Self Serving Skillet creates delicious easy-to-follow recipes to nourish yourself and those you love
Episodes are released every Saturday so make sure you SUBSCRIBE and FOLLOW the Self Serving Skillet universe for simple to prepare meals that are delicious
PATREON | Receive extra content when you support Self Serving Skillet
www.patreon.com/selfservingskillet
Пікірлер
a week old? more like Queso Notso-Fresco
This guy!!! kzread.infokYrobVRSyFk?si=FQfEJThj1sTd-Qec
Jeeepers! Keep wiggling my friend. I just saw a video of a guy i thought was you... total twin vibes! I'll put link in your community section.
In Germany, the best-before date serves as safety for the producers. When the date expires, and if there's an illness, they can't be blamed. Then it's the consumer's fault. Producers often set the best-before dates too early to be super safety. That's one of the reasons of the foodwast in Germany. btw.: we call it Mindesthaltbarkeitsdatum or short MHD. Most people believe that this is the actual last date to use. They never test it; they just throw the food away-a 'throwaway society'. Greetings from germany!
Hmm I used my left over whey but it never made cheese. On the first video it did. I was using fresh cow milk. Would that make a difference? My cottage cheese came out great. But no second cheese.
WOW, I've never heard this explained so clearly. Thank you😊
Couldn't hear you with all the background music
I think i already know how to make paneer ( cottage cheese ) 😂😂
Irish soda bread made from sour milk delicious 🤤
thanks 1
Sorry that looped music is annoying.
I'm sure it's edible
To Clarify: MILK, IN THE USA, IS REQUIRED TO BE PASTURIZED TO THE POINT THAT ALL BACTERIA ARE KILLED; EVEN THE GOOD BACTERIA THAT WOULD NATURALLY TURN MILK INTO YOGURT AND CHEESE. The two processes are: Fermentation- where the Good Bacteria turn Lactose into Lactic Acid. PUTRIFICATION- WHERE DANGEROUS BACTERIA FROM OUTSIDE THE MILK CONSUME ALL THE GOOD PARTS OF MILK AND PUTRIFY IT, OR ANOTHER WORD IS ROTTING. This is why you cannot make cheese at home without extra chemicals: there is NO GOOD BACTERIA LEFT. In making cheese there are two Chemical processes: Fermentation and Flocculation. Fermentation turns the lactose to lactic acid, which then facilitates the process of separating the proteins and fat from the water; this is flocculation. Home Bakers, the only reason you haven't put your family in the hospital, is because you are baking at High Temperatures for many minutes. That doesn't not mean you won't ever put your family in the hospital by using ROTTING MILK in baked goods. This is walking on thin ice, and I don't recommend you do this. If you have a source for Raw Farm Fresh milk, that is a completely different product, than what we purchase in the store. Raw Fresh Milk still has the good bacteria and left at room temperature will ferment into yogurt all on it's own. Add heat to that, and that will flocculate the solids from the water and you will have Cheese. In the US, YOU CANNOT SELL CHEESE FROM UNPASTURIZED MILK. THE FDA DEMANDS MILK MUST BE PASTURIZED, BEFORE YOU CAN MAKE CHEESE TO BE SOLD. THAT's why our cheeses are pail immitations compared to European Cheeses.
Hey guy, idk if you're married or not, but if you're not, I've got a sweet daughter who loves doing the same things you're doing, and I'd love it if you two got together. She's very pretty, smart, funny, and plays piano. Let me know if you're interested, and I'll send you her picture. Maybe you guys can make cheese together some time. Thanks. Tom
Can you use goat milk for this? 😊
It's not a expiration date, it's a sell by date
I do this all the time.
Tried this with 1% milk. Didn't have anything else start to emerge. I guess whole milk is needed?
Are you going to do a video on what you're going to use the whey for
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.
YAY! Man, I was just looking at your backlog for like the 20th time, so stoked to see you back again! I've literally got some farmers cheese on the stove right now from one of your 3 year old vids
Glad to see you back! Really enjoy this channel and you seem to, as well, which makes it much more enjoyable to watch. I'm sorry to hear that you've been having such a difficult time lately. And I'm so sorry to hear about the loss of your baby cat, especially so suddenly, that's so heartbreaking. I hope you're able to find some time for yourself soon. Wishing you all the best. ❤️
Doesn’t anyone else notice how hilarious this guy is? I love him!
how about expired powdered milk?
The date on the milk carton is a SELL BY date not expiration date.
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.
I just got one of these at a garage sale. $50 for the grill, two 20 lbs bags of charcoal and a bunch of other miscellaneous items. Only thing it's missing is the ash catcher. Looks like it's only been used a couple of times.
freeze your cheese and rotate your food but you have a good stick incase of a lockdown because our economy is collapsing due to corruption in government. The whey is great in soup! I just made vegetable soup with it abd added chopped up leftover pork.
Maje rosemary-infused olive oil! Great on popcorn! I always pop kernals in my microwave. That oil is the best! Italian Joe has a great recipe.
Milk has iodine in it. Not a daily's dosage but invaluable.
You are a good communicator.
And what to do with expired cheese?
Thank you for taking time to educate us and teach us about milk and cheese.
do you use lemons for all cheese types, or just for this certain cheese?
Thank you for sharing. Inspiring
I’m Mexican and we make “chongos Zamoranos” at home with spoiled milk. They are delicious and they are basically sweetened cheese curds.
I thought he was going to make farmer's cheese? Make the damn cheese!
I add a dash of sour milk to my scone mix. I'm asked for my 'secret ingredient' that makes them taste so delicious. I grew up thinking everyone made scones like my mother taught me and was met with reluctance, initially, to accept sour milk in the ingredients...until they took the plunge and tried it themselves. My tutor, years later, in catering college, used sour milk, too. My mother had two sayings: _"Waste not, want not"_ and _"Hunger's good kitchen."_ If we children refused to eat something it was placed in front of us at the next meal...and the next, until we ate it. Old school. The best.
Oysters are required to have expiration dates too.
Spoiled milk makes the best pan cakes!
Wonder if it can be done with lactose free milk? Hmm
can this be done with goat milk?
Curtis is the mf man. Excited for new uploads
😎
I often use my milk a week or more past its date. I only get to shop when my daughter takes me so I have to make things last. I drink a glass a day with my evening meal. Many things are still good for a long time past its date.
Ty I’m so going to try this!
I am eating my farmer's cheese I made yesterday from your video, whilst watching this to use my whey :D
Geez, why did the trolls always attack your channel? Don't worry about the people who can't read basic English or a time stamp and just want to be mean. (I mean why would somebody think "create your signature Chili" is the equivalent of "here's a two minute video of chili powder"... If that's what you're looking for, wouldn't you notice that the time stamp is 21 minutes long and just simply think to yourself "Oh, that's not what I'm looking for! instead of being a rude mean troll and put down someone else's hard work, I'll just look for something else that I do want"???) Seriously You make excellent content. Thank you for taking the time to explain things to the rest of us who don't have time to read gourmet cooking books or spend hours online researching ingredients, but want to cook really good food.
Please link to that awesome hand held grinder!! I would too like to grind coffee in a power outage
The MAN is back!!
Cole from the Ramen video, Everybody!!!