Hi Gavin! You've taken away my fear of making cheese at home! All the books I have tell me how difficult it is and make it such a process. With your videos I've been shown how easy this can be. With proper sterilization and the proper equipment anyone can do this. Thank you so much. Eddie in Quincy, County of Norfolk, Massachusetts USA.
I think this was my 8th cheese so far and by far mine and my families favorite. I only let it age 3 weeks and never waxed it, just kept it clean with a salt water wash when neeeded and it developed a beautiful tasty rind. I'm going to make it again tomorrow as it has been such a hit. Thanks so much for the free education.
After watching this wonderful video, I tried this recipe four weeks ago and sampled the cheese today and it was the most successful cheese I've made to date. Fabulous yield,(1.1kg) beautiful butter yellow colour, cuts easily and is mild and delicious! Making this one again!
I cut open my Butterkase today...oh Wow! Absolutely perfect, taste, texture, and all. Thank you Gavin for sharing these recipes and instructions. My cheese came out spot on...I will make more.
You can add my thanks to those of many, many others for the clarity and helpfulness of your cheese making videos, Mr. Webber. As I've watched videos by you and others about home cheese making and the importance of clean equipment, etc., I've been curious about something I haven't seen discussed: - if one does fail to avoid contamination, what are the most likely consequences? - I assume that there are undesirable molds/bacteria that can grow, etc. Are all of them sufficiently obvious (discoloration, bad smells, ...) that they're recognizable and can be avoided when they're detected? - Are there things that occur that are dangerous (not just unpleasant, bad-tasting, etc.)? - Are any of these dangerous things (if they exist) not easily detected, and therefore represent a real health safety risk? Thanks in advance for whatever feedback you can share.
I love that you’re an Aussie making real cheese. I’m an Aussie that makes grilled supermarket cheddar cheese sandwiches to be honest. It’s nice to have such a unique hobby/skill (in Australia it is anyway). I love all your videos. I’m a 29 year old whipper snapper but I can’t resist videos like this. You have yourself a permanent fan.
Had an unexpected puncture in the vac pack and discovered the butterkase covered in mold. Fortunately it cleaned off very easily. Whilst out of the pack I couldn't resist tasting it and I have to say it's delicious even though it's under two weeks old. The liquid smoke worked really well, the texture was great and gave a slight squeak on biting and it tasted lovely. I'd be happy to recommend this to anyone who wanted a cheese that's ready to eat in a fortnight.
I had a taste of my butterkase last night, it was amazing so creamy and delicious, it had a small amount of eye development, not sure if that's normal but non the less I'm so happy with how it turned out, thanks Gavin!
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
Thank you for passing all of your knowledge. I’ve also read that you can opt to allow the curds to settle, stirring ever 3 - 5 minutes, for a period of 30 mins to develop a more acidic cheese. What are your thoughts?
I was noticing that you gave a Humidity level as well as a temperature. If the cheese is going to be wax sealed or vacuum packed, is humidity really a factor since the cheeses is sealed and no moisture from the air would be able to get to it? Watching your videos has given me the confidence to try more than just Mozzarella and Ricotta. Thank you for sharing!
I absolutely love this channel, and especially how every cheese has "ancestry appropriate" music in the background. I can't wait to hear what the "Swiss music" sounds like when I watch the Emmenthaler next...
Yum! I'm a big fan of Butterkäse. It's fantastic melted over some good smoked turkey, on some nice crusty bread stuck under the broiler or grilled in a panini.
Hi Gavin. Thanks for all the vids mate, much appreciated. Just done my first Butterkase, followed your vid carefully, the only worry I have is that I used tap water to do the wash, that's the pan you heat up to 60 celsius, do you think that will be a problem in the finished cheese?.
No, not at all. I did the same thing. I only use non-chlorinated water when diluting the Calcium Chloride and the Rennet as it inhibits the rennet coagulation action.
Good Day Gavin, I had my first home made Butterkase using your method for today's breakfast. For me, a novice in cheese making it was very good. Thank you for your video. I made a small modification, I added a little bit of Lipase alongwith the culture. This gave the cheese a more pronounced flavour. In the recipe I used previously both Mesophilic and Thermophilic bacteria needed to be added. Yours with just Thermophilc came out just as good. Cheese making equipment is not available locally, I have to get it online from abroad at very high prices. So I made my own cheese press using locally available Paneer molds and a couple of long bolts and wing nuts. Rennet culture and lipase I can buy only online from abroad. Calcium Chloride is available here, fortunately. I have invested in a digital thermometer because the ambient temperature here (India) is quite high, and I have to do my cheese making at night (27C). But I plan to try yogurt(for Thermophilic) and buttermilk (for Mesophilic) soon. A couple of questions: What is the yield/litre you get for, say, Cheddar? I got just 400gms for 5 litres of milk. I use liquid paraffin instead of coconut oil, is that ok? Is keeping cheese in a brine/calcium chloride solution overnight before maturing it acceptable? Thank you for the video. BTW I have just made a Cheddar using your video. Will let you know the results mid July :)
Great video Gavin! this cheese is one of the 3 or 4 artisanal cheeses we have in Brazil. it's called Queijo Mantega here. Now I know the origin thanks !
From what I can find about queijo manteiga, it looks like it's made quite differently. Cheese curds are cooked and stirred for several hours in milk, until it takes on a consistency similar to mozzarella. Then, it is heated and stirred with butter, often a clarified butter product that is similar to Indian ghee. So that's what gives queijo manteiga its buttery flavor -- actual butter!
