Gavin I’ve had trouble in the past in using frozen milk, same problem you had, sloppy curd etc, don’t know what the problem is with freezing the milk maybe it breaks the fat molecules?
Might be the case, however, I have just found out from Graham that he was in the process of transitioning the feed of the ewes when he collected the milk for me. This could have been part of the issue as well.
David, in the shipment of frozen milk i supplied Gavin there were several batch ranges. One was prior to weaning lambs & a feed ration change, the others were after the change & later in lactation. I made curd for a blue cheese from milk that had been frozen the longest but it was dated earlier in lactation - it set curd in 40 minutes and the whey was clear yellow green, the curd solid as a brick. I think the main issue was milk quality related to feed stress & late lactation. The freezing probably didn't help the late lac milk, but it didn't seem to affect the milk batch with a strong protein structure to begin with.
Gavin: Might part of the issue with the firmness of the curd be from the use of calcium chloride with raw milk? I had a problem with my second Bel Paese, in that the curd was extremely firm and solid, and was very difficult to cut. The cheese itself turned out "chalky" or a bit "grainy" and I put that down to the use of non-homogenized, slow-pasturized milk I got from a local farmer's market. I added CaCl to it, just like I did with the first Bel Paese, except I used regular, store-bought whole milk in the first one, which did not have the chalky quality to it. I have a Butterkase in the cheese fridge right now, due on the 13th of January, and it was made from the same non-homogenized, slow-pasturized milk. I used CaCl in it, and that curd was also very difficult to cut, exceptionally firm, and I won't know if it's got that chalky, grainy quality to it until the 13th. I'm starting another Butterkase this weekend, with that same milk, but I'm not going to use CaCl at all. And I think that might well make all the difference in the world. I'll keep you (and everyone else) posted!
I come from a long line of cheesemakers which stopped unfortunately at my grandmother. I have seen some cheesemaking but I cant say that I do know how to make cheese and my grandmother can’t teach me because she is 101 years old. Although I don’t know how to make I love cheese and recognise the qualities of a good cheese. Your channel has definitely been an inspiration to give it a go! Just my two cents. If you can find a source of excellent quality of natural sheep’s or goat's rennet would make a difference and it is worth a try. Can get it still in Mediterranean countries so if you plan a holiday there do try to get some! The quality of the sheep’s milk is also very important. Best quality can be found in free range sheep living in mountainous regions and also important is the specific flora of the mountain that the sheep feed. You can really taste the mountain in the taste of cheese!
I am fascinated by your videos 😍, I love cheeses and it’s my passion to make them for my family and friends. Your videos are eyes drops for my eyes, they refreshed my knowledge and I learn to make different cheeses. Pecorino, Parmesan, Manchego and cheddar are my favorite cheeses 🧀 😋😊. Thank you very much for sharing with us your knowledge. You are a great person. A big hug 🤗 😍👏👏🌷
Thank You for the great videos. I made my first mozzarella today and it was kinda a failure but the end result was great. It never turned to a solid curd. Looked more like cottage cheese but I pushed through it and in the end made a good cheese that my daughters love.
I’m not an expert but have been watching lots of euros so this. I’m obsessed. They were all so so so gentle with the milk. I thought it was overkill. The way you did it was very aggressive compared to what I’d watched. Also in the others the use no (I think it was calcium carbonate). I could be wrong but it would probably help to completely thaw the milk before shaking it out of the bottle frozen.
Congratulations Gavin, Thank you for being so professional and unselfish to share your business experience results free with the rest of the world.. Please, accept my highest respect for that and my best regards to you and to yours beloved ones. Zlatko Mandzuka, from Serbia.
G'Day Cheeseman, Love Your show! What's the difference between Pecorino and Vacchino Romano cheeses? Is it just the kind of milk ... or is there a major recipe - procedure - or other differences?
Thanks for your great film clips. Just wondering how you measure and know how much pressure you have when you press the cheese in the cheese press ? Can't see any scales on it.
Hi Gavin! You're videos are my go-to resource...Thank you!! Just wanted to know a couple of things. I'm hoping to make a Crotonese cheese. Is this similar to your Percorino Romano? There are no recipes for Crotonese but everyone says its basically a sheep milk cheese. Also - the pressing wts you show are higher than other sources. Is there a reason? Is it due to the sheep milk vs cow milk? Thanks !!!
