Pour vinegar into boiling milk-I don't buy it in the store anymore.Only 2 ingredients.Few people kno
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- Опубліковано 21 гру 2021
- Pour vinegar into boiling milk❗ - I no longer buy it in the store. Only 2 ingredients. Few of them know
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I had no idea there was garlic in ricotta cheese. And I wouldn't have known this was ricotta cheese because it was never told in the video! Thank you to the commenter that clued us all in here.
Ditto, I was thinking what is this?
I too was clueless. I knew it was a “cheese” of some sort but never would’ve thought of ricotta. Thanks!
Same. I was wondering what it was. I thought cheese, but wasn’t sure what kind.
They do this Overseas everyday
@@Selfmade_Millii overseas? Every place is overseas from somewhere
I'm gonna have this background song stuck in my head now!
Ba, bapadup bap ba, ba, bapadup bap ba!🎶
😂
I know what you mean 😏
Haha I was just thinking the same thing and scrolled down and saw your comment. That damn whistle got me!
🤣😂🤣😂Right!! Fur days too! Lol
😂 that is hilarious! I have it stuck I my head too. can't believe you knew how to write it out!!!
I followed along and made this wonderful recipe. The final product was edible despite not knowing what I just made and ate.
That’s brave! 😅
Lol
and no one who replied to you knew either :)
LOL!
😂 if you find out, let the rest of us know
We make this in India and it’s called paneer. It is used for both savory recipes and also sweet ones like julab jamun ( cheesecake like balls lightly fried then dunked in syrup flavored with cardamom and/or rose extract).
Yes, rose. Like vanilla (which is a type of orchid) jasmine, orange flowers, rose water, kerwa(sweet juniper I believe), saffron (crocus flower stamens), etc are lovely flavors in Indian sweets.
Most paneer is made with fresh lemon juice instead of vinegar but the end result is the same. Usually paneer skips the salt, sugar and garlic.
The leftover whey is very good fertilizer for house plants if diluted with a lot of fresh water; 1part whey to 4parts water.
What is this? And does the product stay on counter with glass of water. Out on room temp. Or do u refrigerate? Looks pretty easy. Just wish knew what u were making. Thanks.
@@stephanierobinette4425 it's like feta cheese.. Very tasty.. U can break it up and put in salads... Or cut it up and put in chutney and add some fresh cream.. Eat with naan.. Try it.. Take it away from the water and put a heavy pot on the cheese to settle maybe 2 to 3 hours... U must refrigerate. Take care.. Love from South Africa
@@stephanierobinette4425: it’s homemade cheese. It is apparently a universal recipe which can be called ‘farmer’s cheese’ to English speakers, ‘queso fresco’ for Spanish or Mexican speakers and ‘paneer’ for Asian Indians. It must be refrigerated or it’ll get moldy. It should be eaten, either raw or cooked within a week.
@@brandonramkalli4816 I love feta cheese yum
Sua avó usava alho em pó! Duvido!
Water, Milk, Vinegar, Salt, Sugar, Garlic powder = 2 ingredients 👍 and that’s a fact Jack! 👌
All kidding aside, I Love this recipe! Can’t wait to make it & thank you for sharing it. I’m making it this week!
And I have “both” of those ingredients! Lol 🤣🤣🤣🤣
What the fuck is it?!
@@rosshopkins2063 cheese. I thought mozzarella but that requires some other ingredients.
@@rosshopkins2063 that's exactly what I want to know lol
@@rosshopkins2063 i imagine its kinda like, if ricotta and mozzarella were to marry.
@@rosshopkins2063
Fucking horrible!!
Remember Little Miss Muffet? This is what she was eating: curds and whey. BTW, a "tuffet" is a grassy mound. No word on the spider.
😀
I pretty much cured my arachnophobia with "Jumping Spiders" literally the puppies of the spider world. If the spider was a Jumping Spider it would be ok =))
One of my favorite childhood tales. 💕
spider was crushed with the spoon!
Little Miss Muffet realized that the spider was a "Jumping Spider". which is literally the puppy of the spider world. They became great friends and lived happily ever after.
When I was a kid, I lived in the neighborhood of a dairy farmer, so I always added vinegar and lemon juice to make cheese when I had excess milk.
