Milk in bags is fine, if quirky. 4L split into three portions? That's the real travesty!

@IrchaMan

5 жыл бұрын

Well, they do use liters at least xD

@cova4218

5 жыл бұрын

I'd totally forgotten about the milk in the bag thing, was so confused.

@mcgee9777

5 жыл бұрын

Don’t worry in Alberta we have milk in 4l jugs.

@GROENAASMusic

5 жыл бұрын

@@IrchaMan Which is pretty much global.

@GROENAASMusic

5 жыл бұрын

Yeah, why not four portions?

Randomly stumbled upon a super high quality cooking channel with cool ideas? Heck yeah

@GlenAndFriendsCooking

5 жыл бұрын

Thank You! Glad you enjoy it.

@JohnLeePettimoreIII

5 жыл бұрын

@@GlenAndFriendsCooking A heating pad may be ideal for heating and maintaining the ideal (relatively low) temperatures for this project.

@Lessdeth14

5 жыл бұрын

I know, right? So refreshingly ego-less too. Gotta love it.

@tomadkins2866

5 жыл бұрын

So did I about 2 weeks ago. I'm hooked!

@josephnetherland880

4 жыл бұрын

yo, I just did the same. thanks for the video, I like healthy old school rustic cooking

Glen, simply add salt to the milk as it's heating, and your flavor will be there. The whey liquid also works well in baked goods. By the whey (pun intended), I used rennet tablets that were pretty old and it was a major fail.

@alphafish4756

2 жыл бұрын

whey liquid can be used for which baked goods?

@pootle8139

Жыл бұрын

@@alphafish4756 I've used it to make bread in the past. It's especially good for soft breakfast rolls.

@ethelryan257

Жыл бұрын

@@alphafish4756 Absolutely. Used a lot for really tasty fruit based drinks in Germany, too.

@summerthomas4118

Жыл бұрын

@@ethelryan257 yep, we make lemonade with it

Im just ripping through all your videos. Loving this channel more and more

I was literally eating store bought cottage cheese this morning and wondering how it was made. Then your video popped up in my recommendations, so thank you!

@johnbarrett5229

11 ай бұрын

You could have incorporated the word "Ironic" instead of the overused word "literally". The English language thanks you.

I don't know how Daisy makes their cottage cheese but I can eat an entire 24oz tub in one sitting like it's nothing. I love it.

@scottphillips5789

3 жыл бұрын

Daisy is my least favorite. I don't like how the curds are cut to uniform size. Breakstone is too creamy for me. I actually prefer the Walmart house brand. Best texture, great flavor, and best price.

@TheTalksoup

2 жыл бұрын

im from kenosha, we have cheese products you've never heard of. We always buy cheese curds if we don't want to go thru that step. When we got blah blah cottage cheese, we add curds and its amazing!

@hatter6204

Жыл бұрын

Daisy doesn't have a ton of unnecessary additives in the ingredients list. Neither does "good" brand which is very good but costs more.

@rootfruit2412

26 күн бұрын

Yes, & Costco has the has the 3lb tub😅

I love your videos, thanks. There is probably more home-made cottage cheese made in India than any other country on earth. Here’s the simple method used in millions of country households: no rennet, no cloth, no cutting required. Get some raw unpasteurised milk (from the lady down the road who has a cow). Get some curd starter from a neighbour (if you don’t have any leftover from the last time you did this). The curd starter has the bacteria in it. Warm the milk until you cannot comfortably keep your finger in it (about 50ºC/120ºF). Turn off the gas, add the starter, stir well, cover and let it sit overnight. In the morning the milk will have curdled to a yoghurt consistency. Keep aside a few tablespoons of this as starter for next time and keep it in the fridge. Reheat the curd to the same temperature. It will immediately separate into very firm curd solids and whey. No cloth is required as the curds are quite solid, just use a fine sieve to drain the whey. Done! You can consume the cottage cheese fresh as it is, or you can turn it into an even more amazing product. Just mix through salt to taste and let it sit covered in a bowl at room temperature for a few days until it smells like real cheese. The flavour is fantastic.

@N8URNURD

5 жыл бұрын

This sounds awesome, might try this and Glen's two approaches...

@suryacoapy5129

5 жыл бұрын

Exactly. One of the benefits of living the simple unsophisticated life in rural India.

