Many many thanks! I have started to do many things myself again, which I've hardly remembered how to do. So many helpful tips and ideas in your videos. You've made my family, myself and the organic farmer (5 min. to walk) happy, cause now I buy so much fresh raw milk. Greetings from Switzerland
Great video to clarify a few things for me. I live in New Zealand and use A2 raw, unhomogenised, unpasteurised milk that I can purchase from a vending machine on the farm. Most recipes mention unhomogenised, pasteurised and I had wondered if my raw milk needed pasteurisation. I'm confident with my supplier's processes so am happy to continue what I've been doing after watching your video. Thanks.
Perfect!! I've been waiting for a video like this. Seems like unhomogenized, pasteurized milk with ~4% fat is the ideal. And no additives like gelatin, or milk that's had cream added to bring its fat content up, and homogenized is okay if you can't find unhomogenized. That's good, because where I live I can only get homogenized milk, but otherwise it sounds good. Thanks Gavin!
Incredibly helpful video. Since I live in the US, I didn't know how our milk compared to milk in Australia. Our food police can be a little odd here at times, and don't always think we have a functional brain that we can use to think for ourselves. I've never seen any milk sold here above the fat content of whole milk (your alright pick for useable milk), but that doesn't mean it doesn't exist, just that I've never seen it. I'll have to look for it now, maybe my local farmers market will carry it. Thank you for all that information, it was a great help.
Thanks very much Gavin for your excellent instruction videos. I will give cheese making a try in the next couple of weeks, just because of your videos. I love trying out new crafts, and your enthusiasm for cheese is quite contagious. I'm also getting the impression that living near the alps (Austria) and close to a rural area will have it's benefits for cheese making. Standard whole milk in Austria is 3.5% fat (so it should work for most cheeses as far as I understood your videos), and just recently a farmer in my area opened up a 24/7 raw organic milk dispenser with self service (people in Austria like to have organic and fresh food, and that idea seem to sell quite well). I most certainly will give some of the easier beginner cheeses you mentioned in another video a try, and who knows, maybe install a cheese cave in the future. Many thanks for your nice videos.
So that's why I ended up getting cream cheese from the UHT milk I used. My first time trying to make mozzarella cheese (or cheese of any kind) and I was so disappointed with the outcome. Thanks for the education.
Don't know about every place in the US and California is likely wacker doodle but here in the southeast, whole milk has always and still is labeled as 4% fat min.
Glad I found this video. Thinking of making my own mozzarella while we are on lockdown here in Malaysia but difficult to get my hands on milk other than UHT 😅 at the moment.
Thanks Gavin, this video is priceless. I can only get 3.25 "whole" here in Canada, and all of the "creams" I've seen at the grocery store so far have cellulose thickener in them. It really sucks that I can't get pure milk and pure cream! I need to find a farmer and make friends or get my own cow!!! :) I had left you a comment on your Raclette video asking why you think my cheese wasn't melting, well, after seeing this video and doing a lot of research on milk products here in Canada, I think I know it's due to lack of fat and also due to pasteurization and homogenization that kills both the protein structure and destroys the fat in the milk products.
Brilliant Gavin! I have been following you for some time and am going to start making cheese next year. Had I not seen this video I would have used the Farmhouse Gold so you have saved me from that!! I'll visit your website and stock up on supplies before I get started. Thanks for all your helpful advice.
Ok Gavin are you now reading my mind ? Lately I have been thinking of giving cheese making a go and I have wondered what milk is best. Keep up the fantastic work. You are the king of the Curd nerds lol.
I don't have the extra money for a cheese making kit...but I love educational videos of useful skills. I would love to see a chart of this information.
I made a mozzarella once using skim milk. I did get a good break, but it created a cheese so hard that it broke the food processor when I tried to shred it. Never again. :D
Hi, Gavin. I'm a huge fan of your channel. About skimmed milk, all processed milk are first skimmed, and then homogenized with the fat (cream). As it is very difficult to find unhomogenized milk, and homogenized milk produces a cheese that tastes buttery, I'm now using skimmed milk and cream to make my cheeses, and with great results.
Hi, Gavin. It varies. I Have done some tests. First, i did a camembert using 3 Liters of skimmed milk and 500 mililiters of cream (35% fat). It was great. Then I did another batch using 4 liters os skimmed milk to a liter of cream (35%). Also very good, and very soft. Now i'm thinking about doing some queso fresco using 5 L of skimmed milk and 500 ml of cream (35%).
Since this video came out, the Farmers' Own brand has been discontinued. There has however been a proliferation of Jersey milk producers, and as Jersey milk is very high in milk solids, the light version has around 2g of fat per 100 ml while having similar milk other solid content as full cream milk.
Here in the US, it can be difficult to find real cream that is not Ultra Pasteurized. When I go to Sam's Club or Costco, all that they have is Ultra Pasteruized, so I have to go to smaller grocery stores to try and find thick whipping cream. Can you use cream that has been frozen and then thaw it to use in cheesemaking?
Thank you so much. That was super helpful as I look to make my first cheese. I did look at the farmers own but I also considered the farm house gold. I also have raw milk to use so I’ve learnt a lot just from this video 😊
There’s a local milk producer in Beaudesert, Qld who built his own dairy and is stocked quite widely in southeast Qld. It’s non-homogenised, pasteurised milk and delicious. Great for cheese making. The brand is 4Real milk. They also make cream and cheese.
