Idk how you ended up in my recommendations, and I have no interest in making my own cheese. Yet here I am, infinitely entertained by your work. Good job guy.
A mí me gustaría que lo traducida en español para poder entender para mí es muy interesante así no le entiendo yo ni por favor si no es mucho pedirlike y me suscribo para ver la respuesta
That was quite incredible. I didn’t know cheese too so long to make. It’s almost impossible to find Monterey Jack cheese around here and Spain. I work so much that I don’t think I could spend the time needed to make this right. Thank you for the video though!
Thanks Gav. I followed your recipe and used some smoked applewood salt and iberico spice rub to add extra flavours to this cheese instead of brining. Fingers crossed 🙏🏼Pandey
no problem lol. I do a lot of home made stuff since im a rancher/farmer except ive never made cheese so im not sure how i stumbled upon your channel but i will watch more :D learn, practice and perfect i suppose. What cheese would you recommend for someones first time?
Thank for the great video Gavin, this is my first attempt at a hard cheese and cant wait to taste it in a few months. One thing I noticed in the written recipe was there was no mention on when to add the calcium chloride. Thanks again
Hey Gavin! If you haven't done a video on it yet I'd love to see a Pepper jack tutorial, I'm a newbie and have no idea what I'd be doing with the Jalapenos.
Hi Gavin, Is this 40 minutes stirring plus another 30 minutes? Total 120 minutes? You're definitely correct about adding salt into the curds, it makes the cheese crumble.
Just discovered this channel. As a biology student who also loves cheese, I thoroughly enjoy your videos and am anxious to become a curd nerd myself. That said, I want to challenge you! You use your non pasteurized milk in many cheeses, but what if you try making a cheese with chocolate milk? Not for a chocolate cream cheese, but perhaps a cheddar or other? I imagine acidity would be a challenge... I'm interested to see what you think. Cheers!
Thanks for watching Dan. Many people more experienced than I have tried and failed. Unfortunately the sugar in the chocolate converts into acid, and many chocolate milk products are ultra pasteurised so not much good for cheese making. It's much better as a Yoghurt
Just made this cheese - air drying now. Unfortunately I can’t find anywhere that sells cheese wax locally (Hobart) shopping online is out of the question due to Covid-19 shipping takes over 3 weeks for anything to arrive. So I will have to vac pack this. Looking forward to see how it tastes in August. My first ever pressed cheese. Thanks Gavin for the easy steps on your videos.
+Gavin Webber - At 1:45, after you have heated to 32c, and added the Mesophilic Culture, you then "let it rest for a little bit (2 or 3 minutes), and then stir it in". Why can't you just stir it in straight away after adding it? Is it a bit of "magic", or is there some reasoning behind it?
My raw milk was 6 days old so I did add calcium chloride Mad Jack so far so good..dried for about 3 days leaked out a bit of whey over time.. In fact I Added CC to the last raw yogurt turned out great..My have been that I over heated it on the first initial heating
I currently have a cloth banded jack in the cave but it doesn't smell quite right. I can't place the odour yet. No mould is visible either. The rind is kind of a dried green/brown colour. I am not sure if I used enough meso II culture. Any thought on if my cheese is stable or should I toss it? It is sweating now in a rubbermaid box.
If anyone wants the directions written out, 1. Pour in milk 2. Heat to 90F 3. Once hot, add mesophillic culuture 4. Rest for a 2-3mins 5. Cover, allow to ripen for 45mins 6. Add Calcium Chloride, stir well. 7. Add Rennet, stir entire time, ~ 1min. 8. Stop move from moving 9. Allow to set 40-50mins (clean break) 10. Cut curd into 1/2" cubes. 11. Stir curds very gently (bottom to top motion) 12. Allow to heal for 10mins 13. Give it a "good stir" (4:57 in video), still at 90F. 14. Increase to 100F SLOWLY over 40 minutes stirring constantly. 15. Stir for 30 additional minutes at 100F. 16. Allow curds to settle for 30mins. 17. Drain whey over cheesecloth straight into mold. (Basket into colinder and cloth over basket) 18. Gently level curds in mold. 19. Let it drain for 3-4mins. 20. Press for 1hr @ 30lbs. 21. Flip cheese, 6hr @ 30lbs. 22. Flip cheese, 6hr @ 30lbs. 23. Brine cheese for 6hrs. 24. Flip cheese, brine, additional 6hrs. 25. Air dry 2-4 days, turning twice daily. Wipe any mold with brine soaked towel. 26. Wax or vacuum pack. 27. Mature 50-54F for 2 to 3 months, turning once weekly.
