Best Homemade CHEESE recipe from Edi

[@dustinismail7532]

the best italian chef on youtube

[@Spectacular-cuoredicioccolato]

Thanks my friend 😂👍🏼🥳

[@dustinismail7532]

@@Spectacular-cuoredicioccolato with pleasure dear 😉

[@fabbricaitalianaautomobili5859]

Agreed , he definitely is , and what a variety

[@Spectacular-cuoredicioccolato]

Thanks buddy 😉

[@masih24]

He is the best !

[@soughtafterseedlings2979]

These recipes really work, they’re all fantastic. I’ve been watching from the beginning and I’ve tried so many of them and they’re fantastic! I Love this channel! He is the best and his English is perfect!

[@Spectacular-cuoredicioccolato]

Thanks for sharing your experience and thanks for your support ☺️

[@YoungGirlz8463]

It really is as easy as he shows. 👍

[@kb2vca]

Another really good video but here is a thought: if you are air drying cheese , three or four days at room temperature is far better than allowing the cheese to dry in the fridge. Fridges are very cold and are likely to pull too much moisture from the cheese too quickly - air drying at room temperature will help prevent cracking AND will allow the cultures from the yogurt (and whey) to continue to grow and eat the lactose - converting the sugars into acids. The cheese is not going to spoil at room temperature as it air dries. Best temperature for storing cheese is about 50 F (10 C). I would also suspect that over the next week or so some whey will ooze out of the cheese and so you may want to raise the cheese from the surface of the board by placing a mat underneath the cheese that allows any whey that collects to drain off.

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼😉 I will try 🙂

[@2011Rodders]

That's good advice. Traditionally cheese were aged in cellars and caves which have a very stable temperature and humidity. I use a fridge to age cheese but with a pan of water in the bottom for humidity and the fridge is wired upto a thermostat set at 10c, so the fridge only turns on when temperature creeps above 10c. Works a treat

[@samasonedderman]

To be honest I watch your videos to the end because I find your hand gesture when you are enjoying something hilarious! I always wait so I can do it with you. Thanks for sharing.

[@Spectacular-cuoredicioccolato]

😂 thanks 🥳

[@vikingMike05]

Thanks!

[@Spectacular-cuoredicioccolato]

Welcome 🤗

[@ЛюдмилаЯ-н1к]

Андреа, спасибо, будем готовить по Вашему рецепту!!)) Отличный канал! Процветания!

[@Spectacular-cuoredicioccolato]

Thanks ☺️ keep us updated

[@iamcoolalot]

the cheese videos were what brought me to your channel initially! coming full circle lol, love it

[@Spectacular-cuoredicioccolato]

Thanks 🥳 I have 2 other different recipe in the fridge at the moment 😉🧀

[@oceanbeliever681]

I agree best Italian chef on youtube and he’s a very good person.

[@Spectacular-cuoredicioccolato]

😂👍🏼🥳☺️ thanks

[@MSD4242]

Easy-peasy to understand ! Thankyou chef 👏👍 By-the-way u & ur cheese both make me melt ...😉🥳

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks ☺️

[@pcartier2567]

Yes I agree ,they do work and they are great. I also have made many of these recipes and they are awesome 👌. I will try to make cheese but must find the rennet first 🇨🇦😁. Ciao

[@Spectacular-cuoredicioccolato]

🥳 thanks ☺️ keep us updated

[@arefnabulsi96]

أستعمل حبه من الحامض المعصور او الخل بدل المنفحه 👌👌

[@Spectacular-cuoredicioccolato]

I can’t not understand 🥺

This looks wonderful! 😊 Thanks for sharing your recipe!!

[@Spectacular-cuoredicioccolato]

🥳👍🏼🤪 thanks

[@lstarkey6992]

Made this a couple of weeks ago, a wonderful rich cheese. Thank you for sharing Eddi's recipe!

[@Spectacular-cuoredicioccolato]

Spectacular 🥳 thanks for sharing your experience 👍🏼 please share the video with friends

[@lstarkey6992]

Will do, I am definitely going to be sharing the cheese! Ciao@@Spectacular-cuoredicioccolato

[@Spectacular-cuoredicioccolato]

@lstarkey6992 bravo 🥳👍🏼🤩

[@shibuigardenbungalows0420]

Looks beautiful! I have made some of your cheese process and the most difficult thing for me is waiting to eat it. I always eat it!

