That’s absolutely... marbleous*

@troddenan3urysm368

4 жыл бұрын

*groan* well played.

@everetthancock2043

3 жыл бұрын

Slow clap.

@annal3708

2 жыл бұрын

Great! 😅I Agree

@sumeroo5689

2 жыл бұрын

No

@sumeroo5689

2 жыл бұрын

@@troddenan3urysm368 No

I really don't want you to stop making these videos before I get married and can actually be able to make these cheeses with my curd nerd (soon to be) wife! Really looking forward to getting to make some cheese

Yes! Totally, the Bob Ross of cheese making ;)

@erinuber2881

6 жыл бұрын

Waving hello to you! ;-)

i know that nobody cares, but i was having a bit of a breakdown over algebra and this video (as well as talking to my friends) helped me calm down. these videos help me sleep and calm down after the living nightmare that is school during a pandemic. if you’re reading this, have a nice day or night, take a break if you get too stressed, and stay hydrated curd nerds :)

@nixboaski

3 жыл бұрын

As an algebra lover who often gets stressed over studying too much, I totally care about your comment :)

That looks "absolutely marbleous"

@GavinWebber

6 жыл бұрын

Lol!

Made my first cheddar using this video today. Recipe is perfect because my press is quite small (Dutch style) and can only handle a 5qt batch at a time. Vacuum sealed a 3 month wheel and have a 6 month batch working as we speak! Thank you, Gavin!

MARBOLD CHEDDAH

My man should be a voice actor no lie

OK, so you finally corrupted me!!! All those hours of watching you make the most delicious cheeses has inspired me. I've bought myself a cheese making kit and created the toughest mozzarella cheese ever known to man last night. Chewy, but absolutely delicious. Can't wait to make my next cheese. Thanks for all your inspiration😀🧀 (I'm in Wales, UK)

Watching you make cheese is very therapeutic for me. You are truly amazing, thank ol chap

Love marble cheddar cheese! Very common here in Canada :)

It looks MARBLous

That cheese looks MARBELOUS

i always find myself on your channel in the wee hours of the night, usually 1 to 3 am. your voice is very soothing and your videos help me relax AND learn new skills. thank you for the fantastic content.

I'm not a cheese-maker but for me, every of your cheese making videos are really cool and informative!

the world isnt flat or round its a cheese wheel

While I can't comment on the availability of marble cheese elsewhere, I've seen it in Canada about all my life.

@eugenb.8448

3 жыл бұрын

Yup. It’s been available here in Canada for decades. It’s my wife’s favourite

Oh my wife will love me forever (even more I guess) if I make this one! Been waiting for you to make a vid on a marbled cheese and here it is!

Such a beautiful looking cheese! Binge-watching your videos now and I'm sooooo hungry

So the world isnt flat its cylindrical? x_x I like the realistic map you made out of cow products!

@thunderusnight

3 жыл бұрын

The Earth Isn't flat or a globe it's an udder Where do you think the milky way came from?

Loved this video, thanks Gav.

Thank you for the video Gavin! You've inspired me to make cheese of my own - best of luck going forward and good health! Clean Breaks to all your curds!

1. Pour in milk 2. Heat to 90F 3. Once hot, add mesophillic culuture 4. Rest for a 2-3mins 5. Cover, allow to ripen for 45mins 6. Add Calcium Chloride, stir well. 7. Add Rennet, stir entire time, ~ 1min. 8. Stop move from moving 9. Allow to set 40-50mins (clean break) 10. Cut curd into 1/2" cubes. 11. Stir curds very gently (bottom to top motion) 12. Allow to heal for 10mins 13. Give it a "good stir" (4:57 in video), still at 90F. 14. Increase to 100F SLOWLY over 40 minutes stirring constantly. 15. Stir for 30 additional minutes at 100F. 16. Allow curds to settle for 30mins. 17. Drain whey over cheesecloth straight into mold. (Basket into colinder and cloth over basket) 18. Gently level curds in mold. 19. Let it drain for 3-4mins. 20. Press for 1hr @ 30lbs. 21. Flip cheese, 6hr @ 30lbs. 22. Flip cheese, 6hr @ 30lbs. 23. Brine cheese for 6hrs. 24. Flip cheese, brine, additional 6hrs. 25. Air dry 2-4 days, turning twice daily. Wipe any mold with brine soaked towel. 26. Wax or vacuum pack. 27. Mature 50-54F for 2 to 3 months, turning once weekly.

