Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
Hi John, I'm thrilled to report that after recently acquiring a lovely Jersey heifer, Rosie, I've been propelled into making cheese about 3 times per week. What better way to begin than by working through your playlist! I made this cheese about 2 weeks ago, and I can't resist trying it already. My friends have raved about the marvellous savoury flavour. It's hard to believe that it will improve much more with a couple of months of aging. Rosie is very generous so I'll soon make another of these and keep it safe from impatient cheese thieves Iike me. I found that this wonderful cheese melts very well, and forms delicious crunchy edges. It is definitely going to be a staple in my cheese future!
Hi John! I find it amusing that Annatto food colouring is used as this is a very Mexican ingredient. Your family is very lucky to have you considering how skilled you are in cooking, baking and cheese making!
A quick note: unaged/unpressed curds are delicious on chips with gravy. That's basically what poutine is, and we Canadians run on the stuff. Anything that won't fit in the mould can go on chips.
Due to some upper body nerve damage I wouldn’t be able to do this regrettably, and my wife is hemiparuplegic, but it is a fascinating video. I enjoyed every second of it and I must say you are a true gentleman excusing the bottom of your pan. I love your press and the ingenuity in making it, make to my late father's dismay I’m useless at anything like that. I come from a long line of engineers and me becoming a chef went against tradition. Your video are extremely well produced and your music is exactly right for what you are doing and at the perfect volume. Thank you for such a wonderful video, going to learn all about waxing it now.
Hi John. I have looked at many many videos for making cheese and other things. But I have to tell you my friend, that no one is as good at simply and effectively explaining how things are done as you. Now I know that you will be chuffed at reading this, but I mean every word because you are a master. Cheers. Peter.
Really enjoy your cheese n bread making videos. Your through approach n detailed explanations make all of the difference - Add to that, your calm n soothing voice n we the audience have a winner !! With much appreciation
I'm pleased you like them Jai. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Thank you for a lovely, informative, gentle, straight-up, step-by-step video. I'm new to cheesemaking, and you've been the best video tutorial I have found to date. Thank you, John. Thank you 👍🏼
Hi John, love your videos! As a lifelong vegetarian, I appreciate that you clarify what ingredients you use, and also possible substitutions, such as vegetable shortening instead of lard. Hre, you explicitly list "Animal Rennet" as an ingredient. Would the recipe still work with a vegetable, microbial, or thistle rennet? (The cheese and yogurt making site you referenced in the mozzarella video offers both a liquid vegetable rennet and a microbial rennet powder). Thanks!
Yes, you can definitely use vegetarian rennet! This is manufactured specially to contain the precise amount of milk clotting units to make cheese. Using thistle extracts, etc is more hit and miss.
Absolutely fascinating! I love all kinds of cheese - as I've got older, I've found most sweet things taste too sweet, and so, I enjoy cheese. I'm glad that you mention using fresh farm milk - do you mean unpasteurised? Some of the best cheese I've ever eaten was made with unpasteurised milk. Your cheese looks superb. I like the colour and speckled appearance of it. Thank you for this video. It made my day.
All the organic grass fed milk here is ulta pasturized but I do have a source for raw milk in the store or right off the farm the farm stuff is the best
I love your recipes and videos😋😋 My husband is very talented. Is there any way you could give instructions on your press? We're low income seniors and that would help.🙏🙏
Hi Sir John, I am writing to you from Istanbul. I love your recepies, thank you very much sharing your knowledge. I would like to meet you amd talk to face to face. You are the best I cant explain my feeling in English. Anyway I hope you will continue sharing thank you body. One more thing, your voice is wonderfull and well motivated.
Thank you for watching Lol, much appreciated. Very kind, thank you. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Lol my friend.
