Easy Italian Style Cheese! Ready to Eat in Just 3 Weeks 🧀😳 Guido's

Рет қаралды 35,761

Күн бұрын

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Пікірлер: 139

@albie1 Жыл бұрын

After 6 months of ripening, this was the best ever home cheese I've made !

@GavinWebber Жыл бұрын

Well done!

@valerieengel7854 10 ай бұрын

I agree! Enjoying ours at 6 months also. Outstanding!!

@bobalbers8666 4 ай бұрын

I originally intended to make Guido's cheese 9 months before Christmas to use as presents. I had some left over and opened it tonight at 12 months ageing. WOW!! it is very firm, presents a fantastic aroma and taste great on a cracker. Soon I will try it on pasta and in a salad. Thanks for the video on this wonderful cheese.

@GavinWebber 4 ай бұрын

You're welcome!

@brianmarsh8437 2 жыл бұрын

This looks really interesting, I'm curious about making my own cheese - maybe I'll give this a shot for my first go around.

@sstacy8487 2 жыл бұрын

I love your cheese making videos! Thank you for making them!

@GavinWebber 2 жыл бұрын

You are so welcome!

@jcarter56470 2 жыл бұрын

Yay for Guido!! What a privilege to be made by Gavin!

@vineyardchickshomestead 2 жыл бұрын

I will be making this cheese. Thank you Mr Gavin. Blessings! -KayKay

@candycee8634 2 жыл бұрын

I wish this channel had "eat - er- vision." I just watched the 5 yr old taste teste with the 6 cheeses. My mouth is watering! Just found this channel last night! Makes me want to start trying to make my own cheese! Talk about a yummy channel!

@GavinWebber 2 жыл бұрын

Welcome to the channel!

@candycee8634 2 жыл бұрын

@@GavinWebber Thank you! I am truly enjoying it!

@jessicaburts3394 Жыл бұрын

@@GavinWebberI make stuffed shells Florentine with ricotta n Italian chicken sausage with mozzarella, so an Italian cover cheese like this sounds great to me.

@nannymegscrazyfarm 2 жыл бұрын

I’ve made this a few times from the Facebook recipe and it’s super easy and good eating. I’ve made a chilli version and a pepper version which both worked well.

@GavinWebber 2 жыл бұрын

That is awesome!

@user-rp8lc4lp5c Жыл бұрын

Hello Megan. Can you, please, give the link to the recipe or the fb page where I could find it. Thank you.

@Prayer_Mountain_Minis 2 жыл бұрын

May try this one on Monday. The 3 white Stiltons are ripening nicely. Making 2 and a half gallons of yogurt today. It is a bit different working with jersy/sheep and goats milk all at the same time. But so far everything has been fantastic. Converted a fridge into a cheese cave and took 40 pounds to start the long aging last week. Looking forward to all manner of variety thru the years to come. Thank you for the videos. I listen to them on cheese making days . Not a whole lot of farmers still milking and making cheeses every week. Keep up the good work

@aaronvt9980 Жыл бұрын

I was wondering about getting a double boiler, but this looks like a much better solution!

@beer_advocate 2 жыл бұрын

I'll have to give this one a try

@merindymorgenson3184 7 ай бұрын

This looks like a fun one to try. I thought your puppers were stuffed dogs at first. They were so still! Such cute puppies.

@mandygould5511 2 жыл бұрын

I made this cheese and loved it when it was young about 3 or 4 weeks old. I wanted to get a natural rind by rubbing olive oil on it but It very quickly turned into a dry hockey puck it was still very tasty and made an excellent cheese for grating 🙂

@berrysmith7634 2 жыл бұрын

Im experimenting with using heat and making a seal on the outside of the cheese like a "crust" and keeping it in a 60 percent humidity low temp environment maybe the core will remain softer since it cant be released in to the atmosphere of the jar depending on how thick the crust is humidity etc

@danielpatterson4335 Жыл бұрын

I just realized we have the same book! still prefer your videos but it is nice to read before bed and pick out my cheese recipes :) Please can you do more straight forward cheeses? The Bel Paise has become a staple in our house but it would be nice to have a few more that are similar to that amount of aging and work.

