Bravo! It is always good to see the final product after the aging, but the real "money shot" is to see you eating it and your honest reaction to the taste. As you know, not every cheese turns out as expected (which is to be expected) so the taste test is essential to every cheese you make. That said, I have watched thousands of cheese vids and your tutorials are the most concise and informative, especially since you have been emphasizing the temperatures for the addition of ingredients and process steps, Kudos to you Gavin, for you are a true internet hero!
Thanks for the demo, Gavin! It's good to see all the steps and time information: so many folks don't realize that cheese IS a slow food ... but, oh, so worth it!
Vacuum sealed, aged for 2 months, in bottom drawer of fridge (av temp 47-49°F). Flavor excellent! Following recipe in your recipe book makes this so much easier. Thanks, Gavin! 🧀😀👍🏻
Here's one for you folks. I'm just getting into trying my first cheese other than just plain cottage cheese. I just couldn't see paying around $6 plus shipping and handling for calcium chloride solution from cheese suppliers. I did some research and found a source. It's called 'Pickle Crisp', comes in a 5.5 oz. jar for about $6.00 and is available in just about any store that handles canning products. Pure calcium chloride crystals. Now, if I only knew where to get the different starter cultures. Most health food stores have mesophilic probiotic yogurt starter and am gonna try that. Another thing you can do for like blue cheese is 'blue cheese'. Mold spore is around $40-50 per 1/4 oz.. Just buy a block of blue cheese out of your deli section. Use a sterile instrument to extract about one tsp. worth of the cheese from an uncontaminated area within the cheese (making sure it is laced with the blue mold 'penicilium roquefordii'). Place in a small blender with 1/4-1/2 cup distilled water and use that as your blue cheese starter culture. Much less expensive plus you get to eat the rest of the block. Have fun.
+Paul Stovall Nice tips however the Yoghurt starter have different bacteria (Thermophilic) than those required for Colby (mesophilic). You can grow Penicillium Roqueforti from blue cheese, which you can add to any cheese for the blue vein effect.
+Gavin Webber Gavin. Thank you for your timely response. The yogurt starter I get locally seems more a mesophilic according to the instructions for use (70-77 degs F for 12-18 hr set time). The product is put out by 'Yogourmet' featuring 'probiotics' so it's a toss up to me at this point. Pretty sure I could get by with it on a blue just as an experiment. Can only try. Your videos are most instructive and much appreciated. Thx so much.
Looove Colby! Now I appreciate far more all the work it takes to make the non-factory produced cheeses. Really enjoyed watching your expertise! new sub
I'm just about to get in to cheese making and it's quite overwhelming all the techniques and information out there. Your video is so clear and takes a lot of the guess work out. Thanks.
I love your videos. I'm not at the hands to make cheese myself but here, I am slowly catching up one by one. It's somewhat very relaxing and helps me fall asleep. Thanks for a wonderful video!
Never come across anyone like this dude before, he's the cheese maestro. Been watching his cheese videos all morning and there's still new ones coming up in the side bar.
Made my first farmhouse cheddar that used almost this same recipe. It is drying now and I shall soon wax it and put it away to age. Used raw milk for this first recipe. Tasted the curd before it was pressed and WOW!!!! I am hooked! Am now watching all of your videos and anything else on the subject of cheese making at home.
+Gavin Webber Well...in actuality...I have not. We had to prepare to move, yet again..but this time, to our own new home!! I am now writing this post from our 2, 688 sqft two story home!! No one to say "we must move". Can paint the walls as we wish, can put nails in and hang pictures, lots of land for gardens!! Giant basement that is nice and cool for..guess what..CHEESE!! Not as close to my raw milk source as I once was, but, I will not be deterred at all. Just buy lots more as my trips will be fewer. :-) Now that holidays are almost over and unpacking is only a little...back to the cheese!
As a budding cheesemaker I am very intrigued and inspired by the cheeses you make, will be trying them soon! :) Thanks, you have gained a new subscriber. A big thumbs up!
LOL Curd Nerds! Thank you for your videos. I have been using Home Cheese MAking, for a base recipe, then checking what you do differently. Being able to actually see what things are supposed to look like has been so helpful.
Hi Gavin just at the draining the curd stage now - ill send photo if I can attach - watched your video a million times this afternoon and my husband says your voice is just so relaxing he going to have a snooze - thank you sooooooooooo excited to see it pressed.
Hi... Great vids BTW. Do you know how make Wisconsin style Swiss Longhorn Colby Cheddar cheese? The cheese was developed in the 1874 by Joseph Steinwand at his cheese factory near Colby, Wisconsin. Looks similar to Cheddar due to the color, but Colby cheese is softer, has a more open texture and higher moisture content. The flavor is much milder and creamy if compared to Cheddar. It does not undergo the “cheddaring” process but is instead manufactured with a washed curd process that reduces the acid content making the cheese less tangy.. Thanx Much... gw
I am so happy I found this. I have made mozzarella but never knew I could make something like this at home. I cannot wait to try it out. I have a great place to get creamline milk fresh!
Ok Gavin let's do this Colby, you are definitely the ultimate cheesemaking king of TH-cam. I'd like to see you make cheese a simpler way like with just acid but ok.
Gavin, usually 2 gallons of milk, I use 1/2 teaspoon rennet when making cheese... this calls for 1 teaspoon.... can you explain why this calls for more? Is it because of the type of cheese?
I made this three months ago doubled the recipe. I'm lucky enough to live sort of close to a dairy farm,, who lets me have fresh milk from the vat before it goes of to the factory to be ruined. The only ingredient I changed was that I used salt flakes and I omitted the colour because trust me the milk was almost yellow with cream. The end result is stunning, please everyone give it a go it's tastes so delicious. PS it makes a killer toasted sandwich with homemade pickle onions and a glass of cold crisp beer.
