How to Make Cheese and Use Leftover Whey to Make Bread

Рет қаралды 5,767

Ай бұрын

This type of cheese is quite common in some Eastern European countries. We have made something similar in the past when I showed you the unique midsummer cheese from my country, Latvia. As it turns out, this type of cheese is also traditionally eaten during Easter in countries like Ukraine and Slovakia. Usually, served with sweet, enriched bread and slices of cold cuts.
This is the fourth cheese and bread project on the channel, and I just love doing them because they are so fun. What I like the most is that I can use the leftover liquid from the cheese making process to then make the bread dough with.
You can customize both the cheese and the bread to your taste. Add some herbs or roasted vegetables to the cheese, or some seeds perhaps. Skip the saffron in the bread and flavour it with cinnamon or clove instead. As long as you stick to the base recipes and the given quantities you can modify them as you wish.
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Пікірлер: 31

@ChainBaker 3 ай бұрын

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

@youtoucan2312 Ай бұрын

“No whey!” 😂

@BigboiiTone Ай бұрын

LOL!😂

@lisaboban 2 ай бұрын

"I don't care what anyone's granma used to do." Me either. That bread and cheese look totally amazing and I can't wait to try them both!

@knottybead4871 Ай бұрын

That comment cracked me up, and I said give them hell Charlie!

@BigboiiTone Ай бұрын

I'm so glad we are just saying this now. Learning from elders is wise but that doesn't mean we should just accept what they say as fact all the time.

@swc2019 Ай бұрын

Your bakes are so attractive and very enticing! Your videos are informative and your instructions are clear. You make bread baking look effortless!

@antheeamorgan Ай бұрын

MMM...bread and cheese is my all time favourite breakfast, brunch, lunch, dinner, snack... And I also agree that a sweet brioche dough made into a savory sandwich is the best combo ever !

@natalieeclipse3202 Ай бұрын

Только сделала творог и осталось много сыворотки, как раз и рецепт появился 😊, очень хочу попробовать ваш национальный латвийский сыр 🧀! Спасибо за работу и рецепты! 🎉

@julesl7828 Ай бұрын

Fabulous! Also your attitude to doing your own thing, to your taste. Keep it up 👍😊

@Jeepy2-LoveToBake Ай бұрын

I was hoping you would be posting this one soon as you mentioned the saffron raisin bread could be used for Easter - this cheese is quite unique with a nice subtle peppery flavor. ChainBaker subscribers, Charlie has 208K subscribers 🤩 - please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His outstanding videos help make us better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral.....

@adolforosado Ай бұрын

Hey, I get a lot of whey from making Yogurt with kefir grains from scratch. I use it to ferment all kinds of stuff, even my chicken feed! Pure protein.

@terryl.9302 Ай бұрын

Exactly what we did @ Austro-Hungarian Easter every year. Hrudka & Bread we looked forward to every year. Nutmeg & Sugar in this cheese. Aunt added raisins. Exquisite.

@Jeepy2-LoveToBake 3 ай бұрын

I was thinking about making your Latvian cheese (Janu Siers) for the brunch - I think this would be nice instead.

@alexbowman7330 Ай бұрын

This will be delicious. Curd cheese (hrudka) and bread is the only thing I like about Easter. This is a nice take on the classic recipes.

@Jeepy2-LoveToBake 3 ай бұрын

Made the cheese mid-week and baked the Saffron Braided loaf last night for today's family brunch - everyone enjoyed trying both the cheese and bread. The cheese sliced nicely and texture was bouncy yet delicate. Delicate flavor with the zip from the coarse black pepper. It was a perfect complement to the soft and fluffy Saffron Raisin 4-strand braided loaf with the bright saffron flavor and soft sweet raisins. Photos have been posted (#306)

@BigboiiTone Ай бұрын

Sometimes a slice of quality bread with random stuff such as farmers style cheese, or tomato/pepper can just be the tastiest and satiating foods. I'm glad you use the whey in a cool way like this! I believe i've read about people drinking whey also, sort of like how they would drink buttermilk. Educational and also entertaining like always, Charlie. But this is a regular occurence for the videos of the Chainbaker!

@rafaelfumero4586 Ай бұрын

I love your videos, it's like me, a brazilian, going in a trip to the eastern europe, I've always had some hard time to figure out the temperature adaptations, cause I live in a country that 350 days of the year are above 23°C... But I've learned sooo much with you that I can't complain

@suyapajimenez516 Ай бұрын

Charlie… Charlie … too much temptation

@mariamihailovici8295 Ай бұрын

I love cheese, and bread+cheese is even better 🤤 thank you ❤

@jamessteele7010 Ай бұрын

I’m excited about this one.

@catherinedavidson7145 Ай бұрын

That looks so impressive!

@kennethgardzinski Ай бұрын

Thanks!

@ChainBaker Ай бұрын

Thank you 🤩

@gailjordan9250 Ай бұрын

❤

@bloodwolf7462 Ай бұрын

Great recipe :D Maybe another sweet bread will contain almond "flour"? :D Also question about cold fermenting. How chilling time intervals affect dough? Longer (1-3h), shorter(10-15mins)? Why 30mins everytime? :)

@ChainBaker Ай бұрын

I keep it at 30 minutes to get it over with quickly and to cool the dough down sooner.