Cooking with Homemade Cheese (3 Different Recipes)

[@SilverDragonJay]

I'll be honest, I don't mind when the lighting changes because of the clouds. It kind of makes the entire video feel more organic and homey. This isn't some big youtuber with a crew and 15 lights off camera, its Mr. Shrimp in his kitchen sharing his latest experiments and interests with us. Which is a big reason why I come here when I need to chill :) I'm sure you still go to great effort to give us the best videos you can, and I appreciate it.

[@jayamilapersson4030]

I dont even realise that the lightning changes.

[@salvatorecalvo5284]

No😊

[@xavierramirez2397]

I remember when I first found this Channel, I couldn't watch anything but scambaiting. Now I watch everything except scambaiting. The mix of content is just so unique and intriguing I love it

[@tobykassulke2385]

I used to only watch the weird stuff in a can and recipe stuff like this but then i got into the scambaiting and foraging stuff. Atomic Shrimp is like a jack of all trades sort of channel which i love.

[@Maria_Erias]

@@tobykassulke2385 He's like the David Attenborough of domestic life.

[@konrad8509]

Me too! 100% same thing

[@garethfergusson9538]

I found this Channel because of MRE reviewing 😂

[@colleenelizabethshow9182]

I haven't been interested in the scam baiting episodes but I will check them out I may have something different than the cooking videos

[@sevenoctobers7471]

Whenever Mike tastes his own cooking for the first time, pauses and thinks, then realizes it actually tastes good -- that just sends me 🎉🏁🏆🎉

[@sophiec207]

Honestly, when I think about what living your best life looks like, it's your youtube channel. I love absolutely everything that you do!

[@kittye8340]

Hey, I know this is quite out of your box and maybe not interesting but my father and I watch your videos. He is 72 and one of his childhood foods as an American growing up was Jello salad. It was common in the 50s and 60s. His favorite included 1 pack of Cherry jello made as usual. When it is partially set you add in a drained can of pineapple, an entire thing of cottage cheese, and some cool whip. I know you probably wouldn't like the taste of cottage cheese in jello, but since you like trying different things, my Dad thought I should share this childhood memory. ✌

[@TheMarkFlanagan]

ty for sharing

[@kittye8340]

@@TheMarkFlanagan No problem! My Dad's got many childhood recipes his mom used to make so I'm just sharing one. 👋

[@richardmillican7733]

It would be an interesting experiment to see how the home made cheeses would hold up over time if waxed. I placed a similar comment on the previous video, as you can by cheese wax (food grade) in powder form. Perhaps a nice home made cheddar style, waxed this spring for consumption at Christmas or beyond. Just an idea!

[@martinwyke]

These cheese will have a high moisture content because they are unpressed so will not last a long time. They will last weeks not months or years that a hard cheese would.

[@richardmillican7733]

@@martinwyke hi Martin, I agree that's why I suggested a harder cheese previously such as a cheddar, another KZbin channel "Alaska Prepper" did exactly this with store bought cheese some months ago with the results yet to be published. I don't know for sure but I think massed produced factory cheeses will possibly have some form of added stabilisers, rather than home made completely natural Regardless of that it would be interesting to see. Regarding cheese "going bad" that's some kind of strange impossibility, I agree all foods can spoil, but cheeses can be more highly valued when they age. Some parmesan cheese can cost tens of thousands.

[@wawi911]

@@martinwyke a simple solution is to press the cheese, it seems. I’ve seen this done by “historical food channels” and I believe if they can do it with vintage equipment, there may be some way to easily have this modern home made cheese pressed too.

