📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at www.breadbakingathome.com/
Never heard of cheese made from eggs ... I came from four generations of farmers and my family continue the tradition, even some graduated from Universities. My ancestors must be rolling in their graves.
The cheese brings memories of Russian Paskha (paska) Cheese, made for Easter using a mold.. It is normally eaten with a rich and sweet "bread" called kulich or sometimes also called paska. My Russian mother and grandmother would make these.
that is so cool my grandmother used to make a cheese just like this. She was originally from Eastern Europe in a place called Galizia which I believe is part of Poland now : )
Just made mozzarella for the first timeAnd saw I could make ricotta from the whey but there was still whey from that and needed a way to use the rest-overs. I knew if I came here you would have already figured it out. Thanks a bunch.
Bread and cheese - what a great recipe combo! Excited to try this recipe - both the bread and cheese sound delicious. I have tried making Farmer's cheese using Lactose-free milk - it worked out quite well. Thank you for sharing! Hi everyone, we are at 184K subscribers - only 16K more to reach 200K - share your bakes and Charlie's YT channel with your friends, family and colleagues! Let's help Charlie reach 200K by the end of the year!!! 💯💯
Baked two loaves of the "Whey" bread this morning - quite delicious indeed and the cheese OMG, I have never had anything like it. Soft, airy with a sponge-like bite - and a wonderful salty, caraway flavor. Outstanding combo! This was a fun project and anxiously awaiting the upcoming cheese videos. (#278) Photos have been posted.
This is great! 😊 Thank you for sharing! I usually use the whey from my yogurt as a marinade for my chicken souvlaki. I'll have to try some whey in my next batch of bread 👍
The reason I like to make Greek yogurt is solely so I can use the whey as a substitute for water in any bread recipe. I have never tried making cheese, but this recipe looks easy!
I made yogurt (for the first time) and it didn't have much whey at all. I only let it sit warm for about six hours. Is there more whey the longer it sits? The yogurt is good.
@inhim7777777 if it ferments at lower temperatures and for a shorter time more whey will be produced. The longer it is strained the more whey will be separated. I usually ferment the yogurt at 106°F for ~5.5 hours, then strain in the refrigerator for 24 hours. I try to get as much whey strained out as I can because I like using it in my bread recipes.
@@JoeGotta Ferment is the term I was looking for. So I fermented for 6 hours around 100 degrees F or so. I let it strain for only an hour at room temp. I'll try a much longer time. Thanks. I wonder if amount makes a difference. I'm using one quart jars. A bigger jar of yogurt would have more weight coming down on it.
I had about 1L of low fat milk that was about to go bad, so I heated it to about 40°C, added some salt and about 1 dl white vinegar. It split into curds and whey and I got something resembling mozzarella. It was low fat, so not especially great. But definitely fun and easy.
Cottage cheese/paneer is so commonly used in India . I always wanted to see a suitable use for the whey. As we generally just put it down the drain. This Video is really helpful 🎉🤩
To be honest I had no idea you could use sour cream and eggs instead of rennet to make cheese, but I will definitely try this recipe. I have no idea where to get the caraway seeds in Mexico however haha so I´ll have to change the seeds used. Thanks for the recipe
Sour cream, yogurt are all used to make breads. Yogurt is added to some cream cheeses, or drained its self to make a cream cheese. Vinegar or lemon/lime juice can also be used to make "cottage" cheese or paneer. Whey can be used to make breads, soups, health drinks. Its uses seem endless.
Wow!! That carroway cheese looks yum-o...delicious. Seeing that whey reminds me of this whey "cheese" i had a block of once. It had a very mild sweet flavour, almost like brown sugar with some nice tangy zip to it. I was slicing it very thin and put it on sour dough bread. And those lodge cast irons are awesome, but I swear the lid is way heavier than the big pot part!
Nice cheese! I use to make ricotta, but I've never heard about a cheese made with aggs before. I certainly will try it, but without caraway (I hate the flavour). I'll try it with oregano instead. Thank you for the recipe!!!
Fill the bowl with water to add more weight. =) Been working on learning making cream cheese using cultured buttermilk. Seems to be working just fine. My whey is almost clear. Planning on making some bread now. Awesome!
