How to Make Jalapeño Cheddar

Рет қаралды 62,105

5 жыл бұрын

My own recipe based on a stirred curd cheddar with the addition of Jalapeño chilli peppers.
Ingredients
• 4 Jalapeño chilli peppers, roughly chopped
• 1 cup (250 ml) Non-chlorinated water
• 10 litres (10 quarts) whole Cow's milk
• 1/8 teaspoon (Dash) Mesophilic culture (MA 4001 Choozit)
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup
cool non-chlorinated water
• 2 Tablespoons of non-iodised Salt
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin or becoming a member of the channel; / @gavinwebber
Please help contribute to translations and subtitles for this video: kzfaq.info_vide...
Gavin's cheese shop; www.littlegreenworkshops.com....
Curd Nerd Academy Beginners Course; courses.littlegreenworkshops....
Merch; merch.cheeseman.tv/
To purchase a curd harp; www.etsy.com/shop/TheWoodJunk...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Curd Nerd Newsletter; www.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops....
My Little Green Cheese Podcast, visit www.littlegreencheese.com/cat...
Facebook;
/ thecheesemantv or
/ littlegreenworkshops

Пікірлер: 196

@Joeybagofdonuts76 5 жыл бұрын

What better way to spend a sleepless night than to watch a new cheese making vid.

@Little_Muscle_mummy 5 жыл бұрын

Now this is the content KZfaq needs !

@brycejarrells16 4 жыл бұрын

I'm so glad KZfaq decided to show me foreign KZfaqrs, so much more great content.

@braddahoz9551 5 жыл бұрын

I watch these before I go to sleep its so relaxing.

@JNeepshow 5 жыл бұрын

I wanted to learn how to make cheese at 2 in the morning. Thanks buddy.

@GavinWebber 5 жыл бұрын

Your most welcome

@captainvegas4823 5 жыл бұрын

Oooooh! Another spicy cheese taste test coming. I can't wait to see it. The Triple Pepperjack taste test was my favorite of all time. I'm off to watch it again.

@gabbinicholls7618 4 жыл бұрын

i am so high this is so satisfying

@AA-rd4dz 3 жыл бұрын

Youre a towel

@Esper320 Жыл бұрын

Get help little girl

@sigurdtheunliving2633 5 жыл бұрын

Cheese God has blessed us with another sermon.

@TheRealSmiley 5 жыл бұрын

i woke up at 1:20 AM just for this thanks cheese dad

@nkyhomesteading6500 5 жыл бұрын

I tried fresh peppers once and they did turn out a bit moldy tasting but I only blanched them for about 5 minutes. Yours might turn out better since you had a longer cook time. The last one I made was with peppers from the garden but I dehydrated them a few days in advance and it turned out perfectly. Look forward to the taste test video!

@green110775 5 жыл бұрын

I love these videos! They make me happy!

@mason5069 5 жыл бұрын

I love the intro it reminds me of the Bob Ross one 😂

@patrickfireice098 5 жыл бұрын

Love the new curd harp! Looking forward to the give-away!

@pcharliep61 5 жыл бұрын

Hi Gavin, love Jalapeno peppers and cheese so this is ALMOST the perfect combination :) Jalapeno poppers where you have Cheese, peppers, bacon and deep frying you just can't go wrong :) Cheers

@PerishingPurplePulsar 3 жыл бұрын

I had always just had store made stuff without bacon, but when I was in the youth mental health ward (long story, I'm okay though) we made homemade jalapeno poppers with the bacon wrap and deep frying, mmm best poppers I've ever had, can't imagine how good it would be with Jalapeno Cheddar

@officiallybaffled 5 жыл бұрын

blessed be this cheese. looking forward to trying this

@karoleigharmstrong8568 5 жыл бұрын

Ohh, I think some Hatch green chili, would be good in this. New thing to try here.

@s.leemccauley7302 4 жыл бұрын

You betcha!!!!!!!-!

@NijiTime 5 жыл бұрын

I found your channel a few days ago and just wanted to thank you!!! I LOVE cheese, so much so that as a kid I used to want to be a cheese tester/connoisseur! (I guess I still am, though!) Your videos are extremely insightful and supportive of this beautiful and useful craft, and I really feel like I can make my own cheese. Thank you for being who you are, Gavin, and for being here for us! I hope this new year treats you well

@lequirejosh 5 жыл бұрын

Thanks for making these videos! I'm brand new at making cheese, so your videos are extremely helpful.

