Cheese Making 101 - Basic Cheese Making Webinar
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Filmed in a Webinar style, Cheese Making 101 is a presentation for all the beginner curd nerds who have recently joined the channel. Lots of great information to start you off on the right foot.
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My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops....
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Best introduction to cheese on the internet by far
I absolutely love this. I’m a food scientist and took dairy processing years ago but 20+ years later I’ve decided to start making cheese. Thank you for providing this information.
I too grew up on a dairy farm, our cows were out on pasture all year round. Growing up with the raw milk too. We made a farm cheese that would be made within 24 hours, and we made butter and ice cream. But we never had the time to make any other cheese. So cool to have a familiar childhood! Great work!
I started making cheese several years ago. I bought a kit from a company that is no longer in business. I started out wtih Cheddar - using 3 gallons of milk. It turned out perfectly. But man, I should have started out with something smaller. I got busy with work and moved and have begun to learn the proper ways to make cheese. I have invested in good equipment and a small cheese cave. I've made a few different types that have all been quite tasty. We don't consume alcohol and my husband is allergice to Penicillin and blue cheese and I personally hate blue cheese, so that is not something that I am interested in making. I'm not really into exotic cheeses, but prefer ones that I can use in cooking or fresh eating. My husband does like spicy foods, so I made him some pepper jack that is currently curing in my cheese cave. I am so looking forward to continuing to learn. I haven't found any local cheesemaking classes near me, so I am determined to learn as much as I can and then perhaps I will teach one. The raw milk that I have access to is $8.00 a gallon, so most of the time, I use storebought milk. I do miss having fresh raw milk, which I grew up with. But it's just too expensive these days, and I don't drink milk any longer. :) Thanks for sharing you great knowledge with the rest of us!
Stumbled upon your webinar whilst going through your videos. You’ve simplified everything so us mere mortals can understand the process. Thank you so much for your dedication to home production, you’re an inspiration.
Thank you for a very informative introduction to cheese making. A great appetizer to motivate one to start making (soft) cheese.
Thank you so very much for this information. I only just recently became interested in making cheese, but I had absolutely no idea where to start. This is a good beginning. I watched a few videos that you were referenced in and I figured if you are the reference... that's where I should start. I'm looking forward to watching your other videos. This video was well planned out and organized. If the others are like that I should have no trouble at all understanding. Thank you again!
Just discovered you as I'm getting into cheesemaking.! Your relaxed and knowledgeable approach is fantastic, and this webinar was exactly what I wanted, so thank you! Your new Curd Nerd
You’re most welcome.
Great introductory video Gavin. Thanks for all your efforts.
Gavin your videos are amazing and inspiring! Thank you SO much!
Love watching your episodes!
Absolutely awesome! Thanks for sharing this.
I've been watching a lot of your videos. You spell it out so simply, that even a beginner could make their own robust Stilton.
These videos are so helpful to this new cheese maker! Thank you sir 🙏
I have no idea why this channel popped up in my recomendations. I have never thought about making cheese before. After that triple pepper jack video and this one I want to make cheese.
Thanks so much Gavin, appreciate you taking the time to create this :)
Thanks Gavin for the intro video!!! Very informative for the beginner, like myself.
This helped alot thank so much, defenitly joining your course!
Hey Gav - Great shows on dyi cheese making. Thanks heaps for the solid info.
Thank you Gavin. Very helpful for me as I am just starting to make my own cheese.
Very informative! And creative as well!
Thanks for the useful info. I am still starter in the cheese word
Grettings from Ecuador.
Wow, really liking it!
Hi from Omaha, Nebraska in the US. Thank you Very good I enjoyed it , I learned a lot. Your presentation was great, I'll be watching more of you productions.
Excellent information thanks
Very informative love your channel i love a sharp cheddar cheese . there's something about a good quality blue cheese that i enjoy as well .
Excellent once again mate channel keeps getting better and better loving it one of the best channels on the internet hands down had a washed rind Camembert the other day red mould on the outside got from wollies and it was one of the best things I've ever eaten I'd be interested in seeing how to go about getting a washed rind on such a soft cheese any ideas or maybe a video idea for you
Hello Gavin, nice twist to your regular videos. I have to say that I have flogged your first cheese book to depth with most recipes like Parmesan being made more times then I can remember and am looking forward to your second book :) Cheers
Great video. I'm excited to take up Cheesemaking!
very good video summary and in-depth imagining the form I make to produce my cheeses is almost the same as that you have hung up, except that there are some intermediate details and in the end rather than eating you say I say taste test remarks improvement
Thanks Gavin👍
Very helpful. Thanks
I spent 10 years in cheese supply chain in a further processing plant.
