How to make Buttermilk Blue Cheese

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  • Опубліковано 1 січ 2025

КОМЕНТАРІ • 427

  • @Eveseptir
    @Eveseptir 4 роки тому +449

    You are the Bob Ross of cheesemaking.

    • @sanaddaoud6541
      @sanaddaoud6541 4 роки тому +1

      Yep

    • @snosibsnob3930
      @snosibsnob3930 4 роки тому +9

      “There are no failed cheeses. Only happy ricottas”

    • @jeffpribyl6488
      @jeffpribyl6488 2 роки тому +1

      It’s a happy little blue just aging there with its happy friends

    • @mannyedwards2820
      @mannyedwards2820 2 роки тому +1

      Exactly what I told my wife.

    • @jmkariuki5863
      @jmkariuki5863 Рік тому

      Quit possibly the most appropriate comment I've ever read.

  • @llucas5653
    @llucas5653 4 роки тому +63

    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.

  • @carlisleh
    @carlisleh 4 роки тому +295

    find you a man who treats you like gavin treats his cheese

    • @amp04222
      @amp04222 4 роки тому +13

      But he tears his cheese up off camera

    • @IgorVasquesBarata
      @IgorVasquesBarata 4 роки тому +2

      🤣🤣🤣

    • @TheGruspastej
      @TheGruspastej 4 роки тому +6

      Filling you with bacteria and mold?

    • @DevilDaRebel
      @DevilDaRebel 4 роки тому +3

      TheGruspastej Isn’t that how it is? Millions of “bacterias.”

    • @GodMaxDrinkerofTea
      @GodMaxDrinkerofTea 4 роки тому +6

      @@TheGruspastej better than any gift my ex gave me

  • @urouroniwa
    @urouroniwa 4 роки тому +321

    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.

    • @diamondalexiss
      @diamondalexiss 4 роки тому +17

      urouro niwa you’re a genius! This deserves more likes so gav can see it

    • @thatguy9389
      @thatguy9389 4 роки тому +16

      Oh wow, that’s a very constructive response. Thanks for all the Info. stranger 👍👍👍

    • @marciodelbarco93
      @marciodelbarco93 4 роки тому +13

      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.

    • @repliedreplied5552
      @repliedreplied5552 4 роки тому +15

      I farted and it smelt like blue cheese

    • @bacongod5759
      @bacongod5759 4 роки тому +5

      @@repliedreplied5552 Thats deep

  • @OneironauticalOne
    @OneironauticalOne 4 роки тому +82

    Filling out my dating profile.
    *Hobbies: Cheese*

  • @michaelcrescenzi1587
    @michaelcrescenzi1587 4 роки тому +6

    This is probably the most wholesome corner of UA-cam. Great content!

  • @epadams1975
    @epadams1975 4 роки тому +19

    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

  • @stancexpunks
    @stancexpunks 3 роки тому +3

    I love seeing the thick carpet of blue mold growth all over and the pattern it makes

  • @carolynmoore1430
    @carolynmoore1430 4 роки тому +2

    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!

  • @speirs185
    @speirs185 4 роки тому +22

    Honestly got this in my recommended and got super intrigued in this.

  • @jackluka773
    @jackluka773 4 роки тому +1

    A lot of patience and care... I bet it tastes great!

  • @bruceneely4859
    @bruceneely4859 4 роки тому +38

    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.

    • @GavinWebber
      @GavinWebber  4 роки тому +8

      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.

  • @Trevenclaw
    @Trevenclaw 4 роки тому +3

    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.

  • @peglamphier4745
    @peglamphier4745 4 роки тому +2

    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!

    • @GavinWebber
      @GavinWebber  4 роки тому +2

      Yes, I totally agree. Best soft blue ever

  • @mikeymc222
    @mikeymc222 3 роки тому

    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

  • @drummerkingrulez
    @drummerkingrulez 4 роки тому

    This is one of the most wholesome and genuine youtube channels I have ever seen

  • @tylerbuddle7906
    @tylerbuddle7906 4 роки тому +1

    I don’t know why UA-cam recommends me these videos but you know what... I like it

  • @rainskitchenandgarden
    @rainskitchenandgarden 4 роки тому +3

    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.

