blue cheese homemade without rennet
Вставка
- Опубліковано 1 гру 2024
- Finally I recorded another good video about cheese. Today we prepare a very good Blue Cheese without using the rennet, perfect for those who like me struggle to get the rennet. Try and let me know the result.
I love you man, you are awesome. I have been looking for a person like you all my life. No mess, no fuss just straight to the point.
☺️ thanks
Yea really
🤭
Thanks man, ...you have given me so many inspirations and joy in trying to follow your videos through the CORONA nightmare of 2020. God bless you, and stay safe.
Thanks 😊 stay safe too 😉
Thank you so much. It’s an old fashioned way. Not complicated, no exotic ingredients. I think I will try cultured buttermilk.
👍🏼😋
I love how simple you make things.
Thanks 👍🏼😉
Thanks for your videos. I like your method in cheese making. It is easy to follow. It is also easier and cheaper to find blue cheese in the market than buying the penicillium culture.
👍 thanks 😀 please share the videos with your friends 😉
Thank you for your nice video! I'm trying to make bluecheese without rennet, so this video is very helpful for me. And I like your dark blue cheese. It lools bad, but it must be tasteful!
Amazing right?
Thanks a found the message now 😩 sorry
Have you tried?
if you get your cheese after taking in out of the container if you do whats called rubbing up i,e get a flat knife and rub out all the air holes in the cheese leave another 24 house then add the holes you should get less mould on its outer rine
Don't know about eating the blue moldy cheese but thoroughly enjoyed your video, your laid back English accent and simplicity and homeliness in the preparation. Keep making more
Thanks ☺️ please share the videos with your friends 😉 it will help a lot
I want to ask, could you do this with raw milk and Not heat it on the stove? Since raw will separate if you just leave it at room temp with no cooking or rennet?
ksherwoodops yes you can, it's actually the traditional way to make Brie cheese. Just always remember to sanitize every tool you use.
Marco Golin Hello. Can you please tell me the source in which I can find more about the traditional making of brie? I am very interested
Me too
Omgosh, so 😁 funny. Thanks for including the explosion. Great video.
😂👍🏼 thanks
Hello. I'm a big fan of your videos. I've actually followed many of your recipes and they haven't disappointed me. On the contrary. On this particular recipe, I have a doubt. On another video, you mention that the milk used to make cheese must be fresh from a farm (NON UHT). However, I have no access to that kind of milk because I live far away from farms. I was wondering if this recipe works with full fat processed (UHT) milk. Thanks a lot for the awesome recipes. Keep up your awesomeness! Cheers!
Yes, fresh it's better, but if you can find it try with the one that you find in the supermarket fridge
that is so beautiful. i love how blue it turned out. i will have to try your way, it is so simple. thanks a lot for the video. got me to subscribe
👌😄
Hello, thank you very much for the video. I made mine about 4 weeks ago and the mould is only just starting to become visible but it’s not completely covered like yours. I am only applying the vinegar/salt/oil solution now. I have 3 questions: why do I have less mould? Have I left it too late applying the vinegar? How long do I need to wait now before I can eat?
Temperature, humidity, ... Every time it is different
You can eat now 😉 up to you. No rules
cuoredicioccolato cheers mate! I’ll leave it another couple of weeks I think, as I am only applying the vinegar/salt/oil today. Also, is the mould meant to have mini hairs on it?
👍🏼 ok let us know
Don’t worry no hair after the vinegar, oil and salt 😉
cuoredicioccolato what if the hair is 20cm long and ginger? Is that ok?
Ginger?
Hey buddy :-D I gave you a LIKE, because I absolutely love your content! However, as far as this cheese goes, I do not believe I would be able to eat a cheese, that looks like that :-D I think I would worry, that cheese would walk out of the fridge, by itself and leave the fridge door open. Of course I do understand, that there are people, that do appreciate this type of cheese! therefore, congratulations, on another great video! I am learning so much from you! and really enjoy the fact that you keep everything straight forward, simple and that you show, how all these things can be done, by anyone without any specialised equipment. SPECTACULAR! :-D
😂👍🏼 thanks for the like and this funny comment 🤣
You should call that cheese Dante; looks like inferno but tastes like paradiso...
😂👍🏼 good idea
my new favorite chanel!
