"EXPIRED" MILK TURNED INTO FREE FOOD - how to make farmer's cheese at home
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Recipe:
The Acid of your choice. 1-2 Tablespoons/15 -30 ml per Quart/Liter of Milk
Milk - raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese.
Heat to 190 F or 88 C
Heat off
Mix in your Acid
Wait
Strain
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Intro/Outro music by Eric Rutledge / eric_rutledge
Recipe:
The Acid of your choice. 1-2 Tablespoons/15 -30 ml per Quart/Liter of Milk
Milk - raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese.
Heat to 190 F or 88 C
Heat off
Mix in your Acid
Wait
Strain
how to use extra milk
how to use expired milk
how to make farmers cheese at home
how do i know when milk has gone bad
what to do with sour milk
why does milk go bad
how to turn milk into cheese
how to separate curds and whey
expired milk turned into free food
00:00 Introduction
00:31 "Milk Rant"
04:43 What you need
06:12 While it heats
07:53 Ready for the acid
08:26 Letting the curd drain
10:06 Rest in the fridge
10:24 Unwrapping the cheese
11:20 Storage and Serving
14:17 Taste
15:31 Outro
This “zero waste” philosophy was a way of life for me growing up. We called it being poor.😁 Nice video. Thanks for teaching these skills to the masses.
Ha! So did I.
We live on a planet of plenty - poverty is artificially created by forcing everyone into the money/tax system.
I try to teach my kids things such as this, but moreover , the mindset of 'waste not want not". And yes, it largely has to do with tight funds. But I only hope they can appreciate and understand the reasoning behind it all when they are older. It amazes me how much most people freak out over expiration dates and will throw away tons of perfectly usable items.
We always shake our milk every time we get it out. We've drank milk 3 weeks past the expiration date and it was still good 👍
@@ceridwannesmith4156 They want you to throw it out and buy more.
For those on septic tanks - when the milk is truly past using, pour it in the toilet. It will go straight into the tank and help keep things clear. The bacteria in the spoiled milk is exactly what the tank needs 😉. Rotten tomatoes are great for this too - as well as a quarter cup of regular old baking yeast every 90 days. Who needs ridex when we have what we need in the kitchen, lol?
Knowledge is power!
That's great to know, thank you so much!!
I pour mine down the kitchen sink😃
When I cut up my scoby from kombucha for my chickens (gummy worms) I flush a couple into the septic system. Don't know what happens but it sounds good.
Awesome! Thanks!
Paneer making is very common in Indian homes. You can get a lot more cheese out of 2 gallons of milk than you see in this video. There is more casein in the whey that has not separated out, which is why the whey is somewhat milky looking. I use 2-3 tbsp white vinegar per gallon of milk. When all the casein has separated out, the whey should be a somewhat yellowish (with a hint of green) translucent liquid. The whey is great for cooking rice or lentils, or kneading bread or flatbread dough. Good for dogs too if your dog likes it and is lactose tolerant. P.S. if you don’t have a thermometer, just heat til it starts to boil, then add the acid. We just boil it when we make paneer at home. No thermometers.
I just wanted to say thank you for this comment. It was very informative.
Yep, vinegar is much better and MUCH cheaper than using fresh lemons.
Thnx
Can you make paneer with 2% low fat milk?
Thank you xx
I keep spoiled milk around for baking, it has a far richer flavour in the bread. I tend to put it in a jar labelled "baking milk" in order not to gross people out. I've also used soured milk to make condensed milk for pumpkin pie, simply by boiling it down to 50% with sugar added. It made a pumpkin pie that was not too sweet but had a delicious flavour. It's quite a wonder ingredient when you get comfortable with it.
I use it in my cornbread
Spoiled milk can be used for bread without risking your stomach??
@@roguespartan2854 Absolutely, the sour comes from overgrowth of lactobacilli bacteria (which is good probiotic yogurt bacteria) which makes the milk too acidic for pathogens to grow
@@roguespartan2854 what do u think buttermilk is?
@@brantgentry1463 butter milk is literally the leftover liquid after whipping cream into butter, then fermented.. Spoiled milk is not buttermilk.
I worked in a real Italian restaurant and when the milk in the coffee creamer carafe would start to turn and even curdle a bit the owner would use it in their cheese cake. The cheese cake was amazing. Just saying.
@@praisejesusrepentorlikewis6218 lol wtf
@@bradshawty haven't you heard? Using old milk to make cheesecake is one of the seven deadly sins.
@@CrazyLinguiniLegs sad KZhead doesn’t have a laughing reaction emoji
@@praisejesusrepentorlikewis6218 Jesus Christ is Lord!
@@clark987878 would that be jew-jitsu?
One of the biggest proofs I found to prove expiration dates are ridiculous, is When I noticed an expiration date on the Himalayan salt I bought at the store the other day! 😂 seriously! That stuff is as old as the rocks it was mined out of, and now we’re going to put it in a package and put an expiration date on it for when it goes bad!
I’ve seen “expiration” dates on vinegar! What is it going to become after the date? Vinegar is vinegar.
not necessarily "bad" .. but not as "fresh" as when freshly ground, fermented, etc .. I think food labeling laws require it .. ?
Probably more to do with the packaging? Plastic degrading, etc?
Well vinegar does lose its acidity overtime, But like the guy said in the video it’s really up to us to use our senses to figure it out, because the expiration date they put is most likely erring on the side of caution sometimes Unreasonably so!
LOL...I have an even better one for you. The package of lancets that came with my glucometer has an expiration date on it!They will expire in 08/2026. How do needles go bad?😳😂
This cheese is the secret weapon to making cheesecake close to what they serve to you at restaurant . Adds amazing structure and rigity that cream cheese can not provide alone. Highly recommend it either from store or homemade!
Do you still use cream cheese with it?
@@sheilashoop3308 yep I still do. I'd lean more on the farmer cheese side. To give you structure and rigidity. Cream cheese fall apart easily under heat
@@jackofalltemposdigitalchil7483 so half and half?
@@sheilashoop3308Try using one third farmers cheese and two thirds cream cheese.
