I am addicted to your channel and wanting to start to try my hand at making cheese, since my family loves it so much. this looks like it would be a major money saver for me. awesome videos.
Love your videos and I'm going to check out your blog as well! One thing though, while speaking of keeping your hands clean and not contaminating the cheese, I would highly recommend taking of your wedding ring before you wash your hands and handle the cheese. A lot of nasties thrive on the skin under the ring where it usually is a bit more damp than on the skin otherwise, and while washing your hands the ring protects this area.
Gavin, *great* videos. Thanks so much. Tonight I am trying to make cheese for the first time. I'm using Ricki's Basic Cheesemaking Kit, farmhouse cheddar recipe, but also trying to add your peppercorn bits according to your video. I plan to wax and age in my wine fridge at about 54 deg F. We'll see. Thanks for your excellent instruction. At one point in another video, you asked whether people liked long vids or short vids. If I may, I say that the length doesn't matter. But for explanatory purposes, it's not necessary for us to watch you stirring for tens of minutes. Your vids could be considerably shorter (I'm stirring for 1/2 hour...and thanks to the magic of video, now we're DONE, and here's what we've got - 10 seconds later). For some bits, it is indeed important to watch you stir, for getting your technique, but for most bits, I think your vids could be briefer. Now having said that, there are plenty of bits where you confer important wisdom, and please DON'T skimp on any of that! Anyway, thanks so much for this excellent resource. I think I may cut my cheddar round into 4 wedges prior to waxing and aging. That way, I could do a taste-test at 3 months, 6 months, 9 and 12 months. I'm a scientist, so keeping careful notes and doing a proper experiment appeals to me. I took some pix at various stages, and will continue to do so. I'll let you know how it goes...Cheers, Matt
Thanks so much for this video. I am going to try this with raw goats milk since we seem to have a huge amount. I know it won't be exactly the same as using cows milk, but I am really excited to try this and see what happens
Awsome ! I envy you the cheese press. I would never make enough cheese to justify the cost of one but can appreciate your use of it. Your cheese looks lovely. Outstanding tutorial on how to make it from start to finish. All the best from Ontario Canada
First thing i thought of when you added the pepper water....... soaking chicken in the whey before frying. People use buttermilk a lot, by I have used leftover whey instead, makes a delicious tender/moist fried chicken. So you could save it, I certainly will give it a try
We have a hot pepper cheese here in the states. I’m not sure what the base cheese is but it’s quite good. Mt favorite cheese is Fontina, then Muenster then Hot Pepper. I’m enjoying your videos, do you have one showing how to wax it?
Wonderfull work thanks so much Thanks for adding text in the video, I'm deaf so it's so usefull for me and I'm sure for other people like me. I'm french canadian so if anybody could translate it will be one more +,+,+,+. Thanks a lot, I love making cheese and I love the way you show us how to do it.
I didn’t get nearly as many curds (I got maybe half to 2/3rds) as you did from the same amount of milk, mine was unhomogenised...what did I do wrong perhaps??
I wouldn't suggest tap water for use for dilutions as most municipalities (at least in the US) chlorinate their tap water to varying degrees as part of the water treatment process. I would say the best water to use would be distilled water, for the lack of any additives like minerals or anything else....unless the other dissolved minerals spring water has in it helps in some way.
I've got your book, Keep Calm and Make Cheese, and I really enjoy it. The great thing is you put video links to each recipe which is very helpful,. Thank you. Do I have to keep the heat on when the curds rest? Also, I have a gas stove. Is the heat on medium or low? 😃 you don't talk about when the heat goes on or off for resting, or what setting to use for the heating up process.
Hi love your channel have been watching it for a couple of years now :) I have just got a cheese press but i need to measure pressure....can you tell me where you purchased the 50lb spring from?
Thanks for your hard work 😊 Just wondering whether you turn off the heat or have it going when 'letting it sit there'? I couldn't see you turn the gas off and you also took out the thermometer- so couldn't work it out. Would you please pop that into future videos.
