My brother has made paneer before. Paneer is much easier if i remember right. I think he just added lemon juice to whole milk and let it curdle and then strained it in a cheese cloth and weighted it down to compact it into a slab.
i am a cheesemaker from switzerland and i'm alternately laughing and crying. laughing because of the buns ;-) crying because of the mistakes you made to do mozzarella. here are some tips for your whey better mozzarella first of all, if you want good mozzarella, pour the citric acid water mixture slowly in the milk, which should be stired all the time, at this phase. those chunks are not good later on. second please also stir the milk when you pour the rennet in your milk and also do it not as fast, but faster than the citric acid. third one is cutting the jelly-like thing (gallerte) in about 15mm, yes millimeters it's whey better than the imperial stuff ;-), slices or better cubes. nr. fur, let it rest for 15 min before you slowly start to stir, take a ladle, at best with some holes in it, and start slowly to stir it from one end of the pan to the other. if the cubes are getting smaller your can stir it a bit faster and with a litte bit more strength. now you can apply heat but i would only go to 40 degrees celsius. nr five after you separate the whey in a very good improvised whey let it rest for about 2.5 - 3 hours at roomtemperature. after waiting tear the cheesemass down to about 5-10mm pieces. now make a saltwaterbath (saltconcentration about the same maybe a bit more like you would make spaghetti) if you want more creaminess put a bit of cream in there as well, heat this up to about 60-70 degrees celsius and than put the cheesepieces in the water and knead for at least two minutes in the waterbath, now you can make balls or other forms out of it. if you have your desired balls put it in cold slighty salted water to cool down. after it cooled down, enjoy your whey better mozzarella. and with the whey you could make a bath like cleopatra did in egypt many tousand years ago. have a nice day
Love the play on words! It was "whey" cool! One small detail you may want to clear up. "salt concentration about the same maybe a bit more like you would make spaghetti". I don't put salt in spaghetti water so I need a different comparison. Would sea water salty work?
Paul Drake yes. In school that os how i learned. They also these super fancy drum type things. Where the bottom is super fine mesh and one would basically just press it through. That was a terrible explanation.
you do wrap it in cheesecloth but you dont press it, you would preferably hang it so the liquid can drain by itself. my grandma makes a lot of cheese so i‘ve seen it. a couple times.
I didn't realise how much I missed this more personal format until watching this! Thank you for stripping back to basics, It's nice to see a TH-camr that wants to stay in touch with the audience!! Lots of respect!!
I have an old traditional Finnish recipe on soft cheese.. pretty similar to this but MUCH easier to make... you only need whole milk, buttermilk (piimä) and salt for seasoning.... let me know if you're interested :)
Hey Barry, If you have a dehydrator, or if you bung it in the oven and let the liquid whey turn solid, and whiz it in your food processor, you have made your own homemade whey protein powder! We do this from time to time whenever we make our own homemade cheese here on the farm. You can add cacao powder or powdered peanut butter and other things to make it whatever flavor you want! Loved the video!
Fresh mozzarella is so much nicer than the grocery store mozzarella. Barry you should make a pizza or lasagna that way you could freeze the lasagna for later.
I really do enjoy your home videos a lot better than the ones you made at the barn. You just seem a lot less stressed out and it makes the videos so much more fun to watch!
oh my gosh, I have been dreaming about making my own cheese for over 4 years now and then you literally whip some out of your pot! there is no excuses any more now, I have to do it too.
I love your videos! I found your channel the other day, and I’ve watched quite a few videos before I decided to comment. Thank you for keeping it clean, and family friendly! I used to make my own paneer (which is the same as farmers cheese), with milk, and lemon juice. It was really tasty, and I quite liked it with salt and pepper on it. The only disadvantage with farmers cheese, is that you have to let the curds drain for quite some time (a couple hours), and then you have to put something like a plate under the cheese, and a plate on top of the cheese, and you put something like tins of tomatoes, or something on top of the plate to add weight. You can use weights too. Then you have to wait for what seems like forever (12 hours, or so), but putting weights on it gets much more whey to come out. If you want to make a cheese that’s a little less involved, try farmers cheese. :-)
You can even use the whey to make another kind of cheese. They do this in Norway. It's called 'Brunost' or 'Gjetost'. It's brown in colour, with a delicious taste, which some people liken to caramel.
