I can see this being a great "quick cheese" base - allowing you to play with all sorts of spicing which is where it looks like most-if-not-all of the flavoring is coming from.
Video froze earlier, so good to see the whole process. I make heavy long times, but is interesting to see quickies to craft a week before a family function. Curd Nerds have their own time: quickie (under 3 months), be done in a bit (3 months to a year), yeah might be a while (longer than a year).
I've not made cheese in a couple of years. The whole double boiler thing was always annoying and getting the temperature accurate was a pain. But at the same time, I've really enjoyed getting into sous vide cooking. Now I feel like a doofus for not realizing my sous vide was the perfect answer! To celebrate, I think I'm going to make some Smokey Imposter and try some Smokey Imposter Fries with pomegranate seeds and lime yoghurt. Thanks Gavin!
I'm going to give this a go on Friday. I made Yesterdaze 2 weeks ago. I air dried it for a day and quartered it for aging tests. Kept one quarter out for early investigation and it was lovely after a week! Of all the cheeses I've made so far, it was actually my Mother's favourite!!! (She lives next door.) Can't wait to have the time to do this one!
Is there a way to put pictures on here? I pressed it at 30 Lbs and it came together nicely. I'll know how it turned out tomorrow. I'm drying overnight.
Made this today, it worked well, certainly squeaky! It reminds me of a spicy paneer so I'm going to use some of it in a sag paneer imposter! Thanks again Gavin
Made this today and I'm very pleased with it, thank you. I halve the quantities for budget reasons and 4pts of milk makes enough for us. The texture is good, firm and easy to slice, and the flavour is delicate. I love these quick cheeses, thank you.
Wow amazing, I just made a "yesterdays cheese" with onion, garlic, tumeric powder and some hickery smoke power a week ago. Really came out well. This though is great as I could fry it where the yesterdays melts. More milk in the shopping list ...
Hey Gavin, this is a Claudia Luchero recipe, including the name. It was published in her book "One Hour Cheese" which came out 10 years ago. Not sure where you go the recipe, but would be nice if you could add a credit for Claudia to your video. Thanks!
Great looking cheese. The timing of this video is perfect as I was for something quick and simple to do next week. One question, can you use the whey for ricotta? Thanks as always, Gavin
If it can't make ricotta, then gift it to your garden, especially acid-loving plants. I'm a 'every part of the pig' person, so primary cheese, secondary cheese (unless Blaand is planned), then everything else goes to the garden and flowerbeds.
Use caution if you have dogs... I used to pour my whey into the garden and then found my dog licking the ground outside. HAH! He ate a lot of whey soaked dirt . @@persnikitty3570
Could you do this cheese without the renet? Would it work well to just use another acid base? I can never seem to find renet cheaply available nearby Would love to know your recommendation for this Gavin!
Great video- and great new cheese to try my hand at. But a question: there is no calcium chloride added. No need to add any or it would make a better curd if we nevertheless added to store bought pasteurized milk? Thanks, Gavin.
I've noticed in earlier episodes your cheese cave mini fridge. I'm in the process of getting the supplies for my own cheese cave and i don't think you have a video on the subject? I know there's outlets that control the fridge to get above normal fridge temps but what about humidity? And i noticed you have some vacuum sealed cheese in yours. A video on this explaining all this would be greatly appreciated!
There's loads of videos from charcuterie and homebrewers on YT that use an Inkbird 307t to keep a fridge at 50-54F. And then a small humidifier to insure 80%-85% humidity.
@@nicklloyd9165 that's what I'm getting the inkbird i was curious on what he does for humidity i read where people put little humidifiers in the fridge but again Gavin has been doing this a long time so i wanted his input on what he does?
@@GavinWebber ok thanks my wine fridge arrived today how about ventilation i noticed your ripening boxes have that vent on top? Now I'm mulling my first cheese in the cave it's between the butterkase, red leicester or pepper jack and have your ever done a aged havarti?
My (limited) Experience with liquid Smoke is that I only like the Flavor if it is heated afterwards. Otherwise there is a Component to it that I really don’t want. Obviously depends on your Smoke and Taste. So I’d only use the liquid Smoke if the Cheese gets grilled.
You can, but only if you grill/fry it afterwards. Otherwise the flavours will be off. Make sure that you increase the flakey salt to compensate for the lack of smoked salt.
Here from the tweet
I can see this being a great "quick cheese" base - allowing you to play with all sorts of spicing which is where it looks like most-if-not-all of the flavoring is coming from.
I just had this thought now, looking at my spices. If I can make this cheese and it works it's gonna get made over and over.
I made it with white truffle salt at the end. I used 1 Tbsp. It's amazing.
Video froze earlier, so good to see the whole process. I make heavy long times, but is interesting to see quickies to craft a week before a family function. Curd Nerds have their own time: quickie (under 3 months), be done in a bit (3 months to a year), yeah might be a while (longer than a year).
Apprentice curd nerd? But mate, you're a master
Thank you kindly
I've not made cheese in a couple of years. The whole double boiler thing was always annoying and getting the temperature accurate was a pain. But at the same time, I've really enjoyed getting into sous vide cooking. Now I feel like a doofus for not realizing my sous vide was the perfect answer! To celebrate, I think I'm going to make some Smokey Imposter and try some Smokey Imposter Fries with pomegranate seeds and lime yoghurt. Thanks Gavin!
I'm going to give this a go on Friday. I made Yesterdaze 2 weeks ago. I air dried it for a day and quartered it for aging tests. Kept one quarter out for early investigation and it was lovely after a week! Of all the cheeses I've made so far, it was actually my Mother's favourite!!! (She lives next door.)
