italico cheese - how to make cheese at home
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- Опубликовано: 6 сен 2024
- By popular demand, today we prepare the Italico Cheese at home, also known by the well-known name Bel Paese Cheese.
Short-aged semi-hard cheese that can be prepared all year round. To prepare this cheese at home you will need:
Milk 8 liters
Yogurt 150 g
Fresh Cream 100 ml
Rennet 4 ml amzn.to/36hmh8P
for the brine:
Water 1 liter
Salt 200 g
Don't forget to share your experience by leaving a comment 👍🏼
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It's not complete until we get the great hand waving!!!! Can't wait to try the recipe.
😂👍🏼 keep us updated 🥳
🤣 rrreally spectacular
I watch your videos because of the arm spin and the magic word “spectacular” at the end. Now I practice the arm spin before slicing cheese. 🧀 🧀🧀 But not when I’m eating pasta. 🍝 If I did, the mess would be spec-ta-cu-lar!
Excellent tutorial as always!!! Thanks for sharing. 💖
😂 spectacular 🍝 please be careful 😉
LMFAO😂😂
? 🤔
@@Spectacular-cuoredicioccolato nothing my man ! Seriously enjoying every video of yours ! BTW i cultivated yeast off of apples abd appearently it stalls at 7% ABV , how much you think its due to my skill issue or yeast tolerance being too low ? It was raisins+blood orange wine it was supposed to be 15% when complete
It’s not your fault but yeast tolerance 👍🏼🍾
The salad spinner is a smart idea
Thanks chef for the "spectacular"recipe....
😂👍🏼 welcome 🤗
The pattern on the cheese is........gorgeous!!!
🙂👍🏼 thanks
No, it is Spectacular!
Bravo 😂👍🏼 Robin
I tried this cheese recipe … turned out FANTASTIC! Will definitely be making it again. Thank you for sharing the process with us!!!
🥳 thanks for sharing your experience with us and the video with friends and family
I love that you use everyday objects instead of just going out and buying something specifically for it. I am excited to try making this cheese!
Keep us updated 🥳
Everyday objects are easy to find 😉
Chef you are great !!! You simplify all the process and I love your videos ..I am also making cheese and used that salad drier as I couldn't find professional equipment :)))
Thanks ☺️ keep us updated 🥳
I want to use a salad spinner because it leaves a cool pattern on the outside of the cheese~! :P
😂👍🏼
I love this, you make this so much easier to do. Thank you so much.
Welcome 😉 keep us updated
You are the best home cheese maker I ever watch on RUclips, and I watch a lot … keep up buddy you really are inspiring
Thanks my friend for your support 👍🏼
You deserve atleast 4 times the ammount of subscribers. Lockdowns where not as hard thanks to you, I´ve grown to love Guanciale, Pitina and Pasta Amatriciana more than I thought I`d thought I could love food. I need to try this one out! Thanks for spreading so much knowledge! keep on doing your thing! You´re Spectacular :D
Thanks my friend 🤗
Please keep sharing the videos with friends and family 🥳👍🏼🤪
This is a process of love for sure..
🙂 thanks
I lived in Naples, Caserta, and Pinetamare, a year each, when I was younger. I miss the area, the food, and the people. I love watching your channel and following your recipes. Keep it up! Thanks for always stirring my memories. Can't wait to return one day. Thank you from Kentucky.
Spectacular 🥳 you are welcome 🤗
You really have patience Andrea for all recipes really really really very spectacular 👍☺️
Thanks 😂👍🏼
Love you innovation on the salad basket. That is such a good idea.
😂👍🏼 thanks 😉
Come al solito una presentazione spettacolare. Devo dire che amo le tue ricette e anche il tuo inglese. Farò questo formaggio e ne darò un pezzo alla mia insegnante di italiano, lo valuterà. Ti farò sapere cosa dice, saluti!
Spettacolo 🥳 facci poi sapere cosa dice 😉
@@Spectacular-cuoredicioccolato Tutte le persone che hanno assaggiato questo formaggio fatto da me dicono che è semplicemente fantastico! Grazie ancora
@yarkorab spettacolo 🥳 grazie per aver condiviso la tua esperienza 👍🏼
Hello 👋
I've been making cheese from my cows milk. 2 gal. . After draining cheese very will, I put it in my stand mixer and add
1 tbsp. Salt, 1tbsp. Sesame seed oil, 1 tbsp. Cayenne pepper powder, 1 tbsp. Smoked paprika
You gotta try it. 😋
Have you cows 🐮? Spectacular 🥳
Thanks for the recipe 👍🏼 it’s a kind of cream cheese or cottage cheese?
I just tried my first batch. WOW. Like I was tasting cheese for the first time.
