In the video from CookTogether.com, the host demonstrates how to make fresh cheese at home using pure cow's milk, enzymes or bacteria, and a thermometer to monitor the temperature. The process involves heating the milk to 77°F (25°C), adding bacteria, and then coagulating with rennet. After resting for 12 hours, the cheese is cut, salted, and shaped before being refrigerated to solidify. The host emphasizes the superior taste of homemade cheese compared to store-bought varieties and suggests serving it with various dishes like gallo pinto, chicken, and tortillas.
Here are the key facts extracted from the text:
1. The website **cooktogether.com** features a video on making fresh cheese at home.
2. Essential ingredients include **pure cow's milk** and specific **enzymes or bacteria**.
3. **Raw milk**, also known as **non-pasteurized milk**, is used for the cheese.
4. In some places, like the United States and certain European countries, the sale of raw cow's milk is **prohibited** due to health regulations.
5. The milk is heated to **77°F (25°C)** before adding bacteria.
6. Bacteria used for cheese-making can be purchased online, for example, from **Amazon.com**.
7. Two types of bacteria mentioned are **thermophilic** and **mesophilic**, suitable for different temperatures during cheese-making.
8. The process requires the milk to be left undisturbed for about **5-10 minutes** after adding bacteria to let them activate.
9. A coagulant called **rennet** is added to curdle the milk; it can be in liquid form or tablets.
10. After adding rennet, the mixture should be covered and left for at least **12 hours** to set.
11. The resulting cheese should be kept in a refrigerator to become more solid and can be shaped as desired.
These are the factual steps outlined in the document for making fresh cheese at home.