This is my father inlaws favorite cheese thank you for making all these ethnic cheeses, you're really helping me endear myself to my wife's family. Hope you and yours are doing well. Love the Aussie pronunciation
I have to say, you have single handedly brought me to wanting to make cheese. My wife thinks I am nuts, but this is going to be fun to try. Going to try your quick mozzarella first.
I love you man. I was given years ago a ton of cheese "recipes" in italian. There is relatively little for measurements or ingredients. I been able to find some of them on your channel. I like that I can write down actual recipes to pass onto my kids instead of the best guess recipes I got now.
It is called "on horseback" because when only sacks were available as containers (for grain other produce) the only way you could secure them on a horse or donkey was to to secure two sacks together one hanging each side of the saddle. The same way the cheeses hang on a hook or maybe across a roof beam in a modest farmer house.
Sr Gavin se ve muy rico su queso. Felicitacines. Hice la traducciòn al castellano de thermophylus y mesophylus culture pero no entiendo bien. Son bacilos làcticos o què son? Dònde se adquiere el producto? Gracias
I don't have a pH tester or strips but I can't seem to get my curds to stretch. Do you keep the heat up when you rest the curds during the ripening stage? I kept it at 104 degrees F while stirring, then left the heat off while they ripened. Wouldn't stretch when I tried and wouldn't stretch a half hour later so I put the curds in a mold and pressed the cheese.
A good option, use a hard-shelled, dried gourd (like a purple martin gourd bird house), and have cut in half, top to bottom, and push cheese into the shape, and put on the other half shell making a quick-formed cheese. Save the hands and the burning heat.
Here in Italy this is the most expensive cheese made from a cow ( padelico) who produce only 3 a 6 litres milk a day, and air dry them in olive tree’s.
Dear sir With my full respect I love all your work and follow your advice and instructions -Sir if I am using nonhomsogenized milk do I have to use calcium chloride? - after stretching can I eat directly? Thanks for answer
You need a bigger pot Gavin, LOL. This reminds me of when you make mozzarella with all the stretching except this one is aged. You said you were making the table cheese but do you know what the grating cheese taste like ? I'm assuming , always a dangerous thing, that you have tried the commercial versions of the cheeses you ultimately make at home so you have some comparison.
This looks great, Gavin! But 14 litres.... wow! What recipe adjustments would you recommend if I wanted to try with half that amount of milk, or even three-quarters? Thanks!
You said that you need to hang in at 65 degrees and you hang it in your home. You must have a cold home, I live in Florida and our home is usually mid 70s except in the middle of winter. If I did this, I guess that I would need to buy a refrigerator for this purpose and set it to 65 degrees.
Another theory exists. Some researchers claim the Aromanian population, a native Balkan people, created cașcaval /sch/. As in Romanian, the word caș means in Aromanian language cheese. Kaval is a music instrument, typical for shepherds who used it to play ( th-cam.com/video/71-WvxlDX_Y/w-d-xo.html ). Aromanians are an ancient Rome population. That means that modern Latin name caciocavallo means simply "shepherd's cheese" . Nobody never made no cheese on the horse's back :) Thanks for your work and videos.
Thanks, i always find the cheeses needed for my italian receipes... I do not care about "chlorinated" water. There are huge differences between clorine stinking water in some warmer regions and water here in germany, where you do no recognize the chlorine, because it is added just to demand. Never had a curd setting problem.
Sir thank you.need your help.im presently making parmigiano/Romano style cheese some of the cheese have cracks .what are the factors reason of cracking.and if there a method to repair the cracks.i realy want to age them.do you have any advice.tky in advance🇨🇦
@@jabbathebutt3906 I looked into this recently. Whey is actually not that rich in protein (although the protein it contains is very digestible). It's actually rich in sugar (whatever the starter culture didn't eat up). Here's a link to the USDA food nutrient database: ndb.nal.usda.gov/ndb/foods/show/01114?fgcd=&manu=&format=&count=&max=25&offset=&sort=default&order=asc&qlookup=Whey%2C+sweet%2C+fluid&ds=&qt=&qp=&qa=&qn=&q=&ing= So in 1 cup of whey you only have 2g of protein, but a whopping 12g of sugar. It also has a surprising amount of calcium: 116mg, which is between 15-20% of your daily calcium requirement for a single cup of whey (depending on whose recommendation you are using). In terms of recommended daily amount, it's also about 15% of phosphorus and about 5% of magnesium. All in a single cup of whey. So it's quite good for you for those nutrients. Not so much the protein. NostaligaKarl K.F. I actually drink some whey when I'm making cheese, but 1 litre is about my limit (gives me 80% of my RDA of calcium!) It's not bad when you get used to it. But if you've got 14 litres of whey, probably it's better to make ricotta :-)
Did you say HOMOGENIZED or UN-HOMOGENIZED? I'm in the US and personally have never seen "UN" anywhere myself... at least not in stores or markets in civilized, urban areas...
