The summary of the video transcript is:
The video is about how to make country cottage cheese from bagged milk, rennet and butter. The presenter shows the steps of making the cheese, such as curdling the milk, draining the whey, breaking the cheese, frying it in butter and letting it harden in the fridge. She also gives some tips and answers some questions about the ingredients, the process and the difference between country cottage cheese and cream cheese. She ends the video by showing the final result and thanking the viewers.
Here are the key facts extracted from the text:
1. The video is about making country cottage cheese (also known as "Minas cheese").
2. The recipe requires 6 liters of milk.
3. The milk used is from a bag, not from a cow.
4. The milk needs to be warmed up to around 35-37 degrees Celsius before adding rennet.
5. Rennet is a product that can be found in agricultural stores, natural stores, and some supermarkets.
6. The cheese-making process involves adding one cap of Qualho (a type of rennet) to the milk.
7. The mixture needs to sit for about an hour before being cut and separated from the whey.
8. The whey can be used to make ricotta cheese.
9. The cheese needs to be pressed and drained for about 24 hours to remove excess liquid.
10. The cheese can be shaped and molded, but it's not necessary to use a mold.
11. The cheese needs to be left to dry for at least 24 hours to develop its characteristic texture and flavor.
12. To make the country cottage cheese, the cheese needs to be cooked with butter until it's melted and slightly browned.
13. The butter needs to be melted and slightly browned before adding the cheese.
14. The cheese needs to be stirred constantly while it's cooking to prevent it from burning.
15. The finished cheese can be stored in the fridge for up to 8 hours to firm up before serving.
16. The cheese can be served sliced, and it's recommended to let it sit at room temperature for a few minutes before serving.
17. The cheese has a characteristic brown color and a creamy texture.
18. The cheese can be tested for quality by checking if it melts well when heated.