Just have to say Gavin, I made this recipe following your video, 10 months ago. We opened it yesterday and omg, it has to be the best cheddar I've ever had. Wow. The taste is rich and very expensive tasting, texture is amazing and the color perfect, we made Red Leicester. I've made a new batch every two months. Thank god. Excellent old cheese , but nothing better cheddar. Thanks Gavin.
You're welcome, Steven. I thought this was a great cheese as well. It certainly turned out better than my cloth banded cheddar. It was fantastic to hear that you replicated my success!
This reminds me of a time when I was a young thruster. Hopped up on too many sweets and Pepsi, I decided it would be a good idea to do something adventurous. I dismantled my cheese sandwich (it was Leicester cheese), broke a bit of the cheese off, rolled it up into a ball then rammed it right up my left nostril as far as it would go. My laughter quickly turned to panic-fuelled screams when I realized how utterly immovable the cheese was. I went tearing into the garden where everyone was enjoying a summer BBQ, balling my eyes out and rapidly patting my face in horror. I even went crashing into one of the tables with various foods on it, sending it crashing into the pond. My mum eventually managed to rugby tackle me to the ground, sending me face first hard into the dirt. I was rushed to the hospital to have the offending lump of cheese removed by a doctor who went about the whole affair as though he did that kind of thing all the time and was getting pretty bored with it all. I even got a lollipop for being a good boy! It was a great birthday party, one to remember. After all, you only turn 18 once..
Absolutely love your work !!!! now progressing from brie, feta and haloumi to the cheddar cheeses - I like the simplicity of the cloth banded cheddar process - can I do that to all the cheddar style cheeses instead of waxing ???
The answer to my last question in your other video was answered in this video about the spring. lol Guess I should have watched a few more before asking ;). 1 more! The mold you use here, is it a tomme style mold? I like the shape and thickness.
McDowall Manor Cheers Mc! Is was nice to make a new cheese. I think I have the cheddaring process refined now so that the home cheese maker can easily achieve it.
hi there Gavin my sister in law carlene is from leicester - uk and here's an aussie just like me making leicester cheese hehehe absolutely love it rachel m - sunshine coast
Just finished making this one, everything turned out great, I added extra annatto to make it a red Leicester, my yield seemed very high for this cheddar style cheese, I got 1.95 kg from 15L of milk, seem high? I was using 4.1% milk.
Thanks for another great recipe Gavin. I have just finished making a Red Leicester. Only about three months to wait before I can try it, May I ask, do you ever monitor PH levels when making your cheeses? I have read that it helps to make consistent cheeses, if so, would you be able to include the target PH levels in you videos? Thanks again for the recipe,
Well done Peter. No, I have never monitored the pH levels when making cheese. I am a home cheese maker, not a cheese factory, so I believe that most of the time, with careful cheese notes taken during the process, you can successfully replicate each cheese you make.
Good question! Maybe stirring too long, pressing too hard, too much acidification, too much starter culture, using raw milk with too much culture added. There are some suggestions.
Hi Gavin, I'm a new subscriber from the US - so glad I found you!! Q: In some of your videos (like this one), I'm unclear if you turn the burner OFF after it reaches the right temperature, and after you've put the lid on the pot for it's first ripening. Wouldn't it scorch on the bottom if you leave the heat on, even at low setting? Thanks!
how mandatory is the waxing / vac-packing? Could I not just leave it open to form a natural rind? would that require more salt / brining if I wanted to do that?
getting 'real' milk here in the States is near impossible since selling unpasteurized milk commercially isn't allowed. I was able to procure a gallon and I thought that my additional culture in the milk would take over the native culture - nope! I was going for cheddar but after six months or so, it became nearly spot on to Parmesan except the aroma was a cross of many cheeses. I really like it though. But next time I'll do it proper.
Jack T The milk I used was pasteurised, however it wasn't homogenised so I had to add CaCl solution. If you can get bio-dynamic milk or fresh milk from the farm you will find the difference astounding!
