Transcripts
1. Introduction: Hello, dear friends,
good evening. Such a beautiful,
beautiful eventing. Today we learn to
make cheesecake. These cheesecake. The recipe is so simple. It's actually, it's
very hard to go wrong. And we will do it step-by-step. This video, you can
see the whole process. How I make it. That's the width
together. In dry. A tropical, 30 seconds. To fuse two long time this
Let's use them up all off. Two days time. Not so right. But we can either use tapioca
starch, put some stats. About one spoon of four
middle lemon curd. My family have a
pulmonary trunk. Pulmonary of cream
cheese, Greek yogurt. And you can hear the
water is boiling. Hot water bath. We take a look. Hello dear friends. Here is the moment of truth. Let it just to cool
down in its own water. So good. Enjoy.
2. Prepare the crust: Okay, hello dear friends. Good afternoon. Such a beautiful,
beautiful afternoon. In this video, we will
make the, the crust. The crust. You can use a fresh
flour to bake a crest. But I was thinking, since we have already made
some compete at home, we always have some
left over cookie, some cookie that got stale. We can reuse it. So I will break it, and then I will blend it. It will be very, very noisy. Break it. It's too hot
to eat just like that. So I break it. See, it takes a lot
of effort. Bit don't. Wow. It's like rock. Yeah. This is really, I'm not soup. Well baked chocolate
chip cookie, all normal. This is a little bit soft. Then we will blend it. It will be very, very noisy, Please. Excuse me. Okay, So that is
the blended cookie. This one, we do
not put it aside. This we will take it out. Use a chopstick. This video does not have
too much time-lapse, too much editing so that you
can see very honest to me, when I have trouble, we do not make things work well. You may have much weight. Here. Is it? You can just put
it on the bottom of the cake, of the cheesecake. Or you can put some buttons. You can put butter
for 30 seconds. Let's do it together. Okay. This is the time you can
clean up the work surface. The batteries? No. You can see the butter is not completely
melted and that you saw k. You do not need it
to be completely melted and do not need to
use two long time this loop. So pretty region. I put it. Let's use them up. All of them. This is good. You can bake it, but today I am sinking. Maybe we do not need
to extra bake it. Make it simple, make it easy. Now we will start to
prepare the next step. This is the crust. If I, if I say it wrong, this is the crust. Now, we will start to
prepare the feeling, okay. Feeling ILL.
3. Prepare the cream cheese filling: Okay, hello dear friends. This is the crust. I do not need to over bake it. It is already cooked
and good enough. Put it aside. This one we are about
to make the feeling. The cream cheese, the
cream cheese Pat. And I have this is
from my yogurt. I made the yogurt and drain it. This has been drained
for two days. One, and these has been
drained for one day. It's not very, very, very dry, but it's
usable already. If you have time, you can make it two days, three days to make it dry year. But life is not always happening wound it
is a perfect Right? There are times we make
it right there at a time. Not so right. But we can if it is a
little bit too too liquidy, we can put something
to change it to that CloudStack, tapioca starch. Put some stats about
one spoon of stops. Then you need to put in sugar, vanilla extract, lemon
Druze, whatever you like. What I have, I have made, pull my yellow lemon curd. My family have a
poor man or tree, so I have a lot of lemon curb and made it
into lemon curves. So I will use these poll mellow. That's a lot, a little
bit more than I expected. And you can use it to
make another cake. Put the egg, the egg will
make the cheese race. And also the egg will make the cheese stay a certain form. For this amount of cream
cheese or Greek yogurt. You can put two. If you do not use lemon curd, who now do not use
gem, you use sugar. I want to make it more
evenly distributed by blending it
with hunt blender. The same time, you
can start to turn on the olden 320 degree. Let's start to do it to get 312. I am very, very confident
that it is cool. So now we will put
him in the feeling. You can hear the
water is boiling. So here we put in the feeling, the cream and then protein, hot water draws the
boiled boiling water. This way we can
make a band, Marty. It's a hot water bath.
That he was good. I will be very, very, very, very, very, very careful. Now we put in the oven. We take a look inside. You can see it is inside. I put 20 minutes. It's not always. It will be more than 20
minutes misalignment. Then they can check
and then that can add up extra minutes.
