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

Жыл бұрын

Ha! So did I.

@paulsawczyc5019

Жыл бұрын

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

@ceridwannesmith4156

Жыл бұрын

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

Жыл бұрын

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

Жыл бұрын

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

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

Жыл бұрын

@@praisejesusrepentorlikewis6218 lol wtf

@CrazyLinguiniLegs

Жыл бұрын

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

@ChaptersTalk

Жыл бұрын

@@CrazyLinguiniLegs sad KZread doesn’t have a laughing reaction emoji

@clark987878

Жыл бұрын

@@praisejesusrepentorlikewis6218 Jesus Christ is Lord!

@jjones503

Жыл бұрын

@@clark987878 would that be jew-jitsu?

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

11 ай бұрын

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

@Web.Crusader

10 ай бұрын

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

@shashwatsinha2704

10 ай бұрын

Thnx

@majestic6303

8 ай бұрын

Can you make paneer with 2% low fat milk?

@fafalise2023

8 ай бұрын

Thank you xx

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

Жыл бұрын

I use it in my cornbread

@roguespartan2854

11 ай бұрын

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

@salmiakki7652

11 ай бұрын

@@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

11 ай бұрын

​@@roguespartan2854 what do u think buttermilk is?

@itzahoax934

11 ай бұрын

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

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

Жыл бұрын

Knowledge is power!

@islafitch8729

Жыл бұрын

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

@diplovely72

Жыл бұрын

I pour mine down the kitchen sink😃

@nancyfahey7518

Жыл бұрын

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

Жыл бұрын

Awesome! Thanks!

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

11 ай бұрын

Do you still use cream cheese with it?

@jackofalltemposdigitalchil7483

11 ай бұрын

@@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

11 ай бұрын

@@jackofalltemposdigitalchil7483 so half and half?

@glynnisthomas9165

11 ай бұрын

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

@GayMarcoting

11 ай бұрын

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

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

9 ай бұрын

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

9 ай бұрын

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

@rebeccakingman9815

8 ай бұрын

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

@velboyd5483

3 ай бұрын

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 ай бұрын

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

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

Жыл бұрын

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

Жыл бұрын

Another great use for whey!

@donoimdono2702

Жыл бұрын

@@christinemeleg4535 - who said classroom? projecting much?

@coleenedwardsw238

Жыл бұрын

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

Жыл бұрын

@@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.

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

Жыл бұрын

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

@flamenmartialis6839

Жыл бұрын

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

Жыл бұрын

@@mccxcccx7793 He's not using sour milk.

@rockthecasba16

Жыл бұрын

@@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

Жыл бұрын

@@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.

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

Жыл бұрын

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

@WillFox-js2hu

Жыл бұрын

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

@Carlie_flower

Жыл бұрын

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 ай бұрын

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

@honeyFoxx420

9 ай бұрын

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

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

Жыл бұрын

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

@sheilahanson-tv7or

Жыл бұрын

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

@ketokarbs3671

Жыл бұрын

Hmmmm What is the recipe???

@med8615

Жыл бұрын

tell mama to drop the recipe

@lizbeskalis6735

Жыл бұрын

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!!!

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

Жыл бұрын

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

Жыл бұрын

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

@BillyWitchDoctorDotCom

Жыл бұрын

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

@alexanderbruce2621

Жыл бұрын

Very nice to hear that, very Inspiring.

@jeffcarlos5780

Жыл бұрын

Your shit was never in jeopardy or coming close to expiration

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

Жыл бұрын

It sounds like your Mum did it right!

@brighteyes6585

Жыл бұрын

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

@mookie9532

Жыл бұрын

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

@augurcybernaut4785

Жыл бұрын

This old folk had so many life hacks

@jujutrini8412

Жыл бұрын

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

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

Жыл бұрын

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

Жыл бұрын

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 ай бұрын

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

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 ай бұрын

Curds are used as today's cottage cheese!

