cool

no water for ginger bug?

boa tarde! sou cachaceiro! cade as receitas de mé ???kkk abrax

I tried last year to make guanciale, and insted of 13%, l understood 30%. Yes, it became hard as a rock, but still it was very good and I made the pasta with it. The taste was almost exactly as the guanciale I tased in Italy. I will make it once again this year.

🤤🤤

Bean is not soft anymore 😂

I want to buy this book even though I dont drink haha i love you guys, please make a cheese book

What kind of yeast did you use?

Merry Christmas! Thanks for the recipes!

interesting, can it be done with any fruits? or just grapes

Hey really love your recipes, been following for some time and it’s always a spectacular video!

Hi brother 😊 how r u? Rajan from India

please make caciocavall 😅

Great video brother.👍👍

Great stuff brother.👍👍

Worked well this summer in australia, no wonder so many italians came here 😂

One question, how do i store pancetta after done and cut it? Do i have to wrap it to cover the cut side not to touch the air? Or just store it in refridgerator without covering? How italians store it? Thanks for sharing this video, take care!

cant understand shit and it makes me lose focus.

Hey man can i use normal bread yeast?

brav0

Italian helicopter arm means it tastes good

Another awesome recipe. Thanks a lot!

I would never use my feet. Sorry

Bon giorno fradello andrea ❤😂🎉🎉😂❤

It would be nice if KZbin presenters would give the botanical names of the plants they are using.

I have this growing all over the place and I only knew that it might be medicinal! I love making cheese! I'll look for your "Amaro" (Probably butchered that word) recipe as well! Thanks so much for this!!!

Spectacular!

You can use barley seeds, or chickpeas also. Поздрав из Србије 🇷🇸!

I forgot lemon zest. Can I add after the 5 days? Or can I add lemon in the end product?

You are always a delight to watch. Merry Christmas!

One of my all time favorites. Grazie e Buon Natale a te. 🎄

Swoooon... 😍🤤 that's my favorite dessert, other than chocolate croissants. This is so simple! Thank you so much for sharing this. ❤️

My favourite desert!! I had no idea it was so simple, thanks and Merry Christmas.

😊😘😘😘

Your beautiful charcuterie, next please.

Beautiful. Thank you.

Completely opposite to French style

Frliz navidad!!!

Ciao my chef , What do you suggest if I don't have a suweed cooker and prefer not toadd sugar in thee mix? Talk soon Ciao Ciao

Hi. How much wine you produced in this video? I am asking because I want to understand the liquid:sugar ratio. Assuming the my pomegranate juice is not very sweet, and I want the wine to be not completely dry, just a little sweet, how much sugar would I need to add?

10% is not not really strong, but I loved the video and the channel...

Non so in che zona di Italia vivi , da noi in romagna e nel pesarese urbinate e' prassi comune la cagliatura vegetale ma solo per formaggi di pecora , prova il ramo di fico .😊😊

Thank you!!!

Great video. I had a nespresso Breville pixie from 2018. It came apart too easily. It leaked very bad. The hoses and the section where the tank goes in the grommet and the hose piece was way too soft and brittle. The O ring was shot, everything was just too far gone where the water goes through. Felt really sticky. It's just the heat and over time things just wear out and the heater coil wouldn't get hot anymore. It lived out it's useful life. It's better off buying a new machine when it gets that far. I sometimes see people use industrial O rings of same size but they're not food grade. The principal of operation is interesting. However my machine was beyond repair. Over time the clips to take the machine apart become brittle due to expansion and distortion. My suggestion. From new, if one maintains the machine properly and not neglect it one should never have blockages if one does a regular cleaning interval after lots of use. One should never have to take these machines apart ever. With my machine I got a bit complacent over time and a bit lazy in cleaning

Wow, that cheese looks like one of those fine cheeses in super expensive stores. Thank you for the link to this cheese. I will definitely try them this summer.

👍 🎄

Could prime it with a natural fermented ginger starter.

I suggest you buy BIO raisins without sulfates

Congratulations on the thistle curdled cheese! Did it have a thistle aftertaste? How does it compared to the animal curdled cheese? Since the regular cheese is made by animal rennet and these curdles come out very firm and fit for hard cheeses, can you make hard cheese with this vegetable rennet? Thank you for this cheese video! I cannot live without cheese and your experiment is so valuable to me!!!

Spectacular