From milk to cheese in 10 minutes, without rennet! - How to Make Cheese at Home - Easy Cheese Recipe

Learn how to make cheese with store bought milk without rennet!
Follow us on Facebook - / nelsworldcookingchannel
Instagram - / nels_world_cooking_cha...
OK.RU - ok.ru/nelsworld
Homemade Cheese Ingredients
-----------------------------------------------------------
10 eggs
10 oz sour cream
3 gallons of milk
2 cups white vinegar
------------------------------------------------
7 oz kosher salt
3 quarts of water
-----------------------------------------------------------------------
#homemadecheese #cheesewithoutrennet #howtomakecheeseathome

[@chanderhansautar5048]

Thanks my cheese was and successful

[@PetNelli]

Good to know, and you're welcome!

[@rochelle.judithsamantha5519]

What is oz sour cream

[@HelloSmileMore]

How does the cheese taste like any comments would be helpful 🌹

[@cynthiamolenaar770]

rochelle.judith Samantha oz is just short for ounces, so it is a meadurement.. 1 ounce = 28.3495231 grams 😉 Oh and sour cream is a kind of creme frais?

[@nickynarbin]

rochelle.judith Samantha it’s sour cream - oz stands for ounces - a weight measurement

[@barco555]

Omg, I did it and it worked, and it’s delicious, kinda like the fresh mozzarella... omg, I can’t believe I made my own cheese.

[@PetNelli]

Glad you liked it! Thank you so much for watching/commenting/subscribing/sharing!

[@pallavisreetambraparni6995]

wow

[@cpandjr]

Does this make a hard cheese?

[@barbarasturtevant8327]

Congratulations!!! I made this recipe as well. It was Delicious

[@pyaepyaewai2389]

Is it really Omg?

[@sunethral8400]

Never knew eggs were added in cheese making

[@johnjohn-cs9eu]

I was going to say think of mayo with eggs: egg makes it creamy but my favourite mayo Heinz only has a teaspoon of egg. So looking at the yellow colour maybe a good comparison flavour-wise would be Hollandaise Sauce?

[@bennakayden]

I don't think I've ever seen out added

[@zannajoyce6698]

This is specifically egg-cheese. Not usual at all. The milk plus sour cream left for some hours in warmth would have yielded curds, as would the vinegar in the milk without the eggs and sour cream. But all together they would make a lovely tasty cheese. Most egg-cheese recipes are just eggs, Mill and a little salt. But I have also seen recipes with sugar instead. I like the extra step here of the brine!

[@johnjohn-cs9eu]

@@zannajoyce6698 interesting

[@barbarasturtevant8327]

Well,,, I just finished making this Farm Cheese Recipe & I'm looking forward to tasting tomorrow. Thank you for share You're Kitchen with us 😁❤

[@SheilaPressley]

I'm fascinated by the use of eggs! It looks delicious! Thank you so much for sharing your recipe!

[@funniful]

I changed the amounts to smaller amount. 1 gallon whole milk. 3 Large eggs 3 oz Sour Cream (about 1/3 Cup) 2/3 Cup White Vinegar Mix eggs with sour cream, and add to milk in large pot. Set it on low to medium heat for about 20 minutes, or until it starts to barely show signs of a boil. Turn off heat and stir in vinegar. Let stand for 5 minutes. Put two layers cheesecloth in large strainer with bowl underneath. Pour cheese mixture into it. Move strainer to a new bowl, wrap cheese up into cloth. Set weights on cheese for 40 minutes.

[@denkeylee]

How long do you let it sit in the sea salt inside the Fridge? thanks

[@dianerandall995]

thanks so much for the break down....did it turn out as nice as the one in the video?

[@sandybelota3991]

Thanks, how did it come out

[@barbarasturtevant8327]

Oh My,,, cutting this recipe in 1/2 is a great idea. Thank you..😁❤

[@robynpeterson958]

Thanks for the recipe.

