Add cream instead of butter and you have cottage cheese. Use butter muslin instead of cheescloth to squeeze out all the whey, wrap in plastic and you have farmer cheese. Cut the farmer cheese into cubes and now you have Paneer. Or instead of vinegar, after bringing the milk to 180, drop it back to 110 and add a couple tablespoons of live culture yogurt (Fage is my favorite), cover and leave it to incubate for 8 hours (DO NOT STIR), refrigerate for 6 hours and you have yogurt. Strain yogurt with cheesecloth for 2-4 hours and now you have Greek yogurt.
I've made multiple batches of this cheese since my last comment, Guga. It's amazing! I made one batch with a little extra salt and less whey, resulting in a delicious crumbling cheese that I topped filet mignon with. I made another batch with more whey, and the same amount of salt, resulting in a cheese that literally spreads like cream cheese and pairs well with sliced apples and a balsamic reduction drizzle. You're my hero again because of this versatile recipe! Thank you so much!
GamingWithYoshi both, the sous vide circulator brings the temp up slowly and the water and milk should reach a temperature equilibrium before it reaches 175. Looks like he left the milk container in the water while he added the vinegar until the curds and whey separated.
I didn’t follow instructions and set the bath 175 before placing in the bath. Now I’m waiting for the milk to get up to 175 before pulling it. Should I dump it down the drain for health reasons or proceed?
The absolute best way to melt butter is to put it in a a ziplock bag and tape to your taint, then just do your workout and blamo you got melted butter.
Simply amazing. Great job guys, thank you for sharing this. I've wanted to make cheese for a long time. I made a garlic version with just garlic powder and fleur de sel. To cook I used your exact measurements and actually put the entire milk jug into a bucket with the sous vide circulator till it got to 175 (left it for a little bit because my machine is older and not super accurate). poured milk into a bowl, added vinegar, strained with a metal mesh, and then cheesecloth. Worked flawlessly, tastes AMAZING, and melts very very well. Going to make some pretty fantastic dips. And I used mini disposable pot pie aluminum pans with lids, put plastic film on the top along with rice to weigh it down. This is going to make a cool gift for some people I know. Cheers!
I’m eating this for at least 20 years (now i’m 28). We call it the white cheese in Lithuania. We dont use vinegar, you can leave it warm and it turns outomaticly after few days. And also we adding Caraway seeds to that mixture. You should try it too.
I made the cheese last night and shared with my buddy this morning, it was Amazing. This is your first recipe that I followed exactly and it was so good man. I love to see the diversity of stuff you guys can come up with sous vide (although I love meat too). Great recipe, thank you all.
I have to say, I cried with this video. My brother (who was taking his try on queso Blanco venezuelan style) was exited about how it has improved regarding pH of the milk, texture and flavor. This was a good video to send him so he could try this method to see if it made it easier, but life decided otherwise. I'm gonna honor him trying to make it myself and definitely will try this one out.
Got my first Sous Vide machine yesterday, and made several cuts of steak last night. Salt/Pepper/Garlic Powder. SUPERB. I just wanted to say thank you for inspiring me. Best choice I've ever made, and I never miss an episode! cheers!
I've watched you guys for a couple of years.... and EVERY single person that asks me what should I try first..........I say THIS video got me hooked........ 2 thumbs up guys!!!
I went back and checked out your first video the other day for fun. Wow has your production skyrocketed! This channel is a reason I got my Anova! Love the vids!
Alton Brown’s “Everyday Cook” book was shot entirely with an iPhone 6, it was one of his requirements for making it. A little ingenuity goes a long way.
I had the fortune to visit Minas Gerais while studying in brazil. Man, you gotta love the people, so warm and welcoming. Found some great friends there
Just made my first half batch of garlic sous vide cheese. So easy. Can't wait to eat it tomorrow morning with breakfast. Thanks for all you do to make cooking fun.
My boyfriend has made this recipe four times already and is making it again tonight. This is one of our favourites! Thank you for sharing this with us.
This is amazing! I've always wanted to try making cheese, but was afraid to mess with rennet, etc. Thank you for the easy recipe, I can't wait to try this!