@bluefox5331

9 ай бұрын

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

9 ай бұрын

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

@GingerWallace-kc6pj

2 ай бұрын

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

Ай бұрын

@@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!

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

Жыл бұрын

That's such a fun way to present food!

@janettewawarosky9554

Жыл бұрын

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

Жыл бұрын

You are my new favorite kitchen guy.

@danielgriff2659

Жыл бұрын

surprisingly wholesome comment!

@lawannacollins4892

Жыл бұрын

@@danielgriff2659 it's a wholesome channel.

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

Жыл бұрын

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

@BEAUTYnIQ

Жыл бұрын

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

@wormbo2

Жыл бұрын

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

@naturewithandy7204

Жыл бұрын

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

Жыл бұрын

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?😳😂

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!!!❤❤❤

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!!

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

Жыл бұрын

I'll have to try

@spanqueluv9er

Жыл бұрын

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

@spanqueluv9er

Жыл бұрын

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

@gustavohopkins242

Жыл бұрын

​@@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

Жыл бұрын

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

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

Жыл бұрын

Just outdoors? In your shed? All seasons?

@centuriontwofivezeroone2794

Жыл бұрын

@@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

Жыл бұрын

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

@MariaRomero-zt3il

Жыл бұрын

Awww 🥰

@centuriontwofivezeroone2794

Жыл бұрын

@@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... 😊

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

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

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

Жыл бұрын

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

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

Жыл бұрын

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

Жыл бұрын

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

@SelfServingSkillet

Жыл бұрын

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

Жыл бұрын

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

Жыл бұрын

@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?!?

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

Жыл бұрын

Gotta get that funk in there somehow. Great tip!

@brneahowt3448

Жыл бұрын

I remember school rolls!!!

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

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.

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

Жыл бұрын

Yikes

@alikeat1347

Жыл бұрын

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

@yourmother9834

Жыл бұрын

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

@Rattlerjake1

Жыл бұрын

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

Жыл бұрын

Not ol' drippy!

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

@SelfServingSkillet

Жыл бұрын

Thank you!!!

The secret to prolonging milk, I borrow from the Russian grandmother's: add a clean silver coin inside the milk container and be amazed. Silver is highly anti-microbial. I've also used colloidal silver drops as well

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

*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

Жыл бұрын

I'm so glad!

@ragtop326

Жыл бұрын

Me too!! Bless you all. 🙏

@jakesmith2341

Жыл бұрын

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

@glorygloryholeallelujah

Жыл бұрын

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

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

Жыл бұрын

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

@lesliejacobs1439

Жыл бұрын

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

@theenforcer9967

Жыл бұрын

@@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

Жыл бұрын

@@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

Жыл бұрын

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

I like the fact that he give you all the measures that bakers use or just anyone looking for directions, cups and millimeters that come from foreign countries, like Italy.

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

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

Жыл бұрын

I've done this for pancakes

@nic7761

Жыл бұрын

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

@auntmemeintennessee8033

Жыл бұрын

@@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

Жыл бұрын

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

@naturesbest8203

Жыл бұрын

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

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

Жыл бұрын

Got a recipe?

@tak4587

Жыл бұрын

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

@Brandon-bc5um

Жыл бұрын

Probably bc we dont drink this nasty crap anymore 😂

@ricosuave5120

Жыл бұрын

Brandon. You may eat your words.

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".

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.

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

Жыл бұрын

Glad to have you here

@Grimmwoldds

Жыл бұрын

Saag paneer with onions and roti.

@SarahB-kf9wr

Жыл бұрын

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

@ixoraroxi

Жыл бұрын

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

Жыл бұрын

I love mateer paneer…mmmm

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

Жыл бұрын

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

@rickj6268

Жыл бұрын

She def threw it away

@HoneyPastry

Жыл бұрын

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

@HoneyPastry

Жыл бұрын

@@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

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

8 ай бұрын

did it taste good

@foobarmaximus3506

7 ай бұрын

@@jeancena3556 She is no longer able to communicate.

