Nice save! I don't think your problem was calcium chloride, though. Looking closely, there were a lot of small curds in there. It wasn't the case that it gelled and shattered (or didn't gel at all). It looked more like something was interfering with the curd formation. I have 2 theories. First, it *may* have been that the milk got too acidic. You have 2 litres of buttermilk in there, which will be a pH of about 4.6 or so. Recall that the pH scale is logarithmic, so the amount of acid required to drop the pH from 5.6 to 4.6 is 10x the amount required to drop from 6.6 to 5.6. So just to get a ballpark figure, let's assume the Milk By Cow is a pH of 6.6 (it will be close) and the buttermilk is 4.6 (it might even be lower). If it takes 1 "unit" per liter of milk to drop from 6.6 to 5.6, then it will require 10 "units" to drop down to 4.6. Which mes that the buttermilk has 22 "units" of acid (11 "units" x 2 liters) and the milk has 0 units. We then divide the total by 7 (number of liters total) and get just over 3 "units" of acid for the whole batch. 1 unit takes us down to a pH of 5.6 and each additional unit will drop the pH by about 0.1. So we're hitting a pH of 5.4 right off the bat. Additionally, you ripened the milk for 30 minutes and finally let the milk set for 90 minutes. Milk will coagulate due to acidity at higher pH when the milk is warmer. So at fridge temp it coagulates at about a pH of 4.7-4.8. At 32 C it coagulates at a pH above 5.0. In my mind, it is entirely possible that the milk coagulated due to acidity *before* it got a chance to coagulate due to the rennet! In fact, when you add acid to milk, it liberates calcium phosphate from the casein micelles, so at the pH you were working at, you almost *certainly* had enough dissolved calcium (it's the reason "quick mozzarella" usually doesn't need added calcium -- as long as you wait long enough after adding the acid and before you add the rennet). Anyway, I think this is by far the most likely reason for your problem. I would definitely cut back the buttermilk to 1 liter. The other possibility is that either your buttermilk or cream was UHT. If you get milk above 75C it denatures the *whey* proteins. These whey proteins get caught up in the "kappa casein" on the casein micelles. Rennet works by cutting off the kappa casein from the casein micelles. You can think of casin micelles as litteral balls of casein protein bound up with calcium phosphate. On the outside of the micelles, there are "hairs" of kappa casein. It's this kappa casein keeps the micelles from coagulating. Rennet cuts them off. However, if there are denatured whey proteins caught up in the kappa casein, the rennet can't do its job. I think this is less likely to have been the problem, though, because I wouldn't expect the milk to flocculate *at all*. I think it would have stayed liquid. So I'm relatively certain it's a problem with the acidity.
The rennet use the calcium of the milk to make the protein matrix that make the firm gel, he should have added the calcium chloride to prevent the rennet attacking the calcium phosphate and compromising the gel formation. I'm not very convinced that is from the acid coagulation, but, more testing is required. I'm saying that because one week ago I had a lab class using the acid coagulation and rennet to see what the differences are, we even used EDTA (Ethylenediaminetetraacetic acid) and saw the gel formation being compromised in the rennet coagulation because the calcium are making bonds with the EDTA.
I'm making my third batch of this today. I gave some away as Christmas gifts, along with some other cheeses I'd made. The feedback on this buttermilk blue has been fantastic! My cousin says it's the best blue she's ever had. I absolutely love this recipe! Thank you, Gavin!
looks like a lovely blue cheese, to bad made by cow doesn't do heavy cream. hope to see a tasting of this in march. I'm glad to see when you point out your challenges and how you overcome them, it gives us beginners more courage to try when we can see some of the troubleshooting that happens when you have something not go as planned.
Indeed Bruce. This challenge was caused by a silly mistake on my part. Normally, I don't add CaCl2 to the made by cow milk, but I should have accounted for the pasteurised cream and buttermilk. We live and learn.
I've made a few blue cheeses. This one is super soft, and so freaking delicious. And it grew the nicest batch of blue mold on it. By far my favorite blue cheese recipe-- Thanks Gavin!