Ricotta also works well as a substitute for farmers cheese in conjunction with the cream cheese as farmers cheese tends to be salted and ricotta isn’t
After your cheesecloth are laundered, at the very least, soak in white vinegar and air dry to remove detergent residue and bacteria 🦠 It can also be boiled if it's good cheesecloth
So happy I came across this channel. Growing up in Mexico some how my grandmother used to feed 13 people with no wasted or leftover food. We never went hungry, everything had a purpose.
Buenos Margarita, I have to tell you we LOVE MEXICO & have visted many parts of it for extended periods of time... I WISH I LIVED THERE NOW. The people are amazing, the family unit there is amazing, the country is SO beautiful the food is amazing,m the culture is amazing, tequila & Mescal are amazing. Oxaca toritilla soup is amazing, Pozoles, mole are amazing, the weather is amazing, the history & historical sites are amazing....So why don't I live there is the question!? My brother moved there smart boy. & only returns to Canada once a year in summer to check his property & see his grown daughters. ...Napoles is amazing, the street tacos are amazing, the pottery, the fabrics....Oh I hope you still live there & not the U.S. I think Mexico is much safer these day & has a better future. We left the states & I am glad now I see what's happening there. Thank you Mexico I love you & your people !
@@newsviewstoday5689 Any idea how to make cotija cheese ?? my son loves it and it looks close to this one
@@tman9338 Basically identical to the video, but you stop at the 8:50 mark. [EDIT] sorry, I misread cojita as cottage -- totally different!
Very nice to hear that, very Inspiring.
Your shit was never in jeopardy or coming close to expiration
These are the skills they need to be teaching in our schools. Imagine if we taught children about zero waste and making food. I am all about minimal waste, I make yogurt in the instant with whole milk. And I strain the whey out. Whey is good when added to smoothies. God bless ❤️🙏
The "skills" taught here do NOT PRESENT FOOD SAFETY! THAT IS WHY THE NON TEACHING PUBLIC THINKS THEY ARE A GOOD IDEA!! I taught agriculture and Emergency Services up through college levels. I speak of experience, not a "gee it was sooo good decades ago foolishness! Teaching cooking belongs at home, not the classroom, quit shirking YOUR DUTIES!
Another great use for whey!
@@christinemeleg4535 - who said classroom? projecting much?
Tara Criste- The kids today aren’t interested in anything like that nowadays. Everything has just been so readily and easily acquired. With no effort. That’s what they want. Nothing will be taught them until it has to be. And no other choice.
@@coleenedwardsw238 Nice just making ugly blanket assumptions & dismissing the "kids of today" 🙄 Kids are much more interested, & multi-dimensional, & INDIVIDUAL than that for which you give them credit.
The date on milk is NOT an expiration date, it's a SELL BY date. Milk generally unopened can last at least a week after sell by date passes and if you keep your refrigerator cold (35F-38F) it can last even longer. Sometimes refrigerators are 40F or above due to children or careless adults messing with the thermostat. You can also freeze milk, it tends to separate slightly but that won't hurt it for cooking and making cheese or yogurt.
Can goods keep up to 5 years, if stored in a cool dry place Most people have air condition, so pantrys are a stable temperature . Nutrition course in Nursing school taught us that.. Medicines keep up to 5 years if stored in cool,dry place Pharmacology in Nursing school taught that. The dates are not required by FDA, It is a manufacturing ploy to make you buy more. I am 78 yrs old, raised 8 kids ( birthed 5) & the only time we got food poisoning was from a take out bucket of fried chicken ( Mrs Winners)
back in the day they put a silver dime in the milk jug to keep it from spoiling
If you put a tsp salt in milk about to go bad it doesn't.
When I was little. The milk was always frozen in the day care. I didn't think much about it. Somewhere about the start of high school, I became milk intolerant. I can have cheese, sour cream, cottage cheese, ice cream, but not milk. I got lucky. Sugar started causing migraines about then. I cut off both. My life has improved in the 25 years since changing my diet.
Exactly. And it you store it out of the plastic container. I use mason jars it will last days longer :)
My mom used to make a candy with spoiled milk, like actually spoiled. She would boil it down add piloncillo (Mexican sweetner) some other ingredients and then roll into little balls. She called it skunk candy because it smelled as it boiled down.... but it was actually delicious.
I make this type of sweet Candy milk, grew up eating it like this and mom used to sell it too
Frances P what's the recipe for your candy. Thank you.
Hmmmm What is the recipe???
tell mama to drop the recipe
Hi everyone this recipe is from the state of Michoacan, Mexico they call it "chongos zamoranos" in honor of the capitol of the state of Michoacan called Zamora. It's not rolled into balls like that of a cake pop but the process of making it is to boil the milk and add cinnamon sticks and Mexican brown sugar aka piloncillo and let it do it's thing to separate the milk curds from the liquid once it separates you strain it it doesn't have any specific directions you can do as much as you like just make sure you add the piloncillo it's up to you how much sweetness you like and enjoy!!!
As a dietitian and foodservice director, this is great content. Most people do not understand the use by date. Thank you for putting this out there and for educating others on how to reduce food waste.
When milk turns sour.......throw it the hell out. We don't eat cheese anyway.
I've drinked milk that had a best before date past 2 weeks, I've also had milk go bad even before the date. Smell and taste, don't automaticaly throw it out.
@@mccxcccx7793 He's not using sour milk.
@@tessaducek5601 What's truly pathetic is being such a judgmental, self-righteous, ableist jerk about something you clearly don't understand the purpose of.
@@flamenmartialis6839 exactly, same for yogurt. Whatever the date, the smell taste doesn't lie. I've eaten yogurt more than a month after the best before date and it was perfectly fine.
Growing up on our family farms, we never let dairy (or any food product) go to waste! Something I picked up from my grandma, is to put a fresh sprig or two of Rosemary in the cheesecloth, before spooning the curds/whey over it…so you get a nice gentle herb flavor infusion -and it looks so pretty when you flip it onto a plate, because the sprig will then be sitting on top like a little decoration!😋💗👍 (She also did a similar trick with her fresh butter!)
That's such a fun way to present food!
Love that tip! I grow my own rosemary, thyme, mint and oregano, a few others. I dry the excess, but use them daily. So much fresh flavor. Will try this next time I make pan cheese (farmer's cheese) or butter ❤️
You are my new favorite kitchen guy.
surprisingly wholesome comment!