@sweetpea41292

5 жыл бұрын

I’ve also heard that keeping the whey is also a good idea. I also need to do more research in that area

@sandhyagandhi-vakil4241

4 жыл бұрын

I take 1 litre pasteurised milk with 250 gm home made curds and boil both together till it curdles.Then add 1/2 tsp lemon juice. And switch off heat. When it cools a bit, put the cheese cloth in a sieve, dump the curdled stuff, tie and hang till all whey drops in the bowl kept below - about 2 hours.No squeezing. Weigh the tied cheese and keep in a tilted pan till residue whey drains. Cut into yummy creamy squares. You can do the same with kefir. There will be more whey, is all. Every housewife does this in india. You can add sea salt and chopped mint/coriander/parsley etc before sieving and hanging the cheese if you want to eat just cheese cubes.

@SilvaDreams

4 жыл бұрын

@Michael Persico That is only an issue if your dairy farm doesn't keep things clean.. Which now days isn't an issue as they even sterilize the cows teats before milking.

I make mine with solid rennet that I buy in Latin stores. Always reliable. Great video by the way, here from the US.

KZread algorithm brought me here. Did not disappoint. New sub.

@GlenAndFriendsCooking

5 жыл бұрын

Thank You!

I cannot tell you enough how much I love your comparisons between “modern” social media versions of recipes and older or more tried and tested versions that might not have videos to go along with the recipes. The food science you explain behind all this is so wonderful and makes me think I should have studied that in school instead!

You're a legend. In Victoria, Australia, we are having a cottage cheese shortage and I desperately need my fix!

@jonijoni1145

4 жыл бұрын

Emily, I live there too. Is the cottage cheese shortage because of the drought and/or fires? I was trying to buy soured cabbage heads at the butchers, and they said they couldn't get any in because of the drought.

@embily8186

4 жыл бұрын

@@jonijoni1145 I'm honestly not too sure, something to do with the distributors. Such a strange and specific shortage

@miladshirali7311

4 жыл бұрын

We don’t have any in north Qld. I made my own, vinegar version (Jaime Oliver cheats ricotta) and I’m not going back to store stuff. I want to try the other version this guy has too

I’ve only had homemade cottage cheese once. It was in the late 1950s when my parents and I visited relatives in eastern Canada. I’ve never forgotten it-it was amazing!

The way we do it on the farm is start with a gallon of fresh milk, heat the milk til around 180°, add 3 Tbsp fresh lemon juice and stir ‘til it separates. Pour through cheesecloth lined strainer. Once drained, put in a bowl with heavy cream and salt, as desired.

@lindasummer2343

2 ай бұрын

I think this is a better recipe than Glen’s. The temp makes a difference in how much milk protein coagulates. Also the cream and salt give it the flavor we are looking for. I think the lemon juice and vinegar can be used interchangeably.

@LoveLight9079

10 күн бұрын

I have seen recipes adding sour cream after, last time I made cottage cheese I put some double/heavy cream in at the beginning before the vinegar, it turned out to be one of my best but there was still cloudy milk in the whey at the end.

For less grainy texture when using the vinegar method, don't use whole milk, use skim milk. Also after rinsing add some sea salt and some half and half or cream and let it sit overnight in the fridge.

Ahhhh, Junket!!! Back in the '60's it was one of my family's regular desserts, with brown sugar sprinkled on top. It was also excellent if you had a sore throat, as it would slide down you throat in a very soothing way.

I make cottage cheese with rennet, and I agree it can be a little on the bland side. I stir in either whole milk cultured buttermilk or plain yogurt to make creamed cottage cheese, and that really adds a lot. Salt, too.

@candaniel

Жыл бұрын

Good suggestions

My mother made a great, foolproof, cottage-cheese-like recipe for ages: 2L of buttermilk at 200F for 2 hours in an uncovered 9x13 casserole dish in the oven. Strain through a fine cheesecloth or clean kitchen towel. It comes out as a cross between ricotta and cream cheese. It's pleasantly spreadable, still has a little bit of graininess, very slightly tangy, and has only a tiny fraction of the fat as cream cheese.

@PinkAlphaMom

3 жыл бұрын

That sounds good.

@cathiemarvellous

2 ай бұрын

Did she use rennet? Vinegar? ?

