I appreciate your fresh cheese recipes! I don't have the capacity to age cheeses, so these recipes are awesome! I'm going to make your smokey imposter cheese in a few weeks :)
I've been watching your videos for a quite some time, and finally took the plunge into making my own cheese with this video. Thank you for the great content and countless recipes.
I made this for lunch with some oat crackers and bread buns. The timing is great. I made the cheese whilst the bread was rising 😊 Must confess, I changed the seasonings to salt, pepper, thyme and harissa. It's a super recipe thank you.
Ok Gavin you did it again! I was going to make more feta, we eat a lot of it. But decided to make this instead. Was not in the mood for a long term cheese. lol OMG! It came out great!!! I used my cowboy candy jalapenos. Dam this is good! I bet making one that has the taste of french onion would be great to put in French onion soup. When my bother comes home from work tonight this will not last very long. $3 gallon of whole milk and you have this quick and easy cheese! Each bite of cheese has somewhat of a different taste. One might have more cracked pepper and no jalepenos. A surprise taste each time. I think next time I will increase the cracked pepper. I liked the taste in this. Every recipe of yours that I have made comes out great, I have the stilton and asiago in the cheese cave right now. thanks for all you do and sharing your talent.
I so appreciate these kind of quick recipes. I rarely have time these days for lengthy processes but like to keep my toes in the water--or whey--until I do.
Thank you so much for this cheese. I am beyond excited about it! My first attempt definitely needs improvement. I made with fresh jersey milk ,the cheese retained too much whey. It was too moist. The flavor was great and it melted well.
I think I’ve made that by accident before, minus the chilli, trying to make quick mozzarella for pizza :) I could have made the worlds fanciest hot pepperoni pizza!
Nice quick cheese. Made it three times. First batch wouldn’t melt and went back to nature. But not before I found that my pH was nearly 6.0. So like any mozz, one must get the pH right. Next batch, I kept adding pinches of crystalline citric acid and rechecking until pH 5.35 reached. I had a buffering issue surely. Second batch melted but was not quite as hard as yours. Also, it was hard to get out of the mold and stuck in several spots. But I doctored it up and took it to a party where it was devoured. On third make, after once again adjusting pH down to 5.35 or so with CA, I stirred curds a little longer upon reaching 40 C before draining, melting, etc. Then I sprayed the bottom of the mold with PAM, filled er up and refrigerated 4H and she popped right out and seems a bit more firm. But the taste and texture is pretty awesome for such a simple and quick cheese. Thanks for the recipe. I’d still like it to be a little harder (wouldn’t we all) to make for easier slicing. Any tips appreciated but anything less than 15% gets a Bronx Cheer! 😂
I love cheese and the easier it is to make, the better it is for me. I have never tried quick mozzarella, but I will definitely try this one. I will probably replace the jalapenos with salad herbs though 🤫😄👍
You’re the best Gavin. Ive been watching all your videos. I really want to start making cheese. I think im gonna buy one of your kits this new year. Stay up brother. Kurd Nerd Gang Gang for life homey.
As much as I enjoy learning about more exotic cheeses, I really appreciate these easy beginner recipes! I feel like I could do that with little to no special equipment and ingredients. I do make my own yogurt sometimes, so I was excited to see that used, however, aren't you killing off the lactobacillus cultures in the microwave? I guess you don't need them alive for the desired end result?
I have a question: Ive seen you do the double boiler and ive seen you do the Sous Vide. Do you have a preference and/or are there advantages to either method?
Sous vide is slower but more accurate. Makes it perfect for when you need to maintain a temperature for a longer time since you don't have to babysit it.
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I appreciate your fresh cheese recipes! I don't have the capacity to age cheeses, so these recipes are awesome! I'm going to make your smokey imposter cheese in a few weeks :)
You are so welcome!
I just found you man… love from America.
I've been watching your videos for a quite some time, and finally took the plunge into making my own cheese with this video.
Thank you for the great content and countless recipes.
Looks delicious, and super easy to make! I might need to make this one!
I made this for lunch with some oat crackers and bread buns. The timing is great. I made the cheese whilst the bread was rising 😊
Must confess, I changed the seasonings to salt, pepper, thyme and harissa. It's a super recipe thank you.
Ok Gavin you did it again! I was going to make more feta, we eat a lot of it. But decided to make this instead. Was not in the mood for a long term cheese. lol OMG! It came out great!!! I used my cowboy candy jalapenos. Dam this is good! I bet making one that has the taste of french onion would be great to put in French onion soup. When my bother comes home from work tonight this will not last very long. $3 gallon of whole milk and you have this quick and easy cheese! Each bite of cheese has somewhat of a different taste. One might have more cracked pepper and no jalepenos. A surprise taste each time. I think next time I will increase the cracked pepper. I liked the taste in this. Every recipe of yours that I have made comes out great, I have the stilton and asiago in the cheese cave right now. thanks for all you do and sharing your talent.
Thanks for filming it
Love these quick cheese videos, so satisfying that you can eat it so quickly!
