Making Curd Cheese Using The Acid-Set Method

[@oweeb5909]

I don't know why, but atomic seems like he would be that really cool uncle

[@ericktheapple3367]

Agreed

[@ericktheapple3367]

11/10

[@immortalhamster1645]

100000000000009099/10

[@ceejay3054]

I'd adopt him if I could... I'd love to sit and just gab with Jenny and Shrimp over a nice cuppa. His dry humor is right up my street.

[@dizzydyzy]

Everyone's really cool uncle indeed

[@thebmachine3125]

"There is no reason to get sloes, it's just me being a bit weird" And that is why we love this channel :D

[@CardboardCreationism]

I got a nice chuckle outa that.

[@nadir8414]

Haha absolutely agree

[@johanneswerner1140]

Harvesting them before the frost makes no sense to me, the adstringency/bitterness is reduced after the first frost. Then you can harvest them and make fruit wine. Good stuff, actually. But then I'm weird.

[@dikirak5651]

This channel is basically a 3AM videos bank. Can't sleep? Just watch this beautiful soul make some cheese.

[@allesklar221]

2:48 AM here : i agree

[@mini-_]

3:17 AM here: can confirm.

[@antonioreciomatamoros1773]

5:46 can confirm

[@getthepartystarted1247]

3:28 AM here: I can confirm a lot

[@Tekiai]

Never understood why people give this guy a hard time, his videos are honestly super entertaining and I’ve learnt a lot just by watching and had many laughs, mainly with the scam videos

[@QueenAmethyst55]

@Kieran Dillon Exactly! We all love his diverse videos. 👍

[@blacktiger171]

Kieran Dillon I like scrolling to the bottom of the comments before he’s had the chance to filter them... usually a few cretins down there aha

[@KatieM786]

@@blacktiger171 If they've got nothing better to do than hate-watch we need to feel compassion towards them.

[@thunderhead180]

It doesn't actually matter. Apparently the KZbin algorithm doesn't care weather the comments are good, bad or ugly; They all help the channel. Same with likes and dislikes.

[@Teddingtin]

I’ve never seen anyone give him a hard time lol.

[@ShiningEyeBrigade]

“This is me just being a bit weird.” Weird = interesting, inquisitive, willing to follow one’s own inspirations and spending time and energy on such = lovely.

[@dead2rites590]

Atomic Shrimp making cheese?!? No whey!

[@elisahamilton73]

😉

[@callgrl]

take my like but don't do this again...

[@dogwalker666]

With that joke you need to sit on the naughty step.

[@ferrumignis]

If puns curd kill...

[@dogwalker666]

@@ferrumignis oh dear its turning into a pantomime.

[@asheleydavies]

Next time try giving your caraway a quick toast in a dry pan to bring it to life before grinding it. Great video!!!

[@mikedrop4421]

Between Mike and Babatunde they have been averaging a video a day the last week or two and I'm all about it!

[@ConspicousFaux]

atomic shrimp teaching me how to prepare stuff during university

[@theunknown4834]

No, he is teaching us how to impress our cooking teachers

[@Tacospaceman]

The most underrated comment on his channel probably

[@MrBrznak]

this guy thinks of everything. recycled container to collect wild fruit on public grounds , then uses hand tools your grandmother would have in her house to press juice ,then thinks about bringing those seeds back into nature , puts down a cardboard box to avoid plastic when cutting his re-used plastic for his diy cheese press . all of this because hey why not try it :D love your videos

[@egggggyy]

I made this as a kid while making a dessert called rasagulla (an Indian dessert). You'd roll the curd in balls and soak it in cardamon sugar syrup. It's very delicious 😋

[@sarahstrong7174]

Mmm I bet.

[@grnatma1st740]

disgusting culture :nauseated_face:

[@leafsoup]

@@grnatma1st740 holy shit go fuck yourself

[@mildredflemyng-middleton4795]

Seems similar to Gulab Jamun; tasty and like something I'd love.

[@lawrencescales9864]

Sounds delicious! Like having sweet jam with brie

[@AcessDBpro]

100% Endorsed by The Soul Called Mr Barrister John Warosa.

[@dead2rites590]

There is no other soul like him.

[@repairupdaterepeat5815]

Is he related to john warosa Barbosa?

[@jondoe8o]

😂

[@sagivn.s2237]

Who

[@karenramnath9993]

Niko 144 Watch Mr.Shrimp’s scambaiting videos...you’ll find out 😂

[@NecroBanana]

I learned how to make this in 5th grade. Our teacher was really into cheese making and showed this as part of science class.

