Chefs use their hands to prepare food just as you do as a cheese maker. Carry on and thank you for this enjoyable and educational video.

I tried the recipe. Succesfully did it. Thank you your perfect recipe. Un fortunately I counnt upload my final edam..

Blessed are the Cheesemakers.

@pokare

2 жыл бұрын

I think you mean the Curd Nerds

Thanks Gavin, 5 days and I've graduated from cheesemaking, nothing hard about it at all thanks to you. It's such a beautiful food and I learned a lot about cultures, back to biology 101 was very helpful...👍

I grew up in Starkville Ms home of Mississippi State University where they have a dairy school I was hooked on Edam Cheese at an early age now I’m 56 and love cooking soooo am going to start my home Edam adventure thanks for the info

@iluvmoviestoomuch1437

3 жыл бұрын

Mississippi State’s Edam is FANTASTIC! We are an Ole Miss family but MSU’s EDAM and their jalapeño cheddar is WOW!!

this’s so peaceful to watch!

Who cares what other people think. really??whining regarding the pinky, thats an old method of checking. Keep up the good work sir.

I am living in Turkey (unfortunately) and craving EDAM like crazy... Couldn't find it anywhere near where I live, so I will definitely try this recipe. Thanks, man

Really looking forward to hearing your review on this cheese.

Hi Gavin, thanks for all. The great content, keep it up.

@GavinWebber

8 жыл бұрын

+Devan Velo You're welcome Devan!

I made this recipe this morning ...waiting to put cheese in brine. I was waiting on a new video Ha .I doubled up the recipe for I have a large mold . Most of your recipes I have doubled .Recipe was easy to follow as are all the others . Great job . I enjoyed the video.

@GavinWebber

8 жыл бұрын

+S man Well done and thanks for the feedback!

Thank you! Very useful video.

Great video! Thanks for sharing!

Gav, you should make a video where you just eat cheese for about an hour, no speaking, maybe watching a family friendly movie of some kind, while a CG dog occasionally asks you embarrassingly personal questions that you totally don't have to answer if you don't want to. I can edit it.

@terrestrialbioluminescent7611

6 жыл бұрын

you’re my hero

Thank you gavin weber for teaching us how to make cheese. I always watch your video unfortunately i still cant make one of your cheese bec from my country(philippines) its so hard to find unhomogenised milk and its so expensive here. And i dont know where i can buy mesophilic culture, calcium chloride and the rennet. But one thing for sure your videos are my stress reliever i love watching your videos and love to hear your voice its so good to hear. God bless your heart gavin weber.

@roylopez235

6 жыл бұрын

Hello Victoria Sophia, check this site for the ingredients if buying online is not an option blog.cheesemaking.com/philippines-part-1-making-renne/

I think anyone who can't stand seeing a clean, vinegar sprayed pinky checking for a clean break should stop watching and reconsider whether they are up for the entire cheesemaking challenge... yikes. Did they also ask you to use mechanical metal "hands" to do all the other things you do with bare hands when making cheese?

Love watching your videos!

شكرا جزيلا علي هذة الوصفة

Hi Gavin, over the last few days, have watched, and enjoyed all of your cheese videos. Carry on using " the dittie ", works a lot better. Well presented, and I am converted. Just spent a small fortune on Amazon getting myself set up. Thanks.

Using a sieve to help with ladling whey - genius idea. So much less fiddly and will save loads of hassle and time. Will use this on my next batch.

@GavinWebber

8 жыл бұрын

+Jeff Stratford Yes, as you can see Jeff it works well. The idea just came to me in a flash of brilliance!

Fascinating video Gavin. Lots of stages and very well presented. I can see what you mean by each video taking quite a while to put together!

@GavinWebber

8 жыл бұрын

+GoJoMedia Geoff Thanks Geoff! They are a labour of love, as are the cheeses.

Thank you for a very thorough instruction. Edam cheese is expensive, i would like to make it by myself.

@GavinWebber

Жыл бұрын

You are welcome 😊

I love watching food videos and it must be tremendously satisfying to be able to make your own edam but this was like chemistry meets omg washing up task. It was so work intensive, surely just buying the stuff at the grocery store is cheaper?

