I've never heard of Scamorza before, but it sounds delicious! I do particularly like seeing recipes that don't require a cheese cave for aging. I want to be able to have several recipes to try before deciding to invest in one. I do already smoke meats and (commercially purchased) cheeses, so Scamorza goes on my beginning list to try.
Mine's now a week old, I smoked it for a bit of extra flavour and happy to report it tastes great and melts really well on a bagel! Will definitely make again, thanks Gavin
Great video as always, thanks Gavin! Made mine yesterday, hung up overnight and they are now hanging in a smoke filled steamer! Looking forward to trying these.
It would be interesting to see how to make georgian sulguni, it can be braided sulguni, or gust one big piece, but I'm not sure if it's same way to cook it..
This looks like it might make a nice change from mozzarella. Where do you find your brining bucket with the little plastic bit to keep the cheese submerged?
Great video! Question though can you let them hang for longer than two weeks? I made a batch recently and want to save them for a holiday spread? Should i just transfer them to the fridge at this point?
Have you used vegetable renett? How does it stand up compared to real animal rennet. Pardon my ignorance Gavin; it's just that I have to be very careful with my budget. Thank you in advance! Sincerely, Fritz
Gavin, I love watching your videos and have a question about this cheese recipe. You said to use unhomogenized, pasteurized milk which seems hard to find here in California. Can you substitute homogenized, pasteurized milk and maybe add in heavy cream to make up for it? Thanks so much.
I have a milk goat which is where I’m getting all the milk I’m using for my cheese making. QQQ Do I need to change anything in the recipe since most of them are using cows milk? It’s raw milk.
I am curious about the gloves that you use. Every pair of gloves I have seen have a bad taste if you were to just put a finger of the glove in your mouth. So doesn't that bad taste run into the cheese, or are your gloves flavorless?
Hi Gavin, got one question for you! I have access to fresh milk (streight from a cow) so should i boil it first before making cheese? Thanks, keep up the good work!
@@GavinWebber hey Gavin! with raw milk do you think its still necessary to pasteurize the milk previously for mozzarella type cheeses like this one? given that in the stretching part you expose the cheese to 70+ C water, which could be technically a 70 degree quick pasteurization, which is usually done at 72C for 15 seconds.
I thought of that, but the hot cheese would absorb too much salt as brining is usually done at room temperature and the centre of the cheese wouldn't cool down enough.
I came here from the guy talking about finding you down a youtube rabbit hole...and i have to say you sound exactly like i imagined lol
Same lol
same
came here from a repost of that post as a meme
Hahahaha same here. Hello fellow meme enjoyers
Came from IFunny whuddup
I've never heard of Scamorza before, but it sounds delicious! I do particularly like seeing recipes that don't require a cheese cave for aging. I want to be able to have several recipes to try before deciding to invest in one. I do already smoke meats and (commercially purchased) cheeses, so Scamorza goes on my beginning list to try.
Hope you enjoy
Mine's now a week old, I smoked it for a bit of extra flavour and happy to report it tastes great and melts really well on a bagel!
Will definitely make again, thanks Gavin
Thanks for sharing!
I can watch you for hours on end. Very informative, with some information on the cheese being. Love the work that you do 🙏
I appreciate that!
Love this stuff, i thought it was always smoked but your air cured pieces look pristine.
Here in Brazil is known as queijo cabacinha. Thank you for this new video
My pleasure 😊
Great video as always, thanks Gavin!
Made mine yesterday, hung up overnight and they are now hanging in a smoke filled steamer!
Looking forward to trying these.
Good stuff!
It would be interesting to see how to make georgian sulguni, it can be braided sulguni, or gust one big piece, but I'm not sure if it's same way to cook it..
Is this the precursor of industrial dried mozzarellas that were made from cheese factories?
Possibly
Have you tried the smoked version? It is fantastic. Nice job on this, sir.
Awesome Gavin. I’m going to try this soon! A bit intimidated by stretching but will give it a go.
You can do it!
thanks for the tutorial, gav!
This looks like it might make a nice change from mozzarella. Where do you find your brining bucket with the little plastic bit to keep the cheese submerged?
Would you ever add some lipase, to help add that little something extra?
Possibly, but we just ate the second one and it was even more flavourful
I will try this one! I have been hesitant to do the pasta filiatas.
You should!
Great video! Question though can you let them hang for longer than two weeks? I made a batch recently and want to save them for a holiday spread? Should i just transfer them to the fridge at this point?
Yes, or otherwise they will dry out too much.
Have you used vegetable renett? How does it stand up compared to real animal rennet. Pardon my ignorance Gavin; it's just that I have to be very careful with my budget. Thank you in advance! Sincerely, Fritz
Anyone from Napoli watching this video died laughing when he said Scamorza 😂
I certainly did.
6:15 have you been stirring continuously for 45 minutes
Yes, I did
Gavin, I love watching your videos and have a question about this cheese recipe. You said to use unhomogenized, pasteurized milk which seems hard to find here in California. Can you substitute homogenized, pasteurized milk and maybe add in heavy cream to make up for it? Thanks so much.
Yes you can! If using standardized milk (3.4% fat), you could add about 75ml (2.5 fl oz) of cream to get the same result.
I have a milk goat which is where I’m getting all the milk I’m using for my cheese making.
QQQ Do I need to change anything in the recipe since most of them are using cows milk? It’s raw milk.
I am curious about the gloves that you use. Every pair of gloves I have seen have a bad taste if you were to just put a finger of the glove in your mouth. So doesn't that bad taste run into the cheese, or are your gloves flavorless?
Flavourless
Mmm should try cold smoking over hay ;)
Hi Gavin, got one question for you!
I have access to fresh milk (streight from a cow) so should i boil it first before making cheese?
Thanks, keep up the good work!
Never boil the milk as it won't set a curd. Use this method instead; ua-cam.com/video/JmdXzpExUvo/v-deo.html
@@GavinWebber hey Gavin! with raw milk do you think its still necessary to pasteurize the milk previously for mozzarella type cheeses like this one? given that in the stretching part you expose the cheese to 70+ C water, which could be technically a 70 degree quick pasteurization, which is usually done at 72C for 15 seconds.
Please share a video how to make sour cream .
As I’m no Defender of traditional Ways there is a stupid Question:
Can cool Brine directly be used to cool and salt?
Would be one Step less.
I thought of that, but the hot cheese would absorb too much salt as brining is usually done at room temperature and the centre of the cheese wouldn't cool down enough.
That is what we would get from Italian dairy farmers except they called it provolone!
Really interesting but 18 hour process? How can one make dinner? 😂 I bet this is delish! I thought those cheeses were in balloons.
I would guess it takes about 2-3 hrs of actual work, and the rest is just waiting and checking on it occasionally.
They look like Truck Nutz.🤣🤣
It's pronounced "scamortsa", if you care, and if you can smoke it, you should try it!
Scamorza affumicata, if you want to research it.
they look a bit like cartoon chicken drumsticks!
REAL Italians don't use gloves! 😝😝
It's my sensitive I.T. hands. Too many years in the industry.
MAMMA MIA COS'È QUESTO?