How to make Ibores Style Spanish Goat Cheese
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- เผยแพร่เมื่อ 13 ต.ค. 2024
- Made with full-fat goat's milk, Ibores is rubbed with smoked paprika, salt and olive oil to give flavour and contrast to the blazingly white interior of this delicious cheese. Not too goaty, just right!
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I was told there would be more angry Italians in the comment section. Extremely disappointed in their lack of being here. CHEEESE tho cheese looks delicious!
Yo, I literally just saw that same thread on Reddit. I am cracking up that I’m not the only one that came rushing to this comment section.😂
Here because i just saw the meme on instagram
heard about angry italians so i ran over here, ive never seen your videos til now but this is great! always loved cheese! you’ve got a new fan!
Thank you!
G’day Gavin!! Been a while since I checked in on you so I’m pleased to see you still trucking ❤ thanks for brightening many a day :)
Welcome back!
Semi hard subtle goat in 6 weeks? Excellent.
That looks really good! It's always striking how much whiter goats milk is compared to cow juice
Yes it does!
You mention Feta and I was thinking this would be excellent in a summer salad. Cheers Friend 😋🙂
Hmmmmm 😋 Great stuff Gavin (La Grande Fromage) 😎
I've vacpacked mine.after a couple of weeks and last for a few months well even get a honey taste. I don't remove the rub tastes devine
Great looking cheese, Gavin. Just curious: How would you recommend handling (sanitizing) paprika that is not from a brand new jar? I often purchase my spices in bulk. Thanks!
No problems. I'll take a leaf from Lisa's new book which states Bake at 250 °F (121 °C) for 10-15 minutes. I've used this before for herbs and spices that were in a bulk state or fresh from the garden.
@@GavinWebber Perfect!
That looks delicious! appreciate this video!
Thanks for watching!
Looks good
Do you think you could do a video on making ziergerkase? It's a whey cheese. I would love to see a video on that as I'm curious about it since it's a way to use my leftover whey.
Great suggestion! I'll put it on my list
Hey Gav, would it be alright to vac pack this cheese? - it might get more of the paprika flavour in.
lovely looking cheese btw!
I couldn't see why not, but it might hold too much moisture that is can't evaporate out of the cheese during maturation.
Noticed that when I was asked to make a Triple Pepperjack, using chipolte chili powder rub on pepperolio. After every vac bag change, the bag looked like a murder scene the next day: that combination pulled out too much whey too soon. It became a very dry and crumbly cheese after 3 months. Client understood and used it for stuffed burgers and chicken, and for spicing up salads and pasta dishes.
Hi Gavin, serious question: Could the seasoning be added directly to the curds before pressing to give it more of the pepprika taste?
Yes, but the curds may not knit together during pressing
I may have a go at this... I have Nubians... their milk lacks the goaty smell. It is rich and lush and wonderful to cheese with! I am still learning but I have Dexter cows for milk as well!
Does their udder look like a sheep one? If so my supplier has the same. The milk is relatively fat and doesn't have any smell.
5:42 Was there a reason for not using a balloon whisk at the beginning of the curd cut? Usually, you and I both do harp first, curd knife after (except for some Italian cheeses which only has the whisk), but everything was reversed for this one, along with the whisk at the end. Was this to manage not just curd size but also preliminary whey extrusion, or is it simply part of the recipe?
Because goat's milk is notoriously fragile I took cutting curds in stages to prevent fracturing.
Question, is this like manchego?
Manchego is made with sheep milk. Totally different flavour
How does it melt? Could you make a grilled cheese sandwich from it? Or is it more of a cheese crisp cheese?
It doesn't melt very well at all. Definitely more like feta in that regard.
Hello Gavin. I always watch and try to reproduce. 😊 I have 3 questions.
1. Is MA4002 ok for this cheese. It expires soon and don't want to waste it.
2. What do you say if dry the curds little more by raising slowly to 35-37 C max for a 20-30 minutes. My goat man has an interesting breed which delivers quite fatty milk.
3. Can this cheese age longer.
Otherwise I have the best smoked paprika. Pimenton de la Vera DOP
Thanks
Hi Georgi, 1. Yes that is what I used. 2. Yes, but not too dry as it would be very crumbly. 3. I don't think so as it has a high moisture content. The smoked paprika sounds amazing.
Hi Gavin
Is there a particular reason after pressing the cheese to keep remove and flip it and press it again.What make difference in cheese .Thank you
Yes, to close the rind.
Why use the ma4000? If your not planning on aging it and you didn't get your cook temp up into the range for the thermophillic culture in the blend to really take off, then why use it instead of a straight mesophillic culture blend?
This blend of cultures is the closes blend that resembles those found in raw milk. As Ibores is traditionally made from raw unpasteurised goat's milk, I thought this to be the best choice. Boy was I right about that. The flavour is exceptional.
Anyone knows what the simplest semi-hard or hard cheese I can make from raw milk or pasteurised milk is? I've got access to a good amount of free-ish raw milk and can get pasteurised milk cheaper, but I don't have any of the things needed to make cheese. I know I can make cheese quark or russian style cottage cheese that we produce at work. I do have a cooking thermometer, however I am not sure how precise it is.
Try Caerphilly. Ready in 3 weeks. th-cam.com/video/71hjkLs4sQ0/w-d-xo.html
@@GavinWebber Hmm, I'll look into making some, though I am not american or english, so I don't really see a way to get the cultures for it, seems like amazon doesn't ship that sort of stuff here in particular for some reason.
@@TabbuEme we ship everywhere www.littlegreenworkshops.com.au/product-category/cheese-making/
Stuff some red ripe long sweet peppers with that cheese and roast them off!
Is this animal rennet?
No, I used vegetarian rennet.
Who else is here because of Instagram?
I struggle with goat cheeses. Most of them taste like the smell of dirty feet.
So they taste like….cheese?
Probably less then 1% of population has access to goats milk so I'm disappointed in your video selection! We wait patiently for something new then it's goats milk very disappointing virtually nobody has access in America to goats milk!
This is a global channel, not US-centric. Goat's milk is more prevalent outside of Western countries so I cater for all the Curd Nerds! This is one of the best cheeses I've made this year. And of course, they sell goat's milk in supermarkets in the US.
Well Gavin is not in America. And most of the world is not in America. I for for one offer a hearty Canadian thanks to Gavin for giving me something else to do with the 5 gallons of goats milk I got on sale at my local chain grocery store as the 1.3kg of feta from the first 3G is more than enough. Tonight it’s this stuff with the remaining 2G.