There is a reason why in italy who craft cheese is called "mastro casaro" or "master of cheese", because making cheese is an hard, precise art that require a lot of skills and love. Like you do Mister. Maximum respect.
When you make an Italian cheese or French cheese and play an appropriate tune in the background, I sit here with my feet crossed and they’re swaying away to the beat 😆
I dont know much about syrup and jelly but is it not so that if it becomes syrup (still pretty liquid) that you can boil it down more to jelly (alot denser and basicly not so liquidy)?
You can always drink that syrup with cold seltzer water. It is fantastic and homemade. I usually make jam and if a have too much juice on it i just take off the extra juice , jar it and drink with cold seltzer.
@@norinovak9778 my wife had an idea that is working out ok. I opened up half a gallon of blueberries and ran it through a food processor, strained it then put it into one of my carboys for wine. its looking pretty good used champagne yeast for a little bubbly. We shall see!
I have only just decided to get into making my own cheese and I love to see people like yourself offering this sort of information. As a biologist I am already a nerd but now I guess I am a curd nerd. Thanks :)
Thank you. Only a true professional is happy to leave the bits in a video where things go wrong. I've learned so much from this. You learn nothing when everything goes smoothly, you only learn when things go wrong
Thank you Gavin for leaving in any issues you had. As a new cheese maker this helps me, us, understand problems we may have and how to trouble shoot. So many things can go wrong that it's hard to pin point the problem. I know established makers just want a quick video but I very much appreciate all of it, and you. You are the only cheese maker I watch to learn from. Thanks Sue
Thank you, Mr. Webber. The angle of view is ideal. We understand better the stages in the production of cheeses. Please keep this shot for all your recipes. thanks thanks thanks
Chemical engineer here, pH paper is notoriously imprecise for anything beyond finding a general range. You should really use an electronic meter if you want a reading accurate to the 0.1 decimal place.
I started watching Gavin Webber;s Videos. now $800 later i have the complete Mad millie cheese making set and am running out of fridge and freezer space...... and now the people at the shops look at me weirdly when i buy 25L of milk
Excellent instructions. Glad you kept the faith and still went through with the process of making provolence. Those hours you spent, your a true cheesemaker 👌👍
Thank you for your video. I too have been making cheese (as a hobby) for about 7 years, and I haven't done a lot with mozzarella or provolone. However, a cheese maker friend said that once the curds have been cut and brought down to the proper pH, they can be placed in the refrigerator and you can actually stretch them the next day? This way, you don't have to stay up to 1am to finish. Heaven knows how many time I have been up to all hours of the night because I didn't realize how long it would take me to finish! :-) All the same, your video was incredibly useful to me so thank you. I'll be trying it both ways: one where I do the entire process in one day and then one where I cut the curds and refrigerate them after they have developed the proper pH and see how they stretch the next day. Thanks again! I'm off to making the Cotswold cheese with onion and chive from your other video. Cheers!
Thanks Shelly. I believe that reality is the teacher and not some edited piece that shows perfection. I am also in the hope that people will learn by my mistakes or issues and not make them themselves.
The good part of olive oil coating, is that olive oil is an antibiotic and keeps the surface sanitary, while allowing the cheese proper breathing. Went to a Wisconsin cheese warehouse, with all kinds of small sizes and HUGE rounds!!! and walking in was smelling heaven with sugar, caramels, nutty, sweetness. Like a spring nectar blooming forest. That kind of cheesemaking and hanging in the kitchen (alongside other dried herbs) would make for a very delightful and flavorful house.
Love it Gavin. The reality of instructions not always working to plan is real for all of us. I've been watching for 3 years and so far I've made white Cheddar, Fetta, cottage, mozzarella and used whey in several ways based on your videos. Love the videos, and I'm debating what to make next. Provolone is on the list. I'm based in (U.S.) Colorado, so anything aged starts around spring since i don't have a real cheese cave... yet! Cheese wax or lard over coconut oil!
