How to Make Ploughman's Cheese with a Kick: Cotschilli!

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[@GavinWebber]

Addendum; To sanitize the herbs, Heat them in the oven at 100C/212F for a few minutes on a tray, then allow to cool. Then add to curds when specified in the video!

[@bardsolo]

Gavin is the Bob Ross of cheese making. The narration is so calming and soothing. Almost an ASMR effect to the vids.

[@xtreambackman]

im not much of a cheese maker myself , but i sure do love watching you make it sir 😁

[@matthewb8229]

One of my favorite memories from my trip to Ireland several years ago, was stopping at a Tesco, getting ploughman's cheese, meat, milk and bread for a lunch as I walked to Inch Beach from Whitegate. "That's a trad lunch, lad" the ladies quipped.

[@GavinWebber]

Nice one!

[@christyfortes2275]

I made this as well as many others from your channel to include Petit Blue, Halloumi with chili, Cambleu, Farmhouse Cheddar, Belper Knolle, Humboldt Fog, and Boursin. All were great. Thank you Gavin! Getting ready to make Shropshire Blue, Yesterdaze, and Butterkaase.

[@GavinWebber]

Great job!

[@Samuel-yd7po]

I saw Gavin's videos and I'm now hooked. Can't wait to start my first cheeda. 😊

[@kenwhibley2493]

Hi Gavin, from the UK.. a few days prior to this Video I did exactly the same recipe, but I chickened out and only put a 1/4 teaspoon chilli flakes.. another day and time to VP

[@JohnFlorence-ly5kn]

Gavin, you rock!

[@ciellindley]

Looks so good

[@nicolaboland8767]

Yum I will have to try this, bit of a chilli freak. I've had a bit of a break because my goat's are dry and pregnant. But I'm going to buy some milk for this. I've got some flaked chilli's from my habeneros plus chives.

[@channelnamehere8924]

What an amazing video! Where are the Italians?

[@calvyn8059]

You know, i'm sort of a curd nerd myself

[@GargoyleBard]

As a Cotswold that packs a punch, I'd suggest the name Cotswallop

[@MikeJones-mm3nt]

Gavin I made cheddar and cream cheese at home where I used lemon juice and yogurt to curdle the cheese as I couldn't find the cheese cultures or rennet where I live. Turned out amazing...tried mozerralla too but with white vinegar...can I follow your steps using the same...in cheddar I used citric acid after I curdled the milk...plz give simple alternatives to the cultures and calcium chloride you use...thk you

[@zuzia2888]

Love you, have you ever tried oscypek? its a Polish cheese:)

[@KookusMaximus]

An excellent pairing! Looks delicious!

[@ronbar9793]

Tnx for a great video ❤ how do you senatize all your tools? And is it OK to use your hands while mixing and handling the cheese?

[@GavinWebber]

Yes you can! kzbin.info/www/bejne/m5vWmmWJiL-nhtk

[@kevinsfckk]

I just made a simple cheddar cheese for my first ever cheese wheel. My question is does that now make me a CURD NERD?

[@GavinWebber]

Yes it does, curd nerd!

[@kevinsfckk]

@@GavinWebber thanks I enjoy watching your videos. I'll try to make some of the different cheese you make once I get the full hang of it

[@gregorypeachey8523]

Hi, Gavin, i will have to give this one a go. Question i notes you added the dried herbs without boiling them ,as you did in your previous chilly cheese recipe to sterilize them ?

[@GavinWebber]

Heat in the oven 100c for a few minutes on a tray

[@gregorypeachey8523]

ok great, it wasn't stated in your video so just verifying @@GavinWebber

[@GavinWebber]

@@gregorypeachey8523 Yes a slight omission, sorry. I'm sure I have covered it in previous videos.

[@expatinthailand9824]

I noticed in this video you are now using an Inkbird ISV-200W precision cooker. What happened to your Anova that you were using previously?

[@GavinWebber]

Read this for an explanation; www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html

[@gypsyjustgypsy]

I had to come back to watch this before catching the tasting video Gav just posted. I wonder if it burned his face off? 🤔

[@Validator56]

Does the cheese really care about which direction is up or is the flipping more about getting equal drainage? I wonder if anyone has thought about making cheese in orbit.

[@GavinWebber]

Even fat distribution as the cheese matures

[@user-qk5fg2mo1d]

When you talk about the pressure, such as 15kg for 15 minutes, how are you determining that on your cheese press since it doesn't have any apparent way to tell the pressure?

[@GavinWebber]

Here is a video I made about my press; kzbin.info/www/bejne/noLEoq2josmkftU

[@theresahansell3507]

What do you mean turn flip it over or rotate it?

[@GavinWebber]

Flip it over

[@theresahansell3507]

Thank you.

[@rgbr2277]

How much is the net weight?

[@GavinWebber]

About 1kg

[@rgbr2277]

@@GavinWebber Thank you very much... ❤️

[@Giveme100ksubs]

Can you make charcoal cheese in the next video?

[@GavinWebber]

Sorry, I already have all my videos planned to the end of the year. 2024 maybe?

[@Giveme100ksubs]

@@GavinWebber Yeah that's ok

[@ValexTheGobbo]

One would think a ploughman's cheese would be simpler to make. This seems a bit fussy.