"EXPIRED" MILK TURNED INTO FREE FOOD - how to make farmer's cheese at home

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Recipe:
The Acid of your choice. 1-2 Tablespoons/15 -30 ml per Quart/Liter of Milk
Milk - raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese.
Heat to 190 F or 88 C
Heat off
Mix in your Acid
Wait
Strain
*Cheese Cloth amzn.to/3lMaoge
*Lemon Squeezer amzn.to/3CANBtN
*10qt Stockpot amzn.to/3xzTIuN
*My Cast Iron Skillet amzn.to/3liM99i
Intro/Outro music by Eric Rutledge / eric_rutledge
Recipe:
The Acid of your choice. 1-2 Tablespoons/15 -30 ml per Quart/Liter of Milk
Milk - raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese.
Heat to 190 F or 88 C
Heat off
Mix in your Acid
Wait
Strain
how to use extra milk
how to use expired milk
how to make farmers cheese at home
how do i know when milk has gone bad
what to do with sour milk
why does milk go bad
how to turn milk into cheese
how to separate curds and whey
expired milk turned into free food
00:00 Introduction
00:31 "Milk Rant"
04:43 What you need
06:12 While it heats
07:53 Ready for the acid
08:26 Letting the curd drain
10:06 Rest in the fridge
10:24 Unwrapping the cheese
11:20 Storage and Serving
14:17 Taste
15:31 Outro

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Опубликовано:

12 май 2024

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Комментарии : 6 тыс.

@stephaniemcpherson2558 2 года назад

This “zero waste” philosophy was a way of life for me growing up. We called it being poor.😁 Nice video. Thanks for teaching these skills to the masses.

@SelfServingSkillet 2 года назад

Ha! So did I.

@paulsawczyc5019 2 года назад

We live on a planet of plenty - poverty is artificially created by forcing everyone into the money/tax system.

@ceridwannesmith4156 2 года назад

I try to teach my kids things such as this, but moreover , the mindset of 'waste not want not". And yes, it largely has to do with tight funds. But I only hope they can appreciate and understand the reasoning behind it all when they are older. It amazes me how much most people freak out over expiration dates and will throw away tons of perfectly usable items.

@rjay7019 2 года назад

We always shake our milk every time we get it out. We've drank milk 3 weeks past the expiration date and it was still good 👍

@paulsawczyc5019 2 года назад

@@ceridwannesmith4156 They want you to throw it out and buy more.

@wrwcf3078 2 года назад

I worked in a real Italian restaurant and when the milk in the coffee creamer carafe would start to turn and even curdle a bit the owner would use it in their cheese cake. The cheese cake was amazing. Just saying.

@bradshawty 2 года назад

@@praisejesusrepentorlikewis6218 lol wtf

@CrazyLinguiniLegs 2 года назад

@@bradshawty haven't you heard? Using old milk to make cheesecake is one of the seven deadly sins.

@ChaptersTalk 2 года назад

@@CrazyLinguiniLegs sad RU-vid doesn’t have a laughing reaction emoji

@clark987878 2 года назад

@@praisejesusrepentorlikewis6218 Jesus Christ is Lord!

@jjones503 2 года назад

@@clark987878 would that be jew-jitsu?

@kausalyashenoy Год назад

Paneer making is very common in Indian homes. You can get a lot more cheese out of 2 gallons of milk than you see in this video. There is more casein in the whey that has not separated out, which is why the whey is somewhat milky looking. I use 2-3 tbsp white vinegar per gallon of milk. When all the casein has separated out, the whey should be a somewhat yellowish (with a hint of green) translucent liquid. The whey is great for cooking rice or lentils, or kneading bread or flatbread dough. Good for dogs too if your dog likes it and is lactose tolerant. P.S. if you don’t have a thermometer, just heat til it starts to boil, then add the acid. We just boil it when we make paneer at home. No thermometers.

@savagecatgt Год назад

I just wanted to say thank you for this comment. It was very informative.

@Web.Crusader 11 месяцев назад

Yep, vinegar is much better and MUCH cheaper than using fresh lemons.

@shashwatsinha2704 10 месяцев назад

Thnx

@majestic6303 9 месяцев назад

Can you make paneer with 2% low fat milk?

@fafalise2023 9 месяцев назад

Thank you xx

@salmiakki7652 Год назад

I keep spoiled milk around for baking, it has a far richer flavour in the bread. I tend to put it in a jar labelled "baking milk" in order not to gross people out. I've also used soured milk to make condensed milk for pumpkin pie, simply by boiling it down to 50% with sugar added. It made a pumpkin pie that was not too sweet but had a delicious flavour. It's quite a wonder ingredient when you get comfortable with it.

@kyttieremora6302 Год назад

I use it in my cornbread

@roguespartan2854 Год назад

Spoiled milk can be used for bread without risking your stomach??

@salmiakki7652 Год назад

@@roguespartan2854 Absolutely, the sour comes from overgrowth of lactobacilli bacteria (which is good probiotic yogurt bacteria) which makes the milk too acidic for pathogens to grow

@brantgentry1463 Год назад

@@roguespartan2854 what do u think buttermilk is?

@itzahoax934 Год назад

@@brantgentry1463 butter milk is literally the leftover liquid after whipping cream into butter, then fermented.. Spoiled milk is not buttermilk.

@missychan63 2 года назад

For those on septic tanks - when the milk is truly past using, pour it in the toilet. It will go straight into the tank and help keep things clear. The bacteria in the spoiled milk is exactly what the tank needs 😉. Rotten tomatoes are great for this too - as well as a quarter cup of regular old baking yeast every 90 days. Who needs ridex when we have what we need in the kitchen, lol?

@SelfServingSkillet 2 года назад

Knowledge is power!

@islafitch8729 2 года назад

That's great to know, thank you so much!!

@diplovely72 2 года назад

I pour mine down the kitchen sink😃

@nancyfahey7518 2 года назад

When I cut up my scoby from kombucha for my chickens (gummy worms) I flush a couple into the septic system. Don't know what happens but it sounds good.

@redwoodrebelgirl3010 2 года назад

Awesome! Thanks!

@naturewithandy7204 2 года назад

One of the biggest proofs I found to prove expiration dates are ridiculous, is When I noticed an expiration date on the Himalayan salt I bought at the store the other day! 😂 seriously! That stuff is as old as the rocks it was mined out of, and now we’re going to put it in a package and put an expiration date on it for when it goes bad!

@dorothydean8643 2 года назад

I’ve seen “expiration” dates on vinegar! What is it going to become after the date? Vinegar is vinegar.

@BEAUTYnIQ 2 года назад

not necessarily "bad" .. but not as "fresh" as when freshly ground, fermented, etc .. I think food labeling laws require it .. ?

@wormbo2 2 года назад

Probably more to do with the packaging? Plastic degrading, etc?

@naturewithandy7204 2 года назад

Well vinegar does lose its acidity overtime, But like the guy said in the video it’s really up to us to use our senses to figure it out, because the expiration date they put is most likely erring on the side of caution sometimes Unreasonably so!

@Linrose8 2 года назад

LOL...I have an even better one for you. The package of lancets that came with my glucometer has an expiration date on it!They will expire in 08/2026. How do needles go bad?😳😂

@jackofalltemposdigitalchil7483 Год назад

This cheese is the secret weapon to making cheesecake close to what they serve to you at restaurant . Adds amazing structure and rigity that cream cheese can not provide alone. Highly recommend it either from store or homemade!

@sheilashoop3308 Год назад

Do you still use cream cheese with it?

@jackofalltemposdigitalchil7483 Год назад

@@sheilashoop3308 yep I still do. I'd lean more on the farmer cheese side. To give you structure and rigidity. Cream cheese fall apart easily under heat

@sheilashoop3308 Год назад

@@jackofalltemposdigitalchil7483 so half and half?

@glynnisthomas9165 11 месяцев назад

@@sheilashoop3308Try using one third farmers cheese and two thirds cream cheese.