[@karenramnath9993]

Cool teacher!

[@sandysani6045]

Lucky you! Lucky you 😜

[@jakobraahauge7299]

We learned this in home economy classes, also in 5th.We used buttermilk, though. We all remember that particular lesson 🥰

[@Epitome613]

This certainly seems like a sloe way to make cheese. ;)

[@godfreypoon5148]

That's a truly awful pun, I really can't believe you just did that.

[@bobjacobs8643]

Kind of cheesy... 😏

[@pheresy1367]

Make pun...... and get pun-ished!!

[@juanignacioaschura9437]

You mean a sloe whey ;)

[@Q75]

@@juanignacioaschura9437 dude u need some milk

[@ster2600]

Random stuff is why you're my favourite channel on KZbin. You just have a genuine excitement and passion for the simple things in life, and I can't help but feel happy along with you. If more people lived their life like this we would all be happier.

[@RobertSeviour1]

Being unaware that you can't age acid curdled cheese, I aged mine for 6 months. For the first few weeks I turned it and dusted it with salt. The result was a medium strength flavour and consistency.

[@nathanaelraynard2641]

Well not like you can't but the acid and heat just kills of almost all of the bacteria that makes aged cheese good

[@alumlovescake]

Fool of a took

[@RonJohn63]

@@nathanaelraynard2641 could you inoculate the cheese with bacteria?

[@AlisonBryen]

@@alumlovescake Hehe! I appreciated this comment!

[@ajaxtelamonian5134]

Lol I did that with some Ricotta I made I think its a Sardinian or Sicilian technique.

[@ryancruse4422]

Fry firm curds in ghee with spices for curry goes well with spinach, dont waste that whey atleast feed to the dog.

[@jonaslang8578]

Great video, I'm excited to try this out soon! I have something else for you to try next: There is a traditional dish here in the Westerwald region in Germany called "Eierkäse", which translates to "egg-cheese". As the name suggests, it's cheese-like, but rather soft and set with eggs instead of acid or rennet. If you're interested in trying it, let me know, and I'll translate my grandma's recipe for you :-)

[@karenramnath9993]

We are interested...👀

[@DivinelyBlessed718]

Go on...👀

[@jonaslang8578]

Ok ok :D A little background information first: The Westerwald was a poor region, and because of that the people here became really creative with what little they had, so now we have many simple yet delicious dishes, and "Eierkäse" is one of them. I don't think it's known anywhere else in Germany, but here we even have special clay pots which are used to drain and shape it. Alternatively, you can use a normal kitchen sieve (I haven't tried it that way, perhaps you have to line it with cheese cloth). It's usually eaten on a slice of "Hefezopf", a sweet plaited yeast bun (I can give you a recipe oft that, too). Some people put a little sugar and cinnamon on top of it, too. The making is really simple. You'll need: 10 eggs 1 liter of fresh milk (3.8% fat) 200g sour cream (20% fat) A pinch of salt Start by slowly heating the milk until it is lukewarm. In the meantime, whisk the eggs with the salt and the sour cream. Add the egg mixture to the milk and let it set slowly over a medium heat. That takes around 15-30 minutes. Be careful, you'll have to stir it gently the whole time, or it will burn! When it has set, use a slotted spoon to transfer it to the cheese mould. You don't have to press it, just let it set in the fridge overnight. There will be fluid draining off, so put it over a bowl. Once it has set, remove it from the mould and cut it into thick slices. It doesn't keep well, so you'll have to eat it in the next two to three days, but usually that isn't a problem ;-) Have fun and enjoy!

[@jonaslang8578]

@@momish392 Gern geschehen :-)

[@saureah]

Never heard of it. I think because I'm not from the Westerwald region.

[@naverilllang]

I tried making this. Super easy. I used about 3 lemons' juice in 3 quarts of milk and used a couple plates to press it. I added dill to mine in addition to caraway. Has a very fresh, zesty taste to it. Went well with toast or on crackers, and compliments strawberry jam very well.

[@finn9536]

Wow, you are spoiling us with the frequent uploads, thank you!

[@B-Roll_Gaming]

I genuinely love this channel. I'm here for all the many disparate things that you do.

[@clara-em7vd]

thank you Atomic Shrimp, your videos are the medication for my pandemic despair

[@DrHungryBird]

The process is exactly the same for making 'paneer.' (Except the spice part). In India, we cook it and make various dishes with it.

