queso fresco wrapped in a fresh hot homemade corn tortilla is literally the best thing ever. I often eat just queso fresco, refried beans, and tortillas as a meal. sooo good
I followed Gavin's recipe to the tee, and this morning I cut my queso fresco and we all tried it. Simply stunning, thank you so much for all your videos Gavin. It's simple also to shop with him online at his store, fantastic he is also in Melbourne. Thank you so much.
I love this on top of refried beans. I live in Australia so you don't find it used much down here. I think I will be making this soon. So thank you for the video.
its nice seeing the difference between your old videos and now, you seem more confident and upbeats in your more recent videos, but your passion for cheese has never wavered!
I had a wonderful goat named Annie whom I milked. It takes one goat only for a family to accumulate enough to make cheeses and lots of work. Your videos and tutorials are wonderful except it hurts to see whey down the drain but understandably, we cannot process everything. I understand in some country in Netherlands, something is added to the whey, it is bottled and sold. I made bread with the whey which has high protein value. I now have time to make cheese, and I make tons of Greek yogurt using both cultures from yogurt and sour cream omg thick and wonderful used in cheesecakes, all Greek cooking which is mostly what I make, used in bread making, dough, even marinading meats. My spoon stands up in the middle of the mason jar it is so thick no straining. Unfortunately, I no longer have the farmette, sheep, goats gone and we had to move to a more college friendly area to educate eight children. Now that that is over, I am free to pursue my love of creating undisturbed I hope LOL I just tried this cheese from supermarket, not that easily available and liked it so I think I will try making it. It is very nice cheese. Again, thanks. no need to respond
+Martha Nelson As he said at 7:55 of the video, that whey is warmed and put some vinegar to make ricotta; In Brazil, people use to feed pigs, or even make ricotta.
@Ed Kelly pretty literal attempt at quoting. As per modern science, Pigs like monkeys are just a couple of genes different. Think what a dice your soul drew before birth
Are you unclear about your lineage? Maybe you can choose between Jackass and dunce; or both. The comma was rightly placed- o wee brained. You should carry forward your argument with the auto typer - should keep you occupied
Hello Gavin, My last cheese project was Queso Fresco. As an experiment, I vacum sealed it and dated it. I turned and checked weekly and waited until it was 3 months old. It turned out very well, I didn't have an moisture leakage and the flavor was fine. I think the next time, I will try some herbs to add additional flavor. Blessings from Thailand Dan
Made my first queso fresco this weekend using this recipe. I was a little scared as most of my mesophilic cheeses have turned out bitter. It was lovely! Mild and smooth, made great nachos. Doesn't melt, but tasted great!
bro: Aye bro what you doing this weekend wanna hang out Me: nah cant bro its my niece's birthday bro: oh alright bro later me: *goes home and makes cheese with Gavin Webber*
Katrina Clarke Oh, and I have been making cheese, just not anything new. I make Mozzarella and Ricotta twice a month and the odd Caerphilly and Romano when I get low. Just thought it was high time to make some new ones and share it with you all!
Now I understand why in South America this cheese is mostly consumed and marketed instead of other cheeses. Its quick to make and very few added ingredients making it cheaper for the public. Here in Buenos Aires it's a very common cheese. People love it on their pizzas, pies and whatever other dishes. Cheese is very expensive here. Fresh mozzarella especially and rare to find. My favorite with pizza :(
Because you used rennet this is queso blanco. Queso fresco is crumbly while this you can fry and get gooey. But I am grateful for the recipe as most mix the two. Also, fresco is made from acid, vinegar or lemon juice.
Another fantastic video Gavin! I might have to stick to your older videos as here you're using the smaller mould like the one I have. Can't wait to try making queso fresco this afternoon!
oi mate, could you please make a video of the rennet, calcium, cultures and some others ingredients you use to make your cheeses? that would be so nice! (:
Hi Gavin. I am from Denmark, an have see many of your videos. always easy to follow. I made Queso fresco, exactly as you descibe. By trying the nest day my Queso is nice to look at and cuts well, but is squiki wenn thewing it Why Berst regards Marianne
Question: When you speak of un-chlorinated water. Would natural spring water like Evian or other bottled water work? Not Dasanni or other bottled Tap water obviously, but true natural spring water.
