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How to make Gouda
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- Опубликовано: 14 май 2016
- Gouda originates from the Netherlands and is a washed curd cheese, similar in some ways to Edam. It is pressed, brined, then waxed for ageing and matures in about 6 weeks. It has a subtle flavour and has low acid development during ageing.
This is the tutorial that everyone has been asking for! After many requests, I've had another attempt at Gouda, this time with a better recipe. I am happy to report that it appears to be a success, but the taste test will fully determine that.
Check out the waxing instructions here; • Waxing Cheese using a ...
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It’s amazing to me that there are relatively few variables in the cheese making process but the flavours of all the different cheeses are so different
Wait until you learn about hairstyles and scissors.
Bruce Jefferies it’s bizarre, there are so few variables, but so many varieties.
It largely comes down to the bacteria culture. It may have been a tiny little scoop, but those bacteria do a *lot* of work.
@Andy Randy it's all fake, don't bother being suckered by these phishing links
i guess im randomly asking but does someone know a method to get back into an Instagram account?
I was stupid forgot my password. I would appreciate any assistance you can give me!
Made this 2 months ago. Was one of the easier cheeses to make. Came out PERFECT! Some nice, small eye development and a delicious, nutty Gouda flavor. I've kept half just as-is. Melted some on burgers last night: amazing! The other half I split horizontally and cold smoked. Can hardly wait the 3 weeks of mellowing to try it smoked. Oh man, this might be my favorite so far. I've got farmhouse cheddar blue, pepper jack, and now smoked Gouda all coming done on July 21st. I'm going to have a cheese party!
I do have to say, the fact you translate c to f and such in your videos is exceptionally considerate of you! Thanks!
I've been going through your videos and these are very soothing. I never thought I cared about cheese, but I really appreciate the work that goes into cheese now. It seems like a fun (and delicious) hobby. Might give this one a go.
Thanks!
Me too. Never wanted to make cheese before and now I'm looking up how to make my own cheese press.
Absolutely! The only thing keeping me from making those love cheeses now is the lack of cheese cave. Any tips for someone living in a small London flat? If no, then I will just keep making Mozarella ;-) Cheers!
cheeers
i am short on space, but i bought a second hand bar fridge that displays the internal temperature, i can fit 8 large cheeses easily!
As someone who has worked in a kitchen for most of my life, I really appreciate the direct instruction of your videos. A lot of content makers introduce non related commentary that needs to be waded through to get the information you are looking for. Your videos are well made, edited, narrated and satisfy the educational inquiry for the person doing the research which is the stage I am currently at. Not that I wouldn't enjoy shooting the #$%* about the process over a beer and a fire, but when your doing your homework this is exactly the type of content needed. The only thing that was unclear was the brine recipe / / formula. I will look to see if you have another video explaining the salt type / ratio if you have one. Thank you, I have subscribed and look forward to enjoying your videos.
Thanks for the feedback and here is my brine video; ruclips.net/video/QvbWjVz2hdI/видео.html
Thank you. @@GavinWebber
I have watched your videos for years now and just opened my first Gouda a few days ago. My first cheddar will reach 3 months in a few weeks. Your videos are so easy to follow. Thank you for being you.
As a cheese enthusiast, I thought this would be a gouda video to watch. So gouda, I subscribed!
You realize the g is a h
No, just no...
Lol
The music is not intrusive whatsoever actually its soothing. I quite enjoyed that, professional but homely. Thanks for sharing.
I live in the United States and i really appreciate you converting it to the customary system
+Jerry Dairy you're welcome.
It would never happen the other way around
Freedom Units
@@Sebeerful as an American you are very correct. I was hoping during the last government shut down we could change to the metric system while they weren't looking. Didn't happen.
Customary? You're one of the only countries that doesn't use the metric system !
Your instruction videos are clear and concise. I appreciate your calm teaching style. Well done! (from Canada)
ive officially become addicted to these videos absolutely great.
Excellent receipe!!! I'm watching you from Poland and it's been a huge help for me, Thank you :)
Great englisch! o:
I’m just finding your videos and I wished I would have found them along time ago! Sir you are an absolute treasure!!And I have just found a new hobby!
I would love to see you make Muenster cheese. I recently made Gouda and a Swiss...Muenster is next on the list for me.
did you let it dry longer than 6 weeks? Will it be hard cheese with drying periods longer than 6 weeks?
