Homemade CHEESE without Rennet in Fig Leaves
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- Опубликовано: 15 июн 2021
- Today we are going to add another homemade cheese to our list, the CHEESE in FIG LEAVES.
The peculiarity of this cheese is not only the maturation inside the fig leaves where it is wrapped but also the use of fig latex and lemon for the coagulation of the milk, it is therefore a cheese without animal rennet.
For this recipe you will need:
Whole milk 2 liters
Fresh cream 250 ml
Sea salt 2 tsp
Lemon 1/2
Fig leaves 4
Sprig of Fig 1
Cheese Baskets 2
Don't forget to share your experience by leaving a comment 👍🏼
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Thanks!
Thanks Ello for your support 🥳👍🏼🤩🍾
تههاننني قلبيةة تليق بشباب كمججدد مجدد لحياة اجمللللل. مشسساركة
Sorry I can not translate from the app 😬
You’ve got to quit saying you don’t know how to say it in English, you explain everything so well.
Thanks for your support ☺️
@@Spectacular-cuoredicioccolato The way you say things adds even more charm to your videos.
😂 thanks
@@Spectacular-cuoredicioccolato It's the truth! 🙂
Thanks 🤗
I am 3 seconds in, I have a feeling this is going to be SPECTAKOOLAR.
😂👍🏼 exactly 🥳
Man, your content is outstanding. Your videos are really well made, entertaining and highly educational. You have some amazing skills! home made beer and wine, beautiful octopus recipes, and even how to catch them, breads, cured meats and sausages, pasta, cheese and the list goes on and on ! I have learnt so much from watching your videos. Great traditions and old world artisan skills , that need to be kept alive and you are doing an outstanding job of doing this. This is culture preservation, so so important. Well done on another fantastic video, this cheese certainly looks SPECTACULAR!
Thanks 😊 please share the videos with friends and family 😉👍🏼 and if you want to share your dishes you can send me the pictures on instagram
Keep up the great work. Outstanding channel
Thanks 🤗
I'm starting this cheese tomorrow. Fig tree is in the garden, a farmer where I can buy raw milk is near and the rest of the ingredients are in my kitchen. I can't await to try this cheese in a few months. Thanks a lot for this recipe.
Spectacular 🥳 please share with me some pictures on instagram 🤩
Thanks ☺️
Can you do it with goat milk?
Yes 👍🏼
How is it going Martina ?
I planted 2 fig trees and can hardly wait for them to grow so I can make this cheese! It looks delicious 😍
😉👍🏼 brava 🤩 yes 👍🏼 it’s spectacular
I will be doing the same in North Carolina, USA! I love figs and fig jam; it’s a win win for me!
@merk9569 bravo 🥳
I just made this with cherry leaves because figs do not grow very well in Poland and I must say the outcome is amazing. It probably tastes different to the cheese in this recipe, though. Initially the leaves give a particular bitter, herbal taste but the creaminess balances it out wonderfully. This gives a very pleasant, sweet end taste. Thank you for this recipe! Love the channel!
Spectacular 👍🏼 thanks for sharing your experience 😉 me too I should try with different leaves 🍃 thanks
I want to be your neighbor. Knock Knock, "Can I borrow a cup up cheese? I ran out."
😂👍🏼
I literally have a fig tree in front of my house! Can’t wait to try it 😁
Spectacular 🥳 keep us updated 😉👍🏼
Oh you are so blessed. Hmmmmm
😂👍🏼
So this will work in summer season too, right?
