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 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 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.
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.
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!
@@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.
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.
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.
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.
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.
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
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?
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
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
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?
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...
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.
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.
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!
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?
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.
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.
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! :-)
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.
Nice video, thank you. You said you are using dechlorinated water; where can we get or how can we make this water? Can instead, distilled water be used? or is it better to dechlorinate tab water for example, to preserve its minerals? I've read on the internet, that we can add some chemicals to the tap water, to do the dechlorination, but the site was specifiying that this water is to be used then or to be added to the aquarium; can a similar process be used with edible dechlorinated water?
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
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.
Hi thank you for the video. Before I used your recipe using yogurt instead of culture, sometimes works sometimes not. Now I have changed using culture but somehow the milk didn’t become curd, I wonder what can be wrong? Could you help me? Thank you.
This amazing I like to do everything homemade but never thought about the cheese, my question is during the process do we keep the fire on or once we reach the right temperature we turn off?
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....
Hej Gavin! Thanks for the brilliant video! I need to know something please..... If I have powder calcium chloride and powder rennet? Can I still make it?
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 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.
Hello I like your videos very much a very good help what temperature should have the room to mature the cheese? How do I keep the cheese stable after it has opened?
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?
If you were going to smoke the Gouda… would you do it after the 6-8 weeks in the wax? Then remove wax and smoke? Or smoke after air dry and then wax for 6-8 weeks?
I have been enjoying your video so much. I opened and tasted my Gouda cheese yesterday. It was very nice and creamy but has a hint of bitterness. I don't know what went wrong. Do you have any idea?
Thank you for quick reply. I really appreciate it. I used tablet rennet but I recently purchased vegetarian rennet. I will try making another Gouda using this liquid rennet but after your butter cheese :)
@@GavinWebber thank you for the reply! I am pretty new to cheese making and I seen your videos and they are extremely helpful! I’ve been going back and watching all your videos!
Hello, I enjoy watching your cheese recipes... My favorite is gouda cheese I have been making for 5 years... As a culture, I grate a piece of gouda cheese and use its powder as a culture. Do you think it is the right method? I will be very happy if you answer...
Unfortunately it won't work. Once the starter cultures have consumed the lactose in the cheese, they die and leave behind enzymes that break down the proteins into smaller chains and create the flavours we love in our cheese. Grating a gouda and adding the power will no do anything as there is no live lacto-bacterium remaining. Best to buy freeze dried culture from a cheese making supplier.
Hi Gavin, thanks for the great videos. It looks like your recipe page is down though. When will your new book be available and does it contain a recipe for gouda?
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?
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 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.
The music is not intrusive whatsoever actually its soothing. I quite enjoyed that, professional but homely. Thanks for sharing.
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'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!
ive officially become addicted to these videos absolutely great.
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)
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
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’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 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.
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.
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 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.
Excellent receipe!!! I'm watching you from Poland and it's been a huge help for me, Thank you :)
Great englisch! o:
Thanks for posting such a thorough gouda cheese making video!
for some reasons, I find you videos very peaceful! thank you.
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!
it makes me happy to see how passionate you are about cheeses! I love your videos!
Definitely going to be a hobby of mine when I get old and retire this looks so fun
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!
Very nice cheese making series. Thank you for the detailed and easy to understand information.
This is random why is this on my recommended? Whatever it’s soothing
Your voice is so soothing. I'm new at making cheese 🧀 so I can't wait to do this!
Have fun!
WHen it comes to cheese, you make it with ease! Bravo Gavin! CHeers Mate!
My Gouda tuned out so nice, creamy and smooth! So delicious Thank you very much for the video.
Your most welcome!
Thanks Gavin, l like the way you make your videos, very well explained.
Hi I’m here from that one post. I needed to hear G’day Curd Nerds for myself. Did not disappoint
I really love watching you make the different kind of cheese Sir. great job with the videos...
+Frozen Terror thanks
wow....what an involved process it is to make this cheese.....make me appreciate it that much more....I LOVE CHEESE
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?
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 !
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
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
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
Beautifully done with the cheese!
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....
Oh my that’s a beautiful art of work! ❤
Gavin is the cheese master everyone! 😍😍
Beautiful work sir
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.
"Curd nerds" im dying 😂😂
I love all of your videos, Gavin. God bless you!!
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!
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?
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?
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!
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
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! :-)
Love your videos! I just my first batch of soft cheese today. I'm officially hooked.
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.
Great video!!!!!! Thank you so much for making it and sharing it. I might give this one a try.
Nice video, thank you.
You said you are using dechlorinated water; where can we get or how can we make this water?
Can instead, distilled water be used? or is it better to dechlorinate tab water for example, to preserve its minerals?
I've read on the internet, that we can add some chemicals to the tap water, to do the dechlorination, but the site was specifiying that this water is to be used then or to be added to the aquarium; can a similar process be used with edible dechlorinated water?
Thank you for making this video. I see homemade cheese in my future!!
it's so beautiful to see your videos thank you very much
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
Wow I love cheese and honestly had no idea on the steps to make it (I knew basic ideas). Love your video!