Thanks for sharing,Normally we make this in Spain with raw milk eat a bit and the rest we put in olive oil as conservative forever, my favourite is one year old
Hi Gavin, I just done my first cheese which is Queso Fresco. I used raw fresh milk, tablet rennet and Meso Aroma B cultures. I think i did right until the pressing part. Before i left for 6 hours, it smells okay. But after 6 hours, it smells little bit sour. I taste it and also little bit sour but didnt suffer diarrhe so i keep eating it until finished. Does it to smell/taste like that? thanks
Hi! I just wanted to say that I love your videos! I have started making cheeses because of you. And they ARE easy! I have made Several mozzarellas, 2 different ricottas, feta, queso fresco (before your video LOL) and currently have my first 2 Aged cheese in my cheese cave right now; a farmhouse cheddar and a Colby. They should be ready at about the same time, so I am going to do a taste test of them, to see the flavor difference in the washed curd. I also wanted ask you a question... What is you favorite place to go for cheese molds (the one you put cheese IN not the one you put in cheese ;D)? Sherri
Sherri Tice Hi Sherri. Well done in becoming a curd nerd! Those cheese are great types to learn the skill of home cheese making. As for your question. All the cheese moulds/baskets are available in our shop (only for australian customers due to shipping costs); www.littlegreenworkshops.com.au/product-category/cheese-making/equipment/ Hope that helps.
8 ปีที่แล้ว +2
And yes, it's a cheese called little breast, we do like some banter on our cheeses in Galicia :D en.wikipedia.org/wiki/Tetilla_cheese
Very cool, I will have to see if I can find a recipe.
8 ปีที่แล้ว
You should try and make Tetilla Cheese or Arzúa Cheese. I don't know which ferments they use but it's kinda similar to Queso Fresco when unmatured and my mother's family lives on making them but since it's a regional dish they just buy the "cuajo" and I don't really know what specific ferments are those. I remember the big presses for the cheese and your video reminded me so much of that feeling on the "quesería", that milky smell... :)
Mr. Gavin I am very impressed with your skills in making different type of cheeses. I am just wondering if you own a farm full of goat, sheep and cattle? If not where do buy your milk to make cheese?
+Ruben Rodriguez No, just a home cheese maker living in the suburbs. I source the best milk I can that is organic and unhomogenised. It makes the best cheese I can afford.
Enjoying these, but we need an American Cheese Man. Some of these cultures you are using (like M030) don't seem to be available here in the US. We have one that is called C30, but not sure if it's the same thing. Otherwise, great stuff!
Hello Mr Webber, thank you for your wonderful videos, I’m learning a lot! I have a question 🙋🏻♀️ could I use mesophilic and thermophilic starter culture (MA 4002) to prepare this cheese?
Question Gavin. I'm in America, and 4 liters equals out to to like 1.056789 gallons. Do you think one gallon would be okay or do I need an extra splash of milk in there? Also the milk I'll be using will be full cream top, pasteurized, but non-homogenized milk. Do you think I'll need to add the calcium chloride? Or should I just get raw milk? I would very much appreciate and value your opinion on this. I'm going to be making my first ever batch of cheese this week and I'm going to be doing queso fresco since it's a favorite around here.
Great instructional video Gavin! I just got my first cheese making kit for my birthday but it's a local company here in Montreal, Canada. Is Queso Fresco the same as Queso Blanco!
Is your double boiler just a pot sitting on top of a smaller pot? When we need to let the cheese/curds set for an amount of time, do you turn the heat off completely when its covered, or keep it very low to try to maintain temperature? I also have a temperature controller which I can plug into a crockpot, which will turn the crockpot on and off depending on the temperature you have the controller set at. Do you think this would work for making cheese? Thanks, and greetings from Ohio!
Yes, just a pot on the bottom with an inch of water in it to create steam. With the larger pot on top it makes a great way to slowly heat the milk. Once the target temp is reached, you can turn off the heat and it is maintained for a few hours from the steam/hot water. Your temp controller may work. Test it with water first and a thermometer.
It's the wrong kind of cheese for quesadillas though. Queso Oaxaca is used instead. Delicious cheese, you might want to give it a try. Cheers from Mexico.
Gavin, can you age fresh Cheese, instead of putting salt before pressing can you instead put it in a bath of brine for so many hours, thanks, Joe from Canada
We've been trying to make quesco fresco for a month now with raw milk using this recipe and some others. Fsr we have not achieved any curd formation. We've even purchased different rennents just in case our batch was bad. I honestly have no idea what's happening, but would appreciate if anyone has any suggestions as to what we're doing wrong.
when I go to the mexican markets, the quesco fresco is very shiny and still has some water on the bottom of the container its sold in. would it be better to go down in pounds or cut the pressing time, so its not so dry.
2 ปีที่แล้ว
Graciasssss por colocar los subtítulos en español graciassssss
Hey Gavin, at what point would you add other flavorings such as dried peppers or herbs to this cheese. Would I be correct in my assumption that any herbs would be added at the pressing stage?
