It’s too warm here in the UK and I couldn’t sleep so here I am making this at 3am
@edwardshields66917 жыл бұрын
Hi Gavin! You've taken away my fear of making cheese at home! All the books I have tell me how difficult it is and make it such a process. With your videos I've been shown how easy this can be. With proper sterilization and the proper equipment anyone can do this. Thank you so much. Eddie in Quincy, County of Norfolk, Massachusetts USA.
@GavinWebber7 жыл бұрын
Thanks Edward. Cheese making is indeed easy, which is why I make these videos to lift the veil on the mystery that seems to shroud this amazing food!
@nicklavoie81777 жыл бұрын
what is the importance of having 85% humidity in the ripening phase if the cheese is vacuum sealed?
@pkeod7 жыл бұрын
There is no importance to humidity for vacuum sealed. He probably just said it out of habit. Vacuum sealing also prevents rinds.
@felixdietzCGN7 жыл бұрын
Nick Lavoie Same question here!
@GavinWebber7 жыл бұрын
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
@jim34morrison4 жыл бұрын
Thank you for passing all of your knowledge. I’ve also read that you can opt to allow the curds to settle, stirring ever 3 - 5 minutes, for a period of 30 mins to develop a more acidic cheese. What are your thoughts?
@joefarrell88667 жыл бұрын
I was noticing that you gave a Humidity level as well as a temperature. If the cheese is going to be wax sealed or vacuum packed, is humidity really a factor since the cheeses is sealed and no moisture from the air would be able to get to it? Watching your videos has given me the confidence to try more than just Mozzarella and Ricotta. Thank you for sharing!
@mrctackett97 жыл бұрын
I think this was my 8th cheese so far and by far mine and my families favorite. I only let it age 3 weeks and never waxed it, just kept it clean with a salt water wash when neeeded and it developed a beautiful tasty rind. I'm going to make it again tomorrow as it has been such a hit. Thanks so much for the free education.
@GavinWebber7 жыл бұрын
It's a favourite here as well. We prefer to vac-pack it, but I might try a natural rind ask I'm having some success with those of late.
@LC-hf3rk7 жыл бұрын
After watching this wonderful video, I tried this recipe four weeks ago and sampled the cheese today and it was the most successful cheese I've made to date. Fabulous yield,(1.1kg) beautiful butter yellow colour, cuts easily and is mild and delicious! Making this one again!
@trydenrocks7 жыл бұрын
The music makes me feel like an elephants is going to ride a bicycle..
@johntindel72177 жыл бұрын
How do you know how much pressure you're applying with your press?
@acommenter5184 Жыл бұрын
You can add my thanks to those of many, many others for the clarity and helpfulness of your cheese making videos, Mr. Webber. As I've watched videos by you and others about home cheese making and the importance of clean equipment, etc., I've been curious about something I haven't seen discussed: - if one does fail to avoid contamination, what are the most likely consequences? - I assume that there are undesirable molds/bacteria that can grow, etc. Are all of them sufficiently obvious (discoloration, bad smells, ...) that they're recognizable and can be avoided when they're detected? - Are there things that occur that are dangerous (not just unpleasant, bad-tasting, etc.)? - Are any of these dangerous things (if they exist) not easily detected, and therefore represent a real health safety risk? Thanks in advance for whatever feedback you can share.
@GavinWebber Жыл бұрын
Some answers here; kzbin.info/www/bejne/m5vWmmWJiL-nhtk
@MarkLee-zm7pt2 жыл бұрын
I cut open my Butterkase today...oh Wow! Absolutely perfect, taste, texture, and all. Thank you Gavin for sharing these recipes and instructions. My cheese came out spot on...I will make more.
@theresanee7 жыл бұрын
Gavin, just recently discovered your channel and I am just fascinated! And I love the term "curd nerd"
@MenestraYoakim7 жыл бұрын
Hey, Gavin. Greetings from Canada. :) There are all sorts of cultures out there. When you say you use Mesophilic or Thermophilic culture in your recepies, does it matter which particular kind is used? I want to order some online, and I'm just not sure which one to choose. Some Mesophilics have more bacteria than the other, and the same goes for Thermophilic culture. Will it matter a great deal if I choose one over another, as long as they are within the needed category (Mesophilic/Thermophilic) for the recipe that I'm using? Thanks a lot, you're the man!
@dcrepazkeay6 жыл бұрын
Had an unexpected puncture in the vac pack and discovered the butterkase covered in mold. Fortunately it cleaned off very easily. Whilst out of the pack I couldn't resist tasting it and I have to say it's delicious even though it's under two weeks old. The liquid smoke worked really well, the texture was great and gave a slight squeak on biting and it tasted lovely. I'd be happy to recommend this to anyone who wanted a cheese that's ready to eat in a fortnight.
