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How to make Queso Chihuahua - Woof! 🧀
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- Queso Chihuahua was introduced into the state of Chihuahua, Mexico by the Mennonites when they migrated to the region. It is in the style of the cheddar cheese family of cheeses.
Ingredients
• 10 litres (10 quarts) whole milk
• 1/8 teaspoon Mesophilic culture
• 1/2 teaspoon Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/2 teaspoon Liquid Rennet (IMCU 200) diluted in 1/4 cup
cool non-chlorinated water
• 2 Tablespoons of non-iodised Salt
Please help contribute to translations and subtitles for this video: www.youtube.com...
Starter culture used Mad Millie Mesophilic; www.littlegree...
Rennet Chymax Plus IMCU 200; www.littlegree...
I recommend our Hard Cheese kit for this cheese; www.littlegree...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
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Thank you so much for this! My husband is from Chihuahua though we live in the US. We were stuck waiting for holidays to get our cheese fix. I have made cheeses before but they never taste just right or have the good squeak when you bite in. Bless you sir.
Im from chihuahua mexico and a big fan of this channel 😀😁
My family is from chihuahua and they have requested this cheese! Thanks for the recipe!
Great applause to you that you have put up a recipe during the vidio, i think many will appreciate that!
80 000 k congratulation
My family is Mennonite 😄 love your videos and loveeee queso Chihuahua
agreeing with gabriela. the first time was correct =^_^= chihuahua sounds like chiwawa have a good one. love ur videos
Love the mexican music in the background 🙃
You actually pronounced it right the first time :)
My family bought me the mozzarella cheese kit from your website for Christmas! Hopefully it will arrive soon! :D
I absolutely love cheese and I've always been interested in making it especially blue cheese but it seems quite intimidating
Another great video bud
anyone else wanting to get out a red sharpie? haha
love the videos, gav. i hope to make some of my own cheese soon using what i've learned in your videos
Gavin. I am hoping to make queso oaxaca. Can you advise what products from your store I will need? and have you done a video for that one yet?
Cheers
Ay Chihuahua. Very good queso
Think of using casein to improve the quality of reconstituted liquid milk from powdered non-instant milk. By adding 4 to 7 g of protein per litre one should be able to obtain a nice coagulation and usable, malleable curds.
Great vídeo, as always!
Just missing the test video....
Made it today, hope it turns out, thanks Gavin
I’m sure it will
Great video. I have a question about your cheese press. Would you mind telling me what you did to attach the rods to the bottom (plastic) panel? Do you have a video where we can see the bottom? Thanks.
check this video out; th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
Awesome!
Chihuahua = chee-wa-wa
Awebo
Gavin, necesito conocer el peso final del queso para determinar el rendimiento de la leche. Estimo que debió pesar 1,35 kgs. Saludos, Marcos.
Hey Gavin. I am a huge fan of your videos. Thanks for all you do!!!!!! How does non homogenized milk change the characteristics of a cheese? Is it richer in fat or flavor? Smoother texture? Better curd setting?
Better curd setting and superior flavour as this type of milk is usually higher milk fat
Australia's curd legend is back gents
Hi Gavin! If you get a chance, could you make Roquefort?
Which vacuum sealer do you use? I'm wanting to seal my cheese as well as use it for my sous vide
Sunbeam Foodsaver
@@GavinWebber you're so smart
I shred dat thing and use it as mozzarella lul
I've watched a lot of your videos and seen a lot of different kinds of cheeses made who what confuses me is it many of the Cheese's if not all of them seem to have the same ingredients what makes him different as far as taste to texture and name.? Is it the maturing time or Manner in which it's matured
R S , I have been wondering the same thing.
The different cultures and different aging times.
I made this cheese and the cheesecloth stuck stubbornly to the cheese after pressing. When removing it carefully, it pulled away some of the cheese. What are some tricks to use to keep the cheesecloth from sticking so vigorously to the cheese. Thank you for the great video.
I wonder if your cheese is unpasturized?
It is pasteurized and homogenized.
When you taste it in February you should shred it! Maybe make tacos!
Do you sell any of your cheese Gavin? I would love to buy some of the cheese that you make to try it. I am a true cheese connoisseur and your blue cheese looked very good
Sorry, I only make it for home consumption. It would cost about AUD$20,000 to get certified for making cheese for sale.
I would never tell if you sold it to me. Just put in a box and no one one would ever know.....lol
Woof. Looks nice. I like the dogs as well. I was thinking of dog milk cheese. No.
PETA should have some from last year. lol
How do you decide which size mold to use? Can you please advise what size you used in this video?
I use a large mold from New England Cheese makers for 3 gallons of milk. 3 gallons is similar to his 10 liters. You can go to 4 gallons of milk with the large size mold.
Hello Gavin,
I don't have cheese wax. Can I use the vacuum to ripen any cheeses ?
Nope. Vacuum doesn't work on cheeses that create "eyes"/air pockets.
Watch " When Cheese Making Fail" from Gavin himself . There is quite a bit for a 5 mins video
Thanks~
Yes the video shows him vaccum packing this kind! Several kinds you can and a few kinds you can't. It just depends on the type of cheese.
If I use 5 liters of milk can I simply half the amount of culture, calcium chloride and rennet used? Of course, I half the salt amount. TIA.
Yes, the yield will be much less of course.
@@GavinWebber Of course the yield will be less. I am just starting out and that is about the max amount of curds my mold can hold. Thank you for the kind reply.
@@GavinWebber Should the brining time be halved also if only 5 liters of milk was used?
Yes@@expatinthailand9824
Hi Gavin. Greetings from Canada! Love your shows! Question. Your recipes call for say, 1/8 tsp mesophillic culture. I bought some Sacco culture, and they have different packages...5 UC, 10 UC, etc. Does it matter? Is it still an eighth of a tsp no matter?
Yep, the different unit sizes are just for larger volumes of milk. Still use 1/8th regardless.
did you just call me a nerd !?
Hi gavin, it is pronounced chee wa wa, you were pretty close though!
This may be a stupid question, but I am delirious from flu. What is the difference between a double cheese and a... Not double, I guess? Like a double brie versus a regular brie?
If there is a difference, that is. For all I know it's just the size of the cheese.
The fat content is high in double and triple creme cheeses.
Thanks Gavin!
Debería de subtitular al Español
I was here to spite the consortium now I'm here to learn how to make cheese made of dogs
Not even close to cheddar 😂
The recipe is very close to cheddar. I should know.
The letter H in Spanish don’t have any sound
Thanks Pablo, I struggle with any language other than Australian :-)
this bro just threw all that good to go mass building whey down teh drain...whaaaaaaaaaa?????????? no waaay broooooooooo!!!!!!!😲😲😲😲
When you make as much cheese as Gav does, you have all the whey you need for the month by the end of the first week.
Just a teeny bit disappointed you didn't use dog milk ,xD
Have you ever tried to milk a chihuahua? Um, don't answer that.
@@BofhJohn yes actually