I can eat any cheese quickly. 😏
@@vaazig 😂🤣👍
Definitely want to make this
I so appreciate these kind of quick recipes. I rarely have time these days for lengthy processes but like to keep my toes in the water--or whey--until I do.
You are so welcome!
I can imagine many variations of this! Very cool!
Totally Jim! You could just about add anything to this fresh cheese.
You should be on tv sometime
I love cheese, and I love your videos Mr. Cheese Man!
Another great cheese! Congratulations! I’ll be making this for sure.
Thank you so much for this cheese. I am beyond excited about it! My first attempt definitely needs improvement. I made with fresh jersey milk ,the cheese retained too much whey. It was too moist. The flavor was great and it melted well.
Amazing recipe and so accessible
Thank you so much 😊
Thanks for this great recipe mate
Thank you for the great video! Can’t wait to make this
You can bet I'm gonna make this gav looks amazing I might try it with a smoked salt
Wow . I will definitely make this, come the weekend.
Have fun!
I think I’ve made that by accident before, minus the chilli, trying to make quick mozzarella for pizza :) I could have made the worlds fanciest hot pepperoni pizza!
lovely stuff!
Making me hungry 😮
I have to try this one out! might make one with candied jalapenos too
@michaelevans4207 cowboy candy i made yes!!!
i came from that one short
Hello.thank you for sharing wisdom
Instead of using acids we can use citrus juice
But for rennet what we can use that naturally can get?
Nice quick cheese. Made it three times. First batch wouldn’t melt and went back to nature. But not before I found that my pH was nearly 6.0. So like any mozz, one must get the pH right. Next batch, I kept adding pinches of crystalline citric acid and rechecking until pH 5.35 reached. I had a buffering issue surely. Second batch melted but was not quite as hard as yours. Also, it was hard to get out of the mold and stuck in several spots. But I doctored it up and took it to a party where it was devoured. On third make, after once again adjusting pH down to 5.35 or so with CA, I stirred curds a little longer upon reaching 40 C before draining, melting, etc. Then I sprayed the bottom of the mold with PAM, filled er up and refrigerated 4H and she popped right out and seems a bit more firm. But the taste and texture is pretty awesome for such a simple and quick cheese. Thanks for the recipe. I’d still like it to be a little harder (wouldn’t we all) to make for easier slicing. Any tips appreciated but anything less than 15% gets a Bronx Cheer! 😂
awesome
I love cheese and the easier it is to make, the better it is for me. I have never tried quick mozzarella, but I will definitely try this one. I will probably replace the jalapenos with salad herbs though 🤫😄👍
Sounds great!
Do the Jalapenos peppers have to be pickled or can I use fresh jalapenos peppers? Could I use a goast pepper or habanero instead?
You can use fresh if you like it hot! Try any combination, mix it up, it won't mess up the cheese.
I can see using any flavors you like, maybe a Lebanese za'atar with some toasted sesame seeds instead of the peppers.
Yeah, I was thinking almonds and dried cranberries myself, but I agree. Great method that you can take a number of ways!
Tripeppanack would be a good name😀
I dont have a microwave, could you suggest what i do instead?
Don't make this cheese.
Would you be able to vacuum seal this to keep it longer? A few months?
Yes
Going to make this one and possibly opt for some Ghost Pepper along with the Jalapeno
You’re the best Gavin. Ive been watching all your videos. I really want to start making cheese. I think im gonna buy one of your kits this new year. Stay up brother. Kurd Nerd Gang Gang for life homey.
just here for the grumpy Italians
Gavin, what kind of yogurt did you use? I make my own Greek yogurt. Does the yogurt need to be thinner or will drained yogurt get the job done?
Plain yoghurt. It doesn't matter.
what if you dont have a microwave?
Instructions in the description
thanks, guess I should have checked@@GavinWebber
Hi Gav, how did you find the meltability of this cheese?
Pretty good
Wow a always ❤
Gavin, thanks for sharing. This is my next cheese recipe! I’ve got New Mexico Hatch Chiles to use! Did you use raw, roasted, or pickled jalapeños?
Pickled
People cook up candied jalepeno peppers from their garden, that could be nice in that recipe. 🌶🧀🍞
As much as I enjoy learning about more exotic cheeses, I really appreciate these easy beginner recipes! I feel like I could do that with little to no special equipment and ingredients. I do make my own yogurt sometimes, so I was excited to see that used, however, aren't you killing off the lactobacillus cultures in the microwave? I guess you don't need them alive for the desired end result?
As a fresh cheese, it doesn't matter if you microwave it.
🧀👍
❤
I wonder how it would go on a pizza
Thinking you'd treat it more like fresh mozz, so think a 3 pepper margherita or the like. But I bet it would taste amazing.
It would be amazing on pizza
Is it true that italians are constantly beefing with you? 😂
Only on the Parmesan video
Who else is here from Brady?
I have a question: Ive seen you do the double boiler and ive seen you do the Sous Vide. Do you have a preference and/or are there advantages to either method?
Sous vide is slower but more accurate. Makes it perfect for when you need to maintain a temperature for a longer time since you don't have to babysit it.
Great answer!
@@sinocte absolutely, since I have a handicap using a sous vide makes it so much easier for me.