The Jāņu siers is chilling in the fridge. using the whey to make a double batch of dough (to bake 2 loaves) and freezing some whey to make bread at a later date.
How funny! I'm about to bake a second batch of your spelt cheesecake buns. I made the curd cheese myself using kefir and used the leftover whey as the liquid in the dough. It's a shame when people toss the whey - I always use it to replace the liquid in different foods! 🎉
If you grow cardoons, the thistly like flowers can be used in place of rennet! The stalks are delicious but a complete faff to prepare. Like globe artichokes! Thank you for this video - things like this are dying out and need to be passed on.
Too bad I didn't see this an hour ago. I just got back from the market and I would have picked up some milk. Oh, well. Next week then. By the way, I make my own butter using heavy cream and whisking in the KitchenAid. The liquid is buttermilk, also somewhat acidic, and I've used that in making bread. I expect that this will give me a similar result. One more thing, I sometimes mix light miso into the butter. I'll be doing that later this month for US Thanksgiving. That butter goes under and over the skin of the turkey.
Thank you for this interesting recipe with yeast. Is it possible to develop natural yeasts in whey separately before making dough? If yes, what should we do? You showed a practical method of using bran on a final step of making dough.
Hey Chain! I’m trying to understand the effects of different fats on texture in baking. One theory I’ve read online is that butter results in drier bakes because it’s solid at RT: for some reason this explanation seems strange to me, and I’d imagine the reason butter bakes turn out drier is that it’s 20 some % water (while oil is practically 100% fat and liquid at RT) I think this could be a great experiment! Say butter vs lard vs oil.
@@ChainBaker Aha, realized I'd missed it right after... I guess I'd be interested in a test of different fat levels as well, say 10% vs 20% vs 30% vs 40% as for hydration
Where did you get Polish Śmietana from? :D Did whey water improved gluten structure of the bread? How do you think this water affected the bake? You got some nice oven rise there.. :) what are nutritional values of your bread flour? How much proteins does it have? I still struggle to get a good rise
They sell it in supermarkets here in the UK. Yes, the whey is slightly acidic, so it helps with tightening the gluten. The flour I use has 13% protein.
BTW, 2 centimeters is about 3/4 of an inch for the scoring. I'm having trouble scoring a high hydration dough even with flour on top of it. Any suggestion?
Hello..love your chanel...do you think you can make a brioche that is sugar free-low carb-keto? I tried to make it using some recipes here in you tube and made adjustments...however when it starts to bake and after removing if out of the over it deflates..although they are soft ....😂😂help!!
That sounds impossible to me 😅 I've never made such breads and starting with brioche may not be the best approach. Perhaps someday I'll explore that side of baking but at the moment it's not really what I'm looking for.
I just made some cheese last week, this recipe looks great! Would unflavored yogurt or something else be okay instead of sour cream? I would rather use sour cream, and I enjoy it myself, but where I live the shops don't stock it. I understand if they wouldn't really work, but I love the flavor caraway has and would love to make the cheese and bread too
Hey i know you probably wouldn't read this comment. I have a liver disease, i can't est bread because it has sugar and salt. Is there any chance you make bread free from sugar and salt. You can add any nuts, and blue berry as sugar replacement? Please help i miss the taste of bread
Here's a salt and sugar free bread - ua-cam.com/video/EV4eJzVxnZU/v-deo.html But of course flour is full of starch that gets converted to sugars in your body, so I'm not sure how it would be different from added sugars?!
Man, I just fell off the chair you guys can buy Polish sour cream in Great Britain. Wow that is wonderful in California. It is hard to buy anything from Poland. Chicago is different story there’s about million Polish people that’s probably London beats Chicago now days.
California has some of the finest dairy products in the country. I recently tried some organic lactose-free sour cream from California and it was super rich!
📖 Find the written recipe in the link below the video.
🥨 Become a channel member ⤵
ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Support the channel on Ko-Fi ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
🍞 Visit my friends at www.breadbakingathome.com/
Thank you for sharing this perfect work. This kind of cheese can be used for pizza like mozzarella cheese?