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
Great video Gavin this is my grandsons favorite when smoked during the process when would you smoke the cheese?
I think I could make this Gouda cheese 😃 thank you; very good video. 🇺🇸
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.
Gavin excellent tutorial brother. One question, what is full cream milk.... 3.25%?
Yes, between 3.25 to 3.4% which is known as Standardized milk
Gavin, thanks, we in Canada have some slightly different terminology. All good.
Hi thank you for the video. Before I used your recipe using yogurt instead of culture, sometimes works sometimes not. Now I have changed using culture but somehow the milk didn’t become curd, I wonder what can be wrong? Could you help me? Thank you.
This amazing I like to do everything homemade but never thought about the cheese, my question is during the process do we keep the fire on or once we reach the right temperature we turn off?
O liked your vidoe,it is very useful, I want to ask you 10 litter milk how many kg of gouda can make,and how many kg cheesecan make from its whey
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....
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 just discovered your channel and im just amazed and so eager to try it out!
Hej Gavin! Thanks for the brilliant video! I need to know something please..... If I have powder calcium chloride and powder rennet? Can I still make it?
Curd nerds I love that intro ha I'm officially stating I'm a curd nerd haha love it
this is great to see learning lot Rob.
your video are great to see rob.
Your videos are amazing!
Thank you!
Smoked gouda is my favorite cheese!!
hi Gave,great videos. In the video you said you add calcium because you are using pasteurized milk, what if im using raw milk? do i need to add it?
Dear Gavin Thanks for these great vids. Can you tell me how I should get the required temp and humidity for the aging....I live in the tropics
check out how I mature my cheese in a modified bar fridge; ruclips.net/video/iP_ghSEokU4/видео.html
Gavin Webber thanks mate
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😂
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 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
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!
Hello I like your videos very much a very good help
what temperature should have the room to mature the cheese?
How do I keep the cheese stable after it has opened?
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.
If you were going to smoke the Gouda… would you do it after the 6-8 weeks in the wax? Then remove wax and smoke? Or smoke after air dry and then wax for 6-8 weeks?
Smoke it after maturation and leave it for a week after smoking to let the flavour infuse.
I have been enjoying your video so much. I opened and tasted my Gouda cheese yesterday. It was very nice and creamy but has a hint of bitterness. I don't know what went wrong. Do you have any idea?
Maybe a little too much rennet. I use 200 IMCU vegetarian rennet and don't have an issue with bitterness.
Thank you for quick reply. I really appreciate it. I used tablet rennet but I recently purchased vegetarian rennet. I will try making another Gouda using this liquid rennet but after your butter cheese :)
I found out my rennet was double strength....
I’m curious if you need to adjust the rennet and the culture if you use less raw milk? Great video
Yes, 25% less rennet, no Calcium Chloride and 50% less starter culture.
@@GavinWebber thank you for the reply! I am pretty new to cheese making and I seen your videos and they are extremely helpful! I’ve been going back and watching all your videos!
Hello, I enjoy watching your cheese recipes... My favorite is gouda cheese I have been making for 5 years... As a culture, I grate a piece of gouda cheese and use its powder as a culture. Do you think it is the right method? I will be very happy if you answer...
Unfortunately it won't work. Once the starter cultures have consumed the lactose in the cheese, they die and leave behind enzymes that break down the proteins into smaller chains and create the flavours we love in our cheese. Grating a gouda and adding the power will no do anything as there is no live lacto-bacterium remaining. Best to buy freeze dried culture from a cheese making supplier.
What is a good process for maturing and how? Where should tye cheese be?
I love smoked gouda. What's the best way to smoke it?
So interesting. I'm a newbie but I'm inspired to get a cheesemaking kit for Christmas! Any suggestions for a start? I'm in Florida
+Ted Roberts maybe try quick mozzarella first or many of the soft cheese kits out there.
Hi Gavin...I would like to make a "caraway" gouda! Would you happen to have a recipe for that? Luv your videos, keep them coming! Thx!
Hi Valerie. Try this recipe but sub out the cumin seeds for caraway; ruclips.net/video/oJAzG1R-MU0/видео.html
Hi Gavin, thanks for the great videos. It looks like your recipe page is down though. When will your new book be available and does it contain a recipe for gouda?
Now that's the gouda stuff
I have made gouda today! It comes out really well . Thank you for the video .what would be the temperature and humidity required for air drying?
About 21C, whatever your temp/humidity is at your house. Once touch dry, wax/vac pack and mature at the maturation temp.
@@GavinWebber Master of cheeses you are the best !! the temperature here at home is 31C, can I dry at 31?
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?
Hi, great video sir, I subscribed, how can you measure press power in your device ?
You need a pressure gauge. They come with a lot of commercial cheese presses.
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
Hi Gavin, I've really enjoyed your videos. Do you have a recipe for Lemon Stilton? It's a wonderful cheese and I can't see to be able to find one.
You know the cheese tartare with garlic and herbs
I wonder if you could make a spicy (like pepper jack) smoked gouda