[@joannasarcamedes8191]

thats impressive how people just kNow how to do things like this and make it look so easy....thats impressive...ill have to try that....thnx...

[@PetNelli]

Please do try it. You may be pleasantly surprised. Thank you for watching and commenting.

[@brianrundle2875]

I just made this cheese, I found on another channel that it is best to use un-homogenised milk, here in Australia Woolworths sells a brand called "Farmers Own" whole milk that is not homogenised and is 3.8% fat. I used a thermometer and only brought it to 80oC as many other channels say not to boil it as that is the same as homogenising it and would prevent the cheese from forming the curds. I don't know if the scale is important as I only used a 3 litre jug of milk and proportioned down the other ingredients to 3 eggs, 2 oz of sour cream and 1/2 cup of vinegar (8%strength). It looks good...

[@brianrundle2875]

As a add on comment I must say I like this cheese but it does have an eggy taste. I brined it overnight and it was salty enough to bring out the flavor. I tried melting it and it did not melt, just dried out...

[@karnerbutterfly]

Boiling the milk is basically the same as Pasteurizing. Homogenization has to do with breaking the fat globules down into smaller, uniform bits - I don't believe that process has anything to do with heating the milk.

[@janelow2613]

You have a Woolworths ? Wow xx

[@girlcheck]

Great video! I would like to add that the liquid remaining after strain is whey. It can be kept in refrigerator for use in soups, sauces and gravies. Even your smoothies.

[@citizenoftheearth6]

and bread making

[@jillhumphrys8073]

Or you can water house plants with it.

[@insertclevernamehere2506]

You can also use the whey when you are fermenting veges during home fermentation-preserving or making kimchi and similar dishes.

[@PetNelli]

Thank you Carol for watching! Thanks again for the useful input.

[@jillhumphrys8073]

Also you can use the whey to make chicolate milk to drink. It looks weird but takes like chocolate milk. So maybe a good thing to feed a picky eater who needs some protein.

[@TheOriginalNaugaHyde]

Thank you so much for this video! I am 56 years old and am a big cheese lover, yet I have never heard of this style of cheese. I have since read up on it’s heritage and am so blind-sided that it’s been hiding from me! I am from US and thought I’ve had my fair share of worldly cheeses but it appears I’ve been missing out! The bread in this video also looks amazing! Makes my mouth water! Thanks again for sharing a bit of your culture with all of us!

[@PetNelli]

Hi Nauga Hyde, you're very welcome! Thank YOU for the kind comments!

[@laetitialrnt4618]

Does it tastes like cheese if yes what kind of cheese (feta, gouda, mozarella, ect ...)? The eggs confuse me haha

[@PetNelli]

Yes it does taste like fresh cheese. Kind of like a cross between feta & mozzarella. The eggs help the cheese bond and have the right texture.

[@jodiesmith5727]

Wonderfully easy recipe, thank you for your knowledge

[@PetNelli]

Thanks for watching, liking, and commenting!

[@Stan_52]

Thank you for this great recipe Pet, I didn't know to add egg in cheese making I made it and WOW very nice tasting cheese.

[@PetNelli]

Wonderful! You're welcome, and thank you for trying and commenting! Glad you liked it!

[@nathan8750]

my cheese was magnificent. thank you this was great

[@PetNelli]

Glad you enjoyed it! Thank you so much for watching/commenting/subscribing/sharing!

[@crazycoyote1738]

Nell, great recipe!! I see that you are pushing the crust that formed on the heated milk but you skip and don’t explain if you throw it away or mix it in. Please explain!!

[@PetNelli]

I mix it back into the milk, unless someone at home wants to eat it right then and there.

[@jancombrink73]

I am at this moment trying to make this cheese.. I'm using our own goats milk.. With 7.9% fat (tested). HOPE it works.. From South Africa

[@MM-uw5uj]

oh, that sounds cool! my friend tried that and it worked rather well. Hope it works for you, too!

[@DiannaAtherton]

Sorry, late responding. How did it come out?

