I literally fall asleep to these videos. Not because they're boring, but because they're so interesting and soothing. Then I just rewatch it when I wake up the next day lol
It always start with a meme then an unrelated video on youtube Which leads you to google stuff You end up on wikipedia Only to finish it with a pornwebsite...
New Curd Nerd here, I love your channel your a very popular guy on a FB page I joined (How to make cheese) everyone shares your videos they love you. So do I. I’m a mother of two boys well three including my husband lol. Life surely is stressful and this has calmed me down watching your videos. Amazing how keeping your hands busy is calming and relaxes my hypertension. I’m just 21 no one my age I’ve came across loves cheese as much as I do. Thank you for sharing your talent making of cheese.
Great video starring on of our cheesemoulds! Nice work making the Gouda Kaas at home. Greetings from the Netherlands! Kind regards, Stef (production chief of Laude)
I have recently started making mozzarella cheese at college with my close friend, over this summer though we are going to be getting an apartment. we have already designated a room towards aging cheeses and intend to start making all sorts of varieties. I look forward to watching more of your videos and following along at home.
Hi Gav, your'e an inspiration, especially during our NZ lockdown. Since the beginning of our stay at home I've made cream cheese, feta, Wensledale, ricotta , a couple of camemberts and an absolutely awsome block of Stilton. What am I going to do with 1.5kg of Stilton??? You have hooked me into cheese making, mate. A really wotrhwhile hobby for my retirement. Keep up the good work.
2 ideas for your silton.....cheese sauce which you can freeze in smaller portion for using at a later stage on pasta/cauliflower or lasagne. Second a quiche with a lower layer of cooked onions, then halved grapes and crumbled Silton cheese on top. Blind cook the pastry before adding onios etc and then hot cook so the Silton cheese gets toasted. Don't burn. Loveliest quiche I have even had. It's essentially a hot cheese board. Have fun.
ya looks interesting i’d love to get into it. those molds are awesome but a bit expensive. any other options ? where does one normally get there odd ingredients to make gouda?
I visited holland once. I actually stayed in an airbnb that was at a dairy farm! The owner of the farm could tell I was interested in the cheese making process. Later, the staff showed me how to make cheese.
I absolutely LOVE Gouda. I’m just now seeing this video. Thank you 🙏 so much for explaining each item that goes into the cheese 🧀. Now I’m going to have to try it myself. Wish me luck 🍀. 🙋🏽♀️💜🌻
Whoohoo, go Netherlands! Quite a different attitude than the organisation-that-shall-not-be-named that back in November (the Italian one that felt the need to put its name in a bit of negative daylight). Dutchies showing that cheesemaking is peacemaking - no lawyers required :)
Hi all fellow cheese makers, thought I would offer some info with my experiences with Laude. I've been using the laude basket (the same size he used), following Gav's recipe - thanks Gav for the recipe! But I have been having trouble getting it out the basket, so much that I ended up cracking two cheeses. Contacted Laude about it for advice. They kindly offered me a guide. Turns out they suggest using stronger weights but shorter pressing time. They say that the longer the time the cheese is in the basket, the higher the chances of the pH dropping and thus, making the cheese stick to the basket. VERY difficult to get out.. They did suggest a gradual pressing like Gavin did but also to take the cheese out within each weight change, not to leave it in the whole time. To summarize: shorter pressing time, but heavier weights. If anyone buy's the basket, I personally would suggest to ask them for the same guide, to avoid the same issues I did. I am assuming Gavin had less issues due to the milk he is using? Not entirely sure yet, still new to this. But each country as you know will offer different milks with different processes, so I would suggest some research. The baskets Laude make are great by the way, hugely convenient. If you are a Gouda fan, I can't think of a better basket.
Such a curd nerd now! You doing good work Gavin. Looking forward to trying some cheeses on my own. I’ll have a go at the quick mozzarella this weekend 😊
I did the ‘balancing act’ thing when I made your cheddar cheese recipe. I used a full gallon of paint because it’s roughly 8 1/2 pounds. It fell over and literally the paint can was teetering on the edge of the counter top defying gravity. I ran over to save what could of been a complete catastrophe. I wonder if an upside down cardboard box over the setup would help stabilize it. I got really lucky that time. I will comment later on your cheddar video about that awesome cheddar cheese recipe. Gavin thank you so much.