[@Objective-Observer]

Aged cheeses use Cultures, which continue the process of 'fermenting' the lactose of the milk. These two cheese use only rennet, or acid to pull the milk solids out of suspension within the water, and then encourage them to bond together into curds. THESE CHEESES WILL GO BAD, BECAUSE THE MILK WILL PUTRIFY. There is no good bacteria left, to ferment on the lactose. THESE TWO CHEESE MUST BE EATEN WITHIN A WEEK OF PRODUCTION. If you want to see how to do what you are thinking, try wading through the mountain of recipes and stories from customers at The New England Cheesemaking Supply store. They have hundreds of people who are just home cooks and make their own aged cheeses, including cheddar. If my memory isn't completely failing me: you don't wax a cheese until it's ready to be shipped, or given away. Aged cheeses can be covered in the cheese cloth that is brushed with a salt brine, periodically; as in every week or so they are brushed with the brine. Some are left to develop the mold exterior for the flavor such a Camembert or Brie. Stilton/Limburger cheeses need the exposure to the air so the molds can move INTO the center of the cheese, again for the flavor. Disclaimer, I'm reasonably certain that aged cheese should NOT be sealed, because the moisture must continue to evaporate, thus increasing the density of the cheeses.

[@gnomespace]

@@wawi911 wrap it well with a screen or sieve on the bottom, get or cut a ring of PVC to whatever size you want, and put a board and chunk of wood on it for weight. I am a prospector, and it is interesting how much 'stuff' is laying around the average house that can be put to task.

[@sineupp]

damn, I just had my breakfast and I'm already salivating. you, sir, are really talented at this stuff. I really enjoy the tasting shots, and was hoping the missus would express her thoughts on the dishes, but I guess she's camera shy. I just hope she doesn't hate us (the camera) for intruding upon your meals. best of wishes for you both.

[@elijahnieves3144]

14:50 the sunlight actually made for a really beautiful and relaxing shot

[@gregh378]

I just realised I fell asleep during yesterday's video. That's not an insult, I had just had a really long day and I chose to relax to it and it knocked me out.

[@lwoods507]

Those pastries looked delicious! And making your own puff pastry is a mugs game: like filo pastry the factory made stuff is better, cheaper and saves you going mad. Not even Mary Berry does it, and she's been cooking for ten thousand years.

[@loisbriggs5675]

You gave me a good chuckle. 🤣

[@fishmongered]

Can I just say that I *love* your videos? When I was younger, I strictly watched you for the scambaiting content, but as I grow older and older, I’m finding myself more drawn to all of the varied content you produce as well!! This channel has been a GOLDMINE of videos throughout a majority of my teenage years, and still somehow continues to be, even with my new interests! Thank you for doing what you do, man.

[@JosephSchmidtfan]

You made me so hungry that I had to raid the fridge! Ricotta is such a versatile cheese. I make little baked ricotta puddings using just ricotta, egg, honey and fresh raspberries. They puff up beautifully and are a great standby dessert for those with an allergy to gluten.

[@Tresquall]

Listened to yesterday's video while on the road. Thought to myself, "how many sleeps till we see the cooking video?" As luck would have it, I haven't slept yet. Feels like I'm using cheat codes on KZbin... And life

[@toasterboss9147]

I didn't mind the sun going in and out, it made the video sort of ... peaceful.😊

[@Bootsii]

You are always so creative with your recipes that, after watching your videos for so long, I think it's dramatically enhanced my own culinary chops insofar that I can venture to attempt my own creations! They're very useful skills to have, and I thank you for them. Keep up the great work :)

[@Kaonashineko]

Off topic from the fantastic cheeses but different flower honey is so incredible! I bought orange blossom and the fact that it has a citrus tang is amazing to me. Loved seeing the different usages of the cheeses, especially the cheesecake.

[@Emeraldwitch30]

If you can find buckwheat honey. It's dark and rich and totally lovely in making a good whole wheat/wholemeal type of bread

[@error404personnotfound7]

When I see an atomic shrimp video I know I'm going to end up with more stuff on my recipe/wishlist and knowledge in my mind, absolutely delightful

[@RockDove5212]

Just watched your £5 budget meal challenge. This channel is BRILLIANT 👏 really exceptional and unique in the KZbin world. Impeccable integrity on challenges, cheerful, humorous, reassuringly calm (especially great for those of us who are currently cash strapped!) informative, succinct, creative....all of it's there. Very impressed . Thank you very much👏👏🏆

[@vidhoard]

I don't usually watch cooking or food related content, but I watch yours because it's just so relaxing and I'm always amazed at all the dishes you either come up with or know of. It's all so different, most of it I have never seen or heard of before. I just love it! I came for the scambaiting, stayed for the cooking!

