Beginners Cheese List with No Cheese Cave – Ask the Cheeseman 18

Beginners Cheese List with No Cheese Cave – Ask the Cheeseman 18


G’Day curd nerds, I’m Gavin Webber Welcome to Ask the Cheeseman, where I sit in the chair of cheesy wisdom And answer your questions about cheese making at home first of all a bit of a celebration is called for My mozzarella cheese making video hit a milestone it just passed 1 million views I’m chuffed to bits and the cheddar video ‘How to Make Cheddar Cheese’ is not very far behind it and I expect that to uh, hit about a million in About a week’s time as well Anyway, I also wanted your opinion about something because A: it means a lot to me, and B: I know that all the dedicated curd nerds watch these Midweek episodes and Your opinions are very valuable to me. The last two video tutorials have been quite long, so I’m talking about the, the traditional Mozzarella made with cow’s milk not Buffalo milk and the Provolone video and they’ve been over 30 minutes long. So I want to know what you guys think of the long-form video tutorials. Are you a fan or are you not? Do you learn more in those sorts of videos? Or do you think the shorter ones are better for learning about cheese making? Please leave your thoughts and feedback in the comments below I’d really love to read them and Understand a little bit better about that the length of the videos now I know that there’s so much information out there about the length of videos It really doesn’t pertain too much to tutorials per se they usually say the best wisdom I can find is that the video is the length that it needs to be and that’s kind of what I was thinking when I made those two video tutorials and they’re pretty popular both of those have gone over 10,000 views and Nobody’s complained in the comments. That’s for sure So I’m hoping there’s some good feedback. So please leave some feedback in the comments below down there somewhere and I’d Be very appreciative about that Anyway, so let’s get on with a question shall we? We’ve got one question this week, and it’s from Graphite on YouTube and Graphite asks, “Hey Gavin really appreciate these videos I’m an avid cook and cheese lover and I’m considering starting to make my own cheese (forgive the ignorance) but it seems relatively easy The biggest concern for me is the cheese cave You have to ripen your cheese’s. I don’t really have a facility to store them in where I can regulate the temperature properly Other than the fridge which is way too cold. Also could you recommend some fairly easy cheese’s to make With fairly short ripening times that I could use as a starting point. Well, Thanks for your a very interesting question graphite Obviously, that’s not your real name that your parents gave you, but we’ll move along from that shall we? I think it’s a pretty common question Though I do get to see in the channel Quite often and it’s a common misconception that people have, that you have to have a cheese cave to make a cheese at home and There are so many cheeses that you can eat or mature in your normal kitchen fridge There’s certainly a lot of fresh cheese’s out there that you can eat within a day or two of making them So to answer your question I’ll do both parts at once. So let’s start off with I’ll go through a list of cheese’s and all of these cheese’s you will be able to make and Ripen in your kitchen fridge So you don’t need any special cheese fridge to to ripen them in. So the first cheese is whole milk or better known as sweet Ricotta. Now that’s a simple fresh cheese That’s acid set and it can be used in so many dishes It’s really simple to make all you do is heat up your milk to about 95 Celsius which is about a hundred and ninety to two-hundred and oh, about 195 Fahrenheit, I’ve taught my head out enough. I’ve converted that correctly And then you add some sort of acid whether that be white vinegar or citric acid sometimes you can add lemon juice and it will curdle and separate into curds and whey and depending on how much acid you’ve added is to whether you get a creamy Ricotta or you get a very rubbery Ricotta and Then you simply strain that through some butter Muslin or a very clean tea towel and let that hang and How long you hang it for, in a bulb shape Determines on how moist that Ricotta will be So that’s a very simple cheese once that’s done You can put it into the normal kitchen fridge to firm up very simple cheese to make It takes a little bit of mucking around it to figure out. How firm you want it all I simply do is open up the bag every 10 minutes take a spoonful taste it and You’ll see how moist it is and then you can go, okay that it’s done That’s that’s the easiest way to do it Now the next cheese that I would put on a list for a beginner would be paneer. Now, Not many people in the western world would know what paneer is. Paneer is a an Indian cheese Or it’s it’s from the the the Indian subcontinent So it’s made in Pakistan India and Bangladesh so those areas It’s a simple acid set cheese Very similar to your ricotta But it’s actually pressed. So it’s so simple to make that it’s actually criminal so the process Is that you actually boil your milk, you add lemon juice and in Some cases you can actually add yogurt as well So some, it’s about six tablespoons of yogurt, about four tablespoons of lemon juice fresh lemon juice Strained of course no seeds you’ll chip. Paneer will taste a bit funny otherwise and basically Drain that for about five minutes. Once it’s drained and most of the whey has gone, you simply keep it in its bag fold One side of the cheesecloth or about a muslin over, press it between two boards put two kilos of weight on top And it flattens out to about what’s that about an inch two and a half centimeters and Then it will be about that round basically your piece of paneer So that that around and about that flat and then you cut it into cubes And then you after 30 minutes of pressing and then you’ll have a lovely cheese that you can use in any Indian dish in in that sort of cuisine and it takes on the flavor of the dish It’s quite bland by itself but it certainly does take on all the flavors of the the curry