This video will help you practice and learn the art of making feta at home! For more information and supplies, visit my website: http://www.makecheese.ca Find the recipe and ingredients for Feta here: http://www.makecheese.ca/products/feta-kit-make-10-batches-of-homemade-feta
From: Make Cheese Inc
|Time: 08:14||More in Howto & Style|
http://www.greek-feta.com Visit the location and factory of Greek-feta.com where some of the best greek cheeses such as feta, graviera and mizithra are made.
From: sam greco
|Time: 17:50||More in Film & Animation|
Learn how to make feta cheese with Mary Jane Toth, author of A Cheesemaker's Journey. You can get everything you need to make feta in a great feta kit at WWW.HOEGGERFARMYARD.COM LIKE US ON FACEBOOK! http://www.facebook.com/hoeggersupply?fref=ts
|Time: 24:08||More in Howto & Style|
If you enjoyed this video tutorial, please visit http://www.littlegreencheese.com for more cheese making tips, recipes and eBooks. Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
|Time: 11:55||More in Howto & Style|
Discover how you can make this simple and delicious ricotta cheese right at your own kitchen. Aram and Ruben share their wealth. Homemade Ricotta Cheese Recipe 2 qts whole milk 1 cup of heavy cream ½ tea spoon salt 1 fresh lemon juice
|Time: 06:02||More in Education|
THE REAL FETA CHEESE FROM THE MOUNTAINS OF VASTA see how nto milk a goat GO TO WWW.BASTAVILLAGE.COM. χωριό Βάστα
From: Angelos Backus
|Time: 09:54||More in Travel & Events|
Βουρβουλίτης Ηρακλείου - 2892031000
From: Mitato Masaouti
|Time: 17:51||More in Education|
How to make home made Romano style cheese. Learn more about home cheese making at http://www.littlegreencheese.com
|Time: 13:00||More in Howto & Style|
http://www.tngun.com/farmhouse-cheddar/ http://www.amazon.com/cheesemaking-com-K1-Basic-Hard-Cheese/dp/B00014EGWI/Sheschinc-20 This is the first in a three part series on how to make your own cheddar cheese. In this part we discuss the tools and ingredients needed, as well as to curdle the milk to make the cheese.
From: David Nash
|Time: 07:45||More in Howto & Style|
How to make Parmesan Cheese at home I buy the ingredients and the molds at www.leeners.com and the weights at amazon: http://www.amazon.com/gp/product/B004YZD1C6/ref=oh_details_o06_s00_i00 My other You Tube Channel: http://www.youtube.com/HowtowithKeilaBeauty Follow me on twitter to see what I'm up to: http://www.twitter.com/howtowithKeila
|Time: 20:46||More in Howto & Style|
From: Insol ltd
|Time: 10:54||More in Science & Technology|
To review some of the concepts that we have learned this year we decided to make cheese. Some of the science concepts learned include: 1) changing a liquid to a solid, 2) chemical changes, 3) forces...such as gravity, and pushing. Students also learned about other cultures and how the foods they eat.
|Time: 17:13||More in Education|
http://www.cooking-made-easy.com/how_to_make_ricotta_cheese.html How to Make Ricotta Cheese. in 2 Easy Steps. Homemade ricotta cheese tastes better. Save money by Making Ricotta Cheese
|Time: 05:09||More in Howto & Style|
If you enjoyed this video tutorial, please visit http://www.littlegreencheese.com for more cheese making tips, recipes and eBooks. How to make home made Parmesan style cheese. Named after an area in Italy, Parma, Parmesan is one of the world's most popular and widely-enjoyed cheeses. It certainly tastes better than that powered stuff that you can buy in little green containers.
|Time: 14:29||More in Howto & Style|
Anthony Agostino demonstrates how to make mozzarella cheese at home. how to make fresh mozzarella cheese homemade mozzarella cheese Italian cheese Italian cooking how to make mozzarella cheese making cheese at home mozzarella cheese recipe Agostino Italian Specialties & Catering Manasquan NJ http://www.agostinoscafe.com • Homemade Fresh Mozzarella Daily • Imported Meats & Cheeses • Full Line of Boars Head Products • Home Made Italian Specialties Daily • Home Made Hot & Sweet Italian Sausage • Fresh Italian Bread Delivered Daily From NY Manasquan NJ Get fresh homemade Mozzarella cheese at the Jersey Shore
From: Gregory Hall
|Time: 10:08||More in Howto & Style|
Want to learn the art of making mozzarella at home? Practice along with this video! For more information, visit my website: http://www.makecheese.ca. Also, find the recipe and ingredients here: http://cdn.shopify.com/s/files/1/0172/8570/files/MAKE_FRESH_MOZZARELLA_recipe2012rev3.pdf?60
From: Make Cheese Inc
|Time: 20:42||More in Howto & Style|
A great how to video on making Feta Cheese at home using your "Mad Millie Artisan's One Day Cheese Kit", or "Fresh Cheese Kit". See www.madmillie.com for more tips, to view stockists, or to purchase a kit online.
