Making not so Provolone Piccante - 1 Year Old with Taste Test
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- This Provolone Piccante recipe is not perfect but better than my first attempt and I did get a good result. Provolone cheese is classified into two forms: Provolone Dolce, which is aged for 2-4 months, has a pale yellow to white colour and sweet taste. The other, Provolone Piccante is aged for more than four months and has a sharper taste. I aged this Provolone for more than 12 months!
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I don’t know why I was recommended this video two days ago, I don’t like cheese, I hate it to an extent, it smells. All I know is that that was the best hour I’ve spent on TH-cam this year.
There's a sort of satisfaction watching a creative process. I don't like Cheese either, I think it should taste sweet, it throws me off when it's not.
@@bojaiden5175 ذذذذذششذذءذذذر٠جش٠ض
Best kind of ASMR. Heavy breathing, occasional talk, cheese squeaking.
And latex gloves:)
Hello curd nerd godfather,
I've been watching your videos, again I watched them yrs ago, tried making cheese, couldn't get further than basics,
Well now I took up making soaps, nailed it, then understood tempratures, how different temps affect making soap, which was a problem with me making cheese,
I have afew dairy goats, now I follow you recipes, except I use goats milk,
I've just made ricotta out of way, and put in my cheese cave, it looks brilliant, I've also made your simple cheese recipes,
Getting ready to try and make, your harder cheeses.
Just wanted to say, thanku.
I now understand what your saying, when making cheese. Oh I'm an Aussie to. Awsome mate, fantastic tutorials.
Thank you 😊
I wish you would sell some of the amazing cheese's you make!. Keep it up cool cheese guy from Australia
I would love to see a video on Limburger. It's my favorite, but it's so expensive to buy, and learning how to make it would be so fun.
i like this set and camera angle.
Thank you for such wonderful info how to make our Own Cheese
Looks amazing, Gavin! I've got one lonely cheddar in my cheese cave right now. I'm only making cheese that doesn't require more than a week to develop until the end of hurricane season here. Maybe next year I can manage to get a solar generator that will keep my cheese cave going if the power's off for a week or so. I plan to start making hard cheeses again in November and will definitely try this one!
I live in the U.S and I would order one of your cheese kits but the shipping is killing that idea. Love the videos.
it's the 7 P's mate and it's from the SAS in the UK. Previous Planning and Preparation, Prevents, Piss Poor Performance ... Brillant videos mate I'm making my own cheese for the first time this week thank you for your help
Gavin, thanks for all of your videos. Apparently, based on this video, cheese can in fact age in an air-tight vacuum sealed bag? I used to think that cheese had to "breathe" to age, but I might be wrong on that? Vacuum sealing seems like a great option to me when I want to keep mold at a minimum but want to develop flavor.
"THAT'S A KNIFE"
That's not a 'nife this is a knife
Boy Gavin, with those gloves and sound effects, you are the Darth Vader of cheesemaking . .
LoL
Looks great Gavin! I love sharp cheeses and sharp provolone sounds delicious about now. Will probably pick some up later because of this video! Keep up the good work!
Did you know you can use Siri without using your hands
Go to Siri settings, and set up hey Siri.
That way you can you Siri hands-free
This always works well for me, my hands are often wett.
Who wants to touch an iPhone with wet hands?
However, if he said "Hey Siri" on a video, everyone watching the video with that feature enabled would have their video pause as their Síris heard him and listened.
Great option for non-recorded cheese making though.
pH papers are so 1980. There are inexpensive and accurate pH meters on Amazon. They'll give you more accurate information to get your cheese just right.
Hard work, Gavin. You are panting like a maraton runner! 😂😂
Love watching your show but I don't have a cheese fridge. I have a beer fridge in the man cave but the man is very very selfish with it! 🤣🤣🤣
Sorry to hear that
Wow what a lot of work!
Awesome!!
6:46 I hear ducks.... This guy has ducks in his backyard. I love ducks.
5:24.. i bet you snooped that piece on the knife before you said: allright guys what does it taste like? you cheeky cheesemaker
can you substitute thermophilic culture for the tangy yoghurt?
Hi Gav, I have an opportunity to use goats milk yogurt with live cultures. Do you think it would be good in this cheese recipe to enhance the lipase flavor? Or better stick to the plain milk yogurt? Huge fan..I have 8 of your cheeses under my belt but have yet to try any..haha. they are all maturing in the cheese fridge...thanks for your time and content sir. Stay safe.
Why not add vertical wires to your curd cutter so that you can dice the curd in one motion?
Too much resistance, and having to turn it around in the pot you’d mangle it..
Haha relief every time siri works correctly.
If you were making dolce, would it be the same recipe but you would've tried it at 2-4 months?
The Gavin, a new cheese.
Dear Gavin, you are awesome!)
I need some of your help!
There is a national cheese of eastern greeks (pontian greeks) which I am not able to find a recipe for. Probably the recipe is lost.
The cheese is quite similar to the provolone variation you made.
It is stretched, then tore into threads and then is stored in glass or ceramic jars.
The taste is very sharp, quite acidic and salty. Even a bit funky.
I found your recipe to be a good candidate for recovering described cheese. I just need to change the ending.
However, I want to ask your advice: how can I achieve a very sharp, funky and acidic flavor?
