Making Cheese Using a kit from CheeseMonkey
ฝัง
- เผยแพร่เมื่อ 1 เม.ย. 2022
- This video happened pretty much by accident - I saw some milk on sale at reduced price (close to best before date) and decided to make some cheese...
The kit is from www.cheesemonkey.co.uk/ (not affiliated or sponsored - it was a gift from a family member)
Part 2 (cooking with this homemade cheese) is here: • Cooking with Homemade ... - แนวปฏิบัติและการใช้ชีวิต
Let's review...You found almost free milk, you already had a cheese making kit, your daughter already gave you the cheese kit, you already had a TH-cam channel where this type of project is exactly what we'd expect from you right down to the fact it started with 20 pence milk.
Yep.
Seems to me that you had almost no choice in the matter. The universe decided you were to make some extra cheesey content for us to enjoy. 🧀😁
Edit: I've never been called a "curd nerd" but I don't hate it lol.
"What is this?! A spoon for ants?!" I've never seen Shrimp so angry before
Lol l had headphones and it hurt my ears
I think it's a Zoolander reference. 😁
@@ajsmellypiratehooker1019yes, I didn't know where the reference was from, but by the way Shrimp spoke the words, even my asperger ass could tell he was quoting from something. And I don't read people. I'm the densest guy in the world when it comes to picking up on cues from hooman beans.
But geez, what's wrong with the 2 people above your comment? Shrimp clearly wasn't angry.
And here I thought I was the worst judge of whether someone is acting, or telling the truth.
Now I don't feel so bad.
No offence, but maybe the OC should take a MMPI or some other test to see if they are on the spectrum. No offense meant. As I said, I'm a speccy boy myself.
I think he swore when he scalded his hand the other week, and when doggo chased a deer once. Makes a change for him not eating weeds
Love the "g'day curd nerds" shoutout. Definitely an intersection of creators I didn't quite forsee, but I'm pleasantly surprised!
Gotta love Gavin’s cheese vids
If you know, you know. It’s funny how we all somehow fall into the same TH-cam rabbit holes together.
I don't feel like it's that surprising given Shrimp's propensity for experimentation in the kitchen. Did make me smile though to hear him say it.
That's a shoutout only people who stay up late at night watching random stuff on youtube know. Or if you're really into making cheese.
@@greatleader4841 yes… I did stumble upon him at a 2am TH-cam sesh. I love cheese, was a little drunk. Perfect combo and I enjoy just how much he loves what he’s doing
Mike, can you please thank your kids for us?? That cheese-making kit they gave you is a goldmine of TH-cam ideas. I hope you enjoyed it even though the flavors are a bit on the mild side. I certainly enjoyed this video and look forward to other cheese-making-related videos. 🧀🐄🥛
IKR.
"...a spoon for ANTS!?!" 👍🤣
I'm looking forward to this. Cheers!
PS: Oh my gosh, you're making Haloumi... One of my favorites!!
The liquid left over after the ricotta was made, you could boil into messmör (swedish whey butter). It's delicious on toast, however most people buy ready-made messmör in the store these days.
He also could have dryed it to powder and used as a bynding agend
You can also use it for bread making
Also known as Norwegian Gjetost, if made from Goat’s milk.
Also wonderful on frypaddle cruposkis.
It can also be used for everything
Blessed are the cheesemakers. Life of Brian lives on.
"This is not to be taken literally. It refers to any manufacturers of dairy products"
@@KCJ1999 🤣🤣
Every time I watch your videos, I can’t help but think “damn, I wish he was my dad”. Wholesome, curious, values in the right place… I would’ve learned so much and gone into adulthood with way less trauma. Thanks for all your interesting experiments!
Yes me too!!! 🙊
Wow! We must be siblings, thats the comment I left on another of his videos. But I remember leaving the trauma part out
Opened and liked PURELY for the title. Brilliant! Of course it’s not meant to be taken literally, it refers to any manufacturers of dairy products.
