Pour vinegar into milk! Only 2 ingredients! I no longer buy from the market! Nobody knows this!
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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_____ Ingredients for the Recipe _____
Fresh daily milk (5 lt)
1.5 cups of vinegar (300 ml)
Pour vinegar into milk! Only 2 ingredients! I no longer buy from the market! Nobody knows this!
Making Cheddar - Mozzarella Cheese in 15 Minutes with Only Milk and Vinegar✔
CHEESE AT HOME WITH 2 INGREDIENTS IN 15 MINUTES - MOZZARELLA CHEESE!!!
#cheese #cheesemade #mozzarellamade #mozzarella - แนวปฏิบัติและการใช้ชีวิต
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I did
Hayib o sudden
ישראל
È straordinario! Se avessi latte fresco!
Gostei vou fazer, sou de Jacareí SP. Brasil
You can still make ricotta cheese from the leftover whey! Don't throw that liquid out. We must learn to use everything if we are to survive what is coming. Blessings!
Edit : Ricotta instructions Take the whey & heat it to 190 degrees farienheight/88 celsius Stir it as it is heating. When it reaches temperature it is ready to loosely strain with cheesecloth. The remaining liquid which is mostly water with extra nutrients can be used in other recipes like the liquid in a bread recipe. Waste not want not! Happy cheese making!
I do agree with u...
I come from Italy... The situation is going to be terrible..
People didn't realize nothing in this two years...
Big hug...
What is coming?
How do you know what is coming?
Are you an expert of some kind?
Not being snotty, honest, just a genuine question because you seem so sure you know something that I don't.
I will give you that we are living in difficult times, perhaps things are about to collapse and times could well become tough, like in decades past.
My greatest fears come from people who seem certain of something when we live on very uncertain times. I blame social media and even stating my opinion here is something that I honestly shouldn't do. Just encouraging it.
People are different now, people are weaker and lazier. People seem to think they know more about what is happening than literal experts who have studies these things their entire lives.
No one off the street would walk into an operating room and start instructing the doctor on their opinions about whether bypass would be better than inserting a stent. The simple reason is because that person doesn't know thing one about heart surgery.
So what makes people so sure they know all about child sex trafficking, or politics, or history or economics, or theology for that matter?
We need to get a grip, start using our critical thinking skills instead of just jumping to whatever conclusion comes into our heads and the start telling people "the end is neigh" because of their faulty logic and poor thinking skills.
Let me be clear, I kind of agree with you, I prep for such things, but the fact is... None of us know "what's coming" and it is useless to say so with such conviction, unless you know something the rest of us don't. In that case, for God's sake... SHARE!
@@larrystevens7410 if u agree why comment.... how do u know the person isn't qualified to speak on that issue? Anybody can have an option.... just like u do.... so cut the 💩... enjoy your day
@@amandachrome9310 "qualified"
lol at you needing qualifications now.
@@briandawkins6174 Larry seems to think so.... he is just full of 💩
Good recipe. Here in India we bring the milk to a boil and add lemon juice, the cottage cheese is rapidly formed. Also if we want the cheese to feel salted we add salt to the milk jus before adding the lemon juice. Soon after the cottage cheese forms we strain the wey and wash the cheese in cold water to stop the cooking and to remove the sour taste of lemon. The wey water is used for making flat bread dough.
That's a good idea bhai. There's good nutrition in the whey.
@@rais1953 You can also add more vinegar or lemon to the whey to get some more curds. Yes, the whey is excellent to use for making bread.
How much lemon juice would you add to 5 liters of milk.. 1.5 cups same as vinegar? Thank you 🙏
@@beepositiveforever971 juice of two big lemons ie about 15ml
@@crowleythedemoncat А я добавляю кефир и промывать ничего не надо .
Leonid, Canada 👍 Instead of discarding the buttermilk (and not water, 2:43) one can use it to make the best crepes in the world :) That's what my grandmother did :) And she used kefir instead of vinegar to make ricotta-like cottage cheese.
Hello Leonid! My name is Juan Pablo. I was wondering, how did your grandma use the buttermilk to make creppes? Did she replace completely the milk for buttermilk? Thanks a lot for your idea.
Que bien no sabía como se hacía soy de Costa Rica gracias muy buena receta
How are you make？
kefir or lemon
Great, I was thinking it was a waste to throw it out. I like the kefer Idea, vinegar is a little hard on my stomach. Thanks!