[@Spectacular-cuoredicioccolato]

😂 yes 👍🏼 it’s very difficult

[@thecheesescientist]

Thank you for sharing this awesome recipe. Some of the best artisanal cheeses don't have a name. I've found that to be often the case in small French villages. You can walk around the local markets on weekends and buy cheese directly from farmers and cheesemakers. And I can guarantee you thatost of them do not have a name. Anyway, I ramble on. Will definitely give this recipe a go.

[@Spectacular-cuoredicioccolato]

Thanks for sharing this information 👍🏼 Keep us updated with this cheese 🧀😉

[@merindymorgenson3184]

This looks delicious!

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@AbbySmithVSVEVG]

Great recipe, thank you. ❤

[@Spectacular-cuoredicioccolato]

Thanks Abby 👍🏼

[@eaglezxz3354]

i have made a few of your liquers...44..contreau and lemoncello....all exellent thank you. any chance you could show us how to make cambozzola...please. My favorite cheese...and very expensive here so i rarely buy it. thnx kindly

[@Spectacular-cuoredicioccolato]

😉👍🏼 I will try in the future for sure Thanks for the idea and for supporting the channel 🥳

[@markrobinson9384]

Another fantastic video, thank you very much!

[@Spectacular-cuoredicioccolato]

Thanks Mark 👍🏼🧀

[@fortunebright8269]

Thank you , love your videos a lot. Very interesting content

[@Spectacular-cuoredicioccolato]

Thanks 😊 please share the videos with friends and family 😉

[@dahutful]

thank you Andrea - looks great

[@Spectacular-cuoredicioccolato]

Thanks 🥳😉👍🏼

[@augiehuerta5843]

Che meraviglia. Grazie per la ricetta.

[@Spectacular-cuoredicioccolato]

Grazie a te per il commento 👍🏼🤩

[@dwaynewladyka577]

Spectacular looking cheese! Cheers! 👍👍✌️

[@Spectacular-cuoredicioccolato]

Thanks 😉👍🏼

[@sunderrajsolomon1439]

Spectacular 👍 cheese recipe 😋

[@Spectacular-cuoredicioccolato]

Thanks 😉🥳👍🏼

[@MyLanista]

Great recipe! Do you need yoghurt and cream if fresh farm milk is used?

[@Spectacular-cuoredicioccolato]

You can skip them 👍🏼

[@i.joannav.c1994]

Tutte le mie ricette riguardo formaggio, l’ho fatte con le vostre ricette. PERFETISSIME!!!! Grazie mille!!!!!! 🦋🐞🦋🐞🦋🐞🐠🐝🐠🐝🐠🐝🦋🐞🐠🐝🦋🐞🐝🐠🦋

[@Spectacular-cuoredicioccolato]

Grazie a te per aver condiviso la tua esperienza 🤗

[@Ichorof]

What did you say we can put in the cheese if we want to age it for longer? And how much would we put?

[@Spectacular-cuoredicioccolato]

On the cheese mix of oil, vinegar and salt With a brush every 3 days

[@ncgpalmborn2094]

FINALLY a cheese recepie that I understand! I will try this out one day no doubt! In turn you should try to make proper Viking mead! Its going to take a while though but its well worth the wait!

[@Spectacular-cuoredicioccolato]

🥳😉👍🏼🧀 do you have the recipe?

[@ncgpalmborn2094]

@@Spectacular-cuoredicioccolato i have been brewing mead for about 4 years now and the base is a very simple old norse recepie. I just need to translate it to english and I will send it :)

[@Spectacular-cuoredicioccolato]

Spectacular 🥳 thanks ☺️

[@gogobravo]

The cheese aging requires relative humidity more than 75%. 80-85% is the best. The fridge sucks the water from the products inside. That's why cracks appear. Anyway the recipe sounds very familiar to me with the only difference what I know that the salt is not added in the beginning but instead in the boiling whey. :-). But I never try it :-) I always use your recipe from 5 years ago (with stuffatura) and no faults so far. The last one stayed for 6 months! Became little harder but the aroma and taste I will never forget :-)

[@Spectacular-cuoredicioccolato]

Spectacular 👍🏼 thanks for sharing your advice

[@paulan5989]

Looks delicious. Is there anything we can substitute for the whey in this recipe?

