I appreciate your fresh cheese recipes! I don't have the capacity to age cheeses, so these recipes are awesome! I'm going to make your smokey imposter cheese in a few weeks :)

Ok Gavin you did it again! I was going to make more feta, we eat a lot of it. But decided to make this instead. Was not in the mood for a long term cheese. lol OMG! It came out great!!! I used my cowboy candy jalapenos. Dam this is good! I bet making one that has the taste of french onion would be great to put in French onion soup. When my bother comes home from work tonight this will not last very long. $3 gallon of whole milk and you have this quick and easy cheese! Each bite of cheese has somewhat of a different taste. One might have more cracked pepper and no jalepenos. A surprise taste each time. I think next time I will increase the cracked pepper. I liked the taste in this. Every recipe of yours that I have made comes out great, I have the stilton and asiago in the cheese cave right now. thanks for all you do and sharing your talent.

I've been watching your videos for a quite some time, and finally took the plunge into making my own cheese with this video. Thank you for the great content and countless recipes.

Looks delicious, and super easy to make! I might need to make this one!

I just found you man… love from America.

I made this for lunch with some oat crackers and bread buns. The timing is great. I made the cheese whilst the bread was rising 😊 Must confess, I changed the seasonings to salt, pepper, thyme and harissa. It's a super recipe thank you.

You should be on tv sometime

I so appreciate these kind of quick recipes. I rarely have time these days for lengthy processes but like to keep my toes in the water--or whey--until I do.

Love these quick cheese videos, so satisfying that you can eat it so quickly!

I think I’ve made that by accident before, minus the chilli, trying to make quick mozzarella for pizza :) I could have made the worlds fanciest hot pepperoni pizza!

I can imagine many variations of this! Very cool!

Another great cheese! Congratulations! I’ll be making this for sure.

Thank you for the great video! Can’t wait to make this

Definitely want to make this

Thanks for filming it

Thanks for this great recipe mate

I love cheese, and I love your videos Mr. Cheese Man!

Wow . I will definitely make this, come the weekend.

You can bet I'm gonna make this gav looks amazing I might try it with a smoked salt

Nice quick cheese. Made it three times. First batch wouldn’t melt and went back to nature. But not before I found that my pH was nearly 6.0. So like any mozz, one must get the pH right. Next batch, I kept adding pinches of crystalline citric acid and rechecking until pH 5.35 reached. I had a buffering issue surely. Second batch melted but was not quite as hard as yours. Also, it was hard to get out of the mold and stuck in several spots. But I doctored it up and took it to a party where it was devoured. On third make, after once again adjusting pH down to 5.35 or so with CA, I stirred curds a little longer upon reaching 40 C before draining, melting, etc. Then I sprayed the bottom of the mold with PAM, filled er up and refrigerated 4H and she popped right out and seems a bit more firm. But the taste and texture is pretty awesome for such a simple and quick cheese. Thanks for the recipe. I’d still like it to be a little harder (wouldn’t we all) to make for easier slicing. Any tips appreciated but anything less than 15% gets a Bronx Cheer! 😂

Thank you so much for this cheese. I am beyond excited about it! My first attempt definitely needs improvement. I made with fresh jersey milk ,the cheese retained too much whey. It was too moist. The flavor was great and it melted well.

You’re the best Gavin. Ive been watching all your videos. I really want to start making cheese. I think im gonna buy one of your kits this new year. Stay up brother. Kurd Nerd Gang Gang for life homey.

I have to try this one out! might make one with candied jalapenos too

Amazing recipe and so accessible

i came from that one short

lovely stuff!

I can see using any flavors you like, maybe a Lebanese za'atar with some toasted sesame seeds instead of the peppers.

just here for the grumpy Italians

I love cheese and the easier it is to make, the better it is for me. I have never tried quick mozzarella, but I will definitely try this one. I will probably replace the jalapenos with salad herbs though 🤫😄👍

Making me hungry 😮

Tripeppanack would be a good name😀

awesome

People cook up candied jalepeno peppers from their garden, that could be nice in that recipe. 🌶🧀🍞

Going to make this one and possibly opt for some Ghost Pepper along with the Jalapeno

Hello.thank you for sharing wisdom Instead of using acids we can use citrus juice But for rennet what we can use that naturally can get?

Do the Jalapenos peppers have to be pickled or can I use fresh jalapenos peppers? Could I use a goast pepper or habanero instead?

Wow a always ❤

I dont have a microwave, could you suggest what i do instead?

As much as I enjoy learning about more exotic cheeses, I really appreciate these easy beginner recipes! I feel like I could do that with little to no special equipment and ingredients. I do make my own yogurt sometimes, so I was excited to see that used, however, aren't you killing off the lactobacillus cultures in the microwave? I guess you don't need them alive for the desired end result?

Gavin, thanks for sharing. This is my next cheese recipe! I’ve got New Mexico Hatch Chiles to use! Did you use raw, roasted, or pickled jalapeños?

Is it true that italians are constantly beefing with you? 😂

Would you be able to vacuum seal this to keep it longer? A few months?

I wonder how it would go on a pizza

Gavin, what kind of yogurt did you use? I make my own Greek yogurt. Does the yogurt need to be thinner or will drained yogurt get the job done?

❤

Hi Gav, how did you find the meltability of this cheese?

what if you dont have a microwave?

Who else is here from Brady?

I have a question: Ive seen you do the double boiler and ive seen you do the Sous Vide. Do you have a preference and/or are there advantages to either method?