[@DaveonTap]

Looks like this is my next covid19 project! Thanks Nel!

[@lavalgarner4580]

Howd it turn out

[@tanyadeel6394]

Same! Gonna try making it tomorrow ....

[@PetNelli]

You're welcome, and enjoy!

[@jlocey87]

Oh for goodness sake knowitalls. It's only an example recipe. Don't like it research it & make your own video 🤦🤦🤦🤦

[@PetNelli]

Thank you jlocey87! :)

[@Tmomsav]

You have inspired me to make cheese!!! Looks delicious 😋

[@PetNelli]

Good to know! It tastes amazing, too (like feta crossed with mozzarella).

[@src3360]

I’m going to try this, I have access to lots of milk and it often goes bad. I give away as much as I can but always have left over, this would be a great way to turn the milk into something that wouldn’t spoil so easy and I love cheese!! 🙏🏻🙏🏻

[@PetNelli]

Good luck! Hope you enjoy

[@capelandpermaculture5808]

I am SO going to make this. Thank you for the gift of sharing this simple little recipe. Much, much appreciated!

[@PetNelli]

You're very welcome! Thank you for the positive comment!

[@florencepierce1864]

OMG! My little dairy-loving mind is officially Blown! I've heard of Cheesy EGGS, but Never Eggy CHEESE! So Amazingly Cool! I was uncertain when I saw the eggs, but now I so can't wait to try this one! Seriously, I've never heard of this recipe I'd love to know if this is a recipe Nel came up with or if this is an existing or even ancient recipe? Either way - Brilliant!

[@victoriasophiaysabelleelis3489]

Can i ask a question what is the use of 10eggs and a sour cream?

[@PetNelli]

The eggs help the cheese bond together tight, and the sour cream gives it a creamy, smooth texture.

[@BharatPatel-qz7bk]

Very surprised that eggs are added??? Superb hardness and test can be developed for it....Best process

[@user-xs3lc4ky4h]

That song in the intro hit me with the nostalgia wave.

[@ebsmites7544]

love the music they are using for this video. its nice to listen to. some videos have really annoying music have to turn the sound off

[@bellanewfie]

Why the eggs? I've made cheese many times just milk vinegar or lemon juice never used eggs so just curious why the eggs.

[@robertlangley258]

Why not eggs, you got somethin against eggs?

[@MariaMartinez-researcher]

I guess it helps this thing hold a shape.

[@Nklopsch]

increases protein content allowing you to make it with 2% or skim milk. This quick cheese is NOT for aging. It will spoil and go rancid. It will melt and it can be toasted. But it should be eaten within 3 days

[@GasFinger1]

Nice video annoying muzak

[@vociferonheraldofthewinter2284]

A few questions. 1. How long do you leave it in the brine before it's ready? 2. How do you store this cheese? 3. How long can you store it?

[@paulacannon3452]

Home made soft cheeses a week only in a fridge

[@haydehabdolahian7691]

With all that eggs wouldn’t taste like egg or omelet ?

[@MadScientyst]

I'm a simple fella, I see Cheese...I subscribe...yummy...lol

[@ziggeman]

Perhaps tasty! but 10minutes? right! 😏

[@mrscalifdreamer]

ziggeman thank you! That was not ten minutes. My mom used to make cheese and when it was time to squeeze the moisture out of it, she’d hang it above the kitchen window for a day at least. Ten minutes....right!

[@dianamahan4542]

@@mrscalifdreamer g

[@ineswalijee6631]

Its just like paneer never seen with eggs but may try it.

[@PetNelli]

This may be known by different names around the world. Cheeses with similar recipes may be known as "Farmer cheese" in the West, and by "Panir/paneer" in the Middle East / India. As for taste and texture, it is like feta crossed with mozzarella. The eggs help make it more like hard cheese. Also check this out: en.wikipedia.org/wiki/Types_of_cheese#Fresh,_whey,_and_stretched_curd_cheeses

[@melodynottingham6489]

Wow that looked very quick and simple. Think i have to try it. Thank you

[@PetNelli]

Thank you. Please do try. I think you will like it.