@@danielgriff2659 it's a wholesome channel.
In the old days milk that was on the turn, so sloppy texture but not yet off enough to make cheese, was used as a drink called buttermilk. It was tangy and stronger-tasting (like the difference in taste between green bananas and ripe ones covered in black spots) and was not considered 'off' or unusable. Basically milk could be used at all different stages and not thrown away - milk, cream, buttermilk, yoghurt, butter and cheese. Also there was curds and whey, when it started to separate into liquids and solids, which was considered good for children (as mentioned in the nursery rhyme "Little Miss Moffat").
Curds are used as today's cottage cheese!
An important distinction is that milk now is pausterised. Not all bacteria that can make milk its home are good, most will make you sick. Same with mold on cheese! Just because brie exists desn't mean you should just eat moldy cheese from your fridge
@@bluefox5331 In my Mom's refrigerator, we called it making penicillin.
Our milk was curdled by letting it sit out about 24 hours and churning it to get the butter out the liquid that remained was the buttermilk😊
@@bluefox5331 If you just cut the 'mold' off the cheese it is fine underneath. I have done this for over 40 years and none of us ever got sick!
It always leaves a bitter taste in my mouth when I walk past the reduced section in the store and see 20+ bottles of milk going off that day that no one will buy because they don't know what to do with it. Keeping this video for future reference and will certainly share it around. Anything we can do to reduce food waste and create great cheese is a win in my book. Thanks for sharing!
Yeah, that upsets me too. I occasionally buy some and make white sauce or cheese sauce that I freeze in small batches
Whenever I see cream going cheap in the supermarket I make butter.
Yea our local farmers market always has really great whole milk reduced and they always warm me "it's past it's date" and I'm like "perfect, it's half price right?" 🥴🤣
Too bad most big box stores like Walmart won't mark it down so it just gets wasted.
How does spoiled milk taste better i'm never eating yall cooking
This takes me right back to when I was a child in the 50's. My Mum used to do this with milk that had gone off, we didn't have a fridge back then, so we had a lot of this, we called it sour milk cheese and loved it.
It sounds like your Mum did it right!
Reminds me of my grandmother's sour milk and cornbread that she introduced me to.
@@brighteyes6585 Buttermilk and cornbread! My great grandmother eats it to this day
This old folk had so many life hacks
My mum did this too. Sometimes she used to mix herbs into it.
The secret to prolonging milk, I borrow from the Russian grandmother's: add a clean silver coin inside the milk container and be amazed. Silver is highly anti-microbial. I've also used colloidal silver drops as well
Great channel! Man, seeing someone not being scared off by those ridiculous expiration/sell-by dates is refreshing. I managed a cafe that was inside a larger store for about a decade. Expiration dates infuriate me to this day. These massive food companies slap them on knowing full well that their products will be fine for quite some time after the sell-by date. Whenever something hit the sell-by date, we'd just transfer it to the main store's break room fridge, where it would be promptly devoured by a horde of ravenous teenage employees. We used to turn our "expired" milk into chive-cheese spread, as well as making a pancake mix with it. Absolutely incredible.
Too many times the milk starts to smell even before the sell by date. I give my milk a good stiff smell starting on the sell by date. That is a great barameter. Any smell that comes from that container gets dumped. Milk has no smell what so ever. Keeping up all night with nausea and vomiting isn't worth three dollars.
The expire date was one thing but sell by date is truly a sales pitch, sell moore milk baby. make something out of it love this.
Food waste due to ignorance is infuriating to say the least.
A tip to prevent milk from burning at the bottom of the pan while heating is to add little water to the bottom of the pan. Just enough water to cover the bottom of the pan in a thin layer. Speaking from experience of making paneer for many years to make Indian sweets, ( mithai).
I'll have to try
It doesn’t stay, it’s pointless.🙄🤦♂️🤡
@@SelfServingSkillet There’s no point, it doesn’t work.
@@spanqueluv9er doesn't matter it makes it a little more watery which makes burning harder as less solids are contacting the bottom. as a cook I do this to heat up soups and sauces. especially the thick ones. I'll add a little extra so by the time it's hot it ll be the right consistency without burning on the bottom
put a dinner plate upside down on the bottom, also helps to stop the milk from boiling over
I, once, made "Accidental Refrigerator Cheese" by forgetting a carton of Half-and-Half in the back of the refrigerator. When I found it it sounded clunky so I tore the carton open to see what was there. It looked like cream cheese so I tasted a teeny bit... It was good so I ate it, little by little, and I'm here to tell the story! ☺☺☺
Yikes
You’re braver than I am. I tip my hat to you.
I mean isn’t that how cheese was invented 😂 it probably needed salt
Another great use for this farmer's cheese and whey is to mix with your dog's food. It is great for their digestion, and their health, plus they LOVE IT!
Not ol' drippy!
Soooo happy I happened across your video! Raised on a dairy farm, we pasturized our milk for ourselves and sold the rest to our local cheese factory. Thank you for inspiring us!!!❤❤❤
Hey, man, Great to see the next generation being interested in being frugal. I do this often but I use vinegar to avoid the chance of the lemon aftertaste. Your whey should look like lemonade toward the pale-greenish side. If I get the white whey as you did, I add another 1/4 cup of acid. It makes the whey become clear, and that means getting more cheese, from your gallon jug. Nice video... made my mouth water!!
I do something similar with out of date Greek yoghurt: I add salt, olive oil, chives, garlic etc. Then put the mix into cheese cloth, old (clean) bedsheets cut up will do. A few days hanging in my shed and I have lovely soft cheese, you can really play with flavours, herbs and such, even chilli flakes and paprika are great. It's surprisingly easy as there's no cooking and nobody hangs on to "old" yoghurt, so it's cheap, or free. I was taught this method by an old Israeli guy, who told me it was called prison cheese because convicts recieved rations of yoghurt with meals and made this in socks hung on their cell window's. That was many years ago, but I've since taught my son this method and we often try to out-do each other with inventive flavours and my family never tire of it.
Just outdoors? In your shed? All seasons?