@GayMarcoting 11 месяцев назад

Ricotta also works well as a substitute for farmers cheese in conjunction with the cream cheese as farmers cheese tends to be salted and ricotta isn’t

@LionWithTheLamb Год назад

The date on milk is NOT an expiration date, it's a SELL BY date. Milk generally unopened can last at least a week after sell by date passes and if you keep your refrigerator cold (35F-38F) it can last even longer. Sometimes refrigerators are 40F or above due to children or careless adults messing with the thermostat. You can also freeze milk, it tends to separate slightly but that won't hurt it for cooking and making cheese or yogurt.

@deearvey5540 10 месяцев назад

Can goods keep up to 5 years, if stored in a cool dry place Most people have air condition, so pantrys are a stable temperature . Nutrition course in Nursing school taught us that.. Medicines keep up to 5 years if stored in cool,dry place Pharmacology in Nursing school taught that. The dates are not required by FDA, It is a manufacturing ploy to make you buy more. I am 78 yrs old, raised 8 kids ( birthed 5) & the only time we got food poisoning was from a take out bucket of fried chicken ( Mrs Winners)

@shericontrary2535 10 месяцев назад

back in the day they put a silver dime in the milk jug to keep it from spoiling

@rebeccakingman9815 9 месяцев назад

If you put a tsp salt in milk about to go bad it doesn't.

@velboyd5483 3 месяца назад

When I was little. The milk was always frozen in the day care. I didn't think much about it. Somewhere about the start of high school, I became milk intolerant. I can have cheese, sour cream, cottage cheese, ice cream, but not milk. I got lucky. Sugar started causing migraines about then. I cut off both. My life has improved in the 25 years since changing my diet.

@sunflowerz54 2 месяца назад

Exactly. And it you store it out of the plastic container. I use mason jars it will last days longer :)

@glorygloryholeallelujah 2 года назад

Growing up on our family farms, we never let dairy (or any food product) go to waste! Something I picked up from my grandma, is to put a fresh sprig or two of Rosemary in the cheesecloth, before spooning the curds/whey over it…so you get a nice gentle herb flavor infusion -and it looks so pretty when you flip it onto a plate, because the sprig will then be sitting on top like a little decoration!😋💗👍 (She also did a similar trick with her fresh butter!)

@SelfServingSkillet 2 года назад

That's such a fun way to present food!

@janettewawarosky9554 Год назад

Love that tip! I grow my own rosemary, thyme, mint and oregano, a few others. I dry the excess, but use them daily. So much fresh flavor. Will try this next time I make pan cheese (farmer's cheese) or butter ❤️

@lawannacollins4892 Год назад

You are my new favorite kitchen guy.

@danielgriff2659 Год назад

surprisingly wholesome comment!

@lawannacollins4892 Год назад

@@danielgriff2659 it's a wholesome channel.

@margaritaherrera3669 Год назад

So happy I came across this channel. Growing up in Mexico some how my grandmother used to feed 13 people with no wasted or leftover food. We never went hungry, everything had a purpose.

@newsviewstoday5689 Год назад

Buenos Margarita, I have to tell you we LOVE MEXICO & have visted many parts of it for extended periods of time... I WISH I LIVED THERE NOW. The people are amazing, the family unit there is amazing, the country is SO beautiful the food is amazing,m the culture is amazing, tequila & Mescal are amazing. Oxaca toritilla soup is amazing, Pozoles, mole are amazing, the weather is amazing, the history & historical sites are amazing....So why don't I live there is the question!? My brother moved there smart boy. & only returns to Canada once a year in summer to check his property & see his grown daughters. ...Napoles is amazing, the street tacos are amazing, the pottery, the fabrics....Oh I hope you still live there & not the U.S. I think Mexico is much safer these day & has a better future. We left the states & I am glad now I see what's happening there. Thank you Mexico I love you & your people !

@tman9338 Год назад

@@newsviewstoday5689 Any idea how to make cotija cheese ?? my son loves it and it looks close to this one

@BillyWitchDoctorDotCom Год назад

@@tman9338 Basically identical to the video, but you stop at the 8:50 mark. [EDIT] sorry, I misread cojita as cottage -- totally different!

@alexanderbruce2621 Год назад

Very nice to hear that, very Inspiring.

@jeffcarlos5780 Год назад

Your shit was never in jeopardy or coming close to expiration

@pinchebeckycooktology Год назад

My mom used to make a candy with spoiled milk, like actually spoiled. She would boil it down add piloncillo (Mexican sweetner) some other ingredients and then roll into little balls. She called it skunk candy because it smelled as it boiled down.... but it was actually delicious.

@franci9936 Год назад

I make this type of sweet Candy milk, grew up eating it like this and mom used to sell it too

@sheilahanson-tv7or Год назад

Frances P what's the recipe for your candy. Thank you.

@ketokarbs3671 Год назад

Hmmmm What is the recipe???

@med8615 Год назад

tell mama to drop the recipe

@lizbeskalis6735 Год назад

Hi everyone this recipe is from the state of Michoacan, Mexico they call it "chongos zamoranos" in honor of the capitol of the state of Michoacan called Zamora. It's not rolled into balls like that of a cake pop but the process of making it is to boil the milk and add cinnamon sticks and Mexican brown sugar aka piloncillo and let it do it's thing to separate the milk curds from the liquid once it separates you strain it it doesn't have any specific directions you can do as much as you like just make sure you add the piloncillo it's up to you how much sweetness you like and enjoy!!!

@dante9284 Год назад

It always leaves a bitter taste in my mouth when I walk past the reduced section in the store and see 20+ bottles of milk going off that day that no one will buy because they don't know what to do with it. Keeping this video for future reference and will certainly share it around. Anything we can do to reduce food waste and create great cheese is a win in my book. Thanks for sharing!

@tickledtoffee Год назад

Yeah, that upsets me too. I occasionally buy some and make white sauce or cheese sauce that I freeze in small batches

@WillFox-js2hu Год назад

Whenever I see cream going cheap in the supermarket I make butter.

@Carlie_flower Год назад

Yea our local farmers market always has really great whole milk reduced and they always warm me "it's past it's date" and I'm like "perfect, it's half price right?" 🥴🤣

@JohnZombi88 11 месяцев назад

Too bad most big box stores like Walmart won't mark it down so it just gets wasted.

@honeyFoxx420 9 месяцев назад

How does spoiled milk taste better i'm never eating yall cooking

@taracriste1 2 года назад

These are the skills they need to be teaching in our schools. Imagine if we taught children about zero waste and making food. I am all about minimal waste, I make yogurt in the instant with whole milk. And I strain the whey out. Whey is good when added to smoothies. God bless ❤️🙏

@christinemeleg4535 2 года назад

The "skills" taught here do NOT PRESENT FOOD SAFETY! THAT IS WHY THE NON TEACHING PUBLIC THINKS THEY ARE A GOOD IDEA!! I taught agriculture and Emergency Services up through college levels. I speak of experience, not a "gee it was sooo good decades ago foolishness! Teaching cooking belongs at home, not the classroom, quit shirking YOUR DUTIES!

@SelfServingSkillet 2 года назад

Another great use for whey!

@donoimdono2702 2 года назад

@@christinemeleg4535 - who said classroom? projecting much?

@coleenedwardsw238 2 года назад

Tara Criste- The kids today aren’t interested in anything like that nowadays. Everything has just been so readily and easily acquired. With no effort. That’s what they want. Nothing will be taught them until it has to be. And no other choice.

@redwoodrebelgirl3010 2 года назад

@@coleenedwardsw238 Nice just making ugly blanket assumptions & dismissing the "kids of today" 🙄 Kids are much more interested, & multi-dimensional, & INDIVIDUAL than that for which you give them credit.

