Making Raw Milk Camembert with Made by Cow

Подписаться 333 тыс.

Просмотров 125 тыс.

50% 1

This is my first Camembert made using raw milk, the cold-pressed kind! Amazing milk to work with and well worth the extra cost. Check out my very oozy, creamy, and delicious raw milk Camembert!
Help fund the next cheese-making video by pledging your support at Patreon; / greeningofgavin or becoming a member of the channel; / @gavinwebber
Please help contribute to translations and subtitles for this video: ru-vid.com_vide...
Gavin's cheese shop; www.littlegreenworkshops.com....
Gavin's Amazon cheese shop; www.amazon.com/shop/gavinwebber
Curd Nerd Academy Beginners Course; courses.littlegreenworkshops....
Merch; merch.cheeseman.tv/
To purchase a curd harp; www.etsy.com/shop/TheWoodJunk...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Curd Nerd Newsletter; www.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops....
My Little Green Cheese Podcast, visit www.littlegreencheese.com/cat...
Facebook;
/ thecheesemantv or
/ littlegreenworkshops

Хобби

Опубликовано:

17 ноя 2019

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 330

@Bluesunrise26 4 года назад

I am french and approve this "overripped" camembert ! The creamier the better 😍

@veilside62 4 года назад

i'm also french and can confirm. we open the top of the wooden boxes of camembert in the shop and feel them to try and find the ripest ones

@fishyphill5099 4 года назад

i am not french but i bloody love cheese

@snaecooceans8744 4 года назад

What do you pay for such cheese in France? The reason, is I was thinking of having a goat farm there. This one takes 6 weeks (over ripe Camembert ) - I know the official brand is protected, but I would be happy to make this cheese (for myself) and sell it (depending on demand from the local communities) . Thanks for your reply.

@ThonyVezbe 4 года назад

@@snaecooceans8744 6 to 10 euros for 1kg

@tommihommi1 4 года назад

my cheese vendor always says that the "best before" date on their Camembert is more like a "don't eat before" date, because it reaches perfect creaminess around then.

@Sybaris_Rex 4 года назад

"I don't want to demolish the whole thing" ...until I turn the camera off.

@tanner4958 4 года назад

Why does this man have the most soothing voice ever

@nonyabusiness9492 4 года назад

he's like the Bob Ross of cheese

@chronic_daydreamer 4 года назад

He’s like the father you wish you had right?

@boofyhalfpint8559 Год назад

Its all the smooth cheese coating his vocal chords 🥴LOL!

@thecorovaneer 4 года назад

I never felt such a thrill about man opening a pack of camembert

@excitedbox5705 4 года назад

That looks like the perfect cheese to dip some crusty bread into. I am starting to drool over here. I don´t think it is over ripe. I like it when it is runny with a little bit of center firmness. I saw you didn´t put them in the wooden basket they are usually in. I saw a video where they said they tend to loose their shape without them, but it seemed like your´s still managed.

@fishyphill5099 4 года назад

perfect cheese fullstop

@RedSaint83 4 года назад

I can't preach this enough times: Camembert is the easiest cheese I know how to make. If you're looking to get into cheese making, doing camembert or brie is so very easy, and you can see the result fairly soon after you've made it. Be very wary of black mold though. EDIT: Biggest problem I've had making these was the amount of salt used. But like I said, you master production fairly quickly with this type.

@migueledrubial Год назад

Mucha desinfección al principio y luego toca los cultivos con los dedos?

@mateusfccp 7 месяцев назад

It's not so easy to do them if you leave in a tropical country where it's very hot... Temperature control will be more hard.

@nicevers 4 года назад

Eyes "Mold whiskers" Brain "Lick it"

@sofinsticated6983 4 года назад

"Add Flora Danica" Flora Danica: "NO!" _clings to spoon_

@SCWood 4 года назад

Lil Uzi Vert? More like Little Oozy 'Bert

@Vexhomie 4 года назад

lol

@a.j.abrams3550 4 года назад

Kim spittin' hot fyah as the best wrapper in all of RU-vid. Not bad wrapping skills there too, Gav, but Kim's flow is legit, mate. Cheers and I hope all is well!