@shanej24295 жыл бұрын
I had a taste of my butterkase last night, it was amazing so creamy and delicious, it had a small amount of eye development, not sure if that's normal but non the less I'm so happy with how it turned out, thanks Gavin!
@squat2247 жыл бұрын
Does the humidity matter if it's vacuum packed?
@JohnKirkwoodProFoodHomemade7 жыл бұрын
Hi Gavin. Thanks for all the vids mate, much appreciated. Just done my first Butterkase, followed your vid carefully, the only worry I have is that I used tap water to do the wash, that's the pan you heat up to 60 celsius, do you think that will be a problem in the finished cheese?.
@GavinWebber7 жыл бұрын
No, not at all. I did the same thing. I only use non-chlorinated water when diluting the Calcium Chloride and the Rennet as it inhibits the rennet coagulation action.
@JohnKirkwoodProFoodHomemade7 жыл бұрын
PHEW, Cheers from the UK Gavin.
@titiabobo2 жыл бұрын
How long do you leave it in the brine? I played the video over and over but you did not mention. Would you please respond? Thank you and I love your channel.
@GavinWebber2 жыл бұрын
Watch the video again; kzbin.info/www/bejne/jJObl4WNqdaFo8k
@amyjohnson78342 жыл бұрын
I watched it twice and did not see the brining time either
@curiousingАй бұрын
What does "flipping" entail when it's aging in a vacuum-packed bag? And how do you keep it at the correct temperature? I've watched a few videos but could really use a tutorial on the aging process and what the details there are. BTW, Butterkaese is my FAVORITE cheese and it is getting nearly impossible to find it in the US. I watched your video on Queso Chihuahua yesterday and wondered about Butterkaese, but figured you'd never do that one cuz it's so rare, so I didn't even search your channel for it. And then KZbin fed me this video today. I am SO HAPPY!!! 🙂
@GavinWebberАй бұрын
flipping the cheese from top to bottom helps to evenly distribute the fats throught the cheese during maturation.
@kicknadeadcat7 жыл бұрын
why would humidity matter if you have it vacuum packed?
@lupitameow4 жыл бұрын
He offers humidity for those not vac packing it
@warnerschmidt7 жыл бұрын
Gavin, I'm preparing to do some cheese making of myself. Butterkase is a personal favorite, so I was very pleased to see you release this video. Forgive my unfamiliarity, but I am curious as to what you're doing with the temperature during the process. When you note specific temperatures, are you just heating to that point and then turning it off or sustaining that temperature for a period of time? Any insight you could give would be much appreciated.
@GavinWebber7 жыл бұрын
Yes, you are correct. During most of the process, I'm just checking to make sure the milk stays at the target temperature and adjust if necessary. After adding the warm water to wash the curds I checked to make sure I was at 42C. After that, it is no longer necessary to check the temp.
@_letstartariot5 жыл бұрын
I love that you’re an Aussie making real cheese. I’m an Aussie that makes grilled supermarket cheddar cheese sandwiches to be honest. It’s nice to have such a unique hobby/skill (in Australia it is anyway). I love all your videos. I’m a 29 year old whipper snapper but I can’t resist videos like this. You have yourself a permanent fan.
@dcrepazkeay6 жыл бұрын
I have just made this cheese but I have added some liquid smoke to the milk as you did for the smoke flavoured gouda. Can't wait to try it.
@cruhlcruhlduhl80187 жыл бұрын
gonna try to make this with yogurt, hope it turns out tasting like cheese. Should the yoghurt be 1% if used as culture. So like 1 gram yogurt for 1000 grams of milk?
@GavinWebber7 жыл бұрын
+Cruhl CRUHLDUHL I recently used 170gms for 12 litres of milk for a Provolone so you can calculate backwards from there.