Food Insider has a lovely, lovely video of a craftsman making this cheese, and many others..
Yes, and these cheeses are dried while tied together and hanging, preventing flattening during the drying phase
This is my father inlaws favorite cheese thank you for making all these ethnic cheeses, you're really helping me endear myself to my wife's family. Hope you and yours are doing well. Love the Aussie pronunciation
This channel is to pure for this world
"There's only so much whey a man can drink."
There is some deep philosophy going on here.
Be interesting to do one as the table version and the other for grating and see which way taste better!!
Always cathartic watching these videos.
I have to say, you have single handedly brought me to wanting to make cheese. My wife thinks I am nuts, but this is going to be fun to try. Going to try your quick mozzarella first.
Best of luck
@@GavinWebber where can i buy y cheese cultures? i can buy from you?
I love you man. I was given years ago a ton of cheese "recipes" in italian. There is relatively little for measurements or ingredients. I been able to find some of them on your channel. I like that I can write down actual recipes to pass onto my kids instead of the best guess recipes I got now.
P.s. supposedly this cheese is delicious when made with "kid rennet".
A new Gavin video on my Thanksgiving Day! Thank you!
It is called "on horseback" because when only sacks were available as containers (for grain other produce) the only way you could secure them on a horse or donkey was to to secure two sacks together one hanging each side of the saddle. The same way the cheeses hang on a hook or maybe across a roof beam in a modest farmer house.
Nice. Thanks for sharing .
They don't look like they're cheese on horseback, but cheese UNDER horseback...😅😂
Perfect!
Nice, they look beautiful! Thanks for sharing!
Here in Brazil this cheese is called "Cabacinha" because they looks like a "Cabaça" (scientific name "Lagenaria siceraria").
Interesting video bud. Great job on the cheese
The way you pronounced the name remembers me Brad Pitt from Inglorious Bastards, good job.
Thankyou so much sir
Sr Gavin se ve muy rico su queso. Felicitacines. Hice la traducciòn al castellano de thermophylus y mesophylus culture pero no entiendo bien. Son bacilos làcticos o què son? Dònde se adquiere el producto? Gracias
Fantastic looking cheese Gavin. Cheers!
Awesome!!! Thanks for sharing!!!
Very nice!
I don't have a pH tester or strips but I can't seem to get my curds to stretch. Do you keep the heat up when you rest the curds during the ripening stage? I kept it at 104 degrees F while stirring, then left the heat off while they ripened. Wouldn't stretch when I tried and wouldn't stretch a half hour later so I put the curds in a mold and pressed the cheese.
Wonderful you're such an amazing man
A good option, use a hard-shelled, dried gourd (like a purple martin gourd bird house), and have cut in half, top to bottom, and push cheese into the shape, and put on the other half shell making a quick-formed cheese. Save the hands and the burning heat.
Nice tip, thanks John
Here in Italy this is the most expensive cheese made from a cow ( padelico) who produce only 3 a 6 litres milk a day, and air dry them in olive tree’s.
This one will be fun!
How are they teaspoons? More like Cup Fulls??
Nice big pair of smooth ones you've got there down under. Just like 'Poulverine'...😉
Good
Gavin what would the cheese taste like if I did not age or cure it? Could I make an edible cheese in one day? Just curious
Yes, it would taste a bit like mozzarella if eaten immediately.
Gavin Webber thank yoouuu
Dear sir
With my full respect I love all your work and follow your advice and instructions
-Sir if I am using nonhomsogenized milk do I have to use calcium chloride?
- after stretching can I eat directly?
Thanks for answer
Yes, you can
Gavin Webber
Sir what about the calcium chloride do I have to use it with raw milk?
No
You need a bigger pot Gavin, LOL. This reminds me of when you make mozzarella with all the stretching except this one is aged. You said you were making the table cheese but do you know what the grating cheese taste like ? I'm assuming , always a dangerous thing, that you have tried the commercial versions of the cheeses you ultimately make at home so you have some comparison.
Please what is the difference in the preparation between caciocavallo and mozzarella ? Or it's the same !
The process is roughly the same
What's name of themophlic and mesophilic
This looks great, Gavin! But 14 litres.... wow! What recipe adjustments would you recommend if I wanted to try with half that amount of milk, or even three-quarters? Thanks!