For a quick "go to" cheese, this is impossible to beat! I follow your recipe but add coarse black pepper and garlic powder and give it a "light press" with a 2L bottle in a 6 inch mould. When I've served it, my guests thought it was a Boursin type of cheese. I'm about to try cold smoking a wheel. I'll let you know how that goes. I love your channel. You and your compadres have such a good time with the food experiments and tasting! Keep it up!!
Delicioso com Vinho ! Super parabéns! Viva o Brasil, Minas Gerais ! Viva o Brasileiro e Americano Gustavo Tosta ! Amei ! Fantástico ! Maravilhoso ! Espetacular !
I've watched so many of your videos, and you've definitely convinced me to start sous vide my own food. Love the energy and hopefully I'll love the food I produce using similar methods. Big props and big thanks
Guys - love that you are off the beaten path and doing very different stuff. I am NOT making this because I would just eat the entire thing it looks so good!
I hardly ever comment on UA-cam videos. But after buying a sous vide Anova machine and finding your channel, I have to say I love you guys and everything you do. I want to thank you for trying out different situations and being honest about the results. You guys are my favorite, by far. I just bought all of the proper containers and tomorrow, after work, I will make by first batch of queso blanco. I am sure that it will be "Amazing"!
I fully agree, I can't die without making cheese! The more I watch this the more I wanna Sous Vide! You could roll your cheese in cranberry and walnuts!
This looks AMAZING! I just ordered the cheese press and cheese cloth through your Amazon links. The only question I have is, do you heat the milk to 175°F or is it just when the circulator heats to that temperature? Keep up the excellent videos, you guys have 100% changed the way I cook.
Should check out Gavin Weber's channel...he does all sorts of cheeses and even has some kits. I'm sure a collab with him would produce some AMAZING cheeses.
Your videos have become much more exiting than chefsteps since they only show old reruns and not much innovative ideas anymore. Your channel rock. I wouldn't be surprise if you get a big subscription boost after this. :) Tanks for the upload.
This looks awesome! I have been binge watching your videos they are AMAZING! How long did you leave the cheese to make the second one that was more firm?
How long can you keep it in the fridge? Its got like no carbs perfect for Keto! Great video guys!! What do you guys do in your office besides eat? Maybe we need a behind the scenes of Sous Vide Evrything!
Try Baltic style cheese. 1g milk 1qt buttermilk (instead of vinegar) Salt(No butter) Mix in caraway or chives during salting (I prefer chives) Raw unpasteurized milk makes a better cheese, but will still work with normal store bought stuff. The old methods I have been using are a pain. Im excited to try it sous vide. Thanks for the amazing idea.
does this cheese melt or not? Also I wish you guys made videos on other types of cheese, I love the compact straight to the point videos you have while pretty much every other channel that makes cheese tutorials makes them super long and boring
I made this like you did, and it's sitting in the fridge right now. I had some for the salting process, and it was excellent already. It took me thirty minutes, including washing up. Next time, I'll experiment with peppers, or onions and chives, smt. I like that you can add the flavors after the heating process, and you could easily put the flavoring around the sides of the cheese as well. Excellent, thanks for experimenting and coming up with this very doable recipe!
You guys have one of the best channels on UA-cam. I have be cooking sous vide for years and wish I had you guys to reference when I began. The other channel is a slam dunk too.
Gavin Webber has a great youtube channel on making hundreds of different types of cheeses. I never realized that using sous vide is a great way to maintain temperature which is great for cheese making.
I wish I could reach through that screen on every video to taste the food! But today, you really went after my heart. I love cheese! My nickname was cheese girl growing up. I wish I could afford a sous vide system, I don't think I would need a stove ever again 😂
If I don't have a sous vide cooker can I just put a small pot in a big pot to get a similar result? (Obviously with a lid, but I mean would it be possible and if so what adjustments would I need to make?)
That's how it's normally done. Just use a double boiler and a thermometer hooked to the side of the pan to bring the temperature to 175 F. If you use a low, direct heat, you have to stir continuously to prevent sticking. But the end will be the same if you're careful with the temp.
