Oooooh! Another spicy cheese taste test coming. I can't wait to see it. The Triple Pepperjack taste test was my favorite of all time. I'm off to watch it again.
I tried fresh peppers once and they did turn out a bit moldy tasting but I only blanched them for about 5 minutes. Yours might turn out better since you had a longer cook time. The last one I made was with peppers from the garden but I dehydrated them a few days in advance and it turned out perfectly. Look forward to the taste test video!
I found your channel a few days ago and just wanted to thank you!!! I LOVE cheese, so much so that as a kid I used to want to be a cheese tester/connoisseur! (I guess I still am, though!) Your videos are extremely insightful and supportive of this beautiful and useful craft, and I really feel like I can make my own cheese. Thank you for being who you are, Gavin, and for being here for us! I hope this new year treats you well
Hi Gavin, love Jalapeno peppers and cheese so this is ALMOST the perfect combination :) Jalapeno poppers where you have Cheese, peppers, bacon and deep frying you just can't go wrong :) Cheers
I had always just had store made stuff without bacon, but when I was in the youth mental health ward (long story, I'm okay though) we made homemade jalapeno poppers with the bacon wrap and deep frying, mmm best poppers I've ever had, can't imagine how good it would be with Jalapeno Cheddar
Gav... love this recipe.. made it several times... also made it with other peppers thrown in and not had a problem with any rotting as long as i blanch them first... When i make a chives & garlic cheddar, I do use dried chives of course but i use garlic paste as it mixes so much better giving an even taste throughout.... Good on ya for making this one!
i've just made this recipe, but without the jalapenos (they are still growing :) ... thank you for all the recipes! I will come back after 2 months to tell you if i liked. But i used a different strain of mesophilic culture, the one i found!
It is very convenient that you display both Celsius and Fahrenheit units. Could you also list the names of the bacteria in the starter culture mixes used in every video?
I think I would do a quick pickling of the chilis in some distilled vinegar to ensure there's no possibility of rotting. Pickled chilis are what you'd find in a pepper jack cheese from the grocery store.
Gaven, I used to work for Pilgrims Pride which is the largest poultry company in the states. We all referred to Bo Pilgrim’s (the original owner/founder) mansion as Cluckingham Palace as well! :)
Gavin, you have been such an inspiration to me. I had owned a Mad Millie kit for ages but was too nervous to have a go until I found you. Have now made ricotta, haloumi and feta. Only one failure and that was because I used homogenized milk, outdate rennet and starter culture Duh! We have Italian friends who can’t get enough of my feta (just vacuum packed the most recent batch. I love the process. A question. Are the curd cutters available yet at Little Green Workshops please? Keep up the good work. Cheers, curd nerd Maurie WA.
Hi Maurie, I am the guy who makes the curd cutters. The curd cutters are available in the US (only) on Etsy, please see the link in Gavin's description box for this video, above. Using the link there's a discount and Gavin gets a cut too. Thanks!
red ripe and green would be a good combo..I also have some home canned jalapeno with red sweets,,I usually add some sweet peppers to my chile canning they look nice and have good flavor
Greetings from Montenegro Gavin. You are such a golden source of information. I'we been struggling to make good quality cheese for at least 8 months. Couple of monts a go I've discovered your channel and everything has changed. Thank you. Since in my place there are no starter cultures in stores, I've been experimenting a lot and discovered that Kefir is great universal "starter culture". I am achieving great results with it. I've red somewhere that it has both, mesophilic and thermophilic cultures. Is it true?. I have one more question, is it OK to split cheese in half after pressing/before brining? Will it change cheese's consistency?
Has anyone suggested making chipotle? If not, all you need is a smoker chamber, like for BBQ, and some mesquite wood, and ripe jalapenos. Now, the jalapeno is ripe when it turns a purplish red to brown color, green is not yet ripe though commonly harvested for uses other than chipotle. You hang the peppers up tied by their stems with string in bunches in the smoker and allow the mesquite smoke to dry them out, which could take several days. Chipotle is so much better than just regular jalapeno. Of course, don't confuse the smoked peppers with the fast food chain that just uses the pepper as its name.
