Harvesting them before the frost makes no sense to me, the adstringency/bitterness is reduced after the first frost. Then you can harvest them and make fruit wine. Good stuff, actually. But then I'm weird.
Never understood why people give this guy a hard time, his videos are honestly super entertaining and I’ve learnt a lot just by watching and had many laughs, mainly with the scam videos
It doesn't actually matter. Apparently the RUclips algorithm doesn't care weather the comments are good, bad or ugly; They all help the channel. Same with likes and dislikes.
this guy thinks of everything. recycled container to collect wild fruit on public grounds , then uses hand tools your grandmother would have in her house to press juice ,then thinks about bringing those seeds back into nature , puts down a cardboard box to avoid plastic when cutting his re-used plastic for his diy cheese press . all of this because hey why not try it :D love your videos
“This is me just being a bit weird.” Weird = interesting, inquisitive, willing to follow one’s own inspirations and spending time and energy on such = lovely.
I made this as a kid while making a dessert called rasagulla (an Indian dessert). You'd roll the curd in balls and soak it in cardamon sugar syrup. It's very delicious 😋
Great video, I'm excited to try this out soon! I have something else for you to try next: There is a traditional dish here in the Westerwald region in Germany called "Eierkäse", which translates to "egg-cheese". As the name suggests, it's cheese-like, but rather soft and set with eggs instead of acid or rennet. If you're interested in trying it, let me know, and I'll translate my grandma's recipe for you :-)
Ok ok :D A little background information first: The Westerwald was a poor region, and because of that the people here became really creative with what little they had, so now we have many simple yet delicious dishes, and "Eierkäse" is one of them. I don't think it's known anywhere else in Germany, but here we even have special clay pots which are used to drain and shape it. Alternatively, you can use a normal kitchen sieve (I haven't tried it that way, perhaps you have to line it with cheese cloth). It's usually eaten on a slice of "Hefezopf", a sweet plaited yeast bun (I can give you a recipe oft that, too). Some people put a little sugar and cinnamon on top of it, too. The making is really simple. You'll need: 10 eggs 1 liter of fresh milk (3.8% fat) 200g sour cream (20% fat) A pinch of salt Start by slowly heating the milk until it is lukewarm. In the meantime, whisk the eggs with the salt and the sour cream. Add the egg mixture to the milk and let it set slowly over a medium heat. That takes around 15-30 minutes. Be careful, you'll have to stir it gently the whole time, or it will burn! When it has set, use a slotted spoon to transfer it to the cheese mould. You don't have to press it, just let it set in the fridge overnight. There will be fluid draining off, so put it over a bowl. Once it has set, remove it from the mould and cut it into thick slices. It doesn't keep well, so you'll have to eat it in the next two to three days, but usually that isn't a problem ;-) Have fun and enjoy!
Random stuff is why you're my favourite channel on RUclips. You just have a genuine excitement and passion for the simple things in life, and I can't help but feel happy along with you. If more people lived their life like this we would all be happier.
Being unaware that you can't age acid curdled cheese, I aged mine for 6 months. For the first few weeks I turned it and dusted it with salt. The result was a medium strength flavour and consistency.
You could try to make some Norwegian brown cheese with the remaining whey, and if you do, try it on some toast with butter and perhaps your hedgerow jelly 👌
Interesting you mention this. A long time ago I was on holiday in NO with my parents. One day while hiking in the countryside we came upon a farm where someone was making the brown cheese, slowly heating the milk over a fire in a large vat, or barrel. It was interesting to watch, but the smell (and the taste of the cheese) was terrible. Definitely something for Atomic Shrimp to experiment with.
Y'see - these are the fun ideas that Shrimp inspires. Hope he's keeping a catalog of them... he should write a book someday and include how comments expand his content.
Heretic! ;p (yeah, acquired taste, I know, no offence meant) Farmer made brown cheese is brilliant. I miss that when not in Norway. The stuff by Tine, though... nah.
I would have thought that wasn't very much salt, but this was very interesting. Chives or a mild garlic flavour would have been interesting to try leaning on savoury. This looked nice.
Oh wait, a sloe is a blackthorn? Huh, is calling them blackthorn an American thing? I had no clue what a sloe was but was familiar with blackthorn. Maybe they call it sloe in other parts of America
Hey that's amazing. Every time you take a bite of that cheese you turn into a fox. You must have made magic cheese! I didn't know they did cookery at Hogwarts.