Thanks Istina 🥳
Hi. In the video you paint the cheese with oil, vinegar and salt. This is for make a cover over the cheese or for other reason? Thanks for your answer
To protect the cheese and avoid that dry too fast outside
Hi, good video, I like blue cheese as original piece, that would be my goal, your final result looks good, but I would not be able to eat it lol
Keep us updated 😉
That is the bluest blue cheese I have ever seen next to Gavin's baby blue which was more sky blue by comparison. I have to give this a try.
😂 let us know the result 😉
Thank You, Thank You! I was waiting for more home made cheese recipes with plug milk. 👍😄👌😆
😊👍
I've sort of done this with havarti, but I've never seen anyone else do it!
👍🏼
I love when you mouve your hands 😂😂😂😂😂😂😂😂
😂👍🏼
Hi mr thank you
*what frrsh t° is recomended
*can we put thes cheese at room t° to maturing it
No 10 * C degrees
@@Spectacular-cuoredicioccolato so in afrika here i have to put it in coolingbox with ice or is the fridge 7C also fine?
Exactly 👍🏼
Ricetta meravigliosa. Funzionerà con un pezzo di parmigiano?
No ti serve la gorgonzola o il Blue cheese. Il parmigiano non ha le muffe. Va bene anche il brie e il Camembert 😉😋
@@Spectacular-cuoredicioccolato - Grazie mille Capocuoco!
I wonder who was the first genius who thought that those green organisms were good for you. Most would say, it is off.
😂 yes 😋👍
When hunger hits you anything is good.
@@mavacador Not really because of strong survival instinct. More likely the first guy knew what he was doing and took a calculated risk. Clever old geysers.
@@AlexSmith-fs6ro People drink seawater if thirsty enough, so not sure if it is true
This is so simple. Im in the usa and raw milk is hard to come by. Can i use Pasteurized whole milk. Glass bottle, whole foods? Only heat to 77 f, 25c. 25 deg Celsius = 77 F. Right?
Yes 👍🏼 you can try
@@Spectacular-cuoredicioccolato cool. Thank you!
😉👍🏼 let us know when you taste it
@@Spectacular-cuoredicioccolato for sure i will. Looks amazing.
😉👍🏼
You are so brave to eat that cheese! It's 100% blue mould! Maybe heavy-handed with the inoculation?
Your motto must be, "I never ate anything that wasn't spectacular!"
Couldn't you order rennet on EBay? Or internationally through various cheesemaking supplier? We have several mail-order companies here in Australia.
🤣 too easy 😉
2:51 ROFL OMG :'D :'D live and learn :'D thanks for the heads up sir :D cheers from Egypt
Spectacular 🥳 thanks for watching and sharing the video
Which one was more delicious, the one with the rennet or the one without?
They both good 😋 the best was this
ua-cam.com/video/_3Pck1uCam8/v-deo.html
4:48 How do you salt the other side before you remove the curds from the basket? Or do you salt it two days later after removing from the basket when you poke holes in it?
When you remove the basket 👍🏼
@@Spectacular-cuoredicioccolato thank you so much ❤️❤️❤️❤️
Does the cheese duplicate the original blue cheese, for eg. does Gorgonzola lead to more Gorgonzola, or is any blue cheese OK? Where I live Danish Blue is the cheapest. I don t like that a lot. Can I use that to create a Gorgonzola or Silton like cheese?
Yes 👍🏼 but you need the right recipe. Try this one 😉 Homemade Spreadable GORGONZOLA CHEESE WITHOUT RENNET 😋 how to make cheese without rennet 😉
ua-cam.com/video/IK5zC48IXOI/v-deo.html
@@Spectacular-cuoredicioccolato One of the best things about your channel is how fast you reply to questions. I thank you for your time and effort, and thank you for the link.
@SF-mm2cx thanks ☺️ please share the videos with friends and family
@@Spectacular-cuoredicioccolato Definitely! It will be a pleasure to do so.
@SF-mm2cx thanks ☺️
hello cheese has 11 days and is gettin a white mold not very green, also theres some liquid whey should i take it out? used gorgonzola cheese as blue replacement dunno if its okay
Ok 👍🏼 perfect
Yes 👍🏼 remove the whey
Thanks a lot for this! Is it possible to make brie cheese following the same process?
