How to make Buttermilk Blue Cheese 

You are the Bob Ross of cheesemaking.

find you a man who treats you like gavin treats his cheese

I’ve been a chef for the last 18 years, I’m learning sooo much from you channel and loving it. Keep up the awesome work.

Nice save! I don't think your problem was calcium chloride, though. Looking closely, there were a lot of small curds in there. It wasn't the case that it gelled and shattered (or didn't gel at all). It looked more like something was interfering with the curd formation. I have 2 theories. First, it *may* have been that the milk got too acidic. You have 2 litres of buttermilk in there, which will be a pH of about 4.6 or so. Recall that the pH scale is logarithmic, so the amount of acid required to drop the pH from 5.6 to 4.6 is 10x the amount required to drop from 6.6 to 5.6. So just to get a ballpark figure, let's assume the Milk By Cow is a pH of 6.6 (it will be close) and the buttermilk is 4.6 (it might even be lower). If it takes 1 "unit" per liter of milk to drop from 6.6 to 5.6, then it will require 10 "units" to drop down to 4.6. Which mes that the buttermilk has 22 "units" of acid (11 "units" x 2 liters) and the milk has 0 units. We then divide the total by 7 (number of liters total) and get just over 3 "units" of acid for the whole batch. 1 unit takes us down to a pH of 5.6 and each additional unit will drop the pH by about 0.1. So we're hitting a pH of 5.4 right off the bat. Additionally, you ripened the milk for 30 minutes and finally let the milk set for 90 minutes. Milk will coagulate due to acidity at higher pH when the milk is warmer. So at fridge temp it coagulates at about a pH of 4.7-4.8. At 32 C it coagulates at a pH above 5.0. In my mind, it is entirely possible that the milk coagulated due to acidity *before* it got a chance to coagulate due to the rennet! In fact, when you add acid to milk, it liberates calcium phosphate from the casein micelles, so at the pH you were working at, you almost *certainly* had enough dissolved calcium (it's the reason "quick mozzarella" usually doesn't need added calcium -- as long as you wait long enough after adding the acid and before you add the rennet). Anyway, I think this is by far the most likely reason for your problem. I would definitely cut back the buttermilk to 1 liter. The other possibility is that either your buttermilk or cream was UHT. If you get milk above 75C it denatures the *whey* proteins. These whey proteins get caught up in the "kappa casein" on the casein micelles. Rennet works by cutting off the kappa casein from the casein micelles. You can think of casin micelles as litteral balls of casein protein bound up with calcium phosphate. On the outside of the micelles, there are "hairs" of kappa casein. It's this kappa casein keeps the micelles from coagulating. Rennet cuts them off. However, if there are denatured whey proteins caught up in the kappa casein, the rennet can't do its job. I think this is less likely to have been the problem, though, because I wouldn't expect the milk to flocculate *at all*. I think it would have stayed liquid. So I'm relatively certain it's a problem with the acidity.

Filling out my dating profile. *Hobbies: Cheese*

I like seeing what happens when something doesn't go as planned. I find that more instructional than just seeing everything go right. Thank you

I don't like cheese and I've never been to Australia and all I want to do is move to Australia and make cheese. I love this man.

I love seeing the thick carpet of blue mold growth all over and the pattern it makes

looks like a lovely blue cheese, to bad made by cow doesn't do heavy cream. hope to see a tasting of this in march. I'm glad to see when you point out your challenges and how you overcome them, it gives us beginners more courage to try when we can see some of the troubleshooting that happens when you have something not go as planned.

Honestly got this in my recommended and got super intrigued in this.

RU-vid: Watch this video about making blue cheese. Me: boi okay.

This is probably the most wholesome corner of RU-vid. Great content!

I'm making my third batch of this today. I gave some away as Christmas gifts, along with some other cheeses I'd made. The feedback on this buttermilk blue has been fantastic! My cousin says it's the best blue she's ever had. I absolutely love this recipe! Thank you, Gavin!

You find Cheese "Experts" who have been making cheese for 2 Million years and tell you there is no room for mistakes in cheese making and how it's a Fine art that cannot be tarnished with screw ups and then here comes Mr Gavin Webber who gets them with "I'm about to end this Man's whole career" and shows that screw ups happen and you can still make a great and amazing product

The thumbnail looks like if that is the zombie cheese

A lot of patience and care... I bet it tastes great!

16:46 - i'm getting a flashback of that loaf of bread i put away after i made a sandwich and ate it and discovered a rather large patch of blue and white fluffy mold at the bottom of that loaf.

It still fascinates me that some ancient human decide that they would try some moldy-rotten looking diary curd blocks 😂

It was very interesting to see what happens if you don't add calcium chloride. I didn't realize how important it is to the process.

