How to Make Double Gloucester Style Cheese

do i cure those today we're making double Gloucester now a double Gloucester is traditionally made in Gloucester Shire in the United Kingdom and it is a rich chatter type sort of cheese the main sort of milk comes from Gloucester Kells now I don't have Kloster Kel so I'm going to use a fairly rich sort of milk cows milk at least 3.5 percent butterfat now this cheese also has the addition of annatto so we'll be adding some of that in to give it a deeper yellow / orange color as it matures anyway let's get on with the cheese so you'll need 12 litres or 12 quarts of cow's milk at least 3 point 8 percent fat 3/8 of a teaspoon mesophilic culture 16 drops of annatto in quarter of a cup of water 3/4 of a teaspoon of calcium chloride 3/4 of a teaspoon of liquid rennet and 3 tablespoons of non-iodized salt so once you poured your milk in we're going to bring it up to temperature so the target temperature initially is 32 C or 90 degrees Fahrenheit I'm going to add in a mesophilic culture now so that's an eighth of a teaspoon there so I'll put three of those in gently sprinkle it over the top now because I'm using a larger volume of milk or we still need to add more starter culture normally use 10 litres of milk I thought it'd make a bigger cheese's time so I'm going to let the starter culture sit on top to rehydrate otherwise you may just stir in clumps of mesophilic ultram that wouldn't be good for anybody so I'm just removing the utensils so the spoon and the inner thermometer just get the light so I rehydrate that for five minutes so five minutes later you take the lid off I'm gonna stir that through a fair bit of cream is arisen on the top so I'm going to stir that for about a minute to make sure that's fully incorporated I'm stirring a using a top to bottom motion so not in a circular motion otherwise the culture won't go all the way down to the bottom of the milk so once that's stirred in we're going to put the lid back on I'm going to let that rest for an hour to ripen now ripening is the lactic bacteria converting lactose into lactic acid so once again all the creams are risen to the top again because I'm using unhomogenized milk so I need to give that a bit of a stir back in again and just checking the target temperature again before add all the other ingredients in it should still be about 32 or 90 Fahrenheit and close enough 31.8 so just make sure that your milk is moving before you add the ingredients in so I'm going to add the annatto in now that's the first ingredient so this just colors the milk doesn't add any flavor to it it makes it a deeper or Richard yellow and sometimes orange depends on how much you add in Double Gloucester is known to be dark yellow light orange color so they're still eating for about a minute you'll see some of the yellow stuff on the top that's the cream that I couldn't incorporate back into the milk downturn in the cultured butter and floating as globules of fat on the tops nothing to be worried about it will drain off with the way eventually it when you drain off the curds and whey so now that I've stirred in and Ian are taking sleeves diving change color and a rest set for 15 minutes before we add any other ingredients so 15 minutes later we pop the lid off and once again little creams risen to the top I'm going to add in the calcium chloride so I start stirring and then add in your calcium chloride this helps fortify the milk add back some more soluble calcium that may be killed off during the pasteurization process or dispersed not killed off and it helps us to set a better curd stronger curve now this is particularly essential if you're using homogenized milk you'll get a sloppy curd set if you use modernized milk without adding calcium chloride so give that a good stir through for a better minute top to bottom I'm going to add the next ingredient which is rennet now I'm using vegetable rennet or vegetarian rennet into microbial in it so stir that through for no more than one minute so bring your milk to rest and still spinning a little bit there but no big deal allow that to set for 45 minutes with the lid on that stays at the target temperature of 32 or 90 we're going to check for a clean break after 45 minutes there it is lovely nice clean split no sloppiness and I'm going to use my trusty curd harp to cut the horizontal layers of the curd we're going to cut it into one point two five centimeter or half inch cubes that's what we're going to attempt to do anyway so fairly small cute curd size because we want a fair bit of way to expel this is a sharp crumbly cheese so I don't want it too moist so done the horizontals looking through the verticals because I'm using 12 litres of milk in my 14 litre pot I had to don't grab another curd not this is a mad milli curd knife that was really long it's better than my other curd knife so I've just found gets right in there for a deep deep pot of milk the milk the curds tend to move around on you when you try to cut them that small but just do your best so now even code size makes it easier when you do it later on there we go all the curds are cut and because they're very firm in this recipe we can start staring straight away instead for 15 minutes you can see as we stir there the cubes are fairly even which is good now if you didn't have a curd harp then you cut out of 45-degree angle and do that all around and you will get a fairly decent even curd size if you do find any big bits as you can see there I'm using the side of the spoon just to cut those in