This channel always gives me a new appreciation for why cheese can cost so much, there's so much to it.

I love that personality showing through. Final count down...

@msshannonigans

3 жыл бұрын

My exact thought. I love the humour, the tone, the sassy hands on hips. I love how you can tell he loves his wife randomly throughout his videos. This guy should be my uncle or something.

I’ve never made cheese in my life but I stumbled across your videos and I can’t stop watching. Between your voice,video editing and the light background music I can’t stop watching. Thanks for the education. Subscribed. Have a great one.

Another great video! I spent my early morning learning about mozzarella in North America from an Aussie singing a Europe cover. Blessed are the Cheesemakers, indeed. 😉

I love the new fresh outdoor setting! Gives it a more "natural" feel.

@GavinWebber

7 жыл бұрын

It's also much easier to shoot in. Less cramped.

Can't let a little rain ruin your cheese making

We are all curd nerds in this age of pandemics

God I love this channel

Me at the start of the video: Maybe I should make my own cheese! Me about 3 min into the video: I should probably go buy some cheese...

@ChaosTherum

3 жыл бұрын

It's honestly not that hard, it's just a lot of waiting.

as a chemistry student, a tip (although on such a big scale it doesnt really matter) is take a (sterilised) pipette or something to get a drop of the milk and drop that on the paper so you dont stick the pH paper in the mixture. sometimes fhe pH paper will bleed the indicator into the mixture and those indicators arent usually the stuff you wanna eat (but it probably doesnt matter here cause the scale is very big and the amount that will dissolve is negligable

@stephm69mtl

7 жыл бұрын

Good thing I checked before making the same comment. ;)

I like how your captions were kind of yelling at you at one point 😂

gaving im not into cheese making , maybe one day. But i must say i doo so love to watch your videos on making cheese makes me feel as if i could do it myself .

I cannot say enough good things about this recipe for mozzarella. Turns out every time from my farm goat's milk. Even from frozen. Absolutely delicious, every time! Thank you!

I lost it at the final countdown part 😂😂

CACIOCAVALLO, it was pasted in, not yelling but I can never spell this. But I digress, this is the king of mozzarella in my opinion. I would love to know more about making this type of cheese.

Gavin, quit your job, quit the cheese making quit every thing in life that takes you away from your true talent, singing! 😁

So the pear shaped method is traditional because they would hang these cheeses until used. It's called Scamorza and should be sliced from the side nearing the neck intact :) so you cut it correctly

Hola Gavin. Tenía tiempo sin escucharte. Sigue adelante, enseñándonos, lo estas haciendo muy bien. Suerte. Saludos, Marcos desde Maracaibo, Venezuela.

You should consider a singing carreer mate 😉😂 Loved that! Thanks for the cool content!

I like you say celsius and farenheit temps

@GavinWebber

7 жыл бұрын

I cater for all curd nerds of the world, unlike many cheese making books I have read 😞

my great grand father faught for aus so the fact your one of the few who go to the dawn services makes me respect you even more gavin :)

"It's the final countdown"! Hehehehe... that cracked me up! Gav you are awesome 😎👍

Thanks to you my parrot is now screaming The Final Countdown as loud as he can! I love your videos and look forward to each new one you make.

@bigboy6704

7 жыл бұрын

The Beak has he quit yet?

@SammytheBeak

7 жыл бұрын

For now.

@bigboy6704

7 жыл бұрын

The Beak good

G'day curd nerds. What a guy. Subscribed

You had me had g'day curd nerds

With the quarantine and all imma make me some mozzarella sticks in the free time I have

Absolutely one of my favorite channels!!

Thank you so much for this foolproof method, using this method from past 2+ years. Had been previously doing the curd-nerd method. Changes I've incorporated: 1. Using fresh raw wholecream cow's milk. 2. Using vegetable rennet. 3. DIDN'T uae calcium chloride. 4. DIDN'T use lipase enzyme. Difference I found with the two methods, although nearly matching is the YIELD of your final cheese. Use to get 10 to 11% preciously. This method got nearly 13 to 14% yield, which is quite significant. As Gavin states, lots n lots of patience is needed to make cheese. It's like meditation.

@jamieostrowski4447

2 жыл бұрын

Question - when you say raw wholecream milk, does that mean when you get the jug of milk with the cream on top, you just pour it all in, right? Cream and all?

@melissakibler4966

2 жыл бұрын

@@jamieostrowski4447 yes

Beautiful work and cheese! Yum!!!

37 minute long cheese video? Yes please.

@GavinWebber

7 жыл бұрын

+Staniel Das Boot Not too long? Just seeing if these longer form tutorials are okay with the curd nerd community.