It’s good to see when things don’t go quite right and how to over come it as I’m sure many people don’t make it perfect and would like to know that it can be saved
It looks delicious. I like that you added that the MM100 or M036R are aromatic, that helps. I've never seen the Penicillium Roqueforti, love the colour of it. I haven't tried a Blue yet...buttermilk is not readily available in my area, but I can surely make it.
16:46 - i'm getting a flashback of that loaf of bread i put away after i made a sandwich and ate it and discovered a rather large patch of blue and white fluffy mold at the bottom of that loaf.
Honestly I have no idea how I've ended up binge watching cheese making videos I'm not even remotely interested in cheese making and I only eat red Leicester, cheddar and parmesan, there is just something so wholesome about your videos they help me sleep! All the best from across the pond 🇬🇧
You find Cheese "Experts" who have been making cheese for 2 Million years and tell you there is no room for mistakes in cheese making and how it's a Fine art that cannot be tarnished with screw ups and then here comes Mr Gavin Webber who gets them with "I'm about to end this Man's whole career" and shows that screw ups happen and you can still make a great and amazing product
It’s waaay past 2 AM and I’m enjoying video far too much to not watch all the way. Now I’m also hungry. Thanks for a lovely video, hope your cheese turns out as delicious as I’m imagining it to be. 👍🏻
I really enjoy your videos. Very relaxing and satisfying. I’d love to make my own cheese but I have no idea to get some of the incidents you’re able to get. Oh well.
One time I got a slice of pizza and me thinking I was pouring ranch it was a bottle of blue cheese and I bit the pizza and then that’s when I knew I didn’t like blue cheese but my favorite color is blue and I do like cheese so win/win
Supernatural brand (US..) has organic, non homogenized heavy whipping cream..I’ve been adding it to recipes calling for more fat, and some recipes that don’t but when I feel a fatty boost might be tasty, and it doesn’t interfere w the curd set..
I'm way late for the party, but couldn't you let the cheese sit in some brine after you get it out of the basket? That would prevent the blue mold growth. Or you could rub a mixture of olive oil, vinegar and salt all around the cheese once it got blue enough for you on the outside. I also made one using a sliver of cheese instead of the dry culture and it worked great! Have a great weekend! 🤞🤓💖
I'm not gonna lie during this quarantine shit I've been trying all these cheese recipes I find. And it has been awesome Edit: I'll let you know how they came out!
The mould you scraped off the outside would be perfect to inoculate another batch. Or to inoculate some cheap diced cheddar to make a blue cheese flavour for cooking.
Looks good Gav, only thing I would have done is make my own buttermilk, I hate having to pay the price for commercial buttermilk considering how easy it is to make.
Blue Cheese!!! some say it must be made with goats milk... I’m glad it doesn’t have to be, though I’d still love it either way so long as it’s still Blue Cheese 🧀 🤤
I used pasteurized non homogenized milk and cream and added the calcium chloride. The curd showed a clean break so I cut it but when I went to stir it the bottom was loose like Gavins. It's draining now and looks like it's firming up.
what's the reason for different amounts of salt on the top and bottom around 14:30? is it because the bottom has gravity to help pull moisture out? assuming that is the purpose of the salting.
got a question! When the milk got curded what happened if we don't stir it nad put it to the mold without making it dehydrated and pressed, then after few days when it got dehydrated then doing the rest of the works, the purpose is just using the extra waters and materials we have from milk. what will be happened?
I love watching your channel. Cheese are super expensive specially in our country. Since we still need to import almost every cheese. I think this is a a good way to start a local cheese company here. It might not be the original but atleast we will make use of traditional way to make cheese. Using the local ingredients the we have in here.
It looks like a surgeon's desk, clean, organized and overhauled so that nothing is missing from the procedures. If you're going to do something, do it right.
With the proper cold press milk (natural milk color and terroire flavors) ... this looks like and will taste like a real BUTTER cheese, with all the yellow-orangish curds, and punching the holes, just absolute butter creaminess. This is going to be one fantastic chew. I think I licked a hole in my laptop screen trying to get a taste ...