We processed (natural, shredded, slice, and pimento ) - around 80M pounds per year.
Thanks for the video. Time for me to try.
Curd need I love it!!!
Raw milk is great. So flavorful and only more dangerous in large scale operations
Great source material! Maybe I'll get into this someday :P
thank you Gavin it was a big help for me to watch that and I would like to buy your book and I would like to buy a kit and get started on my cheese making adventure you
thank you.
Great introduction to home cheese making. Thanks, and thanks for all your cheese making videos. They have been an inspiration for me and many others. I do have a question. Did the popularity of the cheese making videos from the Greening of Gavin days lead to the Gavin Webber/Cheeseman TV TH-cam channel? Thanks. 🤠
Yes, DST. In fact, it is still the same channel that I originally had all the Greening of Gavin videos on. Most of those were copyright struck so I removed them to my VLOG channel and left the cheese making videos behind to flourish and grow
Blessed are the Cheesemakers...
Great for beginners
Definitely
Surprised this hasn't had more views.
Thanks for sharing.
Me too!
I didn’t know you grew up on a dairy farm Gavin! That’s awesome.
I go though so much white vinegar. Haha. I feel like it’s close to a gallon a week 😬 not only for my cheese making process but household cleaning too
You tuber's if there's anybody on here to watch when it comes to making cheese it's this guy I well put him against any of them hands down 😉
I've been asking you, "when are you ever going to write a book?" Well you finally have! I can't wait to get a hold of my copy. This video is fantastic for people getting into the cheese thing! I can't wait for the next book. When do you think it will be published?
Eddie, Boston, Massachusetts, USA.
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?
I’ve had my cows tested for any of the main pathogens. I’m with them hands on for the whole process from cleaning to milking. The milk bucket gets pre washed with vinegar as well as my jars - the cows brushed and washed with hot soapy water very well. I spray the udder with a little hydrogen peroxide before milking. Feel totally safe and comfortable using our beautiful raw milk. It actually lasts in the fridge for a couple weeks!
Good stuff
Godbless TH-cam & Godbless Cheesemaking !
YOU ARE MY GOD BRO!
Thanks for this video. I'm hoping to start making my own cheese. Where do I go from here? I mean the next video...ahouldijuststart? Which type of cheese? Thanks
Hello Gavin, how about a Quartirolo cheese from Lombardy, Italy? it is hard to get . Thank you very much and cordial greetings from Argentina.
Excellent webinar! I have a couple of questions.
First, is Penicillium candidum the same as P. camemberti? It seems that home cheesemaking websites refer to P. candidum, while "industrial" (for lack of a better word) sites refer to P. camemberti.
I just found your pasteurization video, so I deleted my pasteurization question.
Could you please explain why we *have* to add liquid rennet to water before we add to warm milk?
Just started looking cheesemaking and found your videos, great stuff! I'm homebrewer and I was wondering if the sanitizer I use for that would be fine to use for cheese - it's called StarSan and it's a phosphoric acid. Dilute, wash/dunk, let dry for 30 seconds. Any experience or knowledge of that?
Yes, many home cheese makers use starsan for their sanitisation needs
Thank you for the webinar. Do you pasteurize your milk before making hard cheese such as cheddar.
Thank you, Judy
Unfortunately, I cannot get my hands on raw milk, so I can only buy Pasteurised milk
Hello Gavin
What about powdered milk?
A101 video should have more basic information for instance there were a number of terms in their mentioned repeated delay one associated with salting the cheese (milling) that were taken for granted people knew what you meant I never heard of them before this video and have seen 6 other videos where you used the same term and I am still as mystified. There are 2 other terms in here I still can't figure out that are taken as known.
How do we buy a bound copy of your cheese making book? I don’t want e book
Can I ask what's probably a silly question? Since I found your channel today I've been on a binge watch. I noticed that a hell of a lot of salt is used in your tutorials. Is this really necessary to get the expected flavours or is it down to personal taste? I've just watched the Haloumi video and I was like Jesus that's a lot of salt!
Kind regards,
Giles (UK)
Is there some reason I am only getting g audio and no video?
Its working for me.
I like all hard aged cheese, the problem is, I can't get raw milk near me, do you have any suggestions Thanks
Sorry to hear that. Can you get pasteurised/unhomogenised milk?
@@GavinWebber I am in California, I guess the regular milk is pasteurized, they have 2 % or 0% as well full cream, heavy cream, half and half
Thank you for your efforts. I suspect you are doing far more good than you know of. Positive kharma points! I am looking forward to trying to make cheese. I also make my own sausage. It's a good second hobby. I am searching for the right cheese to go with my favorite sausage. :) Happy trails and thanks again!