How to make Buttermilk Blue Cheese
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- เผยแพร่เมื่อ 24 ส.ค. 2024
- This loosely adapted recipe is a twist on Buttermilk Blue created by Roth Kase in Wisconsin, USA. It contains a lot of fat, so may not set a firm curd just like mine didn't. Not to worry though, just soldier on and you will still have an amazing blue cheese. Taste test video can be found here; • Buttermilk Blue Taste ...
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You are the Bob Ross of cheesemaking.
Yep
“There are no failed cheeses. Only happy ricottas”
It’s a happy little blue just aging there with its happy friends
Exactly what I told my wife.
Quit possibly the most appropriate comment I've ever read.
I’ve been a chef for the last 18 years, I’m learning sooo much from you channel and loving it. Keep up the awesome work.
Thank you! I will
find you a man who treats you like gavin treats his cheese
But he tears his cheese up off camera
🤣🤣🤣
Filling you with bacteria and mold?
TheGruspastej Isn’t that how it is? Millions of “bacterias.”
@@TheGruspastej better than any gift my ex gave me
Nice save! I don't think your problem was calcium chloride, though. Looking closely, there were a lot of small curds in there. It wasn't the case that it gelled and shattered (or didn't gel at all). It looked more like something was interfering with the curd formation. I have 2 theories. First, it *may* have been that the milk got too acidic. You have 2 litres of buttermilk in there, which will be a pH of about 4.6 or so. Recall that the pH scale is logarithmic, so the amount of acid required to drop the pH from 5.6 to 4.6 is 10x the amount required to drop from 6.6 to 5.6. So just to get a ballpark figure, let's assume the Milk By Cow is a pH of 6.6 (it will be close) and the buttermilk is 4.6 (it might even be lower). If it takes 1 "unit" per liter of milk to drop from 6.6 to 5.6, then it will require 10 "units" to drop down to 4.6. Which mes that the buttermilk has 22 "units" of acid (11 "units" x 2 liters) and the milk has 0 units. We then divide the total by 7 (number of liters total) and get just over 3 "units" of acid for the whole batch. 1 unit takes us down to a pH of 5.6 and each additional unit will drop the pH by about 0.1. So we're hitting a pH of 5.4 right off the bat. Additionally, you ripened the milk for 30 minutes and finally let the milk set for 90 minutes. Milk will coagulate due to acidity at higher pH when the milk is warmer. So at fridge temp it coagulates at about a pH of 4.7-4.8. At 32 C it coagulates at a pH above 5.0. In my mind, it is entirely possible that the milk coagulated due to acidity *before* it got a chance to coagulate due to the rennet! In fact, when you add acid to milk, it liberates calcium phosphate from the casein micelles, so at the pH you were working at, you almost *certainly* had enough dissolved calcium (it's the reason "quick mozzarella" usually doesn't need added calcium -- as long as you wait long enough after adding the acid and before you add the rennet). Anyway, I think this is by far the most likely reason for your problem. I would definitely cut back the buttermilk to 1 liter.
The other possibility is that either your buttermilk or cream was UHT. If you get milk above 75C it denatures the *whey* proteins. These whey proteins get caught up in the "kappa casein" on the casein micelles. Rennet works by cutting off the kappa casein from the casein micelles. You can think of casin micelles as litteral balls of casein protein bound up with calcium phosphate. On the outside of the micelles, there are "hairs" of kappa casein. It's this kappa casein keeps the micelles from coagulating. Rennet cuts them off. However, if there are denatured whey proteins caught up in the kappa casein, the rennet can't do its job. I think this is less likely to have been the problem, though, because I wouldn't expect the milk to flocculate *at all*. I think it would have stayed liquid. So I'm relatively certain it's a problem with the acidity.
urouro niwa you’re a genius! This deserves more likes so gav can see it
Oh wow, that’s a very constructive response. Thanks for all the Info. stranger 👍👍👍
The rennet use the calcium of the milk to make the protein matrix that make the firm gel, he should have added the calcium chloride to prevent the rennet attacking the calcium phosphate and compromising the gel formation.