I’m so grateful you made this video Barry . I’ve tried making cheese once before but I didn’t have renat and used the vegetarian stuff that is supposed to replace the renat. I did get some cheese but it tasted horrible.
You can use the whey instead of water when making bread, its amazing because there are still tiny particles of the mozzarella that end up in the bread. You can also freeze the whey for a few months. Its also really great for your garden if you water it down.
Hah, look at that! The imperial gallon is closer to the US dry gallon, which nobody uses anymore. I wish we would just switch to metric... It would take everyone basically a week to get used to.
I noticed people saying it took so much milk and thought my family goes through nearly a gallon a day. Another difference between our two countries? I know we drink oodles more soda...
I'm definitely loving you back in your own home. More natural and the vibe is good. This is why I subscribed in the beginning and I'm glad you're back!
Barry I haven't watch the channel in a while but when I seen this come on my feed I was like whoa I got to see how he makes us it look like it came out really good and I love that type of salad I grew up with it
Oh darn it, my recipe is buried in storage. I've never encountered a bad recipe though, and it's easy as well as delicious. You can do it! Rah rah rah! 😊
Hello first time I'm here I watched your video I have watched a couple other videos but after seeing yours I know now I'm convinced I can do this thank you I had fun watching
You can make Norwegian "brown cheese" with the whey. It's not actually cheese though, and does definitely not taste like cheese. It's sweet and you have to caramelize the whey to make it. Anyway, it is delicious! Would love to see you try it!
i love making pimento cheese. my family and i love ur videos we do my virgin kitchen night on the weekends to catchups on all ur videos . were so happy to see u at home agine.
I'm all for the pizza dough! My mom used to make sour dough pizza and it was so yummy... (speaking of which proper sourdough bread... french bread... I vote for both a cheese series and a bread series!)
To change thermometer either hold down button or if that doesn't work press it twice and that should work. I do believe that that it works the same as changing a digital thermometer for children temperature. I hope that this helps even though it is late.
Cool to see this technique when I have made it once before we used boiling hot water to keep the cheese warm to help it get stretchy. Also atleast in the states you can find citric acid in the canning department.
This is the only channel I have notifications for just because I'm excited for new videos. I can do all the things you make worth watching ☆.☆ I did have to giggle her in the US a gallon of milk is usually under 4$.
I believe you're supposed to "fold and press" (or gently knead) the curds a couple of times in the salted whey heated to 85°C to 90°C (yes, it is near to boiling hot... so do it with caution) to form the desired stretch. What you did was breaking the curds making it crumbly.
@My Virgin Kitchen Here's my tip for a stonker of a sandwich - with some of the best things produced in Europe. A nice baguette with a good crust, slice it open, use proper virgin olive oil (I prefer Spanish) as spread in the bread, add a generous amount of sliced chorizo, mozarella, coarse salt and basil. Finish with a bit more olive oil. Enjoy.
That was really nice video, Barry. The process didn't look too difficult and the end product looked pretty good! How was it with the smoke salt? Did it come through? What did you use the whey for afterwards?
That looks so yummy! I've always wanted to try and make cheese and I think you've inspired me to give it a go. Also, i'd love to see a video using the left over whey in a recipe. :)
Cost wise, if you compare it to high-end mozzarella from a specialist cheese shop, it's probably a lot cheaper. And it looks like it's a lot better than the bog-standard stuff you get in the supermarket. I think I might try a simpler cheese first, but I may give this a go in the future. Thanks for the video.
For those who can't get all the ingredients, you can make this without rennet, it's mostly used to make hard cheese. The citric acid can be replaced with vinegar or lemon juice, about a cup for a gallon of milk. You don't have to have a thermometer, you just have to make sure it's only very warm, not hot and can safely keep you hand in and not burn it, and keep stirring so the milk don't burn. Keep stirring till you are sure the whey is separate from the cheese curds. Once done you strain it and then squeeze till you get as much liquid out as possible. After that you rinse and squeeze several times for about 5 min. Change the water and do the same again, then you are done. As for salt, you can add to the cheese for the first rinse and mix as best you can. I can't answer for the microwave as I have not made cheese in one. He seems to be using microwave in place of the squeezing.
I just love your channel! I might have to try this one. Mozzarella is just awesome. Fresh sounds amazing. Have you made soap yet? LOL. I can show you how. Maybe a kitchen soap. Cheers! :)Jen
Once I try this recipe and if it turns out well I’m going to try making Parmesan cheese because that’s my favourite. I’d also like to make white cheddar but I really want to make my cheddar the extra strong aged version.