Raw milk can have some nasty germs like tuberculosis. So here in germany it is only sold directly from farm and the farmer must advertise to pasteurize it. But buying always from the same organic farmer with a quite small herd of ~5 cows i do not care heat treating. Taste is better anyways. And if i need lower fat content, simply let it stand around 1 day, skim the cream and make butter. Then you do not want Industrial butter anymore too.
Thank you Gavin. Haven't made much cheese over winter and now that I am back into wanting to make some we discovered that we now can't get unhomogenised milk at our local Woolies or even our Coles, IGA, or Aldi stores :( Wayne and I have been looking at what we can now use and this video helps a lot.
For a camembert recipe - I wanted to know what yield (final product) would I expect from using 2 Gallons of milk if 1. Using store-bought pasteurized (not ultra or homogenized) full fat (3.25-3.4%) 2. Using Raw Milk that I pasteurize myself (slow, 145 Fahrenheit half-hour, then cooled) There is a big difference in price (where I live) and I wanted to know if it's worth it from a price standpoint. Whether it is worth it from a price point - How different is the final product taste (could make it worth it even if the yield difference doesn't cover the cost difference)? Thank you for these great videos.
Very helpful video as always Gavin, I always wondered which milks to use. Just put in a couple Camembert into my cheese fridge today, they looked very official. A nice change after my Gouda failed. Quick question, what would cause a slight bitterness in a semi-hard cheese? Would it be over-acidification or something else? Cheers
Very informative and answered many of my questions thank you. Can you also do that with the cultures you use and the amount please again thank you. We are in prep learning how to make cheese . I would like to attempt to make swiss cheese as it is one of my fav. What is cc in measurements?
The right milk is all about the ratio of Fat to Protein around .80 is good (as your Choice is at .81) As a cheese marker I never see fat at less than 4.3 % and can get up too as high as 6% my advice for any one getting in to to this is to use the Pearson Square to work out your ratio for whole milk, cream, water. www.cheesescience.org/ is a great website to learn more about cheese making.
Great vid thanks mate! I'm in Canada so all these kinds are different. If I get you, the crucial thing is no or low heat pasteurization? and then fat content? Cheers!
@@GavinWebber went to the store in the meantime and they all say pasteurized, no indication of high or low temp. I may try to find a small producer. Will be getting some rennet when I get to the city. Thanks for all the info!
I am just learning about cheese making, I was given a cheese making kit and am finding that for the most part is almost useless with low minimal amount of milk level, 900 milk so less yield. But what I wanted to know is I love Babybel cheese is it possible to make that at home, parmesan, feta and a few other types of cheese that is the extent of my knowledge, you know love melted cheese sandwiches etc., As I have said I am ignorant about cheese though I’ve always dreamt of making my own. I of course do not have a cheese cave and apart from what is in the kit have no equipment
Thanks so much for this Gavin! The U.S. does not commonly label milk like you have shown they do in Austrailia. I was never really sure where to start when dealing with U.S. milk. Thanks so much for a fantastic tutorial.
This has probably been answered but In the USA many of our standard (not ultra) pasteurized "whole milk" has vitamin D added. Is that a problem for cheese making?
I can get two brands of unhomogenised milk locally with a fat content of 4.3 g/100ml. Another goes as high as 4.5. One of the 4.3g brands uses milk from a mixed herd of Jersey, Friesan and Illawarra cows.
I'm lucky where I live (Camano Island, WA, USA). We have a dairy farmer who sells raw Guernsey milk. Raw meaning no homogenization and no pasteurization. Plus, Guernsey cows have super high protein content and fat content.
@@acapyolo8487 It certainly does. Where are you located? I only know information in the Pacific NW of USA and the west coast. But if you don't have anything in your local store, I would look up a dairy and go ask them. Really small dairies will probably give you the best information. Also, raw milk is illegal some places in the USA, I know, but not sure in other countries.
@@marcuspi999 ouh tq bruh for the info, im located in malaysia. i just want to make a research about cheese for my assignment . Bruh why not we discuss to the next step more bout cheese if u dont mind :)
Interesting that you say Farmer's Own is #1 for cheesemaking. I've never had a success with it - never had a curd set over at least 10 batches. I've suspected it is because it is standardised milk with cream added back. Perhaps Farmer's Own is processed differently in NSW? Anyway, I use Tilba Unhomogenised Jersey Milk - it is from an independent dairy, pasturised, but at the lowest legal/safe temperature of 62c (the closest I can get to legal raw milk), which makes it ideal for curds and cultures as the proteins have not been killed off and it still has all the calcium, and it's 4.5% fat. You're right about Gippsland Dairy Double Cream being very difficult to blend back into the milk - I have been using it to make icecream and it takes forever to get it well blended for the custard. I'll try out that Bulla Pure for the next batch. Love your work, keep it up please :D
krankywitch That's really interesting, I've never had an issue with Farmers Own. The last batch of cheese I made had an amazing amount of curd. I do use the Victorian milk so I wonder if you're right about it being produced differently?
Perhaps it's processed differently? I'm sure with the volumes they produce, FO must have more than one facility. I persisted for a while as I'm aware that there are seasonal differences in milk. Autumn and Winter milk is never as good as late Spring and Summer milk because the pasture changes - Summer grasses are much richer and more nutritious, which is why many dairies have to supplement feed through the colder months. I really notice that when frothing milk for my coffee - I get a much better 'head' in summer. This morning I've whipped up a batch of Quick Mozzarella for pizza tonight - I used Tilba milk and it has come out great, but not as fantastic as is does through summer. I put it down to being winter, plus the NSW South Coast has been drier than usual this season, therefore the feed is different and the milk will be different. For any curd nerds within range of the Tilba supply, it is a real cheese makers milk as the dairy produces it with cheese making in mind. They make a great range of cheeses and run classes at their dairy.