@joe54chn7 жыл бұрын
Good Day Gavin, I had my first home made Butterkase using your method for today's breakfast. For me, a novice in cheese making it was very good. Thank you for your video. I made a small modification, I added a little bit of Lipase alongwith the culture. This gave the cheese a more pronounced flavour. In the recipe I used previously both Mesophilic and Thermophilic bacteria needed to be added. Yours with just Thermophilc came out just as good. Cheese making equipment is not available locally, I have to get it online from abroad at very high prices. So I made my own cheese press using locally available Paneer molds and a couple of long bolts and wing nuts. Rennet culture and lipase I can buy only online from abroad. Calcium Chloride is available here, fortunately. I have invested in a digital thermometer because the ambient temperature here (India) is quite high, and I have to do my cheese making at night (27C). But I plan to try yogurt(for Thermophilic) and buttermilk (for Mesophilic) soon. A couple of questions: What is the yield/litre you get for, say, Cheddar? I got just 400gms for 5 litres of milk. I use liquid paraffin instead of coconut oil, is that ok? Is keeping cheese in a brine/calcium chloride solution overnight before maturing it acceptable? Thank you for the video. BTW I have just made a Cheddar using your video. Will let you know the results mid July :)
@ddmalcore7 жыл бұрын
Forgive me for my inexperience with aging cheese, but would the humidity of the air when you ripen the cheese matter at all if the cheese is vacuum sealed?
@GavinWebber7 жыл бұрын
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
@ddmalcore7 жыл бұрын
Ahh that makes perfect sense! Thank you for answering!
@Taikausko7 жыл бұрын
have you noticed major differences between vacuum packed and waxed cheeses?
@norahyde90976 жыл бұрын
Every time I watch one of these videos I have to get up and go to the fridge and eat some cheese.
@NipItInTheBud1006 жыл бұрын
If you vacuum seal the cheese.....why does the humidity matter in the storage area. I can understand temp but not how the humidity level affects ripening
@gunlabchris5 жыл бұрын
I’m asking the same question
@phoenix2mn7 жыл бұрын
Are these cheeses you make scalable? I wouldn't be able to eat wheels that size consistently. Could I cut the recipe in half? Would the processing change?
@GavinWebber7 жыл бұрын
Yes, they are scaleable. The only things you can't change are Temperatures, timings (except brining times) and pressing pressure.
@petewerner14944 жыл бұрын
I can see storing it at a set temperature,,, but the humidity setting after vacuum sealing, I don't understand, Great video though, and I'm going to try it,, Thanks,,
@buddha652812 жыл бұрын
I was thinking the exact same thing. Once it is vacuum sealed how would humidity be a factor? Great video.. Germans would be proud.. just say it a little faster all one word. Butterkäße
@TheMelanda4 жыл бұрын
I absolutely love this channel, and especially how every cheese has "ancestry appropriate" music in the background. I can't wait to hear what the "Swiss music" sounds like when I watch the Emmenthaler next...
@GavinWebber4 жыл бұрын
Glad you enjoy it!
@Zigge7 жыл бұрын
Have you made any smoked cheeses? I'm not just thinking about smoked cottage cheese, but hard or semi-hard cheese.
@AngelLovedragon7 жыл бұрын
Gavin, I've been watching you making many kinds of cheeses and it's fascinating but I was just wondering can you making vegan cheese or at least attempt to make one?
@dfab15267 жыл бұрын
he is not vegan.... he will never attempt to do this.
@88michaelandersen7 жыл бұрын
What would vegan cheese be? Cheese is fermented milk. If you remove the milk, what is left?
@AngelLovedragon7 жыл бұрын
I know he's not a vegan but I was just wondering
@AngelLovedragon7 жыл бұрын
I'm sorry I asked it was just an idea. Just to try something new
@88michaelandersen7 жыл бұрын
Angel Lovedragon Don't be sorry you asked. It wasn't a bad question. Many of the techniques used in cheese making are also used in tofu making. Maybe you should try your hand at making tofu?
@Sheblackdragon7 ай бұрын
Hi, I love watching your cheese making videos and have started making some basic cheese. I wanted to try this one but I can't seem to find where to get Thermophilic (MOT92) here in the UK. I see other Thermophilic cultures for other cheese types but not this one, is there any equivalent you know of that would work? Thanks 😊
@GavinWebber7 ай бұрын
Sure, what can you get?
@Sheblackdragon7 ай бұрын
@@GavinWebber I can find these 4 thermophilic cultures: Thermophilic B for Italian style cheeses, ST H2 Thermophilic culture for Hard cheeses & Mozzarella (TA61), Thermophilic C for Swiss type cheeses, TCC-20 Thermophilic Culture for Mozzarella type cheeses
@joemomma1827 Жыл бұрын
I appreciate your videos. I have made myself a cheese press but I was wondering where you got your spring and do you use more than the one for different pressures?
@GavinWebber Жыл бұрын
Here is a video I made about my press; kzbin.info/www/bejne/noLEoq2josmkftU
@acommenter5184 Жыл бұрын
Can thermophilic cultures (e.g., TA61) other than MOT92 be used with same/similar results?
