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|
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|
How to make Sirene, Bulgarian goats cheese. If there is one thing that most people will remember from restaurants in Bulgaria, it will be the famous Bulgarian salads, Shopska salad, Ovcharska salad, Hunters salad, and lots more. Most of the salads in Bulgaria are topped with Sirene and they taste really good. However, if you are really lucky, you may meet people that make their own, the taste is very different and people have their own ways. You could make it yourself though! Once you have done this, nothing else will do - this is how we do it, good luck Making home made cheese
|Time: 10:00||More in Howto & Style|
Δείτε πως παρασκευάζεται η φέτα, η μυζήθρα και το κεφαλοτύρι στην Ιθάκη. Ευχαριστούμε τον Δημήτρη Δόριζα (Δημιά). Μουσική: Prelude, J.S. Bach Εκτέλεση: Kevin McLeod
|Time: 17:14||More in Travel & Events|
Βουρβουλίτης Ηρακλείου - 2892031000
From: Mitato Masaouti
|Time: 17:51||More in Education|
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|
If you enjoyed this video tutorial, please visit http://www.littlegreencheese.com for more cheese making tips, recipes and eBooks. Learn how to make yummy Camembert in your own home.
|Time: 15:38||More in Howto & Style|
Learn everything about mozzarella cheese, including how to make it at home.
From: Adams Fairacre Farms
|Time: 12:12||More in Howto & Style|
From: Konstantinos Basileiadis
|Time: 28:22||More in Sports|
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|
This month we're making cheese at Growandmake.com. We have this video on making Cottage Cheese and another video on making Monterey Jack
From: Grow And Make
|Time: 15:31||More in Howto & Style|
BUY THIS KIT HERE: http://www.austinhomebrew.com/Cheese/Kits_5/
From: Austin Homebrew Supply
|Time: 05:37||More in Howto & Style|
Part 2: http://www.santiye.tv/play/Mv1ijKCr73A/How_To_Make_Feta_Cheese__Part_1.html"font-size: 11px; line-height: 1.4em; padding-left: 20px; padding-top: 1px;" width="146" valign="top">
|Time: 08:24||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|
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.
From: Melody Kettle
|Time: 05:28||More in Howto & Style|
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|
Strict rules define what can be called Roquefort Cheese -- learn what goes into making "The King of Cheese."
|Time: 14:32||More in Education|
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: Shepherd School
|Time: 07:45||More in Howto & Style|
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
From: The Promiseland Farm
|Time: 15:02||More in Howto & Style|
Greetings! Today I am going to show you the process of making mozzarella cheese at home. This is, in theory, simple to do, however, it does take practice and I will tell you what I tell the people who attend my seminars. You will fail. Simple as that. If you are going to make cheese, you are going to fail at some point. I do all the time. Cheese making is a fickle friend and milk can be inconsistent. So don't despair, because in the event your mozzarella won't "make", you can still use the cheese like Ricotta. It is creamy and delicious and a bit heavier than ricotta, but it won't go to waste. I originally did the beginning part of this tutorial in early July. I lost the footage to the finish where I actually turned the curd into stretched mozzarella. I gave a mozzarella seminar this weekend and we took the camera so we could use the footage to finish off this video. Please forgive me for the video not being so seamless. It could not be helped this time. The video explains everything in detail. I have a very detailed recipe that you can obtain from my website. This is adjusted from the recipe that Ricki Carol demonstrates in her own video. I have found certain amounts that work better for me and the milk that I use. You should use the freshest local milk you can find. It can be cow, goat or sheep's milk. It should never be pasteurized beyond 172 degrees or it will not have enough of the proper enzymes to make cheese. If you are lucky enough to obtain raw milk from your own livestock, I recommend you use it because your cheese making experience will be much more enjoyable! I have never had the opportunity to make cheese with raw milk and hope someday to be able to do that. I hope that this tutorial is helpful and you are encouraged to give mozzarella a try yourself. Please don't be discouraged if you don't get it right the first time. Just move on and try again another day. But I do recommend that if you fail one day. Don't immediately try another batch because frustration can build and become an emotional distraction. Best to try again another day. Trust me! I know this from experience. I hope you give mozzarella a try and I hope you love it! Happy Eating! Get the Recipe and cheese making kit links here: http://bit.ly/1s7896K Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: email@example.com Business Inquiries can be sent to: firstname.lastname@example.org Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
From: Noreen's Kitchen
|Time: 14:22||More in Howto & Style|
ΦΤΙΑΧΝΩ ΤΥΡΙ ΦΕΤΑ ΜΥΖΗΘΡΑ
From: Φτιάχνω μόνος μου
|Time: 02:54||More in Howto & Style|
Recipe: http://www.kvalifood.com/resolveuid/e56e15bb79450d33559fff1591c1f176 It is a LOT of fun to make your own cheese and it's actually pretty easy. It does takes a little bit of utensils and ingredients that you don't normally have, but they are easy to obtain and it is definitely worth the effort. The funny thing is that all the cheeses we know have the same basic recipe. Just small changes in how you follow the recipe gives the different cheeses. So if you can make a kind of cheese you can actually make them all. Feta cheese is one of the easiest and fastest. And you don't have to wait a month before it can be eaten. Therefore, it is an ideal starting cheese.
|Time: 07:58||More in Education|
Like https://www.facebook.com/ChannelCheese Due to popular demand - the extended, unedited footage of Italian cheese master Carlo Guffanti cracking open a parmesan.
|Time: 15:04||More in Shows|
From: Insol ltd
|Time: 10:54||More in Science & Technology|