Also may I ask , once on your live chat, I asked why my cheese is almost always crumbly, I believe your response was probably stirred to much and too long. If so, what is the proper stirring? If it's crumbly now, do I stir only to,stop matting? Also you mentioned temperature at a high elevation. Is it less or more. I cannot find the page where you answered , I remember it going on and off and didn't quite get what you said. Thank you so,much for your time. Oh wanted to let you know my favorite cheese to make Leicester came out blue infected. Made 5 pounds , HOWEVER, I think I could sell it as a new white blue. Omg, can I say delicious loud enough. Absolutely out of this world, like a blue cheddar. But again impossibly crumbly.
Hey Gavin, how did you manage to make the milk safe. I am asking because I have access to raw milk but also had a nasty experience with a bacteria that might come with it. I mean unless the milk has been meticulously analyzed in a lab, there's no safe method other than pasteurize it (freezing will not solve the problem)
Hello Gavin , you mentioned that if you use raw milk , you shouldn't have to add starter cultures , might this apply for any kind of cheese made with raw milk?? Greetings
Would I be able to use cows milk and produce a similar product? Or are the milks too different where it wouldnt work? Maybe if I added cream to whole milk? Love all the videos!!!
Consider that "pecorino" in italian indicate a clear link to the sheep, that in italian is in fact called "pecora", so i think that cow milk would be inappropriate
I was able to get pecorino with the peppercorns when I was stationed in Sicily. Got it from a guy who couldn’t speak a bit of English. We just called him the big cheese cuz he was a large man. I miss it so much. That cheese was not only delicious but made me feel so healthy and vital. You think I could make this cheese or something similar with raw Jersey Milk? That’s what is readily available to me.
Gavin, we do have homemade yoghurt available at home most of the time. Can we use yoghurt as the thermophilic starter culture? If yes, should we give it more time to ripen on 33C (like 30mins or so) - as they like to be more active usually around 46C?
Hmmm. I think you are going to have to experiment with using the yoghurt as a mother culture, especially if using ewes milk as I am a bit of a novice using both those ingredients.
How many % of fat have yours ewes milka? Should I firstly collect sour cream from it... Ewes milk can have about 10% of fat... isn't too much? Thanks for answer. I have raw ewes milk, so i can wait 48h and then collect sour cream from the top...
I appreciate for hygiene reasons you freeze the milk, maybe that has as well a effect on the curds, though I’ve seen mountain cheeses made direct warm temperature from the animal with great success and incredible rich flavours.
Hi Carol, it is also extremely hard to acquire here as well! I was just lucky that Graham was so kind to offer me some. However, the icing on the cake was that it was my videos that inspired him to begin to experiment with milking his ewes in the first place!
So, it should have been finished in October 2018 :) Please please, pretty please, how did it go, how did it taste, in comparison to let's say the ones you can buy in your local shop? :) Thank you in advance if you decide to answer my question :)
I think it is wonderful to find people who use raw milk, to make cheese, but I have a real hard time finding cheese recipes with out using calcium chloride, or sodium benzoate, I am allergic to both, I wish I could find liquid rennet that does not have that kind of stuff in it. 😊😊
You can use vegetable rennet. It solves the need for calcium chloride. I don't use calcium chloride and have been successful with my raw milk including from frozen.
If I had to guess based on my tiny bit of knowledge... "Pecorino Romano" is more or less equal to "Sheep from Rome" in English. Pecora=Sheep, Romano=Rome, Italy. Basically a specific style of hard cheese made from sheep in Rome, Italy. So in English speaking grocery stores, "Pecorino cheese" is probably just that same style of hard cheese that's made from sheep, but the sheep aren't from/in Rome in that case. "Romano cheese" is probably that same style of cheese but its made from Cows Milk in Rome, Italy instead of sheep milk. So it would be Cow Romano instead of Pecorino Romano. They probably just keep the Italian names for simplicity in branding/sales. Just a guess though! 🙃
Right. I'm going to go through all that and then let it age for 6 months? That's why there are grocery stores and something called online ordering. I can order artisan pecorino romano from Italy and get it within a week.
Thanks for your instructions! I saw one of your later taste tests, where it seems you really enjoyed it. Have you seen the whole process documented by Consorzio Pecorino Romano DOP? "PECORINO ROMANO DOP (English version)" Pasta Grammar has "How to Make REAL Italian Ricotta at Home" after finding a source for raw goat's milk, since the results were worth the trouble sourcing it.