Hello John I've just found your very interesting cheese making video Have you made cows milk mozarella? Do you have a video of it? If you have I csn't seem to find it. If you haven't would you consider doing one please Thanks
Thanks for watching JR, much appreciated. I won't be attempting any more cheese videos until the new year as my illness is preventing me doing long draw out, recipes at the moment, but hopefully I'll eventually get back to them, in the meantime check out "Gavin Webbers" channel on TH-cam, he's a really good cheesemaker. Please check out my Christmas Playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Dear Mr@@JohnKirkwoodProFoodHomemade thanks for the speedy reply, so sorry to hear you haven't been to well. I'm sure that all your video watchers will be wishing you all the best and a speedy recovery. I wish you and your family a very happy Christmas and New Year. I hope you wont mind if I include you in our prayers. All the best J.R.
I noticed the difference in your voice on this video and on more up-to-date ones. Good to know that you're getting better. At least, I hope so. You're a great cook
Thanks Tray. Yes, fully mended now. 👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
Thanks for watching , much appreciated. No my friend, don't believe everything you hear, you need rennet to make cheese 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Hello John, Interesting video... Could we use Microbial rennet instead of animal one, & from where could I buy these things ; Starter culture, Annatto, Enzymes ...?
Don't know about Microbial rennet, but I sometimes use vegetarian Rennet which works just as well as animal rennet. The links are in the information underneath the video where I buy all my ingredients from. thanks.
I belive I used this one with a homemade follower James, gnltd.co.uk/collections/cheese-yogurt-making-1/products/cheese-making-mould-2-open-ended-cylinder
Hi John, I cut my Cotswold over the weekend. I do not think it was quite right as it was firm to the point of having a slight crumble. the taste was OK but had a resemblance to a Cheshire rather than a double Gloucester as I believe it should. Any comment that might help with the next one?
@@chiledoug American pints are also the wrong size: 16 US fluid ounces rather than the 20 Imperial fluid ounces everybody else uses/used to use. That's the main difference, really, right there: an Imperial gallon (of water) weighs ten pounds, but in the only place in the world where they think "a pint's a pound the world around", it weighs eight pounds.
Oh Bother!!! I didn't think anyone would notice 😉👍😂. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
There's plenty of links in the description box under the video. Thanks for watching much appreciated. Please like share and subscribe for more great video recipes.
No I can't show you Cynthia, but I can tell you some of the things that I know of, you can, boil vegetables, make bread, make soup, it's great for animal feed, dogs love it as it's full of protein, some people even put it in there bath water as the protein in it is suppose to be good for the skin, not sure about that one, but there is loads of sites on the net suggesting all of things you can do with whey. I use it in my bread making and in my homemade vegetable soups. thanks for the comment and the very good question. PS , I didn't keep this whey in the video only because I have loads in the fridge. :)
It's not Steve. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. th-cam.com/video/aa-UGitbDgw/w-d-xo.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/ Also check out my Christmas playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
Hi John, I'm thrilled to report that after recently acquiring a lovely Jersey heifer, Rosie, I've been propelled into making cheese about 3 times per week.
What better way to begin than by working through your playlist!
I made this cheese about 2 weeks ago, and I can't resist trying it already. My friends have raved about the marvellous savoury flavour.
It's hard to believe that it will improve much more with a couple of months of aging.
Rosie is very generous so I'll soon make another of these and keep it safe from impatient cheese thieves Iike me.
I found that this wonderful cheese melts very well, and forms delicious crunchy edges.
It is definitely going to be a staple in my cheese future!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Mrs John please teach every things you know , I enjoy every second in your videos .
Thanks again Rahmah. :)
Yes this is exactly the type of content I want to see at 2am! I don’t even like cheese but I do like you sir, great video
I appreciate that Mr M, much appreciated.
Hi John! I find it amusing that Annatto food colouring is used as this is a very Mexican ingredient. Your family is very lucky to have you considering how skilled you are in cooking, baking and cheese making!
I really admire you sir John . thanks for great videos
And thank you for watching :)
Great video - never saw this 7 years ago but glad I have now.
A quick note: unaged/unpressed curds are delicious on chips with gravy. That's basically what poutine is, and we Canadians run on the stuff. Anything that won't fit in the mould can go on chips.