@bwayne40004 5 жыл бұрын

Welcome to 2019. You started out the new year with a fiery bang! Too spicy for me I bet, I’m pretty weak!

@0shas0 4 жыл бұрын

Love this tutorial, I would love to try this one day!

@marvin188 5 жыл бұрын

I love your videos! So calming...and delicious!

@Sciguy95 4 жыл бұрын

You should make a Carolina reaper pepper jack and call it jack the reaper.

@dariusdeboer5498 4 жыл бұрын

astrolover 95 very funny I like the name jack the reaper.😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

@dustanbateman3019 4 жыл бұрын

Brilliant!

@muhdzafri7551 5 жыл бұрын

I like your cheese tutorials.They really help me make cheeses

@samanthabaylis8967 5 жыл бұрын

So excited for this! Instant click when I saw this!!! Glad to see you again this new year 😁😁😁😁

@michealfriedman7084 2 ай бұрын

Considering I grow hot peppers to include yellow reapers, this cheese is right up my alley. 😃

@ghoultiful 5 жыл бұрын

This video is so relaxing and well done. I will be subscribing!!

@starwarsfan3929 3 жыл бұрын

Gav... love this recipe.. made it several times... also made it with other peppers thrown in and not had a problem with any rotting as long as i blanch them first... When i make a chives & garlic cheddar, I do use dried chives of course but i use garlic paste as it mixes so much better giving an even taste throughout.... Good on ya for making this one!

@cathyjohnson4434 5 жыл бұрын

Looks great.

@chellainew5194 4 жыл бұрын

Gaven, I used to work for Pilgrims Pride which is the largest poultry company in the states. We all referred to Bo Pilgrim’s (the original owner/founder) mansion as Cluckingham Palace as well! :)

@benjaminharrisongray9079 5 жыл бұрын

Looks good!

@bradsummers8916 5 жыл бұрын

So pumped to see this video bud!!!! Fresh jalapenos you grew... that's awesome!!! Great job on the cheese and video !!! 😀

@bradsummers8916 5 жыл бұрын

Also happy new year too you. Great start to 2019

@davidtoledo3031 5 жыл бұрын

Officially a curd nerd, nothing like waking up to one of your cheese videos!!

@Cheese52 5 жыл бұрын

Great cheese Gavin! Hope it turns out to be as delicious as it looks!

@scarlettb.5090 Жыл бұрын

Omg this is amazing.

@jhayneartoflife6830 4 жыл бұрын

Delicious!

@DeepSouthTexas 5 жыл бұрын

Looks good. Can't wait for the taste test. Thanks. 🤠

@GavinWebber 5 жыл бұрын

Thanks Larry

@deadghosts8385 4 жыл бұрын

i've just made this recipe, but without the jalapenos (they are still growing :) ... thank you for all the recipes! I will come back after 2 months to tell you if i liked. But i used a different strain of mesophilic culture, the one i found!

@dwaynewladyka577 5 жыл бұрын

What a great looking cheese, Gavin. I hope you and your family have a Happy New Year. Cheers!

@GavinWebber 5 жыл бұрын

Thanks Dwayne!

@gigglepantsiii826 5 жыл бұрын

Peppers actually grow well in my area, I'm definitely saving this recipe for later!

@sufferinsilence5817 5 жыл бұрын

Cluckingham Palace!! Hahahaha, nice one :)

@JoshuaMichail0 5 жыл бұрын

Has anyone suggested making chipotle? If not, all you need is a smoker chamber, like for BBQ, and some mesquite wood, and ripe jalapenos. Now, the jalapeno is ripe when it turns a purplish red to brown color, green is not yet ripe though commonly harvested for uses other than chipotle. You hang the peppers up tied by their stems with string in bunches in the smoker and allow the mesquite smoke to dry them out, which could take several days. Chipotle is so much better than just regular jalapeno. Of course, don't confuse the smoked peppers with the fast food chain that just uses the pepper as its name.

@blessholidaze8693 5 жыл бұрын

Happy new year gavin!

@chiledoug 4 жыл бұрын

red ripe and green would be a good combo..I also have some home canned jalapeno with red sweets,,I usually add some sweet peppers to my chile canning they look nice and have good flavor

4 жыл бұрын

I am very grateful for his teachings are clear and simple very easy to understand you are an excellent teacher Thank you

@Anal0Avenger 5 жыл бұрын

I would have made the jalapenos way smaller. Also you can use dried spices but you need to "wake them up" first, like in a pot with bit of oil or butter. Anycase, let's hope the cheese will be great.