My name is Charlene and I am from the UK. I haven't tried to make this yet but after watching this I definitely will be trying to do it myself. Thank you so much for your video and bless you and anyone else reading this 🙂
No wonder cheese is expensive, it takes a lot to make! Wonderful to see how it’s made and appreciate learning how to make cheese! Thank you 🙏🏼
It takes months/yrs to make cheddar from scratch...it has to age. Blue cheese tastes great but the process is disgusting lol.
Wow
Even if he is 95 years old! give him this recipe and what will happen - you will
@@faithhopelove7777777 blue cheese tastes as disgusting as you say it's made 😂
@@goldHydrangeas: A lot of blue cheese at a time is kind of nasty, but it is YUMMY in salad dressing!
I remember my mother doing this sometimes when I was a a child but I never knew how she did it so I thank you for your recipe . I was born in the hills and hollers of Kentucky in USA so we grew our own vegetables and milked our cows we did practically everything just to survive and I miss doing those things so much . I only wish that my grandchildren would have gotten to experience the childhood that I had because it was great .
I was raised in the hills of Ky. in the 40's and 50's. I don't know what this is but my mom did make a lot of dishes I wish I had kept track of but I don't do much cooking.....
Amen my Kentucky friend, I grew up in those same hills and hollers of the Bluegrass.
@@AcobMon I love Kentucky it’s a beautiful state and i love my wildcats we bleed blue here ! 🏀💙💙💙🏀
Ok so I’m looking to move to eastern Kentucky to start my own homestead. Any area recommendations?
@@juliec.5182 anywhere in Kentucky is a wonderful place to live 🙂💞
My mom was from Ireland and she made this for us when we growing up in Chicago in the 5-0-60’s.I could almost taste it! Lovely❣️
Thats an interesting tale 🤔
WA is it ''.?🤔''
@@jasonlionbar1911 yes
Mozzarella
Yeah, I grew up in 1460's. Crazy time that...
That looks amazing I can't wait to try it. However I have a recipe to share with you . My grandmother will be 100 years old in January of 2023. And she has taught us all this recipe in our family and we absolutely love it, it's called fried cheese. But it's not what anybody would expect . She would take the whey off of cottage cheese that you would buy in the store in a container and rinse all the whey off of it and be left with just the curd and then she would put butter in a frying pan and then put the curd in the pan add salt and slowly melt it and it would come out almost looking like what yours did in the beginning when it was first pulled out it looks like a round beautiful piece of mozzarella cheese. But it's not and it has the most unique incredible flavor. It is so wonderful you eat it with bread and butter and she would fry potatoes and onions and the combination was fabulous and when they were living through the depression and they were poor that's what they would eat a lot of. And back then they would get it off of milking their cows and letting the milk sit to form the curds and it tastes so much better than what we can make now with what we have available. I just thought it would be nice to share with others you can just buy the curd in some stores but it's sometimes very difficult to find. Also sometimes the cottage cheese doesn't work as well. You need to get a large curd cottage cheese that is close to the sell-by date or the expiration date or like I said the best way would be to buy a bag of curd. If anybody out there tries it let me know what you think of it.
From Japan. I often make recotta cheese this way if I have a lot of excess milk. But I didn't know that cheddar cheese could be made with a similar method! Very interesting! ❤❤
Ricotta,
Drain your curd very well and then knead it in a pan of very hot salted water, tearing pieces off (still under the water) and adding them back into the curd by pulling and stretching it over the top to form a ball ... you have just made Mozzarella. Mozzare in Italian means to cut off or tear.
@@57Ron57 interesting. I tried making fresh mozzarella once but used Reddit (spelling wrong I’m sure!) we tried three different types of milks and made 3 separate batches. Two turned out great and one turned out ricotta but all were useful to cook with and tasted great! I did t realize vinegar could be used instead and of course is easier to come by! We didn’t kneed any of them at all that I remember though so I learned a lot fro, this video but our cheeses were more the soft mozzarella in the water.
Even if he is 95 years old! give him this recipe and what will happen - you will
@@dananelson9427 Rennet
очень круто, особенно если учесть соотношение 5 литров молока и 200 гр сыра))) это только если у тебя есть ведро молока и деть некуда
Да, уж. Я из 2-х литров молока получаю 300 г адыгейского сыра. Чеддер, конечно, плотнее, но выход уж очень невелик. У мня сыворотка остаётся почти прозрачной, чуть зеленоватого цвета. А здесь сыворотка белая, как молоко 1%.
Iyy negativnoye lyudi. Oeahh
Капец! Я тоже в шоке от "" Экономии""😁😁😁
На мой взгляд этот сыр " резиновый,уж лучше правда Адыгейский.
