Today I got my order for Rennett tomorrow’s menu for me to make some homemade cheese and some pita bread and Italian bread which ever bread my kids and my husband wants to eat the cheese I love making everything at homemade when my kids and my husband, they see me in the kitchen they asked me what are you making today? They get Very excited 🤣 good for you beautiful your cheese came out very nice and it looks amazing. Good job.😋😋👏👏👏🙏🏻❤️❤️❤️
Hi C1, so glad to hear you are making cheese. Would you please share it and tag us in your photos. You can find us on Facebook under Vlada Vladic / Cooking and Kids or on instagram under @vladas_seeds_of_life Thank you, Vlada
If you strain it well this cheese would melt however it is high moisture cheese so it will not perform like mozzarella. I hope this helps. All the best to you, Vlada
hey im from pakistan. im not a shef but want that u teach me. im crazy to make western foods.. but here in pakistan there is no any instittute.. plz contact me or reply in commnts.. wil u teach me
Hi and thank you for reaching out. I have not used mesophilic before so I am not sure if I can properly answer your question. I wish I could be of more assistance.
Hi @Vlada. First of all good video. Just one question, did your mom visit Nepal? Btw its Yak cheese. You pronounced it pretty well. Awaiting your reply. Thanks.
I have been watching many videos for making chasse, can you tell me if it is mozzarella cheese or cottage cheese and if it is not mozzarella cheese then how can we make one. Also please let me know if it can be used on pizza or anything and would it exactly taste like the one you buy from shops. Thanks
This particular cheese is very similar to mozzarella and is a great addition to any pizza. One thing to keep in mind is this is considered to be a 'young' cheese, meaning moisture content is much higher than in aged mozzarella cheese. However, you can use it on pizza, it's delicious. :)
Hi Tashi, this cheese is more like cottage-cheese, you can use it in baking but it will meld differently then mozzarella cheese. Bottom line, yes it can be used on pizza but you will have a different taste and texture....:)
Hi FISH ON - Sorry for the late reply, I have not made cheese using lemon yet so I am not sure if it would work better. I hope this would work for you.
@@cruzquijada201 Hello my friend your right they are the same shit but when Rennet only comes from the stomach of a young calf during the slaughter it makes a difforence to me,
Thank you for your feedback Indjr7. Regarding the 'cheesemaker'- you are right I am not what you would call a cheesemaker but I was lucky to grow up milking my own cows and making different type of cheeses for our family. Idea behind this video was to show other families and youth how simple cheese making can be.....All the best to you, Vlada V.
I was wondering if I heard it right when you said you used 1gallon of milk and 2TBLs of liquid rennet? That’s just seem to be a lot of rennet for so little of milk.
Hi Renee, great question. My rennet was not very strong thus I used 2 tablespoons, however if yours is, using less is ok.....Thank you for reaching out, Vlada
Vlada, Thank you so much for answering my question. At the same time, letting me know what to do with rennet if it’s not very strong. Love the way you explain and the trick for draining. We are a cheese family and the price of cheese is crazy. Plus my kids are grown and we all know how teen boys eat. So with all the said I wanted to try and make our favorite cheese or something close to it. I came across your video tweaked(rennet) a little bit plus add nigella seeds and I became The Best wife and mom for the day. I made 2 gallons of milk, with 1pill of veggies rennet add the salt with the seeds the family eat it all and now wants more. Thanks! Again
I bought vegetable rennet, calcium chloride and annato cheese colour. So do I add the I also have liquid an atom chese colour. I guess I should add the annato when adding the rennet???
I do use vinegar to make cheese but I think if you use vinegar the cheese comes out more separated, but if you use rennet it comes out softer and altogether in one bulk.
I made this type of cheese with my in laws, long time ago. Can we make ricotta with the leftover whey from the milk? If yes, do we just heat up the whey and the ricotta will come up to the surface? Is there anything else I need to add, it’s been a long time so I do not remember. Thank you
@@CookingandKids I would love an in depth basket cheese tutorial before easter comes out this year so i can make it for my family! I just can't get a thick enough curd even with 3 rennet tablets!
@@Therizzardofoz79 I am not sure if we would have time to make a new video in time for Easter as we are currently working on number of other projects. However I would keep your request in mind should opportunity open up. :)
Hi Khush, I never used rennet tablets but am assuming you could. One suggestion - try deluding it in a tablespoon of warm water before you add it to the milk. As for the amount - I am not sure how big the tablets are. I am sure instructions should be shared on the product. All the best, Vlada
My mom would usually cure it in salt, like feta cheese is cured. This process involves some experience. Also this particular cheese I made in the vide is meant to be used within a week of making. All the best Lynetter. Vlada
Thank you so much for your answer. I did it last night but the consistency was some kind of terrible hahahaha... looks like cream cheese a bit hard. I do not know if I used less cuajo I am using Fromase 50
Hi, this is your first try Adriana, you should give yourself some credit....:) Regarding the cuajo and Fromase 50, I must admit I am not familiar the names and am afraid can't be of much help to you. Stuff I used is just regular rennet my mom shared with me.
what are some of the thing's you can use the cheese for??? I'm new to cheese making. thank's for the great video, and the sheer curtain makes sense to me. tks Nicky
Hi Nicky, thank you for your note. This cheese is similar to cottage cheese. I use it to stuff crapes with it or to make cheese strudel. Cheese is light and great on toast with some honey too...:) All the best to you, Vlada
Hi Aneesah, rennet are enzymes derived from cow's or calf's stomach used to help brake down proteins from in milk.....and yes they are good for you. All the best. Vlada
@@CookingandKids Thanks very much. It looks like the same recipe. My Italian grandmother made this for Easter Pizza. It is like Ricotta. Is that how yours comes out?
Thank you very much for sharing, it's more practical and down to earth than what I learn to make from other channel, using temperature meter and vinegar , I found that cheese taste soured ( it's my first time cheese making yesterday ) and milk residue stick with cheese cloth, not easy to clean. I will search for rennet and try your method. Thanks again.