I've made a few blue cheeses. This one is super soft, and so freaking delicious. And it grew the nicest batch of blue mold on it. By far my favorite blue cheese recipe-- Thanks Gavin!

You're killing me not cutting into the cheeses after you make them.... I don't even know how I got here.

Welp, I’m watching some wholesome old guy teaching me how to make cheese What am I doing with my life

I clicked because i thought something that look like concrete cake couldn't possibly be a cheese, i am mind blown. 10/10 would subscribe again

I don’t know why RU-vid recommends me these videos but you know what... I like it

This cheese looks like the the souls of the damed

One time I got a slice of pizza and me thinking I was pouring ranch it was a bottle of blue cheese and I bit the pizza and then that’s when I knew I didn’t like blue cheese but my favorite color is blue and I do like cheese so win/win

What's funny is that I think I'm the only one that searched for this lol

It looks delicious. I like that you added that the MM100 or M036R are aromatic, that helps. I've never seen the Penicillium Roqueforti, love the colour of it. I haven't tried a Blue yet...buttermilk is not readily available in my area, but I can surely make it.

Blue Cheese!!! some say it must be made with goats milk... I’m glad it doesn’t have to be, though I’d still love it either way so long as it’s still Blue Cheese 🧀 🤤

A temperatura para o cloreto de calcio atuar esta baixa, 32°C. Deve-se aquecer o leite acima de 35°C e abaixo de 37°C

The recommendation algorithm at it again, please make this into a meme

I absolutely LOVE your intro Curd nerds is such a wholesome thing!

It’s good to see when things don’t go quite right and how to over come it as I’m sure many people don’t make it perfect and would like to know that it can be saved

so here in the US i can go to my local Walmart and buy a gun, but there's absolutely no raw milk of any kind allowed to be sold in any store. The US is a funny place, but I'm absolutely green with envy over your cold-pressed milk!! Maybe one day :[

Honestly I have no idea how I've ended up binge watching cheese making videos I'm not even remotely interested in cheese making and I only eat red Leicester, cheddar and parmesan, there is just something so wholesome about your videos they help me sleep! All the best from across the pond 🇬🇧

Man I love this cheese.. I don't know why, especially after watching this and the shot at 16:46.. but blue cheese is my absolute favorite. Great video

This is one of the most wholesome and genuine youtube channels I have ever seen

Very clever! I'm sure it tastes delicious, but it does remind me of a Borg spacecraft!

You're like the Bob Ross of cheese making.. it's wonderful and relaxing to watch..

Don't know if you've had the original Roth cheese: I came across it here in Maryland a few years back and fell in love with it.

Supernatural brand (US..) has organic, non homogenized heavy whipping cream..I’ve been adding it to recipes calling for more fat, and some recipes that don’t but when I feel a fatty boost might be tasty, and it doesn’t interfere w the curd set..

Your voice is relaxing. Even tho i've never seen any video about cheese making, this was nice. Recommendations on drugs again tho.

With the proper cold press milk (natural milk color and terroire flavors) ... this looks like and will taste like a real BUTTER cheese, with all the yellow-orangish curds, and punching the holes, just absolute butter creaminess. This is going to be one fantastic chew. I think I licked a hole in my laptop screen trying to get a taste ...

Years ago I would watch your videos and not subscribe. Its nice I found you channel again.

Glad you're safe and well Gavin! Stay safe

This might be a stupid question but if I have penicilin allergy can I still eat cheese made with this penicilium mould?

I'm not gonna lie during this quarantine shit I've been trying all these cheese recipes I find. And it has been awesome Edit: I'll let you know how they came out!

God I love RU-vid recommend

I'm way late for the party, but couldn't you let the cheese sit in some brine after you get it out of the basket? That would prevent the blue mold growth. Or you could rub a mixture of olive oil, vinegar and salt all around the cheese once it got blue enough for you on the outside. I also made one using a sliver of cheese instead of the dry culture and it worked great! Have a great weekend! 🤞🤓💖

Why tf am I watching this, I don’t even like cheese Edit: Thank you for the likes!

I dont even like moldy cheeses but I love watching you make them. Kinda relaxing

I always enjoy watching your videos after a long day at work! I’ll be moving to Wisconsin soon, so this is really neat!

It looks like a surgeon's desk, clean, organized and overhauled so that nothing is missing from the procedures. If you're going to do something, do it right.

I've never stop being Amazed by the videos and your wisdom on making cheese I always look forward to the next episode thank you so much

“Little bit of a pat”. 👋🏼👋🏼👋🏼. Most wholesome line ever

Looks good Gav, only thing I would have done is make my own buttermilk, I hate having to pay the price for commercial buttermilk considering how easy it is to make.