The whey i have seen people remove the whey from the curds is to put everything into the cheesecloth, and then use a handle to twist the cheesecloth to squeeze out all of the whey, is there a reason you don't do that?
Hi we live in Canada and because we do cheese is very expensive. We enjoy a cheese that they make here called Friulano. It’s a sweet semi soft cheese. Unfortunately I can’t get the recipe anywhere and I was wondering if you would do a tutorial on how to make it. Thank you
Hi Gavin, i want to ask if by pasteurized milk, do u mean HTST milk? Bcos i tried using HTST milk with calcium chloride but the curd just wouldnt coagulate properly. Love ur videos. Keep it up :)
I see a bunch of people making queso fresco with just lemon juice and or vinegar. Is that possible too? Or is that considered a different kind of cheese?
Hej Gavin! Thanks again for the video! I have a question.... I have powder rennet and flakes of calcium chloride, how much of each should I dilute for 4 ltrs of fresh milk? Thanks for your reply!
Dear Gavin. I really really love the way you make cheese. I consider myself your student without you knowing baout it))) Anyway, I just wanted to ask whether there any ways to change the flavour of the cheese, like by adding the banana taste or some sweetness. Will be looking forward for your reply.
This cheese is really versatile. You can add sweet dried fruit and some sugar as it is made to be eaten in a few days. Add these ingredients at the milling stage just before pressing.
Thank you Sir. Could you also please tell me how i can get all the ingredients( any address) you are using for all the cheeses you are making? I am from Uzbekistan and i dont know any market here that sells the ingredients.
Hi Mr Gaving. I used "extra pasteurized" milk (that`s what it said in the lable) and did not coagulate at 90F but I increased the temp at 160F and it did coagulate , not with the normal texture but it worked fine. my question is why that happened? because of the milk, the extra pasteurized?, do I have to use more rennet or calcium to coagulate at 90F?
Hi Pablo, poor quality milk such as extra or ultra-pasteurised will not set a curd at the desired temperature and results in a poor cheese. I suspect that you have probably made ricotta salata. Try and source some fresher milk that is not extra pasteurised and the resulting cheese will be amazing!
New here and loving your channel! I'm planning to start making cheese soon, just need to find some equipment, like cheese cloth and molds. I leave in Sydney, do you know any good store around here so I can by these things?
Gavin can you tell me where I can buy the started in powder that doesn't have to be made into a started solution please I think it's called direct set many thanks loving your videos.
+angela regan Yes, it is called direct set or sometimes DVI (direct vat inoculation) starter culture. Most good cheese making stores will have it in stock. I sell it here; www.littlegreenworkshops.com.au/product-category/cheese-making/cultures/
If I use fresh milk straight from the cow would I need to use cultures such as mesophillic,or only certain cheeses would be able to slack on or not even need it, or would I just have to experiment?
@@GavinWebber Thank you! I was wondering if I could skip it on this cheese because it didn't need any aging or ripening time. Which cheeses wouldn't need the culture? Only fresh cheeses? Or certain types?
Hey just wanna confirm before I try this recipe, it calls for liquid rennet and calcium chloride, the online store I'm using is says it's the same thing so do I just use 2/8th of a teaspoon in water?
Sorry I don't understand. Rennet and Calcium Chloride are two totally different things. Rennet is used to set the curd (its an enzyme called Chymosin) and Calcium Chloride is a mineral salt that adds back soluable calcium into the milk if it has been pasteurised.
Is there a way to jazz it up with any kind of spices or herbs? Would you just mix them in right before pressing? I'm thinking whole cumin or caraway seeds.
My rennet says double strength. Should I use the same amount as you? I just did it and I noticed it already started to curdle while I was stirring. I used raw mill and calcium chloride. Did it get messed up? I think I kinda screwed up. Oh lord. I mean it was my first time so... aw jeez. I hope it comes out okay.
Double strength would be about 400 IMCU, you should have used half the amount I used as I used 200 IMCU strength rennet. Take it as a learning experience and try again.
@GavinWebber I will be trying again very soon. It still came out and it's not half bad actually. I just didn't get the curds cut how they should have been, I just did my best and followed the recipe and pressed it and it's cheese, but the curds seems a bit tough I'm assuming it's cause the extra rennet. They're extremely squeaky when you eat the cheese. Like I can hear eeek eee eeek eee eeek eee while I chew lol, but like I said it's not half bad surprisingly. But I will be trying again later this week. I really would love to learn the art of cheese making and try all my favorites from your channel. I even copied down the recipe to paper so I can have your exact recipe and directions written down so I have a book to go to when I wanna do it. Anyways. Thanks for getting back to me, I really appreciate it. Your advice is like the holy word of cheese making around here hahaha.
