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 :)
@GavinWebber8 ай бұрын
You are so welcome!
@alteredLoriАй бұрын
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.
@MatthewWeiler19847 ай бұрын
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.
@azrobbins018 ай бұрын
Looks delicious, and super easy to make! I might need to make this one!
@AllBallN0Brain6 ай бұрын
I just found you man… love from America.
@ZenaHerbert8 ай бұрын
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.
@Z3r0XoL8 ай бұрын
You should be on tv sometime
@vk337718 ай бұрын
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.
@GavinWebber8 ай бұрын
You are so welcome!
@teekierudite51088 ай бұрын
Love these quick cheese videos, so satisfying that you can eat it so quickly!
@vaazig8 ай бұрын
I can eat any cheese quickly. 😏
@Inish8 ай бұрын
@@vaazig 😂🤣👍
@davo22258 ай бұрын
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!
@jimduffy97738 ай бұрын
I can imagine many variations of this! Very cool!
@GavinWebber8 ай бұрын
Totally Jim! You could just about add anything to this fresh cheese.
@aaronmccray25348 ай бұрын
Another great cheese! Congratulations! I’ll be making this for sure.
@beamerballv28 ай бұрын
Thank you for the great video! Can’t wait to make this
@Artiefrog8 ай бұрын
Definitely want to make this
@assaultracoon41838 ай бұрын
Thanks for filming it
@untrustworthy_italian-greek8 ай бұрын
Thanks for this great recipe mate
@bobcobb1588 ай бұрын
I love cheese, and I love your videos Mr. Cheese Man!
@GeoFusco8 ай бұрын
Wow . I will definitely make this, come the weekend.
@GavinWebber8 ай бұрын
Have fun!
@GodfatherSmokers8 ай бұрын
You can bet I'm gonna make this gav looks amazing I might try it with a smoked salt
@peanutlover19518 ай бұрын
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! 😂
@Kimprice-il6wr7 ай бұрын
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.
@outerthoughts308 ай бұрын
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.
@michaelevans42078 ай бұрын
I have to try this one out! might make one with candied jalapenos too
@alteredLoriАй бұрын
@michaelevans4207 cowboy candy i made yes!!!
@vaazig8 ай бұрын
Amazing recipe and so accessible
@GavinWebber8 ай бұрын
Thank you so much 😊
@lululolly6 ай бұрын
i came from that one short
@TobyShew8 ай бұрын
lovely stuff!
@henrydickerson97768 ай бұрын
I can see using any flavors you like, maybe a Lebanese za'atar with some toasted sesame seeds instead of the peppers.
@sinocte8 ай бұрын
Yeah, I was thinking almonds and dried cranberries myself, but I agree. Great method that you can take a number of ways!
@williambellgardt47116 ай бұрын
just here for the grumpy Italians
@Inish8 ай бұрын
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 🤫😄👍
@GavinWebber8 ай бұрын
Sounds great!
@fightingblind7 ай бұрын
Making me hungry 😮
@Beehashe8 ай бұрын
Tripeppanack would be a good name😀
@WWYD8 ай бұрын
awesome
@catherinemann33788 ай бұрын
People cook up candied jalepeno peppers from their garden, that could be nice in that recipe. 🌶🧀🍞
@USSJ2Otaku30848 ай бұрын
Going to make this one and possibly opt for some Ghost Pepper along with the Jalapeno
@teddybeard44957 ай бұрын
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?
@MegaAaron428 ай бұрын
Do the Jalapenos peppers have to be pickled or can I use fresh jalapenos peppers? Could I use a goast pepper or habanero instead?
@GavinWebber8 ай бұрын
You can use fresh if you like it hot! Try any combination, mix it up, it won't mess up the cheese.
@gautamp788 ай бұрын
Wow a always ❤
@samanthahambleton67757 ай бұрын
I dont have a microwave, could you suggest what i do instead?
@GavinWebber7 ай бұрын
Don't make this cheese.
@gregvaughntx8 ай бұрын
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?
@GavinWebber8 ай бұрын
As a fresh cheese, it doesn't matter if you microwave it.
@Fitchett20128 ай бұрын
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?
@GavinWebber8 ай бұрын
Pickled
@someweird04367 ай бұрын
Is it true that italians are constantly beefing with you? 😂
@GavinWebber7 ай бұрын
Only on the Parmesan video
@bevrempel27817 ай бұрын
Would you be able to vacuum seal this to keep it longer? A few months?
@GavinWebber7 ай бұрын
Yes
@humanbean66728 ай бұрын
I wonder how it would go on a pizza
@sinocte8 ай бұрын
Thinking you'd treat it more like fresh mozz, so think a 3 pepper margherita or the like. But I bet it would taste amazing.
@mundanestuff8 ай бұрын
It would be amazing on pizza
@Fitchett20128 ай бұрын
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?
@GavinWebber8 ай бұрын
Plain yoghurt. It doesn't matter.
@mellowbellow30028 ай бұрын
❤
@dianaferreira83368 ай бұрын
Hi Gav, how did you find the meltability of this cheese?
@GavinWebber8 ай бұрын
Pretty good
@helenali60856 ай бұрын
what if you dont have a microwave?
@GavinWebber6 ай бұрын
Instructions in the description
@helenali60856 ай бұрын
thanks, guess I should have checked@@GavinWebber
@itsDrew_K6 ай бұрын
Who else is here from Brady?
@outerthoughts308 ай бұрын
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?
@sinocte8 ай бұрын
Sous vide is slower but more accurate. Makes it perfect for when you need to maintain a temperature for a longer time since you don't have to babysit it.
@GavinWebber8 ай бұрын
Great answer!
@alteredLoriАй бұрын
@@sinocte absolutely, since I have a handicap using a sous vide makes it so much easier for me.