@roberthurt2327 4 жыл бұрын

Just found your channel. I have to try this 🍻from Montana.

@ceckataceckata5357 4 жыл бұрын

It is very convenient that you display both Celsius and Fahrenheit units. Could you also list the names of the bacteria in the starter culture mixes used in every video?

@jhayneartoflife6830 4 жыл бұрын

Very nice jalapeno bush!

@adamlee3772 Жыл бұрын

Cluckingham Palace. Love it 😂

@bobriemersma 5 жыл бұрын

If you steep the membrane and chop the pepper flesh more finely you can produce a high-heat and more flavorful cheese useful for later compounding into sauces. These are far superior to horseradish sauces for corned beef and other applications. For a real treat try such jalapeño cheddar sauces on cold turkey breast sandwiches. You can also make very nice sour cream dips for use with celery and carrot sticks.

@mauriemt6064 5 жыл бұрын

Gavin, you have been such an inspiration to me. I had owned a Mad Millie kit for ages but was too nervous to have a go until I found you. Have now made ricotta, haloumi and feta. Only one failure and that was because I used homogenized milk, outdate rennet and starter culture Duh! We have Italian friends who can’t get enough of my feta (just vacuum packed the most recent batch. I love the process. A question. Are the curd cutters available yet at Little Green Workshops please? Keep up the good work. Cheers, curd nerd Maurie WA.

@stevebenz758 5 жыл бұрын

Hi Maurie, I am the guy who makes the curd cutters. The curd cutters are available in the US (only) on Etsy, please see the link in Gavin's description box for this video, above. Using the link there's a discount and Gavin gets a cut too. Thanks!

@aligazalaligazal8018 5 жыл бұрын

انه شرح جميل موفق

@taquito2606 3 жыл бұрын

I forgot that I was watching a video on how to actually make the cheese but ended up watching the whole thing

@andyottito1 5 жыл бұрын

I was wondering how you're growing jalapeños then I remembered it's summer time in the Land Down Under.

@tigerwalton545 5 жыл бұрын

Oh man, one of my earliest memories was of rubbing my eyes after eating a jalapeño from the garden. Apparently I couldn't see for three days after >_

@stephenduncan8406 5 жыл бұрын

Is there a taste test video out yet. I made this and it turned out good but not hot enough for me but that’s personal taste. Will definitely make it again for sure. I think it’s better the using dried peppers.

@karlhutson8821 3 жыл бұрын

mr gavin, can you use liquid smoke in making cheese? thank you for your vids

@johnlord8337 5 жыл бұрын

Make pickled vegs and then put them into the cheese, and they won't decay.

@JockerMontenegro 5 жыл бұрын

Greetings from Montenegro Gavin. You are such a golden source of information. I'we been struggling to make good quality cheese for at least 8 months. Couple of monts a go I've discovered your channel and everything has changed. Thank you. Since in my place there are no starter cultures in stores, I've been experimenting a lot and discovered that Kefir is great universal "starter culture". I am achieving great results with it. I've red somewhere that it has both, mesophilic and thermophilic cultures. Is it true?. I have one more question, is it OK to split cheese in half after pressing/before brining? Will it change cheese's consistency?

@bagbeard 5 жыл бұрын

Yes kefir has both thermo and meso. I think it has greater array of thermo though. I have used successfully for Cam(meso) and Asiago (thermo)

@chrism.8105 Жыл бұрын

Love the effort. When did you vacuum seal the cheese? How long was your air drying? Thanks for all you do.

@GavinWebber Жыл бұрын

air dry until touch dry. Vacuum packed straight after it was touch dry.

@yonnj 4 жыл бұрын

Would this work with pickled jalapeños? Could give a different flavor.

@aeiou5594 5 жыл бұрын

god bless you, sweet curd nerd father I can sleep peacefully now

@jaypee9569 5 жыл бұрын

Hi Gavin, could you add the dimension of the mold you are using to make your cheeses? Thanks from Minnesota.

@GavinWebber 5 жыл бұрын

www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/

@johnshoosmith 3 жыл бұрын

That's what we call in these here parts a " whapaneo" chedder!

@catalejopitos6510 5 жыл бұрын

señor me cae muy bien usted

@GavinWebber 5 жыл бұрын

Muchas gracias

@johnlord8337 5 жыл бұрын

Need to make the true cheese curd cutter, like the old metal spud cutters, with wires in the horizontal and the vertical.

