My exact thought. I love the humour, the tone, the sassy hands on hips. I love how you can tell he loves his wife randomly throughout his videos. This guy should be my uncle or something.
I’ve never made cheese in my life but I stumbled across your videos and I can’t stop watching. Between your voice,video editing and the light background music I can’t stop watching. Thanks for the education. Subscribed. Have a great one.
Another great video! I spent my early morning learning about mozzarella in North America from an Aussie singing a Europe cover. Blessed are the Cheesemakers, indeed. 😉
I cannot say enough good things about this recipe for mozzarella. Turns out every time from my farm goat's milk. Even from frozen. Absolutely delicious, every time! Thank you!
gaving im not into cheese making , maybe one day. But i must say i doo so love to watch your videos on making cheese makes me feel as if i could do it myself .
Hey Gavin! Thank you so much for all of your videos! I made this yesterday evening and used whey from my clabbered milk as a starter culture. ( I have my own cows, so fresh organic jersey milk! 🙂) I saw in another video an italian lady just left her drained curds overnight in the whey - so thats what I did. This morning I did a stretch test and, voila, it turned aut perfect!
Thank you so much for this foolproof method, using this method from past 2+ years. Had been previously doing the curd-nerd method. Changes I've incorporated: 1. Using fresh raw wholecream cow's milk. 2. Using vegetable rennet. 3. DIDN'T uae calcium chloride. 4. DIDN'T use lipase enzyme. Difference I found with the two methods, although nearly matching is the YIELD of your final cheese. Use to get 10 to 11% preciously. This method got nearly 13 to 14% yield, which is quite significant. As Gavin states, lots n lots of patience is needed to make cheese. It's like meditation.
Question - when you say raw wholecream milk, does that mean when you get the jug of milk with the cream on top, you just pour it all in, right? Cream and all?
Thank you Gavin, this was a very helpful video. I have unsuccessfully tried Traditional Mozza 4 times and I finally bought a PH meter this week. I suspect my PH was way too low the last 4 times. I'll be using your recipe and video as a guide this weekend on my 5th attempt. Your cheese looks great. And I never heard of Caciocavallo until I watched your video. I found a recipe for it and now I want to make that one too! So wonderful of you to share your video!
These are good enough to be a TV series. I tried making quick mozzarella before finding your channel and it didn't go well. After watching some of your content, I know exactly why and what to try next time. Thank you and keep up the great videos!
CACIOCAVALLO, it was pasted in, not yelling but I can never spell this. But I digress, this is the king of mozzarella in my opinion. I would love to know more about making this type of cheese.
as a chemistry student, a tip (although on such a big scale it doesnt really matter) is take a (sterilised) pipette or something to get a drop of the milk and drop that on the paper so you dont stick the pH paper in the mixture. sometimes fhe pH paper will bleed the indicator into the mixture and those indicators arent usually the stuff you wanna eat (but it probably doesnt matter here cause the scale is very big and the amount that will dissolve is negligable
Gav, great vid, as usual. Perhaps you could describe more the flavor profile of this cheese, and in particular what the culture and the lipase bring to the flavor party. I really learn a lot watching your demonstrations.
Done! Pretty pleased with the result. Followed your recipe with one exception, because the acid drop took a while, from 6.4 to 5.25 over nearly six hours, it gave me time to chill 1/3 of the whey and make whey cubes, as well. Chilled the formed balls in a iced whey bath, and storing them in their own whey as well. They never touched ice water. 👍 Much win!
Your face expressions after tasting the cheese is just priceless sir, well done. now i may forget the quick mozz, and aim for this one, i got sources of cow's raw milk, rennet, and citric acid, i'm i good to go? any other tips or more required cultures to make it as perfect as possible? will prolly make ricotta with leftover whey
So the pear shaped method is traditional because they would hang these cheeses until used. It's called Scamorza and should be sliced from the side nearing the neck intact :) so you cut it correctly
Hi Kevin, thanks for the great video. Question: when i buy mozzarella from the supermarket, Italian made it feels very soft and nice, my home made does not become similar, it is nice but harder. I would like to have it softer. Any advice how to ?