@@smallbeginning2 Yes, all seasons, in a my shed, hanging over a bucket to collect the whey (which I don't use). It takes a while longer in the colder months, but I urge you to try it if you doubt me. You've got nothing to lose by trying and you might really enjoy the end product. Good luck and best wishes. When it's done I generally parcell it up in grease proof/ parchment paper, and keep it in the refrigerator. I've never had it long enough to see if it goes bad, but after about 7 to 10 days it starts to get harder, going from a "Roule", and then a dry crumbly "Feta".
Do you heat up the yoghurt at all? If so, before or after adding the herbs and spices? Thanks
Awww 🥰
@@wlwww16 No, no heating, or cooking. Go for it, just try it. About a week in very warm weather, two, to three weeks when its cooler. The longer you leave it the harder it will eventually become, although I like eating this and I've never left it so long... 😊
When I was in 8th and 9th grade I worked in the school cafeteria. There were always some students who didn’t want their milk, and if they left it unopened we’d set it aside, let it sit out overnight and use it to make the dinner rolls the next day. We’d also use any other expired milk we might have at hand. The thing I miss most about public school is those mouth-watering dinner rolls in the cafeteria! I don’t even know a restaurant that makes better rolls. You can also use spoilt milk to replace buttermilk in recipes for pancakes or biscuits.
Gotta get that funk in there somehow. Great tip!
I remember school rolls!!!
I had half gallon of milk that was starting to smell bad, just questionable. So I decided to make yogurt with it. But while heating it on the stove, it began to curdle. So I decided to use this recipe for cheese instead. But it barely curdled with vinegar, just had tiny grains of protein. And it made grainy, bad smelling cheese even after rinsing through the cheesecloth. But heck I’m eating it right now anyway just mixed with other things. I will report back tomorrow if I have any intestinal side effects Eta: 😂 PS. Update. The remainder of the cheese stayed in my fridge for another few weeks until I threw it out. It didn’t make me sick, I was just not desperate enough for food to eat the rest of it lol
did it taste good
@@jeancena3556 She is no longer able to communicate.
Thoroughly enjoyed reading this! 🤣😁
😵RIP @@foobarmaximus3506
The NOSE ... KNOWS! My grandparents had a Creamery when I was young. They received bulk milk from dairies including from their own small herd & made cheeses, butter, & other products including eggs & smoked or brined meats. We always had fresh curds, farmers cheese, creamed anything & fresh butter. I'm so pleased your showing people how to use this & prevent wasting good food.
That was probably the most amazing explanation and demonstration I've ever seen about making cheese at home. Loved it.
Thank you!!!
A note on the dates put on the milk container...The date (in most cases) is used to rotate the milk out of the store, and to get people to buy more of course. But they do try to make the date so that the product will stay good in the fridge at home a week after that date. But it all depends on how the milk gets treated. A few extra minutes in a hot car before you get home can change all that in short order. The back of my fridge comes close to freezing things. So I put the milk back there and it has lasted over a month that way. No taste issues at all.
Same here. The back right corner of my last three refrigerators were the optimal place for milk longevity. I tried the designed door pocket, but almost never lasted through the "By date" there. Another great tip, don't get it out until you are ready for it. Sitting in the counter/table significantly reduces the life of milk.
Milknused to have a few day shelf life. Now it has like a month shelf life
In refrigerators with a freezer, all the refrigeration takes place in the freezer. The area in the back of the fridge is where the regulator is. This is why the back is the coldest.
My fridge is much like yours, Sharon. My dairy, I can hold on to way past the use by date bc it’s really very cold. My friend is always trying to throw out my food items that “can’t possibly still be good anymore!” And yet, they still are. Imagine that!
@LTNetjak Before, I’ve also had that happen to my dairy. And I’m all the way over on the other coast from FL! But I hate that! Don’t you?!?
Thanks! I absolutely LOVED this video presentation in the way presenter speaks with relevant clarity and is informative and engaging. He demonstrates without a bunch of "blah-blah-blah" or slow, dragging, unnecessary content. BRO, I'M MAKING THIS CHEESE ASAP!! I watched, subscribed and "extra thanked" today. Keep up the good work man. Godspeed
I called BS on this. Then I tried it and got some of the best cheese I’ve ever had!! I used white vinegar instead of lemon and seasoned h as if of the cheese with just salt and the other half with salt and garlic powder. Both were excellent. I can’t say how long it would last in the frig because it was gone in a week. Not BS. Really simple to do.
The best thing you can do with sour milk is make pudding. It has to be the kind you cook, not the "instant" cold pudding. The cooking stops the bacteria from continuing to grow and the sweetness of the pudding masks the sour taste. This is an old trick from days gone by and was used a lot during the depression. Older people know this. Not so much with the younger generation.
Got a recipe?
Or custard. So delicious, it bakes in the oven and kills the bacteria that way
Probably bc we dont drink this nasty crap anymore 😂
Brandon. You may eat your words.
I use “clabbored” milk (mountain term for aged milk that has separated) in my cornbread , muffins, pancakes, and biscuits. I add a dash (about 1/8 teaspoon) of vinegar or lemon juice to about a cup & half of aged milk, to make it clabber/thicken more, and taste more like buttermilk. It’s almost as good as using bought buttermilk, IMO. Have done it for years with no negative effects. My mother and grandmother did this as well. Also, If I need buttermilk for a recipe, and have none on hand, I add a slightly larger amount of lemon juice or vinegar to fresh milk to turn it into thickened buttermilk. Works very well.
I've done this for pancakes
Can you make clabbord milk be used with 1% milk?
@@nic7761 Yes, I have used 1 & 2 % milk, although it doesn’t have as strong of a buttermilk taste as with whole or canned milk, and it doesn’t thicken up as well. But I still do this with 1 & 2% milk, to keep from wasting it. 👍
I also was raised using "clabbered" milk in baking. Thank you for bringing back memories.
My Granny used that word all my life...Close by...I miss her...I luv them old words...lol
I made this accedentally one time trying to make bagels, or donuts I don't remember. The recipe called for scalded milk and I didn't have quite enough regular milk so I added in some butter milk, and the acid content turned it into cheese
I made some pancakes with spoiled milk the other day. It had thickened and started to smell but cooking it totally transformed it!