@stanieldasboot953

7 жыл бұрын

Obviously I cant really speak for anyone else, but if every video you made was this long, I personally wouldnt complain. Your videos are really relaxing for me when Im having anxiety problems, so longer videos like this are awesome. Reading back what I wrote, I must say, I dont sound like a creep at all do I?

@thesavvymrs5429

7 жыл бұрын

Staniel Das Boot agreed! Nothing soothes me quite like a cheese tutorial by Gavin! The curd cutting is probably my favorite part!

FYI Gavin, Your videos and books are awesome! great job

No one commended on the easter egg from A-Team? @34:48 "I love it when a plan comes together." (John 'Hannibal' Smith)

Went to Taco Bell in the middle of making mine, tastes nothing like mozzarella but it’s really good and I can spread it on toast lol

Love the singing Gavin, keep up the great work. Also loving the production values!!!

Thank you Gavin, this was a very helpful video. I have unsuccessfully tried Traditional Mozza 4 times and I finally bought a PH meter this week. I suspect my PH was way too low the last 4 times. I'll be using your recipe and video as a guide this weekend on my 5th attempt. Your cheese looks great. And I never heard of Caciocavallo until I watched your video. I found a recipe for it and now I want to make that one too! So wonderful of you to share your video!

I love it, sing it Gavin!!! The new cheesy cheese making tune.

@GavinWebber

7 жыл бұрын

+lechatboote it's the final countdown!

These are good enough to be a TV series. I tried making quick mozzarella before finding your channel and it didn't go well. After watching some of your content, I know exactly why and what to try next time. Thank you and keep up the great videos!

@GavinWebber

7 ай бұрын

Glad you like them! Thanks John

Hi Gavin, very grateful for your selfless teaching. It will be possible for you to allow this traditional Mozzarella master class to be shared in various languages. I thank you for making the Different Subtitles possible, especially in Spanish, which is my native language. Thnkyou very much. Greetings and love to Kim an the 2 lovely doggies. Blanca

Your falsetto is fabulous.

Hey Gavin, thanks for all these great cheese videos...they totally rock !! so well done and put together.....keep up the excellent work and don't fear the digital PH meter.

I want a full Final Countdown cover now! XD

Diving into this make this week. I’ve made lots of fast mozzarella, but not fior di latte. Thanks for the video, Gavin!

@GooseberryHollow

Жыл бұрын

Done! Pretty pleased with the result. Followed your recipe with one exception, because the acid drop took a while, from 6.4 to 5.25 over nearly six hours, it gave me time to chill 1/3 of the whey and make whey cubes, as well. Chilled the formed balls in a iced whey bath, and storing them in their own whey as well. They never touched ice water. 👍 Much win!

k i love this channel now all of a sudden haha, just found you, i work in kitchens for 10 years now. and i've noticed that none of the people i've worked with know how to handle, or cut or store cheese properly, it's a real shame my friend.... you make good videos my man.

An acquaintance of mine worked at Leprino Foods here in the states. According to him, from the time the tanker showed up and unloaded the DFA milk until it was processed, packaged, and loaded onto reefer semis headed to the pizza chains was just slightly over 12 hours.

So now it is time for burrata ;)

So I made this Mozzarella today. Everything went perfect. 2 hours flipping curd in colander on top of whey and PH was down to 5.2. put salt in the tub added the cut up curd and mixed. took whey up to 170F. added 2qt. curd would not soften. So I squeezed it and it just crumbled. Put it back on top of the whey in a colander for 2 hours flipping every hour and it did get solid again and in 1 piece. This time, I took a small piece and put it in 180F+ water and it did start to soften. So I added more curd. I had to change out the whey several times because it would get warm and not hot enough. now it is in brine. I am waiting to give it a try.

Hey Gavin! Thank you so much for all of your videos! I made this yesterday evening and used whey from my clabbered milk as a starter culture. ( I have my own cows, so fresh organic jersey milk! 🙂) I saw in another video an italian lady just left her drained curds overnight in the whey - so thats what I did. This morning I did a stretch test and, voila, it turned aut perfect!

@GavinWebber

4 ай бұрын

Great job!

you know armenian string cheese? i'm armenian and it's one of my favorite renditions of mozzarella! you should definitely try it out if you've never had it

Lots of work to make this cheese and this video, thumbs up 👍👍

I love being a curd nerd

Yay! So excited to see this recipe!!! Thanks :)

I make the quick style into string cheese using long 4- 5" ice cube trays for my small grandkids & my dog. Everyone is quite happy with the flavor. I keep the rest of the cheese sections in the hot pot while I stretch the strings of one piece at a time. It becomes very stringy & shiny.

that was awesome!!!

I really like the outdoor set up, it looks like you're working in a set, like "proper" cooking show. It's too bad you have to fight with the local wildlife while you're working. It also would have been neat if you had tied a knot or two. Great video as always.

