I love that this cheese is part of your heritage! It’s beautiful
@Cheese52
5 жыл бұрын
Thank you, thank you! I think I was born to make Gouda 😀. Maybe I was a Dutch cheesemaker in another life 😉
@Blancaugartequiroz
Жыл бұрын
muchas gracias Lisa! recien los encontré por aqui. Eres genial! Saludos a tu gatito🐱🐈😍🥰
@Cheese52
Жыл бұрын
Gracias! Lisa and YumYum 😀
@lapismosi8065
3 жыл бұрын
Once again, another outstanding video; audio is perfect, explanations clear and precise, lovely gentle voice and professional quality filming. Oh yes, well behaved Kitty.
@Cheese52
3 жыл бұрын
Awww, thanks for that amazing feedback! High paw from YumYum 🐾
@tahirrizwan6759
4 жыл бұрын
Maaaaaaan I’m watching gouda videos for hours now lol cuz I miss it so much :( I used to eat cheese like every day when I used to live there. These days I barely eat cheese lol cuz once you go Dutch other cheeses ain’t much. I recently found out though they sell gouda at kensington market :O Echte Nederlandse kaas is gewoon ‘t beste 🇳🇱😤
@Cheese52
4 жыл бұрын
Yes, I agree. Dutch cheese is the best! I also had Gouda at Kensington market, but in Toronto, Ontario. I assume the Kensington to which you refer is in London? I would love to visit there someday. Thanks for watching!
@tahirrizwan6759
4 жыл бұрын
Cheese52 No Yeah I meant Toronto! :D After quarantine’s over im def going over there. I was so happy when I found it last when I went over there!
@Cheese52
4 жыл бұрын
@@tahirrizwan6759 Visiting Kensington Market is a wonderful experience. The vendors, the colors, children laughing and the cuisine smells... tantalizing! Of all the vendors though, of course the cheese shop is my favorite. 10 lb wheels from all over the world, stacked high, like a wall. It was there that I enjoyed my first Havarti. It's a magical place for cheese lovers! 🧀🧀🧀🧀
@mikes554
5 ай бұрын
My toxic traits saying I could do this
@Cheese52
5 ай бұрын
Hahaha! Love the humor, Mike! You CAN do this- it really is a pretty easy process. It just takes time :) Thanks for being here! Best, Lisa
@ahmedawny1743
5 жыл бұрын
Nice watching you, learned allot, thank you, I'm in Egypt would love to have you and the family over for fun
@Cheese52
5 жыл бұрын
Greetings from the US! Thank you Ahmed, I'm so glad you found the video educational😀 I admit, Egypt has never crossed my mind as a travel destination. What a kind invitation. Thanks for watching!
@laurakats4541
5 жыл бұрын
Looks delicious!!
@Cheese52
5 жыл бұрын
Thanks so much!
@paraxuas
11 ай бұрын
gracias❤
@Cheese52
11 ай бұрын
My pleasure 🙏
@mohamedmilli8232
2 жыл бұрын
Thank you for your excellent videos. I hope that one day we will have the recipe for Beaufort.😻😻😻
@Cheese52
2 жыл бұрын
My pleasure! And Beaufort is a great suggestion 👌
@mohamedmilli8232
2 жыл бұрын
@@Cheese52 I will wait. with yum-yum😻
@peglamphier4745
4 жыл бұрын
I've tried several swiss cheese recipes/techniques, but yours was the first that gave me a really nice finished cheese--so thanks! Am making the Gouda today and looking forward to smoking it. Thanks for your time and effort.
@Cheese52
4 жыл бұрын
Oh I am so glad the Swiss recipe worked out for you! Smoked Gouda is my happy cheese- Good luck and enjoy! Lisa
@mariopartyfunone271
2 жыл бұрын
I came here thinking I was paying way to much for cheese, but after seeing how much work this is, I’m not sure I’m paying enough! God bless you little cheese makers.
@Cheese52
2 жыл бұрын
Thank you for seeing and appreciating the work that goes into making artisan cheese!🙏🙏🙏 Lisa
@michealfriedman7084
2 ай бұрын
It's not hard. Just takes a few hours. You can make it on a rainy day.
@jorgensecher7368
4 жыл бұрын
Jorgen the Dane in Australia. I made the gouda 2 days ago following your instructions to the letter, all is well till I looked in the drying box this morning which was very salty soggy mess, Can you please enlighten me on what has gone wrong? Thank you!!
@Cheese52
4 жыл бұрын
Oh Jorgen, that is too bad.🙁 Goodness, there are so many factors to consider when troubleshooting a cheese failure. Hmm. I use boxes for Feta, not Gouda, so I am not sure?🤔 Let's see how I can help. Before you bin it, if you haven't already, see if you can get the "mess" to dry out. You can vac seal the remnants if they are dry. It won't be pretty, but it will be cheese. Watch it closely for whey leakage/mold. On to troubleshooting- I am assuming you are past the pressing and brining stage? And are now at the drying stage? How did the cheese look out of the press? Was it a nice tightly press cylinder? How did it look out of the brine? Was it still a nice firm tight cylinder? Or was is kind of soft and gushy? Adding a tsp of calcium chloride in the brine can help keep the calcium from leaching. Try to dry brined cheese on a rack, at room temperature (my house is 70-72f) in the open air for 1 to 3 or even 4 days if your area is very humid. The goal is to get the cheese to be dry to the touch to be ready for vac sealing. Some even put a fan (not blowing directly on the cheese) circulating near it, if there is a humidity factor. Hope that helps. Do some research, keep your sanitization at top levels and try again. This is an art, and may require some trial and error. Good luck on the next run and happy cheesemaking! Lisa
@jorgensecher7368
4 жыл бұрын
Hi Lisa, Thank you very much for your quick reply! It is not a drying box as such, I use a shallow Décor plastic box with a drying rack in the bottom which I use for all my hard cheeses, but I usually mill in the salt to the cheese just before it goes in to the press rather than 12 hours in a salt solution, I am Laboratory trained and apply Lab. Hygiene and never have problems with mould or other infections on my cheeses. I have wiped the cheese with lots of kitchen paper toweling and got to the more firm cheese wheel turning it daily and hopefully it will dry out sufficient so that I can wax it, it looked real good when it came out of the press and had the right texture and I was very excited about a hopefully better recipe for Gouda which we used to eat a lot of in Denmark when I was a kid both plain and sometime with Caraway seed. Thank you again Cheers Jorgen
@AKitchenAdvisor
5 жыл бұрын
Another great recipe!!! Thank you for the thorough and clear presentation. I love Gouda and it seems to me that it might be my first homemade aged cheese:-) What is the optimal aging time? Could you explain in one of your future videos how to age Gouda and other cheeses? Thank you very much and say hello to YumYum:-)
@Cheese52
5 жыл бұрын
Hello my kitchen friend! Sure! I won't leave you hanging, though. Wheel size plays a part. Smaller wheels like this one age faster than the larger commercial sized wheels. Packaging (vac seal, wax or natural rind) plays a part.The rest comes down to personal preference, your patience to create one or the price you are willing to pay. I recently tasted a 4 year!!😮 Gouda that blew my mind. The rich deep flavor, and the crystal development was outrageous. It was drier than a young Gouda, and it just added to the wonderful experience of enjoying that well-cared for cheese. A day I won't soon forget. Oh! and hi from YumYum 😺
@AKitchenAdvisor
5 жыл бұрын
Thank you so much!!! It makes sense. 4 years:-) I have to start working on discipline...You mentioned that Gouda is a sweet cheese. Did I miss something? My apologies for bombarding you with a lot of questions:-) Have a great day.
