Quick, Easy, and Spicy: Triple Pepper Snack Cheese
Based on quick mozzarella, the Triple Pepper Snack is a party favourite. And the best part is that it only takes one hour to make!
Recipe card: https://www.littlegreenworkshops.com....
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Non-Microwave method
If you don't have a microwave, you may want to put on heavy rubber gloves. Heat the reserved whey to at least 80°C (175°F). Add ¼ cup of salt to the whey. Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. Then fold in the peppers. Add salt to taste. Finish off with the ice bath for 15 minutes.
Help fund the next cheese-making video by pledging your support at Patreon; Patreon: greeningofgavin or becoming a member of the channel; @gavinwebber
My First cheese-making eBook, "Keep Calm and Make Cheese" https://courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" https://courses.littlegreenworkshops....
Get a personalised message via Cameo; https://www.cameo.com/cheesemantv
Gavin's Cheese Shop; https://www.littlegreenworkshops.com....
Gavin's Amazon cheese shop; https://www.amazon.com/shop/gavinwebber
Curd Nerd Academy Beginners Course; https://courses.littlegreenworkshops....
Merch; https://merch.cheeseman.tv
To purchase a stainless steel curd harp; https://www.etsy.com/shop/TheWoodJunk...
Check out my other cheese tutorials; All Cheese Making Tutorials
For my Little Green Cheese Podcast, visit @littlegreencheesepodcast
The music in the videos is from Epidemic Sound; https://www.epidemicsound.com/referra...
Facebook;
Facebook: thecheesemantv
Recipe card: https://www.littlegreenworkshops.com....
Sign up for the Free weekly Curd Nerd Newsletter; https://www.littlegreenworkshops.com....
Non-Microwave method
If you don't have a microwave, you may want to put on heavy rubber gloves. Heat the reserved whey to at least 80°C (175°F). Add ¼ cup of salt to the whey. Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. Then fold in the peppers. Add salt to taste. Finish off with the ice bath for 15 minutes.
Help fund the next cheese-making video by pledging your support at Patreon; Patreon: greeningofgavin or becoming a member of the channel; @gavinwebber
My First cheese-making eBook, "Keep Calm and Make Cheese" https://courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" https://courses.littlegreenworkshops....
Get a personalised message via Cameo; https://www.cameo.com/cheesemantv
Gavin's Cheese Shop; https://www.littlegreenworkshops.com....
Gavin's Amazon cheese shop; https://www.amazon.com/shop/gavinwebber
Curd Nerd Academy Beginners Course; https://courses.littlegreenworkshops....
Merch; https://merch.cheeseman.tv
To purchase a stainless steel curd harp; https://www.etsy.com/shop/TheWoodJunk...
Check out my other cheese tutorials; All Cheese Making Tutorials
For my Little Green Cheese Podcast, visit @littlegreencheesepodcast
The music in the videos is from Epidemic Sound; https://www.epidemicsound.com/referra...
Facebook;
Facebook: thecheesemantv
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