Never heard of cheese made from eggs ...
I came from four generations of farmers and my family continue the tradition, even some graduated from Universities.
My ancestors must be rolling in their graves.
Can I use a full-fat greek yogurt instead of the sour cream?
@sailorgirl2017 try it with a small batch to avoid wasting ingredients. It could work.
Thank you. I was going to make a 1/2 batch as there are only the two of us. Have a great Sunday! @@ChainBaker
The cheese brings memories of Russian Paskha (paska) Cheese, made for Easter using a mold.. It is normally eaten with a rich and sweet "bread" called kulich or sometimes also called paska. My Russian mother and grandmother would make these.
Christ is Risen!
Yup still waiting for Chimney Cake recipe ;) Thumbs up for Polish Śmietana XD
great great recipe Charlie!!!! Hope youre doing well. Tell your mother THANK YOU for her recipe!
Cheers 😉
That's really cool! I didn't know Latvia has a Summer Solstice celebration. I need to read about that :)
It's bigger than Christmas! 😁
@@ChainBaker brilliant. I love it!
Liels paldies! - one of few things I learnt on my trip to Riga, but always comes in handy :)
Awesome! My in-laws are from Latvia. The cheese and bread will be a great Thanksgiving present for them.
I am excited to try the cheese and the bread. I’ve been waiting for this recipe ever since you posted the preview.
Awesome addition the cheese making. More of it please !!
that is so cool my grandmother used to make a cheese just like this. She was originally from Eastern Europe in a place called Galizia which I believe is part of Poland now : )
its ukraine now, if you mean the area around the city of Lviv
@@lenas6246 thank you
This is awesome. Thanks for sharing. 👍👍👏
I’ve never made cheese before. Looks fantastic! I miss being in the kitchen. I miss my bread projects. It’s been 4 months.
Woahhhhh this is so cool Charlie!
Just made mozzarella for the first timeAnd saw I could make ricotta from the whey but there was still whey from that and needed a way to use the rest-overs. I knew if I came here you would have already figured it out. Thanks a bunch.
Love this no waste method. More blessings to your channel. Will try and make this for the holidays 😍 thanks for sharing
What an amazing project! Can't wait to try it myself 🤤
Bread and cheese - what a great recipe combo! Excited to try this recipe - both the bread and cheese sound delicious. I have tried making Farmer's cheese using Lactose-free milk - it worked out quite well. Thank you for sharing!
Hi everyone, we are at 184K subscribers - only 16K more to reach 200K - share your bakes and Charlie's YT channel with your friends, family and colleagues! Let's help Charlie reach 200K by the end of the year!!! 💯💯
Baked two loaves of the "Whey" bread this morning - quite delicious indeed and the cheese OMG, I have never had anything like it. Soft, airy with a sponge-like bite - and a wonderful salty, caraway flavor. Outstanding combo! This was a fun project and anxiously awaiting the upcoming cheese videos. (#278) Photos have been posted.
This seems awesome!
Half the cheese and double the bread and using rye will probably be my first try
This is great! 😊 Thank you for sharing!
I usually use the whey from my yogurt as a marinade for my chicken souvlaki. I'll have to try some whey in my next batch of bread 👍
The reason I like to make Greek yogurt is solely so I can use the whey as a substitute for water in any bread recipe. I have never tried making cheese, but this recipe looks easy!
Me too!!!
I made yogurt (for the first time) and it didn't have much whey at all. I only let it sit warm for about six hours. Is there more whey the longer it sits? The yogurt is good.
@inhim7777777 if it ferments at lower temperatures and for a shorter time more whey will be produced. The longer it is strained the more whey will be separated. I usually ferment the yogurt at 106°F for ~5.5 hours, then strain in the refrigerator for 24 hours. I try to get as much whey strained out as I can because I like using it in my bread recipes.
@@JoeGotta Ferment is the term I was looking for. So I fermented for 6 hours around 100 degrees F or so. I let it strain for only an hour at room temp. I'll try a much longer time. Thanks.
I wonder if amount makes a difference. I'm using one quart jars. A bigger jar of yogurt would have more weight coming down on it.