Now, the cheese looks good however I'd love a video on green tomato chutney! I have about 2k of toms that didn't ripen and whilst there are plenty of how-to's online I'd be really keen to learn the Atomic Shimp take on it!
@@sarahstrong7174 you can basically sub whey in 1:1 for the water in any recipe edit: in any bread/roll/bun type recipe. I've even used whey to good effect in cinnamon rolls
"I have a t shirt I could cut up I'll keep watching to see if I can make this tonight." By end of video: Basket of sloes, two giant colanders, home made cheese press, 4 clamps
You can curdle the milk with vinegar or lemon juice; for straining, lay a big piece of cloth across the top of any large container an d pour it carefully into the middle; for pressing, gather the cloth up into a bundle, tie it round the neck and put it underneath something flat and heavy for a few hours
I tried making this. Super easy. I used about 3 lemons' juice in 3 quarts of milk and used a couple plates to press it. I added dill to mine in addition to caraway. Has a very fresh, zesty taste to it. Went well with toast or on crackers, and compliments strawberry jam very well.
I've made acid set cheese a number of times, mostly when shops sell off milk on it's expiry at a reduced price ;). I also gather sloes every year to make wine. This is an interesting use, I wonder if the extraction of juice could be more efficient by either steam juicing (how would the activation of the pectin affect this) or by freezing the fruit first to break the cell structure a bit before juicing by this hand method. I'm going to give the steam juicer a go this autumn and find out :)
I feel dumb. I'm not a gin drinker but I actually thought it was slow gin. I like your channel because I always learn such interesting and useful things.
Sloes aren't really sour, but bitter. They are among the most bitter thing you can find out there. The chemical that makes them taste sour/bitter is called Astringent which reacts with your body tissue and constricts/shrinks it.
@@Shaden0040 I've made mozzarella before but have always been skeptical that anything at all will come out of the whey. Maybe I'll try it one day. You can also add whey to bread dough or use it in soup base or pancakes batter.
In Norway, traditionally, they use the whey to produce brown cheese, a caramel like tasting cheese that kids love - uh, and so do I.. The brown color is due to long cooking of the whey, so the sugar in the whey turns brown. They use both cow`s milk and goat`s milk, and the one made on goat`s milk tastes much more "grown up".
@@EllieChristine744 Brunost is the best! I always stock up on it when I'm in Norway. I find the cow's milk only type a bit too sweet, but the goat and cow/goat varieties are great. Think it's something you have to grow up eating, though. My English friends mostly can't cope with it!
I've started making my own yoghurt and prefer to strain it for thick Greek style yoghurt. I use the leftover whey to bake bread which gives it a nice sourdough kind of taste. If I have loads of whey I sometimes use it to wash my hair too, makes it very soft and shiny! :)
Eva generally gets a dog-safe bit of whatever creations Mike makes... just a little happy bonus for us dog lovers. She is so photogenic; thanks for letting us peep at her now and then.
You almost droping a slow on the kitchen flow reminds me. If I drop a green olive, my cat will pounce on it and love it all night long. Not sure why he loves green olives, But just opening a jar of them, he is there as if they where dreamies. Black olives, he don't care.
We used to do the same when I was growing up, and we used a potato press (a big version of the thingy used here to press the sloughs with) to press the cheese. Worked like a charm, and gave cup sized round cheeses. I should give it a go again soon.
That was a pretty full on project build there to get your production equipment. Double bonus points for the recycled HDPE. I think your HDPE pulley was one of the first of your videos I watched.
I use sloes to make jelly, which I enjoy on my breakfast toast. I think I prefer crab apple jelly on my toast in the morning (which is sweet and sour) but the sloe jelly makes an interesting change from time to time. Also, at a push, you can use the sloe jelly to make instant sloe gin. If I had to describe the taste, then I would describe it as damson jam plus, sort of.
@@douglasparkinson4123 No, I mean 'jelly, but in the traditional sense. Which essentially means a jam where the fruit plup has been strained, to produce a liquor, prior to the addition of sugar and subsequent boiling. The end result is a translucent jam with no solids and is referred to as a jelly.
