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Making Yesterdaze Cheese. Ready to Eat the Next Day!
Рет қаралды 37,760
10 ай бұрынTracey Johnson, the recipe author, has this to say about Yesterdaze Cheese; "I am often asked which cheese should I start with? What is beginner-friendly and reliable? I started thinking about the farmer's cheeses made in the small crofts of Scotland, out of necessity they had to be low maintenance and ready to eat or trade fast. I have been experimenting with this recipe and here it is. A cheese you do not have to do a lot of babysitting with and can eat on day 2, that tastes like cheese."
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@GeneLake001 9 ай бұрын
Made this a few Daze ago. As you say here, it’s a bit young as a day old but 4 days later and it’s very nice. Definitely one for the Pool Room! Thanks for your ongoing enthusiasm and inspiration to the cheese making curd nerd community.
@GavinWebber 9 ай бұрын
Nice one! Thank you for the Super Thanks Gene!
@FicusLicker 9 ай бұрын
PIZZA PIZZA SPAGHETTI MAMA MIA!!!! 😡😡😡🤌🤌🤌
@Minious1020 9 ай бұрын
That's how the Mafia works
@lemon4087 9 ай бұрын
Lmao 🤣🤣
@ronal8824 9 ай бұрын
ah finally found one
@Loner0410 9 ай бұрын
I was promised angry Italians. Where are they?
@killahawks0 9 ай бұрын
right here
@Loner0410 9 ай бұрын
@@killahawks0 its about damn time.
@killahawks0 9 ай бұрын
you're welcome my boi@@Loner0410
@numa2k147 9 ай бұрын
He really says the thing at the beggining ❤😂
@quartzninja 9 ай бұрын
Twitter brought me here. Well, to be specific, it brought me to the Parmesan video. At the end of the Parmesan video, I thought two things; "I want to see what his more recent stuff is like", and "I hope there are quicker cheeses to make, because 6-12 months is insane". This video may as well have been handcrafted as the perfect follow-up. lmao
@hannahyamauchi839 9 ай бұрын
I know nothing about cheese making (came here from the angry Italian tweet as well) and I'm so amazed by how much process it takes to even make a beginner friendly cheese.
@paularobinson2352 3 ай бұрын
It sounds much harder than it really is. I was intimidated at the beginning, too but it really isn't hard if you can follow a recipe or do canning.
@janyozenith4331 9 ай бұрын
Who's trying to find the angry italians?
@Melodys.Bookshelf 9 ай бұрын
Me😂
@ulissesarredondo8674 9 ай бұрын
Me
@dietdeath840 9 ай бұрын
I think they saw the post and now there all hiding
@Neo-Metal17 9 ай бұрын
Me
@tonymunoz7400 9 ай бұрын
Lmao!!! Where are those bastards!
@josegonzales54195 10 ай бұрын
I think im going to start a KZfaq channel called following Gavin Webber. Start from his first cheese and make them in order and compare. I follow several cheese makers but, Gavin the longest.
@jujubee7351 10 ай бұрын
I’d watch that!
@GavinWebber 10 ай бұрын
I'd watch that as well! A bit like the movie "Julie & Julia" but much better!
@josegonzales54195 10 ай бұрын
@@GavinWebber I agree. Plus, I loved that movie.. telling my age a bit here. But, meeting Julia J was such a highlight for me and signed all my books. I think at that time I had 5.. I'm digging a cheese cave on my property. I'm so excited. My own cheese and wine cave .
@Rosk03 9 ай бұрын
Yeah good luck with that. You know how LONG cheese making takes from start to tasting? Ages
@josegonzales54195 9 ай бұрын
@@Rosk03 I've been making cheese for decades now. Started on my grandpa's farm when I was 12. 62 now
@Ivan_Imperator 9 ай бұрын
you saying g’day curd nerds is the highlight of my day
@TheCaptainJade 9 ай бұрын
I’m so happy I saw that meme right when I was sitting down for dinner! Perfect video to watch while I eat 😇😇😇
@josiahburkhardt2131 9 ай бұрын
Good ‘ay curd nerds!
@ununiqueusername 9 ай бұрын
i came here for angry Italians but i just ended up becoming one…
@merindymorgenson3184 9 ай бұрын
This looks like an excellent cheese for those of us that are less accomplished at aging. Cheeses that is. I’ve aged for over 40 years. 😂
@vk33771 9 ай бұрын
I love making and eating this cheese.
@expatinthailand9824 8 ай бұрын
As this cheese ages it gets better and better. The flavor is stronger with a nice tang. The flavor is reminiscent of a good mozzarella and you can pull it almost like string cheese. Great for late night snacking. I will make it again and age it longer before eating.