Follow this recipe 😉 CAMEMBERT Cheese - How to make Cheese at home
ua-cam.com/video/YhJ5JHPFnIk/v-deo.html
@@Spectacular-cuoredicioccolatoThanks a lot! I was wondering if it was possible to make it without rennet as well. But, I guess not. Thanks! I will give it a try with rennet.
@geekstakulus maybe 🤔 something similar between this and the original but you need the mold from Brie
@@Spectacular-cuoredicioccolato thanks! I will give that a try. Thanks a lot for sharing this with us.
@geekstakulus keep us updated 👍🏼
Hi Mr
The salting should be once of all the process or every day
Once 😉
@@Spectacular-cuoredicioccolato thanks😍
👍🏼
Hello! Did you use pasteurized milk? What is white vinegar? Wine vinegar? What is the temperature of cheese ripening? I know that mold loves the air. Did you store the cheese in a tightly closed container?
Yes you can use fat pasteurised milk
White wine vinegar or cider vinegar or rice vinegar
If you have a basement with more or less 10 Celsius degree it will be perfect
I put in a container because I can store only in the fridge 😢
Great videos :) Really helpful ! Grazie !!!
Thanks 😊
Greetings cuore!
can I add a yogurt to the milk? will it be creamier?
Instead of passing it to the bottles, can I leave it 24 hours in the pot and then in the mold?
Yes 👍🏼 you can try
@@Spectacular-cuoredicioccolato It's done. I will tell you the results in about 30 days. Thanks and respective "like" for you
😉👍🏼
@@jamcarlo4781 how did it turn out!
@@TheWatev123456789 One word: SPECTACULAR!
Can i make other cheese type with this way??
Like putting piece of parmesan in milk and then use it as a cultur??
You can try but Parmesan is different kind of cheese
Brother did you weigh the piece of blue cheese you used to backslop the 3l of milk, I made mozzarella with vinegar recently and it was a big success, my warm or cold and dry climate dictate to a large extent what meats I can cure as well as cheese I can make, but I want to give harder cheeses a ahot, I also found fantastic raw milk a few days ago so now Im golden, thank you for your videos, every episode is great, and thank you for not wasting time on your videos. Kind regards from South Africa.
1 tablespoon it’s enough 👍🏼😉 thanks 😊 my friend
@@Spectacular-cuoredicioccolato Its my pleasure.
I have made this cheese, and after 2 weeks it has the smell and taste of blue cheese, but there is no blue mold present. Should I oil it now, or wait a little while longer?
Open the jar 1 hour a day for few days and the mold will appear 😉 after you can oil it
@@Spectacular-cuoredicioccolato I will do that. Thanks!
👍
gorgeous cheese!
👍
Hello what milk brand in thailand can you recommend for fait maison formagge that you can buy in 711 or in groceries
They are all the same but if you can find fresh from farmers it will be spectacular 🥳
@@Spectacular-cuoredicioccolato i see thanks
But does store bought milk in those plastic bottle work? Im thingking of goats cheese
Yes 👍🏼 usually works
Fantastic
Thanks 😊👍🏼🧀
does that cheese has a specific name on france? because there a lot of blue cheese types.
This is general blue cheese 😉👍🏼
Man are you sure this is Safe Edible? It Looks Very Tasty but Also Very Dangerous haha Love It :D
😂👍🏼
❤❤❤Is the milk pasteurized or not?👍👍
Yes 👍🏼
Hi Sear
Im trying this blue chease without reneet but the curd quantity that i have is more than half of bttle (1.5 l) so the curd > 50 % :
*can i Remix all the curd and devid him into 2 or 3 part
Yes but wait it will be less curd and more whey
@@Spectacular-cuoredicioccolato yea think you because when you set in the video that time is 24 hours i worried a little so thank you very much
👍🏼
@@Spectacular-cuoredicioccolato he sear how are you
I wanna ti send you pictur of my chease (his aspect )if you can jug it
👍🏼 fine and you?
if i like the cheese with less blue can i mature him for a shorter time then 6 weeks?