[@Spectacular-cuoredicioccolato]

The first time you can skip it

[@amymolly174]

You got me man, tomorrow this is my mission, who cares world is on fire 🔥, I must make this and eat with my wine 🍷, you are awesome my friend!

[@Spectacular-cuoredicioccolato]

🥳 keep us updated

[@francisconieves1508]

Andrea i have lactose intolerance is possible to make this cheese with lactose free milk?

[@Spectacular-cuoredicioccolato]

I never tried 🤔 you can try this one kzbin.info/www/bejne/l3u5dYCtjbV3j7c For this it will work

[@egorvasilev4575]

Hello Andrea!!! Spectacular cheese again!!!...👍

[@Spectacular-cuoredicioccolato]

Thanks Egor 👍🏼

[@joeduca8582]

Great video. Thank you, I'll try it someday. 🐮🧀😋👍

[@Spectacular-cuoredicioccolato]

Welcome 🤗 keep us updated 😉

[@soughtafterseedlings2979]

Hello Chef, is there anything I can use besides rennet that is plant based please?

[@Spectacular-cuoredicioccolato]

Yes 😉 kzbin.info/www/bejne/h5CxZamgndufgas follow this video

[@calirose8617]

Got to have that hand waving!

[@Spectacular-cuoredicioccolato]

🥳👍🏼

[@realson8141]

We call this cheese white cheese in Turkey. Especially the one made in Thrace ( Balkan) is appreciated. it is best made with 55% sheep's milk, 40% goat's milk, and 5% cow's milk. my favorite type of cheese, it can be eaten as a very good appetizer with the Turkish drink Raki.

[@Spectacular-cuoredicioccolato]

Thanks 👍🏼 for sharing with us this information 🙂

[@realson8141]

@@Spectacular-cuoredicioccolato sorry , I did not fully understand, is the milk you use pasteurized or raw milk? I tried it twice last year with another recipe, it did not leaven. I also used a kind of rennet which obtained from a part of the stomachs of calves and goats. Unfortunately failed

[@Spectacular-cuoredicioccolato]

From the supermarket, so pasteurized but last only 1 week, you can find in the fridge. But raw milk is better

[@JoshuaLam89]

I can’t find liquid rennet here, only powdered rennet. How much powder rennet should I use? And also the full cream milk, can it be a store bought homogenised milk?

[@Spectacular-cuoredicioccolato]

For the rennet is better to check the instructions on the box 👍🏼 I have used milk from the store

[@fabbricaitalianaautomobili5859]

Thanks Andrea, Do you have a recipe for making proper butter?

[@Spectacular-cuoredicioccolato]

Yes 😬 but in Italian kzbin.info/www/bejne/iXzahWCebrOql9E

[@dorodense]

Fantabulous!

[@Spectacular-cuoredicioccolato]

Spectacular 🥳

[@dorodense]

@@Spectacular-cuoredicioccolato 😂🤣

[@Spectacular-cuoredicioccolato]

😂😉

[@GeorgeSalem1234]

Thank u chef. May u make blue cheese?

[@Spectacular-cuoredicioccolato]

😉👍🏼 kzbin.info/www/bejne/oGjOm4SMlqmAqpI

[@carlpajabad]

Wow love it! Can I ask Chef ?if I don’t have yet the whey can I used just water ???

[@Spectacular-cuoredicioccolato]

The first time you can skip it, no 👎🏼 water

[@carlpajabad]

@@Spectacular-cuoredicioccolato ok thank you somuch

[@Spectacular-cuoredicioccolato]

Keep us updated 😉

[@stevetaylor1904]

@@Spectacular-cuoredicioccolato ah you just answered my question. Just need to find REAL cream in the Philippines

[@Spectacular-cuoredicioccolato]

With cream it will be more creamy 😉 but you can try without too 😎

[@typhoon2minerva]

