Grazie mille 🤩 thanks for your support 🤗 I really appreciate it

Welcome 👍🏼 please share the videos with your friends and family 😉

Thanks for the comment 👍 it will help others followers

Thanks for sharing your experience 👍🏼

Thanks 😀 please share the video with your friends 😉 thanks again 👍

Ciao 😀👍 please share the videos with your friends 😉

Thanks ☺️

cuoredicioccolato My grape yeast bread is proofing right now - I think it will be spectacular! I’ll let you know.

Spectacular 👍🏼 let us know 🤩

Thanks 👍 please share the video 😉 with your friends 😀

من وين جبت ال rennet ?

Ricotta? 🤔

I know this is a bit late, but if you’re using milk in the States, it is probably pasteurized, and likely homogenized as well. You may well need to add calcium chloride to get the curds to set up more firmly. I have used this recipe many times to make cheese in Bangladesh, where I have to home pasteurize my milk, and the milk is not homogenized, and it came out perfectly almost every time, so I know it’s a workable recipe. You may just have to compensate for the kind of milk that is usually sold in the States. We are back in the States now, and I’m making this from some cream line milk that is pasteurized. I’ll be adding some calcium chloride and if I remember, I’ll let you know how it goes.

Thanks again for sharing your experience 👍🏼

Okay, just tasted the stracchino yesterday. It had a slightly bitter aftertaste. I think after adding the calcium chloride, I should have actually cut back on the rennet, or perhaps I left it out too long before refrigerating and the cultures cured too long. Either way, it turned out great, texture wise. So possibly the calcium chloride would help? The texture for me is a bit like a loose/soft cream cheese, but more structured than a ricotta.

The texture is correct 👍🏼 Yes 😉 next reduce the rennet , probably 1/2 it will be enough

Thanks ☺️ for your support 🤩

@@Spectacular-cuoredicioccolato I find everything that you do on this channel fascinating! I practice similarly to you in my kitchen! I feel related. You have great charm and characteristics. Thank you for replying!

Thanks again 🙂 when you try some of my recipes please send me some pictures

@@Spectacular-cuoredicioccolato yes, will do!

🤪

Thanks ☺️

👍🏼 amzn.to/2RyqWIz

Thanks ☺️

No 👎🏼 sorry

Thanks 😊 please share the videos with your friends 😉 Try this kzfaq.info/get/bejne/gpqKdaqJkpzcpZs.html

cuoredicioccolato I will thanks

Thanks 😊

+Ethiopia tiya Diy You can buy rennet from cheese-making companies online. EBay is a good source. I am sure you would be able to buy rennet tablets which can be sent by post from other countries if it is impossible to find in your country.

👍

Yes 👍🏼 up to you 😉

Thanks 👍🏼

Lascialo drenare meno 😉

@@Spectacular-cuoredicioccolato Grazie👍

😉👍🏼

😉👍🏼

👍😋 thanks

Yogurt intero bianco al naturale Latte intero meglio se del banco frigo

Try on lazada

Here you can watch recipes without rennet 😉 How to Make Cheese at Home: kzfaq.info/sun/PLOG5oXUx60TsoWh-Kn5zrRCf0xO0TwhFH

Yes you can buy a proper basket 😉 Yes you can use fresh milk 😋

Better to follow the instructions on the box of the rennet because like you said they have different strength

@@Spectacular-cuoredicioccolato Hai ragione, grazie mille!

Tienici aggiornati 🥳👍🏼

@@Spectacular-cuoredicioccolato Certo che lo farò 👍😄

👍🏼

Better the milk from the fridge of the supermarket

I never tried them , yogurt is more easy to find. We fresh milk from farm you don’t need both of them 😉

@@Spectacular-cuoredicioccolato can i really use any yogurt? Because, in here, every milk get pasteurized

Sorry I don’t remember but you can follow the instructions on your rennet

@@Spectacular-cuoredicioccolato Thank you for responding. Your videos are great!

Thanks ☺️

👍🏼

Yes, it's very soft 👍

Apart from Burrata and buffalo mozzarella, stracchino is my favourite cheese in the world. And I have looked EVERYWHERE for anything remotely similar , from all local varieties of regional cheese from most countries ... but nothing is quite like it, infact , anywhere near it.

Ricotta is different 😉👍🏼

I wrote the ingredients at the beginning 😉 at the moment I don’t remember 😬 too many recipes

In your Italian video it's half a teaspoon of both, so here it's written wrong. Anyway it's a great cheese I'm going to make soon. I'll follow your video in Italian though, haha :-))) And please make more cheeses, especially the hard ones ...

😱 thanks for let me know 👍🏼 Keep us updated with your cheese 😋

@@Spectacular-cuoredicioccolato I have made quite a few Italian cheeses, two of them according to your recipes. Grazie mille!

Bravo 👏🏼👍🏼🥳😉

Maybe in the future 😉

What they wrote on the box?

@@Spectacular-cuoredicioccolato just follow the instructions on the bottle?

Yes 👍🏼

@@Spectacular-cuoredicioccolato but the Instruction is for the milk 2.5ml for 8l milk. In the recipe u also put cream and yoghurt, how to calculate? 🙈

You need to calculate all the ingredients together

😱 facci sapere quando assaggi

VA BENE!!!!!!!!!@@Spectacular-cuoredicioccolato

👍🏼😉😋

Thanks for the advice 👍🏼😉

@@Spectacular-cuoredicioccolato your welcome

😂