Good day i want to know how to sterilize your pen thermometer i have destroyed several ones just putting the probe in boiling water for 10 minutes thank you
I bought a shoprite Alfredo that is made with grana padano, and pecorino “cheeses”-I had a few forkfuls and then decided to look it up (meal tasted ever so slightly tart), but I found out pecorino has maggots in it. The sauce is imported from Italy, but what’s the likelihood that it contains the casu marzu variety??
casu marzu is never exported since it is legally prohibited to do so. there's a video on YT about it where they interview the makers of it. Pecorino should never have any maggots in it.
Why would you ask that question on this UA-cam video? First off, supermarket meals are not remotely authentic. Pecorino Romano is a common cheese, but Casu Marzu is a specific and rare cheese only found on the island of Sardinia and is not in any way commonly seen in other parts of Italy. All of which I said could have been found with a 5 second Google search.
Wow, milking a MERINO sheep?!?!?! I'm a spinner, knitter and weaver and have never heard this before. Has me thinking now of what milk breeds to cross a Merino with to get both milk and quality fiber. Dorset maybe? Hmmmm... (greetings from the States!)
I have dairy sheep, there are several more common sheep that are milked around the world like awassi. But the specialty breeds are East Friesian, and British Milking sheep which is a cross of multiple different breeds including Dorset Horn.
should of took out the curds out just after you cut them into small cubes of the whey and strain the whey out at the same time using your hands to make the curds small rice size and then at that point of time then you could of just fixed everything in the mold and press.
Helps milk coagulate easier. Important as it adds calcium ions to the milk and slightly raises the amount of acidity during the cheese making process, giving you a better end result. Can you make cheese without it? Yep. HOWEVER goat’s milk goes through a natural homogenization process in the animal’s body and without CaCI2 it may produce a curd that is too weak to cut properly. In other words, I imagine your goats milk was very flakey and crumbly without it with not much acidic bite. Not "bad." Just not how most would like it.
@@tygonmaster you are wrong, homogenization doesn't affect milk calcium content, if you get a weak curd from unfrozen raw milk then its probably the milk. How do you think Italians or Greeks made sheep and goat cheese without calcium chloride. you only need to add Cachl2 to pasteurized milk or frozen.
@@a12475 ". . . Milk is a very complex food containing over 100,000 different molecular species. Cow’s milk is composed of 87% water, 3.5% protein, 3.7% fat, 4.9% lactose, and 0.7% salts. The main components of interest are protein and fat globules. The proteins, referred to as casein particles combine together with calcium and phosphate to form aggregates with a well-defined structure. Their typical size is in the range of 100 nm. They are white, tasteless and odorless and are used to make food, paint, and adhesives. In contrast, the fat globules in raw unhomogenized milk are between 1-10 µm, while in homogenized milk the size range is 0.2-2 µm . . . Homogenization is a mechanical process used to reduce the size of the fat globules in the milk. The net result of this process is a decreased creaming rate according to Stokes’ Law, reduced clustering during creaming, and better density matching with the continuous phase", in other words, the calcium mixes with posphate and creates a new molucule. Also....what? "doesn't affect milk calcium content, if you get a weak curd from unfrozen raw milk then its probably the milk" Seems like you are making some pointless chicken and egg argument. It is not the milk content, but it is the milk? What? Fact is, it does affect the calcium structure. You are wrong, friend. Dead wrong. Ancient Greeks and Italians did not homogenize at all anyway, so idk why you even bring that up. Of course they did not need calcium chloride because they used raw milk. Source: Horiba Scientific
@@tygonmaster that was my point that you tried to turn around and make me seem dumb with. Also I was talking about milk quality not proteins or whatever the hell you decided to randomly bring up. It's ok to be wrong my friend.
Hi Gavin , Steve in Denver, I've made pecorino with local sheep milk, both frozen and fresh. Fresh is far better and the taste is different, meaning better. I let mine age one year and really don't find it to be that much better than cows milk. Plus the sheep milk is outrageously , stupidly expensive. 16.00 usd per gallon. NOT WORTH IT.
@@GavinWebber Thank you for the reply!! I will try that if it happens again for sure..What I ended up doing was crumbling the whole thing and air drying it in a cloth bag, then put it in the cave for a week- but didn’t want to risk any mold growing so I put it in a Tupperware in the regular fridge today, and will use it on salad, or process it finer to serve on pasta…it tastes pretty mild- but still usable..My second try was a success though!!! I have learned so much from you since we started milking our goats and making cheese this year..Warmest thanks from Massachusetts.💁♀️💜
pecorino are all the cheese made with sheep's milk, pecorino romano is a type of pecorino, there are different types of pecorino (pecorino sardinian, pecorino toscano) that are always based on sheep's milk but with different preparation, seasoning, salting
@@sciupess2 Really?! I can't thank you enough for your reply. So much more than a reply for someone who doesn't know as much as they think they do and go out and give incomplete and/or misinforming information like we have see in this thread. Cheers to you.
