Considerations when Making a Large Cheese - Gouda
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- Äas pĆidĂĄn 31. 05. 2024
- What considerations do you need to take into account when upscaling your cheese? Well, this is the video for you. A different style of video tutorial, focusing on the method, not the actual cheese recipe itself. I made a large Gouda, but it could have been bigger so watch to see why. Now with a coffee montage đ
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I love the different pronunciation - Here in the US we say "GOO-DUH"
Please keep making cheese videos in this format. Very friendly format.
Hi Gavin,
It's your old cheese making brother Nathan. I just have to let you know how enjoyable your Gouda video was. Your method using a sous vide in your sink is brilliant! Surprised I never thought of that. It's been far too long since I've made cheese at home and I wanted to watch your video to inspire me back into it. I had a disappointing set back years ago while making Appenzeller style Swiss cheese. Five of my hard worked on cheeses blew and molded out on me losing a good three months of hard labour and love. My cheese ripening fridge just couldn't keep up the humidity I needed to keep the cheeses ripening properly. It discouraged me so much I let go of cheese making ever since though all I needed to do was go back to waxed cheeses and leave surface ripened cheeses for when I have a proper humidity controlled cave. I have been going through a few years of intense change in my life giving up my career in beer brewing and trying to take on cheese making professionally. I've enrolled in Guelph university's cheese makers certificate program and am jumping into it head first. I have not yet returned to home cheese making but have a lot of brewing equipment that I can now repurpose for making cheese! I've been in contact with my old friends at Glengarry fine cheese and am lining up work with them. (By the way they can sell you that paraffin cheese coating you need). Anyway, I found your video very calming and informative and effective at bringing back the great passion that I once had in making cheese. I am in the midst of moving away from the big city and into a rural setting complete with dairy farms, fresh air and a lovely basement that stays at a steady 11 degrees year round. I am so looking forward to starting a new chapter my ilfe and want you to know that your gentle calming voice and informative demonstration has inspired me to rekindle this lovely hobby that we both know and love. Bless you Gavin and keep up the great work! Your friend Nathan
Good luck! I was a professional symphony brass player, became disabled, Iâm actually just coming back to brewing as there are tools now to help w the heavy lifting, and also make cheese. Just brewed two versions of Kolsch in secondary, and two Marzen or fest beers in primary. Life deals you what it will, we try to make ourselves happy as best we can..again, good luck!
Great to see you back Nathan! All the best with your cheese course.
I love the coffee montage! The editing and shooting was very well done.
It looked so natural, the academy award goes to the Curd Nerd
Brilliant, I do like this type of video.
Great job mate.
Thanks đ
I'll definitely have to send an email and show you how I did my setup, I started with making cheese with 4 gallons per batch so I've been going big since day 1 and I made the cheese molds and press myself which have worked out PHENOMENALLY! I think the most expensive item was the 20L stock pot, and most everything else combined cost about as much as the pot other than the Vide cooker itself. I didn't find any molds the size I was looking for, having the same issue as you seem to have here that you really need 5 gallons for the larger mold and 3 gallons for the smaller one. The method I used is simple enough that anyone with a drill and some mechanical inclination could do the same thing.
Never made a cheese in my life but I really enjoy watching your videos! Thank you for sharing
PVA cheese coating (GA185) is available from RLA Polymers in New Zealand. Only available in 15kg amounts though!
Goats are sometimes fed silage in Uganda. nice to find this video that deals with such a subject.
For larger cheeses, I line bottom of large stockpot with the rings of canning jar lids. Then I place a 5-6 gallon bucket (make sure it's food grade plastic) on top of rings inside stockpot. Pour water in between stockpot & bucket. Then fill bucket with milk (4-6 gallons). Turn on stove burner to heat water in stockpot for water bath.
Great tip
I do basically the same, but with a pot that was designed for deep-frying turkeys so it's tall and narrow. I can just fit it inside my biggest stock pot with the sous-vide, and it holds 6 gallons, or about 24 litres. That makes about a 6-pound cheese, which is quite sizeable.
I use a foil disposeable baking pan to heat my wax for dipping large cheeses, and float that in water to heat it. That takes a while, but it does work.
Ok ok ok, here it is... I love the format of this Video and I also love the Taste Test Video's as well. So basically, just keep on keeping on!!!
Will do!
Love watching your cheese vids, I have learned so much. Cant wait to start my own journey in the cheese making world this comming mth. Thanks again Gavin and keep it going
lotta great tips here. loved this video!
I love it, finally got to see new press at work!!
Love the cheese and love the press, good on ya Gav.
awesome video gavin, I really like this type of video
Definitely helpful! I've been wondering how I can scale up my cheesemaking a bit and this certainly sheds some light on that as well as the LPRA, will have to check some of that out!
Very interesting! I really appreciate that you acknowledge when things don't go perfect, gives me a lot more confidence for my own fumbles in life. :)
Nice modern montage. Looks good. Good job.
Glad you enjoyed it
HI Gavin - I am very happy I found your work - very chill. I like how you use your immersion circulator; Have you had a chance to look at a Breville Control Freak to assist in scaling up for larger stockpots etc?
Cool video. I like this type of process video.
Glad you liked it!
Using the sous-vide in the sink is a brilliant idea! That's going to solve my biggest issue. Thanks!
Glad it was helpful!
Love this style of video, Gav
Bravo!
The Gouda mustâve been consumed by now?
