creamery

[Ahmed.Atta]

Any one else here interested in creamery cheese making, butter making, milk products, anyways any one that interested in learning some basic creamery skills I'm here to help inshallah

 

[Pikachu]

Teach me how to make the best yogurt at home as well as some basic cheese making ideas...

 

[Ahmed.Atta]

let me start with cheese
you would need a fresh milk buffalo milk preferred
there are two ways
do you want the long one or the easy one
ps the long one better for making butter and cream + cheese
the fast one only farmer cheese

 

[Pikachu]

Both

 

[Ahmed.Atta]

it's okay
lets start with they easy one this method would result in cheese that is hard it's almost mozzarella
ingredients:
1- full cream not skimmed milk buffalo milk is preferred because it has more fat making more yield than cow milk
2- a pan to heat milk
3-viniger or lemon Josie some times i put some of both
4- clean cotton cloth or an old cotton t-shirt

lets keep things simple heat milk with low heat so it doesn't stick to the pan
when it comes close to poling you put the lemon Josie / vinegar
steer for a bit and the milk should now curdle / separate into curds and whey
now you need to let it cool till it does, put a big Paul that would fit the curds and whey
put the cloth / old t-shirt on top pour and cover the curds in the cloth and hang it for some time if you like it hard let it set through the night
as for quantity and ratio acid to milk it would be about quarter of cup for every liter of milk.
when you finish this way we could start the other one and an extra recipe for using whey and in general whey could be used for many things
about 3 liters is recommended for a reasonable yield

 

[Ahmed.Atta]

Both

hope you tried this method can't wait to reveal the Patience version it is worth waiting inshaa' ALLAH

 

[Ahmed.Atta]

for the other method it's the traditional way to make cheese in Egypt it takes some time depending on the temperature
up to 3 liters o f buffalo milk full fat 3 liters is like the sweet spot with reasonable yield, put the milk in a pan leave it in a warm place and the warmer the faster just don't put it on any kind of flames this method is completely of the cooker, by the end of the day there should be a nice layer of cream has already formed on top of the milk don't skim it yet, wait till the milk gets a little like a gel you could test that by turning the put slightly to a side you would see a yoghurt like texture. so if your milk became like a gel then there you go skim the cream using your favorite spoon but take care not to skim from the white gel yet the cream should have that ivory like color, put away your cream you could use that latter to make butter or just use it as it is.
for the yoghurt after a while the gel would become yoghurt. if you want some then take the chance while you can, after that leave the ge for a while it would harden and almost curdle not like the first method but that's good anyway less whey more cheeeese.
lastly after it hardens comes the last part in the same cloth / old t-shirt that you used before pour and cover the curds in the cloth and hang it for some time about 1-5 hours depends on how you like your cheese soft moist or hard and dry.
ahh i almost forgot to make butter just steer the cream that we made until it separates into milk and butter form your butter and store it in a dry jar.

 

[Ahmed.Atta]

for the other method it's the traditional way to make cheese in Egypt it takes some time depending on the temperature
up to 3 liters o f buffalo milk full fat 3 liters is like the sweet spot with reasonable yield, put the milk in a pan leave it in a warm and the warmer the faster just don't put it on any kind of flames this method is completely of the cooker, by the end of the day there should be a nice layer of cream has already formed on top of the milk don't skim it yet, wait till the milk gets a little like a gel you could test that by turning the put slightly to a side you would see a yoghurt like texture. so if your milk became like a gel then there you go skim the cream using your favorite spoon but take care not to skim from the white gel yet the cream should have that ivory like color, put away your cream you could use that latter to make butter or just use it as it is.
for the yoghurt after a while the gel would become yoghurt. if you want some then take the chance while you can, after that leave the ge for a while it would harden and almost curdle not like the first method but that's good anyway less whey more cheeeese.
lastly after it hardens comes the last part in the same cloth / old t-shirt that you used before pour and cover the curds in the cloth and hang it for some time about 1-5 hours depends on how you like your cheese soft moist or hard and dry.
ahh i almost forgot to make butter just steer the cream that we made until it separates into milk and butter form your butter and store it in a dry jar.

this method takes from one day / night to three days depends on the room temperature

 

[Ahmed.Atta]

but as you see the yield isn't just cheese
you get :
cream
butter
yoghurt
cheese
and whey whey is used to make caramel and some sweets to used in baking rather than the water in soups also replacing water protein boost for body builders and don't forget to save some to make your next time cheese faster but don't let it sit for too long unused it could go unusable fast

 

[Pikachu]

InshaAllah