  • @HunterG5
    @HunterG5 4 роки тому +53

    The thumbnail looks like if that is the zombie cheese

  • @Bottle-RUM
    @Bottle-RUM 4 роки тому +11

    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.

    • @tourist6420
      @tourist6420 4 роки тому

      Oh no......

    • @Bottle-RUM
      @Bottle-RUM 4 роки тому

      @This is the best name I could come up with ik know been there "top rot" destroyed 1 of mine harvest once.

  • @EpicGamingGuruReal
    @EpicGamingGuruReal 4 роки тому +25

    UA-cam: Watch this video about making blue cheese.
    Me: boi okay.

  • @axo7389
    @axo7389 4 роки тому +1

    I absolutely LOVE your intro
    Curd nerds is such a wholesome thing!

  • @bobcobb158
    @bobcobb158 4 роки тому +2

    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

    • @xviii2781
      @xviii2781 4 роки тому

      Bob Cobb your on some shit homie🤣 my gawwd yo how tf do you like the taste of straight mold

  • @jimothyfarthammer
    @jimothyfarthammer 4 роки тому +19

    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.

  • @josht2454
    @josht2454 4 роки тому

    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 🇬🇧

  • @brandonpurple165
    @brandonpurple165 4 роки тому +2

    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

  • @Bigidge
    @Bigidge 4 роки тому +2

    I always enjoy watching your videos after a long day at work! I’ll be moving to Wisconsin soon, so this is really neat!

  • @delirious_things2452
    @delirious_things2452 4 роки тому +52

    This cheese looks like the the souls of the damed

  • @MikkoKalavainen
    @MikkoKalavainen 4 роки тому

    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. 👍🏻

  • @danielgogola
    @danielgogola 4 роки тому

    I adore everything about this channel. What an excellent show! Keep up the good work mate.

  • @99Nars
    @99Nars 4 роки тому +1

    Glad you're safe and well Gavin! Stay safe

  • @unrulyraccoon6605
    @unrulyraccoon6605 4 роки тому +160

    Welp, I’m watching some wholesome old guy teaching me how to make cheese
    What am I doing with my life

    • @slowemm
      @slowemm 4 роки тому +2

      Apparently nothing.

    • @scuffed3408
      @scuffed3408 4 роки тому +5

      Nothing wrong

    • @howdidigethere3813
      @howdidigethere3813 4 роки тому

      The best you can. Keep being amazing stranger

    • @kxyj3
      @kxyj3 4 роки тому +4

      Slow&Low watching some wholesome old guy teach you how to make cheese

    • @bideabiere6125
      @bideabiere6125 4 роки тому +1

      Learning

  • @critter39
    @critter39 4 роки тому +3

    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.

  • @calebtheshamen7033
    @calebtheshamen7033 4 роки тому +30

    What's funny is that I think I'm the only one that searched for this lol

  • @mandero6682
    @mandero6682 4 роки тому +5

    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

  • @charlesnewkirk2309
    @charlesnewkirk2309 4 роки тому

    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

  • @flowerglitters5784
    @flowerglitters5784 4 роки тому

    You're like the Bob Ross of cheese making.. it's wonderful and relaxing to watch..

  • @percydevries
    @percydevries 4 роки тому

    Gavin always puts a smile on my face

  • @pcharliep61
    @pcharliep61 4 роки тому +1

    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.

  • @oatmeel7008
    @oatmeel7008 4 роки тому +262

    Why tf am I watching this, I don’t even like cheese
    Edit: Thank you for the likes!

  • @papabadgers1555
    @papabadgers1555 4 роки тому +13

    God I love UA-cam recommend

  • @cwingate438
    @cwingate438 4 роки тому +2

    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.

    • @GavinWebber
      @GavinWebber  4 роки тому +2

      Haven't tried the original, so not really sure what to expect with this cheese.

