Holy SH*T!!! I made my own cheese at home 🧀
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- Опубліковано 3 сер 2024
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I have tons of crazy cool projects headed your way so check out what goes on behind the scenes at the Pro Home Cooks Studio. Follow me throughout the day as I test out all the food projects i’m currently working on. From making aged cheese with a special ingredient and trying out home brewed beer to milling my own flour for an olive and fig sourdough.
Check out the blog post for detailed recipe and video breakdown -
prohomecooks.com/recipes/holy...
Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is) Click the link below and download my FREE bread baking checklists:
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All Music Provided Royalty Free By Epidemic Sound - Навчання та стиль
0:48 - Feed sourdough starter
2:17 - Homemade aged cheese
7:21 - Mill flour
8:45 - Bonus recipe
9:55 - Fig and olive sourdough bread
12:28 - Flavor kombucha
20:19 - Final results (taste tests)
Thanks 👌👌👌
Legend
The diet of a hipster
Alex seem like a very chill person, nice to work with!
PLEASE do a follow up on the aged cheese. That looks absolutely beautiful... not to mention probably costs about as much as a used Honda...LOL! Additionally, I personally just gained 5lbs just watching you guys eat the fresh bread and ricotta. Totally worth it. THANKS!
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"See how little curds you get this is why cheese is expensive people"
*proceeds to grate 5 ounces of black truffle into it* 🤣
Pro Home Cooks
*makes homemade cheese with black truffles*
I, I, I’m speechless! I’ve never eaten truffles! Are they that good?
@@LauraLouLou In my experience, nothing THAT expensive ever tastes THAT expensive. Truffles, caviar, saffron, whiskey, vinegar, etc etc. NEVER. Some shallow minded people romanticize the notion of the privilege that comes with eating (or drinking) something so few people can afford.
@@JohnSmith-il4wi Absolutely agree! Well said. :-)
@@JohnSmith-il4wi Not everyone who experiences things (especially taste) differently than you do is "small minded". There are nuances in flavors from things like coffee, wine and cheese down to even chocolate. When you drink wine for the first time, if you drink cheap wine or expensive wine, you probably don't like it. It's an acquired taste (I think, oftentimes, it just comes with age and experience, maybe the novelty of everything else you've eaten has worn off and you're ready to expand your horizons 😄), and once you've acquired that taste, you can absolutely tell the difference between good wine and bad wine (and good doesn't necessarily equate to expensive, and not all expensive wines are good). I used to hate whiskey. I still hate Southern Comfort and Jack Daniels, but if you give me a glass of proper, aged whiskey, I can appreciate, if not enjoy, its complexity. Again, not all of this equates to extreme privilege. I'm not sitting here drink $50 bottles of wine in my spare time. Just because you haven't cared to develop a taste or appreciation for these things doesn't mean the enjoyment of them is all in someone's head because they are "expensive" (which, again, is relative). If you're fine with not experiencing that the way other people do, good for you, but it's not a reason to insult anyone.
I’m 63. My Eastern European grandmother hung cheese curds, however she suspended the cheesecloth-filled curb bag from the old-style faucet in her kitchen sink. Mother said it had the texture of cottage cheese - like yours - but it was different and so much better; like nothing she’d had after leaving home in 1940. I cannot wait to make this recipe for myself to experience what Mother had so many decades before i was born! Thank you for pointing me in the right direction to do this; I am eager to make cheese for my husband - who adored my mother - and me. God bless you and your staff. PLEASE, keep up the good work.
I really like this style of video. One of my favorite old videos of your is the weekend's worth of cooking, so this hit the spot.
@J C B there are much worse videos out there. Just wait for your president to talk again !
Really nice. More would be welcome. Very keen viewer from South Africa
The whey released on first press was infused with the most of the truffle flavours. Discarding it was a mistake, you should have used that to make truffle infused ricotta
Are you certain that the flavonoids in truffles are only water soluble? Or could they be fat soluble as well? Can you substantiate your opinion?
Trying to remember... didn't he put the actual truffle IN the ricotta itself, too?
Chris Day I think that if there is only a little bit of flavonoids wasted as the water running off seems a little bit darker than usual, I would presume that some of the flavours have been washed away
mmanda515 look closely on the colour of the excess whey released at the first press. It’s a little bit dark than usual
@@anshpatel8083 Also it's just like... all the slow-cooker dal that could've been made with that whey. Or rizotto... or really just anything requiring liquid.