Woah, needed this a couple of months ago when my dad started making kefir. Had tons of whey we have no idea how to use
I had about 1L of low fat milk that was about to go bad, so I heated it to about 40°C, added some salt and about 1 dl white vinegar. It split into curds and whey and I got something resembling mozzarella. It was low fat, so not especially great. But definitely fun and easy.
Great video as always.❤
I have been waiting for a whey bread for soooo looong. I can't believe it is here !!!!
aaaaaa 1:19 Polish Śmietana
Winner, double winner! Simple ccheese with caraway and whey bread, YUMMM❤
Cottage cheese/paneer is so commonly used in India . I always wanted to see a suitable use for the whey. As we generally just put it down the drain. This Video is really helpful 🎉🤩
There will be a paneer and paratha video in a couple weeks too! :)
@@ChainBaker oh lovely, can’t wait. 😍😍
To be honest I had no idea you could use sour cream and eggs instead of rennet to make cheese, but I will definitely try this recipe. I have no idea where to get the caraway seeds in Mexico however haha so I´ll have to change the seeds used. Thanks for the recipe
Any seeds will do :)
Cumin might be good!
I'm using cultured buttermilk.
@@dragoncarver287 I have a recipe that calls for kefir - not much different. Not making a lot of cheese since I lost my free raw milk source.
It's nice to see you branching out to Cheese.
Sour cream, yogurt are all used to make breads. Yogurt is added to some cream cheeses, or drained its self to make a cream cheese. Vinegar or lemon/lime juice can also be used to make "cottage" cheese or paneer. Whey can be used to make breads, soups, health drinks. Its uses seem endless.
Can't wait to try this one
Wow!! That carroway cheese looks yum-o...delicious. Seeing that whey reminds me of this whey "cheese" i had a block of once. It had a very mild sweet flavour, almost like brown sugar with some nice tangy zip to it. I was slicing it very thin and put it on sour dough bread. And those lodge cast irons are awesome, but I swear the lid is way heavier than the big pot part!
Nice cheese! I use to make ricotta, but I've never heard about a cheese made with aggs before. I certainly will try it, but without caraway (I hate the flavour). I'll try it with oregano instead. Thank you for the recipe!!!
Never made cheese with eggs before. I like to make Feta Cheese with sheep's milk.
Fill the bowl with water to add more weight. =) Been working on learning making cream cheese using cultured buttermilk. Seems to be working just fine. My whey is almost clear. Planning on making some bread now. Awesome!
This is awesome! Thank you!!
I make Kefir regularly, strain this through cheese cloth you get a thick sour cream / soft cheese then can use the whey left over in the same way
Looks so fluffy
The Jāņu siers is chilling in the fridge. using the whey to make a double batch of dough (to bake 2 loaves) and freezing some whey to make bread at a later date.
How funny! I'm about to bake a second batch of your spelt cheesecake buns. I made the curd cheese myself using kefir and used the leftover whey as the liquid in the dough. It's a shame when people toss the whey - I always use it to replace the liquid in different foods! 🎉
thanks for the video. If its half as successful as when i did the sour dough pumpkin then it will still be really successful
Awesome video . Can you do one with making butter and using the buttermilk leftovers to make bread?
I'll add it to my list 😎
I've used whey from mozzarella making for sourdough pizza and bread. Makes me wonder if that was how things were done before supermarkets.
If you grow cardoons, the thistly like flowers can be used in place of rennet! The stalks are delicious but a complete faff to prepare. Like globe artichokes! Thank you for this video - things like this are dying out and need to be passed on.
Too bad I didn't see this an hour ago. I just got back from the market and I would have picked up some milk. Oh, well. Next week then. By the way, I make my own butter using heavy cream and whisking in the KitchenAid. The liquid is buttermilk, also somewhat acidic, and I've used that in making bread. I expect that this will give me a similar result. One more thing, I sometimes mix light miso into the butter. I'll be doing that later this month for US Thanksgiving. That butter goes under and over the skin of the turkey.
Miso butter turkey mmmm 🤤
Miso’s are so useful and delicious!
Interesting recipes.
I like it, more cheese videos will be great.
