Making CHEESE with milk and just vinegar🧀 in 15 Minutes | Mozzarella, Burrata, melting cheese 🫕
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Get ready for a quick and tasty cheese-making session! In this video, we're creating four different homemade cheese in one recipe that will only take 15 minutes: string cheese, mozzarella, braided cheese + burrata. This recipe is perfect for any cheese lovers looking to add a homemade touch to their meals. It's simple, fast, and delightful, requiring only a few ingredients that you can find at home. These cheeses are sure to be a hit!
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Homemade Cheese
Serving: 4-6
Difficulty: Easy
Preparation Time: 5 min.
Cooking Time: 15 min.
String Cheese:
- Jersey Milk, 1 liter
- Vinegar, 76 g
- Salt
- Hot water, 85-90°C (185°F-194°F)
1. Pour the strained raw jersey milk into a pot, add the vinegar, and set the stove to medium heat.
2. Heat the milk until it curdles. When the milk curds gather in the center and the liquid part becomes light green and transparent, you can turn off the heat.
3. Put the milk curds in a strainer using a colander. Then, place the milk curd in hot water for 45 seconds and put it in the strainer again.
4. When you put the milk curd in hot water, it will gain elasticity, and the bacteria inside will die.
5. Now the milk curd has started to turn into cheese. Stretch the elastic cheese by pulling and folding it. After 2-3 folds, the cheese will cool down and won’t fold, so put it in hot water again. After 30 seconds, take it out and follow the pull-fold method again. Sprinkle a pinch of salt between each pulling and folding.
6. Repeat this process 3-4 times and shape the cheese into the final shape you desire. Place it in cold water.
7. Let it rest in cold water for 15-20 minutes and put it in the refrigerator. Your homemade cheese is ready to eat. This is homemade unpasteurized cheese, so consume it within 7 days.
Melting Cheese:
- As much homemade string cheese as you want
- Salt
- Black pepper
- Red pepper flakes
- Garlic
1. Melt the cheese in a nonstick pan.
2. Add the herbs and garlic.
3. Enjoy with some toasted bread or a bagel.
Burrata:
- Homemade Cheese ingredients
- 2-3 tablespoons heavy cream
1. Pour the strained raw jersey milk into a pot, add the vinegar, and set the stove to medium heat.
2. Heat the milk until it curdles. When the milk curds gather in the center and the liquid part becomes light green and transparent, you can turn off the heat.
3. Put the milk curds in a strainer using a colander.
4. Separate 1/3 of the curdle; keep this milk curd in hot water for 45 seconds and put it in the strainer again.
5. When it starts to melt, break it into small pieces by hand and mix it with milk. According to your choice, you can add some chopped basil, red pepper flakes, or any herbs that you want into this mixture. This will be your filling.
6. Follow all the string cheese steps for the remaining 2/3 of curdle.
7. In the final shaping stage, create a large surface for the outer part of the burrata, fill it with the mixture you prepared, and combine the ends by squeezing them together like a bundle. If the cheese is not hot enough, you can put it in hot water and stick the end easily.
8. Let it rest in cold water for 15-20 minutes and put it in the refrigerator. Your homemade burrata is ready.
This channel genuinely deserves more recognition. Baking and making things is my current coping mechanism, ive been mentally ill for years and ofc im taking help, but it really does drain me, I've learned how to bake and just make edible things in general from Refika's channel. I love everything about it !! The editing, the camera quality, the sneaky jokes Refika and her team members slide in, its hilarious!
Agreed. And they are always so happy that it makes me happy too
Stracciatella! Greetings from ITALY
If you can't get raw milk easily where you live, it is possible to make mozzarella style cheese from pasteurized whole milk. (Not ultra-pasteurized though!) Instead of vinegar, powdered citric acid (sometimes called "sour salt") makes it easier. You will also need a bit of rennet, but there are sources of vegetarian "rennet" such as thistle rennet (common in Spain) and enzyme-based rennet made from Rhizomucor miehei. You'll need some calcium chloride as well for harder cheeses, but not for mozzarella style cheeses because it inhibits stretch. It used to be really hard to find these ingredients, but they are becoming more available in North America and Europe because of the increased popularity of home cheesemaking. Make cheese ,everyone, it's awesome!
