Hi Gavin you always impress me I'm definitely going to try this one,I used to buy my buffalo milk from that's Amore cheese it was $100 for 20 Litre , The milk is much nicer than cow's milk,I found that you get a better curd mass of the Buffalo milk then you do with the cows.P,S i found himalayan salt is a lot saltier than white salt too. this is what I found, As pink salt often has larger crystals than table salt, it technically contains less sodium per teaspoon. It also has a saltier flavor than table salt, meaning that a person can use less salt in a serving to achieve the same taste.
@GavinWebber
Жыл бұрын
Good tips. Thanks!
@shellyirby9828
Жыл бұрын
Great job! It looks so delicious!!
@ciellindley
Жыл бұрын
Fantastic video as always Gav!! Thank you ❤
@GavinWebber
Жыл бұрын
My pleasure!
@aliceleishman5596
Жыл бұрын
I had taken a break from home Cheesemaking, but recently gotten back into it. I got into it originally simplyfrom watching your videos. I’m back at it, and back to your videos and so very happy to see you still have your amazing energy and enthusiasm! ❤
@GavinWebber
Жыл бұрын
Welcome back!
@fincarosa6767
Жыл бұрын
Gavin, I know you've mentioned this before, but I've forgotten. 😮 do you turn your sou vide all the way up to the temperature desired? And it takes 45 minutes to reach that temperature or do you do it gradually?? Tia and job well done 👏🏼 🧀
@GavinWebber
Жыл бұрын
Yes I do! but I still keep an eye on it. As the time was quite long, I increased it in 3C increments.
@pcharliep61
Жыл бұрын
Nice one Gavin, I recently purchased some of the full cream cow's milk from Kisaan and it made a wonderful Cheddar a really nice curd set. cheers 👍👍👍👍👍👍👍👍👍👍👍👍👍👍
@GavinWebber
Жыл бұрын
Great to hear!
@MrCinculator
10 ай бұрын
When you say whole milk...., what do you mean? Is it etc Coles Full cream homogenized pasteurized milk? Thanks
@GavinWebber
10 ай бұрын
Well in this case it is Buffalo milk, but where I mention whole milk, it's full cream milk.
@MrCinculator
10 ай бұрын
Thanks@@GavinWebber
@phileas007
Жыл бұрын
This is the whey!
@ruhmuhaccer864
11 ай бұрын
This name infringement nonsense leads to a heck of a lot of mouthfulls. Poor Gavin. The mozzarella looks superb. I though prefer the nice creamy milk with a bowl of nice cinnamony cereals over the labour . Cheers 🧀
@planetexpress640
Жыл бұрын
Wouldn't it be funny if they a fake cease and desist as a joke and said it is all good by the way
@OSheaDean
Жыл бұрын
The buffalo milk is cheaper than raw milk, where I am. Looks great.
@vaelophisnyx9873
Жыл бұрын
The PDO conceptually sucks tbh. This is the real thing, because there is not one way to make a real thing, just as there is no one PLACE to make most things
@bernakorur7065
Жыл бұрын
First like from Türkiye :)) You are the best, Gavin, thank you for your recipees! The cow milk is 0,75 dollar and the buffalo milk is 1,5 dollars in my country :)
@GavinWebber
Жыл бұрын
Awesome! Thank you!
@gmanGman12007
Жыл бұрын
PH - potential hydrogen. Legend! Never thought what it means!
@toddlanis9978
Жыл бұрын
well done sir! long time watcher of your wonderful videos and a buffalo farmer in Wisconsin and so nice to see you working with buffalo milk!
@JHenryEden
Жыл бұрын
make some Ph-paper yourself. get some construstion paper or blotting paper (colorless) and red cabbage, cut the red cabbage and get the juice out of it. drench the papers in the juice and thoroughly dry them and then keep them in a sealable plastic bag (to prevent remoisturization). red cabbage reacts to PH changes, dip them in some salt water or lemon water and watch them go.