Really helpful video. I've been interested in making my own cheese but unsure the milk to use for it. The only milk I've seen in my area so far that might work is just basic homogenized milk. Their might be something else in the organic section I didn't see but I hope the homogenized milk will work.
How does "half and half" (called "half cream" in the UK) fair? It is a mix of half milk and half cream and has a fat content between 10 and 15%. I am asking because in the US that is the only thing easy to find in major chain stores (it sits right next the the normal milk) that has more fat then Whole milk. Or is the fact that it is part cream miss things up? I am totally new to cheese making. Edited: You answered my question in your video right after I asked it. lol.
I am grateful for this, it is educational as - is, but I would dearly like to see this done for North American markets. Even though you have different markets and brands, the customary measures and milkfats are recognizable, and since our "whole" is less fatty than oz's, and in the US we rarely double pasteurize, I'd love to know store bought types I could try for cheese making. Thanks in any case for all the shared wisdom!
Hi Gavin, I would love to see an updated edition of this milk video as it seems I cant get farmers own at my local woolies and would love to know what you are using now and if there is anything better.
Hi Gavin, thank you for an informative video. Am I right in thinking I can use homogenised milk?? I always thought it had to be unhomogenised? It would open up options for me if I could use homogenised, what is the different in the end result, is it noticeable? Many thanks for your great channel.
NIDO, the most globally available dry whole milk is the only milk readily available in some Island nations and remote communities. I take it camping. It tastes like rich whole milk. I wonder how it would perform with cheese?
Thanks gavin for this very useful video, I have learned too much from you tutorial, but I still have a question, about making cheese from powdered milk.
Hey Gav, thanks for the video! Just a heads up though that Coles and Woolies full cream milk can sometimes struggle to set a curd even with calcium chloride. After speaking with some others in the cheese community on the north east coast we found that the big 2 supermarkets sometimes mix left-over UHT milk with the regular full cream milk. Depending on your woolies or Coles Norco, and Dairy Farmers are the best budget choices at around $1.50/L
Nice presentation my friend. I used to work in a dairy factory in Greece, most of the cartons of milk have at the bottom numbers from 1-5 if a number is missing the number that is missing is how many times the milk has been processed, there is also a same pattern with five different colors. I always check the milk that I buy to be 1 or 2 times processed.
Hi Gavin. Thanks for sharing your enormous knowledge on cheese making. I have a question : With raw fresh milk unpasturized bought at farmgate do we get cheese, for example, camembert of better taste ?
I’m not Gavin but personally I’ve eaten a lot of cheese made from raw milk before and it often does have a noticeably better taste although I’ve never had raw milk Camembert before
Hi Gavin, as always, learning more and more as I watch your videos as a cheesemaker wannabe! would you be kind enough to list various cultures and chemicals you use and the purpose of them, which ones are "must" which ones are "nice to have", etc...? thanks in advance, Cheers
Hi Gavin, So if making Parmesan, you say 14 litres of 2% milk, can you use 10 litres of lower fat and add 4 litres of high fat? to roughly equate to the 2%, what would be the +/- tolerances. Best Wishes from Scotland.
Not sure if you’ll see this, as the vid is older, but.... our milk is averaging 4.86%BF and 3.92%Pro at the moment. Is there a sliding scale I should use for lypase and rennet use? Or should I just wing it and treat it as a standardised milk? Apologies if you have covered this in other videos; I haven’t watched lol of them yet. Thanks.
Hi, I just discovered your channel and I am impressed, your videos are very useful. I have a good question please :) I am so excited to try making cheddar cheese following your recipie using fresh cow raw mlik; so I am confused if I have to pasturise it or not? and if adding mesophilic culture is necessary for fresh cow raw milk because it contains bacteria basicaly? thank's for you Gavin I am waiting for your answer :)
Hi Gavin, thanks for the informative video! I have access to raw cow's milk, but I'm wondering what would be an easy method for determining fat content, as parmesan needs kind of a low fat milk? Unfortunately, I don't have the necessary equipment for doing the Gerber method.
GoldenGuernsey cow whole milk.(USA) ..was so wonderful. Have not seen it in many years. In Africa my Dad made cheese (sort of a mozarella.) when we only had that lousy boxed milk and I cannot...he must have been adding something !
All of the Woolworths in England close down about 15 years ago I loved going as a child you could get alsorts I still have a baby’s Toy that’s 19 years old and still look new even thou about 6 littlens have used it and a dog
I was wondering what Australian milk to use for cheese making so I was extremely pleased to find this tutorial. Is Coles milk any good to use at all for cheese making? Thank you.❤️👍👏 for the tutorial.
Thanks for the video. It's just sad that it's very difficult to get a hold of non-UHT milk in my country, but I will try to make my own cheese. I'll start with Ricotta/cottage cheese as it's the most simplest one and I need it for Lasagna. Time to say goodbye to Processed cheese. You won't be missed.