@StephenBlackstone

Жыл бұрын

Hope this helps someone, I just took notes while watching the video

This is how planet earth was made

This man out here making cheese to Persona music

As always Gavin, fantastic video. I have learned many little tricks for making cheese from your wonderful videos.

I love your cheese videos!

Another great video. Keep up the good work

I asked a question about milk, but then found your post on "Best Cow's Milk To Use..." so I got my answer, thanks. Your marbled cheese looks great, that's rough on the arms it seems lol! I watched your reveal video, kudos! :)

It was neat seeing you break out the old ceramic cheese making pot! And I actually loved the choice of music for the background element. If you liked the music yourself, then it's fine as is! :)

stirring level: EPIC

It looks gorgeous

this video got me very excited! If you catch my drift. In case it wasn't clear, i meant that I love your cheese-making process. Thank you, and i have some cleaning up to do now.

@Lsergiew1978

2 жыл бұрын

This made me laugh soooo hard 😝🤣🤪

Looks great gavin, cheese making isnt an easy craft and requires a bit of patience but the outcome is amazing!

Ive been waiting for something like this. Yes please.

You are an amazing man to have the patience for this work, as it had to be a labor of love. I've seen commercial videos and thought that was breathtaking because of the hugh vats, and the men who make cheese...But never in my wildest dreams could have I have ever thought of doing what you've done for educating the public with your presentation. Personally, I would not have the capacity for the waiting process for all the steps to achieve what needs to be done, especially the ripening process. I love Cheese, and can't imagine life without it. Kudos to you. Thank you for your work. 100 thumbs up for you.

@GavinWebber

6 жыл бұрын

Thank you, Ethel!

@ethelnewberry151

6 жыл бұрын

And thank you...My screen just said you just said that six minutes ago. I'm in USA, Northern Michigan. What country are you in? Funny thing, a store had a sampling of Cheese at a store I was shopping at this afternoon, and they had Chocolate Cheese. I was good. A cross between rich chocolate fudge and Cheddar. While I was eating my third piece, I thought of you making your Cheese. I bought a half pound. On the drive home, I thought, "oh..why not," sooo---I ate most of it. Just couldn't stop!!! I'm going to save the little that's left for tomorrow...hopefully...LOL!!! I'll probably be clogged up for a week. Oh well, we only live once. Thank you again, E M N., 7:56 PM E S T

@GavinWebber

6 жыл бұрын

Australia 🇦🇺

Just made it. Came out perfect. Thanks so much, Gavin.

@GavinWebber

2 жыл бұрын

Well done!

WOW, very beautiful!!

honestly any cheese you make that includes annatto is making me feel a little silly getting marbled or any orange cheese...ive been bamboozled by the market!

WOW. That looks great!

who disliked a cheese making video? like how do you find it that bad. Good job with the vids though Gavin, keep it up!

@LemonSoulz

5 жыл бұрын

Because this is not marbled cheese this chedder with two colors. Marbled cheese is typically two cheese types.the cheap super market "marbled chedder" are copies of real marbled cheeses only has color to simulate the effect.

Thank goodness this is cheese I thought it was a flat earth video

These unique Gav creations are as exciting to me as my novelty mead brews. I have a vanilla mead made of snow melt, and a banana nut bread mead!

@tnmoe-

6 жыл бұрын

Aleema Muhammed Rasheed - Don't forget that honey is sugar and turns into alcohol. So all that "rotten" honey will light you right up!

