How to make Gouda with a Dutch Cheese Basket
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- เผยแพร่เมื่อ 24 ส.ค. 2024
- The Laude cheese moulds are perfect for Gouda and Edam cheeses without the need for using cheesecloth or turning the cheese during pressing. They also press the cheese into the unique shape that these Dutch cheeses are known for. You can pick on up at this link; www.laude.nl/w...
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Her: talk dirty to me
Me: you little curd nerd
how did i wind up going from a meme on Twitter to being an apt fan. o.o oh no I'm a curd nerd.
ONE OF US!
ONE OF US!
Cowbelly brought me here
Maurik Van Kets same
I’m here from cow belly studios
It always start with a meme
then an unrelated video on youtube
Which leads you to google stuff
You end up on wikipedia
Only to finish it with a pornwebsite...
Came to fight ''Italians'' stayed for the curd nerds.
Peculiar Artisan I can’t find the Italians 😭
Italians ?
Why would Italians be angry about a Dutch cheese?
Louis Vermorgen it was meme abt italians talking shit on him
It was a meme! Glad there's no hate in sight feom anyone haha c':
I literally fall asleep to these videos. Not because they're boring, but because they're so interesting and soothing. Then I just rewatch it when I wake up the next day lol
I found this off of a meme, but I love this
Cowbelly?
boi man no Twitter
Same
Ok
Chahn20 stfu it was on Cowbelly and how do yo know if he got it off twitter or the tweet in cowbellys video
came for ‘angry italians’, stayed for ‘curd nerds’, ‘size matters’ and giant babybell
Cheese making is so wild. Mad respect dude
Whoohoo, go Netherlands! Quite a different attitude than the organisation-that-shall-not-be-named that back in November (the Italian one that felt the need to put its name in a bit of negative daylight). Dutchies showing that cheesemaking is peacemaking - no lawyers required :)
I visited holland once. I actually stayed in an airbnb that was at a dairy farm! The owner of the farm could tell I was interested in the cheese making process. Later, the staff showed me how to make cheese.
“Size does matter in this case” omg he is so silly!! Love the videos!
New Curd Nerd here, I love your channel your a very popular guy on a FB page I joined (How to make cheese) everyone shares your videos they love you. So do I. I’m a mother of two boys well three including my husband lol. Life surely is stressful and this has calmed me down watching your videos. Amazing how keeping your hands busy is calming and relaxes my hypertension. I’m just 21 no one my age I’ve came across loves cheese as much as I do. Thank you for sharing your talent making of cheese.
I don't know why I'm watching someobe making cheese but this was really calming and interesting
I have recently started making mozzarella cheese at college with my close friend, over this summer though we are going to be getting an apartment. we have already designated a room towards aging cheeses and intend to start making all sorts of varieties. I look forward to watching more of your videos and following along at home.
This week on quarantine, i will learn how to make cheese
Great video starring on of our cheesemoulds! Nice work making the Gouda Kaas at home. Greetings from the Netherlands! Kind regards, Stef (production chief of Laude)
Good video. And hello from the Netherlands. Thanks for sharing.
I absolutely LOVE Gouda. I’m just now seeing this video. Thank you 🙏 so much for explaining each item that goes into the cheese 🧀. Now I’m going to have to try it myself. Wish me luck 🍀. 🙋🏽♀️💜🌻
Gav videos in 2021, "Believe it or not, I used to use a pool filter to mould my cheese."
So true Cap
Yes!! Big points for the second pronunciation of 'Gouda', that was the correct one!
38 second into the video and I've never loved a single channel more
Amazing video Gav, found myself especially bored this morning so seeing that you've posted has made me pretty happy! Hope you're doing well.
Hi Gav, your'e an inspiration, especially during our NZ lockdown. Since the beginning of our stay at home I've made cream cheese, feta, Wensledale, ricotta , a couple of camemberts and an absolutely awsome block of Stilton. What am I going to do with 1.5kg of Stilton???
You have hooked me into cheese making, mate. A really wotrhwhile hobby for my retirement. Keep up the good work.
You're*
Okasih fuck off mate, you can obviously tell it was a slight mistake. Absolutely was no bloody fucking reason to correct grammar or punctuation here.
2 ideas for your silton.....cheese sauce which you can freeze in smaller portion for using at a later stage on pasta/cauliflower or lasagne. Second a quiche with a lower layer of cooked onions, then halved grapes and crumbled Silton cheese on top. Blind cook the pastry before adding onios etc and then hot cook so the Silton cheese gets toasted. Don't burn. Loveliest quiche I have even had. It's essentially a hot cheese board. Have fun.
ya looks interesting i’d love to get into it. those molds are awesome but a bit expensive. any other options ? where does one normally get there odd ingredients to make gouda?
