"We're going to make Schiz, spelled C...H...I...Z... " This is why I love Gavin's videos. So honest and normal.

Italian here from the alps :) you have to cook it in a pan with some cream ... cut some slices about a centimeter, sear it well on both sides, add the cream to cover all the slices, continue cooking until the cream thickens, add a little nutmeg, salt and pepper :) give it a try :)

@traceyosterlind14

5 жыл бұрын

Made my mouth water!

@richardbidinger2577

5 жыл бұрын

That sounds really good.

@patrickfireice098

5 жыл бұрын

That sounds amazing...

@briannae9213

5 жыл бұрын

🤤🤤🤤

Take a slice of schiz. Heat up (very hot) a frying pan. Put the slice of schiz into the pan until it takes some brownish colour on both sides. Don't leave it to long in the pan, otherwise it will release a lot of liquid, avoid that! The roasted flavours adds a lot of taste.

"Spelled C-H-I-Z"...I did a triple-take haha. Love your videos man.

This cheese is great with a spicy spinach gravy. Once the gravy is cooked and blended, cubes of schiz are added and just heated before serving. Goes well with boiled rice or plain tortillas (or Indian roti.🙂).

@thisculturedlife2220

3 жыл бұрын

Sounds like you're treating it like paneer. Yummy.

People who are lactose intolerant are like "this cheese gives me the Schiz"

@error1444

Жыл бұрын

Wtf this comment is the Schiz

For schizzle my nizzle

Been watching these vids for longer than I can remember, and for some reason they just keep getting better. Showing the sterilization at the beginning was pretty cool, even if it's just a tiny (but quite important) detail. BONUS: Cheesemaking WITH a taste test! Thank you, Gav!

The Italian bakeries and deli's around where I live (suburbs of philadelphia) only make this cheese at Easter time so we call it Easter cheese. It's great between 2 slices of Italian bread with a slice of tomato and some salt. 💜

Hi Gavin, the more cheeses you make videos on the longer my list of cheese to make list gets :) always in a good way. very much enjoy watching your channel. Hi Kim :)

thank you KZread recommended, very cool

Looks like the part skim Mexican queso we get here with the small granules packed tight - but easily crumbles.

It would be a good cheese to experiment with since its so quick to make. using herbs and spices or even fruit for a sweet cheese.

Why do I enjoy these videos so much, I don't even like cheese.

@trishayamada807

5 жыл бұрын

Nothing I’ve been watching this guy get stung by scary bugs. Not sure why I’m watching those. LoL

@Silentgrace11

5 жыл бұрын

Just the science of cheese making is absolutely fascinating, and seeing how it applies to other culinary crafts as well (tofu is basically just bean cheese, since you make the soy milk and then do this exact process except with an acid, like lemon juice or vinegar). So I can definitely understand why you enjoy them even if you don’t like cheese ;u;

That cheese looks really good. I think it would go great in a salad, with spinach, or another type of green. Cheers, Gavin.

I love your videos! Thank u so much for sharing with us! Hugs from Brazil

Polish "biały ser" or "twaróg" we make the same way. It's very tipical polish cheese since hundreds years.

I wish I lived next door to you. It's so nice to watch how cheese is made. Since it's only me, I wouldn't attempt any, it would mould by the time I could eat it all but it's relaxing and knowledgeable to be able to learn of different cheeses and the cultures (people) who make them.

So... essentially a loaf of milk.

@shanej2429

5 жыл бұрын

Two of the house hold essentials in one... Miloaf

Beautiful!

This is the schiz!

I really wish it was easier to find non-homoginized milk here in the States. Don't just for cheese making, but it's so much tastier.

@richardbidinger2577

5 жыл бұрын

Google it. "Non homogenized milk near me". Depending on where you live, there could be a dairy farm closer to you than you think. In my case, I found a dairy farm literally within walking distance about two miles away. If you can't find a dairy farm, search for a farmers market and see if they carry it. A lot of people make their own cheese, so there's got to be a market for it somewhere.