Thank you for sharing. I am becoming quite obsessed with your videos! I was wondering if it is possible to make this cheese without a cheese press? Many Thanks, L
Laura Stable Cheers, and yes you could press this one by using a makeshift mould, and just using the right amount of weight. Doesn't need to be too technical for this cheese.
possibly a dumb question, but can you use any mesophilic culture? or does it have to be the m030, as that's (as far as I can tell) a Sacco thing. would m100 work? or a c101? If it wasn't obvious I'm very new to making cheese, just don't want to mess up, or spend more money than I really need to (sacco 030 is ~15$ for the same amount as the others I listed, which cost around 8)
Another unrelated question, around here (and in wisconsin) packaged cheese curds are really popular (and my SO loves them) other than the obvious (don't press the cheese) how are they made? all of your cheeses have really small curds before you press them, would I just cut the curd into much much larger chunks than yours?
+Squat251 GamingI know this is a late reply. I made some pretty good curds for eating from cheddar curds. I didn't have a press, but I wanted to test out the process. So we ate them fresh. I think you could just drain a mass of curds, let them knit together and then cut them.
Hi I am wanting to make this cheese. I bought the artesian cheese kit can I use the mesolphillic culture and renit from the kit and how much would I use thanks
queso fresco wrapped in a fresh hot homemade corn tortilla is literally the best thing ever. I often eat just queso fresco, refried beans, and tortillas as a meal. sooo good
Basically a central american breakfast lol
Ayo, gurl, u liek music?
That Girl Who Likes Music oo
That Girl Who Likes Music
With a cold kawamas and fresh jalapenio
My whole life lol
I followed Gavin's recipe to the tee, and this morning I cut my queso fresco and we all tried it. Simply stunning, thank you so much for all your videos Gavin. It's simple also to shop with him online at his store, fantastic he is also in Melbourne. Thank you so much.
this might sound weird to some but i used to fry the fresh squeaky cheese. no breading just pan fried cheese. so good.
Yep sounds weird but good.
Not weird at all. This is really close to Juusto or Halloumi cheese which is pan fried & delicious.
I love this on top of refried beans. I live in Australia so you don't find it used much down here. I think I will be making this soon. So thank you for the video.
its nice seeing the difference between your old videos and now, you seem more confident and upbeats in your more recent videos, but your passion for cheese has never wavered!
I had a wonderful goat named Annie whom I milked. It takes one goat only for a family to accumulate enough to make cheeses and lots of work. Your videos and tutorials are wonderful except it hurts to see whey down the drain but understandably, we cannot process everything. I understand in some country in Netherlands, something is added to the whey, it is bottled and sold.
I made bread with the whey which has high protein value.
I now have time to make cheese, and I make tons of Greek yogurt using both cultures from yogurt and sour cream omg thick and wonderful used in cheesecakes, all Greek cooking which is mostly what I make, used in bread making, dough, even marinading meats. My spoon stands up in the middle of the mason jar it is so thick no straining.
Unfortunately, I no longer have the farmette, sheep, goats gone and we had to move to a more college friendly area to educate eight children. Now that that is over, I am free to pursue my love of creating undisturbed I hope LOL
I just tried this cheese from supermarket, not that easily available and liked it so I think I will try making it. It is very nice cheese.
Again, thanks.
no need to respond
+Martha Nelson As he said at 7:55 of the video, that whey is warmed and put some vinegar to make ricotta; In Brazil, people use to feed pigs, or even make ricotta.
I too was painted to see all the whey wasted. Had posted a question thus, no answer. Lol
@Ed Kelly pretty literal attempt at quoting. As per modern science, Pigs like monkeys are just a couple of genes different. Think what a dice your soul drew before birth
@Ed Kelly slow claps for the brilliance in finding the typo error. Plz read as pained, will not correct original. What's the fun left for snarkers?
Are you unclear about your lineage? Maybe you can choose between Jackass and dunce; or both. The comma was rightly placed- o wee brained. You should carry forward your argument with the auto typer - should keep you occupied
Hello Gavin, My last cheese project was Queso Fresco. As an experiment, I vacum sealed it and dated it. I turned and checked weekly and waited until it was 3 months old. It turned out very well, I didn't have an moisture leakage and the flavor was fine. I think the next time, I will try some herbs to add additional flavor. Blessings from Thailand Dan
I love your videos Gavin as they explain the steps so well. I am in Queensland and now starting my first cheese thanks to your inspiration.
Really popular in Spain. Good job and thanks for sharing this recipe!
