John....I love the video. As an American expat married to a south coast English woman, the accent is lovely and as a southern Yank, the music is perfect. Stranded in America by the pandemic, I need some Stilton and will start tomorrow. Thanks so much for a detailed and meticulous video showing the way forward. All the best! Paul T
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks for watching Paul much appreciated I hope your cheese turns out good
@markgillett5574
Жыл бұрын
So, I was a keen bread maker and enjoyed making your French baguettes and , in particular, your soft sandwich rolls which became my “go to” for 6 Nations bacon rolls. Unfortunately, I developed type 2 diabetes and now don’t eat carbs. However, I seamlessly transitioned from bread making to dairying. I was on the phone to the fine folks at GN and they asked whether I’d seen John Kirkwood’s channel. So , once more, I find myself watching your excellent videos. Sounds like I am just in time to make that Christmas Stilton!
@JohnKirkwoodProFoodHomemade
Жыл бұрын
Fantastic! Go for it.
@markgillett5574
9 ай бұрын
Update - Christmas Stilton great success! Great flavour and texture. If you haven’t tried this recipe, I recommend that you give it a go!
@kathrynmacmillan1361
2 жыл бұрын
Love your wholesome and educational channel. When all the world around me is crazy and uninviting, along comes your videos and I find peace. Thank you!
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
Thank you, Kathryn. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
@marymauldin3229
3 жыл бұрын
So much patience to be able to wait this amount of time. How wonderful.
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Thanks for watching Mary. much appreciated.
@rubygray7749
4 ай бұрын
I love watching your videos John, as you know! Your method is always explained meticulously and beautifully filmed for perfect results. Just one thing ... When ladling the set curd into the colander, the ladle should not be turned over, which shatters the curd. Gently slide the curd onto the cheesecloth, withdrawing the ladle sideways, so it remains in one piece. Ill be making this wonderful cheese soon, as I've just purchased a lovely Jersey cow. I tried making Caerphilly a few days ago, and there's a very long list of other cheeses I want to make! Working through your cheese playlist will be a priority.
@allycat5004
8 ай бұрын
Hated this as a kid my dad loved it,it’s now one of my favourite cheeses especially a blue cheese sauce with a steak
@ObiWanCannabi
2 жыл бұрын
weird of youtubes algorithm to land me here, i hate Stilton but it reminds me how much i lived this channel for just relaxing passively learning stuff i will never do lol Time to re watch some old cheddar making videos I think, Living in Germany its nice to see some good UK food, it was a pork pie video that brought me this way, i remember now. Im making pork pinwheels for tea tonight, Germans don't really do pastries, Im thinking its because of the French xD
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodho`memade.com/elizabeth-sponge-cake/
@hannahgalloway3183
4 жыл бұрын
I want to make blue cheese now!
@pandeybear3594
5 жыл бұрын
John, thank you so much for your very thorough, methodical and easy to follow directions. You’re very inspiring and helpful for a beginner, like me ❤️
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
Thanks for watching PB, much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed I'm losing track of names.
@joebridges3165
2 жыл бұрын
John, I hope all is well. As usual I'm late to the best party ever. My brother is getting started into cheese making and because your sourdough bread recipe was so awesome for me...I turned him onto your blue cheese recipe. I'm sure he'll be more than happy with the outcome. Thanks again John, you're the BEST!!!
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
Fantastic Joe! Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/
@GibusGang
5 жыл бұрын
stumbled across this channel just now and couldn't be happier
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
Thanks for watching Gibus Gang, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. kzitem.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉
@vincizara
2 жыл бұрын
Sir john you are the best teacher
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
Wow, thanks my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
@gabriellearmstrong5381
4 жыл бұрын
Lovely result. My Stilton is in the fridge starting its three months of maturing.
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Good luck, When you say fridge, hope you are talking about a wine chiller, ordinary fridge wont work, too cold..
@robbhereford6381
Жыл бұрын
Thanks for the wonderful video and inspiration John! I made this and it was wonderful
@JohnKirkwoodProFoodHomemade
Жыл бұрын
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
@Sicundercover
4 жыл бұрын
So I randomly decide to watch a video on how to make blue cheese and I find this gem. Looks like I'm going to have yet another hobby.
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Very kind, thanks for watching much appreciated.
@donmonkman9920
3 жыл бұрын
I am so happy that I found your KZitem videos John. I have learned how to make amazing breads with your instruction. Really like your baguette video. The results were astonishing. I never thought I could make bread like that. Now I've been learning how to make cheese. So far made 6 batches of your cheddar and now blue! I would like to learn how to make Swiss. It would be great if you posted a Swiss making video too. I have your Vanilla steeping in the cold room too! Thank you so much for all your recipes. I have your 2 cookbooks now!
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Very kind Don. pleased you like the channel. Not quite fit enough to do long process cheese videos at the moment.
@thursbmx
2 жыл бұрын
John you are my go to for bread recipes and more.
