I think I've cracked a fool-proof recipe for Oaxaca! Let me know if you are going to make this cheese. BTW, it tasted amazing. Taste Test in a few days!

@eubiov8

5 жыл бұрын

I'm going to make this one for sure. Can I use fresh milk direct from the cow? Have a nice farm close to me that sells it from the tits to the bottles 😂

@kingboarhog

5 жыл бұрын

I'm about to make this cheese. My boys love taking string cheese to school and this may be slightly less questionable that what comes from the store.

@kingboarhog

5 жыл бұрын

It didn't work out... Not sure what I did wrong but I'll try again. It came out like a wet powder...

@GavinWebber

5 жыл бұрын

kingboarhog check the milk. Make sure it is not ultra pasteurised

@kingboarhog

5 жыл бұрын

@@GavinWebber it's just regular 3.25% milk. Same as I use for everything else. I did add some annatto, that wouldn't be a problem would it?

In an age where KZread is flooded with ranters, social commentators and the fame obsessed you, sir, are a refreshing oasis,

@Gahnfaust

5 жыл бұрын

Dont forget about Grand Illusions, another great chanel for all sorts of weird toys and puzzels

I've never had an inkling of desire to make cheese before finding your channel, your knowledge and calming voice overs make it really hard not to want to make cheese.

my husband is from Oaxaca mexico he loves this cheese we only get it once a year when we go there can;t wait to make this for him

@JayBox092

2 жыл бұрын

Once a year? Where do y'all live, I don't live in Oaxaca & get it every other week LoL.

@ashleyjose6777

2 жыл бұрын

@@JayBox092 michigan... but the cheese here is not the same

@JayBox092

2 жыл бұрын

@@ashleyjose6777 I live in NJ in a predominantly Mexican neighborhood so I can see why that is. There's a neighborhood in Detroit called MexicanTown maybe you guys can find Oaxaca cheese there.

I'm honored that you're playing our music in the background! Oaxaca is so well known for its cheese makers and are one of the only businesses still thriving after the brutal fight to push out the cartels.

Queso Oaxaca, thank you so much for this recipe. I made this today and it worked perfectly. My Mexican wife will be very happy.

@leovardofernandez9639

4 жыл бұрын

Hi Paul I want to make where you buy the quimico to make the cheese please help me

@leovardofernandez9639

4 жыл бұрын

Me too

@gorillamunch6899

3 жыл бұрын

leovardo Fernandez i got a thing from walmart where i live. Havent made it yet so idk if its the same.

I was in Mexico last week and had Oaxaca in a restaurant. They spread the stretched ribbons out on a table and sprinkled them with salt and lime juice before wrapping the balls. It was really wonderful. I'll try your recipe this weekend, as it looks like its better than mine :)

He only stretched the cheese once and that's fine, but if you do the process stretch/fold, stretch/fold, stretch/fold will make your cheese rope have many threads, which is something that also characterizes this cheese (greetings from Mexico 🙋🏻‍♂️)

This is great! Thank you for sharing!

I'm from México and I aprove this xx

i froze my curds before stretching and forming into ball. then after thawed, i follow with hot water stretch and form, then brine. love the flexability and didnt find any difference from the curds frozen before melted. its really awesome cheese. love the flexability it has for usage. thanks so much for your techniques, ill do yours next.

Definitely giving this a try!

Thanks Gavin, that looks awesome! Can't wait to give it a go.

One of the best Cheese Channels on KZread amazing instructions

I like it pretty simple!!

Love the videos, Gavin!

Oh my it looks so yummy 🤤.

Watching this as I'm eating some whom my mother in law brought from Oaxaca! So good. Thank you for the video.

He's got the lock on Oaxaca! (Sorry, couldn't resist)

My favorite cheese!!

I made other recipe and yours with both great results. The one thing I love about this cheese is once you have curd, you can press to form nice even mass and freeze wrapping well. Don't stretch, just freeze. Then when yiu thaw out you proceed with stretching and the beauty is you have fresh cheese perfect for your needs. Its my favorite kind of cheese to make.