Hi Gavin, very grateful for your selfless teaching. It will be possible for you to allow this traditional Mozzarella master class to be shared in various languages. I thank you for making the Different Subtitles possible, especially in Spanish, which is my native language. Thnkyou very much. Greetings and love to Kim an the 2 lovely doggies. Blanca
An acquaintance of mine worked at Leprino Foods here in the states. According to him, from the time the tanker showed up and unloaded the DFA milk until it was processed, packaged, and loaded onto reefer semis headed to the pizza chains was just slightly over 12 hours.
Skipped lipase used 3.25 & used vegetable renet,doubled recipe ...works awsome 👌 none left, gotta make more now, 3 wheels at 560g each use 1 more 4l with your whey,increase heat just below boil,ad vinegar to make recatta give or take makes another wheel but add 1 more and it will increases your yield significantly and if recatta floats you did it right. 😉 good luck & happy cheese making all.
Hey Gavin! Wonderful video!! Do you find there's a big taste or texture difference between doing a quick mozzarella vs a traditional like this (when using cow's milk)? (the question hit me only about halfway through the video and I didn't want to forget so if you answer this in the later half of the video then you can just ignore my impatience, lol)
I make the quick style into string cheese using long 4- 5" ice cube trays for my small grandkids & my dog. Everyone is quite happy with the flavor. I keep the rest of the cheese sections in the hot pot while I stretch the strings of one piece at a time. It becomes very stringy & shiny.
I hope cheese culture comes to my country too. I love cheese. Sadly milk isn't even one of our agricultural produce. So I'm wrapping my mind as to how to work with the ingredients available if ever I'd have a chance and time to make my own cheese. Btw, I love this channel. Just discovered it. I'm learning so much. Thank you!
@@denisewilson8367 I'm from the Philippines. And no, it's not because I cannot get a hold of 'some form of milk'. Of course we do. Groceries have them. But, our dairy farming here is not as prevalent. Thus, high cost imported good quality milk or compromised quality local milk products. Cheese locally made, are far cry from high quality too.
Nice video! If you want an advice anyway, usually mozzarella makers swear that mozzarella it's at its best after 8/10 days after it's made, when it loses the gummy texture and becomes more tender. I know it sound strange but that's what I've been told by mozzarella di bufala's makers in campania, where mozzarella is traditionally made.
Hi Gavin. Thanks a lot for your great videos. You have been an inspiration to me. I'm new at making cheese and I made real Mozzarella with your recipe today (without PH meter). The result, in my opinion, was incredible, I wish you could have tasted it . My Question: Can we store real Mozzarella in water or brine for a few weeks or not ?
Yes, you definitely can store it in brine. Make sure it is about 10% saturation and has a balanced pH. Check out my Goat's milk Feta video for instructions; th-cam.com/video/w5LpCi6H5Lg/w-d-xo.html
Thanks for your prompt response. Another question just came into my mind: Can we add some flavour (like herb, garlic or something like that ) to real mozzarella? if so, at which step should them be added?
Hey Gavin, thanks for all these great cheese videos...they totally rock !! so well done and put together.....keep up the excellent work and don't fear the digital PH meter.
I really like the outdoor set up, it looks like you're working in a set, like "proper" cooking show. It's too bad you have to fight with the local wildlife while you're working. It also would have been neat if you had tied a knot or two. Great video as always.
Hi Gavin, is it possible to use this procedure with citric acid acidified curds instead of the thermophilic acidified ones you use here? I'm asking because in your quick mozzarella video you use a different procedure, I prefer this one much more but I don't have any thermophilic culture.
Thanks Gavin for all your instructional and informative videos. Tried this recipe twice to the word. I used raw milk and no lipase. I even used a digital ph tester and reach a ph of 5.1~5.2, and the curds don't stretch that much (~15cm) and the cheese doesn't melt in the oven but the texture is very similar to yours with a beautiful shinny outer surface. The resulting cheese is a little dry but otherwise tastes very nice. Is there something that i am doing wrong Thank you for all your contributions to our "weird" "nerdy" community. You are our hero.!! By the way, I am in Libya, North Africa you have an international fan base ...