[@tausiftaha12]

Can you melt paneer?

[@Encysted]

The images of animals eating be subbed in gets me every time. And it really is a very good idea.

[@raharuaharu5646]

I would love to get a short tour of your kitchen! We only ever get to see it in close ups

[@stevenwest1494]

I would have thought that wasn't very much salt, but this was very interesting. Chives or a mild garlic flavour would have been interesting to try leaning on savoury. This looked nice.

[@seankane8628]

Garlic works really good

[@gavind351]

It's kinda like making a baked potato... Kinda... Not really...

[@sandradavey]

I love his sense of humour, I'm binge watching his videos. There's something very endearing about him.

[@prism_of_selves]

agreed

[@cosmo1248]

You can also use the whey to make really delicious cheesy buns

[@mikedrop4421]

It's low in fat and full of protein too! Definitely not something to waste.

[@cosmo1248]

@@mikedrop4421 that too

[@sarahstrong7174]

Recipe please.

[@InezAllen]

@@sarahstrong7174 you can basically sub whey in 1:1 for the water in any recipe edit: in any bread/roll/bun type recipe. I've even used whey to good effect in cinnamon rolls

[@sarahstrong7174]

@@InezAllen Thankyou very much for replying. All the best.

[@Lasaron97]

You could try to make some Norwegian brown cheese with the remaining whey, and if you do, try it on some toast with butter and perhaps your hedgerow jelly 👌

[@martinusvanbrederode4080]

Interesting you mention this. A long time ago I was on holiday in NO with my parents. One day while hiking in the countryside we came upon a farm where someone was making the brown cheese, slowly heating the milk over a fire in a large vat, or barrel. It was interesting to watch, but the smell (and the taste of the cheese) was terrible. Definitely something for Atomic Shrimp to experiment with.

[@ceejay3054]

Y'see - these are the fun ideas that Shrimp inspires. Hope he's keeping a catalog of them... he should write a book someday and include how comments expand his content.

[@johanneswerner1140]

Heretic! ;p (yeah, acquired taste, I know, no offence meant) Farmer made brown cheese is brilliant. I miss that when not in Norway. The stuff by Tine, though... nah.

[@ceejay3054]

Eva generally gets a dog-safe bit of whatever creations Mike makes... just a little happy bonus for us dog lovers. She is so photogenic; thanks for letting us peep at her now and then.

[@bubblekittea]

I will literally watch a 24 minute video of this guy making cheese and I will love every moment

[@darkdeifan]

Now, If you are worried.. don't worry and then it won't be a problem LOL The videos I've seen from you allways make me laugh or give me peace, and i'm very thankful about both

[@mixx1346]

This Channel is such a feel good place for me! Doesn't matter what im going through.. everytime I see one of your videos I feel so calm and invested at the same time even though I know nothing about for example cooking and foraging. I can't describe how grateful I am to have found your channel! Plus you seem to be such a nice person you truly only deserve the best! Have a nice day!

[@kathleenralston2192]

I feel dumb. I'm not a gin drinker but I actually thought it was slow gin. I like your channel because I always learn such interesting and useful things.

[@Usortert]

We used to do the same when I was growing up, and we used a potato press (a big version of the thingy used here to press the sloughs with) to press the cheese. Worked like a charm, and gave cup sized round cheeses. I should give it a go again soon.

[@andrewh3503]

I didn't know making cheese was this easy! I'll definitely have to try this

[@mollysequoia7127]

It won’t taste cheesy though , we made this as school and it tastes like curled milk

[@lizh1988]

@@mollysequoia7127 *curdled?

[@jmyogi17]

The variety on your channel is 2nd to none. I’ve been a subscriber since the start of the year and you are now by far my favourite KZbinr keep up the great work shrimp

[@case2858]

I love how this channel is by the very definition a Renaissance channel. So many wonderful and varied projects conducted by a wonderful and varied person. Thank you so much for your content.

[@robertcoulthard7461]

My mouth has been watering since I saw the thumbnail. You're evil! Love the videos! Thank you

[@juttalio1664]

I'm always so impressed by everything you do. The moment you mentioned Quark I knew what you are making. Now I know how it is called in eglish. Thank you a lot.

[@brianartillery]

I think that you can also use a wild vegetable called 'Ladys Bedstraw' to curdle milk. You can also use Sloe juice as ink. You could use the whey to make whey cheese, like Norwegian 'Gjetost'. Love the footage of the Fennec Fox, too.