@jojoe4093

6 ай бұрын

Thoroughly enjoyed reading this! 🤣😁

@tracymahoney4125

3 ай бұрын

😵RIP @@foobarmaximus3506

Doesn’t anyone else notice how hilarious this guy is? I love him!

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

4 ай бұрын

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

@echstacy1652

2 ай бұрын

That’s so sweet 😊

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

Жыл бұрын

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

@rixius1337

Жыл бұрын

how do u make cheese wax?

@josephthomason447

Жыл бұрын

@@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

Жыл бұрын

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

Жыл бұрын

@@lindahardin7264 good idea o7

Love this video!!!Here I am,70 yo,learning to make one of my favorite cheeses & saving $.Thank u

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

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

Жыл бұрын

We’re you in prison for poisoning people?

@jodycarter7308

Жыл бұрын

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

@dwaynehall6356

Жыл бұрын

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

@gizmosworld5855

Жыл бұрын

@@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

Жыл бұрын

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

"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.

I saw on Living Traditions Homestead that this cheese is the best for frying. It browns but doesn't melt.😋

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.

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

2 жыл бұрын

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

@theboys444

Жыл бұрын

Same.

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

Жыл бұрын

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

@estelleschneider9033

Жыл бұрын

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

Жыл бұрын

thats what we call labneh! 😊

@ad-wk2sc

10 ай бұрын

Great idea!

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.

😊 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.🙏

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.)

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

Жыл бұрын

Had no idea it would thicken!

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

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.

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

Жыл бұрын

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

@tracyadelizzi6831

Жыл бұрын

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

@perkylittleblondeFF

Жыл бұрын

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

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}

Thankyou for this video. I'm 72, it took me back to my younger years. First watching my mother make cheese, then making it for my own family of 6❤😊

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

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

Жыл бұрын

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

Жыл бұрын

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

@biot2156

Жыл бұрын

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

Жыл бұрын

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

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

Жыл бұрын

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

@akaroth7542

Жыл бұрын

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

@hparcturians5373

Жыл бұрын

@@anncorrigan652 I love this reply so much lol

@markobighead3173

Жыл бұрын

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

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

Жыл бұрын

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

Жыл бұрын

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

@theultimateevil3430

11 ай бұрын

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 ай бұрын

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

Cheers to Palak paneer, matar paneer, shahi paneer, paneer butter masala, kadhai paneer, paneer dosa, paneer sandwich❤

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.

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

Жыл бұрын

I sure appreciate that!

@vouudou3752

Жыл бұрын

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

@richardbidinger2577

Жыл бұрын

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

@unknowncrazy15

Жыл бұрын

Love ur videos thank you

@nancypacyna2666

Жыл бұрын

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.

Tip-put pinch of salt in your milk. It will last a week or two longer. Keeps tye lactate from seperating. It works

I called BS on this. Then I tried it and got some of the best cheese I’ve ever had!! I used white vinegar instead of lemon and seasoned h as if of the cheese with just salt and the other half with salt and garlic powder. Both were excellent. I can’t say how long it would last in the frig because it was gone in a week. Not BS. Really simple to do.

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

Жыл бұрын

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

@BillyWitchDoctorDotCom

Жыл бұрын

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

@padendea956

Жыл бұрын

Red jams pair the best with cheese

@jackielawson6950

Жыл бұрын

Sour cream and homemade jelly. yum

@diannebfacette3114

Жыл бұрын

GRILLED CHEESE WITH TOMATO SOUP

I used to make this as a kid on the farm, but after so many years I had forgotten. Thank you for this video. I will be making cheese with my grandson.

