OMG!! Gavin, I just cut into the Caerphilly I made (first one ever), and I'm amazed at just how good this is!!! Thank you, thank you, thank you! I plan to make a few more of these before hurricane season sets in!
I just cut open my first Caerphilly Style Cheese using your recipe it was great ...a little sour and a great after taste...super with rough bread and homemade venison summer sausage . I still have a few months for some others . Great and easy recipe .
Nothing special. So far, just whole milk ricotta and mozzarella. I am working on the cheese cave now, so I look forward to more challenging projects. I am in the USA, so my neighbors are terrified. Thinking I will poison myself, I suppose. The poor dears haven't a clue about cooking in general. If it doesn't come out a microwave, they are out of their depths. I simply wanted to express my thanks for your obvious joy with the idea that homemade is better. Please keep up the great work!
I made this cheese this afternoon. First time I've cheddered and crumbled. The Caerphilly is in the first hour of the 16 hour press. Then 3-4 days air drying. Nice curd. I'm getting ready to put the (hopefully) Tilsit in the wine/cheese fridge
Hey Gavin, the last cheese I made after one of your videos was Leicester....it is a week or two away from unsealing and tasting! I made it with organic raw milk and sealed in plastic vacuum. Thanks for the inspiration brother! Cheers, Chris.
Hey Gavin! I just wanted to Thank You again for the time you put in making these videos! They've helped me so much and I love this great hobby! I'm hoping you could answer a couple questions for me. One, I love that press you have. Where did you get it? Where can I get plans to build one like that? Also, The mold I used for the recipe is too big, and the cheese look more like a pancake than a cylinder. What are the dimensions of the mold you used for this cheese and the colby you have a video for? Thanks again!!!
Hi Gavin lovely tutorial as usual . Now i really like to know about the cheese mold ya used i've been looking for something quite like it in diameters but am new to this, could u till me its name and where u get it Please.Thank you
Hi Gavin, Great video. I made this yesterday and they turned out great (i hope, will know when we taste it!). Would the flavour be enhanced by increasing the maturation period? I am thinking about letting this one ripen to at least 60 days because I used raw milk.
HI Gavin, love the shows have made several of the cheeses already, with your videos and Valerie's book. How long should the first pressing be? I went with 15 minutes as I couldn't find anything saying differently and second press is 10 minutes
Should be ok. I made some judgement errors any way. I think I may have overdone the cheddaring layering stage and I used a fresh cloth when putting it in the press so may have over dried it a little. once air drying is complete I will vacuum pack it as suggested. Also the kitchen was quite cold when I did the draining and cheddaring part so I think it cooled to quickly. All part of learning to be a curd nerd lol..
would be nice to see all of your cheese videos in 2 or more parts, with the first just focused on making the cheese and the second a detailed taste test (and maybe a third, fourth, or fifth video tasting the cheese as it keeps on aging) with tasting notes and suggestions on pairings with fruit, crackers, wine, etc.
Great videos Gavin. I came across them yesterday while searching how to make cheese, and I have been on a watching binge. I'm getting pretty excited, and getting stuff ready to start making cheeses. One thing I am curious about though is your spring press. Do you have to check on it periodically and re-tighten as the spring starts to decompress as the cheese compresses?
Hi Gavin, thanks for all your awesome resources on cheese making! I just started getting into making cheese thanks to your lovely relaxing videos and decided to try Caerphilly as my first hard cheese. I'm a bit stuck though as I purchased your e-book 'Keep calm and make cheese,' and your quantities for mesophilic culture and calcium chloride are reversed in the e-book compared to the video. i.e. in this video you have 1/8 tsp mesophilic culture and 1/4 teaspoon calcium chloride, whereas in your e-book it has 1/8 tsp calcium chloride and 1/4 teaspoon mesophilic culture. I'm guessing that the video is correct since 1/4 teaspoon mesophilic culture seems to use up a fairly significant chunk of the culture i got from your store which says is enough for 100 litres of milk. Might try and catch you during an 'ask the cheeseman' stream.
