My new husband and I just mulled over the idea to go to Australia. That's a long journey from Chicago, but he has cancer, life is short, and time is only temporary. We would love to see your continent!
These are amazing easy to watch and very educational. Being in an extremely technical profession, I noticed that your drain area for your sink has ridges. If you move the press back far enough, you can balance against the wall and on one of the grooves and not have to tilt to drain the pressed out whey. I know, it's an affliction.
I live about 20 minutes from Colby, WI and it's still a small town without much fanfare about it's history. Driving through it you'd never know Colby cheese was created there.
I've asked you about this before. I'm from Canada and worked, retired now, for the old kraft foods. My expertise is kraft slingles not natural cheese although I have knowledge, it was my key ingredient for a singles. As a kid I remember colby being a crumbly fresh cheese. It was like eating small slightly cured cheese curds. The best part of colby. I can only speculate the cheesemakers didn't press the curds enough to neat the the curds. Your thoughts. Today's colby is all neat together.
I'm from Oshkosh. Stopped in Colby some years ago hoping to buy cheese there, but I didn't see an outlet at the factory there. Stopped at the historical marker though
Fifty years ago in the Detroit area, I enjoyed a Colby cheese that seemed more crumbly and loosely packed than today’s commercial Colby. It also seemed less creamy. I loved that texture, how can it be achieved?
I’m BRAND new to cheese making. I’ve been watching videos and gathering supplies. The basket that came with my press is 1.3liters. Will this be big enough for this recipe? Can the recipe be halved if needed? Also, if I have double-strength rennet, can this just be halved as well and get the correct amount? Thanks so much for your videos. They’re so clear and fun to follow. I can’t wait to see how my first cheese turns out!
Hi Gavin, another cheese to add to my to do list :) I was interested to hear you say that Coldy can go bitter if aged for to long ! are there other cheese that do that ? cheers
I always think, This is the cheese I will make, every video. I watched a lot of Bob Ross growing up, and thought the same thing about following a painting as well. I find more joy in cooking, than painting. I want to try my hand at making a few cheeses, it might teach me patience. Or at least what most cheeses taste like right out of the press! Lol, bad, I assume bad. I never realized how difficult getting specific milks can be. I live in Ohio, USA and raw milk sales are illegal here. I realize you are not using raw milk, and can't get any in your state either. Have you ever made cheese with raw milk? If so how did it compair to similar cheese you made with pasteurized cheese? I apologise if you have already answered this question, and for the long comment. Hope you are having a good day!
Just discovered you today. I had a question, how do you buy the ingredients mentioned? I'm from Louisiana, USA. I've just made my own mozzarella cheese last week and enjoyed the process and want to explore more cheese. Thank you for your content! - Morgan Benoit
I used a second basket to rescue an overage, my yield from the 2 gallons of raw milk was great, it all wouldn’t fit, so, I pressed the first stage, then I put them together, just stacked the little one on top..it was a little tall, but no way was I throwing out those curds! I redressed, flipped, and pressed at the heavier weight for 12 hours and it looks fine..a Farmhouse Cheddar w saffron..the curds are a pale, pale saffron, almost like scrambled eggs in the light of a beautiful sunrise..
Hello Gavin, I was hoping you could answer a couple of cheese culture questions for me. I read your article on making cheese making cultures. I would be making the cultures and freezing them for later use. I need to know if I freeze in 1 ounce cubes how many cubes would equal a pack or 3/4 tsp of mesophilic culture and should I bring the frozen culture to room temperature before making the cheese or do I add it to the pot frozen?
I made this last night but only got half the amount of curd. My pressed cheese looks like one of the baskets before you pressed them together. Will the thinness of it affect the ripening period, or do I follow everything just the same. I used a 65mm baskets so it’s still quite a big round just thin.
Hi Gav. I hope the bride is doing well. I was wondering if you've got a recipe for Oka cheese. It's salty and soft and delicious. I'd really like to learn how to make it.