When I made mozzarella, I made the mistake of squeezing the cheese as I was folding and forming it, which squeezed out all the good stuff, leaving it dry and non melty.
k i love this channel now all of a sudden haha, just found you, i work in kitchens for 10 years now. and i've noticed that none of the people i've worked with know how to handle, or cut or store cheese properly, it's a real shame my friend.... you make good videos my man.
So I made this Mozzarella today. Everything went perfect. 2 hours flipping curd in colander on top of whey and PH was down to 5.2. put salt in the tub added the cut up curd and mixed. took whey up to 170F. added 2qt. curd would not soften. So I squeezed it and it just crumbled. Put it back on top of the whey in a colander for 2 hours flipping every hour and it did get solid again and in 1 piece. This time, I took a small piece and put it in 180F+ water and it did start to soften. So I added more curd. I had to change out the whey several times because it would get warm and not hot enough. now it is in brine. I am waiting to give it a try.
you know armenian string cheese? i'm armenian and it's one of my favorite renditions of mozzarella! you should definitely try it out if you've never had it
Obviously I cant really speak for anyone else, but if every video you made was this long, I personally wouldnt complain. Your videos are really relaxing for me when Im having anxiety problems, so longer videos like this are awesome. Reading back what I wrote, I must say, I dont sound like a creep at all do I?
Hey Mr. Webber. I really enjoyed your video and have decided to make my first mozzarella following your method. My hands are very sensitive and I’d really like to get some gloves like yours. I didn’t see any on your website under equipment. Where did you get yours please? Thank you so much!
Hello . I appreciate so much technique and science. distributing useful information to people made me respect you. I want to ask you a question . What is the cheese that extends or stretches most structurally when cooked in pizzas or buns besides monzerella cheese. Do you have such a cheese recipe?
Former pizzeria cook/chef here - the most common is just regular ol' mozzarella cheese. Where I previously worked we used a 50/50 mozzarella-provolone blend. There are other blends as well like at Papa John's where their 3 cheese blend is Provolone, Fontina and Asiago as well as another which is a Parmesan-Romano blend. Other than those the most important thing is just a cheese that isn't dry and crumbly.
Hey Gavin, love the videos, hoping my cheese kits arrive soon! Thought you might be interested to know that you can buy non pasturized, non homogenized, cold pressed milk from harris farm. It would be interesting to see if the milk needs calcium chloride or not, as the cold pressing kills harmful bacteria, but leaves the yeasts and nutritional values as if it was raw milk. Could you test it for us?
Hi Gavin. Have you ever made mozzarella, using the whey as the thermophilic culture to low the milk PH to 5.0, 5.2? If it's "yes", how did you do it? Thank you
Hi Gavin, nice to see your video. I also started to make cheeses at home. As an Italian living in Noth Europe is hard for me to find some specific types. One question the Mozzarella color suppose to be white. In Italy, we are used to say "Sei bianco come una mozzarella"...You are white like a mozz.. Strange you get a yellowish tone. Ciaoo
I have a Blue Cheese question, I bought a small wedge to make a blue cheese sauce it has April 27 on the wrapper how long can I keep it? I made the sauce on Monday night This is Friday.
I love your videos! I would like to ask you a question if I may. If I cold smoke this mozzarella does it become “smoked scamorza” please? Thanks and hi from California!!
Hey Gavin, Ive had a look in your shop and was surprised to find you dont actually sell cheese that you've made? is that because of all the health regulations and standards stuff related to selling food, and it all being kinda difficult?
+thunder1soldier Correct. To be able to sell the cheese I make would take a mountain of regulation (not to mention cost), a fully inspected kitchen specifically for cheese making, and little in the way of videos. I like it just the way it is, don't you?
Oh yeah of course. And yeah I thought so, your cheese looks really nice though, so part of me wishes I could get some haha. I wasnt complaining by the way haha, was just curious
I went to a sunrise Anzacs ceremony in the Marshal Islands at the Australian consulate when I was working with the Ausie Navy, If your ceremony was anything like the one I attended, I was stoned cold drunk by 7am, drinking some kind of supper octane rum,
Hi Gavin, I'm struggling to find a vegetarian lipase. Do you have any recommendations, or alternatives? Is it absolutely essential in cheeses like Parmesan? Thank yiu!