or the Dal that you put paneer into. Very simple Dish to make Like I said, it’s criminal and You can use it fresh or you can store it up to about three or four days in the normal fridge The next one I’d make would be probably quick mozzarella Quick mozzarella style is very simple to make a little bit more technical than those two that I just mentioned and you will need some rennet, but you don’t need any starter culture and You also don’t need really other than that besides some citric acid I do add the lipase to my my quick mozzarella Only because the next day it has more of a peccant flavor. The day you make it, it doesn’t taste as Flavorsome if you don’t add lipase, but I Certainly find that if you don’t add it, it’s no big deal Especially if you’re using raw milk the flavors are fantastic anyway. If you’re using pasteurized non homogenized There are still some nice flavors, but you’ll certainly find there are more flavor if you use raw milk [fairly] Simple you can check out the video for that Just up there so check out a quick mozzarella. Once again that’ll keep for about a week in the in the kitchen fridge, but Surely you will eat it all before before the end of the week. The next cheese in the beginners repertoire and the non cheese kay persons List I would put would be Queso Fresco. Now Queso Fresco originated in I think the Mexico region and You can eat this cheese the same day that you make it. It’s very simple it uses Rennet And it uses a starter culture If you’re not using raw milk. If you’re using raw milk you probably don’t need the starter culture because it has all that Flora still in it not killed off by pasteurization I tend to find it very difficult to find raw milk. So I put in a starter culture now I use an aromatic starter culture mesophilic Over after a period of time and some rennet, let it set, cup the curd, stir it for a little while And basically stir it then drain it and then press it. I think it’s for about if I remember rightly six hours? Going back here, but anyway, I’ll let you check it out. There’s a video up here for Queso Fresco Check that out Very simple cheese to make and you can eat it straight away, and it keeps in the fridge. There’s no maturation time So eat it fresh. Now you can’t add chilies to it at the time of Milling And you don’t need you can add some salt to it straight away to the curds so add chilies to it when you add the salt So very simple you don’t need to brine or anything like that Salt gets added directly to the curds so great little cheese I think the next one I would make if I was a beginner, and I didn’t have a cheese cave would be goat’s milk feta It’s quite high on everybody’s list usually for most cheese makers That has if you use goat’s milk, It has a fantastic flavor and texture and certainly the recipe that I created Which was a mash-up of many recipes Compares with any store bought feta that I have certainly found In supermarkets and the like. Now it does use a starter culture, in fact I think it uses starter culture and lipase and it does use rennet, and it’s brined Overnight once it’s been pressed. Now it can be eaten the same day after it’s been brined But it’s best after a couple of days So some more salt now the brine is only a 10% solution normally most cheese’s that our brine Have an 18% solution now. It’s best left for longer it develops a more crumbly flavor and you can change the texture of the feta if you change the mesophilic starter culture that you add to the start. If you add a Aromatic mesophilic you’ll get a Danish more creamier style feta if you add, just a normal mesophilic like an MO30 or an MA 11 Those styles you will get more on the side of the Greek style feta which is crumbly or a little bit more acidic and that stores in the fridge as well, so No problems whatsoever. No no cheese cave so far then finally, oh sorry you can see feta up there somewhere, there we are and finally if you want to get to the king, what I think is the king of fridge matured cheeses and that would be the Bel Paese Which in Italian means, what does it mean in Italian, fantastic country I think? Oh god don’t quote me on this one Something country. I think it’s wonderful country, oh don’t I’ll have to go back to the video and find it. I’m not going to edit to this out So it’s a really large wheel it’s made with ten litres of milk Uses a thermophilic culture and rennet It is matured in the fridge after it it doesn’t get pressed it actually forms with its own weight, so very much like a Big camembert without any mold on top, but it forms under its own pressure And like I said, it’s matured in a ripening box in the fridge at 4 degrees Celsius which is 39 Fahrenheit And it is absolutely delicious. It is a lovely creamy smooth cheese But it’s firm And I’ve never found anything like it before And I certainly have made it two or three times now, and the family really do like it So hopefully I’ve gone some of the way to busting the myth that you need a cheese cave to make cheese so those Few cheese’s there, on closing Bel Paese which should be up there You really don’t need a cheese fridge at all to start off. So once you’ve got those cheeses under your belt You’ve got most of the techniques now To move on to some of the harder. Cheese’s that do need long Maturation like your Cheddar’s and your parmesan’s and And some of the alpine styles and the washed rinds and the wash curd cheese’s which all do need maturation Either in a maturation box at a specific temperature which is obviously a lot higher than four degrees Celsius so Anyway, hopefully that list has really helped Graphite and That is also, not only helps people without a cheese cave, it’s also helped beginner cheese makers as well The Patreon of the week is Louis. Thank you for your support Louis If you would like to support the channel like Louis, so I can make new and interesting cheese Then please pledge your support via Patreon If you like this video don’t forget to give it a big thumbs up if you like this channel then please subscribe and hit that bell to be reminded when each Cheesy video is released Thanks for watching curd nerds, and I’ll see you next week

