How to Make CHEESE at Home 🧀

✨ Find out how to make traditional homemade Caciofiore Italian cheese!✨
In this video I will guide you step by step in the creation of one of the oldest and most beloved cheese of the Italian tradition. From milk to curd, from fresh to mature Cheese, you will discover all the secrets to obtaining a Cheese 🧀 with an authentic and unique flavour! 🧀 Using the homemade rennet that I made in the last video 😉
Ingredients:
Milk 5 litres
Heavy Cream 250 ml
Homemade rennet 100 ml

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[antonhuman]

The simplicity in your presentations demand respect!
many thanks.
South Africa.

[nzs]

Ha! I just commented on the previous video with the thistle and asked if there was going to be a cheese video. You are the best!

[hajarjavad]

I love the way you move your 🤚 😂 and the cheese looks delicious 😋. Thank you so much for sharing ❤

[tom-lqdw]

I always wondered how to make rennet and followed that video here to learn how to make cheese with it. Thank You for sharing your knowledge and arm wave with us. Totally enjoyed this

[dorodense]

That turned out great! Congratulations. Thanks again for the video on thistle rennet.

[BaskerElli]

Looks great! I learned a cheese recipe from my mother that uses sour milk to curdle the milk instead of rennet. The finished cheese has a mild tangy flavour and is not aged, instead it's eaten as soon as it is firm enough to slice.

[David]

No fancy equipment, no prolonged processes, no waiting months upon months for it to mature, this cheese, I have no doubt really was spectacular.

[mishis-la_cucina-Kitchen]

Looks so tasty and healthy well prepared. This recipe looks absolutely mouthwatering and tempting absolutely delicious I can imagine it's fantastic taste I really enjoyed the preparation really beautiful presentation I really appreciate your cooking skills thanks you so much for sharing such a wonderful recipe. Your passion for cooking shines through in every dish you prepare and the love and care you put into your recipes is evident. Thank you very much for igniting my creativity and motivating me to explore new flavors and techniques !

[FernaManu]

The artesanal Estrela mountain cheese from Portugal, done with sheep or goat milk (or mixture of both) uses exactly the same rennet and is one of the most tasteful cheeses I know. Well done.

[andrewsackville-west]

I know what I'm doing... Trying to replicate your amazing arm swing! Its spectacular!

Seriously, though, this video, along with the thistle rennet one, are excellent. Thank you!

[tagladyify]

When I make my yogurt I put the whey I don't save for the next batch into my acid living plants like blueberry bushes. They love it.

[KenSteichmann]

I love watching these videos. You have peaked my interest in making many things.

[annatianyoube]

So great to see your recipe, Will try to make my own cheese follow your recipe! ❤ Thanks 🙏

[danwerkman]

I always blame you when I make a mess in the kitchen 😂

[sylviafriessen]

Love seeing your easy to follow instructions/recipes. Do you have a brie cheese recipe video?

[JontyBlue]

What a brilliant video showing us all how to make a simple 'spectacular' cheese, I loved it 🥰.
In Tasmania, Australia, there is a great cheese maker (Bruny Island Cheese), they also have a craft brewery and quite often use the byproduct whey when making stout or other beers. Do you have that in Italy, I'd guess you do, be another great video combining cheese and beer 🤩.

[Maranatha]

Ciao How to store this cheese? How long it last? If not finish by 1 week 😂😂😂 and thanks for the lesson I have always try to make the rennet but I wasn’t sure how to use it, thanks to you, now I know how. I will practice next summer since we already reached the winter months and no more thistle around.

[joseg]

Fantastic recipe, u you can do a strong cheese recipe like a reggiano that would be fantastic.

[ManInGlasses]

Doesn't it taste more bitter if you use thistle flower rennet?

[sebkarlsson]

Nice! Couple of questions please: how much animal rennet would you use instead of the vegetable one?
Are you flipping the cheeses as they mature, if so, how often?
Are you leaving then open in the fridge or is a container fine?
Thanks!