Zimmerle Eats

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@nothingtoseehere5760 16 күн бұрын

Hey, where do you get the collagen wrapping? Thanks!

@zimmerleeats800 14 күн бұрын

They are available online at The Sausage Makers website and on Amazon

@gymnopendi3serenade157 18 күн бұрын

Yummmm umm 😋

@colddeadhands5167 Ай бұрын

Very nice.....hate watching butchers cut from a primal. Most people can't get or afford a feint quarter......got my sub. Looking forward to more from you

@markb6407 Ай бұрын

"Let me just enjoy this for a second"... 😂😂😂 Nice video sir. I'm looking forward to trying this out.

@zimmerleeats800 Ай бұрын

Thanks for watching!

@timothyloomis9415 Ай бұрын

Thanks for all your hard work! Looking forward to next cheese video😊

@zimmerleeats800 Ай бұрын

Thanks for watching! I’ve got more in the works

@jim34morrison Ай бұрын

Great work! The brine for a Camembert is unique. Keep it up!

@zimmerleeats800 Ай бұрын

Thanks for watching! Don’t let it brine for any more than two hours or it will be too salty

@ginabisaillon2894 Ай бұрын

I haven't heard of brining camembert before I must try it.

@zimmerleeats800 Ай бұрын

Thanks for watching! Don’t let it brine any longer than two hours or it will be too salty

@neeble9575 Ай бұрын

This is the channel I've been looking for. Thanks chef

@zimmerleeats800 Ай бұрын

Thanks for watching!

@cms9902 Ай бұрын

You could use a container with x amount of water for a weight. 1lt water is 1kg. From UK.

@user-lu6wz5im8b Ай бұрын

Did you brine the cheese?

@zimmerleeats800 Ай бұрын

No, the curds are milled and salted before pressing

@user-gn1pl1lp3u Ай бұрын

Here's a question. Can you use the developed mold from a prior Bleu Cheese to inoculate a future batch or do you have to keep buying the mold? Also, how long will a packet of the penicillin store after opening?

@zimmerleeats800 Ай бұрын

Yes you can inoculate with the existing mold! Same with other molds. When I’m aging a cheese that is not vacuum seal, a lot of times it ends up developing that blue mold because it already exists in my cheese fridge and I have to wipe it off. As far as the shelf life on an open package of the mold, as long as it is sealed in a bag and in the freezer it should last quite a while.

@user-gn1pl1lp3u Ай бұрын

@@zimmerleeats800 I really want to start getting into making cheeses. I have done a little in the past, but have mostly been doing yogurt and cream cheese. With the yogurt, especially, I always use some of my last batch, so I don't have to keep buying cultures. I am a strong believer of "using what you have" and knowing that I can do that with something like this, especially seeing how it is not that difficult, I am more excited. Just a thought, can I use my yogurt as a Mesophilic? I know I would have to actually buy any thermophilic cultures, or is there a "work around" for that too? Love the videos, seeing that it is not overly difficult (many out there tend to be too "scientific") to do and the fact that you enjoy doing it comes out.

@zimmerleeats800 Ай бұрын

@user-gn1pl1lp3u You should definitely start! It’s a very rewarding hobby. It can seem intimidating but once you dive right into it it isn’t. Yes you can use yogurt as cultures.

@user-gn1pl1lp3u Ай бұрын

It seems you use about the same amount of milk in all of your cheese making videos, but don't say how much. How much do you use? Also, can you brine at a slightly lower temperature, like in a normal refrigerator (I guess they usually run from 42F to 45F)?

@zimmerleeats800 Ай бұрын

I typically use a gallon and a half of milk. But you could use double that amount and still use the same amount of rennet and calcium chloride. And yes you can still brine this particular cheese in a normal fridge. It just might mature at a slower rate

@user-gn1pl1lp3u Ай бұрын

If you vacuum seal the pressed cheese, would not the humidity be irrelevant?

@zimmerleeats800 Ай бұрын

Yes, good call. I had meant to say, if not vacuum sealing and depending on what cheese you are making, humidity may vary.

@propellerhead428 Ай бұрын

Put that wedge in some batter and deep fry, then on a ribeye with some cranberry jelly.

@zimmerleeats800 Ай бұрын

That sounds delicious!

@aiya9886 2 ай бұрын

Excuse me...but wth is that and the answer can't be cheddar or cheese

@zimmerleeats800 2 ай бұрын

All cheese is made from milk, coagulated with rennet, and then Cut and stirred before straining and more often than not, pressing. The process in this video is the stirring of the curds 🧀

@leintjecusmano4443 2 ай бұрын

Again I need to know how much milk to use please

@zimmerleeats800 2 ай бұрын

1 and 1/2 gallons for this

@leintjecusmano4443 2 ай бұрын

You don't state how much milk to use and also is it non homogenised.

@zimmerleeats800 2 ай бұрын

It can vary depending on how much cheese you want to make, but for this particular cheese I used a gallon and a half of milk. I used homogenized and pasteurized milk, so that’s why I added the calcium chloride to it

@tomynoks 2 ай бұрын

I made this with 60mm collagen casings and it turned out exactly like your picture!! Mold and all!! Awesome stuff!

@zimmerleeats800 Ай бұрын

Awesome! Thanks for trying it out

@tomynoks 2 ай бұрын

You probably have no idea if it actually fermented then.. lol. I dont use one either, but i might buy one to see if im doing it right!! 😅

@zimmerleeats800 2 ай бұрын

As long as you’re following the right process, it will ferment. Good indicators that it has fermented is the color of the meat after, and firmness. It also has a particular (delicious) smell.