100 Comments

  1. I have a beer fermentation fridge that can heat and cool. I just need to work on a method to control the humidity. What sort of humidifier are you using?

  2. Hello Gavin ~ H-E-L-P !!! I was intending to make your Halloumi cheese tomorrow as it is SO very expensive in Europe and even more in the USA. My son brought home the milk (8ltrs of fresh milk), but now looking at it is HOMOGENISED…..aaarrghhh!! I have some tubs of single cream I can add to enrich it, but I know that some of the yet undiscovered ingredients in natural milk will be lost. Question is, will I be able to make Halloumi cheese if I add the cream? Any idea please? I really dont want to waste it, and dont know how else to use it. Making the Halloumi would have been my first try of your recipes, by far the BEST of anyone posting on Youtube of how to make cheeses. I dont have the extra ingredient (calcium something), only the Rennet. Any ideas much appreciated. Thank you. Anne

  3. I am a fan of the long ones. It really helps me learn the steps & I so enjoyed your Cheddar Video. If you made it any shorter so much would have been lost. I wanted to eat that cheese with you ,)

  4. I think the length of the video is perfect, it is important to allow the video to be as long as it needs to be. The editing is perfect, I think the manner you speed up the lengthy stirring is perfect. There is a saying: 'If It Aint Broken Don't Fix It'. Your video length, editing, lighting and quality of sound and resolution is perfect – please don't change it.

  5. Video lengths are great except for when my wife complains that I'm watching too much hahaha great beginner list as well.