Man I love this kind of "Behind the Scenes"-Videos. They are so much more enternaining to me. They give you the insane inspiration to get into the kitchen and start cooking/fermenting/aging. Please make more of these! :)
Absolutely love this video! I'm a long time viewer and I tend to enjoy your more heavy recipe/cooking videos but I found this so interesting. Plus the chemistry between you and Alex is the icing on the cake. More Alex please! :)
So glad you kept the big channel! I love watching these :D
I've loved your channel since the rebrand, and this video has topped my favourite list as well :) Great work Mike, please consider doing more behind the scenes and raw vids, they're awesome!
This is a really great insight into what you do on the daily my guy, really makes you appreciate what you do, you know. Also this is really inspiring for projects and using discards, its awesome and I need more lol
Also is there anything you can do with the whey, I make recotta and just use the rest as like a plant spray for my herbs
I have yet to do it myself but I have heard that you can use it 1:1 in bread recipes
Oh my goooood that is sooo cool, loving the video! I wish i had time energy and resources to do all of this stuff
I Loved watching this video, highly rewarding seeing everything come together! I would love to see more behind the scenes videos! Beautiful work!
This was really satisfying to watch! Can't wait to see the final product of the aged cheese.
You should use that fridge setup to dry-age some meat, too.
Love this kind of video. So inspiring. I want to try this stuff!
So fun to see all the projects you've got on the go! I'd love to see more videos like this one
Love love LOVE this style of video! Jam packed with info and your genius shines in this format!
Love this style of vid. Like hearing more from Alex too!
Loved this type of video!!! ❤️❤️
You continue to impress me with your knowledge and skills! Really loved the video, having Alex in the video is a fantastic addition! Keep up the great videos!
I’m so impressed with your skills. Everything looks Fantastic!
Loving the experimenting! Gives me so much motivation! Thanks!,
Awesome episode! Keep them coming!!!
Everything about this video was awesome. I can't get over the incredible studio you've built. It must be an incredible source of pride.
I can't wait for the cheese follow up!
Brilliant Video Mike... you're a real inspiration. I'd definitely watch more videos in this format.
Love, love, love this type of video! A little bit of everything. 😊
Great video Mike! Is there some place you go into more detail about the cheese fridge set up? And are you planning on curing any meat in a similar set up? Like salami, saucisson, pancetta, prosciutto crudo, etc.?
I like that you squeezed several little projects in one. Your vlog is jam-packed with sensible and useful content that I actually want to slow it down. Most videos I automatically switch to 2x speed.
Mike G, you are always a delight. Thank you for sharing!
So glad I stumbled across your channel. Love learning new techniques and recipes from you. I found you when I searched for Air Fryer recipes and have learned so much. Do more project days!
Loved it!!! Please more behind the scenes!!!!
Really enjoyed this video. Many projects at once!! SWEET!! :D
This was one of the best videos so far, highly suggest more of these
Great video indeed! Loved watching the process.
Great video, would love to see more!!! Motivates me to try making cheese over march break!
Hey while editing someone made a mistake 10:33 500 grams, not 50
oops thanks for that catch! yes 500 grams of both all purpose and fresh milled for 1000 grams total
Also at around 9.28, 350°F should be 180°C, not 120°C :)
@@karolaraid7442 THANK YOU! That bit had me confused. 120℃?!?!?
Wow... I could just binge watch your videos day in and day out. Well done.
Awesome videos !!! Love the behind the scenes !!!
Brilliant video - loved it. Real cooking. Thanks a lot
Looking good!
This was fun! Thanks Mike & Alex!
Love the projects you did, hopefully i will have a cooking studio like yours to do all kind of "food experiments" or have opportunity to work with you 😄
Excellent and inspiring video! I really love Ricki Carroll’s cheese making resources. Yes please to more videos like this Mike!
Love this video. Was great to see behind the scenes.
Amazing video, thanks for the effort! It was great! Keep it up guys!
Love this style of video with so much going on. Great work! I've learned a ton!
Enjoyed the video, i liked the behind the scenes format thanks Mike, Alex.
This is so inspiring!!! I’m so excited to experiment more and try making my own cheese. Also super jealous of your setup!
So awesome and inspiring. I’m following your footsteps and it’s amazing how the learning never stops
Absolutely loved this video! It was fun watching the behind the scenes process
Thank you very much for the downloads. Really nice tools!
Amazing projects! Definitely, show more food projects and behind the scenes episodes
So many interesting food projects! I love this kind of videos, please make some more. And I love the kitchen!!!
I like this man i just watched the whole video without even realising it
Defo keep the experiment videos coming Mike and Alex!