Had a fig tree. Had to cut it down due to caterpillars and bag worms ☹️
Hi, Chocolate Heart! I make rennet cheeses as a hobby, but this is very interesting and, as usual in your recipes, aims at people with no special equipment, which I really like. This one is a bit different though as fig leaves are a very special equipment. Luckily I live in a hot country with fig trees growing wild. I started yesterday and have my first comments. I decided to double your quantities, so bought 4 litres of supermarket milk. It is of course pasteurized and is not really suitable for making cheese, which is the point of your recipe - using what's available to everyone. A note on pasteurization: industry has 2 methods of doing it - lower temperature for longer time or higher temperature (above 100 C) for very short time. The latter is even less suitable then the former and if possible should be avoided. In my country it is stated on the package - pasteurized or super pasteurized. If possible, I recommend to find this out. In my case I could only find the super pasteurized, so my attempt is a good example. So, my first comments. I tried to line the baskets with fig leaves as you showed it - pushing them in with another basket. The result was that the baskets got stuck so hard that it took all my strength to pull the empty one out and the leaves got torn in the prosses. May be it works if the baskets are not the same size. In the end I just arranged the leaves in the basket with my hand and it was easy to do. Second comment. Juice of one lemon (for 4 litres) wasn't enough to create the desired curds. I added about half a glass of vinegar to the milk to get the result. So, guys don't panic if doesn't curdle up, just add some vinegar. (If you don't have lemons, vinegar will work anyway). From 4 litres of milk and about 350 ml of cream, using juice of one lemon and half a glass of vinegar, I got three baskets of cheese the size shown in the video. It is now in the fridge for 24 hours, will keep you posted.
Thanks for your advice 👍🏼 keep us updated 😉 it will be spectacular 🥳
I also just finished making my fig cheese. I totally screwed up but somehow I managed to get 4 baskets. I had bought raw milk in a gallon size and realized a gallon was more than two liters. So I added more cream and adjusted accordingly. After letting it sit for 30 min stove off, I added salt and lemon. I used 2 lemons and got about half of the liquid to turn to curd. But unfortunately I misread the salt and instead of two tsp...or 4 for double I used tablespoons. I am bummed. But next time...like tomorrow I will go get more milk and try again. I appreciate what you said about the adding of vinegar. You are right. It took a lot more lemon to get it to curdle. Thanks for posting. Your comment made me feel better.
I have raw cows milk can I use this for making the cheese? Thank you
Sure 👍🏼 it will be perfect
Hello. Following this one up, as promised. I tasted the cheese number 2 after 2 months curing in the fridge. The texture is much harder, more like Gauda and such. Started to develop a crust under the layer of leaves. The leaves look amazing, the colour is a palette of dark green with blotches of white mold and dry as a piece of parchment. The aroma of fig tree is still there and that's what makes this cheese so special. The taste is delicate and neutral, not "cheesy" enough for some people probably. I like it, though. Will conclude this comparative review in one month.
Thanks buddy 🥳
You are an absolute star! Thanks for your informative replies.
@maureenschinkel8348 😂 thanks 🙏🏼 please share the video with your friends
You prepare your dishes so fluently, so easy way! Spettacolare! It's very motivating!
Thanks 😊 If you try the recipe you can share the pictures with me on instagram or if you tag me I can watch them 🤩
I seriously LOVE your videos! They're so simple, so there is no overwhelm or 'analysis paralysis'. I can't wait to try this!
Thanks ☺️ keep us updated 😉👍🏼
I've just followed this recipe, can't wait to find out what it tastes like! SPECTACULAR 👌👌🧀
Bravo 🎉 send me few pictures on instagram
How was it?? ✨
Man, I have fallen in love with your videos. Your style is fantastic! Your explanations are thoughtful and clear, and the recipes ARE spectacular. Thank you for every little advice you have shared.
Thanks for your support and for sharing the videos with friends and family 🥳
I am so in love with everything you do.
😂👍🏼 thanks
So glad I came across this in my recommendations! Great video and what a beautiful recipe! I can't wait to try it! Bravo!
Grazie ☺️ when you make let us know and share some pictures on instagram
Loved the video, so relaxing. And now I'm craving some bread and cheese.
😂👍🏼 thanks
Thanks for the recipe and inspiration ! I'm finally able to taste the cheese I made following your instructions. I think I didn't use enough salt (ground salt might need more than 2tsp) but it's definitely worth trying the recipe ! I used sheep milk (which is very thick) and no cream. I prefer 'fresh' cheese and it started to be a bit mouldy in the fridge so I taste it after 1month already and it's very good !! thanks for your great videos 👍
Spectacular 🥳 thanks for sharing your experience
Amazing as always Chef and the cheese looks beautiful, wow got to try that one day, Thanks.
