Cooking | How To Cook Kalari Cheese | How To Cook Kalari Che

Cooking (0.06 seconds)

Get email alerts with latest cooking tips via email
(You can cancel email alerts at anytime.)

How To Cook Kalari Cheese

From - Posted: Dec 04, 2013 - 543 views
Cooking | How To Cook Kalari Cheese | How To Cook Kalari Cheese
How To Cook Kalari Cheese
How To Cook Kalari Cheese
Duration: 03 minute 46 seconds 
Play Cooking Video
Here is one way you can cook Kalari Cheese, a traditional type of cheese made by shepherds in the mountains of Kashmir.For more info on Kalari and our products, visit
speed up the downloads
Like to get lastest cooking tips everyday!

Aditya savours Dogri cuisine in Jammu

Chakh Le India - Kachcha Raasta: A bus ride from Jammu takes Aditya to Patnitop. A yummy breakfast of traditional Dogri Rajmah-Chawal sets the tone for the day for him. Watch full video: http:goodtimes.ndtv.comvideovideolist.aspx?vid=251676&CategoryKeyword=&page=1&id=0
14,805 views | Oct 22, 2012

Shakshouka Egg Dish Saudi Arabia Recipe

Based on many requests, Eman, my Saudi friend, is showing us how to make another dish popular in Saudi Arabia: Shakshouka. It's poached eggs cooked over a delicious tomato and onion sauce. It is an impressive breakfast dish that is super easy to make!
697,159 views | May 26, 2012


Kashmiri Chai (Tea) RecipeSUBSCRIBE TO MY WEEKLY COOKING VIDEOS:MY VIDEOS: PLAYLISTS: TO MY WEEKLY COOKING VIDEOS:JOIN ME ON:https:www.twitter.comCookWithFaizahttps:www.facebook.comCookWithFaizaCOOK WITH FAIZA
183,376 views | Mar 15, 2013

Bulgarian goat cheese sirene.

How to make Sirene, Bulgarian goats cheese. If there is one thing that most people will remember from restaurants in Bulgaria, it will be the famous Bulgarian salads, Shopska salad, Ovcharska salad, Hunters salad, and lots more. Most of the salads in Bulgaria are topped with Sirene and they taste really good. However, if you are really lucky, you may meet people that make their own, the taste is very different and people have their own ways. You could make it yourself though! Once you have done this, nothing else will do - this is how we do it, good luck Making home made cheese
19,521 views | May 22, 2010

From The Heart of An Owl How To Make Cheese At Home Paneer

In this video, Myra Lewin teaches how to make homemade fresh cheese! It's a very simple process and makes a delicious cheese.Myra Lewin has consulted, studied, and taught Ayurveda, Yoga, nutrition, meditation, and subtle energy management since the late 1980s. Her in-depth knowledge of human anatomy, physiology and psychology enables her to approach people at their level to encourage the integration of healthy balanced practices as a foundation for living. Honoring the holistic nature of the human being, she has helped many people move from destructive paths toward fulfillment.From the island of Kauai, Myra offers Ayurveda and Yoga instruction and training, individual counseling sessions, and meditation retreats. She teaches inspiring workshops and conference presentations around the globe. Myra provides herbal formulas for the individual and created her own line of aromatherapy oils for personal therapeutic use and for cooking.Myra is a professional mediator, author, minister in The Church of Aesclepion Healing, organic farmer, and creative Ayurvedic cook. Her book, Freedom in Your Relationship with Food: an Everyday Guide, explains how to reawaken our sacred connection to what we consume. Simple Ayurvedic Recipes provides guidance in cooking according to Ayurveda. Myra has been an expert guest for numerous radio shows and print articles. Myra Is Yoga Alliance certified, with a 500 hour certificate from International Yoga Studies. She is a member of the International Association of Yoga Therapists and conducts a Yoga Alliance registered school for teacher training emphasizing a harmonized approach to Ayurveda and Yoga. Myra teaches 200 hour and 500 hour Ayurveda and Yoga Wellness Teacher Training courses for English speaking students yearly. Since 2010, Myra has been teaching two or more Ayurveda and Yoga Wellness Teacher Training courses for Japanese speaking students.Previously, Myra had a diverse career in the fields of medicine, executive management, and business consulting. Her experience as a corporate executive and consultant provided the jumping off point for her current path. Integrating Ayurveda and Yoga into her own life allowed her to overcome the challenges of serious disease and unsatisfied living.With her focus on growth and service, Myra enjoys world travel, surfing, playing the flute, and hiking and spending time with Sukha and Nikka. She also makes the most delicious muffins on the planet. Her students benefit from the example of her joy-filled life and tasty cooking as much as from her teachings.
433 views | Aug 09, 2013

Jammu and Kashmir Election of hope or hype?