@Triforceofdeath

6 жыл бұрын

The funkier the better m8! not unlike cheese!

One of my top 3 favorite types of cheese

Have just found your channel and have been binge watching your uploads the last couple of days... and I LOVE it ! A) Your narration is awesome.. so relaxing and it reminds me of a snooker commentary 🤣 B) Ya gotta admire the know how, the science and techniques and C) Cheese is life ! In my humble opinion. Oh... and as for “thrashing the curd” 😝🤣🤣🤣🤣 Lol Thank you for another fab upload 👌👍

@GavinWebber

2 жыл бұрын

Glad you like them!

What a great looking cheese. Cheers!

This cheese looks fantastic! I am definitely going to make this one. I have just removed a sage Derbyshire from my cheese press, thanks for your fantastic videos and recipes Gavin, they always work well for me. All the best, Neil 😉.

Doubled the recipe and it made a very nicely sized wheel. Too bad I can't post a picture here. Thanks for video Gavin!! You are The curd nerd!!!!

@buckcrowell8916

4 жыл бұрын

After making this cheese I'm inspired to make a Colby-Jack. You make the best tutorial videos and I hope you make one for this in the future.

the bob ross of cheese

My Absolute Favorite KZread Videos By far are the Cheese Making With Gavin /vLittle Green Cheese. Has anyone ever told you that your voice is so soothing? You make Cheese making look so easy. I haven't taken the plunge yet and invested in a Cheese making kit. However, I think I'm ready to start with Fresh Cheeses. Why continue to buy them from the Market when I can make them myself...... Then I'll be ready for something more challenging. My favorite Cheese are Jarlsberg, Havarti and Muenster... In that order. I'm not a big mold cheese fan but you make Camemberts look Delicious!

you should make a marbled cheddar orb, either three wheels carved or a sphere mold. then its a planet for Curd Nerds : )

That cheese is gorgeous!

Can’t beat a good cheddar and this ones particularly nice to look at too.

Hello Gavin Webber. I just want to say I really enjoy your videos. I've been a fan of your materials for a while. I got a cheese making kit for Christmas thin year 2021 and i want to say you've inspired me to be a curd nerd. Thank you. So I've made cottage cheese and mozzarella.

@GavinWebber

2 жыл бұрын

Great to hear! Congratulations on joining the curd nerd community.

Thabk you for this, I love cheese 🧀

Love the music

that was perfect . Thankful

@sumeroo5689

2 жыл бұрын

No

fantastic

Atlas Cheddar would be a cool name. Great job as always Gavin, inspiring as well. Really makes me want to try my own hand at this! EDIT: You mentioned using a hot water bath as a means for keeping the curds and whey up to temp rather than your double boiler style method during the video, I think a sous vide device in a large enough container (or maybe even 2 so you can have one at each end) to hold both of these pots in water would be perfect for something like that! I really enjoyed the video, thanks again!

Look good!

I found this guy and have begun following him. I believe if following his instructions I would have some tasty good cheese as a result. I do half expect him to start talking about Opals though. O'dan

This is my weekend project. Looks like great fun! The Sous Vide bath will allow me to match and manage the temperature very easily, and I can get both pots of milk into one bath. Should be a fun project!

@timhewitt32

6 жыл бұрын

Decided to make this with the Queso Chihuahua recipe and it came out great! Did two, one gallon batches in my sous vide circulator, colored one and kept one white. I pressed at 15 pounds for thirty minutes twice, and now it's pressing under 50 pounds for twelve hours. Can't wait to see how this turns out! Thanks for the inspiration Gavin!

It does look like some flat earthers concept of the world.