Yes 👍🏼
Delicious
Thanks ☺️
Mine didn't separate like that after 24 hours. Not sure what i did wrong. I probably emulsified it accidentally by using a bullet grindder for mixing milk with cheese
Wait more
@@Spectacular-cuoredicioccolato yep. It worked out fine. It just had a higher fat content. I remolded it but it shiuld work. Thanks
Perfect 🤩
I've been on YT for hours trying to find a blue cheese from scratch recipe. I wanna know how they make that little piece they put in the milk.🙆🏽♀️
🥳👍🏼 spectacular
Thankyou brother for blue cheese.. but I want to share with you my doubt that will it come to be blue automatically because in starting it was white... Im asking of it because I saw a video of someones where they used stinging nettle plants' leaves to make cheese blue.
🤔
@@Spectacular-cuoredicioccolato ua-cam.com/video/Ua1rufEAnKE/v-deo.html
Oui, you see in this UA-cam video they are using stinging nettle plant leaves for making cheese blue.. but one more concern I have about cheddar cheese ..do we have to keep it in the fridge or not? Because people on UA-cam make videos for how to make cheddar cheese and tell that store the cheese in a container but never tell after that where to keep that container , I mean in fridge or in a room temperature.
Salve. Purtroppo ho messo il latte fino al collo della bottiglia e dopo 36 ore è scoppiata e mia moglie mi ha buttato fuori di casa il che significa che devo tornare dietro con il formaggio blu altrimenti sono guai😀😀😀.Il contenuto liquido qualche cosa tra yogurt e late L ho messo in frigorifero aspettando i tuoi consigli.
Se vuoi ti posso mandare una foto per vedere il contenuto che ho messo nel frigo ma non so in che modo.
Aspetto con ansia i tuoi consigli.
Grazie Alessandro
Si riempì la bottiglia solo a metà 😱
Puoi mandarmi le foto su Instagram
Hello, my friend, my rennet has not completely separated after the 24 hour period is it safe to leave it another 24 hours to separate fully? many thanks
Yes, but tomorrow let us know
@@Spectacular-cuoredicioccolato It didn`t separate at all, I think the milk that I used was too creamy it was more than full-fat milk (Gold top available here in the UK) It went all lumpy with watery milk-like liquid😜 and the cheese didn`t rise to the top,maybe because of all the cream there was not enough acid produced to separate the mixture I will try again in a few days and use a different milk to see what happens,I used a piece of gorgonzola piccante for the microbial rennet so I don`t think that caused the problem,anyway thank you for for excellent method I love strong blue cheese so will keep trying until it works.. best wishes to you and I`ll let you know how it turns out
Did it separate after 48 hours? I'm trying to make it and the same thing happened
Hello 👋 my friend it happens no one is perfect 😍
Thanks 😊
You look stupid covering ur face for a pic
@@teekotrain6845 your stupid nigga how you know it is really me it can be any one or a family member stupid
When does blue cheese go bad? When it turns green?
No green and blue are ok
i did as you said but it has been like 3 weeks now and one of the cheeses smells really bad i had to change the container .. what do i do ? .. and also there is no bluesness in the cheese ... thanks
Leave the container open for 1 or 2 days. No bluesness? 🤔 Maybe something it's wrong
Wow so good
👍
Can a piece of your blue cheese be used to make more?
Thanks!
Yes 👍🏼
You must have read my mind
👍🏼🥳
your videos are great! would enjoy even more if you had better audio but heck I'm not paying for this info so I can't complain:)
😂👍🏼 thanks ☺️ if you check the new videos 😉 now I have better audio
Hello! I started to make this cheese today with fresh goat milk. Well, i want to know in wich category of blue cheese can we say that is belongs? Cause i don't think that someone can find anyone with full blue inside on the makret!
🤔 I don't know. But I would like to know your opinion when you taste it 😉😋
it seems to be youre living in a tropical weather where its humid probably you are in phuket somewhere but how does it work in a humid tropical weather ???
Fine, you can see it from the video 😉
@@Spectacular-cuoredicioccolato well the neighborhood looks familiar looks like around nanai road in patong so does that mean i can work it out on my typical thai apartment household
I didn't really sterilize any of my equipment. It's clean, but not sterilized. I hope my cheese does not turn out to be dangerous.
😉👍🏼 keep us updated
Will try this. Thanks
Let us know the result 😉
Looks good so far. Nice growth all around and plan on sampling it Christmas Eve. Thanks for all your other videos too.
Welcome 😊
Hi chef Ilike your work I guess so delicious . but I wuold like to know how to made Mozzarella cheese .. Thanks... We are your followers from iraq
Thanks I will try very soon 😉 to make it 😀
I can make the white cheese first then mix the blue on it right ? Isn't this going to be better ?
