How to Make Graviera (Saganaki Cheese)

[@slroma9047]

Hi webber. I made cheddar cheese with your video of cheddar making. And it's perfect. Many people are like that and very demand on this.

[@rodouladoulos1548]

Hullo ...I love GRAVIERA cheese and I buy it continually...living in GREECE ...Iknow gravier and kefalotyri like the backof my hand..THANKS forshowing us this..GREATLY appreciated !!!!

[@stuffhere107]

Ive never made my own cheese but after a year of watching these videos, i know a sloppy curd when i see it...

[@TheSpartan013]

This guy is like the Bob Ross of Cheese Making, and I love it.

[@bobgreen4531]

i was given a cheese that is absolutely fantastic. kind of like a sharp cheddar. its called Dubliner. could you possibly make this? thanks, love the videos.

[@rossthomas945]

Beautiful

[@ZGryphon]

I have to admit, the cheese is all well and good, but my favorite thing about this video is that you had a bird jumping around outside the window the whole time, but Hamish barely moved. That's what I look for in a dog. :)

[@omegalefou5845]

IM HYPED FOR THE CHEESE MAKING 💀💀💀🥚🥚🥚🥚🥚

[@dc-k4868]

Great video, will definitely have a go at this. Technically I think you had 75% cow and 25% goat in the recipe. Very interesting to hear about the LPR. Thanks as always!

[@GavinWebber]

I was so close!

[@adriankarolko]

Gavin. What is e difference between this cheese and Kefalotyri? You call them both sagninaki type cheeses? Thank you!

[@GavinWebber]

Yes, cheese used to make Saganaki (panfried cheese) can be the following; graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta.

[@snoozieboi]

Hi Gavin, KZbin has started sending me these videos and I remember having been into brewing beer and noticing the supply shops actually sold DIY cheese kits. Once in a while I hear local craft cheese shops have production issues where the cheese turns out to be contaminated and as far as I know almost abit dangerous to eat. Apologies if you have already addressed this in separate videos or so, but are there dangers? Beer can of course get ruined, but it just tastes foul. Even when picking only chanterelles I get worried if I give any away should something foreign have passed my double inspection. Is Listeria and or other stuff a concern?

[@johncspine2787]

Cheesemaking has many points where contamination can occur, much like brewing. I’m both a homebrewer and home cheesemaker. Your first point of contamination is the milk itself, you have to find a trusted source, or pasteurize yourself w the caveat that “you can’t make good cheese from bad milk.” After that, it’s all about your own sanitation. If you keep a bucket of sanitizer going during your brew or make and dip your hands frequently, wipe down all your surfaces, handles, sanitize all equipment, boil all your stainless, you’ll probably be ok. Cheese will probably let you know if it has gone bad.

[@beautyfox6683]

Another great receipe,thanks gav

[@kenwhibley2493]

Hi Gavin from the UK,, having watched a couple of your videos using Souse Vide. Were there any time lags when raising the temperatures from the initial starting temperature.

[@GavinWebber]

Yes about 30 mint when raising to the higher temp

[@kenwhibley2493]

@@GavinWebber Are you saying that 1 hour took 1.5 hour to reach the required temperature, is there any value of setting the SV to a higher temp to achieve the targe temp within the required time….. I think that is what I might be inclined to try..

[@iamcoolalot]

excited for the tasting!

[@GordGonzola]

Great vid! Good day from Canada Eh! Also fyi those Sous vide hooked to the double sink may loosen the sealant around the sink. Be aware and Beware!.

[@greggfarnn2147]

Amazing. This cheese is very hard to find on the west coast U.S.!

[@masoodamg6633]

It was Great, Thanks👏👏👏👍

[@Kazini_]

Gaviera cheese from the cheeseman himself! I love the name pun you use for your version bwahaha

[@shadowlakeranch7521]

are you going to offer the Sacco LPR A in your shop or on amazon?

[@GavinWebber]

Yes, it’s available in our store. Check this out: www.littlegreenworkshops.com.au/product/probiotic-culture-sacco-lpra/

[@johncspine2787]

I was afraid I haven’t let my cheeses dry enough, and I barely had a cheese in the fridge fit a few days (with two big buckets of open brine, and another water source) and went to turn it this morning and the rounded edges had cracks..I immediately sealed it in a vac pack and turned it. I fry in the cheese fridge after reading..I forget, someone recommended not air drying at room temps, but because here, our humidity in the house can be single digits. Even in the fridge it’s barely 55%. Today I’m doing an identical Caldwell recipe for simple, piquant cheese (Manchego-esque) to see if holding the raw milk over another day really impacts the quality. I buy enough raw to do a couple batches, and have to hold at least half until the next day, or day after..I broke out a big brew pot for 4 gallons..huge yield yesterday at 5.5 pounds!

[@johncspine2787]

2517 grams..to clarify, bought 8 gallons, did one batch yesterday, now one today. Put saffron and smoked paprika (sanitized) into yesterday’s, but no saffron or smoked paprika today, all other things same. Want to test if I should just make raw milk batches without holding them over another day..

[@rubygray7749]

You only need to let your cheese sir dry long enough so the surface isn't tacky. So if that happens in a few hours in your conditions, then that is enough.

[@edwardmiller8482]

Gavin: does this new culture protect against molds. With vacuum sealing, do I still need a cheese cave or can the cheese be aged in a frig or a cool dark pantry shelf?

[@GavinWebber]

Still needs to be aged at 13C/55F. Where ever you store it. The new culture prevents unwanted moulds and yeasts on the surface of the cheese and is known to prevent late blowing of cheese. However, late blowing is better controlled by lysolac.

[@Vbluevital]

Impressive

[@Glockodile]

How do you keep it at 50f for 5 months?

[@GavinWebber]

In a modified fridge

[@TheMichaellathrop]

Are there any cheeses that would do well with the meat dry-aging membrane bags?

[@GavinWebber]

Unfortunately not as they would dry out too much.

[@stephenk.4290]

How does he measure the 22 lbs. screwing down on the cheese? Thanks

[@GavinWebber]

kzbin.info/www/bejne/noLEoq2josmkftU

[@tareqzeidalkilani949]

hey Gavin, when you press keep the the the liquid, it is good in Palestine.

[@e.1220]

Are you gonna make the tasting video today?

[@ВикторияСергеевна-у2д]

Hello! Where i can get all this products? 🤷‍♀️🤦‍♀️🥴

[@Vbluevital]

A great ethnic deli shop. 😊

[@ВикторияСергеевна-у2д]

@@Vbluevital Thanks, but so far from me🤷‍♀️🥴

[@GlaciusTS]

Would love to see some good cheese sauce recipes. Something that’ll go well on a cheese steak or chili dog.

[@rubygray7749]

That's a very American concept that just doesn't occur to us in Australia! But perhaps it should.

[@GlaciusTS]

@@rubygray7749 Haha, well I’m Canadian, but it’s popular up here too. Love my sandwiches, lol.

[@badjokecoke]

Idk, personally I think the 60:40 ratio could be what separates Gaviera from Graviera

[@ninadiamant8937]

Oh, I thought it was pronounced Graviera? Anyway, can't wait.

[@GavinWebber]

It is a play on my name, Gavin

[@ninadiamant8937]

@@GavinWebber Ah, now it makes sense.😅 We have Graviera cheese in Greece. Really tasty.

[@johnmirbach2338]

😎👌🖖👍✌🤓

[@Tiax776]

More like Gavinera.

[@rubygray7749]

No, you made another mistake. You used 75% cow and 25% goat.

[@kx4532]

Got to sterilize the kitchen and get back to it. That protective culture is interesting.