Can't wait to have the time to do this one!
Is there a way to put pictures on here? I pressed it at 30 Lbs and it came together nicely. I'll know how it turned out tomorrow. I'm drying overnight.
I love this channel
Made this today, it worked well, certainly squeaky!
It reminds me of a spicy paneer so I'm going to use some of it in a sag paneer imposter!
Thanks again Gavin
Wonderful!
Made this today and I'm very pleased with it, thank you. I halve the quantities for budget reasons and 4pts of milk makes enough for us. The texture is good, firm and easy to slice, and the flavour is delicate. I love these quick cheeses, thank you.
Great job!
Wow amazing, I just made a "yesterdays cheese" with onion, garlic, tumeric powder and some hickery smoke power a week ago. Really came out well. This though is great as I could fry it where the yesterdays melts. More milk in the shopping list ...
Like the Idea.
No Reason to keep to any Traditions.
One big Upside of doing it yourself is a Result that fits your Taste and not some Label.
Will do! I’ll adapt my Shanslick recipe today to it as the drained curds look the same.
Gav! I can't wait to make this!
Hey Gavin, this is a Claudia Luchero recipe, including the name. It was published in her book "One Hour Cheese" which came out 10 years ago. Not sure where you go the recipe, but would be nice if you could add a credit for Claudia to your video. Thanks!
Hi Josh. Thanks for the heads up. I found part of the recipe on a cheese forum uncredited. Sorry for any issues.
I'm assuming you could use truffle salt for a Tartufo Imposter? 😊😊
Looks great Gavin! I wonder if adding some liquid smoke would be good? Thanks as always!
Yes, you probably could
Great looking cheese. The timing of this video is perfect as I was for something quick and simple to do next week.
One question, can you use the whey for ricotta?
Thanks as always, Gavin
Probably not, as it’s quite acidic already and may not yield much
If it can't make ricotta, then gift it to your garden, especially acid-loving plants. I'm a 'every part of the pig' person, so primary cheese, secondary cheese (unless Blaand is planned), then everything else goes to the garden and flowerbeds.
I'll use it as stock if I can't make ricotta, it won't go to waste!
Use caution if you have dogs... I used to pour my whey into the garden and then found my dog licking the ground outside. HAH! He ate a lot of whey soaked dirt . @@persnikitty3570
you're basically a scientist
That's exactly what cheese making is
I FOUND HIM
Where angry Italian? 😢
@@aran_200 that's what I'm trying to findd
Such a disappointment 😩
Can I use liquid smoke instead of the smoked salt? If so, how much?
Could you do this cheese without the renet? Would it work well to just use another acid base? I can never seem to find renet cheaply available nearby
Would love to know your recommendation for this Gavin!
I tried it without rennet the first time and I couldn't get it to work.
@@GavinWebber Thanks for the input. I'll try to source some renet then and give it a go. Cheers mate
How long can you store it?
Great videos by the way!
You could vac pack it and it would last at least 6 months. But, mine is all gone now because it was so delicious!
LOL!!! Nice.
Thanks for the reply!@@GavinWebber
That’s outstanding! Would you muck around with the amount of vinegar or temps to get it to melt?
You could definitely do that, but it would be more like quick mozzarella
Great video- and great new cheese to try my hand at. But a question: there is no calcium chloride added. No need to add any or it would make a better curd if we nevertheless added to store bought pasteurized milk? Thanks, Gavin.
No need
i'm really wanting to make thsi cheese now, but i can't find out if Renco liquid rennet form teh supermarket is single strength. anyone know?
I've noticed in earlier episodes your cheese cave mini fridge. I'm in the process of getting the supplies for my own cheese cave and i don't think you have a video on the subject? I know there's outlets that control the fridge to get above normal fridge temps but what about humidity? And i noticed you have some vacuum sealed cheese in yours. A video on this explaining all this would be greatly appreciated!
There's loads of videos from charcuterie and homebrewers on YT that use an Inkbird 307t to keep a fridge at 50-54F. And then a small humidifier to insure 80%-85% humidity.
@@nicklloyd9165 that's what I'm getting the inkbird i was curious on what he does for humidity i read where people put little humidifiers in the fridge but again Gavin has been doing this a long time so i wanted his input on what he does?
Any cheese that requires humidity, I keep in a ripening box with a damp cloth under the mat. The has worked for me for many years.
@@GavinWebber ok thanks my wine fridge arrived today how about ventilation i noticed your ripening boxes have that vent on top? Now I'm mulling my first cheese in the cave it's between the butterkase, red leicester or pepper jack and have your ever done a aged havarti?
Thanks for another great video!
I checked your shop and found :
Rennet Liquid Vegetarian Dropper Cap 200 IMCU
Is this the right kind for this cheese?
Yes, correct
What about liquid smoke next time?
My (limited) Experience with liquid Smoke is that I only like the Flavor if it is heated afterwards.
Otherwise there is a Component to it that I really don’t want.
Obviously depends on your Smoke and Taste.
So I’d only use the liquid Smoke if the Cheese gets grilled.
Is it possible to age this cheese?
No, unfortunately not.
I would like to make this today but don't have any smoked salt. I wonder if I could swap out the smoked salt for liquid smoke?
You can, but only if you grill/fry it afterwards. Otherwise the flavours will be off. Make sure that you increase the flakey salt to compensate for the lack of smoked salt.
How can I smoke the salt? I am from Pakistan and there is no smoked salt and smoked paprika available
what’s the texture of the cheese like
Firm, it's soft when fried/grilled
AMONG US CHEESE
Sus.
Here before the among us jokes
Hi can i get the recipe here?