cheese making

😮Laila Zubair ne badli logon ki soch |how to make coli flowers dish| #shorts #youtubeshorts #viral

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😮Laila Zubair ne badli logon ki soch |how to make coli flowers dish| #shorts #youtubeshorts #viral
#shorts
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#healthydiet
#healthyfoods
#healthybreakfast
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#lailazubair
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How to Make the World’s Finest Butter and Camembert – My Journey

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I am traveling to Brittany, France, to explore the art of making cheese and butter the traditional way. What always seems to amaze me, is that in Brittany, the local diet is rich in butter, cream, and cheese, yet locals often maintain good heart health and lower rates of cardiovascular disease. I myself am my own guinea pig, I eat quality butter and cream and can vouch for it. (There is no sponsorship in this video)

I dive into these traditions, from grass-fed cows producing rich, golden butter to the step-by-step process of crafting authentic Camembert. I uncover the farmer’s personal stories that reveal just how much heart goes into each bite.

There seems to be real health benefits to quality dairy. Grass-fed dairy is higher in omega-3s, making it not only delicious but also beneficial. And who doesn’t like butter, right?

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How to Make Parmesan Cheese (Italian Hard Cheese) at Home

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The Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. It is usually made using skimmed or partially skimmed unpasteurised milk however in this instance, I have used partially skimmed pasteurised/homogenised milk as that was all I had available.

Cheeses imitating Parmigiano Reggiano (like this version I’ve made) are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

Ingredients
14 L (14 qts) Partially Skimmed Cows Milk 2% fat
3/8th teaspoon Thermophilic Culture
1/8th teaspoon Lipase in 2 Tbspn water
3.75 ml (3/4 tspn) Calcium Chloride in 1/4 cup water
3.75 ml (3/4 tspn) Liquid Rennet in 1/4 cup water
18% Saturated Brine Solution

Starter culture used SACCO MOT92;

Lipase;

Rennet Chymax Plus IMCU 200;

I recommend our Italian Cheese kit for this cheese;

Check out my other cheese tutorials;

Help fund the next cheese-making video by pledging your support at Patreon;

Curd Nerd Newsletter;

My First cheese-making eBook, “Keep Calm and Make Cheese”

My Second cheese-making book, “Keep Calm and Make More Cheese”

Little Green Cheese Podcast, visit

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