@GavinWebber Жыл бұрын
MOT92 is a multiple Thermophile with 4 separate strains of culture; Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus. TA61 only contains Streptococcus thermophilus which is best for hard Italian cheeses.
@acommenter5184 Жыл бұрын
Thanks for the clear and informative answer. Guess I better look for some MOT92...
@jonl.garton46166 жыл бұрын
Hi Gavin! I enjoy watching your cheese making videos. Question came to mind; after you vacuum pack your Butter Cheese you recommend storing in cheese cave at a certain temp and 85% humidity. Would humidity matter when the cheese is vacuum packed? Thanks!
@GavinWebber6 жыл бұрын
Humidity has no effect on a vacuum packed cheese. I always recommend the humidity in case someone wants to age with a natural rind.
@sweniatoupalik65954 жыл бұрын
I tried this cheese I think five times and for mw it ends relatively hard - in your taste video it seems not as hard. Did you know what can cause it? Thanks
@jim46337 жыл бұрын
does humidity come into factor when vacuum sealed?
@GavinWebber7 жыл бұрын
No, it doesn't. But it is a factor when waxing or making a natural rind cheese.
@curtisharris3 жыл бұрын
I'm using raw milk that has a cream line ending about 1/3 of the way down the gallon. Do I need to adjust somehow for this overly creamy milk?
@sonrisefamilyfarm85723 жыл бұрын
My milk is like that - I just seem to get a higher yield of cheese! When I had the calf on my cow she held the cream back for him and my cheeses were smaller and harder Now with the calf off my cheese wheels are huge and softer
@curtisharris3 жыл бұрын
@@sonrisefamilyfarm8572 thank you!
@asterixky Жыл бұрын
If after 2 to 3 days left at room temp 8:45, the cheese should have developed a strong and solid rind. Why would we want to wax it or vacuum seal it?
@kristendavis7870 Жыл бұрын
Because it will grow mold.
@gabrielbratescu7 жыл бұрын
Hi Gavin. Last night i tried to make this cheese folowing your instructions but something went wrong when i added wather over the curd. It started cooking and the curd became like mozzarella. The water was 60 Celsius. What could have gone wrong ?
@feliciaester41126 жыл бұрын
gabriel bratescu check the Ph. The Ph might have dropped, causing the curd to stretch like mozzarella. Did you use fresh milk or one/two days milk? If the latter, then you can try fresh milk instead, pasteurize it, and use it.
@ericstuder74117 жыл бұрын
Hello, thanks for your videos, Gavin! I have Nigerian dwarf goats with butterfat up over 5% whereas whole cow milk and European goat milk come in at about 3%. Do I need to make any adjustments to account for the additional fat content for any particular cheese recipes? This one, and its apparent cousin, Gouda, seem like they would not be impacted?
@Liutgard7 жыл бұрын
Gavin, one of my granddaughters (age 6) is fascinated by the idea of making cheese. We read about Ma Ingalls making cheese in _Little House in the Big Woods_, and we found a cheese video on the Jas Townsend & Sons channel (terrific channel, BTW- 18th and early 19th c American reenactment- they're really, really good, and they do a lot of cookery!) I do medieval reenactment, and last year in camp I made a soft cheese, which was a big hit. So this spring Ilyana wants to make 'reg-oo-lar' cheese, hoop and all. I thin the butterkäse would be a good one to start with. We might try gouda , too! Your videos make it look like something I can do! I'm a fairly skilled cook, but cheesemaking is science! I'm going to give it a try! BTW, while watching this video, I HAD TO get up and fix myself an English muffin with Muenster melted onto it. Ah, melty, yummy cheese!
@GavinWebber7 жыл бұрын
You've got nothing to loose Laura. Best of luck with your cheese making endeavours.
@JorgeGarcia-sw3pp7 жыл бұрын
Hello Gavin Webber! I can't find the exactly Thermophilic culture on Amazon. I am wondering if you can recommend me a culture available on amazon or ebay? Thanks!
@CodyTravis6 жыл бұрын
I'm sure Gavin would direct you to his shop Little Green Workshops. You can buy it there.
@RobsAquaponics7 жыл бұрын
Have never heard of Butterkase before. Thanks Gavin.
@daszapok3 жыл бұрын
.
@Penfold87 жыл бұрын
How do you gauge the weight. Are there markings or do you do it by guessing?
@teelanace94344 жыл бұрын
So I made t hhi is about 4 days ago its having issues drying out .... I also have small spots of mold starting :-/ is there anything I can do to save my smelly cheese
@davidmaisel80627 жыл бұрын
Great video Gavin! this cheese is one of the 3 or 4 artisanal cheeses we have in Brazil. it's called Queijo Mantega here. Now I know the origin thanks !