Hi Kevin, not sure if the MO30 is available here in UK any suggestions for the UK. I do have Danasco MA 11 is suitable for most semi-hard cheeses. a general question! would slightly over heating the curds for a cheddar result in a low volume cheese that has not knitted together, as i can still see the curd pieces on the finished cheese. hope that question makes sense.
Comment, You mention a better way of doing salt rub. You pull off wooden mat, and have salt spread across board. Roll the edges with the salt on the board. Otherwise, what about putting salt into a big ziplock plastic bag. Put in cheese and shake. Turn over cheese wheel and shake. Take out cheese wheel and put on board and rub salt into all areas. Most salt is still in the bag.
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](http://i.ytimg.com/vi/LyvHwVn5Oe4/mqdefault.jpg)
Just have to say Gavin, I made this recipe following your video, 10 months ago. We opened it yesterday and omg, it has to be the best cheddar I've ever had. Wow. The taste is rich and very expensive tasting, texture is amazing and the color perfect, we made Red Leicester. I've made a new batch every two months. Thank god. Excellent old cheese , but nothing better cheddar. Thanks Gavin.
You're welcome, Steven. I thought this was a great cheese as well. It certainly turned out better than my cloth banded cheddar. It was fantastic to hear that you replicated my success!
Leicester counts as cheddar?
@@Volosous You’re right that Leceister is not a cheddar
Buddy wanted me to make cheese didn't think I could do it watched your videos an they gave me the confidence to do it. Having a great time ever since
Made this today, I added 32 drops of anotto looks beautiful. Can't wait to see how it goes. Thanks for your videos I love them.
We need to find you a bigger pot, you're making me nervous!
Thanks for the awesome videos!
Do you ever save the whey for ricotta?
it's 3 am on a school night, what am i doing?
This reminds me of a time when I was a young thruster. Hopped up on too many sweets and Pepsi, I decided it would be a good idea to do something adventurous. I dismantled my cheese sandwich (it was Leicester cheese), broke a bit of the cheese off, rolled it up into a ball then rammed it right up my left nostril as far as it would go. My laughter quickly turned to panic-fuelled screams when I realized how utterly immovable the cheese was. I went tearing into the garden where everyone was enjoying a summer BBQ, balling my eyes out and rapidly patting my face in horror. I even went crashing into one of the tables with various foods on it, sending it crashing into the pond. My mum eventually managed to rugby tackle me to the ground, sending me face first hard into the dirt. I was rushed to the hospital to have the offending lump of cheese removed by a doctor who went about the whole affair as though he did that kind of thing all the time and was getting pretty bored with it all. I even got a lollipop for being a good boy! It was a great birthday party, one to remember. After all, you only turn 18 once..
+Farmer James Please do stfu .
takgavin cringe
U should write stories it was interesting to read
Absolutely love your work !!!! now progressing from brie, feta and haloumi to the cheddar cheeses - I like the simplicity of the cloth banded cheddar process - can I do that to all the cheddar style cheeses instead of waxing ???
+Sharon Robertson yes, but only if the humidity in the cheese 'cave' is above 80%.
The answer to my last question in your other video was answered in this video about the spring. lol Guess I should have watched a few more before asking ;). 1 more! The mold you use here, is it a tomme style mold? I like the shape and thickness.
Great clip mate. Even as a fellow cheese maker, I have to say there is some great tips in the clip passed on in a nce simple way. Congrats.
McDowall Manor Cheers Mc! Is was nice to make a new cheese. I think I have the cheddaring process refined now so that the home cheese maker can easily achieve it.
3am and I am watching how to make Cheese .....lol (kudos on the vid tho thanks)
hi there Gavin
my sister in law carlene is from leicester - uk
and here's an aussie just like me making leicester cheese
hehehe
absolutely love it
rachel m - sunshine coast
I went to my local cheese shop and asked for some Red Leicester, but unfortunately they were fresh out. I enjoyed the band that was playing though.
Just finished making this one, everything turned out great, I added extra annatto to make it a red Leicester, my yield seemed very high for this cheddar style cheese, I got 1.95 kg from 15L of milk, seem high? I was using 4.1% milk.