Hey, Gavin. Greetings from Canada. :) There are all sorts of cultures out there. When you say you use Mesophilic or Thermophilic culture in your recepies, does it matter which particular kind is used? I want to order some online, and I'm just not sure which one to choose. Some Mesophilics have more bacteria than the other, and the same goes for Thermophilic culture. Will it matter a great deal if I choose one over another, as long as they are within the needed category (Mesophilic/Thermophilic) for the recipe that I'm using? Thanks a lot, you're the man!
Gavin, I'm preparing to do some cheese making of myself. Butterkase is a personal favorite, so I was very pleased to see you release this video. Forgive my unfamiliarity, but I am curious as to what you're doing with the temperature during the process. When you note specific temperatures, are you just heating to that point and then turning it off or sustaining that temperature for a period of time? Any insight you could give would be much appreciated.
Yes, you are correct. During most of the process, I'm just checking to make sure the milk stays at the target temperature and adjust if necessary. After adding the warm water to wash the curds I checked to make sure I was at 42C. After that, it is no longer necessary to check the temp.
I can see storing it at a set temperature,,, but the humidity setting after vacuum sealing, I don't understand, Great video though, and I'm going to try it,, Thanks,,
I was thinking the exact same thing. Once it is vacuum sealed how would humidity be a factor? Great video.. Germans would be proud.. just say it a little faster all one word. Butterkäße
Gavin, one of my granddaughters (age 6) is fascinated by the idea of making cheese. We read about Ma Ingalls making cheese in _Little House in the Big Woods_, and we found a cheese video on the Jas Townsend & Sons channel (terrific channel, BTW- 18th and early 19th c American reenactment- they're really, really good, and they do a lot of cookery!) I do medieval reenactment, and last year in camp I made a soft cheese, which was a big hit. So this spring Ilyana wants to make 'reg-oo-lar' cheese, hoop and all. I thin the butterkäse would be a good one to start with. We might try gouda , too! Your videos make it look like something I can do! I'm a fairly skilled cook, but cheesemaking is science! I'm going to give it a try! BTW, while watching this video, I HAD TO get up and fix myself an English muffin with Muenster melted onto it. Ah, melty, yummy cheese!
How long do you leave it in the brine? I played the video over and over but you did not mention. Would you please respond? Thank you and I love your channel.
what is clearly missing in all your really impressive productions of a huge variety of all-world cheeses is the final cutting, exhibiting the pate and the shape and then the tasting. We all want to hear you say, 'Oh, wow.! lovely taste.!' We want you to tell us 'yes, all this effort and this is what you get to taste and eat.!' Cheese is about seeking out different unexpected cheese tasting experiences. Cheese is a passion for cheese lovers and cheese experts need to guide the seekers to the good and worth-while cheeses, so that we can all enjoy the knowledge of the masters.
He's covered this before. With the ripening times (months) a single video would take forever to produce. However he does do follow-up/tasting videos, they are just stand alone videos. Search for '[insert cheese name here] tasting' (maybe even add his channel name) to find them. Edit: for clarity.
If you vacuum seal the cheese.....why does the humidity matter in the storage area. I can understand temp but not how the humidity level affects ripening
Finished up making the new cheese press this past weekend, and I'm starting this cheese in a couple of days. Can't wait to make a progress report! Curd on!
Hello, thanks for your videos, Gavin! I have Nigerian dwarf goats with butterfat up over 5% whereas whole cow milk and European goat milk come in at about 3%. Do I need to make any adjustments to account for the additional fat content for any particular cheese recipes? This one, and its apparent cousin, Gouda, seem like they would not be impacted?
So I made a butterkase - mixed the curd with garlic power dill and black pepper - as well as 2 tablespoons of salt. No brining - Opened today and it was fantastic
This concept cheese (there's a few butter tasting cheeses we like) brings up an article I read some 30odd years ago that I have tried to re-find without success. A butter inside a cheese skin. A means of butter preservation inside an aged, hung cheese. Outside it looks like caciocavallo but 1/2 inch in or so was a half pound ball of butter. If you or any of your fans know what kind of cheese that was I'd appreciate a heads up on that.
Thank you Zak Kohler, that does come close. That cheese is a modern (20th Century) cheese and one I'd love to try making at some point (it actually looks fun to make almost like filling water balloons without popping them, there are a few youtube vids on its production). The article I recall reading was on pre-industrial food preservation techniques in the Finland/Sweden region (lived in Thunder Bay Ontario at the time and there is a very large Finnish population there) Trouble is, at 47 my memories of being 20 are getting a ways away from me now.
What does "flipping" entail when it's aging in a vacuum-packed bag? And how do you keep it at the correct temperature? I've watched a few videos but could really use a tutorial on the aging process and what the details there are. BTW, Butterkaese is my FAVORITE cheese and it is getting nearly impossible to find it in the US. I watched your video on Queso Chihuahua yesterday and wondered about Butterkaese, but figured you'd never do that one cuz it's so rare, so I didn't even search your channel for it. And then TH-cam fed me this video today. I am SO HAPPY!!! 🙂
Forgive me for my inexperience with aging cheese, but would the humidity of the air when you ripen the cheese matter at all if the cheese is vacuum sealed?
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
I appreciate your videos. I have made myself a cheese press but I was wondering where you got your spring and do you use more than the one for different pressures?
Have you ever had the Slovakian cheese, bryndza? Your videos are really interesting, even though I probably won't be making any of the cheeses, haha :)
Hi Gavin! I enjoy watching your cheese making videos. Question came to mind; after you vacuum pack your Butter Cheese you recommend storing in cheese cave at a certain temp and 85% humidity. Would humidity matter when the cheese is vacuum packed? Thanks!