Now, If you are worried.. don't worry and then it won't be a problem LOL The videos I've seen from you allways make me laugh or give me peace, and i'm very thankful about both
I think that you can also use a wild vegetable called 'Ladys Bedstraw' to curdle milk. You can also use Sloe juice as ink. You could use the whey to make whey cheese, like Norwegian 'Gjetost'. Love the footage of the Fennec Fox, too.
I'm always so impressed by everything you do. The moment you mentioned Quark I knew what you are making. Now I know how it is called in eglish. Thank you a lot.
Love your content Mr Shrimp. Nearing half a million subs now, it would seem your mid life crisis would be paying for itself despite your "when I care" approach. Keep up the good work. PS. I make my own paneer/queso fresco routinely. It is very simple and vastly superior to, and cheaper than, buying pre made.
This Channel is such a feel good place for me! Doesn't matter what im going through.. everytime I see one of your videos I feel so calm and invested at the same time even though I know nothing about for example cooking and foraging. I can't describe how grateful I am to have found your channel! Plus you seem to be such a nice person you truly only deserve the best! Have a nice day!
HARDWARE SHOP MAN: Good morning sir. How can I help you? ATOMIC SHRIMP: I'd like a food-grade G-Cramp, please. HSM (Puzzled): I'm sorry, sir? ATOMIC SHRIMP: I'm making cheese...
Wow I didn't expect to make a connection to this, there's a video of Jeremy Clarkson showing off a drinks/gun cabinet he's got in the back of his land rover during the Top Gear days, and one of the alcohols he's got in the top cabinet is sloe gin. Being an American, I had no idea that was linked to a variety of fruit.
Me, with the video playing in the background, knowing full-well he's making cheese. *looks up as he's spooning it into the bowl* "Man, that's some weird-looking cauliflower."
Choosing the right milk is important, do not use homogenised milk it will not curd properly. Whey is really useful for whole bunch of things, it makes great pizza dough and the most unusual thing is Brunost for spreading on toast by slow reduction. Liked your home build form press. Cheese forms are not easy to find in the UK but a tofu press is a good substitute. I thought you were going to use something strange in a tin as your weight.
May I suggest some lovely RUclips artists that you might enjoy? The cooking, forraging and bartering of yesteryear have been thriving in small foreign communities. Also some beautiful scenery, delicious looking recipes and other bits and pieces like making do and mending, all of which I believe you are a fan of, as am I! Also I know you enjoy oriental and vibrant cuisine, with exotic ingredients and spices/fruits. Anyway no more waffle; feel free to investigate at your own risk, as I found them highly addicting and relaxing and have probably watched the entirety of their videos of recent. Dianxi Xiaoge - she is a young Yunnan native who cooks for her entire family mostly off the land, and local meat and dairy is battered, also she brews rice wine which is fascinating in itself! Liziqi - Chinese traditional villager, who lives with her grandmother and cooks and looks after her, with beautiful scenery, she even makes from wool a number of warm cosy things, also there was an episode about silkworms and the silk they collected by boiling the cocoons and removing the juvenile moth pupae (I was enthralled, if not a little grossed out) Happy tubings!
The variety on your channel is 2nd to none. I’ve been a subscriber since the start of the year and you are now by far my favourite RUclipsr keep up the great work shrimp
Hello, roadbuilder here. I am pretty sure your crafting skills are way above mine, I just wanted to suggest that you could use a metal saw instead when you're up to sawing i.e. PVC pipes. The metal saw, i guess for its finer teeth, will go through it more smoothly and gets stuck less often! 🙂
When I was a kid, my parents had this old, hippy cookbook and one of the recipes in it was for "sun cheese." As far as I remember it, you just took a bunch of milk and put it in a big jar and set it in the sun until it curdled, and then strained it. Has anyone else ever heard of this?
I've made paneer like this... you are making me think I should make some more. I rinsed the acid out of the curds. Your cheese and jam on toast looked great!
I don't know why, but atomic seems like he would be that really cool uncle
Agreed
11/10
100000000000009099/10
I'd adopt him if I could... I'd love to sit and just gab with Jenny and Shrimp over a nice cuppa. His dry humor is right up my street.
Everyone's really cool uncle indeed
"There is no reason to get sloes, it's just me being a bit weird"
And that is why we love this channel :D
I got a nice chuckle outa that.