Why has the rind separated from the main body of the cheese, during the first week of ageing? Ought I discard the whole thing or just continue, do you think?
You are the Bob Ross of cheesemaking.
Yep
“There are no failed cheeses. Only happy ricottas”
It’s a happy little blue just aging there with its happy friends
Exactly what I told my wife.
Quit possibly the most appropriate comment I've ever read.
I’ve been a chef for the last 18 years, I’m learning sooo much from you channel and loving it. Keep up the awesome work.
Thank you! I will
find you a man who treats you like gavin treats his cheese
But he tears his cheese up off camera
🤣🤣🤣
Filling you with bacteria and mold?
TheGruspastej Isn’t that how it is? Millions of “bacterias.”
@@TheGruspastej better than any gift my ex gave me
Nice save! I don't think your problem was calcium chloride, though. Looking closely, there were a lot of small curds in there. It wasn't the case that it gelled and shattered (or didn't gel at all). It looked more like something was interfering with the curd formation. I have 2 theories. First, it *may* have been that the milk got too acidic. You have 2 litres of buttermilk in there, which will be a pH of about 4.6 or so. Recall that the pH scale is logarithmic, so the amount of acid required to drop the pH from 5.6 to 4.6 is 10x the amount required to drop from 6.6 to 5.6. So just to get a ballpark figure, let's assume the Milk By Cow is a pH of 6.6 (it will be close) and the buttermilk is 4.6 (it might even be lower). If it takes 1 "unit" per liter of milk to drop from 6.6 to 5.6, then it will require 10 "units" to drop down to 4.6. Which mes that the buttermilk has 22 "units" of acid (11 "units" x 2 liters) and the milk has 0 units. We then divide the total by 7 (number of liters total) and get just over 3 "units" of acid for the whole batch. 1 unit takes us down to a pH of 5.6 and each additional unit will drop the pH by about 0.1. So we're hitting a pH of 5.4 right off the bat. Additionally, you ripened the milk for 30 minutes and finally let the milk set for 90 minutes. Milk will coagulate due to acidity at higher pH when the milk is warmer. So at fridge temp it coagulates at about a pH of 4.7-4.8. At 32 C it coagulates at a pH above 5.0. In my mind, it is entirely possible that the milk coagulated due to acidity *before* it got a chance to coagulate due to the rennet! In fact, when you add acid to milk, it liberates calcium phosphate from the casein micelles, so at the pH you were working at, you almost *certainly* had enough dissolved calcium (it's the reason "quick mozzarella" usually doesn't need added calcium -- as long as you wait long enough after adding the acid and before you add the rennet). Anyway, I think this is by far the most likely reason for your problem. I would definitely cut back the buttermilk to 1 liter.
The other possibility is that either your buttermilk or cream was UHT. If you get milk above 75C it denatures the *whey* proteins. These whey proteins get caught up in the "kappa casein" on the casein micelles. Rennet works by cutting off the kappa casein from the casein micelles. You can think of casin micelles as litteral balls of casein protein bound up with calcium phosphate. On the outside of the micelles, there are "hairs" of kappa casein. It's this kappa casein keeps the micelles from coagulating. Rennet cuts them off. However, if there are denatured whey proteins caught up in the kappa casein, the rennet can't do its job. I think this is less likely to have been the problem, though, because I wouldn't expect the milk to flocculate *at all*. I think it would have stayed liquid. So I'm relatively certain it's a problem with the acidity.
urouro niwa you’re a genius! This deserves more likes so gav can see it
Oh wow, that’s a very constructive response. Thanks for all the Info. stranger 👍👍👍
The rennet use the calcium of the milk to make the protein matrix that make the firm gel, he should have added the calcium chloride to prevent the rennet attacking the calcium phosphate and compromising the gel formation.
I'm not very convinced that is from the acid coagulation, but, more testing is required.