@professionalmakeupvg
4 жыл бұрын
Simply incredible Chef John , you are amazing !
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks for watching P, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzitem.info/door/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzitem.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
@FarleyHillBilly
Жыл бұрын
So calming, like shooting a pistol or flying a helicopter Some things you can't do if you are angry or upset Rotten week ? Go make cheese
@notgadot
11 ай бұрын
Fantastic mate
@paulstovall3777
8 жыл бұрын
Hello John. Well Sir, if it's any consolation you are now responsible in part for the encouragement of another cheese nut. I have put up my first blue cheese (I hope I did it properly). Only aging will tell now. I have since done a 'feta' which came out quite nicely. I also have done cottage cheese (uncultured but still nice) which I'm quite fond of mixed with crushed pineapple. I can't believe the taste and textural difference between what I put up at home and store bought. In fact, it was my growing disgust of store bought cottage cheese that got me first interested in making my own. There's just really nothing there what with 2% or 4% milk and 'small' curd only available anymore. The difference is simply remarkable. Once again, thank you for your tutorials. They're very professional done, quite informative and I've learned much. Please be well. Paul
@JohnKirkwoodProFoodHomemade
8 жыл бұрын
+Paul Stovall Well done Paul. If it turns out as good as mine did, you'll not regret it. 12 weeks is the maturing time for this blue cheese, it dries out and cracks a bit if left any longer. So keep an eye on your maturing time. Good luck.
@paulstovall3777
8 жыл бұрын
John Kirkwood Again, thank you John. Bye the bye, I certainly hope you plan on making more videos. I've seen very few more professionally made and informative. Please do. They would be profoundly appreciated.
@paulstovall3777
8 жыл бұрын
Hey John. Well, wish me luck. Getting ready to put up my first Stilton. Will be referring back to your video frequently for which I'm very grateful. Getting my primary P. Roqueforttii from a store bought ripened cheese and mesophilic from cultured butter milk but it should work. Please be well.
@JohnKearney-vv3de
Жыл бұрын
Thanks for a great video, half way through my first batch. Couple of mistakes, but we’ll see how the cheese turns out !!
@JohnKirkwoodProFoodHomemade
Жыл бұрын
Good luck!
@mrgreenflicks
4 жыл бұрын
Such a well put together video - your instructions are so clear.
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks for watching Mike, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzitem.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
@fatemaalbalooshi1980
3 жыл бұрын
Good morning from Bahrain 🇧🇭, God bless you. I am learning so much from you. I am in the experimental stages so I will write to you as I progress. I started with bread 🥖 starter and I must say it was a success and now it sets in my fridge in breathing jug. I think the reason that others failed to have a successful starter is the temperature, here in Bah. 87, in the balcony it a bit higher. T.B.C. Thanks 🙏🏻
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Best of luck Fatema, God bless you too my friend.
@FFVison
2 ай бұрын
"I think he said 'Blessed are the cheesemakers'"
@JohnKirkwoodProFoodHomemade
2 ай бұрын
Thanks for watching my friend. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
@jayempress4203
Жыл бұрын
Your voice sounds like a very famous voice. You sound like the narrator of the old winnie the pooh movies. Very pleasant and easy to listen to. Your cheese looks delicious!
@JohnKirkwoodProFoodHomemade
Жыл бұрын
Thank you, and thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
@valeriachigirina4606
4 жыл бұрын
I don't know English, but I understant all. Thank you!!!
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
👍 Thank you.
@ConspiracyPundit
4 жыл бұрын
I live out in China. I must get the gear to make Stilton. For me it is the King!
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks for watching Red, much appreciated.
@loisreed222
4 жыл бұрын
John........I’ve watched a lot of cheese making episodes but your video is so thorough in explaining how to do everything that I feel confident trying to make my first blue cheese thank you so much also it’s a pleasure listening to your voice for some reason it has a calming affect on me LOL so thanks again and I’ll definitely be a regular on this channel.
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks Lois, much appreciated, here is my latest video. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Vietnamese Baguettes (Banh Mi) profoodhomemade.com/vietnamese-baguettes/
@WiIfredOwen
8 жыл бұрын
That was great to watch. I'm going to try making blue Stilton cheese following your guide. Subscribed.
@JohnKirkwoodProFoodHomemade
8 жыл бұрын
+WiIfredOwen Thanks Wilfred, good luck.
@harissiddique8471
8 жыл бұрын
how did it go?
@myaayed3736
3 жыл бұрын
Thank you for helping me complete my coursework for gcse again, last time I got a high grade because of your cheddar video. Thanks a lot! Very detailed videos.
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Oh! well done Hello Hello, I hope you do well in the future my young friend.