@@ЛюдмилаСупрунова-б2э да точно если молоко норм. дают то в тюрьме только адыгейский! 😀(это не сарказм... опыт)
In India, we add lemon, and after straining, it's called Paneer. It can be roasted in cubes and added to various dishes like palak-paneer (spinach with lentils) or sweet dishes.
Украина Надежда. Сыр понравился.ждем новыхрецептов
Sounds so yummy👏👍
Try it also with calcium pills (5-6 pills for 2 l) , it´s delicious, easy to make and produces more cheese.
@@gehrdanake5541 горного кальция или какого кальция????
@@СветланаТопоркова-ч1я Sorry, I only can speak German, English, Romanian and a little French.
Wonderful. Thank you for teaching us a simple way to make cheese. I'm going to try and make it. Blessings to you.
Из 5 литров молока получить 200грамм сыра ....дорогое удовольствие.
Gôsto muito das suas receitas.
Дешевле купить.🤔
И столько грязной посуды!!!!
Посуду не сложно и помыть) а так да дорого хотя сыр чеддер г-н из дешёвых
Γενικά τα τυριά κίτρινα κ άσπρα 10προς 1 κιλό είναι γι'αυτό κ είναι ακριβά.👍♥️😘🇬🇷
My grandmother and mom both showed me how to make cheese like this as a child. We would use lemon juice or vinegar to make the cheese and we kept the buttermilk to use for baking.
Wie alt warst du damals? :)
@@olgaausderwolga5045 какую идею несёт опускание сыра на 3 минуты в подсоленную кипящую воду? Если посолить сыр ? , То можно было молоко посолить. И реально кефир или сметану лучше класть в молоко, чем уксус.
Q rico lo intentaré grasias. Soy de Colombia Bogotá
From Medford Oregon. In the Northwest of United States. Can't wait to try this. I spent years on a dairy farm always looking for recipes for the abundance of milk we had access to. Wish I had this recipe back then.
Hi Lynn I’m in Gold Hill OR.
Шок, с5л молока сделать 200-300гр сыра?
Ma che formaggio questo è una cazzata(scusatemi del parolacce)
Soy Arminda de Uruguay, me atrajo lo fácil de la receta y lo rico que queda
Hi Selim! My name is Theodros from Ethiopia. I often watch your videos. They are useful and educational. Please keep on showing us more of your secret recipes. God bless you.
Happy Rasta Day to Ethiopia from Australia..... Jah Rasta Far-I 1
From Toronto Canada: this is amazing. I must try it. We have forgotten so much of how to feed our families naturally. Thank you ❤️
In Toronto there are certainly shops that sell Italian specialities where you can get savoury ricotta and spare the milk you will probably ruin by trying yourself.
@@Bzcenci812 yes, but then I wouldn't have had the fun of trying 😊
The milk you buy at the store is not natural its processed and full of hormones
@@nonamebrand4489 If you are consistent with this statement you should have a cow in your garden. The process is necessary because if not it would be full of bacteries. My friend X who rises cows never gives them hormone, it not necessary in the fertile pampas where cows graze in the open air and eat rich pastures.
Step 1: own a cow.
Watching from Melbourne Australia - you've shown how simple it can be to make your owncheese - thank you
That costs about 5 times the cost of cheese on the shelf, to produce at home, and will definitely have little or no taste, with a waste product that most will not know what to do with. How is that of benefit, other than being an expensive hobby?
Ассалому алейкум. Хайрли кун. МАН Узбкистондан . Манга екди таерланган сир. Таерлаб кураман. Рахмат катта сог булинг. Омад ишларизга. 👍😃💐👍💐😃👍💐😃
I didn't know this is how cheese is made until right this minute. I had no idea. I thought it was some kind of long process, full of tricky rules. I think I can do this! I can't wait to try.
it's not , it is a long process and it is full of tricky rules.
try with cheese cloth not towl, and make sure to get the correct viniger. There lots of types of vinigar not always made the same way out of the same stuff
@@morkey74 Thank you for the tips!!!
. I want the first batch to be successful, so that I continue making it myself. If I mess up, and it tastes blah, I'll never make it again.
What do you think it will taste of? I would say with certainty, pretty much bland and chewy. It is definitely NOT cheddar. You saw what happened when it was cut with a knife? Would you want to waste all that money on 5 ltrs of milk to produce less than 1/2 a pound of cheese? No aging ,as for is it cheese texture? Good grief no. Was it the right sort of vinegar?