Thanks 😊👍🏼😉
The commercials in this video are such a head snap away from the calming comfort you and your environment put me in. Love your content.
Sorry 😩 but it’s necessary
Always engaging and informing, thanks again for a great video.
Thanks 😊
I have two new fig trees in front of my house. It's late in the year for this recipe, but I will be ready next spring. Mille grazie.
Spectacular 🥳👍🏼
I love watching your videos! They're so informative. Thank you so much for sharing.
Thanks ☺️ please the videos with friends and family
What a delightful discovery! Che meraviglia! How have I missed this up to now?! What a lot to look forward to.
Thanks 😊 please subscribe and share the videos 😉👍🏼
I came across this by chance, great video, especially as I love to make various cheeses myself, just subbed, thankyou & greetings from Australia 👍🇦🇺
Thanks 😊 for your support 👍🏼 keep us updated about the cheese and if you like you can share some pictures with me on instagram 😉
Lots of love from Kenya. Keep going!
Thanks 😊
This was an excellent video. Your chef skills are great, awesome instructions, and I am very inspired to try new recipes.
🎉 thanks 😊 If you try the recipe you can share the pictures with me on instagram or if you tag me I can watch them 🤩
I am going to try this one with my fig tree! Thank you for sharing wonderful recipes!!
Spectacular 🥳 remember to share some pictures with me on instagram when you taste it 👍🏼
I have a fig tree in my yard! I can't wait to try this!!!
Bravo 😉👍🏼 let us know when you make it and please share some pictures with me on instagram 😀
So excited to make this…..I milk my sheep and will use their milk, I’ll let you know.
Spectacular 🥳 if you want you can share the picture on instagram
I love this video. Thank you so much for this wonderful information. I will try soon 🥰
Keep us updated with your cheese 🧀😉👍🏼
One of the best cheese recipe I’ve seen !! Amazing …. have fig tree in my backyard & just can’t wait to try.
Spectacular 👍🏼 send some pictures on instagram 😉
Wow! Enzymes from tree! That's awesome!!!!!!! 👏👏👏💕💕💕
😉👍🏼
You can use thistle too, but don't use cow's milk it will be nasty.
Thanks for the advice
Day 2. So of course I didn't have the patience to wait for 24 hours and went to the fridge to see how the cheeses where doing after about 17 hours. I found them set hard enough to handle and proceeded to the next stage - turned them over and covered the other side with fig leaves. A note on the fig leaves - they wilted a little and became more pliable, may be next time I will pick them a day before. Ok, now the cheeses are back in the fridge for 5 days (if I have the patience). Fore a full disclosure, I use a special fridge where I cure salumi. The average temperature inside is 10-12 C and average humidity about 80%. I still hope that something useful can be learned by all who cares to read this. N.B. This recipe has a sentimental value for me (thank you, CdiC). Many years ago, when Lira was a currency, I was driving around Italy. Walking through a very pretty village I came across a little grocery, so little that they had baskets outside by the door. The baskets where full of cheeses wrapped in leaves (I thought they were vine leaves, is there a recipe like that?). The leaves were dark with age and the whole picture was evocative of centuries of tradition. I think that was the moment when I became I hopelessly Italophilic.
🙂 please be patient 😉👍🏼
Probably similar but different cheese, you need the rennet and the vine.
Keep us updated in 5 days
The fridge with that temperature and humidity 👍🏼 will be perfect 🤩
brilliant video, thank you for sharing. the old ways are so important, filled with knowledge, and not a chemical in sight!
Yes 👍🏼 thanks
Your channel is amazing!!! So creative with old knowledge! Love it!!! Thank you
Thanks 😊 please share the videos with friends and family
This was fascinating! I was wondering, do the fig leaves impart much flavor, or do they just act as a natural wrapping to the cheese?
Both 😉👍🏼
Both
Outstanding video! You teach old ways, that is really cool, Spectacular!
Thanks ☺️
Brilliant thank you, I make lots of home made cheese and I will definitely be making this one come spring when my figs trees get their leaves back :)
😉 bravo 👍🏼 keep us updated
Very interesting! Love seeing you work-around rennet.