@Cheese52
5 жыл бұрын
@@AKitchenAdvisor Love the questions.Sweet as in non-acidic tasting. Gouda is a washed curd cheese. The process significantly reduced the lactic acid, and produces a milder, sweet (as opposed to sharp, think parmesan or cheddar) result. that being said, a long aging time will sharpen the flavor, for sure- like the 4 year Gouda. 😀 To enjoy it at its mildest, I recommend eating it at 6 to 8 weeks.
@AKitchenAdvisor
5 жыл бұрын
Cheese52 , thanks a lot for great explanation:-) I can wait for 6 weeks...Happy cooking.
@AKitchenAdvisor
5 жыл бұрын
Cheese52 , thanks a lot for great explanation:-) I can wait for 6 weeks...Happy cooking.
@AW-hg3pc
Жыл бұрын
definitely gonna try to make this, btw gouda is pronounced gowda as in "cow" in dutch the OU is pronounced like the O in cow or how.
@Cheese52
Жыл бұрын
For sure! My parents were born and raised in Holland 😀so that is how we pronounced it at home. I hope you try it! It is an excellent recipe 😀 Lisa
@AW-hg3pc
Жыл бұрын
@@Cheese52 born raised and currently still dutch, but i moved to a country with horrible cheese now so i have to start learning to make my own. Gonna miss the cheese auctions in Gouda, its also a place and our cheese capital.
@Cheese52
Жыл бұрын
@@AW-hg3pc This recipe will help you enjoy the taste of home. Welcome to the channel, my Dutch cheese friend! Lisa
@jenniferweidhaas3116
4 жыл бұрын
Hi Lisa, Another question if you don't mind. You use pasturized but not homogenized milk. After looking around I can't seem to find a clear answer on what kind of milk is best to use. Where we live in Nova Scotia, I don't have easy access to non homogenized milk.I can get raw milk and pasturize it myself or would have to buy grocery store pasturized and homogenized milk.If I pasturize it myself , would I just heat for the 30 minutes and then start following your directions? Any advice would be appreciated. It is fun to connect with an actual person so again thanks so much for sharing your knowledge.I would be keen to try butter as well. I think my husband is going to make a press for me as he is also having fun with this. Jen
@Cheese52
4 жыл бұрын
Hi Jennifer, Here comes a long answer: The best milk for cheese, in my opinion, comes straight from the farm. If you can get it you are fortunate. You can get it raw and pasteurize it yourself, or sometimes you can buy it like I do, pasteurized and un homogenized (cream line on the top). I find mine in co-ops and natural food stores. There are two methods of pasteurization: 145F (62.7C) for 30 minutes (Vat pasteurization) OR 161F (71.6C) for 15 seconds (High Temp Short Time HTST). Cool the milk down as fast as you can by submerging the bottom of the pot in ice water, then refrigerate until ready to use, or best yet, use it for cheese immediately. Milk purchased at the grocery store is amalgamated from many dairies across the country, pasteurized and containered for mass distribution. Some times, some companies pasteurize at higher temps/times than the two methods above to allow a more stable product during transportation/shelf life , and it can be difficult to produce a curd from this milk. It can approach an ultra pasteurized state, and this milk is not suitable for making cheese. Basically, all of the culture is dead from the high pasteurization. Many grocery organic milk brands are pasteurized with the UHT method. So to your question- If I use grocery milk, how do I choose? Many fellow cheese makers have good results from Canadian milk brands. They often recommend using Sealtest or Agropur. They recommend staying away from Ultra pasteurized or UHT (Ultra Heat Treated) milk. If you are in the US and are reading this post, I have had success with Dairy pure and Dairy gold brands, and many American cheese makers report success with the the Costco brand. Cool that your husband is making you a press- Vince made my cheese press- and I love it! Here's a link to the butter video: kzitem.info/news/bejne/uYmflpehjqlmmG0 My family loves it so much they wont let me purchase butter anymore! Hope that helps, Jennifer, and happy cheese making! Lisa
@jenniferweidhaas3116
4 жыл бұрын
You are terrific! Think I'll pasturize my own-was leaning that way anyway. Just waiting for my supplies and eager to try.Your videos are so clear and confidence building.Thanks again
@Cheese52
4 жыл бұрын
@@jenniferweidhaas3116 Cool. When you pasteurize, be sure to take great care with your sterilization techniques, and of course, sanitize and or sterilize your equipment before you begin any cheese making recipe. Good luck, and have so much fun!
@rickross199
5 жыл бұрын
what is an 18% brine solution? No one in any of these gouda videos explains how to make an 18% or saturated brine solution????????????
@Cheese52
5 жыл бұрын
Hi Rick! I'd be happy walk through the math. I calculate my brine solutions by weight, and I'm in the US so I will do it in oz. 1 gallon is 128 oz. So 128 X .18= 23. So you would need 23 oz of salt for a gallon of water to make an 18% brine solution. I explained how to make a brine solution in my Swiss vid if you'd like to take a look at that. It goes through the whole process I use to make a brine solution. Hope that helps. Happy cheese making! :)
@rickross199
5 жыл бұрын
@@Cheese52 Thank You!
@Cheese52
5 жыл бұрын
@@rickross199 You are welcome :) Lisa
@jorgensecher7368
4 жыл бұрын
4 1/4 Pt of hot water to 12.7 oz salt (2 litres hot water to 360 gr Salt)
@merindymorgenson3184
4 жыл бұрын
If it’s a saturated brine solution, you can just keep adding salt until the water won’t absorb any more. It took me a very long time to get there, but when you stir and stir and there are still salt crystals in the bottom, it’s saturated. That’s a rough approximation, and I’d recommend using the math equation, but in a pinch, the “stir in until no more will absorb” method works too.
@veni.vidi.reliqui7946
5 жыл бұрын
Love watching you making these different cheeses, but I have to confess I am always looking for YumYum!!!!!
@Cheese52
5 жыл бұрын
Oh Thank you! Yes, YumYum is fun to watch. She can be such a rascal. She's the real star of the show for sure! I'm so glad you enjoy the videos 😀
@wasafatsahlah8682
3 жыл бұрын
😄
@autumnerin88
5 жыл бұрын
This looks so good! Have you ever made a smoked Gouda? It’s my favorite!
@Cheese52
5 жыл бұрын
Yes, I've smoked Gouda and other cheeses. I can put together a video to show how I do it.🧀💛
@gailgreen9438
4 жыл бұрын
Would love a video on when and how to smoke cheese. Thank you for your videos!