I still make it from time to time. I don't know when I bought it at the supermarket, so it's best to make it myself.
Thank you for delivering the video.
Hi. Did you make it this same way? Same ingredients/amounts? Thanks very much! 💖
Like Maine asked.
Was this made the same way ?
Yessssss please do answer thank you.
What kind of cheese is this?
what kind of cheese does it make exactly?
Pressing it makes farmers cheese, just strain it without pressing and you have cottage cheese.
Thank you...I was like ..ok but what is it.....lol thank you ❤️
Even with all the garlic, sugar and vinegar? Where are you from?
Hummm someone called it ricotta.....
Sorry I’d still buy it. Have to still buy milk. And dirty so many pans and dishes. Oh and buy cheesecloth. I’m lazy I know
@@Aztec339 I'm not lazy, not all time lol, for me it's about money that I don't have. What bothers me is when someone video's a recipe, it would be great if there was some explanation, like what are they making! 😂
Cheese cloth isn't cheap either I'm sure. Oh well! 😂
Love this. Table ricotta. You could use sheep or goat milk and make soft Greek Myzithra (Manouri)
Raw or canned goats milk?
My favorite thing about this recipe is how easy it is to get both ingredients- milk, vinegar, water, salt, sugar, garlic powder.
Thanks for repeating the comment because aside from figuring- out that there was more then 2 ingredients I was clueless.
Lmao yeah, the whole click bait thing. . . When common sense tells ya its impossible. ;)
The two ingredients: First ingredient (milk-salt-sugar-garlic powder solution), Second ingredient (Vinegar-water solution). :)
I've almost only ever used vinegar and a little salt - occasionally some fresh herbs. I liked dill the best
I'm 68 and helped my grandmother make this a lot when I was a kid.
That's ricotta cheese... easy to make and good for lasagne!
Thank you...this was the comment that I was looking for, because I had no idea what they were making in this video. It doesnt say anywhere.
@@hopingtobewheatnotatare172 exactly why I am reading the comments!
@@hopingtobewheatnotatare172 I thought it was cream cheese
@@milindahigginbotham9091 I'm all for a good new recipe for something g that tastes good in this world. EVERYTHING has gotten so genetically modified that nothing tastes as good as it used to....another sign of the ti.es that we are in I suppose. I sure dont see things being permitted by The Most High to continue on for much longer.
@@hopingtobewheatnotatare172 I agree - I believe the church is about to be taken, and that this world is standing on the very cusp of the tribulation.
title: "I don't buy it in the store anymore". Never any mention of what "it" is.
Yeah wtf is it like mozarella? 😅
How much vinaigrette to add ? Thanks
Got dam foreigners man how do you leave out the most IMPORTANT part …. WHAT IS IT 😂😂😂… that’s all I kept asking the whole video my girlfriend said just wait they tell u at the end …. IM STILL WAITING lol
pretty sure someone said in the comments its ricotta cheese
Found out it's "supposed" to be mozzarella cheese but they kind of over did it on the ingredients. There are much better videos on making mozzarella but fair warning, it won't taste like the mozzarella you're used to.
Неплохохой рецепт, а если добавить вкусовую специю бекона или грибов будет ещё лучше. Надо пробывать есть)
I’ve made paneer this way! Lemon juice and boiling milk. Added some rosemary to taste. Easy peasy lemon CHEESY 😄
I googled it
GOOGLE
Paneer is an Indian cheese that's made from curdled milk and some sort of fruit or vegetable acid like lemon juice. There are some distinct traits that make Paneer the cheese that it is: It's an unaged cheese. It's a soft cheese.
Yeah, but it must be bland, right?
How many lemons?
How much rosemary?
Looks a bit like soft feta.. more crumbly than a ricotta i think. So simple. Thanks for the recipe ✔✔✔👍
Muy fácil.🌷🌹🌷gracias🌹🌷🌹
Looks so delicious. 👍🏻
This is exactly what is called "paneer" in Indian cooking.curd milk...very healthy...done in exactly the same way. But no salt, no sugar.just milk.very yummy very healthy
😋😋😋
As soon as I saw the making, I knew paneer. I was hoping for ricotta or mozzarella.
Good stuff though!
@Brother Nature ..Milk is not "puss filled".. You chose to be a vegan..so be it.. but using that tactic to persuade others is ignorant..