@GavinWebber

7 жыл бұрын

Not really. Besides the personal satisfaction, many of the cheeses featured on this channel are difficult to source in many countries and cost a small fortune. By making it yourself at home, you can save a tonne of money if you are into cheese big time.

What is the size of your cheese press, diameter, height? I've been looking at several and they are all different. Please help!

its such a long process. Appreciate your cheese.

Neat idea of the sieve and ladle for removing the whey!

@GavinWebber

8 жыл бұрын

+John Lord Thanks John!

@kimbieandi

5 жыл бұрын

I was wondering why you didn't put another pan in the sink with the sieve over it, then pour most of your liquid off that way.

Hi Gavin, what percentage is the brine please?

Hi Gavin! if you reduce to milk for the recipe do you also need to reduce the starter, calcium chloride and rennet or do they remain the same? for example, if using 5 litres, would everything be halved? Thanks! love watching the vids!

@teemuleppa3347

3 жыл бұрын

bump for this

Very nice

very nice and instructive video :-)

@GavinWebber

8 жыл бұрын

+Ida Jönsson Thanks!

Hi! very interesting videos. Thank you! I have a question though. The brine recipe you show in another video, is similar for all type cheese you produce? for this edam, for example and for feta cheese also? Thanks for your time!

@GavinWebber

2 жыл бұрын

Yes the brine recipe is the same for semi and hard cheeses. Feta has a 10% brine solution which you can make from this video; kzread.info/dash/bejne/gmirrZR9pZDeY6g.html

If I don't have cheese cave and use the refrigerator instead, it becomes very dry and firm so how shall I mature it?

Is waxing obligatory? When to not use calcium chloride and when it must be used?

Hi Gavin, I have made some Edam following your video exactly but now it's out of the brine and air-drying it seems very wet, almost slimy. It has only been out for 12 hours so far. Should I be taking some action or will this dry out in time? I made a Monterey Jack which was much drier at this point. Thanks and love the videos - Mike

@GavinWebber

7 жыл бұрын

+Mick Haden the brine wasn't pH balanced causing the slime. Wipe the cheese with a lint free cloth to remove the slime

@mickhaden5888

7 жыл бұрын

On further inspection it's not slimy, just very soft. It is actually sinking into the bamboo drying mat. It looks shiny but is quite soft. Is this normal please Gavin? Thanks for all your help

@GavinWebber

7 жыл бұрын

Not really normal. Sounds like too much moisture in the curds, not enough pressing weight. I would vacuum pack or wax it and just mature it as is. It will still be a nice cheese.

Where did you get that great brining pot?

How do you know how many turns is needed to reach 22,5 kg weight?

13:58 what do you call those containers that have that kind of lid?

@potatocrusts

5 жыл бұрын

Tupperware or lock and lock containers.

Hi can I ask you how to make cream cheese please ??

It would be easier to buy it from a supermarket but it would be a great pleasure and satisfying if made in your home

Thanks

What is the brine made of?

Pleas Ican replasse the wax Bay the vacum??

Can you make Old Amsterdam? It probably takes a very long time to ripe, but it's sooooo delicious!

@GavinWebber

7 жыл бұрын

I will check and see if I can find a recipe. My son, who lives in Cologne, was raving about Old Amsterdam the other day.

@yuibkys3522

4 жыл бұрын

Davina Scheper not sure but on the package i thought it said 20 years

So interesting to see. But what a long process!!

Thank you very much. Can I ask a question? Can I use a butter milk culture instead of a mesophillic culture?If I can how much I use?

@GavinWebber

Жыл бұрын

Yes you can!

jaaaa more cheese please.

Hello, I wonder if it is ok tho have the edamer in press longer than at first six hours, then seven. Is it ok to press it for example eiht -nine hours,thanks for att instructive video!!!

@GavinWebber

8 жыл бұрын

Yes, but the final cheese will be drier in consistency.

Most of your cheeses use non homogenized milk which is not readily available some times. Do we skip adding the calcium chloride if we use homogenized milk? Love your channel Gavin.

@GavinWebber

2 жыл бұрын

No, it is a must when using any pasteurised milk whether homogenised or unhomogenised.

im wondering if the cheese will have a different outcome or if the waiting time will be longer if i dont use liquid rennet or calcium chloride, im asking this because i fear i might not come across those 2 ingredients around the place where i live. thanks.