@dwaynewladyka577 4 года назад

That cheese looks sublime! Cheers, Gavin!

@pandeybear3594 4 года назад

Oh my, that looks incredible! Great work, Gav! Now I’m so keen to find that milk to try your recipe out 🥰

@Simon_Electric 4 года назад

Never knew mold could look so good! I want to try this before I attempt to make it. Looks so delicious!

@Aeoniik 4 года назад

This channel is brilliant. I’ve always been hit or miss with cheese, you’ve inspired me to sit down with a classic cheddar, I’m finding new love for it. Hopefully I can make my own someday

@brendanheffernan6876 4 года назад

I love Kim's wrapping technique! Can you do another video showing exactly how Kim does this wrap? I think I get the idea from this video, but Kim's hands are in the way of the important actions. A view from the opposite side/angle would have been perfect!

@Axefly1 4 года назад

So happy I found your channel, cheese is so expensive and its a daily necessity haha. Keep up the good work my man

@ferran2564 4 года назад

@Cryptos Cryptos well, in indonesia a wheel of brie costs about 40 euros and it is very hard to find

@Bunnies4wool 2 года назад

By the time you find & pay for raw milk here (USA) you have a significant investment, not even including the cheese cultures. But it does look delicious. And calls for home made crackers, btw.

@KujoMoon 4 года назад

Wow, that is some tasty looking cheese. Thanks for sharing with us!

@MajorDumperoo 4 года назад

A new cheese making video! Hooray!

@sniperwolfjs 4 года назад

Cheers Gavin! Looks like some awesome cheese!

@egm-ik8kg 4 года назад

I have watched this video 3 times already. The cheese just makes my mouth water I want to try it!

@fionalewis72 6 месяцев назад

Wow, that looks amazing.

@at8 4 года назад

Wow, that's truly amazing!

@Ravenmoore74 4 года назад

I can't beileve I found Mr. Curd Nerd! :) These are really informative.

@Ellemenopea97 4 года назад

An oozing Camembert is the mark of a perfect cheese for recipes and for tea time. No reason not to love the delightful drippy goodness

@kevchard5214 4 года назад

Gavin I am so happy that we can now purchase from your store here in the US. You have a lot of items I can't find here or on line. I was purchasing all my gear and cultures from New England cheese and other suppliers on line but I can see a whole pay check worth of stuff I want on your site. Thanks!!!

@ophliablue 3 года назад

Looks fantastic!!

@ananyapanda._ 4 года назад

Oh my god, my mouth is watering just looking at the cheese. I've never had camembert but it's so exciting and tasty to look at!!! Watching you eat was the best part, I swear 😋

@sodorflubbs5000 4 года назад

I love the way you referred to them as ‘berts. Camembert is one of my favourite cheeses. You make it look so much fun to.

@jshamby100 4 года назад

Thought you were going to eat the whole cheese.

@GavinWebber 4 года назад

Me too! It was so yummy.

@harpodjangorose9696 4 года назад

Jeff H - I would’ve.

@fishyphill5099 4 года назад

i would, im fat and just love cheese. give me more.

@suzannestack7784 Год назад

That looks amazing!

@foramerica21 4 года назад

I don't know how I got here, but I'm glad I did

@terriweis6378 3 года назад

I went to the grocery store and bought this cheese for my first taste test!! So excited to try it!

@yeright4625 3 года назад

How does it tastes?

@terriweis6378 3 года назад

@@yeright4625 it was really good. Bought another one and it was way different. Every batch of them have their own taste. ;)

@mantsukinohana2353 4 года назад

Oh wow that is so runny!! Good for you Gavin for making such a great camembert! I didn't expect raw milk to have such a different result!

@fishyphill5099 4 года назад

"runny", like a poo? you are sick. this is a work of art and youre talking about poo! jog on.

@joefranklin7345 2 года назад

Oh man that looks perfect

@fricky11111 4 года назад

Gavin you wrap cheese like I wrap Christmas presents !