[@SheyD78]

I love that final bit of pineapple that fell off the cheesecake. Perfect imperfection!

[@lloydevans2900]

Nice to see someone else who uses rice flour in shortbread - makes for a much smoother texture. I would recommend using fine-ground rice flour though, such as the glutinous rice flour used for making mochi dough. That way it ends up far smoother and less gritty - and easier to roll out too.

[@therezaloftus]

jenny cracks me up you say its good and you ask jenny what she thinks and she goes oh its alright 😂

[@madeira773]

LMAO

[@MooStar99]

It’s not very cheesy….😂😂😂

[@brianartillery]

"It's all right" is high praise indeed, here in England. Might seem odd, but it's true. It's on the same lines as: "How are you today?" "Mustn't grumble."

[@therezaloftus]

@@brianartillery i know im fromengland too but just thought it was funny how she said it

[@pamtufnell6751]

😂

[@eggzinbedz7187]

Ive gotten into your non scambaiting videos for the past few days and theyve been every enjoyable. Watching your content has made me think about what sort of path i want to take as a youtuber. Having an audience for all of your content (whether its scambaiting, food challenges, diy, or whatever) is something that i find very admirable, and your style has drawn me and many others in. Thank you for your videos and inspiration and i will continue watching.

[@missm2184]

Your such a clever man. I love watching and learning from your vids. I wanted to thank you for helping out with the african channel too, not many people would do that for someone they have never even met, I hope you get to meet each other beautiful families one day.

[@k8eekatt]

Another triumph of ingenuity; you are a natural teacher.

[@RingwraithReborn]

i feel the need to watch videos like this while eating, so i don't salivate so much and feel so hungry! another fantastic video. Thanks shrimp.

[@madchefrw8078]

As a former chef I love your no waste attitude. I tell my wife that Doctors say Do no harm. I was taught as a cook Do no waste : D Love your channel. Your enthusiasm is contagious.

[@dylantrinder1571]

I’m looking forward to you making some different types of cheese and cooking with those as well. Thanks Mike as always for a great video.

[@macantakai]

Love the experimentation and that all the recipes were things I hadn't seen or thought of before. Looked great!

[@nikhilsamayam6196]

loved the recipes Mr. Shrimp. one idea that kinda popped into my mind was to whip the ricotta with some of the pineapple honey liquid and then fold in the small chunks of pineapple at the end. that way you could put it all in a piping bag and pipe the filling onto the shortbread pastry. obviously your method was less work but figured i'd throw that out there!

[@selenea7788]

I will be trying two of these recipes with shop-bought cheeses and pastry. Looking forward to trying the grilling cheese recipe.

[@KissFromTheWorld]

When I think of cheese, my mind returns to a mountain farm in the French Pyrenees with a spectacular view across a green valley to the snow-covered peaks that mark the border with Spain. From the farm's small flock of dark-eyed Jersey cows, colourful goats and ignorant sheep came the most incredible cheese. THe trasformation of milk into cheese is one of the most extraordinary of all human discoveries. I love all dishes made with cheese. Happy hungry! Cheers, DOmenico.

[@countrystyle5076]

You obviously don't know anything about sheep. They are far from ignorant. They've just outsmarted you and you misunderstood it as ignorance.

[@KissFromTheWorld]

@@countrystyle5076 The word ignorance is to be considered more as a colorful expression. We recently produced a documentary about sheep. We will publish it later this year. Cheerse, Domenico.

[@countrystyle5076]

@@KissFromTheWorld well it's not the proper choice of a word. Just saying.