4. Bake in water bath : I am so proud to eat. Hello dear friends. This is 40 minutes later
you can see a boat turn off the OVN and we can
take 40 minutes, look at it to do so good. It's not overly
inflated, overly racist. And just to perfect some
places higher temperature, so it's a little bit more, more burnt, but this is
already very, very good. Hello dear friends. Here is the moment of truth. Let it just to cool
down in its own water. This is around two hours later. It's totally cool down. I can put my hand here. Now. We can have a test of it. And this one actually
does not have any crust. It's just the cream feeling. You can put some sugar and
make it into Guha man. Now let's taste. This is how it looks. Look at it. Very, very good. The fruit flavor from
the palmetto source. So good. The Palmer
yellow lemon curd is perfect by itself. I do not need to put
any sugar or anything. If you are making it a little bit less sugary or you feel, feel it's needing some taste. Put some hammers, saws, put some fruit source, put some gem, some syrup,
anything you're like. Enjoy.
5. Make yogurt 01 - boil milk: Okay, so first we turn
on the fire routine. For caps or one
liter or two liter. It depends on how
much you prove. It's very proportional. Whole milk, let's say
one part of whole milk. At the same time, I put some heavy whipping cream to make it a little
bit more condensed. About one tablespoon of
heavy whipping cream. There's not a particular recipe or quantity of how much
whipping cream you're put. The more you put, the more flavor for it is, the more reach it is, and the less healthy it is. If you put less, it might be more healthy
but less delicious, and you end up not liking it. So your choice. Protein, the milk
and heavy cream, waited until it is boiling. It takes about 5
min or something. Some friends would like
not eaten boiling. It is absolutely okay. It's a personal choice. I like it boiling. We'll wait until it
is totally boiled. At this time, you do
not need to stir it to March at the end
of four or 5 min. You may want to stir it a
little bit so that it does not get to a sticky
bottom, right? Okay, That is, okay. So this is the yogurt we are going to make in
very short time. It will become not so short. Tomorrow morning, it
will become yogurt. Yogurt. So this is a yogurt
we just freshly made. It is not very consolidated. You waited until overnight, putting refrigerator
overnight 6 h, and then the yogurt get settled. The very active bacteria
will settle down and get a good combination with its neighbors with
the other bacteria. Ways other than yogurt
element. So that's it. I want to show you
the already made. So just to win to the refrigerator and got
some already finished one. Look, these just completely, completely good. Completely good. It's like a it's like
a complete uniform. One part of this part, right? Look at it. It is so good. I like to use these
small parts so that it is easy for
the yogurt develop. Yogurt development. It's like the bacteria
chain start to form. You use the yogurt East. And then the east. East is like the baby
grown up and make friends. Several of these yeast, maybe 1 million of
these yeast produce baby East and all these
East combined together. It's like holding hands. You have a small part. It's like the chain is easier when it gets
to the neighboring. Do I make any sense? When the individual bacteria
with the other bacteria hold hands together and it's a small place and
it's crowded place, so easy to hold. And if you have a
big, large pot, it's relatively not as easy as this small
individual one was. The only thing you need
to blend it when you, when you make yogurt, when you combine
with the starter, you need to locate it. Really Very well distributed. So this yogurt, I will drain it. After I drain it, it becomes cream cheese
or become drained yogurt. It's more ordinary. It's more honest to
call it drained yogurt. And those strained yogurt
or the Greek yogurt, right? So we can drain
depending on how dry, how firm you want it. You drain it overnight. Tonight becomes hot. And I make tiramisu. Last night. I made a tiramisu and
I make a cheese cake. Or these are no bake no bake, cheesecake, no big tiramisu. And I also made a rice pudding, but this rice pudding does
not use any of the yogurt. Just wanted to show you. And it's so good. And now I will show you
the drained yogurt. Later we will drain. So when I made yogurt, it rest for a couple of