Heya there! Was wondering where you could get that fancy container for brine ? Is that some kind of vacuum food one? Really nice and explanatory video there. Thanks in advance!
What a wonderful cheese harp / cheese cutter. I would love to have one like that but did not see them on your site. I am in the USA... might you know where I could get one. Thanks, in advance, for any help... and for your wonderful videos!!
I've enjoyed your videos. Thanks for expressing temperatures & other measurements in Imperial & Metric. I just don't us Metric enough to instinctively understand it. Though I had a scientific education, but I just don't use it enough. I love the taste & texture of Monterrey Jack (means the King's Mountain in Spanish). The taste is very similar to what people here call String Cheese. They are vacuum sealed plastic wrappers that almost every kid eats on a regular basis. Fine strands form that can just be peeled off & eaten. Good tasting & almost without mess. They are about 1cm around & 8 or 10cm long. I do not suppose a home cheesemaker can do that. Thanks again for your many videos.
Once the cheese is in the press or the later stages, how crucial is the timing of the flips? What happens if you are off by an hour or two on the flipping? I don't have a steady scheduled life and might or might not be around when the precise time arrived to do a flip. Enjoy watching your videos.
Hello again, Mr. Webber! Just a sort of unrelated question--what is in the yellow coloured jars on your kitchen counter? Again, another awesome cheese. Keep it up, sir!
Gav, if I want pepper jack, would I add peppers in before pressing or would I press then mill the cheese? I will still brine it, and I don't mind changing out the brine if it takes on pepper heat
Thanks for another great tutorial, Gavin. I agree with Normal Guy that yours are the best cheese making videos on the internet. Any thoughts about making a tutorial on Asiago?
Another great video, would it be possible to make a short video showing how to make the brine solution? I'm not quite sure in how you achieve the 18%? Do you weigh out 180 grams of salt into 1 litre of water? Do you heat the water to allow the salt to dissolve or just stir in the salt?
Hi Gavin, I was wondering if you could tell me if it's possible to freeze Muenster cheese, and if so how do you recommend I do it? I live in Canada and Muenster cheese isn't something you typically see over here but it's my favorite cheese, and I live about 15 min from Detroit which is a major US border... and Muenster is VERY popular and readily available there. so I make the trip over and buy a somewhat larger quantity to keep on hand... I get it freshly sliced at a deli counter and I want to know if I can freeze it and if so, what would be the best process to do so for the best results? thank-you in advance! 😁
The problem with freezing cheese is that it changes the texture. It will make it very crumbly. It will make it easy to grate which makes it okay to freeze cheese if you plan on using it in casseroles or cooking in general, but not sure I would want to use it on a sandwich if that is what you were looking to do. I hope that helps
I do have smaller ones, but this 165mm (6.5 inches) mould is perfect for 10-12 litre batches of milk. If I make larger batches of milk, I just use two moulds. As for larger moulds, I wouldn't be able to manage them as the resultant cheese wouldn't fit in my cheese fridge. It's all relative.
I vac packed it since i didn't have any wax. The only place i could think to let it age was the fridge since I think it would be too warm anywhere else.
Two questions sir Gavin. I️ am getting started with my cheese making and am wondering where you found your maturation boxes? Also what size hoop were you using in this video for the cheese press? I’m so excited to make cheese because of you! Thank you for being fantastic!
@@GavinWebber thank you. So what ratio of buttermilk would you use for this recipe, or is the pepper jack much the same, just with buttermilk used as the culture?
How do you keep cheese making economical? I really want to try cheese making but it seems like by the time you pay for the ingredients it costs a lot more than buying cheese at the store.
My grandma used to make a Mexican Christmas dessert bread pudding using Monterey Jack cheese. I believe she used a different cheese in Mexico, but it wasn’t available in the states. It sounds weird but it was always so delicious. It was kind of like a delicious firm cream cheese on steroids.