You can also make Paneer with UHT milk. Main thing whether it's Paneer or Ricotta is that you're relying on an external source of acid be it vinegar or lemon juice. Here in the U.S., UHT is the default mode of pasteurization AFAIK because it's cheap to do and is very energy efficient (when done in high volume, that is), and milk is generally not labeled whether it uses one type of pasteurization or another (though cream generally is). As a result, the best milks for cheese-making are the specialty brands (similar in spirit to that Farmhouse Gold) that cost so much that you don't ultimately save any money by making your own cheese unless you're making some very specific/unique variety that is extra expensive.
hello from argentina mr! in first im pleased to say that im amazed about your vast knowledge about cheese, im just starting to craft and you have been a brigth light. now that being said, i would like to know if adding cream to a UHT homegeneized milk would turn it into a decent milk to make cheese. thanks in advance and keep up these superb videos you upload! (:
You may have already found this out by now, but I'm pretty sure that would not work. Once a milk has been ultra-pasteurized, it can't be recovered for cheese-making. The denatured proteins aren't going to go back to their original state.
Hi Gavin. Thanks for vid. I am just starting and can get jersey milk from tesco here in uk. It is 5% Fat will this be ok for cheddar and do i still need calcium cloride. thanks Alan
Hi Alan I have just made Camembert using this milk for the first time and I did use calcium chloride had a really good curd set and a much higher yield than normal whole milk all seems to be good maybe i'll let you know in a couple o weeks if it turns out ok lol
Hello Gavin, I'm an amateur cheese maker, sort of making cheese now and then, recently I got a few liters of organic milk, amd i made butter cheese based on your recipe. What i did differently was, I didn't use any culture, I let the milk ripen ±18 hours at 29-31°c, the next day, the cream was already separated itself that I scooped it out to make butter (it smelled nice like sour cream), but what came to my surprise, the milk itself already coagulated without the rennet added. I added diluted animal Rennet but I'm not sure if it had any effect. Anyway, the butter was done, used it to fry eggs, really nice aroma & taste, sabed the butter milk for further use & i already have the cheese wrapped & stored in my fridge, so it's waiting time for the next 2 weeks, hopefully it works. I cut half of your recipe to make it. However, onw question remains, what makes the milk coagulate & it had a fairly good clean break too, even without rennet? Perhaps you have a better insight regarding this question, thank you
What you have made there, my curd nerd friend is called clabber. Milk will naturally coagulate due to the lactic bacteria producing acid, which in turn coagulates the milk. Not sure what the cheese will turn out like, but I would age it more than 60 days at about 10C to ensure that no bad bacteria are present in the final cheese.
Gavin Webber thanks for the update brother, it's been almost a week now, the rind is somewhat very firm, no idea how it will be, anyway, I'm getting more organic milk & will do the same ripening process, if it turns out to be the same, I'll test it for mozzarella, curious...
PS loved the colored water comment - had me in stiches
Many many thanks!
I have started to do many things myself again, which I've hardly remembered how to do.
So many helpful tips and ideas in your videos.
You've made my family, myself and the organic farmer (5 min. to walk) happy, cause now I buy so much fresh raw milk.
Greetings from Switzerland
One thumbs down are you serious! Disagree with what he's teaching or what? Everything he said was spot on!
Excellent video sir!
+Shawn Scaggs thank you. I often wonder why people leave a thumbs down. It make no sense to me.
Gavin Webber sometimes I thumbs down videos so they stop showing up in my recommended..like those animal cruelty videos with disturbing thumbnails
Great video to clarify a few things for me. I live in New Zealand and use A2 raw, unhomogenised, unpasteurised milk that I can purchase from a vending machine on the farm. Most recipes mention unhomogenised, pasteurised and I had wondered if my raw milk needed pasteurisation. I'm confident with my supplier's processes so am happy to continue what I've been doing after watching your video. Thanks.
This man could tell me litteraly anything to me about cheese making and have me interested
Just saw this and wanted to say thanks! Living in America I was a bit confused by your milk terms until now hahahhaha.....
Perfect!! I've been waiting for a video like this. Seems like unhomogenized, pasteurized milk with ~4% fat is the ideal. And no additives like gelatin, or milk that's had cream added to bring its fat content up, and homogenized is okay if you can't find unhomogenized. That's good, because where I live I can only get homogenized milk, but otherwise it sounds good. Thanks Gavin!
You are the authority of cheese...THE HEAD CHEESE. Your channel is a YT gem...love you bro and keep it up!!
Mark Linden head cheese? 😅 🤢
“I hate two things: liars and skim milk, which is just water lying about being milk.”
Incredibly helpful video. Since I live in the US, I didn't know how our milk compared to milk in Australia. Our food police can be a little odd here at times, and don't always think we have a functional brain that we can use to think for ourselves. I've never seen any milk sold here above the fat content of whole milk (your alright pick for useable milk), but that doesn't mean it doesn't exist, just that I've never seen it. I'll have to look for it now, maybe my local farmers market will carry it. Thank you for all that information, it was a great help.
I came here from a meme video and I am in love
Me too
Same
Thank you for explaining the variety of milk. For me, especially 5th one, Gold, was an eye-opener.
Well I’m looking forward to my first attempt at cheese making! Here in Idaho raw milk is legal and I can pick it up close by fresh! Very cool
Any chance we could get a tour of the cheese cave? I'd love to see all the cheeses snug in their boxes.
Thanks very much Gavin for your excellent instruction videos. I will give cheese making a try in the next couple of weeks, just because of your videos. I love trying out new crafts, and your enthusiasm for cheese is quite contagious. I'm also getting the impression that living near the alps (Austria) and close to a rural area will have it's benefits for cheese making. Standard whole milk in Austria is 3.5% fat (so it should work for most cheeses as far as I understood your videos), and just recently a farmer in my area opened up a 24/7 raw organic milk dispenser with self service (people in Austria like to have organic and fresh food, and that idea seem to sell quite well).