Love behind the scene video , hope to see more of this format . I also would love it if you could experiment with non dairy cheese for thous of us who cannot eat dairy . Thank you both 🙏🏻
I absolutely love this video type!! Very inspiring
Good video! Keep this style of video coming.
Loved this video this was so fun! I love experimenting in the kitchen!
i am hooked, love the format keep doing what you doing and experimenting!
Great video, i would love to make my own cheese.
Just something i noticed, 350F is not 120C, more like 175C
Looking forward to more cheese making, seeing that fridge filled, and cheese tasting..!! Along with different breads..!
Yes loved this video please make more behind the scenes in the test kitchen!
Love your videos! keep them coming you have inspired me to start experimenting!
As a new fan who is a food lover/maker with a ‘studio’ kitchen, these are my favourite vids. Keep the inspiration and education going, my friend.
Great video. Really like this format!
Awesome to see all the projects. i find I like to have many things going, note taking for me is getting better LUL! I'll look into any follow-ups you make.
You said "curds" whey too many times. DEMONETIZED
I'm so proud of your success! What a gorgeous studio. Also, you didn't lie to us, you mentioned at the beginning that you had made cheese one time before. You kombucha looked so good! I just recently threw my one year old SCOBY out, we just couldn't keep up with the amount and I wanted a break from maintenance. Bummer! I miss her already.
Awesome projects. Love this video
I'm 5:55 in and I'm DYING you just dumped all that whey down the sink. Love your videos but dude, you're killing me! 🖤
Awesome! I love this format but all of your vids are awesome and inspiring
Just found you and LOVE everything. Binge watching everything!
Love the food projects!
This is was fucking amazing Mike!! Keep them coming!
I want your setup! It's so awesome, the Dutch oven, the aging cave, etc!
We are going to 5 star levels with the truffles
He could really age that truffle cheese and sell it to high end restaurants for top dollar $$
I have my fridge set up and here you are helping me learn how to fill up my fridge with cheese....cool. Never thought of using a humidifier inside the fridge though....neat idea.
My first sourdough bread is cooking in the oven while watching this video, and its not bad for my first. This video gives me life! and you made a difference in my life. Thank you!! I'll keep learning and i'll get better. The house smells good ...
Discovered you a few days ago and are stuck! I cant move from the screen (and my bad back after a accident the other day agree to view your content as well).
You are the only one that make 25 minutes feel like hours! (in a gooooooood way).
I like this format of behind the scenes, it is interesting!
And you are very natural with what you do, it does not feel a video, we the viewers are in the kitchen with you.
Wish i could get all the stuff you find in shops to experiment with.
Great job, keep up!
Sincerely
Erik Tinnervall, Sweden
I truly enjoyed this style of video. The cheese looked fabulous! Yum.
Makes a me want to try making cheese!
AWESOME!!!
"Make your own cheese at home with $1000 or more of commercial supplies."
And by home we mean studio.
You don't need a grand to press the cheese and a thermometer and being vigilant are both fairly inexpensive depending on how you value your time.
@@ChefChrisDay I don't think anyone really thinks that. It's just the juxtaposition between the title "I made my own cheese at home" and using mega-expensive truffles that some company sent him so he'd advertise them.
I freeze my whey and use it to a make rice, bread and potato leek soup. I don’t ever throw it away, it’s full of protein.
They are black truffles, still a very nice ingredient, expensive but in reach for most people. The real star would be white truffles. There is also a big difference between winter and summer truffles. Most people will have no clue how these actually taste as most commercial products contain aromas to approximate this flavour or they are there in a very small quantity. Never cook a truffle, it loses all of it's taste. It's meant to be eaten fresh. Source: I live in the Provence That cheese sure does look promising :D
Loved this style of video do more plz!!! :)
Love it all... I'll be following some of your projects... fig... olive... ricotta with truffles... that's so many layers of good strong tastes that my mouth would probably implode.
I love these behind-the-scenes videos!
Great video. Really like this format
Good video, Mike!
i loved the video, i also love your oven (is that convection) and your last step for the cheese was one i use a lot when in the kitchen, oops :) my most recent was on the mandolin where i added a taste of thumb in the onion slices
Love it!!
Glad I stumbled upon this. Great video style to keep the viewer engaged. And everything looked delicious.
Love the food vlog. I’m a projects person too - just don’t have all the gadgets yet!
Love this style of video too!
First time watching and just subscribed! Awesome video I cannot wait to see your cheese outcome!
really liked this kind of video, keep it up
Love the video!
great way to pass the time on a crappy winter day.
Love the video thanks Guys ;)
Incredible projects you are making, inspiring actually, thanks men.