[@italiana626sc]

The first recipe is right up my alley, although they all look delicious. I know you've addressed comments before about how you hold and load your fork. I just wanted to say that I love watching how you and Jenny do that! It's different from how we Americans do it, but it makes perfect sense and it just looks cool! Anyway, I'm going to try the first one with some (store-bought) halloumi. Thanks!

[@Maria_Erias]

That recipe gave me the idea of trying to take the idea behind a chicken parm and instead of chicken, using a firm grilling cheese. The thought of a nice, firm cheese coated in crispy panko or breading and served with (hopefully homemade) red gravy/pasta sauce seems delicious to me. Especially tossed with some black or green olives and maybe some sauteed onions.

[@italiana626sc]

@@Maria_Erias I love that idea!

[@gnomespace]

I was sitting here thinking some cinnamon would go nicely on that, and BOOM! Will give this a try for sure!

[@Still-Cousins-VOVA]

these recipes are really creative :) will most definitely try them

[@joyciejd9673]

I just love your recipes. I think my cooking has become "boring" but dishes like these that are not horrifically difficult will be great to add to my recipe arsenal. thank you!

[@drewwood6790]

I don't know how in my 39 years I've never heard of grilling cheese!? Looks amazing. I will definitely be trying it.

[@PandemoniumMeltDown]

Be rest assured, it's never too late AND it's 100% risk free to you.

[@regular-joe]

I didn't know that about loose leaves on a ripe pineapple - useful and easy, thanks!

[@MRoderick89]

These look amazing and make me so hungry. Have a nice relaxing Sunday 👍

[@ralfsstuff]

The thumbnail alone is already mouth watering. Can't wait to watch.😋

[@Sh0ckmaster]

Two Atomic Shrimp videos in as many days = Good weekend. Think it's cheese on toast for lunch.

[@PlanetZhooZhoo]

Ooh I love those recipes, especially the pastries. Nicely done. 🤩

[@matthewjury4385]

The birdsong in the background makes this extra wholesome

[@Sybil_Detard]

Happy weekend! Yet another video. Yummy pineapple rolls. I'm coming for a visit.

[@zebrasprite]

Another splendid video, Mr Shrimp. It's really satisfying to cook with your own homemade/homegrown stuff, and cheese is no exception. :)

[@nowheregirl3858]

You never fail to inspire. Thanks! x

[@decoy8645]

Love all your content, never know what to expect except i can expect that no matter what it is it will be interesting and informative in an entertaining way. A rare gift my friend.

[@BunkySpewer]

That meal looked great hope you both truly enjoyed it.

[@DeathMetalDerf]

"Some day I will make my own puff pastry just to prove that I can do it. Today is not that day." I don't know why, but it just struck my wife and I as really funny! Not for nothing, but if anyone can make puff pastry just fine, I'm sure it's you! It's just such a pain in the rump to do the lamination method, and rough-puff can be real iffy sometimes. Thanks very much for everything you share with us. I really look forward to see what it is you'll do next!

[@kateblack6406]

Now I've got a real hankering to make some savoury puff pastry swirls with spinach and feta

[@unnamedchannel1237]

Any chance you could try a meed brew i would be interested on your take on this. thanks in advance.

[@Crumphorn]

Amazingly ingenious, nicely done!

[@Lazuli901]

If you're interested in trying a somehwat uncommon fermented drink, I suggest saving your pineapple peels and some very ripe fruit and giving tepache a go! It's a very popular summertime beverage in Mexico that has a very low alcohol content and just a hint of natural fizz.

[@kaitlinxmcnab]

love you and your videos! so calming

[@janwebb4639]

These all look amazing.

[@howellheather6969]

For some reason, every time I see pineapple I always expect chilli to be added. Probably because the majority of the time when I use it it’s always in things like curry or spicy baked beans.

[@radomircita9420]

I am very happy seeing your nice living relarionship with Jane. I Wish the best of Luck to both of you.