Just a thought when doing the ingredients list also say what size and type of mold/basket you used as a beginner or even now I'm not sure which to use.
I have had success with your technique but have a question. How do I determine how much pressure I’m turning. There are no weights or indicators in my press. Thanks
I'm interested in getting into this hobby. Is there a "cheese for beginners" recommendation? Also, are there some cheeses that are recommended to be consumed fresh rather than aged?
Never could find a good Colby. Most mass produced is Colby-Jack. Which is as bland as a Lifetime Christmas special. I'll have to give small batch a try. If need be, make my own.
Back in the 1990s I was in the town of Colby WI and stopped at a local bar there, old timers were all upset that the government killed colby. They said the cultures lived in the concrete vats and that they passed new laws requiring them to use stainless steel vats. They said their ancestors brought over a living piece of concrete from Europe and used it to create the cultures living in the new concrete vats built in what became Colby WI.. And that was how they could replicate the cheese every batch as the cultures lived in the concrete. They said all cheese called colby after the new law is not real colby, it is a similar process, but not the same cultures... I sat n had a few with the old timers since my mother's side was all into dairy and cheeses and I hand made the curds when I was younger for a summer job at a local cheese house. Colby should be called 'Colby' since not the same process, not the same cheese, according to the relatives of the original cheese makers.
I would love to ask how much this recipe would be changed if I were to make this cheese with unpasteurized raw milk? And can one day anything general about how raw milk will alter recipes? I've hear that you'll need less culture, rennet while calcium chloride is likely not needed. Probably a too complicated question. Anyhow, thank you so much Gavin. I live in Myanmar where the civil war is doing nothing good for a cheese tradition that doesn't exist. My aim is to do something about this.
Good evening Gavin i can get raw milk but i am not sure from the source do you advice me to use it if the cheese to be eaten after 60 days or i continue pasteurization as i am doing now ? Thank you
@@GavinWebber awww that sucks man, I wanna try making some myself. But don't have the equipment. Is it the cause of the substances? Or just shipping too damn expensive I'm guessing the latter one xD
Out of all the cheese I want to make this is one I won't do, I live 60 ish miles from Colby. So I can just go for a short drive and get as much fresh Colby I want
Gavin, there is a high fat cheese/butter spread that is a huge favorite from the Balkans all the way to Pakistan. It goes by various spellings, but sounds something like KAYMAK. Really big in Serbia. There are videos on TH-cam on this. There is quite a bit of variation in the recipe. Please, if you please, research KAYMAK.
Wait a minute. You report that this should take 10 weeks to cure but looking at the date you wrote on the package, it's not ready until November. That looks more like 9 months. What is the difference? Thanks.
What annoy me (in all videoes) That in 1885 he did NOT go to the grocery store and bought MA4001, calcium chloride or whatever. I don't have a clue to wher to get all these weird ingredients. Which render the videoes useless. (too me)
Needed this bad having an anxiety attack today thanks for the calming content
You're welcome
hmm australian bloke making cheese - sounds interesting
8 hours later: I NEED a t-shirt with 'talk curdy to me' on it and 8 litres of milk
Lol
And American Cheese at that!
My goat has just freshened so this will be on my list to make soon! Thank you for another awesome video
My new husband and I just mulled over the idea to go to Australia. That's a long journey from Chicago, but he has cancer, life is short, and time is only temporary. We would love to see your continent!
dont talk come over here if you can that is
I have made four of your cheese recipes, this is my favorite…just made my second batch. I love how mild it is🥰
Came here from that one emkay video you commented on like, a year ago, as a Wisconsinite, I am not disappointed :)
I have been vac-packing cheese for a while now and it never occurred to me to double seal it. Genius. Thanks Gavin.
These are amazing easy to watch and very educational. Being in an extremely technical profession, I noticed that your drain area for your sink has ridges. If you move the press back far enough, you can balance against the wall and on one of the grooves and not have to tilt to drain the pressed out whey. I know, it's an affliction.