@bloodgain7 жыл бұрын
From what I can find about queijo manteiga, it looks like it's made quite differently. Cheese curds are cooked and stirred for several hours in milk, until it takes on a consistency similar to mozzarella. Then, it is heated and stirred with butter, often a clarified butter product that is similar to Indian ghee. So that's what gives queijo manteiga its buttery flavor -- actual butter!
@bloodgain7 жыл бұрын
Yum! I'm a big fan of Butterkäse. It's fantastic melted over some good smoked turkey, on some nice crusty bread stuck under the broiler or grilled in a panini.
@holbunch7 жыл бұрын
Gavin, when using raw milk with this recipe, is the calcium chloride needed? Also, thermophilic culture your using I am having a hard time crossing my cultures with that number. Any suggestions?
@GavinWebber7 жыл бұрын
Hi Craig. Omit the CaCl when using raw milk. As for thermophillic, any one with these strains will suffice; Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus
@holbunch7 жыл бұрын
Thanks for the reply Gavin. Helped a ton.
@totosticchi20273 жыл бұрын
Hi, congratulations for your channel. I have one question, is humidity important if the cheese is vacuum in plastic bag?
@TC-th1ey3 жыл бұрын
Nope, see top reply.
@a124753 жыл бұрын
i reccomend waxing over aging because it keeps humidity.
@keeperofthegood7 жыл бұрын
This concept cheese (there's a few butter tasting cheeses we like) brings up an article I read some 30odd years ago that I have tried to re-find without success. A butter inside a cheese skin. A means of butter preservation inside an aged, hung cheese. Outside it looks like caciocavallo but 1/2 inch in or so was a half pound ball of butter. If you or any of your fans know what kind of cheese that was I'd appreciate a heads up on that.
@ZakKohler7 жыл бұрын
keeperofthegood manteche, or possibly burrata www.igourmet.com/shoppe/Manteche---Provolone-and-Butter-by-BelGioioso.asp
@keeperofthegood7 жыл бұрын
Thank you Zak Kohler, that does come close. That cheese is a modern (20th Century) cheese and one I'd love to try making at some point (it actually looks fun to make almost like filling water balloons without popping them, there are a few youtube vids on its production). The article I recall reading was on pre-industrial food preservation techniques in the Finland/Sweden region (lived in Thunder Bay Ontario at the time and there is a very large Finnish population there) Trouble is, at 47 my memories of being 20 are getting a ways away from me now.
@RatcheT24977 жыл бұрын
Have you ever had the Slovakian cheese, bryndza? Your videos are really interesting, even though I probably won't be making any of the cheeses, haha :)
@themattyshow40267 жыл бұрын
Bryndza is Polish cheese, made by mountain villagers
@bugfact92797 жыл бұрын
Hey Gavin, I am looking to get into cheese making but dont have a press or vacuum sealer. In place of the press could I use a weight? Also how could I age it without a vacuum seal?
@bugfact92797 жыл бұрын
***** Thanks!
@Taikausko7 жыл бұрын
I just made my own cheese press from scrap wood, screw rods and nuts. Cost me under 10 euros! It needed little bit designing and measuring, but ended pretty good. I bet anyone, who can handle the drill and measure tape, can make it :)
@domdegood53765 жыл бұрын
The word Kase is also used in South Italy, (caso), its an old Roman word, same as Cheese.
@cfv19845 жыл бұрын
cazzo
@bobo129xx7 жыл бұрын
Hi Gavin , your video is so great! I'm making this "Butterkäse" right now , and I can't wait to eat~But I only used 4 liters of milk , should I decrease the time of brine ? like brine for 4.5 hours ?
@GavinWebber7 жыл бұрын
Yes, decrease it by half.
@ablelili7 жыл бұрын
Gavin thank you so much for the video. I plan on doing this cheese tomorrow. I have a couple of questions, if you don't mind. Do you keep the temperature of 39F/102F constant until you wash the curds with the warm water? For how long to you keep the cheese in the brine? Thank you in advance for your reply
@GavinWebber7 жыл бұрын
Q1; Yes, keep the temp at 39C/102F until you remove the whey and replace it with hot water which takes it up to 42C. Q2; 9 hours in the brine
@ablelili7 жыл бұрын
Thank you!
@EVovchuk10 ай бұрын
Hi I hope you can answer this question or maybe someone else can chime in and answer it. You vacuum sealed the cheese and then you're going to age it at 12degrees C, 85% humidity for 4 weeks? I am sorry but I don't think the humidity level will matter once you vacuum seal it. There's no moisture escaping or being exchanged from the ambient environment. Can't you just vacuum seal and place it in the refrigerator for 4 weeks to mature? Or am I missing something? Thank you to anyone that can answer this for me. I am trying to learn the art of cheese making.
