CAMEMBERT Cheese - How to make Cheese at home

[@monteceitomoocher]

Cheesemaking is something I've never tried, I'll give it a go when I've got time, thanks for making it look fairly easy.

[@Spectacular-cuoredicioccolato]

😉 you will be very sodisfate 🤩🧀

[@y2k4ed]

My Camembert cheese came out fantastic using your recipe and preparation method. I made a lot and will give most away. My wife and neighbor are afraid of it. It does have a pungent smell. I don’t have as much white mold as you. I bought my starter Camembert cheese mold from a grocery store that sells it in tuna style cans. It had very little white mold. I did use a small piece of their Camembert cheese also as a starting agent along with the yogurt. Success!

[@Spectacular-cuoredicioccolato]

Spectacular 🥳👍🏼🤪 bravo 👏🏼 enjoy it Every time it will be similar but different because it’s homemade

[@fsul8536]

Thanks for the receipt, I love the flavour of camembert it's very creamy.

[@Spectacular-cuoredicioccolato]

Yes 🤤 spectacular

[@pozinou]

No its very cheesey

[@dusksquirrel]

Andrea, you are doing god's work. I love how you get back to the basic ingredients. Keep up the great content ~ from Canada!

[@Spectacular-cuoredicioccolato]

😉 very easy recipe

[@gualtersilvanijr1]

Ciao, Andrea. I just finished taste my Camembert made according your recipe and directions. It is SPECTACULAR! I used raw milk (direct from the cown) and due that, I did not add fresh milk cream. Many thanks for spliting such delicious with us. Cheers from Brazil.

[@Spectacular-cuoredicioccolato]

Spectacular 🥳 thanks for sharing your experience with us and the video with friends and family

[@c.j.w.vandalfsen8862]

Thank you, Andrea! Your instructive videos help us make our culinary lives a lot more beautiful! Abracos de Brasil

[@Spectacular-cuoredicioccolato]

Grazie ☺️ thanks for your support

[@Luvmygoats]

I luv how u show how easy it can be and that u can actually use the scrapings of molds from another cheese to make your own cheese. I live in the little town of Cumberland MD and I've never seen a video like urs using this process. I've watched alot of videos too.

[@Spectacular-cuoredicioccolato]

Thanks ☺️ Many recipes are very easy 😉 the problem is to find the ingredients Greetings from Italy

[@julioe.martinez4606]

This gentleman always do great quality food… amazing

[@Spectacular-cuoredicioccolato]

Thanks ☺️ you are very kind

[@dummekunst7708]

This channel makes me happy. So glad I just discovered it. Food people are SPECTACULAR!

[@Spectacular-cuoredicioccolato]

Thanks for watching and sharing the videos

[@alyonaahmadova3669]

İ made Mozzarella cheese last week by your receipt and it was perfect. This weekend planing to start Camembert. Hope everything will go smooth. Thank you for you clear receipts!

[@Spectacular-cuoredicioccolato]

Spectacular 🥳 send me some pictures on instagram

[@martinmorrison2415]

I make brie cheese at home and I find that using 6" plastic white drain pipe cut to size with some radial drainage holes makes it easier to flip. Also use a plastic mosquito mesh between mold pot and sushi mat also making it easier to unstick when want to flip. After 10 days when white mold is done, I wrap them in aluminum foil for the next 3 weeks. Also makes it easier to flip and no need for plastic container.

[@Spectacular-cuoredicioccolato]

Thanks for all this advice 👍🏼 I should try 🥳🧀

[@JamalOulhadj]

I love your videos. Very simple but super informative.

[@Spectacular-cuoredicioccolato]

Thanks 🙂

[@aidanfarrell1926]

As a new subscriber, I haven’t yet tried any of your recipes, but my god I can’t wait for this one

[@Spectacular-cuoredicioccolato]

😂👍🏼 keep us updated

[@RalfAnodin]

Always a great pleasure to follow your wonderful food experiences, after a few years following you, you still are my favourite food channel. Congratulations and looking forward to see your future videos. Raoul (French guy in the Netherlands).

[@Spectacular-cuoredicioccolato]

Thanks for your support 🥳🤗

[@mrmesh2009]

Hi, i do not have any whey at this time do i add water? or more milk? thank you

[@Spectacular-cuoredicioccolato]

Skip the whey 😉 you can use it next time

[@jayrorrr1329]

I will try this ! Thanks for the video !