The calcium chloride is necessary to get good curd set IF you are using pasteurised milk (not necessary if using raw milk). Cheese is a fermented product and the culture digests the milk sugar (to produce lactic acid) and produces the enzymes that transform the proteins and fats to produce cheese flavour and texture
Great video, I was wondering what cheese you would recommend for a first timer to make? Also, is it wrong to wear gloves while making cheeses, does it tarnish the flavor? Thanks again for the video.
+bioletsmakeiteasy Give the quick mozzarella a try, or even the feta. Nice and easy, and not much equipment required. I do wear gloves when making mozz but its only because its too hot to handle without them. Normally I just make sure my hands are clean with soap and hot water, then sprayed with white vinegar. All good so far.
What size is the basket for this? I have a 165cm hard cheese mold, would that be too big for this? I'd be using raw milk so should get a fairly good yield.
Hey Gavin, I had a crack at making this tonight, a question on the pressing, I pressed for about 5kg for 10 mins, and yours appears to have a smooth surface all over, whilst I could very much see the curd chunks still, have pressed two further times, and it's a little better, but worrying that it won't be smooth all over even after the last pressing as it's still quite a light pressing of 7.5kg. Any ideas why that is?
@@carllloyd7534 be very careful doing that. Commercial buttermilk and (especially) yoghurt are often made with thermophilic cultures, not the mrso used in this cheese
Thank u Galvin for ur honest answers to my questions...;). I do appreciate ur videos and ur ability to make all kinds of cheese! Have u made sharp hard cheddar cheese on a video? I am fairly new here and I did not see it. Thanks & blessings to u♥️♥️♥️♥️🐭♥️♥️♥️♥️🐭♥️♥️♥️♥️🐭♥️♥️♥️
+Maria Roqueta Because the vast majority of home cheese makers DO NOT have access to raw milk. In fact, here in Australia it is illegal to sell it to the general public. I cater for that market of cheese makers. Plus I did mention that the calcium chloride is for when using pasturised and homogenised milk.
+Maria Roqueta I actually cleaned them with soap and water then white vinegar before the entire process, and continue to do so out of shot. You can never be too lax with sanitisation.
OMG!! Gavin, I just cut into the Caerphilly I made (first one ever), and I'm amazed at just how good this is!!! Thank you, thank you, thank you! I plan to make a few more of these before hurricane season sets in!
I just cut open my first Caerphilly Style Cheese using your recipe it was great ...a little sour and a great after taste...super with rough bread and homemade venison summer sausage . I still have a few months for some others . Great and easy recipe .
+S man Thanks, Caerphilly is one of my quick favourites.
Thank you for your efforts, Gavin. I really enjoy your low key style. So far, I have made a few of the cheeses with very good results.
+dustin hood Thanks Dustin. What cheese have you made?
Nothing special. So far, just whole milk ricotta and mozzarella. I am working on the cheese cave now, so I look forward to more challenging projects. I am in the USA, so my neighbors are terrified. Thinking I will poison myself, I suppose. The poor dears haven't a clue about cooking in general. If it doesn't come out a microwave, they are out of their depths. I simply wanted to express my thanks for your obvious joy with the idea that homemade is better. Please keep up the great work!
Thank you for a very detailed and informative lesson on Caerphilly Style Cheese!
+Borzoilady Thanks for watching!
Very nice music in the background. Done right. Not too loud, not too quiet.
I really enjoy these helpful and informative videos
I made this cheese this afternoon. First time I've cheddered and crumbled. The Caerphilly is in the first hour of the 16 hour press. Then 3-4 days air drying. Nice curd. I'm getting ready to put the (hopefully) Tilsit in the wine/cheese fridge
+Ted Roberts Nice one!
Haha me too! No mold or weird colors inside the vacuum, so I'm confident!
