How to make Buttermilk Blue Cheese

[@Eveseptir]

You are the Bob Ross of cheesemaking.

[@sanaddaoud6541]

Yep

[@snosibsnob3930]

“There are no failed cheeses. Only happy ricottas”

[@jeffpribyl6488]

It’s a happy little blue just aging there with its happy friends

[@mannyedwards2820]

Exactly what I told my wife.

[@jmkariuki5863]

Quit possibly the most appropriate comment I've ever read.

[@OneironauticalOne]

Filling out my dating profile. *Hobbies: Cheese*

[@michaelcrescenzi1587]

This is probably the most wholesome corner of KZbin. Great content!

[@carolynmoore1430]

I'm making my third batch of this today. I gave some away as Christmas gifts, along with some other cheeses I'd made. The feedback on this buttermilk blue has been fantastic! My cousin says it's the best blue she's ever had. I absolutely love this recipe! Thank you, Gavin!

[@tylerbuddle7906]

I don’t know why KZbin recommends me these videos but you know what... I like it

[@brandonpurple165]

You find Cheese "Experts" who have been making cheese for 2 Million years and tell you there is no room for mistakes in cheese making and how it's a Fine art that cannot be tarnished with screw ups and then here comes Mr Gavin Webber who gets them with "I'm about to end this Man's whole career" and shows that screw ups happen and you can still make a great and amazing product

[@mikeymc222]

It’s good to see when things don’t go quite right and how to over come it as I’m sure many people don’t make it perfect and would like to know that it can be saved

[@delirious_things2452]

This cheese looks like the the souls of the damed

[@conditionalnegation]

Blue Cheese!!! some say it must be made with goats milk... I’m glad it doesn’t have to be, though I’d still love it either way so long as it’s still Blue Cheese 🧀 🤤

[@charlesnewkirk2309]

I've never stop being Amazed by the videos and your wisdom on making cheese I always look forward to the next episode thank you so much

[@danielgogola]

I adore everything about this channel. What an excellent show! Keep up the good work mate.

[@MrIceman1953]

I used pasteurized non homogenized milk and cream and added the calcium chloride. The curd showed a clean break so I cut it but when I went to stir it the bottom was loose like Gavins. It's draining now and looks like it's firming up.

[@GavinWebber]

Persist and it will come together. We had some last night for supper and it melted in the mouth. Best blue ever!

[@elvipichi9551]

I came because of twitter, and now I'm learning a lot about cheese. Thank you!

[@tylerandrews1489]

I didn’t see any flipping instructions during the first 6 weeks. You said it was a little delicate. Did you flip it at all?

[@GavinWebber]

I did flip it every two weeks, I should have mentioned that. Sorry.

[@tylerandrews1489]

Gavin Webber Thanks! Looking forward to the taste test!

[@tylerandrews1489]

Gavin Webber BTW I also have that Artisanal Cheesemaking book. I’ve had some mixed success with the recipes, so I’m glad to hear you make this one work.

[@johnlord8337]

Awwwwwwwesommmmmeeeee. Looks like a lawn mower tire !!!!

[@dondufresne8069]

Hello Gavin, I have made quite a few of your recipes and they all came out great but I am having an issue with the buttermilk blue I am making. I wound up making 4 of them at about a pound apiece.. It has been 4 weeks since I made them and they looked great but today when I was flip[ping them I noticed that one is very soft and leaking a cream like liquid. Should this be thrown out? I have all 4 in the same maturation box. Thank you for your help.

[@kaassaus4230]

What happend if you eat the outside? Do you get sick?

[@peglamphier4745]

Gav, why foil instead of vac packing it? Is it too soft to vac pac? I'm just wondering. And thanks again, for all the cheese lessons. I picked up some buttermilk volunteering at the food bank mid-Covid, so thought I'd make this cheese.

[@GavinWebber]

Good question! Yes, way too soft for vacuum packing. Foil is the best way to protect and help this cheese to mature.

[@jumpieva]

let me whip out my 1/64th tbsp! lol, loved it though

[@IgorVasquesBarata]

YOU ARE AWESOME!!! 😊👏👏👏👏👏

[@Skamux]

What the? That felt like a 3 minute video! How did 20 minutes pass?

[@katlow5204]

Can I substitute cultured buttermilk with kefir?