Hi Gavin, what kind of gloves are you using for handling the curds in the hot whey? I would like to buy a pair of gloves for the same purpose but I am afraid that some heatproof gloves are not for handling food and will release toxins into the whey or into the cheese. Thank you for your answer and have a nice day.
Thank you for your videos! I do have one question: what kind of differences would I need to change for goat milk? 😬 I would love to make one with my goat milk! Thanks again!
Thanks a lot for your amazing videos! Did a mozzarella and got on my first try. However, I doubled the volume of my milk and for some reason the milk didn't curdle. When I checked the temperature, it had fallen significantly. What can I do to remedy the situation? Should I raise the temp. And wait for another 45mins? Or should I add more rennet and try again?
This channel always gives me a new appreciation for why cheese can cost so much, there's so much to it.
I love that personality showing through. Final count down...
My exact thought. I love the humour, the tone, the sassy hands on hips. I love how you can tell he loves his wife randomly throughout his videos. This guy should be my uncle or something.
I’ve never made cheese in my life but I stumbled across your videos and I can’t stop watching. Between your voice,video editing and the light background music I can’t stop watching. Thanks for the education. Subscribed. Have a great one.
Another great video! I spent my early morning learning about mozzarella in North America from an Aussie singing a Europe cover. Blessed are the Cheesemakers, indeed. 😉
I love the new fresh outdoor setting! Gives it a more "natural" feel.
It's also much easier to shoot in. Less cramped.
I cannot say enough good things about this recipe for mozzarella. Turns out every time from my farm goat's milk. Even from frozen. Absolutely delicious, every time! Thank you!
gaving im not into cheese making , maybe one day. But i must say i doo so love to watch your videos on making cheese makes me feel as if i could do it myself .
Love the singing Gavin, keep up the great work. Also loving the production values!!!
So glad I found this video. There's hundreds of quick mozzarella videos and no traditional cultured mozzarella videos.
Thanks to you my parrot is now screaming The Final Countdown as loud as he can!
I love your videos and look forward to each new one you make.
The Beak has he quit yet?
For now.
The Beak good
I lost it at the final countdown part 😂😂
Gavin, quit your job, quit the cheese making quit every thing in life that takes you away from your true talent, singing! 😁
You should consider a singing carreer mate 😉😂 Loved that! Thanks for the cool content!
my great grand father faught for aus so the fact your one of the few who go to the dawn services makes me respect you even more gavin :)
Hola Gavin. Tenía tiempo sin escucharte. Sigue adelante, enseñándonos, lo estas haciendo muy bien. Suerte. Saludos, Marcos desde Maracaibo, Venezuela.
Hey Gavin! Thank you so much for all of your videos! I made this yesterday evening and used whey from my clabbered milk as a starter culture. ( I have my own cows, so fresh organic jersey milk! 🙂) I saw in another video an italian lady just left her drained curds overnight in the whey - so thats what I did. This morning I did a stretch test and, voila, it turned aut perfect!
Great job!
Me at the start of the video: Maybe I should make my own cheese!
Me about 3 min into the video: I should probably go buy some cheese...
It's honestly not that hard, it's just a lot of waiting.
Absolutely one of my favorite channels!!
Can't let a little rain ruin your cheese making
Thank you so much for this foolproof method, using this method from past 2+ years. Had been previously doing the curd-nerd method.
Changes I've incorporated:
1. Using fresh raw wholecream cow's milk.
2. Using vegetable rennet.
3. DIDN'T uae calcium chloride.
4. DIDN'T use lipase enzyme.
Difference I found with the two methods, although nearly matching is the YIELD of your final cheese. Use to get 10 to 11% preciously.
This method got nearly 13 to 14% yield, which is quite significant.
As Gavin states, lots n lots of patience is needed to make cheese. It's like meditation.
