I was promised angry Italians in the comments but all I found was wholesome cheese making tips

@swagurai6797

2 жыл бұрын

Same

@omolon_adaptive_frame3989

2 жыл бұрын

doubt Italians would give a shit about Stilton

@GavinWebber

2 жыл бұрын

Wrong cheese. They don't like the Parmesan video!

Would really like to see more fruit cheeses pls!

haha curd nerds, love this guy

Great vid keep up the great work!

OMG this is great! I have so got to try this! Thank You!

@GavinWebber

2 жыл бұрын

Have fun!

A really fine looking cheese. Cheers, Gavin!

It looks great I hope i can do

The Cheese looks realy tasty 🖒🖒🖒

Found this channel in a meme video and i love it

@franklinmunkelwitz7027

2 жыл бұрын

Are you also looking for the angry Italians

@jaredparkinson9124

2 жыл бұрын

@@franklinmunkelwitz7027 I see you came from that one reddit post too.

Cheese looks delicious! making me jealous with the sausage I’m eating for breakfast!

Loving the appearance of Hamish! Thanks for another great video :-)

@GavinWebber

2 жыл бұрын

Thanks for watching!

I’ve found an old, huge turkey roaster with high sides works excellently to hold both my milk pot and sous vide, on top of my gas stove. At least for 2 to maybe 3 gallon batches..That way I can heat the water to target, and heat the milk separately on the stove to target as well, it’s faster. Then the sous vide can maintain, or do temp increases, if I need a boost, I use stove heat. Lately I’ve been long holding raw milks both goat and cow, then putting in cold water in the sink to bring it down to target temp.

I like the low key background music. Canon in D

i found this man due to a shitpost where are the italians

Thanks Gav! It looked good. You’ll do a taste test? 🥰

Cant get over how similar the vibes of this video are to how tos for mushroom farming, dont ask why

Hey Gavin, I noticed that you heat the milk and then transfer it to a sink of water already heated to the target temperature. I thought I'd share with you the technique I use to heat my milk that avoids this, and it results in getting the milk to the target temperature really quickly. I fill my water bath with water that is well above the required temperature - as high as 65 degrees. I put my pot of milk in that, with the sous vide stick running, circulating the water around. As the milk heats up (stirring regularly), the water bath temperature starts to go down as the heat from the water transfers into the milk in the pot. I carefully monitor the milk temperature and when it gets close to the target temperature, I have a look at what temperature the water bath temperature is by looking at the temperature the sous vide is reading. If I want a milk target of 30 degrees, and I reach 29.5 in the milk temperature and the water bath is still quite high (let's say, 38 degrees) I will start to add cold water or ice cubes to the water bath to lower the temperature. If you time it right, the milk and water bath temperature will merge and you have your milk and water bath at the same temperature. This is a really quick way of heating the milk because the water bath heats not only the bottom of your pot but the sides of the pot as well. This results in a larger surface area of the milk being warmed and the temperature changes much faster. Give it a go! You'll love it!

@BrianKelsay

2 жыл бұрын

I think you might be able to use their calculator as is and ignore the parts you don't need. I entered 16 pounds for the weight of 2 gallons of milk instead of grain. Set grain temp to temp of your starting milk. For batch size you maybe should use the volume of your warm water bath. Set mash temp to your target final milk temp. Boil time Set to zero. Kettle size just set to max volume. I think it uses some calc to account for the temp change of metal. So 16lbs of milk instead of grain, milk temp at 35F, batch size or water volume at 3gal, mash temp or expected final milk temp at 88F. Result is heat water strike temp to 99F. It can be set to metric.

If you ever get a larger pot, one that this current one fits inside, you can not only do larger batches, but stick this pot inside w the sous vide, or find some container smaller than your sink to put the pot in..less volume for the sous vide to heat results in faster heating, faster temp changes in the pot.

@johncspine2787

2 жыл бұрын

Guess you could throw a few weights, bricks, into the sink to take up water volume too..

wow this 4k cam is looking cleaaaaaan

looks wonderful! can't wait for the taste test

love u Gav, hope ur doin well

Was using this to prep for a job interview,very relaxing. And of course it’s very cheesy.

This looks great, and I can't wait for the tasting video! Speaking of Stilton, have you ever made a port-infused Stilton? It's one of my absolute favourite cheeses!

Forgive the many posts, my beginner enthusiasm should wane at some point, but, was going to say my Irish cheddar w bourbon fell apart too, even after an additional pressing, and I was super careful to keep the curds warm, didn’t use extra bourbon, exactly stuck to the recipe..oh well, I’m drying it a bit, then going to vacuum seal and hope for the best..Mary Karlin recipe, so, fair warning to anyone else making that recipe..

@johncspine2787

2 жыл бұрын

Recently had a commercial White Stilton w Mango and Ginger, very, very good!

Sounds like this will taste wonderful. It looks like you used sulfured apricots (bright orange). Could there be an impact on the culture during the aging period?

Hi gav, can i use uht whipping cream?