I really enjoy these videos. I came across them watching street food vids, and it's quite a difference. You're clean and orderly, and your instructions are quite clear. I like watching a few of these before going to bed as they're truly soothing. And I love cheese, so there's that.
I can't help but think about cottage cheese every time I see him do the drive part of making cheese. I just found this youtuber and fine his videos very entertaining and educational.
I love your cheese making videos, I've been wanting to learn how this is done for a long time. Gouda Cheese is my favorite, and now thanks to you I can make my own on occasion. Thanks a million for making these videos.
Many thanks to Mr.Gavin!!!! For answering my swelling Gouda cheese problem.
I’d been pasteurizing my milk and thought that couldn’t be the problem but reasearch what temperature and time I should be using trusting Darin to know his business.
Learned I had my pasteurized set to the wrong temperature. Can’t wait to start making Gouda correctly, thanks again.
This is random why is this on my recommended? Whatever it’s soothing
Thank you your channel is both entertaining and educative. Most of all one gets to eat what they learn and perfect their hobby which is really fantastic. I appreciate how you explain it simply like to a 2 Year old and make it so simple one cannot go wrong.
Thank you Alex!
Thanks for posting such a thorough gouda cheese making video!
I've been wanting to make this type of cheese for several months now. After watching some videos, and I must admit this one is very educational and inspiring, I always stumble upon the same question/problem: How can one at home ensure a good ripening (here it says 10-12°C and 85% humidity) without having a specially controlled temperature room?
wow....what an involved process it is to make this cheese.....make me appreciate it that much more....I LOVE CHEESE
Hi I’m here from that one post. I needed to hear G’day Curd Nerds for myself. Did not disappoint
Gavin, the gouda turned out really well - I followed your recipe to a tee. There were one or 2 places where the curd hadn't properly meshed together, leaving a bit of a fold/small gap/air hole in the middle but the taste and texture were spot on. We have eaten half already, gave my parents a quarter of the wheel and the remainder I have vacuum sealed and frozen......Will let you know how my Gruyere turns out ......in 5 months....I'm still brine washing for another week before I move to dry brushing. Thanks again and thanks for sharing your expertise - Big Thumbs up
Thanks Steve!
for some reasons, I find you videos very peaceful! thank you.
My Gouda tuned out so nice, creamy and smooth! So delicious Thank you very much for the video.
Your most welcome!
it makes me happy to see how passionate you are about cheeses! I love your videos!
Dear Gavin, just found your channel, so I had a lot of catching up to do. I think you have one of the best u tube channel on cheese production there is. The reason I am contacting you is I just purchased some gouda cheese in Punta Gorda, Belize, where I live. It was one of the better cheese's I have eaten here. All though I do not know if it was made in the Netherlands or not, it was good. Love ya keep on making those video's. Dean
Beautiful work sir
Thanks Gavin, l like the way you make your videos, very well explained.
WHen it comes to cheese, you make it with ease! Bravo Gavin! CHeers Mate!
Very nice cheese making series. Thank you for the detailed and easy to understand information.
Definitely going to be a hobby of mine when I get old and retire this looks so fun
gouda actually does ripen, but only for 20 minutes! If you had done that you would get a better coagulation, and a not so "milky" whey. The acid develoment would be little and then you would wash the acid away! Nice videos :D Keep going! Make a provolone :D
Good tip, thanks Vasilis!
Vasilis Alexadratos hello Vasilis/Gavin. Could you explain that a bit more? What do you mean by 20 minutes of ripening? Is that the time that you stir?
Vasilis Alexadratos what is the cause of the milky whey? Is that too long stirring? Or is also the time of resting important, does it become more acidic if you let it rest for too long? If so, how long should i let it rest?
Vasilis Alexadratos quit. being a know it all
Your voice is so soothing. I'm new at making cheese 🧀 so I can't wait to do this!
Have fun!
What was invented in Gouda around the year 1400, is that cheese can be made without a cheese culture. Instead, they used the stomach content of a newborn calf as a culture.
Greets from Gouda.
Annunaki loool your games are over on Earth now, the divine human has returned in all of ud
Man u are an amazing cheese maker also so wise and you show how to make it so delicate its a pleasure to watch your videos !
I really love watching you make the different kind of cheese Sir. great job with the videos...