I made cream cheese from scratch using lemon juice and it tasted just like ricotta cheese to me. I like ricotta cheese, but I didn't want my cream cheese to taste that way. When I repeated the process with vinegar it tasted more like the flavor I was used to. Loved this video!
Yep. The acid is as much about flavor profile as it is chemistry. Glad you found what you were looking for.
What type of vinegar..apple cider..? White vinegar? Wine? Rice?
@@lesliejacobs1439 Any vinegar will work, but white has the least flavor. The others you mention will add their own unique taste to your cheese.
@@lesliejacobs1439 It depends on the flavor profile you want to achieve. They'd all work. The lemon sounds really good! I might have to try it each way. Imagine balsamic vinegar, raspberry . . . so many choices! I love this recipes, it is easy and has options.
Or just use yogurt. In my country old people would make cheese by 10l of fresh milk with 1.5l of yogurt Also u can make ur own yogurt by leaving fresh milk in a light covered pot out a few days, on top ull also get fat cream if the milk is fat enought
Ran into this same day I realized we are about to have expired half-gallon milk in the fridge this morning. Glad I found this, I hate throwing away food!
3weeks later I’m her to ask what did you do with the milk?
She def threw it away
@@rickj6268 Oh I didn’t know you were here lol
@@ericthemovieguy We attempted it! Didn’t have the right mesh so not sure it came out as well as the vid lol. But was definitely worth the shot, and we’re looking into getting the right one
I like the fact that he give you all the measures that bakers use or just anyone looking for directions, cups and millimeters that come from foreign countries, like Italy.
Several years ago a host at a party had a block of cream cheese on a plater with a drizzle of chipotle seasoned strawberry jam. It was simple but definitely a hit. This looks like a good medium to use to recreate that.
*I freaking LOVE this comment section!* I’m learning about so many new uses for “bad” milk from everyone! What a delightful community this channel has!❤️
I'm so glad!
Me too!! Bless you all. 🙏
Agreed! Your tag and bio are amazing too- gave me the chuckle I needed today. Stay awesome, you Holesome creature.
@@jakesmith2341 Aw thanks! 😁💗 I always love to hear that I made someone’s day a little happier!
I've made a yogurt cheese. If my hubby was tired of eating the homemade yogurt I would put it in cheesecloth and hang to drain for about an hour. I would wind up with a cheese consistency to which I would add herbs and make a soft spreadable cheese for snacking.
I made homemade yogurt to make cream cheese when living where it was imported & $$$. It was a pleasure to make, eat, and share.
Yes..me too..do not like waste.. I had this about 5 days ago..a gallon of milk. started to go bad..I put it down the drain.. oh, now that I know this having been blessed by this video. ..I felt so grieved wasting all that Milk..I will share this with many Thank You for your video instructions God Bless You ..!!!
thats what we call labneh! 😊
Great idea!
When I buy milk, I freeze all but one gallon for immediate use. Freezing stops spoiling that happens in the fridge. It also does not spoil any faster when thawed. I have milk that remains fresh way past the expiration date and none is thrown out.
growin up in the south this stuff was everywhere. My papa made his own and it was family tradition to make it for thanksgiving. they called it curd cheese
I used to make 4 different types of cheese in prison. This was one of them. Not only can you season in the pot, but my cream cheese (yoghurt - cheesecloth bag to drain whey) you can mix strawberry cow with the milk to get strawberry creamcheese, which is actually pretty good for a place where you can't get real strawberries.
We’re you in prison for poisoning people?
@@TP-om8of no,trying to kill someone who robbed me. Swiss army knife to the carotid.
You should publish a prison cookbook. I'd buy it
@@TP-om8of that’s rude & disrespectful. It’s called learning a new skill that the person can do when they paid their price to society. The purpose & goal to prevent repeat offenders. Many people work in restaurants when they get out.
@@gizmosworld5855 Oh that’s encouraging. I’ll go make a reservation somewhere.
My grandparents in Germany used to leave milk on the counter to sour naturally on purpose for 24 to 48 hours depending on the season. It's called dickmilch, which literally means thick milk. You just pour off the whey and the solids taste like unflavored natural yogurt.
Sounds great!
My mom used to do the same
We do this same thing in Mexico and call it jocoque!
We did this when I was a kid on a dairy farm. Farmers Cheese (we called it pan cheese), whipped cream, butter, clabber milk, and used whey in our bread. And I was skinny as a rail at nearly 6ft tall until I was much older raising my own kids.it was excellent nutrition!
@@janettewawarosky9554 Yes, I think all the changes to food add to making people gain weight. We had the nutrition in the fresh food, not toxin loaded junk additives and fake vitas. I ate real butter, real sugar, lard, bacon, sausage, eggs, olive oil, taters, beans, meat, breads of all kinds and cheese, fresh farm eggs and veges. Never gained over 90 lb, wasn't sick, but growing older, using bought foods, store oils, gained weight like wild weeds taking over a garden and got sick often. I reverted back to natural foods and I'm losing weight. Feeling better.
I had a friend who ran a dairy and he said that stamp is only a suggestion..milk could go bad before the date and it can last awhile after the date... Putting a use-by date is just something they were required to do
Also, as an FYI, if you buy ORGANIC milk, it lasts like 3 to 5 times longer than regular milk. This was a weird but wonderful discovery I made a couple years back.
Organic potatoes don’t rot, either. After ten months they start germinating and get a bit wrinkled. At room temperature, covered to avoid light.
Thank you for that info that's a good thing to know
Yeah, it's called pasteurization 😁 Unprocessed milk from a real cow spoils in about 5 days, and is usable for baking some time after.
You are absolutely right. I buy clearance organic milk all the time and it lasts at least another month in the fridge.
You can also get some cheese wax to preserve the cheese indefinitely. You can also melt down and re-use the wax again. Also, the whey is basically liquid Lactic Acid Bacteria (in gardening circles we call it LAB), this can be used as a natural deodorizer, a gardening fertilizer, probiotic supplement or disease control (like the deodorizing, basically by putting a friendly bateria colony on your plant/smelly stuff, the bad bacteria can't colonize that surface).
That's brilliant! What a great use for whey that I had no idea about.
how do u make cheese wax?
@@rixius1337 Oh also, once you have it, you melt it down in a pot... and that's basically your wax pot from now on. Even food grade wax is basically impossible to clean out, so find a small cheap pot to melt it down.