[@Spectacular-cuoredicioccolato]

Keep us updated 🧀

[@Алина-п9щ5у]

You are great. I really like that you create your own cheese and wine! It’s fantastic! Wish you kindness and happy!!👏🏼❤️

[@Spectacular-cuoredicioccolato]

Thanks 😊 have a nice day 🥳

[@natthecat6005]

Hello Andrea, do you use Raw milk or pasteurized milk ? Love how you are making things so simple. Thank you !!

[@Spectacular-cuoredicioccolato]

Raw milk is the best if you can find it 🤩

[@DanaKot336]

@@Spectacular-cuoredicioccolato is the % of fat in the milk critical in order to make the cheese ? If so, how much % of fat is the best ? Thank you ❣

[@Spectacular-cuoredicioccolato]

You can find only 4%

[@mustafabek2505]

​@@DanaKot336

[@Landon_Lucas]

Andrea is a true master of food... what a fantastic youtube channel

[@Spectacular-cuoredicioccolato]

Grazie 🤩 my dear

[@nuru990]

Hi it's really great cheese. thank you for it. I'm glad that you show us the easy way to do it without any termophillic culture and molds. I am waitin from you easy way for doing parmesan cheese. Good luck👍🏻

[@Spectacular-cuoredicioccolato]

Thanks ☺️ keep us updated and click on the bell 🔔 to watch the future cheese of the Parmesan 😉

[@danmay9070]

Thank you for making this brilliant video! I love it! Camembert is one of my very favourite cheeses- it’s SO Delicious with a proper French baguette, spread with delicious Jersey butter - along with some pickles to add even more flavour to your cheese eating experience!? Mmmmm 😊delicious!!! ❤❤❤

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@sammy6176]

Fantastic video, I'm intrigued. Id love to give it a go!!!👍

[@Spectacular-cuoredicioccolato]

Thanks 😉 keep us updated

[@dwaynewladyka577]

Great looking cheese. Spectacular! Cheers! ✌️

[@Spectacular-cuoredicioccolato]

Thanks 🥳🧀

[@TonyPerez1981]

Oh wow, always wanted to make Camembert, is my fave!

[@Spectacular-cuoredicioccolato]

🥳😉👍🏼 keep us updated

[@TonyPerez1981]

@@Spectacular-cuoredicioccolato and that was also a great idea to make "Bleu Camembert" I'll give that a try, my two favorite cheeses combined!

[@Spectacular-cuoredicioccolato]

😉

[@infinityverse862]

What did you add after the whey? Ws cream Thank you very much for sharing your knowledge and your life -live ferments

[@Spectacular-cuoredicioccolato]

Cream or yogurt

[@piroskacozma8559]

the ending is a masterpiece, this tasting test was fairy

[@Spectacular-cuoredicioccolato]

😉👍🏼 thanks

[@natoutes7412]

Hello Andrea! This looks delicious. I was wondering if i don't have whey water, do i add water? I can't see that in the list of ingredients. Thank you so much 🙂

[@Spectacular-cuoredicioccolato]

Hi 👋🏼 The first time you can skip it

[@masih24]

This cheez is so beautiful !

[@Spectacular-cuoredicioccolato]

Spectacular 😉

[@gavincondon8745]

Super Dupa .. Spec -Tac - U - Lar ... Loving the videos you are making.. Keep up the Great work, Moito Bene, Hi from New Zealand ..

[@Spectacular-cuoredicioccolato]

Thanks 🥳 for your support

[@planecrazyish]

👏👏👏👏👏 beautiful job. Will this cheese soften inside, as it matures?

[@Spectacular-cuoredicioccolato]

😉👍🏼 yes

[@kayrams1792]

Thanks man for simplicity

[@Spectacular-cuoredicioccolato]

Thanks for watching and sharing the video 👍🏼

[@erenkur3832]

I love you, in my country where European goods are expensive and alcohol is ridiculously taxed, you are saving the day :)

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks

[@claudioosorio4847]

Congratulations, my dear. It was great. I'll try your DIY for sure.

[@Spectacular-cuoredicioccolato]

Thanks ☺️ keep us updated and send me some pictures

[@nancymcshane3501]

I made this, and it is delicious! Not pretty like yours though! I stored all 4 in one plastic box, and they didn’t dry out enough. The top layer is soft. I made molds from a larger straight sided bottle. I used a soldering iron to melt holes all around. I used the white mold from Goat milk Brie. I might use Goats milk next time!

