How to make Sage Derby

Derby is a hard British cheese in the Cheddar family, however, Derby is moister than cheddar and ripens quicker allowing it to be eaten after 1 to 3 months of ageing. The Sage version is well known but is mainly industrially produced. However, rather than using sage leaves, they use artificial colourings and flavourings.
I like to think that this Sage Derby takes this cheese back to its roots!
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[@Ryugoby1]

What am i doing here. I dont even like the taste of cheese and never liked it. Yet here i am watching all your cheese making videos. I think its entertaining and satisfying in some way.

[@MrVinnyboombottz]

Because you secretly love cheese.

[@brandonrodriguez2636]

I seriously could listen to you talk and make cheese all day and i have no idea why. Love the channel keep up the great vids

[@GavinWebber]

Thanks Brandon

[@nightday4647]

This was probably the highlight of my day. Really needed this nice relaxing video tonight. Also that cheese looks absolutely delicious. I can't wait for the taste test!

[@raptorne1]

This is so relaxing and entertaining to watch. Thanks

[@blackwidowmollie]

I'm watching this rather then the election. Your videos give me comfort. Bless you sir.

[@GavinWebber]

I thought it might be a welcome distraction!

[@sleepingtiger44]

I don't even like cheese but I love these videos, it's very interesting and entertaining. Greetings from the USA! Keep up the good work!

[@GavinWebber]

Thanks spud!

[@jonnymiskatonic]

Great channel, simple straight forward directions, and very calming to watch and listen to. I've been telling all my cheese loving friends about you.

[@GavinWebber]

Thanks John, just working on a couple of new cheese videos now!

[@Elionwyn]

love the recipes, working my way through them.

[@phookadude]

My favorite brand of sage derby used finely powdered sage, if you were to toss the curd in powdered sage each curd would be coated and you'd get great marbling.

[@jhayneartoflife6830]

Beautiful! I love the sage idea, that must have been an absolutely tasty cheese!

[@evilplaguedoctor5158]

for some reason this makes me want to make a cheddar type, mustard cheese that's smoked.

[@dcrepazkeay]

Made this yesterday, everything went to plan, great video thanks.

[@GavinWebber]

Well done!

[@nkyhomesteading6500]

We had this after 2 months and what a great cheese! Making a 4 gallon batch today. Needed a good excuse to put the large mold to work. :)

[@ThomasRitsert]

I made a sage cheddar last week. Although the sage was home grown like yours it was dried, but it seemed to work out well. We did sterilize to the best of our ability the sage just like you did with boiling water. However, we added the sage liquid to the milk before it was set as an infusion. The leaves were reserved for the salting and pressing stage. Hopefully I can remember to provide an update when it is finally revealed in a few months. This was cheese number six.

[@GavinWebber]

Well done Thomas! I believe your method will work just the same but instead of a slight marbling, the cheese will have a green tinge, which is fine.

[@luigicosenza8457]

great job

[@mikesdaddy1]

So I tried this. I got what I thought was a clean break, but when I cut the curds....they weren't nearly as well formed as yours. I continued on and stirred, and the curd seemed to break up really fast. I think the temp got up to 100 degrees F when it was supposed to top at 85. After stirring, I poured into a muslin cloth, but i need to find a good cheesecloth because the whey was having a hard time getting through. Anyway, I got all the way to the first pressing...then remembered that I forgot to add cheese salt...duh! Luckily, the cubes weren't stuck yet, so I salted and restarted the press. Seemed like too much salt but that's what you said too. Getting ready to perform the first 3 hour press, and turn over for the 12 hour press next year...which is in about 3.5 hours. All beginners mistakes but trying to duplicate "The Master Cheesemaker!"

[@GavinWebber]

Hey Ted, good recovery! I've since tried my Sage Derby and it is just right. The salt is just right. And don't worry about the mistakes, I made so many when I first started. It is the best teacher and is how we humans learn and adapt and all become better cheesemakers.

[@Katie-sx5kf]

Thank you for this well done series. I hope you will find time to make Provolone for us.

