Hi Ninong, the UPLB biotech office sells Rennet for local cheese making, both in liquid and granulated form. At least sure and mas reliable na source coz it's backed by DOST and UPLB.
Matalino Ka tlga ninong ry SA LAHAT lahat Ng chef ikw Lang ag nakaka enbinto Ng madalian recipes Yun IBA chef inaaral PA Ng elang araw or BUWAN Sayo minutes LNG greatings from MINDANAO COTABATO Assalamu alaykom ninong ry
Hi po! Regarding sa mozzarella cheese making. Same dilemma tayo and di ko na mabilang kung ilang gallon ng gatas na nasayang ko, at nanawa na mga kasama ko sa bahay sa cream cheese from those failed attempts sa mozzarella cheese. Dami kong sinabi pero the reason I commented (kahit na tamad ako magtype,,sobra😂) is to share what I have learned from my own experience and research. What works, and what didn’t. I don’t have access to raw milk (singapore based and hindi allowed ang magbenta ng raw milk dito), hence I started the quest in finding a brand of milk that will work. Just stay away from UHT and homogenised milk. An organic, slowly pasteurised non homogenised milk worked for me. Now I will just list down po whatever I can remember that are key infos that will either make you fail or give you your own made mozzarella. 1-Heating the milk super slow up to 40°C. Keep the heat on and once it reaches that temp, gradually add in your vinegar and stir well. Maintain the heat until it reaches 60-70° or the whey starts to separate. As the temp goes up more curds will form so add your vinegar slowly. -Collect your curds and strain it. Don’t let it sit on hot whey. I noticed it’ll give the curd that dry, rubbery texture. 😅 -1/2 a cup of vinegar is recommended for every gallon of milk. But I find that you’ll need lesser. I use about 2-3 tbsp for every litre of milk. 3- use boiled water to soften the curd so I can stretch it. Or a prep a pot of water and maintain the temp at 70°C. Put your curd in that boiled water for 10-15 seconds and start kneading or stretching. I don’t add salt here. Doing so always turn my curd to mush. -Use kosher salt or rock salt. Don’t use iodised salt as it will alter the texture of your cheese. -don’t overwork your curd. It’ll turn hard. -i store my cheese in an airtight container with salted water. -amazon prime should give you the rennet you’re looking for. That’s where I got mine. And that’s it! I would live to try this pag uwi ko.
Ninong Ry, baka pwedeng episode idea: anti-cafe, cafe food (mga pagkain na pang-cafe, pero madali at kayang gawin sa bahay) o kaya coffee recipes din. Nice episode btw
Hello, Ninong Ry! We are opening up a brand soon that includes Apron and some Apparel. Actually we are inspired by you, Chef JP and Mountain Man’s outdoor fits and dedication to your craft that’s why we started it. I am also an aspiring Chef. I hope that one day I could be like the both of you - Bringing Filipino food forward. I hope we could hear from you so we can send you some our stuff soon :)
Ninong katanungan nga pla kung iyong mamarapatin... bakit ang pagpapakulo/ pagpapalambot ng karne o kahit anung pagkaing kailangang pakuluan, saka lang tinatakpan pag kumulo n? hndi b mas madaling kumulo pag nakatakip n hanggang s kumulo. bakit karamihan ng chef n napapanood ko laging hihintayin munang kumulo bago nila takpan? save me Ninong!!!! :D
the best ka talaga ninong Ry, lagi kong inaabangan yung mga vlogs mo. na paka informative lahat ng vlogs mo. dahil sayo natuto ako mag luto. pa shout out po ninong
Yung kesong puti po na binebenta sa philippine carabao center, rennet din po ang gamit. Medyo mahirap nga daw po iacquire kaya suka nga po mas ginagamit
mkakagawa ka Rin Ng mozzarella gamit Ang powdered milk 🤫 at Ang sikreto Jan, ung saktong Dami Ng suka 🤫 at nsa tamang temperature Ng pglagay nito hbng hinahalo mo ung gatas sa my apoy 🤫
Ako po hindi na nilalagyan ng salt. Batter ko po ay gram flour, salt, Garma masama then fury gaya ng ginawa n’yo po. Ginagawa ko din pong ulam. May potatoes, gree peasant at curry
Mas okay mga gantong content ninong kesa puro pinoy dishes. In my opinion kasi tayong mga pinoy ay walang masyadong alam about sa food besides sa pinoy cuisine.