You should have spent the time overthrowing your oppressive government.
thank you for sharing your passion for cheesemaking with us! you're videos are so relaxing and informative, i absolutely love them :)
What a great tip to see the curd line to assess the amount of extra water required. 🙏
What a beautiful clean shape! Super interesting molds, never heard of microperforated molds, but you learn something new everyday!
hey gavin i suffer from anxiety and your videos help me calm before bed i love your videos cant wait for the taste test.
Fun fact I haven’t watched cheese buds in a few weeks and now here you are hell yeah
As an Australian, I love this dude
Hi all fellow cheese makers, thought I would offer some info with my experiences with Laude.
I've been using the laude basket (the same size he used), following Gav's recipe - thanks Gav for the recipe!
But I have been having trouble getting it out the basket, so much that I ended up cracking two cheeses. Contacted Laude about it for advice. They kindly offered me a guide. Turns out they suggest using stronger weights but shorter pressing time. They say that the longer the time the cheese is in the basket, the higher the chances of the pH dropping and thus, making the cheese stick to the basket. VERY difficult to get out.. They did suggest a gradual pressing like Gavin did but also to take the cheese out within each weight change, not to leave it in the whole time. To summarize: shorter pressing time, but heavier weights.
If anyone buy's the basket, I personally would suggest to ask them for the same guide, to avoid the same issues I did. I am assuming Gavin had less issues due to the milk he is using? Not entirely sure yet, still new to this. But each country as you know will offer different milks with different processes, so I would suggest some research.
The baskets Laude make are great by the way, hugely convenient. If you are a Gouda fan, I can't think of a better basket.
Great tip, thank you!
How did I get here, man?
I wasn’t looking for a fight but will defend!
Staying for the cheese
How are you just the most precious man in existence? You go gavin make that cheese!
with the right patterns on the outside PERFECT
I did the ‘balancing act’ thing when I made your cheddar cheese recipe. I used a full gallon of paint because it’s roughly 8 1/2 pounds. It fell over and literally the paint can was teetering on the edge of the counter top defying gravity.
I ran over to save what could of been a complete catastrophe. I wonder if an upside down cardboard box over the setup would help stabilize it. I got really lucky that time. I will comment later on your cheddar video about that awesome cheddar cheese recipe. Gavin thank you so much.
Only 5 more days, i can't wait for part 2
Wow, now that is commitment, so many stages to go through. So impressed.
lovely vid gavin. I love being a curd nerd!
And this makes me, a Curd Nerd from Gouda, very, very happy! Thank you o great Curd nerd supreme! You pronounced Gouda pretty right!
I just came here to listen to your pronunciation of "Gouda". 10/10!
Went to the Laude webshop with my interest picked and ready to make a purchase, but stopped short when I saw the three-digits price of even the smallest moulds. What the hell? Is that made by NASA?
I don’t even like cheese but I’ve been thoroughly enjoying this
I never made cheese before but love this channel to help me sleep at night..but i am a big cheese lover
Bruh I’m watching this and fighting falling asleep on myself right now💯💯💯
Found off twitter. Became a proud *curd nerd*
Thanks Gavin :)
Ah! I found out that the Laude company is about 20 kilometers away from my home town. The name Laude is obviously named after a hamlet near Ter Apel.
Made my first cheese this weekend, a Caerphilly inspired by your channel. Keep up the fantastic work you two.
how absoluly fantastic that they have aproached you, what a great boost to your hard work :-)
Oh my Gouda, that looks TASTY!!!🤤
Such a curd nerd now! You doing good work Gavin. Looking forward to trying some cheeses on my own. I’ll have a go at the quick mozzarella this weekend 😊
Thats a giant babybel :D
Damn, was really entertaining this video. Big cudos for your curd hobby, this gouda you made is really beautiful.
Hope you and your family are keeping safe Gavin. Thanks for another great video!
Thanks 👍
smoked gouda...i really like...this video instructional is fantastic...
....grabs some generic woolworths cheddar from the fridge and imagines it's something more exotic.....
Woolworths? How old is that bloody cheese
my watch history today
4 pm: Louder with crowder
10:30 pm: lauda with gouda
Beautiful video, Gav. Looking forward to the taste test video, thanks for sharing!
To press I use a ring mold on top of a plate then heavy books (encyclopedia - you can stack as many as you need. The ring mold really helps.
Me pronouncing it like “gooda” like the American I am
I’m ready for the tast test will be watching when you posted it😁
That's an exciting piece of kit, Gavin, thanks for the demo. How does the seller/manufacturer recommend cleaning the microperf mould?
Good question, I will ask and get back to you
thanks for pronouncing it correctly
you are the first person i hear it say perfectTHANKS NEXT TIME BIGGER WHEEL AS WE CALL THEM
great video man! Loved watching it start to finish. Great narration. great execution!