+Frozen Terror thanks
Followed the recipe and the cheese is in the press over night. Looking forward to that two to three month wait to be over. Actually, the first cheese I've made but all went well with fresh Raw milk...
Well done!
MM Reporter so what are the results ?
MM Reporter RIP
Curd nerds I love that intro ha I'm officially stating I'm a curd nerd haha love it
Amazing and beautiful, I am not regular CHEESE eater, my diets is typically vegetarian and traditionally gujarati jain (a very much strict vegetarian community) but the process shown is interesting & like to watch either. I eat cheese some time ,no knowledge even but when I eat it I enjoy.
Thank you for making this video. I see homemade cheese in my future!!
"Curd nerds" im dying 😂😂
I love all of your videos, Gavin. God bless you!!
Hi. I'm trying to find which supermarket milk I can use in New Zealand. So, pasturised is ok, but homogenised is not? Will the calcium chloride sort the pasturised issue? Thank you.
Oh my that’s a beautiful art of work! ❤
Hi Gav, love this recipe, as all the others. I tried this with flora danica and, of course it was kinda spongy and eyeie (?!) but fantastic flavour...keep up the great work captain cheesie-one....
Beautifully done with the cheese!
Is there an advantage over using wax as compared to vacuum wrapping cheese? What size in inches is that mold you are using? Thanks for these videos, this has been one of the things I have wanted to do for years and now I have made my first simple cheese and I am hooked! :-)
first off.... you are by far the best DIY guy for cheese bar none. I've seen other vids but I have no trust in them. Love your vids even though Im lactose intolerant I still love the stuff. Nothing better than a brie bake with jam or camembert with crackers and fruit. don't even get me started on Swiss or emmental lol or even my guilty pleasure blue cheese. so for the cheese guru I have but one question. I know I can cold smoke this cheese but was curious though. Could a guy put in a few drops of liquid smoke to this at the beginning to give it that flavour without the cold smoke. Would the liquid smoke do anything to the cultures or affect the cheese in a negative way? I don't have a cold smoker and doing ice tray thing is more work sometimes then it's worth, along with off tastes depending on the wood. 100 grams of smoked Gouda here is upwards of $10.00 I can see making it is way cheaper.
I have to agree with you or heartedly! This man has opened up a whole new world to me.!
Lactose intolerant people can eat many cheeses....
I live somewhere in Asia so 🧀 is kinda hard to find here,especially ones like Gouda,though we’re familiar with mozzarella and Parmesan.your 🧀 videos are golden!
Wow I love cheese and honestly had no idea on the steps to make it (I knew basic ideas). Love your video!
Love your videos! I just my first batch of soft cheese today. I'm officially hooked.
love your videos and tutorials. can't wait to make some gouda and edam. but first i have to make a cheesecave so it can mature at the right temp. hoop to see more videos and looking forward to your second cheese book. please keep your tutorials free so that people like me on a very tight budget can keep learning and improving there skills.
+Saskia Baur (cookingwithsaskia) Thanks for your kind words. Yes the tutorials will remain free as long as RUclips stays around!
I think I could make this Gouda cheese 😃 thank you; very good video. 🇺🇸
this is great to see learning lot Rob.
your video are great to see rob.
Great video!!!!!! Thank you so much for making it and sharing it. I might give this one a try.
I am Dutch and make Gouda cheese to. It is funny how you use typical English cheese mold, Dutch cheese is more round edged. Gouda cheese is never coated with red wax, only edammer cheese. Gouda cheese has a distinctive yellow latex varnish around it.
Difficult to get Gouda mould here in Australia
it's so beautiful to see your videos thank you very much
Gavin, you're such a gouda guy! Love your vids. *thumbsup*
+praagyah Love your work!
+1😂
***** It's a play on words. A pun if you will.
You need to get gouda at the puns😂
Smoked gouda is one of my favorite cheeses. Have you ever tried making a simple smoker to smoke your cheeses sometime? I made one just using a big cardboard box and a electric heating element with a tin on top will wood chips/sawdust. Works great and you can just throw it away when you're done.
The G in Gouda is actually almost pronounced as Ch. With a throat sound almost as if you were to spit... The ou is pronounced as Ou like in Ouch. Now combined, Gouda, the way it should be. 😊 You're welcome.