[@prettyisha5771]

Great video 👍 thanks, love from,🇬🇭🇬🇭Ghana❤️❤️❤️❤️

[@PetNelli]

You are so welcome!

[@blowmind11]

The part where you show us how to make a sandwich is very interesting......

[@marie.el__]

Hahaha

[@chelu4u]

Thanks for sharing when I make mine I'll use jalapeños and pineapple .

[@PetNelli]

You're welcome! That sounds interesting! Please let us know how yours turns out.

[@precurious1148]

Michael Naputi inside of the cheese? That sounds pretty good

[@hissonshinegirl]

I agree... great sweet & hot...I do that with Paneer. Cranraisins and jalapenos then I mold it in a short 2" wide PVC pipe I cut down as a mold.

[@carriehorn261]

I made it and it is delicious!! Say, can I freeze this cheese?

[@waleskagarcia6477]

Greetings and Blessings Pet! Thank you for such a great recipe and video! I was wondering about the flatbread and dried meat also! I am glad you mentioned it in one of your replies! Thank you so much! I will definitely try this recipe! 🌺🌹🌺🌹🙏🏼🙏🏼

[@PetNelli]

Hi Waleska, sorry about the delayed reply. Thank YOU for watching and commenting! You might like the Wikipedia pages for the flatbread (lavash) and the dried meat (basturma). en.wikipedia.org/wiki/Lavash and en.wikipedia.org/wiki/Pastirma

[@suefromlondon5735]

This cheese looks yummy however, one question I ask is what type of milk, is it raw or pasteurized?

[@PetNelli]

Pasteurized.

[@hannelorerack3785]

I don't understand what the eggs were for?

[@PetNelli]

The eggs help make it more like hard cheese.

[@waltershumate5777]

I don't know which is cooler. the cheese recipe, or the United States Marine Corps cutting board.. I could just see some Jarhead ran out of cheese... and came up with this. Adapt and overcome..!

[@PetNelli]

Hoorah! LOL! :D

[@xazrith_]

Can you add herbs, spices to add flavour to the cheese during making?

[@PetNelli]

Yes you can, like rosemary, dill, mint, whatever you like.

[@jackgalico3559]

Wonderful recipe ! For how long can I keep it in the fridge ? Thanks, that's a treasure to keep

[@PetNelli]

You're welcome! We use ours within a month, so never tried keeping it longer. If you do, please let us know?

[@babadook1593]

Okay...so did anybody else feel like opening their mouth at 7:39 or was it just me🤔 AND DON'T LIE!🧐 😅😅

[@donnastarnes3104]

I think I did open my mouth!! LOL!!

[@babadook1593]

@@donnastarnes3104 ha haa I was doing the tongue sucking can't wait to have a bite open and close my mouth movement before actually biting into the nothingness. 🤣🤣 Geuss I had the munchies bad. 😁

[@PetNelli]

Hahaha LOL good one!

[@LoveJesus5165]

Why do you need eggs?

[@pbr2805]

Binds it better.

[@beccasmama63]

I have never heard of using eggs in making cheese.

[@RaspK]

With good reason.

[@phlipschnodt]

You still never have. As far as I'm concerned, this is not cheese, but a cheese-like product. Don't get me wrong, it may be quite good, but I won't call it cheese when I give it a try.

[@RaspK]

@@phlipschnodt Yes; the correct term would, in fact, be "white cheese product."

[@thefuzzypenguin778]

me either. This can't be cheese. hmmmmmm

[@Nklopsch]

@@thefuzzypenguin778 It is still cheese, the eggs increase the protein content. You can sub protein powder. Using Eggs was something done in colonial America to make "quick cheese" that is NOT suitable for aging. And it is meant to be eaten the same day or the next day. It will spoil pretty fast after that.