@La_Machina7 ай бұрын
Iam Not quit sure but i think you can do ripen IT in the fridge. The humidity doesnt Play a roll If Vacuum sealed. At least for My first butterkäse. I Vacuum sealed and Put on a wax coat😂. So i doubled down and It didnt even Made a difference. So far, nice cheese making
@EVovchuk7 ай бұрын
Thank you
@WyattSmith1016 ай бұрын
Cheese wax is breathable, allowing gas exchange. Vac sealing stops any gas exchange. The maturation processes are different.
@EVovchuk6 ай бұрын
@@WyattSmith101 yes I know that. Gavin specifically says he vacuum seals the cheese and then ages it at a specific temperature and humidity. My question is why is humidity important if you’re vacuum sealing the cheese? The plastic you use to vacuum seal is not permeable to moisture or air.
@lgspeck7 жыл бұрын
Hey gavin, thanks for the great advice, my butterkase is two weeks old now. It started developing some blue/white and dark green mold, though. Should I be worried?
@GavinWebber7 жыл бұрын
Yes you should, try this; kzbin.info/www/bejne/h6fTdJmtr9WGaas
@ddusz72915 жыл бұрын
How long do we brine this cheese?
@jhjkrahn2 жыл бұрын
Brine for 9 hours
@backyardsounds7 жыл бұрын
That looks like a fun cheese to make! I might even try it this week in fact.
@lgspeck7 жыл бұрын
Hi Gavin, thanks for the video. I'm making this cheese right now. I used only 5 liters of milk and a 12 cm diameter mold. I decided to use half the weights (using books and cans right now for pressure), since its being distributed on half the surface you are using (16 cm diameter?). Do you think this was a good idea or should I put some more weight on top? Thanks!
@GavinWebber7 жыл бұрын
I think that will work.
@digypsy57046 жыл бұрын
Hi Gavin, I made a butterkase on the weekend and it flattened and looked like your tilsit. What have I done wrong? This time I used the unhomoginised milk and also added the calcium. My jarslberg also did the same thing but tastes beautiful, I used the same milk here too. I have made about 20 other cheeses to date and haven't had this problem until I used this milk.
@ffemtrich29867 жыл бұрын
Why the 85% humidity for aging since it is vacuum sealed?
@dapursusu2456 жыл бұрын
Can we use flora Danica or mesophilic aroma for this cheese?
@hdb807 жыл бұрын
It is amazing what a few ingredients can do to milk.
@DamagedTheOne7 жыл бұрын
when you ripen it do you take it out of the vacuum bag? if not then why does humidity matter? I think what im trying to ask is if its vacuum bagged then how does the humidity effect it?
@GavinWebber7 жыл бұрын
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
@DamagedTheOne7 жыл бұрын
Ah i see... was confused for a bit. Thank you for clearing that up for me.
@Taikausko7 жыл бұрын
Hello Gavin, I'd like to ask, if you have ever heard of finnish cheese called "Leipäjuusto". Also known as Finnish squeaky cheese. It's really easy to make and I think it's bit different than the most cheeses you've made on your channel. Please google it up and make it, if you like the idea!
@Taikausko7 жыл бұрын
And if you cant get any cloudberry jelly to test with leipäjuusto, I'd be happy to send you some!
@GavinWebber7 жыл бұрын
I have a recipe for it on my blog if you would like to try it; www.littlegreencheese.com/2014/10/homemade-coffee-cheese.html
@sonrisefamilyfarm85722 жыл бұрын
Gavin May i ask- I had my cultures mixed up for one wheel and made a butterkäse with meso buttermilk (should have been thermo yogurt) Cut it open today and it’s lovely but it is crumbly with a pleasant tang. Definitely not butterkäse but more of a cheddar! Happy mistakes lol But I’m trying to figure out why.. the best I can understand so far is buttermilk cultures cultured at a higher temp will go a bit acidic? And the washing probably kept the acidity at bay keeping the cheese pleasant?!
@GavinWebber2 жыл бұрын
Yes, absolutely
@sonrisefamilyfarm85722 жыл бұрын
@@GavinWebber Thankyou!
@Deathery3 жыл бұрын
Greetings from Germany Nice Bouterkayze xD
@sidarist7 жыл бұрын
Would the Humidity matter? I mean if its vacuum sealed in plastic surely the Humidity will have no effect.