@pcharliep61 10 ай бұрын
Nice one Gavin, thanks to Tracey for sharing. A quick cheese is always nice to have on the books. 👍👍
@GavinWebber 10 ай бұрын
Absolutely
@HBrooks 10 ай бұрын
i WILL try this cheese Sunday. Raw milk day is tomorrow (sat) at 8am local time, so it'll work out perfect. have to get 6 gallons, so 2 can go to this and 4 to my usual make. thanks again for the video and thanks to Tracy for sharing this 'quick fix' cheese recipe!
@GavinWebber 10 ай бұрын
Sounds great!
@odettetruter1554 10 ай бұрын
how long will it last in the fridge
@GavinWebber 9 ай бұрын
@@odettetruter1554 Mine lasted about 4 days because we ate it all!
@melodymoss213 10 ай бұрын
I was literally going to make the guidos cheese again today because we enjoyed it so much, and it's ready in around 3 weeks' time. Since looking for the video this morning, I came across this one, and I'm now making it today instead. Thanks, Gav. We'll have fresh cheese for our weekend away now. BTW, your stilton style cheese is just devine. We're down to a quarter wheel. It's my best cheese thus far for sure.
@GavinWebber 10 ай бұрын
Have fun!
@trudeehanson3177 9 ай бұрын
Hey Gavin, I made two batches of this yesterdaze cheese. Other than some chevre' and mozarella, this is my first real honest to goodness cheese adventure. The cheese is lovely and everyone likes it. I am excited and inspired to make others now. I've been watching for about a year now--before we purchased a cow. Thanks for this cheese video library--I love it!
@GavinWebber 9 ай бұрын
Great to hear! Well done!
@kingboarhog 8 ай бұрын
I'm going to do the 1 month test tomorrow. A friend and I are making notes to compare 4 days/1 month. It was REALLY good at 4 days...
@kingboarhog 7 ай бұрын
Update... It needs more salt.
@joeyhardin1288 9 ай бұрын
Thank you. God Bless and stay safe!
@daichimax 9 ай бұрын
Thank You for Sharing Your Knowledge. 👍👍👍👍👍& Subscribed!!!
@kingboarhog 9 ай бұрын
I'll be trying this on the weekend. I'll age it 4 days, then cut it into quarters to test at 1, 3 & 6 months for my own curiosity.
@matthewjacobs141 9 ай бұрын
Question: How do you clean your Cheese Cloths?
@GavinWebber 9 ай бұрын
kzfaq.info/get/bejne/p9V1pbqI2pm9emw.html
@toyfreaks 10 ай бұрын
This video was very encouraging. I've only ever made mozzarella and that seemed like a bloomin miracle! This looks just as simple, think I'll try it next
@thewrenchreviews9986 10 ай бұрын
Hmmm.....it begs experimentation in my old head....yesterdaze with buttermilk? Too much fun in the imagination. Yestedaze blue by adding some stilton blended in the milk as a flavour addition? So much fun to think about! Well done sir.
@dianamariagabrielapellegri9276 9 ай бұрын
Haha love your "tastetest"!👍😍
@aaronmccray2534 9 ай бұрын
Another great video Gavin! Thanks so much!
@GavinWebber 9 ай бұрын
My pleasure!
@kkeestar 9 ай бұрын
I recently saw a video on tiktok where a guy made mozzarella from chocolate milk. It looked delicious. You should try it and make a video.
@GavinWebber 9 ай бұрын
Sure
@justanotherperson3783 9 ай бұрын
MARIOOO
@albie1 10 ай бұрын
When I press overnight with a spring, I noticed that the pressure eases as the whey is expelled. I prefer to use my weights, but it's not the easiest to keep centered.
@serenemolly 10 ай бұрын
Watching this as I wait during the cheddaring stage of a cheese I’m making right now (also one of Gavin’s recipes). Cheeseception 😂
@curdnerd 10 ай бұрын
Hey Gavin, have you ever thought about taking the leap over to using a Dutch press instead of the spring-style press? I've used one for years now and can't recommend them highly enough! You set it and forget it. No need to keep checking if you need to adjust it as the compresses over time.
@GavinWebber 9 ай бұрын
I have Brendan. I do have the compound press for larger cheeses, but I do like the simplicity of the spring press and that it fits on the sink drainer without hanging over.
@MayorMcCheese2000 6 ай бұрын
I think I'm gonna try making this one, and add in a bunch of horseradish. I dunno if horseradish cheese is just local to me or not, but this cheese looks like an ideal candidate to become horseradishized!
@mabelodell8439 10 ай бұрын
I often wonder about smoked cheese. Have you ever made any?