...no more healthy than its ingredients.
Thank you for posting this. My family doesn't consume sugar, so I thought I couldn't use this recipe. Thanks again
Thank you for the recipe it looks good and I look forward to tasting my own homemade 🧀 cheese 👍
Maravilhoso!!
تسلم الايادي
🌷❤🌷
I've never added sugar to my recipe. I did add jalapenos and aged it in a cool, dark place for 2-3 weeks. It ended up really delicious and not crumbly.
Что такое халапеньо(такой перевод)? Это какой-то продукт?
@@user-bk1xt6fe1s It is a spicy pepper used in a lot of Mexican dishes
😋😋😋
@@user-bk1xt6fe1s Jalapeño is a spicy green Mexican pepper. Delicious if you like spicy food
Sounds 😋 yummy..
I love spicy foods🤗😀
I strain goopy yogurt this way and now I now how to make this. Looks yummy!
That looks really good. I’m going to have to try it. Thank you for the recipe and the demonstration. 👍🏼
This is called paneer in India. It's made with yogurt or lemon juice to achieve soft home made cheese.
А у нас это называется ---творог .
Se apaga el fuego al agregar el vinagre ? O se continua y cuanto tiempo ?
@@nancygutierrez7145 Continúe en la estufa después de agregar vinagre. Siga revolviendo hasta que la cuajada se coagule y el suero se separe. Luego retire de la estufa y escurra el suero. Luego use una gasa con un peso como se ha demostrado.
@@LoveMusic-pd5iz OK, muchas gracias. 👍👍👋🤟
@@nancygutierrez7145 ...sorry for my primitive use of Spanish...
Nossa!!! Muito bom!!!!
Deu água na boca!!!!
😋😋😋😋😋
Then you can take what's left the whey and make alcohol out of it . The liquid that's left after you separate it can be fermented and run thru a still and comes out tasting like a caramel type liquor
This is new to me! Just leaving it,for how long?
@@saskiakarels4184 ua-cam.com/video/FhDLHgys5n0/v-deo.html&ab_channel=Discovery
@@saskiakarels4184 yeah how long?
I see someone watched the moonshine episode a few days ago
Oh sure, I'll break out the old still right away.
Gracias por compartirnos esta delicia se ve muy fácil de hacerlo Manos a la obra
¡ hola 😀! , ¿ es requesón ?
Para que es .
@@claudiorojas7538 para comer sano...
I've seen similar to this that used lemon juice for the acid. Either way it looks good.
It does look like the old Farmer's Cheese mom would get as a delicacy when she could find it in the store back in the early 70's.
We used to take slices like you have here and put on some foil under the broiler for a little bit then sprinkle a little salt on and devour.
It had a slight squeeky texture. Can't go wrong with a squeaky cheese :-) Thanks for taking the time to create and share this.
im sorry-- what is squeeky?? as a flavor?? what is another cheese you would describe as squeeky?
@@alynneflanery9918 I think he is referring to the texture or feel of it when it rubs on your teeth.
It is sorta a farmer s cheese:) farmer's cheese is made with bacteria like kefir.
@@alynneflanery9918 a Greek/Cyprean cheese called haloumi is very squeaky, when it's grilled it chews like a delicious, salty flip-flop :)
Made this with rennet and mesophilic culture. Hang died for a day, then pressed at 20 lbs for a day. Comes out a bit drier & firmer but great to slice about 1/2 inch thick and put in toaster oven to broil at 375 with some coarse salt sprinkled on top.
Thank you for sharing. This looks delicious and I am going to try it.
Looks good. Thank you
Canal maravilhoso ❤️👏👏👏👏🇧🇷🇧🇷 Brasil 🇧🇷
No preço que está o queijo no Brasil, é uma excelente receita.👏👏🇧🇷
Persian’s make it too! It’s amazing for breakfast with all sorts of breads and hot tea!
Yummy!👍❤️😃
Fresh bread, ricotta and a fruit spread.. heaven!
Is ricotta what this is supposed to be?
How do you know ? Your not Persian …
@@gretchenarrant8334 without looking up how to make ricotta, it sounds like it..
@@audreye7078 thanks
wow thanks so much
Amei essa receita. Perfeita.