@steviesuperstar
7 жыл бұрын
looks good. My favorite blue cheese is st agur
@paulstovall3777
8 жыл бұрын
John. Just noticed your write concerning the calcium chloride. I would be more than honored to send you a jar if you wish. Just let me know and we'll figure a way to exchange addresses that's not quite so public should that prove a concern. A 5.5 oz. jar of pure crystal should suffice you for quite some time. I mix 1/8 tsp. per 1/4 cup water. It cost about what you pay for a one ounce bottle of pre-mixed solution. I managed to get my hands on a small 2.7 cu. ft. mini fridge today to use as my 'cheese cave'. Hooray. With as many mistakes as I made with my first blue, it seems to be developing and aging well too date. It's growing a beautiful blue/green mold the starter of which I harvested from a ripened slice I bought from the shop. I really want to try a cross Camembert/Gorgonzola (blue) which I know is somewhat trickier, but now that I have that mini frig... Lol. I just get a kick out of making and growing things like this the 'old way'. I have a very good Italian friend whom I've known for many years who runs a top star restaurant locally and who loves cheeses. Of course he can't 'technically' (insane U.S. laws) serve anything I make but.... He can't wait. I put up a 'feta' he said came out quite good. Although I understand, I find all this 'cleanliness' thing somewhat amusing in a sense. I've managed to find videos showing some of the old Italian cheese masters and the difference in technique is amazing. They virtually strip naked and swim in the curds and whey by comparison. Huge open copper cauldrons, dank/wet cheese rooms, wooden molds, shovels, bare arms up too the pits...., and yet they turn out top quality cheeses people pay high dollar for... Being how as I was raised and believe in 'old school', please feel free to let me know concerning the cal. chloride. It would be no burden and would allow me to pay back something as thanks for you having helped me. Thank you again John, for all the knowledge and encouragement. Please be well Sir. Paul
@john-1964
2 жыл бұрын
I was drooling when you took a bite..
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
Thank you, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
@theindividualizt
7 жыл бұрын
Great, informative video. Thanks John.
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
You're very welcome Sandi.
@lynngraham2934
2 жыл бұрын
humm, I am sure that was delicious! I love blue cheese dressing.
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
Absolutely. Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/
@gioiosa54
3 жыл бұрын
you can re-use the whey to harvest left over milk solids and make strong ricotta , -- that is a cultured ricotta , once mildly aged , it is a wonderful spread over bread
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Yes you can, Ricotta is very easy to make. Thanks for watching.
@robertbatten3583
6 жыл бұрын
I am just about to make my first blue cheese and have thoroughly enjoyed watching this video. I especially enjoyed your beautiful geordie accent. From one geordie (albeit in Australia) to another, many thanks.
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
Thanks for watching Robert, much appreciated, Geordies have a much better football team than us, I'm actually a Mackem, from Sunderland, but thanks anyway ;o) I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again
@tinker8990
4 жыл бұрын
looks fabulous definitely got to try this
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks for watching, much appreciated. Please like share and subscribe for more great video recipes.
@suecox2308
5 жыл бұрын
That looks absolutely delicious!
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
😃😉👍
@y2k4ed
9 ай бұрын
You solved a riddle as to why my cheese is not going blue. I did not press the curd. I allowed gravity to do its job but the cheese does not weigh enough for this.
@y2k4ed
9 ай бұрын
I got rid of the excess moisture and eliminated the exterior rind. I am seeing a big change overnight. I’m sure the mold comes in 3 days. Thank you!
@Metrotonic10
8 жыл бұрын
im impressed, im going to give it a go. Thanks
@JohnKirkwoodProFoodHomemade
8 жыл бұрын
Good luck, and thanks for watching.
@markbroadworth5270
8 жыл бұрын
...blessed are the cheesemakers?
@JohnKirkwoodProFoodHomemade
8 жыл бұрын
Like it. thanks.
@diarmuidphelan9664
3 жыл бұрын
Stilton is one my all time favourite cheeses of all time. I’m gonna try this recipe:)
@brianartillery
3 жыл бұрын
That looks wonderful! The firmness of it made me think of Dorset Blue Vinney, which is a big favourite of mine. I shall always be in debt to my late father, who adored cheese, and showed me when I was about 12, that blue cheese was nothing to be afraid of! Since then, I've made sure that there's always some in the house. Have you ever tried making a 'washed rind' cheese, like Golden Cenarth, Stinking Bishop or Renegade Monk?
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
No my friend, but I'll look into those cheeses, Gavin Webber might have, he's the real cheese guru on KZitem.
@nielsandersostergaard2949
2 жыл бұрын
YOU LEAVE HEAPS OFF INSPIRATION HERE, JUST KEEP GOING IT ENHANCES PEOPLES UNDERSTANDING OFF HOW TO0 MAKE THINGS !!!!!! THANKS, IT WAS GREAT !!!!!!