Pecorino is a very salty cheese. They also say when we making bread they say don't mix salt and yeast, because salt kills the yeast. Maybe the saltiness of sheep milk caused the issue/change maybe you needed more of that Thermophilic culture because salt was "killing" it. (I absolutely have nothing to do with cheese making I just suppose that that Thermophilic culture is some kind of fungi like yeast).
IL pecorino romano. e sardo. prodotto esclusivamente in sardegna, il nome romano. lo hanno dato perché la legenda dice che gli anti romani facevano il formaggio in sardegna lo salavano per portarlo a Roma perché così durava di più ma il formaggio e sardo al 100%
translation: The Pecorino Romano. and Sardinian. produced exclusively in Sardinia, the Roman name. they gave it because the legend says that the anti-Romans made cheese in Sardinia they knew it to bring it to Rome because so it lasted longer but the cheese and Sardinian 100%
Gavin I’ve had trouble in the past in using frozen milk, same problem you had, sloppy curd etc, don’t know what the problem is with freezing the milk maybe it breaks the fat molecules?
Might be the case, however, I have just found out from Graham that he was in the process of transitioning the feed of the ewes when he collected the milk for me. This could have been part of the issue as well.
David, in the shipment of frozen milk i supplied Gavin there were several batch ranges. One was prior to weaning lambs & a feed ration change, the others were after the change & later in lactation. I made curd for a blue cheese from milk that had been frozen the longest but it was dated earlier in lactation - it set curd in 40 minutes and the whey was clear yellow green, the curd solid as a brick. I think the main issue was milk quality related to feed stress & late lactation. The freezing probably didn't help the late lac milk, but it didn't seem to affect the milk batch with a strong protein structure to begin with.
Gavin: Might part of the issue with the firmness of the curd be from the use of calcium chloride with raw milk? I had a problem with my second Bel Paese, in that the curd was extremely firm and solid, and was very difficult to cut. The cheese itself turned out "chalky" or a bit "grainy" and I put that down to the use of non-homogenized, slow-pasturized milk I got from a local farmer's market. I added CaCl to it, just like I did with the first Bel Paese, except I used regular, store-bought whole milk in the first one, which did not have the chalky quality to it.
I have a Butterkase in the cheese fridge right now, due on the 13th of January, and it was made from the same non-homogenized, slow-pasturized milk. I used CaCl in it, and that curd was also very difficult to cut, exceptionally firm, and I won't know if it's got that chalky, grainy quality to it until the 13th.
I'm starting another Butterkase this weekend, with that same milk, but I'm not going to use CaCl at all. And I think that might well make all the difference in the world. I'll keep you (and everyone else) posted!
+Coffee is a drug like marijuana That's right. Shitty milk. You're a genius.
@Paras finn some one's a fuck wit.
I can't believe how much work this is. Holy guacamole. You have to baby sit that cheese for *days*.
I come from a long line of cheesemakers which stopped unfortunately at my grandmother. I have seen some cheesemaking but I cant say that I do know how to make cheese and my grandmother can’t teach me because she is 101 years old. Although I don’t know how to make I love cheese and recognise the qualities of a good cheese. Your channel has definitely been an inspiration to give it a go!
Just my two cents. If you can find a source of excellent quality of natural sheep’s or goat's rennet would make a difference and it is worth a try. Can get it still in Mediterranean countries so if you plan a holiday there do try to get some! The quality of the sheep’s milk is also very important. Best quality can be found in free range sheep living in mountainous regions and also important is the specific flora of the mountain that the sheep feed. You can really taste the mountain in the taste of cheese!
I am fascinated by your videos 😍, I love cheeses and it’s my passion to make them for my family and friends. Your videos are eyes drops for my eyes, they refreshed my knowledge and I learn to make different cheeses. Pecorino, Parmesan, Manchego and cheddar are my favorite cheeses 🧀 😋😊. Thank you very much for sharing with us your knowledge. You are a great person. A big hug 🤗 😍👏👏🌷
Thanks, Ana!
Hi where from Ana? I want to learn to make cheese too. I am so intrigued by this video too.