@heidisnow

3 жыл бұрын

What? No way. Thanks for this tip!!

Awesome video thank you sir for the information can't wait to try

Thanks so much for teaching us to make this cheese. 🙂 I am definately going to give it a go

YEEEEEESSSSSSSS!!!!!!!! THANK YOU, GAVIN!!!!!!!!!!!! WOOOOHOOOOOOO!!!!!!!!!!

Very nice tutorial you are the best of the best . It’s clear and easy to follow. I will try it thanks .

Great video and cheese as always!

Es l a receta que mas me convencio y es de un americano😁👍100%Oaxaqueña. Muy bien explicado felicidades!!

This is what i make today thanks sr.

Wow, you must be some sort of cheese prodigy. You're great at making cheese, and very entertaining too👍

Those are cool

I should send this to a friend from college who grew up in Oaxaca...

@GavinWebber

4 жыл бұрын

Please do

Thank you, this is my favorite cheese. I love you :)

I’m shit at cooking but I will definitely give this a try. This is my favorite cheese that in only get to eat once a year

So glad to have found your channel. Cheers from the other side of the world!

Always get hungry from your channel. Cheese :-)

Very neat!😉

legenddddd

Mi family is an old producer family do queso Oaxaca o Queso de hebra here en Veracruz, this is a great video❤️

In Oaxaca we called Quesillo ❤️

@anniechantale5869

4 жыл бұрын

in Monterrey we called it Queso Oaxaca lol

Gday mate, As a new cheese maker your videos have provided expertise that have given me confidence to give this a go. You're doing a real community service. Keep those videos coming. Thank you!

@joelbolton4324

2 жыл бұрын

I didn't realize acidity was so important when making this kind of cheese. I just made mozarella with a mesophilic culture but it didn't stretch, it just crumbled. You rekon this might be because of the low acidity?

As a friend from Texas, please take some chorizo or loganiza and fry it well. Then take 1 cup of Oaxaca cheese and pour on top of the chorizo while hot in the cast iron pan. Add 1half a shot glass of ever clear. Then light stirring with chip sticks until fire is gone. Serve over homade flour tortillas. Quese flameado. Flaming cheese. It's to die for.

I am probably never going to make this but I thoroughly enjoyed your video and listening to your commentary. Great video. Keep calm and make cheese.

@GavinWebber

3 жыл бұрын

Glad you enjoyed it!

Hi Gavin Webber good wishes good day sir. , I learned so much about cheese from your cheese videos , thank you so much , And also i really want to learn when you separate the cheese and the whey, after use the whey how to make a good whey protein powder at home? Thank you so much again.

Looks great! I do similar with a “fast” recipe - citric acid to acidify instead of culture and microwave to stretch. Like that I can make a LOT fast - my family goes through it quickly. Now that I have my quick recipient down I’m going to try a culture recipe and yours is the best looking one I’ve seen. Just need to get a pH meter - next weekend will experiment with a gallon of milk.

@chasbear51

11 ай бұрын

Here in The Philippines the cultures are difficult to come by so I'd like to try your method with citric acid, could you please share your recipe? Thanks

I haven't had Oaxaca cheese in over three years since I emigrated away from Mexico. I'm going to give this a try with your lovely video being my guide and I'm absolutely ecstatic to see the results! Will update when I make it :)

@nataliagomez136

2 жыл бұрын

Okay folks, took me a while to get the ingredients but I'm trying this out tonight! I have now watched this video about 5000x in preparation 😂

@michelleschouten3062

2 жыл бұрын

@@nataliagomez136 how did it come out?