Gavin webber, I am from India.Watched many of your videos and got inspired. In India we used to take fresh cottage cheese that is Paneer or chhana. We used to make sweets out of it. Western style cheese is available in the market made by AMUL or BRITANIA (manufacturers). Renets are not available in markets. ( I have never seen). Because it is made from cow stomach enzymes it is not socially acceptable. But I personally like western type cheese. I have opportunity to taste dutch cheese, my uncle brought from holland. By inspired by your videos i have experimented with local 'mother dairy' packaged milk. At first I took 1 cup of fresh milk and left it to be cheesed for 12 hours. Next day I took 500 ml of fresh milk, warmed it to room temperature about 25 to 28 degree Celsius. Mixed with it old cheesed cup of milk, 1 teaspoon of vinegar, left it to be curd for 6 hours. When the curd is formed, I filtered the whey out. Washed the curd with normal drinking water. Then soaked the curd with salt water. Then pressed it in a home made former. I admit the curd could not be dried totally.Now the whole texture of curd is granular and brittle. I put that in refrigerator. After 7 days Blue molds are seen on the surface. After 10 to 15 days the surface started to become yellowish. After 40 days the Blue molds are died. Whole thing became yellowish. From granular and brittle structure ,the texture became homogeneous and solid (Hard also).Its surface became oily too. I ate that.It tastes good ( of course not like one from holland). Now please tell me what kind of cheese it is ( if it is cheese technically)? Thanks again for great videos from Kolkata, India.
I have repeated the experiment a few months before. This time I used calcium lactate along with vinegar. I used more milk also. But the experiment failed badly. I used my home made cheese press. made up of plastic container ( numerous hole was drilled on it). That did not worked very well. I would like to do the experiment again. This time I will only use sour milk and vinegar. I will try to improve the press also. Thanks
Gavin, my friend wants me to make Pepper Jack. Is that Monterey Jack with peppers in it? Could I just follow your recipe and add peppers. If so, what type and at what stage would I add the peppers?
hi Jack. Good question. The longer a cheese ages, the more lactose gets converted to lactic acid. I don't know exact amounts, but I know that my daughter who is lactose intolerant can eat the hard Italian cheeses like Romano and Parmesan.
Most if not all Native Americans, this would include quite a few mestizo people as well can't consume dairy very well. I'm curious how the cheeses native to the Southwest U.S and Latin America might be different. Pretty much the hotter the climate,the lactose intolerance goes up for the native people. I would only guess that Australian Aboriginal people lack the enzyme. My Ulster Scots ancestry gives me lots of milk and cheese consuming powers! I think I could live off of it. :)
Hey Gavin, Once again, It's me. haha. I am wondering if up in Northern California, Will I need a cheese fridge? Orr do you think I should be fine without one? Also, What are the best cheeses to make without a cheese fridge at room temp?
Thanks for your suggestion, I'll add it to the list. It's actually exactly the same process as Monterey Jack, except you add rehydrated dried jalapenos to the curds before pressing.
A quick question regarding the previous italian cheese - in that tutorial you told us that it needs 7 hours in the brine because its a tight nit cheese and it needs a long time for salt to get to the center. my question is, how come all the previous cheeses you told us to brine for 24 hours without mentioning that it's considered a longer then usual brining period? Great videos btw, I hope you do Limburger or Brick in future
My mistake it wasn't 24 hours for all the previous cheeses, I watched the videos again, and I've noticed that you brine softer cheeses for 12 hours and harder cheeses for 24. But still, I'm a little confused cause you mentioned that Bel Paese needs a long brine period due to being tightly nit, but you put it in for 7 hours which is less brining time then any other cheese you made before
+hugo5918 yes, sorry for any confusion. Bel Paese is lightly salted unlike the other cheeses. It is only matured for 4 weeks and doesn't need too much salt to inhibit the lactic bacteria.
Please, please, please tell me where you got your HORIZONTAL curd cutter. I also make cheese and have a terrible time doing the horizontal cuts...any help would be GREATLY appreciated!!!
Hi Bobbie, here are some instructions on how to make one from the guy in Canada that made mine (he doesn't sell them); www.littlegreencheese.com/2013/02/making-your-own-curd-cutter.html
Wow that was amazing and easy to make, just it takes days to make it.. I love Monterrey Jack Cheese that's why I looked for homemade cheese videos and I think its easier for me to buy than making it at home and it's not an expensive cheese for 7/8$ I buy 2lb of cheese
Love the videos, watch them every night. Is it possible that you could experiment with non dairy milk like soy or nut milks? Would be amazing to watch! Haven't managed to find plant based rennet here. Curious if it's possible to make vegan cheeses the same way. Thanks for the videos!!!
I have made soy yoghurt before which you can watch here; ruclips.net/video/GoPy6yDAaGo/видео.html I think that making vegan cheeses are an entirely different process.
Something not quite right there. All those cheddar types should melt easily. Are you squeezing out too much fat during the initial pressing? Does the whey run clear or very cloudy? If cloudy, ease off the pressure on the initial pressing.