I'm saying that because one week ago I had a lab class using the acid coagulation and rennet to see what the differences are, we even used EDTA (Ethylenediaminetetraacetic acid) and saw the gel formation being compromised in the rennet coagulation because the calcium are making bonds with the EDTA.
I farted and it smelt like blue cheese
@@repliedreplied5552 Thats deep
Filling out my dating profile.
*Hobbies: Cheese*
This is probably the most wholesome corner of UA-cam. Great content!
I like seeing what happens when something doesn't go as planned. I find that more instructional than just seeing everything go right. Thank you
I love seeing the thick carpet of blue mold growth all over and the pattern it makes
I'm making my third batch of this today. I gave some away as Christmas gifts, along with some other cheeses I'd made. The feedback on this buttermilk blue has been fantastic! My cousin says it's the best blue she's ever had. I absolutely love this recipe! Thank you, Gavin!
Honestly got this in my recommended and got super intrigued in this.
A lot of patience and care... I bet it tastes great!
looks like a lovely blue cheese, to bad made by cow doesn't do heavy cream. hope to see a tasting of this in march. I'm glad to see when you point out your challenges and how you overcome them, it gives us beginners more courage to try when we can see some of the troubleshooting that happens when you have something not go as planned.
Indeed Bruce. This challenge was caused by a silly mistake on my part. Normally, I don't add CaCl2 to the made by cow milk, but I should have accounted for the pasteurised cream and buttermilk. We live and learn.
I don't like cheese and I've never been to Australia and all I want to do is move to Australia and make cheese. I love this man.
I've made a few blue cheeses. This one is super soft, and so freaking delicious. And it grew the nicest batch of blue mold on it. By far my favorite blue cheese recipe-- Thanks Gavin!
Yes, I totally agree. Best soft blue ever
It’s good to see when things don’t go quite right and how to over come it as I’m sure many people don’t make it perfect and would like to know that it can be saved
This is one of the most wholesome and genuine youtube channels I have ever seen
I don’t know why UA-cam recommends me these videos but you know what... I like it
It looks delicious. I like that you added that the MM100 or M036R are aromatic, that helps. I've never seen the Penicillium Roqueforti, love the colour of it. I haven't tried a Blue yet...buttermilk is not readily available in my area, but I can surely make it.
The thumbnail looks like if that is the zombie cheese
16:46 - i'm getting a flashback of that loaf of bread i put away after i made a sandwich and ate it and discovered a rather large patch of blue and white fluffy mold at the bottom of that loaf.
Oh no......
@This is the best name I could come up with ik know been there "top rot" destroyed 1 of mine harvest once.
UA-cam: Watch this video about making blue cheese.
Me: boi okay.
I absolutely LOVE your intro
Curd nerds is such a wholesome thing!
Man I love this cheese.. I don't know why, especially after watching this and the shot at 16:46.. but blue cheese is my absolute favorite. Great video
Bob Cobb your on some shit homie🤣 my gawwd yo how tf do you like the taste of straight mold
It was very interesting to see what happens if you don't add calcium chloride. I didn't realize how important it is to the process.
Honestly I have no idea how I've ended up binge watching cheese making videos I'm not even remotely interested in cheese making and I only eat red Leicester, cheddar and parmesan, there is just something so wholesome about your videos they help me sleep! All the best from across the pond 🇬🇧
You find Cheese "Experts" who have been making cheese for 2 Million years and tell you there is no room for mistakes in cheese making and how it's a Fine art that cannot be tarnished with screw ups and then here comes Mr Gavin Webber who gets them with "I'm about to end this Man's whole career" and shows that screw ups happen and you can still make a great and amazing product
I always enjoy watching your videos after a long day at work! I’ll be moving to Wisconsin soon, so this is really neat!
This cheese looks like the the souls of the damed
It’s waaay past 2 AM and I’m enjoying video far too much to not watch all the way. Now I’m also hungry. Thanks for a lovely video, hope your cheese turns out as delicious as I’m imagining it to be. 👍🏻
I adore everything about this channel. What an excellent show! Keep up the good work mate.