Spectacular 👍🏼 thanks for sharing your experience and the video with friends 🥳
Finally, I have a use for the salad spinner.
😂👍🏼 exactly 😉
Great looking cheese. Hope you have a Happy Easter. Cheers! ✌️
Spectacular cheese 😉
Ciao, Andrea. Your "spectacular" reminds my father, an italian-brazilian. He used to say the same when tasting a food he enjoyed very much. By the way, I've been following your RUclips recipes with great results, aways. Such kind of cheese here in Brazil is called "Half cured". I will try it soon as latelly I just finished the Camembert with Strong success and set a "liquore di more". Cheers!!!
Spectacular 🥳 thanks for sharing your experience
Perfect.love all of your recipes
Thanks 🤗
Great recipe, great cheese, great chef !
Thanks ☺️
maaaan. your recipes are amazing... very spectacular
Thanks 😉
Another 5 star feast, great job thank you for the wonderful and entertaining videos.
Thanks for watching and sharing the video 😉
A brilliant video. Have made cheese before but not this one. Have to give this a go next time. Many thanks
😉 keep us updated 🙂
Thank you so much for this recipe. You are spectacular :)
Thanks Logan 🤩
I've just watched this video and what I can say is that it's really Spectacular 👌Thanks my friend .... I need to find an Italian husband, anyone free, provided 🤣?
😂 thanks for watching and sharing the videos 🤗
Grazie mille Andrea Non vedo l’ora di farlo😊
Brava 👏🏼 Laura 👍🏼 tienici aggiornati
First view from India
Thanks my friend 👍🏼
Once again. Spectacular!
Thanks Karl
Wish I could have a taste it looks delicious
It’s spectacular 🥳
Brilliant. That will be my next project
Bravo Steve 👍🏼 keep us updated
Looks lovely, will have to try it.
Keep us updated 😉👍🏼
Real enjoy watching
Thanks ☺️
@@Spectacular-cuoredicioccolato yesterday I made renet out of stinging nettle. I never tryed it yet but I am excited to try it .we have are own milk cows so making fetta and now trying different cheeses to age .I make lots of cottage cheese and we have so much milk I don't want any to go to waist.
@murraydelawski7496 spectacular 🤪 keep us updated. Maybe I will try it too 😉
È davvero molto gustoso, non ho lasciato che la muffa si sviluppasse lavando il formaggio con la salamoia ogni poche giorni. Molte grazie!
Spettacolo 😉👍🏼 grazie a te per il sostegno
You are THE MAN!!!!!!
😂👍🏼🥳😉 thanks
Now I have a use for the pot stirrer that is in Aldi. That's if there are any left.
🤔
Thanks for the information but you don’t need it for the cheese 😉
Fantastico!!! Brasile watching
Grazie 🤩 amico
Absolutely!
☺️ thanks
So good 👍👍thank you
Welcome 😉👍🏼
Thanks Chef,
I still didn’t have money to go buy the rennet, but I still plan on doing so !
😂👍🏼 keep us updated
you can use lemon juice or vinegar it will have the same outcome. you need something acidic to separate the milk. i am not a professional and there might be slight differences, but i highly doubt it.
It will be different but still a good cheese 😉
@@Spectacular-cuoredicioccolato thanks guys
@@n9ne will give it a go 👍
Thanks for the recipe! Is it ok to pasteurize the milk before following these steps?
Not necessary 🙂 keep us updated
I tried it and it As delicios!!!?
Spectacular 🥳 thanks for sharing your experience with us and the video with friends
Delicious
Thanks 🥳😉👍🏼
Spectacular!
🥳 thanks
Thank you
Welcome 🤗
Fantastic!!!!!!❤
Spectacular 😉
Thank you 🙏
Welcome 🤗
Very nice looking 👍
Thanks ☺️
Bravissimo
Grazie ☺️
Continued . Mix until creamed. Press into flexible tray. Refrigerate for 24 hrs uncovered.
Ok 👌🏼 perfect
SPEC-TA-COOLER 😋😋😋
🥳🥳🥳🥳🥳
Changing the water 5 times is just to maintain the temperature, correct? Instead of changing the water, can we use a sous vide machine to maintain the temperature of the water?
Yes 👍🏼 you can
Hi Andrea, I would like to add black pepper to spice up the flavour when do you think I need to add it
Before putting the curd in the basket
Great stuff! Do you have the technique for gorgonzola doppio? It's a little bit dolce. I absolutely love it and unfortunately live in India.