@flashmcewin 3 жыл бұрын

flash mcewin hi mate, great videos that you are doing..... just curious, my understanding is that the mesophilic stops, or dies at 38 celsius, so heating to 39 is not a problem? maybe its done its job by then?. keep up the good work mate, this is my cheese bible!

@GavinWebber 3 жыл бұрын

22C to about 40C is still okay for Mesophilic, it usually ceases lactic acid conversion above 43C. Check out this specification sheet for MO30 which is a standard mesophilic that I use; www.littlegreenworkshops.com.au/wp-content/uploads/2016/06/Mesophilic-hard-curd.pdf

@flashmcewin 3 жыл бұрын

@@GavinWebber cheers mate!

@XxJamesXD 5 жыл бұрын

Do you still turn and keep at temperature even when vacuum packed or left out at room temp?

@adamflores4206 5 жыл бұрын

Yes, the gravity will continue to compact the cheese especially at room temperature. Turning the cheese keeps things forming evenly.

@joshuaorange8290 5 жыл бұрын

It’s been 3 months. How did it turn out?

@dcoulter2685 5 жыл бұрын

G’day Kurd nerds

@cjzake3878 5 жыл бұрын

Gavin, I noticed that for this cheese, it seemed to take a little longer with stirring and waiting than some of your other cheeses. Is there any reason why this one required multiple stirring/resting iterations?

@adamflores4206 5 жыл бұрын

This is called a stirred curd cheddar process, also known as a farmhouse cheddar. This uses the warm whey to expel the whey and you keep removing whey as more is expelled as you stir. This is different from the traditional cheddaring process where you drain the curds and then cut the curd mass and stack them and flip them to expel the whey under the curd mass in a warm pot. I believe the stirred process will give you a final cheese with a smoother paste, not as crumbly as the traditional cheddaring.

@belals7761 5 жыл бұрын

I might want to get in to cheese making, what would be a good simple cheese to start with?

@GavinWebber 5 жыл бұрын

Try Ricotta, Feta, Halloumi, or Paneer

@pureblood_straight_pride1853 5 жыл бұрын

Can I use the tablet form of rennet instead of the liquid? If so, how much do I use?

@johnmeikle1477 4 жыл бұрын

I use 1/4 tablet per 1 gallon of milk. so far its working for me I looked up the rennet makers, specks.

@robertlundquist5450 5 жыл бұрын

One of the cheeses here in Wisconsin is horseradish cheddar. Any idea on how to do it?

@rawhamburgerjoe 5 жыл бұрын

Yum love it. Love bar cheese with horseradish too.

@paweleszczyk2275 4 жыл бұрын

how do u call that item from 18 minute that he uses for pressing ?

@jonthepiesalesman7914 4 жыл бұрын

cheese press

@elizabethblane201 4 жыл бұрын

Hol-ah-PEH-nyoh

@vivekshah3491 4 жыл бұрын

What's the substitute for calcium chloride and annotto???

@ArvinderjeetAulakh 3 жыл бұрын

welll you can find other sources of pure calcium. for the annatto just get some paprika and tumeric

@brianmyrick7694 5 жыл бұрын

Would of it been better it you air dried the peppers first then reconstitute them with the whey?

@jamessicard6682 5 жыл бұрын

"Hal-uh-pain-yo."

@valeone9020 4 жыл бұрын

Bro this is ridiculous the first thing I watch when I wake up I need to go to work

@valeone9020 4 жыл бұрын

Looks freaking delicious

@dochtuirrussell 5 жыл бұрын

Note for others: Taste test a wee bit of each chili to gauge the heat before using. If they're all tame or sweet you could be disappointed. And if they're all super blazing, well, Bob's yer Governor!

@c.m.keller5844 4 жыл бұрын

Can a roasted red bell pepper cheese be done? Roast the red bell peppers, remove the skin, chop up real fine or purée and mix with the curds? I love the taste of roasted peppers.

@DaveTugwell 4 жыл бұрын

yeah why would you think it wouldnt?

@c.m.keller5844 4 жыл бұрын

You have tried it?

@DaveTugwell 4 жыл бұрын

@@c.m.keller5844 no but its just a pepper I dont see how you think it cant be done

@c.m.keller5844 4 жыл бұрын

It is not just pepper, it is roasted bell pepper

@DaveTugwell 4 жыл бұрын

@@c.m.keller5844 that doesnt make it any different just roasted you can use any pepper in cheese making

@prolly2stoned420 5 жыл бұрын

What happens if you eat the chees fresh right when you had developed the rind and ever air dry a little? Is the flavor not as good?