'...and then I remembered I have a cheese making kit'
I just love Shrimp's world.
A sink will lose heat very quickly. Just wrap it in blankets. Bulgarian origin. How mum did it. Save a couple of tablespoons of the last lot for the next batch. Very basic, but works. So long as the milk is warm, can't fail.
What a friend we have in cheeses.
Underrated comment here 👏
Since you're making cheese and talking about squeak, you might want to try to make curds for poutine (they're famously squeaky). It's not a type of cheese you can buy even in most of Canada (probably because it needs to be super fresh to be good), so if you want to make authentic poutine you pretty much have to make it yourself.
Yeah, I've long wanted to try poutine - I've had it as a side in a couple of burger/diner type restaurants here and it was not great - I think one of them substituted the curds with mild cheddar that had been soaked in milk
@@AtomicShrimp I lack the words to describe how upsetting that was to read. Hopefully the perpetrators can be identified so that they can be banned from Canada.
I have been home making cheese now for a few years so I'm pleased to see you make this video to show people how easy it is. There is one big pit fall to avoid, a lot of supermarket milk is homogenised and this does not work well at all. Use pasteurised or raw milk. Mesophilic cultures are cheap and easy to obtain from Amazon & eBay and can be easily used to make a perpetual starters like with brewing washes or sourdough starters.
The whey is also useful and should not be discarded. It can be frozen and used as the liquid for bread making, used to make whey cheeses or Scandinavian style mysost by reduction, even what you discarded.
In Austria we make a drink out of the whey. We mix the cold whey with fruit juice (ratio 1:1). It’s very delicious and refreshing. I drink it a lot in the summertime 😋
Leslie Herring uses whey to brine roasted chicken
@@jessicasturm5099 This sounds good. Will have to try sometime
@@jessicasturm5099 Have you heard of Rivella? It’s also whey based, I remember drinking it at my grandmothers house, even in the 1970’s, and it is still in the Dutch supermarkets.
@ClaudeSac Yes I have tried Rivella before and I like it a lot. I live near the Swiss boarder and the Swiss love it. It’s available here in Austria, especially in the supermarkets near the Swiss boarder. Greetings from the West of Austria
The Monty Python reference in the thumbnail got a chuckle from me. Keep it up, Mr Shrimp! :)
Thank goodness, I thought I was the only one who saw this 😂
Blessed are shrimps’ subscribers with his interesting content
My wife’s family is from Cyprus and her aunt makes halloumi for a living, obv they use goats milk but for the mint she uses it kind of like the filling in a sandwich and folds the curd top and bottom around it. Then when you slice it, it has mint running through the middle. I love it fried or grilled but the very best way is to barbecue a whole one and then everyone tears of a piece whilst it’s hot. My gosh it’s so nice. Great video.
That sounds incredible 🤤
I wish you'd used both thermometers and we could have tested the accuracy of your kit thermometer.
I save the whey from making cheese and yoghurt, and use it to brine chicken before roasting, makes for a very nice flavor and tenderness.
Yogurt
@@Northerncantaim yoghurt
@@JamCamel yoğurt
@@JamCamel yoigort
@@darraghchapman Yog who hurt you
Thank God Shrimp. You being so far ahead means my inner insomniac can start enjoying non-April fools content. Thanks bud!
Just close your eyes lol
the U.K, where he's from, is on a different time zone. if i'm honest, i think it has multiple.
@@strider_hiryu850 only if you include Gibraltar/other overseas territories. Otherwise the UK isn't remotely big enough for multiple time zones
@@hambonefakenamington13 what about the Greenwich line? Wouldn't that make it so the UK is split in to two time zones?
@@matildas3177 Greenwich Meantime is the same as UTC and the time zone all of the UK is in between late October and Late March - on Sunday at 1am all the UK (not counting overseas territories) moved to British Summertime (BST, UTC+1)
That was really interesting. Would love to see you make a different type of cheese from the booklet. 🙂
Agreed. A lot of people would love to see Shrimp do that I think.