If you want to coat your cheese with wax find a slow cooker/ crock pot at a thrift store. You can melt the wax and once any excess is cooled, put the lid on to prevent anything from contaminating the wax. Ready to melt for next time!
@@lindahardin7264 good idea o7
I never throw away expired milk, always make "Paneer" or yogurt out of it. I am from India and living in California for a long time. There are alots of "paneer recipes" that you can try to cook. I cook paneer with green peas, or just simple stir fry vegetables with paneer.I also cut paneer in to small cubes and use in salad. Glad to find your channel.
Glad to have you here
Saag paneer with onions and roti.
@@Grimmwoldds yes, I cook that too. healthy and delicious. if you cook at home try crumbled or cubed paneer either options look good.
My husband and I moved from Canada to Bulgaria, we live in a small village close to the mountains. I love working in our garden, so fruits and vegetables are available all the time. Fresh milk we supply from our neighbors ( goat's, sheep's, cow's) and since the home yogurt making is a family tradition (in most Bulgarian households) it's easy to rely on ourselves. This year I made a lots of different cheeses and yogurts.
I love mateer paneer…mmmm
An alternative to that is to warm the milk to a bit below blood-heat, then add a carton of "live bug" yoghurt, then put the milk into the stocking, and hang it up for about a day. It should drain out in that time. Makes what is known as "Cottage Cheese". Can be tipped into a large bowl and have salt and freshly ground black pepper sprinkled over it and mixed up thoroughly. It is a beautiful spread or even eaten by itself and has its own "sourish" taste from the live bug "souring" it undergoes. This is basically a recipe I learnt from my grandmother many decades ago. The only difference is that back then we did not have pasteurised milk and we didn't then need the "starter pot of live bug yoghurt".
Wow! Thank you for your video. It reminded me of great memories of making these cheese balls for the holidays. My Dad would make Slovak Cheese Balls, that is what we, my siblings, called them. We had them hanging over the wash tubs in the basement. He would send us down to twist the cheese cloth and then squeeze out the liquid and warned us not to sample a pieces. But, oh they were so delicious! Everyone would ask where are the cheese balls and what flavors are there. They were so delicious! Thank you again for the memories.
For ppl without cheese cloth or a white, cotton t-shirt, just use a colander with coffee filters. Put a few coffee filters in to give the cheese room.
It works, but I find that coffee filters drip too slowly when the liquid isn't coffee hot.
Exactly what I used when I made fresh ricotta. Worked perfectly.
Old, washed nylons or pantyhose cut to fit, tons of uses for those things! I have some covering my sourdough starter right now 🤗
I make farmers cheese a little differently. I bring milk to almost boil, or 81-83 C then just stir in some regular vinegar and the cheese curdles beautifully. Then I let the cheese settle and drop down on the bottom of the pot and strain. Then I make cheese patties with raisins for my toddler. He loves them!
Thank you, I didn't want to try and find a clean t-shirt that didn't smell like Gain drier sheets. 😊
That’s so sweet 😊
This is so awesome. Thank you for sharing this technique. So many of these ways of making food, out of what you have on hand, has been forgotten by the explosion of "fast" food, or already-prepared meals, available at the grocery. Families are not passing down these tips and tricks as often as in the past. It's more important now, more than over the last few decades, to have the knowledge of such things. Knowledge brings power, I agree...but it also gives you the ability to feed yourself and your family. God bless! 🌷
Love this video!!!Here I am,70 yo,learning to make one of my favorite cheeses & saving $.Thank u
You can also use it to make Dulce de Leche. All you gotta do is add lemon juice so it curdles more and then add sugar and a few cloves and cinnamon sticks. Just boil it until it the liquid evaporates. The resulting product will be the traditional Dulce de Leche only instead of a smooth, caramel-like texture you will get a product that's granular in texture. Depending on the amounts of sugar and lemon, your Dulce will be more on the sweet side or on the sour side.
I'm going along with what some other's have posted here. At a restaurant some time back, a young waitress was asked where the tiny corn cobs came from in the salad. She (matter of factly stated) "from a can silly!" That goes to show you that we are so pre-conditioned to prepared foods that many don't even know where their foods come from. I showed a friend how to make butter. Unopened carton of cream, just start shaking. When you hear (and feel) it start clunking inside, you just made butter. Pour cream into a Mason/Ball jar. Add salt, or spices of choice, and shake, shake, shake.... {Works best with your favorite upbeat music}
Thanks for a really clear explanation of how to make cheese from lots of extra milk! I really enjoyed watching, you're a natural!😊 God bless x
I saw on Living Traditions Homestead that this cheese is the best for frying. It browns but doesn't melt.😋
I used to make this as a kid on the farm, but after so many years I had forgotten. Thank you for this video. I will be making cheese with my grandson.
You are so much fun to watch! I am captivated by the sincere and passionate reactions to the foods of which you share the preparations with your viewers. I am a total kitchen dweller so finding new (and olde) creative, innovative, traditional and rustic ways to stretch my garden and enjoy the harvest is not so easy in this day and age. Sure, there are countless channels of self proclaimed cooks/chefs and heaps of homesteaders out there with tons of recipes, suggestions and great ideas for kitchen/garden creations. However, less than a handful appeal to my interests while also keeping me enthusiastic, motivated and curious. You cover all ground, are informative and thorough while keeping things simple and short for those with fully active days and little time to spare listening to too very much unnecessary noise or details that bear no consequence to the outcome of a meal. You're certainly easy on the ears, sensible and practical in your way around a kitchen and extraordinarily easy on the eyes as well. Keep up the extraordinary work and Stay Golden!!!
In Dominican republic we make a sweet treat from bad milk called dulce de leche cortada or cortado de leche. I love it so Much because you get tanginess, sweetness and an amazing unique texture.
Sounds delicious! ♥️
Fantastic share, absolutely had no clue that was this easy and waaayyy cheaper and no store preservatives- so in the summer tomatoes in the garden can get older milk but winter can be festive cheeses- yum🤩⭐⭐⭐⭐⭐⭐⭐
You are so welcome!