So buzzfeed did a video awhile ago about making mozzarella. To stretch the cheese, you need to use hot water to kind of melt the cheese. So you work the cheese like he did in the video, then put hot water to somewhat melt the worked cheese and stretch it. Then you can basically take the end of stretched cheese and just snap it off while stretching it to make a ball.
The curds are still a bit loose! you can put them in hot water (play around with the temperature, it has to be just right) and it will be perfectly smooth, creamy, and uniform!
cant you use the unformed curds for poutine? thats chips, curds and gravy right? never mind i looked it up got alot of steps added on. maybe try make poutine someday?
I hope you enjoyed this little project, what would you like to see next? Let me know below... quite fancy trying homemade halloumi
My Virgin Kitchen Check out the channel of Gavin Webber! Does lots of cheese and cheese related making! ;-)
Please do halloumi
Do something with the whey!
Fun fact: The protein in whey apparently makes it great for soapmaking as well. :)
My brother has made paneer before. Paneer is much easier if i remember right. I think he just added lemon juice to whole milk and let it curdle and then strained it in a cheese cloth and weighted it down to compact it into a slab.
i am a cheesemaker from switzerland and i'm alternately laughing and crying.
laughing because of the buns ;-)
crying because of the mistakes you made to do mozzarella.
here are some tips for your whey better mozzarella
first of all, if you want good mozzarella, pour the citric acid water mixture slowly in the milk, which should be stired all the time, at this phase. those chunks are not good later on.
second please also stir the milk when you pour the rennet in your milk and also do it not as fast, but faster than the citric acid.
third one is cutting the jelly-like thing (gallerte) in about 15mm, yes millimeters it's whey better than the imperial stuff ;-), slices or better cubes.
nr. fur, let it rest for 15 min before you slowly start to stir, take a ladle, at best with some holes in it, and start slowly to stir it from one end of the pan to the other. if the cubes are getting smaller your can stir it a bit faster and with a litte bit more strength. now you can apply heat but i would only go to 40 degrees celsius.
nr five after you separate the whey in a very good improvised whey let it rest for about 2.5 - 3 hours at roomtemperature. after waiting tear the cheesemass down to about 5-10mm pieces. now make a saltwaterbath (saltconcentration about the same maybe a bit more like you would make spaghetti) if you want more creaminess put a bit of cream in there as well, heat this up to about 60-70 degrees celsius and than put the cheesepieces in the water and knead for at least two minutes in the waterbath, now you can make balls or other forms out of it. if you have your desired balls put it in cold slighty salted water to cool down. after it cooled down, enjoy your whey better mozzarella. and with the whey you could make a bath like cleopatra did in egypt many tousand years ago.
have a nice day
sorry for passages of bad english, i don't speak it natively
and take whenever possible a "none homogeneous milk" for more creaminess
I am saving this video because of your comment. Thanks a lot!
Love the play on words! It was "whey" cool! One small detail you may want to clear up. "salt concentration about the same maybe a bit more like you would make spaghetti". I don't put salt in spaghetti water so I need a different comparison. Would sea water salty work?
Thank you veru mucj for using a good meassuring system and not the crappy imperial one
Wouldn't it be easier to separate the whey by wrapping the whole lump in cheesecloth then pressing out the liquid?
Paul Drake yes. In school that os how i learned. They also these super fancy drum type things. Where the bottom is super fine mesh and one would basically just press it through.
That was a terrible explanation.
As far as I'm concerned you're not supposed to press out the liquid when making mozzarella... Makes it dry or something.
You’re supposed to let the curd rest in a strainer type device
No whey!
you do wrap it in cheesecloth but you dont press it, you would preferably hang it so the liquid can drain by itself. my grandma makes a lot of cheese so i‘ve seen it. a couple times.
That recipe wasn't worded very well. It says to "fold over" the curds. You want to knead them, otherwise, they won't become glossy and elastic.
Yeah, his looked crumbly
It's not so much that, I just think he would have had a better understanding with better wording.
I didn't realise how much I missed this more personal format until watching this! Thank you for stripping back to basics, It's nice to see a TH-camr that wants to stay in touch with the audience!! Lots of respect!!