Im from B.C. and this milk in a bag is blowing my mind. I have heard stories about milk in bags

@humanitarianharjot402

5 жыл бұрын

Haha I thought it was cool too. I remember these bags in the 90s too, here in Alberta. The only other place I have seen milk in bags is in India. I wonder why central Canada didn't change this method and most of Canada turned to plastic jugs. Interesting 🤔.

@seoforfun

5 жыл бұрын

i'm in BC (vancouver), we bought bagged milk when i was young. i think they switched to plastic jugs somewhere around 35 yrs ago. we also had the milk delivered in glass jars with the cream on top

I made homemade cheese ,for years. out of goat milk.The absoulty best buttermilk came from Centralstates dairy in Columbia Mo. I sent to a Vermont. Co for imported French lamb rennet. this brings back lots of good memories. The cheese chunks were soaked in a salt solution it never lasted long enough to fully ripen.

Really like this episode, will definitely watch the next episode. Thanks Glen👍🏻👍🏻

Milk in a bag, so Canadian!

@tanaschmidt3728

5 жыл бұрын

*Eastern Canadian

@accounttocommentonyoutube1787

5 жыл бұрын

We also have milk in a bag in South Africa

@margery9436

5 жыл бұрын

Try milk in an animal!

@TubbyJ420

5 жыл бұрын

i remember bagged milk as a kid, it was in western canada until the early/mid 90s. we would snip the pouring corner larger then the back corner just a bit, to stop the milk from splashing out. we even had scheduled deliveries of milk bags to our front door step. twice a week i think? there was a 'no milk today' sign you could leave in your window if you were stocked and didn't need the morning delivery.

@seanonel

5 жыл бұрын

Milk in a bag is a commonwealth/colonies thing...

You deserve more views. Legit videos

@GlenAndFriendsCooking

5 жыл бұрын

Thank You!

I love the idea of milk in a bag. Less landfill stuff and easy to handle

i've just discovered this channel a few hours back and my absolute favourite part is the lovely lady that gives her opinions on at the end.

@debrasavoff1794

3 жыл бұрын

But big thank you for the class. I'm about to try my first batch!

Great video! I know this is an oldie. After reading the comments section, I made cottage cheese the rennet way. Added 1 tsp of salt while cooking the second time and 1/2 cup of buttermilk after straining the whey. The cottage cheese is amazing and so easy! Thanks for all the work you do in your videos.

Really well done. This is the kind of content that keeps me coming back to KZread.

Interesting there’s no salt in it, maybe just a pinch would improve the flavor of your fave.

@SukhjotSingh13

3 жыл бұрын

Indeed

@pafcaf

3 жыл бұрын

Is salt absolutely needed? Before I knew I could make my own, I'd tried two different brands and liked better the one that didn't have a salty taste.

@webster695

3 жыл бұрын

@@pafcaf you don’t need to add enough to make it taste salty. But salt brings out flavor.

@sshirleyks

3 жыл бұрын

Commercial cottage cheese is always WAY too salty.

You’re awesome glen. I love the trial concept of your videos. It’s very inspiring and I definitely learn something new from you every time. So many Americans must loose their minds when they see the milk in a bag but it makes sense to me, less plastic and waste than the traditional milk gallon jug. Wish I could buy bagged milk in the U.S.

I think the rennet one will have more flavour if you give it some time for the lactobacillus to ferment it. If you do this you can add a little bit less rennet, because the lactic acid will help curd it. Tradtionally the curds were hung in the cheesecloth from the faucet.

@2adamast

5 жыл бұрын

True, I do it without rennet and a very fine filter

Excellent vid. Best detailed info I’ve found on making cottage cheese. Thank you.

So cool to watch😘I won’t eat this stuff as I have texture issues but I’m fascinated on watching you make everyday things at home Glen.Bingeing the channel today

Awesome recipes and video my friend.

@GlenAndFriendsCooking

5 жыл бұрын

Thanks Ray - I know this one was a little long, maybe a little technique heavy. But hopefully someone will find it useful?

Thanks so much for sharing.👍👍👍👊👊

I so luuuuuv the experimenting on this channel! Opening the culinary and scientific worlds as well as helping become a little more self-sufficient!! 😎👍👍 At home we do 4 liters of whole milk with a liter of kefir and let it set up the kefir offers a better flavor. For a smoother flavor we use sour cream. Super job - as usual, Glen! Thank you!