4 AM youtube recommended got me like

Thank you for this vedio

18:40 move it out of the whey? Hahah

@McBeanermen

4 жыл бұрын

Underrated comment lmao

beautiful

Another brilliant Video from the Cheese God... You are the best Mann to make Cheese 🖒🖒🖒

@GavinWebber

2 жыл бұрын

Thank you 😋

@sumeroo5689

2 жыл бұрын

No

@sumeroo5689

2 жыл бұрын

@@GavinWebber No

@kerodin3679

2 жыл бұрын

@@sumeroo5689 Why not? I see thats he makes great cheese that is my opinion! 😉 🖒🖒

That is one of the most beautiful things I've ever seen.

Brilliant When I grow up I want to make some cheese.

I want to live on planet cheese...

I agree with Kim it looks like a map! very neat

@FlatBroke612

6 жыл бұрын

KnifeWrenchAu THE EARTH IS FLAT!' 😂

Is marble cheddar not popular there? In Canada, is found in all grocery stores.

@GavinWebber

6 жыл бұрын

Never seen it here in Australia.

@AdelaarGD

6 жыл бұрын

Gavin Webber that's interesting, I'm also Canadian and yeah whenever you go to buy cheddar cheese your options are usually mild, medium, old and marble

@EJRhees

6 жыл бұрын

We have Colby Jack here in the US. It looks somewhat similar, but nowhere near as beautiful.

@lookoutforchris

2 жыл бұрын

@@EJRhees marbled cheddar is also in the US. It's more for appearance than anything else.

Wallace: get off me cheese!

ugh i dont wanna wait 3 months to see it all finished and awesome lol

@tylerwalker7111

5 жыл бұрын

3 months now!

Here in the states it's called Double Cheddar. You can get it at Meijer stores... Idk about other brands that make it.

Marble-lous!!!

@dylanperry6858

6 жыл бұрын

Miguel Morales just stop your jokes are not funny right now I feel like I have gained 5 pounds of cancer from reading your comment

Gavin, your videos are so inspiring. I’m just about ready gathering my supplies and so excited to get started to make Butterkase and Colby. Silly question about the type of water. I have well water that has iron and other minerals. Would this be OK to use as long as I boil it? No chlorine or other additives

@GavinWebber

6 жыл бұрын

That should be okay. The reason I specify non-chlorinated water is that the chlorine inhibits coagulation and lactic bacteria activity.

Curd curd curd curd curd is the word 😆

Could you do a video making Mac and Cheese with a combination of your cheeses?

@GavinWebber

4 жыл бұрын

That’s a great idea

@jmirvinggbooks

4 жыл бұрын

@@GavinWebber 🙌☺️✝️🙏 I can't wait to see what you do! 😁🙌

@allisonrae7467

3 жыл бұрын

I would love that !!!

Hi mate, Your videos are great Gav. What type of Mesophilic culture did you use?

@GavinWebber

2 жыл бұрын

Sacco MO30

respect.

We need to get cheese curds for poutine.

can i suggest "continental cheddar"

I would love to see you do strange experiences with cheese.. something stupid like flaming hot Cheetos cheese or something like that 😂

Do you eat mostly all of the cheese you make?

Out of interest what's the back ground music for most of these videos?

It looks like all the continents of the world.

Have you ever done cheddar jack marbled?

what does it mean to heal

Gavin, I was wondering if it was going to be a problem to make this cheese with 3 gallons of milk when on the Mesophillic culture packet it clearly states that the pack of culture would treat up to two gallons. So technically you I should be using 1.5 packets of the culture. So far I have only found this in the little 5 pack containers. Any thoughts on this? Also I my cheese research it states that C101 is good to 104 degrees. I have a hard time with temperature and a batch of cheddar got up to 108 degrees. Would you think this caused a significant issue? Thanks in advance, John - Spring, TX

That's not planet cheese! Everyone knows it's the moon that's made of cheese

I shall try this soon as I'm thinking about Christmas gifts, but have you ever gone one step further, and mixed in a third colour? Sage cheese, for example?