I made this cheese February 27, 2020. I use high fat raw Jersey milk. I didn't have the culture you called for, so I used 1/8 tsp each of Y2 yogurt culture and LH 100. After drying I vacuumed sealed and aged at 57 degrees for 2 months. The cheese is very buttery and mild in aroma and flavor. It melts very nicely. The only strange thing were lots of holes throughout the cheese. Don't know if I didn't press it enogh or the y2 culture did something. I'm making it again today, I'll see what happens in 2 months.
They are caused cuz the bacteria is still trapped inside the cheese, so when it ripes the bacteria converted all o2 to co2 and the C02 begins to slowly dissolve the cheese from the inside so thats the holes.
gonna try to make this with yogurt, hope it turns out tasting like cheese. Should the yoghurt be 1% if used as culture. So like 1 gram yogurt for 1000 grams of milk?
Gavin, I've been watching you making many kinds of cheeses and it's fascinating but I was just wondering can you making vegan cheese or at least attempt to make one?
Angel Lovedragon Don't be sorry you asked. It wasn't a bad question. Many of the techniques used in cheese making are also used in tofu making. Maybe you should try your hand at making tofu?
So I made t hhi is about 4 days ago its having issues drying out .... I also have small spots of mold starting :-/ is there anything I can do to save my smelly cheese
Hello Gavin, I'd like to ask, if you have ever heard of finnish cheese called "Leipäjuusto". Also known as Finnish squeaky cheese. It's really easy to make and I think it's bit different than the most cheeses you've made on your channel. Please google it up and make it, if you like the idea!
i would like to see you make dried meats, maybe u have already and i might just need to be guided in the right direction . nice videos , i enjoy the wide variety you have to choose which ones of our favorites we would like to make, im looking forward to making several .
You are right, in this instance in a vacuum sealed bag it will have zero effect. However, if you wax it instead as I mentioned, then you would need to keep the humidity up to prevent the cheese from drying up.
Hi Gavin , your video is so great！ I'm making this "Butterkäse" right now , and I can't wait to eat~But I only used 4 liters of milk , should I decrease the time of brine ? like brine for 4.5 hours ?
Hi I hope you can answer this question or maybe someone else can chime in and answer it. You vacuum sealed the cheese and then you're going to age it at 12degrees C, 85% humidity for 4 weeks? I am sorry but I don't think the humidity level will matter once you vacuum seal it. There's no moisture escaping or being exchanged from the ambient environment. Can't you just vacuum seal and place it in the refrigerator for 4 weeks to mature? Or am I missing something? Thank you to anyone that can answer this for me. I am trying to learn the art of cheese making.
Iam Not quit sure but i think you can do ripen IT in the fridge. The humidity doesnt Play a roll If Vacuum sealed. At least for My first butterkäse. I Vacuum sealed and Put on a wax coat😂. So i doubled down and It didnt even Made a difference. So far, nice cheese making
@@WyattSmith101 yes I know that. Gavin specifically says he vacuum seals the cheese and then ages it at a specific temperature and humidity. My question is why is humidity important if you’re vacuum sealing the cheese? The plastic you use to vacuum seal is not permeable to moisture or air.
Hi, I love watching your cheese making videos and have started making some basic cheese. I wanted to try this one but I can't seem to find where to get Thermophilic (MOT92) here in the UK. I see other Thermophilic cultures for other cheese types but not this one, is there any equivalent you know of that would work? Thanks 😊
@@GavinWebber I can find these 4 thermophilic cultures: Thermophilic B for Italian style cheeses, ST H2 Thermophilic culture for Hard cheeses & Mozzarella (TA61), Thermophilic C for Swiss type cheeses, TCC-20 Thermophilic Culture for Mozzarella type cheeses
Are these cheeses you make scalable? I wouldn't be able to eat wheels that size consistently. Could I cut the recipe in half? Would the processing change?
I tried this cheese I think five times and for mw it ends relatively hard - in your taste video it seems not as hard. Did you know what can cause it? Thanks
Hi Gavin, I made a butterkase on the weekend and it flattened and looked like your tilsit. What have I done wrong? This time I used the unhomoginised milk and also added the calcium. My jarslberg also did the same thing but tastes beautiful, I used the same milk here too. I have made about 20 other cheeses to date and haven't had this problem until I used this milk.
love your videos, I make almost the same cheese, I use raw milk, mine is Bergkase ( alpcheese) and the culture i use is Danisco AlpD. i used to make so much cheese years ago when we had to much milk on the farm, just small batches some 200 liters and some 100 liters. years have passed now and today we had a mobile cheese maker come to the farm at 4am to make 2 batches @ 500 liters each, just cheddar nothing fancy.
My milk is like that - I just seem to get a higher yield of cheese! When I had the calf on my cow she held the cream back for him and my cheeses were smaller and harder Now with the calf off my cheese wheels are huge and softer
Gavin thank you so much for the video. I plan on doing this cheese tomorrow. I have a couple of questions, if you don't mind. Do you keep the temperature of 39F/102F constant until you wash the curds with the warm water? For how long to you keep the cheese in the brine? Thank you in advance for your reply
Only reason I swapped is because the milk I have been purchasing lately has had a lot of solid cream in the bottle which I have had to whisk into the milk. Once the curds have set that layer of cream sits on top, so the knife gives a better indication of a clean break. It just means that I need to find fresher milk!
