Here in the US they try to scare us to death and make us believe leaving the milk out like this will make you sick but I am guessing in your country it has been made this way for centuries. Thanks for the video.
well done for the comment 👏👏 that's why many people don't believe in this way of making cheese. For as long as I can remember, I have watched my grandmother and then my mother prepare cheese in this way. just to let you know we are still alive. you can also read a lot of texts on the internet about preparing cheese in this way, only rarely does anyone make it because it takes a long time. a big greeting to you 🥰🥰🥰
@@CheeseRecipesThanks. I plan to try it because I don't believe we will always have all the other stuff to make things with and we need to learn to do things the old ways.
This is very interesting! I wish you would explain what happens to the milk after so many hours outside the fridge. I live in California, US , and I guess the best way for me if this works is to try and make the cheese. The important things to explain from your end is to tell us if the milk is pasteurized or if it needs to be raw milk. But my gut feeling tells me it needs to be raw milk so that the natural good bacteria in the milk becomes cheese. The thing is that the gallon of raw milk is about $20.00 but I will try it. The next thing you don’t say is if the curdle is very soft or firm. Because my personal experience making cheese with lemon or vinegar is that the curdles are very soft. The next thing is to tell us what the temperature of your room is or was when you are making the cheese, because here where I live, the temperature during the the day is 15 degrees Celsius and in the night is about 7 degrees, otherwise I need a proven box to incubate the milk at a constant temperature as when making yoghurt. Where do you live? At what temperature you kept the milk to coagulate to become cheese? Thank you in advance if you have time to answer some of these questions.
Oh my God! it looks perfect😮 I'm sure it must be very delicious 😋 I didn't know that the recipe for making cheese would be so simple! I'll definitely try to make it😊 Thanks a lot for sharing ❤
I'm from Canada and going to try this recipe. I have one Jersey cow that gives more milk than I and the kids can drink. We make butter, yogurt and other cheeses,, but I like how there are no other ingredients in your recipe, Thanks!
Обязательно попробую, мне понравилось, что нет ничего лишнего, ведь этого должны добиваться все производители... Здоровое питание: долг каждого человека, заботиться о здоровье близких и любимых людей... Срасибо!!!
I can translate it in english, I couldn't find 'Farsi'! Anyway hier is it: I made this yesterday! I let the milk rest for 72 hours instead of 48 hours. I forgot...😊 It was my best cheese ever! Thanks
Wow love the method of easy cheese that’s healthy as well and delicious. I do plan to make this cheese but can I use lactose free milk and would it only work with whole milk. Also what to I do with the cream collected off the top can it be made into cream cheese. I’m from Eureka California USA Great video
Big greetings to the USA! It is desirable that it is homemade milk, many people are not able to buy homemade milk like me. if cheese is made with purchased milk, it is very important to use milk with a high percentage of fat. the cream that forms on the surface is otherwise used for breakfast, spread over toast or bread, but it can also be made into cream cheese. ❤️ I'm glad you left a comment. In one of the following videos, I will say hello to your country. I wish you all the best.
Hola muchas gracias pir tan super exquisita receta de este Queso fresco, sin quimicos, de verdad muy saludable.!! Por favor me puede decir si la leche es de vaca ?? O leche de garrafa de super mercado??? Gracias ❤
Полностью с вами согласна! Много наших рецептов,которые проще и надёжнее. Молоко надо обязательно прогревать до 80-90°с. Давно делаю мягкий сыр из магазинного молока,а сыворотку из кефира.
Из покупного получается неплохо с добавлением уксуса или лимонной кислоты прямо в горячее молоко , и ещё можно добавить сметанки,если кто любит, потому что магазинное очень уж обезжиренное обезжиренное. Но можно и без . 😊
На Украине так приготавливают творог из домашнего молока.Когда молоко прокисает,с него снимают сметану и ставят оттапливаться или в печь или в духовку.Должна отскочить сыворотка и она должна быть не мутная а зелененькая.Дают хорошо остыть,потом выливают на марлю,а сыворотка стекает в марле будет творог.Оставляют хорошо стечь и под пресс.Вот вам и домашний творог 👍
Народ на селе всегда так делает. Так можно делать только со свежым молоко своей коровы или свежый с фермы. Молоко который привозят с завода и продаётся в магазин не даётся ферментного процеса. На заводе перерабатывают и дают срок годности. Если это время проходит молок испортися.