Try this 😉 ruclips.net/video/IK5zC48IXOI/видео.html
Great vid, looks like a wonderful cheese. Does it melt? (For pizza; maybe a grilled sandwich)
Melt but high temperature 🤒
@@Spectacular-cuoredicioccolato wonderful, thanks
😉👍🏼
Could you spray the cheese with the wine before the mold starts growing? Or, does the mold have to take hold first?
Better to do it only when necessary 😉
Is this italico cheese similar in flavor and texture to any other cheese variety like fontina or provolone?
No sorry , different flavor
That is good living!
🤩 thanks 🥳👍🏼😉
🤤 yummy
🥳 thanks
Inquiry. When you put rennet and the milk curdle after an hour. Did you put it back on the fire ?
And if so. What the required temperature ? I apologize. I did not understand that point 😅😅😅😅
No 👎🏼 only at the beginning to reach 40*C degrees
Question 2: wellcom. I am embarrassed by my many questions. But I apologize for having to 😆😆😆. Do you heat the water every hour or do we suffice once until six hours have passed
Only once 👍🏼
Thank you for the recipe. What's the milk to cheese ratio? i mean, out of 8 liters of milk, how many gramms of cheese do you get?
More or less 1 kg
Hello Andrea. I made this cheese following your recipe, except I didn't add creem because I had raw milk. The taste is very nice, but the texture is like eating rubber. When you chew it screetches. Any ideas what went wrong.
🤔 probably the temperature went to high
@@Spectacular-cuoredicioccolatoThanks
Keep us updated
Im so excited to try it out, but can i clean it with vinegar instead because I can't use it
👍🏼 yes 🙃 you can. Keep us updated
@@Spectacular-cuoredicioccolato 🌚
😉👍🏼
Ciao Adrea can u age it for longhand dors it improve the taste.
Maximum 2 months
Spe-cta-cu-lar.
I said it.
Bravo 👏🏼🥳🤩👍🏼🤪
The cheese resepices
All the information are in the video, I don’t have written recipe
How long did you ferment the whey?
Thank you 😁
What do you mean?
@@Spectacular-cuoredicioccolato I thought the whey should be well fermented before using them as a cheese starter
Did you cover the cheese in the fridge during the aging? I worry will become very dry
No I didn’t 🙂
Cheese fridge or kitchen fridge and what temperature, thank you
I don’t know, I am using the fridge at the minimum power
Buono
Bravo 😉👍🏼
Does half and half cream will work?
Yes 👍🏼
You can pay $30-$50 for a cheese mould. Salad spinners cost $4 what a great improvisation or you could say spetakuulaar
😉 thanks
I assume this was using cows milk? Have you tried it with goats milk? And was your milk raw (not pasteurised) to start with, or pasteurised?
Cow milk from the fridge of the supermarket
How to make cheese at home:
1) Get a cow.
Very good video as usual 😘😘😘
😂👍🏼 thanks
Hey
Do you use fresh or pasteurized milk?
Pasteurized but fresh is better
Is there any substitute of wine? because i am in a place of india where wine is banned
Yes 👍🏼
50/50 water with vinegar
I tried one of your previous cheese recipe. But after keeping it in the fridge it spoiled. What did I do wrong?
What do you mean for spoiled? Which cheese have you done? How long in the fridge?
@@Spectacular-cuoredicioccolato I kept it in the fridge for about 2 weeks for maturation. But it's taste was very bad probably it is spoiled while waiting in the fridge.
Which recipe have you follow?
💕
🙂👍🏼
can you drink the whey?
Yes 👍🏼
He sounds kinda like Borat 😄
😂 sorry
spetacular عن جد .... Mediterranean people know taste and how to make it>
😂👍🏼 thanks 😉
Can I cure this cheese
Yes 👍🏼
How are you .thanks for your time cheese pants. Xx.how is the wife.
🤔
Is 200 g or 20 g of salt? 200g sounds a lot
200g 👍🏼
When are we gonna see a video about Asiago cheese? 😋
Maybe in the future 😉
ANDREA CAN YOU SAND ME THE RESRPICE PLEASE
👍🏼
👍👍👍💞💞💞😋😋😋
Thanks again 😉
Looks great, but I am really worried about the type of mold. Crow on the cheese Siam type of mold is good but this type of mold I believe you got it is very very very toxic. You should send to the lab and test it. It cost cancer and other problems, you have to be very careful what type of mold is growing on the cheese specially, on preserves and dairy
😬 thanks for the advice
Can you half the recipe?
Yes 👍🏼
Me quedé dormido viendo este video😅 aún así es interesante.
😂 I know 🤪 sorry
Veo que ahora haces videos más cortos y bien explicados. Buen trabajo💪 de 1-5 minutos ideal.
Ok 👍🏼 thanks for the advice
ZZzzzzzzzzz
😉👍🏼🤩