Hello Gavin Webber! I can't find the exactly Thermophilic culture on Amazon. I am wondering if you can recommend me a culture available on amazon or ebay? Thanks!
Okay so, 1. Hell yeah! 2. I'm a chef, and I can tell you, out of years of trying to perfect the perfect grilled cheese, I have found butter kase to be the perfect cheese to do so. If you want my technique to do so let me know.
when you ripen it do you take it out of the vacuum bag? if not then why does humidity matter? I think what im trying to ask is if its vacuum bagged then how does the humidity effect it?
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
MOT92 is a multiple Thermophile with 4 separate strains of culture; Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus. TA61 only contains Streptococcus thermophilus which is best for hard Italian cheeses.
Hi Gavin, thanks for the video. I'm making this cheese right now. I used only 5 liters of milk and a 12 cm diameter mold. I decided to use half the weights (using books and cans right now for pressure), since its being distributed on half the surface you are using (16 cm diameter?). Do you think this was a good idea or should I put some more weight on top? Thanks!
Hi Gavin. Last night i tried to make this cheese folowing your instructions but something went wrong when i added wather over the curd. It started cooking and the curd became like mozzarella. The water was 60 Celsius. What could have gone wrong ?
gabriel bratescu check the Ph. The Ph might have dropped, causing the curd to stretch like mozzarella. Did you use fresh milk or one/two days milk? If the latter, then you can try fresh milk instead, pasteurize it, and use it.
Gavin, when using raw milk with this recipe, is the calcium chloride needed? Also, thermophilic culture your using I am having a hard time crossing my cultures with that number. Any suggestions?
Hi Craig. Omit the CaCl when using raw milk. As for thermophillic, any one with these strains will suffice; Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](/img/n.gif)
It’s too warm here in the UK and I couldn’t sleep so here I am making this at 3am
Hi Gavin! You've taken away my fear of making cheese at home! All the books I have tell me how difficult it is and make it such a process. With your videos I've been shown how easy this can be. With proper sterilization and the proper equipment anyone can do this. Thank you so much. Eddie in Quincy, County of Norfolk, Massachusetts USA.
Thanks Edward. Cheese making is indeed easy, which is why I make these videos to lift the veil on the mystery that seems to shroud this amazing food!
I think this was my 8th cheese so far and by far mine and my families favorite. I only let it age 3 weeks and never waxed it, just kept it clean with a salt water wash when neeeded and it developed a beautiful tasty rind. I'm going to make it again tomorrow as it has been such a hit. Thanks so much for the free education.
It's a favourite here as well. We prefer to vac-pack it, but I might try a natural rind ask I'm having some success with those of late.
After watching this wonderful video, I tried this recipe four weeks ago and sampled the cheese today and it was the most successful cheese I've made to date. Fabulous yield,(1.1kg) beautiful butter yellow colour, cuts easily and is mild and delicious! Making this one again!
I cut open my Butterkase today...oh Wow! Absolutely perfect, taste, texture, and all. Thank you Gavin for sharing these recipes and instructions. My cheese came out spot on...I will make more.
You can add my thanks to those of many, many others for the clarity and helpfulness of your cheese making videos, Mr. Webber.
As I've watched videos by you and others about home cheese making and the importance of clean equipment, etc., I've been curious about something I haven't seen discussed:
- if one does fail to avoid contamination, what are the most likely consequences?
- I assume that there are undesirable molds/bacteria that can grow, etc. Are all of them sufficiently obvious (discoloration, bad smells, ...) that they're recognizable and
can be avoided when they're detected?
- Are there things that occur that are dangerous (not just unpleasant, bad-tasting, etc.)?
- Are any of these dangerous things (if they exist) not easily detected, and therefore represent a real health safety risk?
Thanks in advance for whatever feedback you can share.
Some answers here; th-cam.com/video/ejsi2SSZtPw/w-d-xo.html
Have never heard of Butterkase before.
Thanks Gavin.
.
I love that you’re an Aussie making real cheese. I’m an Aussie that makes grilled supermarket cheddar cheese sandwiches to be honest. It’s nice to have such a unique hobby/skill (in Australia it is anyway). I love all your videos. I’m a 29 year old whipper snapper but I can’t resist videos like this. You have yourself a permanent fan.
The music makes me feel like an elephants is going to ride a bicycle..
Gavin, just recently discovered your channel and I am just fascinated! And I love the term "curd nerd"
Had an unexpected puncture in the vac pack and discovered the butterkase covered in mold. Fortunately it cleaned off very easily.
Whilst out of the pack I couldn't resist tasting it and I have to say it's delicious even though it's under two weeks old. The liquid smoke worked really well, the texture was great and gave a slight squeak on biting and it tasted lovely. I'd be happy to recommend this to anyone who wanted a cheese that's ready to eat in a fortnight.
I had a taste of my butterkase last night, it was amazing so creamy and delicious, it had a small amount of eye development, not sure if that's normal but non the less I'm so happy with how it turned out, thanks Gavin!
what is the importance of having 85% humidity in the ripening phase if the cheese is vacuum sealed?
There is no importance to humidity for vacuum sealed. He probably just said it out of habit. Vacuum sealing also prevents rinds.
Nick Lavoie Same question here!
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
Thank you for passing all of your knowledge. I’ve also read that you can opt to allow the curds to settle, stirring ever 3 - 5 minutes, for a period of 30 mins to develop a more acidic cheese. What are your thoughts?
I was noticing that you gave a Humidity level as well as a temperature.
If the cheese is going to be wax sealed or vacuum packed, is humidity really a factor since the cheeses is sealed and no moisture from the air would be able to get to it?
