Homemade CHEESE without Rennet in Fig Leaves

[Music] hello guys today we make cheese keep in figs leaves this is the translation from italian language we call forma in folia difficult what the meaning i explained and you will read properly in the title i hope because i don't know if you can find this in other countries because uh it's very difficult to find a fresh milk so today we will use the milk from the supermarket the one that you buy in the fridge or the supermarket we will use two liters of fully fat milk i hope that is the right name different kind of different name so is the milk that you buy in the fridge remember two liters also we will use fresh cream the fat inside is 36 percent more respect but will be the cheese plus we need two teaspoon of sea salt the juice of half lemon and naturally we need the leaves from the fig street and also a little bit of wood so now i will go to take the leaf i will explain you when i collect it so let's go plus here in italy spring so the leaves are very soft now we take a branch a small one like 10 centimeter like this with some leaves i will go back to the kitchen now with a sharp knife we cut the leaves so we remove the leaves and if you can you should cut the wood in two pieces if you cannot you need to cut a little bit of skin in this way the enzymes or the things that are inside the wood will go in the milk after we put the wood in the pot we add the milk we have the cream we on the stove when we reach the temperature of 50 celsius degree we off the stove we close with the lid and we should wait at least 30 minutes wait in the 30 minutes we can take our baskets in the leaves that we can prepare before that we make the cheese so you take the leaves like this you put on one of the baskets like this and after you put the other one on the top and use mesh in this way the leaves will take the shape of the cheese for later naturally when you will put the cheese inside you should remove the basket inside because we wanted the cheese stay in contact with the leaves after 30 minutes we remove the stick from our pot we add the salt we stir very well after we add the juice of the lemon only half lemon remember and we on the fire at a certain point you will see the curd that will be divided from the way you take the curd should be still hot and put in your baskets and with the other basket you need to press uh the curd in this way the cheese will be with less air inside it will be more good i split this now because i don't want to explain when i doing the process if not if the curve starts to become cold the curve cannot stick together so remember very important the curd should be hot so directly from the pot inside your basket please when you press with the other basket do with moderation because if you press too much too strong the cheese will go out from the holes be careful gently after five hours at room temperature the whey is already gone in the dish and i throw it away now we can put our cheese in the fridge tomorrow will be more art and we can put upside down adding the other leaves don't worry the leaves until tomorrow we'll survive we can say maybe they will be a little bit soft but even better will be easier to put on our cheese here is a small [Music] cheese that i have done yesterday so now that i show you the big one i'll show you also the small one see you tomorrow to go ahead with the recipe you can notice that now it's still soft so we should put in the fridge and this one is more art so we can already remove from the basket after 24 hours you can see that the cheese now a little bit smaller and there is a way in the dish also the small one i put upside down with new leaves on the bottom so we should do the same with this cheese very easy we take our cheese one leaf i will use the big one so it's more easy to cover all the cheese and you do like this and you put upside down and after you put again the cheese in the baskets and we put in the fridge for other five days more or less after if you have a basement you can put the cheese in a basement the best temperature is 10 chests degree if not you can keep in the fridge after 5 days you can remove from the basket after five days we can remove our cheese from the baskets and we should put upon something that there can pass through so in my case i will use the bamboo that uh i made it for my dryer you can use a other kind of wood for example i know that you bought the sushi mat i hope that is the right name and you never use it now you can use for your cheese also you can use to make homemade pasta so we put something upon a dish like this and we put the cheese on the top and we store in the fridge or if you have a basement with 10 celsius degree more or less will be even better but remember every day or every other day you need to turn upside down your cheese in this way he will mature in a balanced way i don't know what to say in english because if you forgot to turn upside down the top will be dry and the bottom will remain wet remember how long you should store in the freezer in the basement up to you some people like mature cheese some people more fresh cheese so up to you and after we will taste it so see you when i will cut my cheese uh spectacular finally after two months i can test my cheese the color is very spectacular i already prepared a slice of bread all wheat all grain seeds spectacular bread i toast it you will see the video of this bread maybe in the future and also i open one of my homemade beer spectacular guys is very very very creamy so you should make it if you make it please let us know down in the comments if you have some advice too if you are not subscribed to the channel please remember to subscribe and to share all this video with your friends bye

Channel: cuoredicioccolato

Views: 296,519

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Id: Q_N4vjhvlKI

Length: 13min 45sec (825 seconds)

Published: Wed Jun 16 2021