Homemade CHEESE without Rennet in Fig Leaves 

Thanks!

You’ve got to quit saying you don’t know how to say it in English, you explain everything so well.

I am 3 seconds in, I have a feeling this is going to be SPECTAKOOLAR.

Man, your content is outstanding. Your videos are really well made, entertaining and highly educational. You have some amazing skills! home made beer and wine, beautiful octopus recipes, and even how to catch them, breads, cured meats and sausages, pasta, cheese and the list goes on and on ! I have learnt so much from watching your videos. Great traditions and old world artisan skills , that need to be kept alive and you are doing an outstanding job of doing this. This is culture preservation, so so important. Well done on another fantastic video, this cheese certainly looks SPECTACULAR!

I'm starting this cheese tomorrow. Fig tree is in the garden, a farmer where I can buy raw milk is near and the rest of the ingredients are in my kitchen. I can't await to try this cheese in a few months. Thanks a lot for this recipe.

I just made this with cherry leaves because figs do not grow very well in Poland and I must say the outcome is amazing. It probably tastes different to the cheese in this recipe, though. Initially the leaves give a particular bitter, herbal taste but the creaminess balances it out wonderfully. This gives a very pleasant, sweet end taste. Thank you for this recipe! Love the channel!

I planted 2 fig trees and can hardly wait for them to grow so I can make this cheese! It looks delicious 😍

I want to be your neighbor. Knock Knock, "Can I borrow a cup up cheese? I ran out."

Hi, Chocolate Heart! I make rennet cheeses as a hobby, but this is very interesting and, as usual in your recipes, aims at people with no special equipment, which I really like. This one is a bit different though as fig leaves are a very special equipment. Luckily I live in a hot country with fig trees growing wild. I started yesterday and have my first comments. I decided to double your quantities, so bought 4 litres of supermarket milk. It is of course pasteurized and is not really suitable for making cheese, which is the point of your recipe - using what's available to everyone. A note on pasteurization: industry has 2 methods of doing it - lower temperature for longer time or higher temperature (above 100 C) for very short time. The latter is even less suitable then the former and if possible should be avoided. In my country it is stated on the package - pasteurized or super pasteurized. If possible, I recommend to find this out. In my case I could only find the super pasteurized, so my attempt is a good example. So, my first comments. I tried to line the baskets with fig leaves as you showed it - pushing them in with another basket. The result was that the baskets got stuck so hard that it took all my strength to pull the empty one out and the leaves got torn in the prosses. May be it works if the baskets are not the same size. In the end I just arranged the leaves in the basket with my hand and it was easy to do. Second comment. Juice of one lemon (for 4 litres) wasn't enough to create the desired curds. I added about half a glass of vinegar to the milk to get the result. So, guys don't panic if doesn't curdle up, just add some vinegar. (If you don't have lemons, vinegar will work anyway). From 4 litres of milk and about 350 ml of cream, using juice of one lemon and half a glass of vinegar, I got three baskets of cheese the size shown in the video. It is now in the fridge for 24 hours, will keep you posted.

I literally have a fig tree in front of my house! Can’t wait to try it 😁

Hello. Following this one up, as promised. I tasted the cheese number 2 after 2 months curing in the fridge. The texture is much harder, more like Gauda and such. Started to develop a crust under the layer of leaves. The leaves look amazing, the colour is a palette of dark green with blotches of white mold and dry as a piece of parchment. The aroma of fig tree is still there and that's what makes this cheese so special. The taste is delicate and neutral, not "cheesy" enough for some people probably. I like it, though. Will conclude this comparative review in one month.

I seriously LOVE your videos! They're so simple, so there is no overwhelm or 'analysis paralysis'. I can't wait to try this!

Man, I have fallen in love with your videos. Your style is fantastic! Your explanations are thoughtful and clear, and the recipes ARE spectacular. Thank you for every little advice you have shared.

You prepare your dishes so fluently, so easy way! Spettacolare! It's very motivating!

I am so in love with everything you do.

The commercials in this video are such a head snap away from the calming comfort you and your environment put me in. Love your content.

What a delightful discovery! Che meraviglia! How have I missed this up to now?! What a lot to look forward to.