Wow I'm going to give this a try delicious, Thank you for sharing have a blessed day stay safe and healthy. 🙏❤🙏❤
ok. Great recipe, but why the lie? There were more than 2 ingredients.
Your right however you do only need 2 ingredients to make cheese. Milk and any citric acid.
Made you click right? So mission accomplished
@@lializet3644 your picture made me click your like button, so that was mission accomplished too! 🤣
It is not a lie. There are two KEY ingredients. The rest is optional. You can also just use milk and fresh lime juice.
@@ak54539 I suppose "lie" was a bit harsh. But, I don't know anything about the different ways to make the dish and I didn't see the word "optional" anywhere. So, based on my total ignorance, when I saw that it could be made with 2 ingredients I expected the person to only use 2 ingredients. The average pre schooler knows how many 2 is. 1+1+1+1+1 does not = 2. And since that is what drew me to watch the video in the first place. I was disappointed that what they said was not true. I was deceived.
I did acknowledge that is was a great recipe. I didn't lie or make a mistake or exxagerate when I said there were more than 2 ingredients.
I see this as the problem with society today. People exaggerate or down right lie about situations or events and other people go along with it by making excuses for them for doing it. And then some others are so stupid they don't realize they were not really told the truth. Granted, the opposite of TRUTH is not necessarily a LIE, but it still isn't the truth.
I, personally, want people to tell me the truth. If you don't that's fine for you. While I am ignorant of many things, I am not stupid. Your use of the word "key" doesn't change the fact that what I said was true. It makes you just a person that is comfortable with other people's lies.. . Sorry. . Other people's deception. And that's OK with me. I don't know you.
A famous person once said (something to the effect ): " it is easier to fool a person than to convince a person they have been fool". I like add to that: "and that makes them a fool".
Gracias por la receta.
Well I'm glad somebody said it was cheese I didn't even know from the heading
@@anneholland6701 I know, right?
Excelente receta 👏👏👏👏👏👏👏
Es sind mehr als 2 Zutaten: Essig, Zucker, Salz, Knoblauchpulver, Wasser, Milch...
Gut das ich nicht der einzige bin, der das immer wieder in den Videos bemängelt. Genau wie Brotbacken ohne kneten, geht einfach nicht😉
@@themagicfriend8528 Richtig👍
@@themagicfriend8528 das stimmt nicht, es kommt darauf an, was im Teig an Zutaten verarbeitet wird
@@beatebeckefeld9928 dann bitte einen Link, überzeuge mich bitte
I suppose more than vinegar and milk is just for flavor.
This looks delicious. It looks like the Mexican cheese called queso fresco.
Yes! Basically what this is you are smart!
Oaxaca cheese
@@erictucker98 Oaxaca cheese seems to have a smoother texture and is good for melting, more like mozzarella perhaps.
Queso fresco gave me such a bad diarrhea, not sure why when other cheese won’t
This is technically farmers cheese. The recipe I got this from years ago use skim milk and heat just til boiling. Strain and wash it. add it to heavy cream and add a little kosher salt.
Hola. !! Que fácil l!!! Muchas gracias por el aporte..!! Una pregunta leche en polvo sirve igual..?? Gracias!! Saludos
You can also use lemon juice if preferred.
Wonderful recipe! Thank you very much! Danke für das tolle Rezept!👍🏻🌹
Muy facil gracias saludos desde Mexico
Thank you 😃
Un millón de gracias por compartir la receta, intentaré hacerla. 😃😃😃
¿CARMEN NO ENTIENDO EL IDIOMA, UNA PREGUNTA: EL VINAGRE ES EL DE LIMPIEZA EL BLANCO? GRACIAS
This was definitely worth the sub!! Ty for such an awesome easy recipe
This is great to eat in pasta, with jam/jelly on toast as a sweet with sugar and in coffee thx so much for the recipe came out great..
Can u use sour milk?
@@LGAussie I if by sour milk you mean spoilt milk probably not but if it has the same consistency as normal milk I don't see why not..
Thank you for this. I'm not 100% sure, but think the end result is what we (USA-ians) used to call farmer's cheese. It was a favorite of mine when I was younger, carried by the dairy store I worked part time at when I was 12 years old (yeah, different time - paid under the table). You can barely find it anymore except for at more 'uppity' shops, where it is ridiculously expensive. Gonna try this as soon as I can.