Haha absolutely agree
Harvesting them before the frost makes no sense to me, the adstringency/bitterness is reduced after the first frost. Then you can harvest them and make fruit wine. Good stuff, actually.
But then I'm weird.
This channel is basically a 3AM videos bank. Can't sleep? Just watch this beautiful soul make some cheese.
2:48 AM here : i agree
3:17 AM here: can confirm.
5:46 can confirm
3:28 AM here: I can confirm a lot
Atomic Shrimp making cheese?!? No whey!
😉
take my like but don't do this again...
With that joke you need to sit on the naughty step.
If puns curd kill...
@@ferrumignis oh dear its turning into a pantomime.
Never understood why people give this guy a hard time, his videos are honestly super entertaining and I’ve learnt a lot just by watching and had many laughs, mainly with the scam videos
@Kieran Dillon Exactly! We all love his diverse videos. 👍
Kieran Dillon I like scrolling to the bottom of the comments before he’s had the chance to filter them... usually a few cretins down there aha
@@blacktiger171 If they've got nothing better to do than hate-watch we need to feel compassion towards them.
It doesn't actually matter. Apparently the RUclips algorithm doesn't care weather the comments are good, bad or ugly; They all help the channel. Same with likes and dislikes.
I’ve never seen anyone give him a hard time lol.
This certainly seems like a sloe way to make cheese. ;)
That's a truly awful pun, I really can't believe you just did that.
Kind of cheesy... 😏
Make pun...... and get pun-ished!!
You mean a sloe whey ;)
@@juanignacioaschura9437 dude u need some milk
Next time try giving your caraway a quick toast in a dry pan to bring it to life before grinding it. Great video!!!
this guy thinks of everything. recycled container to collect wild fruit on public grounds , then uses hand tools your grandmother would have in her house to press juice ,then thinks about bringing those seeds back into nature , puts down a cardboard box to avoid plastic when cutting his re-used plastic for his diy cheese press . all of this because hey why not try it :D love your videos
atomic shrimp teaching me how to prepare stuff during university
No, he is teaching us how to impress our cooking teachers
The most underrated comment on his channel probably
Between Mike and Babatunde they have been averaging a video a day the last week or two and I'm all about it!
100% Endorsed by The Soul Called Mr Barrister John Warosa.
There is no other soul like him.
Is he related to john warosa Barbosa?
😂
Who
Niko 144 Watch Mr.Shrimp’s scambaiting videos...you’ll find out 😂
“This is me just being a bit weird.” Weird = interesting, inquisitive, willing to follow one’s own inspirations and spending time and energy on such = lovely.
Fry firm curds in ghee with spices for curry goes well with spinach, dont waste that whey atleast feed to the dog.
I learned how to make this in 5th grade. Our teacher was really into cheese making and showed this as part of science class.
Cool teacher!
Lucky you! Lucky you 😜
We learned this in home economy classes, also in 5th.We used buttermilk, though. We all remember that particular lesson 🥰
I made this as a kid while making a dessert called rasagulla (an Indian dessert). You'd roll the curd in balls and soak it in cardamon sugar syrup. It's very delicious 😋
Mmm I bet.
disgusting culture :nauseated_face:
@@grnatma1st740 holy shit go fuck yourself
Seems similar to Gulab Jamun; tasty and like something I'd love.
Sounds delicious! Like having sweet jam with brie
Great video, I'm excited to try this out soon! I have something else for you to try next: There is a traditional dish here in the Westerwald region in Germany called "Eierkäse", which translates to "egg-cheese". As the name suggests, it's cheese-like, but rather soft and set with eggs instead of acid or rennet. If you're interested in trying it, let me know, and I'll translate my grandma's recipe for you :-)
We are interested...👀
Go on...👀
Ok ok :D
A little background information first: The Westerwald was a poor region, and because of that the people here became really creative with what little they had, so now we have many simple yet delicious dishes, and "Eierkäse" is one of them. I don't think it's known anywhere else in Germany, but here we even have special clay pots which are used to drain and shape it. Alternatively, you can use a normal kitchen sieve (I haven't tried it that way, perhaps you have to line it with cheese cloth). It's usually eaten on a slice of "Hefezopf", a sweet plaited yeast bun (I can give you a recipe oft that, too). Some people put a little sugar and cinnamon on top of it, too.