Dapper Dop That or a bit higher, as long as you don’t boil the milk; most recipes I know of call to bring the milk up to 185ºF and hold it at that temperature for ten minutes. You don’t need to do it in a sous vide machine, though; on the stovetop or in an oven will work fine too. You need to bring the temperature up to that level to convert the proteins into a form that will coagulate without rennet. If you try to make cheese with colder milk you won’t get very much and it will be gritty.
Made this the other day and it came together great. Very easy to make. Tasted really good before putting it in the refrigerator. After it set for a day the one drawback for me was the vinegar taste still coming through in the cheese.
Thanks for doing this, Guga. Using the immersion circulator makes cheesemaking so easy! The queso blanco was perfect, but I modified the process: bring milk up to about 190 degrees (make sure you check milk because my milk was 10+ degrees cooler when the water first reached 190), and hold at temp for 5 minutes, use half the vinegar (so 1/4 c. to half gallon milk). I used apple cider vinegar which worked fine. After a night in the fridge, the texture and taste were amazing.
You could try smoking it with straws + stinging nettles (use gloves :P ), for just 2 minutes. (Known here in Denmark as "Rygeost" which translate to "Smoked cheese")
You shouldn't smoke a ricotta so humid like this. It's probably not gonna go nice with the acidity of the cheese. The best cheeses to smoke are the hard pressed types
I like that you went back to the paper plates and plastic silverware. I was so disappointed when you caved to the pressure and stopped using them - washing dishes sucks.
WOW I love this kind of cheese! My wife is from Brasil, but we live in Germany and here you don´t get it. I gonna do it to make a surprise for here - she gonna cry. Weiter so, Ihr seid die Besten!
Add cream instead of butter and you have cottage cheese. Use butter muslin instead of cheescloth to squeeze out all the whey, wrap in plastic and you have farmer cheese. Cut the farmer cheese into cubes and now you have Paneer. Or instead of vinegar, after bringing the milk to 180, drop it back to 110 and add a couple tablespoons of live culture yogurt (Fage is my favorite), cover and leave it to incubate for 8 hours (DO NOT STIR), refrigerate for 6 hours and you have yogurt. Strain yogurt with cheesecloth for 2-4 hours and now you have Greek yogurt.
You sound like you know what the hell you talking bout from a fellow Chef...
This comment needs to be pinned I'm afraid of loosing it
this guy cheeses
Mind blown
Do you have any tips on how to avoid the slightly sour taste in the cheese? ...and how to make it more creamy?
I've made multiple batches of this cheese since my last comment, Guga. It's amazing! I made one batch with a little extra salt and less whey, resulting in a delicious crumbling cheese that I topped filet mignon with. I made another batch with more whey, and the same amount of salt, resulting in a cheese that literally spreads like cream cheese and pairs well with sliced apples and a balsamic reduction drizzle.
You're my hero again because of this versatile recipe! Thank you so much!
wait do you warm the milk to 175 or once the water hits 175 u add your vinegar
GamingWithYoshi both, the sous vide circulator brings the temp up slowly and the water and milk should reach a temperature equilibrium before it reaches 175. Looks like he left the milk container in the water while he added the vinegar until the curds and whey separated.
I didn’t follow instructions and set the bath 175 before placing in the bath. Now I’m waiting for the milk to get up to 175 before pulling it. Should I dump it down the drain for health reasons or proceed?
@@bskalovsky just try it, I think it's worth it
@@bskalovsky how'd it go?
That moment when you use a blow torch to melt butter instead of just microwaving it.. legend.
The absolute best way to melt butter is to put it in a a ziplock bag and tape to your taint, then just do your workout and blamo you got melted butter.
@@schunter20 how fun is getting that tape off your taint? Lol
@@joegrycow you know its not pleasant but the taste of the butter really sticks with you.
@огромная эрекция :))))
Legen....dairy
3:50 Hey Guga, you forgot to look into the camera and say "I know it doesn't look that good right now, but watch this." lol
That's nonsense, it looked amazing right there lol
*puts in fridge*
*Gets flamethrower and adds editing effects*
Well, when it looked like gross milk before he strained it would have been a good time.