@centuriontwofivezeroone2794 2 года назад

I do something similar with out of date Greek yoghurt: I add salt, olive oil, chives, garlic etc. Then put the mix into cheese cloth, old (clean) bedsheets cut up will do. A few days hanging in my shed and I have lovely soft cheese, you can really play with flavours, herbs and such, even chilli flakes and paprika are great. It's surprisingly easy as there's no cooking and nobody hangs on to "old" yoghurt, so it's cheap, or free. I was taught this method by an old Israeli guy, who told me it was called prison cheese because convicts recieved rations of yoghurt with meals and made this in socks hung on their cell window's. That was many years ago, but I've since taught my son this method and we often try to out-do each other with inventive flavours and my family never tire of it.

@smallbeginning2 Год назад

Just outdoors? In your shed? All seasons?

@centuriontwofivezeroone2794 Год назад

@@smallbeginning2 Yes, all seasons, in a my shed, hanging over a bucket to collect the whey (which I don't use). It takes a while longer in the colder months, but I urge you to try it if you doubt me. You've got nothing to lose by trying and you might really enjoy the end product. Good luck and best wishes. When it's done I generally parcell it up in grease proof/ parchment paper, and keep it in the refrigerator. I've never had it long enough to see if it goes bad, but after about 7 to 10 days it starts to get harder, going from a "Roule", and then a dry crumbly "Feta".

@wlwww16 Год назад

Do you heat up the yoghurt at all? If so, before or after adding the herbs and spices? Thanks

@MariaRomero-zt3il Год назад

Awww 🥰

@centuriontwofivezeroone2794 Год назад

@@wlwww16 No, no heating, or cooking. Go for it, just try it. About a week in very warm weather, two, to three weeks when its cooler. The longer you leave it the harder it will eventually become, although I like eating this and I've never left it so long... 😊

@susieg4624 Год назад

In the old days milk that was on the turn, so sloppy texture but not yet off enough to make cheese, was used as a drink called buttermilk. It was tangy and stronger-tasting (like the difference in taste between green bananas and ripe ones covered in black spots) and was not considered 'off' or unusable. Basically milk could be used at all different stages and not thrown away - milk, cream, buttermilk, yoghurt, butter and cheese. Also there was curds and whey, when it started to separate into liquids and solids, which was considered good for children (as mentioned in the nursery rhyme "Little Miss Moffat").

@michellebobier-groves7821 10 месяцев назад

Curds are used as today's cottage cheese!

@bluefox5331 10 месяцев назад

An important distinction is that milk now is pausterised. Not all bacteria that can make milk its home are good, most will make you sick. Same with mold on cheese! Just because brie exists desn't mean you should just eat moldy cheese from your fridge

@deearvey5540 10 месяцев назад

@@bluefox5331 In my Mom's refrigerator, we called it making penicillin.

@GingerWallace-kc6pj 2 месяца назад

Our milk was curdled by letting it sit out about 24 hours and churning it to get the butter out the liquid that remained was the buttermilk😊

@user-rc6sp5fk1n Месяц назад

@@bluefox5331 If you just cut the 'mold' off the cheese it is fine underneath. I have done this for over 40 years and none of us ever got sick!

@WildIdahoLisaAJ Год назад

After your cheesecloth are laundered, at the very least, soak in white vinegar and air dry to remove detergent residue and bacteria 🦠 It can also be boiled if it's good cheesecloth

@braggmac 2 года назад

As a dietitian and foodservice director, this is great content. Most people do not understand the use by date. Thank you for putting this out there and for educating others on how to reduce food waste.

@mccxcccx7793 2 года назад

When milk turns sour.......throw it the hell out. We don't eat cheese anyway.

@flamenmartialis6839 2 года назад

I've drinked milk that had a best before date past 2 weeks, I've also had milk go bad even before the date. Smell and taste, don't automaticaly throw it out.

@rockthecasba16 2 года назад

@@mccxcccx7793 He's not using sour milk.

@rockthecasba16 2 года назад

@@tessaducek5601 What's truly pathetic is being such a judgmental, self-righteous, ableist jerk about something you clearly don't understand the purpose of.

@sebastienlemay6120 2 года назад

@@flamenmartialis6839 exactly, same for yogurt. Whatever the date, the smell taste doesn't lie. I've eaten yogurt more than a month after the best before date and it was perfectly fine.

@mikelafaille Год назад

Great channel! Man, seeing someone not being scared off by those ridiculous expiration/sell-by dates is refreshing. I managed a cafe that was inside a larger store for about a decade. Expiration dates infuriate me to this day. These massive food companies slap them on knowing full well that their products will be fine for quite some time after the sell-by date. Whenever something hit the sell-by date, we'd just transfer it to the main store's break room fridge, where it would be promptly devoured by a horde of ravenous teenage employees. We used to turn our "expired" milk into chive-cheese spread, as well as making a pancake mix with it. Absolutely incredible.

@styldsteel1 Год назад

Too many times the milk starts to smell even before the sell by date. I give my milk a good stiff smell starting on the sell by date. That is a great barameter. Any smell that comes from that container gets dumped. Milk has no smell what so ever. Keeping up all night with nausea and vomiting isn't worth three dollars.

@JLieb Год назад

The expire date was one thing but sell by date is truly a sales pitch, sell moore milk baby. make something out of it love this.

@AcornHillHomestead 3 месяца назад

Food waste due to ignorance is infuriating to say the least.

@cefinau 10 месяцев назад

I had half gallon of milk that was starting to smell bad, just questionable. So I decided to make yogurt with it. But while heating it on the stove, it began to curdle. So I decided to use this recipe for cheese instead. But it barely curdled with vinegar, just had tiny grains of protein. And it made grainy, bad smelling cheese even after rinsing through the cheesecloth. But heck I’m eating it right now anyway just mixed with other things. I will report back tomorrow if I have any intestinal side effects Eta: 😂 PS. Update. The remainder of the cheese stayed in my fridge for another few weeks until I threw it out. It didn’t make me sick, I was just not desperate enough for food to eat the rest of it lol

@jeancena3556 9 месяцев назад

did it taste good

@foobarmaximus3506 8 месяцев назад

@@jeancena3556 She is no longer able to communicate.

@jojoe4093 7 месяцев назад

Thoroughly enjoyed reading this! 🤣😁

@tracymahoney4125 3 месяца назад

😵RIP @@foobarmaximus3506

@dotregan1506 2 года назад

This takes me right back to when I was a child in the 50's. My Mum used to do this with milk that had gone off, we didn't have a fridge back then, so we had a lot of this, we called it sour milk cheese and loved it.

@SelfServingSkillet 2 года назад

It sounds like your Mum did it right!

@brighteyes6585 2 года назад

Reminds me of my grandmother's sour milk and cornbread that she introduced me to.

@mookie9532 Год назад

@@brighteyes6585 Buttermilk and cornbread! My great grandmother eats it to this day

@augurcybernaut4785 Год назад

This old folk had so many life hacks

@jujutrini8412 Год назад

My mum did this too. Sometimes she used to mix herbs into it.

@suchitraroy1758 2 года назад

A tip to prevent milk from burning at the bottom of the pan while heating is to add little water to the bottom of the pan. Just enough water to cover the bottom of the pan in a thin layer. Speaking from experience of making paneer for many years to make Indian sweets, ( mithai).

@SelfServingSkillet 2 года назад

I'll have to try

@spanqueluv9er 2 года назад

It doesn’t stay, it’s pointless.🙄🤦‍♂️🤡

@spanqueluv9er 2 года назад

@@SelfServingSkillet There’s no point, it doesn’t work.

@gustavohopkins242 2 года назад

@@spanqueluv9er doesn't matter it makes it a little more watery which makes burning harder as less solids are contacting the bottom. as a cook I do this to heat up soups and sauces. especially the thick ones. I'll add a little extra so by the time it's hot it ll be the right consistency without burning on the bottom

@debeeriz 2 года назад

put a dinner plate upside down on the bottom, also helps to stop the milk from boiling over

@nancysarver8120 4 месяца назад

Soooo happy I happened across your video! Raised on a dairy farm, we pasturized our milk for ourselves and sold the rest to our local cheese factory. Thank you for inspiring us!!!❤❤❤

@ericklassen742 Год назад

Hey, man, Great to see the next generation being interested in being frugal. I do this often but I use vinegar to avoid the chance of the lemon aftertaste. Your whey should look like lemonade toward the pale-greenish side. If I get the white whey as you did, I add another 1/4 cup of acid. It makes the whey become clear, and that means getting more cheese, from your gallon jug. Nice video... made my mouth water!!