I have an old traditional Finnish recipe on soft cheese.. pretty similar to this but MUCH easier to make... you only need whole milk, buttermilk (piimä) and salt for seasoning.... let me know if you're interested :)
I am actually quite curious about this, do tell?
I would love to know that :)
Hey Barry,
If you have a dehydrator, or if you bung it in the oven and let the liquid whey turn solid, and whiz it in your food processor, you have made your own homemade whey protein powder! We do this from time to time whenever we make our own homemade cheese here on the farm. You can add cacao powder or powdered peanut butter and other things to make it whatever flavor you want!
Loved the video!
I am so happy you went back to this format. Missed these vids.
Homemade smoker !?!?! YES YES YES!!
Quite impressed you didn’t finish with 'I did it my whey...' 😄
Fresh mozzarella is so much nicer than the grocery store mozzarella. Barry you should make a pizza or lasagna that way you could freeze the lasagna for later.
we used a lot of it in a lasagne so good
that 'whey'
anyone who makes cheese puns has a good whey with curds...
iamdb1990
I think I've curd enough puns for one video.
That's is not the whey to doing things
@ yes, but this video definited is not a fine example of it
And the original Barry is back. Glad to see you mate. 😊
I really do enjoy your home videos a lot better than the ones you made at the barn. You just seem a lot less stressed out and it makes the videos so much more fun to watch!
"I hate Wheystige"
9:12
Was that intentional?
Because it seemed too smooth
lol!!
mattyraw wastage.. not however you spelled it
floppy waffles that was on purpose tho??
r/whoosh
oh my gosh, I have been dreaming about making my own cheese for over 4 years now and then you literally whip some out of your pot! there is no excuses any more now, I have to do it too.
This was great! Thanks! Please show us your own jam soon. And what about your own ice cream? Hugs from Norway.
You did an awesome job for your 1st time and your right homemade tastes way better.
I love your videos! I found your channel the other day, and I’ve watched quite a few videos before I decided to comment. Thank you for keeping it clean, and family friendly! I used to make my own paneer (which is the same as farmers cheese), with milk, and lemon juice. It was really tasty, and I quite liked it with salt and pepper on it. The only disadvantage with farmers cheese, is that you have to let the curds drain for quite some time (a couple hours), and then you have to put something like a plate under the cheese, and a plate on top of the cheese, and you put something like tins of tomatoes, or something on top of the plate to add weight. You can use weights too. Then you have to wait for what seems like forever (12 hours, or so), but putting weights on it gets much more whey to come out. If you want to make a cheese that’s a little less involved, try farmers cheese. :-)
Where you been Barry? Glad you're back. Love your channel!! Hi from Toronto
I have seen others use tea towels to strain the whey out but this was awesome 👏!
welcome back !!!
Barry ,old school videos these are the best love !love! your videos thanks for sharing
Watching your pugs enjoy the whey was the cutest thing I've ever seen.
Worktops, arms..You name it and Barry will come 'round your house and burn it for you, lol
lol
Great video! You made me laugh and when cooking something for the first time it's always good to laugh 🤣😂
Just found your channel, keep it going, can't stop watching.
You can even use the whey to make another kind of cheese. They do this in Norway. It's called 'Brunost' or 'Gjetost'. It's brown in colour, with a delicious taste, which some people liken to caramel.
You should do some instant pot recipes next! Love your videos, glad you’re back to the best version of yourself 😀
That looked so fun! Lots of steps.. But maybe a project for the future. Thanks!
I’m so grateful you made this video Barry . I’ve tried making cheese once before but I didn’t have renat and used the vegetarian stuff that is supposed to replace the renat. I did get some cheese but it tasted horrible.
You can use the whey instead of water when making bread, its amazing because there are still tiny particles of the mozzarella that end up in the bread. You can also freeze the whey for a few months. Its also really great for your garden if you water it down.
Those black latex gloves make me feel uncomfortable. xD
Last I checked one gallon was 3.8L. Funny watching this in America where full gallons of milk are the most commonly sold container size.
AftermathOutdoors US gallons are different from Imperial gallons.
Hah, look at that! The imperial gallon is closer to the US dry gallon, which nobody uses anymore. I wish we would just switch to metric... It would take everyone basically a week to get used to.
the signage would take quite a while though, unless everyone is going to be ok with decimals on their distance signs
Let's standardize that. Use the metric system and liter all over the world. 😉😂
I noticed people saying it took so much milk and thought my family goes through nearly a gallon a day. Another difference between our two countries? I know we drink oodles more soda...