Just halve everything for half a batch.
how much grams of mozzarella cheese (not this cheese on this video) can we make with 4 litres of fresh whole milk?
what is the brine solution made of?
This; th-cam.com/video/QvbWjVz2hdI/w-d-xo.html
You said that you need to hang in at 65 degrees and you hang it in your home. You must have a cold home, I live in Florida and our home is usually mid 70s except in the middle of winter. If I did this, I guess that I would need to buy a refrigerator for this purpose and set it to 65 degrees.
That thumbnail though
Cool !
My only worry would be the stretching part.
Never got that to work with even Mozarella yet.
At first I was confused by the name, but then I recognized it, its a very common cheese over here.
Thank u
Is there a cheese you are Not excited of Gavin?
True Kevin. I love ALL the cheeses
Can you reuse the cheese brine after you use it .
Yes, you can. Many times over.
Is this caciotta cheese?
Another theory exists. Some researchers claim the Aromanian population, a native Balkan people, created cașcaval /sch/. As in Romanian, the word caș means in Aromanian language cheese. Kaval is a music instrument, typical for shepherds who used it to play ( th-cam.com/video/71-WvxlDX_Y/w-d-xo.html ). Aromanians are an ancient Rome population. That means that modern Latin name caciocavallo means simply "shepherd's cheese" . Nobody never made no cheese on the horse's back :) Thanks for your work and videos.
Thanks, i always find the cheeses needed for my italian receipes... I do not care about "chlorinated" water. There are huge differences between clorine stinking water in some warmer regions and water here in germany, where you do no recognize the chlorine, because it is added just to demand. Never had a curd setting problem.
Sir thank you.need your help.im presently making parmigiano/Romano style cheese some of the cheese have cracks .what are the factors reason of cracking.and if there a method to repair the cracks.i realy want to age them.do you have any advice.tky in advance🇨🇦
So interesting! You need a friend with a pig to give your whey to!
Hi Gavin, during the stretching phase can you boil the leftover whey?
and make ricotta?
Wait, you drink the whey?
Whey is very rich in protein.
"little Miss Muffet, sat on her tuffet, eating her curds and whey:
You can Drink The eher IT IS very healthy
@@jabbathebutt3906 I looked into this recently. Whey is actually not that rich in protein (although the protein it contains is very digestible). It's actually rich in sugar (whatever the starter culture didn't eat up). Here's a link to the USDA food nutrient database: ndb.nal.usda.gov/ndb/foods/show/01114?fgcd=&manu=&format=&count=&max=25&offset=&sort=default&order=asc&qlookup=Whey%2C+sweet%2C+fluid&ds=&qt=&qp=&qa=&qn=&q=&ing=
So in 1 cup of whey you only have 2g of protein, but a whopping 12g of sugar. It also has a surprising amount of calcium: 116mg, which is between 15-20% of your daily calcium requirement for a single cup of whey (depending on whose recommendation you are using). In terms of recommended daily amount, it's also about 15% of phosphorus and about 5% of magnesium. All in a single cup of whey. So it's quite good for you for those nutrients. Not so much the protein.
NostaligaKarl K.F. I actually drink some whey when I'm making cheese, but 1 litre is about my limit (gives me 80% of my RDA of calcium!) It's not bad when you get used to it. But if you've got 14 litres of whey, probably it's better to make ricotta :-)
cute cheese
if 1/4 tsp = 1.25ml then should 3/4 tsp not = 3.75ml
True. I was close
Is that a type of mozzerella
It is from the Pasta Filata class of cheeses of which Mozzarella is one.
Truly a craftsman! Brilliant.
But for god sakes man!! Get a bigger pot. I was on edge the whole time!
Well done!
Sul cavallo is on a hook, dried and aged on a hook.
I saw two bottles of milk like the milkman used to deliver.
Are there any tasting videos where you couldn't stand the cheese you made?
Fun fact: Caciocavallo is just provolone but with a mesophilic culture
Is there a cheese you can't make?
Cottage cheese. It's my nemesis!
You should try making spicy round Edam someday
Traduccion al español
Wouldn't the hot water kill the cultures in the cheese?
More like covallo de pelotas 😂
Wrong milk...
I’d just weigh it down Gavin.
Did you say HOMOGENIZED or UN-HOMOGENIZED? I'm in the US and personally have never seen "UN" anywhere myself... at least not in stores or markets in civilized, urban areas...
Or non-homogenised
@@GavinWebber Thanks. Haven't seen NON-homogenized either. Everything I can find is Homogenized & Pasteurized.
I seen them make it in Itália a few yaers ago and they Didnt use any cultura