I am a beginner at cheese making. I have been having a terrible time at getting the rennet to work. I followed this recipe to a T and wait for HOURS, an the Renner doesn't work at all. I bought different rennet, different milk... no joy. Then i discovered by readung on the internet that rennet works best between a ph of 5.8 and 6.1. I used a little citric acid to bring down the ph of the milk and it worked in an hour.
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Idk how you ended up in my recommendations, and I have no interest in making my own cheese. Yet here I am, infinitely entertained by your work. Good job guy.
A mí me gustaría que lo traducida en español para poder entender para mí es muy interesante así no le entiendo yo ni por favor si no es mucho pedirlike y me suscribo para ver la respuesta
That’s how I started out. Now Here I am with my own cheese fridge so full of cheeses I’m wondering if I need a bigger one!
"oh it's a boy!" that was a good one haha
I'm learning so much from your videos. Thanks a ton!
That was quite incredible. I didn’t know cheese too so long to make. It’s almost impossible to find Monterey Jack cheese around here and Spain. I work so much that I don’t think I could spend the time needed to make this right. Thank you for the video though!
Your voice gives me life
Gives me sleep.
Thanks Gav. I followed your recipe and used some smoked applewood salt and iberico spice rub to add extra flavours to this cheese instead of brining.
Fingers crossed
🙏🏼Pandey
Ive never made cheese but i have just watched about 12 of your videos.... I think i might give it a try.
+scottlw Thanks for watching!
no problem lol. I do a lot of home made stuff since im a rancher/farmer except ive never made cheese so im not sure how i stumbled upon your channel but i will watch more :D learn, practice and perfect i suppose. What cheese would you recommend for someones first time?
+scottlw for semi-hard, Caerphilly as it only takes 3 weeks to mature. For fresh, cream cheese. Both will blow your mind!
ill give the Caerphilly a try. Thanks for the reply. Have a good day/night whichever it is for you.
I love cheese and last Christmas my mom got me a cheese makeing cheese kit and I love it
Thank for the great video Gavin, this is my first attempt at a hard cheese and cant wait to taste it in a few months. One thing I noticed in the written recipe was there was no mention on when to add the calcium chloride. Thanks again
Christ the technique that goes into that! Talk about dedication!
thank you very much!!!. I'm from Russia . I find it difficult to understand spoken language, and duplication on the screen helps a lot.🤗
Hey Gavin! If you haven't done a video on it yet I'd love to see a Pepper jack tutorial, I'm a newbie and have no idea what I'd be doing with the Jalapenos.
Basically, you would blend or finely dice the jalapenos, and mix them in before you pressed the curd into the mold.
Thanks for the heads up. Dakarn
I've done it using very fine diced Jalapenos and red pepper flakes, like you use on pizza... even smattering of each... it's wonderful...
Hi Gavin,
Is this 40 minutes stirring plus another 30 minutes? Total 120 minutes?
You're definitely correct about adding salt into the curds, it makes the cheese crumble.
Just discovered this channel. As a biology student who also loves cheese, I thoroughly enjoy your videos and am anxious to become a curd nerd myself.
That said, I want to challenge you! You use your non pasteurized milk in many cheeses, but what if you try making a cheese with chocolate milk? Not for a chocolate cream cheese, but perhaps a cheddar or other? I imagine acidity would be a challenge... I'm interested to see what you think. Cheers!
Thanks for watching Dan. Many people more experienced than I have tried and failed. Unfortunately the sugar in the chocolate converts into acid, and many chocolate milk products are ultra pasteurised so not much good for cheese making. It's much better as a Yoghurt
WOW busy week watching your vedeos mr gavin my husband and family love it very well done indeed cheese lover Tammy
Thanks, Tammy!
keep the videos coming man! you rock! we are your supports
Just made this cheese - air drying now. Unfortunately I can’t find anywhere that sells cheese wax locally (Hobart) shopping online is out of the question due to Covid-19 shipping takes over 3 weeks for anything to arrive. So I will have to vac pack this. Looking forward to see how it tastes in August. My first ever pressed cheese. Thanks Gavin for the easy steps on your videos.
Are we supposed to be stirring the curds the entire 40 minutes while the temperature is rising to 100 degrees?
+Gavin Webber - At 1:45, after you have heated to 32c, and added the Mesophilic Culture, you then "let it rest for a little bit (2 or 3 minutes), and then stir it in". Why can't you just stir it in straight away after adding it? Is it a bit of "magic", or is there some reasoning behind it?
Cheese making is always magic Kevin ;-) The little bit of waiting helps the freeze dried culture to rehydrate before stirring it into the milk.