Ive been watching your DIY cheese cause i also want to make one myself but then i also have check in some facebook group about homade cheese but it was not in english and had to translate it sometimes its not accurate some random posters show photos of their homade cheese and how they succeed in making it but many few post the failure of the whole process despite they did the right procedure and use the right ingredients, anyways ill keep this short the question is, what are the pros and cons of hommade cheese making? For example in the group forum base on my understanding they speculate the cheese might be contaminated (excess moisture, fogged container, dirty utensils or container, or sharing a space in the fridge with certain veggies or food ingredients or temperature) how do you prevent all this and what type of things you need to avoid so that you can have a perfect hommade cheese, and yes i live in thailand a tropical country in bangkok a humid city, do i need to do extra effort for my whole cheese making perfect? Anyways thank for reading my concern and have a good day

[@Spectacular-cuoredicioccolato]

Don’t worry 😉 follow the recipe and your cheese will be spectacular. Naturally you need to be clean when you cook in generale. What kind of cheese would you like to make?

[@typhoon2minerva]

@@Spectacular-cuoredicioccolato of course the basic for beginners like white cheese, ricotta, mascarpone, goat cheese or cream cheese nothing too fancy that requires ageing as i live in a small apartment in bkk with such tropical weather

[@Spectacular-cuoredicioccolato]

Ok 👍🏼 perfect I will not have problem for fresh cheese

[@typhoon2minerva]

I like to share your video in my fb page cause it has a lot of DIY everyone needs to know

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 good idea

[@brunopippo6597]

How long can the whey be stored for making of pizza? Grazie bello I didn't know you had an english channel too..just subscribed!

[@Spectacular-cuoredicioccolato]

In the fridge 1 week 😉 after you can store it in the refrigerator 🥶 Thanks for your support 👍🏼

[@sandradamico4680]

Question .. can I add extra milk ifni don't have whey?

[@Spectacular-cuoredicioccolato]

You can skip the whey 😉👍🏼

[@Asanda_Ngcobo]

Great video man

[@Asanda_Ngcobo]

Make a costume dish

[@Spectacular-cuoredicioccolato]

Thanks 🥳

[@roman9509]

Does this also work with supermarket milk (not farmer's milk)?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 but the fresh milk from the fridge

[@brynhendry2899]

Your videos are fascinating

[@Spectacular-cuoredicioccolato]

Thanks ☺️ my friend

[@offpherj7884]

Your English is fine. I can understand 95% of what you're saying. Thanks for the recipe. The closed captions..........Hilarious

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks for your kindness 🙂

[@dariusellis6827]

Is it possible to make Parmesan cheese?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 but the technique is very different

[@dariusellis6827]

@@Spectacular-cuoredicioccolato Any advice? I got 2 months on my hands and want to make a cheese 🧀

[@Spectacular-cuoredicioccolato]

@dariusellis6827 start from a normal cheese, Parmesan is a big in dimension cheese and you need to wait long time before you can eat it.

[@Getouttahere78]

I'll have mine with some Focaccia bread thanks 😋😋😋😋

[@Spectacular-cuoredicioccolato]

Spectacular idea 😉

[@stonehengerenovation8761]

Can you do a ricotta video with whey? Thanks!

[@Spectacular-cuoredicioccolato]

😉 kzbin.info/www/bejne/Y2OqYn-rlK9rd8U

[@gigigriva]

Is it salty or not ?

[@Spectacular-cuoredicioccolato]

Medium

[@KissFromTheWorld]

The actual time and place of the origin of cheese and cheesemaking is unknown. The practice is closely related to the domestication of milk producing animals; primarly sheep, which began 8-10,000 years ago. The art of cheesemaking is referred to in ancient Greek mythology and evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4000 years. Cheese may have been discovered accidentally by the practice of storing milk in container made from the stomachs of animals. Rennet, an enzyme found in a stomach of ruminant animals, would cause the milk to coagulate, separating into curds and whey. Another possible explanation for the discovery of cheese stemmed from the practice of salting curdled milk for preservation purposes. Still another scenario involved the addition of fruit juices to milk which would result in curdling the milk using the acid in the fruit juice. Making cheese at home is something spectacular, exciting and... ancestral. Cheers, Domenico.