[@at39degrees]

Milk in Nevada about 3.00 a gallon. Dozen eggs- 1-2.00 Sour cream 1-3.00 Vinegar and salt you probably have already. You gonna need a large stainless pot or two though. Big enough for over 3 gallons. And a large jar to put the cheese in.

[@fouziakhanam8521]

I just love to see cooking 😍😍 but I am not trying 😅

[@tam1729]

Wow. I’m impressed

[@PetNelli]

Thanks!

[@vijayrajpal1010]

Well the other name of this preparation is called "cottage cheese".. here egg is helping to get much rigid and firm texture...else vinegar is sufficient.. In India its very common.. Called " Paneer".. We used home made curd or lemon instead of vinegar. This Paneer is 100% vegetarian, in Asia milk is vegan as cows and Buffalo are not given blood feed.

[@mrmadame28]

You mean you can have milk from your cows without killing her veal to take the milk?

[@13gladius28]

@@mrmadame28 Yes, imbecile

[@13gladius28]

Pregnancy or not has no effect on the ability of a cow to lactate. A cow can be not pregnant at all and still produce milk, provided she is milked regularly no matter if it's by a calf (her own or an adopted one), or by the person

[@mrmadame28]

@@13gladius28 If you believe what I have said is not true, either you are ignorant, or a an imbecile yourself.

[@13gladius28]

@@mrmadame28 That's bcz you're an ignorant imbecile

[@wonderwoman1199]

What's with the eggs ?

[@PetNelli]

The eggs help the cheese bond tight, giving it the right texture.

[@scottkennedy6007]

Does the cream have to be sour? and can lemon be used intead of vinegar? Thanks for the video

[@pbr2805]

Vinegar give's it more curds.

[@challisinchains9654]

Can I use this to moisturize my skin? Would it make a good flotation device? Do you know this week's winning lottery numbers? 😁 I'm teasing. These comments are bonkers! Well done. Thank you for sharing this recipe. Look forward to trying it this weekend.

[@chrishagemarcou9174]

Thank you for this wonderful recipe. I actually just made a batch with a litre of milk. Divided the ingredient amounts by 10 to do so. It yielded 160 grams of cheese. It's fabulous! Nope it doesn't melt but boy does it taste good on pizza! I will definitely be doing this again and again.

[@juniorwear439]

Why the "Eggs". Did not understand, Sorry..

[@PetNelli]

The eggs help the cheese bond together tight and not crumble apart easily.

[@throow]

I would really like a recipe on that bread :)

[@PetNelli]

I have the recipe video for it coming up soon, stay tuned! :)

[@nancycrowley5411]

Thank you for sharing looks delicious.👏😊

[@JhourladEstrella]

You do know that's a sour pudding recipe, right?

[@dragonlilyacres2411]

That's exactly what i was thinking. This isn't cheese.

[@jojoregalado5355]

Nice video but why do we need to put eggs?

[@PetNelli]

Thanks. The eggs make it more like a hard cheese. However, you will not be able to see, smell, or taste eggs in the cheese with this recipe.

[@jojoregalado5355]

@@PetNelli Oh ok. Thank you so much.

[@mohinichaudhary9359]

You don't need to put eggs... Boil milk, add lemon juice or vinegar while the milk is boiling...it will curdle..whey will get separated..pass the entire contents through a thin cotton cloth or cheese cloth...pour a glass of water over it to remove the sourness of lemon or vinegar.. squeeze and drain out the whey..put some weight over the cheese...wait for an hour... result is tasty cheese !!!

[@karenward7373]

Thank you ..had me ..can't eat all that egg ...godbless

[@mohinichaudhary9359]

@@karenward7373 God bless you too... have a nice day ..

[@merlincoffee1108]

You mean you can rinse the sour taste of vinegar out?

[@mohinichaudhary9359]

@@merlincoffee1108 yes...the sourness is removed to a very large extent.