[@GavinWebber]

Probably not. The buttermilk was for flavour and texture not as a substitute culture

[@saralutheran9743]

Why don’t we get to see you eat it?

[@billyblackeyes3886]

Chuuuheeeys . Me and my cousin call you the chuuuheeeys guy. We love oh so very much. We have already discussed fan fiction.

[@GavinWebber]

That I would like to read.

[@billyblackeyes3886]

@@GavinWebber we havent wrote anything but we have made jokes. Like for example we had joked that if provoked you will turn the whole soler system into blocks/ wheels of cheese. Haha im loving your videos man i wish i could be like you ( in a youtube sence) i have a very small youtube channel and i am having trouble getting it started . Could you help me out ?

[@goednieuwskrantje-nl]

Why not just leave the rind on?

[@GavinWebber]

Because it is a bit strong. Just a bit.

[@FivedotFiveSix]

what was the purpose of putting salt all over the outside of the cheese ?

[@redcatjack]

probs flavour and to maybe to dry it out some more

[@chloemcdougall1677]

such a random youtube recommend... not mad at it though :)

[@Usernamenotabailable]

All that and we dont get to see it cut open?

[@GavinWebber]

Soon

[@ArrogantBaSStard]

Hi Gavin, does the MM100/M036R make a huge difference? I only have C101.

[@Michael_Michaels]

The porn soundtrack though... 🤣

[@carlisleh]

find you a man who treats you like gavin treats his cheese

[@amp04222]

But he tears his cheese up off camera

[@IgorVasquesBarata]

🤣🤣🤣

[@TheGruspastej]

Filling you with bacteria and mold?

[@DevilDaRebel]

TheGruspastej Isn’t that how it is? Millions of “bacterias.”

[@GodMaxDrinkerofTea]

@@TheGruspastej better than any gift my ex gave me

[@llucas5653]

I’ve been a chef for the last 18 years, I’m learning sooo much from you channel and loving it. Keep up the awesome work.

[@GavinWebber]

Thank you! I will

[@urouroniwa]

Nice save! I don't think your problem was calcium chloride, though. Looking closely, there were a lot of small curds in there. It wasn't the case that it gelled and shattered (or didn't gel at all). It looked more like something was interfering with the curd formation. I have 2 theories. First, it *may* have been that the milk got too acidic. You have 2 litres of buttermilk in there, which will be a pH of about 4.6 or so. Recall that the pH scale is logarithmic, so the amount of acid required to drop the pH from 5.6 to 4.6 is 10x the amount required to drop from 6.6 to 5.6. So just to get a ballpark figure, let's assume the Milk By Cow is a pH of 6.6 (it will be close) and the buttermilk is 4.6 (it might even be lower). If it takes 1 "unit" per liter of milk to drop from 6.6 to 5.6, then it will require 10 "units" to drop down to 4.6. Which mes that the buttermilk has 22 "units" of acid (11 "units" x 2 liters) and the milk has 0 units. We then divide the total by 7 (number of liters total) and get just over 3 "units" of acid for the whole batch. 1 unit takes us down to a pH of 5.6 and each additional unit will drop the pH by about 0.1. So we're hitting a pH of 5.4 right off the bat. Additionally, you ripened the milk for 30 minutes and finally let the milk set for 90 minutes. Milk will coagulate due to acidity at higher pH when the milk is warmer. So at fridge temp it coagulates at about a pH of 4.7-4.8. At 32 C it coagulates at a pH above 5.0. In my mind, it is entirely possible that the milk coagulated due to acidity *before* it got a chance to coagulate due to the rennet! In fact, when you add acid to milk, it liberates calcium phosphate from the casein micelles, so at the pH you were working at, you almost *certainly* had enough dissolved calcium (it's the reason "quick mozzarella" usually doesn't need added calcium -- as long as you wait long enough after adding the acid and before you add the rennet). Anyway, I think this is by far the most likely reason for your problem. I would definitely cut back the buttermilk to 1 liter. The other possibility is that either your buttermilk or cream was UHT. If you get milk above 75C it denatures the *whey* proteins. These whey proteins get caught up in the "kappa casein" on the casein micelles. Rennet works by cutting off the kappa casein from the casein micelles. You can think of casin micelles as litteral balls of casein protein bound up with calcium phosphate. On the outside of the micelles, there are "hairs" of kappa casein. It's this kappa casein keeps the micelles from coagulating. Rennet cuts them off. However, if there are denatured whey proteins caught up in the kappa casein, the rennet can't do its job. I think this is less likely to have been the problem, though, because I wouldn't expect the milk to flocculate *at all*. I think it would have stayed liquid. So I'm relatively certain it's a problem with the acidity.

