I did

Hayib o sudden

ישראל

È straordinario! Se avessi latte fresco!

Gostei vou fazer, sou de Jacareí SP. Brasil

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 💩

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 .

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!

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 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 🙂💞

Thats an interesting tale 🤔

WA is it ''.?🤔''

@@jasonlionbar1911 yes

Mozzarella

Yeah, I grew up in 1460's. Crazy time that...

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.

@@user-yj1me2nw4f да точно если молоко норм. дают то в тюрьме только адыгейский! 😀(это не сарказм... опыт)

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.👍♥️😘🇬🇷

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

How does fresh milk taste like?

What unnecessary additives? There aren’t any! It’s difficult getting whole fresh milk because of strict laws governing its sale. Salmonella and tuberculosis were spread with non pasteurized milk. I grew up on our dairy farm and we drank fresh milk every day, but we knew the herd religiously.

@@superdave1263 Whole milk is what you buy in the store and if it isn't chunky it's fresh. You're talking about raw milk, straight from the teet! We used to have that when I was a kid but it is completely unavailable to US consumers now:(....... I don't think you can pull this recipe off with pasteurized milk, can you?

I saw how cheese was made on suha dishes channel . Its way less complicated. Besides using plastic with food over fire is toxic as we see it in the plastic strainer

@@bloodoranges2631 I don't use any plastic over fire... Having been raised many years ago by my Step father(Cook in the Air force) and later at Catering College, I use only Stainless Steel, Ceramic or Glass on the Stove and in the Sieve - for pressing only Wooden forms. As said in my previous reply to the person making the Cheese, Curd Cheeses are made on a daily basis, they had Titled their Video as making a Cheddar Cheese which it was not....but a Curd Cheese, however it was made or delicious it may taste, it cannot be a Cheddar Cheese, as it is processed to be eaten freshly made.

❤️

Yes I agree it does look like curd and not cheddar cheese but I suppose there are many names and ways to make cheese and I think there is too much salt in it. I’m not a salt person I just add for a little taste and a teaspoon would be too much for my taste buds.

,Привет из Украины . А я делаю такой сыр ( у нас называют творог ) из прокисшего молока и тогда ненужно добавлять уксус . прокисшее молоко у нас называют ( простоквашу) довожу до кипения и так же перемешиваю пару минут и получается творожная масса , а потом процеживаю и подвешивают, что бы стекло . Попробуй я думаю тебе тоже понравится .Удачи тебе в твоём начинание....❤

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????

@@user-uj3kd8wq9k Sorry, I only can speak German, English, Romanian and a little French.

Mejor lo compro sale mas varato y San trabajar tanto y gastar tanta leche!!!

@@diabetesvidaysalud8757 así es muy de acuerdo contigo

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

ROBYN I am 78 from Thailand,I shall try also. Thank you.

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)

Happy Rasta Day to Ethiopia from Australia..... Jah Rasta Far-I 1

That video seems like a lot of work.....🤔

Instead of vinegar you can also use some lemon juice in milk for a buttermilk substitute. About 1 tsp of vinegar or lemon juice to 1 cup of milk and wait a few minuets to let the milk curdle. .Not only good for biscuits but is also good for cornbread too.

@@theessenceofsuccess888 It does look like a very lengthy process indeed. But the quality of the cheese is probably far superior to anything sold in stores.

Apple cider vinegar for buttermilk pancakes is a game changer.

@@theessenceofsuccess888 cheese making is, but its a fun hobby to get into. You can make a cheddar at home way better than at the store. Cream cheese is fairly easy to make and you get five times as much for the price of store-bought.

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?

Me too! DeKalb, here!

@@SamanthaSweetAnne me Three, Joliet

@@dianadorantes5373 Cool! My hubby has family from there!!!

Hello, I do not have a yogurt recipe. But I'm thinking of doing it. 💖💖💖👏👏👏

Я делаю йогурт, в1 литр молока 3.2 жирности добавляю 3 столовые ложки сметаны, ставлю в тёплое место до утра. Добавляю в охлаждённый йогурт фрукты, джем, ягоды. Вкусно!

Use lemon....read the comments.., don't waste the whey

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.

Too bad your caves weren't bigger so it would become as famous as Canadian Cheddar. 🤭

Yum

Even if he is 95 years old! give him this recipe and what will happen - you will

@@dax9431 You are right Canadian Cheddar is famous for repairing shoe soles.

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?

Happy Birthday，greeting from Taiwan

Thank you. 👍❤️

Even if he is 95 years old! give him this recipe and what will happen - you will

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!!!!!!!!

Марийка, вы делали это?

I'm in Albuquerque and have a few questions about this. Is it unpasteurized fresh milk and what kind of vinegar. If you know or figure it out let me know. Same State KZfaqrs gotta stick together. 😂

Que delícia ,sou do Brasil 😉

I'm from Belleville New Jersey US 😁

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.

Yes lemon juice tastes better IMO

Правильно!Это и есть сыворотка, очень освежает этот напиток в жару.Я из России.

@@user-jb2sn7ox4t 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.

Уксус очень много добавляете

Mucho desperdicio , con 5 litros podríamos sacar más de una libra de queso¡

@@marisolocampo2575 así es muy bien dicho te felicito

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.

ItaliAn.. I'm Italian so I had to tell you.

Yeah, This cheese is not Cheddar as it doesn’t follow the “cheddaring” process. It is a good Queso Blanco though

это не чеддар, это мозарела, у чеддара 4 ингридиента

ООО,я был в Москве,хочу в Москву 😁

И на вид как резина.