[@PetNelli]

Thank you for sharing this info. I imagine that will work great for those who don't want to use eggs or vinegar. However, there is absolutely no egg or vinegar taste or smell using my method. And it tastes wonderful.

[@varun3329]

Will this cheese melt?

[@nargisanjum9831]

Can I shred it?

[@SirSilentSquall]

They said no on another comment.

[@PetNelli]

I'm afraid it won't melt. This is a fresh, non-melting kind of cheese.

[@epstiendidntkillhimself1435]

Can I ask why eggs? Never seen them used to make cheese

[@PetNelli]

The eggs help the cheese bond and not fall apart.

[@pmsilent]

@@PetNelli so the eggs act as rennet? Interesting....

[@cynthiamolenaar770]

I came across this, but do nót know if ot is true 😳 cultivationofacheesemonger.wordpress.com/2016/03/07/lysozyme/

[@guillermobadell6]

Why use eggs. ?

[@samw6048]

@@cynthiamolenaar770 This link doesn't seem to work.

[@jihanmakram4688]

Thank you for this recipe. You don’t put it in the fridge to chill first before cutting? You just left it out 30m and cut it?

[@mellio9077]

marvelous!!! thanks for sharing this joy ❤️

[@PetNelli]

You're welcome!

[@snertlegrubber]

It's Cheese Jim, but not as we know it!

[@PetNelli]

LOL :)

[@alycadabra7956]

I will be trying this. Thank you so much for the easy to follow, captioned video. I'm hearing impaired and youtube generated captions definitely leave you guessing

[@PetNelli]

You're welcome!

[@jhenderson750]

At 2:06 in the video, are you skimming off/removing the coagulated stuff or stirring it back in? Thanks!

[@vinayakpatil355]

Stir it back. Nothing goes in drain.

[@PetNelli]

I stir it in.

[@pramilaborges1281]

Thanks that's wonderful recipes I've started trying myself and found them good in taste

[@PetNelli]

You're welcome! It does taste great, doesn't it?

[@rasyarasmiyati8057]

I love cheese and I will try at home

[@randyclary8635]

Since only one in this house, can I vacuum seal and freeze some of these cheese wedges after a few days of salt water brining? Even half a recipe is a lot of cheese for one person. Thanks so much for posting this recipe. Anxious to try it as I have a few recipes that require non melting cheeses.

[@PetNelli]

Hi Randy, thank you for watching, commenting, and asking a question. You don't need to vacuum seal it. So long as you keep the wedges in the brine (refrigerated), they will last for many weeks. That said, why not scale it down to 1/3 or even 1/4? Finally, do you mind sharing your recipes that require non-melting cheeses?

[@MIRACULOUSFABULOUS]

is it chedder cheese or mozerella cheese❓❓

[@PetNelli]

Neither. In taste and texture, it is like feta crossed with mozzarella.

[@rstuhl]

😂

[@1701beth]

This makes a lot of cheese for my household of two. I halved the recipe and it turned out fine.

[@THEPERFECTDUDE]

What type of cheese is this?

[@mistletoe3810]

Can be stored in the salt water and refrigerated for quite a while. But you will eat it up before it can go bad.

[@PetNelli]

That's great!

[@PetNelli]

@ THE PERFECT DUDE This is a kind of Farmer Cheese.

[@josephguerrero1351]

This looks like some tasty fun, I'm going to try it. It says make cheese in 10 minutes, and the straining process takes 30 to 40 minutes? How long does it need to soak in the brine before being edible? I like making salt free pickles, I'm going to cook some pickleing herbs into the brine. 👏

[@PetNelli]

Overnight the salt flavor is added, but we keep in the brine to preserve it. You can add herbs to the cheese before straining it. Haven't tried adding herbs to the brine, so no idea if it will work.

[@sophia61617]

Looks good but make cheese with eggs first time I saw

[@mackenziemorgan7054]

All of Eastern Europe makes cheese with eggs as a traditional Easter food.

[@yng1669]

How many kgs of cheese does this recipe make?