@cherokeeMamaw 2 ай бұрын

If you are going to be doing an egg float test for your bringing solution make sure that the egg you use is a good one, a bad egg will float a good egg will sink.

@siriusRblack 2 ай бұрын

Where can I find the clear containers you are using?

@zimmerleeats800 2 ай бұрын

I get them at a local restaurant supply store. But you can find them online as well

@timothyloomis9415 3 ай бұрын

Hi ,really like your videos. Thanks for all your hard work. Can you tell me what cultures you use for the feta recipe? Hope you make more videos🙂

@zimmerleeats800 2 ай бұрын

Thanks for watching! I used both mesophilic and thermophilic

@Red2U 3 ай бұрын

I definitely need to try this one! Thank you for the video!

@Red2U 3 ай бұрын

I just found your channel. I have been learning how to make cheese and farmhouse cheddar is next on my list. I see you also have some charcuterie videos which is also on my need to learn list. Great video. I love how you used sous-vide to maintain the temperature. I may have to try it that way too!

@zimmerleeats800 2 ай бұрын

Thanks for watching!

@Alexander-uj5pb 3 ай бұрын

👍👍😀😀

@abirbou8772 3 ай бұрын

Watching you make it is so exciting Can you just avoid music next time?

@elitepotato9969 3 ай бұрын

Thank you for your recipe. We used your video as a reference in our science class! looks delicious :))

@zimmerleeats800 3 ай бұрын

Thank you for watching! So glad I could help

@elinorreinhardt1050 3 ай бұрын

How long did you leave it?

@adamfreeman5609 4 ай бұрын

I like how it has the random holes in it. Gives it more character

@nasigh9882 4 ай бұрын

have any alternative by chemical name this flora danica.i cant find that in our place🙏

@couchyrick6300 4 ай бұрын

I am screaming fuck because i forgot to do that my meats already been curing

@rs-wj1sm 4 ай бұрын

I meant you are a Freak'n CheeseMaker love your vids

@edenhill9662 4 ай бұрын

Looks great. I've never heard of using or allowing such high temps. I was always taught that the old school way of hanging them in a garage was done in the winter months and that you had to keep temps above freezing, but below like 42-44 degrees max. Essentially no warmer than a refrigerator. Seems if it gets in the 50s the raw meet would spoil?

@tomynoks 2 ай бұрын

The most acceptable temps for drying any salame, charcuterie, etc if btw 40-60° and 60-80% humidity. That being said, even if it's a little too warm or low humidity, I've had success.

@robedwards3393 4 ай бұрын

Oh I can't do it the audio is horrible

@davitdavit2296 4 ай бұрын

thank you!

@elmeddinxelil9621 5 ай бұрын

how long you ripened that cheese ? 2 weeks?

@markskibo5159 5 ай бұрын

Looks excellent, I missed how you did your meat ,Hand chop? or grind?

@zimmerleeats800 5 ай бұрын

Thanks for watching! I used my grinder attachment for my kitchenaide

@robedwards3393 5 ай бұрын

Great video but your knife is dull

@pepperKingdom 5 ай бұрын

hi from Greece !!

@dogetothemoon223 5 ай бұрын

Thanks, man!

@cbk1232 5 ай бұрын

I buy a Boston butt just for the coppa. I don’t like pulled pork so I vacuum seal the rest and give it to a friend. I have 3 hanging with different seasonings.1pepper and paprika and the others are Italian style. I love rosemary and thyme

@whocares0692 6 ай бұрын

Thanks for this informative video. I appreciate it. Mom & dad used to make all types of sausage, poppa, prosciutto and other cured Italian meats, and I never watched because I thought I'd have time. But unfortunately they're not here and I want to try to make some of what they made. Again, thanks for this video.

@zimmerleeats800 6 ай бұрын

Thanks for watching!

@dominicmassaconi6160 6 ай бұрын

Great video

@plamenavramov7568 6 ай бұрын

very nice i just don't get how many grams of salt you use ?

@zimmerleeats800 6 ай бұрын

I take the weight of the meat in grams in calculate 2.5% salt and 0.25% cure #2. Or if you’re only using salt without cure you would do 3% the weight of the meat

@RahaEshaqi-bn6nu 7 ай бұрын

That is perfect. Thank you so much👌

@zimmerleeats800 7 ай бұрын

Thanks for watching!

@TushhsuT 7 ай бұрын

whey is also tasty! DOnt waste it! You could do ricotta. You could just drink it (I mix with a juice). You could make a tasty bread, using it instead of water. And also, if you do a lot of cheese(as I see), you could use it instead of the micro-starter. PS. Yes, now I hear you mention it :)) Still, for those who missed your comment.

@zimmerleeats800 7 ай бұрын

I usually save it if I have the time to use it!

@pamalatrynovich4817 7 ай бұрын

Can you tell us how much culture you used.

@iliyanivanov7337 8 ай бұрын

Hey Man nice coppa, can you tell more about your chamber. thanks

@zimmerleeats800 8 ай бұрын

Thanks for watching! Yes, my chamber is simply a dorm room fridge with temperature and humidity gauges wired through the side of it. I keep it at 55°F and roughly between 75 and 80% humidity. With a small chamber like that I just keep a cup of salt water and a cup of dry salt to produce and equalize humidity

@tomynoks 8 ай бұрын

Great looking coppa!!

@zimmerleeats800 8 ай бұрын

Thanks for watching!

@Petraki13 8 ай бұрын

What is the size of the net you used? They have bunch of different sizes and I'm not sure what size would fit on average Capicola... Oh, and- thanks for the video! 😀

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