Jonesy I believe if you didn’t cut the curd you’d have very uneven draining, very likely end up with pockets of whey that never drain and those spots would get moldy inside when you try and mature it
Went to the Laude webshop with my interest picked and ready to make a purchase, but stopped short when I saw the three-digits price of even the smallest moulds. What the hell? Is that made by NASA?
Another well made and educative video, many thanks for that! When checking the price for the Laude Cheese Moulds I wonder how many are really willing to pay the steep price of 170 Euro for one cheese mould to make cheese on their kitchen sink? That's seriously way out of proportion for me as a non-commercial user.
Where the OG curd nerds at??? I’m new here and I need to know the rules and regulations before I begin my journey. Also I will need the contract will devote my soul to this fanbase.
I swear, this video came up in my recommended out if nowhere and the second I hear "g'day curd nerds!" I shit you not I laughed my ass off because I knew exactly where I'd heard that before 😂
Dear Gavin, I just came up with your channel and I kinda in love man! Hahahaha Im a serious cheese lover, I even have a Queso tattoo written in my arm hahaha. I wanna tell u I make me find my true profession in life. Btw there are to Mexican chesses I'll love you can try and cook. Queso doble crema and queso bola de Chiapas.
I'll have to try this recipe when I'm able to get the ingredients. One of my two favourite cheeses, the other being Monterey Jack. Thanks for the video! 😊
@@silverlink454 OU in Dutch is pronounced like an OW, but the OW as in "how", not as in "blow" (or like an AU in German and Spanish, with emphasis on the A). In correct Dutch, you'd also0 have to pronounce the G like a Russian KH (a very hard H). But us German speakers learned to pronounce "Gouda" with a hard G.
@@bundesautobahn7 Correct just saying that in American English it is pronounced "Goo-duh" while in British English it's "gaw-duh" where gaw rhymes with wow. Both are valid English
How do you manage the timing of making this? Start the 12hour press before bed and work backwards from there? What time would you yourself start? Thank you. (NZ)
G'day Gav how easy is it to clean that mould no dishwasher here .Takes me ages to clean a fine mesh sieve properly . Keep up the good work mate and best of health to you and Kim
Hello Gav, excellent recipe. I have a slight problem with temperatures. My top rack in fridge that I use for cheese maturation is stable at 11-12°C which is ok I guess but what about the brine solution temp? I´ve read in a cheese making book that both solution and cheese should be in range of 12-15°C for optimal brining process. It claims that higher temperatures would cause the salt to access only top layers of cheese and physicaly suck the moisture from the core without salting it. What would you do? Do you plan any vid on this topic? Many thanks in advance. Have a good one!
Can someone explain when referring to pressing in these videos are they referring to a deadweight or a psi pounds of pressure force weight? Can’t find clarification from gavin himself
Does the mould matter for the cheese? Like if you used this mould for chedder cheese or Colby would that change the the finale product or just change the look?
Her: talk dirty to me
Me: you little curd nerd
I literally fall asleep to these videos. Not because they're boring, but because they're so interesting and soothing. Then I just rewatch it when I wake up the next day lol
Came to fight ''Italians'' stayed for the curd nerds.
Peculiar Artisan I can’t find the Italians 😭
Italians ?
Why would Italians be angry about a Dutch cheese?
Louis Vermorgen it was meme abt italians talking shit on him
It was a meme! Glad there's no hate in sight feom anyone haha c':
how did i wind up going from a meme on Twitter to being an apt fan. o.o oh no I'm a curd nerd.
ONE OF US!
ONE OF US!
Cowbelly brought me here
Maurik Van Kets same
I’m here from cow belly studios
It always start with a meme
then an unrelated video on youtube
Which leads you to google stuff
You end up on wikipedia
Only to finish it with a pornwebsite...
I found this off of a meme, but I love this
Cowbelly?
boi man no Twitter
Same
Ok
Chahn20 stfu it was on Cowbelly and how do yo know if he got it off twitter or the tweet in cowbellys video
Cheese making is so wild. Mad respect dude
came for ‘angry italians’, stayed for ‘curd nerds’, ‘size matters’ and giant babybell
New Curd Nerd here, I love your channel your a very popular guy on a FB page I joined (How to make cheese) everyone shares your videos they love you. So do I. I’m a mother of two boys well three including my husband lol. Life surely is stressful and this has calmed me down watching your videos. Amazing how keeping your hands busy is calming and relaxes my hypertension. I’m just 21 no one my age I’ve came across loves cheese as much as I do. Thank you for sharing your talent making of cheese.