Thank You for the great videos. I made my first mozzarella today and it was kinda a failure but the end result was great. It never turned to a solid curd. Looked more like cottage cheese but I pushed through it and in the end made a good cheese that my daughters love.
Gavin back at it with another amazing video. Keep up the legend's work, Gav!
I love the fact that you brined it, great idea to help preserve and flavor the cheese
I’m not an expert but have been watching lots of euros so this. I’m obsessed.
They were all so so so gentle with the milk. I thought it was overkill. The way you did it was very aggressive compared to what I’d watched. Also in the others the use no (I think it was calcium carbonate). I could be wrong but it would probably help to completely thaw the milk before shaking it out of the bottle frozen.
Congratulations Gavin,
Thank you for being so professional and unselfish to share your business experience results free with the rest of the world..
Please, accept my highest respect for that and my best regards to you and to yours beloved ones.
Zlatko Mandzuka, from Serbia.
The amount of efforts you took to make this. Looks great sir.
Amazing... takes time and dedication!
Sorry hun, we can't go on vacation because I don't trust anyone to turn my cheese for me every week
G'Day Cheeseman, Love Your show! What's the difference between Pecorino and Vacchino Romano cheeses? Is it just the kind of milk ... or is there a major recipe - procedure - or other differences?
Just the milk. The process is mostly the same. You need a little more rennet for the cow's milk than you do sheep's milk.
Thanks for your great film clips.
Just wondering how you measure and know how much pressure you have when you press the cheese in the cheese press ? Can't see any scales on it.
Hi Gavin!
You're videos are my go-to resource...Thank you!!
Just wanted to know a couple of things. I'm hoping to make a Crotonese cheese. Is this similar to your Percorino Romano? There are no recipes for Crotonese but everyone says its basically a sheep milk cheese.
Also - the pressing wts you show are higher than other sources. Is there a reason? Is it due to the sheep milk vs cow milk?
Thanks !!!
Thought you only needed to use calcium chloride to aid in the coagulation of pasteurized milk. Is that perhaps why the curd set the way it did?
Also may I ask , once on your live chat, I asked why my cheese is almost always crumbly, I believe your response was probably stirred to much and too long. If so, what is the proper stirring? If it's crumbly now, do I stir only to,stop matting? Also you mentioned temperature at a high elevation. Is it less or more. I cannot find the page where you answered , I remember it going on and off and didn't quite get what you said. Thank you so,much for your time. Oh wanted to let you know my favorite cheese to make Leicester came out blue infected. Made 5 pounds , HOWEVER, I think I could sell it as a new white blue. Omg, can I say delicious loud enough. Absolutely out of this world, like a blue cheddar. But again impossibly crumbly.
Hey Gavin, how did you manage to make the milk safe. I am asking because I have access to raw milk but also had a nasty experience with a bacteria that might come with it. I mean unless the milk has been meticulously analyzed in a lab, there's no safe method other than pasteurize it (freezing will not solve the problem)
Try this How to Pasteurise Raw Milk at Home for Cheese Making
ua-cam.com/video/JmdXzpExUvo/v-deo.html
@@GavinWebber Thanks for your answer and excellent content as always !
Hello Gavin , you mentioned that if you use raw milk , you shouldn't have to add starter cultures , might this apply for any kind of cheese made with raw milk?? Greetings
Amazing video!!! I just pulled mine out of the press looks amazing 💛💛💛 ur are very inspirational !!
Would I be able to use cows milk and produce a similar product? Or are the milks too different where it wouldnt work? Maybe if I added cream to whole milk? Love all the videos!!!
Consider that "pecorino" in italian indicate a clear link to the sheep, that in italian is in fact called "pecora", so i think that cow milk would be inappropriate
I was able to get pecorino with the peppercorns when I was stationed in Sicily. Got it from a guy who couldn’t speak a bit of English. We just called him the big cheese cuz he was a large man. I miss it so much. That cheese was not only delicious but made me feel so healthy and vital. You think I could make this cheese or something similar with raw Jersey Milk? That’s what is readily available to me.
Sure, it will have a similar flavour
hi.
thank you!! great
i saw at other recipes of Pecorino Romano that the max weight is 7 kg, can you explain?
how much the molds cost?
thanks
Gavin, we do have homemade yoghurt available at home most of the time. Can we use yoghurt as the thermophilic starter culture? If yes, should we give it more time to ripen on 33C (like 30mins or so) - as they like to be more active usually around 46C?