Question - when you say raw wholecream milk, does that mean when you get the jug of milk with the cream on top, you just pour it all in, right? Cream and all?
@@jamieostrowski4447 yes
Thank you Gavin, this was a very helpful video. I have unsuccessfully tried Traditional Mozza 4 times and I finally bought a PH meter this week. I suspect my PH was way too low the last 4 times. I'll be using your recipe and video as a guide this weekend on my 5th attempt. Your cheese looks great. And I never heard of Caciocavallo until I watched your video. I found a recipe for it and now I want to make that one too! So wonderful of you to share your video!
These are good enough to be a TV series. I tried making quick mozzarella before finding your channel and it didn't go well. After watching some of your content, I know exactly why and what to try next time. Thank you and keep up the great videos!
Glad you like them! Thanks John
I love it, sing it Gavin!!! The new cheesy cheese making tune.
+lechatboote it's the final countdown!
CACIOCAVALLO, it was pasted in, not yelling but I can never spell this. But I digress, this is the king of mozzarella in my opinion. I would love to know more about making this type of cheese.
"It's the final countdown"! Hehehehe... that cracked me up! Gav you are awesome 😎👍
as a chemistry student, a tip (although on such a big scale it doesnt really matter) is take a (sterilised) pipette or something to get a drop of the milk and drop that on the paper so you dont stick the pH paper in the mixture. sometimes fhe pH paper will bleed the indicator into the mixture and those indicators arent usually the stuff you wanna eat (but it probably doesnt matter here cause the scale is very big and the amount that will dissolve is negligable
Good thing I checked before making the same comment. ;)
God I love this channel
With the quarantine and all imma make me some mozzarella sticks in the free time I have
Gav, great vid, as usual. Perhaps you could describe more the flavor profile of this cheese, and in particular what the culture and the lipase bring to the flavor party. I really learn a lot watching your demonstrations.
Diving into this make this week. I’ve made lots of fast mozzarella, but not fior di latte. Thanks for the video, Gavin!
Done! Pretty pleased with the result. Followed your recipe with one exception, because the acid drop took a while, from 6.4 to 5.25 over nearly six hours, it gave me time to chill 1/3 of the whey and make whey cubes, as well. Chilled the formed balls in a iced whey bath, and storing them in their own whey as well. They never touched ice water. 👍
Much win!
Lots of work to make this cheese and this video, thumbs up 👍👍
Your face expressions after tasting the cheese is just priceless sir, well done. now i may forget the quick mozz, and aim for this one, i got sources of cow's raw milk, rennet, and citric acid, i'm i good to go? any other tips or more required cultures to make it as perfect as possible? will prolly make ricotta with leftover whey
i love this.. i learn a lot and it make me sleepy.. TY..
So the pear shaped method is traditional because they would hang these cheeses until used. It's called Scamorza and should be sliced from the side nearing the neck intact :) so you cut it correctly
G'day curd nerds. What a guy. Subscribed
Hello from Portugal! I loved the new outside set :D great video, thank you for sharing the recipe!!
+MrsBrunaCardoso You're most welcome!
Hi Kevin, thanks for the great video. Question: when i buy mozzarella from the supermarket, Italian made it feels very soft and nice, my home made does not become similar, it is nice but harder. I would like to have it softer. Any advice how to ?
We are all curd nerds in this age of pandemics
Hi Gavin, very grateful for your selfless teaching. It will be possible for you to allow this traditional Mozzarella master class to be shared in various languages. I thank you for making the Different Subtitles possible, especially in Spanish, which is my native language. Thnkyou very much. Greetings and love to Kim an the 2 lovely doggies. Blanca
An acquaintance of mine worked at Leprino Foods here in the states. According to him, from the time the tanker showed up and unloaded the DFA milk until it was processed, packaged, and loaded onto reefer semis headed to the pizza chains was just slightly over 12 hours.
FYI Gavin, Your videos and books are awesome! great job
Skipped lipase used 3.25 & used vegetable renet,doubled recipe ...works awsome 👌 none left, gotta make more now, 3 wheels at 560g each use 1 more 4l with your whey,increase heat just below boil,ad vinegar to make recatta give or take makes another wheel but add 1 more and it will increases your yield significantly and if recatta floats you did it right. 😉 good luck & happy cheese making all.