@brendalee4716

3 жыл бұрын

I've used veggie rennet tablets for years without any problems.....and I use raw milk so have never used the other either.

hi gavin thank you for your intersting vedios can you tell please how can I make brine?

@GavinWebber

8 жыл бұрын

+mina ommariam Hi Mina, I haven't made a video as yet, but here are some instructions from my blog; www.littlegreencheese.com/2011/07/making-brine-for-cheese.html

What’s the difference between this and Gouda. Looks pretty much same procedure ?

Thank you so much Mr.Gavin Where can i find your video about Gouda Cheese making ?

@GavinWebber

8 жыл бұрын

+Tamer Zein Hi Tamer, unfortunately I haven't made a Gouda video as yet. I will put it on my list to make.

@tamerzein7990

8 жыл бұрын

+Gavin Webber Go ahead to it , really delicious :)

Just one more question I promise! I made a cheddar also. When can I quarter it and do I have to let it sit out before waxing once I do it?? Really confused on this. PS I recently fell in love with your videos.

@GavinWebber

2 жыл бұрын

Yes you can! After it has matured to your liking.

Hi Gavin, we successfully made our first wheel of cheddar🍾🍾, looked great and vac sealed it, of course we won’t know for another 4 month if it’s any good🤞. We’re now going to attempt Edam and have a couple of questions: 1) size of basket in your vid and 2) where can we source the brine bucket you used. Look forward to hearing from you. Frank

@GavinWebber

Ай бұрын

Basket; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/ Brine bucket: Discontinuted by manufactuer. Any large plastic tub will do.

@Muzak1

Ай бұрын

Thanks for that.

My Edam was extremely soft and had probably 4x the number of eyes that yours had. When I say soft, it was almost soft enough to spread. The taste was ok, but the texture really freaked me out... It kept expanding and blowing out the wax so I vacuum packed it for the last 2 weeks. Not sure exactly why I had so much action with this cheese...

@GavinWebber

6 жыл бұрын

Strange happenings at the Hewitt house? Not sure either, although my Edam did have a bit of gas production as well.

Question: I don't want to get a cheese press, what can I do for a similar effect. Question 2: If I make a smaller quantity of cheese, do I need more or less pressure?

@GavinWebber

4 ай бұрын

Answer 1. Try googling a bucket press Answer 2. Less.

What is the lifespan and storage requirements of the culture sachets. I want to make cheese, but not 8 ltrs at a time. I havent seen them being sold here in SA in smaller packets.

@GavinWebber

8 жыл бұрын

+Mithun Kalan Here is a general rule of thumb. SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:Room temperature 1 to 2 months Refrigerator 6 to 12 months Freezer 2 to 5 years

hello. Could you specify the rennet strength in your recipes, so that we can adjust our doses. Thank you

@GavinWebber

Жыл бұрын

IMCU 200

@mohamedmilli8232

Жыл бұрын

@@GavinWebber thank you Mr. Webber.

Also, how do I get the cheese cave humidity up? I have only been able to get it to maybe 45 to 50% using a tray of water in the wine fridge I am using.

@GavinWebber

8 жыл бұрын

+Chuck Etienne you may have to get a humidifier.

@davidjftooley

7 жыл бұрын

you can also try sticking a wad of cheese cloth in the tray so that it still sticks out of the water. you may get enough wicking of water to the air that way.

@chucketienne481

7 жыл бұрын

Actually, that is close to what I did. I got some evaporator pads and put them in a pan of water. It helped.

I was told ultra-pasteurized milk will *not* work for cheese making. Is that true?

Do you sell cumin cheese, I would love to buy some

I have to ask.. How do you know when your press is pressing 22.5KG or 12KG or w/e?

@GavinWebber

7 жыл бұрын

The answer is in Ask the Cheeseman #12; kzread.info/dash/bejne/pGppz7irqLa-fs4.htmlm3s

Can you make a video about how to make a brine for the cheese? 😊

@GavinWebber

8 жыл бұрын

+Jenna Perez Sure, I've put it on the list!