I think this is paneer.
Yes Krupa, in India, this would be paneer. In Northern Europe it’s farmers cheese.
@@thehunter3386: Is it good? What does it taste similar too?
Ricotta cheese
@@MaloneMantooth consistency of queso fresco...mild flavor similar to mozzarella but not same stringy meltability
YUMMY and easy to do! Thanks! 💖👌🥰
For vegans, it also works with soy or almond milk.
beautiful, thanks for that tip
🙏namaste
Will it work with Oatmilk? Do you know?
Thank you, I was about to ask this.
can you make it with oatmilk?
You can't go wrong with beautiful hands like that!... Awesome way too learn something new as well! I wish more were like you! (smiles)
Amazingly simple! 😋
I am Definitely going to try it, I love good cheese. Can you age this?
My sis in law has been making this fresh for years but only the milk & vinegar nothing else it’s called paneer. She cuts into square cubes & makes a curry out of it. Fresh is better 💯
@@satnam4171 yeah you should the paneer is better fresh the one from the stores taste different
Wow 🤩 sounds good. And the chees doesn’t crumble with the sauce?
@@Blum760 no it doesn’t bc once you boil it in the sauce & peas it’s fine so long as you don’t over cook it. Also once cooked & you eat it, it’s nice and soft inside and little hard on outside
Oh? So that's what those delicious little cubes are in saag paneer? Wow, I'm gonna try this out myself!
@@FerreTrip yes your right that’s paneer 👍🏼
The leftover whey is rich in nitrogen, phosphorus and potassium so is very good fertilizer if diluted with water…. Four parts water to one part leftover whey
You answered the question I was wondering about! Thanks.
@@annestep3895I like the pic of you and your goat. I have a goat farm and love them! Try the diluted whey on flowering bushes like azaleas and peonies- amazing displays of flowers 🌺! Commercial fertilizer breaks down the nitrogen phosphorus potassium content on the label but it’s similar to milk and milk products. Old milk past it’s expiration date and turned sour also makes good fertilizer once diluted this way too
@@iah8344 Thank you.
Unfortunately I live in a alkaline area of Texas. No Azaleas here. :(
I'm sure the whey will help!
@@annestep3895: I’m hoping you might be able to grow myrtles and camillias down there. I’m in Ohio. My favorite flowering tree is called a Royal Poninciana in the USA and it’s called Krishna Churra ( God Krishna’s Jewelled Crown) in Bengal. These are related to myrtles and like the whey based fertilizer.
Or buttermilk pancakes.
Exelente..!
Lo voy a probar.
Buenas noches
Un buen consejo para deleitar el gusto y mitigar el hambre
난 이거 16년전부터 집에서 만들어 먹었는데요..^^
Oh excelente.Gracias bendiciones.
Buenísimo, ya no iré al mercado a comprar. Felicitaciones desde MACHALA ECUADOR
Luis Eloy Authemann Foster
Sugar, salt, garlic powder, water, milk and vinegar. That makes a total of six ingredients, not just two!
2 liters of milk. 1 teaspoon of salt. 1 teaspoon of sugar. 0.5 tsp spoon of dry garlic. 50 ml of water + 2 tablespoons of vinegar 9%. As soon as foam appears around the edges, add vinegar. stir constantly. the curd begins to form. Put a glass of water on it. Leave it overnight. Bon appetit ❤️.
@@einfachesrezept Sofia's point is that your title is misleading because it says, "only 2 ingredients"
ok, Karen, just use the two ingredients and leave out the spices. smh
Still super simple..but I thought this as well 🤣
Still,very interesting skill to have 👍
I never realized that making a cheese could possibly be so simple. Thanks for sharing this!!
Would be nice to know what this cheese is called. No mention anywhere.
It's ricotta cheese
@@annsmith2520 thank you.
@@markhackett2449 you're welcome.
It's ricotta. If you cream it in the food processor after straining it's similar to cream cheese. Don't put the weight on it to strain out all the whey for cream cheese though, it needs the moisture to cream properly. Started making my own years ago with organic milk as I couldn't find organic ricotta and cream cheese locally. Apple cider or white wine vinegar work as well as the distilled white vinegar.
@@catpatrick3838
Thanks. Can you make cheese cake out of it? What have you made?