Should I mature the cheese at a higher temperature for a while?
Or, maybe, should I try to achieve a lower PH level before stretching?
Thank you!
I really would love a book with your cheese recipes. Do you have one?
Yes, here is the ebook version of my first book. The second book is being proofread now! www.littlegreenworkshops.com.au/product/keep-calm-make-cheese-ebook/
If I were to triple this recipe would I triple everything for example the rennet etc?
Yes
I bought some provolone from the grocery store to try it for the first time. Is it supposed to taste like moldy mozzarella, because that is exactly what it tasted like?
Kind of.
Shit I love this channel, boy must I be lonely . . Siri, where are you when I need you . . By the way, bought the vacuum pack you recommended. Brilliant. Thanks big time.
In my country , provolone is aways a smoked cheese . I would love it if you made a Provolone cheese and did smoke it
Small amountLiquid smoke added will do the trick
nice
legend
coooooooooool
Would I be able to use a store bought yogurt as the thermophilic culture?
As long as it was a tangy yoghurt which has cultures the acidify quickly.
The harder question is how to get your wife onboard. I have to make all my cheese once everyone is bed, That means I go to bed at 4:00 am :- (
@4:39 -That's what she said!
I just want you to know, this channel's AMAZING! I love everything about it.
Have you ever made a red pesto cheese?
How do you make Ricotta cheese from Whey
G’day Gavin, can I use store bought yoghurt for this recipe? If so could you recommend any ?
Nice work like your cheese 😍 😍
Do you use animal or vegetable rennet?
Vegetarian, Fermentation Produced Chymosin (FPC), specifically CHR Hanson Chymax Plus IMCU 200.
Sounds delicious. Any reason why the whey expelled during the curing process?
I suspect the vacuum bag put it under significant pressure - like pressing would have.
Tim Hewitt makes sense, just didn't think it would have so much whey stored into the wheel. Great learning curve, no doubt. Thanks bud
Well If I'm remembering correctly from when he made it before, he hung it in cheesecloth and it dribbled extra whey out of the cheese. Just a guess though.
This video had me breathing as heavy as Gavin
does the pressing weights change for smaller molds?
how can we make etorki cheese? It's a sheep milk soft melting in your mouth cheese
first you need black faced sheep from the basque region in France for the milk. Might be a bit difficult to aquire.
how long can that cheese last? o.O
With aging long duration cheese and the finickyness of molds and yeasts, how do you mitigate the chance of cross infection and unwanteds when preparing to make cheese outside? Regards from Oregon, USA.
It's the long maturation process and low maturation temperatures that create enough acid to kill off any potential infections.
Thanks for the explanation Gav. I watch these with my kids and we have used you videos for schooling them as they are homeschooled. Your videos are always well put together and the kids love you. Thank you for taking the time to reply to my question.
How do I get in contact to buy some cheese
Sorry, my cheese is not for sale
@@GavinWebber I get it thanks for taking the time to tell me I'll buy the kit ok
Do you know how to make cream cheese too...
just search on the channel page for those cheeses. I have made them both.
@@GavinWebber thank you for the cheese Wisdom
Why would you keep the whey? Like could you do anything else with it ?
Nicholas Letts yes you can make ricotta cheese and some breads and a few other things with it
Put it in a bucket and add in cracked grain and let it swell and ferment for 3 days and feed it to your poultry.. Much more nutritious and fills them up so you can reduce the amount of grain you feed them by 30- 50%
Cook your pasta in it...use some of the whey to cook a stew as a replacement for water...high in protein..
Am i the only one who didn't know that siri has an Australian accent when in Australia??
ry Burks You can set Siri to which ever accent you want in the settings
Year old whey !!!! Gone to waste !!!???
Try kneading with your knuckles
Now you know, check for whey after two weeks, again a month later.
@3:45 - He should have said 'pull my finger'
Please make a Casu Marzu cheese!
That's not a knife!
Hmmm provolone's texture should be hard outside and soft-ish inside, definitely not crumbly.
Interesting edible failure :)
First
Maturation is the most important part of Provolone Piccante, and Provolone must never be matured in the vacuum bag. Even the texture is totally different from a matured Provolone. Provolone Piccante is not creamy or crumbly
Wellington Oliveira did you not actually watch the video? He said he called it a not so provolone for those very reasons.
Dude get over it, it’s just cheese
I've never understood why English speakers don't pronounce the 4th syllable. Should be "pro-vo-lo-nay".Ask any Italian. If you were meant to ignore the last syllable, "dolce" would be pronounced "dolch". Ugh!
ive never heard those ever
Different cultures pronounce things differently. It is what it is.
Really bad. How can you call this of Provolone Piccante?
Enough with the negative waves man. It is what it is. Of course, it's not Provolone Piccante, just a brilliant failure that I will call Provolone Piccante made at home.
this is definitely not a provolone cheese
Yes it's a Provolone Piccante
No, it is not
Yes it's a Provolone Piccante
Wellington Oliveira... Why not?
Maturation is the most important part of Provolone Piccante, and Provolone must never be matured in the vacuum bag. Even the texture is totally different from a matured Provolone. Provolone Piccante is not creamy or crumbly.
uhhhhhhh.....sorry I would love to watch this but it's an hour long lmfao