Wow Rafika.... So many information in one video.
I have never subscribed to a channel so quickly! You’re so engaging and insightful in your cooking!
New fan here!
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Thank you! This is the first mozzarella I have successfully made! We have mini Jersey/Zebu cross cattle that we drink the raw milk from. I have successfully made other cheeses from my raw milk (gouda, asiago, fontina, feta, to name a few) but continually fail at mozzarella. This worked for me! Thank you so much. My family loves your channel.
This would be so much fun, but in many places in the United States raw milk is almost impossible to find. When you can find it, it is usually very expensive. Rennet is traditional, having been used for more than a thousand years, but (in the US) plant-based rennet is now available. I'm a home bread baker. It would be wonderful if I could make cheese to go with it. If your hands suffer from being in hot water, try wearing some substantial rubber gloves.
It is so accessible to raw milk in Turkiye. Almost every city have local farms. I remember the milk guy running around the neighborhood selling fresh milk in the morning or you can walk to farm to grab it. I am living in Canada now, i real miss that time in my country ❤
I am now getting raw Jersey cow milk and can't wait to try this :) thank you!
Thank you for the techniques on how to make different cheeses! I have been doing this lately because I like making my own things, and being gluten sensitive it can be difficult and even more expensive to buy gluten free food. Sadly I have discovered that where I live, Ontario Canada, the regular milk is not suitable for making quality cheese. Finding raw milk is not easy and the cost may not be manageable at the moment. The knowledge though won’t expire, so thank you again! 😘
I, too, am finding raw milk difficult to find lately, (used to be I'd just drive 10 miles or so to a local farm) but I've found that if you can find pasteurized milk that is NOT ultra pasteurized this can still work. Maybe not as good but it will still make you happy! Cheers!!!
Yes! I wanted to try making cheese at home!
Wow!!! I’ve made my own paneer, but never this. Now I need to get my hands on raw milk - no easy task here in Quebec!
If raw milk sales are permitted in your state, you might find it at local farmers' markets, farm stands, or directly from farms that produce Jersey milk. It's essential to check local regulations and ensure that the source follows proper safety and health standards... Hope this helps! 🐄🥛
Haha I just made the same comment - I said Canada but yes Montreal.
❤❤❤ Salaams from Zanzibar Island in East Africa
I have made ricotta cheese a couple of times but am looking forward to trying this recipe - finding raw milk is the most difficult part in our area
I've tried it using full fat pasteurized milk (I couldn't find raw milk) and it turns out like cream cheese, so tasty
This is valuable information! Thank you for sharing. We also have an original recipe for cottage cheese in cream form; feel free to check it out 😘
Absolutely wonderful I would love to learn
Love watching and your recipe for cream.cheese,it was educational and you made me laugh.i followed you on insta also.
This looks really fun!
Great cheese making, thanks!
Assalam uWalaikum Refika, cok Tessekur Ederim for this recipe. I will most certainly give it a try, inshaAllah.
Wow..i want other types of cheese esp halloumi recipe using no renet
Thank you for this video. You make it look so easy.
As usual great show ❤
Hi Refika.. USA Virginia here. Just an FYI. YES, you can make cheese with pasteurized milk as long as it is not ULTRA pasteurized. In the the US they make it hard for us to purchase raw milk. But we do have "gently" pasteurized milk. We have Oberweiss and Homestead milk (brands) which are both gently cooked but never ULTRA. I lived in Europe and I know it's very hard to get gently pasteurized milk there. Mostly everything is shelf stable and ultra pasteurized in the grocery. And all the years that I've lived in Italy I never heard of ricotta added to burrata . I'll have to ask my Italian husband who was born and raised there. It maybe a Northern Italian thing. We lived in the deep south. stracciatella cheese was one of my favs. We could get it in COOP or Auchan for 1€.
Don't know about Italy, but for example in Germany shelf stable milk is not the majority in supermarkets. The majority is called 'fresh' milk and has to be refrigerated at all times, even before opening.
It is pasteurized in most cases, but not enough to make it shelf stable. Maybe that is what you call gently pasteurized in the US?