I know this is an old video now, so not sure if you'll still view the comments...but... I've been watching a bunch of your videos over the last few days, and I've really enjoyed them. I'd love to try my hand at making my own, being a big cheese fan, but unfortunately I live in a show box, so it's just lnot possible here. :( But anyway, I have a quick question. Do you find that the texture of the cheese is altered when you add other things to them (such as the peppercorns in this one) I don;t buy flavoured cheeses from the supermarket, because whilst I like the flavours, I always find that the texture is different to normal, usually in a kind of 'powdery' way, and I simply don;t enjoy them as much. Do you find this happens when you make your own?
I am really keen to try this but is there anyway that by reducing the ingredients by half it might ruin the end result?...I am extreme beginner thanks also I am pretty keen on using sundried tomatoe flavours...would it be the same concept?
I love all the cheese videos u make Galvin...;) have u made sharp hard cheddar???? I don't think so- Could u please make one???? I would be forever grateful-💋
Is your friend Dave interested in making any more of those curd cutter? I love the design and would be more than happy to buy or even buy the plans off him. Cheers
I have been enjoying your cheese making videos for quite a while now and have seen most of them I think. Thanks for demonstrating. Love books, but this is helpful info. For some reason I noticed the music in the background on this one. Can you point me in the right direction to find it online. The part with the accordion.
Cheddaring is different. Milling is just breaking the curd mass into small pieces and mixing in the salt. Have a look at my Caerphilly video for the cheddaring process.
I have a litle question. When you talk about «Full cream milk» do you mean raw milk (I.E non-pasteurized non-homogenized with all the fat in it) or 3.5% milk?
Hi Gavin just made this .I am in the UK waxed and standing on a board in a spare room.will this be OK or fridge it?as I haven’t got this cheese cave thingy. Thanks.
Need some advice please sir. I have been a fan for a long time, and the Mrs and I decided to try our hand at making some cheese. The cheese came out of the press feeling kinda rubbery. Is this normal? Do I need to just be patient and let it age to firm up? Thanks a bunch.
I was wondering, I had a cheese from the deli, I want to say it was an artisan cheddar that had garlic and jalapenos in it. It was amazing, is this cheese one you could do that with?
Gavin? What the difference in farmhouse cheddar and just cheddar? And can you just use black pepper corns or do they specifically have to be green or red?
Good question. Farmhouse cheddar is a stirred curd cheese and Cheddar is made using the cheddaring process. You can use any coloured peppercorn, black is harder, red is medium and green are softer.
Good Day! Well, not so good if you are me. This was my first attempt ever to make cheese and I thought I followed the instructions to a T. I went to cut the curd and I still had regular old milk consistency. What do you think went wrong? All my ingredients were just bought so I don't think anything was out dated or old, The only thing I can think of is that I didn't maintain a proper temperature. HELP!!!
Ok, so hear is the update. I used store bought whole, Vitamin D, Homogenized milk, Grade A. So I left the 1st batch on the stove overnight with stove off, because I didn't have the heart to throw it out, and by the morning it was set perfectly.. . If I wouldn't have had to go to work I would have followed through with the rest of the steps but even just a few hours later it was no good and had really puffed up and no longer took form. I am trying another batch today and I will keep you posted! Thanks for any advice or input you can give me!!
With your press you always saying press at this many pounds how do you know what it is on that press do you have different rate springs or how do you know what it is
I’m so sorry you didn’t get a response, but a year prior to your comment Gavin replied to another exact question saying yes, the heat is off when you ripen the milk and when you let the rennet work. Hope this might bring some insight or inspiration for you to try another batch :)
kindly can you please give me the recipe for 4ltr please can you please I buy the normal milk, from supermarket our milk not from the farmer. i would like to make hard cheese
The best part of my evening is being called a Curd Nerd or just hearing his gentle greeting in the beginning of his videos.
All of Gavin's tutorials are great, After viewing video's from other folks I always go back to G.W.'s videos.
Gavin, you taught me how to make delicious Mozzarella, and now I am a hit with my friends, Thank-You Sire
Same
I am addicted to your channel and wanting to start to try my hand at making cheese, since my family loves it so much. this looks like it would be a major money saver for me. awesome videos.
Anyone else find his voice and music choice very soothing?
@orangge386. Just regular non-ionised salt is fine for cheesemaking purposes. Cheers
No problem. Thanks for watching!
Love your videos and I'm going to check out your blog as well!