I recently moved to Belgium from America and I can't find Colby anywhere. It's my favorite cheese. I'll have to try this. Thank you for the demonstration!
I know that you really need rich, whole milk to make good cheese - the richer, the better. BUT - we live in an area where whole milk is difficult to find (far out in the country) - and don't 'raised our own milk' ... ;D We keep dried milk on hand for cooking. How would you suggest that we use dried milk for cheese making? Could we add evaporated milk (with fat)? (We normally keep fat-free evap milk to use for coffee cream). What cheeses would you suggest if we can only have dried milk as a base? Thanks for your great videos!
Thank you for all these absolutely lovely videos of how to make so many cheeses at home!!!! I make mozzarella and because of you I will be expanding. You are an excellent teacher.
G'day Gav, Thanks for another great training session. Crusty Fresh Sourdough bread and Colby sounds good to me... Learning both right now. ;) Can I ask matie? Did you make the cheese press? Where did you source the spring from please mate? Cheers for your time with the responses in advance. Also. Noticed you on a short video done by a TV station a little while back. It was about your energy saving practices and your solar array. Someone on FB from here in the UK shared it... Small world. Nice one. Have you ever made cheese with Sheeps Milk?
Out of curiosity, is there any flavor addition as a result of the annatto? I ask because if it's only for color, I wonder if other sources of color like turmeric would work. I always anyway have a pound or more of turmeric in the cupboard.
Is it necessary to cut the curd into cubes? can you just break it up really well with a spoon or other utensil? What is the advantage to all the cutting? I've watched a lot of videos and no one ever explains why they do that, so I'm very curious. Thanks! :)
To break up and release the whey, there's no whey they didn't divulge that step, it's all about the curd. Pea size for less whey moisture and denser cheese or large chunks for mozzarella kneading.
I know this question is 6 years old, but I’ll throw in my two cents anyway… As the other commenter mentioned, the reason to cut the curd is so that it can release whey. Think of the coagulated mass of milk solids as a sponge, and the whey as moisture that is absorbed into the sponge mass. Whey will only be released from the mass at places where there is a surface to release it from. Cutting the curd into cubes creates many more surfaces from which the whey can be expelled, drastically reducing the amount of time that it takes to reduce the curds to a form that can be solidified into cheese. In addition to all of that, cutting the curd into cubes of roughly the same size helps the finished product have a relatively consistent texture throughout the cheese. Hope this is helpful!
Hello Gavin. For some reason mine came out of the mold with a "spongy" texture !! ?? It's not heavy and dense like my cheddar cheeses have turned out. Never had this happen before. Only thought I have is that I over chilled it? The curd mass was probably in the mid 60 degree mark (18C) when I put it in the mold. Maybe this was too cold for the curd to knit well ? What to do about it? Try to re warm it and re press it? nothing ?? Thanks, John
My mom tried to make her own cheese, it turned out like a piece of extremely salty rubber... Needless to say, I should show her your channel! Great video haha.
Wonderful video and techniques. Have you ever created a video simply about your equipment, specifically the press and this cave you often speak of? If not, please do. Thanks from this curd head in the US.
at about 9:40ish in, you reach temp and then stir for 30 more minutes. Do you turn the heat off after you reach temp, or keep it going while you do the 30 minute stir?
Hello, I was wondering if you prefer plastic, wood or bamboo for the top and bottom of the cheese press? I am also not sure how you figured out the pounds of pressure you used to make this cheese? My aim is to make Colby cheese, one of my favorites. Thank you in advance.
Plastic cleans easier and is less susceptible to getting bacteria growing on it. See how I determine the pressure in this video; th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
Very detailed video, thanks. But what's the point of sterilizing the cup and cheesecloth if your "cooling" water and its container isn't sterilized, nor is the spoon, nor are your hands when you scrape the curds out of the pot? Can't those all be contributors to bad bacteria?
He uses vinegar on his hands as he stated in the video. He also has a whole video on sanitation and disinfecting all the gear. Watch some more videos. Especially watch the sanitation video.
Hi Gavinyou have helped me make a lot of cheeses, different kinds. its been deeply satisfying. I still have two, cheddar and leceister in my refrig/cave downstairs. What I want to know is, do you have the plans for your cheese press.? I wish to make a bigger one. Thanks
Oh ok. thanks. I thought you made it yourself. does nto look very complicated. the one I have is only 5.5 inches across. so I cannot use bigger moulds.
Hi Gavin, I have a question if you don't mind. I use animal rennet, which I purchased just weeks ago from NEC, so I assume it's fresh, but so far I made 5 cheeses and my curds shutter every time. I am extremely gentle with curds and let them heal for 10 minutes after cutting. I do use 1/4 tsp. calcium chloride as recommended per gallon of milk and same amount of rennet. Milk seems to coagulate fine, but curds quickly shutter. I used several brands of pasteurized (not ultra pasteurized) and homogenized whole milk with identical results. I am starting to think the rennet is weak. I know that NEC is a reputable company, but as we say shi..things happen. Have you experienced anything like this? Thank you in advance!
No, I've never used their animal rennet. However I have experienced curd shattering when using homogenised milk. Add 10% more rennet to compensate when using this processed milk.
Hey Gavin. Thank you so much for all your great instructions and details. I am learning so much. My question is how old of milk can be used to make cheese please? This keeps me from starting sometimes cause I have to squeeze out time to make cheese and sometimes my milk has sat in the fridge for a week or more. Thank you.
I’m like Jennifer Murch, I try to learn all I can, if my milk is old will it just take more rennet and/or time to make curds? Jennifer is who directed me to your channel. She said she learned a lot from you. 😁
Another question for your friends and followers who aren't from Down Under... When you say "Full Cream" milk, do you mean whole milk (standard milk that's homogenized) or do you mean milk that has had constituent cream added to it to make it have a higher cream content (added to reach 5% or higher) ? The reason I ask is, there is a local farmer's co-op near where I live in the US, and I can get milk at 3.5% (whole milk) 5% (light-cream milk) or 7% (creamery milk) percent fat content. I've often wondered in the cheesemaking process exactly how fat content or cream percentage actually affects the final product. . As you know, attempting to reach a specific result requires a certain amount of precision with ingredients. Keep up the great work, and thanks for this magnificent channel!!