  6. I think 30 minutes is not a lot to invest in learning a life skill. If I am looking for a tutorial, I like one that is complete so I don't have to watch several from different people.

  7. The videos are great! 30 mins is nothing when learning a skill. The details are important so we don't bombard you with questions asking for details. When learning, folks tend to second guess and your videos are detailed and explanitory which is very nice!

  8. Gavin ~ could you explain how to make HARD CHEESE like cheddar from milk which has been turned into KEFIR.
    I make my own but it is not hard enough and I am terrified to leave it out in the heat so it lives in the fridge and I turn it over every day. Any help much appreciated.

  9. 30 minutes is great for me. I want to see as much as I can. When you are checking the cheese & its not ready, its great for us to se that too. Thats how we learn : )

  10. I'm thinking of starting cheese making. Longer ones with more technique would be helpful,but I think as I am more experienced ill need less detail

  11. Yep, 30 minutes! Your attention to detail is necessary for the cheesemaking process, there are no shortcuts! Well there are I guess, but I appreciate your non condensed wisdom.

  12. I appreciate having the whole episode in one segment. You can make it as long as it needs to be (: thanks for making them!

  13. Hi Cheese Man! Love the videos – If 30 minutes is what we need to watch to suit the topic then let it be 30 minutes! If time is scarce, we can always pause the video and watch over more than one sitting.

  14. I appreciate real videos that include success and failures. If longer videos show the reality of the process the keep the longer form coming. It helps provide more solutions to possible problem areas. Thanks for Your cheesy work.

  15. I actually just stumbled on your Mozzarella video tonight and I love it. Never thought about making my own cheese before but you made it look so easy and your instructions are very clear and easy to follow. I love making Lasagna and I'm looking forward to making one wherein I've also made the cheese! Keep those long form videos flowing Cheese Man and thanks for the inspiration!

  16. 30 mins plus is not long to learn something so very interesting and valuable.You are a GREAT teacher keep it up thank you.

  17. Gavin your videos don't seem long once you bite into them ๐Ÿ™‚ Brevity is overrated and overstated ๐Ÿ˜‰ If it were possible to learn EVERYTHING from a 3:45 or 5:00 min video then we wouldn't need school. Deep teaching and learning CANNOT happen with short attention spans. Since when did a short attention span become the NORM and REAL ATTENTIVENESS / FOCUS got to be ABNORMAL ?! RESPECT THE GAV !!! Keep making dem vids, however long they need to be !
    Cheers

  18. Dear Gavin
    I'm not a cheese-person at all, but since 2 days I spend all my wake time learning about cheese with your great videos! Thank you so much, you're a great teacher!
    Now as I have the possibility to get raw cow- or buffalomilk it really starts to tickle me… but I still have a question. I have no equipment at all, meaning no cave, a far to full fridge… but a nice bel paese or a butterkรคse, for that I sure would empty out some space in my fridge ๐Ÿ˜‰
    Now, the starter cultures, what are they for? Are they just for taste? (I love creamy not to cheesy cheese, I know, weird… but I also love fish that isn't fishy…) Could I use also fresh home made yogurt instead of starter culture? You mentionned that lipase is not necessary, but what does it do then?
    Thank you so much for all you teach and please forgive my poor english, as swiss, we learn so many languages, but none really good. btw, thanks for making Tilsiter! The creamy one (young one) is one of my favorite cheeses and your Tilsiter looks just yummy!
    Best wishes from Zurich!

  19. Love your videos! The videos should be as long as they should be; If you are happy with the the work you have done….. we are too๐Ÿค 

  20. Well, I was looking for some stuff on cave diving, and somehow wound up here from google. Oh well! Interesting stuff!

  21. I prefer the longer ones since I get so much more from them. Also, thank you for sharing with us your expertise.

  22. What about using a wine cooler for red wines? Also refrigerator thermostats can be bought. This will adjust the temperature within a wider range.