Ninong ry.. out of context lang sa latest video mo ung tanung ko. Pero tanung ko na rin baka ma tulongan mong masagot e.. ah ninong ry tanung ko lang kung anung say or comment mo dun sa fried chicken na pinapakuluan muna bago pritohin? Ndi ba mawawala ang lasa sa chicken pag pinakuluan muna bago pritohin? Any tips para ndi mawala ang lasa ng chicken kahit pakuluan bago pritohin.. Sana mapasin at mabasa.. salamat
Ako nilalagyan ko ng garlic, onion, dahon ng laurel, black pepper saka asin yung tubig na pakukuluan ng manok. Pwede din knorr chicken powder para may lasa. Dapat medjo maalat yung tubig kasi magiging matabang yung manok.
God bless you always ingata po kayo palage san man kayo pupunta at mag vlog po dito lang tayo suporta inyo vlog po elgindeguzman vlog po pa shot out po idol Ninong Ry po
Try mo Nong, 1 weeek sa ref yung kesong puti tapos prito mo sya kasama yung dahon. The best parang mozzarella
Hi Ninong, the UPLB biotech office sells Rennet for local cheese making, both in liquid and granulated form. At least sure and mas reliable na source coz it's backed by DOST and UPLB.
Up
Tama po kayo
Sa sobrang seryoso ni Ninong eh mahal nia talaga ung basahan ipunas sa mukha...shout out uae the best ka Ninong
SALAMAT NINONG pagpromote ng kesong puti!
Suportahan ang produktong keso natin!
Yes! Di talaga kumpleto araw ko kapag di nakakpanood ng vlog ni Ninong Ry😊
Kada episode talaga. Maraming trivia. Madami Kang matutunan sá pagluluto. Salamat ninong Ry.. nakaka inspired Gawin mga luto mo..
grabe ang dedication mo, nong. salamat sa aral na 'to!!
NAGING BUSY KAGABI NINONG 😢 MARAMING SALAMAT SA VIDEO NA ITO! SOBRANG PABORITO KO ANG KESONG PUTI! ❤😮🎉🎉
Waiting sa "Kalabaw 3 ways" 😊😊
Matalino Ka tlga ninong ry SA LAHAT lahat Ng chef ikw Lang ag nakaka enbinto Ng madalian recipes Yun IBA chef inaaral PA Ng elang araw or BUWAN Sayo minutes LNG greatings from MINDANAO COTABATO Assalamu alaykom ninong ry
You're constantly improving Ninong! Kudos!
usapang keso na! been waiting for this ninong
Hi po! Regarding sa mozzarella cheese making. Same dilemma tayo and di ko na mabilang kung ilang gallon ng gatas na nasayang ko, at nanawa na mga kasama ko sa bahay sa cream cheese from those failed attempts sa mozzarella cheese.
Dami kong sinabi pero the reason I commented (kahit na tamad ako magtype,,sobra😂) is to share what I have learned from my own experience and research. What works, and what didn’t.
I don’t have access to raw milk (singapore based and hindi allowed ang magbenta ng raw milk dito), hence I started the quest in finding a brand of milk that will work. Just stay away from UHT and homogenised milk.
An organic, slowly pasteurised non homogenised milk worked for me.
Now I will just list down po whatever I can remember that are key infos that will either make you fail or give you your own made mozzarella.
1-Heating the milk super slow up to 40°C. Keep the heat on and once it reaches that temp, gradually add in your vinegar and stir well. Maintain the heat until it reaches 60-70° or the whey starts to separate. As the temp goes up more curds will form so add your vinegar slowly.
-Collect your curds and strain it. Don’t let it sit on hot whey. I noticed it’ll give the curd that dry, rubbery texture. 😅
-1/2 a cup of vinegar is recommended for every gallon of milk. But I find that you’ll need lesser. I use about 2-3 tbsp for every litre of milk.
3- use boiled water to soften the curd so I can stretch it. Or a prep a pot of water and maintain the temp at 70°C. Put your curd in that boiled water for 10-15 seconds and start kneading or stretching. I don’t add salt here. Doing so always turn my curd to mush.
-Use kosher salt or rock salt. Don’t use iodised salt as it will alter the texture of your cheese.
-don’t overwork your curd. It’ll turn hard.
-i store my cheese in an airtight container with salted water.
-amazon prime should give you the rennet you’re looking for. That’s where I got mine.
And that’s it!
I would live to try this pag uwi ko.
YOWN! The theory series is back! 😭
YOWNNNNN MAY UPLOAD NA ULIT SI NINONG ❤ ABANG NA ABANG AKO PALAGI SA UPLOAD NYO
Excited sa future mozzarella episode! Kabibili ko lang nang Burrata tamang tama sa episode na ito.