Watching your videos has given me the confidence to try more than just Mozzarella and Ricotta. Thank you for sharing!
I absolutely love this channel, and especially how every cheese has "ancestry appropriate" music in the background. I can't wait to hear what the "Swiss music" sounds like when I watch the Emmenthaler next...
Glad you enjoy it!
I have just made this cheese but I have added some liquid smoke to the milk as you did for the smoke flavoured gouda. Can't wait to try it.
Yum! I'm a big fan of Butterkäse. It's fantastic melted over some good smoked turkey, on some nice crusty bread stuck under the broiler or grilled in a panini.
Hi Gavin. Thanks for all the vids mate, much appreciated.
Just done my first Butterkase, followed your vid carefully, the only worry I have is that I used tap water to do the wash, that's the pan you heat up to 60 celsius, do you think that will be a problem in the finished cheese?.
No, not at all. I did the same thing. I only use non-chlorinated water when diluting the Calcium Chloride and the Rennet as it inhibits the rennet coagulation action.
PHEW, Cheers from the UK Gavin.
Good Day Gavin, I had my first home made Butterkase using your method for today's breakfast. For me, a novice in cheese making it was very good.
Thank you for your video. I made a small modification, I added a little bit of Lipase alongwith the culture. This gave the cheese a more pronounced flavour.
In the recipe I used previously both Mesophilic and Thermophilic bacteria needed to be added. Yours with just Thermophilc came out just as good.
Cheese making equipment is not available locally, I have to get it online from abroad at very high prices. So I made my own cheese press using locally available Paneer molds and a couple of long bolts and wing nuts. Rennet culture and lipase I can buy only online from abroad. Calcium Chloride is available here, fortunately. I have invested in a digital thermometer because the ambient temperature here (India) is quite high, and I have to do my cheese making at night (27C).
But I plan to try yogurt(for Thermophilic) and buttermilk (for Mesophilic) soon.
A couple of questions: What is the yield/litre you get for, say, Cheddar? I got just 400gms for 5 litres of milk. I use liquid paraffin instead of coconut oil, is that ok?
Is keeping cheese in a brine/calcium chloride solution overnight before maturing it acceptable?
Thank you for the video.
BTW I have just made a Cheddar using your video. Will let you know the results mid July :)
Great video Gavin! this cheese is one of the 3 or 4 artisanal cheeses we have in Brazil. it's called Queijo Mantega here. Now I know the origin thanks !
From what I can find about queijo manteiga, it looks like it's made quite differently. Cheese curds are cooked and stirred for several hours in milk, until it takes on a consistency similar to mozzarella. Then, it is heated and stirred with butter, often a clarified butter product that is similar to Indian ghee. So that's what gives queijo manteiga its buttery flavor -- actual butter!
Hey, Gavin. Greetings from Canada. :) There are all sorts of cultures out there. When you say you use Mesophilic or Thermophilic culture in your recepies, does it matter which particular kind is used? I want to order some online, and I'm just not sure which one to choose. Some Mesophilics have more bacteria than the other, and the same goes for Thermophilic culture. Will it matter a great deal if I choose one over another, as long as they are within the needed category (Mesophilic/Thermophilic) for the recipe that I'm using? Thanks a lot, you're the man!
Every time I watch one of these videos I have to get up and go to the fridge and eat some cheese.
If after 2 to 3 days left at room temp 8:45, the cheese should have developed a strong and solid rind. Why would we want to wax it or vacuum seal it?
Because it will grow mold.
Gavin, I'm preparing to do some cheese making of myself. Butterkase is a personal favorite, so I was very pleased to see you release this video. Forgive my unfamiliarity, but I am curious as to what you're doing with the temperature during the process. When you note specific temperatures, are you just heating to that point and then turning it off or sustaining that temperature for a period of time? Any insight you could give would be much appreciated.
Yes, you are correct. During most of the process, I'm just checking to make sure the milk stays at the target temperature and adjust if necessary. After adding the warm water to wash the curds I checked to make sure I was at 42C. After that, it is no longer necessary to check the temp.
I can see storing it at a set temperature,,, but the humidity setting after vacuum sealing, I don't understand, Great video though, and I'm going to try it,, Thanks,,
I was thinking the exact same thing. Once it is vacuum sealed how would humidity be a factor?
Great video.. Germans would be proud.. just say it a little faster all one word. Butterkäße
why would humidity matter if you have it vacuum packed?
He offers humidity for those not vac packing it
It is amazing what a few ingredients can do to milk.
That looks like a fun cheese to make! I might even try it this week in fact.
How do you know how much pressure you're applying with your press?
Gavin, one of my granddaughters (age 6) is fascinated by the idea of making cheese. We read about Ma Ingalls making cheese in _Little House in the Big Woods_, and we found a cheese video on the Jas Townsend & Sons channel (terrific channel, BTW- 18th and early 19th c American reenactment- they're really, really good, and they do a lot of cookery!) I do medieval reenactment, and last year in camp I made a soft cheese, which was a big hit. So this spring Ilyana wants to make 'reg-oo-lar' cheese, hoop and all. I thin the butterkäse would be a good one to start with. We might try gouda , too! Your videos make it look like something I can do! I'm a fairly skilled cook, but cheesemaking is science! I'm going to give it a try!
BTW, while watching this video, I HAD TO get up and fix myself an English muffin with Muenster melted onto it. Ah, melty, yummy cheese!
You've got nothing to loose Laura. Best of luck with your cheese making endeavours.