@nataliagomez136

10 ай бұрын

@@michelleschouten3062 Everything was going perfectly until it came to stretching. Instead of stretching, it turned into crumbly cheese. After research, I think that this was because I used tap water to stretch the cheese and the tap water in my area is very alkaline (the complete opposite of what you want 🙈 oh well, we live and we learn!). It was still completely edible and after light salting, absolutely delicious, but my heart was slightly broken as it's the stringy texture that I love so much about this cheese. I am back because I've rallied myself to give this another go soon - and my plan is to use the same whey to stretch the cheese so 100% sure it's the right pH. Wish me luck!

@3a.m.284

8 ай бұрын

​@@nataliagomez136how'd it go the second try?

Been binging on your channel since I discovered it two weeks ago. Love it! (Y) Maybe you could try making an Eastern European cheese called "Hrudka".

I have got all my ingredients from LGW, and I am keen to give this one a go this week. It will be my first cheese, so wish me luck!

Awesome sir. Mexicans are great making that cheese:)

Do you have a video for a simple cheese any first timer can do without so many fancy chemicals?

Hi Gavin, I have 2x strength rennet. Is it okay to use the same amount in your recipe, or should I cut it in half and only use 1/4 teaspoon? Thanks!

I will try this. I've failed over and over with Mozz...I hope this works for me!

Hey Gabin I I had a question can you again this texture with microbial rennet?

Just wondering what kind of lipase I should use for this recipe- calf or lamb, does it matter?

With what can i replace lipasse if i don't have some?

Süper !!!!

Hi, Gavin! I loved your video; it's very helpful. I came across it because I was trying to troubleshoot as my first attempt at queso Oaxaca didn't work terribly well. I have a couple of questions. 1) What kind of pH meter do you use? 2) Your recipe is the first I've seen that includes lipase! What does lipase do for the texture and flavor of the cheese?

@mikeciul8599

4 ай бұрын

I'd also like to know about the pH meter! I have some pH test strips - is it possible to test curd pH with them?

Wowowoowowow

Can you make queso Sincho

I've seen other recipes (and videos) where they thermally shock the starnds before winding them into balls... you're cheese balls look awesome, but do you think that would make any difference?

I live on an island and have a hard time finding Oaxaca. Thought I would search KZread for a recipe. This looks like it is as complicated as making a nuclear bomb. You sir are an expert. Many years ago when I lived in California I remember smuggling Oaxaca inside an underwater video housing from Baja to Cali not sure if border patrol/ immigration would allow it. My coworkers were not as grateful as I hoped they would be. HEATHENS!

Is this the cheese that they use in Mexican restaurants? It looks fun to make!

Hello everyone, I’m wondering if someone could help me please. I got up to the point where he cuts the curds and adds water to start stretching, I tried first with a little piece to see if it was ready but it won’t stretch! It all comes apart as soon as it touches the water. I did an incubation for 2 hours at 40 Celsius and it’s still doing the same. Any suggestions? It smells and tastes great! But I can’t get it to stretch ☹️ thanks in advance 😊

I just started watching your videos, not sure why as i will never make my own cheese but they are relaxing. I was wondering though why does the curd size matter? I have noticed that when you are first cutting the milk cheese whatever it is at that point into curds that some are larger then others and some are really small. Could you please tell me why that is? Thank you for your videos they really are relaxing to listen to

@GavinWebber

6 жыл бұрын

The curd size determines the final moisture content of the cheese.

@whocares6698

5 жыл бұрын

Well thats neat to know, thanks

Gavin - how do you test the pH? And my cheese supply vendor has "sharp lipase" and "mild lipase" - which is best for this cheese?

@GavinWebber

5 жыл бұрын

I used pH test strips an a mild lipase for this cheese

Hello, nice video. I have a question, how were you testing pH. With strips or with a pH meter?

@GavinWebber

3 жыл бұрын

Test strips; www.littlegreenworkshops.com.au/product/ph-test-strips-pack-of-100/

I saw binging with babish make tamales and he said that The cheese is delicious

Hi Gavin, so we live in Mexico and I wanted to know about the milk....Can I use the milk straight from the cow...the farmers would sell it to me like that....normally we would boil it, cool it, then drink it...but when making cheese, would I pasturize it first? or just use the raw cow milk? By the way this is a 5 🌟🌟🌟🌟🌟 Star video!!!