Hey Gavin! Wonderful video!! Do you find there's a big taste or texture difference between doing a quick mozzarella vs a traditional like this (when using cow's milk)? (the question hit me only about halfway through the video and I didn't want to forget so if you answer this in the later half of the video then you can just ignore my impatience, lol)
+Catalina Watch all the way through.
I make the quick style into string cheese using long 4- 5" ice cube trays for my small grandkids & my dog. Everyone is quite happy with the flavor. I keep the rest of the cheese sections in the hot pot while I stretch the strings of one piece at a time. It becomes very stringy & shiny.
I hope cheese culture comes to my country too. I love cheese. Sadly milk isn't even one of our agricultural produce.
So I'm wrapping my mind as to how to work with the ingredients available if ever I'd have a chance and time to make my own cheese.
Btw, I love this channel. Just discovered it. I'm learning so much.
Thank you!
B'lue, may I ask where you are from that you cannot get some form of milk?
@@denisewilson8367 I'm from the Philippines. And no, it's not because I cannot get a hold of 'some form of milk'. Of course we do. Groceries have them. But, our dairy farming here is not as prevalent. Thus, high cost imported good quality milk or compromised quality local milk products. Cheese locally made, are far cry from high quality too.
Nice video! If you want an advice anyway, usually mozzarella makers swear that mozzarella it's at its best after 8/10 days after it's made, when it loses the gummy texture and becomes more tender. I know it sound strange but that's what I've been told by mozzarella di bufala's makers in campania, where mozzarella is traditionally made.
Your falsetto is fabulous.
As usual I enjoy every video you make.. I have a question about the remaining whey, can I use it to make ricotta cheese? Thanks again for you efforts
Hi Gavin.
Thanks a lot for your great videos. You have been an inspiration to me.
I'm new at making cheese and I made real Mozzarella with your recipe today (without PH meter). The result, in my opinion, was incredible, I wish you could have tasted it . My Question: Can we store real Mozzarella in water or brine for a few weeks or not ?
Yes, you definitely can store it in brine. Make sure it is about 10% saturation and has a balanced pH. Check out my Goat's milk Feta video for instructions; th-cam.com/video/w5LpCi6H5Lg/w-d-xo.html
Thanks for your prompt response. Another question just came into my mind: Can we add some flavour (like herb, garlic or something like that ) to real mozzarella? if so, at which step should them be added?
Mate, that little singing of Europe's Final Countdown...made my night. I love LOVE mozzarella mmmm. Cheers.
Hey Gavin, thanks for all these great cheese videos...they totally rock !! so well done and put together.....keep up the excellent work and don't fear the digital PH meter.
I like how your captions were kind of yelling at you at one point 😂
I really like the outdoor set up, it looks like you're working in a set, like "proper" cooking show. It's too bad you have to fight with the local wildlife while you're working.
It also would have been neat if you had tied a knot or two. Great video as always.
Well done! Great video. You definitely need lots of patience for this recipe,
Good video - you did a great job making the mozzerella!
I like this Old Man :) very instructive video well done Cheeseman :)
Hi Gavin, is it possible to use this procedure with citric acid acidified curds instead of the thermophilic acidified ones you use here? I'm asking because in your quick mozzarella video you use a different procedure, I prefer this one much more but I don't have any thermophilic culture.
This is one of the cheeses I struggled with. I tried twice. Gonna give it another try lol i made the quick acid method maybe that was my mistake 😅
Yay! So excited to see this recipe!!! Thanks :)
Thanks Gavin for all your instructional and informative videos. Tried this recipe twice to the word. I used raw milk and no lipase. I even used a digital ph tester and reach a ph of 5.1~5.2, and the curds don't stretch that much (~15cm) and the cheese doesn't melt in the oven but the texture is very similar to yours with a beautiful shinny outer surface. The resulting cheese is a little dry but otherwise tastes very nice. Is there something that i am doing wrong Thank you for all your contributions to our "weird" "nerdy" community. You are our hero.!! By the way, I am in Libya, North Africa you have an international fan base ...