Can a roasted red bell pepper cheese be done? Roast the red bell peppers, remove the skin, chop up real fine or purée and mix with the curds? I love the taste of roasted peppers.
flash mcewin hi mate, great videos that you are doing..... just curious, my understanding is that the mesophilic stops, or dies at 38 celsius, so heating to 39 is not a problem? maybe its done its job by then?. keep up the good work mate, this is my cheese bible!
22C to about 40C is still okay for Mesophilic, it usually ceases lactic acid conversion above 43C. Check out this specification sheet for MO30 which is a standard mesophilic that I use; www.littlegreenworkshops.com.au/wp-content/uploads/2016/06/Mesophilic-hard-curd.pdf
If you steep the membrane and chop the pepper flesh more finely you can produce a high-heat and more flavorful cheese useful for later compounding into sauces. These are far superior to horseradish sauces for corned beef and other applications. For a real treat try such jalapeño cheddar sauces on cold turkey breast sandwiches. You can also make very nice sour cream dips for use with celery and carrot sticks.
I'd imagine it's quite a full of process of checking the temperature and adjusting the stove flame accordingly. If the mix gets too hot you probably want to take it off the heat entirely until back to the correct temperature and resume on a low heat, adjusting the flame when necessary to keep to the desired temperature. I'm a big noob though so take this comment with a pinch of cheese.
@@Kroamar thats what i imagined. but as he gives exact temperatures i wonder how big the head room is before something fails. or just becomes another cheese.
@@Kroamar Can also add that he (as evidenced in some other videos) use indirect heating - the milk-pot is on top of another pot with hot/boiling/steaming water. It's the water-pot that's directly on the burner. I imagine a few liters of hot water, will give off stable warmth for a long time as it cools down.
Gavin, I noticed that for this cheese, it seemed to take a little longer with stirring and waiting than some of your other cheeses. Is there any reason why this one required multiple stirring/resting iterations?
This is called a stirred curd cheddar process, also known as a farmhouse cheddar. This uses the warm whey to expel the whey and you keep removing whey as more is expelled as you stir. This is different from the traditional cheddaring process where you drain the curds and then cut the curd mass and stack them and flip them to expel the whey under the curd mass in a warm pot. I believe the stirred process will give you a final cheese with a smoother paste, not as crumbly as the traditional cheddaring.
Is there a taste test video out yet. I made this and it turned out good but not hot enough for me but that’s personal taste. Will definitely make it again for sure. I think it’s better the using dried peppers.
So if I can get my hands on raw milk (have a friend who raises dairy cattle) can I skip the mesophilic culture? And does the use of raw milk introduce issues in the cheesemaking process or alter the suitability for consumption in such a way that it's more trouble than it's worth?
If you are following a specific recipe you should always use culture even when the milk is raw. I've seen people who use raw milk usually ripen it slightly then add slightly dried culture, though you don't have to use culture with raw milk it might make the taste different or might just make bad cheese.
Note for others: Taste test a wee bit of each chili to gauge the heat before using. If they're all tame or sweet you could be disappointed. And if they're all super blazing, well, Bob's yer Governor!
What better way to spend a sleepless night than to watch a new cheese making vid.
Now this is the content TH-cam needs !
I'm so glad TH-cam decided to show me foreign TH-camrs, so much more great content.
I watch these before I go to sleep its so relaxing.
Cheese God has blessed us with another sermon.
Oooooh! Another spicy cheese taste test coming. I can't wait to see it. The Triple Pepperjack taste test was my favorite of all time. I'm off to watch it again.
I wanted to learn how to make cheese at 2 in the morning.
Thanks buddy.
Your most welcome
I tried fresh peppers once and they did turn out a bit moldy tasting but I only blanched them for about 5 minutes. Yours might turn out better since you had a longer cook time. The last one I made was with peppers from the garden but I dehydrated them a few days in advance and it turned out perfectly. Look forward to the taste test video!
I love these videos! They make me happy!
Love the new curd harp! Looking forward to the give-away!
I found your channel a few days ago and just wanted to thank you!!! I LOVE cheese, so much so that as a kid I used to want to be a cheese tester/connoisseur! (I guess I still am, though!)
Your videos are extremely insightful and supportive of this beautiful and useful craft, and I really feel like I can make my own cheese.