half just gently as you can see gently staring at first and then as morwe gets expelled we can stir a little bit better now we're going to slowly heat that up to 37 degrees Celsius or 99 Fahrenheit over the period of 45 minutes and you have to stir continuously to make sure that way as expelled there's a very slow heating of the milk it's only going up by a few degrees as you can see there from 32 up to 37 so I'm fairly close the temperature you can see how small the curds are now after the 45 minutes of stirring the probably shrunk by at least 2/3 it's about the size of plate beans now maybe a little bit smaller you can see it's the way is fairly yellow that's basically from the annatto that we added in at the start of the process so we're going to let the Kurds now settle to the bottom of the pot it makes it easier to drain off the curved of the way so let that settle for 20 minutes just pop the lid on so no hair or fluff or dust gets in your cheese so for the 20 minutes we take it over to a cheese cloth lined colander and we pour it through now you could make ricotta out of this but I've let it go down the sink I do have recovering the fridge already it's only so much way you can drink anyway that's my excuse I'm sticking to it so your curds shoot coming up in one big lump one big piece let's just see if that works there we go that's what we're after so move the pot out why and what we're doing now is we're pressing down on the Kurds to expel some of the way out of these this big slab or we're trying to make it firm up a little bit because this assists when we start doing the chattering process and it's pressing down a little bit a little bit of force behind it but not too much anyway so we'll collect that up now and we'll put it into the pot try and put it in is one big slab I could have easily left the cheesecloth in there but I chose not to anyway so we got our big slab in there I'm just pressing that down to make it into that's fab shape and then I will then cover it for 15 minutes now if you find you all could slow cooling down a little bit too much you can just pop it back on any double boiler or put it on top of the pot that I use I use a little steam pot now after 15 minutes you'll see a fair bit of ye has been expelled I'm going to do is try and turn the slab over in one piece little bit difficult but do your best then you have to see when I got my Oh bottle over here we go one big slab I managed to do it maybe and then just press it down to expel a little bit more Y and then we're going to cover that for another 15 minutes if you can to a little bit of the excess way out it's not that important at this stage without the Kurds going down the sink and I've just mucked up me slab so maybe I shouldn't have done that you know impressment slept back down again this is what happens when you try to improvise on the fly anyway so I've formed up the slab again that's good I've obviously cleaned my hands with soapy water and then dry them off and spray the vinegar on them before I touched any other cheese anybody's going to hygiene concerns okay after the 15 minutes we're just going to grab our curd knife and cut it into quarters here we go nice and simple so I'm going to stack them on top of each other now each of the quarters you may have trouble getting your fingers on the side there but do your best grab a quarter of a time and plug it on another quarter hopefully it doesn't break up too much again let's big slab another slab on to that one and see this the weight of each slab on top of each other just assists in expelling more way which is good pop the lid back on to keep the warmth in there so after 15 minutes I take the lid off again and my whole slab pile has fallen over anyway so we're in a restock that on top of each other again so for ease of stacking I've just broken those big pieces in half again you get the general idea with stacking tronics bill way out of the curd slabs as best we can without any pressure besides the natural weight of the curd on top of each other okay so one final 15 minutes and we're ready to cut it into small fingers or cubes well they're not really cubed anyway so transfer them to a chopping board I'm going to cut them into 1 by 2.5 centimeters all that's half inch by 1 inch pieces look at all the curvature you can so I'm cutting them into the pieces there I'm going to tip all them out there we go so I put the cubes back into the pot again just make them as even as you can there's no real science to this except this helps the cheese form later on it makes it easier to mill the salt in if we using these big cubes here we go at all which of these all Kurds all come any little bits pop in they'll be fine I'll press in later okay any excess that I've sent them hold there that was from the leftover way water okay we're going to mill the salt in now so we're going to grab our cheese salt we're going to add in our three tablespoons so to sprinkle that over the top of the cubes so initially I did two and a half and then I remembered it was boast of III and you'll see that in a minute anyway does mellow through trying not to break the cubes I've been trying not to expel anymore way than you have to because if the way anyway starts coming off it and it's creamy in color then you're actually losing some of the fat content so I remembered to put the extra half a teaspoon in there we go and just stir that through okay now we put the cubes now into the mold a little bit of action there okay so this handfuls of the cubes into your cheese cloth lined cheese