One of my favourite cheeses to eat, will definitely have to try making it! The texture is just perfect to me. Is White Leicester the exact same but without colouring, or are there other differences in the recipes?
When waxing or vac sealing a cheese how critical is humidity during the aging process? To my mind it is hermetically sealed and the relative humidity would have no affect on the product.
Great educational videos. I went to the local supermarket last night, and I saw that your cheeses are much better quality. Also, the prices there made me think that I should make my own cheeses.
As a home cheese maker, You don't really save money by making it yourself once you factor in all the equipment, supplies, and time to make and age a cheese. The value comes in skill to produce something that few can.
@WAR TECH MACHINE I find great satisfaction in making my own cheese, you are so lucky to have access to milk from grass-fed cows. Good luck on your cheese making journey 🤗
@@rubygray7749 That's a great question. My fiancee in this country where I live, has never eaten a good California style burrito, quesadilla, or pupusas, which topically are made with Monterey Jack cheese. 🧀 🌯 🍷
Hi Gavin, advice please, if l grate some parmesan can l put it in tubs and freeze it,l like to dry it out on brown paper once grated, it seems stronger,cheers
@@GavinWebberHello, Mr. Gavin, can I add butter to the milk in order to increase the creaminess of the cheese ..... How do I get the cheese making kit that I offered for sale .... I am from Iraq
He’s giving a measurement of downward force. It’s not a measurement of torque. Think stepping on a scale versus torquing a bolt. So instead of compressing a spring, you could simply add a weight of whatever he specifies to the top of the press.
@@GavinWebber looks like it was because I was also trying to order 2 cheese making kits + the press, I should have guessed that ordering more would make the shipping more. I also didn't know it was in Australian dollars. I've ordered a kit and a press 🥰 I'll be making your cheddar first!
Gavin doesn't set the rate either. I know that he wants the products sold by LGW to reach everyone who is interested, and I am really thankful for his Amazon page: International shipping can be rather brutal, for sure, but again, that's not something Gavin sets.
Except for all of the ubiquitous white cheeses that we do commonly eat (mozzarella, provolone, Monterrey Jack, Muenster, chevre, feta, Swiss, Havarti, Gouda, Parmigiano, Romano) just to name a few that can be found at a small, rural grocery store even.
They simply don't know that most cheeses are white before additives for coloration and/or flavor. My white Colby has been well received, and you won't get a good marbled cheese without the white for contrast. Looking forward to cutting open my micro-planet cylinder and seeing the pattern, not to mention the Jack in the Box bricks I have aging. Soon, so very soon.
@@ChuckNicholsonTRM The only time Americans are eating any of those is when they go to Pizza Hut or some restaurant., 85% of those are tasteless anyway. Roquefort, Stilton, Cornish Blue or Gorgonzola is more my thing
@@antifugazi clearly you have a different experience than I do. I took some goat/sheep Bel Paese style cheese with a healthy Geotrichum coat (made by me) to my workplace today and it was extremely well received.
"My Thumbs are Machines" that's a shirt right there
I'd buy an apron that said that
Late April + 4 months = ready late AUGUST
Correct, I miscalculated
Red Leicester is my favorite cheddar recipe to make, but I like to cloth bandage for aging.
Thank you. Looking forward to he tasting. God Bless and stay safe.
One of my favourite cheeses to eat, will definitely have to try making it! The texture is just perfect to me.
Is White Leicester the exact same but without colouring, or are there other differences in the recipes?
Aldis sells this seasonally, best for mac and cheese
When waxing or vac sealing a cheese how critical is humidity during the aging process? To my mind it is hermetically sealed and the relative humidity would have no affect on the product.
Vacuum packed cheeses has no effect, but on waxed cheeses, if the aging environment is too dry, the wax can become brittle and cracks may form.
I vacuum pack all my cheeses to protect during aging from contamination @@adamflores4206
Bonjour voulez-vous bien nous aprendre a faire le saint nectaire fromage ?
What happens if you stir the rennet in for more than one minute?
The milk starts to solidify, and you fracture the curds.
Scrambled curds
Great educational videos. I went to the local supermarket last night, and I saw that your cheeses are much better quality. Also, the prices there made me think that I should make my own cheeses.