Thank you for being who you are, Gavin, and for being here for us! I hope this new year treats you well
I like your cheese tutorials.They really help me make cheeses
Thanks for making these videos! I'm brand new at making cheese, so your videos are extremely helpful.
blessed be this cheese. looking forward to trying this
i am so high this is so satisfying
Youre a towel
Get help little girl
Great cheese Gavin! Hope it turns out to be as delicious as it looks!
Hi Gavin, love Jalapeno peppers and cheese so this is ALMOST the perfect combination :) Jalapeno poppers where you have Cheese, peppers, bacon and deep frying you just can't go wrong :) Cheers
I had always just had store made stuff without bacon, but when I was in the youth mental health ward (long story, I'm okay though) we made homemade jalapeno poppers with the bacon wrap and deep frying, mmm best poppers I've ever had, can't imagine how good it would be with Jalapeno Cheddar
i woke up at 1:20 AM just for this
thanks cheese dad
Welcome to 2019. You started out the new year with a fiery bang! Too spicy for me I bet, I’m pretty weak!
Officially a curd nerd, nothing like waking up to one of your cheese videos!!
Ohh, I think some Hatch green chili, would be good in this. New thing to try here.
You betcha!!!!!!!-!
So excited for this! Instant click when I saw this!!! Glad to see you again this new year 😁😁😁😁
So pumped to see this video bud!!!! Fresh jalapenos you grew... that's awesome!!! Great job on the cheese and video !!! 😀
Also happy new year too you. Great start to 2019
What a great looking cheese, Gavin. I hope you and your family have a Happy New Year. Cheers!
Thanks Dwayne!
I love the intro it reminds me of the Bob Ross one 😂
Gav... love this recipe.. made it several times... also made it with other peppers thrown in and not had a problem with any rotting as long as i blanch them first... When i make a chives & garlic cheddar, I do use dried chives of course but i use garlic paste as it mixes so much better giving an even taste throughout.... Good on ya for making this one!
i've just made this recipe, but without the jalapenos (they are still growing :) ... thank you for all the recipes! I will come back after 2 months to tell you if i liked. But i used a different strain of mesophilic culture, the one i found!
Love this tutorial, I would love to try this one day!
It is very convenient that you display both Celsius and Fahrenheit units. Could you also list the names of the bacteria in the starter culture mixes used in every video?
I think I would do a quick pickling of the chilis in some distilled vinegar to ensure there's no possibility of rotting. Pickled chilis are what you'd find in a pepper jack cheese from the grocery store.
Gaven, I used to work for Pilgrims Pride which is the largest poultry company in the states. We all referred to Bo Pilgrim’s (the original owner/founder) mansion as Cluckingham Palace as well! :)
Looks good. Can't wait for the taste test. Thanks. 🤠
Thanks Larry
I love your videos! So calming...and delicious!
Peppers actually grow well in my area, I'm definitely saving this recipe for later!
Gavin, you have been such an inspiration to me. I had owned a Mad Millie kit for ages but was too nervous to have a go until I found you. Have now made ricotta, haloumi and feta. Only one failure and that was because I used homogenized milk, outdate rennet and starter culture Duh! We have Italian friends who can’t get enough of my feta (just vacuum packed the most recent batch. I love the process. A question. Are the curd cutters available yet at Little Green Workshops please? Keep up the good work. Cheers, curd nerd Maurie WA.
Hi Maurie, I am the guy who makes the curd cutters. The curd cutters are available in the US (only) on Etsy, please see the link in Gavin's description box for this video, above. Using the link there's a discount and Gavin gets a cut too. Thanks!
red ripe and green would be a good combo..I also have some home canned jalapeno with red sweets,,I usually add some sweet peppers to my chile canning they look nice and have good flavor
Considering I grow hot peppers to include yellow reapers, this cheese is right up my alley.
😃
Greetings from Montenegro Gavin. You are such a golden source of information. I'we been struggling to make good quality cheese for at least 8 months. Couple of monts a go I've discovered your channel and everything has changed. Thank you.
Since in my place there are no starter cultures in stores, I've been experimenting a lot and discovered that Kefir is great universal "starter culture". I am achieving great results with it. I've red somewhere that it has both, mesophilic and thermophilic cultures. Is it true?. I have one more question, is it OK to split cheese in half after pressing/before brining? Will it change cheese's consistency?
Yes kefir has both thermo and meso. I think it has greater array of thermo though. I have used successfully for Cam(meso) and Asiago (thermo)
You should make a Carolina reaper pepper jack and call it jack the reaper.
astrolover 95
very funny
I like the name jack the reaper.😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Brilliant!