One thing though, while speaking of keeping your hands clean and not contaminating the cheese, I would highly recommend taking of your wedding ring before you wash your hands and handle the cheese. A lot of nasties thrive on the skin under the ring where it usually is a bit more damp than on the skin otherwise, and while washing your hands the ring protects this area.
Gavin, *great* videos. Thanks so much. Tonight I am trying to make cheese for the first time. I'm using Ricki's Basic Cheesemaking Kit, farmhouse cheddar recipe, but also trying to add your peppercorn bits according to your video. I plan to wax and age in my wine fridge at about 54 deg F. We'll see. Thanks for your excellent instruction.
At one point in another video, you asked whether people liked long vids or short vids. If I may, I say that the length doesn't matter. But for explanatory purposes, it's not necessary for us to watch you stirring for tens of minutes. Your vids could be considerably shorter (I'm stirring for 1/2 hour...and thanks to the magic of video, now we're DONE, and here's what we've got - 10 seconds later). For some bits, it is indeed important to watch you stir, for getting your technique, but for most bits, I think your vids could be briefer. Now having said that, there are plenty of bits where you confer important wisdom, and please DON'T skimp on any of that! Anyway, thanks so much for this excellent resource. I think I may cut my cheddar round into 4 wedges prior to waxing and aging. That way, I could do a taste-test at 3 months, 6 months, 9 and 12 months. I'm a scientist, so keeping careful notes and doing a proper experiment appeals to me. I took some pix at various stages, and will continue to do so. I'll let you know how it goes...Cheers, Matt
Exelente manera de enceñar hacer queso , dont knou much inglish but liked very much , gracias por compartir ,, mauthwatering video
Thanks so much for this video. I am going to try this with raw goats milk since we seem to have a huge amount. I know it won't be exactly the same as using cows milk, but I am really excited to try this and see what happens
Excellent video you make it all look so easy.
I love the music and you voice
Awsome ! I envy you the cheese press. I would never make enough cheese to justify the cost of one but can appreciate your use of it. Your cheese looks lovely. Outstanding tutorial on how to make it from start to finish.
All the best from Ontario Canada
First thing i thought of when you added the pepper water....... soaking chicken in the whey before frying. People use buttermilk a lot, by I have used leftover whey instead, makes a delicious tender/moist fried chicken. So you could save it, I certainly will give it a try
Yes, I believe it will work.
Love your videos. I'm from Winnipeg Manitoba. It was a pleasant surprise to hear that's where your curd cutter originated
The mould is for two pounds or (900gm). The press was sourced from Green Living Australia
riveting!! I will try this out after i make a press and your Camembert recipe.
Love the videos. Looks like an enjoyable hobby. Just don’t know if I would have patience to wait 6 months or more. Lol
Beautiful !
We have a hot pepper cheese here in the states. I’m not sure what the base cheese is but it’s quite good. Mt favorite cheese is Fontina, then Muenster then Hot Pepper. I’m enjoying your videos, do you have one showing how to wax it?
Love watching your cheese videos! Could you please make a wine infused cheddar?
Wonderfull work thanks so much
Thanks for adding text in the video, I'm deaf so it's so usefull for me and I'm sure for other people like me.
I'm french canadian so if anybody could translate it will be one more +,+,+,+.
Thanks a lot, I love making cheese and I love the way you show us how to do it.
I didn’t get nearly as many curds (I got maybe half to 2/3rds) as you did from the same amount of milk, mine was unhomogenised...what did I do wrong perhaps??
This looks like so much fun. You've got such a calming voice :) Thanks!
Love your videos! This music is just a bit too loud for my ears though. Maybe a note for the future?
I wouldn't suggest tap water for use for dilutions as most municipalities (at least in the US) chlorinate their tap water to varying degrees as part of the water treatment process. I would say the best water to use would be distilled water, for the lack of any additives like minerals or anything else....unless the other dissolved minerals spring water has in it helps in some way.
Keith Hoffmaster...in the ingredients- he tells to use non-chlorinated water because it will kill the good bacteria.
hi!!! ive been watching your channel for a while and am very interested in producing cheese, thanks for the videos!!!!