[@lotfihabib2132]

very nice video , thanks

[@johntindel7217]

I'm really enjoying this series a great deal and want to try my own hand at cheesemaking as well, so thank you! Could you do a video about making fresh cheese curds (the type found in Canadian poutine and popular throughout the American midwest)? It's the only kind of cheese I can't ever seem to find around my town.

[@bugfact9279]

very nice!

[@nickbarber2080]

That looks beautiful.

[@GavinWebber]

It was!

[@dcrepazkeay]

Today I made a variation of this recipe I'm calling marmite derby! I omitted the sage but used a solution of yeast extract instead. I'll let you know how it goes on tasting.

[@MrVinnyboombottz]

Wish me luck, as I have plenty of fresh basil but no sage and I will be modifying your recipe with this substitution and perhaps adding some spinach since they pair so nicely.

[@Tonia.lynn2411]

Do U have a pepper jack cheese recipe I absolutely love ur videos! U inspired me to make cheese thanks 🙏💕

[@lilliumcrystal9031]

I love cheese. your videos have made me subscribe and want to try making my own

[@GavinWebber]

+Lillium Crystal cheers. That is the first step in becoming a Curd 🤓

[@rizkyrifaldi7589]

wow... very nice sir... wow

[@b.yavril]

Hi Gavin, really perfect tutorial. I just want to know, do you have any schedule to teach people who need to learn how to make cheese directly at your place?. If yes, how we could have any information on it. Thanks Gavin.

[@SirHojack]

You know what I'd really like to see you make? I'd like to see you do Brie.

[@justinbang6025]

Does the calcium chloride have a salty flavor? I'm wondering if it flavors the cheese at all. If I were to use raw milk should I substitute the calcium chloride with some Celtic salt? Thanks for your great videos 🙏

[@coltona.3344]

The big curds reminds me of my favorite cheese, Porter-cheddar. Perhaps you could make that for us.

[@hgvnovice2011]

Hello Gavin we have in the uk in the shops cheddar , chives and pickled onion its amazing is it a similar way of making adding the ingredients 👍 Really nice on toast under grill

[@GavinWebber]

That would be Cotswold? kzbin.info/www/bejne/qnXYXqOApatsq9k

[@hgvnovice2011]

Gavin Webber thanks for reply missed that video only just catching up lol

[@MultiZarali]

Hello there, Very informative videos for someone that wants to open the door towards the Cheese-making world ! One question please: Can you explain to me on how can someone know the exact pressure is been forced on that press? Thanks in advance, Alex. P.s My English is still in curding phase.

[@GavinWebber]

There you go; kzbin.info/www/bejne/noLEoq2josmkftUsi=RCD1zmXywLeJs15J

[@rickydona919]

I keep trying to find Link in the description and I'm looking for Rhett and Link in the description!

[@Mrviccietor]

I love your videos. Going to make cheese myself. Few questions.. What is a easy cheese to begin with? What do you do with the leftover whey? And can you subsitute culture, chloride and rennet for something more natural like lemon juice? I hope you have time to answer these questions!

[@GavinWebber]

Hi Victor. Try Ricotta first, then Ricotta Salata. Both can be made without cultures and rennet. Then have a go at Paneer. For other cheese, you will need the other ingredients.

[@Mrviccietor]

Gavin Webber Thanks! I will try these!

[@shimgoody]

Music name? So good and calming.

[@baslisks]

I have an anova water circulator. Would I be able to use that to hit target temps rather than using the double boiler set up? It doesn't look like you really mess with the temps.

[@pdubs2557]

could you please give, for each receipe, the ratio : 1kg of cheese ready to eat / X liters of cow milk? thanks in advance

[@truthfulkarl]

can you try your hand at making curds for poutine?

[@nkyhomesteading6500]

Did you ever find a solution to dye the curd for that marbling affect? I'm going to give this a go over the weekend.

[@GavinWebber]

Add a bit of spinach juice. It doesn't impart any flavour and adds a great marbling effect. The sage bits add the flavour.

