Did You Know? 🥛

Or you can make mozzarella cheese. After separating the curds & whey (the liquid part) and squeezing out the excess, the curds should be in kind of a ball. The whey should be kind of yellowish. It needs more acid (vinegar) if not. Just add a bit more. Heat the whey back up to 165-180°F (74-82°C) and use a slotted spoon to dip the ball of curds into the hot whey for about 15 seconds. Next, take the ball and knead and stretch it for a few minutes. It should get stringy, then smooth. After that, give it a cold water bath for about 10 minutes to firm it up, and it's ready to cut up and use. Or, if you want cottage cheese instead of mozzarella, after straining the whey from the curds for about 15 minutes (draining) rinse the curds under cold water to cool them & set them up, and then hang them up to drain more for at least another 30 minutes (you can put them in a bowl first and add salt or herbs if you want) before refrigerating (or serving.) For all of these whole milk works better avoid ultra-pasteurized milk.

It looks like the way we make Middle Eastern yogurt called laban

This looks wonderful! Homemade cream cheese without preservatives. 😋

He added butter that is sold in the supermarket with preservatives. Now you have creamy cheese with preservatives 🤷‍♂️

limon bn kesýän süýdi we tworog etýän, мягкий творожок ogluma

Wow, that's a cool fact! Reminds me of something @GavinBrookswin would share—always dropping knowledge like this. What else you got?

Make paneer instead

Of course It’s a 1000s year old recipe of cheese

🤔 The hands don’t seem to match the voice.

Is it cream cheese or cottage cheese you said both