Made my first queso fresco this weekend using this recipe. I was a little scared as most of my mesophilic cheeses have turned out bitter. It was lovely! Mild and smooth, made great nachos. Doesn't melt, but tasted great!
bro: Aye bro what you doing this weekend wanna hang out
Me: nah cant bro its my niece's birthday
bro: oh alright bro later
me: *goes home and makes cheese with Gavin Webber*
Gameboy Cardo 😹😭😹😹
Lol
I am making this on the weekend
Aww, you made cheese for your niece's birthday. That's so sweet.
/wholesome
I like the bit in your vids when the rennet goes in
Glad to see you making cheese again. It's why I subscribed to your channel. You make it look so easy I almost believe i could do it too.
Katrina Clarke Thanks Katrina. It's great to get some feedback. And you know what? YOU can make it your self!
Katrina Clarke Oh, and I have been making cheese, just not anything new. I make Mozzarella and Ricotta twice a month and the odd Caerphilly and Romano when I get low. Just thought it was high time to make some new ones and share it with you all!
Now I understand why in South America this cheese is mostly consumed and marketed instead of other cheeses. Its quick to make and very few added ingredients making it cheaper for the public. Here in Buenos Aires it's a very common cheese. People love it on their pizzas, pies and whatever other dishes. Cheese is very expensive here. Fresh mozzarella especially and rare to find. My favorite with pizza :(
Used this video to make my very first cheese. For my first ever batch, it came out really well. Will definitely have to make more cheese.
Many thanks Gavin for these videos which make it all seem so easy and straightforward.
Jenny Butler Thanks Jenny!
Because you used rennet this is queso blanco. Queso fresco is crumbly while this you can fry and get gooey. But I am grateful for the recipe as most mix the two. Also, fresco is made from acid, vinegar or lemon juice.
Gavin, I love your videos. They are really instructional and helpful. 👏🏽👏🏽👏🏽
Another fantastic video Gavin! I might have to stick to your older videos as here you're using the smaller mould like the one I have. Can't wait to try making queso fresco this afternoon!
Glad you like them!
@@GavinWebber I certainly do - this recipe worked out really well! Thanks again
oi mate, could you please make a video of the rennet, calcium, cultures and some others ingredients you use to make your cheeses? that would be so nice! (:
ever heard of panela or chihuahua cheeses?
Thanks for a great video. you brought back memories of my grandpa making queso fresco when I was little ! I'm gonna try your recipe.
Hi, love your vids, just made this cheese for the first time, the entire family loves it.
Thanks, Victor. It's my go-to fresh cheese.
gracias compadre!
Hi Gavin. I am from Denmark, an have see many of your videos. always easy to follow. I made Queso fresco, exactly as you descibe. By trying the nest day my Queso is nice to look at and cuts well, but is squiki wenn thewing it Why Berst regards Marianne
Great job!
Just made this and flavoured it with Sichuan peppercorns. Delicious!
Question: When you speak of un-chlorinated water. Would natural spring water like Evian or other bottled water work? Not Dasanni or other bottled Tap water obviously, but true natural spring water.
I was wondering the same thing. I asked a friend who dabbles in cheese making and she said she uses cold kettle water.
Thanks for sharing,Normally we make this in Spain with raw milk eat a bit and the rest we put in olive oil as conservative forever, my favourite is one year old
this looks delicious
Thank you my friend, you are the best!
How do know how many pounds of pressure you are using when pressing your cheese? Are there markings on the press?
love your videos. cheese and wine night at your home must be amazing.
Hi Gavin, I just done my first cheese which is Queso Fresco. I used raw fresh milk, tablet rennet and Meso Aroma B cultures. I think i did right until the pressing part. Before i left for 6 hours, it smells okay. But after 6 hours, it smells little bit sour. I taste it and also little bit sour but didnt suffer diarrhe so i keep eating it until finished. Does it to smell/taste like that? thanks
Can you make a comparison of this cheese with, and without added calcium?
Cheers
Hi! I just wanted to say that I love your videos! I have started making cheeses because of you. And they ARE easy! I have made Several mozzarellas, 2 different ricottas, feta, queso fresco (before your video LOL) and currently have my first 2 Aged cheese in my cheese cave right now; a farmhouse cheddar and a Colby. They should be ready at about the same time, so I am going to do a taste test of them, to see the flavor difference in the washed curd. I also wanted ask you a question... What is you favorite place to go for cheese molds (the one you put cheese IN not the one you put in cheese ;D)?
Sherri
Sherri Tice Hi Sherri. Well done in becoming a curd nerd! Those cheese are great types to learn the skill of home cheese making.
