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Santiye.TV - Homemade Feta Cheese Santiye.TV - İnşaat Videoları

Homemade Feta Cheese


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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.
Views: 49829
144 ratings
Time: 11:55 More in Howto & Style


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Nonno making homemade mozzarella on Easter just like he did back in Italy. Enjoy!
From: Copat87
Views: 253221
594 ratings
Time: 07:10 More in Entertainment


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Visit thepromiselandfarm.org for a printable recipe and complete instructions. Music is open source, public domain from http://musopen.org/music INGREDIENTS: WHOLE MILK (cow, goat or sheep) - 1.5 Gallons. RENNET - 1/2 tsp. liquid rennet diluted in 1/4 cup water CULTURE - 1/4 tsp. powered Mesophilic II or Aroma B or MT1 or 1/8 tsp. of Flora Danica or 1/4 cup of cultured buttermilk LIPASE powder - 1/8 tsp. (only for cows milk. Sheep and goat don't need this) CALCIUM CHLORIDE - 1/2 tsp. diluted in 1/2 c. water (optional if you're using store bought milk or if your milk is from a cow late or early in lactation) EQUIPMENT: Stock Pot Water-Bath Canner w/ rack available here. 12" Thermometer. 2 Basic basket molds A long spoon Icing knife, 12'' curd knife Measuring spoons and Measuring Cups Stainless Steel Colander Mesh Strainer Stainless Steel Optional: pH meter
Views: 3513
27 ratings
Time: 15:02 More in Howto & Style


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THE REAL FETA CHEESE FROM THE MOUNTAINS OF VASTA see how nto milk a goat GO TO WWW.BASTAVILLAGE.COM. χωριό Βάστα
Views: 16852
0 ratings
Time: 09:54 More in Travel & Events


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In 1977 Leon Downey, his wife Joan and their two small daughters moved to a derelict farm in Pembrokeshire. He bought a book, a cow and a bucket and made his first cheese in the farmhouse kitchen. From those humble beginnings the family enterprise has grown to a farm shop selling award winning unpasteurized hard cheese. In the video Leon talks about the development of Llangloffan cheesemaking from 1977 to 2000 and guides you in detail through the cheese making process in his own style. The music while the curd is being stirred is Beethoven's Minute in G, composed in 1795. The Prince of Wales visited Llangloffan Farmhouse Cheese Centre in 2001.Hope you enjoy the history of Llangloffan cheese. Video made in 2001. Leon and his wife Joan retired in 2006.
Views: 4875
36 ratings
Time: 47:27 More in Education


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Learn everything about mozzarella cheese, including how to make it at home.
Views: 16732
0 ratings
Time: 12:12 More in Howto & Style


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Lou Palma teaches Melody Kettle how to make prosciutto from Berkshire pig. The pig leg is courtesy of Nicolosi Foods in Union City, New Jersey.
Views: 292991
290 ratings
Time: 05:28 More in Howto & Style


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After watching this video on how to make cheese, who would think it could be so easy?! Within hours, you too could be eating your own cheese! You'll need the following ingredients: 1 quart fresh, local whole milk 1 cup active-culture buttermilk 2 tsp lemon juice or white vinegar, more if needed 3/4 tsp salt, or to taste Thanks to foodwishes.com for this video and recipe.
Views: 12058
53 ratings
Time: 04:13 More in People & Blogs


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Today we are going to make our own feta-like cheese, Breaking Bad style. Please use food grade calcium chloride in your own experiments.
Views: 2905
28 ratings
Time: 05:33 More in Education


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http://www.michaelfisher.ca
Views: 102486
278 ratings
Time: 08:30 More in Education


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How to make Mascarpone at home using your Mad Millie Beginners' Italian Kit. Support our young Mad Millie by buying your kits and home cheesemaking essentials from http://www.madmillie.com !!
Views: 39330
76 ratings
Time: 05:26 More in Howto & Style


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Before I became a Vegan, last year, I used to make my own cheese! Enjoy! Learn how to make homemade ricotta cheese and how to turn it into an easy spread. For the written recipe and many more Vegan, Vegetarian & Gluten-Free Recipes, pleas visit http://lesliedurso.com
Views: 26261
101 ratings
Time: 06:05 More in Entertainment


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For a printable copy of this recipe, please visit our BLOG http://boutiquetreatrecipes.blogspot.com/2012/09/feta-cheese.html ______________________________________________________________ MUSIC: (Royalty Free) 'Wallpaper' by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
Views: 3203
24 ratings
Time: 04:01 More in Howto & Style


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http://www.tngun.com/mozzarella/ http://www.amazon.com/Mozzarella-Ricotta-Cheese-Making-Kit/dp/B00014CEXG/Sheschinc-20 My very first foray into cheese making was using a Ricki Carroll kit "30 minute mozzarella".  It turned out so good the first time, Genny immediately told me to get the hard cheese kit
Views: 56864
128 ratings
Time: 14:16 More in Howto & Style


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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
Views: 404816
1701 ratings
Time: 09:14 More in Entertainment