Iâm really interested in the mould inhibiting culture
That looks like some real Gouda cheese
Very nice
Beautiful cheese
Thank you đ
Yes..my larger molds really need a ton of milk or the cheeses turn out too flat. I usually resort to more medium sized molds to get higher, or taller cheeses. Something about flat ones both doesnât look right, and then you worry about the surface area drying them out if too flat.
I have found a LARGE Turkey brining bag works GREAT for brining
I have 4 year old sheeps milk that has been siting in my fridge. 2 times had to thaw refrigerator out for 2-3 days. It looks ok with layer of fat on top, then big layer of whey in middle, and curds on bottom. It just started separating to curds and whey last year. What can I do with it? Would it taste too bitter to make cheese? Maybe there is soap making.
I know other applications for the whey (plants for one, diluted) but what would I do with the white solids (fatty layer on top, and curds on bottom)?
I don't know if it would work better, but next time I would try putting the cheese on a wire rack on top of a sheet tray, then ladle the wax over top in excess so it pours over, like coating a cake with chocolate.
I would assume it would work just as well, take a bench scraper and just scrape the dripped wax back into the pot when finished.
I was wondering, how would you go about making spherical cheeses like Edam?
Thanks for this, Gavin! We just recently made a smaller gouda, very similar process. We found the sous-vide was great at keeping the temperature in check. I'm not entirely sure why yet, but when we add the warmer water to our curd/whey, the resulting temperature is much higher than we are targeting. Unsure if we need to stir more? Still experimenting with smaller batches.
Nice work!
I used to live near a farm which produces Gouda cheese on a relatively small scale. What they do there is they don't measure the exact amount of warm water. But rather they open the hot water tap until they reach the desired temperature in their tub. So if you have problems overshooting, add less warm water initially, check the temperature and add more only if necessary.
Would love to get plans to make my own press in this design. Are you able to point me in the right direction for this?
Another great video. I was looking over your shoulder, however... What fruit do you have wrapped up in your yard?
Jonathan Apples
Hello, thanks for your videos, they are very interesting. I would like to know what machine you use for the water temperature. Thanks!
Anova Sous Vide..
@@johncspine2787 thanks!!!
Hey Gav. Could you let me know where we can get one of those "you beaut" cheese presses?
Hi Tim, send me an email as I have plans that I can give away for free. This is a construction project only.
Are the Laude moulds now your go to and favourite moulds?
No, this one is still my go-to mould: www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/
Hi, i just started with cheese making and love your vids!! I wonder if there is any difference in taste or quality between aging in wax or just vacuum packing? any hint for me?!?
Nothing notable
@@GavinWebber Thx - then I will save time and money and go for vacuum đ
The big cheese đ§
Can you please tell me where I can buy a big cheese mold like this one?
Gavin, where did you get that Sacco LPRA from?? I cannot find it anywhere, not in NZ, not in AU, not anywhere. Bart, New Zealand
I gather you found it on our website. Thanks for your order!
@@GavinWebber Yes, stupid me. Read first, then ask :)
Gavin, Where do I find these large molds in the USA?
Here; www.laude.nl/webshop
I filled my brewing fridge, then decided to brew beer again, since itâs March, some Marzen or Oktoberfest beers, will lager all summer, had to move all the cheeses to a small bar or dorm fridge. The thing is packed! The other problem with bigger cheeses is needing more storage space for them, and the fact they wonât fit in vacuum bags, so break out the wax! Just occurred to me the cloth banded ones I left in there are being exposed to the sulfur and CO2 from the lagering, guess I should bag them up, or transfer them to my regular fridge..or..time for a third big fridge! All the cheeses I made, I still havenât tasted any, theyâre still aging..
i am making my own press ... does the shape of the mold matter ??? could it be square , rectangle or even octagon ?????đâđđđđ€đâđđđđ€đâđđđđ€
Depends on the cheese. The shape influences how it can age and dry out..more edges, more dried up edges.
@@johncspine2787 thanks
Is it possible to use wood glue that a carpenter uses to wrap cheese
Not sure, never tried it.
Can you eat the cheese that has late blown?
Yes, it is just cosmetic
Let's GOOOOOOO!
The ones that are edible are mainly edible on pizzas, so melted. A few are edible on sandwiches like one of my Lancashireâs and Caerphilly. they all also turn out pretty dry and hard butI was told once that my issues with bitterness could be due to too much way left in the cheese but that is not consistent through my cheeses though, since we have our own jersey cow we get enough milk to make a 16 L cheese every other day, so you can imagine that I am going crazy by now. I really really need to understand what is wrong.I do follow his recipes to the letter.
Anyone know of an LPRA comparable available to canadians?
Danisco Holbac LC
@@GavinWebber Thank you kindly sir! I'm excited to start my next cheese now that we've moved into our new place!
Not sure why but no show episode 208, I was disappointed đ
Hope your ok, family's good.
That's a gouda mount of cheese.
I watch all of or as much of his content as possible to try and figure out what TF I am doing wrong since many of my cheeses turn out smelling and tasting bitter or like old latrines⊠đ„șđ©
You should join one of his Ask the Cheeseman streams if you can make it. You normally get to ask what you need to
@@Draaza Yes, he answered exactly that question today in the stream, about a Caerphilly gone wrong.
(How do you fix it? Very caerphilly.)
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...is between his ears. Ha Haaaaaaaaa đ„ł
I just found out I've been pronouncing gouda wrong my whole life.
It's not easy to become a big cheese.
aaah please it is GOOO da not GOW da,love ya man but you're killin' me
That's how the dutch pronounce it and it's their cheese.
This is the first Karen I have come across in a comment section.
@@Penfold8 You haven't been on many comment threads, then! Cooking channels are full of them.