    • @cwingate438
      @cwingate438 4 роки тому +1

      It's a very intense, strong flavored cheese, pretty moist for a blue.

    • @ellenorbjornsdottir1166
      @ellenorbjornsdottir1166 4 роки тому

      @@GavinWebber what happens if you just place blue mould in milk?

  • @tchubby4693
    @tchubby4693 2 роки тому

    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

  • @johncspine2787
    @johncspine2787 2 роки тому

    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..

  • @monalisalima162
    @monalisalima162 4 роки тому +1

    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

  • @PLANDerLinde99
    @PLANDerLinde99 4 роки тому +1

    When will Cheese Webber make some Gavin?

  • @jonpeterson8476
    @jonpeterson8476 4 роки тому

    I love all the cheese making videos you post

  • @bluehorse357
    @bluehorse357 4 роки тому +3

    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!

  • @Dave-wc6xl
    @Dave-wc6xl 4 роки тому +1

    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

  • @executiv_funeral666funeral8
    @executiv_funeral666funeral8 4 роки тому +1

    Very, very nice sir.

  • @aletheaplass6557
    @aletheaplass6557 4 роки тому

    your voice is so soothing, and the cheese is beautiful

  • @fricky11111
    @fricky11111 4 роки тому +1

    Gavin I like this new format

  • @raybbo
    @raybbo 4 роки тому +14

    The recommendation algorithm at it again, please make this into a meme

  • @witchyhour
    @witchyhour 3 роки тому

    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! 🤞🤓💖

  • @KaytheAngell
    @KaytheAngell 4 роки тому +1

    You're killing me not cutting into the cheeses after you make them.... I don't even know how I got here.

  • @tjfSIM
    @tjfSIM 4 роки тому +5

    Very clever! I'm sure it tastes delicious, but it does remind me of a Borg spacecraft!

  • @wj2776
    @wj2776 4 роки тому +2

    It still fascinates me that some ancient human decide that they would try some moldy-rotten looking diary curd blocks 😂

  • @NemoUberKitty
    @NemoUberKitty 3 роки тому

    I dont even like moldy cheeses but I love watching you make them. Kinda relaxing

  • @junephoenix969
    @junephoenix969 4 роки тому +3

    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!

  • @itsabravenewworld109
    @itsabravenewworld109 2 роки тому +1

    I currently don't have access to raw milk, is there any way of getting around this? Thank you much!

    • @GavinWebber
      @GavinWebber  2 роки тому

      I didn't use raw milk. I used pasteurised unhomogenised cows milk.

  • @mamasimmerplays4702
    @mamasimmerplays4702 4 роки тому

    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.

  • @neonowy__8020
    @neonowy__8020 4 роки тому +30

    Your voice is relaxing. Even tho i've never seen any video about cheese making, this was nice. Recommendations on drugs again tho.

  • @gromit9322
    @gromit9322 4 роки тому +1

    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.

  • @josegonzales54195
    @josegonzales54195 Рік тому

    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.

  • @conditionalnegation
    @conditionalnegation 4 роки тому +1

    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 🧀 🤤

  • @MrIceman1953
    @MrIceman1953 4 роки тому

    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.

    • @GavinWebber
      @GavinWebber  4 роки тому

      Persist and it will come together. We had some last night for supper and it melted in the mouth. Best blue ever!

  • @ChivoChun
    @ChivoChun 4 роки тому

    great video! Much respect and love from Seattle USA.

  • @KoalaBerzerker
    @KoalaBerzerker 4 роки тому +1

    This might be a stupid question but if I have penicilin allergy can I still eat cheese made with this penicilium mould?

    • @GavinWebber
      @GavinWebber  4 роки тому +1

      Maybe. You will have to test it yourself

  • @markloren2133
    @markloren2133 4 роки тому

    I can almost smell it. looks delicious .

  • @Chev2k3
    @Chev2k3 4 роки тому

    Years ago I would watch your videos and not subscribe. Its nice I found you channel again.