I grew up eating Colby, and I still love it! Excited for the taste test video.
I live about 20 minutes from Colby, WI and it's still a small town without much fanfare about it's history. Driving through it you'd never know Colby cheese was created there.
Warts and all! Thank you for updating your Colby recipe -- another great & inspiring video, Gavin!
I tried this in October with the add-on of some dried chili pepper and smoking it for 3 hours. I'm in heaven.
I've asked you about this before. I'm from Canada and worked, retired now, for the old kraft foods. My expertise is kraft slingles not natural cheese although I have knowledge, it was my key ingredient for a singles. As a kid I remember colby being a crumbly fresh cheese. It was like eating small slightly cured cheese curds. The best part of colby. I can only speculate the cheesemakers didn't press the curds enough to neat the the curds. Your thoughts. Today's colby is all neat together.
Yes, that is probably what they did.
@@GavinWebber best if you have never experienced it. The best cheese curds ever, not that very fresh cheddar curds aren't ok as well.
wow I'm impressed, you made the video with full transparency, in regards of the non iodized salt and the calcium chloride. Way to go!
All of his videos are transparent in that regard. I've had great success making cheese with help and guidance from Gavin's vids!
@@farmgrrrl1964 this is an old discution of 2 or more years ago where i criticized Gavin for using some vague terms.
I used to live in Colby, WI (where the name comes from) 😄 they still make great cheeses and meats in the area
I'm from Oshkosh. Stopped in Colby some years ago hoping to buy cheese there, but I didn't see an outlet at the factory there. Stopped at the historical marker though
top video well explained i will definitely make it with greetings from germany
Fifty years ago in the Detroit area, I enjoyed a Colby cheese that seemed more crumbly and loosely packed than today’s commercial Colby. It also seemed less creamy. I loved that texture, how can it be achieved?
Happy to see your video now and excited for truffle cheese
Hey Gav, those vacum bags are some sort of special porous bags that release gases out?
I’m BRAND new to cheese making. I’ve been watching videos and gathering supplies. The basket that came with my press is 1.3liters. Will this be big enough for this recipe? Can the recipe be halved if needed?
Also, if I have double-strength rennet, can this just be halved as well and get the correct amount?
Thanks so much for your videos. They’re so clear and fun to follow. I can’t wait to see how my first cheese turns out!
Hi Joshua, Yes, I think the basket is big enough. Yes, just halve the amount of rennet you have.
Gavin have you made chhurpi? Its a Nepalese cheese, hardest in the world and delicious.
Hi Gavin, another cheese to add to my to do list :) I was interested to hear you say that Coldy can go bitter if aged for to long ! are there other cheese that do that ? cheers
I always think, This is the cheese I will make, every video. I watched a lot of Bob Ross growing up, and thought the same thing about following a painting as well.
I find more joy in cooking, than painting. I want to try my hand at making a few cheeses, it might teach me patience. Or at least what most cheeses taste like right out of the press! Lol, bad, I assume bad.
I never realized how difficult getting specific milks can be. I live in Ohio, USA and raw milk sales are illegal here. I realize you are not using raw milk, and can't get any in your state either. Have you ever made cheese with raw milk? If so how did it compair to similar cheese you made with pasteurized cheese?
I apologise if you have already answered this question, and for the long comment.
Hope you are having a good day!
Just discovered you today. I had a question, how do you buy the ingredients mentioned? I'm from Louisiana, USA. I've just made my own mozzarella cheese last week and enjoyed the process and want to explore more cheese. Thank you for your content! - Morgan Benoit
In the description
Thank you for this video Gavin. Nothing like a good amount of colby in jaffle 🤤
I used a second basket to rescue an overage, my yield from the 2 gallons of raw milk was great, it all wouldn’t fit, so, I pressed the first stage, then I put them together, just stacked the little one on top..it was a little tall, but no way was I throwing out those curds! I redressed, flipped, and pressed at the heavier weight for 12 hours and it looks fine..a Farmhouse Cheddar w saffron..the curds are a pale, pale saffron, almost like scrambled eggs in the light of a beautiful sunrise..