I would love to see you try and make some homemade pet food for the pugs
Callie Masters lol
@@CallieMasters5000 😂🤣😂
Lol, he reminds me of the first time I tried cheese making. Goodjob!
You are so fun to watch! Thanks for another great video. 😀
I'm definitely loving you back in your own home. More natural and the vibe is good. This is why I subscribed in the beginning and I'm glad you're back!
Father: Mozzarella with you?
Son: My friends think you're a cheese ball.
Father: No Whey!!
ok like that
Maldon Smoked Sea Salt, adds an edge to any dish 😋
Cool! This vid was published on my b-day and making mozzarella is one of my favorite types of cheese to make.
Barry I haven't watch the channel in a while but when I seen this come on my feed I was like whoa I got to see how he makes us it look like it came out really good and I love that type of salad I grew up with it
That's incredible!👍Not sure if I have the confidence to pull it off!
Omg I've always wanted to try this. I'm off to Amazon. Thanks Mr. Barry😊
He’s well and truly back people... lol 😂 Only Barry can make a cooking video look like some dodgy S&M video 🤣😂😂😂
I love these projects! Keep doing them, please.
Instructions: try not to disturb it.
Barry: whoops...
Barry 2 secs later: *carries on mixing
Hey Barry, i would love it if you could make Irish soda bread, have you done it before, if not could you make it?
Oh darn it, my recipe is buried in storage. I've never encountered a bad recipe though, and it's easy as well as delicious. You can do it! Rah rah rah! 😊
Hello first time I'm here I watched your video I have watched a couple other videos but after seeing yours I know now I'm convinced I can do this thank you I had fun watching
Sounds like there are a ton of great videos coming up. I am looking forward to them now!
Loved your video. Thanks for the smiles.
You can make Norwegian "brown cheese" with the whey. It's not actually cheese though, and does definitely not taste like cheese. It's sweet and you have to caramelize the whey to make it. Anyway, it is delicious! Would love to see you try it!
Barry I really hope you reach the million!!!
I always wanted to try making my own cheese, I think I will finally give it a shot! Thank you for the video.
i love making pimento cheese. my family and i love ur videos we do my virgin kitchen night on the weekends to catchups on all ur videos . were so happy to see u at home agine.
You made your own mozzarella barry?! No whey! That's brie-lliant!
You should try make norwegian browncheese with the whey - doubble cheese!
I'm all for the pizza dough! My mom used to make sour dough pizza and it was so yummy... (speaking of which proper sourdough bread... french bread... I vote for both a cheese series and a bread series!)
This was whey cool! Would love to see you try more stuff like this. I like the halloumi idea
To change thermometer either hold down button or if that doesn't work press it twice and that should work. I do believe that that it works the same as changing a digital thermometer for children temperature. I hope that this helps even though it is late.
You can get citrix acid in most large supermarkets in the baking isle and rennet from health food and cheese shops.
Cool to see this technique when I have made it once before we used boiling hot water to keep the cheese warm to help it get stretchy. Also atleast in the states you can find citric acid in the canning department.
nice work
Wilko sell Citric Acid, in their beer and wine making section. Will definitely be trying this one out!!
awesome I didn't know that, they are a little trek from my house so amazon helps sometimes
This "No whey" joke made me cry at the end of the day :-D All the best for you and family! :D
Love you Barry your such a lovable character never stop making vids kind sir
Fun to watch at double speed. lol So glad it turned out for you!
loved this so much! great one barry! more like these
This is the only channel I have notifications for just because I'm excited for new videos. I can do all the things you make worth watching ☆.☆ I did have to giggle her in the US a gallon of milk is usually under 4$.
thankyou
US gallons are smaller tho :)... 3.9something litres
Callie Masters Right! We just have to be difficult.
Here in Ohio where I live, milk is at $.99 a gallon. But since I live on a dairy farm it’s free😁.
TheChipmunk2008 yes, exactly... me too!
I made award winning aged goat cheddar in the summer! Awesome to see someone make cheese at home
I wanted to make homemade mozzarella some weeks ago.
Then I looked up how much milk I'd need and decided I was just gonna buy one already made.
Brilliant, I love that. Still not sure whether I'll do it for my pizza nights, but good to know the knowledge!