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
My pleasure! My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/ My books are also available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
@angelabarton2551
4 жыл бұрын
Great looking stilton, I like Danish blue cheese myself,and Canadian cheddar!!👍👍👍
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
I love blue cheese too, I'd like to say Angela although I am a retired professional cook, cheesemaking is just a hobby to me.👍
@angelabarton2551
4 жыл бұрын
@@JohnKirkwoodProFoodHomemade the only cheese I tryed to make never went well,,I tried to make cottage cheese,, from soured milk,,,can't remember where I got that idea ,,,,but it never really turned out like I had hoped,,,, that was a good while ago though,,,,,when I try to make cheese,, I'll go for the easy way for beginners,,,cottage cheese is beautiful, like the ones you get in a tub in England,,what you get here is just not the same,.. if you ever have a cottage cheese video, I'll definitely watch,, thanks for all your wonderful cooking videos love them all,,I'm actually going to try making the long version of scotch eggs!!! Tomorrow,, and I love to experiment,,so should be interesting,,,at least it won't turn out like the cheese, ,,,,hopefully,,,,!!!!!👍👍👍😄
@ginahill503
2 жыл бұрын
This is another excellent video from you, John! Clearly, it's time to pull out my tools and get busy making some Stilton! Thank you for the inspiration! Your cheese looks really excellent.
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
Thank you for your kind words Gina.
@ginahill503
2 жыл бұрын
@@JohnKirkwoodProFoodHomemade My pleasure! I enjoy your videos, very much.
@kenwhibley2493
6 жыл бұрын
Hi John, my Stilton is now three months old. I have reported on its maturing before. Lots of moisture weeping out on the bottom at each turn. Today I have taken a photo of it, it has the blue mould, but also has some yellow and orange moulds. I am bringing it up to room temperature and will cut into it later today. Well, I did it and IT IS AMAZING, smooth, delicate, and what a subtle taste, so creamy. This is MY first cheese to be opened. Only another 5 to go. Must rush out and get the milk to start another Stilton as this will not last long. Thanks for all the advise and the videos, so instructional. I would send a photo but not possible here! Any Cheeses in the pipeline??
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
Thanks for watching Ken, much appreciated. Well done.
@andrewrcmadwilkinson6999
5 жыл бұрын
THAT GREY KNIFE AT THE BEGINNING ARE THE SAS HELPING YOU
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
NO!! THEY ARE NOT ANDREW 😂🤣😂 Thanks for watching Andrew, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. kzitem.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
@cyndifoore7743
7 жыл бұрын
Thanks John for making this video, very informative.
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
Pleased you enjoyed it Cyndi, thanks for watching, please check out my other videos like, share, and maybe subscribe,if you haven't already done so.
@katerh3198
5 жыл бұрын
My favourite cheese in the world is White Stilton, my Mum was addicted to it whilst she was pregnant with me (we used to live in Nottingham - so close to Stilton district). Unfortunately I can't get it in Australia. No problem getting the blue, but I believe the white doesn't travel very well.
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
You'll just have to make some yourself Kate. 😉😃👍
@katerh3198
5 жыл бұрын
@@JohnKirkwoodProFoodHomemade You might be right --- after making my way through your fabulous videos, I'm going to try bread first x
@seanmcerlean
3 жыл бұрын
Just watched both this & your cheddar one as well. Awesome work John & fascinating to watch,oh & i now kjow how you make your butter.👍
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Glad you enjoyed it
@Huy-gn1eo
7 жыл бұрын
That looks worth the efforts!
@stevenholton438
4 жыл бұрын
There was a portion of the curds closest to you when milling that you missed! I've noticed this in many of the culinary arts especially baking! Just thought it would be worth a mention! Carry on regardless!
@paulstovall3777
8 жыл бұрын
John. Might I be so bold as to ask from whence you hale Sir? Fantastic accent. Oh, and incredibly wonderful and informative videos. Thanks to you Sir, I plan on trying my hand at putting up some cheeses.
@JohnKirkwoodProFoodHomemade
8 жыл бұрын
+Paul Stovall Hi Paul, thanks for the kind comment, my home city is Sunderland, in the north east of England, UK.
@paulstovall3777
8 жыл бұрын
John Kirkwood You're more than welcome Sir. I'm out in California. You're accent sounded a bit Scottish is why I asked. No offense intended. Bit of Clan McGuire myself, the rest being American Indian and German. Or so I've been told. Am disabled so tend to get into things that keep my mind occupied. Stuff like this and mycology I find myself interested in in that it's science and good too eat (if it comes out well anyway). Have always been fond of doing things on my own and in the old way if I can find them out. Please be well Sir and thank you for corresponding back. If you don't mind, I'd like to pick your brain should I get stuck.
@JohnKirkwoodProFoodHomemade
8 жыл бұрын
+Paul Stovall No problem Paul, if I can help, I will, but also be aware I'm pretty new at this too.