@heatherbrewington5362 2 жыл бұрын

I LOVE the dogs in the background!

@Bramble20322 2 жыл бұрын

You should try to replicate "canastra" cheese, its a brazillian cheese thats sold half cured and long cured, pretty famous around the soutwest region.

@gamerchannel553 2 жыл бұрын

Thank you Gavin very cool

@TheKingOfHeartsIV 2 жыл бұрын

I may double this recipe and try this next week.

@redoorn 2 жыл бұрын

I was hoping that it was going to be Guido Sarducci's recipe:-)

@sheldonandreas5470 4 ай бұрын

I made this twice now but yesterday I made it with peppercorns. Looks good so far.

@sonrisefamilyfarm8572 2 жыл бұрын

Love Guido! Made it many times but glad to see a video! Have one in the press right now with rosemary! It’s a great cheese for busy farmer mommas like me because it’s quick and doesn’t take a ton of brain power when you need to deal with 4 gallons of milk on a Friday night 😛

@bd7498 2 жыл бұрын

What does it taste like? Is it like a Queso Fresco or does it have a more aged flavor?

@sonrisefamilyfarm8572 2 жыл бұрын

@@bd7498 I’ve never had queso but I would venture to say it is more of an aged flavour. Very mild and holds add ins nicely!

@bd7498 2 жыл бұрын

@@sonrisefamilyfarm8572 Thanks! I am going to make this, for sure!

@sonrisefamilyfarm8572 2 жыл бұрын

@@bd7498 you’ll love it!

@Pixie3p14 Жыл бұрын

sounds like my kind of cheese lol

@carsonwilson3140 2 жыл бұрын

Love the dog in the background

@fairytale_after_dark6696 2 жыл бұрын

This is my next hard cheese 🧀 today it will be in my press👍💥💫💖

@user-oq1ku4wq7s 2 жыл бұрын

Thanks Gavin. Remind me the butter kase.

@vk33771 2 жыл бұрын

I was trying to decide what to make with the raw milk my neighbor is giving me and this popped up. Question answered!

@marcialipke6969 2 жыл бұрын

Where is the info cart? I would like this recipe. Thanks Gavin. I love your videos and instruction

@GavinWebber 2 жыл бұрын

Info card. The little i in the top right hand corner of most videos

@silverblotter4444 2 жыл бұрын

Joking aside... great video as always! Always very informative.

@GavinWebber 2 жыл бұрын

Glad you enjoyed it!

@masoodamg6633 2 жыл бұрын

I just joined your channel. Please make a video about making Tabriz cheese. Thankful 👏👍

@GavinWebber 2 жыл бұрын

Sure 😊

@nyuppfinning6161 2 жыл бұрын

Very quick ripening cheese. Would there be any thoughts around to add Lipase for a more piquant flavor?

@GavinWebber 2 жыл бұрын

I think so! I will have to try it once I have tasted this one to see if it needs it.

@marlenescher8796 2 жыл бұрын

Question for you Gavin - do you stir with the whisk for the entire 40 minutes or do you switch to a slotted spoon after the initial curd cutting timeframe?

@jkirby-vd1wm 2 жыл бұрын

I am becoming slightly addicted to your video's Sir. I may have missed it but what would you use this cheese for? I assume like a Parmesan?

@GavinWebber 2 жыл бұрын

Yes, you can grate it or even use it as a table cheese.

@robk8552 8 ай бұрын

Hello Gavin, first to say thanks for your great videos on making cheese, at 78 I have recently started to make cheese at home ,in this video please what size is the mould you are using, I have tried to find something like it in the U.K. but cannot, Bob.

@frankbua5581 2 жыл бұрын

Gavin I love watching your channel! How do I get t he parmigiano kit?

@GavinWebber 2 жыл бұрын

Here; www.littlegreenworkshops.com.au/product/italian-cheese-kit/ I should have some in stock by the end of this week.