  • @horrorfan288
    @horrorfan288 4 роки тому +9

    I don’t even know how I ended up here, but I’m glad I stayed! You just got a new subscriber :)

  • @Xenusgod
    @Xenusgod 3 роки тому

    Great vid! Thank you!

  • @Kardall
    @Kardall 4 роки тому

    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.

  • @mrgallbladder
    @mrgallbladder 4 роки тому +1

    How the heck do you measure out 1/64th tsp penicillium roqueforti?

    • @GavinWebber
      @GavinWebber  4 роки тому

      with these; www.littlegreenworkshops.com.au/product/mini-measuring-spoons/

  • @nathanfinch7395
    @nathanfinch7395 4 роки тому

    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.

  • @badw01f23
    @badw01f23 4 роки тому

    I don't even like cheese but i love your video's. I just really enjoy the process.

  • @mahmoudhossam824
    @mahmoudhossam824 6 місяців тому

    It really makes us enjoy every time. I would like to inquire: How do I control the relative humidity and make it 90%?

    • @GavinWebber
      @GavinWebber  5 місяців тому

      Put a damp cloth under the mat in the ripening box. It works well.

  • @allisonclark2019
    @allisonclark2019 4 роки тому

    Great job!

  • @foot_2275
    @foot_2275 4 роки тому +2

    What type of cheese fridge would you recommend for making buttermilk blue cheese?

  • @rezaazimi9990
    @rezaazimi9990 4 роки тому

    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?

  • @rhoimartinez7545
    @rhoimartinez7545 3 роки тому

    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.

  • @andrewingram2108
    @andrewingram2108 4 роки тому

    I would love it if you tried a Cabrales, my favorite cheese.

  • @tomtombade
    @tomtombade Рік тому

    could putting it in the freezer or cold fridge for 30mins before scraping the mould off help with the tackyness?

  • @421rants
    @421rants 4 роки тому +2

    Very cool...You're the go to guy for anything cheese. = )

  • @constantin1959
    @constantin1959 4 роки тому

    very very nice; thank you!!

  • @cassidy285hall
    @cassidy285hall 4 роки тому

    “Little bit of a pat”. 👋🏼👋🏼👋🏼. Most wholesome line ever

  • @zeddeptic4382
    @zeddeptic4382 4 роки тому +33

    Bruh I just wanted to see how the cheese looked cut :(

  • @d25music
    @d25music 4 роки тому

    Do you have a video for making pepper jack? Thank you.

  • @leonardovinicius460
    @leonardovinicius460 4 роки тому +2

    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.

  • @johnlord8337
    @johnlord8337 4 роки тому +3

    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 ...

  • @crosisofborg5524
    @crosisofborg5524 4 роки тому

    Can you save and dry the mold you scrape off and use it at a later date to inoculate another cheese?

  • @BigEvy
    @BigEvy 4 роки тому +6

    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.

    • @Jeffguy55
      @Jeffguy55 4 роки тому

      same, an extra sharp cheddar crumbled over a salad instead of blue cheese. but this was a very interesting video.

  • @tofty21
    @tofty21 4 роки тому

    That looks fantastic! The only think I’d ask is why scrape of the outer mould?

  • @adamburdt8794
    @adamburdt8794 4 роки тому

    I want some of that cheese. Looks good

  • @starhopper457
    @starhopper457 2 роки тому

    If you want it harder, would pressing it with more weight help?

  • @shawnmason8730
    @shawnmason8730 4 роки тому

    Great video. First one I’ve seen of yours. Instantly subbed.

  • @aierune8201
    @aierune8201 4 роки тому

    I might actually try to make this.

  • @ZenaHerbert
    @ZenaHerbert 2 роки тому

    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?

  • @Pinkdovesss
    @Pinkdovesss 4 роки тому

    Would you ever consider trying to make danbo cheese? It's a semi hard cheese from Denmark commonly eaten with seed bread and jam :)

  • @illlolonurgraves847
    @illlolonurgraves847 4 роки тому +1

    Great result but why would you remove the mold ! It's edible and taste good ! Greatings from France !