Whenever I've never heard of a cheese I can always count on Gavin Webber to teach me
Hi Gavi, how much does that cheese weigh?
Thanks for another great recipe Gavin. I have just finished making a Red Leicester. Only about three months to wait before I can try it, May I ask, do you ever monitor PH levels when making your cheeses? I have read that it helps to make consistent cheeses, if so, would you be able to include the target PH levels in you videos? Thanks again for the recipe,
Well done Peter. No, I have never monitored the pH levels when making cheese. I am a home cheese maker, not a cheese factory, so I believe that most of the time, with careful cheese notes taken during the process, you can successfully replicate each cheese you make.
thanke u for ur time :) am going to make it , but have to wait all 2 - 4 months ?
+oussama belainine yes, but it is well worth the wait.
Thank you as always! Just wondering why my turns out hard and dry. Most of my cheeses do… 😟
Good question! Maybe stirring too long, pressing too hard, too much acidification, too much starter culture, using raw milk with too much culture added. There are some suggestions.
Hi Gavin, I'm a new subscriber from the US - so glad I found you!! Q: In some of your videos (like this one), I'm unclear if you turn the burner OFF after it reaches the right temperature, and after you've put the lid on the pot for it's first ripening. Wouldn't it scorch on the bottom if you leave the heat on, even at low setting? Thanks!
Lejill R turn the pot off you may also have to take the pot off the water boiler as the temp will keep rising
He’s got the big pot on actually a smaller one with water, a double boiler setup.
What does the cheddar process do that just pressing would not?
It makes the final texture of the cheese. Pressing alone will not accomplish that
Thanks for the clips Mr Webber, can you use sea salt(non iodised of course) to make your cheeses?
+harry Hatchet Yes, no issues using sea salt!
+Gavin Webber Cheers mate and thank you for the quick reply. Keep up the cheese vids, you do a great job. Thanks again.
how mandatory is the waxing / vac-packing? Could I not just leave it open to form a natural rind? would that require more salt / brining if I wanted to do that?
getting 'real' milk here in the States is near impossible since selling unpasteurized milk commercially isn't allowed. I was able to procure a gallon and I thought that my additional culture in the milk would take over the native culture - nope! I was going for cheddar but after six months or so, it became nearly spot on to Parmesan except the aroma was a cross of many cheeses. I really like it though. But next time I'll do it proper.
Jack T The milk I used was pasteurised, however it wasn't homogenised so I had to add CaCl solution. If you can get bio-dynamic milk or fresh milk from the farm you will find the difference astounding!
It’s allowed now..I have access to raw cow and raw goat..
How come only 1/4 tsp of calcium chloride in this recipe?
Reduces bitterness that is common with this cheese
Hi Kevin, not sure if the MO30 is available here in UK any suggestions for the UK. I do have Danasco MA 11 is suitable for most semi-hard cheeses.
a general question! would slightly over heating the curds for a cheddar result in a low volume cheese that has not knitted together, as i can still see the curd pieces on the finished cheese. hope that question makes sense.
How much do you reckon all of this costs for the final product? :3
I googled that. 10 litres milk for 1 kilo of cheese seems to be the guide. You'd hv to the math on that. Then there's the cost of culture etc
ymym chef u good
Comment,
You mention a better way of doing salt rub.
You pull off wooden mat, and have salt spread across board. Roll the edges with the salt on the board.
Otherwise, what about putting salt into a big ziplock plastic bag. Put in cheese and shake. Turn over cheese wheel and shake. Take out cheese wheel and put on board and rub salt into all areas. Most salt is still in the bag.
This is really not easy to make, think i'll just buy the ready made ones, but that's a mighty nice cheese
+worldpeace32 Thank you, it was a mighty nice tasting cheese as well!
How would one go about making a *vegan* version of this???
I don't like the idea of using animal rennet to make a cheese one way or another.
Mesophilic culture's optimum target range is 35-42C, so no you will not kill it off over 38C.
Not too different from a farm house Cheddar make
Indeed. Cheese making is just small variations with mostly the same ingredients!