Interesting ur topic today NINONG Ry, love k cheese labit❤.. Palak means spinach po un, pakak paneer 😋😋
Ninong Ry, baka pwedeng episode idea: anti-cafe, cafe food (mga pagkain na pang-cafe, pero madali at kayang gawin sa bahay) o kaya coffee recipes din. Nice episode btw
Hello, Ninong Ry! We are opening up a brand soon that includes Apron and some Apparel. Actually we are inspired by you, Chef JP and Mountain Man’s outdoor fits and dedication to your craft that’s why we started it.
I am also an aspiring Chef. I hope that one day I could be like the both of you - Bringing Filipino food forward.
I hope we could hear from you so we can send you some our stuff soon :)
Following ninong Ry and learning kht n Hindi aq naglluto.. ninong try middle east foods nmn na Filipinized
sobrang galing mo talaga idol ninong ry. more content pa.
We appreciate your dedication. Continue making an impact on the community.
wow, new lesson learned. thanks ninong ry.
Dinuguan kalabaw boss try mo, Lutong batangas yung i search. Ayaaaaan! Iyong subukan. Solid yun boss
Salamat sa upload Ninong, labyu daddy ry!
Try mo nong Dynamite ibat ibang klase ng sili para may thrill 😂
lungkot ko today, buti na lang may upload!!😭🤎
kawawa ka pala kung walang upload 😭😭😭
Ninong katanungan nga pla kung iyong mamarapatin... bakit ang pagpapakulo/ pagpapalambot ng karne o kahit anung pagkaing kailangang pakuluan, saka lang tinatakpan pag kumulo n? hndi b mas madaling kumulo pag nakatakip n hanggang s kumulo. bakit karamihan ng chef n napapanood ko laging hihintayin munang kumulo bago nila takpan? save me Ninong!!!! :D
the best ka talaga ninong Ry, lagi kong inaabangan yung mga vlogs mo. na paka informative lahat ng vlogs mo. dahil sayo natuto ako mag luto. pa shout out po ninong
Kakamis ganyan dati almusal namin sa probisya piniprito lang ng lolanamin para syang tokwa sarap tapos paresan pa ng buro kakamis!
ninong pwede po b magrequest nang estofadong maskara ng baka☺️☺️☺️
Carabao cheese cake is the winner 😍💗..#good day
Applying concepts and theories!!!
Try nyo yung tinumis na kalabaw na mayroong mustasa ninong.. pinagmamalaki ng santa maria, bulacan
Spicy paneer mhhm 🔥 naimas nman 💖 🍛🥰🥰♥️♥️🔥🔥
Yung kesong puti po na binebenta sa philippine carabao center, rennet din po ang gamit. Medyo mahirap nga daw po iacquire kaya suka nga po mas ginagamit
Have a blessed day po 💖✨
Ninong munggo in many ways pls
Perfect combo nyan ninong sa pandesal from sta cruz laguma home of kesong puti festival
Thank you Team Ninong ☝️☝️☝️
mkakagawa ka Rin Ng mozzarella gamit Ang powdered milk 🤫 at Ang sikreto Jan, ung saktong Dami Ng suka 🤫 at nsa tamang temperature Ng pglagay nito hbng hinahalo mo ung gatas sa my apoy 🤫
Ako po hindi na nilalagyan ng salt. Batter ko po ay gram flour, salt, Garma masama then fury gaya ng ginawa n’yo po. Ginagawa ko din pong ulam. May potatoes, gree peasant at curry
Kaiyak , nostalgic feeling nung nakita ko uli si jaguar... Nalimutan ko na name pero kamiss
Day 55 requesting 3 ways or 5 ways using coffee as a main ingredient ty ninong!! 😊
Salamat ninong 😊
sarap panoorin nong habang nag aalmusal hahaha
Paborito kong gatas nung bata p ko, hirap n mkbili ng pure nyan. Kelangan madaling araw pra ung unang bagsak s plengke. 😊
Firstttt ninoooonggg i love youuu!!
Ninong pwde po bang gawing keso ang breest milk??
We love u ninong ry
ninong, request naman, makimi at kiampong
Deserve ko ma notice ni ninong
Collab with Ms. Euleen naman po.
Ninong sana meron kang Gulay 3 ways para makaexplore ng bagong dish s gulay.
Casillio tawag sa min Dito Yun nakabalot sa dahon. Parang palitaw Ang style ng Luto nila sa casillio. Sukat na Yun kada Isang dahon .