@@eddiegodoy5120 lmao
Maomao:
is tender.
is yuicy.
is beefy.
is DEEEeeeeeeeeeeLICious bro
Is cheesy😆😆
É excelente ter um brasileiro representando nosso grande queijo.
What else is amazing other than the cheese? The editing skills. AMAZING!
Damn. Yall’s editing skills are getting crazy good. Those slow motion shots were on fire!!
Thanks I appreciate that.... I try.
no joke AMAZING camera work!!!
I was gonna post the exact same comment. Mau Mau is the man with the camera. Guga - great recipe.
Does Mau Mau do the editing too?
Hugh Jafro sure are. Professional standard imho.
nice name
Simply amazing. Great job guys, thank you for sharing this. I've wanted to make cheese for a long time. I made a garlic version with just garlic powder and fleur de sel. To cook I used your exact measurements and actually put the entire milk jug into a bucket with the sous vide circulator till it got to 175 (left it for a little bit because my machine is older and not super accurate). poured milk into a bowl, added vinegar, strained with a metal mesh, and then cheesecloth. Worked flawlessly, tastes AMAZING, and melts very very well. Going to make some pretty fantastic dips. And I used mini disposable pot pie aluminum pans with lids, put plastic film on the top along with rice to weigh it down. This is going to make a cool gift for some people I know. Cheers!
Hey, is the milk supposed to get to 175, or the water?
Same question^^^
I’m eating this for at least 20 years (now i’m 28). We call it the white cheese in Lithuania. We dont use vinegar, you can leave it warm and it turns outomaticly after few days. And also we adding Caraway seeds to that mixture. You should try it too.
That was Amazing!!! My wife and I didn’t know it was that easy, thank you very much!!!
Man, the opportunity for creativity with this recipe is endless.
I made the cheese last night and shared with my buddy this morning, it was Amazing. This is your first recipe that I followed exactly and it was so good man. I love to see the diversity of stuff you guys can come up with sous vide (although I love meat too). Great recipe, thank you all.
ruofan fang I think you meant to say aaaaaamazing everybody 😜
How much salt should I add? I know he says salt to taste but I need an amount to start from.
Thanks to show the minas cheese to the world, the simple and delicious cheese of Minas State
I have to say, I cried with this video. My brother (who was taking his try on queso Blanco venezuelan style) was exited about how it has improved regarding pH of the milk, texture and flavor. This was a good video to send him so he could try this method to see if it made it easier, but life decided otherwise. I'm gonna honor him trying to make it myself and definitely will try this one out.
😭 Sorry for your loss. I hope you are doing as well as you can be right now. I lost my Grandma in December and mourning is definitely unpredictable.
Got my first Sous Vide machine yesterday, and made several cuts of steak last night. Salt/Pepper/Garlic Powder. SUPERB.
I just wanted to say thank you for inspiring me. Best choice I've ever made, and I never miss an episode! cheers!
"its super addicting" Im already addicted to most cheeses, one more cant hurt that much
I've watched you guys for a couple of years.... and EVERY single person that asks me what should I try first..........I say THIS video got me hooked........ 2 thumbs up guys!!!
I went back and checked out your first video the other day for fun. Wow has your production skyrocketed! This channel is a reason I got my Anova! Love the vids!
Thanks... yeah the first videos where on the iphone.... 😂👍 long way from that... thank God.
Alton Brown’s “Everyday Cook” book was shot entirely with an iPhone 6, it was one of his requirements for making it. A little ingenuity goes a long way.
I had the fortune to visit Minas Gerais while studying in brazil.
Man, you gotta love the people, so warm and welcoming. Found some great friends there
Put pink guava cream “goiabada” in queijo mineiro, it's amazing!
Just made my first half batch of garlic sous vide cheese. So easy. Can't wait to eat it tomorrow morning with breakfast. Thanks for all you do to make cooking fun.
Did anybody else hum the "Searing Theme" when Guga was torching the butter?
I did...lol
😂😂😂😂😂😂😂😂😂😂😂😂
I Did!! Lol
Every time! haha
Ok.. I’ve been watching these since 9:00am it’s 11:33am so, that came into my head and I didn’t realize it until I read the comment.