@sennest

5 жыл бұрын

@@robotman5435 When it sets up it becomes cheese. Whole milk, kefir and lemon juice or vinegar. Heat it up, let it sit and set. Pour it into cheesecloth and wait for the whey to drain. I didn't realize you can boil the whey to get ricotta too! We use the whey for thin/crepe like pancakes, or bread.

I could watch you make cheese for hours. You're like the Bob Ross of cheese making.

I love this channel

Kefir is an absolutely delicious refreshing drink. And very healthy too!

I love you cooking videos, your accent and your milk in the bags, lol. I'm in the USA and our milk comes in quart, half-gallon and whole gallon jugs in the refrigerator section.

Homemade Rennet From Nettles: If you’re “blessed” with a large patch of nettles somewhere in your neighborhood, you can easily gather enough for rennet-making. A pound of fresh leaves will make enough homemade rennet for 2 gallons of milk.

@debraholzheimer35

3 жыл бұрын

how do you so this? dry the nettles?

@danielroberts2012

3 жыл бұрын

just as fair warning you have to know how and when to pick nettles because they are poisonous

@jamescanjuggle

3 жыл бұрын

@@danielroberts2012 yeah the older ones you have to watch out for. But if you get young plants and leaves they can be made into all kinds of food. Anyone out there finds this check out the Wikipedia page and go to Uses en.m.wikipedia.org/wiki/Urtica_dioica

@lancer525

3 жыл бұрын

It's a lot easier to go on the web and buy real Calf rennet. You'll get far superior results, and won't have to visit the doctor to get treatment for coming in contact with poisonous nettles...

@winkieandleah

2 жыл бұрын

I'm guessing you mean Stinging Nettles? If that's the one I'm thinking of.

Very thorough instructions. Thank you.

i really like your channel. the way you explain things makes me believe i can do it myself. thank you!

I actually loved milk in bags, and the way you pour them using jug!!!❤️

So glad I've found your channel!

Y’all ever mix mandarins and cottage cheese? It is incredible.

@hannahvaverka9279

5 жыл бұрын

Astral Apophis haven’t tried that yet but as a kid I LOVED applesauce and cottage cheese, so I’m sure that should taste pretty fire with orange flavor

@jonijoni1145

4 жыл бұрын

No, but canned crushed pineapple with cottage cheese is sooooo good! I'll have to try mandarins.

@MikoGTA

4 жыл бұрын

Yea but have u put it to porridge? Its very good

@SarahLizDoan

3 жыл бұрын

Yum

@PinkAlphaMom

3 жыл бұрын

@@jonijoni1145 love it with pineapple

I have found I am turning to here first when I need a recipe. Thanks for the effort you put into the research and the video quality. 👍👍👍👍👍👍👍

One of our chefs in America, Alton Brown, actually used the vinegar technique on what we have here that is called fat free milk or I think skim milk. He produced a lot more cottage cheese than what you got from regular milk.

Awesome videos very entertaining and informative love what your doing keep it up

Really happy to find your channel, so many other cooking channels just hit the hows and don't really think about the whys or whatifs at all, this is fantastic. Also, howdy from the Ozarks, not everyday my hood gets a shout out!

The taste test at the end is wonderful and informative.

I've found that cultured pasteurized buttermilk works fine when I've used it. I believe the milk is pasteurized, and then the culture is added afterwords in the ones I've used. I'm not entirely sure, I've never really looked into it, but it's always done the job when I've wanted to make cultured butter by adding some buttermilk to heavy cream and letting it sit overnight at room temp covered with a cheese cloth. I get creme fraiche, and then I put that into my mixer and go until the fat separates into butter. I don't know how it is in other regions, but if you're in doubt, you can't go wrong by getting a packet of culture and hydrating it in some milk. I recommend using the packet method whenever possible, because while buttermilk can work and has worked for me when I've used it, the packets give you much more consistent results.

You’re literally a cheese legend. Amazing.

Instead of vinegar try Alum (Potash Alum) to curdle the milk. It's always a better yield.