[@littleselfish5184]

they all look fantastic!

[@yaddystanley5980]

If you put the green pineapple top in a pot with dirt, and grow it, eventually you may end up with your own home grown pineapple...I have done it....it's only small, but satisfying.

[@mutterboutasaurus235]

New viewer here! Got sent to your channel for scambaiting, but I think these cooking and food-related videos are really my cup of tea. They're just so cozy and homey. The casual nature of it all really makes it feel accessable and helps make me want to give it all a try. Which I did! After finding the mentioned recipe for hassleback halloumi, I gave it a go for dinner a few nights back. Just used store-bought halloumi, although I will admit that making your own looked like a hell of a lot of fun. I ended up making a few small modifications, notably adding a bit more chilli, a spash of red wine and some bbq sauce into the sauce mixture, and serving it alongside some chicken. (Just some cooked tenders, as that was all I had in my freezer at the time.) And it was absolutely delish, could not get over how flavourful it was. Wonderfully rich and spicy, almost to the point of being overpoweringly so. One of my favourite experiments in a long time and super easy to make. Thank you so much for sharing your experiments and experiences, I for sure would not have stumbled upon this recipe by myself.

[@surfertron20000]

These videos are quickly replacing my morning TV shows! Thanks for making such delightful videos

[@UnfriendlyGhostK]

for those danish pastries, i think it wouldve been cool to mix the pineapple honey glaze with icing/powdered sugar to make an icing glaze for the tops of them

[@nenben8759]

Mmmmmm I love those weight ammounts based on 100 g flour/ground rice, so easy to convert to baking percentages

[@Beehashe]

Old Slaugherton Slipcote Tarts! My favorite!

[@cryptorial]

I love listening to your videos man.

[@robinbrowne5419]

It all looks really yummy 😋

[@WildAndGourmet]

Hi Shrimp. Would you say that it was worth making the cheeses if it was regular priced milk, or would you only recommend it based on buying when milk is reduced etc? Thanks!

[@AtomicShrimp]

Probably not in terms of pure economy, but the opportunity to make something uniquely flavoured could still be worthwhile

[@WildAndGourmet]

@@AtomicShrimp thanks for the reply. I'll definitely keep my eyes out on the reduced for milk as and when I go shopping! I do try and do the challenges you do, and recipes you put out. Thank you!

[@iannonhebel677]

You are working hard with this extra content much appreciated

[@ryangooch6701]

Keep it up mate, love your videos, youre making me want to get back into cooking again

[@ryangooch6701]

Your own recipes which are always super simple but great. Ingredient wise too. Love it.

[@chriskane482]

You should make tepache with the pineapple rind, it’s delicious

[@1234j]

You've just given me a new word.... and a project. Thanks.

[@chriskane482]

Haha you're welcome!

[@widdershinnz]

That crunch!!

[@TrustworthyFella]

Awesome! With that dessert you made: next time see if you can whip up the ricotta style cheese! a lot of creamy soft cheeses are pliable and whipping them up makes them really airy, fluffy and smooth. And of course they also will shape up quite well in a form :)

[@TheDeadOfNight37]

I once again have a cheese video to watch instead of sleeping, thank you atomic shrimp

[@nunnabeeswax2397]

Home made puff pastry is awesome. Food Wishes on KZbin has a lovely recipe. Lots of work but worth it. We can get a pineapple from Costa Rica here in the states called Honeygold. Very yummie. We use it in our harvest right freeze dryer and it comes out even sweeter.

[@catslove3884]

I made puff pastry once. Took quite a long time, a lot of work, but now I can say I did it. Next time I make moose roast in puff pastry it will be store bought pastry.

[@starscream6665]

Them cheese and pineapple danishes looked so good! I going to have to make some cheese danishes now 😅

[@gronow92]

I'd have tried to make the pineapple-honey mix into a puree and mixed it through the cheese, I doubt it would have worked with me doing it though! Love your videos, I find them fascinating!

