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.
Would loved to have seen what the cheese looked like once cut, but it looked really cool from start to finish, I've never made cheese like this, but there's a first time for every thing,,, and I absolutely love your little cat,m, he is so adorable, and loved the way he looked in the cheese airer as much to say,, OK can I have a piece now,😸🧀🐈⬛🍾🍷🍞🧈 take care and stay safe John.
Thank you Angela, and stay safe as well.👍😁. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
Hi John... I love your cheese making videos. Both the Cheddar and the Cotswold are my favorite cheese making videos on the web. I saw in the comments that you had major surgery. I hope that you are doing well and have recovered nicely. I know that a lot of people probably make comments about other cheeses that they want you to make. That is not my interest here. You seem to be from the UK, and I find that around the world the UK's beautiful cheese heritage gets so overshadowed by the clever marketing and colorful language surrounding Italian, French, and Dutch cheeses... I'd only hope that you will make more videos, showing the cheeses that YOU like. I am from the United States, but I did live in Europe for many years, and I simply think that the cheeses fro the UK are simply fabulous. So thank you for the videos. They are very informative! I have bought all the stuff to make the Cheddar and Cotswold myself. I will let you know how it goes. One question if you have a moment. You made your own dried onions. How'd you do that?
Thanks for the lovely comment Michael, much appreciated, my favourite Grandson is called Michael too, and I'm allowed to say favourite because he's my only grandson ;o). I'm doing very well thanks and slowly but surely on the mend. I'll be getting back to cheese making soon, I hope, as it's my hobby, but at the moment I'm sticking to shorter general cooking videos as I'm a retired chef and it's a lot easier for me to manage at the moment, videoing a cheese making project takes days to film and I'm not quite up to it at the moment. Yeah the onions, cut and peel a medium onion in half then cut each half into very thin slices like thin half onion rings, lay them all out on baking trays, don't overlap them, then put them in a warm oven at 100°C that's 212°F for a couple of hours until the onions are all dried out and brittle, then I just grind them to a powder in my little spice grinder, takes a while but it's very simple and has a stronger flavour than store bought.
@@JohnKirkwoodProFoodHomemade You should make a quick video on how to do this, John! I've just purchased the dried onions granules in a tiny jar, plus dried chives and garlic, and this will add quite a lot to the cost of the Cotswold I'm going to make today. Drying big jars of my own home grown herbs was a plan that slipped by me last summer.
Could you tackle making a hard cheese from Kefir milk please? Only one video on here about that and it is very incomplete. The milk is cultured to probiotic standard, then they add rennet (after 24 hours). But it is not heated up. Really confusing but since I make kefir every day the PROBIOTICS are brilliant for the Gut and all gut problems including diverticular disease, IBS, low immune system, even the really dreadful diseases like Crohns are helped with Kefir. It is absolutely true, I though it was a load of new age rubbish, but no. Tried it about a year ago, and taken it ever since. Wish I could upload some of the live grains to show you, they are thought to be Manna from heaven! Anne x
I'll look into Anne. Unfortunately I know all about Crohns and Ulcerative Colitis, it eventually got the better of me no matter what I tried, hence my surgery, but at least now I have my life back.
Hi John, I watched Cotswold part 1 and you mentioned the size of the mold, what size was the one you were using, but what size would you have preferred? I am new to cheese making and these sort of details are important to us newbies.
Thanks Ken, I too was a newbie at making video's when I did the Cotswold vids, the mould I used in the video was a 1.2 kg mould and I should have used a 1.5 kg mould, hope this helps and happy cheese making, I've just put a new cheddar in the mould just before typing this :) good luck Ken.
Thanks for that John, I have emailed a couple of companies asking the same question on recommended size of mould for a two gallon recipe. so many sizes and dimensions to get to grips with. with or without a base! I have re-assembled the cheese press I inherited using the spares you sent me, its looking good. I do have one question regarding the Lb settings. is the setting at a given lb a one off or does it need maintaining/adjusting throughout the pressing. The way you present your videos I thought you had been doing this for some time. Keep up the good work.
You dont need it. Often better gone. But the kefir will work and put what is wrong right. When you decide you would like some really good grains, let me know.
I got it off that famous auction site Ken, not allowed to mention names any more, :) had to wait a month for it coming though, think it was about 7 quid.
Haha, another negative coming Ken, tbh it just made everything wet, what you have to do Ken is connect to a timer plug because you can't turn it off, so I had mine set to activate twice a day and run for 15 minutes and everything was drenched, so I got rid and just started vacuum packing my cheeses and it works great because you don't have to worry about keeping the humidity right, all I need to concentrate on is the chiller temp and my wine cooler runs at a steady 13°C, perfect. So my answer to your question is no :)
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.
Another EXCELLENT video. Your production standards are VERY high. GREAT job John. Come back soon! x
:o)
Fantastic videos, very well made and informative!
+James Brown Thank you James, much appreciated, more coming soon as I can.
Would loved to have seen what the cheese looked like once cut, but it looked really cool from start to finish, I've never made cheese like this, but there's a first time for every thing,,, and I absolutely love your little cat,m, he is so adorable, and loved the way he looked in the cheese airer as much to say,, OK can I have a piece now,😸🧀🐈⬛🍾🍷🍞🧈 take care and stay safe John.
Thank you Angela, and stay safe as well.👍😁. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
Wonderful !
Thank you for this professional way in making things .
Thanks again HoneyNeel.
Hi John...