[@diamondalexiss]

urouro niwa you’re a genius! This deserves more likes so gav can see it

[@thatguy9389]

Oh wow, that’s a very constructive response. Thanks for all the Info. stranger 👍👍👍

[@marciodelbarco93]

The rennet use the calcium of the milk to make the protein matrix that make the firm gel, he should have added the calcium chloride to prevent the rennet attacking the calcium phosphate and compromising the gel formation. I'm not very convinced that is from the acid coagulation, but, more testing is required. I'm saying that because one week ago I had a lab class using the acid coagulation and rennet to see what the differences are, we even used EDTA (Ethylenediaminetetraacetic acid) and saw the gel formation being compromised in the rennet coagulation because the calcium are making bonds with the EDTA.

[@repliedreplied5552]

I farted and it smelt like blue cheese

[@bacongod5759]

@@repliedreplied5552 Thats deep

[@oatmeel7008]

Why tf am I watching this, I don’t even like cheese Edit: Thank you for the likes!

[@505STACIO]

😂

[@chubchub1307]

*CHEESE GROMIT*

[@chubchub1307]

*CHEEEEEEEEEEEEEEEEEEEAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH*

[@steve_harveyy7368]

Mythical Playz me too

[@cannabisgrowsnpenguins9590]

@@steve_harveyy7368 same here lmao

[@HunterG5]

The thumbnail looks like if that is the zombie cheese

[@EpicGamingGuruReal]

KZbin: Watch this video about making blue cheese. Me: boi okay.

[@calebtheshamen7033]

What's funny is that I think I'm the only one that searched for this lol

[@logicallyanxious]

Psilo Cybin i searched for thus

[@logicallyanxious]

this*

[@neonparisian1296]

I did too

[@bruceneely4859]

looks like a lovely blue cheese, to bad made by cow doesn't do heavy cream. hope to see a tasting of this in march. I'm glad to see when you point out your challenges and how you overcome them, it gives us beginners more courage to try when we can see some of the troubleshooting that happens when you have something not go as planned.

[@GavinWebber]

Indeed Bruce. This challenge was caused by a silly mistake on my part. Normally, I don't add CaCl2 to the made by cow milk, but I should have accounted for the pasteurised cream and buttermilk. We live and learn.

[@unrulyraccoon6605]

Welp, I’m watching some wholesome old guy teaching me how to make cheese What am I doing with my life

[@slowemm]

Apparently nothing.

[@scuffed3408]

Nothing wrong

[@howdidigethere3813]

The best you can. Keep being amazing stranger

[@thirstquencher956]

Slow&Low watching some wholesome old guy teach you how to make cheese

[@bideabiere6125]

Learning

[@speirs185]

Honestly got this in my recommended and got super intrigued in this.

[@epadams1975]

I like seeing what happens when something doesn't go as planned. I find that more instructional than just seeing everything go right. Thank you

[@wj2776]

It still fascinates me that some ancient human decide that they would try some moldy-rotten looking diary curd blocks 😂

[@jimothyfarthammer]

It was very interesting to see what happens if you don't add calcium chloride. I didn't realize how important it is to the process.

[@neonowy__8020]

Your voice is relaxing. Even tho i've never seen any video about cheese making, this was nice. Recommendations on drugs again tho.

[@zeddeptic4382]

Bruh I just wanted to see how the cheese looked cut :(

[@bigleafjo3269]

He didn’t even cut it??

[@vedantnaik1168]

There's another video for it.

[@Supatsu]

so here in the US i can go to my local Walmart and buy a gun, but there's absolutely no raw milk of any kind allowed to be sold in any store. The US is a funny place, but I'm absolutely green with envy over your cold-pressed milk!! Maybe one day :[

[@soapzuds4542]

Are you close to any farms? I live in NYC and I travel 1hr upstart to get mine.

[@raybbo]

The recommendation algorithm at it again, please make this into a meme

[@mandero6682]

One time I got a slice of pizza and me thinking I was pouring ranch it was a bottle of blue cheese and I bit the pizza and then that’s when I knew I didn’t like blue cheese but my favorite color is blue and I do like cheese so win/win

[@Trevenclaw]

I don't like cheese and I've never been to Australia and all I want to do is move to Australia and make cheese. I love this man.

