СУПЕР КОЗЬЯ МОЛОЧНАЯ ФЕРМА - ВАРИМ СЫР  See details »

 
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  • 00:00: [music] hello we are already on breaks only that we milked the goats month i will show how next is the milk myself leads and what's next for him doing this that's cool where I don't know why he is called there he does not ride on the tracks i'm not shooting is ready he cools very well here do not look away from it closer here here is the milk which is this that's pathetic mixed up here goat milk we go I will show the cow
  • 00:31: milk is cow's milk here cows things a little yellower and already on top going to cream into it using milk we will now do this soft cheese here is a little milk on a really full cheese dairy boiler typed in because we are now boiled kids like a movie man Capuchin Boulevard we are doing now installation we will come back we will already be ready clot in raw or us as you see i show total boiler
  • 01:03: here and help with empty and through this simple filter we will be here now pour pasteurized goat's milk then his class and come back when already here will be a clot ready for cutting just to not take your time will the history teacher go already Milk thin stream just need the solution is not fast and it only Begin to type this filter on any case just we are very afraid
  • 01:34: so god forbid cheese missed some mote but rarely we find here is something else because us filtering is very strong during milking but better safe than sorry look here it is typed slowly boiler is calculated if its full top type 500 liters per year hundreds it turns out if you pay attention he slightly tilted why did he tilt to when we then had
  • 02:04: releases the director so that everything comes out here so the boiler is a little slightly tilted so here we are let's get down to the most interesting telling a secret how to determine when the cheese is ready in cutting it is not even cheese it's just a clot we need such a scoop and this gas our brynza is cooking gas goat but pay attention see faster faster faster for also understand that the clot is ready he should easily separate it indicates that you can cut for coffee
  • 02:37: cheese is enough now cutting begins and here this cutting is the highest mastery of gray ra define already ready to embed garden helps this is sasha us this is sasha the most a big expert in soft ground different people here are but by soft it Sasha thanks, come on [music] look here is the first cut this very
  • 03:12: interesting when lera goes here goes by sharp cheese cut in this way so as not to break a clot to allow the serum to move away because all skill Stocking is easy to clean for Europe and will leave the foal don't just serum move away leave fat protein need to put fat protein taste look we just and then just
  • 03:42: we cut one way and the other our magic spatula helps to separate from edges there are different lyre complexity Here are these that go there and oval boilers and there are 2 lira go but we did and cheese dairy us in Ukraine and and you have it quite simple but works fine until cheese is cut we here already prepared forms these are the forms we make soft cheeses cheese and in these big forms we make
  • 04:14: Our hard matured cheeses ripen year is plastic form Dutch usually or a mart for soft cheeses It's enough, they have the second day on sale and fresh not relish or al basically what can you do at home is not such a complicated procedure that is this is the usual gauze if you could
  • 04:46: pot yourself make such a clot we just then in any saucepan discard it less especially sets and form, what is there holes through which leaves not necessary from of games but at the expense of marley does not go here always a bunch waiting for you Shustova seems to be a commodity boiler
  • 05:17: why is he so big and so fat walls in these thick walls and folk hot water he's called with double the shirt is a shirt a from the shirt and between by them water is hot so that you can control the milk temperature and the temperature each part of the process this temperature important and she doesn't the same for all cheeses with each This temperature has its own recipe and
  • 05:47: the system is not difficult here here there are prices that heat water by pipe water enters the shirt and warms milk that is inside or now it's nazir cheese look how she has changed now a separate serum only float fire white pieces do not interfere need to be very slow not to break than the goals of these pieces so
  • 06:17: better essence happens we stand waiting it seems to the parade already but no it is impossible you are now stewing, that is, you are now raise a little bit temperature in this also can do in the kitchen we now raise a little temperature to cheese grain decreased squeezed out yourself still serum can do it only by raising the temperature for us worse five minutes after five minutes release [music]
  • 06:47: this is the grain of cheese we are now releasing from caplan [music] then watched the hour task neatly separate this grain from the whey and so here is this bunch fly out so for soft cheese it is very soft and very gentle but he can barely
  • 07:18: stick together in principle everything will look like this but then it is not now [music] and we gain mass here we lay it in these heads do it very much fast because you smell of course you feel but the one who is now watching this
  • 07:49: history smell they feel and temperature I do n't understand it should be warm student [music] come closer here and see how many do u have left a little why we have so little because you are now give milk than kids that I tell you showed before
  • 08:21: milk goats beat a lot of milk already so always sorry to leave these here you want to collect all the pieces of cheese you know but still flows in and the thing remains [music] we only soft cheese when you are still in the form of milk
