Using Powdered Milk to Make Cream Cheese 2 Ways

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  • Опубликовано: 3 янв 2025

Комментарии • 267

  • @L1623VP
    @L1623VP Год назад +43

    Pam is like a one-woman America's Test Kitchen.

    • @sarastarn8606
      @sarastarn8606 11 месяцев назад +1

      Yes she is.LOVE THIS CHANNEL ❤

  • @Thisisit120
    @Thisisit120 Год назад +41

    I am so pleased that you have not lost your zeal for teaching since retirement. Your audience is truly blessed thank you for all the time and work the two of you put in to these videos.

    • @marjoriedanley6131
      @marjoriedanley6131 10 месяцев назад +1

      I feel the same way. I bet anything she was in a stellar teacher! Thank goodness she is willing to continue teaching here on their channel.

  • @leendaroberto
    @leendaroberto Год назад +54

    Thank you for all of the trial and error. Your hard work is much appreciated. I didn't think I would be making cheese but you have changed my mind. Looking forward to more cheese videos. 🧀

  • @bebopandbecca3096
    @bebopandbecca3096 Год назад +68

    I've been making cheese from Greek yogurt for years. It's actually a Mediterranean/Middle Eastern cheese called Labneh. I set it up similarly to the way you do with the bowl and strainer (I use a colander) but I line mine with a dampened flour sacking towel. Dampening the towel allows the whey to drain faster and easier. On top of the towel, I place a plate and a weight and the whole thing goes into the fridge. Usually, 24 hours is all I need for my preferred consistency depending on the amount of yogurt I start with.
    You can moisten the ricotta by stirring a little cream into it so it has more of the texture that you find in commercial ricotta. I've done this by reconstituting a small amount of heavy cream powder.
    I also save the whey because it's full of protein. I freeze it in ice cube trays and add the cubes to soups, smoothies, sauces, gravies, and my dog loves the cubes for treats.
    I'm loving this series and looking forward to more!

    • @cyn4rest
      @cyn4rest Год назад +2

      Great info and ideas. Thank you. Where do you source Cream Powder?

    • @bebopandbecca3096
      @bebopandbecca3096 Год назад +6

      @@cyn4rest Hoosier Hill Farms heavy cream powder on Amazon.

    • @cyn4rest
      @cyn4rest Год назад +1

      @@bebopandbecca3096 Thank you so much!

  • @imninstar
    @imninstar Год назад +8

    Oh your reaction to the double powder recipe was perfect 😂😂😂 Thank you for figuring all of this out, tasting the not great stuff for us and sharing all you have learned ♡

  • @Fayette123
    @Fayette123 Год назад +23

    Videos like this, is so empowering. Taking food that is on hand and turning it to something else. Not having to go to the store and saving money. Thank you both for this video. This will go into my recipes.

  • @DangerZone-w6y
    @DangerZone-w6y Год назад +25

    Knocking it out of the park again! Thanks Pam & Jim! 👍

  • @eltsac9319
    @eltsac9319 6 часов назад

    You truly are a wonderful woman to share your skill, experience and knowledge in this way. Thank you .

  • @terrym5786
    @terrym5786 Год назад +24

    You can add a little salt if you want to make it taste more like Philadelphia cream cheese.
    Also, the flavors are affected by the particular strains of bacteria are in the yogurt. You can buy freeze dried yogurt starters that have a shelf life of two years if stored in the freezer. (Pam, you might try freeze drying some yogurt to see how it works for you and perhaps to show in a micro moment video.)
    There are a number of different bacteria strains availlable for purchase online.

    • @elizabethconvey3242
      @elizabethconvey3242 Год назад +4

      If you're using freeze dried yoghurt starter, why do you need to store it in the freezer?

    • @terrym5786
      @terrym5786 Год назад +3

      @@elizabethconvey3242 I wondered the same thing and do not have an answer. That is just what the manufacturers say.

    • @elizabethconvey3242
      @elizabethconvey3242 Год назад +1

      @@terrym5786 Thanks - it still doesn't make sense - freeze drying gives the longest storage time on its own - I wouldn't freeze powdered freeze dried milk, just store it properly - I think it must be an error.

    • @terrym5786
      @terrym5786 Год назад +3

      @@elizabethconvey3242 The only thing I can think of it that you are storing live bacteria in a freeze dried state and regular temperatures reactivate them. They would then quickly die for lack of food. But that is just a guess.