How long do you leave it in the brine? I played the video over and over but you did not mention. Would you please respond?
Thank you and I love your channel.
Watch the video again; th-cam.com/video/Vb8fRWtqRmg/w-d-xo.html
I watched it twice and did not see the brining time either
The word Kase is also used in South Italy, (caso), its an old Roman word, same as Cheese.
cazzo
Hi Gavin can you make a video how to make Bulgaria Kashkaval chease.
what is clearly missing in all your really impressive productions of a huge variety of all-world cheeses is the final cutting, exhibiting the pate and the shape and then the tasting. We all want to hear you say, 'Oh, wow.! lovely taste.!' We want you to tell us 'yes, all this effort and this is what you get to taste and eat.!' Cheese is about seeking out different unexpected cheese tasting experiences. Cheese is a passion for cheese lovers and cheese experts need to guide the seekers to the good and worth-while cheeses, so that we can all enjoy the knowledge of the masters.
He's covered this before. With the ripening times (months) a single video would take forever to produce. However he does do follow-up/tasting videos, they are just stand alone videos. Search for '[insert cheese name here] tasting' (maybe even add his channel name) to find them.
Edit: for clarity.
Geoff Bercovich did u not check out his tasting videos?
I tried this in Wisconsin. I found my new favorite cheese.
Does the humidity matter if it's vacuum packed?
If you vacuum seal the cheese.....why does the humidity matter in the storage area. I can understand temp but not how the humidity level affects ripening
I’m asking the same question
Finished up making the new cheese press this past weekend, and I'm starting this cheese in a couple of days. Can't wait to make a progress report!
Curd on!
Hello, thanks for your videos, Gavin! I have Nigerian dwarf goats with butterfat up over 5% whereas whole cow milk and European goat milk come in at about 3%. Do I need to make any adjustments to account for the additional fat content for any particular cheese recipes? This one, and its apparent cousin, Gouda, seem like they would not be impacted?
I will make this chees this weekend but I will infuse saffron in it. Butter loves Saffron. Thanks Gavin.
So I made a butterkase - mixed the curd with garlic power dill and black pepper - as well as 2 tablespoons of salt. No brining - Opened today and it was fantastic
This concept cheese (there's a few butter tasting cheeses we like) brings up an article I read some 30odd years ago that I have tried to re-find without success. A butter inside a cheese skin. A means of butter preservation inside an aged, hung cheese. Outside it looks like caciocavallo but 1/2 inch in or so was a half pound ball of butter. If you or any of your fans know what kind of cheese that was I'd appreciate a heads up on that.
keeperofthegood manteche, or possibly burrata www.igourmet.com/shoppe/Manteche---Provolone-and-Butter-by-BelGioioso.asp
Thank you Zak Kohler, that does come close. That cheese is a modern (20th Century) cheese and one I'd love to try making at some point (it actually looks fun to make almost like filling water balloons without popping them, there are a few youtube vids on its production). The article I recall reading was on pre-industrial food preservation techniques in the Finland/Sweden region (lived in Thunder Bay Ontario at the time and there is a very large Finnish population there) Trouble is, at 47 my memories of being 20 are getting a ways away from me now.
What does "flipping" entail when it's aging in a vacuum-packed bag? And how do you keep it at the correct temperature? I've watched a few videos but could really use a tutorial on the aging process and what the details there are.
BTW, Butterkaese is my FAVORITE cheese and it is getting nearly impossible to find it in the US. I watched your video on Queso Chihuahua yesterday and wondered about Butterkaese, but figured you'd never do that one cuz it's so rare, so I didn't even search your channel for it. And then TH-cam fed me this video today. I am SO HAPPY!!! 🙂
flipping the cheese from top to bottom helps to evenly distribute the fats throught the cheese during maturation.
How long do we brine this cheese?
Brine for 9 hours
Forgive me for my inexperience with aging cheese, but would the humidity of the air when you ripen the cheese matter at all if the cheese is vacuum sealed?
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
Ahh that makes perfect sense! Thank you for answering!
have you noticed major differences between vacuum packed and waxed cheeses?
Gavin you are awesome cheesemaker.
Thank you Sapna!
I appreciate your videos. I have made myself a cheese press but I was wondering where you got your spring and do you use more than the one for different pressures?
Here is a video I made about my press; th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
does humidity come into factor when vacuum sealed?
No, it doesn't. But it is a factor when waxing or making a natural rind cheese.
I really like the "german-like" music! ;-) Regards from Germany/Hamburg
And regards from Germany/Bonn
Have you ever had the Slovakian cheese, bryndza? Your videos are really interesting, even though I probably won't be making any of the cheeses, haha :)
Bryndza is Polish cheese, made by mountain villagers
Greetings from Germany
Nice Bouterkayze xD
Why the 85% humidity for aging since it is vacuum sealed?
Hi Gavin! I enjoy watching your cheese making videos. Question came to mind; after you vacuum pack your Butter Cheese you recommend storing in cheese cave at a certain temp and 85% humidity. Would humidity matter when the cheese is vacuum packed? Thanks!
Humidity has no effect on a vacuum packed cheese. I always recommend the humidity in case someone wants to age with a natural rind.
I made this cheese February 27, 2020. I use high fat raw Jersey milk. I didn't have the culture you called for, so I used 1/8 tsp each of Y2 yogurt culture and LH 100. After drying I vacuumed sealed and aged at 57 degrees for 2 months. The cheese is very buttery and mild in aroma and flavor. It melts very nicely. The only strange thing were lots of holes throughout the cheese. Don't know if I didn't press it enogh or the y2 culture did something. I'm making it again today, I'll see what happens in 2 months.