Awesome! I make my own kefir and never thought I could make cheese with it. I am going to try. Also, when you mentioned the milk bags I chuckled because I was thinking just that…milk bags?? Lol. Love your channel!

watched this while eating store bought cottage cheese! Haha excited to try these two methods. Great video. I miss Neilson milk from back home

We used to have milk in bags way back in the late 70's. I haven't seen milk in a bag until I found your channel. We used to buy raw milk from a farmer and it came in glass gallon jars. It didn't take long to figure out that you needed a plastic or wooden utensil to stir the cream in as mom broke a couple of the jars.

This was just what I was looking for! I bought the culture and the rennet, but people kept saying to use vinegar as it's easier... You've won me around to the rennet version, especially since I bought organic milk to make it and really want to get the health benefits.

Perfect video. Subscribed!

Thank you for answering the milk bag question first!

👍This is really a science project. I love it. 💞

You live in Canada... Now I really love this channel

We had milk in bags in the late 60s in Oregon. My mom loved it. Don’t know why it went away.

hello mr glen (and friends) I'm a new fan but I absolutely love your videos keep up the great work

Anyone that has ever listened to Oh Canada, by five iron frenzy knows that Canadians drink milk from a bag. Love your channel!

My grandmother made Junket pudding, but I believe I was warned by my mother that the setting process didn't always work

I miss the bags. Back in the 1980’s we had them in Michigan. Would love to get them again.

Salt!! I think that might be why the rennet cheese didn't have too much flavour (assuming you didn't add any when you made it)!

@askandarkon

4 жыл бұрын

my thoughts exactly,cottage cheese needs salt when you make it!!!

I usually add cottage cheese to my smoothies I’ll add fruit some water and blend or I’ll add almond butter spinach pineapple and banana with milk you never notice the flavor in the almond butter it has a strong taste that’s why I like to add it fruit and smoothies cause it is something good to add in your diet with the protein in it

Just found your channel! You are amazing! New sub!

Love it! Been binging a bunch of vids and watching the milk bags in disbelief. And you bring it up just as I was about to comment. Im from Sweden and view Canada as a country thats close to us coulture vice. But this bag thing good sir is a gamechanger.

@MichelleLevasseur

5 жыл бұрын

This is gonna blow your mind then...we have dispenser boxes that we put in the fridge and they hold all three bags laying one on top of the other, kind of like one of those pop can dispensers for the fridge. That's right....to save space and to protect the bags, we remove the three bags from the outer bag and then put them into a plastic box.

We used to get milk delivered to the house in bags. It was the best milk ever. This was in KY in the early 80's, I haven't seen milk in a bag since until I saw this video today LOL

Great video just what I was looking for. When we first visited Poland in the 1990s they had milk in bags, but their jugs had a spike in the bottom to pierce the bag, very clever! Never understood why it didn't catch on everywhere.

We have had milk in bags in Wisconsin since the early 80's. We had half pint bags at school you had to stab with a stiff pointy straw. Much fun was had in the cafeteria...

I used to get my milk delivered in bags from a local dairy. That was in S. Carolina 40 years ago. Delicious

I love this guy!!! Wish we had milk bags here in Washington State. After the pandemic, all the milk in my local grocer is bad/off well before the "buy" or "best by" date.

Here in Brazil we do have milk in bag as well. And the same plastic jug with no top/lid, to set the milk bag. The only thing that we do different is, we clip the 2 tips of the top of the bag, so the milk can go out and air goes in. The stream of milk goes out way better w/o the 2nd tip. Good video, cheers!

Great video. I'm going to make this now that I see it is so easy. I hate Canadian cottage cheese because half the container is snot. Western creamery has apparently stopped making their dry cottage cheese, And Michigan cottage cheese is 10 hours round trip to get, so I haven't got much choice but to make it at home

my mother has been making cottage cheese without any other ingredients other than milk....It takes all day but it works.

I'm from Oregon USA, grew up in the 70's and we had bagged milk for most of the 70's and then in the 80's it kind of dissappeared and we now use the rigid plastic jugs which are not my choice. I don't drink cow's milk anymore but if I did drink milk i'd buy in a bag or from a local farm. Thanks for this video....be well

Thanks, very interesting!

Outstanding video

Thank you so much for showing the ancient recipe!

Many thanks for the presentation. I used Apple cider vinegar (That's what I had), I didn't rinse the C.C., to sour, BUT, I used the whey for bread, and it imparted a pleasant sourdough taste to the bread.