Has anyone suggested making chipotle? If not, all you need is a smoker chamber, like for BBQ, and some mesquite wood, and ripe jalapenos. Now, the jalapeno is ripe when it turns a purplish red to brown color, green is not yet ripe though commonly harvested for uses other than chipotle. You hang the peppers up tied by their stems with string in bunches in the smoker and allow the mesquite smoke to dry them out, which could take several days. Chipotle is so much better than just regular jalapeno. Of course, don't confuse the smoked peppers with the fast food chain that just uses the pepper as its name.
Can a roasted red bell pepper cheese be done? Roast the red bell peppers, remove the skin, chop up real fine or purée and mix with the curds? I love the taste of roasted peppers.
yeah why would you think it wouldnt?
You have tried it?
@@c.m.keller5844 no but its just a pepper I dont see how you think it cant be done
It is not just pepper, it is roasted bell pepper
@@c.m.keller5844 that doesnt make it any different just roasted you can use any pepper in cheese making
Do you still turn and keep at temperature even when vacuum packed or left out at room temp?
Yes, the gravity will continue to compact the cheese especially at room temperature. Turning the cheese keeps things forming evenly.
Looks great.
Cluckingham Palace!! Hahahaha, nice one :)
This video is so relaxing and well done. I will be subscribing!!
Would this work with pickled jalapeños? Could give a different flavor.
Does the capsaicin not inhibit the starter culture?
No, salt is more likely to inhibit the starter culture.
Gavin Webber neat, thank you for the interesting fact! Love your videos!
Love the effort. When did you vacuum seal the cheese? How long was your air drying? Thanks for all you do.
air dry until touch dry. Vacuum packed straight after it was touch dry.
Looks good!
I am very grateful for his teachings are clear and simple very easy to understand you are an excellent teacher Thank you
It’s been 3 months. How did it turn out?
flash mcewin
hi mate, great videos that you are doing..... just curious, my understanding is that the mesophilic stops, or dies at 38 celsius, so heating to 39 is not a problem? maybe its done its job by then?. keep up the good work mate, this is my cheese bible!
22C to about 40C is still okay for Mesophilic, it usually ceases lactic acid conversion above 43C. Check out this specification sheet for MO30 which is a standard mesophilic that I use; www.littlegreenworkshops.com.au/wp-content/uploads/2016/06/Mesophilic-hard-curd.pdf
@@GavinWebber cheers mate!
Happy new year gavin!
If you steep the membrane and chop the pepper flesh more finely you can produce a high-heat and more flavorful cheese useful for later compounding into sauces. These are far superior to horseradish sauces for corned beef and other applications. For a real treat try such jalapeño cheddar sauces on cold turkey breast sandwiches. You can also make very nice sour cream dips for use with celery and carrot sticks.
One of the cheeses here in Wisconsin is horseradish cheddar. Any idea on how to do it?
Yum love it. Love bar cheese with horseradish too.
i understand how you heat the milk. but how do you keep it at a certain temperature?
I'd imagine it's quite a full of process of checking the temperature and adjusting the stove flame accordingly. If the mix gets too hot you probably want to take it off the heat entirely until back to the correct temperature and resume on a low heat, adjusting the flame when necessary to keep to the desired temperature. I'm a big noob though so take this comment with a pinch of cheese.
@@Kroamar thats what i imagined. but as he gives exact temperatures i wonder how big the head room is before something fails. or just becomes another cheese.
@@Kroamar Can also add that he (as evidenced in some other videos) use indirect heating - the milk-pot is on top of another pot with hot/boiling/steaming water. It's the water-pot that's directly on the burner. I imagine a few liters of hot water, will give off stable warmth for a long time as it cools down.
i use a insulated bag to set the pot in to maintan the heat
Hi Gavin, could you add the dimension of the mold you are using to make your cheeses? Thanks from Minnesota.
www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/
Gavin, I noticed that for this cheese, it seemed to take a little longer with stirring and waiting than some of your other cheeses. Is there any reason why this one required multiple stirring/resting iterations?