The butter kase I had when living in Germany years ago.. did have holes.. not quite as defined as Swiss cheese but defiantly there
@@HealthyDisrespectforAuthority thank you!
Mechanical holes. It’s a very common result. Thanks for the culture input!
@@jim34morrison thank you!
They are caused cuz the bacteria is still trapped inside the cheese, so when it ripes the bacteria converted all o2 to co2 and the C02 begins to slowly dissolve the cheese from the inside so thats the holes.
gonna try to make this with yogurt, hope it turns out tasting like cheese.
Should the yoghurt be 1% if used as culture. So like 1 gram yogurt for 1000 grams of milk?
+Cruhl CRUHLDUHL I recently used 170gms for 12 litres of milk for a Provolone so you can calculate backwards from there.
I made the quick mozzarella as my first cheese project. Turned out strangely sweet. But it was delicious with saltines.
I might make this. It’s one of my favorite cheeses!
Gavin, I've been watching you making many kinds of cheeses and it's fascinating but I was just wondering can you making vegan cheese or at least attempt to make one?
he is not vegan.... he will never attempt to do this.
What would vegan cheese be? Cheese is fermented milk. If you remove the milk, what is left?
I know he's not a vegan but I was just wondering
I'm sorry I asked it was just an idea. Just to try something new
Angel Lovedragon Don't be sorry you asked. It wasn't a bad question.
Many of the techniques used in cheese making are also used in tofu making. Maybe you should try your hand at making tofu?
Can we use flora Danica or mesophilic aroma for this cheese?
So I made t hhi is about 4 days ago its having issues drying out .... I also have small spots of mold starting :-/ is there anything I can do to save my smelly cheese
Thanks Gavin, will be making tomorrow
I would love to see you make some Bayerische Bierkäse (Bavarian Beer Cheese)
Hello Gavin, I'd like to ask, if you have ever heard of finnish cheese called "Leipäjuusto". Also known as Finnish squeaky cheese. It's really easy to make and I think it's bit different than the most cheeses you've made on your channel. Please google it up and make it, if you like the idea!
And if you cant get any cloudberry jelly to test with leipäjuusto, I'd be happy to send you some!
I have a recipe for it on my blog if you would like to try it; www.littlegreencheese.com/2014/10/homemade-coffee-cheese.html
i would like to see you make dried meats, maybe u have already and i might just need to be guided in the right direction . nice videos , i enjoy the wide variety you have to choose which ones of our favorites we would like to make, im looking forward to making several .
Would the Humidity matter? I mean if its vacuum sealed in plastic surely the Humidity will have no effect.
You are right, in this instance in a vacuum sealed bag it will have zero effect. However, if you wax it instead as I mentioned, then you would need to keep the humidity up to prevent the cheese from drying up.
Gavin Webber Ah so wax does allow some relative humidity to pass through it.
Hi Gavin , your video is so great！
I'm making this "Butterkäse" right now , and I can't wait to eat~But I only used 4 liters of milk , should I decrease the time of brine ? like brine for 4.5 hours ?
Yes, decrease it by half.
Hi I hope you can answer this question or maybe someone else can chime in and answer it. You vacuum sealed the cheese and then you're going to age it at 12degrees C, 85% humidity for 4 weeks? I am sorry but I don't think the humidity level will matter once you vacuum seal it. There's no moisture escaping or being exchanged from the ambient environment. Can't you just vacuum seal and place it in the refrigerator for 4 weeks to mature? Or am I missing something? Thank you to anyone that can answer this for me. I am trying to learn the art of cheese making.
Iam Not quit sure but i think you can do ripen IT in the fridge. The humidity doesnt Play a roll If Vacuum sealed. At least for My first butterkäse. I Vacuum sealed and Put on a wax coat😂. So i doubled down and It didnt even Made a difference. So far, nice cheese making
Thank you
Cheese wax is breathable, allowing gas exchange. Vac sealing stops any gas exchange. The maturation processes are different.
@@WyattSmith101 yes I know that. Gavin specifically says he vacuum seals the cheese and then ages it at a specific temperature and humidity. My question is why is humidity important if you’re vacuum sealing the cheese? The plastic you use to vacuum seal is not permeable to moisture or air.
How long is it in the Brine for please
That is the exact same question I have.
th-cam.com/video/Vb8fRWtqRmg/w-d-xo.html
How do you gauge the weight. Are there markings or do you do it by guessing?
Loved this cheese while I lived in Germany. Going to try this soon,
Hi, I love watching your cheese making videos and have started making some basic cheese. I wanted to try this one but I can't seem to find where to get Thermophilic (MOT92) here in the UK. I see other Thermophilic cultures for other cheese types but not this one, is there any equivalent you know of that would work? Thanks 😊
Sure, what can you get?
@@GavinWebber I can find these 4 thermophilic cultures:
Thermophilic B for Italian style cheeses,
ST H2 Thermophilic culture for Hard cheeses & Mozzarella (TA61),
Thermophilic C for Swiss type cheeses,
TCC-20 Thermophilic Culture for Mozzarella type cheeses
Are these cheeses you make scalable? I wouldn't be able to eat wheels that size consistently. Could I cut the recipe in half? Would the processing change?
Yes, they are scaleable. The only things you can't change are Temperatures, timings (except brining times) and pressing pressure.