Tet teew teneneteew 🎸
I get jealous that this is your job every time I watch your videos. Keep it up, love your stuff.
Do more cheese videos!
Your enthusiasm adds even more enjoyment to watching your wonderful creations. Thank you for sharing them.
Holly cow, totally scratching this of my bucket list this weekend.
Thank you Guga!
My boyfriend has made this recipe four times already and is making it again tonight. This is one of our favourites! Thank you for sharing this with us.
This is amazing! I've always wanted to try making cheese, but was afraid to mess with rennet, etc. Thank you for the easy recipe, I can't wait to try this!
For a quick "go to" cheese, this is impossible to beat! I follow your recipe but add coarse black pepper and garlic powder and give it a "light press" with a 2L bottle in a 6 inch mould. When I've served it, my guests thought it was a Boursin type of cheese. I'm about to try cold smoking a wheel. I'll let you know how that goes. I love your channel. You and your compadres have such a good time with the food experiments and tasting! Keep it up!!
did you ever end up cold smoking it, curious how it turned out
I could only imagine that cheese over some refried beans with some handmade tortillas and some avocado 🤤
Danke für alle deine Rezepte und Tipps!!! DANKE!!! Ich hoffe du hast viele Fans aus Deutschland. Liebe Grüße aus Hamburg Germany
Delicioso com Vinho ! Super parabéns! Viva o Brasil, Minas Gerais ! Viva o Brasileiro e Americano Gustavo Tosta ! Amei ! Fantástico ! Maravilhoso ! Espetacular !
lel
I really like how you guys branched out more than just meat. I love it. Not saying the meat videos are bad. I just really like this. Amazing work
Sou mineira nunca ouvi falar de queijo mineiro feito com vinagre, vou fazer e depois eu falo como ficou.kkkkkkkk
I've watched so many of your videos, and you've definitely convinced me to start sous vide my own food. Love the energy and hopefully I'll love the food I produce using similar methods. Big props and big thanks
Nice, I want to see different types of cheeses
Guys - love that you are off the beaten path and doing very different stuff. I am NOT making this because I would just eat the entire thing it looks so good!
This is the best channel I have ever found!!!!
I hardly ever comment on UA-cam videos. But after buying a sous vide Anova machine and finding your channel, I have to say I love you guys and everything you do. I want to thank you for trying out different situations and being honest about the results. You guys are my favorite, by far. I just bought all of the proper containers and tomorrow, after work, I will make by first batch of queso blanco. I am sure that it will be "Amazing"!
I fully agree, I can't die without making cheese! The more I watch this the more I wanna Sous Vide! You could roll your cheese in cranberry and walnuts!
Jen Exodus ima putting chives and a smidge of garlic in one of mine, maybe with some grinded pepper flakes
Great video. Easy peasy to make cheese, I didn't know it was that simple.
Queijinho de Minas frescal huuum
Depois de alguns dias vira o queijo "meia cura" , e depois disso cheira a chulé hahaha
o de 3 meses lavado na cachaça é bom demais
I need to do this and then after it firms up put it in the smoker. It should pick up flavors really well.
You guys are better then most cooking channels on TV
"I´m going keto bro", 20 seconds later he is taking the bread, lol
hah. he didnt even hesitate
I've made this several times. My last time I added chives, minced garlic, fresh rosemary, and thyme. Super yummy.
When do you add the extra seasoning?
I add the seasoning at the beginning
@@collaldridge6506 when u put the milk in?
I follow the directions only I add the seasonings to the milk after putting it in the container.
7:45
"It's dEEEEEEEElicious!"
You guys are great so informative, funny, and passionate about your food.
I love the fact that you take everyone on the journey with you..
This looks AMAZING! I just ordered the cheese press and cheese cloth through your Amazon links. The only question I have is, do you heat the milk to 175°F or is it just when the circulator heats to that temperature? Keep up the excellent videos, you guys have 100% changed the way I cook.
Guga speaking *directly* into the mic when he voices over the b-roll is my favorite thing to listen to.
Should check out Gavin Weber's channel...he does all sorts of cheeses and even has some kits. I'm sure a collab with him would produce some AMAZING cheeses.