Hi Gavin, I am in the tropics, does it affect the maturing process?
+babosing you will definitely need a cheese fridge to maintain the correct temperature during maturation.
A good idea I think would be to set a Timer in the background to know how much elapsed time has passed during each step
I use the timer on my stove right in front of me, lol :)
My raw milk was 6 days old so I did add calcium chloride Mad Jack so
far so good..dried for about 3 days leaked out a bit of whey over time..
In fact I Added CC to the last raw yogurt turned out great..My have been that I over heated it on the first initial heating
I currently have a cloth banded jack in the cave but it doesn't smell quite right. I can't place the odour yet. No mould is visible either. The rind is kind of a dried green/brown colour. I am not sure if I used enough meso II culture. Any thought on if my cheese is stable or should I toss it? It is sweating now in a rubbermaid box.
Not enough info about whether you are keeping the heat on or turning it off during the process
Where did you get the pot you brine in? Looks good and cant find one
If anyone wants the directions written out, 1. Pour in milk
2. Heat to 90F
3. Once hot, add mesophillic culuture
4. Rest for a 2-3mins
5. Cover, allow to ripen for 45mins
6. Add Calcium Chloride, stir well.
7. Add Rennet, stir entire time, ~ 1min.
8. Stop move from moving
9. Allow to set 40-50mins (clean break)
10. Cut curd into 1/2" cubes.
11. Stir curds very gently (bottom to top motion)
12. Allow to heal for 10mins
13. Give it a "good stir" (4:57 in video), still at 90F.
14. Increase to 100F SLOWLY over 40 minutes stirring constantly.
15. Stir for 30 additional minutes at 100F.
16. Allow curds to settle for 30mins.
17. Drain whey over cheesecloth straight into mold. (Basket into colinder and cloth over basket)
18. Gently level curds in mold.
19. Let it drain for 3-4mins.
20. Press for 1hr @ 30lbs.
21. Flip cheese, 6hr @ 30lbs.
22. Flip cheese, 6hr @ 30lbs.
23. Brine cheese for 6hrs.
24. Flip cheese, brine, additional 6hrs.
25. Air dry 2-4 days, turning twice daily. Wipe any mold with brine soaked towel.
26. Wax or vacuum pack.
27. Mature 50-54F for 2 to 3 months, turning once weekly.
You're an absolute legend mate. Thanks! New to cheesemaking thanks to you
You're most welcome!
yum eating monterey at 4am and wanted to see hows its made, thanks for your work, 998th like here
Made a brined caraway Monterey Jack. So good!
Heya there!
Was wondering where you could get that fancy container for brine ?
Is that some kind of vacuum food one?
Really nice and explanatory video there.
Thanks in advance!
that colander mold combo trick is neat
Saves a lot of mucking around if you can pour the curds straight in!
What a wonderful cheese harp / cheese cutter. I would love to have one like that but did not see them on your site. I am in the USA... might you know where I could get one. Thanks, in advance, for any help... and for your wonderful videos!!
I've enjoyed your videos. Thanks for expressing temperatures & other measurements in Imperial & Metric. I just don't us Metric enough to instinctively understand it. Though I had a scientific education, but I just don't use it enough. I love the taste & texture of Monterrey Jack (means the King's Mountain in Spanish). The taste is very similar to what people here call String Cheese. They are vacuum sealed plastic wrappers that almost every kid eats on a regular basis. Fine strands form that can just be peeled off & eaten. Good tasting & almost without mess. They are about 1cm around & 8 or 10cm long. I do not suppose a home cheesemaker can do that. Thanks again for your many videos.
Once the cheese is in the press or the later stages, how crucial is the timing of the flips? What happens if you are off by an hour or two on the flipping? I don't have a steady scheduled life and might or might not be around when the precise time arrived to do a flip. Enjoy watching your videos.
Gavin - Could I add horseradish to this recipe to give it a taste I love? If so, when would it be added? Thanks!
Hi there, I am wondering if you can tell me where I can buy one of the red round cheese brining containers that you use for brining your cheese…..
Hi Mimi, it is discontinued. Was made by Decor Australia
Hello sir,
Today i have made Monterrey jack cheese.
I have a question,
before vacuum packing should i keep it in refrigerator or no need.
Hello again, Mr. Webber! Just a sort of unrelated question--what is in the yellow coloured jars on your kitchen counter? Again, another awesome cheese. Keep it up, sir!