[@Spectacular-cuoredicioccolato]

Thanks for sharing this information 👍🏼🙂

[@YoungGirlz8463]

I want this smoked. 👌

[@Spectacular-cuoredicioccolato]

🤪🤤👍🏼 if you try let us know 😉

[@odettetruter1554]

the whey you used was it from messo of thermophilic cheese

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@johansantoso6826]

can you eat the moldy side?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@masih24]

The ageing was in the fridge again?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@kosmorama]

But what about the mold? How should one eat it? Cut it off?

[@Spectacular-cuoredicioccolato]

White mold is good 👍🏼 like on Brie cheese and Camembert

[@oceanbeliever681]

You need “Spectacular” on your apron

[@Spectacular-cuoredicioccolato]

😉 I should make a new one 😉

[@kilU713]

Ya ya man

[@Spectacular-cuoredicioccolato]

👍🏼😉🥳

[@zigavojska1672]

nice videos, you could make video sound level a little bit higher.

[@Spectacular-cuoredicioccolato]

Ok 👍🏼😬 sorry

[@claudesmoot1880]

There was no whey, I was going to miss this episode!

[@Spectacular-cuoredicioccolato]

😂👍🏼 bravo

[@culdesacgrocerygarden]

🔄🔄🔄🔄🔄👌 Bravo! 🙌🙌🙌

[@Spectacular-cuoredicioccolato]

Grazie ☺️

[@tamimeir]

I understand that if this is my first time making, then I can not whip whey from before.

[@Spectacular-cuoredicioccolato]

Exactly 👍🏼

[@i.joannav.c1994]

Comment update: I have some goats. I keep making this cheese in the two ways shown. Either way the cheese is indeed SPETTACOLARE, VERAMENTE SPETTACOLARE. Grazie mille!!!! 🦋🐞🦋🐞🦋🐞🐝🐠🐝🐠🐝🐠🦋

[@Spectacular-cuoredicioccolato]

Thanks for sharing your experience 🥳

[@blaylockr1]

My wife doesn't like it when I cut the cheese. What can I do?

[@Spectacular-cuoredicioccolato]

bite the cheese instead of cutting it 😉

[@beatrisahellstrom7604]

Do you mean cut to to make the curd or cut when it’s done to eat?

[@halsmail]

At one time he was doing the windmill with the knife in the other hand, I was worried.

[@Spectacular-cuoredicioccolato]

😱 sorry 😬

[@davidmiller4734]

Luckily i know farmers but in America you cant buy full fat milk in stores its illegal. :(

[@Spectacular-cuoredicioccolato]

😱

[@fabbricaitalianaautomobili5859]

Do you think, I can make this and let it become a hard cheese?

[@Spectacular-cuoredicioccolato]

No 👎🏼 sorry but very soon you will watch the video for cheese that you can let it become hard Or you can check this one kzbin.info/www/bejne/p4OQfIyqlsZspJI

[@fabbricaitalianaautomobili5859]

@@Spectacular-cuoredicioccolato thanks, now I need renet

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@gerardbechard5881]

Looks like a triple cream Brie inside.

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 very soft

[@nancymcshane3501]

Very similar to the Camembert recipe, minus the white coating. If you were to add fresh herbs, when would you do that?

[@Spectacular-cuoredicioccolato]

You can add it after you have broken the curd but don’t exaggerate with the quantity

[@saltandsugar]

I agree he is the best but the one problem I see which cud b causing growth of his channel is the name of the channel. Trust I cannot pronounce, recall or suggest this channel to anyone. He should seriously consider changing the name or may b adding easy word to remember his channel name.

[@Spectacular-cuoredicioccolato]

😬 share directly the videos 🙂 please

[@saltandsugar]

@@Spectacular-cuoredicioccolato I do that but many a times while having discussion with friends,i discuss ur unique recipes but struggle to quickly refer ur channel cz I myself can't recall the name. Think over this, this is critical for ur channel's growth.

[@Spectacular-cuoredicioccolato]

I know 😭 but it’s too late, I can not change the name now

[@Ms95670]

YOU"RE GONNA CUT YOUR HAND...be carful

[@Spectacular-cuoredicioccolato]

😱 Thanks for the advice

[@rubygray7749]

Destroy that nasty toxic aluminium pot!!!. Food should never be cooked in aluminium!

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