@@نجوىابوهنطش ايوه حبيبتى انا اصنعها واببعها اصلا ويمكنك تخزينها ايضا ان تغلى الشرش المصل الناتج وتتركيه يبرد ثم تضعى فيه قطع الجبنه مع زيادة الملح فى الشرش ضعى لكل لتر منه ملعقتين ملح كبار وكام عود قرن فلفل اخضر او فلفل مخلل مع الشرش لاعطاء نكهه الفلفل للجبن ويتم وضعهم فى برطمان محكم الغلق وتخزن لمدة شهر ويمكن اكثر دون فتحها نهائى وعند بداية الاستخدام توضع فى الثلاجه بعد الفتح عليها يمكن تخزينها لمده اطول لكن شرط الا تفتحى عليها وبالهنا والشفاء
I am lucky because I always have access to homemade cow's milk from our farm. Some followers told me that they were successful with purchased pasteurized milk, but that the amount of cheese was small. I definitely recommend using fresh domestic cow's milk. a big greeting for you ❤️
That's my question as well. So far I haven't found any unpasteurized milk on the market. However, when I ate Skyr, I poured some milk into Skyr container and after three days I got a great yogurt again. Maybe be it would be a good idea to pour some kefir into a bottle with milk. I haven't tried it yet but I will. Reply
Welcome to our channel! 🎉 This video is available in all languages! Enjoy the content in your native language or choose the language that suits you best through the subtitle and translation options. Please subscribe and share this video so that together we can create a positive community that shares interesting content and ideas. Your contribution is crucial! NEW ON OUR CHANNEL✔️👇👇👇 🎉 Become a member of our exclusive community and discover the many privileges we have prepared for you! Join us today and be part of our rapidly growing community of delicious cheese lovers 🧀🧀🧀 👇👇ua-cam.com/channels/bs2fEYLG5E25CBEYNRivxA.htmljoin I wish you good health
Ola tudo bem. Gosto muito de queijo , não conhecia essa técnica. Com todo o respeito um abraço carinhoso a você e sua familia. Obrigado por partilhar essa receita. Carlos , BRASIL
Just curious, having no rennet, acid or any other type of "flavoring" added to it, what does this taste like? I'm imagining a sort of funky, milky, cottage cheese taste, but that doesn't sound appealing to me. But that's only a guess. Please enlighten me.
It will be difficult for me to convey the rich taste of this cheese to you in words. it's really delicious, in my country this is the most common way that housewives prepare cheese. the process is very long because you have to wait for the natural fermentation process of the cheese, but that's why the taste of the cheese is much better than when I make it with vinegar or rennet. This cheese will not succeed if the milk is not fresh and from domestic cows. ❤️ A big greeting for you. If you were closer to me, I would be happy to invite you to a tasting of this cheese
I know what I'm making next time Mom is out of town! If I tried it while she was here, she would end me. XD Hello from Tulsa, Oklahoma, in the US! ETA: I wonder how well the drained water and whey would work for cooking rice? I've done that with whey from yoghurt, and it's delicious.
I think that mom would be pleasantly surprised by the taste, so she would certainly be happy that you surprised her and prepared this cheese 🥰😍😍 In my country, more precisely in my village, this is prepared every day. it's very delicious ❤️ Big greetings to US.
Sadece kendi dilinizde altyazı eklemeniz yeterli. "CC" çevirisi dünyanın tüm dillerinde mevcuttur. ve bana sorduklarınıza cevap vermekten mutluluk duyacağım. Sütün içine hiçbir şey koymadım. Sütü oda sıcaklığında 48 saat beklettiğinizde doğal olarak fermente olur. evde hiçbir katkı maddesi olmadan yapılan en yaygın peynir ürünüdür. Bugün kanalıma bakın, bunun aynısı ama daha iyi çözünürlükte ve anlatımlı yeni bir video koyuyorum, belki daha iyi anlarsınız. yorumun için teşekkür ederim ❤️
When I was a child , the milk we bought then, was not pasteurized etc. When it started to thicken, we had with sugar and rusk. Nowadays its BITTER ! I Have to go to a farm for getting this kind of milk.
@user-cr5xk3xd5cε εσείς που έχετε αγελάδα το ξέρετε εμείς σε πόλη που αγοράζουμε από σούπερ μάρκετ γάλα δεν μπορούμε να το κάνουμε έτσι .μόνο βρασμένο με λεμόνι ή ξύδι , η βρασμένο με πυτιά . !!!