Due to some upper body nerve damage I wouldn’t be able to do this regrettably, and my wife is hemiparuplegic, but it is a fascinating video. I enjoyed every second of it and I must say you are a true gentleman excusing the bottom of your pan. I love your press and the ingenuity in making it, make to my late father's dismay I’m useless at anything like that. I come from a long line of engineers and me becoming a chef went against tradition. Your video are extremely well produced and your music is exactly right for what you are doing and at the perfect volume. Thank you for such a wonderful video, going to learn all about waxing it now.
Thanks again for watching Mark, pleased you enjoyed the video, pity you wont be able to try it but like I said I'm happy you enjoyed watching it :)
Sir, Your recipes and videos are amazing. Thanks a lot for doing videos
You are most welcome
Hi John. I have looked at many many videos for making cheese and other things. But I have to tell you my friend, that no one is as good at simply and effectively explaining how things are done as you. Now I know that you will be chuffed at reading this, but I mean every word because you are a master. Cheers. Peter.
Thanks Peter, very nice comment my friend, very kind of you, much appreciated.
Really enjoy your cheese n bread making videos.
Your through approach n detailed explanations make all of the difference -
Add to that, your calm n soothing voice n we the audience have a winner !!
With much appreciation
I'm pleased you like them Jai. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Thank you for a lovely, informative, gentle, straight-up, step-by-step video. I'm new to cheesemaking, and you've been the best video tutorial I have found to date. Thank you, John. Thank you 👍🏼
really enjoyed your video on Cotswold cheese making at home "part 1" john, looking forward to your next video "part 2" thanx m8
Ta Kub,
Hi John, love your videos! As a lifelong vegetarian, I appreciate that you clarify what ingredients you use, and also possible substitutions, such as vegetable shortening instead of lard. Hre, you explicitly list "Animal Rennet" as an ingredient. Would the recipe still work with a vegetable, microbial, or thistle rennet? (The cheese and yogurt making site you referenced in the mozzarella video offers both a liquid vegetable rennet and a microbial rennet powder). Thanks!
Yes, you can definitely use vegetarian rennet! This is manufactured specially to contain the precise amount of milk clotting units to make cheese.
Using thistle extracts, etc is more hit and miss.
It seems to hard for me so I won't be trying it but we'll done John at making it you're brilliant at everything you try
Absolutely fascinating! I love all kinds of cheese - as I've got older, I've found most sweet things taste too sweet, and so, I enjoy cheese. I'm glad that you mention using fresh farm milk - do you mean unpasteurised? Some of the best cheese I've ever eaten was made with unpasteurised milk.
Your cheese looks superb. I like the colour and speckled appearance of it. Thank you for this video. It made my day.
Yes unpasteurised. Thanks for watching my friend.
All the organic grass fed milk here is ulta pasturized but I do have a source for raw milk in the store or right off the farm the farm stuff is the best
I love your recipes and videos😋😋 My husband is very talented. Is there any way you could give instructions on your press? We're low income seniors and that would help.🙏🙏
There is a video on his cheese press in the cheese playlist.
Hi Sir John, I am writing to you from Istanbul. I love your recepies, thank you very much sharing your knowledge. I would like to meet you amd talk to face to face. You are the best I cant explain my feeling in English. Anyway I hope you will continue sharing thank you body. One more thing, your voice is wonderfull and well motivated.
Thank you for watching Lol, much appreciated. Very kind, thank you.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Lol my friend.
Thanks John. I like how you used onion powder, not dried onion. I'm not an onion fan, but I don't mind the flavoring it can add.
Thanks Helena, that onion powder is quite easy to make, must make a how to video of it soon.
Hello John
I've just found your very interesting cheese making video
Have you made cows milk mozarella? Do you have a video of it? If you have I csn't seem to find it.
If you haven't would you consider doing one please
Thanks
Yes there is a mozzarella video.
Great videos Mr Kirkwood, can you do a cottage cheese video. J.R
Thanks for watching JR, much appreciated. I won't be attempting any more cheese videos until the new year as my illness is preventing me doing long draw out, recipes at the moment, but hopefully I'll eventually get back to them, in the meantime check out "Gavin Webbers" channel on TH-cam, he's a really good cheesemaker.
