How to make cottage cheese and yogurt European way
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Uploader Comments (katyatchoubar)
All Comments (12)
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Excellent video professionally done. We valued the way she did everything naturally without using any additives or preservatives.
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Thankd for sharing this video very helpful. I will give it a try and see how it compares to American Cottage cheese. I'll let you know how it works.
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Spasibo bol'shoe Katya! Ochen' ponravilos'!
I buy real milk, not pasteurized, and my cheese is delicious.
Thank you very much for explaining.!
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Spasibo bol'shoe Katya! Ochen' ponravilos'!
I buy real milk, not pasterized, and my cheese is delicious.
Thank you very much for explaining.!
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is this the same as curd?
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I followed the recipe exactly the way you showed, but even after three days there is very little liquid....still very much like sour cream. Should I leave it longer?
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@katyatchoubar thank you so much, Katya! If it's okay for raw cow milk, I think it'll be safe for raw goat milk! =) You are awesome! I'm doing this right NOW!
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Hey Katya!
Thanks for the video. I am working with raw goat milk. Is it okay to let that sit out for two days still? And one question: 200 degrees celcius? or farenheit? Your video is really really helpful.
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You're very PRETTY!!! I love you. Can I get your E-Mail?
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I am glad that my video is helpful, tnx. I never worked with goat milk, but would think that the process is the same. Just stir it a little with a spoon after two days and if it is not getting thicker give it a bit more time and try again. And yes, it is 200 farenheit. Good luck.
katyatchoubar 1 year ago