A friend added 1/4 tsp of smoked paprika to help enhance the garlic note. It seemed to really help the flavor become more rounded. Try it! Great videos!
@pauloseibert5 жыл бұрын
I'm really glad you started to explain the processes more, like when you talked about the lactose and acidity, it really helps people that doesn't know a thing about cheesemaking to understand the functions of each ingredients. Thanks!
@stevemckenna96642 жыл бұрын
Hello Gav and nerds. I've made this Cotswold many times and it turns out wonderfully. The last batch I made I smoked (real smoke, not smoke flavor) and it's to die for. 90 minutes of smoking and then air drying as per recipe. Heaven.
@GavinWebber2 жыл бұрын
Well done
@heidisnow Жыл бұрын
So glad I watched this instead of going straight by your recipe in the book. I'll definitely be adding the garlic powder when I make this tomorrow.
@sparky173j6 ай бұрын
Thanks Gav for the great, easy to follow video. The cotswold I made from this video recipe was delicious and quite well received by friends. I'm making another now, with double onion, quadruple chives, no garlic. Let's see how it goes.
@garp3774Ай бұрын
A lovely cheese. Thanks Gavin 👍
@GavinWebberАй бұрын
Glad you enjoyed it
@babygirljewels29 Жыл бұрын
I'll be making this tomorrow. It sounds so good. Thank you!
@JMNTLRDRX5 жыл бұрын
As I said in another video, I don't like cheese that much but I enjoy watching you making and eating it. Your content is amazing and entertaining. I would like to be able to eat cheese without having digestive problems afterwards. Greetings from Mexico.
@pmsilent5 жыл бұрын
Is this a cheese channel???!!! I subscribed.....
@bruceneely48595 жыл бұрын
Looks good, I like the addition of the garlic, it'll be interesting to see the taste test.
@Bring-Me-Tea3 жыл бұрын
Gosh this sounds very similar to a delicious cheese I buy from the local apple orchard near me. How exciting.
@joshmo555 жыл бұрын
I made this just a couple days after you released the video on Patreon, looking forward to trying it!
@MichaelBerthelsen5 жыл бұрын
Looking forward to seeing what the missus thinks of this recreation for her.😉 But from the sound of the additions, especially the garlic, it'll probably be amazing!😁
@elizabethhefley42775 жыл бұрын
That looks really good and I love the garlic addition to the recipe. I'm sure it will be a nice touch in the finally tasting.
@Uncle_Buzz5 жыл бұрын
Awesome Gavin! Have you tried with fresh chives? Advantages/disadvantages to using fresh or dried? I made Cotswold once (with dried chives) after watching you make it several years ago, and it was by far the best cheese I ever made. Cheers! Chris.
@joshmccarty19835 жыл бұрын
i love watching you make cheese my friend.. and i love eating cheese as well
@peoplethesedaysberetarded5 жыл бұрын
That looks great! Looking forward to the taste-test video, Gavin! :)
@jhayneartoflife68304 жыл бұрын
Beautiful !
@garygingras55843 жыл бұрын
Great Videos Gavin, Thanks just a quick question about pressing, I have a press similar to yours, How do you know what is 5KG, 10KG etc.is there a way to calibrate?
@lou_gubrious5 жыл бұрын
Are you still going to record the cheese a day challenge wrap up Gav?
@franscivalcardoso95484 жыл бұрын
Olá amigo! Muito bom essa receita.
@Artiefrog5 жыл бұрын
Looks wonderful
@fernandoabril87265 жыл бұрын
I like cheese
@GavinWebber5 жыл бұрын
Me too!
@johncspine27872 жыл бұрын
Onion and shallot are also available as powders, popular in BBQ rubs..think I’ll try this too, adding some kitchen sink ingredients. I’m wondering if there’s any benefit to putting all these auxiliary ingredients in a foil pouch and holding at 145, or 165F for a while to kill yeasts, or, whatever temp kills yeasts and bugs...or not necessary at all..
@elonmust74705 жыл бұрын
I'm eating champagne cheddar whilst watching.