  23. Your videos are the perfect length for what your doing. Never heard you ramble, and you're always on topic. Awesome chair.

  24. 30 minutes is great. You're a very good teacher and your instructions are always clear. Clarity is far more important than length.

  25. I'm going to start a yeast culture right now for sourdough. Maybe I'll start a culture for cheese too from something. I wonder if I can use cream cheese..๐Ÿ˜

  26. That's not completely true Gavin, it depends on temperature and moisture on the cheese maturation. Everyone preserving cheese through history didn't have caves or refrigeration. I watched Early American cheese making and they pressed, brined, salted and stuck on a wooden shelf for 60 days or better. Rennet was used but I don't remember starter but had to be natural and easy so maybe the buttermilk.

  27. the length dose not mean much what means the most is the amount you learn in the time and all of your videos I watch I lear the whole time so I would say they are perfect length

  28. I like the long form, but for the purposes of spreading the word and helping your channel, over 15 mins will be too long.

  29. i don't really mind the length of the video. i learn better with a visual, step by step detailed, detail, detail video.
    thank you for asking

  30. Watching a video of yours for 30 minutes saves me from watching a couple of 10 minute garbage videos on this platform! Keep them coming!!!

  31. I had the same question about controlling temperature while aging cheese, but I want to start with gruyere cheese. Can you tell me if I can make this cheese without having special equipment to control the temperature?

  32. I like having the mix of video lengths. You have the shorter videos to show us a variety, but the longer videos are awesome for seeing cheeses in more detail.
    Thanks for the awesome videos!

  33. I like the longer Videos but they are all a good length. what I like to do is watch one in full before making cheese & then use it as I am making the cheese, pausing when I need too. Much better than reading the book when making it

  34. dear Gavin,
    I noticed that sometimes you don't say when adding rennet or any starter or culture if we should keep the heat on or not. can you please illustrate that?
    thanks

  35. Literally just starting out; so i like the longer videos. More info to gather and little nuances and whatnot in your process.

  36. Your videos are great, and what ever time they take is just as long as they take – the lesson is of most important.

  37. I'd would like to make Feta, but can't seem to find Sheep or Goat milk. Best I could do is Evaporated Goats Milk. Can that be reconstituted?

  38. Hi name mugiraneza daraus from Rwanda plz help i want to criating simple business to cheese so how to making cheese a up to z thx

  39. I actually like both short and long forms.,long only if you citing the history and finer nuances of the product being discussed.

  40. I like the detailed and therefore long videos when I am making something for the first time. After a successful batch I like to make a word document with details of temperatures and amounts and use the videos only as an occasional refresher. thanks

  41. I like the long videos..for beginners the more information the better and I can make the cheese and follow along at the same time..thankyou

  42. Hi! I was trying to see the titles in your cheese library. It looks like I have a couple of them, but Iโ€™d like to see the whole list!

  43. Way late to the conversation (Having just become cheese obsessed this summer) but my theory on this is MORE information is better and if someone doesn't need at all they can use the fast forward. I like that you're super specific. It's super helpful.

  44. First cheese fail. Cheddar. Came home after a weekend away and it has turned smelly. Also gave me tingly lips when I ate it. Tasted ok though. What is the recipe for the vinegar/meths steriliser you discussed in a previous episode?

  45. I think the longer videos are good, if you are delivering information and not just stirring the milk or the curds. For beginners, the more information we have, the better.

  46. For those who haven't tried panner yet, it's really neutral in taste so you can put it in any dish you want, season it with any spices, put it in your salad, in your sandwich, its a great companion with any salty dish. It's insanely popular here in India, we eat it almost every day.
    P.S. Great Videos, Love from INDIA

  47. Hi Gavin, if one were to start making the more complex cheeses, how can we get the right cheese cave environment for aging and just settling the cheese? Thanks!

  48. I made paneer and it was in insanely easy. One thing I liked about it was how you can easily ad different flavors to it too to make good snacks.

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