Yield from two gallons of raw milk was 1138g or 2lb, 8.2oz before drying..
Very nice
Would love to see some Colby jack!
Hello Gavin, I was hoping you could answer a couple of cheese culture questions for me. I read your article on making cheese making cultures. I would be making the cultures and freezing them for later use. I need to know if I freeze in 1 ounce cubes how many cubes would equal a pack or 3/4 tsp of mesophilic culture and should I bring the frozen culture to room temperature before making the cheese or do I add it to the pot frozen?
I work on the boilers at the plant in Colby that you are speaking of. Small world sometimes isn't it?
How about putting a small line on your lid? Or a mark somehow so we can see how much it is actually spinning while determining the flocculation time?
I made this last night but only got half the amount of curd. My pressed cheese looks like one of the baskets before you pressed them together. Will the thinness of it affect the ripening period, or do I follow everything just the same. I used a 65mm baskets so it’s still quite a big round just thin.
Cheers from Wisconsin! Colby's a pretty unremarkable place, but a true cheese lover can make a quick stop on a cheese land tour of Wisconsin ;)
Would you please share where you got your curd cutter and how much it cost? I'm having trouble finding one that I'll be happy to use.
To purchase a stainless steel curd harp; www.etsy.com/shop/TheWoodJunkieStudio?coupon=2020SSHARP
Hi Gavin. I love you're content
Hi Gav. I hope the bride is doing well.
I was wondering if you've got a recipe for Oka cheese. It's salty and soft and delicious. I'd really like to learn how to make it.
Can you make Colby jack cheese and tell why it’s so different from Colby ext. thank you. I love your videos.
Just a thought when doing the ingredients list also say what size and type of mold/basket you used as a beginner or even now I'm not sure which to use.
I have had success with your technique but have a question. How do I determine how much pressure I’m turning. There are no weights or indicators in my press. Thanks
Use a spring. www.littlegreenworkshops.com.au/product/22kg-compression-spring-cheese-press/
As always AMAZING
I'm interested in getting into this hobby. Is there a "cheese for beginners" recommendation?
Also, are there some cheeses that are recommended to be consumed fresh rather than aged?
My man if you wanna do this hobby first start to make fresh mozzerella it is not aged at all then try making camembert
If I am using a lyopro brand culture do I do 1/4 tsp or half it as I have heard its more concentrated
Never could find a good Colby. Most mass produced is Colby-Jack. Which is as bland as a Lifetime Christmas special. I'll have to give small batch a try. If need be, make my own.
If you don’t use the Fluctuation multiplier and just go with 40 minutes would it be that much different of a product? Thank you.
Yes, if using standardised milk
Back in the 1990s I was in the town of Colby WI and stopped at a local bar there, old timers were all upset that the government killed colby. They said the cultures lived in the concrete vats and that they passed new laws requiring them to use stainless steel vats. They said their ancestors brought over a living piece of concrete from Europe and used it to create the cultures living in the new concrete vats built in what became Colby WI.. And that was how they could replicate the cheese every batch as the cultures lived in the concrete. They said all cheese called colby after the new law is not real colby, it is a similar process, but not the same cultures... I sat n had a few with the old timers since my mother's side was all into dairy and cheeses and I hand made the curds when I was younger for a summer job at a local cheese house. Colby should be called 'Colby' since not the same process, not the same cheese, according to the relatives of the original cheese makers.
Delicious!👍👍👍
You know, I was just thinking about what you do with all that whey. My theory was that you housed 6-10 bodybuilders.
Did you stir the whole time or about every three minutes or so?
good work Gav
I would love to ask how much this recipe would be changed if I were to make this cheese with unpasteurized raw milk? And can one day anything general about how raw milk will alter recipes? I've hear that you'll need less culture, rennet while calcium chloride is likely not needed.
Probably a too complicated question.