    • @elizabethconvey3242
      @elizabethconvey3242 Год назад +2

      @@terrym5786 No idea but I looked up freeze dried yoghurt culture on Amazon and there's nothing to say it should be stored in a freezer.

  • @SuLaDean
    @SuLaDean Год назад +5

    You are simply amazing! Since I have just retired 2 weeks ago I am hoping to start trying more of your recipes that I have downloaded and bought. Thank you for you and your sisters talent!

  • @vlarralv
    @vlarralv Год назад +2

    You have saved so many, soooo much money and frustration, we owe you for that! Thank you both for all the work you put into these videos 🥰

  • @ediemurray1692
    @ediemurray1692 Год назад +9

    When we had the dairy goats I made a lot of different cheeses. I used buttermilk as a culture in many of them.

    • @lynnharris6877
      @lynnharris6877 Год назад +1

      Would you be willing to share the recipes?

  • @tinyacres2827
    @tinyacres2827 Год назад +1

    I truly appreciate your courage in working with a product you can't tolerate (especially in taste-testing) to bring us delicious ways to make survival cheese! Love your channel. Always so much to learn in your videos and your subscriber's comments.

  • @reniermeyer1866
    @reniermeyer1866 Год назад +7

    Thank you so much! I've been hoping for a video on this for so long, and now we are spoiled for a whole series of videos on cheese-making. Looking on the internet to so many cringe-worthy websites on making cheese, I started to despair, but you gave me new hope and, as usual with your videos, the confidence to venture out and try exiting new things.

  • @jo-annjewett198
    @jo-annjewett198 Год назад +3

    I love that you go to all this trouble and we benefit from your knowledge and trials. Thank you so much!

  • @melinaz3385
    @melinaz3385 Год назад +1

    O! I love making farmers cheese! this way you can season it to make flavored spreads, just like you did with the butters video! o! the idea's are coming! gonna look for milk sales!

  • @sewcanned946
    @sewcanned946 Год назад +6

    I am so happy you are showing us how to make cheese! This motivates me to finally try to make some!

  • @lenazaia2263
    @lenazaia2263 6 дней назад

    First hope to God your results will come out good from the doctor and you live long healthy life second you are a great teacher. I just love your channel. You explain everything so perfect. God bless you bless your family. And thank you for sharing 🥰👏👏🙏🏻❤️❤️❤️❤️❤️❤️👏

  • @tracyg4783
    @tracyg4783 Год назад +2

    I got a very dry crumbly farmers cheese. I added herbs and I’ve been using it on salads and wrap sandwiches

  • @gmahala3189
    @gmahala3189 Год назад +1

    I love that you show your experiments and how scientific you are!

  • @lynnharris6877
    @lynnharris6877 Год назад +1

    Thank you for experimenting; sharing the failures along with the successes greatly enhanced the training.

  • @firequeen2194
    @firequeen2194 Год назад +1

    I’m loving this series. I’ve been picking up powdered milk every chance I get and it’s wonderful to see all the ways I can use it. I’m a big fan of farmers cheese but I typically use regular milk so this is fantastic. You are a bright blessing!

  • @lynettefisher5556
    @lynettefisher5556 Год назад +1

    I always leave your videos feeling like I have attended " The School of Survival"! Thank you for sharing, from your heart.

  • @cbak1819
    @cbak1819 Год назад +1

    I make the farmers cheese but I call it pot cheese. I strain it until cooled and put it in spanakopita instead of ricotta cheese. We like it in lasagna and on pizza as well. ❤

  • @lcinflorida8728
    @lcinflorida8728 Год назад +6

    YAS! Ive ended up with cream cheese, ricotta, and tasty mystery stuff both ways (using bacteria vs acid) and never understood what was going down! Thank you for this vid...helps me to understand my results!! 😃👍

  • @sunlit2
    @sunlit2 Год назад +1

    Thank you for sharing your classes. I love all your videos. If you powder up some of your freeze dried fruit and mix that in to the cream cheese it will probably make an excellent fruity cheese spread.

  • @shelleylee8774
    @shelleylee8774 Год назад +7

    Thanks for your research and experimentation. We get full fat powdered milk and I can't wait to try this!

  • @justsuan
    @justsuan 5 месяцев назад +1

    Elegant and creative lady. Thank you❤❤❤

  • @MommaT1970
    @MommaT1970 Год назад +8

    Would love to hear favorite brands of powdered milk. I have only tried Thrive Life…and it has a good flavor…but find that I have to use much more powder than it calls for or it’s too thin. In the long run, it doesn’t seem as cost effective. Thank you Pam and Jim…I truly appreciate the work that goes into educating us all.