G’day Gavin. Newbie to cheese making here. Thank you for your easy to follow and informative videos. Made a Colby this past weekend. Got 8 litres of milk and then realised my pot takes only 5 litres so I halved the recipe. Used raw milk and with the other 4 litres I made a farmhouse cheddar the next day. I did everything as per recipe but halved the starter culture and rennet. I pressed using the same weights you suggested for the 8 litre recipe. Is this correct or should I have lessened weight and/or pressing time for a smaller cheese? Thanks. C
Do you have a Camembert making video? Camembert is my favourite cheese and I'd love to see it being made by you, but I haven't found a Camembert video on your channel yet.
i have a cheddar question, what does sharpness mean? i can taste the difference, but in cheese making how does one achieve different levels of sharpness? would cheddar be a nice sharp cheese that could also be infused with peppers and things? do you have any methods for smoking cheese?
Sharpness for Cheddar specifically is the amount of acid development as the cheese ages. Check out my Farmhouse Cheddar with Peppercorns for a nice sharp and bitey cheese; th-cam.com/video/IsmW_XRXCGg/w-d-xo.html
Hey Gavin, I made a Colby cheese. I doubled the recipe. It came out of the mold after the proper time. Looked very nice. The next morning, the cheese had shrunk quite a bit. Still looks good and I am turning the cheese 3 times a day. Still have about a day to dry before vacuum packing it. Here's my question. Someone told me a Colby should not shrink... is that true? I would think a high moisture cheese would shrink?
Hi Gavin, I made the goat's milk feta yesterday! it is still brining but looks great. I am going to have a go at making Colby next but I was wondering what the dimensions are for the mould please (for 1kg) as mentioned for the Colby recipe, in your book. Secondly if milk is pasteurised by non-homogenised (so not exactly raw) do you leave out the calcium chloride or only leave it out with raw milk? Thanks again for such great videos!
have you thought about getting one of those automatic stirrers that you place over the pot so that you don't have to stir an hour in a row. might help you!
that is unfortunate, I am sure that if you look around that there is bound to be one that will ship to you. Also I next time you go into the City look at some higher price kitchen stores and I am sure they will have what you would want. or call around to those stores if you have one specific that you like and ask them to order it for you as they will have more ability to order things then you would be able to.
In making Colby on New Year's Eve I put sugar in instead of cheese salt. To many beers. Is the cheese ruined? Did not realize until finishing the pressing. I put the wheel in brine for 18 hrs turning at 9 hrs.
Does anatto only give coloring? Can it be done without it. Instead of mesaphilic culture can I use yogurt culture. I live in Ecuador and cannot get that stuff.
Annatto only imparts a colouring effect, no flavour is imparted into the cheese. Yes, you do not have to use Annatto in this cheese. If you use yogurt culture (a Thermophilic culture) the cheese will not taste the same.
If annato is used to colour most commercial cheddar, is that why so many of the ones in the store are so overly yellow? I seem to remember them being so much more white, when I was a kid. I'm assuming it's also optional to use it?
+Tom Knowles-Bagwell I found that there was no issue using chlorinated tap water for washing the curd. Most of the lactic converting has already taken place.
+Cierra Rouse The good thing is that I don't actually look like Bruce, but you're right, I suppose I do sound a little like Barry Humphries. Beaudy, Cobber, Digger, Mate!
Just found your excellent channel. Very good videos. I started about 12 years ago, but have been on hiatus for a few years, but am itching to start again. Are you familiar with Pinconning cheese? It is a Colby cheese that is more tasty. The folks at the Pinconning cheese shop say it is a superior Colby. Anyway it is more crumbly and creamy. When mild, probably my favorite cheese. Do you know the difference in the process over regular Colby? Maybe not pressed as hard, or maybe worked the curds more to make them harder? Anyway, love your channel. Thx.
"and basically is a huge reason why people's teeth don't rot and fall out by they time they're fifty in developed countries." I don't count USA as a developed country, how many people were living under the povertyline? Oh and here we brush our teeth to avoid that. I live in one of the densest populated countries(excluding city states like Macau) and here we got some of the cleanest water you can get from a tap and we do it without clorine. Clorine is a cheap and easy way to do it, but not the only way. Hell the tapwater here is cleaner then the bottled stuff you buy in the store because the restrictions on water from a well are far less then what comes from the tap. I can tell you why they use clorine in the US, ppl want their water to be as cheap as possible and in states where water is rare they also want enough of it to water their golfcourses gartens and cars. Then it gets tricky to make enough without clorine.
i jus wanted to clarify, i have jus finished my cheese un its in its first week of maturing, it says on the video, the stilton.scrap it with a flat knife, so, i take a layer of outer mould off then stand for another two months, so how much do i actually scrap off,jus a thin layer?
Love these videos. Just wondering: Would turning the entire cheese press over without removing the cheese have the same effect as removing the cheese and turning it over?
What exactly seperates the flavors of cheese from the rest? It seems every trype of cheese is made with the same cultures and rennet, and basically all made the same way. So what is it that makes cheddar, cheddar and what makes gouda, gouda, what makes colby, colby?
Your recipe is different from Cheesemaking.com in several ways, and I was wondering if you would comment. First, they use 1/2 the rennet. Second, they press it in 4 stages. Third they brine instead of salt the curd. Any comments on what the differences might be as a result?