Great video starring on of our cheesemoulds! Nice work making the Gouda Kaas at home. Greetings from the Netherlands! Kind regards, Stef (production chief of Laude)
“Size does matter in this case” omg he is so silly!! Love the videos!
I don't know why I'm watching someobe making cheese but this was really calming and interesting
I have recently started making mozzarella cheese at college with my close friend, over this summer though we are going to be getting an apartment. we have already designated a room towards aging cheeses and intend to start making all sorts of varieties. I look forward to watching more of your videos and following along at home.
Hi Gav, your'e an inspiration, especially during our NZ lockdown. Since the beginning of our stay at home I've made cream cheese, feta, Wensledale, ricotta , a couple of camemberts and an absolutely awsome block of Stilton. What am I going to do with 1.5kg of Stilton???
You have hooked me into cheese making, mate. A really wotrhwhile hobby for my retirement. Keep up the good work.
You're*
Okasih fuck off mate, you can obviously tell it was a slight mistake. Absolutely was no bloody fucking reason to correct grammar or punctuation here.
2 ideas for your silton.....cheese sauce which you can freeze in smaller portion for using at a later stage on pasta/cauliflower or lasagne. Second a quiche with a lower layer of cooked onions, then halved grapes and crumbled Silton cheese on top. Blind cook the pastry before adding onios etc and then hot cook so the Silton cheese gets toasted. Don't burn. Loveliest quiche I have even had. It's essentially a hot cheese board. Have fun.
ya looks interesting i’d love to get into it. those molds are awesome but a bit expensive. any other options ? where does one normally get there odd ingredients to make gouda?
You should have spent the time overthrowing your oppressive government.
thank you for sharing your passion for cheesemaking with us! you're videos are so relaxing and informative, i absolutely love them :)
This week on quarantine, i will learn how to make cheese
hey gavin i suffer from anxiety and your videos help me calm before bed i love your videos cant wait for the taste test.
Amazing video Gav, found myself especially bored this morning so seeing that you've posted has made me pretty happy! Hope you're doing well.
38 second into the video and I've never loved a single channel more
What a beautiful clean shape! Super interesting molds, never heard of microperforated molds, but you learn something new everyday!
I visited holland once. I actually stayed in an airbnb that was at a dairy farm! The owner of the farm could tell I was interested in the cheese making process. Later, the staff showed me how to make cheese.
I absolutely LOVE Gouda. I’m just now seeing this video. Thank you 🙏 so much for explaining each item that goes into the cheese 🧀. Now I’m going to have to try it myself. Wish me luck 🍀. 🙋🏽♀️💜🌻
Yes!! Big points for the second pronunciation of 'Gouda', that was the correct one!
Whoohoo, go Netherlands! Quite a different attitude than the organisation-that-shall-not-be-named that back in November (the Italian one that felt the need to put its name in a bit of negative daylight). Dutchies showing that cheesemaking is peacemaking - no lawyers required :)
Fun fact I haven’t watched cheese buds in a few weeks and now here you are hell yeah
Good video. And hello from the Netherlands. Thanks for sharing.
lovely vid gavin. I love being a curd nerd!
How are you just the most precious man in existence? You go gavin make that cheese!
Wow, now that is commitment, so many stages to go through. So impressed.
Found off twitter. Became a proud *curd nerd*
Thanks Gavin :)
how absoluly fantastic that they have aproached you, what a great boost to your hard work :-)
And this makes me, a Curd Nerd from Gouda, very, very happy! Thank you o great Curd nerd supreme! You pronounced Gouda pretty right!
I never made cheese before but love this channel to help me sleep at night..but i am a big cheese lover
Bruh I’m watching this and fighting falling asleep on myself right now💯💯💯
As an Australian, I love this dude
What a great tip to see the curd line to assess the amount of extra water required. 🙏
Made my first cheese this weekend, a Caerphilly inspired by your channel. Keep up the fantastic work you two.
Hope you and your family are keeping safe Gavin. Thanks for another great video!
Thanks 👍
Hi all fellow cheese makers, thought I would offer some info with my experiences with Laude.
I've been using the laude basket (the same size he used), following Gav's recipe - thanks Gav for the recipe!