The mould you scraped off the outside would be perfect to inoculate another batch. Or to inoculate some cheap diced cheddar to make a blue cheese flavour for cooking.

It’s waaay past 2 AM and I’m enjoying video far too much to not watch all the way. Now I’m also hungry. Thanks for a lovely video, hope your cheese turns out as delicious as I’m imagining it to be. 👍🏻

I really enjoy your videos. Very relaxing and satisfying. I’d love to make my own cheese but I have no idea to get some of the incidents you’re able to get. Oh well.

Buttermilk Blue... -drooling

I don’t really like the blue cheeses, I’m more of an aged and strong cheddar. It’s cool to see the process though.

Gavin always puts a smile on my face

Hi Gavin, great video, the recovery was good to see happen and the cheese looks like it turned out great. Looking forward to seeing a taste test.

Did you consider making your own cultured buttermilk from raw milk? I would think that would have made it less important use CaCl2.

The mould that you scape off, could you use that for a new batch. If, you use it the day you scrape it of course.

I love watching your channel. Cheese are super expensive specially in our country. Since we still need to import almost every cheese. I think this is a a good way to start a local cheese company here. It might not be the original but atleast we will make use of traditional way to make cheese. Using the local ingredients the we have in here.

I don’t even know how I ended up here, but I’m glad I stayed! You just got a new subscriber :)

I adore everything about this channel. What an excellent show! Keep up the good work mate.

Great result but why would you remove the mold ! It's edible and taste good ! Greatings from France !

What type of cheese fridge would you recommend for making buttermilk blue cheese?

Very, very nice sir.

hey big gav love your content really enjoyed this video and always wanted to try buttermilk blue cheese from your biggest curd nerd love you gazza

Fascinating to see such a weak curd set proceed to cheese, you gotta love this craft....anything is possible. Bet it tastes great. Good on you Gav!

Bruh I just wanted to see how the cheese looked cut :(

I am making a double batch today! same thing happened with the curds, I use raw goats milk, oh well I soldier on!!

I used pasteurized non homogenized milk and cream and added the calcium chloride. The curd showed a clean break so I cut it but when I went to stir it the bottom was loose like Gavins. It's draining now and looks like it's firming up.

First a question: I imagine this is a bit like Blue Castello in texture? And positive feedback: I watch a lot of youtube, most of which I fast forward or turn the sound off to avoid the inane commentary or bad editing. It was great to hear a clear Aussie accent. Your instructions are perfectly paced. Thanks for sharing your "mistakes" and how you saved them -- very reassuring to the rest of us.

I didn’t know there is special mold to make Blue Cheese! I feel a LOT better about eating Blue cheese, now.

Looks like I’m learning how to make buttermilk blue today. Thanks random RU-vid recommendations 👍

Blue cheese! Swear I’m addicted to blue cheese!

It really makes us enjoy every time. I would like to inquire: How do I control the relative humidity and make it 90%?

great video! Much respect and love from Seattle USA.

What a luxurious-looking cheese! And nice recovery from the calcium chloride omission. Regarding the foil: why use kitchen foil and not the Mad Millie brand silver wrap intended for blue cheeses? Thanks!

I don't even like cheese but i love your video's. I just really enjoy the process.

got a question! When the milk got curded what happened if we don't stir it nad put it to the mold without making it dehydrated and pressed, then after few days when it got dehydrated then doing the rest of the works, the purpose is just using the extra waters and materials we have from milk. what will be happened?

Really who could be arsed with this.

I currently don't have access to raw milk, is there any way of getting around this? Thank you much!

could putting it in the freezer or cold fridge for 30mins before scraping the mould off help with the tackyness?

I didn’t see any flipping instructions during the first 6 weeks. You said it was a little delicate. Did you flip it at all?

Cow's milk in a blue? Iam quite surprised you didn't use goat milk. Looks amazing.

Why has the rind separated from the main body of the cheese, during the first week of ageing? Ought I discard the whole thing or just continue, do you think?

what's the reason for different amounts of salt on the top and bottom around 14:30? is it because the bottom has gravity to help pull moisture out? assuming that is the purpose of the salting.

Very cool...You're the go to guy for anything cheese. = )

So in 4 weeks we will hopefully see how it turned out? I am not a massive fan of blue cheese, but always fascinated by how it is made... will return.

We all meet again. Thank-you recommended section. This is the type of video to pop back up in the recommended section but have millions of views. Lol.

I never knew that you use use mold to make blue cheese

Curds nerds lol I love it

Gavin I like this new format

How the heck do you measure out 1/64th tsp penicillium roqueforti?

First go at buttermilk blue Gavin and it is a winner