Yeah, I spotted that too. I would think adding the salt directly as Gavin does would make the cheese saltier; not bad, just more so than if it sat in a brine solution for 12 hours. I suppose either process works just slightly different outcomes. Also I would guess that Gavin's method evenly distributes the salt through out. In a Brine processed cheese I would think the cheese most salty on the outer ends and less to in the middle.
wow how i wish i can make a Cheddar like what you did i love eating cheese and mozzarella , its not easy to get the ingredients here except in the cheese factory but at least i have now an idea how to make cheese for long time im eating cheese and asking how they can make it... thanks for sharing it sir Gavin Webber...
Gavin, I've made 4 of your cheeses so far. Love the tutorials. So I don't waste any when they're aged, can you cut a portion out, then re-wax the rest??
I just opened my colby after aging and it's full of holes :( Had some moisture in there too. No idea what happened. I had to rewax it a few weeks ago as it was bulging (the wax) I took it out of the fridge today and had the same wax bulging. First taste wasn't as expected, but I'll try again shortly. I'd hate to have to throw it out. Any idea what could have caused the issue?
Hi Gavin, I made this cheese about 2 months ago. While I was turning cheeses in the fridge today I noticed this one had a tiny bit of whey moving in the vacuum seal bag. What do you recommend that I do? Remove it and dry it then reseal? Will this be ruined?
NKY Homesteading Mine did the same thing. I opened the sealed bag at 3.5 months and it had about 1/3 cup of liquid. Tastes sharp. Not creamy at all, real crumbly.
Hi Gavin, I have been watching your library of videos with my kiddos and we have already started making cheese. I could only find mesophilic culture from our local at home brewery supply shop (its for cheese), I thought that quite interesting. The package says it must be frozen until used. Do you keep your mesophilic culture frozen, refrigerated, or in the cupbard? Also, where can I get a jar of starter like you use? Any recommendations? We're finishing our first Cheddar and ricotta cheeses as I write you. I imagine you have an Amazon store to resell the items you find and use in addition to the press kits. I will be checking out your store shortly. I wish I had your press to start with but weights from the bench press seem to be working... for now.
Bravo! It is always good to see the final product after the aging, but the real "money shot" is to see you eating it and your honest reaction to the taste. As you know, not every cheese turns out as expected (which is to be expected) so the taste test is essential to every cheese you make. That said, I have watched thousands of cheese vids and your tutorials are the most concise and informative, especially since you have been emphasizing the temperatures for the addition of ingredients and process steps, Kudos to you Gavin, for you are a true internet hero!
Thanks for the demo, Gavin! It's good to see all the steps and time information: so many folks don't realize that cheese IS a slow food ... but, oh, so worth it!
Vacuum sealed, aged for 2 months, in bottom drawer of fridge (av temp 47-49°F). Flavor excellent! Following recipe in your recipe book makes this so much easier. Thanks, Gavin! 🧀😀👍🏻
Here's one for you folks. I'm just getting into trying my first cheese other than just plain cottage cheese. I just couldn't see paying around $6 plus shipping and handling for calcium chloride solution from cheese suppliers. I did some research and found a source. It's called 'Pickle Crisp', comes in a 5.5 oz. jar for about $6.00 and is available in just about any store that handles canning products. Pure calcium chloride crystals. Now, if I only knew where to get the different starter cultures. Most health food stores have mesophilic probiotic yogurt starter and am gonna try that. Another thing you can do for like blue cheese is 'blue cheese'. Mold spore is around $40-50 per 1/4 oz.. Just buy a block of blue cheese out of your deli section. Use a sterile instrument to extract about one tsp. worth of the cheese from an uncontaminated area within the cheese (making sure it is laced with the blue mold 'penicilium roquefordii'). Place in a small blender with 1/4-1/2 cup distilled water and use that as your blue cheese starter culture. Much less expensive plus you get to eat the rest of the block. Have fun.
+Paul Stovall Nice tips however the Yoghurt starter have different bacteria (Thermophilic) than those required for Colby (mesophilic). You can grow Penicillium Roqueforti from blue cheese, which you can add to any cheese for the blue vein effect.
+Gavin Webber Gavin. Thank you for your timely response. The yogurt starter I get locally seems more a mesophilic according to the instructions for use (70-77 degs F for 12-18 hr set time). The product is put out by 'Yogourmet' featuring 'probiotics' so it's a toss up to me at this point. Pretty sure I could get by with it on a blue just as an experiment. Can only try. Your videos are most instructive and much appreciated. Thx so much.
Gavin Webber My Colby came out all crumbly. ? I put the annatto coloring in and the cheese was still pure white. Will try it again. Any suggestions?
bobdonbetty acidity, natural food colorings get lighter in acid environments, just a guess from previous experience
Cultured buttermilk makes an aromatic mesophyllic culture
Love your videos. I just started making cheese in The Great Pacific Northwest.
Looove Colby! Now I appreciate far more all the work it takes to make the non-factory produced cheeses. Really enjoyed watching your expertise! new sub
Thanks for the sub!
Ithila lol that's my name
I love Colby too, but I wouldn't go through all this just to make it myself.
Perfect Timing to help all of us Curd Nerds learn the art of making our own cheeses...Thank You for Your Wisdom...it's great appreciated 🤗
Honestly, Gavin is a true Aussie icon in my eyes
absolutely YES
ذكر ذ "إن
I'm just about to get in to cheese making and it's quite overwhelming all the techniques and information out there. Your video is so clear and takes a lot of the guess work out. Thanks.
Cheers Matt!
I love your videos. I'm not at the hands to make cheese myself but here, I am slowly catching up one by one. It's somewhat very relaxing and helps me fall asleep. Thanks for a wonderful video!
Never come across anyone like this dude before, he's the cheese maestro. Been watching his cheese videos all morning and there's still new ones coming up in the side bar.
