Making Yesterdaze Cheese. Ready to Eat the Next Day!
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- Опубликовано: 20 окт 2023
- Tracey Johnson, the recipe author, has this to say about Yesterdaze Cheese; "I am often asked which cheese should I start with? What is beginner-friendly and reliable? I started thinking about the farmer's cheeses made in the small crofts of Scotland, out of necessity they had to be low maintenance and ready to eat or trade fast. I have been experimenting with this recipe and here it is. A cheese you do not have to do a lot of babysitting with and can eat on day 2, that tastes like cheese."
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Хобби
Made this a few Daze ago.
As you say here, it’s a bit young as a day old but 4 days later and it’s very nice. Definitely one for the Pool Room!
Thanks for your ongoing enthusiasm and inspiration to the cheese making curd nerd community.
Nice one! Thank you for the Super Thanks Gene!
I was promised angry Italians. Where are they?
right here
@@killahawks0 its about damn time.
you're welcome my boi@@Loner0410
Who's trying to find the angry italians?
Me😂
Me
I think they saw the post and now there all hiding
Me
Lmao!!! Where are those bastards!
PIZZA PIZZA SPAGHETTI MAMA MIA!!!! 😡😡😡🤌🤌🤌
That's how the Mafia works
Lmao 🤣🤣
ah finally found one
I know nothing about cheese making (came here from the angry Italian tweet as well) and I'm so amazed by how much process it takes to even make a beginner friendly cheese.
It sounds much harder than it really is. I was intimidated at the beginning, too but it really isn't hard if you can follow a recipe or do canning.
He really says the thing at the beggining ❤😂
Twitter brought me here. Well, to be specific, it brought me to the Parmesan video.
At the end of the Parmesan video, I thought two things; "I want to see what his more recent stuff is like", and "I hope there are quicker cheeses to make, because 6-12 months is insane".
This video may as well have been handcrafted as the perfect follow-up. lmao
I think im going to start a RUclips channel called following Gavin Webber. Start from his first cheese and make them in order and compare. I follow several cheese makers but, Gavin the longest.
I’d watch that!
I'd watch that as well! A bit like the movie "Julie & Julia" but much better!
@@GavinWebber I agree. Plus, I loved that movie.. telling my age a bit here. But, meeting Julia J was such a highlight for me and signed all my books. I think at that time I had 5.. I'm digging a cheese cave on my property. I'm so excited. My own cheese and wine cave .
Yeah good luck with that. You know how LONG cheese making takes from start to tasting? Ages
@@Rosk03 I've been making cheese for decades now. Started on my grandpa's farm when I was 12. 62 now
i came here for angry Italians but i just ended up becoming one…
you saying g’day curd nerds is the highlight of my day
I’m so happy I saw that meme right when I was sitting down for dinner! Perfect video to watch while I eat 😇😇😇
Good ‘ay curd nerds!
This looks like an excellent cheese for those of us that are less accomplished at aging. Cheeses that is. I’ve aged for over 40 years. 😂
The Gavin special: A cheese board featuring an assortment of house made blues, home grown certified organic honey, fruits, cured pepperoni and sourdough crostini. Comes with a large pitcher of stout. Brewed and kegged in house of course.
As this cheese ages it gets better and better. The flavor is stronger with a nice tang. The flavor is reminiscent of a good mozzarella and you can pull it almost like string cheese. Great for late night snacking. I will make it again and age it longer before eating.
Nice one Gavin, thanks to Tracey for sharing. A quick cheese is always nice to have on the books. 👍👍
Absolutely
I love making and eating this cheese.
I was literally going to make the guidos cheese again today because we enjoyed it so much, and it's ready in around 3 weeks' time. Since looking for the video this morning, I came across this one, and I'm now making it today instead. Thanks, Gav. We'll have fresh cheese for our weekend away now.
BTW, your stilton style cheese is just devine. We're down to a quarter wheel. It's my best cheese thus far for sure.
Have fun!
i WILL try this cheese Sunday. Raw milk day is tomorrow (sat) at 8am local time, so it'll work out perfect. have to get 6 gallons, so 2 can go to this and 4 to my usual make. thanks again for the video and thanks to Tracy for sharing this 'quick fix' cheese recipe!
Sounds great!
how long will it last in the fridge
@@odettetruter1554 Mine lasted about 4 days because we ate it all!