I love your cheese making videos. Both the Cheddar and the Cotswold are my favorite cheese making videos on the web. I saw in the comments that you had major surgery. I hope that you are doing well and have recovered nicely. I know that a lot of people probably make comments about other cheeses that they want you to make. That is not my interest here. You seem to be from the UK, and I find that around the world the UK's beautiful cheese heritage gets so overshadowed by the clever marketing and colorful language surrounding Italian, French, and Dutch cheeses... I'd only hope that you will make more videos, showing the cheeses that YOU like. I am from the United States, but I did live in Europe for many years, and I simply think that the cheeses fro the UK are simply fabulous. So thank you for the videos. They are very informative! I have bought all the stuff to make the Cheddar and Cotswold myself. I will let you know how it goes.
One question if you have a moment. You made your own dried onions. How'd you do that?
Thanks for the lovely comment Michael, much appreciated, my favourite Grandson is called Michael too, and I'm allowed to say favourite because he's my only grandson ;o). I'm doing very well thanks and slowly but surely on the mend. I'll be getting back to cheese making soon, I hope, as it's my hobby, but at the moment I'm sticking to shorter general cooking videos as I'm a retired chef and it's a lot easier for me to manage at the moment, videoing a cheese making project takes days to film and I'm not quite up to it at the moment. Yeah the onions, cut and peel a medium onion in half then cut each half into very thin slices like thin half onion rings, lay them all out on baking trays, don't overlap them, then put them in a warm oven at 100°C that's 212°F for a couple of hours until the onions are all dried out and brittle, then I just grind them to a powder in my little spice grinder, takes a while but it's very simple and has a stronger flavour than store bought.
@@JohnKirkwoodProFoodHomemade
You should make a quick video on how to do this, John! I've just purchased the dried onions granules in a tiny jar, plus dried chives and garlic, and this will add quite a lot to the cost of the Cotswold I'm going to make today.
Drying big jars of my own home grown herbs was a plan that slipped by me last summer.
Great video John really informative
Glad you enjoyed it Richard.
Fantastic !! , can't wait for more new videos
Thank you so much rosi nina, My sourdough video's will be coming very soon., followed by more cheese video's.. thanks for watching
Thank you 🙏🏻 just an amazing work & best instructions 👍
You're very welcome!
Brilliant, we all think it's great.
Neville Chapman Thanks Nev.
Do you Sell your cheeses John?a lot of hard work goes into this but I bet it tastes far better than shop bought
No sorry. Thanks for watching my friend. Here is my latest video recipe. Mini Toad in the Hole
profoodhomemade.com/toad-in-the-hole/
Pleace give me a french frise recipy
very good to watch
Thank you, pleased you enjoyed it.
100% wholemeal loaf coming soon :o)
Where can I buy the timer?
Could you tackle making a hard cheese from Kefir milk please? Only one video on here about that and it is very incomplete. The milk is cultured to probiotic standard, then they add rennet (after 24 hours). But it is not heated up. Really confusing but since I make kefir every day the PROBIOTICS are brilliant for the Gut and all gut problems including diverticular disease, IBS, low immune system, even the really dreadful diseases like Crohns are helped with Kefir. It is absolutely true, I though it was a load of new age rubbish, but no. Tried it about a year ago, and taken it ever since. Wish I could upload some of the live grains to show you, they are thought to be Manna from heaven! Anne x
I'll look into Anne. Unfortunately I know all about Crohns and Ulcerative Colitis, it eventually got the better of me no matter what I tried, hence my surgery, but at least now I have my life back.
Hi John, I watched Cotswold part 1 and you mentioned the size of the mold, what size was the one you were using, but what size would you have preferred?
I am new to cheese making and these sort of details are important to us newbies.
Thanks Ken, I too was a newbie at making video's when I did the Cotswold vids, the mould I used in the video was a 1.2 kg mould and I should have used a 1.5 kg mould, hope this helps and happy cheese making, I've just put a new cheddar in the mould just before typing this :) good luck Ken.
Thanks for that John, I have emailed a couple of companies asking the same question on recommended size of mould for a two gallon recipe. so many sizes and dimensions to get to grips with. with or without a base!
I have re-assembled the cheese press I inherited using the spares you sent me, its looking good. I do have one question regarding the Lb settings. is the setting at a given lb a one off or does it need maintaining/adjusting throughout the pressing.
The way you present your videos I thought you had been doing this for some time. Keep up the good work.
You mention "when the wax is up to temperature" What temperature is the right temperature to wax. Just melted or hot?
When melted Peter, around 95°C about the same temp as the simmering water in bain-marie. but be careful, it's hot enough to burn you. cheers bud.
Did you air dry your Cotswold before you coated it please 😊
Hi, to save me typing it all out, I explain in the first minute of this video what to do before you wax the cheese, thanks for watching.
Is that beeswax with some sort of red coloring?
It's proper cheese wax, not sure what it's made of.
You dont need it. Often better gone. But the kefir will work and put what is wrong right. When you decide you would like some really good grains, let me know.
;o)
hi John, just watching part 2 of your Cotswold. I noticed the small mister in the fridge. can you reveal the make. I feel a shopping spree coming on.
I got it off that famous auction site Ken, not allowed to mention names any more, :) had to wait a month for it coming though, think it was about 7 quid.
has it been as effective as you would want?
Haha, another negative coming Ken, tbh it just made everything wet, what you have to do Ken is connect to a timer plug because you can't turn it off, so I had mine set to activate twice a day and run for 15 minutes and everything was drenched, so I got rid and just started vacuum packing my cheeses and it works great because you don't have to worry about keeping the humidity right, all I need to concentrate on is the chiller temp and my wine cooler runs at a steady 13°C, perfect. So my answer to your question is no :)