@Cheese52
4 жыл бұрын
@@gailgreen9438 Hi Gail! You are so welcome and I'm glad you enjoy the videos. I'm working on a smoked cheese video now. It should be out within a couple of weeks. Stay tuned! 🧀👩🍳
@henrydickerson9776
3 жыл бұрын
This type of press, and especially the Dutch cheese press, that rely on weights instead of springs feels more proper.
@Cheese52
3 жыл бұрын
Hi Henry, Sure. Using weights to press cheese is more precise. Some spring loaded presses have gauges that show the amount of weight that is applied. Some cheesemakers like to press by "feel"- light, medium and heavy weight, and that works well for them too. Thanks for watching! Lisa
@neilcordeiro
Жыл бұрын
Wonderful video....😋👌🏼👌🏼
@Cheese52
Жыл бұрын
Thanks, Neil! Lisa
@sevymada222
3 жыл бұрын
Hi there, Thanks a lot for the very clear instructions. I have bought all the tools needed except the stock pot. I would like to use the one I currently have which can handle 2 gallons. Would you be able to tell me if I can just multiple all the ingredients by 3/2 and the recipe still works?
@Cheese52
3 жыл бұрын
Yes, that would work just fine. The 1/4 cup used to dilute the cal chlor and rennet can stay the same. It you find that the cheese is too salty, you could reduce the brine time a little the next time ( the cheese is smaller, so it will brine a little faster). Hope that helps, and happy cheesemaking!
@winston26
Жыл бұрын
Hi mam... What kind of rennet use in the cheese
@honeybunny958
5 жыл бұрын
Wonderful video, Lisa! I plan to make Gouda tomorrow but without the cream because I don't have access to cream or at least one that I'd want to put in my cheese hahaha!
@Cheese52
5 жыл бұрын
No worries at all Honey. Just skip the addition of the cream. It will be just fine! 💛
@algodulce5810
4 жыл бұрын
Hi! I have bought all the products to make Gouda cheese. But there is one detail that you do not mention. the stove turns off as soon as it reaches 86 degrees
@Cheese52
4 жыл бұрын
Great! And yes, you are correct. Once 86F is reached, the stove can be turned off.
@aguilador
4 жыл бұрын
9:09 YumYum stalking lol, great recipe.
@Cheese52
4 жыл бұрын
Indeed. She is always after the cheese!
@susanmarcus1007
2 жыл бұрын
I'm curious if you wash and reuse your cheesecloth? Great videos. Thank you for doing these!
@Cheese52
2 жыл бұрын
Hi Susan, I don't reuse the cheesecloth I use to wrap the curds. It's a #10 cheesecloth that you can get in fabric stores- it is a pretty loose weave and it washes out just so-so. I do however reuse my #90 weave cheesecloth that I use to hang curds. I rinse it out, pick out the big curd pieces, then I wash it in hot water. I dry it in the dryer or on the line in the sun, then store it in a ziploc. When I am ready to use it again I boil it to sanitize it. Hope that helps! Glad you enjoy the videos :) Lisa
@elashmony2010
5 жыл бұрын
In your opinion What is the best way to preserve cheese during aging Wax vacum or wraping
@Cheese52
5 жыл бұрын
Great question! I like to vac seal for a couple of reasons- convenience, I can see what's happening with the cheese, and I don't have to deal with the science experiments in my kitchen. My cheese taste great, and everyone loves them. Hope that helps! Lisa
@elashmony2010
5 жыл бұрын
Cheese52 thanx alot Does vacum sealing is suitable for all cheeses or that needs aging
@Cheese52
5 жыл бұрын
@@elashmony2010 Most semi hard and hard cheeses can be vac sealed. It's important to wait for the cheese to be dry to the touch before you vac seal. Bloomy rinds (like Brie) aren't vac sealed. I wait for cheeses that produce gas to make holes (like Swiss) to be finished with their gassiness, two weeks or so before I seal them. I've never vac sealed a blue cheese. I've seen others do it with success, but the color can get a little wierd until the cheese can breathe again. Hope that helps!
@mariannedal9068
2 ай бұрын
Hi Lisa. I please need your advise. For a while it seems that my Gouda turns a little more tangy and not so firm, as i like. mine also has more "Mecanic" holes as I like. In your book on page 21 you tell that it could be of some Avance to use the adjunct culture Lactobacillus Helveticus, do I read this right, that it could be my best helper besides you😃. For some reason I have used the flora Danica , does this culture give a stronger taste. For changing my mesophillic cultuer here to the one you use C 101, I got into a little problem, I cannot find it here i Denmark, only one called D mm100. Id thar ok. Hope you can help me. My best chesse has for a long time been the ( Trible) Brie , made form your Videos/ book, it is world famous here in my little comunity. people tells mee that i tastes even better than Arla Foods " The white Lady"(Den hvide Dame) Best regarde Marianne Dal
@viwanton
2 жыл бұрын
During the wash of the curd and the 20 minute stir, is the heat on or off?
@Cheese52
2 жыл бұрын
Off.
@camwhitman5425
3 жыл бұрын
I’m hooked on your videos. I want to make cheese now.
@heather42404
4 жыл бұрын
Do you have a cheese recipe book? I'd love to buy one!
@Cheese52
4 жыл бұрын
Sure! I do have recipes for purchase. You can email me at lisa@cheese52.com for more information. Thanks!
@judyrosy
Жыл бұрын
Hi Lisa.....what did you spray on your hands? Now to find out what 18% brine is!
@Cheese52
Жыл бұрын
Hi Judy, After every item has been boiled and all kitchen surfaces wiped down and rinsed with a light bleach solution, I wash my hands during the make with either a white vinegar solution or an essential oil solution. They are less effective than bleach, but easier on the skin. I wash my hands thoroughly each time, and probably do it about 20 times during the make. Regarding the brine- these days I use a 20% brine solution for many of my cheeses. Here is my recipe: 1 gallon non-chlorinated water 26 oz non-iodized salt (Metric measurements: 4 L non-chlorinated water 800 g non-iodized salt) 1 Tbsp liquid calcium chloride 1 tsp white vinegar Hope that helps! Lisa
@judyrosy
Жыл бұрын
@@Cheese52 Perfectly! Thank you!
@judyrosy
Жыл бұрын
I wonder if using brine solution would be a good option for your hands. Just wondering mind you...
@Cheese52
Жыл бұрын
@@judyrosy Its an interesting thought. I haven't seen it suggested anywhere in my research or in cheesemaking groups. Proper hand washing with disinfectant soap is always a good option, although frequent washing, like during cheesemaking could cause hands to dry out.
@arunidammalage9811
Жыл бұрын
Un pastries milk can not use it.? Please letme.know how to used row milk
@Cheese52
Жыл бұрын
Yes! You can use raw milk. You may need to reduce the culture and rennet by a little. Otherwise, everything else stays the same
@arunidammalage9811
Жыл бұрын
Thank you ❤
@Cheese52
Жыл бұрын
@@arunidammalage9811 My pleasure!
@who_glhf9113
5 ай бұрын
That was very educational, makes me wonder how did people figure this out in the first place?
@tpenzmusic
4 жыл бұрын
I love Gouda cheese !, and I like the cat too
@Cheese52
4 жыл бұрын
Me too! Hi paw from YumYum!🐾
@KodyNewton
5 жыл бұрын
Great job and love the cat!