Love your video! I'm familiar with this cheese (known as paneer). If you take the cheese after it has finished draining and put it into a food processor and process it for just a minute or so, (you can add salt or any seasoning during this timeyou can then shape it, and it will turn into a more solid piece that is easier cut without falling apart. Also, if you are looking for another type of cheese to make that just as easy as this one, check out under the name "Ayib" It uses buttermilk, but is left crumbly (normally). And will have some what of a slightly different flavor.
First time i have ever seen anyone but me mix cheese and jam ! It is a superb combo ... It is also good to see someone telling people that not all bacteria is bad ! Truth is our digestive system falls apart if we eat too much food that has no bacteria in it ! The same bacteria that makes food turn is exactly the bacteria that helps us digest food ....
Cheese and marmalade sandwiches are delicious. Cheddar cheese with orange marmalade. 😋😋
I've seen brie paired with jelly or jam a couple of times.
Red jams pair the best with cheese
Sour cream and homemade jelly. yum
GRILLED CHEESE WITH TOMATO SOUP
I absolutely love the cleaning montage at the end!! I think it's almost all prep and cooking videos where the creator doesn't show the cleaning at the end and I'm left to wonder how HEFTY the job will be to clean up the dirty dishes and tools. I'm so glad to see you do it because it lets me see that this particular recipe doesn't have a large clean up (if I'm cleaning in 3x speed heheheh)
Thanks! I eventually had to cut it because people were clicking off of the video before it was done. I'm working on a way to incorporate it back into the show.
Resourceful gentleman. Love watching a dude with a head on his shoulders. Inspired, please keep doing it. Tysm
Nice! Always drove me crazy seeing someone demonstrate how "quick & easy" something is when they already have every ingredient pre-measured and ready to just dump in when needed. Then they end with a sink full of dishes, pans, and utensils and a countertop needing a real cleaning rather than a light wipe with a dry cloth!
I enforce a strict "I cook, you clean" policy at my house.
This is how life should be, as little kids in school SHOULD be taught things like this. Great video!
Tip-put pinch of salt in your milk. It will last a week or two longer. Keeps tye lactate from seperating. It works
In between farmers cheese and cottage cheese is another cheese called pot cheese I've been doing this for about 20 years it's fun you can make it by souring it with vinegar for deserts use lemon juice. If you use 25% sour cream you will make ricotta cheese. Now you have me in the mood to make my macaroni and pot cheese
I'll have to give it a try
@@SelfServingSkilletl should have mentioned I leave the curds loose and I and a 1/4 cup whey back in and stir it around with a fork. This is done on a scale and ends up being a pound. I also use a fine wire strainer, I don't bother with the cheesecloth. I then mixed this cheese curds with some fried onions and some spices and mix it with egg noodles and this dish is called macaroni and pot cheese, I learned to make this from my mother-in-law. She bought it already made from the supermarket but I learned to make the cheese the way you do. Using the cheesecloth and putting it in the refrigerator makes a nice solid piece of cheese, I have to try it that way also to make the queso fresco and then make pan de bono ( Colombian cheese ball ) my wife is Colombian
@@michaelbove4244 Thanks for all the info and ideas! Next time I have some milk sitting around, I'm going to make this.
@@michaelbove4244 thanks so much 🇨🇦🌻🙏
My mom would make pot cheese using lemon juice, then add a bit of sugar to fill sweet cheese pierogi. This was back when milkmen left milk on the porches in high summer, and it would start to turn in the heat. What a treat!
As a child we used to use our sour cream to make a "cream cheese" all we did was mix the cream with a whisk until it thickened or had a cheese spread type texture. We used it on crackers or as a crisp dip. Really nice.
Had no idea it would thicken!
I made my first cheese today using your recipe and following your video. Thank you so much for giving so much detail and the step by step which made it possible. ❤
I absolutely love this concept and the way you explain things and provide all the information. I definitely vibe with you ❤ thank you!
My parent-in-laws buy 6-7 gallons of milk per week. They often have 1-2 gallons they throw out because of the expiration date. I am gonna give this a try...we are all cheese freaks, so with cost skyrocketing, this should be appreciated by everyone!! Thank you!!
It's very customizable. Try not to get the ultra-pasteurized milk.
@@SelfServingSkillet they just get the regular pasturised whole milk.
Why do they buy so much milk? 🤔
@@cluniliny because most of the time they go through a gallon a day easily. But if appointments or things come up ((both in their 80's)) then they leave the house and don't drink as much so when it is time to get fresh milk, they generally pour the left over in giant disposeable aluminum pans for the barn cats ((she has 17 of them...all fixed & all tame)). This gives me something to do with at least some of it to benefit their needs and mine & my husband's (their son).
@@Dinkyjean1 make sure you use stainless steel pots.. other metals like aluminum react with milk. It will taste bit like metal.
I would like to compliment the man in this kitchen narrating how to make cheese..🧀🧀.. you did it step-by-step you weren't rushing and you were talking slow and clear enough for everyone to follow along thank you... I appreciate your time and I'm sure lots of other people do also..🕥🕒🕜🕔🕟
Wooooow! You mean to trek me, I could've been making my own cheese all this time?!!! I looooove 🧀
This is making me happy for some reason.. was sad and depressed few mins over soury milk for my coffee before, now I'm good 😊
That makes me feel really good! Glad I could help.
Same.
I regularly check the clearance section at my grocery store. So much good stuff just being discarded. I've even gotten large potted trees from the big box store which were being thrown out because the leaves shrivelled following a late season freeze. We have goats now. Haven't bought milk at the store in nearly 2 months. My friend said that we need to use the milk while fresh and not to keep it past x number of days. The other day my 13 yo had a glass of milk which was only a day old. By the taste he could tell how fresh it was. Then proceeded to say he likes the older milk (past my friend's recommendation) over the fresh. I think there is an element of preference to the "best by", "use by", and "expired" dates; be it store bought or home produced.
😊 Your creative culinary experiments are truly bringing vibrancy to the scene! 🔍👏👏 As a new beginner, it's inspiring me. Thank you so much for sharing with us.🙏
Never thought a cheese making video would be so relaxing to watch. You’re such a good teacher. You remind me of a wonderful former coworker of mine who used to always bring me samples of his new recipes. I’m gonna have to sub and check out the rest of your videos! ❤️
I sure appreciate that!
former? You don’t to talk him to anymore?! Shame!