@iamcoolalot 2 жыл бұрын

looks incredible, would you recommend this for beginners?

@GavinWebber 2 жыл бұрын

Very much so.

@Funpants94 2 жыл бұрын

Did you intentionally choose the background during the end credits so it would look like a cheese mold? Big fan

@GavinWebber 2 жыл бұрын

Indeed I did! You're the first person who has commented on it. It's very subtle nod to cheese baskets/moulds

@Funpants94 2 жыл бұрын

@@GavinWebber your efforts don't go unnoticed! :)

@michelesoto5919 2 жыл бұрын

Just found your channel mentioned in an article about Sherrie David in TX in the New England Cheese making weekly Monday newsletter. I have many questions however don’t want to flood you with all of them. May you please point me which of your videos of cheese do you recommend. I make yogurt (then sour cream & excessive drained yogurt cream cheese and of course ricotta. We’re vegetarian and I’m dying for more cheese but right now only can have Swiss, provolone & mozzarella because my heart requires very low sodium 500-1000mg which is close to 2 ounces of cheese. Also, I have to stay away from Bree or Gouda type because of migraines. Lil more about me is my middle name should have been either cheese or chocolate! 😁 Thank you for you awesome channel and easy to follow teaching technique!! I will be binging to find recipes that’ll I’ll be able to make in my lil kitchen. 🧀 p.s. adorable dog!!

@GavinWebber 2 жыл бұрын

Hmmm. Check out this video for beginners, there are many suggestions for cheeses without needing a cheese fridge. Links to the cheese tutorials are in the description; kzfaq.info/get/bejne/hbKJhKyBsZ-cYXU.html

@michelesoto5919 Жыл бұрын

@@GavinWebber thank you, never got this Notification from KZfaq. Looking forward to watching & trying out the videos you’ve recommended!

@djpanther9621 2 жыл бұрын

Looks a goodun, Gav, I only have thermo C. Would I be better off using natural yoghurt instead?

@GavinWebber 2 жыл бұрын

Yes, probably closer to Thermo B

@stevenleaf333 2 жыл бұрын

The dog!!!!!

@CScarsten 2 жыл бұрын

what cultures you would suggest for the rand f cammabert and Gorgonzale ... have you got some international Cheese artikels .. to copy ...

@liamreilly6861 5 ай бұрын

Hi, just found this video, really good like all your other videos. I was wondering. Is it possible to ripen this cheese in a normal fridge and if I use a smaller basket would that help with the colder temperature. Thanks

@GavinWebber 5 ай бұрын

Yes, absolutely

@EVovchuk 8 ай бұрын

Great video thank you for sharing. Quick question during the 12hr brine time did you place the cheese in the fridge? During the short pressing times I am sure the cheese will be fine at room temperature, however, 12 hrs at room temperature is a long time. thanks in advance for your reply.

@GavinWebber 8 ай бұрын

I have brined at room temp approx 21C, however there is some merit of brining in the cheese fridge at 13C to slow down acid development in the cheese.

@EVovchuk 8 ай бұрын

@@GavinWebber thank you sir!

@cobeer1768 2 жыл бұрын

Would placing something under the pot to lift in the water bath help with temperature? Im thinking a metal cooling rack would allow better water flow under the pot. Im not sure if/how much heat is lost where it is contacting the sink bottom?

@GavinWebber 2 жыл бұрын

Yes, I have a stainless steel trivet under the pot in the sink. It works well to distribute the heat evenly.

@bd7498 2 жыл бұрын

I have that book and have planned on making Guidos cheese but haven't yet. Would love to know what it tastes like first. When are you going to try it?

@GavinWebber 2 жыл бұрын

20th Feb 2020. Taste test video soon there after.

@bd7498 2 жыл бұрын

@@GavinWebber Can't wait!

@rparts1 Жыл бұрын

Hello gavin ..can I use thermaphilic c201 ..and with lipase for this cheese ?