The making is really simple. You'll need:
10 eggs
1 liter of fresh milk (3.8% fat)
200g sour cream (20% fat)
A pinch of salt
Start by slowly heating the milk until it is lukewarm. In the meantime, whisk the eggs with the salt and the sour cream. Add the egg mixture to the milk and let it set slowly over a medium heat. That takes around 15-30 minutes. Be careful, you'll have to stir it gently the whole time, or it will burn! When it has set, use a slotted spoon to transfer it to the cheese mould. You don't have to press it, just let it set in the fridge overnight. There will be fluid draining off, so put it over a bowl. Once it has set, remove it from the mould and cut it into thick slices. It doesn't keep well, so you'll have to eat it in the next two to three days, but usually that isn't a problem ;-) Have fun and enjoy!
@@momish392 Gern geschehen :-)
Never heard of it. I think because I'm not from the Westerwald region.
Random stuff is why you're my favourite channel on RUclips. You just have a genuine excitement and passion for the simple things in life, and I can't help but feel happy along with you.
If more people lived their life like this we would all be happier.
The process is exactly the same for making 'paneer.' (Except the spice part). In India, we cook it and make various dishes with it.
Can you melt paneer?
Being unaware that you can't age acid curdled cheese, I aged mine for 6 months. For the first few weeks I turned it and dusted it with salt. The result was a medium strength flavour and consistency.
Well not like you can't but the acid and heat just kills of almost all of the bacteria that makes aged cheese good
Fool of a took
@@nathanaelraynard2641 could you inoculate the cheese with bacteria?
@@alumlovescake Hehe! I appreciated this comment!
Lol I did that with some Ricotta I made I think its a Sardinian or Sicilian technique.
You could try to make some Norwegian brown cheese with the remaining whey, and if you do, try it on some toast with butter and perhaps your hedgerow jelly 👌
Interesting you mention this. A long time ago I was on holiday in NO with my parents. One day while hiking in the countryside we came upon a farm where someone was making the brown cheese, slowly heating the milk over a fire in a large vat, or barrel. It was interesting to watch, but the smell (and the taste of the cheese) was terrible.
Definitely something for Atomic Shrimp to experiment with.
Y'see - these are the fun ideas that Shrimp inspires. Hope he's keeping a catalog of them... he should write a book someday and include how comments expand his content.
Heretic! ;p (yeah, acquired taste, I know, no offence meant)
Farmer made brown cheese is brilliant. I miss that when not in Norway.
The stuff by Tine, though... nah.
Wow, you are spoiling us with the frequent uploads, thank you!
I would love to get a short tour of your kitchen! We only ever get to see it in close ups
This guy's life seems so interesting...
I'd love to know more about him. Mike seems to be a very lovely man
A bunch more than mine
You must be boring
@@TheMusicLeak your life must be sad, dragging people down because of a compliment.
@@xatoor You tried.
My advise is, "Don't worry, then it won't be a problem." Good enough for me, Shrimp! LOL
I love Fennec foxes! Seeing one in the little cutaway while you ate the cheese made the video for me to be honest
I had no idea chees making was so small scale and easy. No whey!
I would love to make a chutney like onion or shallot etc ! Would you be able to show us how !?
Nice name
He has made chutney before
I would have thought that wasn't very much salt, but this was very interesting. Chives or a mild garlic flavour would have been interesting to try leaning on savoury. This looked nice.
Garlic works really good
It's kinda like making a baked potato...
Kinda...
Not really...
Oh wait, a sloe is a blackthorn? Huh, is calling them blackthorn an American thing? I had no clue what a sloe was but was familiar with blackthorn. Maybe they call it sloe in other parts of America
But is that the same as a Bullace?
Sloe is just the name of the fruit and blackthorn the name of the plant
Little Wolf Taima weird, I’d only ever heard the entire plant addressed as blackthorn. Could just be me and a lack of knowledge I guess. Nice to know.
@@sarahstrong7174 A bullace is again a type of plum, but I think more similar to the damson than a sloe.
This is the UK
Hey that's amazing. Every time you take a bite of that cheese you turn into a fox. You must have made magic cheese! I didn't know they did cookery at Hogwarts.
