00:03Cheese can be made
00:04This is Celica cheese.
00:06Today,
00:08With milk
00:09You can easily make cheese.
00:12That is what I mean.
00:15I thought I might try filming it.
00:18I'll get started right away.
00:22Milk is,
00:24Unprocessed ingredients
00:25yes
00:28500ml
00:31That
00:32That's the feeling I get.
00:34According to the recipes I looked up...
00:36Well, just do it casually.
00:42Are you okay
00:43I think it's 500ml
00:47That might be a bit too much.
00:49I put it in the pot.
00:50Milk
00:53For now
00:53I can't see it.
00:55It's not showing up.
00:58It's not showing up.
01:00I put it in the pot.
01:02Milk
01:03Put it on the fire.
01:07Actually
01:07you know what
01:09If you take a better picture from around here...
01:11That's fine.
01:15Due to the circumstances of the first edition
01:16The camera is positioned here.
01:19It burns easily, you know.
01:25Over low heat
01:30While stirring
01:32yes
01:35It's a good idea to put it in.
01:37yes
01:39That was quick.
01:39Is the heat a little too strong?
01:44By the way, make sure not to let it boil.
01:46Uh
01:49The edge of the pot
01:49Simmering
01:51Applying it
01:52That's good.
01:55Once you get used to it
01:56I've stopped worrying about things like that at all.
02:01I've already made quite a bit of it.
02:03At first I didn't really care,
02:06To prevent the pot from burning
02:08Stirring
02:09Just boil it.
02:10about
02:13It's starting to feel like it.
02:14recently
02:17This one
02:19Hot milk inside
02:21I think the people who made it know this.
02:23Well, in the end...
02:24After stirring
02:25It burns.
02:26Unless you use a very low heat
02:30It burns, doesn't it?
02:34It's already looking good!
02:36It's already looking good!
02:39Ah, it's starting to burn.
02:43Before spreading it on bread and baking
02:46The cheese with a burnt crust
02:47It will be finished.
02:50Oh, that's great.
02:51This is good, I think it's good.
02:52It looks good.
02:54I'll take it.
03:00Lemon juice? Yes.
03:01It's lemon juice.
03:08Um
03:08500ml
03:11Add 500cc of milk
03:15Lemon juice
03:16It's two tablespoons.
03:17It's clearly 500ml.
03:22I'll add a little more.
03:23I'll add a little more.
03:49yes
03:49yes
03:49yes
03:50Milk
03:55Like this
03:57It will solidify.
04:01inside
04:02Ragged, ragged, ragged
04:03tattered
04:05To something tattered
04:08That's amazing!
04:10It ends up looking like this.
04:11This is cheese
04:16Feels good
04:17kitchen paper
04:24Zabi
04:27So, um...
04:29It separated, the moisture
04:32burnt
04:35I
04:37About once a week
04:38I'm making bread.
04:41I want to use it for making bread.
04:45Um
04:46This way
04:46Then
04:47I will accept.
04:52So, with this...
05:00With kitchen paper
05:01Like this
05:17A clang sound
05:18Um, that thing...
05:21This Khan, for example
05:22A grinding sound
05:25It's really spacious, isn't it?
05:26hey
05:32this
05:33ah
05:37Like this
05:38About 15 to 30 minutes
05:39Okay, let's drain the water.
05:42So, then, um...
05:43Whey and
05:44I was messing around a bit earlier.
05:45Cheese
05:46To the settled stuff
05:47So, they're going to split up like this, right?
05:49Um, well...
05:51Um
05:51The moisture part.
05:52It's called whey.
05:53Moisture
05:54This is
05:55Uh
05:56vitamin
05:57mineral
05:58protein
06:00Just as
06:01Like protein
06:02Monnan
06:03extremely
06:04Because it's highly nutritious
06:05I'm going to throw it away.
06:06It would be a waste.
06:06Well, I
06:08When making bread
06:09When you use
06:10Well, that's the situation.
06:11yes
06:12for now
06:12Let's continue like this
06:14I'm going to drain the whey.
06:15Please wait a moment.
06:19Well, yes, so
06:23Uh
06:27It was about to run out
06:29Uh
06:31I think I'll finish it up.
06:34This is
06:37a
06:38There's a lot of it, too.
06:40If you lift it up a little like this
06:42Also
06:51It tore.
06:52Huh
06:55It's torn.
06:55It tore under the weight.
06:56No, why
06:57That's it.
06:59Um
06:59The recipe,
07:01I looked it up online
07:02Most places
07:03It's best to make it with about 500cc.
07:08Um
07:09500ml
07:10Um
07:12Uh
07:12You can make 100ml of cheese.