You should check out Gavin Weber on YT, great videos of cheese making, also very relaxing.
Love ur videos thank you
This was an excellent video along with a fantastic teacher. We use farmers cheese in our pierogi so next time I'm going to try this and I bet they'll be so fresh. I will be following you online because it was really easy to understand you and very relaxing. Thank you so much.
So interesting! In my 50 years I have never known what curds and whey actually were. And I absolutely love your zero waste! I need to watch more!
I always thought it was something only Little Miss Muffet ate and I'm 74.
Yeah, hate to say I didn't know till my 20's. Better late than never. Fun making your own cheese
@@anncorrigan652 I love this reply so much lol
That's pretty depressing. Must have had a pretty sheltered and dull life.
You are wonderful instructor. I watched almost the same recipe (not necessarily for expired milk however) several times in this part of world, but the best came from the States. Thank you!
Thank you for taking time to educate us and teach us about milk and cheese.
I have enjoyed and learned much from your video. But in reading the numerous comments and replies to comments I learned from them too. I read about 90% of them all. I had so much fun and laughed a lot. Wonderful humor from so many. You have a nice following interested in your videos. They were respectful of you and each other. Getting harder to find that anymore. I loved it all. ❣️🌹❣️
Well said!
Such a great video. It breaks my heart how much good food is wasted by people misunderstanding "sell by" dates. Thank you
That is the point of it as well as the dumbing down of America in our school system. If there is “too much” milk they will pour it out on the ground to keep the price at a certain level. There are many other crops that are treated the same. Dumped when the yield is too high or the demand is too low.
@@stuckgrenadepin.225 can we talk about the stockpiles of cheese? Again to keep prices up
@@jadepaulsen8456 I’m with you on all of it. There shouldn’t be a single consumer product that is discarded or withheld to inflate the price. And damned sure not by pressure from government.
Very informative. No wastage. Thank you.
Or: it breaks my heart that we allow greedy corporations to exploit 99% of us. Greed has no place in a healthy society.
I found this video on my own. I watched it from beginning to end. Great job! Held my attention the entire time.
Thankyou for this video. I'm 72, it took me back to my younger years. First watching my mother make cheese, then making it for my own family of 6❤😊
Made my own cheese after watching this video turned out great! Thanks for these step by step videos keep up the good work.
Great to hear!
You should try making mozzarella, it’s really easy, and even fun to make. And homemade mozz is so much tastier than store bought.
I have used milk that was more than a month out of date. If you keep the pasteurized milk in a temperature stable environment it will stay much longer than it's sell by or use by date. And if it does taste or smell sour you can use it in place of buttermilk. Side note: little Miss muffett sat on a tuffet, eating her curds & whey ... AKA cottage cheese.
😮😮😮
I bought myself one of those Lodge cast iron skillets with the two loop handles last year -- love it!
DUDE! That not only looks easy, but STOOPID good! I'm making this FOR SURE! Thanks for sharing! 😊
I wish I knew this during the pandemic lockdown because my neighbor who has several children was getting lots of milk delivered to her door from some government or school district program. She was getting way more than they could drink and she offered me plenty but we don't drink much milk. This would have been a great project for both of us.
For most cheesemaking you need whole milk. Unfortunately much of what is out there is 1\2 or 1 % so not enough fat!
That's a shame - if the milk was going to waste! I believe in being frugal and also not letting food go to waste. Like a chicken/ turkey carcass,,boil/ simmer it up for broth. Loved watching the milk method of making cheese,,,may want to try that!
Honestly during lockdowns I'd have guzzled a gallon a day lol. I recently went on a diet and unfortunately milk has so much fat which means so much calories.
"Sell by" and "Use by" are different. I use sour milk to make biscuits. Added vinegar to make buttermilk, changed baking powder to baking soda and created wonderful biscuits.
Your channel was recommended to me, I saw this video for the first time today, it is so informative. Thank you, you now have a new sub!
WOW, I've never heard this explained so clearly. Thank you😊
Great video! My parents had a La Mancha goat and made chevre cheese, which was awesome. I started making farmer's cheese, ricotta, and even cream cheese from "expired" milk during the great "shelter at home" of 2020. Anxiously looking forward to your whey episodes! Can't wheyt!
Wheyt a minute..lol
the great shelter at home is one way of putting the democide we have witnessed.
@@brendabasson1083 Nicely wheyted comment LOL! I'd give you a curdle if I could.
Awesome!!!
Awesome! Goat's milk is the best!!!
I've been making farmers cheese since about 2005. Love it! And if you don't have lemon juice available, vinegar works as an an acid also😊
Queso fresco is one of my favorite cheese and thanks for showing how relatively simple the process is. Definitely going to try this!
I went to 3 stores and none of them had Queso Fresco this past week. I was so disappointed. Now I can make my cheese.
We have these "use by dates" here in Australia too, but when I was a child, no such date existed, we drank it or ate it, till it tasted funny....naturally mum would test it well, before she gave it to us children...and, we got the milk straight from the cow, and vegies grown in our garden.
First video I’ve seen from you just from recommended. I have to say I love your outlook on food. It always bothers me when people are just like “that’s expired you can’t use it anymore.” What a waste. you are very underrated. I thought you would have at least a million subs. But I think you will get there. Just be consistent and keep up the great content. New fan!
I am just now trying this with a half gallon of out dated milk! So far it is looking good! Thank you for making this video!
Doesn’t anyone else notice how hilarious this guy is? I love him!
You really have that old American heart for Independence. The idea of taking advantage of everything within your hands like milk turning into the curd instead of being freaked out by the "grossness" of it is inspiring.
Thanks
This happened to me once we started homesteading
There's nothing American about that. Americans are among the most gross-averse people in the world.
That is what things like cheese, yogurt, sour cream… It’s all technically “funky” dairy products. Some sort of fermentation has occurred in “aged” dairy typically with with a bacteria…that’s what cultured means on the packaging when you buy these products already made. Fresh cheeses simulate the effect by adding an ingredient that speeds up the process instead of a bacterial culture.
Dude that “trait” is not an American one. Besides cultures have been turning milk to cheese for centuries 😂