Gavin is the GOD of cheesemaking in the internet!
Gavin's version is very complicated compared to this one
He’s so soothing to listen to though lol
Your videos have become much more exiting than chefsteps since they only show old reruns and not much innovative ideas anymore. Your channel rock. I wouldn't be surprise if you get a big subscription boost after this. :) Tanks for the upload.
This looks awesome! I have been binge watching your videos they are AMAZING! How long did you leave the cheese to make the second one that was more firm?
But seriously; the shot of the milk lid coming off is was the best! Love seeing how far your editing skills have come!
How long can you keep it in the fridge? Its got like no carbs perfect for Keto! Great video guys!! What do you guys do in your office besides eat? Maybe we need a behind the scenes of Sous Vide Evrything!
Almost every cheese is keto friendly
Try Baltic style cheese.
1g milk
1qt buttermilk (instead of vinegar)
Salt(No butter)
Mix in caraway or chives during salting (I prefer chives)
Raw unpasteurized milk makes a better cheese, but will still work with normal store bought stuff.
The old methods I have been using are a pain. Im excited to try it sous vide. Thanks for the amazing idea.
Achei que mais brasileiros assistiam, so fui ver hj os comentarios
Valeu Antonio... Grande abraco amigo.
Não perco um...
Eu sempre vejo mas comento sempre em ingles pra todo mundo entender. :)
A gente assiste, mas como o canal é em inglês, acho que quem comenta também comenta em inglês.
Show de bola
I’ve just made your recipe, but I added cracked black pepper & green chillies, as you always say.. it was ammmmaaaaaaazing!
does this cheese melt or not?
Also I wish you guys made videos on other types of cheese, I love the compact straight to the point videos you have while pretty much every other channel that makes cheese tutorials makes them super long and boring
Not
Greetings from the Philippines!
Tried this with fresh Water Buffalo milk instead of cow's milk and it's absolutely heavenly.
YEET KETO LIFE!
EN187 lol
Steaks was awesome, but this is a whole new level of awesomeness!
How about dry-aging it in a dry age bag? :D
2:55
I made this like you did, and it's sitting in the fridge right now. I had some for the salting process, and it was excellent already. It took me thirty minutes, including washing up. Next time, I'll experiment with peppers, or onions and chives, smt. I like that you can add the flavors after the heating process, and you could easily put the flavoring around the sides of the cheese as well. Excellent, thanks for experimenting and coming up with this very doable recipe!
“saAALT” 0:16
You guys have one of the best channels on UA-cam. I have be cooking sous vide for years and wish I had you guys to reference when I began. The other channel is a slam dunk too.
We appreciate that Damon!
Do you wait until the milk gets to 175 or add the vinegar when the sous vide gets to 175?
Yes
That’s My question also because the milk is not instantly at 175 when the sous vide is or am I wrong? 🤷🏻♂️
I added the vinegar when the sous vide hit 175. The curds separates almost instantly.
Gavin Webber has a great youtube channel on making hundreds of different types of cheeses. I never realized that using sous vide is a great way to maintain temperature which is great for cheese making.
Who cut the cheese
Me Guga, 👍
The brazilian ledgend
Why; you wanna lick the knife?
Those slomo milk shots are AMAZING!😍
Do you kno da *whey*?
I wish I could reach through that screen on every video to taste the food! But today, you really went after my heart. I love cheese! My nickname was cheese girl growing up. I wish I could afford a sous vide system, I don't think I would need a stove ever again 😂
If I don't have a sous vide cooker can I just put a small pot in a big pot to get a similar result? (Obviously with a lid, but I mean would it be possible and if so what adjustments would I need to make?)
JackalJ01 as long as you keeping temp...don’t see why not..
That's how it's normally done. Just use a double boiler and a thermometer hooked to the side of the pan to bring the temperature to 175 F. If you use a low, direct heat, you have to stir continuously to prevent sticking. But the end will be the same if you're careful with the temp.
Blessed are the cheesemakers
Hey how long can we keep it in refrigerator,after making it....
