Відео

Hey, I was promised angry italians. I don't need this kind of positivity in my life 🤨

Gavin, your a peach!!!! Making the world curd nerds@!@

Looks good

Beautiful work sir

I was told there would be more angry Italians in the comment section. Extremely disappointed in their lack of being here. CHEEESE tho cheese looks delicious!

Found you from a dumb meme on Instagram and subbed. I love cheese.

The majority of the time I hate a lot about the internet and social media as a whole even though I could not live without it. However being directed to this video 6yrs after it being made by a meme on instagram is aweaome. The ADHD has kicked in and now all I want to do is try to make cheese. Cheers bud

I typed “Australian man making Parmesan cheese” in the cheese box. Didn’t know if it was the correct video! As soon as he started gday curd nerds! I hit the gold mine!

Yes please ❤

How on earth do you get 18°C? There is nowhere in my apartment where I can achieve that, does this mean I can't make this kind of cheese ever?

Ok Gavin you did it again! I was going to make more feta, we eat a lot of it. But decided to make this instead. Was not in the mood for a long term cheese. lol OMG! It came out great!!! I used my cowboy candy jalapenos. Dam this is good! I bet making one that has the taste of french onion would be great to put in French onion soup. When my bother comes home from work tonight this will not last very long. $3 gallon of whole milk and you have this quick and easy cheese! Each bite of cheese has somewhat of a different taste. One might have more cracked pepper and no jalepenos. A surprise taste each time. I think next time I will increase the cracked pepper. I liked the taste in this. Every recipe of yours that I have made comes out great, I have the stilton and asiago in the cheese cave right now. thanks for all you do and sharing your talent.

Will this recipe work with half the ingredients? There are only two of us.. If so, is there anything I should do differently? thanks

The only video on you tube that makes sense. Thank you.

The aging shouldn't be done in vacuum sealing. It is usually air-aged. Sometimes it's covered in a chili paste. It dries quite a lot and is very crumbly. It's not eaten as a table cheese but rather crumbled on food. That explains the saltiness.

Did you ever try to make this cheese with the 2-3 pound weight as in the original recipe, or even 5 to 7.5 as the revised version?

All the ingredients and supplies you can find at the corner convenience store.

I know that you have probably answered this question can I just ask what exactly did you spray on your hands before removing the cheese from the Press and what ever you used what was the measurement For example 1/2 cup water to 3 tablespoons salt? Again sorry for wasting your time with such a mundane question..

I'm dying to make that cheese so I waited to see if you would say which cultures you're using but no so I thought OK I'll just go over to the site and buy the recipe card but it's not there! What am I supposed to do ? I can't just guess and risk 14 L of milk? HELP!

When I saw that cease and desist video I thought well what about the words camembert etc. that are used by everybody who makes cheese on UA-cam?

How do you manage to turn them without leaving finger marks in the white fluff?

i learn so much from this channel! thanks gavin!

No way am I putting anything in the washer that will touch my food.

Orginal pecorino romano is sheep milk.

Cut it with clean fingernails? 🧐🙄😝

Hi Gav, John from Ecuador. I can't get Propionic culture so was interested to see this swill-style cheese doesn't use it. But I'm truly puzzled by the temperature. 32 degrees C for Thermophyllic? I'm at this moment making Bel Paese and the milk is heated to 42 degrees C. Can you clarify please?

Anyone knows what the simplest semi-hard or hard cheese I can make from raw milk or pasteurised milk is? I've got access to a good amount of free-ish raw milk and can get pasteurised milk cheaper, but I don't have any of the things needed to make cheese. I know I can make cheese quark or russian style cottage cheese that we produce at work. I do have a cooking thermometer, however I am not sure how precise it is.

Obviously, you have much more experience here, but would it be better to use a rectangular food storage container to do the cheddaring? It seems to me that it would be more efficient, and authentic. From watching How it’s Made(a primarily Canadian tv show) it’s a large, rectangular tray that’s used, after draining the whey.

No don't cure it .Just eat it. Looks delicious.

Non chlorinated water , is distilled water okay , or perhaps spring water ?

How do you feel about PVA coatings?

Green Living Australia has a much easier kit and recipe and you can do it in a 2l milk bottle. Original Quark does use rennet.

Great video... thanks.... the myse-ost are made up of two words,- myse and ost. Ost means cheese. I have no idea what myse is,- but some word in norway.....

Where is the blue? Would it be a good idea to treat it like cambozola and sprinkle the blue in between layers of curd?

Did you correct the recipe or do we have to remember to adjust it?

Cultured cream cheese is also well worth making. It takes a bit longer than standard cream cheese which you already have a video for but it has a stronger flavour with a bit of a yoghurt like tang to it duevto the fermentation process. One thing i would like to see you make admittedly not proper cheese but still incredibly popular particularly if you have children to feed is a basic cheese spread. Something along the lines of primula which is a popular brand and comes with a wide range of flavourings. There are so many recipes covering cream cheese or luxurious cheese spreads like fromage fort but virtually nothing for a really basic cheese spread recipe despite it being a staple item found in most peoples refrigerators around the world.

Gavin, any idea how much they sold the butter for?