Made my first farmhouse cheddar that used almost this same recipe. It is drying now and I shall soon wax it and put it away to age. Used raw milk for this first recipe. Tasted the curd before it was pressed and WOW!!!! I am hooked! Am now watching all of your videos and anything else on the subject of cheese making at home.
+Barbara Rickman Cheers Barbara! I dare say you've been making lots of cheese since your comment!
+Gavin Webber Well...in actuality...I have not. We had to prepare to move, yet again..but this time, to our own new home!! I am now writing this post from our 2, 688 sqft two story home!! No one to say "we must move". Can paint the walls as we wish, can put nails in and hang pictures, lots of land for gardens!! Giant basement that is nice and cool for..guess what..CHEESE!! Not as close to my raw milk source as I once was, but, I will not be deterred at all. Just buy lots more as my trips will be fewer. :-)
Now that holidays are almost over and unpacking is only a little...back to the cheese!
+Barbara Rickman congrats i cant wait to say the same uggggh
Thank you for posting this. I have always wanted to make colby. I am encouraged to give it a try.
An incredible video, My family and I loved watching this. Very clear, understandable and interesting. Thank you
As a budding cheesemaker I am very intrigued and inspired by the cheeses you make, will be trying them soon! :) Thanks, you have gained a new subscriber. A big thumbs up!
+Eirene Aitkenhead Thanks
How's the cheese making these days? :)
No problem Mary. My pleasure.
LOL Curd Nerds! Thank you for your videos. I have been using Home Cheese MAking, for a base recipe, then checking what you do differently. Being able to actually see what things are supposed to look like has been so helpful.
Thanks so much for the free instructions! Made this as my third attempt at cheese making and family and friends loved it.
Well done! There is nothing quite like homemade cheese to delight the taste buds.
Hi Gavin just at the draining the curd stage now - ill send photo if I can attach - watched your video a million times this afternoon and my husband says your voice is just so relaxing he going to have a snooze - thank you sooooooooooo excited to see it pressed.
+angela regan Well done Angela! Hope it turns out well.
EXCELLENT video. Thanks for taking the time to produce and post this video. I learned a lot.
You had me at "curd nerds." Hahaha ... loved all the videos I've seen thus far. Have a great day/evening! ~Diane (from Texas, USA)
Hi... Great vids BTW. Do you know how make Wisconsin style Swiss Longhorn Colby Cheddar cheese? The cheese was developed in the 1874 by Joseph Steinwand at his cheese factory near Colby, Wisconsin. Looks similar to Cheddar due to the color, but Colby cheese is softer, has a more open texture and higher moisture content. The flavor is much milder and creamy if compared to Cheddar.
It does not undergo the “cheddaring” process but is instead manufactured with a washed curd process that reduces the acid content making the cheese less tangy..
Thanx Much... gw
I am so happy I found this. I have made mozzarella but never knew I could make something like this at home. I cannot wait to try it out. I have a great place to get creamline milk fresh!
Thank you so much for such a wonderful tutorial! It is such a help for a beginner like me to actually see the process in action. :)
Ok Gavin let's do this Colby, you are definitely the ultimate cheesemaking king of TH-cam. I'd like to see you make cheese a simpler way like with just acid but ok.
Gavin, usually 2 gallons of milk, I use 1/2 teaspoon rennet when making cheese... this calls for 1 teaspoon.... can you explain why this calls for more? Is it because of the type of cheese?
Ginny I you may have double acting rennet
I made Mozzarella on my channel the other day....I totally appreciate the time you are taking here! Very nice cheese!
I made this three months ago doubled the recipe. I'm lucky enough to live sort of close to a dairy farm,, who lets me have fresh milk from the vat before it goes of to the factory to be ruined. The only ingredient I changed was that I used salt flakes and I omitted the colour because trust me the milk was almost yellow with cream. The end result is stunning, please everyone give it a go it's tastes so delicious. PS it makes a killer toasted sandwich with homemade pickle onions and a glass of cold crisp beer.
+Honey Ryder Well done! It certainly is an amazing cheese that you make yourself at home.
Thank you. As a newby curd nerd, I'm finding your videos the best
You're welcome
+liveyoureulogynotyourresume
I love the "newby curd nerd". I will have to use that one as i myself am just beginning.
Thank you for posting these tutorials. They really do help.
My pleasure Ted!
I recently moved to Belgium from America and I can't find Colby anywhere. It's my favorite cheese. I'll have to try this. Thank you for the demonstration!
Walmart
?
I know that you really need rich, whole milk to make good cheese - the richer, the better. BUT - we live in an area where whole milk is difficult to find (far out in the country) - and don't 'raised our own milk' ... ;D We keep dried milk on hand for cooking. How would you suggest that we use dried milk for cheese making? Could we add evaporated milk (with fat)? (We normally keep fat-free evap milk to use for coffee cream). What cheeses would you suggest if we can only have dried milk as a base? Thanks for your great videos!
You are an absolute craftsman. Ive never made cheese and I love these videos 😂
Thank you for all these absolutely lovely videos of how to make so many cheeses at home!!!! I make mozzarella and because of you
I will be expanding. You are an excellent teacher.
Thank you!
So patient, so instructful. Thank you! Learned soo much!
G'day Gav, Thanks for another great training session. Crusty Fresh Sourdough bread and Colby sounds good to me... Learning both right now. ;)
Can I ask matie? Did you make the cheese press?
Where did you source the spring from please mate?
Cheers for your time with the responses in advance.
Also. Noticed you on a short video done by a TV station a little while back. It was about your energy saving practices and your solar array. Someone on FB from here in the UK shared it... Small world. Nice one. Have you ever made cheese with Sheeps Milk?
I am making this tomorrow. My first hard cheese. Wish me luck👍
Hi Gavin,
Do you leave out the calcium chloride if using fresh raw milk?
Love watching your videos
Thanks!
Out of curiosity, is there any flavor addition as a result of the annatto? I ask because if it's only for color, I wonder if other sources of color like turmeric would work. I always anyway have a pound or more of turmeric in the cupboard.