In Holland Edam cheese is always round as a ball. Seems like Gouda to me now

@fu6817

2 жыл бұрын

In Finland Valio used to sell round edam balls packed into proper red colored waxy shell, now they just sell it in naked bricks packed in loose plastic bag and the cheese is mostly dry and tasteless. There's no good Edam anymore in Finland.

@i.boesveld2569

2 жыл бұрын

@@fu6817 Hopefully the Gouda cheese is still the same. Taste is not so different. And with Gavins help you can make it yourself now.

good video what's the final weight result ? does it taste like the original ? thank's ;)

@GavinWebber

8 жыл бұрын

+sami ajre The day 2 weight is 1281 grams. Not sure what it tastes like, but will know in two months time.

Edam is my city (really)

@heikkivehkamaki381

6 жыл бұрын

And in Finnish language cheese is 'juusto'! Like in 'Edam-juusto'.

Stupid question: what if I didn't discard the whey and rather added germ culture which can eat the lactose after the mixture was cool enough? Is that possible? If so how long would it typically take to lacto-ferment?

@mohannadali9662

2 жыл бұрын

And I mean didn't seperate anything, just reduced it all by slow heating to thicken a bit, left it in the pot with the top cover in cheese cloth and waited for a couple months.

@mohannadali9662

Жыл бұрын

Oh hey hello me what a coincidence

Hello Gavin what is the time to taste your Edam & Gouda version ?

@GavinWebber

8 жыл бұрын

Hi Tamer, these two cheeses will be ready to eat on 30 June 2016. I'm looking forward to tasting them both!

@tamerzein7990

8 жыл бұрын

waiting

Can you divide the curd and make 2 smaller cheeses?

@GavinWebber

2 жыл бұрын

Yes. Two baskets will be required

hello Gavin, i'm from Indonesia,, want to try to make cheese at home, i clicked link www.littlegreenworkshops.com.au/, but they cannot ship to Indonesia. Can you give me advice about this matter. where else i can find equipment and ingredients for cheese making? thanks.

@boring5718

7 жыл бұрын

Dera Thorfiani I'm not Gavin, but you should ask the company. Try sending them an e-mail

What is the brand of your red plastic container ?? Thanks.

@GavinWebber

7 жыл бұрын

Decor, made in Australia.

cooool

Hello :) How do you know that the pressure is 22.5 kg? Greetings from Lodz, Poland :)

@GavinWebber

7 жыл бұрын

The spring on the press is a compression spring rated at 22.5 kg i.e. it takes 22.5 kg of weight to close it.

@aniad91

7 жыл бұрын

Clever! Thanks for the answer :)

what is the difference between gouda and edam hte boundaries are not clear ?

@GavinWebber

5 жыл бұрын

Yes, Edam is milder than Gouda

@yuibkys3522

4 жыл бұрын

adatcha hopp very similar the two places they are from are also very close thats why. Locals in edam dont even eat it they buy gouda at the supermarket.

I know that Babybel cheese is a type of Edam. So what would be the difference in flavor between Babybel cheese and just regular edam cheese? Also that i know the only thing they use is a culture to coagulate it and no rennet.

@SongsOfDragons

7 жыл бұрын

Babybel seems to have a much lighter flavour than actual Edam, and is less solid and lighter in colour.

@MichaelWeaser

7 жыл бұрын

Wondering if its possible to make it myself , wondering what they use for babybel, because of the lighter flavor , lighter in color and less solid, what are the possible ingredients used?

This may be a silly question, but how do you air dry cheese without having it contaminated?

@GavinWebber

8 жыл бұрын

+Chuck Etienne Ah yes, I place a loose weave cheese cloth over the top of the cheese for those few days.

سلام يعطيك الصحة وشكرا

Is the jar used in the press has holes to drain the whey ? Thanks

@GavinWebber

8 жыл бұрын

+Khaled Saad its called a mould or basket and yes it has many small holes to allow the whey to drain.

@khaledsaad5607

8 жыл бұрын

+Gavin Webber Thanks

ممكن احد يترجم المقادير بالعربية

Cheesmaking.com says to use a specific culture for Edam to get a more butter like flavor and encourage hole in the cheese. You made yours with the same culture you use for cheddar, etc. How come? I love your videos and have made a dozen wheels of cheese now thanks to you... but I'm confused. Help me Gavin!