Video with identical method of preparation and explanation 👇👇👇 ua-cam.com/video/CutvmOfZgXI/v-deo.html Translation of this video is available in all languages. find your language in the settings and enjoy the content. Greetings
Hola una pregunta desde que comiensas hacerlo luego de retirarlo del fuego, se mete en la nevera, despues cuando lo cuelas lo metes en la nevera gracias
Hi, I'm from Poland. Than You for the receipe. It's much easier than mine. Have You ever used goat milk? I've no idea how to make it sour. Any suggestins? Thanks for sharing.
Добавьте четверть очень кислого коровьего молока и козье молоко очень быстро станет кислым.Я так делала,когда хотела получить творог.Но творог получался,как манная каша.Из козьего молока лучше делать сыр с помощью спец.ферментов.
Yes, it is a completely different cheese from how others understand it, in Romania it is made but it is called telemea and it is a little saltier, I will try to make it, I hope it turns out well
Hola. El agua hervida se le vierte encima al queso estando el agua caliente o a temperatura ambiente? Water not hot, not cold. Or is water chilled or at room temperature?
Ciao dall'italia! Di dove sei? Hai fatto un meraviglioso formaggio a cagliata lattica! Ho copiato la tua ricetta ed è venuta buonissima, lo ho pressato e salato e così sono riuscito a farlo stagionare per qualche settimana
Here in the US they try to scare us to death and make us believe leaving the milk out like this will make you sick but I am guessing in your country it has been made this way for centuries. Thanks for the video.
well done for the comment 👏👏 that's why many people don't believe in this way of making cheese.
For as long as I can remember, I have watched my grandmother and then my mother prepare cheese in this way. just to let you know we are still alive.
you can also read a lot of texts on the internet about preparing cheese in this way, only rarely does anyone make it because it takes a long time.
a big greeting to you 🥰🥰🥰
👏👏👏
@@CheeseRecipesThanks. I plan to try it because I don't believe we will always have all the other stuff to make things with and we need to learn to do things the old ways.
Отличный способ приготовления сыра. Россия.
Shouldn't the milk be boiled
This is very interesting! I wish you would explain what happens to the milk after so many hours outside the fridge. I live in California, US , and I guess the best way for me if this works is to try and make the cheese.
The important things to explain from your end is to tell us if the milk is pasteurized or if it needs to be raw milk. But my gut feeling tells me it needs to be raw milk so that the natural good bacteria in the milk becomes cheese. The thing is that the gallon of raw milk is about $20.00 but I will try it. The next thing you don’t say is if the curdle is very soft or firm. Because my personal experience making cheese with lemon or vinegar is that the curdles are very soft. The next thing is to tell us what the temperature of your room is or was when you are making the cheese, because here where I live, the temperature during the the day is 15 degrees Celsius and in the night is about 7 degrees, otherwise I need a proven box to incubate the milk at a constant temperature as when making yoghurt. Where do you live? At what temperature you kept the milk to coagulate to become cheese?
Thank you in advance if you have time to answer some of these questions.
I think this is the way people's made chees way before thermometers😅
Perfect !!! Thanks for the recipe. This is Dimitrios from Greece
❤️❤️❤️
Multumesc frumos pentru aceasta interesanta reteta .Multă sănătate și bucurii va doresc. ❤❤❤❤❤
Oh my God! it looks perfect😮 I'm sure it must be very delicious 😋 I didn't know that the recipe for making cheese would be so simple! I'll definitely try to make it😊 Thanks a lot for sharing ❤
Eu amei vou fazer se Deus quiser. Obrigada. Sou do Brasil.
The best I've seen and more ever . Truly honest and out and about to feed the world with cheese ❤
I'm from Canada and going to try this recipe. I have one Jersey cow that gives more milk than I and the kids can drink. We make butter, yogurt and other cheeses,, but I like how there are no other ingredients in your recipe, Thanks!
Wow amazing recipe looks so delicious thank you for sharing 👌👌🤤🤤👍🏼👍🏼❤️❤️
❤️
Maravilhoso.... Vou fazer...❤
Saludos desde Uruguay.
Pensar que mucha gente tira la leche cuando se corta ....
Muchas gracias por tu vídeo!
Pişmiş süt için geçerli
Desde Barcelona, Gracias por compartir sus recetas!! ❤
Saya dari Indonesia... Ternyata mudah ya...