[@PetNelli]

This recipe will make 2.2 kg (5 lbs) of cheese.

[@DavorMaksimovic]

I'm also making cheese with eggs, that is how I found your recipe. This is very healthy food, ideal for kids, body building or Keto diet. I also grow hot peppers and put them inside for strong, for very strong taste. But I did not put it into brine, instead make Trappist form and fermenting it at refrigerator to make really tasteful hard cheese. I'm glad to meet you :)

[@PetNelli]

Hey Davor, thanks for watching and commenting, and for sharing your method. We use the brine method to preserve taste and texture, which is kind of like feta crossed with mozzarella. We really like that as opposed to fermenting.

[@leandk]

how much does the cheese weigh? also what type of cheese is this? It looks really nice will be making it next weekend!! Congrats!! I apologise for the questions if you have answered them before but I couldnt find them

[@DianaBryantMinisterios]

It looks delicious!! Thumbs up!! 💕

[@PetNelli]

Thanks :-)

[@Anabella1974]

This looks amazing and I can't wait to try it. 2 questions: 1. Do you keep it in the jar until you use it, or just as part of the process and then remove from jar? 2. how long does the cheese last? Thanks sooooo much for sharing this!!

[@PetNelli]

I'm confident you will like the cheese in this recipe. I keep the chunks in a glass jar filled with salt+water. I remove one chunk at a time, which lasts like a day or two. You can return the unused part of the removed chunk back to the salt water after dinner, or you can just leave it in a covered container to be consumed the next day. If you keep the cheese chunks in the salt water, it will last for about 1 month.

[@droidcrasher]

HOW LONG did you leave it in the brine!?

[@JohneChalach]

WHAT DOES THE EGGS AND SOUR CREAM DO....?

[@patriciadolbleskin2748]

You are right just lemon juice and salt are necessary 😀

[@PetNelli]

The eggs help the cheese bond together and have the right texture. The sour cream adds a certain smoothness to it.

[@zaklloyd4335]

I want to try this. Is it eggy flavour; and is that the purpose of the brine or is that just for preservation purposes?

[@PetNelli]

No egg flavor or color, for that matter. The role of the eggs is to help the cheese bind well and have the right texture.

[@rahla53]

You can achieve same results, with buttermilk, no rennet either, much easier~:>)

[@user-mt4zr5kp7h]

Luz Maria Rahla care to share with the class? What do you change besides the milk?

[@barskateco2154]

Buttermilk instead of eggs ?

[@ohwhatelse]

looks & sounds very good. But I do think I'd want a little mayo & mustard on that sammi... you don't say how long to soak in salt water OR how long it will keep in frig. & does it freeze well? Any recipes for cheddar?

[@PetNelli]

Thanks! A little mayo & mustard never hurt anyone :) The role of the brine is to preserve the cheese and add salt for the right taste.

[@jimmiers8218]

Everyone wants know...what kind of cheese are we making?

[@mistletoe3810]

jim miers it is a cheese known in the west as “farmers cheese “.

[@annnonomous636]

@@mistletoe3810 If it is "farmers cheese", then it is comparable to ricotta cheese

[@papasfatcat8648]

Very similar recipe to Easter Cheese or Syrek / Hrudka.

[@PetNelli]

Haha LOL this is a type of farmer cheese, as others noted already.

[@elizabethtai1236]

To anyone who's had a go... so what does it taste like?

[@PetNelli]

Feta crossed with mozzarella.

[@1929modelagirl]

My mom made a whole milk cheese that looked very similar to yours, and 50 years later I still remember the taste . . . mild and slightly salty. I know she used rennet though. I think I will cut down your recipe and try it. Thank you

[@PetNelli]

You're welcome! Let me know how you like it.

[@dartagnantaft5918]

What kind of cheese does this compare to, and how would it be if smoked?

[@PetNelli]

It's a fresh, non-melting cheese, similar to en.wikipedia.org/wiki/Paneer. Haven't tried smoking it.