Glad you enjoyed it!
Another well made and educative video, many thanks for that!
When checking the price for the Laude Cheese Moulds I wonder how many are really willing to pay the steep price of 170 Euro for one cheese mould to make cheese on their kitchen sink?
That's seriously way out of proportion for me as a non-commercial user.
I agree. Glad they gave me mine.
I thought my browser did some sort of translation or was some sort of error in the price. WOW
That gouda looks incredible!
What would happen if the curds were never cut? Would the one giant curd mass slowly sweat out its whey? Could this be used to produce cheese?
Jonesy I believe if you didn’t cut the curd you’d have very uneven draining, very likely end up with pockets of whey that never drain and those spots would get moldy inside when you try and mature it
Where the OG curd nerds at??? I’m new here and I need to know the rules and regulations before I begin my journey. Also I will need the contract will devote my soul to this fanbase.
these are just so fantastic, every video has made me so happy
I always pronounced it as "goo-dah."
Pronouncing it "goo-dah" is the American English version and it is a valid pronunciation.
@@silverlink454 OU in Dutch is pronounced like an OW, but the OW as in "how", not as in "blow" (or like an AU in German and Spanish, with emphasis on the A). In correct Dutch, you'd also0 have to pronounce the G like a Russian KH (a very hard H). But us German speakers learned to pronounce "Gouda" with a hard G.
He is Australian. Be nice.
@@bundesautobahn7 Correct just saying that in American English it is pronounced "Goo-duh" while in British English it's "gaw-duh" where gaw rhymes with wow. Both are valid English
But that's English for you it's a very mutable language.
I've been pronouncing gouda wrong my whole life? You've gouda be kidding me
DisaidraGaming what do you expect it’s a Dutch word almost no English speakers can pronounce it
Man everyone I know always pronounced it like "gooooda" I'll never trust anyone ever again lol
I have to confess, as a Dutchman, we learn this the first week after we are born
Dat is aardig
"because size does matter in this case"
I see what you did there 😂
Gavin is our Cheese God. Our Cheese Father.
Oh no! I just made my Gouda from the last video! New models look great.
I'll have to try this recipe when I'm able to get the ingredients. One of my two favourite cheeses, the other being Monterey Jack. Thanks for the video! 😊
Brian Johns is the Gouda you buy dutch or American made
wow perfect dutch prensation
Been a fan for awhile. Thank you for your knowledge.
My pleasure!
3am videos, how I love you so
As always 10/10!
You're the best!
Today is the day the gouda is ready
What are the odds that I would watch this video the day before the cheese is finished.
I swear, this video came up in my recommended out if nowhere and the second I hear "g'day curd nerds!" I shit you not I laughed my ass off because I knew exactly where I'd heard that before 😂
Proud to be a certified curd nerd
Can we see your cheese fridge sometime!
Bonjour monsieur Weber Gavin merci toi Professeur in cheese product.
You have inspired me to try to make cheese
I am really amazed how you make a city
looks delicious, Gav!
Love this! Thank you!
it's gonna be ready at my birthday :D nice
Who else thought it was pronounced g-ooo-da, and g-ow-da definitely never crossed their minds..... Just me? Oh okay 😂😂
A lot of people I know from the US pronounce it with an "ooo," but everywhere else people pronounce it with an "ow." I wonder how that came about...
apparently they're pronounced more like "how-duh" in dutch - which is where the cheese was originally created
Florian Tschurtschenthaler in sweden and in all of scandinavia afaik we say it with an ooo aswell
Because you're an American, like myself 😂
I live next to the cono cheese factory In the Beemster Netherlands. That's the very best cheese there is
www.cono.nl/en
Girls u don need to worry abaut it
Dude keep it up, all the respect for you , you are awsome
9gager here
Dear Gavin, I just came up with your channel and I kinda in love man! Hahahaha Im a serious cheese lover, I even have a Queso tattoo written in my arm hahaha. I wanna tell u I make me find my true profession in life. Btw there are to Mexican chesses I'll love you can try and cook. Queso doble crema and queso bola de Chiapas.
Beautiful work!
nice Gouda my friend
Thank you 😋
Gavin I love you!
LOVE YOUR CHANNEL AND HARD WORK GAV!!! WISH YOU’D OPEN A CHEESE CAFE OR SOMETHING LOL!
Love it Gavin!
I have no interested in making cheese . I am like not cheese lover but I like watching you making it!
I found this on tumblr but proud to say I’m staying
Gouda (howda) 😂 you do today Mr. Weber?🤣😁
It looks like maybe a Kettle Ball would be a perfect fit for the "indent" in the top of the mold. A 10 pound, 15 pound, or 25 pound. Maybe it wouldn't be such of a balancing act. ;)
Or kettle bell (oops)