  • 08:51: hard cheeses we salt already in brine because here No salt will come from Rostov so that the extruding see we are all here the prize was pressed into one form so decided this time and so correctly we close it all marley press will be small therefore
  • 09:21: gauze stands itself become in principle, here it is pressing at home looks like just a shred three-liter with water and put on top on the cheese form here the opportunity is just regulate this this pressure again for different recipes it is different and soft cheese does not require much pressure the power of all you draw our legend which then we stand that is
  • 09:52: the longer the cheese will ripen those stronger it needs to be drawn on not look here it is the head is pressed and on this adventure milk in mild tsiri we end we don’t throw him away but I will show staged our pool pool he's not Olympic not 50 meters but there is cheese can swim must go for days
  • 10:22: the main requirement here cold and a lot of salt, all this is now the water on is very strong and nobody has yet touched i try muslim training but for cheese listening to such for these heads and who for turn the conversation between acura if you see these digits on
  • 10:55: dear it stands for tattoo 13 0 3 here this figure shesterochka this we we so cipher them for yourself redford is twos to 9 [music] here are the goals for the plan
  • 11:27: how many minutes does it depend on you again the recipe the longer the cheese we will then store the longer he should swim in brine and the second criterion time has it and the size is nice again than more heads to those she needs more salt in a let it back again will swim longer so when they here I show went swimming and did not dry I dry at some question because of love about themselves scoop stach here they are on the shelf with it should drain and the whole brine
  • 11:58: they should be less dry when we say but you are dry enough go ahead they are painted in this team we cover them with this layer plasticizer called it modern enough cover us it Germans brought in Mr. Meyer who we were taught German tilsit our ore
  • 12:28: the cheese is called rank wow so he taught us with how to properly close the head of the cheese here's getting there mold and unnecessary bacteria that is this coating is missing air out but lets nothing inside we decided for ourselves that black is goat cheese and brown is korobitsin and it does not depend on how long the cheese will be time is the only cheese that we do not we cover
  • 13:00: it 's fenugreek cheese that tastes like walnut though here nuts but we'll talk about it at the tasting for when I tell you how to regulate cheese and feces here tasty nut and I'll tell you a nut and there is not why these are the only cheese and which we are not We cover only because of what if you see these seeds here fenugreek they are on the surface if we had it painted over here that he plasticizer be a little bit inside and this very unpleasant when the check cuts off and there so plasticizer can there for a couple
  • 13:30: millimeters go inside we decided not to cover well it's cheese that ripens least of all he matures three weeks to of the month our legend or there beko ce not in vain 10 12 14 months I more after they stream here like me I'll tell you how they mature here instead brought me enough for us under us there is a basement with stone walls and this is an ideal place for ripening overgrown
  • 14:01: because the stone give publicity about it we 'll talk below hi, we are now in storage good farm and good farm 3 letter why because it is very good here too kind here is cheese and ripen and waiting everyone is waiting for their time there which wait less than a month to eat cheese and who wait two three months if which
  • 14:31: wait more than a year a feature of this premises now i will show stone walls right between the rows this is the real one a riot which gives greater moisture for to keep the cheese dry and here heads of a different type if you if you turn these they are very about a year if these are they are also about a year old [music]
  • 15:03: there are such ones of ours which are he is 22 0 2 with you here is not all with us marked and that means he has two months left sales
  • 15:33: all these cheeses and lie on wooden shelves and these shelves too his days ground if they are not ground this shelf is unpolished give possibility of bullshit step from below it would seem he lies on the shelf but there is a small distance which give these villus glasses wooden therefore raw bottom top slightly more of them need to flip we turn them over at the beginning every two or three days when cheese month we him turn over once a week when my son is already half a year we
  • 16:04: turn over once a month this enough to ripen that equally top of them are free shelves free shelves we need in order to clean the wood to clean flip clean I want to show you want to show how determine age and head it's like a baby in a child of tender skin and grandfather already has old skin the skin of a fresh head itself
  • 16:34: will be smooth by old man's heads the skin will be no longer the first freshness you see because we wipe it and but they are not washed peel French cheese is still German technology and dutch closed purpose but still they need to be cleaned and followed need to care in some cases we re- cover it if there was any
  • 17:06: damage on the crust we reinvent it We cover this plasticizer's just that option but basically in a crust can determine the age of the cheese enough exactly where will be interesting to ask me a question why is it in general there are reds geeta cheese and this these are the ones with the nut flavor with fenugreek we hold their films for three weeks This is a compromise to honestly listen I would like to close them or wax or
  • 17:37: I will explain in the same plasticizer What's the catch but these seeds here they are missing a small crack plasticizer I but then not separated very ugly so these are guests and which we hold in the film hold