THIS IS FUN! I like that you get right down to the operation and keep it quick and simple. I will try this with Apple Cider Vinegar. Thank you and greetings from Ontario, Canada. Maybe you could suggest healthy alternatives for consuming sugar... diabetes is on the rise. Personally I use Stevia or pure maple syrup.
diabetes is on the rise.
Glyphosate (COVID)
remove it from your diet
causes 99% of disease
Maple sugar is still sugar! same as honey, cheers.
@@morganclare4704 Not the same as cane sugar.
Try Monk Fruit for your sweetener. Healthy alternative. No after taste. Its a tad bit fruity. Great diabetic alternative.
@@MusicLovingFool1 Yes it is spike your sugars just as much. Same with some sugar substitutes, need to test your glucose after use to determine what works for you.
It’s amazing to me how resourceful generations over time have been to make delicious food with what they had. Thank you Yemek for such a great way to make cheese. I am from the USA, Houston, Texas. 👍🇨🇱💕
Only this way of cheese making is over 3000 y old
@@MrCcfly kinda the point the OC was making!
Я тоже так делаю,Яс Украины,унас сейчяс война,смотрю ролик боюсь уснуть вдруг начнут бомбить.люди всей планеты,давайте остановим эту войну!!!!!!!!
Parece fácil!! Vou fazer a semana que vem. Obrigada, valeu!!!
This is almost the same process by which we make cottage cheese in Bengal.Only we use fresh lime juice instead of vinegar. You can use the strained off liquid as a very delicious drink rich in the other ingredients of milk after cooling. Just add a little rock salt and there you go.
Yes lemon juice tastes better IMO
Правильно!Это и есть сыворотка, очень освежает этот напиток в жару.Я из России.
@@ТатьянаКовалёва-ц4р please write in English.Thank you.
I am from DRC (french) living in South Africa(english), thanks to social platforms, we can all interact.
TIP: there is always "GOOGLE" translate.
Татьяна Ковалёва says that: " That's right! This is whey, this drink is very refreshing in the heat. I'm from Russia"
@@Wazalendo24 Thank you for your cooperation.
I remember my mum doing this when I was a kid... I'm 73 now
I've got to try this.
ROBYN
I am 78 from Thailand,I shall try also. Thank you.
Wow!! I had no idea that fresh cheese was so easy to make!! What a'wonderful 75th birthday to me here in the U.S.!!! Thank you so very very much!!!😊😊😊
Happy Birthday，greeting from Taiwan
Я из России. Первый раз вижу такое приготовление сыра. Благодарю!
From Hawaii here, I'd like to try your recipe, but I have a couple questions before I start. I'm curious about what kind of vinegar you use? Also, you mention fresh milk, do you specifically mean unpasteurized?
Thank you. 😊
I second this. I have exactly the same questions. Is it regular wine vinegar or apple cider vinegar? And it looks like fresh unpasteurized milk that you get direct from the farm or old style milk man, that had the cream on top.
They won't give you an answer.
Fresh milk in the Uk is all pasteurised. It's illegal to sell unpasteurised milk. The vinegar he used is malt vinegar ,the kind you put on fish n chips lol
I have used pasteurized milk also goat milk. As far as the vinegar i have used apple cider vinegar and malt vinegar add a little salt before the vinegar adjust the amount to fit your taste. We do answer questions. Difficult to translate apologies
@@datasecure5790 thank you, I appreciate the response, it is important to take your time with translation and give accurate information. Again, thank you.
I live in Belleville Ontario Canada and have made cottage cheese, it turned out great. Thanks for your easy and simple recipe. 🐂
I'm from Belleville New Jersey US 😁
I love cheese in all its forms and would like to try this but it seems a very expensive way of getting very little cheese, which, although it looks good, is not cheddar! Keep up the good work, always fascinating to watch others doing the work.
I'm from Dominican Repúblic.
A Island in the caribbeam .
And i watch all your videos
I love watching your recipe's I'll be trying some of them shortly ❤️
Wow, I had no idea cheese could be made this way! I am going to try it. Cheese costs a lot in the grocery store and this looks like a good money saver.
Except be sure to find uses for the discarded products.
The first pot of ‘whey’ can make ricotta cheese.
The second pot of ‘water’ can be used to make breads, buns, or cakes.
It depends, while milk can be cheaper but not every milk is created equal. For the best results you use raw (or high fat content) milk, which is difficult to find at grocery stores and if they do carry it it is expensive.
I am Marian from Sri Lanka. Thank you so much.
♥️you make it look so easy. I always thought it was a complicated time consuming process.
Even if he is 95 years old! give him this recipe and what will happen - you will
From Ireland 😊this cheese looks like mozzarella.mozzarella is a lovely Italien cheese
ItaliAn.. I'm Italian so I had to tell you.