@cindyjones520 2 года назад

I, once, made "Accidental Refrigerator Cheese" by forgetting a carton of Half-and-Half in the back of the refrigerator. When I found it it sounded clunky so I tore the carton open to see what was there. It looked like cream cheese so I tasted a teeny bit... It was good so I ate it, little by little, and I'm here to tell the story! ☺☺☺

@gladysbaker5567 2 года назад

Yikes

@alikeat1347 2 года назад

You’re braver than I am. I tip my hat to you.

@yourmother9834 2 года назад

I mean isn’t that how cheese was invented 😂 it probably needed salt

@Rattlerjake1 2 года назад

Another great use for this farmer's cheese and whey is to mix with your dog's food. It is great for their digestion, and their health, plus they LOVE IT!

@debnlinda 2 года назад

Not ol' drippy!

@auntmemeintennessee8033 2 года назад

I use “clabbored” milk (mountain term for aged milk that has separated) in my cornbread , muffins, pancakes, and biscuits. I add a dash (about 1/8 teaspoon) of vinegar or lemon juice to about a cup & half of aged milk, to make it clabber/thicken more, and taste more like buttermilk. It’s almost as good as using bought buttermilk, IMO. Have done it for years with no negative effects. My mother and grandmother did this as well. Also, If I need buttermilk for a recipe, and have none on hand, I add a slightly larger amount of lemon juice or vinegar to fresh milk to turn it into thickened buttermilk. Works very well.

@SelfServingSkillet 2 года назад

I've done this for pancakes

@nic7761 2 года назад

Can you make clabbord milk be used with 1% milk?

@auntmemeintennessee8033 2 года назад

@@nic7761 Yes, I have used 1 & 2 % milk, although it doesn’t have as strong of a buttermilk taste as with whole or canned milk, and it doesn’t thicken up as well. But I still do this with 1 & 2% milk, to keep from wasting it. 👍

@caregiver-69 2 года назад

I also was raised using "clabbered" milk in baking. Thank you for bringing back memories.

@naturesbest8203 2 года назад

My Granny used that word all my life...Close by...I miss her...I luv them old words...lol

@rocknrollgangster13 Год назад

Thanks! I absolutely LOVED this video presentation in the way presenter speaks with relevant clarity and is informative and engaging. He demonstrates without a bunch of "blah-blah-blah" or slow, dragging, unnecessary content. BRO, I'M MAKING THIS CHEESE ASAP!! I watched, subscribed and "extra thanked" today. Keep up the good work man. Godspeed

@darksskull Год назад

I made this accedentally one time trying to make bagels, or donuts I don't remember. The recipe called for scalded milk and I didn't have quite enough regular milk so I added in some butter milk, and the acid content turned it into cheese

@sharondonelow5364 2 года назад

A note on the dates put on the milk container...The date (in most cases) is used to rotate the milk out of the store, and to get people to buy more of course. But they do try to make the date so that the product will stay good in the fridge at home a week after that date. But it all depends on how the milk gets treated. A few extra minutes in a hot car before you get home can change all that in short order. The back of my fridge comes close to freezing things. So I put the milk back there and it has lasted over a month that way. No taste issues at all.

@thomasarussellsr 2 года назад

Same here. The back right corner of my last three refrigerators were the optimal place for milk longevity. I tried the designed door pocket, but almost never lasted through the "By date" there. Another great tip, don't get it out until you are ready for it. Sitting in the counter/table significantly reduces the life of milk.

@oldironsides4107 2 года назад

Milknused to have a few day shelf life. Now it has like a month shelf life

@SelfServingSkillet 2 года назад

In refrigerators with a freezer, all the refrigeration takes place in the freezer. The area in the back of the fridge is where the regulator is. This is why the back is the coldest.

@traekas7228 2 года назад

My fridge is much like yours, Sharon. My dairy, I can hold on to way past the use by date bc it’s really very cold. My friend is always trying to throw out my food items that “can’t possibly still be good anymore!” And yet, they still are. Imagine that!

@traekas7228 2 года назад

@LTNetjak Before, I’ve also had that happen to my dairy. And I’m all the way over on the other coast from FL! But I hate that! Don’t you?!?

@robsemail 2 года назад

When I was in 8th and 9th grade I worked in the school cafeteria. There were always some students who didn’t want their milk, and if they left it unopened we’d set it aside, let it sit out overnight and use it to make the dinner rolls the next day. We’d also use any other expired milk we might have at hand. The thing I miss most about public school is those mouth-watering dinner rolls in the cafeteria! I don’t even know a restaurant that makes better rolls. You can also use spoilt milk to replace buttermilk in recipes for pancakes or biscuits.

@SelfServingSkillet 2 года назад

Gotta get that funk in there somehow. Great tip!

@brneahowt3448 2 года назад

I remember school rolls!!!

@ArizonaSusan 9 месяцев назад

When I buy milk, I freeze all but one gallon for immediate use. Freezing stops spoiling that happens in the fridge. It also does not spoil any faster when thawed. I have milk that remains fresh way past the expiration date and none is thrown out.

@YouzACoopa Год назад

I made some pancakes with spoiled milk the other day. It had thickened and started to smell but cooking it totally transformed it!

@jimpeel 2 года назад

The best thing you can do with sour milk is make pudding. It has to be the kind you cook, not the "instant" cold pudding. The cooking stops the bacteria from continuing to grow and the sweetness of the pudding masks the sour taste. This is an old trick from days gone by and was used a lot during the depression. Older people know this. Not so much with the younger generation.

@akashanumberfive199 Год назад

Got a recipe?

@tak4587 Год назад

Or custard. So delicious, it bakes in the oven and kills the bacteria that way

@Brandon-bc5um Год назад

Probably bc we dont drink this nasty crap anymore 😂

@ricosuave5120 Год назад

Brandon. You may eat your words.

@glorygloryholeallelujah 2 года назад

*I freaking LOVE this comment section!* I’m learning about so many new uses for “bad” milk from everyone! What a delightful community this channel has!❤️

@SelfServingSkillet 2 года назад

I'm so glad!

@ragtop326 2 года назад

Me too!! Bless you all. 🙏

@jakesmith2341 Год назад

Agreed! Your tag and bio are amazing too- gave me the chuckle I needed today. Stay awesome, you Holesome creature.

@glorygloryholeallelujah Год назад

@@jakesmith2341 Aw thanks! 😁💗 I always love to hear that I made someone’s day a little happier!

@661sInfamous 9 месяцев назад

I had a friend who ran a dairy and he said that stamp is only a suggestion..milk could go bad before the date and it can last awhile after the date... Putting a use-by date is just something they were required to do

@Abigail-wz8ks Год назад

I absolutely love this concept and the way you explain things and provide all the information. I definitely vibe with you ❤ thank you!

@moonshynegirl172 2 года назад

I made cream cheese from scratch using lemon juice and it tasted just like ricotta cheese to me. I like ricotta cheese, but I didn't want my cream cheese to taste that way. When I repeated the process with vinegar it tasted more like the flavor I was used to. Loved this video!

@SelfServingSkillet 2 года назад

Yep. The acid is as much about flavor profile as it is chemistry. Glad you found what you were looking for.

@lesliejacobs1439 2 года назад

What type of vinegar..apple cider..? White vinegar? Wine? Rice?

@theenforcer9967 2 года назад

@@lesliejacobs1439 Any vinegar will work, but white has the least flavor. The others you mention will add their own unique taste to your cheese.