But I have been having trouble getting it out the basket, so much that I ended up cracking two cheeses. Contacted Laude about it for advice. They kindly offered me a guide. Turns out they suggest using stronger weights but shorter pressing time. They say that the longer the time the cheese is in the basket, the higher the chances of the pH dropping and thus, making the cheese stick to the basket. VERY difficult to get out.. They did suggest a gradual pressing like Gavin did but also to take the cheese out within each weight change, not to leave it in the whole time. To summarize: shorter pressing time, but heavier weights.
If anyone buy's the basket, I personally would suggest to ask them for the same guide, to avoid the same issues I did. I am assuming Gavin had less issues due to the milk he is using? Not entirely sure yet, still new to this. But each country as you know will offer different milks with different processes, so I would suggest some research.
The baskets Laude make are great by the way, hugely convenient. If you are a Gouda fan, I can't think of a better basket.
Great tip, thank you!
Thats a giant babybel :D
Damn, was really entertaining this video. Big cudos for your curd hobby, this gouda you made is really beautiful.
great video man! Loved watching it start to finish. Great narration. great execution!
Glad you enjoyed it!
Such a curd nerd now! You doing good work Gavin. Looking forward to trying some cheeses on my own. I’ll have a go at the quick mozzarella this weekend 😊
That's an exciting piece of kit, Gavin, thanks for the demo. How does the seller/manufacturer recommend cleaning the microperf mould?
Good question, I will ask and get back to you
with the right patterns on the outside PERFECT
I just came here to listen to your pronunciation of "Gouda". 10/10!
Beautiful video, Gav. Looking forward to the taste test video, thanks for sharing!
smoked gouda...i really like...this video instructional is fantastic...
I don’t even like cheese but I’ve been thoroughly enjoying this
Only 5 more days, i can't wait for part 2
I did the ‘balancing act’ thing when I made your cheddar cheese recipe. I used a full gallon of paint because it’s roughly 8 1/2 pounds. It fell over and literally the paint can was teetering on the edge of the counter top defying gravity.
I ran over to save what could of been a complete catastrophe. I wonder if an upside down cardboard box over the setup would help stabilize it. I got really lucky that time. I will comment later on your cheddar video about that awesome cheddar cheese recipe. Gavin thank you so much.
Gav videos in 2021, "Believe it or not, I used to use a pool filter to mould my cheese."
So true Cap
Good Job, I like your videos, very technical.
Thank you very much!
What would happen if the curds were never cut? Would the one giant curd mass slowly sweat out its whey? Could this be used to produce cheese?
Jonesy I believe if you didn’t cut the curd you’d have very uneven draining, very likely end up with pockets of whey that never drain and those spots would get moldy inside when you try and mature it
thanks for pronouncing it correctly
you are the first person i hear it say perfectTHANKS NEXT TIME BIGGER WHEEL AS WE CALL THEM
I’m ready for the tast test will be watching when you posted it😁
Oh my Gouda, that looks TASTY!!!🤤
Been a fan for awhile. Thank you for your knowledge.
My pleasure!
That gouda looks incredible!
these are just so fantastic, every video has made me so happy
3am videos, how I love you so
To press I use a ring mold on top of a plate then heavy books (encyclopedia - you can stack as many as you need. The ring mold really helps.
Went to the Laude webshop with my interest picked and ready to make a purchase, but stopped short when I saw the three-digits price of even the smallest moulds. What the hell? Is that made by NASA?
Another well made and educative video, many thanks for that!
When checking the price for the Laude Cheese Moulds I wonder how many are really willing to pay the steep price of 170 Euro for one cheese mould to make cheese on their kitchen sink?
That's seriously way out of proportion for me as a non-commercial user.
I agree. Glad they gave me mine.
I thought my browser did some sort of translation or was some sort of error in the price. WOW
my watch history today
4 pm: Louder with crowder
10:30 pm: lauda with gouda
Gavin is our Cheese God. Our Cheese Father.
Where the OG curd nerds at??? I’m new here and I need to know the rules and regulations before I begin my journey. Also I will need the contract will devote my soul to this fanbase.
I swear, this video came up in my recommended out if nowhere and the second I hear "g'day curd nerds!" I shit you not I laughed my ass off because I knew exactly where I'd heard that before 😂
I have to confess, as a Dutchman, we learn this the first week after we are born
Dat is aardig
You have inspired me to try to make cheese
Dear Gavin, I just came up with your channel and I kinda in love man! Hahahaha Im a serious cheese lover, I even have a Queso tattoo written in my arm hahaha. I wanna tell u I make me find my true profession in life. Btw there are to Mexican chesses I'll love you can try and cook. Queso doble crema and queso bola de Chiapas.
looks delicious, Gav!