@rawhamburgerjoe5 жыл бұрын
Kim has good taste in cheese!
@demoworldplayer4 жыл бұрын
Where are the angry italians? I WAS PROMISED ANGRY ITALIANS IN THE COMMENTS SECTION!
@One2rock5 жыл бұрын
hay Gavin, been watchin for about a year now, but could you do an exoperiment for me??? chocolate cheese? I am a huge fan of chocolate milk, and quality varies, usually you have to go to a creamery or a good dairy to get the best the supermarket is usually bland 1%, but would you make a cheese from a good quality chocolate milk??
@packhorsetriumph53195 жыл бұрын
that sounds disgusting; but I want to see it
@BofhJohn5 жыл бұрын
With all of the savory flavors going on, would it be worth while to add a bit of lipase to help the cheese hold its own?
@mojganshahaby45885 жыл бұрын
Very helpful channel 👌👌.where can I get raw milk in Melbourne
@TedBackus5 жыл бұрын
many hours are meant to have passed thru this guide....yet the mans shirt doesnt change.
@meaperss3 жыл бұрын
What can I say, he’s a certified curd nerd
@MrIceman19535 жыл бұрын
I notice you cut the curd to 6mm or 1/4 inch. I don't have a curd harp, do you recommend using a balloon whisk or just cutting with a curd knife?
@ericfoster36365 ай бұрын
I'm planning to make a three gallon batch in the morning. Why did you only use a 1/4 teaspoon of CaCl for this amount?
@GavinWebber5 ай бұрын
You may use more if you like, but only up to the same quantity of rennet
@captainvegas48235 жыл бұрын
Another great vid, Gav. As I've been following for a while now, I want to ask: You always have that (copper?) bracelet on your left hand. Is there significance?
@GavinWebber5 жыл бұрын
It helps relieve some of the arthritis that I have in my left hand
@sonrisefamilyfarm85722 жыл бұрын
Hi Gavin- is it 1-3 months or 3-6? In your tasting video you said 6 😁 Just made this cheese- mixed in chives dried from my garden :) *just read jim Wallace’s recipe and it said 4-12 weeks🙏🏽
@GavinWebber2 жыл бұрын
3 to 4 months is perfect
@sonrisefamilyfarm85722 жыл бұрын
@@GavinWebber great! Thanks Gavin!
@jeffcheshire25543 жыл бұрын
Would you still use calcium chloride if using raw (straight from the cow) milk?
@GavinWebber3 жыл бұрын
No
@ginab86013 жыл бұрын
I'm confused about the heat source. How does the cream mixture maintain 32 degrees without a heat source for the 45 minutes? thanks
@p3rfektioniste3 жыл бұрын
I think that milk & cream hold their temperatures well.
@johncspine27872 жыл бұрын
You can’t see it but there’s a small pot of simmering water underneath. Also, milk is a colloid, a solution with many tiny suspended particles, those particles insulate, which is why your coffee drops initially when you add cream, but then holds its temp longer.
@fgtdfhhxghbvfjhvg88755 жыл бұрын
Does the humidity matter if it's vacuum packed
@rossco27005 жыл бұрын
Fgtdfhh Xghbvfjhvg No it does not
@carllavell8673 Жыл бұрын
👀...👍🔥😎🔥👍
@jerryb88403 жыл бұрын
I am in no way throwing shade to you Gavin. But something i kind noticed. You talk a lot about keeping things clean, yet your timer is a cell phone? Likely the dirtiest thing we own. I would think you would be better off using a timer dedicated for cheese making. Anyway like i said no shade intended just thinking is all
@johnmirbach23382 жыл бұрын
😎✌👍🖖👌🤓
@johnlord83375 жыл бұрын
How in hell did YOU get that unicorn and trophy wife ??? !!!! She must be black mailed, or black cheesed ?
@PiousMoltar5 жыл бұрын
Never underestimate the power of cheese.
@jeanthomason1775 жыл бұрын
I did not ask for cheese videos The please give me something else to look at!
@joshmccarty19835 жыл бұрын
so why did you watch it then? this is what his channel is about 🤷♂️