Favorite episode

Skipped lipase used 3.25 & used vegetable renet,doubled recipe ...works awsome 👌 none left, gotta make more now, 3 wheels at 560g each use 1 more 4l with your whey,increase heat just below boil,ad vinegar to make recatta give or take makes another wheel but add 1 more and it will increases your yield significantly and if recatta floats you did it right. 😉 good luck & happy cheese making all.

I went to a sunrise Anzacs ceremony in the Marshal Islands at the Australian consulate when I was working with the Ausie Navy, If your ceremony was anything like the one I attended, I was stoned cold drunk by 7am, drinking some kind of supper octane rum,

Curd nerds.... best thing I've heard in a long time. Haha. Love the vids. Keep up the great work.

I like this Old Man :) very instructive video well done Cheeseman :)

Good video - you did a great job making the mozzerella!

i love this.. i learn a lot and it make me sleepy.. TY..

Awesome as always Gavin !

@GavinWebber

7 жыл бұрын

+Cheesus thank you!

Hello from Portugal! I loved the new outside set :D great video, thank you for sharing the recipe!!

@GavinWebber

7 жыл бұрын

+MrsBrunaCardoso You're most welcome!

Nice video! If you want an advice anyway, usually mozzarella makers swear that mozzarella it's at its best after 8/10 days after it's made, when it loses the gummy texture and becomes more tender. I know it sound strange but that's what I've been told by mozzarella di bufala's makers in campania, where mozzarella is traditionally made.

This is one of the cheeses I struggled with. I tried twice. Gonna give it another try lol i made the quick acid method maybe that was my mistake 😅

I hope cheese culture comes to my country too. I love cheese. Sadly milk isn't even one of our agricultural produce. So I'm wrapping my mind as to how to work with the ingredients available if ever I'd have a chance and time to make my own cheese. Btw, I love this channel. Just discovered it. I'm learning so much. Thank you!

@denisewilson8367

2 жыл бұрын

B'lue, may I ask where you are from that you cannot get some form of milk?

@b_lue73

2 жыл бұрын

@@denisewilson8367 I'm from the Philippines. And no, it's not because I cannot get a hold of 'some form of milk'. Of course we do. Groceries have them. But, our dairy farming here is not as prevalent. Thus, high cost imported good quality milk or compromised quality local milk products. Cheese locally made, are far cry from high quality too.

Hi Gavin, is it possible to use this procedure with citric acid acidified curds instead of the thermophilic acidified ones you use here? I'm asking because in your quick mozzarella video you use a different procedure, I prefer this one much more but I don't have any thermophilic culture.

Can you do a video on Burrata cheese? Similar to mozzerella but a softer texture, perfect for spreading on bread. Thanks!

@Moonblade042194

6 жыл бұрын

YES PLEASE!!!!

Thank-you. Great video and instructions. Going to try it today with a few changes and see what happens.

@nathashadebeer2797

5 жыл бұрын

B. Hook what changes did you make

@maxandlobo

5 жыл бұрын

@@nathashadebeer2797 I It's been so long since I made it and can only remember one change I did that I did not like. I added what was supposed to be a mild lipase to give it that mozzarella taste rather than bland milk taste but either I added too much or it was in fact a strong lipase. Either way, it was much too strong in flavor, almost like a really strong Provolone and my cheese was difficult to get to the stretching stage (could not get PH down) so finally made the water a tad bit hotter and got it to stretch somewhat but the finished product was a very stiff mozzarella. I haven't made it again but will tackle again sometime. Practice makes perfect. :)

Your face expressions after tasting the cheese is just priceless sir, well done. now i may forget the quick mozz, and aim for this one, i got sources of cow's raw milk, rennet, and citric acid, i'm i good to go? any other tips or more required cultures to make it as perfect as possible? will prolly make ricotta with leftover whey

Hi Kevin, thanks for the great video. Question: when i buy mozzarella from the supermarket, Italian made it feels very soft and nice, my home made does not become similar, it is nice but harder. I would like to have it softer. Any advice how to ?

Hi Gavin. Have you ever made mozzarella, using the whey as the thermophilic culture to low the milk PH to 5.0, 5.2? If it's "yes", how did you do it? Thank you

Hi Gavin, I have my own goats. If I use raw milk do I skip the additions other than the rennet?

Gav, great vid, as usual. Perhaps you could describe more the flavor profile of this cheese, and in particular what the culture and the lipase bring to the flavor party. I really learn a lot watching your demonstrations.

Strizznatch that curd like a BOSS!!

Another great video! Thanks Gavin!

@GavinWebber

7 жыл бұрын

+Nic Gephart You're welcome 😊

@GavinWebber

7 жыл бұрын

+Nic Gephart You're welcome 😊

Thanks for posting. Once in a while, pear-shaped is not a bad thing.

