How to make Petit Munster (aka Little Monsters)

[@matthewdunphy8524]

I don't generally go around KZbin looking for craft videos. But I really enjoy watching this guy make cheese.

[@beetelgeuse9938]

3 things to do before I die....make my own cheese, wine, and beer.... for now I live vicariously through Gavin Weber

[@PoisonShot20]

I grew up on the farm, back in Brazil, cheese making was our daily routine, all hand made, on the most natural and rustic way. Renet was from armadillo stomach, no additives , beside salt and natural lactic acid bacteria. All cows was milked by hand, around 120-150, we had 6 guys doing it, starting around 5AM. My sister was in charge of the cheese making process, we all helped. It was a totally worry free life, which I missed very much! Now that I'm older, I see all the good things that we gave for granted! But one factor that stay with me, is the good values that my parents thought us, most importantly the God Values, respect to others, family values, not money values!

[@Fuzzycute32]

i have no idea who this man is, what this channel is, or how to make cheese. i have no interest in cheese making and my age demographic is entirely too young for this. i have no idea how i found this or why i'm still subscribed, but every time this guy uploads i'm compelled to watch.

[@recklessroges]

You are never too young to start making cheese.

[@Drienthe]

I always find these videos so soothing

[@tristan5948]

My husband just found your vids and is obsessed! Got him a cheese making kit for Christmas and I've created a monster. lol Our evenings have consisted of watching your vids and he made his first mozzarella. Keep up the good work!

[@GavinWebber]

Thanks! Tell him that he is now a curd nerd!

[@blackwidowmollie]

My favorite cheese and my favorite cheesemaker while eating a yummy breakfast. This day is perfect so far!

[@GavinWebber]

Thanks Mollie!

[@brucec9693]

Can't wait for the taste test!

[@mariagmartinho]

Beautiful! Looking forward to see it completely done. :)

[@akaniotevanos9861]

0:00 Oh hey this guys voice is pretty cool 0:43 Oh man, this guy's voice just made me melt. Anyhow, thanks for the instructions, but now I need to go and find the ingredients, tell you how it goes, if I get this right :P

[@chrishennessy87]

Love it! Thanks for making this! It's my favourite cheese :p

[@chrishennessy87]

I didn't realise I needed to keep the cultures in the freezer. Do you keep them frozen? And if they have been at room temp (18-23C here) for a few days will they still be effective? Thanks!

[@joanfordham1305]

I love the town of Münsterand the magic cheese I dare not make this but love watching you and your voice is so soothing Thank you

[@jamesmeador3982]

I've been watching your videos for a while now and just got a 2-3 lb cheddar/colby kit for Christmas. AND I just moved to Germany and found a raw milk source 2-minutes from my house that is dirt cheap... I'll be making lots of cheese starting this weekend. Going to start with a cheddar but I love Munster cheese so I'll be trying this recipe soon.

[@GavinWebber]

Best of luck James!

[@violettracey]

Thanks for sharing this!

[@user8ZAKC1X6KC]

Thank you for these videos!

[@eliteinventor]

You have some skills my friend

[@verdatum]

I would love it if you could link your preparation videos to the eventual tasting videos. KZbin is terrible at finding the updates if you don't provide that sort of information. I understand why you make videos without the payoff, but after the fact, us latecomers really want to jump to the updates. If by chance, there is no update video on this cheese, then, um...always do an update video on your cheeses, otherwise, you're just leaving us all in antici....

[@byronmc100]

...pation.

[@indiansu2]

Mr. Webber, What a fantastic video! You've got my subscription, that's for sure!

[@thisculturedlife2220]

I follow David Asher's techniques in "The Art of Natural Cheesemaking" and have totally gone away from bought cultures. I love the freedom. I have found that as I've gained more experience, I'm able to use your recipes but adjust - for example, I don't use Calcium Chloride because my milk is raw...I use kefir to culture, not thermo- or mesophilic cultures...I use salination and temp to bring the b. linens (or white molds if that's what I need) out naturally (though I did wash a bought limburger and reuse that cloth for each washing to ensure I got a good bloom the first time). I love not having to spend money on cheese all the time, especially a I'm making a few a week when my goats' production is at its peak.