[@Dimi.Petrov]

My parents used to make cheese using this method. It’s just so good We do keep it in brine to preserve it though

[@online4christ660]

You could use the whey to make Taksi, a Dutch soft drink made with fruit juice and whey.

[@online4christ660]

@@Lewis94KZbin It is a little bit like a cream soda

[@karenramnath9993]

online4Christ It does sound revolting, but...if it’s like a cream soda it’s worth a try! 🤔

[@motodevcam]

Now, the cheese looks good however I'd love a video on green tomato chutney! I have about 2k of toms that didn't ripen and whilst there are plenty of how-to's online I'd be really keen to learn the Atomic Shimp take on it!

[@bigal2731]

I love Fennec foxes! Seeing one in the little cutaway while you ate the cheese made the video for me to be honest

[@Ashleyenglish24]

I would love to make a chutney like onion or shallot etc ! Would you be able to show us how !?

[@sagivn.s2237]

Nice name

[@edward4828]

He has made chutney before

[@garethtatler6886]

I use sloes to make jelly, which I enjoy on my breakfast toast. I think I prefer crab apple jelly on my toast in the morning (which is sweet and sour) but the sloe jelly makes an interesting change from time to time. Also, at a push, you can use the sloe jelly to make instant sloe gin. If I had to describe the taste, then I would describe it as damson jam plus, sort of.

[@garethtatler6886]

@@douglasparkinson4123 No, I mean 'jelly, but in the traditional sense. Which essentially means a jam where the fruit plup has been strained, to produce a liquor, prior to the addition of sugar and subsequent boiling. The end result is a translucent jam with no solids and is referred to as a jelly.

[@brannam4489]

I love how him sawing lines up with the background music

[@qwidify]

Absolutely loved this video. So glad you included the whole process, including the making of the cheese press and tasting it in different ways. please don't stop making these videos!

[@silva7493]

I've made this without sloes (as far as I know we don't have sloes), and without a flavoring. The caraway sounds nice. I did have proper cheesecloth, but I found it needed several layers to keep the curds in. The package was very bulky, and as I recall there were also lots of curds stuck on the cloth. I used a large can I adapted similarly for a press, which worked about the same, but I like yours better. It was delicious too. Before pressing it, it was almost identical to a product they sell in grocery stores in plastic tubs called "ricotta cheese", but a bit tastier. After pressing it really resembled the cheese called "queso fresco" (fresh cheese) my Mexican husband likes to have on hand, again IMHO, a bit tastier. Thank you for the flavoring idea! I feel like revisiting this.

[@h0g_27]

Perfect time for an upload. Just got in the bath, what a perfect way to relax. Love your videos!

[@sarahstrong7174]

Don't drop it.

[@ihaveleftthisaccount3710]

@@sarahstrong7174 They didnt reply. I think they dropped it.

[@kathybennett4335]

My daughter and I found you a few days ago and just love watching you. I really enjoy the details you include with your cooking. Can't wait to see more!

[@philaphobic]

I've made paneer like this... you are making me think I should make some more. I rinsed the acid out of the curds. Your cheese and jam on toast looked great!

[@pheresy1367]

This is soooo satisfying. It seems like years ago when he made his video about recycling bits of plastic. Great callback.

[@AveCaesar2025]

I'm not sure why you are querying why the curds are floating because whenever I make curd cheese - and I use lemon or lime juice - the curds sit on top of the whey. And the same in a video I was watching recently where they made cheese the same way using rennet, the curds also rose to the top and were taken off with a skimmer. Great video, and I must make some more cheese this way again. It is excellent when used in a home-made (including the pasta sheets) lasagna.

[@chuckls]

this is why I love the channel:) You do so many cool things that look fun and make me want to try them for myself.

[@Parshath20]

An old roommate of mine used to make cheese, yogurt, and other things in our kitchen with cheese-cloths hanging over bowls wherever he could hang them. I enjoyed the fruits of his labor many times but the smells of the process weren't always the best. Love the videos!

[@elliotkamper]

"I have a t shirt I could cut up I'll keep watching to see if I can make this tonight." By end of video: Basket of sloes, two giant colanders, home made cheese press, 4 clamps

[@AtomicShrimp]

You can curdle the milk with vinegar or lemon juice; for straining, lay a big piece of cloth across the top of any large container an d pour it carefully into the middle; for pressing, gather the cloth up into a bundle, tie it round the neck and put it underneath something flat and heavy for a few hours

[@lacanian_lifter]

I didn’t know how to make cheese before watching this video. You might say I didn’t know the whey. Edit: I actually made this cheese as per the above instructions, and by God it turned out great. Fun evening project for the wife and I. She had the ingenious idea of using the French press to finish our draining, which was not quite to the dryness of Mr. Atom Shrimp's, but good enough, we think. Thanks again.