@GavinWebber7 жыл бұрын
You are right, in this instance in a vacuum sealed bag it will have zero effect. However, if you wax it instead as I mentioned, then you would need to keep the humidity up to prevent the cheese from drying up.
@sidarist7 жыл бұрын
Gavin Webber Ah so wax does allow some relative humidity to pass through it.
@mikesdaddy17 жыл бұрын
Gavin, for crying out loud my Bütterkase just migrated from cheese to science experiment! So, I used mesophilic culture (mistakenly) instead of thermophilic culture. I read about the two cultures, and it says that mesophilic is for temperatures up to about 104°. Since we only heated this up to 102° initially, I'm pressing forward. Any clue what cheese I'm making now, laughing out loud!!
@GavinWebber7 жыл бұрын
Something other than Bütterkase at a guess :-)
@benhowcroft99713 жыл бұрын
Is it more like a gouda then?
@richarddvll3 жыл бұрын
dose it matter for this cheese witch culture you use and if so where do you get your mot92 from
@a124753 жыл бұрын
just use bulgarain yoghurt 15 ml per liter of milk
@MadeniTurkey7 жыл бұрын
Hi Gavin can you make a video how to make Bulgaria Kashkaval chease.
@cindyjohnson52424 жыл бұрын
I made this cheese February 27, 2020. I use high fat raw Jersey milk. I didn't have the culture you called for, so I used 1/8 tsp each of Y2 yogurt culture and LH 100. After drying I vacuumed sealed and aged at 57 degrees for 2 months. The cheese is very buttery and mild in aroma and flavor. It melts very nicely. The only strange thing were lots of holes throughout the cheese. Don't know if I didn't press it enogh or the y2 culture did something. I'm making it again today, I'll see what happens in 2 months.
@HealthyDisrespectforAuthority4 жыл бұрын
The butter kase I had when living in Germany years ago.. did have holes.. not quite as defined as Swiss cheese but defiantly there
@cindyjohnson52424 жыл бұрын
@@HealthyDisrespectforAuthority thank you!
@jim34morrison4 жыл бұрын
Mechanical holes. It’s a very common result. Thanks for the culture input!
@cindyjohnson52424 жыл бұрын
@@jim34morrison thank you!
@gjiilytheslumper85954 жыл бұрын
They are caused cuz the bacteria is still trapped inside the cheese, so when it ripes the bacteria converted all o2 to co2 and the C02 begins to slowly dissolve the cheese from the inside so thats the holes.
@ehguacho20086 жыл бұрын
hello Gavin, may i ask you a question please? is it possible to make cheese with raw cow milk if i previously boiled it? because i followed your recipe but the curds didn't form, even tough i added more calcium and renner that the amounts you indicated :/
@GavinWebber6 жыл бұрын
Whatever you do, please don't boil the milk. It denatures the proteins and will not set a curd. Just use it raw or home pasteurise it; kzbin.info/www/bejne/gJ7Hia2met2IrNE
@tzisorey7 жыл бұрын
Any reason for the change from finger to knife, when testing for a clean break? Just a hygiene thing?
@GavinWebber7 жыл бұрын
Only reason I swapped is because the milk I have been purchasing lately has had a lot of solid cream in the bottle which I have had to whisk into the milk. Once the curds have set that layer of cream sits on top, so the knife gives a better indication of a clean break. It just means that I need to find fresher milk!
@peterwilson46367 жыл бұрын
Is there a substitute for vacuum sealing the cheese? I'm trying to replicate this cheese with the limited equipment in my kitchen.
@GavinWebber7 жыл бұрын
+Peter Wilson Try waxing the cheese 🧀
@miwa54807 жыл бұрын
Hi, Gavin I'm trying to make this cheese but where I order the culture (makecheese.ca) sells different name of culture. I like to use Kazu1. 1000L do you know if I can use it for the thermophilic culture?
@miwa54807 жыл бұрын
Description: Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavor in aged cheeses such as Parmesan, Gouda, Asiago and Cheddar. This is only the description of this culture...
@GavinWebber7 жыл бұрын
This is the one you need; CHOOZIT TM 81 / TM 82
@miwa54807 жыл бұрын
Ordered TM81/TM82!! Thank you very much taking time to look into it.
@chicoern2 жыл бұрын
Very nice, thank you! What is your calcium chloride solution concentration?
@GavinWebber2 жыл бұрын
30% by weight
@antonpotgieter90105 жыл бұрын
What temperature must the milk be after the first 40 min do you put it back on the heat or not and if so what temperature.
@wadeslovick28157 жыл бұрын
I tried this in Wisconsin. I found my new favorite cheese.