I'm not very convinced that is from the acid coagulation, but, more testing is required.
I'm saying that because one week ago I had a lab class using the acid coagulation and rennet to see what the differences are, we even used EDTA (Ethylenediaminetetraacetic acid) and saw the gel formation being compromised in the rennet coagulation because the calcium are making bonds with the EDTA.
I farted and it smelt like blue cheese
@@repliedreplied5552 Thats deep
Filling out my dating profile.
*Hobbies: Cheese*
I love seeing the thick carpet of blue mold growth all over and the pattern it makes
I like seeing what happens when something doesn't go as planned. I find that more instructional than just seeing everything go right. Thank you
I don't like cheese and I've never been to Australia and all I want to do is move to Australia and make cheese. I love this man.
This is probably the most wholesome corner of TH-cam. Great content!
Honestly got this in my recommended and got super intrigued in this.
I'm making my third batch of this today. I gave some away as Christmas gifts, along with some other cheeses I'd made. The feedback on this buttermilk blue has been fantastic! My cousin says it's the best blue she's ever had. I absolutely love this recipe! Thank you, Gavin!
looks like a lovely blue cheese, to bad made by cow doesn't do heavy cream. hope to see a tasting of this in march. I'm glad to see when you point out your challenges and how you overcome them, it gives us beginners more courage to try when we can see some of the troubleshooting that happens when you have something not go as planned.
Indeed Bruce. This challenge was caused by a silly mistake on my part. Normally, I don't add CaCl2 to the made by cow milk, but I should have accounted for the pasteurised cream and buttermilk. We live and learn.
The thumbnail looks like if that is the zombie cheese
TH-cam: Watch this video about making blue cheese.
Me: boi okay.
You find Cheese "Experts" who have been making cheese for 2 Million years and tell you there is no room for mistakes in cheese making and how it's a Fine art that cannot be tarnished with screw ups and then here comes Mr Gavin Webber who gets them with "I'm about to end this Man's whole career" and shows that screw ups happen and you can still make a great and amazing product
A lot of patience and care... I bet it tastes great!
I don’t know why TH-cam recommends me these videos but you know what... I like it
What's funny is that I think I'm the only one that searched for this lol
Psilo Cybin i searched for thus
this*
I did too
I've made a few blue cheeses. This one is super soft, and so freaking delicious. And it grew the nicest batch of blue mold on it. By far my favorite blue cheese recipe-- Thanks Gavin!
Yes, I totally agree. Best soft blue ever
It still fascinates me that some ancient human decide that they would try some moldy-rotten looking diary curd blocks 😂
Welp, I’m watching some wholesome old guy teaching me how to make cheese
What am I doing with my life
Apparently nothing.
Nothing wrong
The best you can. Keep being amazing stranger
Slow&Low watching some wholesome old guy teach you how to make cheese
Learning
16:46 - i'm getting a flashback of that loaf of bread i put away after i made a sandwich and ate it and discovered a rather large patch of blue and white fluffy mold at the bottom of that loaf.
Oh no......
@This is the best name I could come up with ik know been there "top rot" destroyed 1 of mine harvest once.
This is one of the most wholesome and genuine youtube channels I have ever seen
I clicked because i thought something that look like concrete cake couldn't possibly be a cheese, i am mind blown. 10/10 would subscribe again
It was very interesting to see what happens if you don't add calcium chloride. I didn't realize how important it is to the process.
One time I got a slice of pizza and me thinking I was pouring ranch it was a bottle of blue cheese and I bit the pizza and then that’s when I knew I didn’t like blue cheese but my favorite color is blue and I do like cheese so win/win
It’s good to see when things don’t go quite right and how to over come it as I’m sure many people don’t make it perfect and would like to know that it can be saved
This cheese looks like the the souls of the damed
You're killing me not cutting into the cheeses after you make them.... I don't even know how I got here.