I most certainly will give some of the easier beginner cheeses you mentioned in another video a try, and who knows, maybe install a cheese cave in the future.
Many thanks for your nice videos.
It sounds like you will have the best quality milk for your new hobby!
Hi There Gavin, I live on the tablelands in Far North Qld, Mugali Creek Milk is also perfect for cheese making.
Finally a useful video about milk and cheese! Much thanks good sir
So that's why I ended up getting cream cheese from the UHT milk I used. My first time trying to make mozzarella cheese (or cheese of any kind) and I was so disappointed with the outcome. Thanks for the education.
So bloody useful haveing an Aussie explain this thanks mate 👍
No problem 👍
Don't know about every place in the US and California is likely wacker doodle but here in the southeast, whole milk has always and still is labeled as 4% fat min.
You are brilliant! Thank you for this tutorial, always a treat to watch your videos. Much love from the Philippines x
Thanks, Frances!
Glad I found this video. Thinking of making my own mozzarella while we are on lockdown here in Malaysia but difficult to get my hands on milk other than UHT 😅 at the moment.
If you can buy milk you can buy cheese. Why complicate things?
@@supercooled simple reason: I want to learn how to do it myself.
Avec Gracey I. Add butter once because I was also curious. The yield wasnot that great.
hi from malaysia also 😃👋 glad to see u in comment
I'm starting my cheese making "career" here 😂. First order of the day is to know my milks!
Next is the culture and rennet and their roles!
Very informative video Cheeseman. Definitely one of the first videos an aspiring home cheesemaker should watch. Greetings from sunny Puerto Rico.
Very informative and interesting. Also my partner and I had a laugh at your description of skim milk.
Glad you enjoyed it!
Well I am thinking about having a go at cheese making. Great to find an Aussie :-) I will look at your other clips. Thank you
Thanks Gavin, this video is priceless. I can only get 3.25 "whole" here in Canada, and all of the "creams" I've seen at the grocery store so far have cellulose thickener in them. It really sucks that I can't get pure milk and pure cream! I need to find a farmer and make friends or get my own cow!!! :) I had left you a comment on your Raclette video asking why you think my cheese wasn't melting, well, after seeing this video and doing a lot of research on milk products here in Canada, I think I know it's due to lack of fat and also due to pasteurization and homogenization that kills both the protein structure and destroys the fat in the milk products.
Brilliant Gavin! I have been following you for some time and am going to start making cheese next year. Had I not seen this video I would have used the Farmhouse Gold so you have saved me from that!! I'll visit your website and stock up on supplies before I get started. Thanks for all your helpful advice.
Thanks, Graeme. Glad to be of help.
Great video. Love your channel. I have used your mozzarella recipe and instructions many times. This video adds to my knowledge perfectly!
Thanks Luke!
Ok Gavin are you now reading my mind ? Lately I have been thinking of giving cheese making a go and I have wondered what milk is best. Keep up the fantastic work. You are the king of the Curd nerds lol.
Thank you! I’ve had this question on my mind for a year now.
I don't have the extra money for a cheese making kit...but I love educational videos of useful skills. I would love to see a chart of this information.
I made a mozzarella once using skim milk. I did get a good break, but it created a cheese so hard that it broke the food processor when I tried to shred it. Never again. :D
Hi, Gavin. I'm a huge fan of your channel. About skimmed milk, all processed milk are first skimmed, and then homogenized with the fat (cream). As it is very difficult to find unhomogenized milk, and homogenized milk produces a cheese that tastes buttery, I'm now using skimmed milk and cream to make my cheeses, and with great results.
Great tip Rogerio. How many mls of cream are you adding per litre of skimmed milk? I would like to try it.
Hi, Gavin. It varies. I Have done some tests. First, i did a camembert using 3 Liters of skimmed milk and 500 mililiters of cream (35% fat). It was great. Then I did another batch using 4 liters os skimmed milk to a liter of cream (35%). Also very good, and very soft. Now i'm thinking about doing some queso fresco using 5 L of skimmed milk and 500 ml of cream (35%).
Since this video came out, the Farmers' Own brand has been discontinued. There has however been a proliferation of Jersey milk producers, and as Jersey milk is very high in milk solids, the light version has around 2g of fat per 100 ml while having similar milk other solid content as full cream milk.
This was very educational, especially learning about the problems with using UHT milk products.
Here in the US, it can be difficult to find real cream that is not Ultra Pasteurized. When I go to Sam's Club or Costco, all that they have is Ultra Pasteruized, so I have to go to smaller grocery stores to try and find thick whipping cream. Can you use cream that has been frozen and then thaw it to use in cheesemaking?
Not sure, never tried that.
Absolutely not. Cream falls apart and separates if you freeze it. It’s not terrible if you’re cooking it anyway but not useful as raw cream.
Thank you so much. That was super helpful as I look to make my first cheese. I did look at the farmers own but I also considered the farm house gold. I also have raw milk to use so I’ve learnt a lot just from this video 😊
Great video. Very informative so that I could relate it to our dairy levels here in Canada.
There’s a local milk producer in Beaudesert, Qld who built his own dairy and is stocked quite widely in southeast Qld. It’s non-homogenised, pasteurised milk and delicious. Great for cheese making. The brand is 4Real milk. They also make cream and cheese.
Thanks for sharing
Another great tutorial! Thanks Gavin.
Coloured water 😂😂😂😂 That was Gold!