As for your question. All the cheese moulds/baskets are available in our shop (only for australian customers due to shipping costs); www.littlegreenworkshops.com.au/product-category/cheese-making/equipment/
Hope that helps.
And yes, it's a cheese called little breast, we do like some banter on our cheeses in Galicia :D en.wikipedia.org/wiki/Tetilla_cheese
Very cool, I will have to see if I can find a recipe.
You should try and make Tetilla Cheese or Arzúa Cheese. I don't know which ferments they use but it's kinda similar to Queso Fresco when unmatured and my mother's family lives on making them but since it's a regional dish they just buy the "cuajo" and I don't really know what specific ferments are those. I remember the big presses for the cheese and your video reminded me so much of that feeling on the "quesería", that milky smell... :)
Very nice video. Thank you for sharing
Good looking queso!
Mr. Gavin I am very impressed with your skills in making different type of cheeses. I am just wondering if you own a farm full of goat, sheep and cattle? If not where do buy your milk to make cheese?
+Ruben Rodriguez No, just a home cheese maker living in the suburbs. I source the best milk I can that is organic and unhomogenised. It makes the best cheese I can afford.
Enjoying these, but we need an American Cheese Man. Some of these cultures you are using (like M030) don't seem to be available here in the US. We have one that is called C30, but not sure if it's the same thing.
Otherwise, great stuff!
Hello Mr Webber, thank you for your wonderful videos, I’m learning a lot! I have a question 🙋🏻♀️ could I use mesophilic and thermophilic starter culture (MA 4002) to prepare this cheese?
Yes you can! As it is a fresh cheese, it really won't matter much
Question Gavin. I'm in America, and 4 liters equals out to to like 1.056789 gallons. Do you think one gallon would be okay or do I need an extra splash of milk in there? Also the milk I'll be using will be full cream top, pasteurized, but non-homogenized milk. Do you think I'll need to add the calcium chloride? Or should I just get raw milk? I would very much appreciate and value your opinion on this. I'm going to be making my first ever batch of cheese this week and I'm going to be doing queso fresco since it's a favorite around here.
1 gall is fine. Yes, still add Calcium Chloride as the milk has been heat treated.
I’m going to give it a go this afternoon
Great instructional video Gavin! I just got my first cheese making kit for my birthday but it's a local company here in Montreal, Canada. Is Queso Fresco the same as Queso Blanco!
I really want to make my own cheese now
Love your cheese press. Did you buy that or make it?
Shannon Sand you can buy it on Amazon... Just to let anyone know if they have the same question.
Is your double boiler just a pot sitting on top of a smaller pot?
When we need to let the cheese/curds set for an amount of time, do you turn the heat off completely when its covered, or keep it very low to try to maintain temperature?
I also have a temperature controller which I can plug into a crockpot, which will turn the crockpot on and off depending on the temperature you have the controller set at. Do you think this would work for making cheese?
Thanks, and greetings from Ohio!
Yes, just a pot on the bottom with an inch of water in it to create steam. With the larger pot on top it makes a great way to slowly heat the milk. Once the target temp is reached, you can turn off the heat and it is maintained for a few hours from the steam/hot water. Your temp controller may work. Test it with water first and a thermometer.
I'm making this as I watch right this moment!
It's the wrong kind of cheese for quesadillas though. Queso Oaxaca is used instead. Delicious cheese, you might want to give it a try. Cheers from Mexico.
César Galindo here near Juarez we use queso fresco just fine in quesadillas
The more you know... :D
César Galindo en sonora usamos el oaxaca, panela o gouda para las quesadillas
Creo que cualquier queso funciona para quesadillas todo depende de como se hagan .comal ,brasas,fritas o hasta horneadas
Do you have any video about İndian Paneer cheese making at home .. Thank you very much.
search google you will have number of sites.....
Here you go th-cam.com/video/P4VFDTBwSSI/w-d-xo.html
Where did you buy the cuajo pastilla. Sorry I don't know how to spell it in English lenguage.
New subbie!!!! I love your cheese making skills xo
Gavin, can you age fresh Cheese, instead of putting salt before pressing can you instead put it in a bath of brine for so many hours, thanks, Joe from Canada
I never knew I wanted to make cheese before this.
Queso Fresco is particularly easy because you can eat it the same day!
We've been trying to make quesco fresco for a month now with raw milk using this recipe and some others. Fsr we have not achieved any curd formation. We've even purchased different rennents just in case our batch was bad. I honestly have no idea what's happening, but would appreciate if anyone has any suggestions as to what we're doing wrong.
when I go to the mexican markets, the quesco fresco is very shiny and still has some water on the bottom of the container its sold in. would it be better to go down in pounds or cut the pressing time, so its not so dry.