[@mintCAT666]

Advise on cheesepressing: you can use 2 planks (or chopping boards) and clamps (or a good brick) to press cheese in a cheesebag. To reduce a risk of tear as well as optimising a use of fabric my nan and mum used to sew triangle bag by sewing two edges, this made a heart shaped cheese after pressing. Oh and try it with whole cumin seeds, ad it same time as adding acid.

[@ceejay3054]

My advise is, "Don't worry, then it won't be a problem." Good enough for me, Shrimp! LOL

[@ciaolife]

Those sloes are huge! Love making sloe gin every year - now I have another use for them. Genius

[@AllotmentGrowHow]

Fabulous video, really interesting content... never made cheese before but I'm tempted after watching this. Many thanks

[@user-su5xn1kh1l]

This channel is probably the most Wholesome I've ever come across

[@Machineius]

I love these series of food making videos. Please make more of them.

[@marcaber6367]

Hello, roadbuilder here. I am pretty sure your crafting skills are way above mine, I just wanted to suggest that you could use a metal saw instead when you're up to sawing i.e. PVC pipes. The metal saw, i guess for its finer teeth, will go through it more smoothly and gets stuck less often! 🙂

[@GrandadsOtherChannel]

That was a pretty full on project build there to get your production equipment. Double bonus points for the recycled HDPE. I think your HDPE pulley was one of the first of your videos I watched.

[@Redmond__]

Eva definitely expected more Toast Tax at the end

[@bensargeant3435]

Finally got round to making my own turned out well. This has inspired me to make a wooden screw cheese press thanks for the content

[@ashleyj967]

This is the most dad project ever Cheese✅️ Power tools ✅️ Clamps ✅️ Foraging ✅️

[@wackdude8738]

I don’t know what it is about you, but I love your channel so much! I don’t even make cheese but this has been the most entertaining video I’ve watched all day

[@Dumdumshum]

Well, I will now never be buying sweetened cream cheese for bagels ever again. Just this and some jelly or jam

[@Happy_Spatula]

Great video. Made a cottage cheese recently using vinegar. I'm tempted to flavour & press it next time I've been watching for ages. Love the quirky and diverse subject matter. Enjoy the budget meals and how to on a budget aspect. The thermos 'cooking' was interesting. I've been hot box cooking for ages. Useful for cooking dried sugar beans or whole beetroot that might take a fair amount of energy/time Have a great day 😀

[@SobrietyandSolace]

Interesting twist using the sloes, I've not see any anywhere near me. I've made cheese with lemon juice, white vinegar, white wine vinegar, apple cider vinegar, straight citric acid, nettles, liquid vegetarian rennet and various combinations of those. I just got some FANTASTIC jam/jelly bags really cheap on Amazon that will be replacing my old cheesecloth. Affordable, durable and washable. Nothing sticks to the weave. I was always taught to give it two stirs and then immediately leave the milk alone for 5 to 30 minutes as not to disrupt curd formation as you described for the rennet set cheese process. For maximum curds whey separation, add the tiniest amount of calcium chloride (literally a couple of granules for the entire pot). With that method I get a similar solid yield with 2/3 the milk. I love your straining setup and I really need to invest in a ladle, plus one of those nifty strainers that goes right across your kitchen sink. Your cheese press is just brilliant as well! The cylinder looks more professional than my balls.

[@ecospider5]

The animal shots are truly fantastic. Great technique.

[@rizonzzz9986]

Why is this man so interesting. He seems to make anyone or anything seem interesting

[@karenramnath9993]

A lot of things are interesting, if you go and find out about them.

[@QueenAmethyst55]

You make me smile so much. Love the cheese press 😍

[@symetryrtemys2101]

Your case press idea has given me inspiration to try something similar to press apples. My 1970s Kenwood mixer has a food grinder that will crush the apples, but until now I hasn’t figured how to easily extract the juice from the pulp. Thank you!

[@chrissearle23]

My mum used to make this and I loved it. I remember the bag of curds hanging on the washing line to drain. Having seen this, will try.