@cbryce9243 2 года назад

@@lesliejacobs1439 It depends on the flavor profile you want to achieve. They'd all work. The lemon sounds really good! I might have to try it each way. Imagine balsamic vinegar, raspberry . . . so many choices! I love this recipes, it is easy and has options.

@georgianaradauti7315 2 года назад

Or just use yogurt. In my country old people would make cheese by 10l of fresh milk with 1.5l of yogurt Also u can make ur own yogurt by leaving fresh milk in a light covered pot out a few days, on top ull also get fat cream if the milk is fat enought

@falasakari4945 2 года назад

My grandparents in Germany used to leave milk on the counter to sour naturally on purpose for 24 to 48 hours depending on the season. It's called dickmilch, which literally means thick milk. You just pour off the whey and the solids taste like unflavored natural yogurt.

@SelfServingSkillet 2 года назад

Sounds great!

@zaitunshahbal585 2 года назад

My mom used to do the same

@erikawoods8975 2 года назад

We do this same thing in Mexico and call it jocoque!

@janettewawarosky9554 2 года назад

We did this when I was a kid on a dairy farm. Farmers Cheese (we called it pan cheese), whipped cream, butter, clabber milk, and used whey in our bread. And I was skinny as a rail at nearly 6ft tall until I was much older raising my own kids.it was excellent nutrition!

@cygna1237 2 года назад

@@janettewawarosky9554 Yes, I think all the changes to food add to making people gain weight. We had the nutrition in the fresh food, not toxin loaded junk additives and fake vitas. I ate real butter, real sugar, lard, bacon, sausage, eggs, olive oil, taters, beans, meat, breads of all kinds and cheese, fresh farm eggs and veges. Never gained over 90 lb, wasn't sick, but growing older, using bought foods, store oils, gained weight like wild weeds taking over a garden and got sick often. I reverted back to natural foods and I'm losing weight. Feeling better.

@goudagirl6095 Год назад

Also, as an FYI, if you buy ORGANIC milk, it lasts like 3 to 5 times longer than regular milk. This was a weird but wonderful discovery I made a couple years back.

@granmabern5283 Год назад

Organic potatoes don’t rot, either. After ten months they start germinating and get a bit wrinkled. At room temperature, covered to avoid light.

@conishka3749 Год назад

Thank you for that info that's a good thing to know

@theultimateevil3430 Год назад

Yeah, it's called pasteurization 😁 Unprocessed milk from a real cow spoils in about 5 days, and is usable for baking some time after.

@AcornHillHomestead 3 месяца назад

You are absolutely right. I buy clearance organic milk all the time and it lasts at least another month in the fridge.

@vonmajor 4 месяца назад

Several years ago a host at a party had a block of cream cheese on a plater with a drizzle of chipotle seasoned strawberry jam. It was simple but definitely a hit. This looks like a good medium to use to recreate that.

@DisruptedSinner 2 года назад

That was probably the most amazing explanation and demonstration I've ever seen about making cheese at home. Loved it.

@SelfServingSkillet 2 года назад

Thank you!!!

@HoneyPastry Год назад

Ran into this same day I realized we are about to have expired half-gallon milk in the fridge this morning. Glad I found this, I hate throwing away food!

@ericthemovieguy Год назад

3weeks later I’m her to ask what did you do with the milk?

@rickj6268 Год назад

She def threw it away

@HoneyPastry Год назад

@@rickj6268 Oh I didn’t know you were here lol

@HoneyPastry Год назад

@@ericthemovieguy We attempted it! Didn’t have the right mesh so not sure it came out as well as the vid lol. But was definitely worth the shot, and we’re looking into getting the right one

@ottergrotto5850 Год назад

DUDE! That not only looks easy, but STOOPID good! I'm making this FOR SURE! Thanks for sharing! 😊

@StrawberryCakeStudiosYT 10 месяцев назад

Your channel was recommended to me, I saw this video for the first time today, it is so informative. Thank you, you now have a new sub!

@Leglag724 Год назад

I've made a yogurt cheese. If my hubby was tired of eating the homemade yogurt I would put it in cheesecloth and hang to drain for about an hour. I would wind up with a cheese consistency to which I would add herbs and make a soft spreadable cheese for snacking.

@AlisonsArt Год назад

I made homemade yogurt to make cream cheese when living where it was imported & $$$. It was a pleasure to make, eat, and share.

@estelleschneider9033 Год назад

Yes..me too..do not like waste.. I had this about 5 days ago..a gallon of milk. started to go bad..I put it down the drain.. oh, now that I know this having been blessed by this video. ..I felt so grieved wasting all that Milk..I will share this with many Thank You for your video instructions God Bless You ..!!!

@mimiBreal Год назад

thats what we call labneh! 😊

@ad-wk2sc 10 месяцев назад

Great idea!

@josephthomason447 2 года назад

You can also get some cheese wax to preserve the cheese indefinitely. You can also melt down and re-use the wax again. Also, the whey is basically liquid Lactic Acid Bacteria (in gardening circles we call it LAB), this can be used as a natural deodorizer, a gardening fertilizer, probiotic supplement or disease control (like the deodorizing, basically by putting a friendly bateria colony on your plant/smelly stuff, the bad bacteria can't colonize that surface).

@SelfServingSkillet 2 года назад

That's brilliant! What a great use for whey that I had no idea about.

@rixius1337 2 года назад

how do u make cheese wax?

@josephthomason447 2 года назад

@@rixius1337 Oh also, once you have it, you melt it down in a pot... and that's basically your wax pot from now on. Even food grade wax is basically impossible to clean out, so find a small cheap pot to melt it down.

@lindahardin7264 2 года назад

If you want to coat your cheese with wax find a slow cooker/ crock pot at a thrift store. You can melt the wax and once any excess is cooled, put the lid on to prevent anything from contaminating the wax. Ready to melt for next time!

@josephthomason447 2 года назад

@@lindahardin7264 good idea o7

@carriekeith2266 Год назад

This is so awesome. Thank you for sharing this technique. So many of these ways of making food, out of what you have on hand, has been forgotten by the explosion of "fast" food, or already-prepared meals, available at the grocery. Families are not passing down these tips and tricks as often as in the past. It's more important now, more than over the last few decades, to have the knowledge of such things. Knowledge brings power, I agree...but it also gives you the ability to feed yourself and your family. God bless! 🌷

@alantorrance6153 Год назад

An alternative to that is to warm the milk to a bit below blood-heat, then add a carton of "live bug" yoghurt, then put the milk into the stocking, and hang it up for about a day. It should drain out in that time. Makes what is known as "Cottage Cheese". Can be tipped into a large bowl and have salt and freshly ground black pepper sprinkled over it and mixed up thoroughly. It is a beautiful spread or even eaten by itself and has its own "sourish" taste from the live bug "souring" it undergoes. This is basically a recipe I learnt from my grandmother many decades ago. The only difference is that back then we did not have pasteurised milk and we didn't then need the "starter pot of live bug yoghurt".

@SarahB-kf9wr 2 года назад

I never throw away expired milk, always make "Paneer" or yogurt out of it. I am from India and living in California for a long time. There are alots of "paneer recipes" that you can try to cook. I cook paneer with green peas, or just simple stir fry vegetables with paneer.I also cut paneer in to small cubes and use in salad. Glad to find your channel.

@SelfServingSkillet 2 года назад

Glad to have you here

@Grimmwoldds Год назад

Saag paneer with onions and roti.

@SarahB-kf9wr Год назад

@@Grimmwoldds yes, I cook that too. healthy and delicious. if you cook at home try crumbled or cubed paneer either options look good.

@ixoraroxi Год назад

My husband and I moved from Canada to Bulgaria, we live in a small village close to the mountains. I love working in our garden, so fruits and vegetables are available all the time. Fresh milk we supply from our neighbors ( goat's, sheep's, cow's) and since the home yogurt making is a family tradition (in most Bulgarian households) it's easy to rely on ourselves. This year I made a lots of different cheeses and yogurts.