Raw milk can have some nasty germs like tuberculosis. So here in germany it is only sold directly from farm and the farmer must advertise to pasteurize it. But buying always from the same organic farmer with a quite small herd of ~5 cows i do not care heat treating. Taste is better anyways. And if i need lower fat content, simply let it stand around 1 day, skim the cream and make butter. Then you do not want Industrial butter anymore too.
Thank you Gavin. Haven't made much cheese over winter and now that I am back into wanting to make some we discovered that we now can't get unhomogenised milk at our local Woolies or even our Coles, IGA, or Aldi stores :(
Wayne and I have been looking at what we can now use and this video helps a lot.
Thank you gavin for sharing your and teach us to make cheese thank you. God bless your heart gavin.
Luckily I stumbled onto farmers own at woolies! Good video to see! I'll use that cream for my next Brie
For a camembert recipe - I wanted to know what yield (final product) would I expect from using 2 Gallons of milk if
1. Using store-bought pasteurized (not ultra or homogenized) full fat (3.25-3.4%)
2. Using Raw Milk that I pasteurize myself (slow, 145 Fahrenheit half-hour, then cooled)
There is a big difference in price (where I live) and I wanted to know if it's worth it from a price standpoint.
Whether it is worth it from a price point - How different is the final product taste (could make it worth it even if the yield difference doesn't cover the cost difference)?
Thank you for these great videos.
Very helpful video as always Gavin, I always wondered which milks to use. Just put in a couple Camembert into my cheese fridge today, they looked very official. A nice change after my Gouda failed. Quick question, what would cause a slight bitterness in a semi-hard cheese? Would it be over-acidification or something else? Cheers
Usually, bitterness is caused by either too much whey in the curds, or using too much rennet to set the curd.
Great explanation, thanks!
Very informative and answered many of my questions thank you. Can you also do that with the cultures you use and the amount please again thank you. We are in prep learning how to make cheese . I would like to attempt to make swiss cheese as it is one of my fav. What is cc in measurements?
Very interesting and helpful for a beginner, many thanks ,Bob
whew... I was about to buy any milk from the grocer. Luckily you provided that milk info. Thanks
The right milk is all about the ratio of Fat to Protein around .80 is good (as your Choice is at .81) As a cheese marker I never see fat at less than 4.3 % and can get up too as high as 6% my advice for any one getting in to to this is to use the Pearson Square to work out your ratio for whole milk, cream, water. www.cheesescience.org/ is a great website to learn more about cheese making.
Great vid thanks mate! I'm in Canada so all these kinds are different. If I get you, the crucial thing is no or low heat pasteurization? and then fat content? Cheers!
Yes, correct
@@GavinWebber went to the store in the meantime and they all say pasteurized, no indication of high or low temp. I may try to find a small producer. Will be getting some rennet when I get to the city. Thanks for all the info!
I am just learning about cheese making, I was given a cheese making kit and am finding that for the most part is almost useless with low minimal amount of milk level, 900 milk so less yield. But what I wanted to know is I love Babybel cheese is it possible to make that at home, parmesan, feta and a few other types of cheese that is the extent of my knowledge, you know love melted cheese sandwiches etc., As I have said I am ignorant about cheese though I’ve always dreamt of making my own. I of course do not have a cheese cave and apart from what is in the kit have no equipment
Thanks so much for this Gavin! The U.S. does not commonly label milk like you have shown they do in Austrailia. I was never really sure where to start when dealing with U.S. milk. Thanks so much for a fantastic tutorial.
This has probably been answered but In the USA many of our standard (not ultra) pasteurized "whole milk" has vitamin D added. Is that a problem for cheese making?
I can get two brands of unhomogenised milk locally with a fat content of 4.3 g/100ml. Another goes as high as 4.5. One of the 4.3g brands uses milk from a mixed herd of Jersey, Friesan and Illawarra cows.
Hi Gavin. I enjoy your videos. Have you made Délice de Bourgogne? I would love to see a video on this...one of my favorites. Thanks.
Norma full cream milk has significantly higher fat content than typical dairy farmers milk. I simply assume,the more fat, the tastier the cheese.
Thanks for sharing. I am doing research for making here in the U.S.
Thanks Gavin, interesting, curious about storing raw milk now. New stuff to investigate. Ta.
I'm lucky where I live (Camano Island, WA, USA). We have a dairy farmer who sells raw Guernsey milk. Raw meaning no homogenization and no pasteurization. Plus, Guernsey cows have super high protein content and fat content.
does raw milk can use to make cheese?
@@acapyolo8487 Of course. Raw milk makes the best cheese. Cheese predates pasteurization and homogenization by nearly 8000 years.
@@marcuspi999 ouh tq for the info, by the way hw to get raw milk in good quality ? does the cow play a role?
@@acapyolo8487 It certainly does. Where are you located? I only know information in the Pacific NW of USA and the west coast. But if you don't have anything in your local store, I would look up a dairy and go ask them. Really small dairies will probably give you the best information. Also, raw milk is illegal some places in the USA, I know, but not sure in other countries.
