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 :)
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
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
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
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
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
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 🤫
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
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
Yes! Di talaga kumpleto araw ko kapag di nakakpanood ng vlog ni Ninong Ry😊
SALAMAT NINONG pagpromote ng kesong puti!
Suportahan ang produktong keso natin!
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!!
wow, new lesson learned. thanks ninong ry.
You're constantly improving Ninong! Kudos!
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
NAGING BUSY KAGABI NINONG 😢 MARAMING SALAMAT SA VIDEO NA ITO! SOBRANG PABORITO KO ANG KESONG PUTI! ❤😮🎉🎉
Interesting ur topic today NINONG Ry, love k cheese labit❤.. Palak means spinach po un, pakak paneer 😋😋
sobrang galing mo talaga idol ninong ry. more content pa.
Waiting sa "Kalabaw 3 ways" 😊😊
Salamat sa upload Ninong, labyu daddy 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.
We appreciate your dedication. Continue making an impact on the community.
usapang keso na! been waiting for this ninong
YOWN! The theory series is back! 😭
Excited sa future mozzarella episode! Kabibili ko lang nang Burrata tamang tama sa episode na ito.
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
Following ninong Ry and learning kht n Hindi aq naglluto.. ninong try middle east foods nmn na Filipinized
ninong pwede po b magrequest nang estofadong maskara ng baka☺️☺️☺️
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 :)
Dinuguan kalabaw boss try mo, Lutong batangas yung i search. Ayaaaaan! Iyong subukan. Solid yun boss
YOWNNNNN MAY UPLOAD NA ULIT SI NINONG ❤ ABANG NA ABANG AKO PALAGI SA UPLOAD NYO
ninong, request naman, makimi at kiampong
Ninong munggo in many ways pls
Applying concepts and theories!!!
Kakamis ganyan dati almusal namin sa probisya piniprito lang ng lolanamin para syang tokwa sarap tapos paresan pa ng buro kakamis!
Try mo nong Dynamite ibat ibang klase ng sili para may thrill 😂
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
sarap panoorin nong habang nag aalmusal hahaha
Kaiyak , nostalgic feeling nung nakita ko uli si jaguar... Nalimutan ko na name pero kamiss
Spicy paneer mhhm 🔥 naimas nman 💖 🍛🥰🥰♥️♥️🔥🔥
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
lungkot ko today, buti na lang may upload!!😭🤎
kawawa ka pala kung walang upload 😭😭😭
Have a blessed day po 💖✨
Perfect combo nyan ninong sa pandesal from sta cruz laguma home of kesong puti festival
Carabao cheese cake is the winner 😍💗..#good day
Firstttt ninoooonggg i love youuu!!
Lagi kong inaabangan sa mga vids ni ninong ry ung napupunas nya sa muka ung basahan 😂
i should not have watched this video. now... i'm craving for cheesecake 😂🤣😆
kalabaw.. pansit batil patung :D
Ninong, what's unique about kalabaw milk/cheese?
Parang meron siyang anggo ng konti
We love u ninong ry
Collab with Ms. Euleen naman po.
Nice to know😊😍🥰
Ganda carabao cheesecake. Ano lasa nong
Ninong sana meron kang Gulay 3 ways para makaexplore ng bagong dish s gulay.
Ninong pwde po bang gawing keso ang breest milk??
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
Kalabaw meat content, kalabaw tocino the best!
Thank you Team Ninong ☝️☝️☝️
would you try Casu Marzu cheese from Sardinia, Italy?
Yummy yummy po idol baka Naman ninong ry po idol ❤
Day 55 requesting 3 ways or 5 ways using coffee as a main ingredient ty ninong!! 😊
Ninong Rice Noodles version naman ahehehe at kong panu gumawa ng rice noodles ahehehe
Ninong, gawa ka ng dessert using veggies, especially yung mga gulay na di kinakain ni Alvin. 😉👿😂
Yun basahan jokes ina antay nmin tlga ninong ry
Salamat ninong 😊
Ninong with those excess whey. Try mo po gawin yung whey cheese or Brunost from Norway.
Hi po ninong ray nakakatuwa po kayo 😅
Ninong Ry kalabaw 3 ways 😁
Ninong, kng pede e travel, PANEER, dadalhan po kita, ader cheese dto s
Middle east. Sna mapansin nio comment ko, pls❤
Deserve ko ma notice ni ninong
Paborito kong gatas nung bata p ko, hirap n mkbili ng pure nyan. Kelangan madaling araw pra ung unang bagsak s plengke. 😊
Ninong tilapia 10 waysssss😭😭😭
i love you ninong advance merry christmas,, sana mag diet ka na po. para mataas ka pa namin makasama
nice
AHAHA tawang tawa talaga ako sa mga kasama mo ninong
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
Hand pulled noodles naman ninong. La mian! :D
early gang here!
Next naman ninongry filipinize version ng mga foreign cuisine
Ninong grabe yung last na picture hahahaha😂😂😂
Ninong
Ninong Ry, gawa ka naman ng dishes na century egg ang bida 😂
Ninong UPLB Biotech ata meron silang microbial rennet
up
try mo naman recreate yun mga de lata mga diy corn beef diy sardinas ganern
Good afternoon, may I know the music for this episode . Thanks
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
ninong for sale ba ung Tshirt ni alvin sa 13:14 timestamp . hehe ang angas baka pede nyo gawing merch.
Kakatapos lang namin gawin ang thesis ng kesong puti processing machine
Ninong ilan minutes po na-bake yon cheesecake?
Gawa ka ninong Legua De Gato from baguio
Ninong Ry Shepherds Pie 3 Ways naman po 🙏
pwede kaya fresh milk gamitin para sure na safe
Savory oatmeal naman ninong!
ninong ry, mais 3 ways pooo
Casillio tawag sa min Dito Yun nakabalot sa dahon. Parang palitaw Ang style ng Luto nila sa casillio. Sukat na Yun kada Isang dahon .
Paklay nmn subukan moh ninong pra ma bilis na ako sau. .alryttttt
ninong ry yung pang dorm sana na budget friendly
idol
Yan talaga gatas ng kalabaw Nakita ko gumagawa Dito nanay ko sa cavite suka ng niyog di Basta suka Yun ginagamit nya
Ninong ry baka pwede nmn sa next content mo mag guest ka ng mga inaanak mo by lottery. Para makatikim kami ng luto mo.
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 🤫
Smash burgeeeer ninong ryy
Keto food 10 ways naman ninong ry
Nong Ry pwede ba mapo tofu pero kesong puti?