Is it necessary to cut the curd into cubes? can you just break it up really well with a spoon or other utensil? What is the advantage to all the cutting? I've watched a lot of videos and no one ever explains why they do that, so I'm very curious. Thanks! :)
To break up and release the whey, there's no whey they didn't divulge that step, it's all about the curd. Pea size for less whey moisture and denser cheese or large chunks for mozzarella kneading.
I know this question is 6 years old, but I’ll throw in my two cents anyway…
As the other commenter mentioned, the reason to cut the curd is so that it can release whey. Think of the coagulated mass of milk solids as a sponge, and the whey as moisture that is absorbed into the sponge mass. Whey will only be released from the mass at places where there is a surface to release it from. Cutting the curd into cubes creates many more surfaces from which the whey can be expelled, drastically reducing the amount of time that it takes to reduce the curds to a form that can be solidified into cheese.
In addition to all of that, cutting the curd into cubes of roughly the same size helps the finished product have a relatively consistent texture throughout the cheese.
Hope this is helpful!
Hello Gavin. For some reason mine came out of the mold with a "spongy" texture !! ?? It's not heavy and dense like my cheddar cheeses have turned out. Never had this happen before. Only thought I have is that I over chilled it? The curd mass was probably in the mid 60 degree mark (18C) when I put it in the mold. Maybe this was too cold for the curd to knit well ? What to do about it? Try to re warm it and re press it? nothing ??
Thanks, John
I don't have a cheese cave, so if I age this in the fridge would it still work?
Yes
Made this cheese today. Your video is very easy to follow! Thank you so much for sharing!!
Cheers!
What's the longest you can age this? Like to see taste test of a longer aged colby?
My mom tried to make her own cheese, it turned out like a piece of extremely salty rubber... Needless to say, I should show her your channel! Great video haha.
Wonderful video and techniques. Have you ever created a video simply about your equipment, specifically the press and this cave you often speak of? If not, please do. Thanks from this curd head in the US.
at about 9:40ish in, you reach temp and then stir for 30 more minutes. Do you turn the heat off after you reach temp, or keep it going while you do the 30 minute stir?
HI Heidi, when you reach temp, turn the heat off. It should stay at the target temp due to the heat retained in the milk.
Thank you! That's what I thought after watching more of the video. You have helped with a couple cheeses now. I can't thank you enough!!
Hello, I was wondering if you prefer plastic, wood or bamboo for the top and bottom of the cheese press? I am also not sure how you figured out the pounds of pressure you used to make this cheese? My aim is to make Colby cheese, one of my favorites. Thank you in advance.
Plastic cleans easier and is less susceptible to getting bacteria growing on it. See how I determine the pressure in this video; th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
Very detailed video, thanks. But what's the point of sterilizing the cup and cheesecloth if your "cooling" water and its container isn't sterilized, nor is the spoon, nor are your hands when you scrape the curds out of the pot? Can't those all be contributors to bad bacteria?
He uses vinegar on his hands as he stated in the video. He also has a whole video on sanitation and disinfecting all the gear. Watch some more videos. Especially watch the sanitation video.
Hi Gavinyou have helped me make a lot of cheeses, different kinds. its been deeply satisfying. I still have two, cheddar and leceister in my refrig/cave downstairs. What I want to know is, do you have the plans for your cheese press.? I wish to make a bigger one. Thanks
+Vineet Puri sorry, I don't think the company that I buy them from would allow me to share.
Oh ok. thanks. I thought you made it yourself.
does nto look very complicated. the one I have is only 5.5 inches across. so I cannot use bigger moulds.
Hi Gavin, I have a question if you don't mind. I use animal rennet, which I purchased just weeks ago from NEC, so I assume it's fresh, but so far I made 5 cheeses and my curds shutter every time. I am extremely gentle with curds and let them heal for 10 minutes after cutting. I do use 1/4 tsp. calcium chloride as recommended per gallon of milk and same amount of rennet. Milk seems to coagulate fine, but curds quickly shutter. I used several brands of pasteurized (not ultra pasteurized) and homogenized whole milk with identical results. I am starting to think the rennet is weak. I know that NEC is a reputable company, but as we say shi..things happen. Have you experienced anything like this? Thank you in advance!
No, I've never used their animal rennet. However I have experienced curd shattering when using homogenised milk. Add 10% more rennet to compensate when using this processed milk.
Thank you Gavin! I’ll try 10% more rennet but I finally found non homogenized milk locally and my first try resulted in nice firm curds!
@@aquatalk6661 perfect
Hey Gavin. Thank you so much for all your great instructions and details. I am learning so much. My question is how old of milk can be used to make cheese please? This keeps me from starting sometimes cause I have to squeeze out time to make cheese and sometimes my milk has sat in the fridge for a week or more. Thank you.
Fresher the better.
I’m like Jennifer Murch, I try to learn all I can, if my milk is old will it just take more rennet and/or time to make curds? Jennifer is who directed me to your channel. She said she learned a lot from you. 😁
In looking at this process, do I understand the difference between making this cheese and Gouda is that you do the milling at the end?
hi gavin! big fan of your videos. i was wondering how you choose which cheeses to brine and which ones to add salt to? thank you and have a good one!!
You should add a crank arm to your cheese press. It would allow you to press it faster and with less work.
The greatest showman
very therapeutic and very interesting. Thanks mate!
Another question for your friends and followers who aren't from Down Under...
When you say "Full Cream" milk, do you mean whole milk (standard milk that's homogenized) or do you mean milk that has had constituent cream added to it to make it have a higher cream content (added to reach 5% or higher) ?
The reason I ask is, there is a local farmer's co-op near where I live in the US, and I can get milk at 3.5% (whole milk) 5% (light-cream milk) or 7% (creamery milk) percent fat content. I've often wondered in the cheesemaking process exactly how fat content or cream percentage actually affects the final product.