Ninong with those excess whey. Try mo po gawin yung whey cheese or Brunost from Norway.
Ninong, what's unique about kalabaw milk/cheese?
Parang meron siyang anggo ng konti
Salamat sa response, Nong.
pwede kaya fresh milk gamitin para sure na safe
would you try Casu Marzu cheese from Sardinia, Italy?
Nice to know😊😍🥰
Yun basahan jokes ina antay nmin tlga ninong ry
Ninong Rice Noodles version naman ahehehe at kong panu gumawa ng rice noodles ahehehe
Kalabaw meat content, kalabaw tocino the best!
Ninong ilan minutes po na-bake yon cheesecake?
Good afternoon, may I know the music for this episode . Thanks
Ninong, kng pede e travel, PANEER, dadalhan po kita, ader cheese dto s
Middle east. Sna mapansin nio comment ko, pls❤
Hand pulled noodles naman ninong. La mian! :D
Ganda carabao cheesecake. Ano lasa nong
Mas okay mga gantong content ninong kesa puro pinoy dishes. In my opinion kasi tayong mga pinoy ay walang masyadong alam about sa food besides sa pinoy cuisine.
Ninong tilapia 10 waysssss😭😭😭
Ninong UPLB Biotech ata meron silang microbial rennet
up
Ninong Ry kalabaw 3 ways 😁
i love you ninong advance merry christmas,, sana mag diet ka na po. para mataas ka pa namin makasama
Yan talaga gatas ng kalabaw Nakita ko gumagawa Dito nanay ko sa cavite suka ng niyog di Basta suka Yun ginagamit nya
try mo ninong gawing grilled hallum., screw it with grilled cherry tomato grilled onion
Nong Ry pwede ba mapo tofu pero kesong puti?
Ninong, gawa ka ng dessert using veggies, especially yung mga gulay na di kinakain ni Alvin. 😉👿😂
Lagi kong inaabangan sa mga vids ni ninong ry ung napupunas nya sa muka ung basahan 😂
Ninong butter milk na po yung tinapon nyo na whey kanina
Kakatapos lang namin gawin ang thesis ng kesong puti processing machine
Ninong ry.. out of context lang sa latest video mo ung tanung ko. Pero tanung ko na rin baka ma tulongan mong masagot e.. ah ninong ry tanung ko lang kung anung say or comment mo dun sa fried chicken na pinapakuluan muna bago pritohin? Ndi ba mawawala ang lasa sa chicken pag pinakuluan muna bago pritohin? Any tips para ndi mawala ang lasa ng chicken kahit pakuluan bago pritohin.. Sana mapasin at mabasa.. salamat
Ako nilalagyan ko ng garlic, onion, dahon ng laurel, black pepper saka asin yung tubig na pakukuluan ng manok. Pwede din knorr chicken powder para may lasa. Dapat medjo maalat yung tubig kasi magiging matabang yung manok.
Kakapit ba sa manok ung timpla na ginawa mo sa tubig? I mean manooot ba Yan sa kaloob-luban ng laman ng manok? Thank'sa tips boss
Hi po ninong ray nakakatuwa po kayo 😅
Ninong Ry Shepherds Pie 3 Ways naman po 🙏
Yun tubig may suka at asin dapat kumukulo pag nilagay Yun gatas. Saglit lang pag Lagay hinahango agad nila
AHAHA tawang tawa talaga ako sa mga kasama mo ninong
Next naman ninongry filipinize version ng mga foreign cuisine
kalabaw.. pansit batil patung :D
Day 29 asking of Jollibee o Mcdo Mix and Match Combos
Lolo mo day 29
Ninong
Yummy yummy po idol baka Naman ninong ry po idol ❤
early gang here!
Ako po ay hindi nagbabagoong sa kare kare. :)
try mo naman recreate yun mga de lata mga diy corn beef diy sardinas ganern
ninong ry yung pang dorm sana na budget friendly
God bless you always ingata po kayo palage san man kayo pupunta at mag vlog po dito lang tayo suporta inyo vlog po elgindeguzman vlog po pa shot out po idol Ninong Ry po
Savory oatmeal naman ninong!
ninong for sale ba ung Tshirt ni alvin sa 13:14 timestamp . hehe ang angas baka pede nyo gawing merch.
Gawa ka ninong Legua De Gato from baguio
try nyo po pritong palaka okaya ibang animals
Ninong Ry, gawa ka naman ng dishes na century egg ang bida 😂