"EXPIRED" MILK TURNED INTO FREE FOOD - how to make farmer's cheese at home

Video Description

Support Self Serving Skillet on Patreon https://www.patreon.com/selfservingskillet For as little as a dollar per month, you can view all my new content ad free. It supports the show, and helps me produce new and better content. Recipe: The Acid of your choice. 1-2 Tablespoons/15 -30 ml per Quart/Liter of Milk Milk - raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese. Heat to 190 F or 88 C Heat off Mix in your Acid Wait Strain *Cheese Cloth https://amzn.to/3lMaoge *Lemon Squeezer https://amzn.to/3CANBtN *10qt Stockpot https://amzn.to/3xzTIuN *My Cast Iron Skillet https://amzn.to/3liM99i Intro/Outro music by Eric Rutledge https://soundcloud.com/eric_rutledge Recipe: The Acid of your choice. 1-2 Tablespoons/15 -30 ml per Quart/Liter of Milk Milk - raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese. Heat to 190 F or 88 C Heat off Mix in your Acid Wait Strain how to use extra milk how to use expired milk how to make farmers cheese at home how do i know when milk has gone bad what to do with sour milk why does milk go bad how to turn milk into cheese how to separate curds and whey expired milk turned into free food 00:00 Introduction 00:31 "Milk Rant" 04:43 What you need 06:12 While it heats 07:53 Ready for the acid 08:26 Letting the curd drain 10:06 Rest in the fridge 10:24 Unwrapping the cheese 11:20 Storage and Serving 14:17 Taste 15:31 Outro