How you can mix after?
@@Spectacular-cuoredicioccolato u cut the blue cheese and put it in the milk . So what I'm thinking is maybe I can put the pieces of blue cheese after the milk becomes a white cheese . Will this work or it is a bad way
It is better before
Good content . Are u a chief or kinda haha . Also tell me was this already a pasteurized milk ? I have raw milk is it safe to use it .? I think the thing on top of the milk may form will it ruin the process ? Need some details for this and thanks
Raw milk is 👍
What is it the think on the top?
cuoredicioccolato hehe nevermind .
🧐
If put in the basement, must be in a container?
Usually no, but if the basement is too dry yes
That is the blues cheese I have seen, I'm definingly trying this
Keep us updated 😉👍🏼
My milk didn’t separate like yours, I used clabber instead of yogurt. So I dumped it into cheese cloth to drain and then into molds. It’s starting to turn blue but also very stinky. Is it bad that I kind of want to try one now😂
@MrMetalpunx 😂🧀
@@Spectacular-cuoredicioccolato SO mine didn't turn so blue as yours more orange, but it taste very creamy and cheesy. I WILL TRY AGAIN !
@MrMetalpunx 🥳👍🏼🤪 bravo
smart but... u started fermentation process in plastic. bacterys from chees make ur mil sour. and sour things react with plastic... maybe next time glass conteiner would be safer..
Ok, thanks for the suggestion 👍
Most of the cheese molds you buy are made of plastics
😲
could still work if i use rennet?
How do you want to proceed with the rennet?
@@Spectacular-cuoredicioccolatoi think i would add the rennet after adding the cheese mold?
Ok 👍🏼
I've never seen a Bleu Cheese that was all blue like yours.
😂👍🏼 thanks again
Can you made a brie without renet?
🤔 you can make something similar but you need a slice of Brie to collect the mold
I left it for 24 hours but the curd has not separated, did I miss something?
Let us know after 48 hours
@@Spectacular-cuoredicioccolato After 48 hours I could still not see the separation. I placed the yogurt like substance in a cheesecloth and let it rest for about 12 hours. All the curd separated from the whey but it is very soft like cream cheese. I placed it in a container, salted it on top and opened holes. It looks amazing and smells like blue cheese. I will age it now for a couple of weeks and see if the mold develops. I love soft blue cheese so hopefully it turns out well.
It looks a little too blue for my liking but to each his own
Yes , at that point of maturation the taste was strong. but I like strong cheese 😆
I'm starting to enjoy stronger cheeses than I did a few years back so maybe I should give it a try :)
Try it and let us know ; )
He can make more from the actual cheese.
🤔
Can you confirm for me if this is correct?
1. Add blue cheese to milk and mix
2. Heat till it becomes 25 degrees celsius
3. Put in bottles and allow whey and curds to separate for 24 hours (outside or inside the fridge?) I live in a tropical country, so room temperature is about 27-28 degrees
4. Cut the bottles to make baskets and salt one side of the curds
5. Put in fridge for a day
6. Next day turn the curds upside down out of the basket and salt the other side
7. Put curds back in the basket after salting?
8. Leave in the fridge for one more day
9. After 2 days in fridge, take cheese out of the basket and poke holes
10. Put the cheese in an airtight container for 2 weeks, sideways
11. Make a solution with 2 tablespoons seed oil, 1/2 tablespoon vinegar and 1 teaspoon salt, and brush the outside of the cheese with it, taking care to avoid the holes (for the top and bottom, a tissue or cloth can be used to dab)
12. Put cheese in an airtight container and turn it over every two days for 1-2 more weeks, according to how mature you want it to be
Yes 👍🏼 but 3. Room temperature not fridge 28*C is perfect
@@Spectacular-cuoredicioccolato Thank you so much for replying so fast!!! I've left the bottles out and I'm excited to see what happens 😁
Keep us updated 😉 and send me some pictures
@@Spectacular-cuoredicioccolato hello! It's been about a week that the cheese has been maturing out of the basket in the fridge. No blue mold yet, but some parts of the cheese has turned yellow (but not fungus). I have been taking it out and letting it get some air. I want to ask, if no blue mold grows by the time it has been 2 weeks, should I wait to apply the oil, vinegar, salt solution or should I apply it anyway?
