Can you make cheese by pouring eggs into boiling milk?
In an overseas video, there is a video of pouring eggs into boiling milk to make cheese.
Is it really possible to make cheese that way?
I will try it with the recipe as shown in the video.
【table of contents】
１． This is a video
２． Cheese ingredients
３． Then practice!
４． What I found out when I made it with the taste of cheese
５． challenge again!
６． Weigh cheese and whey
７． The taste of cheese and what I learned by making it twice
９． Explained in the video
This is a video
↑ This video is an overseas video with Japanese subtitles so I can understand it.
There is a drawback that the subtitles are assimilated with the background color and difficult to see, but if you look closely, you can read the subtitles.
As I mentioned at the beginning, you can make cheese by pouring beaten egg into boiling milk.
It appeared around November 2021 and has been played more than 7 million times in a month. (As of December 12, 2021)
Seeing this, I was skeptical about whether I could really do it.
Because you add the beaten egg to the boiling milk.
I don't think you can make cheese with that.
However, it would be epoch-making if it could really be made.
How is it?
I'm sure there are many other people who think like me.
But few people really experiment and try it.
So I'm going to experiment.
[Material] Amount introduced in the video
Milk 2 liters
Salt 1 tablespoon
Sour cream OR yogurt 200 g
This is the material I was featured in the video.
I use four ingredients: milk, salt, eggs, sour cream or yogurt.
Using 2 liters of milk in a recipe that I don't know if it works is a great adventure, so I'll try to make it in one-third the amount.
[Ingredients] Actually made amount
Milk 660 ml
Salt 1 teaspoon
Yogurt 66 g
Let's do it now.
Heat the milk to warm it.
By the time the milk boils, break the eggs, add the yogurt and mix.
When the milk boils, pour the mixed eggs.
The fire remains heated without stopping.
A little tattered solid content has been created.
Oops, I forgot to add salt.
In the video, I added salt first, but I forgot to add it, so I added it now and mixed it.
Bring to a boil for 2-3 minutes.
Cover the bowl with a colander and cloth and pour into it.
After leaving it for a while, the cloth seemed to be clogged and the water did not fall.
The percentage of solids is high, but there is still water left.
I have to drain more water.
By the way, the water that has fallen down is called whey.
Whey should be transparent, but it's completely milk-colored.
I'll put some whey in a cup and drink it.
Oh, this is the taste of milk.
It's salty milk because it contains salt.
The water will not fall, so pick up the cloth and lift it.
I squeezed it tightly.
I rolled up the cloth.
This is the finished cheese.
What I found out when I made it with the taste of cheese
If you eat a little freshly made cheese, it tastes like cheese with an egg feeling.
It's definitely delicious.
After that, when I chilled it in the refrigerator and tried it, it tasted like fresh light cheese.
It's like a non-sweet version of a rare cheese cake.
This is delicious.
But isn't the amount small?
Perhaps the timing of adding salt was different from that video, so it may have been less.
In that video, I first put salt in the milk, but I boiled it, put a mixture of eggs and yogurt, and then put the salt.
So, I'll try again.
By the way, when I made this cheese for the first time, about 700 ml of salted milk was produced as a by-product.
Sure, you can make many times as much whey as you make cheese, which may be normal.
This milk is salty, so I can't just drink it, so I made white sauce.
So, the day after I made this, the Nakamura family's dinner was gratin.
The cheese you put on the gratin is the cheese you bought.
This cheese can't be baked and melted.
This is cheese that you eat raw.
This time, add salt first.
The rest is the same.
Pour a mixture of eggs and yogurt.
Boil for 2-3 minutes.
This time, I drained the water with a colander without using a cloth, and finally squeezed it with a cloth to drain the water.
it is complete.
Weigh cheese and whey
Cheese weight 58g
Whey weighs 635g
The weight of the finished cheese was less than 10% of all ingredients, and whey was more than 90%.
The taste of cheese and what I learned by making it twice
The taste of cheese was the same for the first and second times.
And the amount of cheese made was the same in the first and second times.
means that it doesn't matter when you add salt.
The film that forms on the surface of milk when it is warmed is a protein called lactoglobulin.
This cheese seems to be made from egg protein and lactoglobulin.
Therefore, to make it well, the trick is to mix the ingredients and boil them for 2 to 3 minutes to completely harden the lactoglobulin.
- It doesn't matter when you add salt.
- The cloth will be clogged, so drain it with a colander and squeeze it with a cloth.
- The amount of cheese that can be produced is small.
- The resulting cheese is delicious.
- The remaining water is salted milk rather than whey.
- The trick is to boil for 2-3 minutes after mixing the ingredients.
In addition to this, the original channel of the video introduces a video of how to make strange cheese.
I'm skeptical about whether this can really be done, and I'd like to experiment with everything.
As expected, it is difficult to experiment with everything, but this experiment made me wonder if other videos could make cheese properly.
Explained in the video
In the video, the man Nakamura himself appears and talks.
There are some things that can only be expressed in videos, so please have a look.