@Cheese52
5 жыл бұрын
Oh thank you! And high five from YumYum! 😺
@mohamedmilli8232
Жыл бұрын
Hello. what type of Mesophiles are you using. if there are also thermophiles in it. thank you
@Cheese52
Жыл бұрын
Hello Mohamed! Here's the link to the culture I used for this cheese. If you make a purchase, I make a commission: cheesemaking.com/pages/search-results-page?q=c101%20mesophilic%20culture&aff=35 Hope that helps! Happy cheesemaking, Lisa
@mohamedmilli8232
Жыл бұрын
@@Cheese52 hello. very big thank you.❤️❤️❤️❤️
@jenniferweidhaas3116
4 жыл бұрын
Hi, At what stage would you add herbs and should they be dry or fresh(chive and garlic)? Also I saw you place your cheese in something to age.Was that a small refrigerator?
@Cheese52
4 жыл бұрын
Hi Jennifer, You can mill dried herbs and spices (with your hands) into the curds just before they are out into the press. Use spices out of commercial containers, or if you are using dried herbs from the garden be sure to heat them to about 200F for a few minutes, cool them and add them to the to the curds. Our family likes cumin seeds in the recipe most of all. (Leiden) The fridge is a wine fridge. I love it because it is the right size, and it holds the temp at a perfect 54F. I put a link to one similar to it (affiliate link) in the description box so you can look at the specs. Great questions! Lisa
@jenniferweidhaas3116
4 жыл бұрын
@@Cheese52 Thanks so much for the reply.I am keen to give it a go!
@TheZakkmylde
2 жыл бұрын
found this channel today. also dutch background and wanna try gouda for first time cheeee making. now i see you have massive pot, recipes i have are for 6L or around 2 gallons so not sure what to do. trying to figure out size of mould for the recipe also a factor. 🤦🏻♂️
@Cheese52
2 жыл бұрын
Welcome, cheese friend! My pot holds 3.5 gallons (it's a 16 liter pot, and that is right up to the very top of the pot.) This gives me a little room to stir, and to add other ingredients. Cheesemaking recipes are linear, meaning you can 1/2 them, double them etc. The mold you see can be used for 2-4 gallons. You can see links in the description box of each video (they are affiliate links, which means I make a commission if you purchase). Generally speaking, smaller cheeses will need a reduced brine time (you can estimate), reduced drying time, and they will age faster than a larger cheese. For semi-hard and hard cheeses here is a rule of thumb. 1 gallon of milk makes about 1 lb of cheese, so you can plan your mold size from there. Hope that helps. Happy cheesemaking! Lisa
@TheZakkmylde
2 жыл бұрын
@@Cheese52 thank you so much dutchie 🇨🇦 😜
@msharma2953
3 жыл бұрын
Good Day 'The Cheese Master' I m very very very new where u r master. I am into Dairy business with Indian indigenous Cow's, I am learning how to make Gouda or Hou-da cheese and this will be first time I am going to make cheese. And I m going to use vegetables rennet instead calf's. I need ur advise in maturing/aging it, I have seen you used wax in one video and vaccume packing machine for another. What is d difference in using wax or vaccume seal? I m from north india where temperature varies from 5°C to 50°C, not sure where to mature it but I have refrigerator at home 😀.
@Cheese52
3 жыл бұрын
Hello from the USA 🇺🇸! Hmmm, I don't have a video out on waxing cheese yet, because I use the vac seal method almost exclusively. The advantages are that I can see what is happening to the cheese and take steps to correct any issues. Both methods seal the cheese so there is no need to monitor for humidity. The temperature of the cave holding the cheeses needs to be consistent at 12C. Hope that helps and happy cheesemaking!
@mamahabiba9853
3 жыл бұрын
احب الجبن كثيرا لكن لاافهم مادا تقول 😔😔
@sharonupshaw2257
6 ай бұрын
Hi Lisa, I grill smoked my first 3lb gouda today. Air drying then will vac seal and put in wine ref to age. Thanks for all you do.
@Cheese52
6 ай бұрын
Hi Sharon, Great job! Gouda is also my favorite cheese to smoke. So good! I'd love to hear back from you later about your results! For others reading this, you can find my tutorial about how to smoke cheese here: kzitem.info/news/bejne/uaV3xZ6roKZopqQsi=uf4-rX9cpbGlqDiR Happy cheesemaking! Lisa
@vinesintheriver
2 жыл бұрын
Hello ma’am I’m attempting this recipe, but after 45min rest period part, the milk is still a little runny/liquidy still, any idea how I can correct this I can see the curds forming but not as solid as yours. Thank you
@Cheese52
2 жыл бұрын
Hi Rudolph, Oh no! These are some trouble shooting thoughts that come to mind....What kind of milk are you using? Is it UHT (ultra heat treated won't set a curd) How old is your rennet? What type of rennet are you using? What temperature is your milk at? Are you pretty sure you used the amount stated in the recipe? Did you stir for over a minute after the rennet was added? At this point I would wait up to 30-40 minutes, to see if you can get a stronger set. Try to keep going if you can. If you don't end up with much of a curd, you could try draining it through a cheese cloth to salvage it. I hope that helps! Lisa
@Pleezel23
8 ай бұрын
Lovely video! But I have one pressing question: how do you keep your cat away from your drying cheese?
@Cheese52
8 ай бұрын
Hi Mike! Thank you! Surprisingly, she does not approach the cheese when the food tent is over it. Despite the odor of the cheese, which attracts her, I think the tent is a visual deterrent. A great alternative is to dry the cheese in the cheese cave. Thanks for watching! Lisa
@rammodi8892
3 жыл бұрын
What if I have unpasteurized milk directly from farm???should i pasteurised it in same pot ???
@Cheese52
3 жыл бұрын
Many cheesemakers I know who use raw milk will pasteurize in the same pot they use to cook the cheese. After pasteurization temp is reached, quickly reduce the temperature of the milk to the starting temperature of the recipe. You can do this by plunging the pot in a sink of ice water. Hope that helps!
@rammodi8892
3 жыл бұрын
@@Cheese52 thnku soooo much,may I know how much is temperature for pasteurization??also brine solution recipe pls
@Cheese52
3 жыл бұрын
@@rammodi8892 Pasteurization occurs at 145F for 30 minutes or 161F for 15 seconds. Regarding the brine solution- I'm happy walk through the math. I calculate my brine solutions by weight, and I'm in the US so I will do it in oz. 1 gallon is 128 oz. So 128 X .18= 23. So you would need 23 oz of salt for a gallon of water to make an 18% brine solution. I explained how to make a brine solution in my Swiss video if you'd like to take a look at that. It goes through the whole process I use to make a brine solution. Hope that helps. Happy cheese making! :)
@rammodi8892
3 жыл бұрын
Thnku soooo much,i will try this and send u a feedback.
@mohammedahmed4637
2 жыл бұрын
Hi, i have watched your interesting video, I subscribed and like it , but I don't understand how you seal it with candle when you said "back seal it "
@Cheese52
2 жыл бұрын
Ah. I meant Vac Seal, as in vacuum seal.