Graciasssss por colocar los subtítulos en español graciassssss
I don't like to eat cheese except of Mozzarella but I find it absolutely amazing how it's made :)
HI. FIRST I WANT TO SAY I ENJOYED YOUR VIDEO. I WANTED TO ASK YOU IF YOU CAN VACUUM SEAL THIS CHEESE AND STORE IT IN YOUR CHEESE CASE FOR A LONG TIME
Hey Gavin, at what point would you add other flavorings such as dried peppers or herbs to this cheese. Would I be correct in my assumption that any herbs would be added at the pressing stage?
The whey i have seen people remove the whey from the curds is to put everything into the cheesecloth, and then use a handle to twist the cheesecloth to squeeze out all of the whey, is there a reason you don't do that?
Hi we live in Canada and because we do cheese is very expensive. We enjoy a cheese that they make here called Friulano. It’s a sweet semi soft cheese. Unfortunately I can’t get the recipe anywhere and I was wondering if you would do a tutorial on how to make it. Thank you
Sorry, I’ve never get of it. I will scout around for it
Hi Gavin, i want to ask if by pasteurized milk, do u mean HTST milk? Bcos i tried using HTST milk with calcium chloride but the curd just wouldnt coagulate properly. Love ur videos. Keep it up :)
I see a bunch of people making queso fresco with just lemon juice and or vinegar. Is that possible too? Or is that considered a different kind of cheese?
That is actually queso blanco
That's actually fresco. What Gavin made is blanco
Hej Gavin! Thanks again for the video! I have a question.... I have powder rennet and flakes of calcium chloride, how much of each should I dilute for 4 ltrs of fresh milk? Thanks for your reply!
Dear Gavin. I really really love the way you make cheese. I consider myself your student without you knowing baout it)))
Anyway, I just wanted to ask whether there any ways to change the flavour of the cheese, like by adding the banana taste or some sweetness. Will be looking forward for your reply.
This cheese is really versatile. You can add sweet dried fruit and some sugar as it is made to be eaten in a few days. Add these ingredients at the milling stage just before pressing.
Thank you Sir. Could you also please tell me how i can get all the ingredients( any address) you are using for all the cheeses you are making? I am from Uzbekistan and i dont know any market here that sells the ingredients.
queso fresco or mano tastes best with arepa, or just by its self :)
I have never had Queso Fresco ever is it like haloumi kinda ? since it wont melt and have bit squeek on the teeth ?
what if you use non homogenized milk/ non pasteurized milk do u still add the calcium chloride?? thank u
+Carol Jimenez You can omit it if using raw milk.
Hi Mr Gaving. I used "extra pasteurized" milk (that`s what it said in the lable) and did not coagulate at 90F but I increased the temp at 160F and it did coagulate , not with the normal texture but it worked fine. my question is why that happened? because of the milk, the extra pasteurized?, do I have to use more rennet or calcium to coagulate at 90F?
Hi Pablo, poor quality milk such as extra or ultra-pasteurised will not set a curd at the desired temperature and results in a poor cheese. I suspect that you have probably made ricotta salata. Try and source some fresher milk that is not extra pasteurised and the resulting cheese will be amazing!
+Gavin Webber YES!your are amazing, that`s what happened, i made some kind of ricotta salata! haha. Thanks I really apreciate your help.
Him called gaivn
How much yogurt to use if i do not have mesolphillic culture
If this cheese were pressed longer to remove more moisture then matured/aged, what type of cheese would result?
It would need more salt. It would be an aged Queso not so Fresco!
beautiful
r u girl
Water Dessert ???
Water Dessert silly, girls don't exist on the internet
kld0093 obviously
How can we keep the target temperature in the stage of stirring ?
i find that hard .!
have you ever met a cheese you did not think delicious? Perhaps you could do a top 5 favourites.
New here and loving your channel! I'm planning to start making cheese soon, just need to find some equipment, like cheese cloth and molds. I leave in Sydney, do you know any good store around here so I can by these things?
Real Food Puppets Funny you should ask! I own an online store that sells cheese making equipment and kits. www.littlegreenworkshops.com.au/shop/
Real Food Puppets BTW, LGW is my alter ego!
Thanks Gavin! I'll have a look on your store!
Gavin can you tell me where I can buy the started in powder that doesn't have to be made into a started solution please I think it's called direct set many thanks loving your videos.
+angela regan Yes, it is called direct set or sometimes DVI (direct vat inoculation) starter culture. Most good cheese making stores will have it in stock. I sell it here; www.littlegreenworkshops.com.au/product-category/cheese-making/cultures/
what's the diameter of that cheese mould?