[@mikaelellingson3997]

I've watched a lot of Gavin Webber, and while his videos are entertaining, they can be a bit intimidating. You're method is fantastic! I'm inspired to try to make the homemade cheese press too

[@BoxOfFeet]

I love this video!! So many things you make I think look great, but this is the first one I think I'm going to actually try. There are no stinging nettles by me, or any wild (non-poisonous) berries. But I can get milk and some kind of acid no problem.

[@AimeeColeman]

You can buy powdered citric acid from a lot of import stores and it works well to help make paneer :)

[@samuell.foxton4177]

Also Wilko sell it in the UK

[@samuell.foxton4177]

Also Wilko sell it in the UK

[@lat1419]

It is most often found in shops selling home brewing supplies, food grade, and cheap.

[@bl0tt44]

my mum used to make curd tarts, they were ace. I had to cycle to the dairy, (a proper old fashioned one) and buy curd cheese that they made on the premises. I would also get fresh eggs (all white shells in those days) which were given to me in a paper bag. memories of better times x

[@riddlydiddlyimawantedmanin4442]

I had no idea chees making was so small scale and easy. No whey!

[@tasmedic]

What a fantastic video. It made my mouth water. I'm coming up to retirement age. I can''t wait to do things like this when I get more time to potter around and play about! Your cheese looks yum, but if you want a harder cheese, you could use your pillar drill, put a long piece of tube on the handle, and a weight on the end. In this way the pressure remains constant as the cheese is pressed, which doesn't happen with the hand clamps. Just a suggestion, provided you've somewhere other than the garden, to set up the pillar drill for a few hours!

[@Drakey_Fenix]

Sloes aren't really sour, but bitter. They are among the most bitter thing you can find out there. The chemical that makes them taste sour/bitter is called Astringent which reacts with your body tissue and constricts/shrinks it.

[@sargeinamerica]

That video of the fox munching away is excellent!! Well done sir well done indeed!

[@hbfdfgjcyk555]

That cheese press build montage music reminded me of old Top Gear/Grand Tour

[@fdsman]

Wow I didn't expect to make a connection to this, there's a video of Jeremy Clarkson showing off a drinks/gun cabinet he's got in the back of his land rover during the Top Gear days, and one of the alcohols he's got in the top cabinet is sloe gin. Being an American, I had no idea that was linked to a variety of fruit.

[@matthewdunk]

This channel has to have the most diverse range of topics on KZbin. I love it as it's always a surprise to see what the next notification will be and regardless of what the topic is, the video is highly entertaining.

[@anaturalwoman]

I honestly never knew how that was made and found it very interesting, thank you for sharing

[@TheOz91]

I haven't seen any of your videos for a while, and this video reminds me how much I love this channel. This is actually I inspiring me to experiment in making my own curd cheese.

[@XJ03DEN]

I'm thoroughly enjoying this raft of new videos. Are you finding more time to create content now? I hope so

[@pubcollize]

You can use the whey in baking, replacing the water 1:1. In case you added salt to the whey (which you didn't in this case) make sure to reduce the salt in the recipe. I really liked the final pressing method you came up with. In the Scott Rea channel I saw him use various specialty molds for pressing aspic and certain charcuterie, the principle is basically the same as your jig.

[@kateblack6406]

I've made acid set cheese a number of times, mostly when shops sell off milk on it's expiry at a reduced price ;). I also gather sloes every year to make wine. This is an interesting use, I wonder if the extraction of juice could be more efficient by either steam juicing (how would the activation of the pectin affect this) or by freezing the fruit first to break the cell structure a bit before juicing by this hand method. I'm going to give the steam juicer a go this autumn and find out :)

[@k8eekatt]

Did you do it? How did it turn out?

[@capricornmoon6072]

Love these videos, keep the up the good work , Thank you for taking the time to do these, love it 💝

[@GetOfflineGetGood]

I just made this recipe! Your sloes must have been VERY acidic because I needed way more lemon juice than i anticipated. I ended up using a combination of lemon juice and vinegar. But it's hanging now to squeeze out the whey! Thanks for the recipe Mr Shrimp

[@nadir8414]

If you're worried about hygiene, my advise is don't - don't worry and then it won't be a problem 😂 love it! I'm originally from Frankfurt but I've never made Handkäse from scratch. I might give this a go. So far I only make my own yoghurt and buttermilk. But I will also try and make Quark as the one you can buy over here is fat free so no good for eating plain 🤢

[@tincanblower]

22:38 "The Next Morning". For some reason, I expected to see you vomiting or telling us what a bag decision it was to make your own cheese! Love the videos.

[@adcuz]

Just love the diversity of this channel.