@Panicagq2 10 ай бұрын
We make a simple cold smoker from a cheap soldering iron in a metal pan w/damp smoking wood chunks, wire racks for the cheeses and a big box over the top to keep the smoke in. We once made a basic farmhouse goat cheddar blue and cheddared the curds in the smoker, then smoked it again once the rind was fully developed. It was absolutely amazing.
@RaDeus87 10 ай бұрын
I wonder if this cheese is similar to swedish Hushållsost or Gårdsost ( ~household/homestead), which was originally small scale cheese used mostly to preserve milk, aging it was optional. These days it's the cheapest cheese you can get, and when I grew up we called it kindergarten cheese since it's pretty much the standard cheese there (cheap + mild).
@carolyntanner6517 10 ай бұрын
Oh how I wish I could make cheese. Yum.
@PetraKann 10 ай бұрын
It’s one of the easier homemade foodstuffs. Much simpler than making wine or beer. And you can set up with standard kitchen utensils initially making small batches.
@Macca81 2 ай бұрын
How on earth do you know how many kg you are pressing with using that thing??
@GavinWebber Ай бұрын
kzfaq.info/get/bejne/nreRpN2e0srVeKc.html
@PetraKann 10 ай бұрын
How do you set the pressure on that cheese press? I cant see any sensor or indicator that shows the weight or pressure exerted in the press
@GavinWebber 9 ай бұрын
kzfaq.info/get/bejne/nreRpN2e0srVeKc.html
@kemoschwabbie3342 9 ай бұрын
Gavin, looking to get into cheese making. Question - How do you know how many kilos of pressure your press is applying as you tighten the screw? Thanks in advance.
@GavinWebber 9 ай бұрын
Fully explained in this video; kzfaq.info/get/bejne/nreRpN2e0srVeKc.html
@GianniJohn-j9g Ай бұрын
Please can tell us brine temperature and time occurring for 1 kg. wheel. Thanks
@LC-hf3rk 10 ай бұрын
Looks great! Suppose you weighed it-yield? seems like the farm cheese recipe I have been looking for Thank you!
@BFTRF 5 ай бұрын
Paneer is also a simple cheese. Can you make a tutorial?
@GavinWebber 5 ай бұрын
How to make Paneer at home kzfaq.info/get/bejne/hpqGeaeFp923g30.html
@ginabisaillon2894 3 ай бұрын
Great tutorial, as usual! Where do I get the red brining bucket and the red aging box?
@GavinWebber 3 ай бұрын
Unfortunately, both the ripening boxes and brine bucket (aka microwave rice steamer) have been discontinued by the manufacturer. I can no longer source them, so I take very good care of the ones that I have. With that said, you should be able to find something similar on Amazon.
@bezaleal 8 ай бұрын
Is it possible to make this cheese without lipase ?
@GavinWebber 8 ай бұрын
Sure
@bezaleal 8 ай бұрын
@@GavinWebber Thank You 🙏
@davidbidwell250 7 ай бұрын
Hey Gavin I made Yesterdaze as my second cheese after Domiati and was wondering if you could comment on my results. My cheese had mechanical holes like yours, which is no big deal, but the final result is very picante, like a "sharp" provolone and squeaky. This is even after 6 days. When you taste tested yours you made no mention of those features and said yours was mild. I used unpasteurized, unhomogenized California raw milk and added the recommended lipase. Any thoughts on why mine seems to have come out differently? Thanks so much and I looking forward to your next videos!
@GavinWebber 7 ай бұрын
When using raw milk, use half the culture and 25% less rennet. Omit the lipase. This recipe was made using Pasteurised/Unhomogenised milk which has no lactic bacterium. Raw milk is filled with lactic bacterium and lipase so that is why it tasted so strong.
@WyoMomma 10 ай бұрын
Would this work with goats milk?
@GavinWebber 10 ай бұрын
Yes, I believe so
@amerirose 9 ай бұрын
Yes Tracy's recipe says to skip the lipase if using goats milk.
@simonrobinson223 2 ай бұрын
Hi Gavin, question for you, if following your recipe and I want to increase milk quantity, like 8 or 12 litres, does the lipase increase accordingly? Cheers
@GavinWebber 2 ай бұрын
Yes it does
@jamiesneeringer297 5 ай бұрын
Hi Gavin, I love your videos and recently subscribed to your channel. I am giving cheese making a go and I was thinking of trying this one first. My question is would it be possible to use pasteurized, homogenized milk as long as it is not ultra-pasteurized? My only current option for milk is from the grocery store. Thank you so much again for all of your knowledge.
@GavinWebber 5 ай бұрын
Yes you can. That’s what I used for about 2 years before finding pasteurised/unhomogenised milk. Just be aware that the curds set will be weaker so use Calcium chloride and a fraction more rennet.