When I made mozzarella, I made the mistake of squeezing the cheese as I was folding and forming it, which squeezed out all the good stuff, leaving it dry and non melty.
Beautiful work and cheese! Yum!!!
k i love this channel now all of a sudden haha, just found you, i work in kitchens for 10 years now. and i've noticed that none of the people i've worked with know how to handle, or cut or store cheese properly, it's a real shame my friend.... you make good videos my man.
So I made this Mozzarella today. Everything went perfect. 2 hours flipping curd in colander on top of whey and PH was down to 5.2. put salt in the tub added the cut up curd and mixed. took whey up to 170F. added 2qt. curd would not soften. So I squeezed it and it just crumbled. Put it back on top of the whey in a colander for 2 hours flipping every hour and it did get solid again and in 1 piece. This time, I took a small piece and put it in 180F+ water and it did start to soften. So I added more curd. I had to change out the whey several times because it would get warm and not hot enough. now it is in brine. I am waiting to give it a try.
you know armenian string cheese? i'm armenian and it's one of my favorite renditions of mozzarella! you should definitely try it out if you've never had it
Curd nerds.... best thing I've heard in a long time. Haha. Love the vids. Keep up the great work.
37 minute long cheese video? Yes please.
+Staniel Das Boot Not too long? Just seeing if these longer form tutorials are okay with the curd nerd community.
Obviously I cant really speak for anyone else, but if every video you made was this long, I personally wouldnt complain. Your videos are really relaxing for me when Im having anxiety problems, so longer videos like this are awesome.
Reading back what I wrote, I must say, I dont sound like a creep at all do I?
Staniel Das Boot agreed! Nothing soothes me quite like a cheese tutorial by Gavin! The curd cutting is probably my favorite part!
Can you do a video on Burrata cheese? Similar to mozzerella but a softer texture, perfect for spreading on bread. Thanks!
YES PLEASE!!!!
Hey Mr. Webber. I really enjoyed your video and have decided to make my first mozzarella following your method. My hands are very sensitive and I’d really like to get some gloves like yours. I didn’t see any on your website under equipment. Where did you get yours please? Thank you so much!
I got them from the supermarket. Ansell Heavy Duty rubber gloves.
Hello . I appreciate so much technique and science. distributing useful information to people made me respect you. I want to ask you a question . What is the cheese that extends or stretches most structurally when cooked in pizzas or buns besides monzerella cheese. Do you have such a cheese recipe?
I wonder the answer to this question
Former pizzeria cook/chef here - the most common is just regular ol' mozzarella cheese. Where I previously worked we used a 50/50 mozzarella-provolone blend. There are other blends as well like at Papa John's where their 3 cheese blend is Provolone, Fontina and Asiago as well as another which is a Parmesan-Romano blend. Other than those the most important thing is just a cheese that isn't dry and crumbly.
Hey Gavin, love the videos, hoping my cheese kits arrive soon! Thought you might be interested to know that you can buy non pasturized, non homogenized, cold pressed milk from harris farm. It would be interesting to see if the milk needs calcium chloride or not, as the cold pressing kills harmful bacteria, but leaves the yeasts and nutritional values as if it was raw milk. Could you test it for us?
It's also like $6/L and only comes in 1L containers...
It doesen't because the reason for using calcium is you destroy a part of the calcium with pasturising. Cheese greetings fromba swiss cheesmaker
I'm lactose intolerant, and I'd like to know if I can use lactose free milk, will it work? Tanks for the attention.
+Goma yes it should. Make sure the milk is not ultra pasteurised
I want a full Final Countdown cover now! XD
Awesome as always Gavin !
+Cheesus thank you!
Hi Gavin. Have you ever made mozzarella, using the whey as the thermophilic culture to low the milk PH to 5.0, 5.2? If it's "yes", how did you do it? Thank you
Hi Gavin, I have my own goats. If I use raw milk do I skip the additions other than the rennet?