@SilvaDreams

5 жыл бұрын

You don't really need to pasteurize the milk when making cheese, you only pasteurize it when you are doing it for drinking because it kills any bacteria and extends it's shelf life

@victorzeferino7008

5 жыл бұрын

Did you make the cheese, what part of Mexico do you live in? Any idea where to get the other ingredients I live in the state of Veracruz.

@gabbyrico4877

4 жыл бұрын

@@Hi-kr8bu do you remove the cream from the milk first

@merindymorgenson3184

4 жыл бұрын

We currently live in Bangladesh. Since the conditions of the cows are unknown, we always pasteurize our milk first. It’s not hard, and doesn’t take much time, and can help prevent a lot of nasties. It only took once of seeing a patient bleed out from a brucellosis induced heart condition to convince me always and forever to pasteurize our milk. Just filter your milk through a fine mesh strainer (clean thin cloth like fine muslin works well) and then heat while stirring until your milk reaches 161 degrees fo 15 seconds. Then cover and place pan in cold water or ice bath until temp is down to about 80 degrees. Put in a pitcher of some sort and put into the fridge. Hands on part is about 10-15 min at the most. I haven’t noticed the pasteurization this way to interfere with the cheese formation.

What brand are those gloves? Need to get one.

@GavinWebber

2 жыл бұрын

Not sure, just thick rubber gloves

Hi Gavin , thé use of lipase IS forbidden hère in France, IS important to use it or there IS some substitue. Thanks for your vidéo

Mamáaaaaaaaaaaaaaaaaaa Un gringo me enseño a hacer queso Oaxaca :v Thanks You...

@gabbyrico4877

4 жыл бұрын

Jajajaj es Australiano

@veronicapolanco452

4 жыл бұрын

No es Queso Oaxaca... Se llama Quesillo...

Which type of thermophilic culture do you use? Type A? Gonna give this recipe a go. Looks great :D

@GavinWebber

2 жыл бұрын

Sacco MOT92

how different do you think this would turn out with homogenized milk?

@GavinWebber

6 жыл бұрын

Not as well as unhomogenised.

Could I use the same whey for hot water?

@GavinWebber

2 жыл бұрын

Yes you can.

I'm excited to make this but my girlfriend is lactose intolerant. Do you know how much lactose will be present in the end? Thank you

Thanks for the video! What do you mean by non-chlorinated water? How can I get that water?

@GavinWebber

5 жыл бұрын

Filter it with a charcoal filter I.e. Brita filter

@karinalopezhuitron6003

5 жыл бұрын

@@GavinWebber Can it be solved by boiling the water??

@GavinWebber

5 жыл бұрын

Karina Lopez Huitrón depends on the chlorine content if your water. Just get bottled water otherwise

@karinalopezhuitron6003

5 жыл бұрын

@@GavinWebber Yep! My mistake! Many thanks for your videos! I have been looking up for the thermophilic cultures here in the UK but I haven´t found the specific cultures you mention :( I think I will wait to arrive in a couple of months to México and taste again the queso oaxaca

Gavin and Chuck Norris once had a competition to see who had more balls. Gav won by four.

'oaxaca' by itself refers to the state, 'queso oaxaca' to the cheese, in oaxaca they call it 'cheese'.. so it might be confusing if you order 'oaxaca' somewhere

do you think i could replicate this recipe with soy milk? (I'm both lactose intolerant and Caseine allergic)

@GavinWebber

9 ай бұрын

No

Does the cheesemaking process smell?

@GavinWebber

5 жыл бұрын

Only one of warmed milk

Do Brazilian cheese (queijo de minas)

@GavinWebber

6 жыл бұрын

I’ll see if I can find a recipe.