Muchas gracias por la receta...lo voy a intentar 👍
Gracias 😄
Que delicious 😋 gracias y muy sano nada de quimicos
Thanks for sharing from Kerala 👍🥰
നിങ്ങൾക്ക് എല്ലാവിധ സൗഭാഗ്യങ്ങളും ആയുരാരോഗ്യ സൗഖ്യവും ഉണ്ടാവാൻ ദൈവം അനുഗ്രഹിക്കട്ടെ🙏🤗🤝
For sure will try it. Many thanks!!
You don't need to boil it. Add 2 T of vinegar to 7/8 cup of milk, let sit for 15 minutes, stir and you've got buttermilk substitute.
Thank you. I was thinking that might be the case. Nice to know.
I'm guessing the heat just solidifies it
Is that 2 tbsp or 2 tsp
@@clos6613 Capital T usually means tbsp
...you do need to boil it to make this cheese. But thanks for the random buttermilk fact?
I do like it!
I'll try to prepare it for sure!
Thank you!
Με γεια τα χέρια σας 🤩🥰
Looks like Mexican cheese to me, which I just happen to love. Gonna have to try it
Does this come out similar to labneh? Looks like it and similar ingredients but I just strain my greek yoghurt instead of adding vinegar to milk, but might give this a go as an experiment - thanks!
Instead of vinegar we use lemon. Anyway I will try this to find the taste difference between vinegar used and lemon used one.💓
How many lemons can i use for a gallon of milk?...ty!!
@@jessygonzalezmartinez1361 , hi ! , I can imagine would be same quantity , or same proportion , as vinegar
@@jessygonzalezmartinez1361 half 🍋 juice . It will curdle the milk. We call this PANEER or Indian cottage cheese. Vinegar is better as lemon gives lemony flavour. If the citric/ acidic agent is too much, it turns grainy or rubbery
@@L5-YT thanks!!!🤗
Pode colocar na forminha pequena para queijo também. Assim que terminar de coar no pano.
*Спасибо за простой рецепт. Я этот сыр буду применять, как Адыгейский сыр. Можно жарить на сливочном масле, по желанию с яйцами. Ещё использовать, как начинка для пирогов и лепёшек. Хочу сладкую, хочу с зеленью. Без чеснока.*
What kind of milk do you use? What are the ingredients measurements in USA?
4 cups milk, 1/4 cup water, 2 tablespoons vinegar.
It is 6 ingredients (milk, water, vinegar, salt, garlic powder, and sugar) not 2 ingredients. But I will make some because it sounds great!
감사합니다
맛이궁금해요
I hate when they say only 2 ingredients and they put 6.
Click bait every time… I’ll still try it
Apenas me vengo a enterar que el queso lleva ajo
Well what is it.
Muito, interessante, gostei👍🤝
Thank you! I'm going to try this 🙂
Oh wow, so that’s ricotta??
Thank you! Will have to give this a go!
Save the whey, you can use it in smoothies and other stuff. But weigh is used in shakes in the store. I’ve been making this for years, the Amish taught me how. I follow this recipe for the most part but add baking soda to stop the curd making process once I get it to the consistency desired. I sometimes make it spreadable instead of firmer like here.
Hi, how much baking soda to this recipe would you use?
Hi Kristine - How do you make it spreadable? I learned this recipe years ago from my friend's Italian grandma; she called it ricotta. I've made the recipe myself often since then (using just milk, vinegar and salt), but it's always ended up as a solid, chewy cheese. Would love to know the process to make it spreadable.
wouldnt this whey taste vinegary?
Just the music makes it worth watching- smiling whole way through!
haha i had to turn it off before the end because of the music. ......
Bah baah.... Bah bud dahp buh baah!
Lol.
Good stoofs!
@@janegarnham .... But... Why?
Baah.. buh pa dup buh baah baah... Lol!!!
@@TheFLOMAN76 i know haha I wanted so much to like the music ans i did for the first seconds....but then I just could not....no rhyme or reason....maybe to much rhyme...ha.
@@janegarnham I'm gonna have that music at my funeral 😎
DZIĘKUJĘ, dziękuję ...
Mil gracias...