[@Spectacular-cuoredicioccolato]

Spectacular 🤩 thanks for sharing your experience and your technique with the container 😉👍🏼

[@sunderrajsolomon1439]

Very nice Andrea your good chef with nice explaining you have a lot of panteints great thanks 👌👍☺️

[@Spectacular-cuoredicioccolato]

Thanks ☺️ for your kindness

[@Spectacular-cuoredicioccolato]

Thanks ☺️ for your kindness

[@privateprivate9285]

Hi Andrea, can you clarify for me how much WHEY do you use in making this cheese? Also if the amount is 500ml of whey do I remove 500ml of milk? Or is it 5ltrs of milk PLUS 500ml of whey? Are you storing the cheese IN the fridge whilst you drain or out in the room? Thanks. And thanks for your great recipes. I only ever make your cheeses they are so good!

[@Spectacular-cuoredicioccolato]

Hi 👋🏼 500 ml of whey 👍🏼 but if you add 1 liter it will be fine Yes 😀 5 liters of milk plus the whey I drained it at room temperature When you make some cheese send me the pictures on instagram 😉

[@user-wk2ny3mh3f]

@@Spectacular-cuoredicioccolato Hi mate, sorry I know this is an old video, but was wondering if it's safe to leave it to drain at room temperature in Thailand? Is it too hot/humid?

[@Spectacular-cuoredicioccolato]

@user-wk2ny3mh3f for 8 hours will be 👍🏼 ok

[@rowandtalal8757]

Im so excited to do it soon ❤😂🎉 if i use.rennet powder how many gram for 5 litres and should i dissolve it in water before i use it ???

[@Spectacular-cuoredicioccolato]

Check on the box of the rennet because it is not always similar

[@mishkalebear7311]

Hello from Brooklyn NY Just found your channel love it. What if you don't have the mold(what you were scraping off the other cheese)? What do you do? Thank you.😊

[@Spectacular-cuoredicioccolato]

Hi 👋🏼 You need it or from a cheese like me or you can buy the mold on Amazon

[@theheritagehousesc]

Spectacular! Great looking cheese! Need to try this.

[@Spectacular-cuoredicioccolato]

🥳🧀👍🏼 keep us updated

[@mathewpulling4626]

I am making three Camembert cheese from your video 5 day in thankyou ☺️

[@Spectacular-cuoredicioccolato]

Keep us updated 🥳

[@alimwestdz6676]

What a comembert cheese. And God is better than what is sold. Thank you I wish you more success. I will inform you of the results of other cheese. In sha'a allah

[@Spectacular-cuoredicioccolato]

👍🏼 thanks ☺️

[@ratthamet5291]

Lovely, thank you gracie

[@Spectacular-cuoredicioccolato]

Welcome 🤗

[@yairrubinek6496]

Hi Andrea, How ate you... Thank you for sharing with us your video's. Do you have Caprone vherse recipe? Thank you

[@Spectacular-cuoredicioccolato]

😉 check this video kzbin.info/www/bejne/pIKtlXWnZ815gpI

[@mndad2201]

This is next on my list of things to try. Can't wait

[@Spectacular-cuoredicioccolato]

Send me some pictures when you have done it 😉👍🏼🧀🥳

[@anarivera8852]

Spectacular. Thank you for this lovely recèpe.

[@Spectacular-cuoredicioccolato]

Welcome 🤗 thanks for watching and sharing

[@Leman.Russ.6thLegion]

You taught me my first salami. Thank you.

[@Spectacular-cuoredicioccolato]

🥳 spectacular

[@charlottefaris7929]

Thanks for the video. I will be trying this! You make it look really easy.

[@Spectacular-cuoredicioccolato]

Keep us updated 😉 it’s very easy

[@ClwnJuNkY]

here in New Zealand we love making Goat milk ricotta cheese home made !!!! very soft and delicate

[@Spectacular-cuoredicioccolato]

Spectacular 🥳 now you to try this one too 😉

[@dahutful]

You're my hero, Andrea! Thank you

[@Spectacular-cuoredicioccolato]

Thanks ☺️🥳😂

[@mustafabek2505]

Thank you very much and your recipes are good I will try to find. This cheese is in my country, but if I do not find, is there another way to get healthy mold

[@Spectacular-cuoredicioccolato]

You can buy the starter online, the easiest way is from a cheese like I showed in the video.

[@hellyelcio]

greetings from brasil, gonna try this recipe here, but don't know if the summer heat here in rio will affect in the maturation...