I'm only writing this because I actually had non Dutch friends tell me that Gouda should be pronounced like you said it. Haha. Yeah, I'm pretty sure I have it right. 😂
I'm glad he clarified Fahrenheit because we don't have any Celsius in the US. lol. American's do act quite ugly, we just usually have to leave America for a little while in order to notice. We don't have any biked beans neither. Bless Australia. If it's not good enough for England, it's gotta be quite perfect for me.
Gavin is the cheese master everyone! 😍😍
Me parecio muy claro el video .Intentaré conseguir el fermento y luego le contaré mi experiencia. Gracias me he suscrito a su canal para aprender mas sobre quesos .Yo hago Sardo y Cuartirolo y postre y me salen bien .Me gustaría hacerlos menos salados pero aún no lo consigo. Gracias
i like your videos Ms gavin ,thanks
These are the ultimate chilling videos. Just put them om, at relax... :-D
Smoked gouda is my favorite cheese!!
I've always wondered how to make smoked gouda.
+NewGunGuy Now thats a thought. Will have to make another wheel and figure out how to cold smoke it. Would make for a good tutorial I reckon.
@@GavinWebber you need a small little smoker thing, here's a good videom.ruclips.net/video/XoA_jugt7so/видео.html
I just discovered your channel and im just amazed and so eager to try it out!
Your videos are amazing!
Thank you!
Idk how I cam across your channel but I'm glad I did! Love your vids!
so useful! if i am using raw milk can i neglect calutur? and calcium chloride?
so useful! if i am using raw milk can i neglect calutur? and calcium chloride?
What is the recipe for the brine?
Excellent video! Just beginning my cheese-making adventures and your videos have been very helpful. Thank you!
You're welcome Dave
His videos have been my go-to while learning how to make cheese. Easy to follow and they have always turned out good
Nice to know Cire. Thanks for the feeback!
Gouda is my favorite cheese I just wanna put that out there
Hi you are the best of rest thank you very very mutch.
Awesome! I can't wait to make this tomorrow!
+Happy Family Time go for it.
Gavin Webber Thanks! I did, it's almost done being pressed and is about to go in the brine. Then comes the hardest part, waiting!
I wonder if you could make a spicy (like pepper jack) smoked gouda
U are the master of cheess..thank u..
Can you use sodium chloride (salt) or Himalayan salt in place if CaCl? (Calcium chloride) Especially if using raw while milk.
These are the questions I want to know. Answer him you peasent
sir i love your job
So do I! Wish I could do this full time.
I love watching the process I find it very interesting....i also love all kinds of cheese I was wondering about the smoking process.. Have you ever smoked any gouda. I have searched but yet to find a proper video on it ....keep up the amazing work
Now that's the gouda stuff
Your videos are whey cool. Thanks!
Nice video love it, cant wait to try to make ! 👍👍👍👍
I also think this is something I might want to get into, I love hobbies like this and my dad loves cheese so it's a win win :) where do you get the ingredients like mesoplilic culture CaCl, and rennet? Thanks for exposing me to cheese!
Great video Gavin this is my grandsons favorite when smoked during the process when would you smoke the cheese?
I made the mistake of cheesing while exhausted and skipped the step where you fill warm water up to the previous whey level and just went straight to pressing. Do you think it'll come out alright being a full acid Gouda?
Yes, it will probably be quite moist as you omitted 20 minutes of stirring as well as being quite acidic. Should still taste okay, I reckon.
Thx for this video!
I can’t get my mini wine fridge to get above 79% humidity even with water and wet rags. Ironic since I’m in Louisiana with high relative humidity 🙄. With slightly lower humidity how does it effect aging. Quicker? Slower? Must fix or let it bump as is?
Wow Impresive thanks
Good job as always cheese lover Tammy
It,s amazing thank you . I live in Egypt, how can I provide the required temperature and humidity for storing cheese? And Is there a specific type of wax used with cheese?
Hi
You added the me so culture at 29'c.. then did you increase the temp or you added the calcium and Rennet at the same temp
Wow would love some of that
beautiful
Hello dear sir! What happens if a use milk straight from the cow? Not cream milk but regular milk!
I don't like cheese, and I have no interest in making it, but these videos are really interesting to watch
Excellent job, want a recipe for kashkaval cheese, didn't find any
Here is a similar cheese that you could adapt; ruclips.net/video/B-u08r3ci88/видео.html