@Never4667

Жыл бұрын

You are so much fun to watch! I am captivated by the sincere and passionate reactions to the foods of which you share the preparations with your viewers. I am a total kitchen dweller so finding new (and olde) creative, innovative, traditional and rustic ways to stretch my garden and enjoy the harvest is not so easy in this day and age. Sure, there are countless channels of self proclaimed cooks/chefs and heaps of homesteaders out there with tons of recipes, suggestions and great ideas for kitchen/garden creations. However, less than a handful appeal to my interests while also keeping me enthusiastic, motivated and curious. You cover all ground, are informative and thorough while keeping things simple and short for those with fully active days and little time to spare listening to too very much unnecessary noise or details that bear no consequence to the outcome of a meal. You're certainly easy on the ears, sensible and practical in your way around a kitchen and extraordinarily easy on the eyes as well. Keep up the extraordinary work and Stay Golden!!!

Home made cheese aka farmer's cheese... it's the best cheese for cheesecake and cheese danishes.. mmm... mmm

Fantastic share, absolutely had no clue that was this easy and waaayyy cheaper and no store preservatives- so in the summer tomatoes in the garden can get older milk but winter can be festive cheeses- yum🤩⭐⭐⭐⭐⭐⭐⭐

@SelfServingSkillet

6 ай бұрын

You are so welcome!

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

Жыл бұрын

Sounds great!

@zaitunshahbal585

Жыл бұрын

My mom used to do the same

@erikawoods8975

Жыл бұрын

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

@janettewawarosky9554

Жыл бұрын

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

Жыл бұрын

@@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.

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

Жыл бұрын

Sounds delicious! ♥️

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

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

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

Жыл бұрын

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

@Dinkyjean1

Жыл бұрын

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

@cluniliny

Жыл бұрын

Why do they buy so much milk? 🤔

@Dinkyjean1

Жыл бұрын

@@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

Жыл бұрын

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

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 жыл бұрын

I'll have to give it a try

@michaelbove4244

2 жыл бұрын

@@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 жыл бұрын

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

@gmashands

2 жыл бұрын

@@michaelbove4244 thanks so much 🇨🇦🌻🙏

@starababa1985

Жыл бұрын

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!

"Best before, often good after".

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

Жыл бұрын

Thanks

@Fiona2254

Жыл бұрын

This happened to me once we started homesteading

@nunliski

Жыл бұрын

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

@shannonspage9360

Жыл бұрын

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

Жыл бұрын

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

I've been making farmers cheese since about 2005. Love it! And if you don't have lemon juice available, vinegar works as an an acid also😊

You are a good communicator.

Thank you for sharing. Inspiring

I use whey with salt and bay leaf added to brine/marinade a whole chicken before roasting. Gives a very nice flavour, moistness and tenderness.

"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

Жыл бұрын

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

Жыл бұрын

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

@patw5550

Жыл бұрын

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

@amyedwards6826

Жыл бұрын

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

Жыл бұрын

@@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.

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

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.

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.

This is what we do in India all the time. It is called paneer. It can be shaped into a rectangular block while draining. Freeze it to keep for longer time

Good that your company legally allows you to take it and not force you to dump it down the drain.

Best before is a guideline not a law. This is an awesome channel I stumbled upon today.

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

Жыл бұрын

Wheyt a minute..lol

@JonnyParker-

Жыл бұрын

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

@wascawywabbit0987

Жыл бұрын

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

@AlissaSss23

Жыл бұрын

Awesome!!!

@AlissaSss23

Жыл бұрын

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

First video I’ve seen from you just from recommended. I have to say I love your outlook on food. It always bothers me when people are just like “that’s expired you can’t use it anymore.” What a waste. you are very underrated. I thought you would have at least a million subs. But I think you will get there. Just be consistent and keep up the great content. New fan!

I bought 9 days expired milk and it was great!!❤

My mother made this . We called it cottage cheese. I loved it.

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

Жыл бұрын

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

@cmdrbudman1ao580

Жыл бұрын

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

Жыл бұрын

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

@The_Rock_Princess

Жыл бұрын

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

@cindyvanleir310

Жыл бұрын

Me too