I was in Afghanistan with the Aussies and me and my roommate had made quite a bunch of home made wine in our hooch. I ended up hooking some Aussie friends up with several bottles for Anzac Day. The tiny bit of rum and coffee they were issued for breakfast just didn’t cut it apparently and they really wanted to get piss drunk. Glad I was able to help 😆

Do you keep the temperature steady at 32C all the way until you cut the curds or you remove the pot from heat at any given time?

I didnt find the music too loud. Very good video.

Mate, that little singing of Europe's Final Countdown...made my night. I love LOVE mozzarella mmmm. Cheers.

Looks amazing. Question: I have raw milk. Do I need the thermophilic starter or the lipase? I only have mesophilic starter (100). Thank you for all your informative videos.

MY FAV CHEESE

i love the head,it's really salty and full of flavour

@Auseinseiter

6 жыл бұрын

aaaaaaalright...

Great video. I have become a fan of your cheesemaking videos. Quick question: Calcium Chloride and Lipase, could I go without them?

Thanks Gavin for all your instructional and informative videos. Tried this recipe twice to the word. I used raw milk and no lipase. I even used a digital ph tester and reach a ph of 5.1~5.2, and the curds don't stretch that much (~15cm) and the cheese doesn't melt in the oven but the texture is very similar to yours with a beautiful shinny outer surface. The resulting cheese is a little dry but otherwise tastes very nice. Is there something that i am doing wrong Thank you for all your contributions to our "weird" "nerdy" community. You are our hero.!! By the way, I am in Libya, North Africa you have an international fan base ...

@oldskooljules

6 жыл бұрын

When I made mozzarella, I made the mistake of squeezing the cheese as I was folding and forming it, which squeezed out all the good stuff, leaving it dry and non melty.

Curd Nerds unite

Well done! Great video. You definitely need lots of patience for this recipe,

Hi Gavin! Thanks a lot for your great videos. I have done like instruction. But, the outer shell of the cheese is broken (is very soft) when soaked in salt water. How to fix it?

Nice job, Colonel! =)

setting your timer over the liquid cheese. brave.

@GavinWebber

7 жыл бұрын

That's what they call me; Mr Cheesy Risk Taker!

Hello . I appreciate so much technique and science. distributing useful information to people made me respect you. I want to ask you a question . What is the cheese that extends or stretches most structurally when cooked in pizzas or buns besides monzerella cheese. Do you have such a cheese recipe?

@yenlmez42

4 жыл бұрын

I wonder the answer to this question

@xSh4dowXSnip3rx

4 жыл бұрын

Former pizzeria cook/chef here - the most common is just regular ol' mozzarella cheese. Where I previously worked we used a 50/50 mozzarella-provolone blend. There are other blends as well like at Papa John's where their 3 cheese blend is Provolone, Fontina and Asiago as well as another which is a Parmesan-Romano blend. Other than those the most important thing is just a cheese that isn't dry and crumbly.

Just out of curiosity, how long does rennet and calcium chloride keep fresh for?

i’ve fallen down the youtube rabbit hole haven’t i

@caroisdabomb

5 жыл бұрын

SAME

Dear Gavin, Do you know what I can do to the instructions in this video to make a great low-moisture cheese? I am having a terrible time finding a great quality whole milk/low-moisture mozzarella for my pizzas and want to try to make something on my own. From what I have been able to gather I need to sour the cheese longer and let it dry longer. Any insight you can offer?

Was that lumps of butter you were getting on the top? Can you overstretch the mozzarella?

Gavin webber you are very good cheese maker love you from Pakistan

You probably got a totally wrong texture because of a wrong kneading technique. It's funny really because they go together so well, but kneading Mozzarella and Pizza dough have the exact same effect on both, it gives them a special - structure, and therefore texture, and therefore eating experience/taste. You must never be careless when kneading, it is arguably the most important part.

@STAR0SS

4 жыл бұрын

It looks very dense and elastic, good Mozzarella are creamy inside and have a bit of a skin holding it together (maybe because the exterior gets more heat). Not sure if you can get this creamy texture with cow milk though.

@davidjr3769

3 жыл бұрын

@@STAR0SS yea it is hard to get a creamy texture inside with cow milk compared to Buffalo milk. Buffalo milk here is like $40 a liter D; so I’m stuck using cows milk

@jamieostrowski4447

2 жыл бұрын

@@STAR0SS It depends on the thermophilic culture you use. Some produces tighter curds which is useful for low moisture mozzarella like pizza cheese or string cheese.

Nice video. I'm going to have to try this... also, love the shirt (cheesemakers) monty python fan?

As usual I enjoy every video you make.. I have a question about the remaining whey, can I use it to make ricotta cheese? Thanks again for you efforts