Red Leicester cheese made at home

Goat Nutrition Ltd at gnltd.co.uk/
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[@joaniemarjoriemarriott342]

I now have a great deal more respect for the cost of farmer's market and artisan made cheeses after watching your very clear video.

[@JohnKirkwoodProFoodHomemade]

Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.

[@pmzephyr22]

This is very straight-forward and uncomplicated method much easier to understand than most I've seen. I have not made Leicester but have done plenty of Cheddar. You mentioned uses for whey. I have put it on my garden. The tomatoes love it. Another thing I've done is to make Gjetost cheese from it. It is a tedious and finicky process though. You bring the pot of whey to a higher temp, hold it and absolutely stir CONSTANTLY for sometimes an hour or so. The solids still suspended in the whey will start to come together and become a sticky substance with a peanut butter color which will darken somewhat as it cooks. It is very easy for it to fall to the bottom, stick and burn so it has to be kept at temperature and constantly kept moving. When you strain off the whey you will have a small amount of a cheese known as Gjetost. Swedish in origin I believe. It tastes like a lightly sweet caramel, peanut butter-like dense cheese. I'm not sure it is worth it for the small quantity I get from my home cheese making batches. More of a learning exercise. But it is available in many shops if anyone is curious to try it. It is usually chilled and sliced paper-thin.

[@JohnKirkwoodProFoodHomemade]

Sounds very interesting Michael. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/

[@charlie-oe2zb]

Fantastic video, exactly what I (Complete beginner) needed. I really want to have a go now. feel inspired by this video. thank you John. Brian from Wallasey.

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest homemade quiche video recipe, profoodhomemade.com/5-mini-quiche-2/

[@mssixty3426]

Wow, so interesting! I never realized how involved and complex the cheese making process is. Thank you for this!

[@JohnKirkwoodProFoodHomemade]

You're so welcome! M. Thanks for watching my friend. my latest video recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/

[@AmyGPadgett]

Please make more of these, particularly breads and easy cheeses. I really love them and am going to make your French bread tomorrow. Thanks.

[@JohnKirkwoodProFoodHomemade]

Thanks Amy, good luck with the baguettes, make sure you use scales to measure everything and use bread flour, let me know how they turn out, :)

[@jonathanbranum8976]

another winner John-

[@JohnKirkwoodProFoodHomemade]

Sometimes my friend. Thanks for watching my friend. Here is my latest video recipe, 12 Inch Cast Iron Pan Pizza. You can find the ingredients list and full written method on my website, 12 Inch Cast Iron Pan Pizza profoodhomemade.com/12-pan-pizza/

[@jonathanbranum8976]

@@JohnKirkwoodProFoodHomemade that was my first video of yours, Frico crust mmmm....mmmm:))

[@joanhaughton3391]

Fascinating, John. The idea of making cheese in my own kitchen never entered my mind but I love how simple it is (as long as instructions are carried out as directed). Wouldn't mind having a go just to prove to myself I can do it. However - I'm of an age that says....better to pop down to Sainsbury's - buy a pack - get home and enjoy it right away, just in case my time runs out lol !! Loved the video, as always - you make everything seem so simple. Thanks for your time. I'm off to butter some crackers.

[@JohnKirkwoodProFoodHomemade]

Thank you Joan. Go give it a go. 😁👍

[@michal_szymanski]

Great job! I like that it is made like old style of movies , instructor present what he should present not focusing on her/himself! Keep going, I admire your job. When I've heart you voice I thought it is David Attenboroough :)

[@JohnKirkwoodProFoodHomemade]

Thank you very much!

[@annearmstrong7355]

Your kitchen is absolutely immaculate. Not a spot anywhere. Very envious of your 6 hob GAS cooker. I have an old electric cooker which is impossible to control by temperature. But the bain-marie would make it more responsive. Great idea, thank you, not one other online cheese maker does it, but stands to reason it is idea. Thank you John, are you coming back ? Hope so.

[@JohnKirkwoodProFoodHomemade]

When you've worked in commercial kitchens as long as I have it becomes second nature to put health and safety plus hygiene ahead of everything else, and I've always continued those standards into my domestic kitchen.

[@hilarydunn5173]

Very interesting , sitting here full of a cold feeling very sorry for myself , but this has diverted me and has soothed my self pity 😂. Don’t think I would have the patience , but well done John I bet it’s delicious 😊

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/

[@martinleevanroosendaalii1629]

John, This is Martin Van Roosendaal. I live in Midway, Utah, USA. I love your videos! My wife, Annalee, and I have used many of your recipes! I’m posting this comment in regards to purchasing your cheese press. We have not made cheese yet and we would like to try it, but we cannot find the press that you use. Any suggestions?