I was wondering if you could tell how long this cheese would last in the fridge in a sealed container?

@GavinWebber

2 жыл бұрын

2-3 weeks

Tad Dash and Pinch are metric units?

@GavinWebber

4 жыл бұрын

Old imperial

This reminds me of Armenian/Syrian string cheese. I hope you can do a video for this cheese.

@GavinWebber

Жыл бұрын

Essentially it’s the same recipe. Just plat the strands instead of rolling into a ball.

@Lulu-dz5wj

Жыл бұрын

@@GavinWebber thank you!

what's the Mexican equivalent name for Gavin?

@oswaldzapata1676

6 жыл бұрын

Gabino

@acrophobe

6 жыл бұрын

i'd like everyone to say "hola" to our new queso amigo, Gabino Webber

I made my first cheese ever using a gallon of whole milk, about 4 oz. Of lime juice, and 1.5 teaspoon of salt. Do you think I could do this hot water method with that?

@GavinWebber

3 ай бұрын

No

So that's how that's pronounced!

one dislike is from a lactose-intolerant vegan

@Ps114REXIVD

5 жыл бұрын

Ant guy probably the music was a bit too much distraction

@Cypresssina

4 жыл бұрын

Don't lump us lactose Intolerant people into a general intolerant group! We can eat many kinds of cheese and many of us will eat cheese that we shouldn't because cheese is delicious.

@MajimeTV

4 жыл бұрын

I'm a lactose intolerant vegan and I'm subscribed to this guy because using the whole animal is arguably better than not. That means dairy cows that are spent, used for meat, their hooves used to make glue, their excess fat used to make clarified lard or soap, their skin used for leather, and their eyes donated for students to practice surgeries

@mati.mati.flandepollo

3 жыл бұрын

My first thought was "wait, vegans can't eat yeast cultures?" 😅

@cyndiharrington1751

3 жыл бұрын

You can get lactase tablets to still be able to enjoy the dairy products My nieces and nephews take the pills 30 minutes before they eat any dairy products...

Hello What can I do to maintain the temperature for 35 degree for 1 h

@StRain-zx2vo

5 жыл бұрын

you can use a double boiler set up(i have a calphon huge 13 inch roaster or fryer that i can put my big stock pot into) that really works but with heavy bottomed good quality ss pots, i find the milk really keeps its temp very close to what you want. the double boiler comes in handy making ricotta or fresh cheese that require heat for long time and constant stiring to prevent scalding.

Eezy squeezy ,,, er, eezy stretchy.

How do you measure the ph

@GavinWebber

2 жыл бұрын

With these; www.littlegreenworkshops.com.au/product/ph-test-strips-pack-of-100/

Can I drink lipase?

@GavinWebber

6 жыл бұрын

Maybe, but only if you're into enzymes!

How goes it, young man? Wah-ha-kah. Keh-ee--so. Yeah, colonists brought dairy animals and cheese to the People, but not many los indios (or mestizos and Metis) can digest dairy. A little goes a long way. Still, it was a good trade for our tequila and mescal. But! It was Mennonites who brought the best, German-style beer! Before that no one used hops and native hops grow wild in the mountains. Viva Curd-nerds! MrShannonite is correct. Your vids are very cool.

Where do U get all those ingredients??? Doesn’t sound like you would find them in the grocery store...

@Misscleooo

4 жыл бұрын

Jessica G it’s called the internet... I think your using it to watch the video.. lol you can order anything online now a days. Gavin even has links in the description for a lot of the ingredients. If you just look sometimes you can find the answers you need lol

@ok-hd4so

3 жыл бұрын

Amazon

Can you do a Mexican Cheese called Queso Fresco,please

@GavinWebber

2 жыл бұрын

Yes, I have already. Search for it on the channel

Not salt?

How is this cheese different from fresh Mozzarella?

i am lactose intolerant. Your channel has made me want to make cheese and eat enough to kill me.

Se puede derretir el queso

Wahaka

Mayk?