@vincepeterson2834
5 жыл бұрын
One of my favorites. Nice cheese press!!
@Cheese52
5 жыл бұрын
Mhmm. Mine too. It's my first cheese love, for sure. And the press? It's working beautifully. Simple and effective!
@altareq24953
Жыл бұрын
One of my favourite cheese 🧀… thanks for the recipe. Do you also know how to make Hobelkäse and Briekäse too at home? If yes, please do share too with easy steps. Thanks in advance ❤❤
@tanjucaglar1892
2 жыл бұрын
Can you write the dimensions of the cheese mold you used?
@Cheese52
2 жыл бұрын
Sure. Here is the link to the mold used in this video so you can read more information. (affiliate link, which means I make a commission if you purchase) cheesemaking.com/products/brie-or-saint-paulin-cheese-mold?aff=35. The dimensions are 7 1/8" W x 4 3/8" H. Hope that helps! Lisa
@stephenniemiec5513
2 жыл бұрын
Do you sterilize colander and your cheese molds
@jorindeverburg963
Жыл бұрын
Please do not vacuum seal the cheese, keep it at 13 degrees Celsius, coat it every day for a week and then once every week, it needs to breathe to ripen
@Cheese52
Жыл бұрын
Hello! Sure. Your method is a great aging technique. However, done correctly, vacuum sealing is absolutely a viable aging technique. The cheese you are looking at was aged 1 year in vacuum seal and served for my daughter's 1 year wedding anniversary. The flavor was simply astounding. Everyone at the party couldn't get enough of it. I've never seen 3 lb of cheese disappear so fast. Quality ripening CAN happen without vapor exchange. It's just a different method and a personal choice. Thanks for your comment, and thanks for watching! Happy cheesemaking, Lisa
@i.boesveld25699
2 жыл бұрын
I mean: Australian. Love Yum-Yum by the way. And your videos too.
@Cheese52
2 жыл бұрын
Awww, thanks! I am so glad. And high paw from YumYum!
@adinadin5854
3 жыл бұрын
What is this culture that you add to the milk
@Cheese52
3 жыл бұрын
It's mesophilic culture- freeze dried bacteria for cheesemaking. It contributes to the aroma and the flavor of the cheese.
@mariannedal9068
8 ай бұрын
Hi Lisa. Making your Gouda cheese in the beginning of Nov 23, then I traveld to USA to visit my daughter, Mid December I came back and was very exited to try the cheese, My goodnes it was good, Your recepy and way to do it is so good. I can only telle others to do it this way. By the way what is exactly the difference of Gouda and Havarti, the ingreetins are the same, the way of doing also, only the pressing are different. Is the pressing weight and time of pressing the clue for the different cheeses Best regards Marianne from Denmark
@Cheese52
8 ай бұрын
Hi Marianne, I hope your visit to the US was delightful! I am so glad you enjoyed the Gouda recipe. Your question is a good one. Most cheeses are made from 4 simple ingredients: Milk, culture, rennet and salt. It is the temperatures, times, rate of stirring, pressing schedule, drying techniques, aging method and and amount of time it ages that make these four special ingredients into thousands of distinct cheeses. In the case of Gouda and Havarti- they are similar in process, but there are differences. The final moisture content is different, and the texture is as well. You'll notice an overnight water soaking step for the Havarti that is not present in the Gouda recipe. The curds plump up, creating a unique texture to Havarti, and the pH drops to about 5.2 during that time which helps the functionality of melting and stretching. Small changes in all of the above factors have significant results on the final product. I go into more detail about the science about how this all works in my book. It can be purchased through my website at www.cheese52.com. I hope that helps, and happy cheesemaking! Lisa
@mariannedal9068
7 ай бұрын
Thank you very much for your answer, I just bought your book, and look forwart to read it . Marianne @@Cheese52
@merindymorgenson3184
4 жыл бұрын
Getting ready to make Gouda cheese. Just thought you’d like to know that my kids are always saying, “can we watch Yum Yum flip?” and “Hi five for Yum Yum!” They just love Yum Yum!
@Cheese52
4 жыл бұрын
I can't tell you how much this just made my day. High five to your kids from YumYum!😺🐾
@merindymorgenson3184
4 жыл бұрын
Cheese52 I told them that you’d responded and they’d gotten another high five from Yum Yum! They were so excited! They came by and gave me a “high five for Yum Yum” for me to pass on. Yum Yum has his or her own fan base here 😂.
@Cheese52
4 жыл бұрын
@@merindymorgenson3184 So cute! Do you have Instagram? She has her own account. They can follow her at @yumyumpeterson
@merindymorgenson3184
4 жыл бұрын
Cheese52 awww! I have recently started an instagram account. I’m not very good at finding other accounts, but I’ll follow the link and see if I can find it. My kids will love that. Thank you!
@davidmitchell1304
Жыл бұрын
Is your cheese cave a wine fridge?
@Cheese52
Жыл бұрын
Hi David, Yes it is! Both wine and cheese age well at a temperature range of 50- 55F (10-13 C). Lisa
@robdegroot3329
2 жыл бұрын
Can I make cheese from frozen milk if I can't get enough milk all at once
@Cheese52
2 жыл бұрын
Definitely.
@imanderdumme8706
3 жыл бұрын
Where it become the yellowish color ?
@Cheese52
3 жыл бұрын
It happened during the aging process. The milk had pretty high butter fat, so it colored the cheese the golden color you see :)
@imanderdumme8706
3 жыл бұрын
@@Cheese52 so you mean that the bacteria will do the job ? Thanks for your awesome channel and very helpful videos.
@Cheese52
3 жыл бұрын
@@imanderdumme8706 The bacteria will help a little, but it's the amount of butterfat in the milk that really turns it that beautiful color. It can also be achieved artificially by using 1 or 2 drops of annatto per gallon of milk. Hope that helps! I'm glad you appreciate the channel!
@imanderdumme8706
3 жыл бұрын
@@Cheese52 i like u and you pet yumyum thanks for the replays
@i.boesveld25699
2 жыл бұрын
Hi Lisa. I'm dutch and we never use heavy cream for Gouda. And I don' t understand why you American, Australien and Canadian press the cheese for so long. Dutch do press 2x 45 minutes.
@Cheese52
2 жыл бұрын
Hello! It's a great question. Recipe writers differ times, temperatures and ingredient amounts in a effort to approximate what they think is a close match to the cheese they are trying to make- in this case, a Gouda. I added the cream to increase the overall fat content of the milk in an effort to achieve the creamy texture of a Gouda, and I think I succeeded! Many home cheesemakers tell me this is by far their favorite home recipe for Gouda. Regarding pressing times, at 90 minutes the surface is not yet closed, so I press the cheese overnight. Possibly that could be achieved in 90 minutes with a very high pressing weight, but I would be concerned that the whey could get trapped between the curds if the weight was applied too high, too quickly. Hope that helps and thanks for watching! Lisa
@i.boesveld25699
2 жыл бұрын
@@Cheese52 thanks. Indeed a great taste with cream. The pressure I use for Gouda is not firm: 45 minutes at 5 kg and 45 minutes at 10 kg. The gouda cheese videos at KZitem are more or less the same, so is the result: it seems a bit dry to me.I 5hink you should really try the short pressing. If the surface is not closed you can put it in the mold in warm water or press it a little longer. But not so many hours. Edam cheese is a much drier dutch cheese and indeed that is pressed for 6 hours. But also at first 5 kg and then 10 kg. Gouda is creamy and smooth.