@paulstovall3777
8 жыл бұрын
John Kirkwood Thank you John. Lol. With respect, if you have ANY experience you have more than I. I know how to appreciate that. If ever I could repay in like, I would be honored to assist as well Sir. It's like my early investigation. $50-60 per 1/4 oz. penicillium roquefortti was just too steep for my budget yet I know the cheese has been produce for centuries. Simply isolate a bit of core (about 1 tsp.) from a ripened cheese and blending with unchlorinated water gives your culture starter. Being careful of course to observe cross contamination procedures This should work with many live cheeses. That and calcium chloride. $6 plus shipping and handling of on oz. of solution. I found food grade cal. chloride in crystal form for $6 by the name of 'Pickle Crisp' used in canning. It's more than you'll ever need unless you were to go commercial. 1/4 tsp. per 1/4 cup water and you're set. Being 'not so well off' is something of the mother of invention but I enjoy it. Now if I could figure ways of finding starter cultures... I do have what appears to be a mesophilic yogurt starter I might play with just to see. Please be well and thank you for your kind interest Sir. I will let you know how it goes if you are of interest. I will also look forward to any further videos you might produce. Your voice is extremely pleasing and your videos very instructional. You work really looks to be professional.
@paulstovall3777
8 жыл бұрын
John Kirkwood John. Bye the bye Sir. I forgot to mention. Not knowing whether it's available in England or not but the 'Pickle Crisp' (crystalline calcium chloride) I mentioned is sold thru 'Ball' company. They pretty much make everything to do with 'canning' of fruits and vegetables here in the U.S.. Should you find yourself in wont of this product, I'd be more than happy to try and send you a jar.
@mohamedmilli8232
4 жыл бұрын
Mmmmm, very enticing. Thank you. I will try to do it. How long before you can taste? Thank you and do not deprive us of your immense knowledge.
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks for watching my friend. Everything you need to know is in the video Mohamed, from milk to cheese to aging to tasting.
@mohamedmilli8232
4 жыл бұрын
@@JohnKirkwoodProFoodHomemade merci beaucoup
@rubygray7749
6 жыл бұрын
I really want to make this, but in the meantime until I have sufficient supplies, here's my cheat. I keep a kg of cheap cheese at room temperature in the same (unwashed) container where I stored a rare treat of some superb Gorgonzola ... and the taste after a few weeks is just as expensive as that delicious extravagance!
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
Very ingenious Ruby :) but you can't beat the real thing, thanks again for watching.
@rubygray7749
6 жыл бұрын
It was accidental in fact, but a delicious surprise!
@wenyddarling9548
3 жыл бұрын
My favourite cheese! Fantastic video.
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Thank you.
@chrisj-lockyer8251
Жыл бұрын
Looks delicious 👍👍
@JohnKirkwoodProFoodHomemade
Жыл бұрын
Thanks for watching my friend, Here is the ingredients list and full written method on the Waitrose website, Waitrose Turkey and ham pie recipe page www.waitrose.com/ecom/recipe/... Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
100% wholemeal loaf coming soon :o)
@robertmorley3609
2 жыл бұрын
Great! Can you do a video on Colwick cheese? This cheese is in danger of being lost.
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
An idea for a future video Robert. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. kzitem.info/news/bejne/y3uj1I6tipWBrYo. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
@rachaelknight8048
3 жыл бұрын
thats a big difference to all other cheesmakers they say once you add the rennet to stir for no longer than a minuite
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Thanks for watching.
@rachaelknight8048
3 жыл бұрын
@@JohnKirkwoodProFoodHomemade COOL IM GONNA TRY YOURS I ALWAYS WANTED TO TRY BUT NEVER LIKED THE LOOK OF THE MOULD
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Let me know how it turns out Rachael, Gavin does have some great recipes too, I'm a retired chef, and cheese making is just a hobby, but I did rely on Gavins recipes at the start. Good luck my friend.
@ENOE08
4 жыл бұрын
excelent
@msscoventry
2 жыл бұрын
Impressive stuff
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
Thank you.
@helenazzopardi1713
4 жыл бұрын
inspirational, thank you
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
My pleasure Helen. Thanks for watching Helen, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzitem.info/door/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzitem.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
@gabriellearmstrong5381
4 жыл бұрын
Yes I have a dedicated modified bar fridge which maintains the temp approx at 12c
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Great 👍
@fatfred2891
8 жыл бұрын
Hi John, I followed your recipe step by step. I made it 5 weeks ago, but my cheese didn't develop any rind. shall I bring it out of the fridge and leave it to air dry for 2 or 3 days ?
@markarrivi3818
6 жыл бұрын
Thanks Again John
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
Welcome Mark :)
@ronvandenberg6820
7 жыл бұрын
Hello John, I found your way of making Stilton on KZitem and I must say, I pretty much believe in this recipe. So after two failures I try this one. But there is one question I like to know. After you filled up the mould, Where did you put the cheese to rest. You leave it for four days at roomtemperature or in the fridge? I couldn't hear what you said. Thank for the video and keep doing what you are doing.