Hey Gavin, the last cheese I made after one of your videos was Leicester....it is a week or two away from unsealing and tasting! I made it with organic raw milk and sealed in plastic vacuum. Thanks for the inspiration brother! Cheers, Chris.
+Cactus Makeshop Hey Chris. Nice work, I'd be interested to know how it turns out!
So after air drying can I place in a container for 3/4 weeks in my fridge? I don’t have a cave or separate cheese fridge Thanks. Great video
Hey Gavin! I just wanted to Thank You again for the time you put in making these videos! They've helped me so much and I love this great hobby! I'm hoping you could answer a couple questions for me. One, I love that press you have. Where did you get it? Where can I get plans to build one like that? Also, The mold I used for the recipe is too big, and the cheese look more like a pancake than a cylinder. What are the dimensions of the mold you used for this cheese and the colby you have a video for? Thanks again!!!
Hi Gavin lovely tutorial as usual . Now i really like to know about the cheese mold ya used i've been looking for something quite like it in diameters but am new to this, could u till me its name and where u get it Please.Thank you
I cut open my Caerphilly today. What a wonderful cheese! Great flavor. Not too crumbly. Very nice.
Hi Gavin, Great video. I made this yesterday and they turned out great (i hope, will know when we taste it!). Would the flavour be enhanced by increasing the maturation period? I am thinking about letting this one ripen to at least 60 days because I used raw milk.
It should get stronger with age. However, the traditional cheese is only matured for 3 weeks tops.
HI Gavin, love the shows have made several of the cheeses already, with your videos and Valerie's book. How long should the first pressing be? I went with 15 minutes as I couldn't find anything saying differently and second press is 10 minutes
Hope it worked okay. 10 - 15 minutes is fine for the first pressing. I just rewatched the vid and I did fail to mention it. Sorry.
Should be ok. I made some judgement errors any way. I think I may have overdone the cheddaring layering stage and I used a fresh cloth when putting it in the press so may have over dried it a little. once air drying is complete I will vacuum pack it as suggested. Also the kitchen was quite cold when I did the draining and cheddaring part so I think it cooled to quickly. All part of learning to be a curd nerd lol..
would be nice to see all of your cheese videos in 2 or more parts, with the first just focused on making the cheese and the second a detailed taste test (and maybe a third, fourth, or fifth video tasting the cheese as it keeps on aging) with tasting notes and suggestions on pairings with fruit, crackers, wine, etc.
Great videos Gavin. I came across them yesterday while searching how to make cheese, and I have been on a watching binge. I'm getting pretty excited, and getting stuff ready to start making cheeses. One thing I am curious about though is your spring press. Do you have to check on it periodically and re-tighten as the spring starts to decompress as the cheese compresses?
+p00j2620 Yes, do retighten the spring in the initial couple of pressings and anything over 12 hours. Just retighten as required.
Hi Gavin, thanks for all your awesome resources on cheese making! I just started getting into making cheese thanks to your lovely relaxing videos and decided to try Caerphilly as my first hard cheese. I'm a bit stuck though as I purchased your e-book 'Keep calm and make cheese,' and your quantities for mesophilic culture and calcium chloride are reversed in the e-book compared to the video. i.e. in this video you have 1/8 tsp mesophilic culture and 1/4 teaspoon calcium chloride, whereas in your e-book it has 1/8 tsp calcium chloride and 1/4 teaspoon mesophilic culture. I'm guessing that the video is correct since 1/4 teaspoon mesophilic culture seems to use up a fairly significant chunk of the culture i got from your store which says is enough for 100 litres of milk. Might try and catch you during an 'ask the cheeseman' stream.
What is the porpuse of the calcium and the masephilic culture and the calcium chloride?
The calcium chloride is necessary to get good curd set IF you are using pasteurised milk (not necessary if using raw milk). Cheese is a fermented product and the culture digests the milk sugar (to produce lactic acid) and produces the enzymes that transform the proteins and fats to produce cheese flavour and texture
Hi Gavin, do you put the cheese in fridge in a container after drying...? thanks
Yes, I do for Caerphilly.