They make it illegal 😂😂😂 there are folks on TH-cam who still make cheese with pasteurized milk, especially if it's past due date milk.
the phrase “gently pasteurized” isn’t used here for products in stores; they just used it in their comment to distinguish normal pasteurized milk (in the refrigerated section) from ultra-pasteurized milk (shelf-stable).
Mouth watering!!!!!!
❤❤❤ WoW 😮 too cool!!!
Refika I loooooooooove your foooddddd. And I often cook them at my home. But I was hoping if you could teach us how to make the Dolma with meat. please.
❤ Thank you!
Very nice and instructive video 😍👌. Thanks for sharing 🙏🏿. Stay blessed in God's grace as always 😇🙏🏿😀🤗.
Rabika bravissimo lovely video ❤👍
Unfortunately, we can’t get raw milk in USA at the store. In my state of Wisconsin, you can get it from a dairy farmer directly if they are willing to sell it and you are near one.
Brilliant
(Not so) fun fact:
The rennet part is the reason why a majority of cheeses are technically not vegetarian.
The calf obviously has to be slaughtered to get to the rennet for cheese making.
I don't say that for moral reasons, just to state the fact, because most people, including a younger me, consider cheese to be vegetarian without knowing about the rennet. 😉
I'm having a book release party and would love to make this for the party. Could you do a video on easy to make (ingredients easy to find in US) appetizers that I can make ahead?
Making this today.
Thank you Refika. Bless you and everyone. The cheese looks delicious. Why is the olive oil green?
We made green oil with basil :)
Wow! Gotta save this recipe for when I can get raw milk!
Thank you
It seems to be very similar to Oaxacan cheese from Mexico.
Which flavor or type of vinegar are you using, please? White vinegar, Apple cider? Champagne? Please advise. many thanks :)
Hello from Italy 😊.Rafika can you tell me what to do with the remaining water of the cheese thank you
Hi Refika, thank you so much for such amazing recipes. I have a question though. For burrata, you used 1/3rd for filling and 1/3rd for base, what about the remaining 1/3rd? Or did I miss anything? Just want to know the proper proportions.
Sheep and goat stomach can be used too right ? How will it differ. I have rennet in my pantry any tips for me ?
👍 Great 💞 😊
Can you add the salt to the milk BEFORE you add the vinegar. Or will that ruin its ability to curdle and stretch?
Refika which vinegar you use for making the cheese?
That looks so good and like so much fun! Sadly, we can't get unpasteurized milk in Canada, or at least not in my province. Maybe there's a black market somewhere?🤔 😉
You can used pasteurized whole milk for this, it just doesn’t work quite as well.
Thanks for this. Perhaps I'll give it a try. @@NachaBeez
Not able to buy raw milk in Riyadh. Any alternative so I can make your cheese
What kind of vinegar do you use please? It looks like apple cider vinegar?
Who doesn't love cheese 😋
Can we used a full cream milk?
I always learn something new from your videos you are amazing. I just need to find somewhere to buy raw milk. Be safe and many blessings.🦬🐢🐞🪶
thank you for your comment dear, wish you a happy weekend.. ❤
Refika where can I get green olive oil like that ?? Yummmmmm
From Turkish or Greek grocery store
It’s hard to find raw milk in stores in Canada
Yum! Question. Do grocery stores sell raw milk? I really do not know.
Depends on where you live. I can get raw milk at "natural foods" grocery stores where I live in the US.
@@VeretenoVids
I live in Miami. I will try Whole Foods. Thanks.
Where could I buy the pan Refika is using?
Se ve delicioso.
In USWe cannot get Raw milk ( not allowed by USDA).
refika looking extremely beautiful here!
refikacim harika gorunuyosun sana bakmaktan izlemeyedim tarifi🤭🤭🤭🤭♥️
"Raw milk. If it's pasteurized, it doesn't work." *Cries in American*
I made a note about this in another comment. It is possible to use pasteurized milk. 🙂
What type of vinegar
I've made farmer's cheese using the acid whey from yogurt making, but it never had this melty quality, if I get around to making yogurt a lot again I'll have to try this. (Though I don't exactly have anywhere to get raw, unpasteurized milk, heh.)