Thanks for sharing. That part of "Nobody knows this" is not so accurate though :) That is an old way to make cheese at home at least in the Caribbean. We call it "queso blanco/white cheese". Thanks again, because I had forgotten the recipe.
Yeah, This cheese is not Cheddar as it doesn’t follow the “cheddaring” process. It is a good Queso Blanco though
Since prices of all types of cheese are getting out of control, this is the best recipe to make your own cheese at home pure and economical . thanks for sharing 👍. Greetings from Pakistan ✨
Me chamo Edina..Brasil.
Maravilhosa receita!!Obrigada. Muitas bênçãos sejam dadas a você.
Попробую сделать. Калининград.
I live in Russia.
Gracias por compartir,saludos desde Guadalajara, México 🇲🇽
Uhuuu Brasil na área
Wish we could get raw milk here in the USA, hard to find. That looks so good, I remember my grandmother making farm cheese from her cows’ milk fresh. Much healthier than with pausterized milk.
Tastier? Yes.
Healthier? Not necessarily, nasty bugs can hide in raw milk, like bovine TB or Lysteria.
There’s a good reason we pasteurize milk.
Find an Amish community. They usually have it.
@@jampubs1 According to old man Walker, yes there is. And it's commercial as most is. Sold on fear. Allows keeping milk to keep from smelling when it's rotten, allowing more selling time.
@@pookiepookie8669 Gotta LOVE the Amish, mostly so immune to modern clap trap. Most of which is commercially driven. About health, they KNOW stuff, and did not buy into the fear-mongering, so-called covid 'virus' promotion, meant to drive folks to shots. Hats off. They were totally right. And about raw milk, first well-known nutritionist, Adele Davis tells how easy it is to see the value lost through pasteurization of milk. Others decry the use of any. Casein a problem for many, likely in raw milk also.
Simple pleasures are the Best! Thanks for sharing!🧀😋💕
Yo lo hago con leche entera, y le pongo especias diversas para obtener diversos sabores(pimentón, romero, nueces, Tomillo, etc) quedan exquisitos
Con qué vinagre lo haces, de vino o de manzana?
Estrejordi: YUM!
Qué vinagre utilidad, por favor?
Hi, I'm from Norfolk England, just watched your video, always great to see other people's recipes, I was taught to use white wine vinegar, I will definitely try yours to see if there's any difference 😃
😘😘👍👍
Me too.
Muito inteligente sua receita. Não sei quanto gastou em seu pais para fazer este queijo. Mas aqui no Brasil é inviável.O preço de 5 litros de leite fica mais caro que se eu comprar o queijo no mercado, sem contar o trabalho para faze-lo. Mesmo assim parabenizo-lhe pelo vídeo.
100% concordo com Francisco Prata. Não compensa.
Então, se levarmos em consideração de que o leite é 90% água, quer dizer que apenas os 10% restantes é o que está adicionado a esta água, ou seja, minerais, ácidos láticos, etc. Então, para 5 litros de leite líquido teremos apenas 500g como resultado final. Fazer queijo é caro em qualquer lugar do mundo, hehehehe. Abraços.
Я из России, и мне кажется это не чедер, это сулугуни, но тоже очень вкусный сыр, классный рецепт🥰
Hola muy buenos días, vi el video del queso chedar , quisiera saber que tipo de vinagre es, saludos desde México y gracias por compartir sus recetas.
No importa el tipo de vinagre. cualquier vinagre
Interesante saludos desde Newayok
Из пяти литров молока получилось 200 гр сыра. А возни то сколько, ужас. Не захочешь сыра.
Очень маленький выход сыра...Спасибо за рецепты. Москва 💖
это не чеддар, это мозарела, у чеддара 4 ингридиента
ООО,я был в Москве,хочу в Москву 😁
И на вид как резина.
Nga 5 lit. Qumësht mendoj se u përfitua shumë pak djathë? Nďoshta nuk ja vlen kjo metodë! Faleminderit.
Espectacular tu receta del queso, gracias por compartir! País Argentina.🇦🇷🇦🇷
OI AQUI É DO BRASIL AMEI A RECEITA MEUS PARABÉNS.🇧🇷👍
I’m from the USA and this looks great. My name is Mary. This is an awesome recipe. At the mixing point in the hot water I could add spices or peppers if I preferred it that way. Wonderful.