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
Hi Ron Thanks for the interest, sorry for the late reply, been in hospital for a few days, I just leave in on the cheese mats on a large plate out in the open at room temp on a kitchen shelf for 4 days, turning it over now and then and mopping up any liquid that leaks out onto the plate until it shrinks and and drys out, just cover it with a cheese cloth to keep any fly's or insects at bay, simple my friend. hope it's a success.
@Moorvale55
9 жыл бұрын
You only need to add extra cream in winter when the fat yield from cattle is lower.
@JohnKirkwoodProFoodHomemade
9 жыл бұрын
Moorvale55 Thanks for that, all useful info appreciated.
@Moorvale55
9 жыл бұрын
Dont forget that Stilton is NEVER pressed, or put into a cloth, any other info you want feel free to contact me, I made Stilton for many years in Hartington, Derbyshire, (factory now closed), ATB.
@kenwhibley9827
6 жыл бұрын
The blue appeared on the 4th night; all rubbed up and away to the cave in its own box. Thanks John
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
:o)
@kenwhibley9827
6 жыл бұрын
:o) Indeed, everything went OK thanks to many visits to your video. I also went through it frame by frame and wrote the recipe. When I turned the cheese in its container a few minutes ago there was a little condensation on the lid and side that I just wiped away. I did't make a note about that. Hope I did the right thing. :o)?? I will be making a double Feta in the next few day and plan to season half with Onion & Chive as it tasted great the first time around.
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
Nice one Ken, I opened my Red Leicester cheese a while back, but unfortunately I cant locate the video I shot of it, it's in the machine somewhere, just can't find it. But it was really fantastic, I vac packed most of it again in 200 gram wedges and it's getting better.
@cardboardmusic
2 жыл бұрын
Looks delicious, will certainly be trying this one. Out of interest, did you ever discover what makes the cheese 'crumbly' (or not) as you mentioned?
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
The most common reasons for a dry, crumbly texture in cheese is over acidification. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
@dianaharris3777
2 жыл бұрын
Thank you for this video!
@JohnKirkwoodProFoodHomemade
2 жыл бұрын
You are so welcome Diana. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
@pakprimeknowledge9843
7 жыл бұрын
Very good
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
Thank you cheese making.
@AllenORourke1954
6 жыл бұрын
Stilton should be eaten with bared head on bended knee John, I get Colston Bassett Stilton from the Teesdale game and poultry stall in Durham market, however it has that slight vinegary after taste that you mentioned, yours looks to die for; with a glass of vintage Port of course...👍👍👍👍👍.. Ha’way the lads...
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
Thanks Allen mate.
@sarthakmohapatra3738
6 жыл бұрын
awesome. thnx
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
+SARTHAK MOHAPATRA You're welcome. Thanks for watching much appreciated.
@sarthakmohapatra3738
6 жыл бұрын
John Kirkwood I hope u have fully recovered from the surgery. God bless
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
+SARTHAK MOHAPATRA I'm well on the mend thank you, another couple of weeks and I should be back to normal, God bless you too.
@paulholl359
4 жыл бұрын
John, great video, I'm going to try this later this week. You don't use calcium chloride in this video, is there a reason for this as I thought calcium chloride was required if using pasteurised milk?
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
It simply wasn't used in this recipe that I found on line, but there's no harm in adding it if you wish.
@terrypitchford346
3 жыл бұрын
Hello John, Made several Stiltons now, all very good, I have now tried Cheddar, can you safely mature both in the the same fridge or, will they “ react “ with one another. Great vids John. Thanks, Terry
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Thanks Terry, much appreciated.
@hannelorerack3785
7 жыл бұрын
Fabulous video. I really enjoyed your gentle manner. I am in the process of making Stilton as well and I have noticed that it has a very strong smell of ammonia. Is this normal or have I done something wrong?
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
Hi Hannelore, I can't remember my blue smelling of ammonia, can't think of anything that would cause the smell of it either, all I can suggest is give the cheese and the container it's sitting in a good wipe over with salt water with a tablespoon of white vinegar mixed in, and make sure the container has a cheese or sushi mat to sit on making sure the cheese is not sitting in it's own waste liquid, also try to turn the cheese as regularly as possible and change the mat for a clean one each time. you may also want to check the fridge temp, But at the end of the day don't take any chances, if the smell persists you may have to get rid and start again. PS, make sure you use non iodized salt in the cleaning solution, use cheese or Kosher salt. Hope this helps. John.
@y2k4ed
9 ай бұрын
I did everything that you did but even after 6 days I never got the blue mold. This is my second attempt. The prior attempt I never got the blue mold but I had to discard the cheese because flies laid eggs. What I have now after 5 days is a damp cheese. It smells of damp sponge not dirty socks.
@JohnKirkwoodProFoodHomemade
9 ай бұрын
Oh dear.