On this special edition of We The People from Srinagar, we ask: will the Assembly elections script a new chapter? Are these elections of hope or hype? Can they heal the wounds of the Kashmir valley? Voices of all three regions - Ladakh, Jammu and Kashmir - join the debate. What are their expectations from these elections? And what's the political messaging of the high voter turnout?Watch more videos: http:www.ndtv.comvideo?yt
3,956 views | Nov 30, 2014


This trick will hold your foundation in place all day. No excess post powdering. It will also fill in pores and some fine lines! I KNOW! We've been told to powder after foundation, and this makes total sense. And it works. But what works really well is to powder before foundation. After moisturiser and primer THEN YOU POWDER. Then you apply foundation OVER THE POWDER! This will fill in pores. But what it will do is keep your foundation in place all day. If you have dry skin you will not need to powder your foundation after. You can just leave it. For those with very oily skin you will need a touch of powder on the t-zone only. Give it a go. Let me know what you think and the results :) Oh and thumbs up! Thank you! Products used:Charlotte Tilbury Wonder Glow Charlotte Tilbury Light Wondre Foundation Bobbi Brown Extra Moisturiser NARS Translucent Crystal Powder
1,133,879 views | Mar 23, 2014

Bacon Mac Cheese Recipe by Chef Michael Symon

In this cooking video, The Chew host, Chef Michael Symon revamps the traditional mac and cheese recipe into a gourmet grown-up version, enjoyed by all. Featuring nutty Wisconsin Gruyère cheese, bacon, macaroni, and rosemary, this smooth and smoky American essential will captivate the taste buds. Complete recipe at http:eatwisconsincheese.comrecipesarticle.aspx?rid=2812
110,986 views | Nov 12, 2010

How to Make Mozzarella Cheese

How to Make Mozzarella CheeseIngredients: 1 gallon milk, whole or 2%, not ultra-pasteurized 1 12 teaspoon citric acid, dissolved in 14 cup water 14 teaspoon liquid rennet, dissolved in 14 cup water 14 cup cheese saltDirections:Pour the milk into the dutch oven. Stir in the citric acid solution. Over medium heat, slowly warm to 90°F stirring gently. Remove from heat and gently stir in the rennet solution, stirring for 30 seconds. Cover and let stand for 5-10 minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Place the oven over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the whey. Remove from the heat and continue stirring gently for 3-5 minutes. Ladle the curds into a strainer and set aside. Heat the whey to 175°F and add cheese salt. Place strainer into hot whey and heat curds until internal temperature reaches 135°F, working the curds using rubber gloves. Using both hands, stretch and fold the curds a few times. Shape the mozzarella into a ball. Note: The more times the cheese is stretched and folded, the firmer it will become. Place mozzarella ball into an ice water bath for 30 minutes or serve warm.Breaded Mozzarella SticksIngredients: 1 lb. mozzarella cheese 2 eggs beaten 2 cups seasoned bread crumbs olive oilDirections: Slice the cheese into uniform sticks, approximately 38" square and 3-4" long. Dip the cheese sticks into the egg mixture and roll in the bread crumbs. Repeat the egg bread crumb coating one more time. Deep fry the cheese sticks in hot oil for approximately 30 seconds, until golden brown. Enjoy!!!
300,550 views | Sep 03, 2013

