The amount of milk, citric acid and rennet i have wasted, and here’s your video making it all soooooo much easier. And it does work! And I used an all organic “really slowly pasteurised” milk. (Not allowed to sell raw milk here in Singapore.)
Question: can you use heavy cream instead of whole milk to make the cheese? Because i use cream to make butter, which gives you a much higher yield of butter, than just milk does. Thanks for your response.
A question. In your recipe you are using about 1/3 of a gallon of milk to 1/4 cup of vinegar. If you were starting with a gallon of milk (3.7 liters) would you use 3/4 cup of vinegar? Thanks.
@@RecipesFromAroundTheWorld228 Thank you. I am about to try your technique. My first two attempts using rennet did not result is really satisfactory results. Edible but not at all what I had in mind. Looking forward to try number 3.
@@RecipesFromAroundTheWorld228 i tried using an easier method, but with 7% vinegar. i got cottage cheese apparently, or what looks like it. i also heated the milk too high, 120F? my questions: 1) is 7% vinegar too acidic, or ok if you just use less? and 2) how is the whey not vinegar-ish? does the vinegar alter to become non-acidic or unnoticeable if used properly? i really messed my attempt up, some of the reasons are obvious (i heated the milk to 120F then immediately added the vinegar). so i wasted 2 l of milk and cream, b/c i only had 2% so i added about a cup of 33% cream to 2 l of milk. the milk was ultra filtered, is that the same as ultra pasteurized? would be my 3rd question. going to try another time using this method!
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The amount of milk, citric acid and rennet i have wasted, and here’s your video making it all soooooo much easier. And it does work! And I used an all organic “really slowly pasteurised” milk. (Not allowed to sell raw milk here in Singapore.)
Question: can you use heavy cream instead of whole milk to make the cheese? Because i use cream to make butter, which gives you a much higher yield of butter, than just milk does. Thanks for your response.
Wow it’s really easy 💗👍
You are the very best. Thank you so much. Keep it up
Can we use the refrigerated whole unpasteurized milk?
شكرا لك طريقة سهله وسريعة بدون اي تعقيد ابدعتي😍👌👌
A question. In your recipe you are using about 1/3 of a gallon of milk to 1/4 cup of vinegar. If you were starting with a gallon of milk (3.7 liters) would you use 3/4 cup of vinegar? Thanks.
Add the vinegar gradually until the cheese begins to separate from the whey. Stop adding vinegar once this separation occurs.
@@RecipesFromAroundTheWorld228 Thank you. I am about to try your technique. My first two attempts using rennet did not result is really satisfactory results. Edible but not at all what I had in mind. Looking forward to try number 3.
@@RecipesFromAroundTheWorld228 i tried using an easier method, but with 7% vinegar. i got cottage cheese apparently, or what looks like it. i also heated the milk too high, 120F? my questions: 1) is 7% vinegar too acidic, or ok if you just use less? and 2) how is the whey not vinegar-ish? does the vinegar alter to become non-acidic or unnoticeable if used properly? i really messed my attempt up, some of the reasons are obvious (i heated the milk to 120F then immediately added the vinegar). so i wasted 2 l of milk and cream, b/c i only had 2% so i added about a cup of 33% cream to 2 l of milk. the milk was ultra filtered, is that the same as ultra pasteurized? would be my 3rd question. going to try another time using this method!
Have u tried @@sheilajac
Can I use the avocado oil or walnut oil instead of butter ?
You can simply add salt instead of butter
🙂WOOOOOOOOOOOOOW👍Scrumptious!🙂Stay blessed!👍Keep it up!🙂🙂👍God bless you abundantly forever 🙂🙂Enjoy amazingly blessed weekend 🙂🙂Stay happy and well protected. 🙂🙂
Hlo nice thanks you very much
That doesn't look like you added 3 cups of whey. Isn't 3 cups of whey a little to much?
When you say add 3 cups of whey
Do you whey protein powder ?
That was the left water from whom she curdle the milk, not protein powder
ابداع
What are the alternatives to vinegar??
Citric acid. Lemon juice
can't get raw milk in Australia can I use pasteurized milk
Of course, Americans forget that even the Italians pasturise their milk before cheese making
@@andrewgoodbody2121 you sure even Australia used raw milk and animal rennet until a few years ago to make cheese
Too much vocal fry will spoil your cheese.
فل نشارك القناه مع الاخرين لي يستمر