I tried this cheese I think five times and for mw it ends relatively hard - in your taste video it seems not as hard. Did you know what can cause it? Thanks
Hi Gavin, I made a butterkase on the weekend and it flattened and looked like your tilsit. What have I done wrong? This time I used the unhomoginised milk and also added the calcium. My jarslberg also did the same thing but tastes beautiful, I used the same milk here too. I have made about 20 other cheeses to date and haven't had this problem until I used this milk.
love your videos, I make almost the same cheese, I use raw milk, mine is Bergkase ( alpcheese) and the culture i use is Danisco AlpD. i used to make so much cheese years ago when we had to much milk on the farm, just small batches some 200 liters and some 100 liters. years have passed now and today we had a mobile cheese maker come to the farm at 4am to make 2 batches @ 500 liters each, just cheddar nothing fancy.
I'm using raw milk that has a cream line ending about 1/3 of the way down the gallon. Do I need to adjust somehow for this overly creamy milk?
My milk is like that - I just seem to get a higher yield of cheese!
When I had the calf on my cow she held the cream back for him and my cheeses were smaller and harder
Now with the calf off my cheese wheels are huge and softer
@@sonrisefamilyfarm8572 thank you!
Gavin, the Rennet I have is 310 - 325 IMCU. Should I still use the 1/2 teaspoon rennet or use less?
Sounds great, I’d like to see how to make muenster cheese snd fontina also.
Gavin thank you so much for the video. I plan on doing this cheese tomorrow. I have a couple of questions, if you don't mind.
Do you keep the temperature of 39F/102F constant until you wash the curds with the warm water?
For how long to you keep the cheese in the brine? Thank you in advance for your reply
Q1; Yes, keep the temp at 39C/102F until you remove the whey and replace it with hot water which takes it up to 42C.
Q2; 9 hours in the brine
Thank you!
Have you made any smoked cheeses? I'm not just thinking about smoked cottage cheese, but hard or semi-hard cheese.
Sounds WONDERFUL! I'd like to order one from you!
Any reason for the change from finger to knife, when testing for a clean break? Just a hygiene thing?
Only reason I swapped is because the milk I have been purchasing lately has had a lot of solid cream in the bottle which I have had to whisk into the milk. Once the curds have set that layer of cream sits on top, so the knife gives a better indication of a clean break. It just means that I need to find fresher milk!
Hi, congratulations for your channel. I have one question, is humidity important if the cheese is vacuum in plastic bag?
Nope, see top reply.
i reccomend waxing over aging because it keeps humidity.
Can this cheese be good for beginners?
Oi mate dein Butterkäse ist gut geworden! :D
ich danke dir sehr!
How much cost to produce this cheese? Looks great...Thank you...
May God bless you Mr. Gavin.....for all your love and encouragement....amen..
As Monty Python said, Blessed are the Cheese makers!
Hello Gavin Webber! I can't find the exactly Thermophilic culture on Amazon. I am wondering if you can recommend me a culture available on amazon or ebay? Thanks!
I'm sure Gavin would direct you to his shop Little Green Workshops. You can buy it there.
Okay so, 1. Hell yeah! 2. I'm a chef, and I can tell you, out of years of trying to perfect the perfect grilled cheese, I have found butter kase to be the perfect cheese to do so. If you want my technique to do so let me know.
when you ripen it do you take it out of the vacuum bag? if not then why does humidity matter? I think what im trying to ask is if its vacuum bagged then how does the humidity effect it?
Good question. I made sure I listed the humidity because I gave the option of waxing. You could also allow this cheese to form a natural rind. Humidity doesn't matter when vacuum packing.
Ah i see... was confused for a bit. Thank you for clearing that up for me.
Can thermophilic cultures (e.g., TA61) other than MOT92 be used with same/similar results?
MOT92 is a multiple Thermophile with 4 separate strains of culture; Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus. TA61 only contains Streptococcus thermophilus which is best for hard Italian cheeses.
Thanks for the clear and informative answer. Guess I better look for some MOT92...
I have to try many time
Hi Gavin, thanks for the video. I'm making this cheese right now. I used only 5 liters of milk and a 12 cm diameter mold. I decided to use half the weights (using books and cans right now for pressure), since its being distributed on half the surface you are using (16 cm diameter?). Do you think this was a good idea or should I put some more weight on top? Thanks!
I think that will work.
Isn't this the same as Gouda?
Milder flavour
How much cream did you add? otherwise, I love your explanation
Zero extra cream
You do say at 1:20 that you are whisking some cream in there. I was confused by this. Is it cream from the milk?
Hi Gavin. Last night i tried to make this cheese folowing your instructions but something went wrong when i added wather over the curd. It started cooking and the curd became like mozzarella. The water was 60 Celsius. What could have gone wrong ?
gabriel bratescu check the Ph. The Ph might have dropped, causing the curd to stretch like mozzarella. Did you use fresh milk or one/two days milk? If the latter, then you can try fresh milk instead, pasteurize it, and use it.
Why is the humidity of any importance during ripening if the cheese is vacuum packed and sealed?
No need to worry about humidity if vacuum packed
its very funny how you pronounce "butterkäse"...
I didn't knew that butterkäse is a german cheese o.O
greetings from germany
Do you wash the curds with tap water or unchlorinated water?
Unchlorinated water is used to wash the curds.
@@GavinWebber Thank you
Gavin, when using raw milk with this recipe, is the calcium chloride needed? Also, thermophilic culture your using I am having a hard time crossing my cultures with that number. Any suggestions?
Hi Craig. Omit the CaCl when using raw milk. As for thermophillic, any one with these strains will suffice; Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus
Thanks for the reply Gavin. Helped a ton.