Terimakasih ilmunya 🙏🙏👍
Before 8hours did you boiling first or what and leave it ? From Canada,Thank you
Bende aynı soruyu merak ediyorum
48 hours not 8 hours
Eu assisto seus vídeos aqui do Brasil Maricá Rio de janeiro😊😊😊
Hello . This is the first time I see it. I think it's an interesting method, I have to try it.
Thanks for the tutorial - good luck.💯🙏🙏💐💐👌🙏🙏💯
Обязательно попробую, мне понравилось, что нет ничего лишнего, ведь этого должны добиваться все производители... Здоровое питание: долг каждого человека, заботиться о здоровье близких и любимых людей... Срасибо!!!
Dit heb ik gisteren gemaakt! Ik heb de melk 72u laten rusten ipv 48u. Ik was het vergeten...😊
Het was mijn beste kaas ooit! Bedankt
لطفا بفارسی ترجمه شود
I can translate it in english, I couldn't find 'Farsi'! Anyway hier is it:
I made this yesterday! I let the milk rest for 72 hours instead of 48 hours. I forgot...😊
It was my best cheese ever! Thanks
Hola te veo desde españa, maravillosa gracias ,tiene que estar buenísimo,
Un gran saludo para España. Mucha gente me escribió hoy desde España. España parece quererme. gracias por eso. 😍😍😍
Un beso grande para ti ❤️
Испанцы, вы шикарные сыроделы! Почему вы льстите и называете это сыром?
Очень интересно! Похоже по технологии на творог. Россия.
Простокваша заваренная кипятком. 🤯
Wow love the method of easy cheese that’s healthy as well and delicious. I do plan to make this cheese but can I use lactose free milk and would it only work with whole milk.
Also what to I do with the cream collected off the top can it be made into cream cheese.
I’m from Eureka California USA
Great video
Big greetings to the USA! It is desirable that it is homemade milk, many people are not able to buy homemade milk like me. if cheese is made with purchased milk, it is very important to use milk with a high percentage of fat.
the cream that forms on the surface is otherwise used for breakfast, spread over toast or bread, but it can also be made into cream cheese. ❤️
I'm glad you left a comment. In one of the following videos, I will say hello to your country. I wish you all the best.
Muy bueno,como lo hacía mi tía, la leche que utilizaba,era recién ordeñada la vaca,que tenía para el consumo casero.
Con la crema que extraes, la bates mucho,y se formará la mantequilla, se separa la mantequilla y la enjuagas sin desarmar el pancito y listo.
Pour some sugar on it and eat as good as it fats 😊we do like in Turkey
Vou experimentar fazer!❤
Hola muchas gracias pir tan super exquisita receta de este Queso fresco, sin quimicos, de verdad muy saludable.!!
Por favor me puede decir si la leche es de vaca ?? O leche de garrafa de super mercado??? Gracias ❤
يجب أن يكون حليب البقر الكامل الدسم لكي تنجح الوصفة
@@rabiaasebbani2014αυτό είναι το σπουδαίο ,όχι από μάρκετ γάλα . οι το σπίτι με αγελάδα ,φρέσκο .
Aqui no Brasil, os mais antigos fazem queijo assim, obrigada pela receita, vou fazer, amo tudo que é feito em casa, sem aditivos e sem conservantes❤
Your cheese is delicious 👍. My mother maked the same one it's very good. Thanks you. 😍👏
Thank you ❤️❤️❤️
It looks very delicious 😋🤩🤩 I'll try it at home in Indonesia. Thank you very much for sharing this recipe 👍👍
Это пресованый творог😊
На Кавказе так готовят и все красивые ходим и здоровые, а вы кушайте сырный продукт резиновый😂
наш осетинский сыр так делается
@@АгундаКелехсаева для чего кипяток ?
@@HIDROSCANDчтобы усилить свёртываемость белка
Полностью с вами согласна! Много наших рецептов,которые проще и надёжнее. Молоко надо обязательно прогревать до 80-90°с. Давно делаю мягкий сыр из магазинного молока,а сыворотку из кефира.
oh.thank u so much dear. I got some experience but not full. It is very helpful for making cheese. Thank you ❤❤❤
I TRIED THIS RECIPE TWICE WITH MILK FROM THE STORE.NOT PROBLEM.WATCHING FROM USA.
Really?? Do you Know TUMA cheese? I'm wondering if is taste like Tuma Cheese...
Pasteurised milk?