Hmmm. I think you are going to have to experiment with using the yoghurt as a mother culture, especially if using ewes milk as I am a bit of a novice using both those ingredients.
How many % of fat have yours ewes milka? Should I firstly collect sour cream from it... Ewes milk can have about 10% of fat... isn't too much? Thanks for answer. I have raw ewes milk, so i can wait 48h and then collect sour cream from the top...
Hi Gavin, have you ever thought about marinating cheese in beer? Quite popular here in Belgium.
Nice idea
Do you still need Calcium Chloride if you are using unchlorinated water and raw milk?
No you don't
Looks amazing!
Just wondering if I could use the whey from making yogurt or ricotta to culture the milk ?
Yoghurt yes, ricotta no.
Hi Gavin, love the video. Wondering if it has to be raw ewes milk or can it be treated? I’m in Australia too and having trouble finding it raw
@Gavin: Can I use non-raw milk as well, would I need to change something on the recipe? I'd like to know that, too.
@@reliyance it seems like he's not very good at answering his questions
@@gabbyrico4877 They were replying in this, a 2.5 year old video. Get a grip.
I appreciate for hygiene reasons you freeze the milk, maybe that has as well a effect on the curds, though I’ve seen mountain cheeses made direct warm temperature from the animal with great success and incredible rich flavours.
In terms if time, its not as simple as you say. This cheese must be expensive to buy due to it's long process.
Awesome video man. Can't wait to try this myself.
weird question but... if my country is insanely warm (over 32C) would it have a huge impact on the cheese making?
Very cool. How did your wheel turn out (no pun intended)? And would you do it again?
ua-cam.com/video/1_KRKalbuYQ/v-deo.html
So envious! Ewe's milk is hard to come by in Central Florida - Goats are plentiful, so trying to find a reliable source for fresh goat milk.
Hi Carol, it is also extremely hard to acquire here as well! I was just lucky that Graham was so kind to offer me some. However, the icing on the cake was that it was my videos that inspired him to begin to experiment with milking his ewes in the first place!
That is so awesome, Gavin! And thank you! This novice cheesemaker in Central Florida is learning a lot from you!
I will love you ro send some to you in Mexico is very cheap they pay me less than 1 dollar
This is amazing job.
Hi Gavin, you do make very good easy to follow Videos. I now have another Cheese to add to my "to do" list :)
Thanks, Charlie!
So, it should have been finished in October 2018 :) Please please, pretty please, how did it go, how did it taste, in comparison to let's say the ones you can buy in your local shop? :) Thank you in advance if you decide to answer my question :)
Hello Gavin,
Is it possibile to make something similar using raw cow's milk?
Thank you!
Yes, absolutely
No is sheep milk
hell yea gavin
I think it is wonderful to find people who use raw milk, to make cheese, but I have a real hard time finding cheese recipes with out using calcium chloride, or sodium benzoate, I am allergic to both, I wish I could find liquid rennet that does not have that kind of stuff in it. 😊😊
You can use vegetable rennet. It solves the need for calcium chloride. I don't use calcium chloride and have been successful with my raw milk including from frozen.
hello what precautions to take to make gruyère with raw milk thank you.
I'm not sure if you're still replying, can you do this without the rennet? Just using lemon or vinegar to separate the curds from whey?
Unfortunately not. Rennet must be used for this cheese
@@GavinWebber Thanks...
Obrigado.
hi @Gavin Webber , in the market pecorino is one cheese and romano is another one ?? why is tht
If I had to guess based on my tiny bit of knowledge...
"Pecorino Romano" is more or less equal to "Sheep from Rome" in English. Pecora=Sheep, Romano=Rome, Italy. Basically a specific style of hard cheese made from sheep in Rome, Italy.
So in English speaking grocery stores, "Pecorino cheese" is probably just that same style of hard cheese that's made from sheep, but the sheep aren't from/in Rome in that case.
"Romano cheese" is probably that same style of cheese but its made from Cows Milk in Rome, Italy instead of sheep milk. So it would be Cow Romano instead of Pecorino Romano.
They probably just keep the Italian names for simplicity in branding/sales.
Just a guess though! 🙃
Right. I'm going to go through all that and then let it age for 6 months? That's why there are grocery stores and something called online ordering. I can order artisan pecorino romano from Italy and get it within a week.
So how did it come out?
Still in the cheese cave
Have you tried it yet?
Yes, there is a taste test on the channel somewhere
Amazing!
Will be OK to made a cheese gouda or emental from sheep milk? Thanks
Of course. As the name suggests, pecorino means sheep/ewe
big up gavin keep it up
Orginal pecorino romano is sheep milk.