[@alikdouh3314]

Hi, Do you remove the top layer when slowly boiling or just stir it in. You just showed us peeling it to one side then mirrored in the next scene which was you stirring it.

[@PetNelli]

I stir it in if my family doesn't grab it first :)

[@theriebank]

Cheese is expensive, I need to try this

[@bendyandalice8492]

In my country cheese is cheapp

[@wealth8519]

Thank you so much. Cheese is very expensive in my country. I will make one. Please have you tried checking if it can melt on pizza?

[@PetNelli]

Hello Sandra, we also love Jesus Christ, amen! This is a non-melting cheese, my dear. Just curious, what country do you live in?

[@myfrugalraggylife7104]

Well this is going to be expensive using 10 eggs and sour cream !

[@wealth8519]

I live in Nigeria.

[@elinabalibado5982]

Mr.pet Nelli thanks for showing us how to make a fresh cheese ..if i make 3 letters of milk how many yougurt should add because we dont have sour cream and eggs?

[@PetNelli]

Hi Elina. I'm afraid you can't use yogurt with this recipe. At least the end result may not be anything similar.

[@therightthought2413]

Does it smells like eggs in it?

[@PetNelli]

No. You will not see, smell, or taste the eggs.

[@LordStanley94]

Fantastic. Thank you for creating the video. Looks simple to make. Question: what is the point of the water and salt? I assume it is for preserving. How long does one keep it in there? Thanks

[@PetNelli]

Thank you for watching! The brine (water + salt) is mainly for preserving the cheese so you can take your time and consume it at your pace. In our case we finish our batch within a month, and the brine does a fine job. It would probably last longer but we never tried.

[@LordStanley94]

@@PetNelli Thanks Pet. Curious: do you think it would be possible using Apple Cider Vinegar as opposed to regular white vinegar?

[@LordStanley94]

@@PetNelli Disregard my second ACV question. You andwered it, just did not see it. Thought you may have not seen it. Pardon me. Thanks again. 😊👍

[@aivkara]

@Pet Nelli, thank you for that video, I never realised it was that simple, or that you could use eggs! Now, how about a video or a recipe on how to make those wraps (just the bread part) that you show at end of the video?

[@PetNelli]

Hey aivkara, thanks for watching / commenting / asking questions. Those wraps are made using a bread called lavash. I don't make lavash at this time. But if/when I do, rest assured I will make a video and post it here. :)

[@allaudler6752]

Did you put eggs in cold milk ? And let it boil together?

[@Needinaname]

This i gotta try, thanks for the recipe. Just one quick question, how long do you have to keep it in the brine before its ready to eat and how long does it keep for?

[@PetNelli]

You're welcome! This cheese tastes right as early as overnight in brine.

[@dwklug]

3 gallons of milk equals how much cheese? How long do you keep the refrigerator? What type of cheese would you call it? The video looks good but I think narration could a lot more information. As it is, I think I will buy 3 gallons of milk today.

[@belsnickel9568]

dennis klug it’s most close to paneer cheese

[@idontcare1481]

Good luck getting 3 gallons. Here there is a limit of 1. Hope it turns out good

[@PetNelli]

3 gallons of milk will get you 5 lbs of cheese. We keep ours in the brine, refrigerated. We finish consuming the whole thing within a month, so I know it lasts at least that long. Pretty sure it will last longer though.

[@MRSSNOWSTORM]

Does 3 gallon means eroung 13,5 litres?

[@ogr8bearded175]

@@MRSSNOWSTORM 3 gallon would be 12 quarts and a litre is a bit more than a quart so it works out closer to 11.4 litres.

[@jimdent351]

Why the eggs? My mother used to do something similar, but I'm pretty sure she didn't use eggs.

[@PetNelli]

I saw somewhere else in the comments the same can be made without eggs. I haven't tried so myself. The eggs help the cheese bond strong and not fall apart. As we like the taste and texture much we don't bother trying without the eggs.