Easy Robiola Cheese Recipe: Make Your Own Italian Cheese at Home

Рет қаралды 7,404

9 ай бұрын

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Пікірлер: 40

@azrobbins01 9 ай бұрын

Looks delicious, and easy to make! Always love your videos, Gav! That westie movie night video was hilarious! I had no idea dogs liked popcorn with their movies.

@GavinWebber 9 ай бұрын

Glad you enjoyed it!

@scrungus483 9 ай бұрын

Absolutely beautiful. Thank you!

@curdnerd 9 ай бұрын

This looks like a nice cheese to make. I think I'm going to have a go at making it. I'm thinking I might add some GTC or PC and get a white bloom on the outside as suggested. I love your recovery with this one Gavin. When something didn't go quite right, instead of pressing on with the recipe, you used your intuition and pivoted to an alternative step and recovered beautifully. This is a lesson that a lot of people (myself included) can take on-board. Rabiola, here I come! 😁

@OSheaDean 9 ай бұрын

Sounds delicious- a great breakfast cheese for summer.

@dawnhoover2726 9 ай бұрын

Will try!

@dedastanojko9726 9 ай бұрын

You should try to make a "Serbian white cheese", or Beli sir (domestic name). It's similar to this, but the recepie is centuries old and made in almost every Serbian, or better say - Balkan village for generations. I would love to see you make it and give it a go, it's very different from traditional Italian cheeses, but extremely tasty. Cheers mate 🇷🇸

@torontocitizen6802 9 ай бұрын

My biggest problem is with ripening. I don’t have any way I can control temperature or humidity. I have a basement that is cooler than the main floor of the house, or I have the fridge.

@ZenaHerbert 9 ай бұрын

I'm in the same situation. The cellar averages 50°F, maybe 80-85% humidity but there is no way of controlling it.

@GavinWebber 9 ай бұрын

Ripening boxes control the humidity. Put it into the basement which should be cool enough

@torontocitizen6802 9 ай бұрын

@@GavinWebber Thank you!!

@avrilnicolle4283 9 ай бұрын

Thanks for another great video Gavin! Just putting my Robiola into moulds 🤞🤞

@GavinWebber 9 ай бұрын

You can do it!

@jmilkslinger 9 ай бұрын

I am gearing up to make this cheese soon! Great minds.....😂

@maryreagan22 9 ай бұрын

I love your channel! Also, please start selling t-shirts that say "keeps the beasties away"! I love when you say that! Purchased your keep calm and make cheese - it's great! Love from the US!

@GavinWebber 9 ай бұрын

Great idea. Thanks for buying my book ❤️

@vaazig 8 ай бұрын

I've actually borrowed that expression. My wife finds it funny and she has no idea where it originates... 😅

@PetraKann 9 ай бұрын

Nice cheese - I will put it on my list of cheeses to make😇 If it's an 18% Brine solution then it can't be saturated right? 18% is well below the saturation concentration at room temperature. Of course saturation concentration of NaCl in water is temperature dependent At 20 degC the saturation concentration is about 26.3% (w/w) At 100 degC it's about 28% (w/w) At 0 degC water can only hold about 26% NaCl by weight. A bit pedantic, but working in the Dairy Industry myself in the past, attention to detail is everything. Cheese production is a very complicated process to get consistent on a quality and taste basis - especially on a large scale. Australia, like NZ, makes wonderful cheeses, even on a large food processing scale. This largely due to the quality of milk coming from essentially grass fed cattle and other animals. Cheese made from Raw Milk is rare and highly regulated in this country but is superior due to the fact that the proteins have not been denatured through the heat of pasteurisation (~72 deg for 15 seconds from memory).

@TTTitusss 9 ай бұрын

I like your video, Sir Webber.

@GavinWebber 9 ай бұрын

Thank you kindly

@CathyBerger 9 ай бұрын

How are you attaching the sous vide to the sink? I don't see the attached clip expanded.

@GavinWebber 9 ай бұрын

The clip on this model doesn't expand far enough for the divider I have in my sink, so I had to improvise. I took the clamp off my old Anova Precision cooker and slipped it onto the Inkbird model. Works like a charm!

@CathyBerger 9 ай бұрын

@@GavinWebber Thanks Gavin! I don't have a divider in my sink so, I will need to improvise too ... just differently. 😀 I'll try first with the existing clip and if need be, I'll order the replacement clamp that I've seen.

@Jefuslives 9 ай бұрын

Not gonna lie... The 16hr curd set and extended draining time kinda scares me. That said, I bet it's AMAZING!

@brookebain7250 9 ай бұрын

Could I do this with raw milk? So far I’ve only made ricotta and mozzarella, this looks like a good one to try next as I’m still a beginner

@GavinWebber 9 ай бұрын

Yes, use half the amount of culture

@PetraKann 9 ай бұрын

During the 5 days of ripening how do you control the humidity at 80% and temperature at 13degC?

@GavinWebber 9 ай бұрын

Ripening boxes. and modified cheese fridge; www.littlegreencheese.com/2022/08/how-to-make-a-cheese-fridge.html

@PetraKann 9 ай бұрын

@@GavinWebber Cheers Gavin. I worked in the Dairy industry a long time ago, mainly in cheese and milk powder production. I have been hooked on making cheese at home ever since. Also did lots of work in the Brewing sector and got into brewing at home. You become exposed to the large scale process and the types of raw materials and techniques needed and think "I should be able to do that in my garage or laundry on a smaller scale" Of course it is more complex than that and there are many pitfalls in biological processes. The number 1 challenge for me was keeping everything clean and sterile in order you give the microorganisms "you" want to thrive in the process the best chance of success. Also controlling the process conditions like temperature was an imperative in both beer and cheese making. I did find cheese making a bit more challenging but when you get a cheese right, the rewards are amazing. All you want to do is share the cheese with friends and family - "have a taste of this feta or Pecorino I just made" 😁

@Giveme100ksubs 9 ай бұрын

Why did you make 4 of them? And how many cheeses have you made in 1 video?

@Tangent_Frank 8 ай бұрын

I'm lactose intolerant, so i'm just watching to see the grass on the other side, if ya know what i mean

@assaultracoon4183 9 ай бұрын

Zo jou can mix milk nice

@PremShakha-fn1nz 9 ай бұрын

👍️👍️

@thewrenchreviews9986 9 ай бұрын

hmm....a blue robiola? hmmm....

@donharris1923 9 ай бұрын

I enjoy your informative videos and have learned a great deal prior to starting up this hobby. One thing I wish that you might add to these recipe/technique videos is some information regarding the end product yield.

@GavinWebber 9 ай бұрын

Noted

@donharris1923 9 ай бұрын

@@GavinWebber Thank you for the consideration.