@tofty21 4 года назад

That looks delicious!

@captainvegas4823 4 года назад

How To Make + Taste Test = heaven!

@TopRPDRvideos 4 года назад

Looks incredible!

@NationalCrafter 4 года назад

Gosh, that looked absolutely fantastic. I've never had Camembert, but as you describe it, to me it sounds like a creamier more buttery Brie, which is an all time favorite cheese for me. Great videos Gav.

@tristinbulko6786 5 месяцев назад

Wow that looks good af

@derrickc8366 Год назад

I wish the big-tech companies would design a 'Taste-Over-Internet' device... I desperately need one now! It looks delicious, Gav!!

@dharusiokay9426 2 года назад

Came because of the tweet, stayed for the content. That camembert looks absolutely delicious!

@jaapbijnen6644 4 года назад

13:34 "what does it smell like, let me have a look" still love you :)

@brianrollins3245 4 года назад

sounds like a ready excuse to have another crack at this for a longitudinal taste series - week 1 version, week 2 etc. And btw, can recommend trying that oozy goodness on a freshly baked baguette and some cornichons.

@nepotiums 3 года назад

Looks so delicious.

@YTIsRanByFeds 4 года назад

Now THIS, This is also beautiful.

@fishyphill5099 4 года назад

bloody love cheese i do. just needed this pick me up to get me through my day. trying to be the life of the party with some authentic cheese. it will work. keep getting out there mate

@kangaroothumbs9223 4 года назад

It is the cheese way

@alexander_richter 4 года назад

amazing!

@matrix626 4 года назад

This is all that went through my head during the end of this video... C: Camembert, perhaps? O: Ah! We have Camembert, yessir. C: (suprised) You do! Excellent. O: Yessir. It's ah... it's a bit runny. C: Oh, I like it runny. O: Well,.. It's very runny, actually, sir. C: No matter. Fetch hither the fromage de la Belle France! Mmmwah! O: I...think it's a bit runnier than you'll like it, sir. C: I don't care how fucking runny it is. Hand it over with all speed. O: Oooooooooohhh........! (pause) C: What now? O: The cat's eaten it.

@gigastrike2 4 года назад

Just found this channel. I imagine the cheese shop sketch is a massive meme here.

@AaronSpielman 4 года назад

That looks so bloody tasty.

@GAPALArtProject 4 года назад

Love it, Thanks

@blakethompson1683 3 года назад

I started making a blue cheese like this and it ended up turning out almost exactly like this. The blue stuck strictly to the rind and didn’t add much flavor but the inside so was pastey like this and it was fantastic.

@Koubiak 3 года назад

Beautiful color on that milk

@SovietLensReviews 3 года назад

I made this for my first aged cheese, turned out fantastic (even though I didn't have the geotrichum, I just used a MM sachet of white mould culture). Another batch on the go today with the Geo!

@cyannbutler4100 4 года назад

Quarentine has me watching cheese videos...and honestly I can dig it

@ashleypompom37 4 года назад

hi! just wanted to say this is an amzing video! coming from someone who knows very little about cheese and less about making it, this was so interesting! tl;dr love the video :)

@alistairclark6814 3 года назад

Nothing better than a good runny cheese! Gorgeous!

@real2rek 4 года назад

This is magnificent.

@augustinetong128 4 года назад

Wow... this Camembert is super oozy... Delicious!

@justme-uw6bz 4 года назад

I think i was mesmerised watching you eat that, looked so delicious.

@johnlord8337 4 года назад

Definitely need to do the French top cut and spoon out the goo.

@GDaddyTx 3 года назад

That looks so delicious, save me some....

@himanshuwilhelm5534 4 года назад

Some thing I've been wondering about: Can you cultivate Peniciulium Candidum/camemberti and the geotrichum Candidum? With P. Rogueforte (Blue mold) you can just place a particularly blue piece of a previous cheese on a slice of sourdough (Real homemade sourdough so it is acidic, creating a selective environment) in a ripening box and let the bread go blue, then let it dry. crumble up the bread, and you have starter to use in the next blue cheese. I'll try to figure out how do do some thing similar with Camemberti.