@MrRufusjax Жыл бұрын

I thought "he can't possibly be flipping and redressing that cheese again". That took all day.

@sr.marycatharineperry547 2 жыл бұрын

Thanks, Gav! PA is the state next to mine. I notice you are using a sous vide. I tried it once and maybe I had a defective one but it took forever for the temp of the cheese to increase. Do you think the brand makes a difference?

@GavinWebber 2 жыл бұрын

Interesting! Yes, the wattage of the unit is most important. The higher the wattage, the quicker it can increase temperature. Lovely to see you Sister!

@mikedrop4421 2 жыл бұрын

PA puts out some great cheeses. Beautiful state too. I absolutely loved the time I spent there on vacation once. Being able to grab fresh veggies and bread from Amish folks in the country for brunch and then a greasy cheesesteak for dinner near Philly is wonderful.

@sleasy69 2 жыл бұрын

How to you mount your anova in the sink? Do you have a magnetic mount? I have the same model as you.

@GavinWebber 2 жыл бұрын

I have two basins and it clamps to the dividing ridge in the middle.

@bopiiq8947 2 жыл бұрын

I dont really make cheese but yes

@PatriciaGauci 2 жыл бұрын

Gavin, is the 'medium' basket used for Guido's smaller than the 165mm basket that gets used for many of your other cheeses?

@GavinWebber 2 жыл бұрын

Yes, it is the larger basket in the Blue Cheese Basket 3 pack; www.littlegreenworkshops.com.au/product/blue-cheese-moulds-set-of-3/ I asked a friend to 3D print me a follower for it which works quite well

@gregpenismith1248 2 жыл бұрын

@@GavinWebber what are the dimensions on the follower, so I can print one myself? Or maybe you have a file?

@joannspurr7608 2 жыл бұрын

You mention using 1/4 teaspoon of culture, which you measure out and the add the whole packet. Just curious if I should use 1/4 teas or the whole packet?

@GavinWebber 2 жыл бұрын

It depends on the brand of culture. Follow the directions on the packet.

@TheZakkmylde 2 жыл бұрын

What book is he following in some of his videos for cheese recipes

@arunidammalage9811 Жыл бұрын

Please let me know what milk can use pastries or non

@stuffnsuch631 2 жыл бұрын

Is there a taste test video? Is it worth while?

@tanyacollins6517 5 ай бұрын

What do you substitute for thermophilic culture. I dont have any

@GavinWebber 4 ай бұрын

Tanya, you could try a natural yoghurt which has two Thermophile cultures in it. make sure it is pot set.

@KenS1267 2 жыл бұрын

Besides some minor differences in the pressing that could be Gavin's parmesan recipe. I've made it many times but have always aged it more like 6 to 9 months. I'll have to get the two written recipes and compare the two exactly to see how different they really are.

@sonrisefamilyfarm8572 2 жыл бұрын

I would like to age my guido for 6 months and see what it is like- I would guess it’s close to a parm

@ginabisaillon2894 21 күн бұрын

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?

@GavinWebber 8 күн бұрын

No, I did not have time

@ginabisaillon2894 7 күн бұрын

@@GavinWebber ok, well I did it for you. Report to come in two weeks!

@kaisenji 2 жыл бұрын

I wonder if one can make it with goats milk. That is my curiosity as I am lactose sensitive and our goat will be birthing in May. No cheesemaking materials yet but we never have enough milk for that. With a second goat coming in late Spring, we hope to change that!

@GavinWebber 2 жыл бұрын

Yes you can!

@rgzhaffie 2 жыл бұрын

Are these precision sous vide cookers all the rage in cheese making these days? Anybody have any brand recommendations?

@GavinWebber 2 жыл бұрын

I use the Anova brand, however it does have this high pitched buzz that is anoying if you use it as long as I do during a cheese making session. Others recommend the Inkbird brand of precision cookers.

@katharinejarvis1461 2 жыл бұрын

How do you measure the weight on that cheese press? Are you just estimating?