I'm Cypriot i was born in Nicosia. Haloumi & tomatoes sandwich is my favourite! Cheers for that mate 😎 👌
Haloumi is the BEST!
I love how it goes "squeaky" when it's grilled. 👌😎
@@subliminalvibes Dito me to! Love it grilled on the BBQ... 😎👌
You can take the final whey and make caramel from it; I have done this several times, and even used it to make caramel chocolates
Sounds wonderful. Please would you tell us how you do that?
Within 24 hours I have watched a single channel beautifully, and beigely bait bastard (bit)scammers, and cheerily create, chop and chuck curds on the cooker. My life is full. Thanks, Atomic Shrimp. :)
Hi Mike! Me and my boyfriend are big fans of your videos, and we especially love Eva cameos too! We would love to request a classic challenge video but this time limiting energy resources such as gas and electricity due to current events. We love to see how you negotiate these challenges and I think the whole of Britain might be in the same boat soon lol!
Your assumption is correct, Mr Shrimp; grilling cheese has to be made in Cyprus to gain official 'Halloumi' status.
I bought the same cheese making kit for my daughter for Christmas , so thankyou for this vid x
The variety of this channel is amazing.
I've made my own paneer quite a few times. The process never fails to fascinate me. Same with cold-process soap. Great video, as always!
9:29 did you just give us the curd nerd version of the Nuremberg defence?
I think it makes a difference that genocide wasn't in the context.
I did that largely because I get so many people commenting that I am 'doing it wrong' - when I test a product, I usually follow the guidance that comes with it (even if it flies in the face of convention), because that seems like the most valid thing to test.
@@AtomicShrimp I agree with your sentiments. I was just amused at the idea of blaming the book. As you say follow the instructions and keep the moaners at bay! Keep up the good work and I hope to bump into you on one of your adventures around the Solent!
Really great stuff, and what a goldmine of a gift from your kids!
Oh great, I was given this exact kit for Christmas and have been... hesitant to try it. Thanks for this, will give it a go!
Always wanted to make my own cheese just for the experience but I always chicken out. It seems so simple and I’ve watched so many people do it. Great content.
Atomic Shrimp is just looking on the bright side of life.
Edit: have you ever considered taking on the Indian curd dessert, rasmali?
Perfect up load for a Saturday morning. Thank you very much Mr shrimp. You have no idea how much calmer I feel when I listen to your soothing and inspiring voice.
Definitely would be looking forward for more recipes from this book!
I absolutely love making my own versions of my favorite cheeses. I'm in the process of aging a couple of wheels of something very similar to a hard-cooked parmesan, and two wheels of cloth-bound cheddar.
Omg I'm so so in love with trying to make different cheeses but have never seen a awesome kit like this. This was a awesome gift I think also a another awesome video
Sometimes I feel like I've learned more in your videos than in years of school... thanks! I love your stuff!
They turned out great. Loved this video look forward to other future cheese videos
If you decide to revisit homemade cheese in the future, here's a free pro tip! Save some water that was used to wash rice, instead of discarding it. (Real rice, not the instant stuff.) Put it in a container with a lid that can breathe (like a piece of cloth or a napkin, affixed with a rubber band) and leave it sitting at room temperature until its smell changes to a sweet kind of scent. This will take a couple days. Don't leave it too long, to where the scent becomes sour, or you'll have wasted your effort up to this point. Once it smells sweet, mix the water with up to ten times its volume in whole milk. (So if you've got a hundred milliliters of rice water, you can mix it with as much as a full liter of milk.) Put this into a bigger container with a breathable lid, and let it sit at room temperature until the milk separates. Keep the solid mass on top because it's basically cottage cheese, but the important part is that the whey on the bottom is now swimming with lactic acid bacteria...which means, congratulations, you now have your own home-made cheese culture for making cultured cheeses!