Excellent. I liked especially that little worked as planned. It helps me when I have a similar situation which is time to time. Your videos are helping me enjoy my retirement and it helps my neighbors who might not be able to afford the luxury of cheese in Colombia. I recently made a feta cheese which is out of this world. 😅
Thank you for the video, enjoyed watching it. I would think that adding calcium chloride to this cheese could be avoided. The acidification is meant to expel calcium, that's what was making your curd brittle. It would have taken lesser time also. Cheers!
Watching this channel is easy... explaining to my wife why i'm spending money on cheese making... that's another story. In all seriousness, it's not on a whim, iv'e wanted to make my own cheese for a long time. As well as keeping bees... i decided the former was much more realistic XD
@erik masterchef Because a family is a singular unit and financial as well as other important decisions should be made by consulting with one another first in order to have a healthy relationship?
Found your channel and love it. I have made easy mozzarella but now I am going to try so much more. Thank You. You are the best. I am going to have to do some videos on cheese.
Good on ya mate, for staying with it and following it through. It gives me confidence that It could be possible for me to put that cheese together. Although I'm not quite sure where I would find some of the starter ingredients. I know about the rennet and citric acid. It was good hearing from an Aussie, I lived in Exmouth in the North West Cape a while back , and was a cook. At the time i didn't appreciate all the locally sourced meat and vegetables. My first choice is going to be your Mozzarella, I'll let you know how it turns out. Thanks for all your work, tah, Dennis ciao
your shirt is both appropriate and comically appealing. good show, Sir! also, your cheese recipe came out great for me for Australia Day. cheers for sharing your videos!
Gavin, have you heard of Lorraine Swiss Cheese? It may also be called Lacy Swiss Cheese. I think it may be a regional specialty to Illinois and Missouri.
I know it’s 5 years on, and if you are still interested in salamis and such , I would highly recommend a RU-vid channel called “cuoredicioccolato”. It’s based in Italy, however all the videos are in English. 😊😊😊😊😊😊
Ya know, I'm thinking about starting my own cheese business here in Norfolk or in Portsmouth. I could call my company Elizabeth River Cheese, and I could sell it all over Hampton Roads, Virginia. However, I would seriously have to learn how to make cheese, what kinda food permits I need, and have to pay some serious money just to get it all started. Still, since I love cheese so much, I could just make it for myself.
Great job dealing with a situation where everything goes wrong lol. This can happen to anyone, but is very frustrating when it happens with so many people watching. I think it's very valuable to see that you don't have to throw it out and start again. Thanks for making a great video!
When I see these old videos I think you must be grateful that someone invented the thermal wand, that pot-over-the-pot arrangement you had was really scary!
How did they measure the pH of cheese hundreds of years ago? Was it just experience with the "stretch test"? Do you need to worry about pH with non-stretchy cheeses (e.g. parmesan)? If you do, how did they figure out the acidity then? Thanks heaps Gavin.
Hi Gavin, quick question with regards to the addition of enzimes to cheese. What would adding amylase or protease instead of lipase do to the cheese? (I think rennet is a type of protease but there should be different types I suppose)
I'm very glad that I subscribed to your channel. I will cook cheeses according to your videos. I still want to find the recipe and technology for Ticklemore cheese. Do you have one in your collection?
Yes, try my Bloomy Goat blue recipe, but omit the Penicilium Roqueforti. It should be fairly close to the texture and flavour of Ticklemore cheese. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_FV0f59xWUU.html
Ok. Number 1. I never expected to be here. Let alone commenting on a cheese video. But when reddit posted your struggle the other day I just had to come and see what the fuss was about. Now here I am. Now I have a strange desire to make my own cheese. So maybe I'm missing something. Are you using a double boiler? I can't tell when you have the heat on or off. Or if you are directly heating the stock pot or using a double boiler. May I suggest you pop up a small icon 🔥 for when the heat is on and make is disappear when the heat is 📴. And give us some indication if it's direct heat or double boiling. I just realized... I'm a Curd Nerd. 😳
+Richard Nagy Good idea Richard. Because this Provolone was such a mess, I've decided to make another, but this time adding a strong homemade yoghurt as the thermophilic starter culture. When I make that I will make the yoghurt video as well.