@@marcuspi999 ouh tq bruh for the info, im located in malaysia. i just want to make a research about cheese for my assignment . Bruh why not we discuss to the next step more bout cheese if u dont mind :)
Interesting that you say Farmer's Own is #1 for cheesemaking. I've never had a success with it - never had a curd set over at least 10 batches. I've suspected it is because it is standardised milk with cream added back. Perhaps Farmer's Own is processed differently in NSW? Anyway, I use Tilba Unhomogenised Jersey Milk - it is from an independent dairy, pasturised, but at the lowest legal/safe temperature of 62c (the closest I can get to legal raw milk), which makes it ideal for curds and cultures as the proteins have not been killed off and it still has all the calcium, and it's 4.5% fat. You're right about Gippsland Dairy Double Cream being very difficult to blend back into the milk - I have been using it to make icecream and it takes forever to get it well blended for the custard. I'll try out that Bulla Pure for the next batch. Love your work, keep it up please :D
krankywitch That's really interesting, I've never had an issue with Farmers Own. The last batch of cheese I made had an amazing amount of curd. I do use the Victorian milk so I wonder if you're right about it being produced differently?
Perhaps it's processed differently? I'm sure with the volumes they produce, FO must have more than one facility. I persisted for a while as I'm aware that there are seasonal differences in milk. Autumn and Winter milk is never as good as late Spring and Summer milk because the pasture changes - Summer grasses are much richer and more nutritious, which is why many dairies have to supplement feed through the colder months. I really notice that when frothing milk for my coffee - I get a much better 'head' in summer. This morning I've whipped up a batch of Quick Mozzarella for pizza tonight - I used Tilba milk and it has come out great, but not as fantastic as is does through summer. I put it down to being winter, plus the NSW South Coast has been drier than usual this season, therefore the feed is different and the milk will be different. For any curd nerds within range of the Tilba supply, it is a real cheese makers milk as the dairy produces it with cheese making in mind. They make a great range of cheeses and run classes at their dairy.
Excellent tutorial! Thank you!
Lovely explanation, that means UHT kills goods bacteria and culture that reacts with citric to make curds please correct me?
Tilba Jersey Cow milk. you can get it from IGA. Absolutely God tier milk.
Really helpful video. I've been interested in making my own cheese but unsure the milk to use for it. The only milk I've seen in my area so far that might work is just basic homogenized milk. Their might be something else in the organic section I didn't see but I hope the homogenized milk will work.
Thanks for the info from Texas
How does "half and half" (called "half cream" in the UK) fair? It is a mix of half milk and
half cream and has a fat content between 10 and 15%. I am asking because in the US that is the only thing easy to find in major chain stores (it sits right next the the normal milk) that has more fat then Whole milk. Or is the fact that it is part cream miss things up? I am totally new to cheese making.
Edited: You answered my question in your video right after I asked it. lol.
Would using skim or partly skim plus heavy whipping cream to get the correct fat content be better than homogenized milk?
Yes
This should be the video with most views.
I live around Amish and we can get raw milk, pretty readily. Great for cheese. Like drinking paint tho 😂😂
I am grateful for this, it is educational as - is, but I would dearly like to see this done for North American markets. Even though you have different markets and brands, the customary measures and milkfats are recognizable, and since our "whole" is less fatty than oz's, and in the US we rarely double pasteurize, I'd love to know store bought types I could try for cheese making. Thanks in any case for all the shared wisdom!
Love watching you make cheese.
Hi Gavin. Nice work & enjoy the videos. Do you know of any recipes for cheese using camels milk? We are up in the NT, & have access to this.
Hi Ed, unfortunately I don't have any recipes for using camels milk.
Hi Gavin, I would love to see an updated edition of this milk video as it seems I cant get farmers own at my local woolies and would love to know what you are using now and if there is anything better.
Hi Gavin, thank you for an informative video. Am I right in thinking I can use homogenised milk?? I always thought it had to be unhomogenised? It would open up options for me if I could use homogenised, what is the different in the end result, is it noticeable? Many thanks for your great channel.
Cheers Gavin very informative and my choice of milk for my coffee, looking at making mozzarella so I'll be checking out your vids.
NIDO, the most globally available dry whole milk is the only milk readily available in some Island nations and remote communities. I take it camping. It tastes like rich whole milk.
I wonder how it would perform with cheese?
I wonder how it would taste for making ice cream
Thanks gavin for this very useful video, I have learned too much from you tutorial, but I still have a question, about making cheese from powdered milk.
Hey Gav, thanks for the video! Just a heads up though that Coles and Woolies full cream milk can sometimes struggle to set a curd even with calcium chloride. After speaking with some others in the cheese community on the north east coast we found that the big 2 supermarkets sometimes mix left-over UHT milk with the regular full cream milk.
Depending on your woolies or Coles Norco, and Dairy Farmers are the best budget choices at around $1.50/L
Thanks for the recommendations. I wasn't aware that they were sneaky like that.
Nice presentation my friend. I used to work in a dairy factory in Greece, most of the cartons of milk have at the bottom numbers from 1-5 if a number is missing the number that is missing is how many times the milk has been processed, there is also a same pattern with five different colors. I always check the milk that I buy to be 1 or 2 times processed.
Hi Gavin. Thanks for sharing your enormous knowledge on cheese making. I have a question : With raw fresh milk unpasturized bought at farmgate do we get cheese, for example, camembert of better taste ?
I’m not Gavin but personally I’ve eaten a lot of cheese made from raw milk before and it often does have a noticeably better taste although I’ve never had raw milk Camembert before
Hi Gavin, as always, learning more and more as I watch your videos as a cheesemaker wannabe! would you be kind enough to list various cultures and chemicals you use and the purpose of them, which ones are "must" which ones are "nice to have", etc...? thanks in advance, Cheers
Will do Matt. That is what this weeks tutorial will be about.
thank you kindly Gavin, best regards
Hi Gavin, So if making Parmesan, you say 14 litres of 2% milk, can you use 10 litres of lower fat and add 4 litres of high fat? to roughly equate to the 2%, what would be the +/- tolerances.
