How to Make Goat Milk Cheddar
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- čas přidán 28. 06. 2024
- If you can get your hands on some Goat's milk, please give this Goat's milk cheddar cheese a shot. The unique flavour of goat milk cheese has to be experienced to be believed! Truly delicious.
Goat Milk Cheddar recipe; www.littlegreenworkshops.com....
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Love to see more goats cheese recipes on the channel. Very excited to try this! 🎉
More to come!
Ive been on a cheese obsession for the past few days, finding your channel was a godsend. You're a wonderful teacher (and handsome as hell too.)
Oh man Goat Milk Cheddar sounds amazing
Glad to see more goats milk cheese, hope there's more to come with goats milk
very informative Gav, well done
Can’t wait for the taste test gavin! Very interesting to use goats milk.
Haven’t checked ur videos in awhile - but saw you have a sous vide machine now - clever!
Great video! A couple of my goats are about to give birth, so I'll have fresh milk here in a few weeks. Can't wait to try this cheddar method!
I love your channel and the way you explain everything so understandeble. You also have a realy nice voice to listen to. Today i made my very first cheese. Your goat chedder. I have no idear what its going to taste but i loved how easy this proces was. Could you tell me on what other of your video's i could use this method?
Wow, thank you! Check out my Farmhouse Cheddar video which is basically the same process.
I've done this one many times, looking forward to your Iboris which I've done too with some variations which includes rosemary rub
lookin good and feeeeeeelin free
There is a 3D printable Dutch style cheese press on Cults along with moulds and followers.
Yum
Can’t wait to give this a try! Thanks Gav
Do you sell this culture please?
Yes we do!
I have a dairy goat and am now making cheese. I was happy to see this video. Can I half this recipe and skip the calcium chloride since my milk is raw.
Yes you can!
Gavin, how did you end up down the path of cheese making? :)
Great question. Watch my new livestream show tonight for the answer; czcams.com/users/liveFvJ95Z9JrOY?feature=share
Gavin you are angel❤
نريد ترجمة إلى العربية إن أمكن
نعم هذه احسن قناة تعليمية في هذا المجال لحسن الحظ افهم المحتوى بالانجليزية واستفدت كثيرا من هذه القناة .............
You're a braver man than me Gav. I've tried making cheese from goat milk and I can't get a curd set for love nor money. Admittedly, the only goat milk available to me is that crap goat milk produced by Pauls (Parmalat ). The varieties of milk available to me where I live are extremely limited. My only hope is to get goat milk directly from a local producer, but I have a much better chance of winning the lottery than achieving that. For this reason, for now, unfortunately, goat milk cheeses are outside of my repertoire.
Hi Brendan. I called the dairy to make sure that it wasn’t ultra pasteurised just to be sure
You're so fortunate to live where you do@@GavinWebber and have access to such amazing produce. There are literally dozens of high-quality dairies within spitting distance of my place, but because of (in my opinion) excessive and unnecessary industry and government regulations, they are out of my reach.
Do you need to flip the cheese if you vacuum pack it?
Yes, it still needs to be flipped as the fat settles at the bottom otherwise
Love this idea. I have access to raw goat's milk, could I use that instead of pasteurized goat's milk? If so, then would I eliminate the cacl?
Also, I have MM100 Mesophilic culture and C101 Direct Set mesophilic culture in the freezer, can I use either of those instead of the MA4000 mesophilic starter culture? Thanks.
I would still add Calcium Chloride and C101 will be fine.
@@GavinWebber ok, I shall use the CaCl when I make it. Thank you kind sir.
Gavin can you plz make different types of cheese that are rennet free & using just yogurt or lemon juice or vinegar as culture. Thank tou
Those are coagulates, not cultures. They form the curd, and cultures are what flavor the cheese. They are specific to the particular cheese you are making. There are alternatives to the freeze-dried cultures such as kefir, butter milk, yogurt, and clabber. You will make a cheese, but it may not taste as prescribed, making your own personalized version.
@@theblerdshowthk you I understand that...place where I am its almost impossible to find cultures...so was looking at what possible cheese I could make at home using wat was available. Have made & aged cheddar using the method of cottage cheese blended with butter and solution of citric acid & baking soda and using the double boil process...turned out very nice...now was looking to make other types...
why you did not use the cheddaring prossece please respond
Because I wanted something simple and a stirred curd cheddar fitted the bill.
@@GavinWebber thank you sir
What’s the name of the heat source thing?
Precision cooker or sous vide cooker
I made buttermilk.
Your ears look like butterfly wings
and as beautiful as a butterfly as well!
@@GavinWebberno arguments here🦋🦋🦋
squeeze the goat Sir....lol
Could you not add annatto to the cheese to give it the coloration that many associate with cheddar?
I suppose you could, but then, why wouldn't you just use cows milk which is much cheaper.
Very true, but there are nuances that separate cow and goat cheese beyond coloration. Will have to try your method here though. Looks like a banger for sure.
Your cacioricotta added salt to the milk
Who’s here from an Instagram meme 🙋🏻♂️
Me