+Angelica Sciacca Limoncello!
meraviglioso! Saluti~
I like eating cheese and watching your videos. makes the whole thing a better experience
Thank you. That was a very pleasant video!
Gav, if I want pepper jack, would I add peppers in before pressing or would I press then mill the cheese? I will still brine it, and I don't mind changing out the brine if it takes on pepper heat
+Ted Roberts yep, milk in the chilli then press
that would be mill in the chilli, then press.
Thanks for the great video! Cheese is in the press now and can’t wait to see how it comes out! Cheers!
What a relaxing voice.
That's my favorite cheese, and the video was satisfying.
Thanks for another great tutorial, Gavin. I agree with Normal Guy that yours are the best cheese making videos on the internet. Any thoughts about making a tutorial on Asiago?
+Tom Knowles-Bagwell Thanks Tom. I'll pop Asiago in the list.
Another great video, would it be possible to make a short video showing how to make the brine solution? I'm not quite sure in how you achieve the 18%? Do you weigh out 180 grams of salt into 1 litre of water? Do you heat the water to allow the salt to dissolve or just stir in the salt?
ruclips.net/video/QvbWjVz2hdI/видео.html
Do you know why the Monterey Jack in stores have to be refrigerated?
Hi Gavin, I was wondering if you could tell me if it's possible to freeze Muenster cheese, and if so how do you recommend I do it? I live in Canada and Muenster cheese isn't something you typically see over here but it's my favorite cheese, and I live about 15 min from Detroit which is a major US border... and Muenster is VERY popular and readily available there. so I make the trip over and buy a somewhat larger quantity to keep on hand... I get it freshly sliced at a deli counter and I want to know if I can freeze it and if so, what would be the best process to do so for the best results? thank-you in advance! 😁
The problem with freezing cheese is that it changes the texture. It will make it very crumbly. It will make it easy to grate which makes it okay to freeze cheese if you plan on using it in casseroles or cooking in general, but not sure I would want to use it on a sandwich if that is what you were looking to do. I hope that helps
Lovely! I was wondering if you ever use any other shape molds? Small Rounds appear to be your standard.
I do have smaller ones, but this 165mm (6.5 inches) mould is perfect for 10-12 litre batches of milk. If I make larger batches of milk, I just use two moulds. As for larger moulds, I wouldn't be able to manage them as the resultant cheese wouldn't fit in my cheese fridge. It's all relative.
I just made a small batch, made a little square of it I hope it works.
It should work. Just make sure it is waxed or vac packed so it doesn't dry out during aging.
I vac packed it since i didn't have any wax. The only place i could think to let it age was the fridge since I think it would be too warm anywhere else.
Love your videos! You explain it all so well. Thank you!!
Two questions sir Gavin. I️ am getting started with my cheese making and am wondering where you found your maturation boxes?
Also what size hoop were you using in this video for the cheese press?
I’m so excited to make cheese because of you!
Thank you for being fantastic!
Great video, Gavin.
Question - Can you substitute the culture for buttermilk, as in your pepper Jack video, and if so in what quantity or ratio?
Tia.
Yes you can! 1/8 teaspoon Meso.
@@GavinWebber thank you.
So what ratio of buttermilk would you use for this recipe, or is the pepper jack much the same, just with buttermilk used as the culture?
Hi Gavin, how can you tell how many pounds pressure you are applying?
How do you know how much pressure you press the cheese
How do you keep cheese making economical? I really want to try cheese making but it seems like by the time you pay for the ingredients it costs a lot more than buying cheese at the store.
Hallo dear Gavin!!I am from Athens Greece.I make feta and Haloumi ! l use sheep milk. For others cheeses what milk must to use??? from cow?
+Παναγιωτης Καλαμπόκας yes for most of the cheese I make, I use cows milk.
I love watching this so much!
Do you think you can make a Sartori belavitano Merlot wheel?
Yes, provided I have a recipe
what would happen if i didnt cut the curds in cubes and disturbed them a bit to much
It would turn to mush.
Gavin Webber thanks for the info
So if I were to make this a pepper jack cheese, what would be a good time to put in jalapeno?
At the same time you add the salt to the curds
Awesome, thanks for the quick reply!
If i don't have MO30 culture, can i use other types of culture instead like MA11 or MM100 ??
MA11 is a suitable substitute.
CAN YOU PUT PEPPER FLAKE IN THE MILK BEFORE CURDING?
Does Monterey Jack go well with Mozzarella and/or Cheddar on Pizza or in Pasta dishes?
It does indeed. Adds a bit of sharpness to the Mozz.
