Does this matter? Will the white mould effect the cheese? and do I need to wash it off with a brine solution? I suspect the white mould is Penicillium candidum because I have previously made some Camembert a month or so before the Stilton. I would welcome any reply.
Hi Peter, from what I understand white mould is fine as seen in my video, well it didn't do me any harm anyway, but from my research black mould is not good on cheese, and should be cut away, thats about all I can tell you as I'm still learning myself, just do what I do and trawl the internet for more info on cheese moulds. Thank for the interest and I hope your blue turns out as good if not better than mine, Cheers.
Thank you John, Yesterday I tried my Stilton and it was truly magnificent. The rind gives it a deeper flavour. One to make again, I think.
THAT GREY KNIFE AT THE BEGINNING ARE THE SAS HELPING YOU
NO!! THEY ARE NOT ANDREW 😂🤣😂
Thanks for watching Andrew, much appreciated.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Hi Sir! Thanks for the recipe! I only have one question: how come your cheese becomes covered with green mold after 4 days? I followed the recipe and after 4 days kept on room temperature my cheese shrinks, but it is still white and no mold is visible on the top (it appears only after 2-3 weeks). What is your trick?
To be honest Mari, I think I put a little too much Roquefort culture into mine, yours sounds about right, you have nothing to worry about, thank you for watching.
Impressive stuff
Thank you.
100% wholemeal loaf coming soon :o)
John, could you dissolve the rennet in some of the milk rather than water?
Thanks for watching Anthony, much appreciated. No Anthony, the rennet will set a small amount of milk very quickly, that's why water is used. 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I really want to make this, but in the meantime until I have sufficient supplies, here's my cheat. I keep a kg of cheap cheese at room temperature in the same (unwashed) container where I stored a rare treat of some superb Gorgonzola ... and the taste after a few weeks is just as expensive as that delicious extravagance!
Very ingenious Ruby :) but you can't beat the real thing, thanks again for watching.
It was accidental in fact, but a delicious surprise!
Hope you're keeping a little of these cheeses so I can try them.
Certainly will Nev, posted a new one last night " how to make Parmesan" ruclips.net/video/31FtzfAoHPo/видео.html
excelent
Great video, how long can this be stored once you cut into it and what is the best way to store it?
I cut mine into wedges and vac pack them, they last for weeks in the fridge.
YOU LEAVE HEAPS OFF INSPIRATION HERE, JUST KEEP GOING IT ENHANCES PEOPLES UNDERSTANDING OFF HOW TO0 MAKE THINGS !!!!!! THANKS, IT WAS GREAT !!!!!!
My pleasure! My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
My books are also available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Stilton should be eaten with bared head on bended knee John, I get Colston Bassett Stilton from the Teesdale game and poultry stall in Durham market, however it has that slight vinegary after taste that you mentioned, yours looks to die for; with a glass of vintage Port of course...👍👍👍👍👍.. Ha’way the lads...
Thanks Allen mate.
"I think he said 'Blessed are the cheesemakers'"
Thanks for watching my friend. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
That's a great video. Where can I age it if I live in Thailand? What if I age in in my refrigerator? I have no basement in my house and the temperature during the day is around +25C
Hi Etno, thanks for the comment, pleased you liked my video.
I think your only option is to try the very top (and I mean as far up as you can go) of your fridge, which will probably run at about 10°C, not ideal but it's worth a try, you may have to give an extra 3 or 4 weeks to mature, hope this helps.
Cheers John.
PS please "like" and "subscribe" if you haven't already done so, and why not check out my other video's too.
Dear John,
Thank you very much. I am a huge fan of blue cheese (i think it makes a great beer snack). I have seen a comment of a guy asking if it's possible to use a bit of some other blue cheese as an ingredient replacement for the molding culture. I am seriously considering doing it as I don't think I can easily find it in Bangkok. Do you know yet if it actually works (I don't wanna waste 4 months or poison myself:)? Can a piece of Danish Blue, for example, replace Penicilum, Roqueforti, Mesophilic culture and liquid rennet? Which of the mentioned ingregients is or are absolutely irreplaceable? Sorry if my question seems stupid:) Thank you again for the inspiring video.
Best Regards,
Volodymyr
The person never got back to me, so I don't know if would work, I suppose you could try a sample in a little milk, and leave it out at room temperature for a couple of days, I think you would know if it works by the look and smell. Experiment Etno, it's all part of the fun of cheese-making :o) let me know how it turns out.
I certainly will. I plan to do it next week. Gonna make me some "ThaiBlue" :) Thank you.
Hi John. Just wanted to thank you for the recipe again and tell you that I have (finally) started doing my "Thaiblue" using a small 30 gram bit of the original Blue Stilton Pdo. I have used 3.2 L. of milk. I mixed the piece of the original Stilton with a bit of milk thoroughly until it turned into a liquid substance which I then poured into the pot with milk when the temperature was 30C. It's been 4 days and my cheese developed bluish mold around it very well. I rubbed it up, stabbed and now it's sitting in my fridge on one of the top shelves. Hopefully, everything will work out:)
John, what size is your mould please. I have a mould that looks a lot smaller than you although it is claimed to be a 1kg mould! - 11cm diameter and 9cm high. By my reckoning that is well under 1kg!
I believe it was a 1.5 kg in the video, I surprised I didn't say.
@@JohnKirkwoodProFoodHomemade That's why I was checking . I have what was sold as a 1kg mould but it is smaller than yours. In the vid you said 1kg mould so I thought I'd check. Cheers.
I did everything that you did but even after 6 days I never got the blue mold. This is my second attempt. The prior attempt I never got the blue mold but I had to discard the cheese because flies laid eggs.
What I have now after 5 days is a damp cheese. It smells of damp sponge not dirty socks.
Oh dear.
thats a big difference to all other cheesmakers they say once you add the rennet to stir for no longer than a minuite
Thanks for watching.
@@JohnKirkwoodProFoodHomemade COOL IM GONNA TRY YOURS I ALWAYS WANTED TO TRY BUT NEVER LIKED THE LOOK OF THE MOULD
Let me know how it turns out Rachael, Gavin does have some great recipes too, I'm a retired chef, and cheese making is just a hobby, but I did rely on Gavins recipes at the start. Good luck my friend.