From: Mad Millie
|Time: 06:15||More in Howto & Style|
The cheese making process from processing, production to plate. Produced by Bridgwater Media Academy and special thanks to Pier Giorgio Provenzano and Project support by Nicola Elliott.
|Time: 04:49||More in People & Blogs|
How to Make Mozzarella Cheese Ingredients: 1 gallon milk, whole or 2%, not ultra-pasteurized 1 1/2 teaspoon citric acid, dissolved in 1/4 cup water 1/4 teaspoon liquid rennet, dissolved in 1/4 cup water 1/4 cup cheese salt Directions: Pour the milk into the dutch oven. Stir in the citric acid solution. Over medium heat, slowly warm to 90°F stirring gently. Remove from heat and gently stir in the rennet solution, stirring for 30 seconds. Cover and let stand for 5-10 minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Place the oven over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the whey. Remove from the heat and continue stirring gently for 3-5 minutes. Ladle the curds into a strainer and set aside. Heat the whey to 175°F and add cheese salt. Place strainer into hot whey and heat curds until internal temperature reaches 135°F, working the curds using rubber gloves. Using both hands, stretch and fold the curds a few times. Shape the mozzarella into a ball. Note: The more times the cheese is stretched and folded, the firmer it will become. Place mozzarella ball into an ice water bath for 30 minutes or serve warm. Breaded Mozzarella Sticks Ingredients: 1 lb. mozzarella cheese 2 eggs beaten 2 cups seasoned bread crumbs olive oil Directions: Slice the cheese into uniform sticks, approximately 3/8" square and 3-4" long. Dip the cheese sticks into the egg mixture and roll in the bread crumbs. Repeat the egg/ bread crumb coating one more time. Deep fry the cheese sticks in hot oil for approximately 30 seconds, until golden brown. Enjoy!!!
|Time: 12:33||More in Howto & Style|
Производство 2-х видов сыра на выставке АгроФерма-2012. Мастер-класс от итальянских сыроделов Обсуждение, много фото и другое видео здесь http://fermer.ru/forum/produkty-poluchaemye-ot-krs-i-ikh-pererabotka/134221
|Time: 29:14||More in Howto & Style|
Take your Greek recipes to another level with your very own homemade Feta cheese! This video shows you how to make delicious Greek Feta - a must try for those who love experimenting in the kitchen. http://allrecipes.co.uk/recipe/28272/homemade-feta-cheese.aspx Once you have the ingredients you need - available from speciality shops - the process is straightforward. You can make your Feta cheese from any combination of goat, sheep and cow milk, though goat and sheep will yield a more authentic result! Use your Feta cheese in an array of recipes - from spanakopita to Greek-inspired pasta dishes. Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks: http://allrecipes.co.uk/recipe/28272/homemade-feta-cheese.aspx
From: Allrecipes UK | Ireland
|Time: 05:26||More in Howto & Style|
How to cure, smoke, and cook homemade bacon. It's much easier than you'd think; it just requires a couple of special ingredients and the right equipment. Jalapeño Garlic Bacon 3 lb. pork belly with skin attached 40 grams kosher salt (about 5 tbsp Diamond Crystal, about 3 tbsp Morton) 1 ½ tsp pink salt (Prague Powder # 1, Insta-Cure, DQ Curing Salt, etc.) 40 grams maple sugar (or 40 g/3 tbsp brown sugar) 5 cloves garlic* 4 mashed jalapeños* *optional flavors (Unfortunately, most savory ingredients don't really add much flavor. Try using sweeter additives, like 1/2 cup applesauce or 3 tablespoons maple syrup.) 1. Combine ingredients in a gallon-size zipper bag. Refrigerate for one week, flipping every other day. 2. Rinse pork belly and place on a rack in the refrigerator for 12 - 24 hours. 3. Smoke with apple wood at 200 degrees until the bacon has reached an internal temperature of 150 degrees. 4. Cool at room temperature for a couple of hours, but remove skin 10 - 15 minutes after removing from smoker. 5. Chill thoroughly in the refrigerator. Trim sides, ends, and top before slicing as desired. Sources for curing (pink) salt: http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55 http://www.lemproducts.com/product/169/Cure_Ham_Curing_Kits Link to a highly informative discussion on the merits of nitrites and nitrates: http://chowhound.chow.com/topics/331350 Recipe adapted from/inspired by the bacon recipe in "Charcuterie" by Michael Ruhlman and Brian Polcyn. http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1305001019&sr=8-1
|Time: 09:14||More in Entertainment|