minutes. Okay. Let's see. It rest for another
couple of minutes, a couple of a couple of days. And then it becomes firm. And then I drained them. It is very well consolidated. Then I drain them. Overnight. Drained yogurt. Like this is a so-called Greek yogurt. Drink. Yogurt, nothing fancy. Greek yogurt does not need a special Greek
yogurt, yeast starter. It just needs to
drain the water out. So that is it. I can continue to drain it. And then later on, I can make more cream cheese or, or desert or I can
just eat it like that. Now, let's see. Our milk is almost a boiling. Okay, So all these I put
back into refrigerator. Eat Easy peasy. We are almost there. I love that moment. When it goes up, stop. Every time I get it to pour over and I become a joke
of the family because I always pull it and today
get spoiled over everywhere. And then I clean it. And today I am all eyes on mood. So all my eyes, I look very carefully and
they may not even a problem. Okay. You boil it like
let it cool down. There are a few ways
to cool it down. Let it cool down naturally. Sometimes when I go to swim, this is just a 1 h
time in-between. Perfect. If not, if
you are in a rush, put in a cold water bath
6. Make yogurt 02 - incorporate starter to milk: So we want you to be quick. So we put in a cold water bath. And this way, 10 min is
a totally sufficient. At the same time, I will prepare my drink yogurt. Now, we are going
to make the yogurt. So you can hear the background. The water is boiling. Boiling some water, I
need to aim for it. So you will just start or yogurt to sufficient. That is sufficient. Okay. I have stopped the boiling
water because it's too noisy so that you can
hear it a little bit better. So you just blended. It's all blended. I want to take out
some of the form. The phone does not
change anything. It's just a physical thing and you want to
take it out today. Not so much form. There are times a
little bit more forms. And it's only a pure
cosmetic reason, does not have any, any wrong, any effect
on our yogurt. Oh my goodness, I'm pretty good. And then I pulled out. This is perfect matching late. I got her to in Germany. This is a German brand. It used to sell in
a Crate and Barrel and maybe because they do
not make enough money, so they stopped carrying it. Now we put the cold
water. The hot water. Hot water. Sorry for the noise
from the backlog. And so the water is boiling. From my experience,
you do not need to have really hot hot, hot to 100 degrees
Celsius boiling water. But it never hurts. I have tried several. There used to be some
time when it is too hard. It does not work out well. When your base milk is a
little bit to heart and you put boiling water that might be too hot and the
bacteria was killed, then it is not easy, is just not good to develop
a good bacteria to, to, to, to make yogurt. When it is cold. The bacteria is just sleeping, is just too cold, cramping itself. It's not Making the writer a yogurt. When the base yogurt, the base mixture is in
the right temperature. And, um, and the poor in hot water is hotter
than your hand. And reaching almost 100 degree. You are good to go 6 h later, you will get the yogurt ice. What we have seen. A one friend asked
how long it takes. It really depends. Usually 6 h is pretty
safe for summer time. Sometimes I'm 5 h, 4 h, but make sure that eight hour, ten hour overnight is
usually very, very secure. And sometimes it does not. It's even overnight. It's still not yet
totally fixed. Maybe. Maybe it's just the final dash. The bacteria was
run, run, run, run, run and the final dash need
a little bit extra Protein, a little bit hot
water, not too much, not complete hot
water at the end and let it rest another
extra hours or two. It will be good. It will be good. And I'm Eve, still, it fails to a
learning experience. So what? Okay, let's take a
look at these yogurt. The starter yogurt. I use these start or yogurt. This is the first
generation of yogurt, starting from from
the yogurt powder. I use yogurt starter. And this way it is, this is a dried yogurt starter. It's completely pure. There's no flavor, there is
no industrial transportation. Anything you buy from
the store yogurt. There might be
some contamination during the transportation and during the long time when
the yogurt goes to shelf, it might be already
quite some time, right? If you make it
yourself, it's pure. So I make, I put one sash, one little pocket of these, put into the milk and