[@Spectacular-cuoredicioccolato]

Follow the video and it will be spectacular 😉 keep us updated

[@haddarbadis2009]

Simple and very nature

[@Spectacular-cuoredicioccolato]

Spectacular 😉

[@caddywampus]

Excellent presentation! Thank you 😀

[@Spectacular-cuoredicioccolato]

Thanks for watching and sharing the video 😉👍🏼☺️

[@sisamillan7596]

Eres un genio

[@Spectacular-cuoredicioccolato]

Grazie ☺️

[@kb2vca]

This looks like such a good and simple approach to making Camembert cheese. I love the idea of using cultures from a store bought cheese to introduce the cultures into the cheese. Not sure I understand the reason for adding both the yogurt AND the whey. If you collected whey from a previous batch of cheese making that whey will have all the lactic bacteria you need to "ripen" (sour) the milk.

[@Spectacular-cuoredicioccolato]

Yes 😉 but I prefer to be sure 🤪 because with the milk from the supermarket it’s more difficult. Some time I need to add some drops of lemon 🍋

[@kb2vca]

@@Spectacular-cuoredicioccolato: I make cheese almost every week ( 1 US gallon of milk to make about 1 lb of cheese and to culture the milk I use whey I collect from kefir I make from grains. I allow the cultures to ferment the milk for about 50 minutes and then add rennet so that's another 50 minutes...

[@Spectacular-cuoredicioccolato]

🤩👍🏼 thanks for the advice

[@MelquiChaves]

Cara, eu te amo muito. Obrigado pelo vídeo! Haha

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@Nexummusical]

Hi, Just making this, Question after you put the rennet in the milk and wait for 1 hour. You say to leave is in the basket for 12 hours. Is this inside of outside the fridge? Thnk u❤

[@Spectacular-cuoredicioccolato]

Outside the fridge 👍🏼

[@simonw3613]

Spec-tac-oola, as usual chef. Bravo!!! Love all your recipes 👍🏼

[@Spectacular-cuoredicioccolato]

🥳🥳🥳 thanks

[@lyahaveman53]

Hi Andrea. Love your videos! Can you tell me at what temperature and humidity you age the camembert please? Thanks, looking forward to watching more videos!

[@Spectacular-cuoredicioccolato]

Sorry 😬 I don’t know. Because I don’t have the instruments, I used the fridge at the minimum power

[@jesidillon4593]

Not a big fan of Camembert but the texture on yours looks fantastic. Question: what's the point/purpose of adding the wey? Cheers

[@Spectacular-cuoredicioccolato]

Help the coagulation

[@gualtersilvanijr1]

I normally make fresh cheese, mozzarela and cream cheese at home. I'll try that next. Cheers from Brazil.

[@Spectacular-cuoredicioccolato]

Keep us updated 🧀

[@Mampleasewhat]

Thank you so much

[@Spectacular-cuoredicioccolato]

Welcome 🤗

[@Charley7771]

Thank you Andrea, One question we don' t have rennet in South Africa,can I use vinegar or Lemon Juice?

[@Spectacular-cuoredicioccolato]

You can try but the cheese will be different

[@ronniandersen499]

Well done 👍 it looks great 😊 and a beautiful place

[@Spectacular-cuoredicioccolato]

Thanks my friend 😉👍🏼

[@iamcoolalot]

spectacular! love camembert

[@Spectacular-cuoredicioccolato]

Me too 🥳👍🏼🧀

[@alisawolfel7389]

cuorediciocolatto, the cream you use here is it heavy whipping cream? I am a ok chef here at home, but dream of trying to make some good cheese and some wine and perhaps limoncello too someday, and your video here makes it look like I should perhaps give this a try. Mile grazie! Ciao!!! Oh, in your red wine video, you have that super yummy looking bread-is it home made, if so, did you share a video for it-I love bread and pasta!

[@Spectacular-cuoredicioccolato]

Heavy cream is perfect 👍🏼 kzbin.info/www/bejne/aaa6Zq2AmNx6gck

[@Tvister4ever]

This video is amazing, I want to make this cheese now. You need the fresh milk from the cow, right?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 fresh milk 🥛

[@forestronin]

when in the first stage where the curds are in the molds is that being refrigerated or is that being kept at room temp until they reach the desired size?

[@Spectacular-cuoredicioccolato]

Room temperature

[@nickbarber2080]

The "A" in "MAT" is the same as the "A" in "PASTA" 😀 I really like your work.