Sustainable food enthusiast Claudia Lucero, demonstrates an easy recipe for making whole milk ricotta cheese from main ingredients. Whole Milk Ricotta Recipe courtesy of Claudia Lucero of Urban Cheesecraft ( http://www.urbancheesecraft.com/ ) Ricotta is an example of a fresh farmer's cheese born out of necessity and invention. Traditionally made from the whey left-over from making hard cheeses, this cheese made sure nothing went to waste at the farm. That makes sense if you make cheese in large quantities because you need A LOT of whey, but luckily, we have a way to make it using milk. To make creamy ricotta in under an hour, you will need: INGREDIENTS 1/2 gallon of whole milk- raw or pasteurized preferred (avoid ultra-pasteurized) 1/2 tsp citric acid OR 1/8 cup vinegar of choice OR lemon juice Flake or fine salt and herbs (to taste) SUPPLIES Stainless Steel, Glass or Enamel- Coated Pot (no aluminum or cast iron) Butter Muslin/Fine Cheesecloth or other tightly woven thin cloth Thermometer that reads accurately to 185°F Large Colander Large Spoon- not aluminum YIELD- about 1lb Step 1- Measure the ½ tsp of citric acid into a ½ cup of water and stir to dissolve. Step 2- Pour your ½ gal of milk into the pot, pour the citric acid solution into the milk and mix thoroughly. Step 3- Heat the milk at medium heat to 185°F (do not allow to boil over). Check the bottom of the pot with your spoon every couple of minutes to check for any stuck milk or scorching, reduce heat if necessary. Avoid breaking up the fragile curds as they form. Step 4- You may see curds begin to form as soon as you pour the solution in and as the milk heats. We are looking for maximum coagulation, however, you will see this at 185°F. The curds and whey will clearly separate- curds are white and whey is yellowish. When you hit that temperature and see this result, turn off the heat. Allow the pot to sit off the heat and undisturbed for 10 minutes. Step 5- Line the colander with your fine cheesecloth (90# if you want to get technical). If you would like to reserve the whey to use in smoothies, soups or pancakes, place a large bowl or pot under the colander to catch it- otherwise, place the colander right in your sink. Step 6- Gently and carefully, pour the pot's contents into the cloth. Drain the curds in the colander for 15-30 minutes, or until the cheese has reached your desired consistency. You can expedite the draining by gathering the corners and hanging the "bag" to drain from a kitchen cupboard handle (with a bowl underneath of course). Step 7- When the cheese has drained to your desired texture (very creamy or firm and crumbly, it's up to you), you can mix in herbs and salt to taste or you can leave it plain and use it for pasta, pizza, crepes, cheesecake...you can even let it cool completely and chop in some dark chocolate, dry fruit or nut bits and lemon zest, drizzle it with good honey and you have a fancy dessert cheese. You can shape it in different containers and let it cool in the fridge to retain its shape, or you can just leave it as a spread. The cheese is ready to eat immediately! Store any leftovers in a covered container in the refrigerator for up to 1 week. Enjoy. Food Farmer Earth - a journey of wide discovery about our food http://www.youtube.com/ffe Subscribe to Food Farmer Earth-receive the latest videos http://www.youtube.com/subscription_center?add_user=foodfarmerearth Visit Cooking Up a Story for more stories, recipes, photos, and complete written posts http://cookingupastory.com Follow us: Google+ https://plus.google.com/+foodfarmerearth/posts twitter http://twitter.com/cookingupastory Facebook http://www.facebook.com/cookingupastory Pinterest https://www.pinterest.com/foodfarmerearth/ Website RSS Feed http://cookingupastory.com/feed Cooking Up a Story channel on YouTube http://www.youtube.com/cookingupastory
From: Food Farmer Earth
|Time: 12:59||More in Howto & Style|
A classics professor shows you how to make perfect Greek yogurt every time using your ordinary kitchen utensils. You can't fail. NOTE: someone poached my classicsprofessor.com site, so there's nothing there but ads for language learning scams and drugs for enhancing body parts. Avoid!
From: Dale Grote
|Time: 09:40||More in Howto & Style|
How to make your own Cream Cheese! I get all my ingredients and molds at: www.leeners.com My other You Tube Channel: http://www.youtube.com/HowtowithKeilaBeauty Follow me on twitter to see what I'm up to: http://www.twitter.com/howtowithKeila
|Time: 10:44||More in Howto & Style|