While visiting a friend, she mistakenly left a bowl of fresh goat milk in the sink. Someone tossed a large teaball of damp rose hips in the milk. The next morning the most lovely cheese was in the bowl. We drained the whey and ate the cheese!
Sounds yummy but I’d refrigerate it instead of leaving it out. Listeria frequently can contaminate all types of milk
@ Love Music. whey to go.
Pode se colocar o limão no lugar do vinagre .
Muito bom. Gostei
Looks absolutely delicious I will try your recipe thank you so much for sharing God bless stay safe
I've made ricotta cheese, but never with garlic. My family likes it savory with crackers. I usually drizzle it with garlic and herb oil, so putting the garlic right in will be great. It is great to make sweet cannoli filling with fruit on crackers. No garlic then. LOL
I was just thinking how likely it was that the garlic is not necessary, but perhaps just an extra ingredient added for flavor complexity.
If you make minestrone, and serve it boiling hot, put a large scoop of cold ricotta in the middle of the bowl. It lowers the soup to a perfect dining temperature; adds protein to the soup, and tastes absolutely wonderful!!
Its not Ricotta
@@Shyeena What is it? I still beleive it to be Ricotta, but she presses it to remove ALL of the whey. That makes it cutable and crumbly, more like Quaso Fresco. Same idea-a fresh cheese. I always use vinegar. Ricotta, like I make to use in lasagna or cannolis (savory or sweet) has more whey and is spreadable. I have been using Anne Burrell's recipe from Food Network for over a decade.
@@katharinetracey9914 Paneer (East Indian) or Farmers cheese (Farmers of the South) or Queso Fresco (Mexico)... They are all the same, just different names depending on culture.
Ricotta is similar but definitely has a slightly different taste and texture and I'm unaware of being able to cut Ricotta and have it hold its shape.
But hey - i say its anyone's guess, right? Maybe some culture make firm Ricotta 🤷
Que Rico se be el queso .Muy buena preparacion. Felicidades bendiciones, y Saludos.
SE VE ". ORTOGRAFÍA!
@@miguelramirez6352 go teach spanish classes if you are so smart and have the time to be rude to nice people trying to make cheese 😁
C'est tres bien, mon amie. Merci beaucoup!👍
I’ve tried this several times but it has always been difficult for the cheese to form a solid ball, putting weight on top it’s a great idea!
I think your issue could be in the strength of vinegar! The translation is confusing to me, but I believe it reads 9% while showing the vinegar. Should one assume it is referring to the acidity of vinegar? In the US common vinegar is 5% and the cleaning vinegar is stronger at 6%. There is a commercial cleaning vinegar that I believe is 10%. Any insight into your understanding of the percentage shown on the video? Thanks.
is it mozzerella
I have never had a problem separating the curd from the whey so I think the regular 5% vinegar is doing its job but I have always used milk from the grocery store that has been pasteurized I believe if you were to use raw unpasteurized milk it would work a lot better which people referred to as buffalo mozzarella. The product I have created is broken up similar to ricotta cheese I use it in lasagna. I think it is a great way to use up milk close to its expiration date.
@@Heisenbrick so it will work with pasteurized milk?
@@mycharmedunicorn8715 tried something similar to this 2 years ago, tho I don’t think I cooked the milk (its been a while tho so I may have) recipe didn’t add salt or anything so honestly it tasted rather bland. For this recipe it called for powdered milk and 5% acidity vinegar. May try it again this way. It tasted alright even as bland as it was. But we ended up using it in a recipe as a cheese replacement because it wasn’t that good by itself.
Pensei q fosse dois igredientes🤔 leite, vinagre, agua, óleo de coco, sal, acucar...
Yes! It is 2 ingredients.....plus more 🙂😂
Всё просто и главное наверное вкусно. Спасибо. Буду пробовать.
myślałam, że z mleka UHT bez laktozy nie wyjdzie, ale wyszło, tylko trzeba mieć dobry garnek żeby się nie przypalało i dodać więcej octu, bo inaczej twaróg nie chce się wytrącać, a mleko się przypala. Smak octu głównie zostaje w serwatce.
Qué hermosa y fácil receta,prometo que la voy hacer, GRACIAS. ARGENTINA
Sii,se ve fácil!!
O
MARAVILHOSA RECEITA!
GRATIDÃO POR COMPARTILHAR.