So glad I came across this in my recommendations! Great video and what a beautiful recipe! I can't wait to try it! Bravo!

Loved the video, so relaxing. And now I'm craving some bread and cheese.

I love watching your videos! They're so informative. Thank you so much for sharing.

Amazing as always Chef and the cheese looks beautiful, wow got to try that one day, Thanks.

I've just followed this recipe, can't wait to find out what it tastes like! SPECTACULAR 👌👌🧀

Always engaging and informing, thanks again for a great video.

This was an excellent video. Your chef skills are great, awesome instructions, and I am very inspired to try new recipes.

One of the best cheese recipe I’ve seen !! Amazing …. have fig tree in my backyard & just can’t wait to try.

I have two new fig trees in front of my house. It's late in the year for this recipe, but I will be ready next spring. Mille grazie.

Thanks for the recipe and inspiration ! I'm finally able to taste the cheese I made following your instructions. I think I didn't use enough salt (ground salt might need more than 2tsp) but it's definitely worth trying the recipe ! I used sheep milk (which is very thick) and no cream. I prefer 'fresh' cheese and it started to be a bit mouldy in the fridge so I taste it after 1month already and it's very good !! thanks for your great videos 👍

You give a sense of content and peace. Great video 👍👍

You sent me here yourself because I asked a question on a different video of yours. I thought that was so good of you that I subscribed immediately. Thank you very much.

Lots of love from Kenya. Keep going!

I have a fig tree in my yard! I can't wait to try this!!!

I am going to try this one with my fig tree! Thank you for sharing wonderful recipes!!

Your channel is amazing!!! So creative with old knowledge! Love it!!! Thank you

I came across this by chance, great video, especially as I love to make various cheeses myself, just subbed, thankyou & greetings from Australia 👍🇦🇺

Day 2. So of course I didn't have the patience to wait for 24 hours and went to the fridge to see how the cheeses where doing after about 17 hours. I found them set hard enough to handle and proceeded to the next stage - turned them over and covered the other side with fig leaves. A note on the fig leaves - they wilted a little and became more pliable, may be next time I will pick them a day before. Ok, now the cheeses are back in the fridge for 5 days (if I have the patience). Fore a full disclosure, I use a special fridge where I cure salumi. The average temperature inside is 10-12 C and average humidity about 80%. I still hope that something useful can be learned by all who cares to read this. N.B. This recipe has a sentimental value for me (thank you, CdiC). Many years ago, when Lira was a currency, I was driving around Italy. Walking through a very pretty village I came across a little grocery, so little that they had baskets outside by the door. The baskets where full of cheeses wrapped in leaves (I thought they were vine leaves, is there a recipe like that?). The leaves were dark with age and the whole picture was evocative of centuries of tradition. I think that was the moment when I became I hopelessly Italophilic.

Brilliant thank you, I make lots of home made cheese and I will definitely be making this one come spring when my figs trees get their leaves back :)

I have none of the time or wonderful ingredients to make these lovely foods, but listening to him talk is just perfect asmr.

So excited to make this…..I milk my sheep and will use their milk, I’ll let you know.

Wow! Enzymes from tree! That's awesome!!!!!!! 👏👏👏💕💕💕

brilliant video, thank you for sharing. the old ways are so important, filled with knowledge, and not a chemical in sight!

I agree with planecrazyish's comments. I have been watching your channel since you were in Thailand ( I am still in Bangkok) , your recipes are easy to follow , always work and are an inspiration. You deserve to have millions of subscribers and views.

Absolutely spectacular, discovered your channel only yesterday, can’t stop watching everything you do 👍👍👍, love the scenery too, thank you and you certainly earned a new subscriber 😊

This was fascinating! I was wondering, do the fig leaves impart much flavor, or do they just act as a natural wrapping to the cheese?

Very interesting! Love seeing you work-around rennet.

Amazing! And your explanations are so detailed! Thank you!

Outstanding video! You teach old ways, that is really cool, Spectacular!

I've got loads of fig trees so definitely going to make this. I have 20kgs of bananas from my garden that is about to become banana wine for Christmas

Love your channel dude! Keep them coming!

Looks beautiful. Can't wait to try it!