Well, I will now never be buying sweetened cream cheese for bagels ever again. Just this and some jelly or jam
Now, the cheese looks good however I'd love a video on green tomato chutney! I have about 2k of toms that didn't ripen and whilst there are plenty of how-to's online I'd be really keen to learn the Atomic Shimp take on it!
I genuinely love this channel. I'm here for all the many disparate things that you do.
You can also use the whey to make really delicious cheesy buns
It's low in fat and full of protein too! Definitely not something to waste.
@@mikedrop4421 that too
Recipe please.
@@sarahstrong7174 you can basically sub whey in 1:1 for the water in any recipe
edit: in any bread/roll/bun type recipe. I've even used whey to good effect in cinnamon rolls
@@InezAllen Thankyou very much for replying. All the best.
The images of animals eating be subbed in gets me every time. And it really is a very good idea.
thank you Atomic Shrimp, your videos are the medication for my pandemic despair
"I have a t shirt I could cut up I'll keep watching to see if I can make this tonight."
By end of video: Basket of sloes, two giant colanders, home made cheese press, 4 clamps
You can curdle the milk with vinegar or lemon juice; for straining, lay a big piece of cloth across the top of any large container an d pour it carefully into the middle; for pressing, gather the cloth up into a bundle, tie it round the neck and put it underneath something flat and heavy for a few hours
I tried making this. Super easy. I used about 3 lemons' juice in 3 quarts of milk and used a couple plates to press it. I added dill to mine in addition to caraway. Has a very fresh, zesty taste to it. Went well with toast or on crackers, and compliments strawberry jam very well.
I didn't know making cheese was this easy! I'll definitely have to try this
It won’t taste cheesy though , we made this as school and it tastes like curled milk
@@mollysequoia7127 *curdled?
Should go back and brew up some sloe gin to go with the cheese
I'm thoroughly enjoying this raft of new videos. Are you finding more time to create content now? I hope so
I've made acid set cheese a number of times, mostly when shops sell off milk on it's expiry at a reduced price ;). I also gather sloes every year to make wine. This is an interesting use, I wonder if the extraction of juice could be more efficient by either steam juicing (how would the activation of the pectin affect this) or by freezing the fruit first to break the cell structure a bit before juicing by this hand method. I'm going to give the steam juicer a go this autumn and find out :)
Did you do it? How did it turn out?
I feel dumb. I'm not a gin drinker but I actually thought it was slow gin. I like your channel because I always learn such interesting and useful things.
Fabulous video, really interesting content... never made cheese before but I'm tempted after watching this. Many thanks
I wonder if you could re-use that press to make tofu :)
Sloes aren't really sour, but bitter. They are among the most bitter thing you can find out there. The chemical that makes them taste sour/bitter is called Astringent which reacts with your body tissue and constricts/shrinks it.
Eva definitely expected more Toast Tax at the end
I give my left over whey to my dogs. Not heaps but about a cup and keep it in a bottle in the fridge for them.
@@Shaden0040 I've made mozzarella before but have always been skeptical that anything at all will come out of the whey. Maybe I'll try it one day. You can also add whey to bread dough or use it in soup base or pancakes batter.
Hey shrimp, could you potentially make that whey into whey powder for things like protein shakes?
Boutta ask the same thing
In Norway, traditionally, they use the whey to produce brown cheese, a caramel like tasting cheese that kids love - uh, and so do I.. The brown color is due to long cooking of the whey, so the sugar in the whey turns brown. They use both cow`s milk and goat`s milk, and the one made on goat`s milk tastes much more "grown up".
@@EllieChristine744 Brunost is the best! I always stock up on it when I'm in Norway. I find the cow's milk only type a bit too sweet, but the goat and cow/goat varieties are great. Think it's something you have to grow up eating, though. My English friends mostly can't cope with it!
@@JuniperBoy Lol, I suppose you are right there! If only they knew what an amazing ingredient it can be in a dark sauce...
I've started making my own yoghurt and prefer to strain it for thick Greek style yoghurt. I use the leftover whey to bake bread which gives it a nice sourdough kind of taste. If I have loads of whey I sometimes use it to wash my hair too, makes it very soft and shiny! :)
My mouth has been watering since I saw the thumbnail. You're evil! Love the videos! Thank you
This is the most dad project ever
Cheese✅️
Power tools ✅️
Clamps ✅️
Foraging ✅️
Perfect time for an upload. Just got in the bath, what a perfect way to relax. Love your videos!