Hey gav
So what does the culture actually do for this cheese if it doesnt change the acidity?
Beauty!
What size mold it this?
If I use fresh milk straight from the cow would I need to use cultures such as mesophillic,or only certain cheeses would be able to slack on or not even need it, or would I just have to experiment?
No cultures need if using raw milk for this cheese.
@@GavinWebber Thank you! I was wondering if I could skip it on this cheese because it didn't need any aging or ripening time. Which cheeses wouldn't need the culture? Only fresh cheeses? Or certain types?
Hey just wanna confirm before I try this recipe, it calls for liquid rennet and calcium chloride, the online store I'm using is says it's the same thing so do I just use 2/8th of a teaspoon in water?
Sorry I don't understand. Rennet and Calcium Chloride are two totally different things. Rennet is used to set the curd (its an enzyme called Chymosin) and Calcium Chloride is a mineral salt that adds back soluable calcium into the milk if it has been pasteurised.
Do you have a video on whey ricotta? It sounds great! Thanks!
th-cam.com/video/1fdYZ8T45JE/w-d-xo.html
Is there a way to jazz it up with any kind of spices or herbs? Would you just mix them in right before pressing? I'm thinking whole cumin or caraway seeds.
+cepson You could do, but I find the Farmhouse cheddar a better cheese to add spices to.
Maybe a silly questions but if the milk you use expiry soon do you have to throw out the cheese on the date the milk expires?
No, it will keep for a week.
good
What size basket do you use?
what is it, and whee to get it from mesophilic culture,?
My rennet says double strength. Should I use the same amount as you? I just did it and I noticed it already started to curdle while I was stirring. I used raw mill and calcium chloride. Did it get messed up? I think I kinda screwed up. Oh lord. I mean it was my first time so... aw jeez. I hope it comes out okay.
Double strength would be about 400 IMCU, you should have used half the amount I used as I used 200 IMCU strength rennet. Take it as a learning experience and try again.
@GavinWebber I will be trying again very soon. It still came out and it's not half bad actually. I just didn't get the curds cut how they should have been, I just did my best and followed the recipe and pressed it and it's cheese, but the curds seems a bit tough I'm assuming it's cause the extra rennet. They're extremely squeaky when you eat the cheese. Like I can hear eeek eee eeek eee eeek eee while I chew lol, but like I said it's not half bad surprisingly. But I will be trying again later this week. I really would love to learn the art of cheese making and try all my favorites from your channel. I even copied down the recipe to paper so I can have your exact recipe and directions written down so I have a book to go to when I wanna do it. Anyways. Thanks for getting back to me, I really appreciate it. Your advice is like the holy word of cheese making around here hahaha.
please, mesolphllic is different from lipase?
I haven't gone through all of your videos yet. With that being said, how would you preform infusion cheeses? Such as jalapeño cheddar?
+Charles Willoughby Hi Charles, yes you can add herbs and spices including chili to cheese. There are some videos in my playlist that have infusions.
Thank you
Thank you for sharing. I am becoming quite obsessed with your videos! I was wondering if it is possible to make this cheese without a cheese press?
Many Thanks,
L
Laura Stable Cheers, and yes you could press this one by using a makeshift mould, and just using the right amount of weight. Doesn't need to be too technical for this cheese.
Laura Stable The reply from Little green workshops is my alter ego!
Just turn the cheese half way of the time and you do not need trim the cheese. It will looks perfect!
I love cheese that squeaks
What typ of calcium hloride?
Do you use lactic acid?
possibly a dumb question, but can you use any mesophilic culture? or does it have to be the m030, as that's (as far as I can tell) a Sacco thing. would m100 work? or a c101? If it wasn't obvious I'm very new to making cheese, just don't want to mess up, or spend more money than I really need to (sacco 030 is ~15$ for the same amount as the others I listed, which cost around 8)
+Squat251 Gaming Any aromatic meso will do for this fresh cheese.
Another unrelated question, around here (and in wisconsin) packaged cheese curds are really popular (and my SO loves them) other than the obvious (don't press the cheese) how are they made? all of your cheeses have really small curds before you press them, would I just cut the curd into much much larger chunks than yours?
+Squat251 GamingI know this is a late reply. I made some pretty good curds for eating from cheddar curds. I didn't have a press, but I wanted to test out the process. So we ate them fresh. I think you could just drain a mass of curds, let them knit together and then cut them.
Hi I am wanting to make this cheese. I bought the artesian cheese kit can I use the mesolphillic culture and renit from the kit and how much would I use thanks
If it was the mad millie kit, it would be one sachet of culture and 1 rennet tablet.
thanks . I'm just starting to make cheese and you are very helpful love the videos