How to make Fundy Fog - Not like Humbolt Fog! Best Version

well g'day curd nerds no it's not darjeevu i've had to re-release this fundy fog video because the audio was out of sync so my mouth was moving and there was no sound coming out so oh it was out of sync so i was like three seconds later anyway you may have enjoyed the first one however me being the slight perfectionist when it comes down to videos and making sure they look good and people understand the cheese making process i thought i'd re-release this one and add this little bit at the start of the video anyway welcome to the fundy fog video over to gav well g'day curd nerds welcome back today we're going to be making a new cheese called fundy fog [Music] now fundy fog is a twist on humboldt fog which is a californian goat's cheese that has an ash line down the middle now this cheese does have an echelon down the middle but it is a cow's milk cheese now we don't know if the flavor is the same as humboldt fog but it looks the same and we've taken all measures necessary to make it taste a little bit goaty now when i say we i mean the author of the recipe who is patricia gauchi so thank you patricia for sending the recipe to me after having invented this cheese or this variation on humboldt fog now like i said it is not humboldt fog if anybody's out there thinking of a cease and desist it is fun default now it's named after the bay of fundy in halifax around halifax nova scotia so the cheese is absolutely unique and the flavor is amazing i have tasted it and there is a taste test at the end of this video stick with me i did make one slight mistake that i'll say up front i salted the cheese incorrectly i put too much salt on the top and bottom and i didn't salt the sides of the cheese now i should have done because what happened is the mold didn't grow as well on the top and bottom as it did the sides penicillium candidum and geotrichum candidam which are the two molds that i use for this cheese do not like too much salt and they don't grow where there is too much salt on the cheese so that's a tip for newbies including silly people like myself who sometimes forget the rules of cheese making if there are any rules of course anyway enough waffling from me let's get on and see how we made fundy fog by patricia gauchi start off by sanitizing all of your equipment i've got mine all laid out after i've sanitized it there and the milk i'm using today is unhomogenized but pasteurized milk from inguinal dairy so the fundy fog ingredients are eight liters or two gallons of whole cow's milk one quarter of a teaspoon of fluoridanica aromatic mesophilic starter culture 1 8 of a teaspoon of penicillium candidum 1 32nd of a teaspoon of geotrichum candidum 1 16 of a teaspoon of lipase now if you can get kid lipase that's fantastic that's diluted in quarter of a cup of water non-chlorinated water a quarter of a teaspoon of 1.25 ml of calcium chloride diluted in quarter of a cup of non-chlorinated water 3 8 of a teaspoon or 2 milliliters of single strength granite diluted in quarter of a cup of non-chlorinated water i'm using imcu strength 200 one teaspoon of non-iodized salt per cheese and some cheese ash so heat your milk using whatever method you want i'm using the precision cooker and heat it up to 32 degrees celsius or 90 degrees fahrenheit just checking the temperature there it looks very close spot on actually so first step we're going to add the calcium chloride solution to the milk and give that a good stir that adds back some soluble calcium into the milk to help it set a better curd we're going to add the lipase well before we add the rennet so add that in second ingredient and give that a good stir now we're going to add the flora danica and just sprinkle that over the surface and now we're going to add the penicillium candidum sprinkle that over the surface as well and then we're going to add the geotrichum candidum there we go put the lid back on and we're going to allow that to rehydrate for five minutes so five minutes later we're now going to stir the cultures into the milk so just checking the temperature there it's spot on still which is good now allow the milk to ripen for 90 minutes or an hour and a half so after the milk is acidified slightly just give that a stir to stir any cream back in now we're going to add the final ingredient the rennet so add the rennet solution and give that a stir for no more than one minute so pop the lid back on and we're going to allow that to set for 60 minutes so after 60 minutes it should have coagulated and we're going to check that by doing a clean break so put your knife in turn it 45 degrees and if it splits cleanly then it's ready to cut so cut it into 1.25 centimeter or half inch cubes now i did use my stainless steel curt harp to do the horizontals and the verticals the knife so allow the curds now to heal for 10 minutes this stops them from fracturing when you first stir them so after 10 minutes you can see a little bit of whey on top that's normal and we're going to stir the curds gently for 15 minutes now if there are any curds that are too large just break them with the edge of your spoon as you stir and stir and stir so after 15 minutes you can see the curds are a little bit smaller not too small this is a fairly moist sort of cheese that's why we only stir for a short amount of time so i'm going to pop the lid back on again and we're going to allow that to settle to the bottom for 10 minutes so after the 10 minutes just remove all the heating devices and drain the water out we don't need that anymore take the lid off say hello to the doggos and move the baskets that i'm using i'm using camomile baskets they're 10 centimeters we're going to dip off the way now to the level of the curds now patricia's recipe she used 11 and a half centimeter molds i've only got 10 centimeter so i had to add a third basket in so just ladle the curds into your baskets evenly there we go up to the tippy top now i've found that there are so much curds left over because of the smaller size baskets i'm using there so i decided to add a third basket and all i had at hand that was sanitized was a one