Went to Taco Bell in the middle of making mine, tastes nothing like mozzarella but it’s really good and I can spread it on toast lol
Love your videos....when making this cheese do you see any performance difference between animal rennet and vegetable rennet?
+hyfy1970 Hmm. I only use vegetarian rennet, but if using kid rennet, I wouldn't have had to add the Lipase.
Hi Gavin, really enjoy your videos. Well done. What about goat's milk for mozzarella?
+Kate Haas It would definitely work.
Favorite episode
Hi Gavin,
nice to see your video.
I also started to make cheeses at home.
As an Italian living in Noth Europe is hard for me to find some specific types.
One question the Mozzarella color suppose to be white.
In Italy, we are used to say
"Sei bianco come una mozzarella"...You are white like a mozz..
Strange you get a yellowish tone.
Ciaoo
I have a Blue Cheese question, I bought a small wedge to make a blue cheese sauce it has April 27 on the wrapper how long can I keep it? I made the sauce on Monday night This is Friday.
+Joel Carson wrap in foil, will keep for about a month.
thanks
I love your videos! I would like to ask you a question if I may. If I cold smoke this mozzarella does it become “smoked scamorza” please? Thanks and hi from California!!
Yes
Hey Gavin, Ive had a look in your shop and was surprised to find you dont actually sell cheese that you've made? is that because of all the health regulations and standards stuff related to selling food, and it all being kinda difficult?
Methinks it's because he want's it for himself :D
+thunder1soldier Correct. To be able to sell the cheese I make would take a mountain of regulation (not to mention cost), a fully inspected kitchen specifically for cheese making, and little in the way of videos. I like it just the way it is, don't you?
Oh yeah of course. And yeah I thought so, your cheese looks really nice though, so part of me wishes I could get some haha. I wasnt complaining by the way haha, was just curious
I love being a curd nerd
Gavin, so for raw milk I shouldn’t need to use a thermophilic culture or the calcium chloride?
You will still need 1/2 the amount of thermophilic culture, but no calcium chloride.
Was that lumps of butter you were getting on the top? Can you overstretch the mozzarella?
I didnt find the music too loud. Very good video.
looks good I might have to try this is sunny florida
+Robert Edgerton Perfect 👌
I went to a sunrise Anzacs ceremony in the Marshal Islands at the Australian consulate when I was working with the Ausie Navy, If your ceremony was anything like the one I attended, I was stoned cold drunk by 7am, drinking some kind of supper octane rum,
No one commended on the easter egg from A-Team?
@34:48 "I love it when a plan comes together." (John 'Hannibal' Smith)
You had me had g'day curd nerds
Another great video! Thanks Gavin!
+Nic Gephart You're welcome 😊
+Nic Gephart You're welcome 😊
Great video. I have become a fan of your cheesemaking videos. Quick question: Calcium Chloride and Lipase, could I go without them?
Thanks for posting. Once in a while, pear-shaped is not a bad thing.
Hi Gavin, I'm struggling to find a vegetarian lipase. Do you have any recommendations, or alternatives? Is it absolutely essential in cheeses like Parmesan? Thank yiu!
Rachael Wilson try to use Koji flour
flying frenchman oooh excellent thanks! Will do
Hi Gavin,
what kind of gloves are you using for handling the curds in the hot whey? I would like to buy a pair of gloves for the same purpose but I am afraid that some heatproof gloves are not for handling food and will release toxins into the whey or into the cheese. Thank you for your answer and have a nice day.
Just thick rubber gloves will be fine. That is what I use.
I like you say celsius and farenheit temps
I cater for all curd nerds of the world, unlike many cheese making books I have read 😞
Thank you for your videos! I do have one question: what kind of differences would I need to change for goat milk? 😬 I would love to make one with my goat milk! Thanks again!
Thanks a lot for your amazing videos! Did a mozzarella and got on my first try. However, I doubled the volume of my milk and for some reason the milk didn't curdle. When I checked the temperature, it had fallen significantly. What can I do to remedy the situation? Should I raise the temp. And wait for another 45mins? Or should I add more rennet and try again?
Don't double ingredients without doubling the rest of them?
Strizznatch that curd like a BOSS!!