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You buy Mozzarella cheese at the grocery store but now you can make it at home. This short video shows you how to make Mozzarella cheese. For recipes that include cheese or other cheese related information, please visit http://www.allthingscheese.com
Views: 213846
347 ratings
Time: 06:55 More in People & Blogs


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The guide to making cheddar cheese, courtesy of the Urban Homesteading Group. I'd advise anyone looking to get their questions answered quickly and thoroughly to visit the urban Homesteaders meetup page here: http://www.meetup.com/Greater-Denver-Urban-Homesteaders/ These are the guys that did all the work here and they're the ones to go to for questions. I know only so much being the videographer. If you get your question answered I urge you to come back and post it in the comments section so others don't have to go searching around.
Views: 115097
179 ratings
Time: 05:35 More in Howto & Style


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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
Views: 81965
483 ratings
Time: 12:59 More in Howto & Style


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http://www.tngun.com/diy-10-dollar-cheese-press/ http://www.amazon.com/Small-Mold-for-Hard-Cheese/dp/B0064OM1OE/Sheschinc-20 To me, preparedness is more about attitudes and skills than gear and gadgets. The way that I build those skills are to create a sustainable lifestyle that allows me the ability to learn new things and then practice them. I am going to spend some time up-loading a few blog entries on home cheese making. I'm not doing this because making homemade cheese is cheaper than store-bought cheese (its not), or because I think you have to have to survive TEOTWAWKI (The End Of the World As We Know It) even if its a good way of storing milk without refrigerators. I am taking the time to post about cheese making because it is a good do it yourself skill that is fun and easy, but allows the prepper to start moving and planning, while teaching skills such as patience and how to plan for the future (it takes 6 months or more to see the benefits of a hard cheddar).
Views: 48604
216 ratings
Time: 05:58 More in Howto & Style


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Have you always wanted to try making your own homemade cheese? Then this recipe is for you! Try out this beginner technique for scrumptious fromage blanc, and you'll see how easy it is to have the freshest cheese around. For more info, check out the About.com article: http://video.about.com/cheese/How-to-Make-Fromage-Blanc.htm Watch More How To Videos on our YouTube Channel: http://www.youtube.com/about Watch More How To Videos on About.com: http://video.about.com Connect with About.com on Facebook: http://www.facebook.com/Aboutcom Follow About.com Video on Twitter: http://twitter.com/aboutvideo
From: About.com
Views: 36637
162 ratings
Time: 02:57 More in Howto & Style


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More recipes at http://www.bhavnaskitchen.com I have to make most of my basics at home since I live in small town and sometimes, few basics are expensive as well. So I learned to make Mascarpone cheese at home and now I enjoy all great desserts and many other Mascarpone recipes with great taste and here is the recipe with written instructions: What is Mascarpone Cheese? A thick Italian cream cheese that tastes WAY better than store bought. Ingredients: •Whipping Cream -- 2 cups (500 ml) •Fresh Lemon Juice -- 1 Tble (15 ml) Yields: Approx. 3/4 lb (340 g) Direction: 1.Heat the whipping cream in a non-reactive saucepan over low heat, stirring constantly to prevent scorching. 2.When the cream reaches 190 F(heat up till see you some bubbles around edges), remove from the heat and stir in the lemon juice. Continue stirring until the cream curdles, and is thick enough to generously coat the back of a wooden spoon. Allow to sit, undisturbed, for 30 minutes. 3.Line a sieve with several layers of dampened cheesecloth (or a clean, damp cotton/linen dishcloth) and set over a bowl. Pour the cooled cream mixture into the sieve, and allow to drain, undisturbed, until cooled completely. Cover the sieve with plastic wrap and refrigerate overnight. 4.The next day, remove the cheese from the sieve in 1 piece and stir well to make smooth and creamy. Will keep in the fridge for 7 to 10 days. Tips: •this recipe is easily increased -- use 1 tble fresh lemon juice for every 2 cups of whipping cream •use your newly made cheese to make Tiramisu, or better yet, Tiramisu Cheesecake.
Views: 78912
535 ratings
Time: 06:41 More in Howto & Style


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The manufacturing process of Parmesan cheese wheels in an Italian factory. If you're wondering...The remaining whey in the vat is traditionally used to feed the pigs from which "Prosciutto di Parma" (cured Parma ham) is produced.
Views: 327789
638 ratings
Time: 05:12 More in Howto & Style


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Αγωνίζομαι να φτιάξω Ελληνική φέτα στην κουζίνα μου. Με την ελπίδα ότι τα κατάφερα,θα περιμένω να περάσει ο χρόνος που χρειάζεται για την ωρίμανση της φέτας για να δοκιμάσω το δικό μου τυρί. θα είναι έτοιμο 20-04-2011. Τότε θα σχολιάσω και τα αποτελέσματα για να μάθετε εάν πέτυχε.
Views: 37578
57 ratings
Time: 13:16 More in Howto & Style


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How to make simple goat cheese, brought to you by the Henry Milker.
Views: 55153
339 ratings
Time: 05:32 More in Howto & Style


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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
Views: 20991
135 ratings
Time: 24:08 More in Howto & Style