basket now using 165 millimeter that's the whip across the top I think is about 6 or 1/2 inches so press it firmly as you go through go along not too firm the press will do much that for you anyway get all the bits out or look a little extra bits of salt in there that may be lurking on the sides and stuff so get it all out it's all good okay I'm going to move it on over to the eat cheese press so I'm using a spring type press here the spring when it's fully closed needs fifty pounds of pressure to fully close it so let's help my gauge how much pressure to add so if I close the spring down to say half and that's twenty-two and a half pounds or 25 pounds sorry okay see what I'm doing there I'm pulling down the cloth at the sides so it doesn't bunch up and make any impressions and just put the largest piece over the top again of the of the cheese and then put the follower on top of that don't put the follower directly onto the cheese doesn't press properly the good thing is that the 12 liters or 12 quarts of milk and the curds created by it actually do fit in this big basket which is good value so I'm going to tighten down the spring now about halfway so that 11 kilos or 24 pounds 25 pounds and do that for an hour now because this spring press does expand as the cheese contracts you're going to retighten it probably about every 15 minutes I check on it okay after the hour we just pulled out of press and we're going to take it out of the mold redress it and then repress it again now very delicate at this stage because you can see the cubes haven't fully compressed or closed up yet so just be gentle when you pull it out of a cheesecloth there and when you pop it back in again so just make sure that there's no loose bits put a cloth over the top and for the follower on top then and just repress it again so stronger pressure this time 22 kilos or 50 pounds so I'm closing the spring all the way up now I will have to go and check that every hour or so I left this overnight so that was about 12 hours I come back the next morning my work clothes and then we're just going to turn it over and repress remember 12 hours now it doesn't look too bad at this stage might have been able to leave it but I found some imperfections that I want to depress to close up again because those big cubes tend to have some surface cracking you don't press it hard enough you know so I decided to repress for another 12 hours you may not have to do this just check the structure of the cheese not a lot of way comes out of this stage and we're trying to close up those cubes anyway so that's a full 24 hours of pressing I'm in my night time closed now just got back from work and we're going to take it out of the press now and we're going to air dry it so I'm just scrolling on the bamboo mat there on a bamboo board so it's fully closed up fantastic no problems with that good structure so we'll leave on the board to air dry there it is in all its glory you can see that the natto is starting to work and the color has is quite dark and rich now to keep all the beasties offered I've got one of these little umbrella contraptions it just keeps flies and any anything that may want to crawl onto my cheese keeps them off of that so it's quite handy ok so I'm now going to vacuum pack and see it's dry it out a little bit on the top those lines aren't actual lines it's just where it's tried in between where the cube shapes are as you can see there let's make sure there's no dust or anything sitting on the topper for you that packet now there was one little tiny surface crack were dried out too much probably should have dried it a day less so I'm just as sealing the bag there cutting it to shape slip the cheese in and then just vacuum seal it now I could wax it and there's a good waxing video if you check out the little information button now but I've showed chosen to just simply vac pack it now I'm double sealing it case the first seal splits there it is I'm going to mature that for six months well there you have it curd nerds there's my Double Gloucester all vacuum packed as you just saw it's got some slight cracking on the surface where I probably didn't press it hard enough but now that it's in the vacuum pack at all compress all those cracks and it'll all be good now not mature this for six months in the cheese cave at about 10 degrees ma cheese cave fluctuates between 10 and 13 degrees Celsius so for six months so that'll be good and come back in a tape for a taste test for this Double Gloucester now just before we go the reason it's called Double Gloucester is because single Gloucester is made with skim milk double Gloucester is made with full cream milk all that's cow's milk that is about 4% fat because they're Kloster cows have a high fat content anyways hopefully this will get a little bit more orange than yellow from the annatto and we'll see where we go from there now if you'd like to make this cheese don't forget we have cheese making kits I highly recommend the hard cheese making kit and don't forget that you can check out some other cheese making videos also don't forget that you can subscribe to the channel so you get new and interesting cheese making videos every week thanks for watching curd nerds and I'll see you next time

Channel: Gavin Webber

Views: 64,771

Rating: 4.9338555 out of 5

Keywords: Double Gloucester, Annatto, cheese, gloucester, cheese making at home, how to make cheese, cheese making, cheesemaking, Gloucester cheese

Id: W_SWMqZfRc8

Length: 25min 45sec (1545 seconds)

Published: Fri Jul 14 2017