[@inge6280]

Great ideas, that all looked very tasty

[@jaystar7219]

I definitely wanna try making cheese now lol. These look really good!

[@Maria_Erias]

Making simple farmer's cheese is super easy. You can make it similar to how he made the ricotta: heat whole milk up to about 200F/95C (making sure it doesn't boil!), then add in the vinegar and take off the heat. Stir it a bit and it'll start to separate. Then let it sit for a while and pour through a cheesecloth-lined strainer or collander. Let it drain for a bit, then you can squeeze it in the cloth. The more whey you squeeze out of it, the firmer and denser the cheese will be. But the more whey you leave in, the creamier it will be. It's also at the point before you start squeezing that you can add flavors to it - honey, salt, even go crazy and add things like sriracha or roasted garlic. As a note: you don't need rennet for farmer's cheese.

[@ConnorJohnGriffin]

Have you ever made tepache? It's a Mexican fermented drink made from the rind of pineapples.

[@CarJul666]

It was interesting and I'm considering making mini cheesecakes now.

[@bristolrovers27]

Excellent video yet again Pineapple and honey with a dash of chilli is a nice combination

[@annurissimo1082]

Up next: Growing my own pineapples and making homemade pineapple jam! xD

[@samhenwood5746]

These look yummy & thanks for the video 🤗👍

[@trevorp-j]

Two great episodes! More cheese content please!

[@tonyoliver4920]

Ah, that explains “all butter short bread” It’s shortening, it’s bread and it’s all butter! I’m a bad Scotsman

[@gafrers]

Wonderful Recipes

[@tendies9248]

Looks yummy. Your recipes look so simple but so much effort 😩

[@getyerspn]

Ok so now I'm bloomin hungry, you soon have a shrimpissimo show ..you just need a meecrowaarevay ...good work those Danish pastries look great.

[@h3lladvocate]

That cheese pastry dish at the end reminds me of Blintz. Cheese/Fruit Blintz are so good

[@ricos1497]

Fantastic recipes. I'd have used some of that infinite basil with the pineapple dishes. A good combination.

[@tahirsutube]

Very inventive recipes Mike ❤️👍😊

[@smiller6925]

yum- but I was saying- Pleaaseee drizzle the Greek cheese with olive oil, :)I think fresh cheese calls out for added acidic notes. Good call. I guess I'll have to make my own haha, The puff pastry looked amazing!!

[@marie34K]

Very very nice pastry

[@Objective-Observer]

I believe salt should be added to all sweet dishes, because salt is a flavor enhancer. Salt will tame the over powering nature of sweeteners, allowing the flavors of fruit, toasted flours, herbs, and nuts to shine through and combine with the sugar, instead of peaking from behind sugar's shadow. I think the pineapple juice could have been turned into a glaze using icing/confectioner's sugar, then drizzled on top for a little more eye candy. But as my mother always said: don't look at it, just eat it! Another wonderful food presentation for me to enjoy vicariously.

[@onethirdofabrain]

So many videos lately! You are spoiling us. But you do make me want to make cheese at home

[@comradealcatraz435]

you never stop to amaze me, good sir

[@hemaalam5977]

For the ricotta dessert, perhaps try mixing in some of the honey-pineapple juice to loosen the texture of the ricotta. I think it would make a more stable base for the pineapple cubes as well as flavouring the ricotta nicely.

[@Maria_Erias]

My thought was the exact opposite: maybe mix in a little honey with the ricotta (for some more sweetness and flavor), then pressing it into those rounds and letting them chill overnight in the fridge to make a ricotta 'puck'. That way, it'd sit nicely on top of the shortbread and let you top it however you want. And it'd get a texture and density closer to cheesecake.

[@alaingraham]

I think the ricotta shortbread, could be pressed down to remove air pockets and make it a barrier for the heather honey-pineapple mix.

[@nancycowell-miller4321]

Wow! I'm actually inspired to attempt cheese making again! (Maybe!)