[@JohnDoe-md5qc]

Could you try to make some Brie?

[@davidyoung]

Something does not sound right at 5:22. You say 250ml, but add two cups of water. 1 metric cup is 250 ml, so 2 cups should be 500 ml, which seems to be what you have added.

[@FerventLotus]

Stir the curds for 50 minutes? Did I hear that correctly?

[@MrKenenglish1]

Should that be 500ml of water for the sage (two cups)? and thank you for the recipe Gav.

[@GavinWebber]

Yes, correct

[@2t0y]

how's the red mold infestation by the way?

[@ferretneck]

I godda get me a bladdy rowla choppa

[@yasminstarmade]

love the size of your pot, just roomy enough for 10l, please let me know if it's a 12l or more pot, ta

[@GavinWebber]

It’s a 14 L pot

[@yasminstarmade]

Thank You!

[@rickydona919]

Yes, but can you make this cheese grate?

[@christianmacri4147]

what is your favourite italian cheese?

[@bill-chichi9701]

When you're cutting the curds do you still have the heat turned on under the first pot?

[@GavinWebber]

No, the heat is off from the time I add the culture to the time I start stirring after cutting the curds. Then I heat very slowly over the 50 minutes of stirring to the new target temp.

[@igorsolic6125]

Hello Gavin, I have question unrelated with video, everytime I use pasturiesd storebought milk my cheese won't strech, mozzarela for example is impossible to be made with this milk. Do you think that I could get a better curd result and be able to have nice melting cheese if I start to add calcium chloride to storebought milk? Thanks.

[@etherdog]

You need to add calcium chloride to help the protein molecules link and stretch. See Gavin's mozz vid. I found that 1.5x his ratio of CaCl worked better for the milk I had at hand. Fresh unpasteurized unhomogenized milk works best.

[@user-tg8kg1tc8s]

hi, i am from Greece. Do you know any online shop with not many postal costs, so i can buy the ingredients for cheesemaking?

[@Aleph-Noll]

are there any traditionally australian types of cheese you can make

[@GavinWebber]

Nothing traditional, but we have many artisan cheese makers that make variations of well known cheese from all over the world.

[@MerkGSlayz]

anyone else notice the ant on the measuring cup in the beginning of the video when he was showing off the sage. not a bad thing of course just thought it was interesting and it caught my eye so I had to rewatch that part again cause I got distracted

[@GavinWebber]

Yes, I just noticed it too. It was before I washed the leaves and picked of the stems. I caught the little blighter in the washing water!

[@ananthakrishnakaithalayil7743]

can we add basil instead of sage

[@Taikausko]

I have done that and it was amazing

[@dianeluke1746]

Gavin, did you ever manage to fix your red mold infection? I was just curious!

[@GavinWebber]

Yes, I think I did. Gave the entire cheese fridge a wipe over with white vinegar and washed all the racks. I still have two red mould cheese ripening in maturation boxes, so hopefully the mould won't jump ship again!

[@zirconium2014]

just asking can u use homebrand milk (cheapest full cream milk brand)

[@GavinWebber]

Yes, but only if you add calcium chloride and don't expect a very good quality cheese.

[@zirconium2014]

yea fair enough aye, as long as i dont taste good quality cheese then i cant complain and compare xD thank you

[@kittykaz7161]

I've just dried my sage leaves, would they be still ok to use, or would freshly picked be better?

[@GavinWebber]

Dried is just as good. The flavour will be more intense.

[@kalloused]

+anonymous I don't know why you would, it would be disgusting

[@kittykaz7161]

disgusting and well not the best use for the herb

[@kalloused]

+anonymous yeah, cheese isn't going to get to temprature to release the benefits to make it effective. smh

[@Dinglebarriez]

I really want to make cheese but I dont have a lot of the tools for aging etc. What kind of cheese can I make that is relatively quick to eat?

[@GavinWebber]

Quick Mozzarella, Feta, Bel Paese, Ricotta Salada, to name a few. All videos available on this channel!

[@Dinglebarriez]

Gavin Webber Awesome man! Thanks a lot from Canada. Love your channel.