Gavin why do we need ripening box if temp in fridge and humidity the same all over and no cheese with mold ?

Curious about steaming the fruit. Is that just to sanitize? I assume that you don't want to drop in boiling water as it would rehydrate. Are you concerned about the safflower oil that most dried fruit has on the surface? I have to deal with it when I make wine/mead.

Is aluminum foil a good all purpose replacement for waxing or vacuume packing the cheese?

@GavinWebber

2 жыл бұрын

Only with blue cheese and this white stilton

Gavin, would you please tell me why the ripening times are different between the blue and white Stiltons? Your blue is for 30 minutes, but this white is for 60. Thanks!!

Do you offer a recipe card for this cheese on Little Green WorkShop?

I would like to know how to make adobera cheese from Mexico. There isn't a single recipe all over internet 😅

Love from viet nam

Cotswold style white stilton? Possible?

Gavin, I was looking at white Stilton on the Cropwell Bishop Creamery website and noticed that they say white Stilton is best when young at three to four weeks. They are one of the PDO makers of White Stilton. Most recipes I have found, like this one, say to age it about 4 times that amount. Can you explain the difference? I made my first cheese about 5 weeks ago. I followed your traditional Stilton recipe but omitted the blue mold and added gold leaf and two tablespoons of goldschlagger at the milling stage. Should I harvest it now or should I wait a couple of more months? Thank you for all of your outstanding classes. I just took a cheese making class here in Texas. The creamy staff and owner were very familiar with your channel and all said that you are great!

@GavinWebber

2 жыл бұрын

Try it now and see if you like it. If not, age it longer. I am trying mine at 4 weeks and aging longer if needs be. The video lists the longest possible aging time.

What did this taste like???? I saw some and bought it but would love to make my own.

@GavinWebber

2 жыл бұрын

Like cheese with apricots. here is the taste test video; kzread.info/dash/bejne/haydwbKBhr3Yp7g.html

Hi Gavin, I accidentally missed out the cream from the start of the video - as I'm new to cheese-making, do you think this will ruin the cheese?

@GavinWebber

2 жыл бұрын

Yes it will, it won't have the same depth of flavour that the extra fat content brings to this cheese. It won't be ruined though.

Good day Gavin i have mesophilic culture for cheese making company I cannot get it online temp currently 50 c only i can get when I travel can i use it also have flora danica

I'd love to try and make cheese myself, and I wanted to buy one of the cheese making kits. However due to the global pandemic your shop can't send to Europe :( Do you perhaps know any good sustainable shops like your own in Europe (or even Belgium)?

@TeylaDex

2 жыл бұрын

I'm sitting in the Netherlands and have been thinking the same for months...

@helenabaier7823

2 жыл бұрын

Google around for that ,it should pop up something helpful! Good luck!

Hi, what is the concentration of "single strength rennet"? I have rennet 1:10000, how does this fit in?

@GavinWebber

2 жыл бұрын

It seems that single strength rennet (1:15000) in the US is about 280-300 IMCU. Single strength rennet in Europe is, apparently, 1:10000 (I make that about 200 IMCU and that is the strength I use in my videos.) [ IMCU stands for International Milk Coagulation Units.]

@smuki196

2 жыл бұрын

@@GavinWebber thank you very much 🙂

is there an update video with a taste test?

@GavinWebber

5 ай бұрын

kzread.info/dash/bejne/haydwbKBhr3Yp7g.html

That combination of sweet and salty in a cheese, always a pleaser. Looks delicious.

Sounds delicious. But I thought you may have to refer to this as “Sitlon.” Although this likely isn’t a DOC, so that’s probably why you can use its actual name. Although for search purposes, I wonder if “not-Stilton” would be best. ¯\_(ツ)_/¯

@peoplethesedaysberetarded

2 жыл бұрын

@@chrisgartenn that’s good to know; I brought this up because they came at Gavin a while ago for one of the Parmeggiano Reggiano cheeses, I think. And KZread is owned by Alphabet, which is an American concern, so this may introduce a spin here too.

Can i add sugar to this cheese,?

@GavinWebber

9 ай бұрын

Sure, just a little, but it may ferment

@lindaevans3815

5 ай бұрын

​@@GavinWebberI want a sweet cheese, with apricots, or berries

😁🖖👍✌👌😎

3 Dislike i mean the master teaches you how to make cheese everyone lonves cheese. (except the lactose intolerants) How can you not like the trial is beyond my understandings =/.

Could I add that apricots to a blue stilton?

@GavinWebber

Жыл бұрын

I don't know, I haven't tried. I suppose you could but it would taste funky

@alisontaylor327

Жыл бұрын

@@GavinWebber funky how? Like the penicillin roqueforti would react badly with the sweetness of the apricot?

The worst part is these videos make me want to make cheese but unhomogenized milk is next to impossible to get in larger American cities. I have a better chance of obtaining uranium than cheese capable milk.

@PennDavies

2 жыл бұрын

Homogenized milk works fine for making cheese. It may not be ideal but it'll work. Don't let it stop you. Just don't get ultrapasteurized.