This is called a stirred curd cheddar process, also known as a farmhouse cheddar. This uses the warm whey to expel the whey and you keep removing whey as more is expelled as you stir. This is different from the traditional cheddaring process where you drain the curds and then cut the curd mass and stack them and flip them to expel the whey under the curd mass in a warm pot. I believe the stirred process will give you a final cheese with a smoother paste, not as crumbly as the traditional cheddaring.
I might want to get in to cheese making, what would be a good simple cheese to start with?
Try Ricotta, Feta, Halloumi, or Paneer
What happens if you eat the chees fresh right when you had developed the rind and ever air dry a little? Is the flavor not as good?
The curd is a bit bland
Then it wouldn't be a cheddar but a fresh cheese. Nothing wrong with eating fresh cheeses but the flavor is much different.
Is there a taste test video out yet. I made this and it turned out good but not hot enough for me but that’s personal taste. Will definitely make it again for sure. I think it’s better the using dried peppers.
What's the substitute for calcium chloride and annotto???
welll you can find other sources of pure calcium. for the annatto just get some paprika and tumeric
how do u call that item from 18 minute that he uses for pressing ?
cheese press
I was wondering how you're growing jalapeños then I remembered it's summer time in the Land Down Under.
Cluckingham Palace. Love it 😂
Can I use the tablet form of rennet instead of the liquid? If so, how much do I use?
I use 1/4 tablet per 1 gallon of milk. so far its working for me I looked up the rennet makers, specks.
I forgot that I was watching a video on how to actually make the cheese but ended up watching the whole thing
Could you use lipase in cheddar?
Yes, I suppose you could.
Just found your channel. I have to try this 🍻from Montana.
Would this be considered a farmhouse cheddar? No traditional cheddaring process
Yes, as I mentioned, it is a stirred curd cheddar style. Same cheddar texture
Very nice jalapeno bush!
Would of it been better it you air dried the peppers first then reconstitute them with the whey?
Omg this is amazing.
Oh man, one of my earliest memories was of rubbing my eyes after eating a jalapeño from the garden. Apparently I couldn't see for three days after >_
Delicious!
señor me cae muy bien usted
Muchas gracias
How come you didnt have to cheddar the cheese?
Can u leave out the salt or use salt sub
You cannot omit the salt or reduce it. It is essential in cheese development
Thanks
What about using sea salt instead???
Need to make the true cheese curd cutter, like the old metal spud cutters, with wires in the horizontal and the vertical.
Make pickled vegs and then put them into the cheese, and they won't decay.
That's what we call in these here parts a " whapaneo" chedder!
Does it hurt cheese to have those large clumps of cream in it
Can I double the batch
Yes
Creamy jalapeno bree/ bleu next?
I can buy a creamy white brie style cheese with chuili chunks here, it's one of my favourite cheeses. I'd love to see a blue version though,
god bless you, sweet curd nerd father
I can sleep peacefully now
انه شرح جميل موفق
G’day Kurd nerds
So if I can get my hands on raw milk (have a friend who raises dairy cattle) can I skip the mesophilic culture? And does the use of raw milk introduce issues in the cheesemaking process or alter the suitability for consumption in such a way that it's more trouble than it's worth?
If you are following a specific recipe you should always use culture even when the milk is raw. I've seen people who use raw milk usually ripen it slightly then add slightly dried culture, though you don't have to use culture with raw milk it might make the taste different or might just make bad cheese.
Spend a little time understanding the science. This is such an easy question to answer yourself.
@@mw3653 Nerd
Going to use my sous vide machine to maintain the temperature while moving around the curds...
I now heat my milk in the sink. I am thinking of getting a Sous Vide to heat and maintain temp of the water. Let me know how that works for you.
Note for others: Taste test a wee bit of each chili to gauge the heat before using. If they're all tame or sweet you could be disappointed. And if they're all super blazing, well, Bob's yer Governor!
Bro this is ridiculous the first thing I watch when I wake up I need to go to work
Looks freaking delicious
Hol-ah-PEH-nyoh
"Hal-uh-pain-yo."
Try fermenting the veggies.
If using raw milk would you still bother with the culture?
Yes, add half the stated dose and about 25% less rennet for raw milk
@@GavinWebber half a dash. Gotchya
The fact that this isn't pepper jack angers me. The fact that these are fresh peppers though cheddars me
G'day curd nerds!
Cluckingham Palace... 😂
i would have fermented the chilis then added them
Taste test!