Self Serving Skillet creates delicious easy-to-follow recipes to nourish yourself and those you love
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My WORLD is derived from recycled waste from every genera! My house, my vehicle , my F O O D ! Yes , silly zombie sheep do what the masters SAY ! ! ! How do we teach the intelligent people to SEE what is going on ???
I have been cruising through your videos and I feel like I hit pay dirt! You seem to have the best of the best videos I have found on RU-vid! Thank you for all your work and putting it out there for the rest of us to enjoy. I pray you have many more good videos ahead of you!😃
milk is too expensive now so many people I know now buy smaller containers and use milk less ofter, I only use milk in my morning coffee so a small container lasts 2 weeks.
@SelfServingSkillet 1st of all, fresh milk (or in some cases, even pasteurized) does not go "bad" when kept at room temperature, at least not in the beginning... it gets sour, which is perfectly fine for consumption, healthy even... you can drink it "pure", or with some sugar, or honey, or salt (and pepper), or add some fruit to make a delicious cocktail... when kept too long, sour milk gets spoiled - smells bad, gets bitter - then u can't use it any more, unless u want to get sick... the other thing is UHT milk... in most cases it does not sour, it gets rancid... and that, what u poured into the glass, didn't even look like sour milk, so i don't understand why would u deem it "bad"... 🤔
absolutely!! I'm so tired of people who say wwwwwwwwwwwwwwwwwwww the milk is out dated throw it awayyyyyyyyyyyy... you can make cheese!! you can make butter!!! there could come a time when those people will grovel to have that milk. MILK IS GOOD IF IT TASTES GOOD,
The NOSE ... KNOWS! My grandparents had a Creamery when I was young. They received bulk milk from dairies including from their own small herd & made cheeses, butter, & other products including eggs & smoked or brined meats. We always had fresh curds, farmers cheese, creamed anything & fresh butter. I'm so pleased your showing people how to use this & prevent wasting good food.
All those ideas sounded delicious! I’m going to do the macaroni and cheese first, then the dessert but I’m going to use crabapple jelly and blueberry compote! Yum! Thank you so much for sharing your creativity. 😊
I made my first cheese today using your recipe and following your video. Thank you so much for giving so much detail and the step by step which made it possible. ❤
In Germany, the best-before date serves as safety for the producers. When the date expires, and if there's an illness, they can't be blamed. Then it's the consumer's fault. Producers often set the best-before dates too early to be super safety. That's one of the reasons of the foodwast in Germany. btw.: we call it Mindesthaltbarkeitsdatum or short MHD. Most people believe that this is the actual last date to use. They never test it; they just throw the food away-a 'throwaway society'. Greetings from germany!
Hmm I used my left over whey but it never made cheese. On the first video it did. I was using fresh cow milk. Would that make a difference? My cottage cheese came out great. But no second cheese.
To Clarify: MILK, IN THE USA, IS REQUIRED TO BE PASTURIZED TO THE POINT THAT ALL BACTERIA ARE KILLED; EVEN THE GOOD BACTERIA THAT WOULD NATURALLY TURN MILK INTO YOGURT AND CHEESE. The two processes are: Fermentation- where the Good Bacteria turn Lactose into Lactic Acid. PUTRIFICATION- WHERE DANGEROUS BACTERIA FROM OUTSIDE THE MILK CONSUME ALL THE GOOD PARTS OF MILK AND PUTRIFY IT, OR ANOTHER WORD IS ROTTING. This is why you cannot make cheese at home without extra chemicals: there is NO GOOD BACTERIA LEFT. In making cheese there are two Chemical processes: Fermentation and Flocculation. Fermentation turns the lactose to lactic acid, which then facilitates the process of separating the proteins and fat from the water; this is flocculation. Home Bakers, the only reason you haven't put your family in the hospital, is because you are baking at High Temperatures for many minutes. That doesn't not mean you won't ever put your family in the hospital by using ROTTING MILK in baked goods. This is walking on thin ice, and I don't recommend you do this. If you have a source for Raw Farm Fresh milk, that is a completely different product, than what we purchase in the store. Raw Fresh Milk still has the good bacteria and left at room temperature will ferment into yogurt all on it's own. Add heat to that, and that will flocculate the solids from the water and you will have Cheese. In the US, YOU CANNOT SELL CHEESE FROM UNPASTURIZED MILK. THE FDA DEMANDS MILK MUST BE PASTURIZED, BEFORE YOU CAN MAKE CHEESE TO BE SOLD. THAT's why our cheeses are pail immitations compared to European Cheeses.
Hey guy, idk if you're married or not, but if you're not, I've got a sweet daughter who loves doing the same things you're doing, and I'd love it if you two got together. She's very pretty, smart, funny, and plays piano. Let me know if you're interested, and I'll send you her picture. Maybe you guys can make cheese together some time. Thanks. Tom