What a perfect life… home made bread, home made cheese and home made beer.. live long and prosper 🖖

This recipe is mind blowing, astonishing, amazing, wow!!! Respect!!!! Will try to make this, although at this time of the year it will be hard to find fresh young leaves.... . Stay safe and be blessed, greetings from Greece

I love this video. Thank you so much for this wonderful information. I will try soon 🥰

Homemade cheese, homemade bread, homemade beer...what else can you ask for? 🤩🥰👍

Mission of the week...find a fig tree! Thank you!

We continue to watch your wonderful recipes with pleasure. Thank you...

I subscribed for the traditional ways that he shows, but also it's a joy listening to him... calm..knows his stuff well... and that great Italian accent.

I am definitely trying this one - once I track down a fig tree 🤣 How does it work with goat's milk? 🤔

I can't wait to make it!!! GRAZIE MILLE!!!! 👏👌❤

This is spectacular, I just planted a violet de bordeaux breba fig tree this year, I will be doing this next year. I had no idea you could do this, well done.

Love the way you explain your videos. Great attitude and style!

Very cool , I'm gonna try ! I will also plant some fig tree trees ! Thank you !

Love your videos! I'm about to make your strawberry wine this weekend. Thank you for the great content!!

I absolutely love your recipes and I always smile when you taste it as I wait you you to wave your arm around.

Thanks for showing us how to do this really cool 👏👍

OMW so good! Think I will get my degree in Italian home cooking after this 1.5 year in lockdown👌I learned so much!!

Wow. This seems absolutely delicious 😋

Wonderful and precise demonstration. The cheese was looking really gourmet, wrapped in those fig leaves. Can't not mention the fantastic olive grove setting chosen for the tasting. Amazing. Bravo chef..... keep going!

Sei sempre un spettacolo!!!! Grazie mille

Good stuff 👍 Once again you make it look so easy. 🤔 got the wheels turning

Man , you are amazing!!! Inspiring and totally spectacular!!!!!

Now I know what to do with those fig trees that have given me almost nothing in three years. I do greek yogurt so this should be cool to try. Love how you react when you taste it! Molto Buono!

Your channel is "VERY VERY SPECTACULAR". That bottle of beer looked amazing.

Thank you this was a SPECTACULAR video.Many Thanks

I love this video. Thank you!

Thsnk you! looks delicious! 😋

Very, very interestiing. Many tha nks for the recipe.

Another spectacular video!

I love the way you crank the wheel after tasting 😁

This recipe introduced me to your channel and made me subscribe. Thanks!

Thank you so much for explaining …yummm

🙋This sharing knowledge is truly a rare treasure that's very hard to find👈.. thank you Sir for your opened kindness.💕

Well done my brother…it looks really yummy 🤤

Thankyou,looks delicious

Followed this recipe, got great results

Wow! Spectacular! 😀

Thank you very much I will try it soon for sure..

I can't wait to try this!

Totally agree….amazing content!

So glad these are in English love these vids

Thank you for sharing this video very interesting cheese without all the hassle

*Oh wow* 😍 *I will try this Soon*

Amazing video! Your English is very good. Thank you

Wow looks appetizing

Finally i made this kind of cheese, the taste is so special unlike any cheese i had tasted before and then i tried wine with it which kicked the taste 10 levels up.

Cheese and figs are two of my favorite things 👌😃

Nice, I learn something new. I gonna try it

Non riesco a credere quanto sia semplice e bello da realizzare, grazie per la condivisione! Proverò questa ricetta l'anno prossimo; un'insolita tempesta invernale ha danneggiato così tanto il mio fico che sta crescendo dalla radice solo ora, quindi le darò un anno per rimettersi in salute I cannot say if I'll share on Instagram, but you'll know it if I do!

Awesome video. Looks delicious

The one thing I enjoy most about your channel is it's not focused on just one thing but a variety of things we consume both liquid and solid. 👍 I would love to try this recipe because it makes a small cheese. Sadly, where I live, while we can get regular normal pasturized milk, the only cream available in our stores is ultra-pasteurized. Ultra-pasteurization of cream (or milk for that matter) totally ruins the proteins making it unsatisfactory for making cheese of any kind😭.

Fantastic!!! 😀👍👏