Glad you're safe and well Gavin! Stay safe
Welp, I’m watching some wholesome old guy teaching me how to make cheese
What am I doing with my life
Apparently nothing.
Nothing wrong
The best you can. Keep being amazing stranger
Slow&Low watching some wholesome old guy teach you how to make cheese
Learning
I really enjoy your videos. Very relaxing and satisfying. I’d love to make my own cheese but I have no idea to get some of the incidents you’re able to get. Oh well.
What's funny is that I think I'm the only one that searched for this lol
Psilo Cybin i searched for thus
this*
I did too
One time I got a slice of pizza and me thinking I was pouring ranch it was a bottle of blue cheese and I bit the pizza and then that’s when I knew I didn’t like blue cheese but my favorite color is blue and I do like cheese so win/win
I've never stop being Amazed by the videos and your wisdom on making cheese I always look forward to the next episode thank you so much
You're like the Bob Ross of cheese making.. it's wonderful and relaxing to watch..
Gavin always puts a smile on my face
Hi Gavin, great video, the recovery was good to see happen and the cheese looks like it turned out great. Looking forward to seeing a taste test.
Why tf am I watching this, I don’t even like cheese
Edit: Thank you for the likes!
😂
*CHEESE GROMIT*
*CHEEEEEEEEEEEEEEEEEEEAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH*
Mythical Playz me too
@@steve_harveyy7368 same here lmao
God I love UA-cam recommend
Don't know if you've had the original Roth cheese: I came across it here in Maryland a few years back and fell in love with it.
Haven't tried the original, so not really sure what to expect with this cheese.
It's a very intense, strong flavored cheese, pretty moist for a blue.
@@GavinWebber what happens if you just place blue mould in milk?
hey big gav love your content really enjoyed this video and always wanted to try buttermilk blue cheese from your biggest curd nerd love you gazza
Supernatural brand (US..) has organic, non homogenized heavy whipping cream..I’ve been adding it to recipes calling for more fat, and some recipes that don’t but when I feel a fatty boost might be tasty, and it doesn’t interfere w the curd set..
A temperatura para o cloreto de calcio atuar esta baixa, 32°C. Deve-se aquecer o leite acima de 35°C e abaixo de 37°C
When will Cheese Webber make some Gavin?
I love all the cheese making videos you post
Fascinating to see such a weak curd set proceed to cheese, you gotta love this craft....anything is possible. Bet it tastes great. Good on you Gav!
I clicked because i thought something that look like concrete cake couldn't possibly be a cheese, i am mind blown. 10/10 would subscribe again
Very, very nice sir.
your voice is so soothing, and the cheese is beautiful
Gavin I like this new format
The recommendation algorithm at it again, please make this into a meme
I'm way late for the party, but couldn't you let the cheese sit in some brine after you get it out of the basket? That would prevent the blue mold growth. Or you could rub a mixture of olive oil, vinegar and salt all around the cheese once it got blue enough for you on the outside.
I also made one using a sliver of cheese instead of the dry culture and it worked great! Have a great weekend! 🤞🤓💖
You're killing me not cutting into the cheeses after you make them.... I don't even know how I got here.
Very clever! I'm sure it tastes delicious, but it does remind me of a Borg spacecraft!
It still fascinates me that some ancient human decide that they would try some moldy-rotten looking diary curd blocks 😂
I dont even like moldy cheeses but I love watching you make them. Kinda relaxing
I'm not gonna lie during this quarantine shit I've been trying all these cheese recipes I find. And it has been awesome
Edit: I'll let you know how they came out!
I currently don't have access to raw milk, is there any way of getting around this? Thank you much!
I didn't use raw milk. I used pasteurised unhomogenised cows milk.
The mould you scraped off the outside would be perfect to inoculate another batch. Or to inoculate some cheap diced cheddar to make a blue cheese flavour for cooking.
Your voice is relaxing. Even tho i've never seen any video about cheese making, this was nice. Recommendations on drugs again tho.
Looks good Gav, only thing I would have done is make my own buttermilk, I hate having to pay the price for commercial buttermilk considering how easy it is to make.