I used a cheese making kit before and I loved it. I made feta cheese several times and kept all the whey to make a very healthy (and in Austria well known) drink. It’s called Latella. You mix the cold whey with fruit juice. Refreshing and very delicious 😋
In biochem lab we had a food fermentation excercise where we could choose what we want to produce. Most groups did alcoholic fermentation (obviously), but the best result was from a group that made brie cheese (with bree as starter culture). It was almost liquid on the inside wich made it imho even better than brie you can buy.
Favourite TH-camr! your videos are calming, entertaining and informative
that spoon should be at least three times bigger than that!
This was something that I hadn't given any thought to before, other than making a mild cream cheese from yogurt and herbs. I am intrigued enough that I am going to look for a cheese making kit.
I found this really fascinating. Not just watching you make cheese is interesting, but now I’m wondering how the first people to make cheese figured it out? I wonder what comes up if I search for “history of cheese” on TH-cam?
Awesome video, as always!
I see on Cheese Monkey's website that you can also make canadian curd cheese. I would love to see you try and make poutine, Québec's national dish (a delicious mix of french fries, gravy and curd cheese).
Ooh yes!
"What is this, a spoon for ants?!"
All the best videos have a Zoolander shout out.
It would be interesting, if even possible, to compare this with vegan alternatives of how to make something similar to cheese.
Ha - blessed are the cheese makers 😂 halloumi cheese is quite expensive these days - you got a bargain.
Now I want to check the local markets to see if they have cheese kits and make some. Really looking forward to recipes out of the cheeses you made very soon.
A SPOON FOR ANTSSS
Loved watching the simple cheese making! I've made paneer but never anything more complicated. Its nice to see that it isn't crazy difficult. Whey actually does contain a lot of protein. I wonder if there are things you could do with some of it after making the ricotta. Like adding a little to soups or something.
"What is this??? A spoon for ANTS?!" 😂 I'm a severe insomniac and very sleep deprived. I lost it at that line. I love the time difference because it means I get to watch right when you post during me pretending sleep will come ❤
Same thing here, for some reason reminded me of something Vargskelethor/Joel would say
@@TheDeadOfNight37 I'm not familiar with them 😅 But it's a throwback to Zoolander.
@@yourfavouritehydra it has to be a throwback to zoolander! 🤣🤣🤣
Ugoogilze is also my fav saying.
Hi. I dont sleep too. If you soak a chamomile tea bag in hot water for a while then drink it before bed then it should help...
@@richinderbyshire4779 thanks but it doesn't help, neither does melatonin or anything. Never has.
It's just calming to watch and listen to
I very much enjoyed this. Cheese is one of those things that seems too complicated to attempt but you made it look easy.
I've read online that whey from yogurt making can be used as a soup stock base-- theoretically so too could your cheese whey after making the ricotta with it, bc you've changed it from a sweet whey to an acid whey. I mean, sweet whey would probably also make soup stock, maybe would be better at it? Idk lol.
My cats love the acid whey as a treat, but making yogurt creates a lot more than they would ever drink
I had no idea how heat and work-intensive cheese making actually is until I watched this video. Shout-out and respect to all the cheese-makers out there!! Thank you for all your hard work in making one of this planet's most delicious and unique foods.
Yeah, I wonder if the processes can be simplified for home use, for example with slow / multi cookers or sous vide machines. It looks like the most labour intensive part is maintaining the precise temperature. A simple heating unit with electronic thermostat would make the process so much simpler. I might actually get second hand sous vide just to see if it has potential to work 👀
@@bartiz12 Gavin Webber here on youtube uses an immersion circulator/heater to maintain the heat on his cheese milk now, works wonders
Love all your vids, keep up the great content 👍
I have used leftover whey after making ricotta (with lemon juice) in chicken soup and it was incredibly rich. It adds a fullness to the soup and the soup becomes really filling like a meal in itself. I love making cheese but it definitely takes all afternoon.