[@Spectacular-cuoredicioccolato]

Thanks ☺️ for your help

[@didierchaumet]

Good evening. What is the benefit of adding whey in the milk? If I don't have whey from rennet curded milk, can whey from lemon juice curded milk be used, considering the remaining acidity will be diluted in the 5 l of milk? Thank you! PS: I love your channel. I started with your pancetta recipe that I have done time and again to the pleasure of all the family and my friends.

[@Spectacular-cuoredicioccolato]

Good evening, if you have can help the coagulation of the milk . Yes 👍🏼 you can use 500 ml of whey in 5 liters of milk, whey from lemon juice it will be fine for the first time 😉

[@privateprivate9285]

Andrea, how does the whey help the cheese by adding it to the milk? Does it make a firmer cheese? I always keep my whey for smoothies and making bread, but I have never put it in the milk to begin making cheese. Can you explain pleas. Thanks!

[@Spectacular-cuoredicioccolato]

Exactly 👍🏼 help the milk to coagulate

[@tjyuy9685]

I'm curious which is the best method to store the cheeses for long-term? And how long can they age or be stored?

[@Spectacular-cuoredicioccolato]

You can store them in the same way that I showed in the video for 2 months more

[@putradnyana]

How long did you ferment the whey for? Thankyou 😁

[@Spectacular-cuoredicioccolato]

🤔

[@putradnyana]

@@Spectacular-cuoredicioccolato I thought the whey should be well fermented before using them as a cheese starter

[@natthecat6005]

Hello Andrea How much whey did you add to this cheese. It looks like maybe 200 ml ? You didn’t mention or write it in your recipe. I want to try your recipe in a few days. Much appreciate your answer ahead of time.

[@Spectacular-cuoredicioccolato]

If you have you can add 500 ml 👍🏼

[@AliAli-wo5mg]

Thanks a lot..For this recipe..

[@Spectacular-cuoredicioccolato]

Welcome 🤗 thanks for watching and sharing 😉👍🏼🧀

[@noamshalev228]

After heating the milk to 37C, is it not recommended to let it sit for some time to let the bacteria grow *before* adding the rennet?

[@Spectacular-cuoredicioccolato]

Up to you but when you add the rennet the milk should be at 37*C degrees 😉 remember

[@jeremyrhodes473]

Spectacula!

[@Spectacular-cuoredicioccolato]

Bravo Jeremy 🥳

[@oinkoink644]

Can you leave it outside for 3 days, even if in the tropics?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@gracie2375]

Thank you

[@Spectacular-cuoredicioccolato]

Welcome 🤗

[@VickyGrechMatic]

Hi, I'm currently making your cheese with raw sheep milk and used a store bought camembert and brie to take the mould, just finished the process of salting today and now I'm waiting and hoping for my white mould to start growing. could you please advise if the cheese from which you took the mould was one of those common camembert that's wrapped up or was it from a specialized artesian shop? I bought mine from Lidl so maybe you know the kind I'm referring to.

[@Spectacular-cuoredicioccolato]

My one was from Lidl too 😂👍🏼 keep us updated. Artesian Camembert is not so easy to find in Italy

[@VickyGrechMatic]

@@Spectacular-cuoredicioccolato I'm happy to say that my cheese has a very beautiful mould growing all over it. it is fully covered and really smelling nice. I wish there is a way to share a picture of it.... so proud of it :). I used 5 litres of raw sheep milk, 250 ml of fresh cream, 150 g of yogurt and mould from a Lidl camembert and a brie. In all I managed to get 6 nicely sized cheese wheels. I will try and let the, age of 3 to 4 weeks. Thanks so much for the recipe, what i like most is that i did not have to use any cultures as its impossible to find here in Malta.

[@Spectacular-cuoredicioccolato]

@VickyGrechMatic spectacular 🥳 and congratulations 🎉 If you like you can send me the pictures on instagram

[@RedboRF]

thanks! really good.

[@Spectacular-cuoredicioccolato]

Welcome 😉👍🏼🧀

[@xc5gensttsn3egcx57]

Super Spectacular in the Nature! ❤❀☀

[@Spectacular-cuoredicioccolato]

Exactly 🥳😉👍🏼🤩🧀

[@agnelofernandes8179]

Can I make this cheese using a piece another camembert just the the blue cheese you made

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@christopherrobin8169]

Hello there.. what do i use instead of whey ..? This is my first time making cheese.. thanks

[@Spectacular-cuoredicioccolato]

The first time you can skip it 👍🏼

[@christopherrobin8169]

@@Spectacular-cuoredicioccolato thank you very much.. I am on the farm so we have raw milk, cream and homemade yogurt.. will that all be fine for ingredients then?