My grandma used to make a Mexican Christmas dessert bread pudding using Monterey Jack cheese. I believe she used a different cheese in Mexico, but it wasn’t available in the states. It sounds weird but it was always so delicious. It was kind of like a delicious firm cream cheese on steroids.
I have never made cheese either but I want to try. I watched the mozzarella and the Monterey jack and they seem the same. What's the difference?
Gavin webber, I am from India.Watched many of your videos and got inspired. In India we used to take fresh cottage cheese that is Paneer or chhana. We used to make sweets out of it. Western style cheese is available in the market made by AMUL or BRITANIA (manufacturers). Renets are not available in markets. ( I have never seen). Because it is made from cow stomach enzymes it is not socially acceptable. But I personally like western type cheese. I have opportunity to taste dutch cheese, my uncle brought from holland. By inspired by your videos i have experimented with local 'mother dairy' packaged milk.
At first I took 1 cup of fresh milk and left it to be cheesed for 12 hours. Next day I took 500 ml of fresh milk, warmed it to room temperature about 25 to 28 degree Celsius. Mixed with it old cheesed cup of milk, 1 teaspoon of vinegar, left it to be curd for 6 hours. When the curd is formed, I filtered the whey out. Washed the curd with normal drinking water. Then soaked the curd with salt water. Then pressed it in a home made former. I admit the curd could not be dried totally.Now the whole texture of curd is granular and brittle. I put that in refrigerator. After 7 days Blue molds are seen on the surface. After 10 to 15 days the surface started to become yellowish. After 40 days the Blue molds are died. Whole thing became yellowish. From granular and brittle structure ,the texture became homogeneous and solid (Hard also).Its surface became oily too. I ate that.It tastes good ( of course not like one from holland). Now please tell me what kind of cheese it is ( if it is cheese technically)? Thanks again for great videos from Kolkata, India.
I think you made a chemical weapon you could use if Pakistan invades your country!
+Emkay 4Q2 may be a biological one
I have repeated the experiment a few months before. This time I used calcium lactate along with vinegar. I used more milk also. But the experiment failed badly. I used my home made cheese press. made up of plastic container ( numerous hole was drilled on it). That did not worked very well. I would like to do the experiment again. This time I will only use sour milk and vinegar. I will try to improve the press also. Thanks
Souvik Dey You can get bacteria-derived and vegetable rennet online. I think you should keep experimenting, it sounds fascinating and fun!
Gavin, my friend wants me to make Pepper Jack. Is that Monterey Jack with peppers in it?
Could I just follow your recipe and add peppers. If so, what type and at what stage would I add the peppers?
Yes it is. Mill in some rehydrated dried chilli flakes during the salting stage
Loved your video!!!
What book is he following in some of his videos for cheese recipes
How many kilograms of cheese is yielded from 10 L? I did not quite catch that.
It’s about 1.2 kg
I live in an area, rough the same climate as Melbourne. Effect on maturation of Monterrey and bloomy rind cheeses (brie and langres)?
As long as you have a cheese fridge that has a regulated temperature, it doesn't matter what your climate is.
can you do it without waxing by using oil or something else?
Not really
How much lactose is in aged cheddar? Any idea, Gavin?
hi Jack. Good question. The longer a cheese ages, the more lactose gets converted to lactic acid. I don't know exact amounts, but I know that my daughter who is lactose intolerant can eat the hard Italian cheeses like Romano and Parmesan.
Most if not all Native Americans, this would include quite a few mestizo people as well can't consume dairy very well. I'm curious how the cheeses native to the Southwest U.S and Latin America might be different. Pretty much the hotter the climate,the lactose intolerance goes up for the native people. I would only guess that Australian Aboriginal people lack the enzyme.
My Ulster Scots ancestry gives me lots of milk and cheese consuming powers! I think I could live off of it. :)
Hey Gavin, Once again, It's me. haha. I am wondering if up in Northern California, Will I need a cheese fridge? Orr do you think I should be fine without one? Also, What are the best cheeses to make without a cheese fridge at room temp?
Bel Paese can be made without a cheese fridge or basement. It matures in the kitchen fridge at 4C
Any chance for pepper jack in the future?😛
Thanks for your suggestion, I'll add it to the list. It's actually exactly the same process as Monterey Jack, except you add rehydrated dried jalapenos to the curds before pressing.
Awesome, thank you. I've been trying to expand on my cheese making skills. You're my cheese guru 😂
Thanks gavin! Evry recipe we try! Work like a bomb!
You're welcome Janina!