@GavinWebber

6 жыл бұрын

yes, that could be done

Ok ...I had to sub when I saw the headline

Gavin, you almost have me convinced to make some cheese, even though I don't really like it. The art form behind it is what I fond most interesting and potentially rewarding. Anyway, my question is about the milks that are proper for cheese making, and what would provide the best results with the fresh cheese kit from your affiliated online store. I have a dairy close by that advertises "raw" milk for sale, as well as butter, caramel, and what-not. Would raw milk be acceptable for these recipes, or should I pasteurize it before making a cheese with it? Thanks in advance for the response! Love your content! It is so interesting.

@76JStucki

5 жыл бұрын

You could use either raw or pasteurized milk, but unless you have highly specialized equipment for both heating and cooling the milk, it would be inadvisable for you to pasteurize it yourself. For one thing, you need to heat it very evenly for the pasteurization to be effective without damaging the biochemical structure of the milk. Also, once milk has been pasteurized, it is more vulnerable to contamination, because it's warm, and nearly all of the competing microflora are gone. So it needs to be handled very carefully while you are bringing it back down to a temperature suitable for the starter culture to thrive. It would be safer to use milk that is already pasteurized, or to use the raw.

Quick question. Regarding the salt. Are you using fine or coarse? I'm all set to go but need this info. You are amazing

@JefeInquisidorGOW

5 жыл бұрын

It doesn't matter

Big fan of your videos and channel. I do have an experiement that you might find interesting about aging the cheese. There is a company that makes breathable vaccum bags called umai bags, these bags are usually used for dry aging meats and charcuterie, it would be interesting to know your opinion on using those bags, to vaccum and age instead of regular fully sealed bags as the moisture will stay within the cheese rather then escape. Umai bags from my research allow oxygen and moisture transfer between the protein substance and the overall air, which might make the cheese age better when taking into consideration that the surface moisture wont stay inside the bag or wax, which can result in spoilage i guess or even mold, and the cheese can breath, pretty much replicating cave aging but under vaccum so much safer conditions without external contamination. I really hope to get your opinion on the proposal and maybe an experiment?? Maybe the best way to tackle the experiement or your thoughts on the matter, if we take the cheese and air dry it for 2 or 3 days until dry to touch, sprits it with vinegar or brine solution to fully get rid of surface bacteria and vaccum it in umai bags, leave it for a month or so in cheese fridge and then waxxing it or vaccuming it, which gives it time to expell excess moisture and breath and age well for first month, and after that, with fully sealing it with wax for example, it would age further for as much as you want after that one month period well dried and aged. Your thoughts please? And sorry for long text. Was just randomly thinking of this and thought i d take your opinion on it. Cheers,

I love your videos, I enjoy watching you make wonderful delicious food of the gods, CHEESE! Is it possible to post some videos about making cheeses with jalapeno peppers or with herbs and spices? I recently had one that was like a Fontana with grape skins, and one that was like Swiss but smoked and with fennel seeds. Yummy. Also, any substitute to real rennet. like a bacterial or a plant based product?

@Pfhreak

6 жыл бұрын

I can't remember which video it was because I've binge-watched so many recently, but there was one I saw where Gavin mentioned the rennet he was using was a vegetable rennet. A quick peek at the Wikipedia page indicates there are multiple plant-based rennets, including from some fairly common sources like nettles, thistles, and ivy.

@loganl3746

6 жыл бұрын

There are actually 2 types of commercially available rennet (both in liquid and tablets): animal-based and vegetable-based. Both have the same enzymes but one is sourced from animals and the other is sourced from plants. There are some plants that are a natural source of rennet, but i think you would have an easier time just getting the veggie-based stuff in a bottle, especially if you're just starting out. Once you get a feel for how things work in cheesemaking, maybe you then you could experiment with botanical enzymes.

@strangedaysconfusedways2889

6 жыл бұрын

Good information and idea to experiment. Thanks!

Cheese boi

Is this cheese gonna get a taste test soon Gavin?