[@gogobravo]

Hi Andrea, Thank you for that recipe. Sorry I didn't watch your videos recently :-( I need a lot to catch up. I have 2 questions. 1. Do I need to add cream if I use fresh milked milk from the nearest farmer? His cows produce very fat milk. more than 5% fat 2. What will happen if I use sheep milk? (because it is in the middle of sheep lactation period, we try to use as much as we can sheep milk :-)) 3. I have 3 kinds of rennet. 2 animal and one microbial. And all of them are with different ratios. What is the activity ratio of yours?

[@Spectacular-cuoredicioccolato]

If you want it more creamy you can add the cream but with fresh milk you can skip it You can mix the different milks 😉 You can use the rennet that works better but follow the instructions on the rennet box

[@fabbricaitalianaautomobili5859]

Thanks chef , I still need to get rennet from the brew shop 🤣 Don’t know why but they sell all the cheese making goods, BTW, great angle with the mold , Bellissimo , Ciao

[@Spectacular-cuoredicioccolato]

😂👍🏼🍺 yes 😉 probably because it’s a good combination 🍺🧀

[@glenhehir3833]

Lovely.

[@Spectacular-cuoredicioccolato]

Thanks 😉

[@LuTubuMeu]

Very nice, it seems very good! Where is the background? Very nice nature!

[@Spectacular-cuoredicioccolato]

South of Italy 🙂 Puglia

[@y2k4ed]

Overall the cheese is very good. How wide and tall are your cheeses? Mine were 6 inches wide (15 cm) x 3 inches tall (7 cm) tall on average. There are a lot of people here.

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 mine were similar 🤪

[@annmacbride3100]

bellissimo! Have you tried Cambozola?

[@Spectacular-cuoredicioccolato]

No yet 😉

[@kumaril05]

you are always simplifying complex European food

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks

[@meatandheat7529]

Thanks for sharing as always! 👌🏼 Can you show us how to make mozzarella & feta?

[@Spectacular-cuoredicioccolato]

Welcome 🤗 kzbin.info/www/bejne/ml7Vl3eOe7eeb6M

[@claudesmoot1880]

I really want to do this.

[@Spectacular-cuoredicioccolato]

Bravo 😉👍🏼🧀 keep us updated

[@iagocosta2133]

Thanks Andrea! If I don’t have whey, what should I use instead?

[@Spectacular-cuoredicioccolato]

You can skip it 😉

[@iagocosta2133]

@@Spectacular-cuoredicioccolato but then I need to compensate it with water or more milk?

[@Spectacular-cuoredicioccolato]

👎🏼 no , skip it but store it for the next time 😉

[@shimshonmelamed2888]

I loved your video!!!

[@Spectacular-cuoredicioccolato]

Thanks 🥳🤩🧀

[@Asanda_Ngcobo]

love the cheeses , what is your best cheese

[@Spectacular-cuoredicioccolato]

😉👍🏼 kzbin.info/www/bejne/h5CxZamgndufgas

[@JoshuaLam89]

Hello. Can it work with store bought full cream milk (homogenised and pasteurised)?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@Random84530]

Hi, wonder if there's a replacement for rennet, I can't seem to find any in my area, not even online.

[@Spectacular-cuoredicioccolato]

Check this video kzbin.info/www/bejne/gmW9c3qOYpurq8k

[@TheMarioKL]

Живот је постао баш занимљивији од кад сам почео да гледам твоје рецепте,хвала ти пуно :)

[@Spectacular-cuoredicioccolato]

Sorry 😞 I don’t understand

[@TheMarioKL]

Thanks for all recepies ,life is much better now :)

[@Spectacular-cuoredicioccolato]

😂👍🏼 welcome

[@UltrasiSteaua47]

Great video,thanks a lot.

[@Spectacular-cuoredicioccolato]

Welcome 🥳

[@Hoochfox]

I've been wondering if you could just use the mould from store-bought cheese for innoculation. Thank you for showing us alternatives to buying things like that from specialty online stores.

[@Spectacular-cuoredicioccolato]

Thanks for watching and sharing the video 🥳😉🧀

[@nancymcshane3501]

Yes, I believe he said the mold came from a blend of Camembert and Blu Cheese.

[@Hoochfox]

@@nancymcshane3501 I meant that I'd been wondering about that for a while, and that this video answered my question, but thank you.