    • @Fl-Mamabear
      @Fl-Mamabear Год назад

      I use Nido fortificata. It's in the spanish section of the store and is a whole milk powder.

  • @DiscoCatsMeow
    @DiscoCatsMeow Год назад +1

    My son has celiac and i make a lot of gf bread. To save money I ordered a 2 gallon bucket of white rice flour from Amazon. When I received it it was in its own box from the manufacturer that said "white rice flour." I opened the box and instead it was a 2 gallon bucket of whole powered milk. As I couldn't return it Amazon sent me a replacement. Imagine my surprise when I again opened it and it was another bucket of whole powdered milk. I now have four gallons of whole powdered milk.🤷
    Well I do use a little bit sometimes in my bread or if I'm making pastry or pie crust. I don't use very much so I was looking for something to do with it.
    This will be very handy.

  • @cherylbeckett2432
    @cherylbeckett2432 Год назад +5

    So exciting, looking forward to the rest of the series. I will be trying this for sure. Thanks Pam and Jim!!

  • @carlahabeck4051
    @carlahabeck4051 Год назад +2

    I have made ricotta as you did and looking forward to trying a cream cheese. If you enjoy Indian food you should try paneer. A similar process to the first part of the curd type cream cheese. Wonderful in sag paneer. Looking forward to more cheese.

  • @aaac1561
    @aaac1561 Год назад +1

    Thank you so much - I love these video on dry milk!

  • @aaronmiller6972
    @aaronmiller6972 Год назад +2

    Great information!

  • @sunnybrown987
    @sunnybrown987 2 месяца назад

    Thank you for doing the series using powdered milk. I have access to it and want to not loose it's value. Thank you.

  • @cbak1819
    @cbak1819 Год назад +1

    This is great! Thank you for the fine details ... God bless.

  • @victoriaclause6152
    @victoriaclause6152 Год назад +2

    I have been experimenting, attempting to make mozzarella...I have made several quite tasty batches, but none that melt and stretch as they should. I am eager to see your work on this. I just keep learning so much from your videos. Thank you.

  • @davidhimmelsbach557
    @davidhimmelsbach557 Год назад +1

    Your expertise WRT the food chemistry of milk is highly educational, much appreciated.

  • @monikagonzales2658
    @monikagonzales2658 Год назад +1

    Ha barnicals moles! Happy that’s all I have on my back! I feel like an old ship docked!

    • @RoseRedHomestead
      @RoseRedHomestead  Год назад

      We hope that you get the looked at and removed if problematic. Jim

  • @Ladythyme
    @Ladythyme Год назад +3

    This is a wonderful topic! I will definitely be following along…thank you for your resourcefulness and determination in building these recipes

  • @AuntJennyMarie
    @AuntJennyMarie 5 месяцев назад

    💜💜💜I love your teaching style and scientific methods. Thank you for this series! Here I go down the rabbit hole...

    • @RoseRedHomestead
      @RoseRedHomestead  5 месяцев назад +1

      Thanks! If you are going down the rabbit hole, make sure you take some string, so you can get back home. Jim

  • @nancycathey1401
    @nancycathey1401 Год назад +3

    Rose, thank you for letting us know you’ll be ok. This video is quite informative. We have quite of powdered milk. I’m had no idea I could make cheese from powdered milk. I’m certainly going to try it! Thank you

  • @chelinfusco6403
    @chelinfusco6403 Год назад +8

    💥That was fascinating! I'm so glad you don't get discouraged easily. I tend to give up after 3 tries. It is the thought of wasting food, but it really isn't, right? I'm determined to give these a try. I was wondering, when reconstituting skim powder milk; would adding butter or some type of fat help with the creaminess? I was just wondering. I could do my own experiment. OK, on to create my kitchen lab... everybody out... out... I need to concentrate. 😁😁

    • @cyn4rest
      @cyn4rest Год назад +1

      Yes. That idea crossed my mind as well. I’m thinking Ghee as I think the plan is to make cheese from our food storage.

  • @UpperSkyDJ
    @UpperSkyDJ Год назад +1

    Thank you for sharing your cheese making processes. I also truly appreciated you sharing the different renditions that occurred in the farmers versions of the ricotta, cream cheese and powdery cream cheese. This helps all of us in the learning experience. 😊
    Looking forward to more cheese making videos!
    Also I can't wait to add some of my homegrown dried herbs to your recipes.