Thank You for Sharing Your Knowledge. 👍👍👍👍👍& Subscribed!!!
Question: How do you clean your Cheese Cloths?
ruclips.net/video/qoErWWu3YJ8/видео.html
Thank you. God Bless and stay safe!
Another great video Gavin! Thanks so much!
My pleasure!
Haha love your "tastetest"!👍😍
This video was very encouraging. I've only ever made mozzarella and that seemed like a bloomin miracle! This looks just as simple, think I'll try it next
I'm going to do the 1 month test tomorrow. A friend and I are making notes to compare 4 days/1 month. It was REALLY good at 4 days...
Update... It needs more salt.
MARIOOO
Hey Gavin, I made two batches of this yesterdaze cheese. Other than some chevre' and mozarella, this is my first real honest to goodness cheese adventure. The cheese is lovely and everyone likes it. I am excited and inspired to make others now. I've been watching for about a year now--before we purchased a cow. Thanks for this cheese video library--I love it!
Great to hear! Well done!
Watching this as I wait during the cheddaring stage of a cheese I’m making right now (also one of Gavin’s recipes). Cheeseception 😂
When I press overnight with a spring, I noticed that the pressure eases as the whey is expelled. I prefer to use my weights, but it's not the easiest to keep centered.
I'll be trying this on the weekend. I'll age it 4 days, then cut it into quarters to test at 1, 3 & 6 months for my own curiosity.
I wonder if this cheese is similar to swedish Hushållsost or Gårdsost ( ~household/homestead), which was originally small scale cheese used mostly to preserve milk, aging it was optional.
These days it's the cheapest cheese you can get, and when I grew up we called it kindergarten cheese since it's pretty much the standard cheese there (cheap + mild).
Hmmm.....it begs experimentation in my old head....yesterdaze with buttermilk? Too much fun in the imagination. Yestedaze blue by adding some stilton blended in the milk as a flavour addition? So much fun to think about! Well done sir.
Looks great! Suppose you weighed it-yield? seems like the farm cheese recipe I have been looking for Thank you!
I think I'm gonna try making this one, and add in a bunch of horseradish. I dunno if horseradish cheese is just local to me or not, but this cheese looks like an ideal candidate to become horseradishized!
I recently saw a video on tiktok where a guy made mozzarella from chocolate milk. It looked delicious. You should try it and make a video.
Sure
Hey Gavin, have you ever thought about taking the leap over to using a Dutch press instead of the spring-style press? I've used one for years now and can't recommend them highly enough! You set it and forget it. No need to keep checking if you need to adjust it as the compresses over time.
I have Brendan. I do have the compound press for larger cheeses, but I do like the simplicity of the spring press and that it fits on the sink drainer without hanging over.
Oh how I wish I could make cheese. Yum.
It’s one of the easier homemade foodstuffs. Much simpler than making wine or beer.
And you can set up with standard kitchen utensils initially making small batches.
I often wonder about smoked cheese. Have you ever made any?
We make a simple cold smoker from a cheap soldering iron in a metal pan w/damp smoking wood chunks, wire racks for the cheeses and a big box over the top to keep the smoke in. We once made a basic farmhouse goat cheddar blue and cheddared the curds in the smoker, then smoked it again once the rind was fully developed. It was absolutely amazing.
Gavin, looking to get into cheese making. Question - How do you know how many kilos of pressure your press is applying as you tighten the screw? Thanks in advance.
Fully explained in this video; ruclips.net/video/hQaqzmmdqHs/видео.html
Great tutorial, as usual! Where do I get the red brining bucket and the red aging box?
Unfortunately, both the ripening boxes and brine bucket (aka microwave rice steamer) have been discontinued by the manufacturer. I can no longer source them, so I take very good care of the ones that I have.
With that said, you should be able to find something similar on Amazon.
How do you set the pressure on that cheese press?
I cant see any sensor or indicator that shows the weight or pressure exerted in the press
ruclips.net/video/hQaqzmmdqHs/видео.html
Hi Gavin, I love your videos and recently subscribed to your channel. I am giving cheese making a go and I was thinking of trying this one first. My question is would it be possible to use pasteurized, homogenized milk as long as it is not ultra-pasteurized? My only current option for milk is from the grocery store. Thank you so much again for all of your knowledge.