@Anonymous09981 Год назад

I love mateer paneer…mmmm

@jodycarter7308 2 года назад

I used to make 4 different types of cheese in prison. This was one of them. Not only can you season in the pot, but my cream cheese (yoghurt - cheesecloth bag to drain whey) you can mix strawberry cow with the milk to get strawberry creamcheese, which is actually pretty good for a place where you can't get real strawberries.

@TP-om8of Год назад

We’re you in prison for poisoning people?

@jodycarter7308 Год назад

@@TP-om8of no,trying to kill someone who robbed me. Swiss army knife to the carotid.

@dwaynehall6356 Год назад

You should publish a prison cookbook. I'd buy it

@gizmosworld5855 Год назад

@@TP-om8of that’s rude & disrespectful. It’s called learning a new skill that the person can do when they paid their price to society. The purpose & goal to prevent repeat offenders. Many people work in restaurants when they get out.

@TP-om8of Год назад

@@gizmosworld5855 Oh that’s encouraging. I’ll go make a reservation somewhere.

@timsynakedtarot Год назад

This is the first one of your productions I've watched and you git a new subscriber because you converted to the different measurements weights and temperature. A big 👍 from me. Thank you.

@moishglukovsky Год назад

I bought myself one of those Lodge cast iron skillets with the two loop handles last year -- love it!

@Quarksi Год назад

Yep, the expiration date is only a suggestion in my family. Regardless of what the date says I'm smelling the milk everytime I go to use it. I've had milk "expire" WELL before the expiration date, smelling and tasting sour, and other times I've had still tasting fresh an entire 2 weeks after the date.

@ihndz9824 Год назад

SAME HAPPEN TO ME, I HAVE BOUGHT MILK AT WALGREENS THAT TURNED BAD THE SAME DAY I GOT IT HOME AND OTHER TIMES IT LASTED 2 WKS. I DO KNOW FAT FREE & LOW FAT STAYS FRESHER LONGER THAN WHOLE MILK.

@alrad5149 Год назад

@@ihndz9824 I didn't realize that. I'll freeze milk, a cup at a time of its getting close to spoiling. That way it doesn't spoil before I can use it.

@ixxxxxxx Год назад

a big part of it depends on when it's opened. you can keep it sealed and refrigerated past expiration and it will be fine

@driftertravelerman6893 Год назад

It really just depends... most cases using your nose is the tell all... we evolved to gag for a reason

@Tenajeh Год назад

It helps to see the date as what it literally says: Depending on your country, it varies but it's usually something like "Best before" or "At least stable until" or preferably consume until" iror whatever. Food doesn't expire. It may spoil. But that will be very noticable for everyone with a decently functional sensorium. (my condolences to everyone whose olfactorium died from years of smoking or Covid-19)

@tigerlaf6534 Год назад

I make farmers cheese a little differently. I bring milk to almost boil, or 81-83 C then just stir in some regular vinegar and the cheese curdles beautifully. Then I let the cheese settle and drop down on the bottom of the pot and strain. Then I make cheese patties with raisins for my toddler. He loves them!

@mikefeddersen2476 5 месяцев назад

Thank you, I didn't want to try and find a clean t-shirt that didn't smell like Gain drier sheets. 😊

@echstacy1652 2 месяца назад

That’s so sweet 😊

@jenniferjones5331 7 месяцев назад

Thanks for the education on milk and cheese-making! This was very informative.

@SelfServingSkillet 7 месяцев назад

Glad it was helpful!

@Xikatt 6 месяцев назад

I found this video on my own. I watched it from beginning to end. Great job! Held my attention the entire time.

@KaylaDeanPOB Год назад

I absolutely love the cleaning montage at the end!! I think it's almost all prep and cooking videos where the creator doesn't show the cleaning at the end and I'm left to wonder how HEFTY the job will be to clean up the dirty dishes and tools. I'm so glad to see you do it because it lets me see that this particular recipe doesn't have a large clean up (if I'm cleaning in 3x speed heheheh)

@SelfServingSkillet Год назад

Thanks! I eventually had to cut it because people were clicking off of the video before it was done. I'm working on a way to incorporate it back into the show.

@crazyicecream2237 Год назад

Resourceful gentleman. Love watching a dude with a head on his shoulders. Inspired, please keep doing it. Tysm

@biot2156 Год назад

Nice! Always drove me crazy seeing someone demonstrate how "quick & easy" something is when they already have every ingredient pre-measured and ready to just dump in when needed. Then they end with a sink full of dishes, pans, and utensils and a countertop needing a real cleaning rather than a light wipe with a dry cloth!

@BillyWitchDoctorDotCom Год назад

I enforce a strict "I cook, you clean" policy at my house.

@LGAussie 2 года назад

For ppl without cheese cloth or a white, cotton t-shirt, just use a colander with coffee filters. Put a few coffee filters in to give the cheese room.

@SelfServingSkillet 2 года назад

It works, but I find that coffee filters drip too slowly when the liquid isn't coffee hot.

@tracyadelizzi6831 2 года назад

Exactly what I used when I made fresh ricotta. Worked perfectly.

@perkylittleblondeFF 2 года назад

Old, washed nylons or pantyhose cut to fit, tons of uses for those things! I have some covering my sourdough starter right now 🤗

@eleicajunstrom8724 11 месяцев назад

Wow! Thank you for your video. It reminded me of great memories of making these cheese balls for the holidays. My Dad would make Slovak Cheese Balls, that is what we, my siblings, called them. We had them hanging over the wash tubs in the basement. He would send us down to twist the cheese cloth and then squeeze out the liquid and warned us not to sample a pieces. But, oh they were so delicious! Everyone would ask where are the cheese balls and what flavors are there. They were so delicious! Thank you again for the memories.

@charlesandrews3450 8 месяцев назад

I am really impressed ,This was really thought out,and presented.With reasoning sidebars,I LIKE IT! GOOD JOB!

@SelfServingSkillet 7 месяцев назад

Thank you very much!

@angelbulldog4934 2 года назад

"Sell by" and "Use by" are different. I use sour milk to make biscuits. Added vinegar to make buttermilk, changed baking powder to baking soda and created wonderful biscuits.

@sallylemon5835 3 года назад

This is making me happy for some reason.. was sad and depressed few mins over soury milk for my coffee before, now I'm good 😊

@SelfServingSkillet 3 года назад

That makes me feel really good! Glad I could help.

@theboys444 2 года назад

Same.

@sparkles954 23 дня назад

Thank you for taking time to educate us and teach us about milk and cheese.

@laurelastor5791 5 месяцев назад

Love it! Can’t wait to make it. Thanks for sharing! Also love that it’s free and not wasted!

@watkinsrory Год назад

As a child we used to use our sour cream to make a "cream cheese" all we did was mix the cream with a whisk until it thickened or had a cheese spread type texture. We used it on crackers or as a crisp dip. Really nice.

@carriekayak8530 Год назад

Had no idea it would thicken!

@maryannedaugherty8722 2 года назад

"Sour Milk Chocolate Cake" is best ever. We rarely had any 'old' milk so mom would 'sour' it with vinegar when we wanted it. Naturally sour was always best. Also, cottage cheese from whey.

@Linrose8 2 года назад

I have an old banana bread recipe that was passed down to me from my mom decades ago. It calls for milk with vinegar in it.

@malenagarcia1757 2 года назад

@@Linrose8 Is it the best banana bread ever? Been looking for a good bb recipe!

@patw5550 2 года назад

@@Linrose8 hi Linda, would it be possible to have your recipe, pls ? I always try different recipes, trying to find somethg nice. Tks

@amyedwards6826 2 года назад

Just add a TBSP of vinegar to your milk, stir and let it set for 10 min or so stirring occasionally and before use. Makes Banana Dynamite!