cream combination. Exactly the same thing, except exactly what we
are doing right now, except instead of using
the yogurt starter here, I use this powder. The sinks are the same. So I get the first generation
of yogurt, then drain it. When it is string, there's more stuff
in the yogurt. There is more, um, more, um, right, bacteria, right? Flavor, less water, less way. Then it is easy for
your yogurt to develop. And if you have just the
street from the part, you can develop, but it
becomes a little bit loose. This comes out, as
you can imagine, you have a solid, strong first-generation
baba, mama. You get a solid
strop baby, right? Does it make any sense? It's not to do. All loosen up. Yes. It's solid and strong. So that's E. And they use these
one generation, only. Use a first-generation makes second-generation,
and that's it. And second-generation
made third generation, it becomes a little
bit too loose and nap. And from a solid to force
a little bit even more, loosen up or just not so good. It's not that expensive, so I can afford it. I can each of these four makes. So T, two of these
first-generation little bottle, and then the first-generation
little bottle, every tool bottle
make eight bottle. So 16 by 816 by a. So that's 16 by eight. Bursa should pass. No, pass. 128, that's 128 little bottles. I can finally make 128, little about one sack of it. You feel keep it clean. Actually, you can make
a little bit further. It's almost endless. Thank you very, very much. I love you. I really do. Do, do, do, do, do. Lunch, yogurt. Look at it, look at it. So grew by, by lunchtime
7. Make yogurt 03 - drained Greek yogurt : Okay, let's take a look. Here is the drain yogurt. I am preparing. This is already dreamed. Now. I am preparing my lunch yogurt. So I have these six
little potholes. I like to make life complicated. Life is to, if we can
make life complicated, why do we make it simple, right? So here is the drained
yogurt overnight, not so, so, so condensed. That is just perfect
for a lunch yogurt. Okay. I put a one
photo of plain yogurt. Plain yogurt without
any draining. And then I put of it. So it still, it just to get
a little bit richer but not, not too condensed
the heart to digest. Like, like a cream cheese. That is one bottle. Another bottle. So every day when I get this is kind of
my depression recipe. I do not have to so
serious, not depression. Sometimes you're just
not feeling excited, not feeling your best. And I need to find
something to do to, to occupy my hand. Therefore, occupy my mind. That uses something like this is the consistency. Ala. They can shake it
too early Adobe. I'm such a huge fan of this
amazing job right now. They sell this big plastic lid. So this is it. Two of them. And this one, I will do the same thing. You do not need to see it. This will be my lunch
yogurt so that I do not spend too much time
in, in in digesting. These four little
cup will be drained. I need to wash it. Oh, let's see. The water is warm. Why not use some water to wash? So here's a little bit of
using the beauty of using these Mussolini close
or cheese close. I will show the water
is a little bit too. Cool down. Put it back in. So we are using the
full energy cycle. And this water can be used to, to water the plant. The first one is too acidic, so I do not I just
throw away the what. Okay, let's see. This hit. Now we drain it. I want to show you this
is the cheese cloth. I finally found this is the
finest mesh cheese close. There are different
kind of cheese close. Sometimes you go to store, you'll find the cheese close. The Muslim very, very sin. It's not good. The whole between it, the weaving hole
between it is too big. That's not good. Use the refined one. This is just the perfect. Too much will not be good. Now seem we'll come out. I mean, if dense than
the water is hard to come up to us to
write strong enough. 12. I already have my my
reason. Every time. One of these little bottles and two of
that little bottles for the drinking yogurt. And this is for me. It started to bring your top so that the
water will not drain down, get your refrigerator too wet. So we can take a look to see the water
is starting to come out. No double chocolate
sheet. The water. So overnight, it will become a beautiful
homemade Greek yogurt, or in an honest
way, not fancy way. Drained yogurt. Use these very fine
mesh. Loosening. She's close. This is so good.