@Cheese52
2 жыл бұрын
@@i.boesveld25699 Great suggestion! Thanks!
@fjcc
2 жыл бұрын
Hey friend
@Cheese52
2 жыл бұрын
Hi cheese friend!
@1965gracebug
Жыл бұрын
Can a person use cultured buttermilk or active yogurt instead of the mesophilic culture?
@Cheese52
Жыл бұрын
Hi Suzanne, Yes! Cultured buttermilk contains mesophilic culture. Active yogurt ontains thermophilic culture. For this recipe use cultured buttermilk. Use 1/4 cup per gallon of milk. Hope that helps! Lisa
@1965gracebug
Жыл бұрын
@@Cheese52 Thank you!
@Tlm-g5j
Жыл бұрын
🇩🇿🇩🇿🇩🇿🇩🇿👏🎩🎩🎩🎩🎩I am a fan of cheese, and I have been following you for a long time, and you really deserve appreciation for your really elaborate work. You are working hard for the success of your industry. Good luck. I almost re-watched many of your recipes, but some of the materials we do not have, so I just enjoy watching. Thank you.
@Cheese52
Жыл бұрын
Thank you so much 🤗
@Sibes3
Жыл бұрын
The only whole milk I can get is homogenized so would you recommend I use 2% in this recipe?
@Cheese52
Жыл бұрын
Hi Sylvie! The milk you see in this video is Holstein cow milk, which is about 3.7% fat. If you are using regular grocery store milk you want to get whole milk, which in North America is 3.25%. If you like, you could add even a little more cream to this recipe than is already suggested (1/2 cup or so) to get the milk content a little closer to Holstein milk. Increased fat improves yield, and improves the creamy texture and taste. 2% milk can be used for cheeses such as Parmesan, Romano, or low-fat cottage cheese. Hope that helps! Lisa
@Sibes3
Жыл бұрын
@@Cheese52 I'll try adding the cream. Thank you!
@dedajonovkodirjon2147
Жыл бұрын
Спасибо за рецепт а какую закваску вы добавляете в молоко , за ранее спасибо за ответь
@Cheese52
Жыл бұрын
Sure! This is the culture I used for the recipe. You can look at the specifics of the product here. This is an affiliate link. If you make a purchase, I make a commission. cheesemaking.com/products/mesophilic-starter-culture-for-cheese-making?aff=35 Hope that helps and happy cheesemaking! Lisa
@arunidammalage9811
Жыл бұрын
It can not made without mesophilic culture? I can't find it in my country .please let me know eny things else can
@Cheese52
Жыл бұрын
This recipe relies on cultures. Most cheesemakers purchase their cultures online. In some countries, cultured buttermilk is sold in grocery stores. If you can find it, use 60 ml per 4 Liters of milk. Hope that helps! Lisa
@arunidammalage9811
3 ай бұрын
Thank you ❤
@tonnasaunders1980
4 жыл бұрын
I've recently found your channel and am currently going through them all. I cant stop watching, its fascinating. I was worried you were gonna lose your spoon when you were adding milk at the beginning.
@Cheese52
4 жыл бұрын
Hahaha, That's happened to me more times than I can count! I'm so glad you are enjoying the channel. Welcome cheese friend!
@renettahogan2817
2 жыл бұрын
Is this a recipe I can try with store bought milk? There's no source around here for unhomogenized milk. Just thought I'd ask. I just watched your smoked cheese video and bought the supplies to give it a try. Smoked Gouda is my favorite kind of cheese!!! Thank you.
@Cheese52
2 жыл бұрын
Yes! You can use pasteurized/ homogenized milk with this recipe. Happy cheesemaking!
@nelarizaj1613
3 жыл бұрын
Where do I find this liquiqs you put In the milk?
@Cheese52
3 жыл бұрын
There is a list of ingredients and how to find them in the description boxes of each video. Hope that helps!
@Luna23__
3 жыл бұрын
Wow you have a great channel 👏🏼👏🏼👏🏼👏🏼
@randomc68919
3 жыл бұрын
Bro whats up with your milk its like chunky
@Cheese52
3 жыл бұрын
It's non homogenized milk so the cream is separated from the milk. The chunks you see are pure cream.
@theonegreat4978
4 жыл бұрын
What's the role of Culture and Calcium chloride ? I Cannot find them😧 Anyway the video was absolutely amazing 😻
@Cheese52
4 жыл бұрын
Culture acidifies the milk and provides flavor (That's the short answer). Calcium chloride is added to the milk when the milk has been pasteurized to help create a stronger curd. You can find links (affiliate limks) to the ingredients in the description box so you can get more info about them. We're glad you enjoy the videos! High paw from YumYum!🐾
@hacgiaythiengia7516
4 жыл бұрын
Can I make with pasteurised milk? and without heavy cream? There's only pasteurised and ultra pasteurised in my country.
@Cheese52
4 жыл бұрын
Sure! You can use pasteurized milk- as long as it is not ultra pasteurized. The heavy cream is optional- the recipe will work just fine without it. Happy cheese making!
@patking3119
4 жыл бұрын
Hi. I love your videos. I have not been able to find unhomogenized milk. Can you substitute a portion of the whole milk with heavy cream to get a quasi unhomogenized milk?
@Cheese52
4 жыл бұрын
Hi Pat, So glad you are enjoying the videos! Unhomogenized milk is whole milk that has not had the cream homogenized (mixed) through it. Most whole milk (homogenized or not) is about 3.5% butterfat. If you'd like to increase the butterfat of the cheese, you could use a 1/2 to 1 cup of heavy cream, or half and half. Not more than that though, as most commercialized creams are UHT (ultra heat treated). Too much added in will result in difficulties in setting a good curd :) Hope that helps! Lisa
@mohammedahmed4637
2 жыл бұрын
Another question I have is, What kind of milk did you use to make cheese, Holistain or Jersey?
@Cheese52
2 жыл бұрын
I get my milk from lovely Holsteins :)
@ecobluefarms223
2 жыл бұрын
This will be my first hard cheese to make Do you have a link for this particular cheese press ?
@Cheese52
2 жыл бұрын
How exciting! This is a home cheese press, made for me by my husband 😀
@valerieengel7854
Ай бұрын
I’m a little scared. My 3 gallon cheese weighs 3#13 oz. Now what to do??
@Cheese52
Ай бұрын
Hi Valerie, The average yield for a semi hard cheese, like Gouda, is roughly 1lb to a gallon. However, this is just an estimate. Fat content can play a role in yield (more fat = higher yield) There is a possibility that there is more whey in the cheese than needs to be there, which would make the cheese heavier. If your cheese starts weeping whey while it is drying or starts accumulating in the bag while it is vacuum sealed, you may have trapped whey. Make sure the cheese is very dry before it is vacuumed sealed. That should help. If you see whey in the vacuum bag, take out the cheese, dry it off, and let it dry at room temperature for a couple of hours. If it happens again, it's time to enjoy the cheese, regardless of age. I hope this helps! Lisa
@valerieengel7854
Ай бұрын
Thank you for your response. I suspected trapped whey. I cut it in half to air dry in the cheese cave. It may sit for a week before I wax it.