@lucianafactorparsons6720 4 года назад

Have you had any clues yet? I'd like to make my own as well!

@oldkingcrow777 Год назад

I thought that once without any research, that you figure out their ideal medium, and just grow it on that. Let it eviscerate the food, dry and crumble. The only issue would be mutations causing undesirable flavors. Which is why you'd have to figure out their ideal medium to avoid such strains evolving I'd guess

@mrgallbladder 4 года назад

I'm so captivated by cheese making. I've been binging your videos for about two weeks straight. My wife even pokes fun at me. I would love to get into cheese making, but I don't know if I have the capacity right now. I have small children that take up all our time and very limited counter space. I have made farmers cheese (drier, crumbly version of cottage cheese) and buttermilk before, but they don't require any of the additives, such as cultures and all the other stuff you add tiny amounts of. It's definitely something I plan on doing in the future. I love the idea of gifting cheese to friends and family.

@rubygray7749 4 года назад

Do have a go! Camembert really is a simple xheese to make, and so deliciously rewarding. The magic of that fuzzy bloom appearing, and the mushroomy aroma, is extraordinary. I don't have any of these cultures, but I scraped about half a teaspoon of the bloom off a commercial French camembert, placed it into a cup of room temperature pasteurized milk overnight, then strained this into my raw goats milk in the morning, plus rennet. That's all there was to it, and it was superb. Eat it young and firm for the fresh mild mushroom flavour, or let it ripen through the various stages.

@Bunnies4wool 2 года назад

You should try. Even your failures are pretty good. When I first started I didnt have a good thermometer & some of my cheeses were grainy & hard - not in a good way. But every bit of it got used. On too of casseroles, underneath the mozz on pizza etc. BTW invest in a good thermometer.

@mason5069 4 года назад

You’ve got incredible patience! I’d drink the milk 😂.

@Rune_Fayhar 4 года назад

You know, I've never made cheese before and I don't know if I ever will; but I'm subbed bc I just like learning and watching you make cheese! Sometime's (like now) I wish I could have some through the screen. ;;

@rubygray7749 4 года назад

Gav should have an "R" rating on his taste tests!

@karenwakefield8539 4 месяца назад

Beautiful..yumyum

@camembertyourethecheeseofm6684 2 года назад

CAMEMBERT! YOU'RE THE CHEESE OF MY DREAMS! CAMEMBERT YOU MAKE LIFE BETTER THAN IT SEEMS!!

@eliasneto773 4 года назад

Amazing! I Will certainly try it! Greetings com Brazil!

@kayrams1792 Год назад

If I can only join him. That cheese look delicious. Yummy

@pbhello 4 года назад

excellent!

@KSherwoodOps 4 года назад

Since raw milk will separate on its own at room temp could you use the curds from that as a starting point?

@GavinWebber 4 года назад

No, because what you have there is a lactic bacteria set cheese called Clabber

@KSherwoodOps 4 года назад

Ah ok so you could still make “cheese” from it but it would end up being a different type.

@Sciguy95 3 года назад

@@GavinWebber you should make a video on making clabber cheese. That would be interesting because of how different it would be compared to the rest of your cheese videos.

@tomhaile7232 4 года назад

Great video, you should try your bloomy goat blue receipe with the raw milk

@KuroSamaMG 4 года назад

I have never and probably will never (at least not in the next 15 years) make chease, but I still do enjoy a lot your videos and have watched all of them.

@johnlord8337 4 года назад

Awesome. When cutting into that wheel, and it goos out onto the plate.

@Memes4Sale 4 года назад

Making me jelly with this cheese!

@fishyphill5099 4 года назад

@@chef6161 couldnt agree more mate. say it as it is. its for their benefit, disgusting

@ianonymous3803 4 года назад

Yummy.