8. Creamy tiramisu 01 - the ingredients: Okay. Okay. Hello dear friends. Google you veining such a
beautiful, beautiful evening. So I made these
cheesecake with cookie go handmade source and cream
and the cocoa powder. This is a cheesecake. So today I want
to make tiramisu. Now let's see the material
we are going to use. Prepare a beef bull. Oh, sorry. So you will have a big
bowl and a small caps. Small caps. As I have said, you can use a large one, but I am the kind of person. If I have a larger container, I will finish the
whole container. I eat food regardless of
the size of the container. I heat it finished. So I am not very
well control myself. The only way to
control myself is control the size
of the container. So I use this small
one, some cream, some cookie, and
then another layer of ice cream one at a time. The perfect snapping lid. Okay, these are the containers. As for the material, we need whipping cream. We need that. We will, we will beat
it into whipping cream. And this one is a homemade
yogurt, homemade cream cheese. This has been drained and it
has the right consistency. A little bit like
a mascot Barney. But it's a little bit sour because, because it's homemade. It's because of the
starting East difference. So this one is relatively
a little bit sour. So it has this tangent,
very tart flavor. And you will need the
Budweiser cookie. You will need some
espresso coffee, and you will need confection
or confectionery. Sugar. This is a powdered sugar, completely like flower. Okay. So, oh, if you would like, you can make a match or a tiramisu instead of
Nespresso, espresso. But I am more a coffee. I like coffee, so we will use the espresso coffee. So first
9. Cream tiramisu 02 - hand beat the whipping cream: So first, let me take a selfie. So we will put one cup of
whipping cream and whip it. One curve. Let me put this back. Refugees. It will take some time
to beat it and beat it. It's always more comfortable, easier to beat with sugar. So we will take one
tablespoon of sugar. That's teaspoons. So to spoon, one tablespoon of sugar. Let me put this in. Okay. Dishes are completely
not falling off is good. Now, we will put in the cream This cream, we will put it back in refrigerator, leave it cold. Know we will prepare the team. That's quite condensed. Look at it. You can use a fork. We want it to be
pure, nothing else. Sugar only. So does not have to complicate. Incorporate. Okay. So this, you do not
need to worry about it. I will make into yogurt. But still, I know you
won't worry about it. Okay. Combine it
as much as we can. Okay? No. One layer. The cream
10. Cream tiramisu 03 - dip cookies to espresso : Okay, We put this
back in refugee over into the same time we prepare. Okay. That's about it. Clean. One I took. Okay, I will use this paper. Okay. Now we will put a
layer of Coca-Cola. Can you see? It's kind of fun. You walk out your system. Okay, Now we will
prepare the tiramisu. The cookie is use. This cookie. I usually need
to break into two piece. That is good. We can
break into pieces Okay. Okay, Now we will put it to soap little bit longer. That's a little bit too much. How did the Italian think about a tiramisu if they do not
have chopstick, right? That positive. Well, yeah, one piece too shy
11. Cream tiramisu 04 - Fill in the jar with goodness: No talking. When I talk becomes a little
bit mess, you know, talking. Okay. You can use
instant coffee, works equally fine. Chocolate powder. Okay, Now we will need
to add left cream. Fill it completely. That's the turn. That's the challenge of working
with a small container. Nearly complete tonight. Complete. To me, does not look far. End of the world. Don't worry. In order to get to you live in sync. We are perfect. To stop. It looks too perfect. Okay. No. Okay. I think I think Toby and powder. This container, it's too small for for tyrannies. Or maybe I am too generous. Reachable. See, right now we put in coal dust, some Coca-Cola on top of it. Okay. The end game. Some of it already absorbed it, get into the water. The moisture of the cream. Anyway, that's it. Let it rest for some time. Some place does not
combine together so well. Well, this is a homemade. Nonetheless, it's delicious. But napa D. Enjoy
12. Cucumber in Greek yogurt : Okay. Hello dear friends, cook, or even in such a beautiful,
beautiful evening. So I have made this trained
Yogurt, Greek yogurt. It can be used to
make cheesecake, to make a cream cheese. But you can also make
some things savory. So here I have this. We will make the cream cheese with cucumber and
it's very fresh. So I will have cream cheese, drained yogurt, cucumber,
and salt pepper. That's it. And I want to say hello. So this is a common seed, and this one is mustard seed, salt pepper, and E. So first, we prepare our base with some flavor
in it located so rich. You can, you can use yogurt, but this one makes it much more tasty or at the
end, to finish it, you can put some olive oil, mustard seed, hello. Sol. By, by pad per. Know. It's a personal choice. How much you put, right? Cool man seed. You can put some deal or rosemary or any other
flavor of your choice. I think. So It's nothing too
much overpower. This one. I will peel
off more than they can. What do you think? These pillars? I need? My, that's my husband's.