Thanks for your instructions! I saw one of your later taste tests, where it seems you really enjoyed it.
Have you seen the whole process documented by Consorzio Pecorino Romano DOP? "PECORINO ROMANO DOP (English version)"
Pasta Grammar has "How to Make REAL Italian Ricotta at Home" after finding a source for raw goat's milk, since the results were worth the trouble sourcing it.
Good day i want to know how to sterilize your pen thermometer i have destroyed several ones just putting the probe in boiling water for 10 minutes thank you
I bought a shoprite Alfredo that is made with grana padano, and pecorino “cheeses”-I had a few forkfuls and then decided to look it up (meal tasted ever so slightly tart), but I found out pecorino has maggots in it. The sauce is imported from Italy, but what’s the likelihood that it contains the casu marzu variety??
casu marzu is never exported since it is legally prohibited to do so. there's a video on YT about it where they interview the makers of it.
Pecorino should never have any maggots in it.
Maggots??
Why would you ask that question on this UA-cam video? First off, supermarket meals are not remotely authentic. Pecorino Romano is a common cheese, but Casu Marzu is a specific and rare cheese only found on the island of Sardinia and is not in any way commonly seen in other parts of Italy.
All of which I said could have been found with a 5 second Google search.
Pecorino romano is cheese from shepp milk.
Can I use pasteurized milk?
Yes you can. I use pasteurised/unhomogenised milk for most of my cheeses nowadays
Wow, milking a MERINO sheep?!?!?! I'm a spinner, knitter and weaver and have never heard this before. Has me thinking now of what milk breeds to cross a Merino with to get both milk and quality fiber. Dorset maybe? Hmmmm... (greetings from the States!)
I have dairy sheep, there are several more common sheep that are milked around the world like awassi. But the specialty breeds are East Friesian, and British Milking sheep which is a cross of multiple different breeds including Dorset Horn.
Looks amazing but not simple. Takes a really long time. No wonder it cost so much.
is it just calcium chloride or that with some thing else mixed in?
30% calcium chloride, 70% pure water
Ok thanks I’ve never made cheese before and I’m trying to find the best cheese to start with.
Where do you get your springs for weight
should of took out the curds out just after you cut them into small cubes of the whey and strain the whey out at the same time using your hands to make the curds small rice size and then at that point of time then you could of just fixed everything in the mold and press.
Why add CaCl2? I use our own raw goats milk and I never add it.
I use fresh cow milk and have the same question I'm new to cheese making
Helps milk coagulate easier. Important as it adds calcium ions to the milk and slightly raises the amount of acidity during the cheese making process, giving you a better end result. Can you make cheese without it? Yep. HOWEVER goat’s milk goes through a natural homogenization process in the animal’s body and without CaCI2 it may produce a curd that is too weak to cut properly. In other words, I imagine your goats milk was very flakey and crumbly without it with not much acidic bite. Not "bad." Just not how most would like it.
@@tygonmaster you are wrong, homogenization doesn't affect milk calcium content, if you get a weak curd from unfrozen raw milk then its probably the milk. How do you think Italians or Greeks made sheep and goat cheese without calcium chloride. you only need to add Cachl2 to pasteurized milk or frozen.
@@a12475 ". . . Milk is a very complex food containing over 100,000 different molecular
species. Cow’s milk is composed of 87% water, 3.5% protein, 3.7% fat, 4.9% lactose, and 0.7% salts. The main components of interest are protein and fat globules. The proteins, referred to as casein particles combine together with calcium and phosphate to form aggregates with a well-defined structure. Their typical size is in the range of 100 nm. They are white, tasteless and odorless and are used to make food, paint, and adhesives. In contrast, the fat globules in raw unhomogenized milk are between 1-10 µm, while in homogenized milk the size range is 0.2-2 µm . . . Homogenization is a mechanical process used to reduce the size of the fat globules in the milk. The net result of this process is a decreased creaming rate according to Stokes’ Law, reduced clustering during creaming, and better density matching with the continuous phase", in other words, the calcium mixes with posphate and creates a new molucule.
Also....what? "doesn't affect milk calcium content, if you get a weak curd from unfrozen raw milk then its probably the milk" Seems like you are making some pointless chicken and egg argument. It is not the milk content, but it is the milk? What? Fact is, it does affect the calcium structure. You are wrong, friend. Dead wrong. Ancient Greeks and Italians did not homogenize at all anyway, so idk why you even bring that up. Of course they did not need calcium chloride because they used raw milk.
