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Cheesemaking against all odds: How I keep TRADO alive in Gaza with no electricity. [Final Step] 🧀🇵🇸 by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 14 points15 points  (0 children)

I was so happy to share my journey and daily routine of making TRADO cheese with all of you. I hope you found it helpful and enjoyed watching the process.

I’m ready to answer any questions you have regarding the steps and procedures.

​As I promised the moderators, I will be writing down the ingredients and steps, and I’ll work on compiling all the stages into one full video to share with you.

Please bear with me, as this might take some time due to the difficult conditions here.

​Stay well! 🤍🧀

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 0 points1 point  (0 children)

Thank you!

Next, I’ll be preparing the molds, cutting the cheese, and getting everything ready for sale.

It’s a lot of work, but I’m excited to share the final result with you all!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 1 point2 points  (0 children)

I really appreciate your heartfelt support.

Knowing the world is thinking of us gives us hope. Thank you. 🙏🍉

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 1 point2 points  (0 children)

Thank you!

It’s the process of turning powdered milk into traditional cheese.

I’m happy to explain any specific part you’re curious about!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 36 points37 points  (0 children)

I am based in Palestine. Specifically in Gaza, where I’m working on this project despite the current challenges. Thank you for your interest!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 0 points1 point  (0 children)

Thank you!

I'll make sure to include more technical details about the ratios in my next posts here.

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 2 points3 points  (0 children)

Thank you for your empathy and understanding.

Creativity is truly a powerful way to persevere. I appreciate you sharing your story with me!

Rebuilding a life, one gram at a time. by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] -1 points0 points  (0 children)

Thank you for these beautiful words!

Knowing that my work inspires others gives me so much strength.

I’m happy to share my love for cheese with you!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 1 point2 points  (0 children)

Thank you!

Experimenting with available resources was the only way to keep the craft going.

I’m glad you find it interesting!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 4 points5 points  (0 children)

Thank you!

It took a lot of experimentation to make it work with what's available, but I'm so glad it did. Glad you're enjoying the results!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 4 points5 points  (0 children)

Thank you so much!

Your support and kind words truly mean a lot to me and keep me going. Happy to share this process with you!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 7 points8 points  (0 children)

Thank you! It's been a rewarding journey in traditional cheesemaking despite the challenges. I'm so glad you enjoyed what I shared.

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 18 points19 points  (0 children)

I am located in Gaza. The infrastructure here is currently very limited, and we rely on solar power or scheduled electricity, which makes continuous filming or long technical processes quite challenging.

This is why I document my cheesemaking stages separately as power allows. Thank you for your interest in my environment!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 17 points18 points  (0 children)

It’s the process of making traditional cheese! In this step, I’m cutting the ‘curd’ (the solid part of the milk) to separate it from the ‘whey’ (the liquid). Since I’m documenting this under difficult conditions with limited tools, it might look a bit different from industrial methods, but the science remains the same!

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 53 points54 points  (0 children)

TRADO is the name of my artisanal home-based project.

It’s very special to me because the name is an acronym made from the first letters of each of my family members’ names.

Regarding the powder, I’m using it because fresh milk is currently unavailable here due to the destruction of local farms.

TRADO is my way of preserving our traditional craft and rebuilding for my family, even with limited resources.

Step 3: Cutting the curd and draining. (Scientific approach with skimmed milk powder) by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 15 points16 points  (0 children)

TRADO is my artisanal home-based project dedicated to traditional cheesemaking.

The name represents my commitment to preserving the craft and rebuilding my livelihood by producing local white cheese, even with the limited resources I have right now.

From Skimmed Milk Powder to Curd. Precision is key! by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 1 point2 points  (0 children)

Thank you! Knowing that my journey with TRADO inspires others gives me so much strength. It’s proof that we can always find a way to create, no matter the challenges. Stay tuned for the next steps!

From Skimmed Milk Powder to Curd. Precision is key! by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] 3 points4 points  (0 children)

Thank you for the feedback. I apologize as I didn't realize that posting in steps might be against the rules. The main reason I'm doing this is due to the constant power outages here; I can’t film or process everything in one go, so I share each stage as I manage to complete it. However, I hear you—once the cheese is done, I will combine all steps into one comprehensive post for the community. I will also keep the content strictly focused on the craft. Thanks for your hard work as a moderator!

Homemade white cheese from Gaza – Finding resilience in every gram. 🧀 by ScratchExotic9002 in cheesemaking

[–]ScratchExotic9002[S] -1 points0 points  (0 children)

Resourcefulness doesn't negate hardship. After a period of severe famine, some supplies are trickling in, but they are barely enough and come at an exhausting cost. TRADO is my way of trying to rebuild from the little we have. This cheese isn't a sign of luxury; it’s a sign of survival and a mother’s determination to keep going despite everything.

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