The speaker is sharing a recipe for making cheese at home. They start by heating 10 liters of milk to 36-37 degrees Celsius and then adding two tablespoons of rennet, diluted with water. After stirring and letting it sit for 45 minutes, they add salt and stir again. The mixture is then left to sit for another minute, allowing the whey to separate from the curds. The curds are then transferred to a cheesecloth or a colander lined with cheesecloth, and the excess whey is allowed to drain off. The cheese is then shaped and left to sit for two days to allow it to set. After two days, the cheese is removed from the mold and can be stored in the fridge. The speaker also mentions that the whey can be used as animal feed or for other purposes. The video ends with the speaker showing off their finished cheese and providing some tips for shaping and storing it.
Here are the key facts extracted from the text:
1. The recipe is for making cheese from 10 liters of milk.
2. A thermometer is used to measure the temperature of the milk.
3. The ideal temperature for cheese making is 36-37 degrees Celsius.
4. Two tablespoons of rennet are used for 10 liters of milk.
5. The rennet is diluted with a little water before adding it to the milk.
6. The milk is stirred well to mix the rennet and then left to rest for 45 minutes.
7. After 45 minutes, the mixture is cut into small pieces to release the whey.
8. The mixture is then left to rest for another minute to allow the whey to separate.
9. The curds are then removed from the whey and transferred to a cheesecloth or a colander lined with cheesecloth.
10. The cheesecloth is gathered up and tied with a string to form a bundle.
11. The bundle is then left to drain for several hours or overnight.
12. After draining, the cheese is shaped and left to dry for a day or two.
13. The cheese can be stored in the fridge for up to two days.
14. The cheese can be shaped with a cloth to give it a smooth surface.
15. The whey left over from cheese making can be used as animal feed or discarded.
16. The amount of cheese produced from 10 liters of milk is approximately 1 kilogram.
17. The type of milk used affects the amount of cheese produced, with full-fat milk producing more cheese than low-fat milk.