@jamiesneeringer297 5 ай бұрын
Thank you so much for your response! I will let you know how it goes!
@jamiesneeringer297 3 ай бұрын
Hello again, Gavin. Just wanted to let you know that the cheese worked out great! I went on to make a sun-dried tomato and chive version of the Yesterdaze cheese and it turned out very nice. I have since tried your Gouda and dark ale and mustard seed. We shall see how they turn out. I’m hooked you might say! Your videos are amazing and it totally gave me the confidence to give it a go. thank you again 1000 times!
@georgetilea7358 7 ай бұрын
Hi Gavin I done this type of cheese, is brilliant. Just a thing : is a bit white my one , i used pasteurised milk unhomogenised and your is a bit yellow. Just wondering if i can add Annatto ? And how long it will last ? Thank you
@GavinWebber 7 ай бұрын
Yes, you can add annatto if you like. The milk we use is grass fed, so lots of betacarotine. It will last as long as you can resist eating it.
@behnamhoseinnezhad7080 22 күн бұрын
What is the yield of cheese production from 5 kilos of milk? Please advise?
@GavinWebber 18 күн бұрын
about 500g of cheese.
@cherishedheartathome 10 ай бұрын
Where do you get the brine container and other container from . Also the press
@GavinWebber 9 ай бұрын
Any plastic contains will do
@realrussclarke 10 ай бұрын
Hi Gavin, how do you know the pressure using that type press?
@GavinWebber 9 ай бұрын
kzfaq.info/get/bejne/nreRpN2e0srVeKc.html
@PresidentFunnyValentine 10 ай бұрын
Hey Cheeseman, do they melt good?
@GavinWebber 10 ай бұрын
Yes
@PresidentFunnyValentine 9 ай бұрын
@@GavinWebber Cool beans.
@michaelw7249 10 ай бұрын
Ready the next day?? Wouldn't that be tomorrow's cheese? 😂
@azrobbins01 10 ай бұрын
It's tomorrow's cheese when you make it, but it turns into yesterday's cheese overnight.
@michaelw7249 10 ай бұрын
@@azrobbins01 that could make it today's cheese : )
@jonesrsteven 10 ай бұрын
Tomorroze cheese. 😊 It even looks like a legit western Mediterranean cheese name.
@michaelw7249 10 ай бұрын
@@jonesrsteven Funny! 😁
@timomalley4305 5 ай бұрын
I'm sure this has been asked but how did you know how much pressure you were applying there?
@GavinWebber 5 ай бұрын
kzfaq.info/get/bejne/nreRpN2e0srVeKc.html
@teresagray1269 10 ай бұрын
Ok, if this was able to be made back then, they obviously didn't have the chemicals you are using. So what was used in that Era. I only ask because I want to replicate the process as a self-sufficient homesteader.
@Julia-en9xq 10 ай бұрын
For the culture, I imagine they used leftover whey from previous cheeses…The rennet would have been from slaughtered animals and the calcium chloride wouldn’t be necessary using raw milk…
@teresagray1269 10 ай бұрын
@@Julia-en9xq awesome thank you
@me-to0 9 ай бұрын
hi
@patrickdurham8393 9 ай бұрын
Will it melt?
@patrickdurham8393 9 ай бұрын
Nevermind, I din't wait long enouggh to ask about meltiness.
@expatinthailand9824 8 ай бұрын
Yes, it melts and makes great grilled cheese sandwiches.
@bastiat691 10 ай бұрын
Still hoping for a nicely aged Danbo style cheese :D
@Melissa0774 10 ай бұрын
Could you age this cheese if you wanted to? I'd like to see you try it and see what happens. Would it turn into a different type of cheese?
@misterhat5823 9 ай бұрын
If you watched the video, you'd see that he said you could.
@Melissa0774 9 ай бұрын
@@misterhat5823 Yeah, but not for a long time. I wonder how it turns out if you age it for at least a year.
@misterhat5823 9 ай бұрын
@@Melissa0774 With the addition of lipase, I'd think long term aging would be a bad idea.
@albrightfs Ай бұрын
Throw away the whey... Dang... so much you can do with the whey... ricotta, add to soups, bake in breads... packed with nutrients.. I am so surprised watching so many cheesemakers throw this away.
@breaking_bear 10 ай бұрын
I like your videos! Do you have a video doing a rundown on cheesemaking vernacular? I'm well versed in the english language, but many cheesemaking terms I have not learned yet. The ingredients "lipase", "alpine", and "saturated solution" are unfamiliar to me, @gavinwebber
@GavinWebber 10 ай бұрын
Great suggestion! I’ll see what I can do
@breaking_bear 9 ай бұрын
@@GavinWebber Thanks Gavin! I'm glad I inspired you!
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