Thanks 😊
Absolutely spectacular, discovered your channel only yesterday, can’t stop watching everything you do 👍👍👍, love the scenery too, thank you and you certainly earned a new subscriber 😊
Thanks for your support 🤩👍🏼🥳
You give a sense of content and peace. Great video 👍👍
Thanks 😊
Amazing! And your explanations are so detailed!
Thank you!
Thanks ☺️
I've got loads of fig trees so definitely going to make this. I have 20kgs of bananas from my garden that is about to become banana wine for Christmas
Spectacular 😋 let me know when you taste all this food
You can try this one too ruclips.net/video/_3Pck1uCam8/видео.html 😉
So you manage to grow banana where are you?
I live in south africa..... Bananas grow like weeds for me
@@MrTrevims ok i thought someone managed to grow bananas somewhere in Europe
😂
Homemade cheese, homemade bread, homemade beer...what else can you ask for? 🤩🥰👍
😂👍🏼 bravo
I can't wait to make it!!! GRAZIE MILLE!!!! 👏👌❤
Spectacular 👍🏼 keep us updated
Love your channel dude! Keep them coming!
Thanks 😊 please share the videos with friends and family
If you like you can share the pictures with me on instagram or if you tag me I can watch them 🤩 when you try some recipe
What a perfect life… home made bread, home made cheese and home made beer.. live long and prosper 🖖
🥳👍🏼 thanks 😉 you too
Mission of the week...find a fig tree! Thank you!
😂👍🏼 bravo
Any alternative leaves ? Not many fig trees where i live…
Check the comments 😉 people gave many advice
@@Spectacular-cuoredicioccolato might want to ask the content creator i have no advice.
😉👍🏼
Looks beautiful. Can't wait to try it!
Bravo 😉👍🏼
Love the way you explain your videos. Great attitude and style!
Thanks ☺️😉👍🏼🤩
I am definitely trying this one - once I track down a fig tree 🤣
How does it work with goat's milk? 🤔
Goat’s milk will be perfect 🤩
This video has motivated me to get me some goats, just to make this cheese.
Will grape leaves work or does it require specific enzymes from the fig leaves.
I just read your reply to vine leaves. They require rennet. I will stick with fig leaves. So simple and divine. Thank you so much !!
😉👍🏼
We continue to watch your wonderful recipes with pleasure. Thank you...
Thanks for your support 😉👍🏼
I have none of the time or wonderful ingredients to make these lovely foods, but listening to him talk is just perfect asmr.
😂👍🏼 thanks
You sent me here yourself because I asked a question on a different video of yours. I thought that was so good of you that I subscribed immediately. Thank you very much.
Thanks for your support 👍🏼
Very, very interestiing. Many tha nks for the recipe.
Welcome 🤗
I absolutely love your recipes and I always smile when you taste it as I wait you you to wave your arm around.
😂👍🏼 thank you Russell for your support 🥳
This recipe is mind blowing, astonishing, amazing, wow!!! Respect!!!! Will try to make this, although at this time of the year it will be hard to find fresh young leaves.... . Stay safe and be blessed, greetings from Greece
Thanks 😊 spectacular we love Greece
Keep us updated and share some pictures with me on instagram 😉
Love your videos! I'm about to make your strawberry wine this weekend. Thank you for the great content!!
If you want to share some pictures with me you can do it on instagram or if you tag me I can watch them 🤩
Thsnk you! looks delicious! 😋
Thanks ☺️
Very cool , I'm gonna try ! I will also plant some fig tree trees ! Thank you !
😉👍🏼 good idea
Sei sempre un spettacolo!!!! Grazie mille
😂👍🏼 grazie a te
Thanks for showing us how to do this really cool 👏👍
Thanks for watching and sharing the video with friends and family 😉👍🏼
Thank you so much for explaining …yummm
Welcome 🤗
Thankyou,looks delicious
It is 😉
Thank you for sharing this video very interesting cheese without all the hassle
😉👍🏼
This is spectacular, I just planted a violet de bordeaux breba fig tree this year, I will be doing this next year. I had no idea you could do this, well done.