[@CommunistKiro]

I'd love to see a goat cheese like Sainte-Maure being made!

[@benjamindejonge3624]

My favourite, thanks for sharing

[@GavinWebber]

My pleasure 😊

[@sayaks12]

apart from the intro and ending, your voice is really relaxing

[@GavinWebber]

Yes, I was having a bit of trouble with the audio in the intro and outro clips. Sorry about that.

[@jamauln1]

Fascinating!

[@rhymeswithteeth]

What? You didn't show the finished cheese?

[@parentheses4662]

The guy really likes cheese.

[@HellenicWolf]

WELL DONE THANKS

[@recklessroges]

On the graph of how-bad-the-rind-smells to how-delicious-the-cheese is, Munster has the highest marks on both axis. Do not touch the rind while you extract the cheese! It smells so bad that I though that it was washed in some other cow-juice to achieve the smell.

[@beetelgeuse9938]

i cant wait untill i get to experience making cheese for myself super excited.....have you ever thought of making limburger cheese?

[@GavinWebber]

It's on my list :-)

[@johnsmyth6283]

I've watched nearly all of your videos and am enthralled. Never made cheese before but I'm certainly going to have a go in the New Year, is there a cheese you would suggest for a first attempt? Love your delivery and the quality of the videos by the whey. Sorry, couldn't resist that.

[@GavinWebber]

Nice pun! Start off with Ricotta, Paneer, Mozzarella, Queso Fresco, and Feta then on to whatever cheese you like. Those four will help you with the basics of most cheese types

[@johnsmyth6283]

Thanks Gavin, much appreciated. Have a good Christmas and a Happy New Year.

[@GavinWebber]

And to you John!

[@al145]

I wonder how people back in the day would have found and isolated the various certain types of bacterias or molds used in all these different cheeses...

[@GavinWebber]

They were usually present in the environment and the raw milk. These local artisan cheeses were usually specific to a certain region until the advent of modern biochemistry.

[@Watterpolo]

Some cheesfactorys do it this way till today out of the way.

[@recklessroges]

This is why roquefort is still made in one cave in France. It picks up a unique bacteria from that cave.

[@Jake-oj5sq]

Gavin I was wondering when you make smaller versions of regular cheeses do you flip them more oftenly or less oftenly

[@thisculturedlife2220]

Gavin, where do you get your ripening boxes? I love them. I'm in the US, but my sister's in Perth so I have access to Aussie products if necessary. Thanks.

[@Simon_Electric]

I know you made this video a couple of years ago but just out of curiosity does the Muenster cheese you're making in the video have the same taste as the American version? Or have I been missing out on an excellent looking cheese? I'm from the northern United States

[@issamkhalil6687]

Hi ,if I don't have brevibacterium can I use penicillium

[@GavinWebber]

Sure, if you want a completely different cheese.

[@NasuMeji]

are you washing them with a saturated brine solution or a light brine solution?

[@GavinWebber]

A saturated brine solution for the first few days, then switched to a light brine which is 1 teaspoon of salt to half a cup of boiled water.

[@NasuMeji]

thank you!

[@fourdayhomestead2839]

I like this version better.

[@Auntypatti]

I had to place a weight on mine. They we’re compressing much. What did I do wrong?

[@CookingWithCows]

I noticed in the last few videos that when checking for the clean break, you seem to cut into the cheese and then pushing the knife into that cut and pulling it up. In my mind, doesn't this falsify the result? You will see that the curd separates in a razor sharp line because obviously you cut it with a knife there, instead of stabbing the curd with the knife and pulling up and letting the curd rip on it's own. It obviously doesn't matter, but I was wondering about where the clean break occurs after you cut into the curd with the knife :)

[@GavinWebber]

The clean break is just an indication of the stability of the curds. If I plunged the knife in and I didn't get that sharp split, then the curd is not ready. It is an experience thing. If I'm wrong, then why did the curds just not shatter into a million bits when I started stirring?