Don't drop it.
@@sarahstrong7174
They didnt reply.
I think they dropped it.
You could use the whey to make Taksi, a Dutch soft drink made with fruit juice and whey.
@@Lewis94RUclips It is a little bit like a cream soda
online4Christ It does sound revolting, but...if it’s like a cream soda it’s worth a try! 🤔
“If your worried about hygiene, don’t be cause then it’s not a problem ”. 🤣 your hilarious
Indeed, ancient ancestors gave scant regard to hygien and we are still here
I love how him sawing lines up with the background music
Eva generally gets a dog-safe bit of whatever creations Mike makes... just a little happy bonus for us dog lovers. She is so photogenic; thanks for letting us peep at her now and then.
You almost droping a slow on the kitchen flow reminds me. If I drop a green olive, my cat will pounce on it and love it all night long. Not sure why he loves green olives, But just opening a jar of them, he is there as if they where dreamies. Black olives, he don't care.
Your cat has good taste. Black olives are good, but green olives are definitely superior.
We used to do the same when I was growing up, and we used a potato press (a big version of the thingy used here to press the sloughs with) to press the cheese. Worked like a charm, and gave cup sized round cheeses. I should give it a go again soon.
Looks good, I tried your butter last week but failed miserably. However this look like it could work.
That was a pretty full on project build there to get your production equipment. Double bonus points for the recycled HDPE. I think your HDPE pulley was one of the first of your videos I watched.
I use sloes to make jelly, which I enjoy on my breakfast toast. I think I prefer crab apple jelly on my toast in the morning (which is sweet and sour) but the sloe jelly makes an interesting change from time to time. Also, at a push, you can use the sloe jelly to make instant sloe gin. If I had to describe the taste, then I would describe it as damson jam plus, sort of.
@@douglasparkinson4123 No, I mean 'jelly, but in the traditional sense. Which essentially means a jam where the fruit plup has been strained, to produce a liquor, prior to the addition of sugar and subsequent boiling. The end result is a translucent jam with no solids and is referred to as a jelly.
Would those sloes have rendered a bit more juice from a quick blast in the microwave? Anyhow, most enjoyable, cheers!
After watching covid vids, polar shift vids and ice age coming vids this really is a refreshing change ... thank you 👍
My MENTOR.
Now, If you are worried.. don't worry and then it won't be a problem
LOL
The videos I've seen from you allways make me laugh or give me peace, and i'm very thankful about both
This comment is 2 years too late, but I love using the whey to make bread by simply replacing all the liquid with whey. 😋
Love these videos, keep the up the good work , Thank you for taking the time to do these, love it 💝
I think that you can also use a wild vegetable called 'Ladys Bedstraw' to curdle milk.
You can also use Sloe juice as ink.
You could use the whey to make whey cheese, like Norwegian 'Gjetost'.
Love the footage of the Fennec Fox, too.
I'm always so impressed by everything you do. The moment you mentioned Quark I knew what you are making. Now I know how it is called in eglish. Thank you a lot.
I thought it would be whey harder to make cheese. Im pretty tempted to try this now.
Nice pun, good luck making your cheese !
Make it slow!
Love your content Mr Shrimp. Nearing half a million subs now, it would seem your mid life crisis would be paying for itself despite your "when I care" approach. Keep up the good work.
PS. I make my own paneer/queso fresco routinely. It is very simple and vastly superior to, and cheaper than, buying pre made.
That seemed really passive aggressive for some reason.
That was fun, I'll have to try it! I wonder if the cheese was curdling differently than you expected because there was some skim milk in pan?
This Channel is such a feel good place for me! Doesn't matter what im going through.. everytime I see one of your videos I feel so calm and invested at the same time even though I know nothing about for example cooking and foraging. I can't describe how grateful I am to have found your channel! Plus you seem to be such a nice person you truly only deserve the best! Have a nice day!
Me, a German, hears Handkäse, goes eww😩
there is a worse german word with Käse, but you are too young to hear it. (^^)
@@thomasherzog86 Im not thirteen and I totally know what you are getting at. ;)
Handkäse?