The mould that you scape off, could you use that for a new batch. If, you use it the day you scrape it of course.
Blue Cheese!!! some say it must be made with goats milk... I’m glad it doesn’t have to be, though I’d still love it either way so long as it’s still Blue Cheese 🧀 🤤
I used pasteurized non homogenized milk and cream and added the calcium chloride. The curd showed a clean break so I cut it but when I went to stir it the bottom was loose like Gavins. It's draining now and looks like it's firming up.
Persist and it will come together. We had some last night for supper and it melted in the mouth. Best blue ever!
great video! Much respect and love from Seattle USA.
This might be a stupid question but if I have penicilin allergy can I still eat cheese made with this penicilium mould?
Maybe. You will have to test it yourself
I can almost smell it. looks delicious .
Years ago I would watch your videos and not subscribe. Its nice I found you channel again.
I don’t even know how I ended up here, but I’m glad I stayed! You just got a new subscriber :)
Great vid! Thank you!
So in 4 weeks we will hopefully see how it turned out? I am not a massive fan of blue cheese, but always fascinated by how it is made... will return.
How the heck do you measure out 1/64th tsp penicillium roqueforti?
with these; www.littlegreenworkshops.com.au/product/mini-measuring-spoons/
what's the reason for different amounts of salt on the top and bottom around 14:30?
is it because the bottom has gravity to help pull moisture out? assuming that is the purpose of the salting.
I don't even like cheese but i love your video's. I just really enjoy the process.
It really makes us enjoy every time. I would like to inquire: How do I control the relative humidity and make it 90%?
Put a damp cloth under the mat in the ripening box. It works well.
Great job!
What type of cheese fridge would you recommend for making buttermilk blue cheese?
got a question! When the milk got curded what happened if we don't stir it nad put it to the mold without making it dehydrated and pressed, then after few days when it got dehydrated then doing the rest of the works, the purpose is just using the extra waters and materials we have from milk. what will be happened?
I love watching your channel. Cheese are super expensive specially in our country. Since we still need to import almost every cheese. I think this is a a good way to start a local cheese company here. It might not be the original but atleast we will make use of traditional way to make cheese. Using the local ingredients the we have in here.
I would love it if you tried a Cabrales, my favorite cheese.
could putting it in the freezer or cold fridge for 30mins before scraping the mould off help with the tackyness?
Very cool...You're the go to guy for anything cheese. = )
very very nice; thank you!!
“Little bit of a pat”. 👋🏼👋🏼👋🏼. Most wholesome line ever
Bruh I just wanted to see how the cheese looked cut :(
He didn’t even cut it??
There's another video for it.
Do you have a video for making pepper jack? Thank you.
It looks like a surgeon's desk, clean, organized and overhauled so that nothing is missing from the procedures. If you're going to do something, do it right.
With the proper cold press milk (natural milk color and terroire flavors) ... this looks like and will taste like a real BUTTER cheese, with all the yellow-orangish curds, and punching the holes, just absolute butter creaminess. This is going to be one fantastic chew. I think I licked a hole in my laptop screen trying to get a taste ...
Can you save and dry the mold you scrape off and use it at a later date to inoculate another cheese?
I don’t really like the blue cheeses, I’m more of an aged and strong cheddar. It’s cool to see the process though.
same, an extra sharp cheddar crumbled over a salad instead of blue cheese. but this was a very interesting video.
That looks fantastic! The only think I’d ask is why scrape of the outer mould?
I want some of that cheese. Looks good
If you want it harder, would pressing it with more weight help?
Great video. First one I’ve seen of yours. Instantly subbed.
I might actually try to make this.
Why has the rind separated from the main body of the cheese, during the first week of ageing? Ought I discard the whole thing or just continue, do you think?
Would you ever consider trying to make danbo cheese? It's a semi hard cheese from Denmark commonly eaten with seed bread and jam :)
Great result but why would you remove the mold ! It's edible and taste good ! Greatings from France !
More will grow back