Thank you!

For the glaze? It doesn't work as well, but you can grind the granulated sugar into a powder using a coffee grinder, food processor, or highspeed blender.

Thank you! You are welcome!

You didn't watch the whole video did you? I said it wasn't ripe at the end!

Yes you can leave out the powdered sugar from the graham crackers. And you can try flour instead of cornstarch for the strawberry sauce. Good luck!

You can certainly try it. I always use vinegar for this, but lemon juice will probably be okay too.

You are welcome!

Welcome

Thanks! I will put it on my list!

220 to 240g

Thank you!

Cacao butter is the best to use because that is what is really in chocolate. Other than that not much else, you can try ghee. The problem is you need an oil that is solid or somewhat solid when it is cool/cold.

You are welcome and thank you! :)

Hi there, it was the Frederick variety, which can have both green and purple passionfruit when ripe. What I showed in the video was from one vine, as you can see it covers nearly their entire fence. You can prune it how you like, however the more you prune it back the less fruit you will get.

You are welcome!

haha, yes you should be sleeping at 4am, at least I definitely am lol, but I guess there are plenty of people who have to be up that early for certain jobs or are already working a graveyard shift, etc.

Thanks! You are welcome!

Yep, real butter that is unsalted. Don't use salted. :)

I live in AZ where raw milk is legal to be sold, and yep my Sprouts carries it. This will work with normal pasteurized milk BUT the milk can't be ultra pasteurized or homogenized. Lots of times pasteurized milk is also homogenized, if that is all you can find you are better off following this other mozzarella recipe: ukposts.info/have/v-deo/aGV1iK6QmH5huoU.html

@@inthekitchenwithmatt . Well. That’s a point for Arizona! I was driving 2 hours one way to a cattle farm for raw milk. Then Covid hit and they went out of business after generations of dairy farmers. ( I shouldn’t get started on this. Pisses me off royally.). Sprouts here sells non homogenized milk but it’s very expensive. In the end, it’ll probably be less time and hassle to just buy the cheese. There is a dairy farm about 30 minutes from me that may have started the raw milk sales back up by now. I didn’t like them cuz they siphoned the cream off and sold that separate. That other farm was worth the two hour drive. I bought and froze enough milk for a month. Thanks for your help.

@@twinfin8571 You are welcome!

Awesome, cheesemaking is great. yeah that much vinegar in the whey won't harm the garden, it will help it especially if you need the soil to be a little more acidic. You can also make ricotta with the whey.

haha thanks so much!

Those are different, as mentioned in the video store bought chocolate is made differently than this.

@@inthekitchenwithmatt ok sir so kindly can you give me actual catbury chocolate commercial recipe...

Yes in this recipe I used 2 6-ounce cans. If you have the recipe you use 1 6-ounce can and 1/4 cup of water, and 1/2 cup of vinegar. That is plenty of liquid.

haha sounds like you may have measured something incorrectly, but yes cookie dough is sticky. But it should clean off the beaters very easily, and you should easily be able to spoon out each portion onto the cookie sheet. It may take you a little practice, especially since this was your first time.

The acorns I used in this video are from white oaks. And yes white oak tree acorns are less bitter.

People have been making cheese with unpasteurized milk for hundreds if not thousands of years. Besides that, during the cheesemaking process the temps get high enough to kill any germs/bacteria that may be present. Making cheese with raw milk is much different than just drinking straight raw milk.

LOL no thanks that would burn my face off haha

Yes, as mentioned at the very end of the video, this wasn't as ripe as it could have been.

So true!! Seriously these are so cheap to make, and healthier than Wendy's, nothing against Wendy's though, lol I love Wendy's! haha

Thank you so much!

Thank you, I appreciate it! Glad you tried them and liked them!

The tart pan makes it so it comes out easier. Technically you can use whatever pan that you wan though. Yes if you want double the amount double all of the ingredients in the recipe.

At what stage? During the stretching and melting stage? Did you press most of the whey out of the curd first, before starting to melt and stretch it?

You are very welcome!

lol, thanks!

You are very welcome! :) Glad you tried it and liked it!

You are very welcome!!