@TTTitusss
Жыл бұрын
Your video on this topic makes me want to go to my closest zoo and milk the herd of bufala to make the same, Sir Gavin...LOL
@stephanieharvey8515
8 ай бұрын
Newest curd Nerd here. What’s the attachment on the back of the pot called please Gav?
@GavinWebber
8 ай бұрын
Its a precision cooker. Instructions here; kzitem.info/news/bejne/1np5uoiAo4ibrIY
@PatriciaGauci
Жыл бұрын
🤩 Wow, I am so pleased to see you could make this great video, Gavin! I can get buffalo milk here in Halifax NS, but its availability is a bit hit-and-miss & it’s 💸double the cost💸of your own buffalo milk. Notwithstanding, I *will* make this cheese someday! QQQ A couple of questions: - What did you do with that first bit of stretch-test curd? Back in the pot, maybe? - When the gloves get too hot, would it be a bad idea to dip them in cold water to cool them quickly? There could even be a dedicated bowl just for glove-dipping. - Could the mozzarella balls be vacuum-packed?
@GavinWebber
Жыл бұрын
Hi Patricia. Cheers. In answer to your questions; 1. Yes, back in the pot to acidify more. 2. Yes, good idea, I've done that in previous mozz videos, but didn't feel the need for it this time. 3. Yes it can be vacuum packed without issues. Thanks for watching and your support over these many years!
@adamfreeman5609
7 ай бұрын
That cooker you are using, isnt that a sous vide thingi mi bobby
@GavinWebber
7 ай бұрын
Yes it is. Here is how I use it; kzitem.info/news/bejne/1np5uoiAo4ibrIY
@FriendKevin
10 ай бұрын
GGRRRR MAMMA MIA GRRRRR ‼️‼️
@FerdinandFake
Жыл бұрын
Sous vide cooker in the sink makes for a nice double boiler, took me a second look to catch that.
@GavinWebber
Жыл бұрын
Yes it does!
@ciellindley
Жыл бұрын
Revolutionary!
@MiguelMorales85
Жыл бұрын
Thank you!!! Very educational
@cgourin
Жыл бұрын
I don't get why DOP would have a problem if you are not selling it trying to pretend it's the original protected product. There is no misleading into what you are doing and the recipe is such that who ever will reproduce it will not impact in any way the sales. But I'm not a lawyer.
@GavinWebber
Жыл бұрын
Once bitten twice shy. I didn't think that the Grana Padano consorzio would get upset either.
@ciellindley
Жыл бұрын
I am going to see if my little local green grocer will stock the Kisaan Buffalo milk!
@GavinWebber
Жыл бұрын
Great idea!! Best of luck
@imid-ltd
Жыл бұрын
Thank you for sharing. I too have trouble reaching my sources, even academia has become difficult.
@persnikitty3570
Жыл бұрын
Need to try this, as its been a nemesis for a while. It's the acidity: I'll figure it out eventually.
@Pizzaguy975
Жыл бұрын
I love me some buffalo mozzarella I like soft and semi hard cheese and I love blue cheese and on occasion really aged cheese got to be in the mood for it though.
@crosisofborg5524
Жыл бұрын
Even if not ideal, I like squeaky mozzarella
@cuisined
Жыл бұрын
Hey Gav, what happened to your previous immersion circulator? Cheers
@GavinWebber
Жыл бұрын
I still have it, but it is to noisy for long sessions and my dog, Hamish hates it.
@MikeJones-mm3nt
Жыл бұрын
Kissan is farmer in Urdu language...
@crosisofborg5524
Жыл бұрын
Looks wonderful
@carmenpaternohertel9443
11 ай бұрын
I am a new viewer. Why is this pot in the sink with water running?
@GavinWebber
11 ай бұрын
kzitem.info/news/bejne/1np5uoiAo4ibrIY
@Mintstar_Oceanpop
Жыл бұрын
Could raw jersey milk be used in place of the buffalo milk?
@GavinWebber
Жыл бұрын
Yes it can
@PaigeDWinter
11 ай бұрын
Yes but it won't taste the same
@cheeseneedsdotcom
Жыл бұрын
No buffalo milk here, fat content is similar to sheep so you can sub that
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