@GavinWebber

6 жыл бұрын

Yes, Tim, there can be some variation in cultures and you can certainly go all the way to being as authentic as possible. But you can quickly imagine that it would be hard to stop buying them. I try and make it easy for beginners and newbie curd nerds to get the process right first and if they want to go and get specific starter cultures, then they can. Also, there is a lot of conflicting information on the net. I never trust just one source.

@timhewitt32

6 жыл бұрын

It is very confusing. When I made cheese as a kid, we had to make "mother cultures" from other cheese and hope we had a reasonable attempt. Today with all the cultures available, it can be very intimidating. I love the way your videos simply things and appreciate what you do. Patreon sponsor :)

@GavinWebber

6 жыл бұрын

Love your works. Thanks for the support Tim!

Can I make it from unpasteurized milk?

@husseintayeb9311

3 жыл бұрын

You can’t make it with pasteurized milk it only needs unpasteurized milk

@a12475

3 жыл бұрын

@@husseintayeb9311 thats not true

Why my whey is turbid and not clear after curds appearance?

@GavinWebber

3 жыл бұрын

Curd not set long enough will result in really cloudy whey, or it could be the style of cheese you are making

Hi, Can you make Manchego?

@GavinWebber

7 жыл бұрын

Done! kzread.info/dash/bejne/lomt18uPntLFdag.html

@MegaMackproductions

7 жыл бұрын

Gavin Webber Thank you !

This guy looks like Robert DeNiro

Im in the philippines and i cannot find any single ingredient here to make edam

@yuibkys3522

4 жыл бұрын

jeff lim Try gouda

@ 4:43 stop making me hungry. One question, do you know how to make whey protein like they sell in the supplement buckets?

@GavinWebber

8 жыл бұрын

+Bush Channel I believe that the commercial dairies simply dehydrate the liquid whey until the powder remains. I'm not sure how to do it myself, but some sort of evaporator would work.

@devanvelo3725

8 жыл бұрын

They use a lot of whey to make whey protein powder

@Bushchannel

8 жыл бұрын

Gavin Webber Thanks.. The higher quality whey protein is about 90% protein and about $40-$50 per kilo. They must need a lot of milk.

İts not easy process but its very interesting,good job

No g'day curd nurds :( 0:48 :D

how to makr the cheese with out rennet........?

@GavinandKim

8 жыл бұрын

+Falak g You cannot make this cheese without rennet, however you can make ricotta or paneer without rennet.

Who cares if you put your finger in l dont. Lol I break the curd up by hand like the old timers did

Thank you for this video and others I doubt youll see my com but I have a question..whats the diff between edam and gouda? isnt edam supposed to be made with skim milk and gouda with whole milk (which would explain the diff in the fat content of each?

No "G'day curd nerds"?

@killkarl8198

5 жыл бұрын

Ahhh. I stand corrected. I really should have been patient for another 30 seconds.

How to store mesophilic culture After use?

@GavinWebber

7 жыл бұрын

In the freezer in its bag or a sterile jar.

@AhmedZiausSalam

7 жыл бұрын

Thank you.

Of course, Edam is the only cheese that is literally made backwards

@GavinWebber

Жыл бұрын

Indeed

OMG anion how thinks that putting your finger in the milk is wrong go to the grocery store being hands on with food gives it love and character just licked jour chilled tri never touching your kid what kind of person will hi grow up to be .Besides the man is mocking it for his family and his hands are clen.god onja respect

Does the temp need to be 31 C when you put the rennet??

@slivace

7 жыл бұрын

and all the time needs to be 31 C until the cutting???

@GavinWebber

7 жыл бұрын

Here is the written recipe just for you; www.littlegreencheese.com/2016/04/how-to-make-edam.html

Took ages to make and just a few days to eat.

Sorry but anyone who has an issue with you using your pinky to rest the curd need to get a life,. As long as your hands are clean there is no issue.

so this is how you make cheese AND no fat milk at the same time...

lol people dont like you putting your hands in your handmade cheese? um

@saptabima7987

4 жыл бұрын

Pretty much for his own consumption N not for selling