that was a little bit bigger but all worked out okay now it took me about 60 minutes to use up all of the curds just keep ladling it in as the curds drop there now this is time lapse obviously and it is dropping quite quickly but it took a while mark my words all right so allow 60 minutes for them to now drain further you can see they've shrunk a little bit now they're firm enough because we did stir the curds so you can flip them in the basket if you're using a hoop then just as easy to flip them as well obviously i've got clean hands when i do all of this i wash them in hot soapy water and vinegar allow them to drain for another 60 minutes so 60 minutes later i'm just going to flip the cheeses over again and they're going to be a little bit firmer so it makes it a bit easier so allow them to drain for another 60 minutes so i'm going to flip the cheeses in the basket every hour for a total of six hours now that includes the two flippings we've already done so you can see that they're shaping up nicely and they've got no rough edges so once you've done that full six hours then allow them to drain overnight so the next day for me i'm just going to clean up the board a little bit now with a sharp knife or patricia suggests some dental floss you cut each cheese in half around the circumference of the cheese so watch what i do here so i'll take one out and i scored it a little bit i wasn't too sure about how sharp the knife was but it was razor sharp so you can score it all the way around if you want to however you get a cleaner cut if you just push straight through now if you're using dental floss you'll get a nice clean cut all the way through as well or a cheese wire even there we go two equal sized halves and repeat with the other one or two cheeses that you have there we go so make sure you put on some gloves and we're going to sprinkle on a fine layer of the the cheese ash or activated charcoal onto one half of each of the cheeses now i use a tea ball and i find this works very well you don't get too much of a mess so start from the center and work your way out now i used about one teaspoon of ash for all three cheeses for this middle part there we go so a nice fine coating of ash and what we do we put the ash half facing upwards into the basket it came from so you can see the ash and then we put the cut half down so it's on top of the ash in the basket and repeat that with the other cheeses there we go now it doesn't matter if it leaks out the sides because we're going to coat all the cheeses with more ash later on now we need these two weld together so that the two halves don't separate so i'm just putting a little food umbrella over the top stop any beasties getting into the cheese and allow that to drain overnight so flip the cheeses in the basket about every 12 hours for a total of three to four days or until they are firm and melded together so a lot of ways still coming off so this is day one so i'll be i was very gentle when i flipped them over to make sure they didn't separate put the old trusty umbrella back on and come back in 12 hours so day two you can see they're not leaking as much way and they're a little bit easier to flip but still be careful so i did this morning and night and then day three they're a lot firmer and they're drained a lot better a lot easier to handle now i had them on a tray just to move them off the sink area so we could actually cook so day four this is and there's very little moisture on the outside and they don't come apart so that's good i'm just flipping them over one last time before salting so get out my trusty cheese salt and we're going to apply half a teaspoon of the salt to the top surface of each cheese and then we're going to rub it over the top just gently now because there's still a lot of moisture on the cheese uh not as much as when we first started flipping but there is some moisture there some way this creates a little brine solution on top of the cheese and that helps soak into the cheese so we do one side patricia in her recipe states 10 minutes but i chose to do two hours because i know i wanted a bit more salt absorption so i left them for two hours and then came back to them [Music] now this to create a nice little brine on top and i should have rubbed it all over the sides at this stage as well but flip the cheeses over then half a teaspoon each again on each side on the top that is there we go perfect so allow that to absorb for another two hours so what i should have done here and i don't show it i should have rubbed the salt brine that's now formed all over the cheese and this would avoid the balding issue the mistake that i made so i should have rubbed it all over now anyway so remove the cheese from the basket and then sprinkle all surfaces with ash so start on one side and then flip it on its side and then just put ash all over it doesn't have to be perfect just has got a slight coating on it what this does this neutralizes the ph of the surface of the cheese and allows the white molds the two white moles to grow very well indeed on the surface of the cheese so just do the best you can probably used about two to three teaspoons of ash for all these three cheeses so pop them in a ripening box as you can see there make sure they're separated because they need a little bit of room to breathe and when the mold does grow you don't want them sticking to each other so i'm going to mature them at 10 degrees celsius or 50 fahrenheit at 90 percent relative humidity and we're going to flip them every two days to prevent them from sticking to the mat at this stage we're waiting for a mold growth all over the cheese now this is day 21 due to too much salt you can see that they are a little bit bald and i chose not to wrap them because i wanted to see if i could get a a full covering now if you have a good mould covering and you've done the salting correctly not like me then it's time to wrap the cheeses and you can do that now our writers turned them and left them to mature for the full 60 days it takes for this cheese to ripen so you continue to mature the fundy fog at 10 degrees celsius or 50 fahrenheit at 90 relative community