Beyond the Cookbook-how to make Fresh Cheese #howtocook #portuguesefood #homemadefood #goodfood

welcome back everybody thanks for coming back and I know it's been a while since we've uh done a video so we have a new video for you today um we're going to make some fresh cheese but before we get on to that just want to explain uh why we weren't around a lot last year so first of all I got a new job so that's great um I'm really loving it um I'm getting lots of hours so scheduling is a bit of an issue um we also did a lot of traveling last year we went to the states a couple of times um and we went to BC for a wedding um but the trips to the states both times were met with grief we had a cousin that uh passed away um she was only 43 so that was terrible terrible loss she was a beautiful person um I can't say too much more because then I won't be able to get through the rest of it um we were there for about a week and the day we came back home an an an uncle passed away as well so we were able to say our last goodbyes to him before um before he passed and then few months later um after we came home from BC we went right back to the States for another funeral my cousin that had passed away earlier on in the year her father had passed away in the fall so [Music] um wasn't a great year for our family that way um but we do have some fond memories we did make some fond memories while we were there um one of the things that we did was um my uncle taught me how to make fresh cheese it was our intention that we would be able to somehow combine his telling me how to make it with me making it um I do have footage of him making it so I will include it in this video but um for now I'm just going to show you how I how I made it and we're going to see how it is um I just want to dedicate this video to my family members we miss [Music] terribly so to make fresh cheese we need 2 L of milk powdered renit which is right here some salt and a pot and a thermometer just to test just to test the temperature of the milk [Music] two tpoon oh one teaspoon of milk 1 teaspoon of sugar one teaspoon of salt let me stir that up and stir it because um as you stir it it obviously mixes and the temperature is uh more accurate that way because there could be pockets of cool milk pockets of warm milk so here's our thermometer it's at 97 I'm going to give it a good stir 98 perfect we're going to take it off the flame keep stirring to make sure okay now it's at 99 100 okay take it off completely put off the flame I took it actually off the the stove completely and it's still Rising so we're just going to let it cool down back to um 99 100 and we'll just keep stirring it so I'm just stirring it until it drops in temperature so I'm just going to keep stirring it I'm looking for 99 100 might be okay but I'm looking for 99 um and this renit works very much like yeast too hot and it will kill it too cold and it won't do anything it won't grow okay it's at 99 so I'm going to I'm going to put the renit in it now okay still stirring still says 99 so it's good to go and this is the uh powdered renit if you ever use the um tablets this is the same thing it's just in powder form so I like to mix it to make sure that you know it's all mixed together and and then uh we'll just need a/4 teaspoon of this so there's the renit okay and we're going to stir okay and we're going to put the lid on it and we're going to let it set we're going to check it in a couple of hours to see if it's ready to cut into so let's it's been 2 and 1 half hours let's check it so you want it to pull away in a solid lump and it's doing it like that it's perfect so we're going to get a clean knife and we're going to um score it okay so we're going to cut through it we're just going to cut lines in both directions and what that does is allow the way and the curd to separate doesn't have to be completely Square doesn't have to be specific size okay and now we wait so let's check it out it's been sitting here all day and look see what I mean by the way I separated from the milk solids that's exactly how you want it so we're just going to scoop it now into our prepared um cheese baskets okay so you'll need some cheese baskets such as these you can get these on Amazon and some ramkin anything that's kind of short that you can set these baskets in like that and then you'll need a um container to hold it all okay so let's get started we'll put each Rakin inside each basket inside that okay you will also need a slotted spoon of some okay so this is how we're going to do it we're going to go in here as gently as we can without disturbing too much we're going to pour it in the basket and we're going to do that with every single one until it's full okay and as you can see this starts to drain almost instantly so you need these little baskets to be high up off of the surface to allow for drainage so here we have it all the um cheese is in their little baskets and look at all the way that's already drained so we have to um drain this this down the sink we're not going to use this for anything you okay and after a while just take the baskets out of the ramkin and drain the ramkin see how full they [Music] are okay and just put them back in this container and put the lid back on here are the results here's our cheese and if you can see all of that liquid is whey and that just gets poured down the drain you don't we don't need it but I'm just going to lift this [Music] up and plop it onto a plate there you go look at that going add a little bit of salt to that I'm just going to set these aside so we'll add a little bit of salt and I'll show you how we eat it so these are nice Portuguese buns I didn't make them I bought them open it up just do it one single here and look at how creamy it is look at that spreads like [Music] butter and it tastes so it tastes as creamy as it as it looks it honestly does this is like the simplest thing to make it's time consuming because you have to let the um the whe do its or the renit do its job and then you have to cut it as you saw and then watch the way and drain it so this is how my husband likes it so this will be for him I'm going to have a little bit of this side I'll just cut it and I'll tell you want a little bit [Music] more you can add shitties to it put it on top you can have another this is our um Island cheese we've always called it K the Z which basically means cheese from the islands so you can buy this at the Portuguese stores and it's really really good too so let's try our fresh cheese M that's so good you'll love it in the morning for breakfast for a snack you can use it on anything we have um Portuguese muffins here freshly made you can buy it in the store if you don't want to make them but again it's just wonderful these are so Good by the way this is our pepper paste um this is the sweet pepper paste not the spicy cuz you know how I am about spice but it smells really good it smells really fresh and my husband loves it my uncle Carlos the cheese maker he had his his he had a whole system going he had a container that he bought specifically for the cheese he figured out how to use these um Plumbing pipes I guess they're pcv pipes that are not probably the healthiest um he figured out a way to um use them um he poked all these holes he went to a lot of trouble to make me some which I still have and I won't part with um but I did find these on Amazon they're um a little bit easier to handle they're there's a lot more holes um you can do whatever you like you can buy metal ones in the Portuguese store um basically the metal ones look like this except it's got holes but it doesn't have as many holes as something like this or this does um but I hope you try this recipe I hope you have fun with it um and I hope it brings you Joy like it brings us to think about our um family members who give us these traditions and these um recipe thank you for watching I hope you've enjoyed this video see you next time a% of that's fun and sorry that's not a good idea no but I mean hey you know 98 98 [Music] okay

Channel: Beyond The Cookbook

Views: 3,083

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Id: 6TqnEdFSKIY

Length: 14min 56sec (896 seconds)

Published: Fri Feb 16 2024