I absolutely LOVE your intro
Curd nerds is such a wholesome thing!
Glad you're safe and well Gavin! Stay safe
so here in the US i can go to my local Walmart and buy a gun, but there's absolutely no raw milk of any kind allowed to be sold in any store. The US is a funny place, but I'm absolutely green with envy over your cold-pressed milk!! Maybe one day :[
Are you close to any farms? I live in NYC and I travel 1hr upstart to get mine.
The recommendation algorithm at it again, please make this into a meme
It looks delicious. I like that you added that the MM100 or M036R are aromatic, that helps. I've never seen the Penicillium Roqueforti, love the colour of it. I haven't tried a Blue yet...buttermilk is not readily available in my area, but I can surely make it.
Honestly I have no idea how I've ended up binge watching cheese making videos I'm not even remotely interested in cheese making and I only eat red Leicester, cheddar and parmesan, there is just something so wholesome about your videos they help me sleep! All the best from across the pond 🇬🇧
Why tf am I watching this, I don’t even like cheese
Edit: Thank you for the likes!
😂
*CHEESE GROMIT*
*CHEEEEEEEEEEEEEEEEEEEAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH*
Mythical Playz me too
@@steve_harveyy7368 same here lmao
Blue Cheese!!! some say it must be made with goats milk... I’m glad it doesn’t have to be, though I’d still love it either way so long as it’s still Blue Cheese 🧀 🤤
I always enjoy watching your videos after a long day at work! I’ll be moving to Wisconsin soon, so this is really neat!
Years ago I would watch your videos and not subscribe. Its nice I found you channel again.
I'm not gonna lie during this quarantine shit I've been trying all these cheese recipes I find. And it has been awesome
Edit: I'll let you know how they came out!
You're like the Bob Ross of cheese making.. it's wonderful and relaxing to watch..
It’s waaay past 2 AM and I’m enjoying video far too much to not watch all the way. Now I’m also hungry. Thanks for a lovely video, hope your cheese turns out as delicious as I’m imagining it to be. 👍🏻
Man I love this cheese.. I don't know why, especially after watching this and the shot at 16:46.. but blue cheese is my absolute favorite. Great video
Bob Cobb your on some shit homie🤣 my gawwd yo how tf do you like the taste of straight mold
I've never stop being Amazed by the videos and your wisdom on making cheese I always look forward to the next episode thank you so much
Very clever! I'm sure it tastes delicious, but it does remind me of a Borg spacecraft!
I dont even like moldy cheeses but I love watching you make them. Kinda relaxing
I really enjoy your videos. Very relaxing and satisfying. I’d love to make my own cheese but I have no idea to get some of the incidents you’re able to get. Oh well.
With the proper cold press milk (natural milk color and terroire flavors) ... this looks like and will taste like a real BUTTER cheese, with all the yellow-orangish curds, and punching the holes, just absolute butter creaminess. This is going to be one fantastic chew. I think I licked a hole in my laptop screen trying to get a taste ...
Hi Gavin, great video, the recovery was good to see happen and the cheese looks like it turned out great. Looking forward to seeing a taste test.
Gavin always puts a smile on my face
I adore everything about this channel. What an excellent show! Keep up the good work mate.
It looks like a surgeon's desk, clean, organized and overhauled so that nothing is missing from the procedures. If you're going to do something, do it right.
Buttermilk Blue... -drooling
God I love TH-cam recommend
I love all the cheese making videos you post
hey big gav love your content really enjoyed this video and always wanted to try buttermilk blue cheese from your biggest curd nerd love you gazza
Blue cheese! Swear I’m addicted to blue cheese!
Your voice is relaxing. Even tho i've never seen any video about cheese making, this was nice. Recommendations on drugs again tho.