I've got your book, Keep Calm and Make Cheese, and I really enjoy it. The great thing is you put video links to each recipe which is very helpful,. Thank you. Do I have to keep the heat on when the curds rest? Also, I have a gas stove. Is the heat on medium or low? 😃 you don't talk about when the heat goes on or off for resting, or what setting to use for the heating up process.
Heat off when curds resting. Milk does retain the heat very well when the heat is off.
Hi love your channel have been watching it for a couple of years now :) I have just got a cheese press but i need to measure pressure....can you tell me where you purchased the 50lb spring from?
Thanks for your hard work 😊 Just wondering whether you turn off the heat or have it going when 'letting it sit there'? I couldn't see you turn the gas off and you also took out the thermometer- so couldn't work it out. Would you please pop that into future videos.
When the milk is ripening or setting the heat is off.
I know this is an old video now, so not sure if you'll still view the comments...but...
I've been watching a bunch of your videos over the last few days, and I've really enjoyed them. I'd love to try my hand at making my own, being a big cheese fan, but unfortunately I live in a show box, so it's just lnot possible here. :(
But anyway, I have a quick question. Do you find that the texture of the cheese is altered when you add other things to them (such as the peppercorns in this one)
I don;t buy flavoured cheeses from the supermarket, because whilst I like the flavours, I always find that the texture is different to normal, usually in a kind of 'powdery' way, and I simply don;t enjoy them as much. Do you find this happens when you make your own?
I am really keen to try this but is there anyway that by reducing the ingredients by half it might ruin the end result?...I am extreme beginner thanks also I am pretty keen on using sundried tomatoe flavours...would it be the same concept?
Gavin, I see you have a Ben 10 alien sticker on your fridge. Are you a fan or is that someone else's passion?
My son was, a long time ago.
excellente video thanks
I love all the cheese videos u make Galvin...;) have u made sharp hard cheddar???? I don't think so-
Could u please make one????
I would be forever grateful-💋
Is your friend Dave interested in making any more of those curd cutter? I love the design and would be more than happy to buy or even buy the plans off him.
Cheers
I have been enjoying your cheese making videos for quite a while now and have seen most of them I think. Thanks for demonstrating. Love books, but this is helpful info. For some reason I noticed the music in the background on this one. Can you point me in the right direction to find it online. The part with the accordion.
It's part of the software that I use to edit the vids. Pinnacle Studio 19 Scorefitter.
Hello Gavin... When you say milling, is that the same thing as cheddaring or is that something different ?
Cheddaring is different. Milling is just breaking the curd mass into small pieces and mixing in the salt. Have a look at my Caerphilly video for the cheddaring process.
Gavin Webber Funny, that's the one cheese series I had yet to watch of yours. Watching now. Have a good weekend.
I have a litle question. When you talk about «Full cream milk» do you mean raw milk (I.E non-pasteurized non-homogenized with all the fat in it) or 3.5% milk?
+Simon Douville Either will do. I personally use pasteurised/non-homogenised cows milk with about 3.8%
+Gavin Webber okay thank you. I've never seen 3.8% milk at grocerie stores although we have 3.5% I assume i'll have to go see directly a farmer?
+Simon Douville 3.5% will be fine
GavinWebber
I love your tutorials and have learned so much! Is it possible to use sun dried tomatoes in a hard cheese recipe? Thank you so much
Yes you can!
Great video for making cheese and also sleeping lol
brian h Eardley I listen to these when I'm trying to fall sleep all the time LOL
@dalecalder2003. Cheers!
This is a great video -- however, one thing is bugging me... What is the song played in the first 15 seconds of this video!?
Thank you very much! Very useful video :)
hi gavin. love the channel. if i wanted to put some herbs into the cheese as well as the pepper corns would the herbs go in at the same time?
Yes, during milling.
Hi Gavin, where do you buy some of your supplies like rennet and such? Thanks..Jimmy.
+jim bettridge Hi Jim, from www.littlegreenworkshops.com.au
thanks!
Hi Gavin just made this .I am in the UK waxed and standing on a board in a spare room.will this be OK or fridge it?as I haven’t got this cheese cave thingy. Thanks.
Need some advice please sir. I have been a fan for a long time, and the Mrs and I decided to try our hand at making some cheese. The cheese came out of the press feeling kinda rubbery. Is this normal? Do I need to just be patient and let it age to firm up? Thanks a bunch.