I am agree with you. It's a good idea 👌👍
💖💖💖👍👍
România _ Tanimad
Mary, How is the output quantify compared to the litres of milk added. Since you say you do this regularly can u please let me know
I am Trisno from Indonesia...Amazing inspiration.God bless you, my sister.
wow, how cool is this! I just started looking into eating less processed foods and the thumbnail on this video surprised me. I'v subscribed and (signed up for notifications for the first time). I'm so excited as this is a whole new world to me. The video was done so well! Even pretty flowers next to the preparation!😃
All cheese IS a "processed food."
Receita muito saborosa.
E vc muito caprichoso na cozinha. obrigado.
Sucesso pra vc.
As children we used to relish the sight of a bottle of milk that had gone sour naturally. No vinegar, just the effect of leaving unrefrigerated milk out in the warm open air. We would strain the semi clotted milk solids through a muslin cloth, then tying a string around the cloth, hang the 'cheese' for a day. Result a fine cream cheese...
NOT a Cheddar cheese which can only be really called that if it comes from the area of Britain called Cheddar where there is a spectacular Gorge and some caves.
Now I live far away in Canada where I saw your video.
Thank you for this recipe. I'm from Austria and anxious to see more 😍
Muchas gracias por la deliciosa receta de como podemos hacer un queso. Saludos desde México. ❤️❤️
А сыр нормальный не может быть дешёвым. Сейчас много дешёвого и не настоящего. Ну если кому-то он, дешёвый нужен....
@@olgafasendovna5167 Margó Magyrországról
из 5 литров сколько грамм получилось?
золотой сыр.
Ellerine sağlık arkadaşım çok güzel oldu 👌🌹
❤️❤️❤️
What wonderful idea. Made this in grammer school 60 some years ago. Forgot. Like the idea of the ricotta. Subscribed
😍💞 gracias por compartir su sencilla receta del queso, seguro lo haré. Saludos desde Quito Ecuador, Mitad del mundo 🌎.
Gostei da receita !👏🏼👏🏼👏🏼
Очень хотела бы сделать по вашему рецепту сыр хотяьы любой...но проблема заключается нет такого молока как увас у нас молоко порошок с пальмовым .....прекрасное получилось вам на ЗДОРОВЬЕ И ДОЛГОЛЕТИЯ ЧУДО ВОЛШЕБНОЕ ТАКОЕ МОЛОКО БЫ ПИТЬ А СЫР ЭТО ТАКОЙ ЧУДНЫЙ В ЖИЗНИ НЕВИДЕЛА И НИ ПРОБОВАЛА ВООБЩЕ СЫР ДЛЯ МЕНЯ ЭТО ОЧЕНЬ СИЛЬНО ДОРОГИЕ НИКОГДА НЕ ПОКУПАЮ ТОЛЬКО СМОТРЮ В МАГАЗИНЕ НА НЕГО.......РОЗА ДУШАНБЕ Я ЛЮБЛЮ И УВАЖАЮ ЖЕЛАЮ ВСЕМ ВАМ КРЕПКОГО ЗДОРОВЬЯ РАДОСТИ ХРИСТОС ВОСКРЕС!!!
У вас хорошее чувство юмора.🙂
Сколько сыра получилось из 5 литров молока?😗
так и есть, поэтому сыр в разы дороже, чем молоко
I'm going to be so very happy to make this cheese. Who knew it was so easy ! 💙 thank you so very much !!! 💙 💙 💙
¿Porque le has llamado Cheddar? El queso Cheddar es un queso semiduro o duro y se elabora de una forma muy distinta.
La elaboración del queso cheddar, un método conocido en el Reino Unido como “Cheddaring o chedarización”, es el proceso para hacer queso Cheddar. Aunque si es una elaboración totalmente manual, tiene muy poco parecido con lo que tu haces (casi ningún parecido). El vinagre no se utiliza para nada y la cuajada se corta para formar bloques y después invertirlas, cortarlas y apilarlas una sobre otra de manera muy rápida, a altas temperaturas y repetidas veces, con el objetivo de que el queso pueda drenar todo su suero. Este proceso se repite varias veces, lo cual acidifica la cuajada de manera vertiginosa, gracias a la proliferación de las bacterias que producen el ácido láctico, cambiando la textura grumosa por una cuajada fibrosa, lo que proporciona al queso cheddar su acabado y textura única.
Una vez el proceso de chedarización (cheddaring en inglés) ha finalizado , se pasa el producto por un molino agregandose sal, el paso importante para proporcionarle sabor, parar la multiplicacion de las bacterias y estabilizar su textura. Seguidamente se utiliza manteca de cerdo o para recubrirlo y se envuelve con una tela fina de algodón para comenzar el proceso de maduración. Este es queso Cheddar y es un queso con derechos de denominación de origen. Se pueden hacer muchas variaciones pero no, se deben llamar por el mismo nombre.