@amandabyrd6171

5 жыл бұрын

Same here. Your best bet is try to go to farmer's markets and network to find dairy farmers who sell direct to customer. That was what it took for me to find non-homoginized milk and raw milk. There are strangely so many rules in the States about the commercial sale of raw or low-temp pasteurized milks.

Texture looks alot like a type of Arabic cheese, close to but not quite like Akkawi Palestinian cheese, except we sprinkle sea salt on it and let it ripe in the fridge for a couple of days.

I want all that cheese in my mouth, lol I'll have to try this sometime. Thank you for these cheese making videos.

Love it

I'm officially apart of the curd herd

Those tomatoes look gorgeous!

Looks like a nice quick fresh cheese to make. I wonder if mixing in herbs or peppercorns during the draining/flipping process would work out. Or, rolling the block in a coating of some type.

@bobriemersma

5 жыл бұрын

Good question. I could see adding something. Dry dill weed? A little celery seed run through a pepper mill or bashed with a mallet? Not sure where to try adding something like that though.

Schiz just got real!

Awesome informational educational video experience Y'alls

It’s good made with goats milk

Pronounced SHKEE...and it's good fried up in some butter and served with polenta.

@Watergox

Жыл бұрын

Is pronounced something like /skeets/, and eaten as you say is brilliant indeed!

This is Sheeeeeeeeeeeeeeeeeeeez man love it ♥

oh, I thought I was a german name pronounced "SHITZ"

@marmello2456

4 жыл бұрын

Same

@tracy-annmartin9875

4 жыл бұрын

Its the same, i live in Friuli, northern Italy and the mountain cheese is made in all mountain regions in neighbouring countries.

@ZGryphon

2 жыл бұрын

Traditionally served with giggles.

Do you use your cheese making utensils ie. Your pots pans ladles and things for anything other than cheese making or do you leave those particular utensils for cheese only

@GavinWebber

5 жыл бұрын

Just used for cheese making

How is this different from a crescenza or stracchino cheese? Is it the lack of cultures and salt? Thanks for your videos, but the way. Good cheese is difficult to come by and expensive here in Bangladesh, so I have started making my own.

Hey Gav, if I was using raw milk would I need the calcium chloride, Will it last longer with raw milk and just go a bit sour which may be interesting.

@thisculturedlife2220

3 жыл бұрын

Raw milk won't necessarily make it last longer, but you're right, the culture would change things a bit. At 38C only the thermo strains would survive, but they're have some impact for sure. And no CaCl needed, plus with raw you can use less rennet.

Could you cut it in to cube and cover it in oil to store longer?

Watching this vid, left me with a dribble of schiz in me pants mate..great vid.

Is this the same thing as Farmer's Cheese or is that something different? Love the videos, keep it up! 👍

@flugschulerfluglehrer7139

4 жыл бұрын

Yes

It's the Schiz...literally

I just came to say my brain pronounced schiz as "shits". Lovely video though

How is it different than paneer taste wise and texture wise?

I wonder if adding some lipase would be good?

My German kicked in and replaced the English mind I had, and pronounced Schiz "Shits". Quite a nice way to lose an appetite

I noticed that you did not add any salt? Could we add flavour for that .as basil or rosemary...etc

Ive wanted to make cheese for so long but have never tried

What was the second thing dark oil he added after the oilive oil that he spilled when he just wanted a drip? He said it too fast and interrupted when he spilled.

@gnuthad

5 жыл бұрын

It was balsamic vinegar.

What would happen to the cheese if you put it in a brine?

How can you tell a clean break if you just look at what you just cut with a knife?

Gavin I have a question for you or any of your other subs, when I ordered the calcium chloride it came in a 8 oz. Packet of granduals. So my question is do I delete a 1/4 tsp of granduals in the 1/4 cup water or some other amount.

@shlokrajurkar6728

5 жыл бұрын

Lawrence Tomlinson do you mean dilute?

@LJTomlinson1

5 жыл бұрын

@@shlokrajurkar6728 yes

@GavinWebber

5 жыл бұрын

This blog post will help you out; muchtodoaboutcheese.com/2014/04/20/home-cheese-making-hack-diy-30-solution-calcium-chloride/

I'd like to try this, I'd like to make a second batch with salt in it. When would you suggest adding it?