MAYANK GUPTA I would just watch for mold, but as if would last long enough for that to happen 😂
I made this with the kids. They had fun, and it turned out Amazing.
what percentage is the vinegar , we have 5% 7% and 35% here?
Standard in the US is 5% acetic acid, so I would assume they used 5%
How long do you let it sit at 175°?
Well now I know what I'm doing this weekend. Like the alternative uses of sous vide.
does it have to be that exact temperature?
Dapper Dop That or a bit higher, as long as you don’t boil the milk; most recipes I know of call to bring the milk up to 185ºF and hold it at that temperature for ten minutes. You don’t need to do it in a sous vide machine, though; on the stovetop or in an oven will work fine too.
You need to bring the temperature up to that level to convert the proteins into a form that will coagulate without rennet. If you try to make cheese with colder milk you won’t get very much and it will be gritty.
Made this the other day and it came together great. Very easy to make. Tasted really good before putting it in the refrigerator. After it set for a day the one drawback for me was the vinegar taste still coming through in the cheese.
Please tell me you bought the boring company's flame thrower....
Nope, but I would take a donation... 😂😂😂😂😂😂😂😂
LOL, first thing I thought when I saw it.
It tastes really good. Consistency is amazing. Wow
About how much cheese do you get out of a gallon of milk?
In general, about a pound.
That much you saw in the video. The was the whole gallon.
The whey that is drained off can be used for a lot of things too. Some people even drink it as is. Very nutritious.
crashoverride93637 not enough
Anita Bellefeuille only if you have a stomach made of steel. Can’t imagine that tastes/smells any good.
Thanks for doing this, Guga. Using the immersion circulator makes cheesemaking so easy! The queso blanco was perfect, but I modified the process: bring milk up to about 190 degrees (make sure you check milk because my milk was 10+ degrees cooler when the water first reached 190), and hold at temp for 5 minutes, use half the vinegar (so 1/4 c. to half gallon milk). I used apple cider vinegar which worked fine. After a night in the fridge, the texture and taste were amazing.
Oh, and add salt to taste. Also, for my second batch, I added some garlic powder and onion power to the curds, and that was even better.
I wonder how this cheese would taste smoked for a little while after being chilled? :)
Hummmmm only one way to find out.
You could try smoking it with straws + stinging nettles (use gloves :P ), for just 2 minutes. (Known here in Denmark as "Rygeost" which translate to "Smoked cheese")
Definitely want to see it smoked
In for the smoke follow up video!! What else could be done? Anything I guess...
You shouldn't smoke a ricotta so humid like this. It's probably not gonna go nice with the acidity of the cheese. The best cheeses to smoke are the hard pressed types
That is amazing and so incredibly simple. This alone is what's tempting me to get a sous vide, because I'm a cheese-a-holic. Thank you, guys.
Next time place something between the two boxes so the milk is warmed also from below instead of creating a cold spot.
Not necessary. KISS.
that's how you melt butter! love it guys fantastic edit
Thanks I appreciate that.
maby try to smoking it next time =0) smok chees is good
What an awesome idea.
just saw this comment. I second this suggestion.
Tô com agua na boca! parabéns
I was expecting queso dip lol
😂😂😂😂😂😂
This actually melts flawlessly if you want to use it for queso dip. That's the first thing I did with it.
Faltou a goiabada. Show! Não perco um vídeo. Parabéns.
I like that you went back to the paper plates and plastic silverware. I was so disappointed when you caved to the pressure and stopped using them - washing dishes sucks.
Could not agree with you MORE!!!! #paperplatesisamazing
We all have to do our part to keep those landfills busy!
Washing dishes is better for the planet. Unless you compost your plates, Guga?
WOW I love this kind of cheese! My wife is from Brasil, but we live in Germany and here you don´t get it. I gonna do it to make a surprise for here - she gonna cry.
Weiter so, Ihr seid die Besten!
DA WAE???
no
yes
Benji Berigan yes
Bom ver uma comida da minha região no canal, show de bola
I'm so glad you are Brazilians. I have been wondering how to make Quiejo Minas and my portuguese isn't yet good enough to watch Brazilian videos
i dont even have a sous vide i just love watching your videos
One of the best trios on UA-cam! Keep up the good work!