Will you get good results if you halve the recipe completely?
Maybe. It will have a tendency to dry out faster.
Gavin Webber so I should halve the air drying time too?
Just until it is touch dry. The amount of time it takes is inconsequential.
Awesome video Gavin! Thanks. 😊
+Shannon Sand Thanks for watching Shannon.
Great video, I was wondering what cheese you would recommend for a first timer to make? Also, is it wrong to wear gloves while making cheeses, does it tarnish the flavor? Thanks again for the video.
+bioletsmakeiteasy Give the quick mozzarella a try, or even the feta. Nice and easy, and not much equipment required. I do wear gloves when making mozz but its only because its too hot to handle without them. Normally I just make sure my hands are clean with soap and hot water, then sprayed with white vinegar. All good so far.
What size is the basket for this? I have a 165cm hard cheese mold, would that be too big for this? I'd be using raw milk so should get a fairly good yield.
That should be fine
Me again. It’s still a little damp so I will leave it one more day. Funny thing, I noticed it’s bowed slightly on the sides. Is that a concern?
i heard that you can substitude mesophilic culture with clabberd milk, is that true?
But did you steralise the measuring spoons?
+ANDREW CULLEN Yes, before the video, with a weak bleach solution. 20ml bleach to 2 litres of water for 5 minutes, then rinse thoroughly.
I was joking, But you said steralise everything then said what you had steralised, Am enjoying the Videos
Hey Gavin, I had a crack at making this tonight, a question on the pressing, I pressed for about 5kg for 10 mins, and yours appears to have a smooth surface all over, whilst I could very much see the curd chunks still, have pressed two further times, and it's a little better, but worrying that it won't be smooth all over even after the last pressing as it's still quite a light pressing of 7.5kg. Any ideas why that is?
Press it harder to close the rind. Presses vary
Sometimes it's because your curds were a bit firmer/drier than optimal when it went into the mould
Can you use store bought cheese to somehow homemake a starter culture?
Nick R there is a way to make your own with butter milk ,and yogurt its on you tube somewhere
@@carllloyd7534 be very careful doing that. Commercial buttermilk and (especially) yoghurt are often made with thermophilic cultures, not the mrso used in this cheese
Thank u Galvin for ur honest answers to my questions...;). I do appreciate ur videos and ur ability to make all kinds of cheese! Have u made sharp hard cheddar cheese on a video? I am fairly new here and I did not see it. Thanks & blessings to u♥️♥️♥️♥️🐭♥️♥️♥️♥️🐭♥️♥️♥️♥️🐭♥️♥️♥️
WHERE DID U GET THE SPRING FROM?
Here; www.littlegreenworkshops.com.au/product/22kg-compression-spring-cheese-press/
ANZAC Day... Bless you, brother.
Let my milk come up to room temperature before making this. It’s a hot day here in sydney so I’ve got my milk *cooling* in the fridge to 35° 😂
How do you make Caerphilly? ... Carefully
I'm going to make Caerphilly after I mess a up a cheese.
"Sure, I messed up that last one, but I made this one Caerphilly :D"
not sure if I've gone wrong some where but it's turned out very crumbly.
Hiiiiiiiii
😡
Why don't u ever say that calcium chloride is NOT needed if using raw unpasteurized milk?????
Also, thanks for the giggles....
I saw u put dirty fingers into the milk twice, after sanitizing ur equipment!!!
Lol
+Maria Roqueta Because the vast majority of home cheese makers DO NOT have access to raw milk. In fact, here in Australia it is illegal to sell it to the general public. I cater for that market of cheese makers. Plus I did mention that the calcium chloride is for when using pasturised and homogenised milk.
+Maria Roqueta I actually cleaned them with soap and water then white vinegar before the entire process, and continue to do so out of shot. You can never be too lax with sanitisation.