I was wondering, I had a cheese from the deli, I want to say it was an artisan cheddar that had garlic and jalapenos in it. It was amazing, is this cheese one you could do that with?
I also am in Manitoba…. You must be popular 😊
Gavin? What the difference in farmhouse cheddar and just cheddar? And can you just use black pepper corns or do they specifically have to be green or red?
Good question. Farmhouse cheddar is a stirred curd cheese and Cheddar is made using the cheddaring process. You can use any coloured peppercorn, black is harder, red is medium and green are softer.
Thanks Gavin.
Can you do a final weight? Trying to figure cost of buy vr make.
Hi, I have a piece of metal mesh about 4 inches by 10 inches which has half inch squares. This is an ideal curd cutter.
Perfect!
Good Day! Well, not so good if you are me. This was my first attempt ever to make cheese and I thought I followed the instructions to a T. I went to cut the curd and I still had regular old milk consistency. What do you think went wrong? All my ingredients were just bought so I don't think anything was out dated or old, The only thing I can think of is that I didn't maintain a proper temperature. HELP!!!
Tell me about the type of milk you used.
Ok, so hear is the update. I used store bought whole, Vitamin D, Homogenized milk, Grade A. So I left the 1st batch on the stove overnight with stove off, because I didn't have the heart to throw it out, and by the morning it was set perfectly.. . If I wouldn't have had to go to work I would have followed through with the rest of the steps but even just a few hours later it was no good and had really puffed up and no longer took form. I am trying another batch today and I will keep you posted! Thanks for any advice or input you can give me!!
Hi,
How much calcium chloride did you add??
Thanks
Thanks You!
With your press you always saying press at this many pounds how do you know what it is on that press do you have different rate springs or how do you know what it is
Could I vacuum seal this cheese after its dry instead of waxing it? Thanks!
Yes
half a teaspoon diluted in 60ml (1/4 cup) of unchlorinated water.
Thanks gavin
when you rest the milk do you turn the heat off?
+Robert Pot-Roast Piezuch yes
When you let the milk ripen and later let the curds rest, do you turn off the heat?
I’m so sorry you didn’t get a response, but a year prior to your comment Gavin replied to another exact question saying yes, the heat is off when you ripen the milk and when you let the rennet work. Hope this might bring some insight or inspiration for you to try another batch :)
I just wonder if you used regular or cheese salt...thanx!
do we cook the pepper corns before we add it thanks
For a mild flavour don't cook. For a stronger flavour, toast the peppercorns for about 30 seconds and allow to cool
i love the pokemon music
Have you ever made yarg
Hi dndconcepts. Send me an email please for a detailed reply. email address at my blog.
Can I cut the recipe in half and use raw goat milk?
Is your curd cutter varnished or is it still on natural wood?
Resin.
Thank you! I must say how I find your videos amazing and very well made. I will attempt the peppercorn farmhouse cheddar this weekend :)
why does your curd slicer not have vertical wires too?
Because it is easier to make the vertical cuts with a curd knife.
could you put bacon in instead of peppercorns during that stage?
+Josh Hoffler I'm afraid the meat will probably rot during maturation.
At a solid 8. What am I watching?
kindly can you please give me the recipe for 4ltr please can you please I buy the normal milk, from supermarket our milk not from the farmer. i would like to make hard cheese
What are you spraying on your hands?
White vinegar
Gavin Webber thank you
what song is this?
What's the name of the song? =(
The first song
It is part of the Scorefitter component of Pinnacle Studio 19
I have no idea what that means!
It means it's in his editing program. It's a song for the program he uses to edit his videos.
Interesting, so a farmhouse cheddar doesn't use the cheddaring process.
That's correct. It is also known as a stirred curd cheddar.
بلبز الرجاء ترجمة مقاطع الفيديو إلى اللغة العربية فهناك العديدمن المتابعين لا يعرف ترجمة اللغة الإنجليزية ...؟ ؟ !!
ولكم جزيل الشكر . ..
5:53 - 5:57 wtf is that sound in the background lmao
hugo5918 LMAO
hugo5918 LOOOOOL
Great video, but that music had me falling asleep.
Hiiiiiiii