@PatHaskell
3 жыл бұрын
Amazing how the mixture seems to maintain 30C with very little heat input.
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Thanks pat.
@paulstovall3777
8 жыл бұрын
John, I just ran across a book you might be interested in. It's called the 'The Art of Natural Cheese Making' by David Asher. Very interesting so far. My 'blue' is doing quite well bye the bye despite all my mistakes. Not so well with my brie which promptly fell apart. Will try again. Be well.
@johntalent3027
3 жыл бұрын
Hi John I have just started to try and make some cheeses.What I find is that tutorials always refer to the cheese fridge or cheese cave.Being an absolute beginner please could you enlighten me on this or maybe how I can adapt a fridge etc.Many thanks.
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
It's just a wine chiller John, I explain in a couple of the videos.
@marigyori8738
7 жыл бұрын
Hi Sir! Thanks for the recipe! I only have one question: how come your cheese becomes covered with green mold after 4 days? I followed the recipe and after 4 days kept on room temperature my cheese shrinks, but it is still white and no mold is visible on the top (it appears only after 2-3 weeks). What is your trick?
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
To be honest Mari, I think I put a little too much Roquefort culture into mine, yours sounds about right, you have nothing to worry about, thank you for watching.
@cristianopitangui1362
4 жыл бұрын
Dear chef John, greetings from Brazil! Thanks for sharing this incredible video. Can I ask you a question? What is the IMCU of your rennet? Regards!
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks for watching CP, much appreciated. I use Veg rennet 750 IMCU.
@cristianopitangui1362
4 жыл бұрын
@@JohnKirkwoodProFoodHomemade Thanks a lot chef!
@jeancooling2596
4 жыл бұрын
Great video as always John 👍 I’m planning to make this with homogenised milk, should I add calcium chloride?
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
Thanks again for watching Jean, if you are not using fresh milk straight from the farm you always use calcium chloride.
@gustavorodriguez8669
3 жыл бұрын
Hello John this is an excelent video, when aging the cheese, can you keep it in the same container with other cheeses?, or will the penicillium roqueforti "invades" the other cheeses?
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
Yes you can! I do.
@brian57wigan47
8 жыл бұрын
Hi John when do we get the Cheddar video?
@JohnKirkwoodProFoodHomemade
8 жыл бұрын
Hi Brian, Hopefully, pretty soon, been very busy working lately, but I will get round to it.
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
Cheddar video is done Brian. check it out, sorry for the wait. kzitem.info/news/bejne/pbCk1HV3qKKKbHo
@anthonyskilton8634
5 жыл бұрын
John, could you dissolve the rennet in some of the milk rather than water?
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
Thanks for watching Anthony, much appreciated. No Anthony, the rennet will set a small amount of milk very quickly, that's why water is used. 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. kzitem.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@michal_szymanski
3 жыл бұрын
How it is possible that you put chese in a plastic container but chese is dry after few weeks? Do open a box regularry ?
@JohnKirkwoodProFoodHomemade
3 жыл бұрын
It is not sealed, the top is loose.
@ahmedwakeel1693
5 жыл бұрын
High Chef John I hope you write the names of the chemicals used in the recipe so that I can buy it in Egypt
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
Thanks for watching Ahmed, much appreciated. All of the ingredients are there on screen all you have to do translate them, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. kzitem.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
@kenwhibley9827
6 жыл бұрын
Hi John, in addition to the last comment. The pressed curd were showing signs of bluing as i removed the cloth. A sign, perhaps that it is well on it's way.
@JohnKirkwoodProFoodHomemade
6 жыл бұрын
Yeah it doesn't take long for the mould to start forming.
@dawnbentley8030
5 жыл бұрын
Is this a cheese that can be sealed like cheddar instead of leaving in the container?
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
No Dawn, this is a relatively quick cheese and needs to oxygen for the mould to form.
4 жыл бұрын
Never saw double cream in US I see its almost 50% can that even be whipped or does it go to cream cheese?
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
I think it's called heavy cream in the USA, and no it eventually turns into butter when whipped.
@volodymyrsych6930
7 жыл бұрын
That's a great video. Where can I age it if I live in Thailand? What if I age in in my refrigerator? I have no basement in my house and the temperature during the day is around +25C
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
Hi Etno, thanks for the comment, pleased you liked my video. I think your only option is to try the very top (and I mean as far up as you can go) of your fridge, which will probably run at about 10°C, not ideal but it's worth a try, you may have to give an extra 3 or 4 weeks to mature, hope this helps. Cheers John. PS please "like" and "subscribe" if you haven't already done so, and why not check out my other video's too.