I love this! a great treat for my morning coffee!
Enjoyed this one. Makes me want to get a cheese kit for myself
This is awesome! I have missed eating Saganaki since I had it in Greece 8 years ago. I'll give it a try too, since the local milk where I live is very high quality!
Wow they turned out great, i do hope you try more from this kit next time there is reduced milk in the shop!
I’d love to have a go at making cheddar, but I can imagine it’s damn hard.
The process might grate on you by the end...
I'm sure you'll Cave into temptation, even it takes Ages- but its a Mature hobby for sure. Gorgeous when you get it right
Cheese making isn't 'difficult,' but it is meticulous, and tedious and the aged cheeses can be expensive and very time consuming. You will need a separate refrigerator that you can set the temperature HIGHER than the 40F, because part of the aging is allowing cultures to grow and ferment. Those can't happen at 40F.
I wanted to make my own cheese so I could control what goes into the cheese. Then I discovered that American Cheese Culture producers ADD A TYPE OF MSG TO THE CULTURES... to increase the culture growth. Oh, Autolyzed Yeast Extract has MSG in it, and that is deadly for me. Triggers tachycardia.
@@Objective-Observer wow thanks for letting me know about tachycardia, I had that effect after eating a food though I cant remember what it was.
Iv seen a few people on my foraging pages that make a vegan version of a rennet from good old fashioned stinging nettles. I don't have the exact method on hand as it's not something iv tried myself. I don't even know if the nettles impart their own unique flavour to the end product. But it's deffo an area to look at if you want to go as natural (and cheap) as possible when it comes to cheese making
th-cam.com/video/n4w7nI4qQsQ/w-d-xo.html
ooh that sounds interesting!
Very cool!
I had no idea that was possible! I was already tempted by this video to try making some cheese, but I was going to just buy some rennet online. Now, I'm thinking I might just harvest some nettles instead...
So.. a little bit of science nerdery here; in the theory of cheesemaking, the 'true optimal shape' of curds after the initial rennet activity is _round_ - however, cutting with blades or strings cannot really produce rounded curd chunks very easily, but producing squared chunks is very easy and very easily standardized for serialized production runs. A trapezoidal or pyramidal curd cutting is therefore also 'more optimal' than the conventional squared curds that is used in most factory cheese productions as well as scaled artisenal cheese productions, though also harder to implement in a standardized fashion.
The reasoning is 'of course' the maximization of surface area to inner volume - the larger surface area to smaller inner volume ratio means draining additional water content from the curds both goes faster by, and leaves behind less of the water-soluble vitamins and minerals that help provide some measure of taste and healthiness to proper full-milk cheeses.
(none of this holds entirely true for cheeses made from pre-processed milk as pre-processing destroys most vitamins and deposits a lot of the mineral content outside of the milk you end up using to make cheese in the form of bottom-pellets, though some artisenal cheese productions re-use the bottom-pellets in making cheese from skimmed or low-fat milk to add taste to what would otherwise be rather tasteless cheese)
Also take my comment with a grain of salt, as I don't currently work in cheese production at all, but diagnostic microbiology - I just have half a mind to take a slow turn towards cheesemaking as I age towards retirement, so I learn and comprehend as best I can in preparation - please do feel very much free and welcome to provide corrections or differing opinions if you are a professional or artisenal cheesemaker and consider my comment erroneous! :)
Loved watching this! I’ve never watched anyone make cheese in their own personal kitchen.
I love your channel. It's as watchable as post10. Just a man going about the business of being fabulously competent.
That was fun Mr. Shrimp. Thanks for taking us along!
I'd love this to be a series!
I use the whey in several recipes. I use it in breads, making American biscuits, and - when I've curdled using lemon juice - I use it in smoothies or anywhere I want a bit of tartness.