[@JohnKirkwoodProFoodHomemade]

Hi Martin here is a link to the company's webstore in the US that sell my cheese presses. cheeseandyogurtmaking.com/products/cheese-press-heavy-duty?variant=3162699923496

[@theeverythingchannel8888]

Yumei loves Cheese and your video has inspired us to have a go at making it ourselves. We think your videos are great. We must try the french baguette recipe next. 👍👍👍

[@JohnKirkwoodProFoodHomemade]

Go for it! Yumei. 👍Here is the ingredients list and full written method on the channels website, French Baguettes profoodhomemade.com/beautiful-french-bagettes/

[@theeverythingchannel8888]

@@JohnKirkwoodProFoodHomemade Thanks John! 👍

[@greedymacc]

It's like having Winnie the pooh teach you how to make cheese... AWESOME

[@JohnKirkwoodProFoodHomemade]

Thanks for watching much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again.

[@cyrus2728]

Never noticed but now you said it lol

[@vincentwinkleblech3614]

Fantastic Lord John! i love the fact you eliminate any guess work, to a novice like me that is paramount.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Vincent, much appreciated.

[@johnstath9666]

Great video John. May I ask a question. Do you have to coat the final cheese with the white coat or could you vacuum pack it without?

[@JohnKirkwoodProFoodHomemade]

I believe I said the coating is an extra step, so obviously that implies you can vac only.

[@johnstath9666]

Yes you did!

[@gladbrem3597]

I've just discovered your channel John - WOW you are amazing!! I speak as a Northern lass! - More of an old bird!!

[@JohnKirkwoodProFoodHomemade]

🤣👍 Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/

[@natalielobo]

You have inspired me to make cheese! Question - what size is the container that you place under the cheese press? Looking at ordering the cheese press :)

[@JohnKirkwoodProFoodHomemade]

Hi Natalie it's a 1.5kg or around a 3lb cheese mould. here is a link to the company I get my equipment from. cheeseandyogurt.co.uk/

[@jackherer4542]

never heard of this cheese before but is now my new favorite, will make soon :)

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Piquity , much appreciated. It is probably the most underrated cheese outside of the UK, on a par with cheddar.😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉

[@garyash4823]

unfortunately gnltd dose not list any cheese making stuff do you have another you can recomend

[@JohnKirkwoodProFoodHomemade]

Try this link my friend It's their sister company. www.cheeseandyogurt.co.uk/

[@mickjohnson920]

Hi John, thanks for the prompt reply. I stuck to the timings temperatures and pressures religiously so I’m still confused. I noticed when you had your cheese on the plastic cheese mat it was a smaller diameter than mine ( using the plastic squares of the mat as a guage) . I use Goat Nutrition mould No23. (2kg) I cannot find the 1.5 kg mould you mention. Do they stock it ? Keep up the brilliant work marra, you are an inspiration. The cheese I have made looks and feels nice ,can’t wait for it to mature. Mind you I haven’t matured yet and I’m 74 . I Hope to hear from you soon. Mick

[@JohnKirkwoodProFoodHomemade]

The best thing to do Mick is to give them a ring they have a great customer service They will be able to tell you straight away. Here is a link to the site with the phone numbers gnltd.co.uk/

[@peterbrown9036]

Much improved. very imformative.

[@JohnKirkwoodProFoodHomemade]

Cheers Peter.

[@mickjohnson920]

Hi John, I’m an ex Geordie ( Murton Colliery) now living in Reading. Luv your recipes, I’ve tried the pies , pinackelty and a Wensleydale, they are currently maturing. I did the Red Leicester yesterday, following the recipe exactly using nine litres of full cream milk and calcium chloride etc. I use all the bits from Goat Nutrition including your press. When pressed my finished cheese is looking good but it is half the size of yours, same diameter but half the height (2.5”) . Not enough curds? Any help would be appreciated. Mick Johnson

[@JohnKirkwoodProFoodHomemade]

It sounds like you may have over heated it and too much moisture has evaporated. I hope that helps.

[@mickjohnson920]

Hi John Thanks for the prompt reply. I stuck to the timings , pressures and temperatures religiously. The cheese has turned out brill marra, feels and looks good,can’t wait till it matures. I compared the size of your cheese when you had it on the plastic cheese mat ,to mine on the ‘same’ mat. Mine is definitely bigger diameter. I used mould No23 from Goat Nutrition. I cannot find the smaller diameter mould you seen to use, has it a stock number at Goat Nutrition. Keep up the good work you are an inspiration. Hope to hear from you. Mick

[@ginahill503]

Oh, I made a Red Leicester about 5 years ago! This is just inspiring me to want to make cheese again!! Sourced my raw milk! I'm off!!

[@JohnKirkwoodProFoodHomemade]

Fantastic! Go for it Gina.