@volodymyrsych6930
7 жыл бұрын
Dear John, Thank you very much. I am a huge fan of blue cheese (i think it makes a great beer snack). I have seen a comment of a guy asking if it's possible to use a bit of some other blue cheese as an ingredient replacement for the molding culture. I am seriously considering doing it as I don't think I can easily find it in Bangkok. Do you know yet if it actually works (I don't wanna waste 4 months or poison myself:)? Can a piece of Danish Blue, for example, replace Penicilum, Roqueforti, Mesophilic culture and liquid rennet? Which of the mentioned ingregients is or are absolutely irreplaceable? Sorry if my question seems stupid:) Thank you again for the inspiring video. Best Regards, Volodymyr
@JohnKirkwoodProFoodHomemade
7 жыл бұрын
The person never got back to me, so I don't know if would work, I suppose you could try a sample in a little milk, and leave it out at room temperature for a couple of days, I think you would know if it works by the look and smell. Experiment Etno, it's all part of the fun of cheese-making :o) let me know how it turns out.
@volodymyrsych6930
7 жыл бұрын
I certainly will. I plan to do it next week. Gonna make me some "ThaiBlue" :) Thank you.
@volodymyrsych6930
7 жыл бұрын
Hi John. Just wanted to thank you for the recipe again and tell you that I have (finally) started doing my "Thaiblue" using a small 30 gram bit of the original Blue Stilton Pdo. I have used 3.2 L. of milk. I mixed the piece of the original Stilton with a bit of milk thoroughly until it turned into a liquid substance which I then poured into the pot with milk when the temperature was 30C. It's been 4 days and my cheese developed bluish mold around it very well. I rubbed it up, stabbed and now it's sitting in my fridge on one of the top shelves. Hopefully, everything will work out:)
@scottyplug
5 жыл бұрын
Hello John. I've made this cheese following your recipe to the "T". After about 3 1/2 weeks the cheese looked perfect. A complete covering of deep blue all over, no off-putting smells, well on our way to Stilton perfection. After 5 weeks, total calamity. It smells bloody Effing AWFUL! I mean like a dead body in my "cave"! Super rotten smell as soon as I open the cave (a mini fridge with a digital thermo to properly regulate the temp, small bowl of purified water inside to add humidity. My place is extremely dry), up close smells very strongly of ammonia, but overall in the fridge and in the room it smells like something has died. It looks right, a little white mold here and there, but still mostly blue. It was a little damp, so I've removed the water bowl, scraped off some of the white mold, and am now air drying it for an hour a day, covered with a screen to keep any fuzzy or crawly bits off. Is this normal, for it to smell so super (and I mean REALLY bad) strong? I want to keep on trying to dry it and age it. It's due right near Christmas. Do you think it's OK? I can send you pics if you like. . .Please help! Love your channel, big fan!
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
Sound a bit iffy, it certainly shouldn't smell like that, haven't a clue whats gone wrong, thats never happened to me and I've made loads of them. give it a good wash with white vinegar and cheese salt, if if it still smells bad after it dries out don't take any chances with it and start again. Sorry can't help any more than that.
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
Just out of interest, whats the temperature of the fridge/cave?
@scottyplug
5 жыл бұрын
John Kirkwood It runs between 50*F and 54*F.
@scottyplug
5 жыл бұрын
John Kirkwood also thanks so very much for your suggestion. I’ll give it a go and hope for the best.
@JohnKirkwoodProFoodHomemade
5 жыл бұрын
Well the temperature is fine.
@chiledoug
4 жыл бұрын
is the milk you are using raw?
@chiledoug
4 жыл бұрын
Funny I haesrd your time going and I thought why is my timer going off HA HA
@VeryHonestGuy
8 жыл бұрын
Can you use blue cheese from the supermarket instead of the culture shown in the video? In other words, if I pour a few ounces of existing blue cheese will the culture of the cheese work its magic into the new batch? This is how I make yogurt; i dump a couple of spoons of existing yogurt to make the new one.
@JohnKirkwoodProFoodHomemade
8 жыл бұрын
+VeryHonestGuy Hi thanks for the comment, I really have no idea, but I suppose it's worth a try.
@VeryHonestGuy
8 жыл бұрын
John Kirkwood Hi and thanks for the reply. I take it that the penicillin mold added to blue cheese is active. I will certainly try it. Cheers! VHG
@hannelorerack3785
7 жыл бұрын
Yes you certainly can. I use the cheese wrapper and just clean it out with some water and pour it in the milk. Works like acharm. I also do the same for camambert.
@VeryHonestGuy
7 жыл бұрын
thanks!
@paulferris3659
4 жыл бұрын
John, what size is your mould please. I have a mould that looks a lot smaller than you although it is claimed to be a 1kg mould! - 11cm diameter and 9cm high. By my reckoning that is well under 1kg!
@JohnKirkwoodProFoodHomemade
4 жыл бұрын
I believe it was a 1.5 kg in the video, I surprised I didn't say.
@paulferris3659
4 жыл бұрын
@@JohnKirkwoodProFoodHomemade That's why I was checking . I have what was sold as a 1kg mould but it is smaller than yours. In the vid you said 1kg mould so I thought I'd check. Cheers.
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