There will be two more 😎
Wine next. Then you'll have covered all the food groups. :D @@ChainBaker
😄
My mom used to do this all the time though she made paneer (an indian cheese) always used the whey for making rotis or parathas
❤ Nice Marans eggs!!
Thank you for this interesting recipe with yeast. Is it possible to develop natural yeasts in whey separately before making dough? If yes, what should we do? You showed a practical method of using bran on a final step of making dough.
I've never tried anything like that. Sounds interesting though!
I don’t know where you get your eggs from but the yolks are gorgeous dark reddish orange ❤️
Golden yolkers form the local supermarket 😁
Hey Chain! I’m trying to understand the effects of different fats on texture in baking. One theory I’ve read online is that butter results in drier bakes because it’s solid at RT: for some reason this explanation seems strange to me, and I’d imagine the reason butter bakes turn out drier is that it’s 20 some % water (while oil is practically 100% fat and liquid at RT)
I think this could be a great experiment! Say butter vs lard vs oil.
Different fat effects - ua-cam.com/video/i_U8sjWYdvU/v-deo.html 😁
@@ChainBaker Aha, realized I'd missed it right after... I guess I'd be interested in a test of different fat levels as well, say 10% vs 20% vs 30% vs 40% as for hydration
Where did you get Polish Śmietana from? :D Did whey water improved gluten structure of the bread? How do you think this water affected the bake? You got some nice oven rise there.. :) what are nutritional values of your bread flour? How much proteins does it have? I still struggle to get a good rise
They sell it in supermarkets here in the UK. Yes, the whey is slightly acidic, so it helps with tightening the gluten. The flour I use has 13% protein.
BTW, 2 centimeters is about 3/4 of an inch for the scoring. I'm having trouble scoring a high hydration dough even with flour on top of it. Any suggestion?
Extra sharp blade, quick slash, one single fluid move.
@@ChainBaker Thanks. The bread must know I'm hesitant.
😁
Hello..love your chanel...do you think you can make a brioche that is sugar free-low carb-keto? I tried to make it using some recipes here in you tube and made adjustments...however when it starts to bake and after removing if out of the over it deflates..although they are soft ....😂😂help!!
That sounds impossible to me 😅 I've never made such breads and starting with brioche may not be the best approach. Perhaps someday I'll explore that side of baking but at the moment it's not really what I'm looking for.
thank you for your reply :-) @@ChainBaker
Does the salt serve a purpose for the cheese or is it only for taste?
For taste. Without it would be pretty bland I imagine.
I just made some cheese last week, this recipe looks great! Would unflavored yogurt or something else be okay instead of sour cream? I would rather use sour cream, and I enjoy it myself, but where I live the shops don't stock it. I understand if they wouldn't really work, but I love the flavor caraway has and would love to make the cheese and bread too
I reckon it may work just fine. It would not be as rich and fatty, but that's ok.
Does it matter if the milk is pasteurized or does is have to be raw?
I use pasteurized milk in the video 👍🏼
Hey i know you probably wouldn't read this comment. I have a liver disease, i can't est bread because it has sugar and salt. Is there any chance you make bread free from sugar and salt. You can add any nuts, and blue berry as sugar replacement? Please help i miss the taste of bread
Here's a salt and sugar free bread - ua-cam.com/video/EV4eJzVxnZU/v-deo.html But of course flour is full of starch that gets converted to sugars in your body, so I'm not sure how it would be different from added sugars?!
Seems like as good of an excuse to make some cheese as any
Hi there I have a 4 month old jar of whey in the cupboard how do I test if it's still active ? plan to made sour dough bread
That sounds like it should go straight in the bin. It does not keep more than a few days in the fridge even. Or am I missing something? 😄
Could you use whey from eg tofu making for this too?
I don't see why not. You can use many different liquids in bread dough 👍
Man, I just fell off the chair you guys can buy Polish sour cream in Great Britain. Wow that is wonderful in California. It is hard to buy anything from Poland. Chicago is different story there’s about million Polish people that’s probably London beats Chicago now days.
Most big supermarkets here have a Polish section 😁
California has some of the finest dairy products in the country. I recently tried some organic lactose-free sour cream from California and it was super rich!