@GavinWebber 2 жыл бұрын

kzfaq.info/get/bejne/nreRpN2e0srVeKc.html

@melissakibler4966 2 жыл бұрын

Will flora Danica work for this recipe? Thanks

@GavinWebber 2 жыл бұрын

No, unfortunately not. It has to be a thermophilic culture

@georgegeorgiou481 10 ай бұрын

Hi Gavin can i use pasteurized homogenized milk on this recipe and for thermophilic cultured can i use a yoghurt and how much

@GavinWebber 10 ай бұрын

Yes, and at a pinch. The cheese will be very tangy as the yoghurt culture is a fast acidifier.

@georgegeorgiou481 10 ай бұрын

thank you @@GavinWebber I will try and see how it turns out

@samhouston5217 2 жыл бұрын

would a bigger cheese, say 8#, take much longer to ripen? I imagine it would but I am new to this cheese making stuff.

@GavinWebber 2 жыл бұрын

Yes, the larger the cheese, the longer it takes to ripen.

@samhouston5217 2 жыл бұрын

@@GavinWebber Thank you, I sorta thought so. Is it proportional you think? so 2#=3 weeks, so, for 8#... 4X3=12 weeks? PS: I've made many of your cheeses in the last 5 months as I'm brand new to thjis, so still waiting on trying them (parm, Gouda, swiss, jarlsberg) I failed the caciocavallo.. too hot water in the end when shaping stretching... I'll try again maybe in a few weeks. Thanks again Gavin for getting me into this slowly and gently. really enjoying it now thanks to you.

@Believer3_ 2 жыл бұрын

I plan to try making cheese sometime but am scared incase I mess it up haha 😕

@GavinWebber 2 жыл бұрын

Just do it

@sonrisefamilyfarm8572 2 жыл бұрын

It’s a very easy cheese - hard to mess up ! You’ll do great!

@fairytale_after_dark6696 2 жыл бұрын

Yes‼️ I am a noob too. Just do it, please your soul and just create wonderful cheese. You will be so happy you did. I've just cut into my first ever homemade cheese. Its a Cheshire style cheddar and it's only 4 weeks old. My family didn't think I could do it, but they were shocked at how good it is. Don't be worried,,,,just go for it 👍👏👍

@dinos8557 Жыл бұрын

I have just now found your page, very interested in making this cheese. In Canada, it is illegal to sell raw milk even from the farm. Is it possible to use 2% milk with half and half cream to make the whole milk for making this cheese. Maybe a friend will sell me some milk for my cats.

@dianaapril8520 Жыл бұрын

I have read that if you use raw milk you'll only need half amount of the rennet needed on the recipe. Is that still true for this recipe?

@GavinWebber Жыл бұрын

25% less is more like it, and half the amount of starter culture.

@tanyacollins6517 5 ай бұрын

What is the book called in the video

@GavinWebber 4 ай бұрын

Home cheese making by Ricki Carol edition 3

@evelynsmith2379 10 ай бұрын

Well this was my first attempt into hard cheese. I think i did something wrong. It is at the stage i just started pressing it and i sort of expected the texture to be softer, it feels like rubber. Did i do something wrong?

@GavinWebber 10 ай бұрын

No, it should be quite firm

@evelynsmith2379 10 ай бұрын

ok cool. that is reassuring. I think my mould/basket may not have been the best choice as it seems to have some "cracks" in the cheese but ill keep going and see how it ends up. LOL worst case the hens will love it and i can try again when i get a better basket..@@GavinWebber thank you for your help :)

@farmerchick3040 Жыл бұрын

At this point you should invest in a cow. Perfect backyard pet lol

@shancre 2 жыл бұрын

how much would the recipe change if the starter was mesophillic?

@GavinWebber 2 жыл бұрын

One heck of a lot. The temperature of the curds would kill the meso.

@shancre 2 жыл бұрын

@@GavinWebber Thank you. I was not specific. What if I used relatively the same recipe except kept the curd at 90F for the 40 minutes of the stirred curd step? I realize it would be a new cheese, but would it be a success?