This channel and the likes is what TH-cam was created for. Just people to share whatever they find interesting or enjoyable. It's wonderful.
Great video, you have inspired me to scan the reduced shelves for milk on my next shopping trips, I see some cheese making in my future.
I've never had so much fun watching someone cut the cheese. 😀
A cup of tea, a nice cheese sandwich and Atomic Shrimp’s new video - that has become much enjoyed weekend routine for me.
Cheese-making fascinates me. I've tried it a couple of times, but it can be kind-of 'hands-on' in terms of having perfect temps/conditions/etc.
That grilling cheese looks *very* interesting though. I'm tempted to try again!
I think I would have added lots of salt and mint to the curds at the first stage to ensure there was a nice well-seasoned flavour running through it.
The mint, maybe, but I guess that adding salt right at the beginning, along with the rennet, might risk upsetting the enzyme reactions that form the curds, or at the curd cutting stage would alter the texture of the cooked curds. Time for experiments!
@@jonathanrichards593 I’m pretty sure salt never gets added at the *end* of cheese making or the cheese would only be salty on the outside
Great job! Thank you for the video!
Love this Video! Thank you! Buying a cheese making kit now 😌
I really enjoyed that! Wonderful use of a product about to go out of date. I can only have goats milk and I sometimes long for cottage cheese, so when you said the curds just before cooking were like cottage cheese, I thought I might have to try this. And also try to make goat halloumi. Unless you could do a video on that too! : )
Thank you x
I really enjoy cheese and I have been so interested in getting a kit like this for my brother in law but it’s one of those gifts that he’ll either enjoy or be frustrated by it.
If the cheese has a bit of squeak but it's too mild/soft to be halloumi, could you cut it up into little cubes and make poutine with it? I know "squeakiness" is a key component of poutine curd cheese but I've only eaten it a few times so not sure if it's similar enough.
Interisting video, thank you. I didn't know that you could make cheese at home, thought this did require more machines
That's quite good actually and worth the effort
That's a great Christmas gift and a great video. Now I too want to make cheese.🧀
Having a cheese making video by AS uploaded on my birthday is definitely a good birthday gift
Oooh blessed are the meek, I 'm glad they got somthin coz they had a hell of a time!
Does the whole milk get a skin on it like the stuff the milkman used to deliver or is it homogenized? I havent seen whole milk in 45 years or so.
I love buttery cheese. This is the first time I ever heard about grilled cheese, thanks, very interesting.
I use olive oil when frying Haloumi and add liberal lemon juice and freshly ground pepper before it leaves the pan. Served with asparagus also fried in olive oil .One of the best entrees ever
Great video. Your editing skills have really improved.
That is very interesting, thanks for sharing!
I have never seen dairy with a reduced price like that before. Meat, baked/canned/boxed goods etc, yes. Maybe I shopped on the wrong days or something else but I believe dairy goes back to the plant to be reused or it is simply dumped like they do vegetables.
I had a temp job at plant once where one of my duties included dumping expired cartons of icecream into a large mixing barrel being careful to not mix flavors, what happened next I never saw, but I received a few different answers from various people.
Grilled cheese is not automatically Halloumi or "fake" Halloumi; it's Grilled Cheese. I have often heard that it's little to not known outside of Germany and the Netherlands but there is a very big difference in taste and texture between Grilled Cheese and Halloumi. In our supermarkets we have at least 5 different kinds of Grilled cheese AND Halloumi and they all vary between squeaky, silky, stretchy, creamy etc. We are quite enthusiastic about our Grilled Cheeses lol.
Looking forward to watching this with my cup of tea, made with full fat milk!
Hi Mike! Thanks for the upload, my hubby Dave, was interested so 24 hours later, (UK time, not Phillipino time 🤣👍) Amazon delivered the same kit. Can't wait and thank you for your channel so much, Caz B
I may look for one of those kits.
I really enjoy cheese and this was a lot of fun to watch