Best Wishes from Scotland.
Thank you Gavin, i like the video it's the most informative video i ever watch
Not sure if you’ll see this, as the vid is older, but.... our milk is averaging 4.86%BF and 3.92%Pro at the moment. Is there a sliding scale I should use for lypase and rennet use? Or should I just wing it and treat it as a standardised milk? Apologies if you have covered this in other videos; I haven’t watched lol of them yet. Thanks.
Hi, I just discovered your channel and I am impressed, your videos are very useful.
I have a good question please :) I am so excited to try making cheddar cheese following your recipie using fresh cow raw mlik; so I am confused if I have to pasturise it or not? and if adding mesophilic culture is necessary for fresh cow raw milk because it contains bacteria basicaly?
thank's for you Gavin I am waiting for your answer :)
It is entirely up to you as to whether you pasteurise or not. If you don't, then omit the starter culture. If you do, then you have to add it.
Gavin Webber so I have to add the culture any way?! :)
Coffee is a drug like marijuana , thank you so match you are so kind :)
Hi Gavin, thanks for the informative video! I have access to raw cow's milk, but I'm wondering what would be an easy method for determining fat content, as parmesan needs kind of a low fat milk? Unfortunately, I don't have the necessary equipment for doing the Gerber method.
GoldenGuernsey cow whole milk.(USA) ..was so wonderful. Have not seen it in many years. In Africa my Dad made cheese (sort of a mozarella.) when we only had that lousy boxed milk and I cannot...he must have been adding something !
All of the Woolworths in England close down about 15 years ago I loved going as a child you could get alsorts I still have a baby’s Toy that’s 19 years old and still look new even thou about 6 littlens have used it and a dog
Thank great info we are Western Australia can’t get farmers own if use full cream and add some cream how much would you add
I was wondering what Australian milk to use for cheese making so I was extremely pleased to find this tutorial. Is Coles milk any good to use at all for cheese making? Thank you.❤️👍👏 for the tutorial.
Any pasteurised/unhomogenised milk is the best, but I think Coles now stock Made By Cow Raw milk which is perfect for cheesemaking.
Thanks for the video. It's just sad that it's very difficult to get a hold of non-UHT milk in my country, but I will try to make my own cheese. I'll start with Ricotta/cottage cheese as it's the most simplest one and I need it for Lasagna.
Time to say goodbye to Processed cheese. You won't be missed.
You can also make Paneer with UHT milk. Main thing whether it's Paneer or Ricotta is that you're relying on an external source of acid be it vinegar or lemon juice. Here in the U.S., UHT is the default mode of pasteurization AFAIK because it's cheap to do and is very energy efficient (when done in high volume, that is), and milk is generally not labeled whether it uses one type of pasteurization or another (though cream generally is). As a result, the best milks for cheese-making are the specialty brands (similar in spirit to that Farmhouse Gold) that cost so much that you don't ultimately save any money by making your own cheese unless you're making some very specific/unique variety that is extra expensive.
hello from argentina mr! in first im pleased to say that im amazed about your vast knowledge about cheese, im just starting to craft and you have been a brigth light. now that being said, i would like to know if adding cream to a UHT homegeneized milk would turn it into a decent milk to make cheese. thanks in advance and keep up these superb videos you upload! (:
You may have already found this out by now, but I'm pretty sure that would not work. Once a milk has been ultra-pasteurized, it can't be recovered for cheese-making. The denatured proteins aren't going to go back to their original state.
Hi Gavin how about milk powder for cheese making
Hi Gavin. Thanks for vid. I am just starting and can get jersey milk from tesco here in uk. It is 5% Fat will this be ok for cheddar and do i still need calcium cloride. thanks Alan
Hi Alan I have just made Camembert using this milk for the first time and I did use calcium chloride had a really good curd set and a much higher yield than normal whole milk all seems to be good maybe i'll let you know in a couple o weeks if it turns out ok lol
Ive read that you can use vinegar to get a curd, im about to find out!!! 😯
Thanks for the heads up INFO...
Hello Gavin, I'm an amateur cheese maker, sort of making cheese now and then, recently I got a few liters of organic milk, amd i made butter cheese based on your recipe. What i did differently was, I didn't use any culture, I let the milk ripen ±18 hours at 29-31°c, the next day, the cream was already separated itself that I scooped it out to make butter (it smelled nice like sour cream), but what came to my surprise, the milk itself already coagulated without the rennet added. I added diluted animal Rennet but I'm not sure if it had any effect. Anyway, the butter was done, used it to fry eggs, really nice aroma & taste, sabed the butter milk for further use & i already have the cheese wrapped & stored in my fridge, so it's waiting time for the next 2 weeks, hopefully it works. I cut half of your recipe to make it. However, onw question remains, what makes the milk coagulate & it had a fairly good clean break too, even without rennet? Perhaps you have a better insight regarding this question, thank you
What you have made there, my curd nerd friend is called clabber. Milk will naturally coagulate due to the lactic bacteria producing acid, which in turn coagulates the milk. Not sure what the cheese will turn out like, but I would age it more than 60 days at about 10C to ensure that no bad bacteria are present in the final cheese.
Gavin Webber thanks for the update brother, it's been almost a week now, the rind is somewhat very firm, no idea how it will be, anyway, I'm getting more organic milk & will do the same ripening process, if it turns out to be the same, I'll test it for mozzarella, curious...