A serving suggestion is to have it as part of an Egyptian breakfast, with fool medammes, eggs, cheese, cucumber and tomatoes. It's lovely. Edit: typo, because 🙈

Great video! I’d be very interested to see more Egyptian cheeses and how they’re made, as some of them (like Rumi and Mish) have origins that are incredibly ancient. Egypt has some of the earliest records of cheese making in human history, written on tomb walls in the Saqqara necropolis

@GavinWebber

7 ай бұрын

That's a great idea!

Hello gavin an Egyptian here 🙋. Thank you for making one of our cheeses you did a wonderful job it looks perfect. I would love to see you make old cheese (gibna adema) wish is a cheese we call it areesh saved in a liquid called mish. It can last for generations and you just add more areesh cheese to the mish when it's finished. My mother have a jar of mish that she inherited from my grandmother about 20 years ago.😂

love that cheese seems to be an international love language

Blessed be the cheesemakers.

@JohnLeePettimoreIII

7 ай бұрын

nice MP reference.

@mathewritchie

7 ай бұрын

Brian of Nazareth,blessed be.Just don`t forget Bigus D.

Love this with diced watermelon used to have it for lunch in Egypt with a bread roll

Gavin is turning Italian over an Egyptian cheese. I saw that arm going round and round in joy!😂

Ideally, it should age and pickle at room temperature in its own salted whey. Spicy pepper pods (Jalapeno or Serrano or similar peppers would work) are added and left to pickle in the whey/brine. Salted and pickled like this, it should last for a very long time and only get better with time.

This was so fun to watch! Now I'm gone down an egyptian cheese rabbit hole oomf 🙈

thanks for this! hope you have a great weekend everyone!

You're going to do the 12 hours of cheese this year right? It's a legendary KZread broadcast and I think a whole bunch of people would be terribly disappointed if you stop doing it.

Thanks for you I'm Egyptian

@ameergaming1524

7 ай бұрын

We have a lot kind of cheese ❤

Thank you for all the wonderful recipes from around the world. ❤

Trying it today as my very first cheese with my daughter!! Since we don't have Buffalo milk we are boosting the fat by adding raw (yes raw) heavy cream to the (not-ultra) pasteurized, homogenized whole milk. I've watched this video probably 5 times so I don't screw it up. Thanks so much Gavin for your videos. We all owe you for your contribution to home cheese making.

@mr_waffles_the_dog

7 ай бұрын

good luck!

Mate! This cheese was a stable house hold item in my parents house in cairo. I grewup eating this cheese in sandwiched for school and as Mezza with a cold beer or two a bit older LoL. You should try it with a cold strips of finger size cucumber in a Peta poket. I used to buy it here in Oz from an importer but it dosent come anymore. Now I can make it thanks to you. I may just make it, test and perfect it, then surprise my parents and the family for Christmas when they come over. I can't thank you enough Gavin you are a Legend, a Gentelman and a Scholler.

@GavinWebber

7 ай бұрын

You're most welcome!

"curd nerds" - g'day, fellow Aussie!! I love your content so much and I would send it to my father if the man didn't have such bad lactose intolerance that he'd go into an episode just watching this xD but he would love this so much, and I do too!! Keep it up, cheese is the best!!

@Elzse

7 ай бұрын

P

Hi Gav, i would really like to try this cheese, however I’m not able to source buffalo milk, could I swap it out for goat milk?

@eduardojahnke8970

7 ай бұрын

I'm interested in that also

@GavinWebber

7 ай бұрын

Yes you can!

Another great video Gavin! If I ever source some Buffalo milk I’ll give it a try!

I know that this isn't even out yet, but I would love to see you attempt to make Shanklish, another Arab World cheese

@vaazig

7 ай бұрын

I'm married into an Arabic family. I've made this cheese, domiati and my mother in law's favourite: labneh balls stored in oill and herbs, or just in oil, but rolled in spices.

@vaazig

7 ай бұрын

The labneh balls are made with yogurt that is strained. No culture, no rennet and no boiling. It's perfect for beginners.

@sosigking6358

7 ай бұрын

@@vaazig Labneh balls are amazing. I've tried the Persian variety, superb. However, Shanklish is more of a dry, crumbled cheese. Salty, zesty, heavy za'atar and paprika tones. One of my favorites, would recommend if you like the spices :)

@vaazig

7 ай бұрын

@@sosigking6358 I've made it and I rolled one in black pepper like that Belper Knolle cheese. It was very peppery.

I think I found my new hobby. Curd Nerd Gang!

Have you ever tried making any Mexican cheeses like Queso Oaxaca?

@sharontam9515

7 ай бұрын

He has, although it was 5 years ago since the video came out at this point!

@GavinWebber

7 ай бұрын

Yes I have. kzread.info/dash/bejne/pIiF1bGelrTfpag.html

@simonrival1613

7 ай бұрын

@GavinWebber thanks! Not sure how I ever missed that. I've been watching your videos for ages.

@Eydeel

7 ай бұрын

After watching this, Queso Fresco would be a cool one too.

@gonzoducks8

7 ай бұрын

​@@EydeelHe has a queso fresco video too. He has about 4-5 Mexican cheeses. From what I remember he has queso fresco, Oaxaca, asadero, cotija, and Chihuahua (Menonita). There is a cheese not known to many called Adobera. They also call it queso Calvillo. I know it's eaten in Zacatecas, Aguascalientes, Jalisco, and I think Michoacán. I've found very few articles and videos about it. I've been meaning to translate it and send it to @GavinWebber.

oh you even got the pickeled lemons and the salted tomato nice

I'm loving all of these fast cheeses recently. We're still working through the last of the Chaource.