07:14Uh
07:14You'll get about 100g of cheese.
07:16That
07:17The recipe
07:18It's pretty much the same everywhere.
07:20A little greedy
07:20I made too much.
07:22yes
07:23yes
07:24Well, something like this.
07:26Um
07:27Like a drawstring bag
07:28When you lift it up
07:29Also
07:29Gooey
07:30We will be doing whale
07:32I'll give it a light trim.
07:33Huh?
07:35Um
07:37Not really here
07:39If you squeeze it too tight
07:41Really
07:43Um,
07:44Selling
07:45Like cheese
07:47Like processed cheese
07:48It gets hard, you know.
07:50Uh
07:51I mainly spread it on bread in the morning.
07:53Softer is better.
07:54It's just a little bit loose.
07:57It's better not to drain the water too much.
08:01Well, that part is...
08:03If anyone sees this and is thinking of making it
08:05Well, after doing it a few times
08:08I think you can achieve your desired level of softness.
08:13It's almost finished.
08:14Almost completely
08:17cold
08:27It doesn't look very appealing, but it's cheese.
08:32I'll drain the water a bit more now that it's come out.
08:41It will look something like this.
08:47It's something like this.
08:51It's a noun.
08:55This is how you make homemade cheese, a dairy product, from milk at home.
09:00So
09:01I'm worried about how long it will last, so I'll add salt.
09:06According to the recipe, when made with 500cc of milk, the finished product is...
09:10to
09:11Apparently, just a pinch of salt, about 1 millimeter, is enough.
09:15I'm a little scared of this, and there's a lot of it.
09:20About 2 milligrams
09:22About 2 grams, 2 grams, 2 grams.
09:26What is a milligram?
09:32Put it in everyone
09:34Put it in
09:35Oh, I stirred it.
09:37Oh, that might be just right.
09:45It's something like this.
09:46yeah
09:52That's about it, it's like this.
10:10I'm having a little bit.
10:19perfection
10:21Perfect
10:26I guess you could call it sliced cheese.
10:28Natural cheese
10:33very
10:38This looks delicious.
10:39It tastes a little better than usual.
10:41The saltiness is just right.
10:44In terms of taste
10:46Because it uses lemon juice.
10:48Lemon-flavored natural cheese
10:52That's the feeling I get.
10:54That's great!
10:56I can't wait for tomorrow morning.
10:57To paint the van
11:01That's amazing!
11:02Just making something like this
11:06It makes your diet a little richer, doesn't it?
11:08You can put it on top of a salad or something.
11:12Today I made tomato stew.
11:14My wife made it for me.
11:17Lastly, this one.
11:20I was told I could use it even though there was still some left.
11:21I said I wasn't using it.
11:22The cheese and tomatoes are absolutely perfect.
11:26It was exquisite.
11:27It was exquisite.
11:29It can be used for cooking and other things too.
11:31yes
11:36This is the finished cheese.
11:38And here's another one.
11:41That security
11:45It's about security.
11:46Security guard
11:46yes
11:47Um
11:52Milk
11:53The milk fat content of milk
11:55After removing the cheese
11:58Well, it's water.
11:59We used a lot of those lemons too.
12:02This time
12:03To separate them
12:04It's turned a little yellow.
12:06yes
12:07Security guard
12:08Security.
12:09As I mentioned earlier...
12:10Protein, Minerals, Vitamins
12:13Highly nutritious
12:15This is basically like a protein supplement.
12:19Just one thing
12:20I'll just have a little taste.
12:28Uh
12:32It must be very nutritious, right?
12:35Uh
12:36To put it simply
12:38Lemon flavor
12:40fishy smell
12:41hot water
12:46that's why
12:46That's why it's like that.
12:47That's right.
12:48Um, this way
12:49This is the world we're talking about.
12:51Commercially available
12:52Loved by everyone all over the world
12:55Eat
12:55And here
12:57Um...
12:58Like this at home
13:00People who do this kind of thing
13:01That's about the only way I know of its existence.
13:03That kind of
13:04That's just how it is, isn't it?
13:06in
13:07Well,
13:09If you don't make it sweet
13:10To gulp this down
13:12I think it's a bit difficult.
13:14But as I said earlier...
13:15very
13:16This is basically just protein in itself.
13:19It's a highly nutritious food.
13:21I plan to use this for bread making.
13:24yes
13:25yes
13:26yes
13:26yes
13:26yes
13:28That's why at our place
13:29I'm the one who makes the bread.
13:32Well,
14:02As one of the materials
14:03What a wonderfully clever way to wrap things up!
14:05I'll take my leave now.
14:09yes
14:10yes
14:10yes
14:11yes
14:14yes
14:15Thank you for watching.
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