Ah! I found out that the Laude company is about 20 kilometers away from my home town. The name Laude is obviously named after a hamlet near Ter Apel.
....grabs some generic woolworths cheddar from the fridge and imagines it's something more exotic.....
Woolworths? How old is that bloody cheese
What are the odds that I would watch this video the day before the cheese is finished.
Today is the day the gouda is ready
I'll have to try this recipe when I'm able to get the ingredients. One of my two favourite cheeses, the other being Monterey Jack. Thanks for the video! 😊
Brian Johns is the Gouda you buy dutch or American made
Oh no! I just made my Gouda from the last video! New models look great.
Dude keep it up, all the respect for you , you are awsome
9gager here
Proud to be a certified curd nerd
I always pronounced it as "goo-dah."
Pronouncing it "goo-dah" is the American English version and it is a valid pronunciation.
@@silverlink454 OU in Dutch is pronounced like an OW, but the OW as in "how", not as in "blow" (or like an AU in German and Spanish, with emphasis on the A). In correct Dutch, you'd also0 have to pronounce the G like a Russian KH (a very hard H). But us German speakers learned to pronounce "Gouda" with a hard G.
He is Australian. Be nice.
@@bundesautobahn7 Correct just saying that in American English it is pronounced "Goo-duh" while in British English it's "gaw-duh" where gaw rhymes with wow. Both are valid English
But that's English for you it's a very mutable language.
I don't understand if it's the same process as other cheeses in the canal because this one has an air hole, is it the ferments? Thanks a lot
As always 10/10!
You're the best!
Did you turn on some sort of music? Because I can hear some kind of pop music at 3:35.
Beautiful work!
How do you manage the timing of making this? Start the 12hour press before bed and work backwards from there? What time would you yourself start? Thank you. (NZ)
wow perfect dutch prensation
Thank you for your cheese making information. Where can I buy this cheese mould in Australia?
Unfortunately, you cannot buy it in Australia. It is made in the Netherlands.
LOVE YOUR CHANNEL AND HARD WORK GAV!!! WISH YOU’D OPEN A CHEESE CAFE OR SOMETHING LOL!
G'day Gav how easy is it to clean that mould no dishwasher here .Takes me ages to clean a fine mesh sieve properly . Keep up the good work mate and best of health to you and Kim
Surprisingly it wasn't too bad. I used a sponge after soaking it for an hour and it was clean as a whistle.
Interesting. Did you shorten your stir time during the first washing. Is this an improvement?
I fell in love with Old Amsterdam, which apparently is Gouda aged for 18 months.
Do you think this method would work for that too?
Love your videos!
Yes, absolutely
So if you wanted to smoke this I assume you would do this BEFORE you wax it? Great video. Thank you. Will try.
Yes, you can smoke before maturation or after it is mature.
how you calculate the pressing weight and the eight of cheese to be want to have a tasty goudse kaas🇱🇺🇱🇺👍👍
Hello. is the pressure on the cheeses the same for smaller cheeses (500, 600 grams).
it's gonna be ready at my birthday :D nice
Love this! Thank you!
Hello Gav, excellent recipe. I have a slight problem with temperatures. My top rack in fridge that I use for cheese maturation is stable at 11-12°C which is ok I guess but what about the brine solution temp? I´ve read in a cheese making book that both solution and cheese should be in range of 12-15°C for optimal brining process. It claims that higher temperatures would cause the salt to access only top layers of cheese and physicaly suck the moisture from the core without salting it. What would you do? Do you plan any vid on this topic? Many thanks in advance. Have a good one!
Can someone explain when referring to pressing in these videos are they referring to a deadweight or a psi pounds of pressure force weight? Can’t find clarification from gavin himself
I am really amazed how you make a city
Been wondering for a while if you know about the meme that's been going around about you lol
Yes, old news
I'm not familiar. Fill me in?
@@deuterium_pottage that sounds very... Italian. 😂
Does the mould matter for the cheese? Like if you used this mould for chedder cheese or Colby would that change the the finale product or just change the look?
You can use it for any semi hard or hard cheese without any issues.
Hey I've got a question. If I'm using fresh raw milk, do I still have to add the mesophilic cultures?