  • @debralabarge614
    @debralabarge614 Год назад

    I found your channel several years ago. You made me the fantastic cook I am today. Thank you

  • @nancyholston6746
    @nancyholston6746 Год назад +3

    So glad I found your channel just for these kind of "experiments". Fantastic knowledge and I greatly appreciate all of your testing to find the right combinations.

  • @ariofsouthdakota
    @ariofsouthdakota Год назад +3

    Try using freeze dried heavy cream. I use cream when I make cream cheese. it will taste a lot closer to the taste. When you reconstitute it you want to blend it so the fats recombined.

  • @horselady4375
    @horselady4375 Год назад +2

    And thankyou for sharing all your fails and trys

  • @DustinPerezano-ne3dn
    @DustinPerezano-ne3dn 3 месяца назад +1

    Either way I thank you

  • @pantryonlyrecipes
    @pantryonlyrecipes Год назад +1

    I said this before, but I am SO EXCITED ABOUT THIS!

  • @lifeisgood-victoria796
    @lifeisgood-victoria796 3 месяца назад

    You are WONDERFUL!

  • @nancypeplau9747
    @nancypeplau9747 Год назад

    This is fantastic! Thank you! I’m so glad you left the failure in the beginning also.

  • @darlenegamble3409
    @darlenegamble3409 Год назад +3

    Try Nido Fortificada milk powder. It tastes more like whole milk.

    • @bebopandbecca3096
      @bebopandbecca3096 Год назад

      I use Nido too.

    • @RoseRedHomestead
      @RoseRedHomestead  Год назад

      We have not. Jim

    • @MaryWehmeier
      @MaryWehmeier Год назад

      @@RoseRedHomesteadJim they make a powdered whole milk that is actually decent to drink very cold and doesn’t taste like normal powdered milk.

  • @happylovejojo1763
    @happylovejojo1763 Год назад

    I appreciate you teaching us.

  • @deneeschenck5180
    @deneeschenck5180 Год назад

    Barnicals! I love it!

  • @64samsky
    @64samsky Год назад +1

    Thanks Pam & Jim. Wishing you all the best this Christmas time.

  • @terrym5786
    @terrym5786 Год назад +2

    Forgot to mention. New Enland Cheesemaking Supplies has some excellent tools and supplies that are very affordable.

  • @robingirven4570
    @robingirven4570 Год назад +5

    Very interesting Jim & Pam! Thank you Maybe something I’ll try this winter now that I’m retired. I have freeze dried whole milk powder too, but I’m sure that would work. It tastes just like milk when rehydrated 😊

    • @clairedelune7057
      @clairedelune7057 Год назад +4

      Would you share which brand you use. I’ve been looking for one that tastes just like milk-they all seem to have a off taste to me

    • @AuntJennyMarie
      @AuntJennyMarie 5 месяцев назад

      Do you care to share the brand, plz?

  • @tiggywinkle7522
    @tiggywinkle7522 9 месяцев назад +1

    New England Cheese Co. has cheese making ingredients, cultures, rennet, etc.

  • @Renofirefly30
    @Renofirefly30 11 месяцев назад

    I just found your channel and Im in ❤ with it. Im creating my food storage to because of supply chain disruptions and to keep toxins out of my food.

  • @sherip1270
    @sherip1270 11 месяцев назад

    Such a great presentation, Pam. Thank you both for making these videos. I am so glad to hear your true reaction to these foods. I was curious to know if it actually tasted like powdered milk. It was so nice to see that little face that you made. It helped us to see the truth, which is so important for your viewers to be able to trust your videos. Keep up the great work!

  • @astatine0085
    @astatine0085 Год назад +3

    Great idea using a regular baker’s towel! I always try cheese cloth but it’s expensive and the weave is too wide

    • @maxibake9323
      @maxibake9323 Год назад +3

      I use Muslin squares, it's very fine weave. I got it in the Jam making section of the Supermarket.

    • @gymgirllja
      @gymgirllja Год назад +2

      Men's oversized handkerchiefs work wonders.

    • @joylouise5417
      @joylouise5417 Год назад

      A nut milk bag works perfectly for us. Very fine mesh and can be reused many more times than cheesecloth. Prices range from 89 cents on up.