[@MrVinnyboombottz]

After about 7 hours of air drying it appears as if the curd chunks are wanting to separate (like a puzzle). I pressed for the full the final 12 hours and am wondering if this is normal?

[@GavinWebber]

More pressure for longer

[@MrVinnyboombottz]

@@GavinWebber Thank you. At this point (day 2) it had dried to touch and developed a yellowish rind, I am going to vacuum pack and hope for the best.

[@SUNARROWSUNARROW]

osiyo thats hi in cherokee i love chees and and the sad thing for me is im alergik to pinsilin and so i cant consoom blue chees but i tride tasting it onc and i likts the flaver and wus wondering if ther wus a way to macke a chees that has that same ripin flaver with out the pinsilin.and can you make more munster cheesis pls thank you for what you do love the show

[@jenniferlloyd4807]

I read in another cheesemaking book to never use the actual plant in the cheese and only use the green infused water as it could introduce botulism. Is that a possibility here or no?

[@GavinWebber]

I don't think that is so. Any bacterium or yeast is killed by the boiling water. kzbin.info/www/bejne/fYHUhmiiZZiGapYsi=4ZrKxz0p1kNEmfXp&t=313

[@jisaac2890]

what happens if you keep stirring the renet for longer than a minute?

[@Shiru180]

It explodes dramatically.

[@jisaac2890]

KastorSF Haha. I knew it! People may accidentally be gifted Christmas bombs instead of Christmas cheese. Hmm

[@gaylardbauhaus6360]

How much does all that milk cost? I'm wondering if it's cheaper to make cheese like this at home instead of buying it at the store.

[@GavinWebber]

The milk cost me AUD$20 (about US$15.30). It was pasteurised/unhomogenised BioDynamic milk, which is the best you can get after raw milk. The milk made about 1.2 kg of Sage Derby, which we cannot buy in Australia. So I guess this cheese is priceless!

[@gaylardbauhaus6360]

That's a pretty good point! Thanks for the reply.

[@Vivademort]

1 & 1/2 tbsp salt or 2 & 1/2? Recipie screen says 2 and audio says 1. Thanks

[@GavinWebber]

2 and 1/2 Tablespoons. Sorry about that

[@shimgoody]

Anyone else see the ant to the left at 0:40 ?

[@radwan776]

How to make the wax

[@berthayellowfinch1744]

So?

[@perryplatypus7353]

organic-dynamic milk with the Demeter logo is always un-homogenized...

[@monkeymanrobot]

My sincere apologies to you kind sir, you are very correct, I should refrain from KZbin-ing whence pissed.

[@TheBoyar]

why calcium chloride?

[@darrenaldridge7815]

calcium chloride gives you a firmer cheese curd after the milk has been pasteurized the pasteurizing takes the calcium out of the milk

[@keeperofthegood]

Oops clicked the page to scroll to the comments and unsubbed. Fixed now *phew* had a moment of O M G happen there. Looks great, I hope that marbling works out. I've had in mind trying beat water to make a vivid red/purple marble.

[@GavinWebber]

You could even use Port wine to get the same colour and it would enhance the flavour.

[@monkeymanrobot]

This was fantastic thank you very much from a cheese lover. But WHY are you using HOME BRAND salt after all your hard work? Sea Salt, Pink Salt????? Stop using that poison please.

[@GavinWebber]

If you had have listened to the video, you would have heard me mention that it was cheese salt. I reused the old container because it makes it easier to pour!

[@zirconium2014]

are u happy about trump being president

[@callum3271]

He is Australian so it won't affect him too much, so I doubt he is bothered

[@zirconium2014]

he's still entitled for an opinion. but im nothing but a mere koala bear so dont listen to me 

[@EpicCookiies]

Koala Bear I'm happy 😄

[@GavinWebber]

Better start stockpiling cheese in preparation for the Tumpocalypse.

[@EpicCookiies]

Gavin Webber it's not the end of the world just because he's president. Why don't you wait and see what he's gonna do for America before talking crap.