@Cheese52
28 күн бұрын
Great plan.
@davidotness6199
3 жыл бұрын
---Hi from Alaska. I was wondering what you were doing with the spray bottle & what is in it while you were taking the cheese wheel from the first press? I just found your channel last night and fortuitously so. I likely missed a previous video that would explain the spray bottle and its contents. I live in an isolated fishing community where fresh milk comes in around $6 USD per gallon and am therefore going to buy powdered milk in bulk for this endeavor, hoping for the best, although I am concerned about taste nuances for fine cheeses such as havarti and gouda. Originally I was just going to use the milk for sour cream, yogurt, and perhaps cottage cheese, but am getting more enthused about cheese-making itself. Can you assess for me if the flavors will hold up and if there might be some drawbacks of significance using powdered milk? This project overall is about self-sufficiency and long-term storage in these uncertain and perhaps imminently perilous times. Thank you in advance if you have the time to answer this.
@Cheese52
3 жыл бұрын
Hi David, Welcome to the channel! The spray bottle holds sanitizer. I am constantly cleaning surfaces and my hands while I am making cheese. I use an essential oil blend called thieves. ( named after the thieves who robbed the dead during the bubonic plague. The story is that they used it to keep them safe from disease) Others use a 50/50 water/white vinegar blend, and a lot of the beer making cheese folks use Star san. Use what works for you, but sanitization is key. I know a viewer in Ecuador is using powdered milk with success, but I have never tried it. Here are my suggestions: See if you can get powdered milk with a 3 to 3.5 butter fat content, or maybe add in a little cream if the powdered milk is low fat. Not too much though. Most cream is Ultra Heat Treated, and is not suitable for cheese making. Most cheeses are made using full fat milk. You may have some challenges setting a good curd. More rennet is not the answer- time is. Follow the recipe, and if you don't get a good curd in the suggested time, go a little longer. Check the curds every 10 minutes to see if you can get a good break. If all you can get is low fat powdered milk, Romano, Parmesan and Fresh mozzarella could be good choices. You can freeze the fresh mozza for about a month or two. I pay about $6.50 per gallon for my milk right now, so I get it. But it may be worth the price to get a good flavored cheese. Ingredients and supplies needed for each recipe are listed in the description boxes of the videos. Good luck to you, and happy cheesemaking! Lisa
@davidotness6199
3 жыл бұрын
@@Cheese52 ---Thank you so very much. This sounds full of possibilities. I do have a source for the whole powdered milk fortunately, and if my lobbying efforts pay off, perhaps even fresh milk if I can get a dairy coop organized, something so many young people here should embrace----especially those with small children. That said, your logic seems sound regarding paying premium price for the milk-making cheese. Again, thank you.
@kx4532
3 жыл бұрын
How can one pound of milk produce one pound of cheese?
@Cheese52
3 жыл бұрын
Hahah, yes. Nobody's perfect, friend :) 1 gallon of milk produces 1 lb of cheese. It's corrected in the closed captions. Thanks for watching!
@kx4532
3 жыл бұрын
@@Cheese52 Thanks for the videos!
@hawks3109
3 жыл бұрын
Very general question I have, what's the point of exactly 10 minutes of rest, exactly 20 minutes of stirring, exactly 98 degrees, I'm curious as to why those exact measurements. What happens if you go over or don't stir long enough? Or if it's too hot, or slightly too cold?
@Cheese52
3 жыл бұрын
Hi! I'd say that's a very specific question :) The 10 minutes of rest is used to allow the curds to sink to the bottom of the pot. I have also let them rest for 5 minutes and it works just fine. The act of letting them rest allows for easier pouring. 20 minutes of stirring allows the curds to shrink to the desired size. Other recipes for other cheeses will have longer, or shorter stirs, depending on the desired outcome. 98F is good for cheeses that use mesophilic culture. Once the temp reaches over 104F, the culture dies. Each recipes tries to reach a specific acidity, so as the curds are being stirred, resting, hanging etc, the cheese continues to acidify. That process stops when salt is brought into the equation. Acidity plays a role in texture and taste. Your question is a good one. Every cheese starts with 3 ingredients: milk, culture and rennet. It's what the cheesemaker does from there that makes a Cheddar a Cheddar, a Feta a Feta, a Gouda a Gouda, etc. But it gets more interesting - each cheesemaker has their own way of creating the flavor profile, texture and smell that makes that cheese their own. It's why you like one Cheddar over another at the grocery- you prefer one cheesemaker's process over another. Think of it this way- everyone has their own version of the perfect chocolate chip cookie- and each baker has their own process. They use time, ingredients, temperature, etc to achieve the results they are after. It's the same with cheese. Long answer, hope that helps! Lisa
@hawks3109
3 жыл бұрын
@@Cheese52 That's true, I thought at first it would be a general question about the timings, but it turned quite specific at the end haha Thanks for the long answer! It was quite helpful. I want to make cheese myself at some point, but I'm not quite ready yet because I don't have a way to let it age in a controlled way. I watched the video about the beginner's cheese (mozzarella using citric acid I think it was) and that seems doable already for me :) I appreciate the time you took to type this out
@jo-annjewett198
4 жыл бұрын
Is it possible to use homogenized milk if you cannot find it unhomgenized?
@Cheese52
4 жыл бұрын
Sure! If you are using grocery store milk, sometimes the curds don't set quite as quickly so you may need to wait a few extra minutes.. You may need to stir very very gently in the beginning to avoid shattering the curds. Use an bottom to top stirring motion. Hope that helps. Happy cheesemaking!
@mohbel4884
4 жыл бұрын
Hey fellow Canadian, don't know where you live now, I'm wondering where do you get this special milk in Canada? I am a cheese freek
@Cheese52
4 жыл бұрын
You'd have to find a local, small dairy like it did. Most Canadian cheese makers I know have good success with Agropur milk.
@rodericksibelius8472
2 жыл бұрын
Gouda Cheese contains VITAMIN K2 which is good for Decalcification and controlling the Nutrition of calcium in the BODY.
@Cheese52
2 жыл бұрын
Well, I had to look that up and you are right! Yet another fantastic reason to enjoy this cheese. Today I learned!
@rodericksibelius8472
2 жыл бұрын
@@Cheese52My question is How does Vitamin K2 gets into the Gouda Cheese as PhD Nutritionists specialists say it is.
@felisablackmon8951
4 жыл бұрын
I love your recipe but it's only me at home..the 3 gallons of mik is too much..how to downsize the measure of milk...thank you in advance💜💜💜💜💜
@Cheese52
4 жыл бұрын
Generally speaking, cheese recipes can be halved, the only thing that remains the same is the 1/4 cups of water used for dilution. If two gallons of milk were used, the cal chlor and the rennet to cut be reduced to 1/2 tsp. But the 1/4 cup of water would not change. Hope that helps! Lisa
@felisablackmon8951
4 жыл бұрын
Thank you very much💜💜💜
@puffypuppets741
2 жыл бұрын
Is unhomogenized milk necessary or can i use regular whole milk?