“Little bit of a pat”. 👋🏼👋🏼👋🏼. Most wholesome line ever
Gavin I like this new format
Very, very nice sir.
A temperatura para o cloreto de calcio atuar esta baixa, 32°C. Deve-se aquecer o leite acima de 35°C e abaixo de 37°C
Fascinating to see such a weak curd set proceed to cheese, you gotta love this craft....anything is possible. Bet it tastes great. Good on you Gav!
Looks like I’m learning how to make buttermilk blue today. Thanks random TH-cam recommendations 👍
Don't know if you've had the original Roth cheese: I came across it here in Maryland a few years back and fell in love with it.
Haven't tried the original, so not really sure what to expect with this cheese.
It's a very intense, strong flavored cheese, pretty moist for a blue.
@@GavinWebber what happens if you just place blue mould in milk?
Really who could be arsed with this.
Looks good Gav, only thing I would have done is make my own buttermilk, I hate having to pay the price for commercial buttermilk considering how easy it is to make.
Supernatural brand (US..) has organic, non homogenized heavy whipping cream..I’ve been adding it to recipes calling for more fat, and some recipes that don’t but when I feel a fatty boost might be tasty, and it doesn’t interfere w the curd set..
great video! Much respect and love from Seattle USA.
Very cool...You're the go to guy for anything cheese. = )
I am making a double batch today! same thing happened with the curds, I use raw goats milk, oh well I soldier on!!
I don’t even know how I ended up here, but I’m glad I stayed! You just got a new subscriber :)
I don't even like cheese but i love your video's. I just really enjoy the process.
I didn’t know there is special mold to make Blue Cheese! I feel a LOT better about eating Blue cheese, now.
your voice is so soothing, and the cheese is beautiful
I don’t really like the blue cheeses, I’m more of an aged and strong cheddar. It’s cool to see the process though.
same, an extra sharp cheddar crumbled over a salad instead of blue cheese. but this was a very interesting video.
First go at buttermilk blue Gavin and it is a winner
The mould you scraped off the outside would be perfect to inoculate another batch. Or to inoculate some cheap diced cheddar to make a blue cheese flavour for cooking.
I came because of twitter, and now I'm learning a lot about cheese. Thank you!
I love blue cheese i USE IT on everything I can
My favorite vids are when you have to adapt and recover. I can't wait for the taste test!
I can almost smell it. looks delicious .
Curds nerds lol I love it
I love watching your channel. Cheese are super expensive specially in our country. Since we still need to import almost every cheese. I think this is a a good way to start a local cheese company here. It might not be the original but atleast we will make use of traditional way to make cheese. Using the local ingredients the we have in here.
Cow's milk in a blue? Iam quite surprised you didn't use goat milk. Looks amazing.
To this day, Gavin lays awake in bed, still regretting that he did not add the calcium chloride.
As a wisconsinite I must say you do cheese right
This might be a stupid question but if I have penicilin allergy can I still eat cheese made with this penicilium mould?
Maybe. You will have to test it yourself
Great vid! Thank you!
Awwwwwwwesommmmmeeeee. Looks like a lawn mower tire !!!!
One thing that always shocked me is I've had friends tell me they could handle the smell of Brie, but not Blue. Brie makes me sick to my stomach to smell (love the taste), but blue I absolutely love the smell and taste of.
Bruh I just wanted to see how the cheese looked cut :(
He didn’t even cut it??
There's another video for it.
We all meet again. Thank-you recommended section.
This is the type of video to pop back up in the recommended section but have millions of views. Lol.
Great job man
Beautiful wheel of cheese!
I'm not necessarily a cheese guy but after I found your channel I may just have to get myself the tools one day!
I despise the taste of cheese (and most cases texture) but this is really interesting. Great video
So in 4 weeks we will hopefully see how it turned out? I am not a massive fan of blue cheese, but always fascinated by how it is made... will return.
very very nice; thank you!!
I want some of that cheese. Looks good