I have seen making of cheese from Bangladesh. I have learnt easy making of cheese from this vedio.Thanks madam.
Amezing recipe thank you dear love from India
Thank you. 🥰🥰🥰 i love India
@@CheeseRecipesВы если выпускаете ролик, то делайте все побыстрее
Very very good
You kepa the milkcoagulate to bocome cheese?
What is the room temperature for milk?
Από Πειραιά Ελλάδα αλάτι ποτέ μπορώ να ρίξω; Υπέροχο βίντεο
Το έκανες; Κώστας από Καβάλα.
Very very nice vedio thanks. I am watching this video Madrid, Spain
Никогда с покупного молока ничего хорошего не не получится.
Из покупного получается неплохо с добавлением уксуса или лимонной кислоты прямо в горячее молоко , и ещё можно добавить сметанки,если кто любит, потому что магазинное очень уж обезжиренное обезжиренное. Но можно и без . 😊
Maria Raimunda Eu sou de Belém do Pará amei a receita obrigada que Deus lhe acrescente! Nota 10.❤❤❤❤❤❤❤❤❤❤
Excelente queso gracias por compartir lo voy hacer
Очень интересный способ приготовления..спасибо что поделились❤❤❤❤❤..Аргентина❤❤❤❤❤
Первый раз такой способ вижу, действительно интересно
Хрень, не тратьте ни молоко, ни время..... Если только по нашему, по русскому - без воды.... Ещё бы пописали..... в кастрюлю.... 😅
На Украине так приготавливают творог из домашнего молока.Когда молоко прокисает,с него снимают сметану и ставят оттапливаться или в печь или в духовку.Должна отскочить сыворотка и она должна быть не мутная а зелененькая.Дают хорошо остыть,потом выливают на марлю,а сыворотка стекает в марле будет творог.Оставляют хорошо стечь и под пресс.Вот вам и домашний творог 👍
В Украине так делают,да
У нас в Казахстане тоже это творог
A cuantos grados al horno?
Вы правы!!! А вода ни к чему..... Смешно.... Эти неруси ничего не соображают в изготовлении вообще ничего.... Дурь в башке......
Народ на селе всегда так делает. Так можно делать только со свежым молоко своей коровы или свежый с фермы. Молоко который привозят с завода и продаётся в магазин не даётся ферментного процеса. На заводе перерабатывают и дают срок годности. Если это время проходит молок испортися.
Hola soy de San Rafael Mendoza Argentina y me gustó tu receta,gracias😘💕🙋
GOSTEI DA FORMA DA RECEITA.
SOU DE SÃO PAULO, BRASIL.
Qué buena receta para preparar queso. Lo haré. Muchas gracias. Saludos desde Lima-Perú.❤
ما شاء الله تسلم ايدك
من مصر
تسمى عندنا هذه الطريقه جبنه قريش ❤
بدون ما تغلي الحليب....؟؟؟ مش خطر هيك؟؟؟؟؟
@@نجوىابوهنطش لا هذا يعتبر تخمير للحليب تقتل البكتريا النافعه فيه البكتريا الضارة
@@nooralamar3733 يعني اجربها وعلى مسؤوليتك ... هههه جد طيب جربتيها قبل هيك الله يسعدك ؟
@@نجوىابوهنطش ايوه حبيبتى انا اصنعها واببعها اصلا
ويمكنك تخزينها ايضا ان تغلى الشرش المصل الناتج وتتركيه يبرد ثم تضعى فيه قطع الجبنه مع زيادة الملح فى الشرش ضعى لكل لتر منه ملعقتين ملح كبار وكام عود قرن فلفل اخضر او فلفل مخلل مع الشرش لاعطاء نكهه الفلفل للجبن ويتم وضعهم فى برطمان محكم الغلق وتخزن لمدة شهر ويمكن اكثر دون فتحها نهائى
وعند بداية الاستخدام توضع فى الثلاجه بعد الفتح عليها
يمكن تخزينها لمده اطول لكن شرط الا تفتحى عليها
وبالهنا والشفاء
ياليت تنفعينا بعلمك وتعلمينا بصراحة ما فهمت لو ممكن تشرحيلي الطريقه وجزاك الله خير
Congrats FROM BEAUTIFUL GREECE.!!!❤❤❤❤❤
رائع جدا تسلم ايدك من مصر
❤️❤️❤️
You have amazed many of us from all over the world. I'm in Australia. Brisbane. Thank you.