[@Bottle-RUM]

16:46 - i'm getting a flashback of that loaf of bread i put away after i made a sandwich and ate it and discovered a rather large patch of blue and white fluffy mold at the bottom of that loaf.

[@tourist6420]

Oh no......

[@Bottle-RUM]

@This is the best name I could come up with ik know been there "top rot" destroyed 1 of mine harvest once.

[@junephoenix969]

I'm not gonna lie during this quarantine shit I've been trying all these cheese recipes I find. And it has been awesome Edit: I'll let you know how they came out!

[@KaytheAngell]

You're killing me not cutting into the cheeses after you make them.... I don't even know how I got here.

[@johnlord8337]

With the proper cold press milk (natural milk color and terroire flavors) ... this looks like and will taste like a real BUTTER cheese, with all the yellow-orangish curds, and punching the holes, just absolute butter creaminess. This is going to be one fantastic chew. I think I licked a hole in my laptop screen trying to get a taste ...

[@tjfSIM]

Very clever! I'm sure it tastes delicious, but it does remind me of a Borg spacecraft!

[@BigEvy]

I don’t really like the blue cheeses, I’m more of an aged and strong cheddar. It’s cool to see the process though.

[@Jeffguy55]

same, an extra sharp cheddar crumbled over a salad instead of blue cheese. but this was a very interesting video.

[@stancexpunks]

I love seeing the thick carpet of blue mold growth all over and the pattern it makes

[@Dave-wc6xl]

I clicked because i thought something that look like concrete cake couldn't possibly be a cheese, i am mind blown. 10/10 would subscribe again

[@KoalaBerzerker]

This might be a stupid question but if I have penicilin allergy can I still eat cheese made with this penicilium mould?

[@GavinWebber]

Maybe. You will have to test it yourself

[@rainskitchenandgarden]

It looks delicious. I like that you added that the MM100 or M036R are aromatic, that helps. I've never seen the Penicillium Roqueforti, love the colour of it. I haven't tried a Blue yet...buttermilk is not readily available in my area, but I can surely make it.

[@papabadgers1555]

God I love KZbin recommend

[@dennishulsman567]

so i was waiting 20 min, to NOT see you cut open the cheese?? you WASTED MY TIME DARNIT

[@leonardovinicius460]

It looks like a surgeon's desk, clean, organized and overhauled so that nothing is missing from the procedures. If you're going to do something, do it right.

[@monalisalima162]

A temperatura para o cloreto de calcio atuar esta baixa, 32°C. Deve-se aquecer o leite acima de 35°C e abaixo de 37°C

[@wizerd5150]

iv stop watching your videos due to the fact you don't wait to put the vid out so we can get a taste test .

[@itsabravenewworld109]

I currently don't have access to raw milk, is there any way of getting around this? Thank you much!

[@GavinWebber]

I didn't use raw milk. I used pasteurised unhomogenised cows milk.

[@PwntMedia]

Looks amazing! But that's definetly not 1/5 of a teaspoon with salt per side haha

[@jackluka773]

A lot of patience and care... I bet it tastes great!

[@critter39]

I really enjoy your videos. Very relaxing and satisfying. I’d love to make my own cheese but I have no idea to get some of the incidents you’re able to get. Oh well.

[@illlolonurgraves847]

Great result but why would you remove the mold ! It's edible and taste good ! Greatings from France !

[@GavinWebber]

More will grow back

[@docclabo6350]

Did you consider making your own cultured buttermilk from raw milk? I would think that would have made it less important use CaCl2.

[@mrgallbladder]

How the heck do you measure out 1/64th tsp penicillium roqueforti?

[@GavinWebber]

with these; www.littlegreenworkshops.com.au/product/mini-measuring-spoons/

[@foot_2275]

What type of cheese fridge would you recommend for making buttermilk blue cheese?

[@gromit9322]

Looks good Gav, only thing I would have done is make my own buttermilk, I hate having to pay the price for commercial buttermilk considering how easy it is to make.

[@PatriciaGauci]

What a luxurious-looking cheese! And nice recovery from the calcium chloride omission. Regarding the foil: why use kitchen foil and not the Mad Millie brand silver wrap intended for blue cheeses? Thanks!

