16 Of Your Cheesy Questions Answered!

Рет қаралды 1,608

Күн бұрын

So many questions!
00:00 Introduction
00:24 Question 1 Yoghurt Triple Pepper Snack
01:04 Question 2 Where are the Angry Italians?
02:01 Question 3 What is Brine?
02:33 Question 4 Calcium chloride and Lipase raw milk
03:40 Question 5 Why can't Grana Padano be mentioned?
05:37 Question 6 Cheese Book Recommendations
06:50 Question 7 Did I post the meme?
08:04 Question 8 How did they make cheese before liquid rennet?
08:58 Question 9 Farmhouse Cheddar vs Real Cheddar?
10:26 Question 10 Lipase?
11:00 Question 11 Not enough salt!
12:08 Question 12 Olive oil in Persian Feta?
13:09 Question 13 Sink Heater?
13:41 Question 14 Room temperature?
14:31 Question 15 Sea Salt vs Cheese Salt?
15:31 Question 16 Yoghurt Whey for Ricotta?
16:04 Outro
Precision Cooker Amazon.com.au link; amzn.to/3UnyxK0
Precision Cooker Amazon.com link; amzn.to/3QsSOws
Gavin's Cheesemaking books; www.littlegree...
Free weekly Curd Nerd News; www.littlegree...
Gavin's Cheesemaking Shop; www.littlegree...

Пікірлер: 25

@persnikitty3570 3 ай бұрын

As Mr Gavin shows in 6:37 his books fold and also lay flat. His books are my primary sources for that reason: I don't need to prevent pages turning from traditional tomes, nor extra kitchen gadgets to prevent page turning, with the QR codes being an added perk. Along with his books, I also recommend Gianaclis Caldwell and Mary Karlin to be part of your cheese-making library, alongside a cheese journal of your own creation. The latter is something I've been meaning to do, and will be starting one.

@caseyjones5145 3 ай бұрын

This guy is the shepherd of the curd nerd, curd herd.

@stacybradt6793 3 ай бұрын

Thanks Gavin! These extra little gems are like icing on the cake....or should I say crystals in the cheese. 😊

@GavinWebber 3 ай бұрын

Oh yes!

@citinha65 3 ай бұрын

Saudades meu professor, um grande abraço para você e sua esposa

@jimduffy9773 3 ай бұрын

Awesome!

@seventhleo 2 ай бұрын

I was curious if you have ever worked with vegetable rennet? If so how has it gone and to go further have you worked with any DIY vegetable rennet like the kind made from Thistle/Nettle? I am new to cheese making so I am looking at more shelf stable or easy to source rennet. Love your channel, I just wish I had the time to do it all. Thank for all the effort you put into your videos.

@GavinWebber Ай бұрын

No I haven't as it is a bit hit and miss. I do use vegetarian rennet Chymax Plus; www.littlegreenworkshops.com.au/product/rennet-liquid-vegetarian-dropper-cap/

@user-wt6mj5ge1n 3 ай бұрын

Great clip Gav

@GavinWebber 3 ай бұрын

Thanks mate

@EndyBoye 3 ай бұрын

I still have the og grana video saved.

@mohamednasem5884 3 ай бұрын

رائع

@ciellindley 3 ай бұрын

Excellent use of your time Chief Curd Nerd 👏

@GavinWebber 3 ай бұрын

Thank you kindly

@johnhowaniec5979 2 ай бұрын

Here's an interesting question involving goat cheese or chevre what would happen if you used cows milk and added lipase and did all the other steps to make a lactic set chevre wouldn't the lipase give you that goat milk twang without using goats milk? Looking forward to your input..

@GavinWebber 2 ай бұрын

It would not replicate that goaty flavour

@johnhowaniec5979 2 ай бұрын

@@GavinWebber oh thanks

@Borninamerica64 3 ай бұрын

Hi Gavin, how do you avoid the cheese getting too dry? My pepper jack started to crack on the top.

@GavinWebber 3 ай бұрын

Increase the humidity

@Borninamerica64 3 ай бұрын

@@GavinWebberThanks

@persnikitty3570 3 ай бұрын

When drying your semi/hard cheeses, under your mats have a wet cloth, such as the disposable kitchen ones. I also recommend a cake carrier, as it's large enough for most cheeses, traps the humidity with ample head room for air circulation, and is easy to regulate from the locking tabs. Else, if table drying, I like to use picnic pest umbrellas, the mesh domes you can put over dishes. Also, if possible, use natural wood cutting boards as your base, even with the cake carrier, as they are natively anti-bacterial. If you've used them for veg or meat cutting, be sure to sterilize and sanitize before cheese usage.

@Borninamerica64 3 ай бұрын

@@persnikitty3570Thanks