@Linrose8 2 года назад

@@patw5550 Hi and sorry about the late reply, Pat. I’m happy to share the recipe with you.🤗 Crisco rather than oil or butter is used in the recipe. I’ve never tried it any other way. It looks like another person is interested in knowing the recipe as well, so I’ll post it here. BANANA BREAD Preheat oven at 375 F Mix 1 tsp vinegar into 1/3 cup of milk and let sit while preparing the recipe 2 cups all-purpose flour; add a bit of salt 1/2 tsp baking powder 1 tsp baking soda 1/2 cup crisco Mix the above ingredients together until crumbly Mash 2 or 3 bananas Add 3/4 cup of sugar Add 2 eggs Add the soured milk Add the liquid ingredients to the dry ingredients Optional: 1/2 cup of broken walnuts. I always add walnuts and usually more than 1/2 cup Grease a loaf pan (I use a Pyrex loaf pan) Bake at 375 degrees for about 1 hour Enjoy😍 If I could, I would post a photo of it here. P.S. no machines required...only two bowls.

@Thepaleone64 Год назад

Queso fresco is one of my favorite cheese and thanks for showing how relatively simple the process is. Definitely going to try this!

@2bbossfree 9 месяцев назад

I went to 3 stores and none of them had Queso Fresco this past week. I was so disappointed. Now I can make my cheese.

@MyWatchIsEnded Год назад

You really have that old American heart for Independence. The idea of taking advantage of everything within your hands like milk turning into the curd instead of being freaked out by the "grossness" of it is inspiring.

@SelfServingSkillet Год назад

Thanks

@Fiona2254 Год назад

This happened to me once we started homesteading

@nunliski Год назад

There's nothing American about that. Americans are among the most gross-averse people in the world.

@shannonspage9360 Год назад

That is what things like cheese, yogurt, sour cream… It’s all technically “funky” dairy products. Some sort of fermentation has occurred in “aged” dairy typically with with a bacteria…that’s what cultured means on the packaging when you buy these products already made. Fresh cheeses simulate the effect by adding an ingredient that speeds up the process instead of a bacterial culture.

@TheZachary86 Год назад

Dude that “trait” is not an American one. Besides cultures have been turning milk to cheese for centuries 😂

@jathamathew5370 2 года назад

Never heard of farmers Cheese. In India this is call Chhena in Hindi and we set it in blocks called paneer. Most south Asian counties and mediterraneans make this and particularly in India its stable with vegetarians. We been making this for centuries and it can be traced back to 16th century. Yes one of the easiest. I just boil and add lime pt vinegar. We make sweets and curries with it. Yum!

@grannypeacock Год назад

Thank you. I can't find paneer cheese where I live and now I can make it

@jathamathew5370 Год назад

@@grannypeacock we always make it at home like the recipe says. It’s the most easiest cheese to make and cook curries

@crazyjkass Год назад

Farmers cheese is the European equivalent of paneer, but there's salt in it.

@HepCatJack Год назад

Saag Paneer ! :-)

@jathamathew5370 Год назад

@@HepCatJack saag paneer means leafy veg with paneer. Cheese is called paneer

@judyfleming6269 9 месяцев назад

Love your video! I'm familiar with this cheese (known as paneer). If you take the cheese after it has finished draining and put it into a food processor and process it for just a minute or so, (you can add salt or any seasoning during this timeyou can then shape it, and it will turn into a more solid piece that is easier cut without falling apart. Also, if you are looking for another type of cheese to make that just as easy as this one, check out under the name "Ayib" It uses buttermilk, but is left crumbly (normally). And will have some what of a slightly different flavor.

@kostatsanidis9984 Год назад

What a nice man. Really chill and with a cool hobby.

@1hollig1 2 года назад

So interesting! In my 50 years I have never known what curds and whey actually were. And I absolutely love your zero waste! I need to watch more!

@anncorrigan652 Год назад

I always thought it was something only Little Miss Muffet ate and I'm 74.

@akaroth7542 Год назад

Yeah, hate to say I didn't know till my 20's. Better late than never. Fun making your own cheese

@hparcturians5373 Год назад

@@anncorrigan652 I love this reply so much lol

@markobighead3173 Год назад

That's pretty depressing. Must have had a pretty sheltered and dull life.

@jeannierusso2134 2 года назад

I would like to compliment the man in this kitchen narrating how to make cheese..🧀🧀.. you did it step-by-step you weren't rushing and you were talking slow and clear enough for everyone to follow along thank you... I appreciate your time and I'm sure lots of other people do also..🕥🕒🕜🕔🕟

@tabbz5927 Год назад

Wooooow! You mean to trek me, I could've been making my own cheese all this time?!!! I looooove 🧀

@rmur4820 2 года назад

I'm going along with what some other's have posted here. At a restaurant some time back, a young waitress was asked where the tiny corn cobs came from in the salad. She (matter of factly stated) "from a can silly!" That goes to show you that we are so pre-conditioned to prepared foods that many don't even know where their foods come from. I showed a friend how to make butter. Unopened carton of cream, just start shaking. When you hear (and feel) it start clunking inside, you just made butter. Pour cream into a Mason/Ball jar. Add salt, or spices of choice, and shake, shake, shake.... {Works best with your favorite upbeat music}

@usednotuseless Год назад

Definitely gonna keep up with the channel! So happy to have stumbled across your page

@saba9876 10 месяцев назад

You are wonderful instructor. I watched almost the same recipe (not necessarily for expired milk however) several times in this part of world, but the best came from the States. Thank you!

@mamag8206 Год назад

Never thought a cheese making video would be so relaxing to watch. You’re such a good teacher. You remind me of a wonderful former coworker of mine who used to always bring me samples of his new recipes. I’m gonna have to sub and check out the rest of your videos! ❤️

@SelfServingSkillet Год назад

I sure appreciate that!

@vouudou3752 Год назад

former? You don’t to talk him to anymore?! Shame!

@richardbidinger2577 Год назад

You should check out Gavin Weber on YT, great videos of cheese making, also very relaxing.

@unknowncrazy15 Год назад

Love ur videos thank you

@nancypacyna2666 Год назад

This was an excellent video along with a fantastic teacher. We use farmers cheese in our pierogi so next time I'm going to try this and I bet they'll be so fresh. I will be following you online because it was really easy to understand you and very relaxing. Thank you so much.

@sharendonnelly7770 Год назад

Great video! My parents had a La Mancha goat and made chevre cheese, which was awesome. I started making farmer's cheese, ricotta, and even cream cheese from "expired" milk during the great "shelter at home" of 2020. Anxiously looking forward to your whey episodes! Can't wheyt!

@brendabasson1083 Год назад

Wheyt a minute..lol

@JonnyParker- Год назад

the great shelter at home is one way of putting the democide we have witnessed.

@wascawywabbit0987 Год назад

@@brendabasson1083 Nicely wheyted comment LOL! I'd give you a curdle if I could.

@AlissaSss23 Год назад

Awesome!!!

@AlissaSss23 Год назад

Awesome! Goat's milk is the best!!!

@wakeleyfamily 2 месяца назад

Thanks for a really clear explanation of how to make cheese from lots of extra milk! I really enjoyed watching, you're a natural!😊 God bless x

@cookielovesdisney80 20 дней назад

Thank you for sharing I’m going to try this and give some to my family so they can appreciate the goodness of homemade cheese.

@Dinkyjean1 2 года назад

My parent-in-laws buy 6-7 gallons of milk per week. They often have 1-2 gallons they throw out because of the expiration date. I am gonna give this a try...we are all cheese freaks, so with cost skyrocketing, this should be appreciated by everyone!! Thank you!!

@SelfServingSkillet 2 года назад

It's very customizable. Try not to get the ultra-pasteurized milk.

@Dinkyjean1 2 года назад

@@SelfServingSkillet they just get the regular pasturised whole milk.