I believe you're supposed to "fold and press" (or gently knead) the curds a couple of times in the salted whey heated to 85°C to 90°C (yes, it is near to boiling hot... so do it with caution) to form the desired stretch. What you did was breaking the curds making it crumbly.
@My Virgin Kitchen Here's my tip for a stonker of a sandwich - with some of the best things produced in Europe. A nice baguette with a good crust, slice it open, use proper virgin olive oil (I prefer Spanish) as spread in the bread, add a generous amount of sliced chorizo, mozarella, coarse salt and basil. Finish with a bit more olive oil. Enjoy.
Hi Barry! I'm lactose intolerant but I absolutely love Mozzarella, do you think this recipe would work with plant based milk? Great video as always!
Cat thedoodlecatcher It definitely wouldn't work
That was really nice video, Barry. The process didn't look too difficult and the end product looked pretty good!
How was it with the smoke salt? Did it come through?
What did you use the whey for afterwards?
You need to drizzle a bit of balsamic vinegar with the oil and pepper. It woohoo good that way. That's how I make all my caprese plates. Yum yum yum!
Omg I love your cooking pot! Who is the manufacturer?
hey Barry you can also just use lemon juice instead of citric acid when making cheese.
I am quiet partial to mozzarella on mango
Its really good and i encourage people to try it!
I NEED to try this recipe !!
I love this kind of video from you! Could you try making Italian rainbow cookies? I hear it’s not difficult but just kind of tedious.
That looks so yummy! I've always wanted to try and make cheese and I think you've inspired me to give it a go. Also, i'd love to see a video using the left over whey in a recipe. :)
You seem to have planned this very **caerphilly**
wahey!
My cat wouldn't stop watching you pouring the milk. Fascinating.
hahaha awesome
Cost wise, if you compare it to high-end mozzarella from a specialist cheese shop, it's probably a lot cheaper. And it looks like it's a lot better than the bog-standard stuff you get in the supermarket.
I think I might try a simpler cheese first, but I may give this a go in the future. Thanks for the video.
For those who can't get all the ingredients, you can make this without rennet, it's mostly used to make hard cheese. The citric acid can be replaced with vinegar or lemon juice, about a cup for a gallon of milk. You don't have to have a thermometer, you just have to make sure it's only very warm, not hot and can safely keep you hand in and not burn it, and keep stirring so the milk don't burn. Keep stirring till you are sure the whey is separate from the cheese curds. Once done you strain it and then squeeze till you get as much liquid out as possible. After that you rinse and squeeze several times for about 5 min. Change the water and do the same again, then you are done. As for salt, you can add to the cheese for the first rinse and mix as best you can. I can't answer for the microwave as I have not made cheese in one. He seems to be using microwave in place of the squeezing.
I just love your channel! I might have to try this one. Mozzarella is just awesome. Fresh sounds amazing. Have you made soap yet? LOL. I can show you how. Maybe a kitchen soap. Cheers! :)Jen
This looks amazing, I need to try this!!
You can even make a different type of cheese using the Whey, like they do in Norway. I can't remember the name, but it's delicious.
Once I try this recipe and if it turns out well I’m going to try making Parmesan cheese because that’s my favourite. I’d also like to make white cheddar but I really want to make my cheddar the extra strong aged version.
I'd struggle to make cheddar for my hate of it, although enjoy it melted.... would love to know how you get on
So buzzfeed did a video awhile ago about making mozzarella. To stretch the cheese, you need to use hot water to kind of melt the cheese. So you work the cheese like he did in the video, then put hot water to somewhat melt the worked cheese and stretch it. Then you can basically take the end of stretched cheese and just snap it off while stretching it to make a ball.
awesome!!! will have to try it!!
The curds are still a bit loose! you can put them in hot water (play around with the temperature, it has to be just right) and it will be perfectly smooth, creamy, and uniform!
Great video, May well have to give this a go myself.
Brilliant! Loved this video :)
whats your favourite lactobacillus to use in cheese ?
Can´t wait for your future projects!!
Love your vids 🤗keep them coming
Would you try making ricotta with the whey?
I love how you say "Bah-sul" where I live in America we pronounce it "Bay-sill", but i LOVE you accent.
cant you use the unformed curds for poutine? thats chips, curds and gravy right? never mind i looked it up got alot of steps added on. maybe try make poutine someday?