I love all your videos!
A quick question regarding the previous italian cheese - in that tutorial you told us that it needs 7 hours in the brine because its a tight nit cheese and it needs a long time for salt to get to the center. my question is, how come all the previous cheeses you told us to brine for 24 hours without mentioning that it's considered a longer then usual brining period? Great videos btw, I hope you do Limburger or Brick in future
My mistake it wasn't 24 hours for all the previous cheeses, I watched the videos again, and I've noticed that you brine softer cheeses for 12 hours and harder cheeses for 24. But still, I'm a little confused cause you mentioned that Bel Paese needs a long brine period due to being tightly nit, but you put it in for 7 hours which is less brining time then any other cheese you made before
+hugo5918 yes, sorry for any confusion. Bel Paese is lightly salted unlike the other cheeses. It is only matured for 4 weeks and doesn't need too much salt to inhibit the lactic bacteria.
Please, please, please tell me where you got your HORIZONTAL curd cutter. I also make cheese and have a terrible time doing the horizontal cuts...any help would be GREATLY appreciated!!!
Hi Bobbie, here are some instructions on how to make one from the guy in Canada that made mine (he doesn't sell them); www.littlegreencheese.com/2013/02/making-your-own-curd-cutter.html
Thank you so very much!!!! Love your videos, BTW :-)
wonderful, as always. going to try this next weekend!
Let me know how it turns out!
Would you say that getting Raw milk is way better for making cheese then buying it from the store?
Definately!
I've seen a few of your videos and i've heard you say that you want to make sure the milk is not moving before you let it ripen. Why is that?
Movement will disrupt the rennet, preventing it from forming a solid curd mass.
That's also why you don't stir it for more than a minute.
Wow that was amazing and easy to make, just it takes days to make it.. I love Monterrey Jack Cheese that's why I looked for homemade cheese videos and I think its easier for me to buy than making it at home and it's not an expensive cheese for 7/8$ I buy 2lb of cheese
Yup. A greater SanFran Bay product, massive seller.
I would’ve loved to do this but there is no possible way I can keep the temperature at 52 F for 2 months
ruclips.net/video/iP_ghSEokU4/видео.html
Hi Gavin. Can I make this with rennet tablets instead of liquid rennet?
Yes of course. Use the recommended amount for the quantity of milk I used in the recipe.
Two questions: Can I add pepper flakes to this recipe?
If yes, when should I add it?
Yes, mill it in with the curds after draining and before pressing
Gavin Webber thank you
You mentioned once that you make salami, you should make a video about that! Im very curious!
Love the videos, watch them every night. Is it possible that you could experiment with non dairy milk like soy or nut milks? Would be amazing to watch! Haven't managed to find plant based rennet here. Curious if it's possible to make vegan cheeses the same way. Thanks for the videos!!!
I have made soy yoghurt before which you can watch here; ruclips.net/video/GoPy6yDAaGo/видео.html
I think that making vegan cheeses are an entirely different process.
What's a good cheese for a beginner to make?
+Kasey Carroll try Bel Paese or Quick Mozzarella. Easy to make and quick to eat
How can I make sure my cheese melts, so far all my cheddar type have been to dry and don't melt
Something not quite right there. All those cheddar types should melt easily. Are you squeezing out too much fat during the initial pressing? Does the whey run clear or very cloudy? If cloudy, ease off the pressure on the initial pressing.
I am a beginner at cheese making. I have been having a terrible time at getting the rennet to work. I followed this recipe to a T and wait for HOURS, an the Renner doesn't work at all. I bought different rennet, different milk... no joy.
Then i discovered by readung on the internet that rennet works best between a ph of 5.8 and 6.1. I used a little citric acid to bring down the ph of the milk and it worked in an hour.
Sounds like your starter culture is more at fault.
@@GavinWebber thank you... I think maybe that might be the problem
Thanks for your video. Could you make a video "how to make Raclette Cheese"?
Thanks for your suggestions, I'll put it on the list.
Where in the process would you add the jalapeno?
+Shark Bastard at the milling stage when putting the curds in the mould
I'm confused how is it mature after 2 months ?
can you show us how to do it with peppers ?
It's on my cheese to do list. Pepper Jack.
Yes !!!
CURD NERD such a catchy name
*takes deeeep breath in* ❤️❤️❤️
"Nobody's looking"
Hey, we are!
Thanks so much for another great video.
+Artiefrog You're welcome!
Alternate channel name: cheesy Bob Ross
LOL, I can't picture Gavin with an afro :)