Making Curd Cheese Using The Acid-Set Method 

Agreed

11/10

100000000000009099/10

I'd adopt him if I could... I'd love to sit and just gab with Jenny and Shrimp over a nice cuppa. His dry humor is right up my street.

Everyone's really cool uncle indeed

2:48 AM here : i agree

3:17 AM here: can confirm.

5:46 can confirm

3:28 AM here: I can confirm a lot

I got a nice chuckle outa that.

Haha absolutely agree

Harvesting them before the frost makes no sense to me, the adstringency/bitterness is reduced after the first frost. Then you can harvest them and make fruit wine. Good stuff, actually. But then I'm weird.

@Kieran Dillon Exactly! We all love his diverse videos. 👍

Kieran Dillon I like scrolling to the bottom of the comments before he’s had the chance to filter them... usually a few cretins down there aha

@@blacktiger171 If they've got nothing better to do than hate-watch we need to feel compassion towards them.

It doesn't actually matter. Apparently the RU-vid algorithm doesn't care weather the comments are good, bad or ugly; They all help the channel. Same with likes and dislikes.

I’ve never seen anyone give him a hard time lol.

No, he is teaching us how to impress our cooking teachers

The most underrated comment on his channel probably

😉

take my like but don't do this again...

With that joke you need to sit on the naughty step.

If puns curd kill...

@@ferrumignis oh dear its turning into a pantomime.

Cool teacher!

Lucky you! Lucky you 😜

We learned this in home economy classes, also in 5th.We used buttermilk, though. We all remember that particular lesson 🥰

There is no other soul like him.

Is he related to john warosa Barbosa?

😂

Who

Niko 144 Watch Mr.Shrimp’s scambaiting videos...you’ll find out 😂

Mmm I bet.

disgusting culture :nauseated_face:

@@grnatma1st740 holy shit go fuck yourself

Seems similar to Gulab Jamun; tasty and like something I'd love.

Sounds delicious! Like having sweet jam with brie

That's a truly awful pun, I really can't believe you just did that.

Kind of cheesy... 😏

Make pun...... and get pun-ished!!

You mean a sloe whey ;)

@@juanignacioaschura9437 dude u need some milk

Well not like you can't but the acid and heat just kills of almost all of the bacteria that makes aged cheese good

Fool of a took

@@nathanaelraynard2641 could you inoculate the cheese with bacteria?

@@alumlovescake Hehe! I appreciated this comment!

Lol I did that with some Ricotta I made I think its a Sardinian or Sicilian technique.

We are interested...👀

Go on...👀

Ok ok :D A little background information first: The Westerwald was a poor region, and because of that the people here became really creative with what little they had, so now we have many simple yet delicious dishes, and "Eierkäse" is one of them. I don't think it's known anywhere else in Germany, but here we even have special clay pots which are used to drain and shape it. Alternatively, you can use a normal kitchen sieve (I haven't tried it that way, perhaps you have to line it with cheese cloth). It's usually eaten on a slice of "Hefezopf", a sweet plaited yeast bun (I can give you a recipe oft that, too). Some people put a little sugar and cinnamon on top of it, too. The making is really simple. You'll need: 10 eggs 1 liter of fresh milk (3.8% fat) 200g sour cream (20% fat) A pinch of salt Start by slowly heating the milk until it is lukewarm. In the meantime, whisk the eggs with the salt and the sour cream. Add the egg mixture to the milk and let it set slowly over a medium heat. That takes around 15-30 minutes. Be careful, you'll have to stir it gently the whole time, or it will burn! When it has set, use a slotted spoon to transfer it to the cheese mould. You don't have to press it, just let it set in the fridge overnight. There will be fluid draining off, so put it over a bowl. Once it has set, remove it from the mould and cut it into thick slices. It doesn't keep well, so you'll have to eat it in the next two to three days, but usually that isn't a problem ;-) Have fun and enjoy!

@@momish392 Gern geschehen :-)

Never heard of it. I think because I'm not from the Westerwald region.

It won’t taste cheesy though , we made this as school and it tastes like curled milk

@@mollysequoia7127 *curdled?

Can you melt paneer?

Garlic works really good

It's kinda like making a baked potato... Kinda... Not really...

You can curdle the milk with vinegar or lemon juice; for straining, lay a big piece of cloth across the top of any large container an d pour it carefully into the middle; for pressing, gather the cloth up into a bundle, tie it round the neck and put it underneath something flat and heavy for a few hours

Interesting you mention this. A long time ago I was on holiday in NO with my parents. One day while hiking in the countryside we came upon a farm where someone was making the brown cheese, slowly heating the milk over a fire in a large vat, or barrel. It was interesting to watch, but the smell (and the taste of the cheese) was terrible. Definitely something for Atomic Shrimp to experiment with.

Y'see - these are the fun ideas that Shrimp inspires. Hope he's keeping a catalog of them... he should write a book someday and include how comments expand his content.

Heretic! ;p (yeah, acquired taste, I know, no offence meant) Farmer made brown cheese is brilliant. I miss that when not in Norway. The stuff by Tine, though... nah.

agreed

It's low in fat and full of protein too! Definitely not something to waste.

@@mikedrop4421 that too

Recipe please.

@@sarahstrong7174 you can basically sub whey in 1:1 for the water in any recipe edit: in any bread/roll/bun type recipe. I've even used whey to good effect in cinnamon rolls

@@InezAllen Thankyou very much for replying. All the best.

I'd love to know more about him. Mike seems to be a very lovely man

A bunch more than mine

You must be boring

@@TheMusicLeak your life must be sad, dragging people down because of a compliment.

@@xatoor You tried.

Don't drop it.

@@sarahstrong7174 They didnt reply. I think they dropped it.

A lot of things are interesting, if you go and find out about them.

@@douglasparkinson4123 No, I mean 'jelly, but in the traditional sense. Which essentially means a jam where the fruit plup has been strained, to produce a liquor, prior to the addition of sugar and subsequent boiling. The end result is a translucent jam with no solids and is referred to as a jelly.

Nice name

He has made chutney before