Look at this. It makes me want it makes me
want to cook, want to peel, because it's so such a pleasure. Three or four. We can start from street
cucumber that I like to peal. Sorry for the noise. Let's leave it to rest for a couple of minutes. Let's get one more. I just enjoy that
peeler doesn't warm. I just enjoy putting
rigid tables. It's one of my, my relaxation. I think that's my
meditation time. And some of the cucumber
and cut it in the middle. It's okay. So leave it for a
couple of minutes. This does not look
good because you make it a little bit messy. You put on when you at
the time of serving, add some olive oil to finish it. Okay. This is one way. Another way. We use it a little bit
more liquidity and use cucumber,
Julian's cucumbers. Since read that he's also very, very delicious. But not the D. Okay, we are done with it. It's time to serve. Put into a little
bit prettier bowl, which is a rough texture. It looks just perfect. Okay. Oh, that's a lot. That's a little bit not
gone crazy in appearance. When you have something
big, expensive restaurant, you usually have
just a huge ball and a teeny tiny three drop
of cucumbers, something. I am a little bit too
countryside of bees. So put some olive oil and
the very last Dash, Pepper. And you'll never go wrong. We sum k, right? Okay. That's it for now, but due to the
lighting is not good. Bring it up a little bit. Better. Bye bye friends.
13. Fruit frozen yogurt snow: Okay. Hello dear friends, cook, or even in such a beautiful,
beautiful evening. So I have made this trained
Yogurt, Greek yogurt. It can be used to
make cheesecake, to make a cream cheese. But you can also make
some things savory. So here I have this. We will make the cream cheese with cucumber and
it's very fresh. So I will have cream cheese, drained yogurt, cucumber,
and salt pepper. That's it. And I want to say hello. So this is a common seed, and this one is mustard seed, salt pepper, and E. So first, we prepare our base with some flavor
in it located so rich. You can, you can use yogurt, but this one makes it much more tasty or at the
end, to finish it, you can put some olive oil, mustard seed, hello. Sol. By, by pad per. Know. It's a personal choice. How much you put, right? Cool man seed. You can put some deal or rosemary or any other
flavor of your choice. I think. So It's nothing too much overpower. This one. I will peel
off more than they can. What do you think? These pillars? I need? My, that's my husband's.
Look at this. It makes me want it makes me
want to cook, want to peel, because it's so such a pleasure. Three or four. We can start from street
cucumber that I like to peal. Sorry for the noise. Let's leave it to rest for a couple of minutes. Let's get one more. I just enjoy that
peeler doesn't warm. I just enjoy putting
rigid tables. It's one of my, my relaxation. I think that's my
meditation time. And some of the cucumber
and cut it in the middle. It's okay. So leave it for a
couple of minutes. This does not look
good because you make it a little bit messy. You put on when you at
the time of serving, add some olive oil to finish it. Okay. This is one way. Another way. We use it a
little bit more liquidity and use cucumber,
Julian's cucumbers. Since read that he's also
very, very delicious. But not the D. Okay, we are done with it. It's time to serve. Put into a little
bit prettier bowl, which is a rough texture. It looks just perfect. Okay. Oh, that's a lot. That's a little bit not
gone crazy in appearance. When you have something
big, expensive restaurant, you usually have
just a huge ball and a teeny tiny three drop
of cucumbers, something. I am a little bit too
countryside of bees. So put some olive oil and
the very last Dash, Pepper. And you'll never go wrong. We sum k, right? Okay. That's it for now, but due to the
lighting is not good. Bring it up a little bit. Better. Bye bye friends.
14. Fruit frozen yogurt: Hello dear friends. Google afternoon. Such a beautiful,
beautiful afternoon. Looking at the sachet, it's full, scorching, hot, hot. In the summer afternoon. Look at my lip. It's so hot. So I want to have
some mango smoothie. Let's do it. So hard. Okay. Let's see what we got. I just searched my refrigerator, the freezer, her
some dragon fruit and Mongo fashion
fruit to blend. That looks a fancy. And then I will use some of my drained Yogurt, Greek yogurt. This way is a little bit. I already take out one
spoon, one spoonful. It does not look
that good. This way. It's not too much water. Do I make any sense? We will do a lot about that. One back each time. The quantity, I think
you just decide how much you want
to, you want to get. There's not really a quantity
that change the flavor. So here is the
dragon fruit Mongo. And now we put some
drained yogurt, might be a little bit
too sick. Condensed. It's always good to
give it a try, right? We will have fun here. This will be very, very noisy stuff. Okay, good. Maybe we should put a
little bit of yogurt. We do to make it a
little bit more water. One liter jar of yogurt with
a lot of condensed yogurt. Beautiful color, dragon fruit. How fancy name? Okay, now let's take a look. We take it out. It's quite condensed. It's almost like frozen
yogurt. Take it. Look at it. Oh, it's like ice cream
or the frozen yogurt. And this is frozen Greek yogurt. Or look at it. It's so good. Let me taste it. I didn't put sugar. It's heavenly. It's heaven. I absolutely love
it though. Enjoy. Wow. It's homemade ice cream. Oh, I usually do not
eat ice or cold stuff, but this is quite refreshing
to tell the truth. But not so good.