It also makes me wonder, though, could this process be used to give vegan cheese substitutes a better melt? 🤔
whey can be used to make ricotta, lor peyniri in Turkish. It does not melt, but that is an advantage for borek patries, they are used for fillings.
Thank you for making cheese rennet free...not easy to find rennet & meso cultures...can you plz make cheese, different ones, using yogurt only as culture. Thank you
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Raw milk is illegal in almost half of the USA.
This is such a great idea but unfortunately we cannot buy unpasteurized milk in Canada. 😥
There is some farms selling it close to Barrie, Ontario
@@Kuiperbelttt Well, it is illegal to sell in Canada for health related reasons. And I don't live close to Barrie.
yes it is I asked a farmer he told me that only 2 farms I can find. Btw also you can try jersey milk which is so rich for cheese making @@Sylvie_M
Definitely could have got up at the count of eight, but jacked
49°C for a shower is a statement damn
Could this be made with goat milk? I can't eat dairy.
Yes, you can!
Where do I get non pasteured milk in a conventional Supermarket?🤔
In Germany, you can find it in every supermarket. Yours has it too probably where ever u re drom
If raw milk sales are permitted in your state, you might find it at local farmers' markets, farm stands, or directly from farms that produce Jersey milk. It's essential to check local regulations and ensure that the source follows proper safety and health standards... Hope this helps! 🐄🥛
@@Refika thanks for all those inspirations!
Well, here in Germany/European Union everything related to food is burocratically normed. I‘ll call some Milkfarmers around👍
@@original1up, googeling a bit I saw that Supermarkets are forbidden to sell raw-milk products in supermarkets and other stores. Perhaps a farmer might sell a Liter of „Vorzugsmilch“.
Industrialisation sucks!
Brother, what she means with raw milk is Frischmilch in Germany. You can find it in literally every super market.
My Wife uses that to make Joghurt at home.
Just don't buy Haltbare Vollmilch since that one is pastorised
@@janfrankenberger9424
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Can i use organic milk?
😂😂😂😂
Refika has asbestos hands.
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The only problem is almost all the milk that we buy is already pasteurized...
This looks really good. How about vegan cheese now?
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Adding calcium chloride to pasteurised milk will allow this type of cheese to me made.
how much?
Not for mozzarella style cheeses. Calcium chloride inhibits the ability to form the "strings" needed for this kind of milk. A dash of vegetable/enzyme rennet (or the real thing if you're not vegetarian like me) makes it possible.
Raw milk in Canada is basically only allowed if you are a farmer and it’s your own cow - not farming for a company. I would love to make homemade cheese using unpasteurized dairy. It saddens me that so called government agencies have destroyed in a few short years (1930’s ish) what centuries of people would do with a natural process of making cheese. It was done to protect the health of the population, but really it destroyed artisan food and possibly peoples gut health to protect industry from litigation. You think with medical science advances , good animal health practices, temperature control etc we would be able to access and consume raw dairy once again. It’s not like everyone in the country would purchase it. If we had to sign a waver releasing the producer from litigation or liability it would be great for those of us who would like to try these things out. Nope government moves at a snail’s pace and only changes if they can profit from it (tax us to death). I can only live vicariously through your experience. Thank you for making this video.
It was made illegal by the lobbying of milk corporations, not in the interest of the public.
You’re absolutely correct , but I was not going to go into the profit driven side of this debate. I only wanted to touch on how they sold fear of a product to the public to have them accept the “new scientific process” of pasteurization. Human nature is predictable thing, and is used to manipulate- marketing. Everything comes down to follow the money.
I cant stand stringy cheese. 😮😅
Gosh you all not in USA are fortunate to have raw milk! Freakin pasteurization even affects how people understand science of bacteria etc...all for longer "$helf$ life $$" in USA markets for US Agricultural dept.
She is from Turkey.
Noo I’m not into calf stomach crap. I’m not into cheese that bad kinda wanna go graham or dairy free at least
Here we go😢 where we find raw milk living in the city ? So your show is no help to us city people 😢😢😢