@Livlocalmartian

4 жыл бұрын

Add it to the curds before forming it in the mold

When you're talking about keeping at certain temps, are you reapplying heat as needed or just letting it go?

@richardbidinger2577

5 жыл бұрын

He does occasionally put it back on the heat. It depends on the type of cheese he's making, and the length of time it takes. Sometimes there are extra steps, so the temp needs to go up or down for whatever reason.

@joshd2013

5 жыл бұрын

To add to Richards comment he has said a few times that the milk when left on top of his double boiler (which he uses for every cheese) the milk holds its temperature really well when left for long periods however if you live in a snowy area this might not work as well and you would have to turn it back on to get back to temperature

What’s the difference between this ans queso fresco? To improve the flavor can you add salt other spices or herbs?

@GavinWebber

3 жыл бұрын

Yes, of course you can. It's your cheese, you can do whatever you want to it.

It's the SCHIZ!

Is this cheese similar to Queso Fresco/Blanco?

Does this work with homogeneous milk?

nice it's good gotta eat right YOU

El formaj de Belún

So a question, if I can get ahold of raw milk, do I still need to add in the calcium chloride?

@GavinWebber

5 жыл бұрын

Omit the calcium chloride if using raw milk

@lancesedgwick

5 жыл бұрын

@@GavinWebber Thanks very much.

this stuff is da schiz!

@plewtz80

5 жыл бұрын

Schiznit.

@howiedewin3688

5 жыл бұрын

@@plewtz80 hellyeah! lol I knew it was something like that!

hey gavin, looks like a nice cheese, and simple to make. Any clue what the yield is, I can see you didn't weigh it, but maybe a guess.

@GavinWebber

5 жыл бұрын

I think about 1kg (2.2 lb)

@bruceneely4859

5 жыл бұрын

@@GavinWebber I thought it looked about that, from around 4 kg of mlk, that's a pretty good yield.

Where can i buy the horizontal curd harp on the net?

@GavinWebber

5 жыл бұрын

Here; www.etsy.com/shop/TheWoodJunkieStudio?coupon=CHEESEMAN18

Hi Gavin, is it possible to make this cheese without rennet? I love cheese but prefer to use lemon juice, white vinegar or apple cider vinegar due to wanting animal-friendly cheese only.

@nolansykinsley3734

4 жыл бұрын

I paused the video when it showed the ingredients, his rennet states it is "suitable for vegetarians" so he is most likely using liquid vegetable rennet in this video.

@Burlandivy

4 жыл бұрын

Traditionally different plants have been used to set curds, such as ladie's bedstraw, cardoon, nettles, yarrow, butterwort, thistle flowers, knapweed, fig bark.

@Burlandivy

4 жыл бұрын

Only rennet and a few herbs are acceptable for matured cheeses. Acids and some herbs don't set curds that are suitable for aged cheese.

@crazyguyjacob

2 жыл бұрын

Just puke into the cheese

Oh schiz

Can you salt it, what will that do? If it were made from raw milk would that help it last longer? If I don't have a cheese basket, could I just use a cheese cloth to do the same thing? If you use raw milk, do you need the calcium chloride as much?

@GavinWebber

3 жыл бұрын

Yes, you can. No, it won't. No you can't. No, you don't.

@BradKandyCroftFamily

3 жыл бұрын

@@GavinWebber Thanks!! Especially with the cheesecloth, because I would have tried that.

Oh thats how you pronounce it. Thoght it was schiz like ''i got the schiz'' really good deep fried btw.

@su9978

5 жыл бұрын

Its pronounced SKIC

@Chino-Kafu

5 жыл бұрын

I know that now that I know its itallian. Thought it was german lol.

Might be good with a bowl of Raisin Bran

Fresh Cheese YUM crackers

First thing I thought when I saw the title, "He's making cheese with Snoop Dog"?... From the comments, I'd say I wasn't the only one that thought that.

Man I make the best schiz after eating a nice 2 inch ribeye.

@slappy8941

5 жыл бұрын

Were you trying to be funny or something? I don't know what you were going for with that comment, but you definitely missed.

is the texture like paneer?