@GavinWebber 5 жыл бұрын

The curd is a bit bland

@adamflores4206 5 жыл бұрын

Then it wouldn't be a cheddar but a fresh cheese. Nothing wrong with eating fresh cheeses but the flavor is much different.

@kennyofficial2607 3 жыл бұрын

i understand how you heat the milk. but how do you keep it at a certain temperature?

@Kroamar 3 жыл бұрын

I'd imagine it's quite a full of process of checking the temperature and adjusting the stove flame accordingly. If the mix gets too hot you probably want to take it off the heat entirely until back to the correct temperature and resume on a low heat, adjusting the flame when necessary to keep to the desired temperature. I'm a big noob though so take this comment with a pinch of cheese.

@kennyofficial2607 3 жыл бұрын

@@Kroamar thats what i imagined. but as he gives exact temperatures i wonder how big the head room is before something fails. or just becomes another cheese.

@baardkopperud 3 жыл бұрын

@@Kroamar Can also add that he (as evidenced in some other videos) use indirect heating - the milk-pot is on top of another pot with hot/boiling/steaming water. It's the water-pot that's directly on the burner. I imagine a few liters of hot water, will give off stable warmth for a long time as it cools down.

@karlhutson8821 3 жыл бұрын

i use a insulated bag to set the pot in to maintan the heat

@anthonyhargis6855 5 жыл бұрын

Taste test!

@johnmeikle1477 4 жыл бұрын

How come you didnt have to cheddar the cheese?

@Shroomunati 5 жыл бұрын

Going to use my sous vide machine to maintain the temperature while moving around the curds...

@adamflores4206 5 жыл бұрын

I now heat my milk in the sink. I am thinking of getting a Sous Vide to heat and maintain temp of the water. Let me know how that works for you.

@nezi219 4 жыл бұрын

G'day curd nerds!

@SamuraiGuy24 5 жыл бұрын

Does the capsaicin not inhibit the starter culture?

@GavinWebber 5 жыл бұрын

No, salt is more likely to inhibit the starter culture.

@SamuraiGuy24 5 жыл бұрын

Gavin Webber neat, thank you for the interesting fact! Love your videos!

@bagbeard 5 жыл бұрын

Would this be considered a farmhouse cheddar? No traditional cheddaring process

@GavinWebber 5 жыл бұрын

Yes, as I mentioned, it is a stirred curd cheddar style. Same cheddar texture

@chancedudley6970 5 жыл бұрын

Creamy jalapeno bree/ bleu next?

@Larshjort 5 жыл бұрын

I can buy a creamy white brie style cheese with chuili chunks here, it's one of my favourite cheeses. I'd love to see a blue version though,

@geoffreystukey5954 5 жыл бұрын

Does it hurt cheese to have those large clumps of cream in it

@SMOKE3104 4 жыл бұрын

Try fermenting the veggies.

@fugithegreat 5 жыл бұрын

Cluckingham Palace... 😂

@ossifrage6828 4 жыл бұрын

i would have fermented the chilis then added them

@LordHypnos4 5 жыл бұрын

The fact that this isn't pepper jack angers me. The fact that these are fresh peppers though cheddars me

@kittenmeow7092 4 жыл бұрын

i need to try this

@jaderose8385 5 жыл бұрын

Can u leave out the salt or use salt sub

@GavinWebber 5 жыл бұрын

You cannot omit the salt or reduce it. It is essential in cheese development

@jaderose8385 5 жыл бұрын

Thanks

@deebo-nt2jz 5 жыл бұрын

What about using sea salt instead???

@Narnyx 4 жыл бұрын

So if I can get my hands on raw milk (have a friend who raises dairy cattle) can I skip the mesophilic culture? And does the use of raw milk introduce issues in the cheesemaking process or alter the suitability for consumption in such a way that it's more trouble than it's worth?

@philisrask5036 4 жыл бұрын

If you are following a specific recipe you should always use culture even when the milk is raw. I've seen people who use raw milk usually ripen it slightly then add slightly dried culture, though you don't have to use culture with raw milk it might make the taste different or might just make bad cheese.

@mw3653 4 жыл бұрын

Spend a little time understanding the science. This is such an easy question to answer yourself.

@nanokhuma419 2 жыл бұрын

@@mw3653 Nerd