Hey Gavin, have you ever made a Reblochon cheese? Interested in making a Tartiflette dish which requires this cheese, but the cheese is illegal here in the US so thought I'd go the hard route and try to make some of my own!

I have a question I was gonna try to make brie so I bought some store bought to try and it had a really bitter medicine taste and it was waxy should I just not if thats how Im going to react to the cheese

It's amazing that the milk you're using is from some Hindi-speaking company... it's called "Malaidaar"(Hindi for "creamy") from "Kisaan"("farmer" in that same language). By contrast, we here in India don't even get access to pasteurized unhomogenized milk of any kind! Strange how the ball goes rolling, isn't it?

do you need the keep the water bath at that same temp for the 2 hour sit? and if so how do you do that without your fancy water heater thing?

@GavinWebber

7 ай бұрын

Yes you do. Put the cheese pot in a larger pot with water and heat on the stove.

@vaazig

7 ай бұрын

The sous vide circulators have unfortunately gone up quite a lot in price. They're amazing for precision cooking meats though. Something rarely mentioned is that many instant pot models have a sous vide setting and it's perfect for making yogurt and cheese. Very economical with electricity too.

Could you make Goot Essa Alt Medisher? Supposedly it's a hard goat cheese.

Sir how does one store cheese if living near the coast where air is humid...homemade cheese which doesn't have preservatives, seems to last less if I keep in refrigerator in home near the sea... otherwise it's completely fine elsewhere. Also can you plz make cheese using just yogurt or lemon juice or vinegar as the culture...where I live rennet n cultures aren't easily available n I use the above as culture. Accordingly, cottage cheese is very easy n common here & recently I came across this cheddar recipe using yogurt, citric acid, baking soda, milk & butter n then using a double boiler...turned out yummy...but would like to try other cheeses too...thk you

I didn't know that is a old cheese the egyptians made it since 332 BC wow. Can you do more historical cheeses? Since I can't get buffalo milk, will just cows milk be ok?

@GavinWebber

7 ай бұрын

I'll have to have a look around in my cheese encyclopedia book.

@WhoisMichelleCollie

7 ай бұрын

@@GavinWebber ty, please let me know.

I made this according to your recipe and it was overly salty. Making it again today and cutting salt in half. Just wondered if that was a typo or is 1/3 cup salt correct?

@GavinWebber

6 ай бұрын

Yes, definitely

To me, an obvious question…can you just use cows milk?

@GavinWebber

7 ай бұрын

Yes, but use jersey milk.

👌

You produce cheeses based on northern hemisphere recipes. What is Australian and New Zealand cheese like? Unless I try making it myself, I am unlikely to taste such a product.

@GavinWebber

7 ай бұрын

Very good, but I can only vouch for Aussie cheese. Mostly copies of European styles

فنان

Also, have you ever used Ashgrove milk? It's a common brand in Tasmania!!

@GavinWebber

7 ай бұрын

No, as I don’t live in Tassie

Could you preserve this like Persian feta in oil?

@GavinWebber

7 ай бұрын

Not sure, it's quite soft compaired to Feta which is firm and crumbly

Very interesting process... I wonder if Cleopatra's milk bath was made into Domiati after she was done?

Does water-buffalo milk taste any different than cow's milk?

@GavinWebber

7 ай бұрын

Much creamier

@azrobbins01

7 ай бұрын

@@GavinWebber If you weren't paying attention one morning, and you accidentally put buffalo milk into your cereal, do you think you would notice? Goat's milk tastes a lot like a goat smells. Does buffalo's milk taste like a buffalo smells?

@GavinWebber

7 ай бұрын

@@azrobbins01 no, it just smells extra creamy

What does it taste like?

@GavinWebber

7 ай бұрын

Did you watch the video?

@BinhNguyen-ps3of

7 ай бұрын

@@GavinWebber I did! I only heard that it was yummy, but not how it tasted. Maybe I missed something :)

Pickled cheese.

I’m offended that you’re making Egyptian cheese while listening to THIER music. That’s strait up cultural appropriation!!!! How dare you! Lol JUST JOKING! That cheese looks bomb!! You are a true cheese master!

Goodness, Gav… how many ad breaks do we need for a 16 min video? You may not care (I doubt you do), but 3 ad breaks for a 16 minute video is the right amount to lose this sub. Unfortunate.

@GavinWebber

7 ай бұрын

Sorry, the ad breaks are fully controlled by KZread, not me.

@PeppySweetheart

7 ай бұрын

Brother, LET THE MAN COOK

I love your videos because i will also love this cheese but i haven't even tried it yet :)

@GavinWebber

2 ай бұрын

It's so good!

I bet that is really salty! Very cool Gavin.

@GavinWebber

7 ай бұрын

It is deliciously creamy because of the buffalo milk

Thanks for you I'm Egyptian

@vaazig

7 ай бұрын

Ah, Masri. I'm not, but my wife is half Egyptian as well. This is a lovely cheese.

@ameergaming1524

7 ай бұрын

@@vaazig I am happy to meet you in this application .this cheese can you eat it with tomatoes, cucumbers and egg its delicious food

@vaazig

7 ай бұрын

@@ameergaming1524 I posted the same as a serving suggestion to Gavin and any viewers. But, I forgot the Aish baladi as it's not the same with a regular pita bread.