@farheenj

5 жыл бұрын

CobaltHex should be different as paneer does not contain any rennet

Why wouldn’t u add salt?

@thisculturedlife2220

3 жыл бұрын

I'm guessing because salt was EXPENSIVE especially in the Dolomites and that's how it was made. You could certainly salt it, but that would change the texture and the recipe wold not be true to form.

If you are using raw milk, you need to add calcium chloride? I would like to make this for Thanksgiving.

@GavinWebber

Жыл бұрын

No need

Had to re-read the vid title ... thought you were making a prepper site change ... how to take a schiz. Well, actually it is probably true (eventually) eat a little schiz ... and later ....

Good with a dollop of fruit preserves and a coffee.

"My trusty hurd carp."

You pronounced c h i z ..... But there is clearly an s... But an awesome video and looks delicious

@toejamr1

5 жыл бұрын

You know there are other languages, right?

Where should I add salt if I wanted to?

@damason724

5 жыл бұрын

It would be mozzarella if you did that lol

I find it difficult to schiz after eating cheese.

@shanej2429

5 жыл бұрын

I don't 😂

Basalmic👍

Can you season it for gift giving?

@GavinWebber

2 жыл бұрын

Of course

@christa4338

2 жыл бұрын

@@GavinWebber thank you so much for your reply! 💚💙💚

Hello Schiza, there, I made it into an Australian cheese

how's it melt?

@thisculturedlife2220

3 жыл бұрын

It doesn't. You can fry it in butter until caramelized and eat it with polenta.

If I have raw milk from our milk cow do I have to add the calcium chloride

@GavinWebber

3 жыл бұрын

No

@maryrumbaugh9695

3 жыл бұрын

@@GavinWebber thank you

@maryrumbaugh9695

3 жыл бұрын

@@GavinWebber I have only made cheese once before I found your KZread page thank you for all your videos. They are very informative. Have a good day.

@GavinWebber

3 жыл бұрын

@@maryrumbaugh9695 you’re welcome

Schiz happens.

@GavinWebber

2 жыл бұрын

Indeed it does!

Except for the no salt what’s the difference between this cheese and mozzarella?

@richardbidinger2577

5 жыл бұрын

I believe one comment described this as a loaf of milk. Mozzarella is quite a bit more involved.

@JosiahMcCarthy

5 жыл бұрын

Mozzarella is acidified either through a culture or sometimes with vinegar, which changes the linking between proteins so that it responds to heat in a specific way, and it's heated basically until those proteins "melt" and they are stretched, cut, and cooled. Almost all cheeses have basically the same ingredients, but there are thousands of variations.

What would happen if you added salt

@GavinWebber

5 жыл бұрын

It would be salty?

What is the difference from this and mozzarella cheese??

@thisculturedlife2220

3 жыл бұрын

You mean taste? Mozza melts, this won't. You can fry it so it's hot and caramelized and eat it with polenta. Mozza is more acidic believe it or not, but they're both very plain cheeses.

You didn't add any salt or am I missing something?

@thomasmathew13

3 жыл бұрын

Missing something? Apparently the whole video. He mentioned like 5+ times that there's no salt in this cheese.

@ElectroNeutrino

3 жыл бұрын

@@thomasmathew13 Sarcasm.

No idea what I’m watching

@cryovictum

5 жыл бұрын

cheese :D

did you delete the "S" in the spelling on purpose?

@GavinWebber

5 жыл бұрын

Yes, for schiz and giggles

Shiznittobam

You are a " cheesy character "

I feel like schiz up

It sounds to me, like it might taste similar to good quality mozzarella.

Does it have Germanic origins? Because the name sounds so

@Heidelbergensis2011

3 жыл бұрын

Nein, ist tatsächlich italienisch. Aus Belluno.

@thisculturedlife2220

3 жыл бұрын

It's actually Italian from the Dolomite region and is pronounced SHKEE.

(insert lame joke about how all the cheese I've tried to make turns out SCHIZY here)

Cheesecake?

I usually make it every morning in the pot 😱

@slappy8941

5 жыл бұрын

You tried.