15. Cream cheese in salad : Okay, hello dear friends, called grieving such a
beautiful, beautiful, evenly. Let's see what we can
do with this cheese. And it's been quite some
three or four days. So it becomes the
texture is very firm. Not as firm as Amanda. I'm not as firm as a guarantee or Manchester
or no or pardon me, journal, but they
are quite quiet. You can see each has
its own texture. So I want to cook some, I want to make some salad. Salad is a free. I bought a salad
from this package. It's salad with roots. Finish the salad
and I put the root into my backyard and he
becomes another salad. So some resale live
with cucumber. And I made some cookies, so I have a egg white left. So I just did a
scrambled egg whites to put more texture and the
different mouse feel. So that's about it. What you can do, you can put pieces of sunlight. I didn't break it up so
we can put two pieces of these cream cheese. I just do not want to
use a new new sports. So I have this look at it. Small, teeny tiny pieces. So this is a way of
eating the cream cheese. There is another way to
eat it, just a toaster, some bread and toast some
bread and use it as a, as a cream cheese, a DP or spread. And that you eat. He's coming out. Maybe we can get, you know, Dash Pepper. T though. It is very, very creamy, very, very, very creamy.
16. Cream cheese spread: Okay, So I just posted some bread
and it's so good. And another way to enjoy it, just plain cream
cheese like this. You're drained, yogurt, dandy. We can be a little bit more
generous than outside. That should be enough. If too much, you lost its goodness and put
some salt and pepper. Perfect. Salt. Pepper. Look at it. So good. Sorry, but an apathy
17. Tropical Frozen yogurt : Hello dear friends. Google afternoon. Such a beautiful,
beautiful afternoon. Looking at the sachet, it's full, scorching, hot, hot. In the summer afternoon. Look at my lip. It's so hot. So I want to have
some mango smoothie. Let's do it. So hard. Okay. Let's see what we got. I just searched my refrigerator, the freezer, her
some dragon fruit and Mongo fashion
fruit to blend. That looks a fancy. And then I will use some of my drained Yogurt, Greek yogurt. This way is a little bit. I already take out one
spoon, one spoonful. It does not look that good. This way. It's not
too much water. Do I make any sense? We will do a lot about that. One back each time. The quantity, I think
you just decide how much you want
to, you want to get. There's not really a quantity
that change the flavor. So here is the
dragon fruit Mongo. And now we put some
drained yogurt, might be a little bit too sick. Condensed. It's always good
to give it a try, right? We will have fun here. This will be very, very noisy stuff. Okay, good. Maybe we should put a
little bit of yogurt. We do to make it a
little bit more water. One liter jar of yogurt with
a lot of condensed yogurt. Beautiful color, dragon fruit. How fancy name? Okay, now let's take a look. We take it out. It's quite condensed. It's almost like frozen yogurt. Take it. Look at it. Oh, it's like ice cream
or the frozen yogurt. And this thing is
frozen Greek yogurt. Or look at it. It's so good. Let me taste it. I didn't put sugar. It's heavenly. It's heaven. I absolutely love it. When apathy to enjoy. Wow. It's homemade ice cream. Oh, I usually do not
eat ice or cold stuff, but this is quite refreshing
to tell the truth. But not so good.
18. What's next: Okay, hello dear friends. Let's take a taste to test. This is the yogurt we made, and we drain it to make
dreamed Greek yogurt. And with this, we
can make cheesecake. We can make tiramisu. We can make no bake. A Gmail, caramelized
cheesecake. Look at it. And also, this is a
caramel cheesecake. And this one is tiramisu. You can see here. I made it too tight. Let's take a look here. So it does not look as
the commercial one, but it's definitely the taste
is nothing less than it. And you can make a little bit to save
array with Cucumber, You can make a dipping sauce, you can make a Tatar source. The possibility is Antilles. Enjoy, bye, bye friends
Haiying Yang, Artist, Educator
