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From Fresh Cow Milk to Homemade Cheese & Rustic Cheese Pie | Village Life Cooking 🧀🌿 21 min 
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Cooking Fresh Carp in an Underground Tandoor – True Village Flavor 🔥🐟 20 min ![A stroll around my hometown, Aldridge (and the stories that shaped my youth) [PART 1]](https://adm.6-9.space/storage/films/posters/yt_a-stroll-around-my-hometown-aldridge-and-the-stories-that-shaped-my-youth-part-1_1789704139.jpg)
A stroll around my hometown, Aldridge (and the stories that shaped my youth) [PART 1] 40 min 
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Village Cooking | Beef & Garden Vegetables in a Traditional Oven 🥩🌿 
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We Moved to a Remote Village | Countryside Life 🐮🥧 17 min From fresh cow’s milk to a warm, homemade cheese pie — this is village cooking from start to finish 🧀🌿 In this video, we turn simple, fresh milk into soft, natural cheese, then use it to bake a rustic, flavorful pie. The cheese comes out creamy and rich, made with care using traditional methods. Baked into the pie, it creates a soft, savory filling wrapped in a golden, slightly crispy crust. This is true farm-to-table cooking — fresh ingredients, no shortcuts, and time-honored techniques. A beautiful process that shows how something simple can become a deeply satisfying, homemade meal. 🌿 For the dough: Butter – 100 g Sugar – 100 g Vanilla powder – 1 packet Baking powder (Haas) – 1 tsp Egg – 1 Flour – 200 g 🌿 For the filling: Eggs – 3 Sugar – 175 g (slightly less than 1 cup) Süzme cheese – 400 g (about 1½ cups) Flour – 75 g (3 heaping tbsp) Cornstarch – 20 g (2 heaping tbsp) Zest of 1 lemon Juice of ½ lemon Vanilla sugar – 1 packet For topping: Powdered sugar
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