HARDWARE SHOP MAN: Good morning sir. How can I help you?
ATOMIC SHRIMP: I'd like a food-grade G-Cramp, please.
HSM (Puzzled): I'm sorry, sir?
ATOMIC SHRIMP: I'm making cheese...
Wow I didn't expect to make a connection to this, there's a video of Jeremy Clarkson showing off a drinks/gun cabinet he's got in the back of his land rover during the Top Gear days, and one of the alcohols he's got in the top cabinet is sloe gin. Being an American, I had no idea that was linked to a variety of fruit.
The cheese seems pretty cool.
However, the curd's in milk make me a tadddd sick.
Me, with the video playing in the background, knowing full-well he's making cheese.
*looks up as he's spooning it into the bowl*
"Man, that's some weird-looking cauliflower."
could you have microwaved the berries to release the juice a little more? Just a thought.. could be wrong lol
I make slo gin and slo and cherry gin it blows your head off ;)
Sync point rollback. Another cheese video. I hade a roommate that was a fan of slo gin fizzes
You can buy powdered citric acid from a lot of import stores and it works well to help make paneer :)
Also Wilko sell it in the UK
Also Wilko sell it in the UK
It is most often found in shops selling home brewing supplies, food grade, and cheap.
“Just me being a bit weird” :D your foraging is educational ;)
Ah, the "toast tax" is properly paid to Eva at 23:31!
this is why I love the channel:) You do so many cool things that look fun and make me want to try them for myself.
Choosing the right milk is important, do not use homogenised milk it will not curd properly. Whey is really useful for whole bunch of things, it makes great pizza dough and the most unusual thing is Brunost for spreading on toast by slow reduction. Liked your home build form press. Cheese forms are not easy to find in the UK but a tofu press is a good substitute. I thought you were going to use something strange in a tin as your weight.
Ah yes, more sloe TV content. :)
May I suggest some lovely RUclips artists that you might enjoy? The cooking, forraging and bartering of yesteryear have been thriving in small foreign communities. Also some beautiful scenery, delicious looking recipes and other bits and pieces like making do and mending, all of which I believe you are a fan of, as am I! Also I know you enjoy oriental and vibrant cuisine, with exotic ingredients and spices/fruits. Anyway no more waffle; feel free to investigate at your own risk, as I found them highly addicting and relaxing and have probably watched the entirety of their videos of recent.
Dianxi Xiaoge - she is a young Yunnan native who cooks for her entire family mostly off the land, and local meat and dairy is battered, also she brews rice wine which is fascinating in itself!
Liziqi - Chinese traditional villager, who lives with her grandmother and cooks and looks after her, with beautiful scenery, she even makes from wool a number of warm cosy things, also there was an episode about silkworms and the silk they collected by boiling the cocoons and removing the juvenile moth pupae (I was enthralled, if not a little grossed out)
Happy tubings!
The video has been up 16 seconds and I'm not first... amazing!
Love this channel and the videos he puts out... Just gets a thumbs up from me
The variety on your channel is 2nd to none. I’ve been a subscriber since the start of the year and you are now by far my favourite RUclipsr keep up the great work shrimp
Hello, roadbuilder here. I am pretty sure your crafting skills are way above mine, I just wanted to suggest that you could use a metal saw instead when you're up to sawing i.e. PVC pipes. The metal saw, i guess for its finer teeth, will go through it more smoothly and gets stuck less often! 🙂
The return of munching animals! I really enjoyed watching now i really want to do it myself!
When I was a kid, my parents had this old, hippy cookbook and one of the recipes in it was for "sun cheese." As far as I remember it, you just took a bunch of milk and put it in a big jar and set it in the sun until it curdled, and then strained it. Has anyone else ever heard of this?
Relaxing video again like usual
I've made paneer like this... you are making me think I should make some more. I rinsed the acid out of the curds. Your cheese and jam on toast looked great!
I will literally watch a 24 minute video of this guy making cheese and I will love every moment
My parents used to make cheese using this method. It’s just so good
We do keep it in brine to preserve it though
Those sloes are huge! Love making sloe gin every year - now I have another use for them. Genius
Very interesting. My first cheese making video. Very cool. Tyfs!