How to Make Cheese and Use Leftover Whey to Make Bread
HTML-код
- Опубликовано: 23 мар 2024
- This type of cheese is quite common in some Eastern European countries. We have made something similar in the past when I showed you the unique midsummer cheese from my country, Latvia. As it turns out, this type of cheese is also traditionally eaten during Easter in countries like Ukraine and Slovakia. Usually, served with sweet, enriched bread and slices of cold cuts.
This is the fourth cheese and bread project on the channel, and I just love doing them because they are so fun. What I like the most is that I can use the leftover liquid from the cheese making process to then make the bread dough with.
You can customize both the cheese and the bread to your taste. Add some herbs or roasted vegetables to the cheese, or some seeds perhaps. Skip the saffron in the bread and flavour it with cinnamon or clove instead. As long as you stick to the base recipes and the given quantities you can modify them as you wish.
Latvian cheese and bread - • How to Make Cheese and...
Pizza and handmade cheese - • How to Make Cheese and...
Indian cheese and flatbread - • How to Make Paneer, Pa...
How to make butter and bread - • How to Make Butter at ...
📖 Get the recipe ➡️ www.chainbaker.com/custard-ch...
----------------------------------------------------------------------------------
🥨 Get early access to videos ⤵️
/ @chainbaker
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
www.flickr.com/groups/chainba...
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker 
Хобби
📖 Find the written recipe in the link below the video.
🥨 Get early access to videos ⤵
ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin
🌾 Buy me a bag of flour ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
🍞 Visit my friends at ⤵
www.breadbakingathome.com/
“No whey!” 😂
LOL!😂
"I don't care what anyone's granma used to do." Me either.
That bread and cheese look totally amazing and I can't wait to try them both!
That comment cracked me up, and I said give them hell Charlie!
I'm so glad we are just saying this now. Learning from elders is wise but that doesn't mean we should just accept what they say as fact all the time.
Your bakes are so attractive and very enticing! Your videos are informative and your instructions are clear. You make bread baking look effortless!
MMM...bread and cheese is my all time favourite breakfast, brunch, lunch, dinner, snack... And I also agree that a sweet brioche dough made into a savory sandwich is the best combo ever !
Только сделала творог и осталось много сыворотки, как раз и рецепт появился 😊, очень хочу попробовать ваш национальный латвийский сыр 🧀! Спасибо за работу и рецепты! 🎉
Fabulous! Also your attitude to doing your own thing, to your taste.
Keep it up 👍😊
I was hoping you would be posting this one soon as you mentioned the saffron raisin bread could be used for Easter - this cheese is quite unique with a nice subtle peppery flavor.
ChainBaker subscribers, Charlie has 208K subscribers 🤩 - please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His outstanding videos help make us better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral.....
Made the cheese mid-week and baked the Saffron Braided loaf last night for today's family brunch - everyone enjoyed trying both the cheese and bread. The cheese sliced nicely and texture was bouncy yet delicate. Delicate flavor with the zip from the coarse black pepper. It was a perfect complement to the soft and fluffy Saffron Raisin 4-strand braided loaf with the bright saffron flavor and soft sweet raisins. Photos have been posted (#306)
This will be delicious. Curd cheese (hrudka) and bread is the only thing I like about Easter. This is a nice take on the classic recipes.
Sometimes a slice of quality bread with random stuff such as farmers style cheese, or tomato/pepper can just be the tastiest and satiating foods. I'm glad you use the whey in a cool way like this! I believe i've read about people drinking whey also, sort of like how they would drink buttermilk. Educational and also entertaining like always, Charlie. But this is a regular occurence for the videos of the Chainbaker!
Hey, I get a lot of whey from making Yogurt with kefir grains from scratch. I use it to ferment all kinds of stuff, even my chicken feed! Pure protein.
I was thinking about making your Latvian cheese (Janu Siers) for the brunch - I think this would be nice instead.
I love your videos, it's like me, a brazilian, going in a trip to the eastern europe, I've always had some hard time to figure out the temperature adaptations, cause I live in a country that 350 days of the year are above 23°C... But I've learned sooo much with you that I can't complain
I’m excited about this one.
I love cheese, and bread+cheese is even better 🤤 thank you ❤
Charlie… Charlie … too much temptation
Exactly what we did @ Austro-Hungarian Easter every year. Hrudka & Bread we looked forward to every year. Nutmeg & Sugar in this cheese. Aunt added raisins. Exquisite.
That looks so impressive!
Thanks!
Thank you 🤩
Great recipe :D Maybe another sweet bread will contain almond "flour"? :D
Also question about cold fermenting. How chilling time intervals affect dough? Longer (1-3h), shorter(10-15mins)? Why 30mins everytime? :)
I keep it at 30 minutes to get it over with quickly and to cool the dough down sooner.
I never thought of eggs in cheese. Does it have a very short shelf life? I wonder what it tastes like, I might have to make it!
It'll last three days for sure. Here's another version ruclips.net/video/woNYgARwNxE/видео.html
❤
Y ese whey que
Cheese, you say...