Yo creo que la traducción es incorrecta, si tu miras los # dicen mozzarella...
Texas, USA-- love your video--do you use raw milk, or pasteurized? I buy unhomogenized milk, but get raw when I can. I raised dairy goats when I lived on a ranch. I used raw milk to make soft cheeses and kefir
First time here...will definitely try to make this cheese. Thank you ❤
Here in Australia I found when making ricotta cheese that I got a much much higher yield if I used a2 milk.
OK. What is a 2 milk? 2 percent?
@@traceyreed4885 Hi Tracey - a2 milk is milk that has only a2 protein. We use it because it’s less allergenic for us than the milk with a1 protein or an a1/a2 mix.
@@traceyreed4885 Sorry - also should have mentioned we use the full cream version but you can get low fat as well. 😊
If you consider sour cream to be "cheese" then this is ok. But different organisms and fermenting processes for different cheeses still give them their individual characteristic flavors.
That's cottage cheese, not sour cream. Depending on how long you drain and press it, it can be queso fresco or paneer.
This is basically how mozzarella is made. Not sour cream
Здравствуйте я из Таджикистана
Super przepis,😁dziękuję !!! Polska👍👌
Za co dziękuję za te szmatki w garnku to w życiu nie widziałaś jak powstaje polski twarog
Спасибо за рецепт, но компонента всё же три - соль!
Из пяти литров молока всего100 грамм сыра.
А что делать с оставшимися жидкостями?
Как просили. Я из Литвы.
Делаю так же, но нагреваем молоко больше по времени,выход сыра получается больше и жидкость ( сыворотка прозрачная )
@@Тамара-ь1ь9ь А из магазинного молока получается смазка для ступиц колес машины?
Вообще, так не делайте, на сыворотке блины, оладьи, можно пить, но там уксус, лучше не надо,,
Найдите получше рецепты, лучше добавлять лимонный сок, на худой случай лимонную кислоту, в аптеках есть спец, закваски
@@ingrey206 Ужасный рецепт...никаких пузырьков...и получилось-то всего 100 грамм!!!!это очень мало...остальное-сыворотка с уксусом-даже хлеб не спечёшь!!!!УЖАСНЫЙ РЕЦЕПТ....А себе стоимость? Примерно 25 гривен у нас 1 литр молока...150 гривен за 100 грамм...кому не понятно напишу так За 100 грамм сыра вы отдадите 5,35 долларов США...Это значит что килограмм такого сыра стоит 1,5 тысячи гривен ...или 50 долларов!!! Дёшево ,да?...По-домашнему!!!
Hola Selin, me llamo Florencia, soy mexicana, y vivo en CDMX o más Ciudad de México, la capital del País. Te felicito, por tus recetas, me gustan mucho y además están muy bien explicadas, paso por paso. Te mando un gran abrazo y seamos muy felices.
Очень хороший рецепт, прост в исполнении!!! Спасибо огромное!!! Таджикистан приветствует вас!!!👍👍👍
Excelente receta. Mi duda es que donde vivo el queso cheddar es amarillo intenso. Será que le ponen colorante? Pregunto también qué tipo de vinagre usas? De manzana o de vino? Gracias.
Undyed cheddar is usually white or a pale cream colour, but can be yellow or even orange, depending on what the cows were eating at the time.
Vivid yellow and orange cheese is often dyed to give a consistent colour, often with a vegetable dye called annatto. This has been going on for a few hundred years. I had a friend who worked in a factory making synthetic annatto commercially -he said he had to wear full body protection because the process used concentrated sulphuric acid H²SO⁴.
Any acid - eg vinegar or lemon juice - will separate milk into solid curds and liquid whey. If milk is kept long enough it goes sour naturally as airborne bacteria produce acid and the solids separate out from the liquid.
Muy amable por su pronta respuesta. Saludos desde Uruguay. 🇺🇾
Amei sua receita .obrigada. Brasil
@@marleneoliveira7798 Мне кажется в этом сыре нет никаких витаминов. Все витамины разрушились от высокой температуры. Получился просто вкусный продукт с кальцием! ☝
Miriam pues el vinagre parece de manzana porque ya vimos que vinagre blanco no es
Excelente gracias Dios te bendiga colmbia
Nice method, I'd like to incorporate this into my meal planning thanks ☺
Beleza muito simples, deve ficar uma delícia. Hummmm
Adorei a receita , sou do Brasil ! 👏👏👏
I am from Ethiopia ,my society have this experience , but the yeast they use from natural yeast ...