for 60 days now over to gav so we waited for 60 days and the fundy fog is ready now i didn't get around to wrapping them uh but they are nonetheless done as far as i'm concerned now you'll probably notice that yes it has got white mold all over except on the top and a little bit on the bottom now i didn't wrap them on purpose because i was still waiting for the mold to grow now after 60 days it's going to be a little bit runny underneath the surface of the the cheese and the reason why i didn't grow the mold on the top was because i salted it too heavily and penicillin candidam and geotrichum candidam don't particularly like a lot of salt so that was my problem so when i salted the top and the bottom of the cheese what i should have done is yeah sure salted the top and bottom but then rubbed it all over and then it would have been a better all-round sort of cheese so what's it going to look like inside well that's that's the big thing with this fundy fog it's got a line of ash through the middle and let's see if we can't see that without getting too much ooziness on the outside and dragging oh that looks pretty good there we go look at that that is spectacular and you don't get a lot of there's a little bit of dragging but that's from the knife there's not much you can do about it you can't even use a um a piece of dental floss or string to stop it from looking like that but you know the proof's in the pudding what's it gonna taste like uh i think this is the paste is as you can see here it's runny or oozy which is good and in the middle and i think the lipase may have had something to this in the middle the paste is a little bit firm it's not chalky it's just firmer now i'm getting ash all over me here because of the top and bottom and same as this one oh get an ash a lot of my cheese right so let's just cut a wedge off and still that's still looking very special let's try a piece i'll just get rid of this let's just wipe my hands i've got ash all over them oh goodness me all right i mean we definitely need a crack up in the cracker barrel just for a little bit later on right so a couple of crackers pop the lid back on there uh now i'm going to [Music] try a bit of the chalky stuff first i might i'll just do it here so the aroma look there was a hint of aroma ammonia when i opened the box but i haven't turned it for a week so that's probably why but as far as it holding together i was a little bit worried about that when i was making it but it has look see it hasn't fallen apart which is really good so let's just taste this bit hmm [Music] that is [Music] a little bit sharp you can definitely taste the lipase it's going to taste a little bit like goat's milk um even though it was made with cow's milk and i suppose that's pretty good because um humboldt fog which uh this cheese is based on is a goat's milk cheese so yeah it takes a little bit goatee which is which is well done well done patricia for figuring that out um that's nice so that's the chalky part let's try a little bit of the oozy part so this is a bit spreadable a little bit more there near the rind and definitely eat the rind it's got a flavor you can't taste the ash the ash is not there as far as flavor wise it's just neutral you can't taste it and you're not going to get black teeth or anything like that so don't worry too much about that let's try this paste mmm that is lovely smooth creamy a little bit of goatiness from the um the lipos which is great um so that um the uzi paste around the rind is a lot milder than what this the chalky center is which is fine so for this style of cheese you're getting two flavor profiles for the price of one so you get that creamy little bit mild ooziness on the what is it about a centimeter and a half from the edge where the ripening has happened not so much on the top because the toll like i said the top hasn't been infected well it's not infected hasn't been covered by the white mold which causes that ooziness in the cheese so it ripens from outside in now what i might do is these ones here so i've got a bigger one and you can see same thing uh the tops and bottoms are not covered but what i'm going to do with those is on and i've got another one which is the same size as the first one a little bit of mold growth but on the sides perfect no problems at all but so what i'm going to do with these ones is i'm going to wrap them in cheese wrap and then put them in the kitchen fridge and they will mature a lot more slowly and i will keep them in the ripening box if there's enough room in the fridge otherwise i'll put them in the most humid part of the uh kitchen fridge which is down in the crisper down the bottom uh so i'll wrap those and age them probably for about another 30 days i want to see how much easier they go which would be great this one's got a little bit of starting a little bit of penicillium rope 40 i can see just a tiny bit but that's okay it's not going to hurt and i can feel this one's quite easy under the rind so i will wrap those however this one's good to eat now so maybe i should change the name of the cheese and called it a balding fundy fog so because it's got a ball top quite cool so if you enjoyed this cheese making video and the subsequent taste test and the tips for making fundy fog uh and curtis the recipe of course courtesy of uh patricia gauchi one of the uh one of the curd nerds in the curdner community uh then give it a like and don't forget to subscribe to get more cheesy content we're nearly at 300 000 subscribers so if you've got any friends who are interested in cheese making then get them to log in with their google account onto youtube and subscribe to the channel and they'll get interesting content as well of course well thanks for watching curd nerds and i'll see you next time [Music] you

Channel: Gavin Webber

Views: 12,291

Keywords: gavin webber, making cheese at home, cheese making at home, how to make cheese, Fundy Fog, humboldt fog cheese, humboldt fog, Bay of Fundy, cheese making videos, Patricia Gauci, making cheese, cheese making process, cheese making

Id: MbLR97e-7GI

Length: 27min 22sec (1642 seconds)

Published: Sat Jun 25 2022