As a home cheese maker, You don't really save money by making it yourself once you factor in all the equipment, supplies, and time to make and age a cheese. The value comes in skill to produce something that few can.
@@adamflores4206 I'm in South America, lots of grass fed cows, large milk and cheese industry, but don't see Monterrey Jack cheese for example.
@WAR TECH MACHINE I find great satisfaction in making my own cheese, you are so lucky to have access to milk from grass-fed cows. Good luck on your cheese making journey 🤗
@@wartechmachine
Why would you want Monterey Jack when you could have Red Leicester?
Or any other proper cheese?
@@rubygray7749 That's a great question. My fiancee in this country where I live, has never eaten a good California style burrito, quesadilla, or pupusas, which topically are made with Monterey Jack cheese. 🧀 🌯 🍷
Do you mean 3 months when it's ready than 4 months? Because the date said when it was made at 24th April and it's ready in July 24th.
3 to 4 months is fine
Perfect👍🙏💐
Hello Gavin .. I just finished the first press and realized that i have only put 1 table spoon of salt .. what should i do ???
Dry salt the cheese by rubbing the rind with at least a tablespoon of salt. Do this three times over the next 3 days. This will recover the cheese.
Can I use another Mesophilic culture such as direct set? I am having a time locating some needed cultures for various cheeses.
Sure, but it may alter the flavour.
نريد ترجمة إلى اللغة العربية.
HI Gavin from the UK, what is the fat content of the milk you use??
It was about 3.8%
@@GavinWebber Thanks Gavin, about the same as our standard Bluecap..
Hi Gavin, advice please, if l grate some parmesan can l put it in tubs and freeze it,l like to dry it out on brown paper once grated, it seems stronger,cheers
Yes you can!
@@GavinWebber thank you
@@GavinWebberHello, Mr. Gavin, can I add butter to the milk in order to increase the creaminess of the cheese ..... How do I get the cheese making kit that I offered for sale .... I am from Iraq
Can you use the Mad Millie mesophilic culture for this cheese ? Thankyou
Yes you can.
It’d be expensive, but would saffron work also?
Probably not. Totally different flavour and the colour would be off
Today, 2024-02-25, the recipe card link doesn’t work.
Fixed. Sorry about that.
When you give the pounds/KG value, is that foot pounds or inch pounds?
He’s giving a measurement of downward force. It’s not a measurement of torque. Think stepping on a scale versus torquing a bolt. So instead of compressing a spring, you could simply add a weight of whatever he specifies to the top of the press.
@@-NotABot- I gotcha. Thank you.
Perfect answer
They should call it orange Leicester as it is not red
Tried to buy the hard cheese kit but shipping to the US was 100$ 😭
A bit of an exaggeration. Shipping for this kit is AUD$65.60 which is currently USD$43.41. Cheap for international shipping.
@@GavinWebber looks like it was because I was also trying to order 2 cheese making kits + the press, I should have guessed that ordering more would make the shipping more. I also didn't know it was in Australian dollars.
I've ordered a kit and a press 🥰 I'll be making your cheddar first!
Gavin doesn't set the rate either. I know that he wants the products sold by LGW to reach everyone who is interested, and I am really thankful for his Amazon page: International shipping can be rather brutal, for sure, but again, that's not something Gavin sets.
Americans won't eat cheese unless it's this colour
Rent free
Except for all of the ubiquitous white cheeses that we do commonly eat (mozzarella, provolone, Monterrey Jack, Muenster, chevre, feta, Swiss, Havarti, Gouda, Parmigiano, Romano) just to name a few that can be found at a small, rural grocery store even.
They simply don't know that most cheeses are white before additives for coloration and/or flavor. My white Colby has been well received, and you won't get a good marbled cheese without the white for contrast. Looking forward to cutting open my micro-planet cylinder and seeing the pattern, not to mention the Jack in the Box bricks I have aging. Soon, so very soon.
@@ChuckNicholsonTRM The only time Americans are eating any of those is when they go to Pizza Hut or some restaurant., 85% of those are tasteless anyway. Roquefort, Stilton, Cornish Blue or Gorgonzola is more my thing
@@antifugazi clearly you have a different experience than I do. I took some goat/sheep Bel Paese style cheese with a healthy Geotrichum coat (made by me) to my workplace today and it was extremely well received.