Hi, my name is Putra I'm from Bali - Indonesia 🇮🇩 I'm just a guy who loves to cook and eat :)
Welcome to my channel where you can find videos of me cooking and not only that I also like to brew beer make wine curing meat and make cheeses, with minimum equipment and simple ingredients :) I hope my videos would be useful for my fellow and future viewers :)
Support me by subscribing to the channel. Thank you and enjoy!
@@putradnyana so after an hour of break after adding cultured whey, you go on and off with the stove and try to mantain the temperature till the last step?
As an Expat living in Jawa and making cheese at home using only natural cultures I found your video, as a like minded cheesemaker, very supportive although frustrating. Why frustrating? - because you have no indication of the amount of milk you started with, nor the amount of clabber you added and there was no recipe in the description. So, please, how much of each? Also, do you know of any other home cheese makers using only natural cultures in Indonesia, apart from you and me?
@@putradnyana terimakasih bli jawabannya, mantap bisa buat pizza Italia sekalian oven pizza nya, pizza style bli mirip italian bro Vito kebetulan aku lagi belajar dari channel nya, jika sama gurunya salam satu hobi ya bro, kalau beda guru mohon maaf murid ijin nyimak😊🙏
I’m new to using cultures and am a little confused. I thought if you heat the cultured whey it will kill the good stuff in it. Thanks so much for the video, I’m so excited to make this!
Sorry i have some questions: 1. How much the ratio is? 2. What we gonna do with the left over fermented milk from day 1 and 2? (Do we throw it away or we can use it?) 3. Do we need to always keep the lid loose or only for the first day and later keep it tightly closed? 4. Do we need to change the jar everytime we add fresh milk? I hope u can answer it, thank u
@@putradnyana I see. I'll let you know how my pizza will turns out! 🍕 Although I only have a home oven, not a pizza oven. Hopefully it will turns out well ;|
Thanks a lot for your video It helped me make my first successful batch of mozzarella yesterday I have a question After cooking the curd, during the acidification process The curd started to get very coagulated I had hard time to separate it into bean size parts Is it normal ? What is your recommendation?
@@bananasESCT glad my video helped you make your first mozzarella 😊. I never mentioned cooking the curd, the temperature is only maintained at max 40c to help acidify the curd and also to release some of the whey from the curd, thus, it will form the desired final curd shape
@@putradnyana thanks a lot. Do you stir the curd time to time during the acidification process ? or do you leave it as it is after cutting and forming the bean size curd ?
@@bananasESCT I just leave it as it is in its own whey until the PH reach the right number, if you follow the instructions in my video everything should turned into mozzarella ✌️
This culture video is awesome,I was asking for it, but I wish it was A2Z speaking explaining rather than high music,speaddy writing,I request more again in better understanding please!! God bless love it from TANGA Tanzania.