Yes you can. That’s what I used for about 2 years before finding pasteurised/unhomogenised milk. Just be aware that the curds set will be weaker so use Calcium chloride and a fraction more rennet.
Thank you so much for your response! I will let you know how it goes!
Hello again, Gavin. Just wanted to let you know that the cheese worked out great! I went on to make a sun-dried tomato and chive version of the Yesterdaze cheese and it turned out very nice. I have since tried your Gouda and dark ale and mustard seed. We shall see how they turn out. I’m hooked you might say! Your videos are amazing and it totally gave me the confidence to give it a go. thank you again 1000 times!
Hi Gavin
I done this type of cheese, is brilliant.
Just a thing : is a bit white my one , i used pasteurised milk unhomogenised and your is a bit yellow. Just wondering if i can add Annatto ? And how long it will last ? Thank you
Yes, you can add annatto if you like. The milk we use is grass fed, so lots of betacarotine. It will last as long as you can resist eating it.
Hey Gavin I made Yesterdaze as my second cheese after Domiati and was wondering if you could comment on my results. My cheese had mechanical holes like yours, which is no big deal, but the final result is very picante, like a "sharp" provolone and squeaky. This is even after 6 days. When you taste tested yours you made no mention of those features and said yours was mild. I used unpasteurized, unhomogenized California raw milk and added the recommended lipase. Any thoughts on why mine seems to have come out differently? Thanks so much and I looking forward to your next videos!
When using raw milk, use half the culture and 25% less rennet. Omit the lipase. This recipe was made using Pasteurised/Unhomogenised milk which has no lactic bacterium. Raw milk is filled with lactic bacterium and lipase so that is why it tasted so strong.
Where do you get the brine container and other container from . Also the press
Any plastic contains will do
Hi Gavin, question for you, if following your recipe and I want to increase milk quantity, like 8 or 12 litres, does the lipase increase accordingly?
Cheers
Yes it does
Hi Gavin, how do you know the pressure using that type press?
ruclips.net/video/hQaqzmmdqHs/видео.html
Is it possible to make this cheese without lipase ?
Sure
@@GavinWebber Thank You 🙏
I'm sure this has been asked but how did you know how much pressure you were applying there?
ruclips.net/video/hQaqzmmdqHs/видео.html
Would this work with goats milk?
Yes, I believe so
Yes Tracy's recipe says to skip the lipase if using goats milk.
Hey Cheeseman, do they melt good?
Yes
@@GavinWebber Cool beans.
Will it melt?
Nevermind, I din't wait long enouggh to ask about meltiness.
Yes, it melts and makes great grilled cheese sandwiches.
Ready the next day?? Wouldn't that be tomorrow's cheese? 😂
It's tomorrow's cheese when you make it, but it turns into yesterday's cheese overnight.
@@azrobbins01 that could make it today's cheese : )
Tomorroze cheese. 😊 It even looks like a legit western Mediterranean cheese name.
@@jonesrsteven Funny! 😁
Paneer is also a simple cheese.
Can you make a tutorial?
How to make Paneer at home
ruclips.net/video/P4VFDTBwSSI/видео.html
Ok, if this was able to be made back then, they obviously didn't have the chemicals you are using.
So what was used in that Era.
I only ask because I want to replicate the process as a self-sufficient homesteader.
For the culture, I imagine they used leftover whey from previous cheeses…The rennet would have been from slaughtered animals and the calcium chloride wouldn’t be necessary using raw milk…
@@Julia-en9xq awesome thank you
hi
Still hoping for a nicely aged Danbo style cheese :D
Could you age this cheese if you wanted to? I'd like to see you try it and see what happens. Would it turn into a different type of cheese?
If you watched the video, you'd see that he said you could.
@@misterhat5823 Yeah, but not for a long time. I wonder how it turns out if you age it for at least a year.
@@Melissa0774 With the addition of lipase, I'd think long term aging would be a bad idea.
I like your videos! Do you have a video doing a rundown on cheesemaking vernacular? I'm well versed in the english language, but many cheesemaking terms I have not learned yet. The ingredients "lipase", "alpine", and "saturated solution" are unfamiliar to me, @gavinwebber
Great suggestion! I’ll see what I can do
@@GavinWebber Thanks Gavin! I'm glad I inspired you!