Ahoj, jsem z České republiky a jmenuji se Zdeňka. Sýr vypadá dobře,ale není to kyselé od toho octa? Děkuji a hezký večer
Bună! Ma numesc Cornel. Sunt din România, am urmărit videoclipul, brânză arată bine și sunt curios să încerc și eu rețeta. Mult succes în continuare!
Excelente receta casera.
Lo voy a practicar.
FELICITACIONES.
Desde Buenos Aires. Argentina
Ana Cláudia, sou do Brasil estado de São Paulo. Gostei muito da sua receita vou tentar fazer !!! ❤️😃
Hi ana cláudia, sou do Algérie estado annaba , i am speak franch , ravie de votre connaissance..
Gratidão 🙏 vou fazer! ❤️
I love it so much . Thank you very much and I will make my own home made cheese. You are wonderful and keep teaching the world how to do simple thing s like your cheese.
Gosto muito de suas receitas !Sou do Brasil .Já fiz várias!.Obrigada!
Merci pour la recette,facile à faire,et je l'essaierai inchaallah,c'est promis ❤
سلاف من الجزائر شكرا
@@soulafboukarma9050 ,Avec plaisir ❤
Cok harika!!!
I enjoyed watching this💓 At least you know there are no hidden ingredients being fed to your family. I will try with both types of vinegars. Thank you!
Лучше сывороткои ,полезней
When my son was a baby I used to make cheese in a similar way, but actually easier. Take 2 l milk. When it starts boiling add 5-6 calcium pills, stir a few times, then let it cool while the milk becomes cheese. Strain and ready! The amount obtained from 2 l milk will be bigger then in this video.
@@gehrdanake5541 you don't consume calcium pills without doctor's advice, specially 4 to 5 pills. Please b careful if you are doing it regularly.
In India it's called Paneer, we use lime juice to curdle milk
👍👍☑
Paneer Turkish peynir
Would like to make some points for everyone's benefit ...
1) 5 litres of full cream milk will easily give 1 kg. Of Cottage cheese (Paneer).
2) You heat it up to 80°C not 50°C . Or you boil first & then let it cool to 80°-85°C .
3) Then Vinegar / Lemon juice / Alum .... may be used to start curdling . People even use curd which is sour . The whey water will turn light green translucent, when all milk solids would have curdled into Cheese & it should not remain Milky ... as in your video. You wasted a lot of milk solids.
4) Whey water is not to be discarded. It is full of Vitamins & nutritions. You can use the whey in making breads, curries, soups, boiling rice, smoothies .
5. If you want soft cottage cheese ... take it out quickly & wash with fresh cool water to take out the lemony / vinegar taste & smell.
It is also called Paneer ... very tasty fillings or sweets can be made with it.
OR if you want to have slightly hard & salty cheese (Cheddar type) ... then you follow the (boiling) instructions given in the last part of video.
🙏🙏
I live in the USA and am a new Subscriber. I am so happy to have discovered your channel! Thank you very much for your delicious recipes! Great instructional video!😊❤❤
Я, столько же сыра получаю из трёх литров молока !!! Уксус не понятно какой яблочный или винный ???
Без разницы было пишивой и все
This is super easy and I can't wait to try this! Thank you so much for this fun, easy and delicious cheese! Take care! From the USA
Thank you for the informative video!
I have some questions:
1) Can you drink the leftover whey after using a vinegar rennet to curdle the milk? Drinkable alternatives are lemon juice or (as one viewer suggests) calcium tablets.
2) Can the cheese you make be stored outside a fridge for later use?
I'm in UK and will subscribe to your channel. Thank you.
You can give it to your chickens but not after you add salt. Just the whey and vinegar.
Совсем не выгодно молоко дорогое возни много и мало сыра получается
@@ОльгаКарпова-б6р well, it may not be and everyday cheese, but for occasional use, no matter it was educational. I didn't know how to make cheese like that, kids may enjoy this as well 🥰😉
@@ОльгаКарпова-б6р ale zdrowe bez konserwantów
Stephen, did you understand the reponses above?
Здравствуйте уважаемый селим бэй прекрасный рецепт я очень люблю смотреть видио где готовят мужчины благодарю вас я живу в крыму
Watching from England 🏴
Delicioso, me encantan los quesos. Gracias por esta receta maravillosa. De oro
💖🌹👏
Muy. Bueno. Yo lo hice y me quedo. Bueno. Tambien hago yogurt
It's good cottage cheese I'll try it on my kitchen.from the Philippines