[@megavoltcr]

Hola te escribo de venezuela

[@paulpennell7]

hi Gavin... how long do you recommend washing the cheese for at the 'every two days' stage, and are they still sticky at this stage, I have small white mould spots appearing but am still washing the cheese, is this correct...? thanks for all your help

[@GavinWebber]

Correct, just keep washing. The red should appear after about 10-14 days and deepen in clour.

[@al145]

I always thought Munster was a German cheese, but if it's from Alsace then that makes sense, isn't that one of the regions of France where there's a lot of Germans or German influence? It's right on the border, isn't it?

[@GavinWebber]

Sounds about right.

[@recklessroges]

If you look at the history of the region, Alsace has been both German and French multiple times. (Today it is in France, but almost everything else smells of Germany.)

[@revengemason6496]

What do you use to control the temp and humidity?

[@roryos]

Wait, it's called Small Munster Geometry??? is this just bad translation from google?

[@joshuagallaza5317]

What is brine solution? How to make it?

[@chocoblin5887]

lmao

[@vanjosh7763]

1 to 1 ratio of salt and water.

[@violettracey]

@@vanjosh7763 Thanks!

[@Karus5571]

if you can't get full cream milk can you get a pint or so of cream or heavy cream and mix in ? or will that mess things up ?

[@GavinWebber]

Hmm. Might be difficult to figure out the total fat content. You are aiming for about 3.4 to 4% total fat with full cream milk.

[@Karus5571]

ok thank you

[@UNEVERMINE]

"paitit monster gerilait"

[@IRONDAWG63]

IS FULL CREAM COWS MILK IS THAT THE SAME AS WHOLE MILK HOMOGENIZED OR NOT? THANKS

[@GavinWebber]

The term is interchangeable. As long as the milk is between 3.4 to 4.1 fat content, and is unhomogenised, then you will be fine.

[@IRONDAWG63]

THANKS

[@bretts1]

Where do u get ingredients? How do it taste compared to Munster bought in America

[@GavinWebber]

Not sure, never eaten a Munster from America. We tend not to get many kinds of cheese imported from the USA here in Australia.

[@fifalafida]

French Munster (the original one) has a much stronger aroma and flavor compared to American Munster (I'm assuming this is the type that you find in markets everywhere). This is because the American Munster gets the color from Annatto (food coloring traditionally used in different kinds of cheese like cheddar) to give the orange rind, instead of the product of the bacteria. The real Munster tastes very different compared to this. Also, as far as I know, it is illegal for French Munster to be sold in America (I forgot why though)

[@ShrinkingRifka]

Hi Gavin, I was wondering if you could tell me if it's possible to freeze Muenster cheese, and if so how do you recommend I do it? I live in Canada and Muenster cheese isn't something you typically see over here but it's my favorite cheese, and I live about 15 min from Detroit which is a major US border... and Muenster is VERY popular and readily available there. so I make the trip over and buy a somewhat larger quantity to keep on hand... I get it freshly sliced at a deli counter and I want to know if I can freeze it and if so, what would be the best process to do so for the best results? thank-you in advance! 😁

[@recklessroges]

Don't let the french hear, but I expect that you will be able to freeze Munster but due to the relatively high moisture content you will loose some of the texture when you defrost them. If you are going to freeze them, then you could glove up and peel them with a vegetable peeler while they are still hard.

[@cuddlybearred9446]

Little Jerome Monsters?????

[@Watterpolo]

Say cheeese

[@medio-litro]

First!

[@cyndig641]

Medio Litro ... FTF = First To Find. 😃

[@primate924]

What the hell mate? This video is behind a pay wall and goes on for far too long for a simple lesson on this type of cheese

[@katyhoney]

Oh shut up

[@ArrogantBaSStard]

Hi Gavin, what IMCU is the animal rennet that you use? Mine is 310 - 325. Should I use the 1/2 tsp in this recipe?