I just waned to say that your videos are wonderful. I love to cook and you are my go to cook. Thank you

We also have milk in a bag in South Africa, didn't think it was weird till you mentioned there was a Reddit discussion about it. The 4 liters in a big bag is something we don't have though. Love your channel! (maybe the milk-in-a-bag is a Commonwealth member thing?)

I'm glad you touch the topic of milk in bags. I were just watching in disbelief here :-)

Oh! Happy day. Kinda funny because I just sat down with a small bowl of cottage cheese that I dished up for a quick snack. A rare treat. Folks laughing about your bags of milk...shows how narrow-minded they are. I went north of the border back in 2001 with my aunt, a birthday gift, & I stopped to check out a grocery to see what was different. I confess, nearly blew my mind. Couldn't figure out how it would be practical to use. Could only guess it'd be poured into some type of pitcher. When I saw you pour the milk out last year, it was one of those 'ah ha' moments.😅 Travel, even north, can enlighten one! Think it's quite cleaver. My daughter buys gallon jugs, I think that's wasteful to the environment. I usually drink & use, plant-based milk.

Mmm.... Very Intresting !

We call cottage cheese Paneer. Never knew it can be made from rennet. Will try! Also, maybe if you use more vinegar with a much higher temperature, you will get the clear whey and better yield. That's how I always make it.

@alphafish4756

2 жыл бұрын

so do you add vinegar when its simmering? whats your process like

@aniseedus

2 жыл бұрын

@@alphafish4756 yup I add vinegar as it's simmering. Start a little and keep adding till the whey is clear enough for your liking. I tried diluting the vinegar prior to adding but it didn't really help viz. straight from the bottle.

Wow! That is very surprising that the vinegar version is so good! I'm totally making this.

great video and comparisons....

Blessed are the cheesemakers.

Thank u so much glen!

Nice! loved it! Thanks! ^_^

I attended Michigan State University from Fall, 1990-Spring, 1994. From what I remember the Quality Dairy convenience stores sold all types of milk in 1/2 gallon bags during my entire college experience. As a result, seeing milk in bags was absolutely nothing new to me...!

I learned this over 50 years ago- the vinegar based cottage cheese tastes enormously better than the Junket version. It's also super fast. I don't know why that is, but it is. By the by, I have found that the vinegar will do the job at lower temperatures if a bit slower. It seems the less time the whey is separating out, the better the taste and the fewer curds made. Thanks! I used to do this all the time, think I'll go back to it.

All this talk of curds when I'm already craving poutine...

We had milk bags in elementary school(suburbs) I have the same color and everything of your dutch oven. They're great and I found it on sale for 60 dollars!

👍🤔I’ve never seen milk in a bag. Cool! Recently found your channel & been binge watching. Thanks for sharing. 🤗💞🤗

@ladywindzephyr7540

5 жыл бұрын

Bagged milk is really normal in Canada. We can also get it in the plastic jugs and in cardboard cartons. The bagged milk actually helps out in the kitchen if you're into the Reduce, Reuse, Recycle movement! The large bag (the one that holds the 3 smaller bags that fit into the pouring container) is great for packing a lunch or lining your winter/rain boots. The 3 empty bags are great as sandwich bags once you rinse them out and open up the originally snipped end of the bag. The jugs of milk are usually great for hoarding up to use for the 25 cent return/recycle fee, and they come in a small medium and large (large is about a gallon). My SO gets his small chocolate milk (this jug holds about 2-3 cups, the med holds about 5-6 cups-quart sized) in the smallest one and I rinse them out and refund them for extra laundry change. LOL Who'd have thought I'd have so much to say about how we buy our milk? lol

@lovingatlanta

5 жыл бұрын

Lady Wind Zephyr - 👍I wish we had it here in the USA. Yes. I’m practicing the refuse, reuse, recycle, minimalism lifestyle. Thanks for responding.

In India, many people make home made indian cottage cheese called paneer by putting lemon juice in almost boiling milk and then bringing it to a boil. The whey left over is pretty transparent and the flavor is wonderful, though the texture is more chewy than creamy.

Peaches n cotrage cheese. My daily go too. As well as lays original chips dipped in cottage cheese. Thats my childhood favorite