@tonmaydas8516 4 года назад

Sir i did the same recipe...didn't quite turn out like yours...but still runny enough...actually tasted pretty good

@priitmolder6475 4 года назад

a curd nerd salivating ASMR

@Glitchedd 4 года назад

I just noticed you have two different eye colors, brown and blue. Unrelated to the video, but so awesome!

@nyoombaku 4 года назад

Glitchedd DAMN THATS SO COOL

@professionalidiots101 4 года назад

I wasn't a fan of camembert, but I think that I will try again 😁

@artthurman3446 4 года назад

Over ripe? Haha! Purrfect! We have taken some "ooze" and herbed it for a day or less...WOW!

@Glenfiddich101 2 года назад

As a professional chef myself I am looking for a good cheese recipe to put on our cheese trolley 😋and your Camembert looks superb 😍👍 I also make my own oatcakes and various types of chutney which would go well with your cheese. I cannot wait to try it out Happy New Year to you and your family too 🍾🥳 Glen Fiddich 🥂 (1st January 2022)

@alhachlibou3lam94 8 месяцев назад

انت مبدع يا أستاذ تحياتي لك من الجزائر

@enricobugli7231 Год назад

Bravo

@brendanheffernan6876 4 года назад

I tried this 'Made By Cow' milk for the first time today. I've never seen such a strong curd! I swear I could have stood on top of the curd and it would have supported my entire body weight! I've never seen anything like it before! Incredible! I can only imagine what good raw milk would be like! This milk puts every other single shop purchased milk I have ever bought in the past to shame. I hope they can work out a way to bring the price down a little. At $7.00 for 1.5 Litres, it's certainly at the high price end. If I wanted to do a 10-litre make, it is going to cost me very dearly at just shy of fifty bucks, but it is starting to look like it just might be well worth it!

@dc-k4868 2 года назад

Although my first camembert was flat, it tasted very pleasant!

@celestialsilvercupcake8651 8 месяцев назад

My first into to Camembert was through Miraculous Ladybug. There’s a character that loves the stuff. In the show, they make it seem super stinky and solid like a regular block of cheese. Needless to say, this video was not what I expected. But very fascinating! You make it sound and look so decedent!

@nomadlebowski 4 года назад

wonderful video......but where can i buy all the additives and how do i make a 18 per cent saturated brine, and how can i control the humidity needed for maturation? answers would be greatly appreciated as this is my first time making cheese and so want to get started here in nz! thank you!

@lonnieberg662 4 года назад

Great video Gavin. With 4 of these wrapped up as you did. How long will they keep? I'm assuming you also keep them in the cold refrigerator while storing?? Thanks.

@malicknjie1839 4 года назад

Love your channel thinking about start cheese making ‘cus if you 🤭💪🏽

@homebody0089 4 года назад

HOW did I get from watching Dad Feels to this? I would like to make my own mozzarella one day. Thank you for your videos!

@nicevers 4 года назад

Mozzarella is one of the easiest most forgiving cheeses to make. I hope you have asbestos hands though.

@avenderiel 4 года назад

All roads end here, mate.

@shortaybrown 4 года назад

Nice job! Have some fresh bread and some fig jam with that.

@mikeryan3645 4 года назад

I make your Camembert monthly. It is the only cheese I make that is consistently perfect every time. This video only makes me hate the fact that I can't purchase milk like this in Canada!

@zeynepcelik2956 3 года назад

Camembert, Roquefort and brie.. my babies 😍😍😍

@nebulatv9789 4 года назад

So this is what I'm doing now? Watching cheese tutorials. What a time to be alive 😂🧀🔪

@BIackCadillac 4 года назад

The white mold bloom is actually kinda pretty looking haha. I'm not even into making cheese but I just watch channels about stuff I don't do interesting. It's just free information that I can take in and learn something from I guess.

@Deadlee29 4 года назад

I want to make cheese like you man.

@peglamphier4745 4 года назад

I just made a camembert that was runny like that and I felt bad, thinking I'd screwed it up (though it tasted pretty delish). Thanks for reassuring me Gavin. I think we get confused by those firm grocery store cheeses that never go bad or really soften up.