[@GavinWebber]

Good observation Patricia! In this case, the MM silver wrap was too small for the cheese, so I went with the next best option.

[@Bigidge]

I always enjoy watching your videos after a long day at work! I’ll be moving to Wisconsin soon, so this is really neat!

[@peglamphier4745]

I've made a few blue cheeses. This one is super soft, and so freaking delicious. And it grew the nicest batch of blue mold on it. By far my favorite blue cheese recipe-- Thanks Gavin!

[@GavinWebber]

Yes, I totally agree. Best soft blue ever

[@Camstro80]

Thumbs up because cheese. But dont like blue cheese. Still watching because cheese lol

[@421rants]

Very cool...You're the go to guy for anything cheese. = )

[@PLANDerLinde99]

When will Cheese Webber make some Gavin?

[@horrorfan288]

I don’t even know how I ended up here, but I’m glad I stayed! You just got a new subscriber :)

[@bobcobb158]

Man I love this cheese.. I don't know why, especially after watching this and the shot at 16:46.. but blue cheese is my absolute favorite. Great video

[@xviii2781]

Bob Cobb your on some shit homie🤣 my gawwd yo how tf do you like the taste of straight mold

[@johncspine2787]

Supernatural brand (US..) has organic, non homogenized heavy whipping cream..I’ve been adding it to recipes calling for more fat, and some recipes that don’t but when I feel a fatty boost might be tasty, and it doesn’t interfere w the curd set..

[@user-tr2dh4xx6u]

Could I just crumble some store bought blue cheese in instead of the spores

[@GavinWebber]

Yes

[@user-tr2dh4xx6u]

@@GavinWebber thanks I might make this someday

[@ATappin]

Just made this. How often do I flip it (if at all)? Edit: Saw another comment. Flipped every 2 weeks

[@axo7389]

I absolutely LOVE your intro Curd nerds is such a wholesome thing!

[@jikjik3908]

Jesus Christ loves you all so much He died for you knowing you may not love Him back that’s Love Love ☦️❤️ we should repent from sin and follow Jesus

[@juliapowell3038]

Hey Gavin, My curd has not knitted together after the first 12 hour soft press.Can I still save it?please help.😩

[@ZenaHerbert]

Why has the rind separated from the main body of the cheese, during the first week of ageing? Ought I discard the whole thing or just continue, do you think?

[@redsnow123456]

Hello. What if you made something wrong and the mould turned into poisonous or toxic? Is that an option that we should consider? I am thinking of making blue cheese out of goat milk and mesophilic starter.

[@himalayanknight8]

I dont think it is good idea to make any type of cheese with butter milk. I think cheese will be tastier if it is made directly with milk and not take out anything.

[@jasongregg6630]

Not sure why I watched this..blue cheese is in my top the most disgusting things in the planet. But if you want to try some good cheese...the best cheese in the world. Rogue river blue from central point Oregon

[@johncspine2787]

You could heat and cool the buttermilk to neutralize any unwanted cultures, and also adjust its pH (if necessary) if you want..

[@rezaazimi9990]

got a question! When the milk got curded what happened if we don't stir it nad put it to the mold without making it dehydrated and pressed, then after few days when it got dehydrated then doing the rest of the works, the purpose is just using the extra waters and materials we have from milk. what will be happened?

[@mfish7]

The first person to ever purposely eat moldy milk solids must have been really hungry. There's no way I'd ever think to ADD mold to my food them let it rot before eating it.

[@tomtombade]

could putting it in the freezer or cold fridge for 30mins before scraping the mould off help with the tackyness?

[@tchubby4693]

hey big gav love your content really enjoyed this video and always wanted to try buttermilk blue cheese from your biggest curd nerd love you gazza

[@robynmeissner665]

I am making a double batch today! same thing happened with the curds, I use raw goats milk, oh well I soldier on!!

[@EARRAPEMEISTER]

Curds nerds lol I love it

[@mamasimmerplays4702]

The mould you scraped off the outside would be perfect to inoculate another batch. Or to inoculate some cheap diced cheddar to make a blue cheese flavour for cooking.

[@nathanfinch7395]

what's the reason for different amounts of salt on the top and bottom around 14:30? is it because the bottom has gravity to help pull moisture out? assuming that is the purpose of the salting.