.
As you know, attempting to reach a specific result requires a certain amount of precision with ingredients.
Keep up the great work, and thanks for this magnificent channel!!
Could you add a detail to your cheese videos to state how long the process should take?
G’day Gavin. Newbie to cheese making here. Thank you for your easy to follow and informative videos. Made a Colby this past weekend. Got 8 litres of milk and then realised my pot takes only 5 litres so I halved the recipe. Used raw milk and with the other 4 litres I made a farmhouse cheddar the next day. I did everything as per recipe but halved the starter culture and rennet. I pressed using the same weights you suggested for the 8 litre recipe. Is this correct or should I have lessened weight and/or pressing time for a smaller cheese? Thanks. C
Do you have a Camembert making video? Camembert is my favourite cheese and I'd love to see it being made by you, but I haven't found a Camembert video on your channel yet.
Wow great video. Was wondering how you maintain 13 degree C with an 80% humidity. Thanks
With a modified bar fridge
i have a cheddar question, what does sharpness mean? i can taste the difference, but in cheese making how does one achieve different levels of sharpness? would cheddar be a nice sharp cheese that could also be infused with peppers and things? do you have any methods for smoking cheese?
Sharpness for Cheddar specifically is the amount of acid development as the cheese ages. Check out my Farmhouse Cheddar with Peppercorns for a nice sharp and bitey cheese; th-cam.com/video/IsmW_XRXCGg/w-d-xo.html
Hey Gavin, I made a Colby cheese. I doubled the recipe. It came out of the mold after the proper time. Looked very nice.
The next morning, the cheese had shrunk quite a bit. Still looks good and I am turning the cheese 3 times a day. Still have about a day to dry before vacuum packing it.
Here's my question. Someone told me a Colby should not shrink... is that true? I would think a high moisture cheese would shrink?
Hi Gavin, I made the goat's milk feta yesterday! it is still brining but looks great. I am going to have a go at making Colby next but I was wondering what the dimensions are for the mould please (for 1kg) as mentioned for the Colby recipe, in your book. Secondly if milk is pasteurised by non-homogenised (so not exactly raw) do you leave out the calcium chloride or only leave it out with raw milk? Thanks again for such great videos!
I have a press like yours. Was wondering where you got that spring and how to tell how many pounds pressure?
th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
have you thought about getting one of those automatic stirrers that you place over the pot so that you don't have to stir an hour in a row. might help you!
I have, but can't find one here in Australia. Any links?
www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Daps&field-keywords=automatic+stirrer&sprefix=automatic+stir%2Caps%2C263
there are tons on amazon that might do the trick for you.
As I suspected, none of them ship to Australia.
that is unfortunate, I am sure that if you look around that there is bound to be one that will ship to you. Also I next time you go into the City look at some higher price kitchen stores and I am sure they will have what you would want. or call around to those stores if you have one specific that you like and ask them to order it for you as they will have more ability to order things then you would be able to.
Could one boil water and cool it down in order to make cheeses? I truly enjoy watching your videos. Thanks for sharing.
Which cheese should one start with if you are trying to make cheese for the first time?
In making Colby on New Year's Eve I put sugar in instead of cheese salt. To many beers. Is the cheese ruined? Did not realize until finishing the pressing. I put the wheel in brine for 18 hrs turning at 9 hrs.
so you planed to mix salt in it AND brine it? wow ... seems like it would have come out way too salty. Just a guess though.
Does anatto only give coloring? Can it be done without it. Instead of mesaphilic culture can I use yogurt culture. I live in Ecuador and cannot get that stuff.
Annatto only imparts a colouring effect, no flavour is imparted into the cheese. Yes, you do not have to use Annatto in this cheese. If you use yogurt culture (a Thermophilic culture) the cheese will not taste the same.
Where do you get those powders? I can only find ones that you put in a litre of milk to make it sour for 100L of milk .
If annato is used to colour most commercial cheddar, is that why so many of the ones in the store are so overly yellow? I seem to remember them being so much more white, when I was a kid.
I'm assuming it's also optional to use it?
+Tzisorey Tigerwuf yes, most commercial cheese is coloured. It is optional for the home cheese maker.
Hey Gavin, I'm wondering if I need to use non-chlorinated water to wash the curds, or is it fine to use chlorinated tap water?
+Tom Knowles-Bagwell I found that there was no issue using chlorinated tap water for washing the curd. Most of the lactic converting has already taken place.
hey Gavin. ur videos are just superb. quick question. can I use fresh lime juice instead of lemon ?
Very nice vid man!! Greets from the Alps, Bertl!
So, generally speaking, is cheese salt simply salt with no iodine, or is it different in another way? In other words, will any non-iodized salt work?
+wdwrxco Yes, any non-iodized salt will work, however the coarse salt dissolves into the newly formed cheese better.
Thank you for this awesome video! I have to say the entire time you spoke I kept picturing Bruce from Finding Nemo lol great accent.
+Cierra Rouse The good thing is that I don't actually look like Bruce, but you're right, I suppose I do sound a little like Barry Humphries. Beaudy, Cobber, Digger, Mate!
Just found your excellent channel. Very good videos. I started about 12 years ago, but have been on hiatus for a few years, but am itching to start again. Are you familiar with Pinconning cheese? It is a Colby cheese that is more tasty. The folks at the Pinconning cheese shop say it is a superior Colby. Anyway it is more crumbly and creamy. When mild, probably my favorite cheese. Do you know the difference in the process over regular Colby? Maybe not pressed as hard, or maybe worked the curds more to make them harder? Anyway, love your channel. Thx.
just wondering what will be the final weight of the produced cheese using 8 litters of milk?