I am not on instagram, so I cannot send you pictures, unfortunately :( Is there another way?
Yes 👍🏼 probably you need more time 🙂 follow the recipe, don’t worry 😉 it will be fine
And please keep me updated when it is 2 weeks
Hey. I tried making cheese and it ended up being a paneer
I used whole milk and some white vinegar and tried to salt it but it became smaller!😂
😂
Cheese 😉
Is it safe to age acid-coagulated cheese ? It seems dangerous as there is a risk of botulism
Why?
@@Spectacular-cuoredicioccolato oh it's probably nothing . I'm too paranoid about these kind of things that is why i thought it would be good to ask an experienced person like you for any risks or dangers involved in this process 😅
😂 don’t worry botulism can’t survive in acid environments 😉
@@Spectacular-cuoredicioccolato ok . Thank you 😃
👍🏼
can you mature cheese wich ismade with vinegar?
Yes
cuoredicioccolato How?
Like the other cheese 😉
How do you know if the mold is good mood or bad mood ?
the blue mold is from a good blue cheese 😉
If you need to get to the hospital its bad, if everything is ok, then is goo mold 😂
😱 but too late 😂
The lid accident was a happy accident. Gave the mould plenty of space to grow in the cavities
Ok 👌🏼
never seen a cheese with that much mold, is it healthy still??
I am still alive 😉
@@Spectacular-cuoredicioccolato Hahahaha,ho capito.
Can i use pasteurized milk?
Yes 👍🏼
@@Spectacular-cuoredicioccolato can i send you a picture of the result?
Sure 👍🏼 send me on instagram
@@Spectacular-cuoredicioccolato i just sent you a message
Ok 👍🏼 I am checking
During the time of Lockdown its impossible for me to get Blue cheese. Can i substitute the Blue cheese with another kind of cheese?
Yes but which one can you get?
@@Spectacular-cuoredicioccolato ohh I'm in luck today! A friend of mine had Blue Stilton cheese! So i have some now. Can i use this kind of cheese?
Sure 👍🏼 you can 😉 let us know the result 😋
Thank you so much for toir guidance!! This is the Stilton blue cheese that I'll be using but its concerning me to use it as it has no blue veins
👍🏼
Why do you oil the outside of the cheeses
To prevent that dry to fast
From where can i get blu chees? Real name of Blu chees? Thanks!
Gorgonzola or Roquefort
@@Spectacular-cuoredicioccolato perfact i will try! Thanks again!!
😉👍🏼
Can I make cheese using vinegar?
im DexQ you can make cheese using water
ووو انتي فنان يا صاديقي
😂👍🏼 thanks
magnifico
😂 grazie 👍🏼
can i use the whey to make ricotta?
Yes 👍
do you know how to make hard cheese without rennet? and from your previous video, can i use the blueness on blue cheese to do the cheese from your previous video? thanks
You can try with the lemon juice, but I have done only the panir and I have eaten it fresh 😢
kurt lee yes but don't keep it for weeks just use vinegar to separate the cheese from the liquid
🙋
I love you, italian cheese guy, but i wont eat it so dark
😲 if you age it less it will be less dark 😉
exploding cheese....nice
😂🤪
Is the milk raw or pasteurized?
Pasteurised but if you find raw it's better 😉
Yes, I have access to raw milk :) I will try it
Thanks for the quick answer!
Welcome. Let us know the result 😉
fantastic, simple, cheap and obviously delicious! i will try this. As for the people commenting about too much mould blah blah blahhhh - just go buy your plastic tasting american fake cheese an shut up
🤣 thanks let us know when you taste it 😉
😂
very important: don't forget to cut the cheese!
🤔
How much blue cheese is in this recipe? Or do I just put in any amount?
1 teaspoon
That is the bluest cheese I have ever seen 😱
😂 me too 😉
Why is the cheese so blue?
Because is blue cheese 😂
More you wait more it will be blue
Kimberliegh Stephenson rotten
😂
I tried this my cheese is not blue it’s black/grey 😭.
🤔 sorry, better if throw it
@@Spectacular-cuoredicioccolato I figured that 😭
😩
@@Spectacular-cuoredicioccolato 😝💕🤣
❤🎉
🥳👍🏼