  • @chrisvdd000
    @chrisvdd000 Год назад +2

    I make dog bones like they do in the Himalayas. They use Yak milk but I use cow skim or 1or 2%. I also use a teaspoon of salt with one gallon and a half of cup of lime juice. I don't have to keep adding acid for it to curdled what it depends on is the heat according to their recipe. So I bring it to a slow simmer until its just about to boil, stirring it constantly. And it will curdle, if I don't have the milk hot enough it doesn't. So i turn up the heat and it does. I press out liquid overnight and cut them then dehydrate and they get nice and hard. My dogs love them, have not tried powdered milk. The more fatty milk the softer the cheese. If i get ricotta, all i do is add a bit of water in my food processor and it smooths out. Great tutorial. Oh i also make my cream cheese non dairy with cashews, water salt and kombucha starter. Sooooo delicious!

    • @RoseRedHomestead
      @RoseRedHomestead  Год назад

      Interesting dog bone recipe. How does you cashew cream cheese taste? Jim

  • @bertieboatright1206
    @bertieboatright1206 Год назад

    This is so informative. I would have never thought of try this without your sons inspiration. Had a good chuckle when you tasted the powder milk in the cheese . Jim was right I instantly remembered your powder milk memory. .,, to funny . Girl you could not hide that reaction.

  • @chris109
    @chris109 Год назад +1

    Pam…I think you look great with bangs! In fact, I think those bangs make you look 10+ years younger! And that’s the truth!
    PS. Many thanks for the cheese making info! Good to know!

  • @sigrid129
    @sigrid129 Год назад

    I live next to a dairy farm and I have been making cheese for some time. I do also live on a small island and we are sometimes cut off from the main land, when the ferry can’t sail or ice makes sailing impossible. So your hard work might help me in the future. Thank you from Denmark 🇩🇰

  • @pamharkins4601
    @pamharkins4601 Год назад

    I was wondering if you would consider showing where and how you store your many appliances and organize your kitchen. If not that’s ok. It could be a micro Monday .

  • @maxcrit3481
    @maxcrit3481 11 месяцев назад

    My recipe for cream cheese uses ricotta. Put Ricotta, some heavy cream and salt into a food processor and process until smooth. Tastes super good

  • @eilidpatt1011
    @eilidpatt1011 Год назад

    Love this!!! I have lovely A2 powdered milk and just learned how to make great sourdough bagels. 😊 Glad you are ok, You look good with bangs!😮

  • @lyndabuchholz1216
    @lyndabuchholz1216 Год назад +2

    Great video. When I was young and raising 2 children on my own I tried many kinds of cheese with powdered milk. I was struggling to make ends meet so we had a lot of powdered milk. Nasty stuff, so I experimented with ways to make it taste better. I received a cheese making kit for a gift so the kids and I began experimenting. We had a great time and made some good cheeses. Some bad too. I have seen on the net that you can dry your own milk and it doesn't taste so bad! I tried that too and it was much better. I think it is the instant that has that nasty taste although the other isn't great either but it is better. I will have to try the cream cheese and ricotta.

  • @elizabethconvey3242
    @elizabethconvey3242 Год назад +1

    Loved this video Pam ... I've tried making curd cheese once (with fresh milk, not reconstituted powdered) and it was 'OK' but not great. I like the option of using powdered milk so will give this a try. Thank you.

  • @CinemaSasquatch
    @CinemaSasquatch Год назад +1

    We love cream cheese and have plenty of whole powered milk on hand. This will be a very useful recipe for us. Thank you.

  • @terryhuggins8529
    @terryhuggins8529 Год назад

    I make yogurt from milk, cream cheese, cottage cheese or farmers cheese from yogurt. Plenty of milk products for the cost of 1/2 gal or gallon milk.

  • @mayantoon1224
    @mayantoon1224 Год назад

    The one that you did with Greek yougart is a Mediterranean type I did when I want to preserve it for long time.Make a small balls and put them in a clean jar filled with olive oil.

  • @jeanettesjourney9147
    @jeanettesjourney9147 Год назад +3

    ❤Thank you Pam. I just love your videos. Once in a while I use nonfat powdered milk to make homemade chocolate pudding and I use 1.5 in that also. The cocoa seems to cover up the taste of the powdered milk pretty well. Can't wait to try this cream cheese recipe. ❤

    • @lynnharris6877
      @lynnharris6877 Год назад +1

      Think I would prefer storing canned evaporated milk to dilute for preparing puddings.

  • @madmecyr
    @madmecyr Год назад +2

    Thanks for using the non fat powdered milk; it seems that is what is most available and reasonably priced. I never liked the under tone flavor it added to anything I used it in (like baking) but maybe cheeses would be ok. Most interested in trying the ricotta!