Thanks
+Khaled Saad about 900 grams
Will sea salt work ok??? Does the coloring also work like renet? { make seed milk, will wfat have enough in it to
form cheese? Thanx, PenelopeEl
any salt without iodine will be okay. The colouring is just for aesthetics. It serves no other purpose.
I'm so glad I live in a country where water from the tap isn't chlorinated.
+Saddutchman I wish I were you.
"and basically is a huge reason why people's teeth don't rot and fall out by they time they're fifty in developed countries."
I don't count USA as a developed country, how many people were living under the povertyline? Oh and here we brush our teeth to avoid that. I live in one of the densest populated countries(excluding city states like Macau) and here we got some of the cleanest water you can get from a tap and we do it without clorine. Clorine is a cheap and easy way to do it, but not the only way. Hell the tapwater here is cleaner then the bottled stuff you buy in the store because the restrictions on water from a well are far less then what comes from the tap.
I can tell you why they use clorine in the US, ppl want their water to be as cheap as possible and in states where water is rare they also want enough of it to water their golfcourses gartens and cars. Then it gets tricky to make enough without clorine.
Lucky you
How much exactly does it cost you to make the cheese and what is the price for making the cheese at the end?
Should Colby feel a little rubbery when it comes out of the mold or did I screw something up?
+NKY Homesteading it certainly should be firm out of the mould
Is there a different process if you wanted to turn this into a pinconning cheese? Or would it be aging the cheese for longer?
I believe it is the same process. Just aged longer. I would guess 1 year.
i jus wanted to clarify, i have jus finished my cheese un its in its first week of maturing, it says on the video, the stilton.scrap it with a flat knife, so, i take a layer of outer mould off then stand for another two months, so how much do i actually scrap off,jus a thin layer?
+Vicky Sweetland Hi Vicky, what does that have to do with Colby? But yes, scrape off excess moul, its only a few millimetres.
yes, sorry, i watched un made the stilton, thanks for that.
i wanted to ask you also, do you have to wax the cheddar, or can it mature unwaxed
+Vicky Sweetland Waxing is preferred, or you can cloth wrap it and smother in lard. Alternatively you can vacuum pack the cheese for maturation.
Love these videos. Just wondering: Would turning the entire cheese press over without removing the cheese have the same effect as removing the cheese and turning it over?
Unfortunately not. The turning helps the cheese to form its shape.
Good to know. You have me motivated to start making my own cheeses here in Vietnam as a hobby.
I dont have any wax at the moment, can you cloth band Colby?
You're welcome!
What exactly seperates the flavors of cheese from the rest? It seems every trype of cheese is made with the same cultures and rennet, and basically all made the same way. So what is it that makes cheddar, cheddar and what makes gouda, gouda, what makes colby, colby?
+Stephanie Genereux Another good question for Ask the Cheeseman!
Your recipe is different from Cheesemaking.com in several ways, and I was wondering if you would comment. First, they use 1/2 the rennet. Second, they press it in 4 stages. Third they brine instead of salt the curd. Any comments on what the differences might be as a result?
Yeah, I spotted that too. I would think adding the salt directly as Gavin does would make the cheese saltier; not bad, just more so than if it sat in a brine solution for 12 hours. I suppose either process works just slightly different outcomes. Also I would guess that Gavin's method evenly distributes the salt through out. In a Brine processed cheese I would think the cheese most salty on the outer ends and less to in the middle.
Hi Gavin, are you using a single or double strength rennet?
Single
Curd nurds love it
wow how i wish i can make a Cheddar like what you did i love eating cheese and mozzarella , its not easy to get the ingredients here except in the cheese factory but at least i have now an idea how to make cheese for long time im eating cheese and asking how they can make it... thanks for sharing it sir Gavin Webber...
+maria ibasan You're welcome.
Gavin, I've made 4 of your cheeses so far. Love the tutorials. So I don't waste any when they're aged, can you cut a portion out, then re-wax the rest??
Yes, and store them in the kitchen refrigerator to stop the aging process.
Thank you.
I just opened my colby after aging and it's full of holes :( Had some moisture in there too. No idea what happened. I had to rewax it a few weeks ago as it was bulging (the wax) I took it out of the fridge today and had the same wax bulging. First taste wasn't as expected, but I'll try again shortly. I'd hate to have to throw it out. Any idea what could have caused the issue?
Matt Herdel sounds like contamination
Excellent video!! This looks lovely!
Could you use sea Salt as a substitute for cheese salt? If not where can you buy cheese salt.
+Able Lock Yes, as long as it is not ionised salt.
+Gavin Webber. iodized.
Hi Gavin, I made this cheese about 2 months ago. While I was turning cheeses in the fridge today I noticed this one had a tiny bit of whey moving in the vacuum seal bag. What do you recommend that I do? Remove it and dry it then reseal? Will this be ruined?
+NKY Homesteading It will be okay. You can remove it from the bag if you like, dry, and reseal.
NKY Homesteading Mine did the same thing. I opened the sealed bag at 3.5 months and it had about 1/3 cup of liquid. Tastes sharp. Not creamy at all, real crumbly.
Hi Gavin, I have been watching your library of videos with my kiddos and we have already started making cheese. I could only find mesophilic culture from our local at home brewery supply shop (its for cheese), I thought that quite interesting. The package says it must be frozen until used. Do you keep your mesophilic culture frozen, refrigerated, or in the cupbard? Also, where can I get a jar of starter like you use? Any recommendations? We're finishing our first Cheddar and ricotta cheeses as I write you. I imagine you have an Amazon store to resell the items you find and use in addition to the press kits. I will be checking out your store shortly. I wish I had your press to start with but weights from the bench press seem to be working... for now.
LOL that is all I could find too.
Thanks for your wonderfull video's! Could you please tell me how to realize a good place to age cheese ar home...?!
Hi Cynthia, check out this video I made for how I age my cheeses; th-cam.com/video/iP_ghSEokU4/w-d-xo.html