Source: Horiba Scientific
@@tygonmaster that was my point that you tried to turn around and make me seem dumb with. Also I was talking about milk quality not proteins or whatever the hell you decided to randomly bring up. It's ok to be wrong my friend.
did u salt it??
Yes, via the brine.
Bella maglia 😎
Cn you make rumi cheese reciepe?
Not sure why you used a culture at all? Most raw milk has both cultures present,?
freezing temperatures kill the cultures, same way as extreme heat from pasteurization does
I’ve been using kefir with great results.
Hi Gavin , Steve in Denver, I've made pecorino with local sheep milk, both frozen and fresh. Fresh is far better and the taste is different, meaning better. I let mine age one year and really don't find it to be that much better than cows milk. Plus the sheep milk is outrageously , stupidly expensive. 16.00 usd per gallon. NOT WORTH IT.
Music Feign in mexico i sell for 1 dollar
can you move to south west england please!
A bit too chilly for me!
it's 10 degrees here, about 4 in scotland!
Agh!!!! I made this yesterday, and put it in the brine…it fell apart during the brining.. what do I do now?😭😭😭
curds too dry. If it's semi intact, re-press in warm water 36C and then vacuum pack
@@GavinWebber Thank you for the reply!!
I will try that if it happens again for sure..What I ended up doing was crumbling the whole thing and air drying it in a cloth bag, then put it in the cave for a week- but didn’t want to risk any mold growing so I put it in a Tupperware in the regular fridge today, and will use it on salad, or process it finer to serve on pasta…it tastes pretty mild- but still usable..My second try was a success though!!!
I have learned so much from you since we started milking our goats and making cheese this year..Warmest thanks from Massachusetts.💁♀️💜
Gaivn do you play world of warcraft?
No
@@GavinWebberis that a yes?!?
Is there a difference between pecorino cheese and pecrino ramono cheese?
Nothing, it is the same thing. Pecorino simply means sheep
@@GavinWebber Thank for the reply, Gavin. I only see pecrino ramono cheese in the shops and was wondering if it was a blend or what. Cheers.
pecorino are all the cheese made with sheep's milk, pecorino romano is a type of pecorino, there are different types of pecorino (pecorino sardinian, pecorino toscano) that are always based on sheep's milk but with different preparation, seasoning, salting
@@sciupess2 Really?! I can't thank you enough for your reply. So much more than a reply for someone who doesn't know as much as they think they do and go out and give incomplete and/or misinforming information like we have see in this thread. Cheers to you.
What? No maggots.
Different cheese.
You are thinking of casu marzu or something.
Pecorino is a very salty cheese. They also say when we making bread they say don't mix salt and yeast, because salt kills the yeast. Maybe the saltiness of sheep milk caused the issue/change maybe you needed more of that Thermophilic culture because salt was "killing" it. (I absolutely have nothing to do with cheese making I just suppose that that Thermophilic culture is some kind of fungi like yeast).
Not a fungi. A lactic bacteria.
@@GavinWebber it was just an idea :-)
I am from Sardinia and this is not a Pecorino Romano
Andrea Usai how do you make pecorino sardo? My family are from Sicily and I make it the way my nonno taught me and it was different to this one.
To bad my country is gay and selling raw milk is illegal.
If you are in the US you can definitely get it
How you make 18percent brine?
180 grams of salt dissolved in 1L of water
Nathan thanyou
Really should use a long glove for that part, you really don't want arm hairs in your cheese.
No hairs were seen on the curds as I gave myself a good scrubbing before I even thought about plunging it into the curds and whey!
:)
Its not pecorinos its peg-ori-nos pecorinos is a type of cheese
IL pecorino romano. e sardo. prodotto esclusivamente in sardegna, il nome romano. lo hanno dato perché la legenda dice che gli anti romani facevano il formaggio in sardegna lo salavano per portarlo a Roma perché così durava di più ma il formaggio e sardo al 100%
translation: The Pecorino Romano. and Sardinian. produced exclusively in Sardinia, the Roman name. they gave it because the legend says that the anti-Romans made cheese in Sardinia they knew it to bring it to Rome because so it lasted longer but the cheese and Sardinian 100%
It says at home !!! Ingredients sounds like a NASA laboratory
You so complicated dude!!!
I made it in my home.
for the love of God. Stop adding Neapolitan music any time you show something Italian. Christ. Is like a boldly eczema .