Please check out my Christmas Playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Dear Mr@@JohnKirkwoodProFoodHomemade thanks for the speedy reply, so sorry to hear you haven't been to well. I'm sure that all your video watchers will be wishing you all the best and a speedy recovery. I wish you and your family a very happy Christmas and New Year. I hope you wont mind if I include you in our prayers. All the best J.R.
Very kind JR, that's much appreciated, Merry Christmas and a wonderful 2020 to you and your's too JR .
John.
I noticed the difference in your voice on this video and on more up-to-date ones. Good to know that you're getting better. At least, I hope so. You're a great cook
Thanks Tray. Yes, fully mended now. 👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
Thanks for a well formulated video!
Thank you
Could lemon jui e be used to make the curds. I saw some videos
Thanks for watching , much appreciated. No my friend, don't believe everything you hear, you need rennet to make cheese 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Well I just purchased a wine cooler I have made cheese before but I would like to up my game...Looks like you videos are the right place..
I do have a source of raw milk..decent price $8 a gallon
Thats cheap mate, nice one.
right off the farm.
That's the stuff CH, you won't need Calcium chloride when using fresh farm milk.
Jersey milk... nice cream line on it
Hello John,
Interesting video... Could we use Microbial rennet instead of animal one, & from where could I buy these things ; Starter culture, Annatto, Enzymes ...?
Don't know about Microbial rennet, but I sometimes use vegetarian Rennet which works just as well as animal rennet. The links are in the information underneath the video where I buy all my ingredients from. thanks.
Hello, John, I hope you are keeping well I just like to know what size mold you used for this cheese
I belive I used this one with a homemade follower James, gnltd.co.uk/collections/cheese-yogurt-making-1/products/cheese-making-mould-2-open-ended-cylinder
Hi John, I cut my Cotswold over the weekend. I do not think it was quite right as it was firm to the point of having a slight crumble. the taste was OK but had a resemblance to a Cheshire rather than a double Gloucester as I believe it should. Any comment that might help with the next one?
Hi Ken, Cotswold is supposed to have a crumbly texture, at least that's what I understand.
any alterations using an American gallon?
You'll have to figure out the conversions on Google.
@@JohnKirkwoodProFoodHomemade American is a bit over 8/10th of an imperial.. imperial 1.2 US gal
@@chiledoug American pints are also the wrong size: 16 US fluid ounces rather than the 20 Imperial fluid ounces everybody else uses/used to use. That's the main difference, really, right there: an Imperial gallon (of water) weighs ten pounds, but in the only place in the world where they think "a pint's a pound the world around", it weighs eight pounds.
Do you have a tutorial on how to make your cheese press?
No sorry Rambo, but here is a link to where you can purchase one. cheeseandyogurt.co.uk/collections/presses
Always wondered who narrated the Disney's Pooh Stories.
Oh Bother!!! I didn't think anyone would notice 😉👍😂. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
100% wholemeal loaf coming soon :o)
just making some now thanks for a great source of information your channel is fantastic
Like myself you are a real foody
I'm wondering if coloring is necessary
Not at all Angela. ;o)
Me too. Im wondering the same thing. Its just unessary spending.
can someone give me some links to the materials in the video
There's plenty of links in the description box under the video. Thanks for watching much appreciated. Please like share and subscribe for more great video recipes.
Yes uncle Jon I want some cheese :)
Cheese?, no good for your migraines son, thanks for the comment Rob.
I heard there is other things you can do with the whey. Can you show us
No I can't show you Cynthia, but I can tell you some of the things that I know of, you can, boil vegetables, make bread, make soup, it's great for animal feed, dogs love it as it's full of protein, some people even put it in there bath water as the protein in it is suppose to be good for the skin, not sure about that one, but there is loads of sites on the net suggesting all of things you can do with whey. I use it in my bread making and in my homemade vegetable soups. thanks for the comment and the very good question. PS , I didn't keep this whey in the video only because I have loads in the fridge. :)
mint
WHY is this video Disabled by the video owner ??????
It's not Steve. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. th-cam.com/video/aa-UGitbDgw/w-d-xo.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/
Also check out my Christmas playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html