  • @CDMatt94
    @CDMatt94 Год назад +1

    Thanks for experimenting for us❤

  • @suemerritt1679
    @suemerritt1679 Год назад

    You really worked hard on this... Thank you for all you do...🥰

  • @maxcrit3481
    @maxcrit3481 11 месяцев назад

    Haven’t tried it with powdered but we make mozzarella and then make Ricotta from the leftover whey. We get 2 cheeses from 1 batch of milk.

  • @mariem5990
    @mariem5990 Год назад +1

    Great video , thank you❤

  • @cbak1819
    @cbak1819 Год назад

    A Iranian boyfriend would make yogurt strain and put dill in it to put on pistachio loaf sandwiches. It was the best part of our short relationship. 😉

  • @KatMa664
    @KatMa664 Год назад +3

    Sorry, this is my third comment. Take all that cheese that you don’t really like and put it into some lasagna and I promise you with sauce on it. It will taste delicious and you will like it. It won’t go to waste.

  • @shelbylamothe8833
    @shelbylamothe8833 Год назад +3

    I'm wondering if a tofu press could be used for this?

  • @cherylboeschen4744
    @cherylboeschen4744 Год назад

    Awesome video! Thanks Pam & Jim!

  • @AlohaPrepper
    @AlohaPrepper Год назад +1

    Thank you for this! I could never have done this video as I would've spit out the one tasting like powdered milk! Yuck! I really appreciate your efforts!

  • @robinfreebird4784
    @robinfreebird4784 Год назад +4

    I couldn’t find the written recipe for this 😮

  • @lindasimmons3167
    @lindasimmons3167 Год назад

    You can use a tofu press to apply pressure to the yogurt cheese.

  • @clashalley5575
    @clashalley5575 11 месяцев назад

    This is fascinating

  • @suejordan7544
    @suejordan7544 Год назад

    You are amazing and so smart!!! Thank you for all you do!!

  • @dianelamb5410
    @dianelamb5410 Год назад

    Didn't even notice your bandaid until you mentioned it. you are as beautiful as ever.

  • @marygallagher3428
    @marygallagher3428 Год назад

    Great video!

  • @darlenegamble3409
    @darlenegamble3409 Год назад

    I like learning how to make Ricotta cheese! I can use that!

  • @rikkim4818
    @rikkim4818 Год назад

    Epic video Pam and Jim. Thank you.

  • @rosehebrewable
    @rosehebrewable Месяц назад

    Thanks Rose great video. I have to use powdered A2 A2 milk as I cannot get that kind of cream cheese here. I may be able to use the liquid milk that I can get here. It all helps though with options

  • @sonyareeder7855
    @sonyareeder7855 Год назад +3

    I have powdered milk stored. But I've wondered ( as of late) that if the grid is affected on a long term situation, how will you deal with lack of refrigeration? Primarily in regards to milk.

    • @RoseRedHomestead
      @RoseRedHomestead  Год назад +7

      Yes, it is a concern. With the powdered milk, we can just mix up a little at a time. But I want more than just milk, like cottage cheese, cheeses, sour cream, etc. We plan to power at least one refrigerator with our Bluetti solar generator. I am gearing up to do a video on this very subject. Thanks, Sonya!

    • @terrym5786
      @terrym5786 Год назад

      ​@@RoseRedHomestead Do you have plans if the sun does not shine? Smoke from the California wildfires really blocked the sun here a couple of years ago and I have not found a way around that.

  • @sdearing6375
    @sdearing6375 Год назад +1

    I am looking forward to trying this with powdered milk. When I make it with a jug of milk - I use non-ultra pasteurized whole milk and I add in a 1 C of buttermilk to give it the right taste for us. I also sometimes have whipped some whey back in if it was too dry. Thanks for showing the reaction when it tasted like powdered milk - I cannot abide the taste of powdered milk and good to know too much powder keeps that taste

  • @dignit1620
    @dignit1620 Год назад

    Thank you for this video!

  • @mehtarelingolien
    @mehtarelingolien Год назад

    Fascinating! I am looking forward to making my own farmer's cheese, as well as mozzarella. I hope you didn't dispose of the whey- it can be used in several great ways.

  • @JT-2012
    @JT-2012 Год назад

    Loved this video. 👍😀 Can't wait for the next in the series. Thanks Pam & Jim.

  • @cbak1819
    @cbak1819 Год назад

    I believe heavy cream is needed to make cream cheese. And a lower temp. before adding vingare😊