@geoffbercovich34896 жыл бұрын
what is clearly missing in all your really impressive productions of a huge variety of all-world cheeses is the final cutting, exhibiting the pate and the shape and then the tasting. We all want to hear you say, 'Oh, wow.! lovely taste.!' We want you to tell us 'yes, all this effort and this is what you get to taste and eat.!' Cheese is about seeking out different unexpected cheese tasting experiences. Cheese is a passion for cheese lovers and cheese experts need to guide the seekers to the good and worth-while cheeses, so that we can all enjoy the knowledge of the masters.
@Juansonos5 жыл бұрын
He's covered this before. With the ripening times (months) a single video would take forever to produce. However he does do follow-up/tasting videos, they are just stand alone videos. Search for '[insert cheese name here] tasting' (maybe even add his channel name) to find them. Edit: for clarity.
@yoanhendriklimah16215 жыл бұрын
Geoff Bercovich did u not check out his tasting videos?
@jhjkrahn2 жыл бұрын
Do you wash the curds with tap water or unchlorinated water?
@GavinWebber2 жыл бұрын
Unchlorinated water is used to wash the curds.
@jhjkrahn2 жыл бұрын
@@GavinWebber Thank you
@lancer5256 жыл бұрын
Finished up making the new cheese press this past weekend, and I'm starting this cheese in a couple of days. Can't wait to make a progress report! Curd on!
@CutestHeidi7 жыл бұрын
Is this recipe on your blog? I cannot find it after searching the keywords
@GavinWebber7 жыл бұрын
Not as yet. I have to catch up. Dealing with a busy Christmas shipping cheese orders to all the curd nerds at the moment :-)
@dorothykelley18817 жыл бұрын
How much cost to produce this cheese? Looks great...Thank you...
@annalisastrickland80442 жыл бұрын
Sounds WONDERFUL! I'd like to order one from you!
@bodinbodin25202 жыл бұрын
How long is it in the Brine for please
@sarafielder2622 жыл бұрын
That is the exact same question I have.
@GavinWebber2 жыл бұрын
kzbin.info/www/bejne/jJObl4WNqdaFo8k
@marilyngandhi42136 жыл бұрын
How much cream did you add? otherwise, I love your explanation
@GavinWebber6 жыл бұрын
Zero extra cream
@michaelmazerat94103 жыл бұрын
You do say at 1:20 that you are whisking some cream in there. I was confused by this. Is it cream from the milk?
@StonerSmurfin5 жыл бұрын
i would like to see you make dried meats, maybe u have already and i might just need to be guided in the right direction . nice videos , i enjoy the wide variety you have to choose which ones of our favorites we would like to make, im looking forward to making several .
@ilsozanatta75453 жыл бұрын
Hi Kevin. I'm fallowing ur videos and enjoin every video, so could u let me know what is ur cheese mould size please? Thank u
@GavinWebber3 жыл бұрын
Who is Kevin?
@Hanking-Warry4 ай бұрын
Why is the humidity of any importance during ripening if the cheese is vacuum packed and sealed?
@GavinWebber4 ай бұрын
No need to worry about humidity if vacuum packed
@go-wycowboys50185 жыл бұрын
I will make this chees this weekend but I will infuse saffron in it. Butter loves Saffron. Thanks Gavin.
@psyplayHH5 жыл бұрын
I really like the "german-like" music! ;-) Regards from Germany/Hamburg
@gutentag17524 жыл бұрын
And regards from Germany/Bonn
@johnboleyjr.16987 жыл бұрын
Hi Gavin, I was wondering why the humidity level is relevant, as the cheese has been vacuum sealed?
@annetenrinusnijkamp95427 жыл бұрын
After seeing the video I had the same question :)
@GavinWebber7 жыл бұрын
+John Boley Jr. not at all. Only relevant for those who wanted to ripen it with a natural rind
@johnboleyjr.16987 жыл бұрын
So this can be done with a natural rind as well? Does it inherit a new name when you opt for a natural rind, or are they not that picky about it?
@GavinWebber7 жыл бұрын
No, same name.
@PRDreams3 жыл бұрын
Can this cheese be good for beginners?
@LauraPerez-nh9zr6 жыл бұрын
I'm sorry, but I don't understand what is in the red little bucket?, I don't think its just water @ 8"32 time in the viceo
@rubygray77496 жыл бұрын
That is the saturated brine solution. A very strong solution of non-iodised salt and non-chlorinated water.
@adventuresofmoonman4 жыл бұрын
I might make this. It’s one of my favorite cheeses!