@Cheese52
2 жыл бұрын
Nope! You can use pasteurized homogenized milk, just make sure it isn't UHT (Ultra Heat Treated). Depending on the quality of the milk you may end up with a weaker curd. If you do, baby the curds with a very slow gentle stir, especially in the beginning.
@youssefjardali128
4 жыл бұрын
I admire your presetation .clear profesional . I enjoing making cheese .i got meso - thermo cultures .making at home
@Cheese52
4 жыл бұрын
Perfect! You're all set. Have fun with this recipe! 🧀👨🍳
@foodiemcfood9234
5 жыл бұрын
I just found you because someone posted one of your videos on Reddit. Im so glad they did your videos are great. It looks like that post just might get you over 1000 subs. Good Luck!!!
@Cheese52
4 жыл бұрын
Thank you so much!
@kakanibalaprasad
3 жыл бұрын
Hello. Can you tell me why you did not use propionic shermanii in your recipe? Didn't your parents use it? Didn't the original recipe have it?
@Cheese52
3 жыл бұрын
Hmm. I don't know of a Gouda recipe that uses proprionic shermani. It produces a flavor, and hole creating gas for cheeses, such as Jarlsberg. My parents never made cheese, but they are sure glad I do! Thanks for watching!
@kakanibalaprasad
3 жыл бұрын
@@Cheese52 my apologies if I have caused any discomfort. When I was searching for propionic shermanii (which is not available here in India) most searches said that it is used in cheeses like gouda. I knew from your video that you did not use it while making gouda. That is the reason I asked the question.
@Cheese52
3 жыл бұрын
@@kakanibalaprasad No discomfort at all, cheese friend! I have not seen that in my searches. Today I learned.
@kakanibalaprasad
3 жыл бұрын
@@Cheese52 thank God. May I ask why you haven't made parmesan or as Mr. Webber says "parmesan style" cheese?
@Cheese52
3 жыл бұрын
@@kakanibalaprasad I have! It's in edit :)
@shawnh8754
4 жыл бұрын
2 questions. First, did you mean to say 1 gallon of milk produces 1 pound of cheese? (You said pounds for both). Second, can I boil tap water for 5 minutes to get rid of the chlorine and use that safely? Thanks very much for your clear, simple video. I'm just getting started with hard cheeses. We have had a milk cow for years, just never did more than mozzarella before.
@Cheese52
4 жыл бұрын
Hi Shawn, Yep! I did, and yes I meant a gallon :). I corrected it about a week after I uploaded it, in the CC. Regarding your question about the chlorine in the water- the common consensus with my cheesemaking peeps is "yes". The folks that do this will boil the water the night before so it is ready to go for the next day. I did it once, with no adverse effect. Hope that helps! Happy cheesemaking! Lisa
@shawnh8754
4 жыл бұрын
@@Cheese52 Yes it helps and thank you for your kind response!
@jennyrealight1860
2 жыл бұрын
This cheese is one of my favorites. 💖
@Cheese52
2 жыл бұрын
Mine too. I grew up on this cheese.
@jennyrealight1860
2 жыл бұрын
@@Cheese52 It was given to me, too, growing up by my parents. My mom really loved it.
@henniepennie783
4 жыл бұрын
Love your videos and recipes, I just have some questions if I want to use 4 gallons of milk do I need to increase mesophilic and rennet? the other question is if I want to use rennet tablets they have these quarter sections on it, how much do I use. thanks for the great videos
@Cheese52
4 жыл бұрын
Hi! Yes, you will need to increase the culture, calcium chloride and the rennet. I dont use tablets but other cheesemakers have said that typically, I tablet = 1 tsp of liquid rennet. So glad you are enjoying the channel!
@princematunda2980
Жыл бұрын
the curd getting more rest than me
@Cheese52
Жыл бұрын
Hahaha! Best comment of the day right here!
@ronlicari5403
4 ай бұрын
Raw Goat milk or Cows milk?
@Cheese52
4 ай бұрын
Hi Rin, Yes, you can use either. You won't need the calcium chloride, and you may wish to reduce the culture and rennet by about 25- 40%. My cheese friend who use raw milk start with the recipe as intended, record the results, and reduce the amounts slowly, batch by batch. Rawilk already has some bacteria in it, but it is impossible know how much, because it varies from species to species, season to season, farm to farm The bacteria in the milk will acidify the cheese quicker and may help it coagulate quicker as well. You will definitely need starter culture, you just may be able to reduce the amount as you become familiar with how your milk behaves. Long answer to a short question, but I hope it helps! Happy cheesemaking! Lisa
@DEVANATHANSANKARAN
4 жыл бұрын
why calcium chloride is added to the milk?
@Cheese52
4 жыл бұрын
Because the milk is pasteurized. It helps to set a better curd. If you use raw milk, calcium chloride can be omitted from the recipe. Hope that helps!
@DEVANATHANSANKARAN
4 жыл бұрын
@@Cheese52 Thanks! for your reply! :)
@andri00597
Жыл бұрын
Please don't say gooda. Gouda
@Cheese52
Жыл бұрын
Of course. Gouda it is.
@irfantauqeer9235
4 жыл бұрын
Your nambar
@chrisdunsmoor2163
3 жыл бұрын
That was a great video thank you for shareing i love gouda cheese its my fav, God bless
@Cheese52
3 жыл бұрын
Thanks so much for watching!
@gorgana5
4 жыл бұрын
I love your channel. How do you sterelise all your items please? I would like to try one ot two
@Cheese52
3 жыл бұрын
Thank you so much! I boil everything that is steel, and the rest goes into the dishwasher on the sanitize setting :) Happy cheesemaking!
@Sheenasalesthriftytreasures
2 жыл бұрын
My favorite cheese 🧀
@secretsecret3649
3 жыл бұрын
What could I use instead of a cheese cave?
@Cheese52
3 жыл бұрын
Cheese that ages needs two things to be well controlled-1/ temperature and 2/humidity. I vacuum seal the cheeses so humidity isn't a concern. The wine cooler controls the temperature. (Most modern wine coolers vent humidity at about 60% making it impossible to raise it to the 80-85% humidity most natural aging cheeses need). A cool cellar could work provided the temperature is constant. Cheese doesn't like the temperature to fluctuate during the aging process. A Styrofoam cooler with ice packs could work. Put a thermometer through the lid of the cooler and change the ice packs as often as needed to keep it at the temp you are after. Hope that helps. Happy cheesemaking! Lisa
@secretsecret3649
3 жыл бұрын
@@Cheese52 helps a lot thanks
@914Bartholomew
2 жыл бұрын
I was debating learning how to make cheese at home,....... I'm just going to continue buying it.
@Cheese52
2 жыл бұрын
Oh Garet, I am sorry to hear this- it really is a wonderful hobby. This recipe is a long one, but there are many others that require less time and effort, such as Boursin or Ricotta. Maybe one of those recipes would be a good place to start. Hope that helps, Lisa
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