[@maxinemiller5801]

Love cheese recipes the more the better- you do not need the background music your voiceover if great on its own

[@JohnKirkwoodProFoodHomemade]

Thank you I quite like a little music. Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/elizabeth-sponge-cake/

[@ConspiracyPundit]

Another reason for not using tap water is fluoride as well as Chlorine. Drinking Chlorinated water kills healthy gut flora. I have not checked to see if you have made Philidelphia style cheese, but I found out how to make this by accident. I was making Greek strained yogurt and was straining it in the fridge and for my sins forgot about it. Bingo cream cheese. I had no idea that cream cheese is actually uber strained yogurt. I now used this method to make my own cheesecake minus the base as I am allergic to wheat and a Carnivore/Keto dieter. Bye, bye crackers and cheese. I just have cheese on cheese :) When I was a kid I used to love having mature crumbly Cheddar with either lemon curd or Tasmanian Leatherwood Honey sandwiches. I miss fresh warm crusty bread, but my body does not. :) Red Leicester is not one of my favorites. Also, unhomogenized milk is impossible for me to live in Guangzhou. My wife and I are desperate to find a place out in the countryside so we can keep goats and chickens. Is Goats Cheddar a thing? :) When I was a teen I used to date a girl at de Montfort in Leicester. When I was working in the city my favorite lunchtime eat was grated Cheddar and Red Leicester and beetroot cobs. Anyway enough of my past. Great videos, just hope your supplier can ship to China.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Red.

[@JohnKirkwoodProFoodHomemade]

100% wholemeal loaf coming soon :o)

[@ernieengineer3462]

Great video. Thanks for posting.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Ernie.

[@normesmonde5332]

Amazing

[@JohnKirkwoodProFoodHomemade]

Thank you Norm. Cheers!

[@derrickcrookes3280]

nice video will try this cheese

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Derrick, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@Alexander-uj5pb]

Thanks!!

[@notgadot]

You're welcome

[@christinehaver2889]

Do you have a good pickled onion recipe to go with your cheese? The internet is awash with choice so I am confused.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Christine, much appreciated. Sorry I don't have a PO recipe on my channel. But like you say there's plenty of videos out there and it's very simple process. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Christine.

[@heatherdowns4754]

Hi John, what Mesophilic culture do you use? MA11? Thanks so much!

[@bouchenafazohir7129]

thank you mr john for this video

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Bouchenafa Zohir much appreciated. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again for watching Bouchenafa Zohir.

[@0112838012]

Please, John, make a Face book page so that you can have more views! your work is spectacular!

[@JohnKirkwoodProFoodHomemade]

Cheers Amr, I wouldn't know where to start making a facebook page.

[@0112838012]

facebook.com/pages/create.php Here you go :) !

[@JohnKirkwoodProFoodHomemade]

Thanks once more Amr, will certainly look into it.

[@myuboat45]

I use this cheese all the time. Good for sandwiches snacks or Welsh Rarebit. .Hard to find the ingredients in Canada.but we can get the red Leicester imported small blocks. . Expensive but worth it

[@JohnKirkwoodProFoodHomemade]

Thanks for watching MyUboat JVO, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉

[@sarthakmohapatra3738]

excellent video. thnx

[@JohnKirkwoodProFoodHomemade]

+SARTHAK MOHAPATRA Thanks for watching much appreciated.

[@Mrs.WyldRice]

Interesting video! Your voice reminds me of Winnie the Pooh. :)

[@JohnKirkwoodProFoodHomemade]

🤣😂👍Thanks for watching Lynze, much appreciated. Please check out my Christmas Playlist kzbin.info/aero/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@kenwhibley9827]

Hi John, when pressing do you have to readjust the spring tension to maintain the required LB/hours.

[@JohnKirkwoodProFoodHomemade]

Yes Ken, I check and tighten mine up every couple of hour to maintain the preasure. it shouldn't be much though.

[@cassieoz1702]

Somewhat sad. I no longer milk my house cow Annie (she gets very sick with milk fever) so I've had to give up cheese making. I have two 1.5kg cheese left in my fridge and when they're gone ...

[@JohnKirkwoodProFoodHomemade]

So sad, but there must be somewhere else you can get milk.

[@cassieoz1702]

@JohnKirkwoodProFoodHomemade not the good raw stuff 😪

[@ladytorres8323]

👍👍🌞

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend. My latest video recipe Fruit Scones. kzbin.info/www/bejne/mputnqOZnddnqqM Also here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/

[@cassieoz1702]

The buttons don't work

[@JohnKirkwoodProFoodHomemade]

These buttons we're disabled by KZbin years ago.

[@cassieoz1702]

@JohnKirkwoodProFoodHomemade thanks, I found it via 'playlists' so thanks for keeping those organised

[@jay71512]

That jersey milk is way expensive i found it cheaper to buy skimmed milk and add cream. Only ever made mozzarella tho i dont have a wine cooler or the patience to wait a year lol

[@JohnKirkwoodProFoodHomemade]

Thanks for watching.