طريقة جبنة رائع جدا جدا برافو
من مصر أرق تحياتي
a big greeting for Egypt. I want to visit Egypt ❤️
Merci pour votre vidéo : c'est la première fois que je vois cette façon de faire. Je suis en France, Paris
I don't think this will work well with normal grocery store pasteurized milk, as it has no microbes.
I am lucky because I always have access to homemade cow's milk from our farm. Some followers told me that they were successful with purchased pasteurized milk, but that the amount of cheese was small.
I definitely recommend using fresh domestic cow's milk.
a big greeting for you ❤️
That's my question as well.
So far I haven't found any unpasteurized milk on the market.
However, when I ate Skyr, I poured some milk into Skyr container and after three days I got a great yogurt again. Maybe be it would be a good idea to pour some kefir into a bottle with milk. I haven't tried it yet but I will.
Reply
@@CheeseRecipes❤harikaydi
I agree she should be more specific whether milk from the farm or supermarket milk
Harika ama düşündürücü çünkü sütçüden süt alıyorum 🙄
Thanks for the recipe. I am from Romania.
It was wonderful congratulations I will definitely do it kisses London❤❤❤❤❤❤❤
I was blown away by your comment. I feel that it was written from the heart ❤️ Thank you very much. I wish you all the best
Desde pamplona España ,gracias porr compartir tu receta
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I wish you good health
عربي
Ola tudo bem. Gosto muito de queijo , não conhecia essa técnica. Com todo o respeito um abraço carinhoso a você e sua familia. Obrigado por partilhar essa receita.
Carlos , BRASIL
تسلم ايدك❤
جزائري
@@كوثراية-ل9ثbased on the dialect?
Nossa ficou Divino 👏👏❤
Just curious, having no rennet, acid or any other type of "flavoring" added to it, what does this taste like? I'm imagining a sort of funky, milky, cottage cheese taste, but that doesn't sound appealing to me. But that's only a guess. Please enlighten me.
It will be difficult for me to convey the rich taste of this cheese to you in words.
it's really delicious, in my country this is the most common way that housewives prepare cheese.
the process is very long because you have to wait for the natural fermentation process of the cheese, but that's why the taste of the cheese is much better than when I make it with vinegar or rennet.
This cheese will not succeed if the milk is not fresh and from domestic cows. ❤️
A big greeting for you. If you were closer to me, I would be happy to invite you to a tasting of this cheese
Sutu sadece kaynatip 48 saat beklediniz yani bukadarmi ??
Süt çiğ kaynamadı
The main point...is that you process it without boiling
The milk sits at room temp in order to ferment and develope microbes. Then she boils it. It looks great!!!@user-gs5jr4pl6k
Muy bueno... Saludos desde Venezuela
Hola, muchas gracias
I know what I'm making next time Mom is out of town! If I tried it while she was here, she would end me. XD
Hello from Tulsa, Oklahoma, in the US!
ETA: I wonder how well the drained water and whey would work for cooking rice? I've done that with whey from yoghurt, and it's delicious.
I think that mom would be pleasantly surprised by the taste, so she would certainly be happy that you surprised her and prepared this cheese 🥰😍😍
In my country, more precisely in my village, this is prepared every day. it's very delicious ❤️ Big greetings to US.
❤wow Amazing what is the name of cheese I will make mine 😋😋😋😋😋😋👌👌👌👌👌👌👌👌👍👍👍❤❤❤❤❤
Keşke çeviri şansı olsaydı. Sütü ne ile mayaladığınız anlaşılmıyor. Çok üzgünüm.
Sadece kendi dilinizde altyazı eklemeniz yeterli. "CC" çevirisi dünyanın tüm dillerinde mevcuttur.
ve bana sorduklarınıza cevap vermekten mutluluk duyacağım.
Sütün içine hiçbir şey koymadım. Sütü oda sıcaklığında 48 saat beklettiğinizde doğal olarak fermente olur.
evde hiçbir katkı maddesi olmadan yapılan en yaygın peynir ürünüdür.
Bugün kanalıma bakın, bunun aynısı ama daha iyi çözünürlükte ve anlatımlı yeni bir video koyuyorum, belki daha iyi anlarsınız.
yorumun için teşekkür ederim ❤️
@CheeseRecipes ΕΞΗΓΕΙΣΕΤΕ μόνο το γάλα από την αγελάδα στο σπίτι γίνεται ...όχι από το μαρκετ που αγοράζουμε .