Anyhow, thank you so much Gavin. I live in Myanmar where the civil war is doing nothing good for a cheese tradition that doesn't exist. My aim is to do something about this.
Use about 25% less rennet, 50% less culture, but I would still add the CaCl2 to the milk.
Good evening Gavin i can get raw milk but i am not sure from the source do you advice me to use it if the cheese to be eaten after 60 days or i continue pasteurization as i am doing now ?
Thank you
The decision is yours. Either is the safe option
Goodafternoon.Thank you
Good day Gavin i wanted to ask why your colby cheese is not yellow ?? How do i make mine colby yellow
Add annatto
When opening the wax cheese after finishing the aging, should we wash with a light brine solution or No need?
No need.
I have annatto seeds ,deficult to find annatto coloring in my country, but I have row annatto ,please let me know how I can use that for my chees?
Is it possible to ship your kits to Sweden? Super interested in trying to make some cheese as a cheese lover.
Sorry, we don't ship to Sweden
@@GavinWebber awww that sucks man, I wanna try making some myself. But don't have the equipment. Is it the cause of the substances? Or just shipping too damn expensive I'm guessing the latter one xD
@@DrCrazyEvil yes, very expensive shipping and customs duty
You have made colby cheese, what is the difference in procedure to make 'longhorn' style colby cheese.
Colby is my most favorite cheese 🧀
What size basket was this?
165mm diameter; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/
Out of all the cheese I want to make this is one I won't do, I live 60 ish miles from Colby. So I can just go for a short drive and get as much fresh Colby I want
Gavin, there is a high fat cheese/butter spread that is a huge favorite from the Balkans all the way to Pakistan. It goes by various spellings, but sounds something like KAYMAK. Really big in Serbia. There are videos on TH-cam on this. There is quite a bit of variation in the recipe. Please, if you please, research KAYMAK.
Wait a minute. You report that this should take 10 weeks to cure but looking at the date you wrote on the package, it's not ready until November. That looks more like 9 months. What is the difference? Thanks.
Australian date format is day, month, year, so 11/5/21 is 11 May, 2021!
Hi .i just wanted to know what is the best cheese can get crunchy after baking in oven and get crispy?
Thanks
Paneer
@@melissakibler4966 thanks
@@ahmederfan1937 your welcome! I've made a bunch of different cheeses and paneer is the easiest kind that doesn't melt and will get crispy. 🧡✅
What do you have brewing in the carboy?
I absolutely adore your TH-cam Channel 🥰🤍🤍🤍 🧀💖💖💖
what kind of plastic bags do you use to vacuum seal ??? 🤔✌🖖
sunbeam food saver rolls 28cm
my favorite cheese.
When you say unhomogenized your referring to raw milk?
No, I am referring to pasteurised/unhomogenised milk. I cannot get raw milk in my state. However, with that said, raw milk is better.
How do you know your pressure
th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
Thank you 🌹🌷🌹greeting from Egypt
Welcome!
I love Colby cheese
Looks a little pale.
What's the difference between Colby and Longhorn Colby?
Another brilliant video Gav!
Glad you enjoyed it
Apologies if I've missed any updates, but how is your wife doing Gavin?
Well thank you
mmmm cheese smell good
Thank you curd daddy.
Any time
what even is chlorinated cooking water, is that even a thing?
Do you not have chlorine in your tap water?
@@GavinWebber I guess I do, I wasn't aware
True American Cheese. I refuse to consider American Cheese that starts with water and chemicals as Cheese.
Totally agree!
For some reason, I hate yellow cheese. When I buy any slicing sandwich cheese it's always white. Yellow seems very fake.
I found you... through a video.. of reddit bits
Hey that’s my name!
🇮🇹👌
😎✌🖖👍👌😁
cheese
What annoy me (in all videoes) That in 1885 he did NOT go to the grocery store and bought MA4001, calcium chloride or whatever. I don't have a clue to wher to get all these weird ingredients. Which render the videoes useless. (too me)