Spectacular 🥳 enjoy your figs 😋
Wow. This seems absolutely delicious 😋
It is 😉
Man , you are amazing!!! Inspiring and totally spectacular!!!!!
😂👍🏼 thanks ☺️
*Oh wow* 😍 *I will try this Soon*
😉👍🏼 keep us updated 🤪
Thank you this was a SPECTACULAR video.Many Thanks
Grazie ☺️
I agree with planecrazyish's comments. I have been watching your channel since you were in Thailand ( I am still in Bangkok) , your recipes are easy to follow , always work and are an inspiration. You deserve to have millions of subscribers and views.
Thanks 😊 please share the videos with friends and family
If you want to share some pictures with me you can do on Instagram 😉 I love to watch how you can follow my recipes 🥳
Totally agree….amazing content!
Thanks for watching and sharing the video 🥳
I love this video. Thank you!
Thanks 😉👍🏼🥳
I can't wait to try this!
Spectacular 🥳 keep us updated 😉
Spectacular!
🥳 thanks
Thank you very much I will try it soon for sure..
Thanks 😊👍🏼 keep us updated and share few pictures on instagram with me
I subscribed for the traditional ways that he shows, but also it's a joy listening to him... calm..knows his stuff well... and that great Italian accent.
Thanks for your support 😉👍🏼 If you like you can share the pictures with me on instagram or if you tag me than I can watch them 🤩 when you try some recipe
@@Spectacular-cuoredicioccolato you are a star, good Sir. I will do better - share your videos with friends who share the same tastes...I know they will like your videos. Thank you for your reply, I am honoured.
Thanks for your very big support ☺️
OMW so good! Think I will get my degree in Italian home cooking after this 1.5 year in lockdown👌I learned so much!!
Bravo 😉👍🏼 please share the videos with friends and family
Fantastic!!! 😀👍👏
😉👍🏼
Another spectacular video!
Thanks ☺️
Followed this recipe, got great results
Spectacular 🥳 thanks for sharing your experience
Good stuff 👍
Once again you make it look so easy. 🤔 got the wheels turning
Thanks 🤩🥳😋
Wow! Spectacular! 😀
Thanks 😊
Very good!
Thanks 😊
Now I know what to do with those fig trees that have given me almost nothing in three years. I do greek yogurt so this should be cool to try. Love how you react when you taste it!
Molto Buono!
🥳 spectacular idea 😉 keep us updated
🙋This sharing knowledge is truly a rare treasure that's very hard to find👈.. thank you Sir for your opened kindness.💕
Thanks ☺️ please share the videos with friends and family
Perfect 🤩
Thanks ☺️
Great one Andrea. Am definitely going to make it :-)
Brava 😋🤤
Wow looks appetizing
Yes 👍🏼 it’s spectacular 🥳
Fantastic recipe
Thanks ☺️😉👍🏼
Your channel is "VERY VERY SPECTACULAR". That bottle of beer looked amazing.
Thanks ☺️ you can make the beer 🍺 at home following my videos 😉
You are the BEST!!!!
🥳👍🏼🤪 spectacular
This recipe introduced me to your channel and made me subscribe. Thanks!
Thanks for your support 🥳 please share the videos that you like with friends and family
Nice, I learn something new. I gonna try it
Keep us updated and share some pictures with me on instagram 😉👍🏼
Awesome video. Looks delicious
Thanks 😊
Lovely thanks
Thanks ☺️
Amazing video! Your English is very good. Thank you
Thanks ☺️ for your kindness
Wonderful and precise demonstration. The cheese was looking really gourmet, wrapped in those fig leaves. Can't not mention the fantastic olive grove setting chosen for the tasting. Amazing. Bravo chef..... keep going!
Thanks 😊
@@Spectacular-cuoredicioccolato I also loved the olive grove setting.
Me too 😉 and soon I will be back in the olive trees 🌳
@@Spectacular-cuoredicioccolato 😊
@@Spectacular-cuoredicioccolato looking forward to an awesome video in an awesome setting!