Eline sağlık .Türkiyeden selamlar 😊
When I was a child , the milk we bought then, was not pasteurized etc. When it started to thicken, we had with sugar and rusk. Nowadays its BITTER ! I Have to go to a farm for getting this kind of milk.
Sunt din România Este foarte interesant.Am să o încerc și eu. mulțumesc !❤
❤️❤️❤️
Молоко надо кипятить. Это не сыр, а творог.
❤️
Точно. У нас каждая хозяйка, имеющая корову, так творог готовит. Ничего нового не увидела.
@@ЗинаидаКутинова👍
👍
@user-cr5xk3xd5cε εσείς που έχετε αγελάδα το ξέρετε εμείς σε πόλη που αγοράζουμε από σούπερ μάρκετ γάλα δεν μπορούμε να το κάνουμε έτσι .μόνο βρασμένο με λεμόνι ή ξύδι , η βρασμένο με πυτιά . !!!
The simplest. Thank you so much. Love from Umlazi. South Africa.
تسلم ايدك ❤
❤️
Απο Ελλαδα ,φενεται πολυ καλη συνταγη θα την φτιαξω ..η πρωτη μου φορα που φτιαχνω τυρι
USA
❤️
C'est super,je connais cette astuce,mes parents fessait la même chose, merci
Video with identical method of preparation and explanation 👇👇👇
ua-cam.com/video/CutvmOfZgXI/v-deo.html
Translation of this video is available in all languages. find your language in the settings and enjoy the content. Greetings
A
ARQUIVO ⅘7
Z7
😊⁶@@GiselaFrieske
تسلم ايدك
Turkiye
Best cheese making . Thank you❤
Da mia placut felicitari❤❤❤❤multumim
Hello, i'm from Germany,Respekt!
Estou assistindo do Brasil ❤
Sehr gut , danke für den tipp, wurde ich probieren.
its very nice to watch your vedio. am watching from india
I just might have to give this recipe a try thank you :))) 😄
Watching from Karachi Pakistan very nice recipe
Desde Madrid en España, gracias por tu receta
Soy de España muy buena pinta lo haré gracias
Thanks you very much we are watching this recipe from Morocco
Hola una pregunta desde que comiensas hacerlo luego de retirarlo del fuego, se mete en la nevera, despues cuando lo cuelas lo metes en la nevera gracias
Hi, I'm from Poland. Than You for the receipe. It's much easier than mine. Have You ever used goat milk? I've no idea how to make it sour. Any suggestins? Thanks for sharing.
Добавьте четверть очень кислого коровьего молока и козье молоко очень быстро станет кислым.Я так делала,когда хотела получить творог.Но творог получался,как манная каша.Из козьего молока лучше делать сыр с помощью спец.ферментов.
Виглядає апетитно,потрібно приготувати,м.Київ., дякую Вам.
Receita maravilhosa falo do Brasil estado Bahia cidade ilhéus
Yes, it is a completely different cheese from how others understand it, in Romania it is made but it is called telemea and it is a little saltier, I will try to make it, I hope it turns out well
⭐️❤️🕊🆙🥰thank you for sharing the blessings ! God bless your heart your hands your life ! And all your family ❤️
Thanks from Brazil❤
What can i use the sour cream for??? Culture butter???
Muhteşem ve sağliklı 👍 Elinize emeğinize sağlık 🙏💐❤️ Türkiye
I am watching this video from Jamaica West Indies
Hi good morning, thanks for sharing I am watching you from Guyana South America ❤to you.
This is easy will try it
Hola. El agua hervida se le vierte encima al queso estando el agua caliente o a temperatura ambiente? Water not hot, not cold. Or is water chilled or at room temperature?
Love From Bangladesh dear❤❤
Çok güzel oldu ellerinize sağlık 👏👏 mutlaka deneyeceğim 😍❤️
teşekkür ederim kardeşim ❤️ sana sağlık diliyorum
Estoy en Ohio Estados Unidos me gusta la receta la probaré gracias
Beautiful Cheese recipes ,Delicious
Absolutely wonderful
😍
Это не сыр!
Incredible!... Hi, from Brazil! ❤
Ciao dall'italia! Di dove sei?
Hai fatto un meraviglioso formaggio a cagliata lattica! Ho copiato la tua ricetta ed è venuta buonissima, lo ho pressato e salato e così sono riuscito a farlo stagionare per qualche settimana