Cheese Types Introduction

http:www.radacutlery.comblogcheese-types-introductionLearn about the different types of cheese and their classifications from Chef Blake.Video Transcript:Hello and welcome back to Rada's Test Kitchen. My name is Blake Landeau and I'm here to teach you some basics of the culinary, and today we're working with cheeses. I'm going to show you the classifications of cheeses, the types of animals they come from and then we're going to put together a cheese plate.Under the category of fresh cheese, you're going to have goat cheese, fresh mozzarella, feta, ricotta, and cream cheese. Mostly soft, easy to work with, good tasting. My favorite is the goat cheese. I love that tang, the sharpness of it.Next we have the semi-soft. Gouda, port salute, fontina, and provolone. Provolone will probably be the hardest of these. It's considered a little bit firmer than a soft cheese. Amongst those, gouda is really good. The smoked gouda is really good. Fontina is nice and milky. These are the types of cheeses that melt down good for fondue.In the semi-hardfirm, we have cheddar that reigns supreme. We also have the Swiss and the greer. We have a washed rind amongst these here. They are brined in a salt water. Tellegio, Limberger, and Munster. The Tellegio is my favorite. It's got a horrid raunchy smell to it, but it's got a flavor like milk and butter. They are soft on the inside, you can consider them a soft cheese.Then we've got a bloomy rind. What that is is a mold that grows on the outside to preserve it. Bree and Camaber are the two cheeses under that classification.Then there's blue. Blue vein cheeses are injected with a mold and aged, and it creates the molding process. Maytag out of Iowa here is one of my favorite. The Penicillin mold is created by the Iowa State University and they keep them in the hills of Newton, Iowa. An amazing blue cheese. Gorgonzola out of Italy, Stilton out of England, and Roquefort out of France. Stilton, a close second for favorite.What specific milk they use to make the cheese is what helps to define the characteristics. Cow, sheep, goat, water buffalo, yak and camel. The Water Buffalo makes really good fresh mozzarella. The Italians use that a lot. They also make a really good buffalo blue with great flavor. Each of these cheeses, there's millions of makers out there, and the best of them come right out of Wisconsin. The French are incredible, the monks who have been doing it for thousands of years. But we're going to go over and create a cheese plate to show how you can put together a plate for your friends and family for the next get-together.Here we have the cheeses we just went over. I have fresh mozzarella, blue which is Danish blue, a five-year aged yellow cheddar, parmesan cheese, and some goat's cheese. What we're going to do is put it on a nice piece of slate which makes a really good cheese plate. You could use cutting boards too. We're also going to put grapes and dates with it, some dried apricots, and some crackers. And some walnuts too. So you can use candied nuts, you can use pecans, but walnuts have really good flavor and crunch.Using the Rada Cheese Knife, we'll go ahead and slice some of these cheeses up. Cut these dates in half. I love the flavor of dates and actual sugar. It goes well with certain cheeses. So we've got the parmesan on there, some aged cheddar. The cool thing about cheddar is that as it ages, it becomes more pungent. And it starts to crumble a little more. We've got some fresh mozzarella here. Fresh mozzarella melts really nice. You can see how milky and smooth that is. Blue Cheese crumbles. You can see the color of this blue vein. I like it. Sometimes it gets this antique-ish color to it. I grew up eating blue cheese. I owe that to my father. And for the last cheese here for our cheese plate, we'll use this chevret. Take just a little bit and what we'll do is mold it, rolling it in some pepper. Just one more way of presentation. Put a little pepper down on our cutting board. You only want it on the outside. You don't want to roll it, fold it, roll it, fold it. You just want to put a little on top there. That makes it a little easier to handle once you get a little on there. There you go. We have our cheese plate here, we've got some aged cheddar, some parmesan cheese, walnuts, some fresh mozzarella. We have our fresh soft cheese, blue vein cheese, some aged cheddar under the semi-firm, parmesan under firm. So it gives you a nice assortment.Finish the plate off with some crackers, maybe some salad or balsamic. Hope you learned something about the different kind of cheeses. Leave some comments and stay tuned for more videos.Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
8,466 views | Nov 16, 2013

Kalari Cheese Cheese of the Month January 2012

Please feel free to like and post on our page- Love it or hate it, our page is all about Cheese! Share your favourite Cheese and it might end up as Cheese Of The Month! So please push the like button!!! https:www.facebook.comgroups152573468550#!pagesCheese155803644468772
488 views | Feb 16, 2012

Recipe Wheat Flour Sweet Khaaja Recipe With English Subtitles

For more content go to Follow us on twitter at https:twitter.commangomobiletv Follow us on facebook at http:www.facebook.comMangoMobiletv watch how to make wheat flour sweet kaaja kaja khaja
1,129,584 views | Apr 11, 2012

WE DONT EAT DOG. Filipino Tag

Sorry we haven't been posting videos lately. We're both busy with school and family. So bear with us, we will be try to post more often by pre-recording videos. So subscribe or follow us on Instagram for more info on new videos. Instagram: Instagram.comatbtvxANJELO http:www.instagram.comanjelolildemon http:www.twitter.comlildemonanjeloARIELLE http:www.instagram.comvriellejxy http:www.ariellejoyxbaligad.tumblr.comTINA http:www.instagram.com_tinnnnnnnn
142 views | Mar 02, 2014

Simple Mozzarella Recipe

Here's a quick and easy way to make your own delicious mozzarella at home in about 30 minutes.Please note that at about 4 minutes in I accidentally say you put 1.5 tablespoons of citric acid in - this should be 1.5 teaspoons.The other thing I wanted to mention was that a lot of you pointed out that the liquid whey that I pour out could be saved and used to make ricotta cheese - I will definitely do that going forward, and if you'd like to see how that's done, then check out this video from harrybrew69 for the basics: for all your questions and comments!
468,241 views | Mar 06, 2011

How to Make Cheese at Home

Blessed are the Cheese Makers!*** Use Homogenized Milk (that's Whole Milk for my US friends.) *** You can get rennet at major grocery stores or try bulk food stores.After watching and reading about cheese making, I decided to give it a try on my own. This is a super simple beginner cheese that I made. It used only 4l of milk, some lemon juice (or vinegar) salt and rennet. The result was a 400g wheel of cheese that only took an hour from beginning to end!For proper instructions and recipes, visit: http:www.foodscience.uoguelph.cacheesewelcom.htm or http:biology.clc.uc.eduFankhauserCheeseCheese_courseCheese_course.htm
209,190 views | Jul 22, 2011

How To Make Cheese At Home

With the help of this video and a cheese making kit from you can make your own cheese at home! It's easy and fun and it taste GOOD!
161,158 views | May 20, 2012

Disclaimer: Cooking-Library.Com is a Food and Cooking search engine that indexing and organizing articles on the web. Everyday 100+ new guides, tips, experiences to improve your cooking skills.

© 2014 - Cooking-Library.Com