@cluniliny 2 года назад

Why do they buy so much milk? 🤔

@Dinkyjean1 2 года назад

@@cluniliny because most of the time they go through a gallon a day easily. But if appointments or things come up ((both in their 80's)) then they leave the house and don't drink as much so when it is time to get fresh milk, they generally pour the left over in giant disposeable aluminum pans for the barn cats ((she has 17 of them...all fixed & all tame)). This gives me something to do with at least some of it to benefit their needs and mine & my husband's (their son).

@ryuismyname 2 года назад

@@Dinkyjean1 make sure you use stainless steel pots.. other metals like aluminum react with milk. It will taste bit like metal.

@tonyhibbert2342 Год назад

First time i have ever seen anyone but me mix cheese and jam ! It is a superb combo ... It is also good to see someone telling people that not all bacteria is bad ! Truth is our digestive system falls apart if we eat too much food that has no bacteria in it ! The same bacteria that makes food turn is exactly the bacteria that helps us digest food ....

@gaiaiulia Год назад

Cheese and marmalade sandwiches are delicious. Cheddar cheese with orange marmalade. 😋😋

@BillyWitchDoctorDotCom Год назад

I've seen brie paired with jelly or jam a couple of times.

@padendea956 Год назад

Red jams pair the best with cheese

@jackielawson6950 Год назад

Sour cream and homemade jelly. yum

@diannebfacette3114 Год назад

GRILLED CHEESE WITH TOMATO SOUP

@kristinekoski7345 3 месяца назад

You do an excellent job at explaining and demonstrating , easy to understand and follow along , and now I can't wait til my milk goes bad! Thankyou~

@steelwitness Год назад

growin up in the south this stuff was everywhere. My papa made his own and it was family tradition to make it for thanksgiving. they called it curd cheese

@thomasarussellsr 2 года назад

I never knew it was so simple. Grandma never let us kids in the kitchen when she was making cheese. (We were always sticking our fingers in everything she cooked.)

@michaelbove4244 2 года назад

In between farmers cheese and cottage cheese is another cheese called pot cheese I've been doing this for about 20 years it's fun you can make it by souring it with vinegar for deserts use lemon juice. If you use 25% sour cream you will make ricotta cheese. Now you have me in the mood to make my macaroni and pot cheese

@SelfServingSkillet 2 года назад

I'll have to give it a try

@michaelbove4244 2 года назад

@@SelfServingSkilletl should have mentioned I leave the curds loose and I and a 1/4 cup whey back in and stir it around with a fork. This is done on a scale and ends up being a pound. I also use a fine wire strainer, I don't bother with the cheesecloth. I then mixed this cheese curds with some fried onions and some spices and mix it with egg noodles and this dish is called macaroni and pot cheese, I learned to make this from my mother-in-law. She bought it already made from the supermarket but I learned to make the cheese the way you do. Using the cheesecloth and putting it in the refrigerator makes a nice solid piece of cheese, I have to try it that way also to make the queso fresco and then make pan de bono ( Colombian cheese ball ) my wife is Colombian

@SelfServingSkillet 2 года назад

@@michaelbove4244 Thanks for all the info and ideas! Next time I have some milk sitting around, I'm going to make this.

@gmashands 2 года назад

@@michaelbove4244 thanks so much 🇨🇦🌻🙏

@starababa1985 2 года назад

My mom would make pot cheese using lemon juice, then add a bit of sugar to fill sweet cheese pierogi. This was back when milkmen left milk on the porches in high summer, and it would start to turn in the heat. What a treat!

@malibu405 4 дня назад

WOW, I've never heard this explained so clearly. Thank you😊

@renabuckner8 11 месяцев назад

I am just now trying this with a half gallon of out dated milk! So far it is looking good! Thank you for making this video!

@llada2725 2 года назад

I remember my mom doing this in the fifties. Nothing was dated then and she was from the depression era so you just don't throw it away. I've used sour milk in baking with awesome results.

@johnchandler1687 Год назад

Milk that's gone a little " blinky" as grandma called it is actually better for baking and cooking.

@cmdrbudman1ao580 Год назад

My mother made Pennsylvania dutch soft sugar cakes with sour milk that actually didn't work any other way. You could force the sour but they were never the same. She was Pennsylvania dutch (not Amish or Mennonite) which means the chicken and waffles I was raised on is not you're thinking.

@RedbluesRedblues Год назад

I always bake something with sour milk. It makes for rich baked goods, even when the milk is fat free.

@The_Rock_Princess Год назад

@@cmdrbudman1ao580 plz give the recipe for soft sugar cakes🙏 Never heard of such a thing

@cindyvanleir310 Год назад

Me too

@anaperez5442 2 года назад

You can also use it to make Dulce de Leche. All you gotta do is add lemon juice so it curdles more and then add sugar and a few cloves and cinnamon sticks. Just boil it until it the liquid evaporates. The resulting product will be the traditional Dulce de Leche only instead of a smooth, caramel-like texture you will get a product that's granular in texture. Depending on the amounts of sugar and lemon, your Dulce will be more on the sweet side or on the sour side.

@tonipalmer6242 Год назад

Oh my gosh I love that… I am definitely going to try that, Thank you

@fobbitoperator3620 5 месяцев назад

This is how life should be, as little kids in school SHOULD be taught things like this. Great video!

@kristenrabeler8727 2 года назад

I wish I knew this during the pandemic lockdown because my neighbor who has several children was getting lots of milk delivered to her door from some government or school district program. She was getting way more than they could drink and she offered me plenty but we don't drink much milk. This would have been a great project for both of us.

@candacewilliams6869 Год назад

For most cheesemaking you need whole milk. Unfortunately much of what is out there is 1\2 or 1 % so not enough fat!

@merrimelody7510 Год назад

That's a shame - if the milk was going to waste! I believe in being frugal and also not letting food go to waste. Like a chicken/ turkey carcass,,boil/ simmer it up for broth. Loved watching the milk method of making cheese,,,may want to try that!

@petelee2477 Год назад

Honestly during lockdowns I'd have guzzled a gallon a day lol. I recently went on a diet and unfortunately milk has so much fat which means so much calories.

@Michelle-eb5ls 2 года назад

In Dominican republic we make a sweet treat from bad milk called dulce de leche cortada or cortado de leche. I love it so Much because you get tanginess, sweetness and an amazing unique texture.

@redwoodrebelgirl3010 2 года назад

Sounds delicious! ♥️

@uniquefall6952 3 месяца назад

😊 Your creative culinary experiments are truly bringing vibrancy to the scene! 🔍👏👏 As a new beginner, it's inspiring me. Thank you so much for sharing with us.🙏

@Llangion 9 месяцев назад

Super helpful, thank you very much.

@SelfServingSkillet 7 месяцев назад

You're welcome!

@JulianaBlewett 2 года назад

I have used milk that was more than a month out of date. If you keep the pasteurized milk in a temperature stable environment it will stay much longer than it's sell by or use by date. And if it does taste or smell sour you can use it in place of buttermilk. Side note: little Miss muffett sat on a tuffet, eating her curds & whey ... AKA cottage cheese.

@celiacastro4566 Год назад

😮😮😮

@yaddystanley5980 2 года назад

We have these "use by dates" here in Australia too, but when I was a child, no such date existed, we drank it or ate it, till it tasted funny....naturally mum would test it well, before she gave it to us children...and, we got the milk straight from the cow, and vegies grown in our garden.

@leislsmith4293 Месяц назад

This is great, thank you so much for sharing your knowledge!

@SWags-ly7dp Год назад

I regularly check the clearance section at my grocery store. So much good stuff just being discarded. I've even gotten large potted trees from the big box store which were being thrown out because the leaves shrivelled following a late season freeze. We have goats now. Haven't bought milk at the store in nearly 2 months. My friend said that we need to use the milk while fresh and not to keep it past x number of days. The other day my 13 yo had a glass of milk which was only a day old. By the taste he could tell how fresh it was. Then proceeded to say he likes the older milk (past my friend's recommendation) over the fresh. I think there is an element of preference to the "best by", "use by", and "expired" dates; be it store bought or home produced.