We have seen a lot of videos about making cheese in the last 12 years since we started this blog. But, we have never been as captivated as we are with the Country Life Vlog (Kənd Həyatı) on YouTube.
We found it by chance when we were looking for links to interesting cheese videos for our monthly Tidbits blog article. We found the one below – Making Cheese From Fresh Cow’s Milk.
The first 4 minutes are slow and we would recommend skipping ahead (unless you enjoy watching chickens feed and cats sit, etc.) But, the wait is definitely worth it.
Then, a month later they made another cheese making video, just as fascinating as the first – Traditional Azerbaijani Hard Cheese – Kurut. (In this one, the action starts after only 2 minutes.)
Less than a week ago they posted Homemade Organic Butter and Cottage Cheese from Fresh Milk. In this one, they don’t start heating the milk until after the first 5 minutes.
There are no words spoken in these videos, so, there is no need for translation. It’s apparent from the comments that people watch them from all over the world.
We had to know the back story and we found that there isn’t a lot of information available in English. That seems amazing when you consider that millions of people are watching these videos.
We did uncover this:
Amiraslan Ramikhanov is a professional chef who had been working in one of the restaurants in Baku. The restaurant closed because of the pandemic, so he returned to his native village-Hil in Gusar.
His mother, Aziza Ramikhanova was a fabulous cook herself, so, in May, 2019, Amiraslan began making videos of her cooking outside on an open flame. The local villagers had long admired her cooking which they had the opportunity to experience at weddings.
They make 2 videos/week, so there are almost 200 to choose from at this point.
Aziza and her husband are vegetable farmers with a couple of cows and chickens. We wondered how the success of these videos might have changed their lives. We looked over some of the videos in the order they were made.
In the first few videos, you see the primitive conditions in which they worked. Then, Amiraslan and his father (I think he’s the father) began building a little house and various cooking structures for his mother. You can see the progression in these screenshots:
It will be interesting to see where they go next. Aziza seems to have an unlimited amount of recipes in her repertoire. Wherever it is, we’ll be watching.
Country Life Vlog – https://www.youtube.com/channel/UCIix6MklfJFywa_36iDj8Sw
Facebook – https://www.facebook.com/wildkitchen/
Instagram – @country_life_vlog/
Catherine Quinn says
I have been watching this country blog in Azerbaijan for several years and saw this episode. I was amazed–making cheese over open fire, no thermometers or special equipment. I intend to try this (using a stove of course) when my goats start producing starting in February. Though she doesn’t give ingredient amounts, I have been using her spice profile in many of my meals.
Missi says
I’ve been watching their videos for about a year now and love them. It’s my guilt pleasure because to me it’s just so calming.
Susan says
Jeri, you and your team of spies keep coming up with the most amazing treasures to share with us, your beloved readers. These videos are incredibly charming and extremely addictive! Great demonstration of how “the simple life” is truly complex and intricate, and the videography/compilation/editing is so professional. KUDOS on finding these and enlightening us (me)!
James Harrington says
Oh my gosh these are wonderful. I love every thing about them.
Jeri Case says
That means a lot coming from you, Jim. Thanks.
Jeri, you continue to impress, these remind me of my time spent in The Republic of Georgia, where I saw very similar methods of cheese making, outdoor milking, salting drying and more. There was very little electricity in some of the areas so salty cheeses were the norm. Selling cheese out of the trunk of a run down car in the middle of the road, thousands of salted pounds stacked up to sell in the huge market in Tbilisi. We took a hike once along the Georgian and Azerbaijan boarders, it was vast and beautiful. We also saw men scything their fields by hand rather than using power equipment, it was fascinating, simple, beautiful, peaceful and quiet. I have seen many of these cheese making methods used around the world, I sometimes ask myself the question, ‘how did we get to were we are now?’ Often making simple tasks complicated. Is bigger always better? Is new better than old? We can learn so much if we would only take the time to look and listen to those who have come before us, the ones who made due with a stick or an arm to stir their curds, a finger to test temperature because your mother taught you what it was supposed to feel like. I have seen these methods in the woods of West Virginia, garages in Corsica, France and England, farms in South Africa, and more. Maybe its been covid, maybe a longing for community during isolation, maybe simply the smile that I grows in my heart as I think about a simpler life. One that is still out there in remote areas of the world, in places where people have to use what they have rather than run out to get the next new thing.
So thank you again Jeri, for bringing these videos to my attention, for helping bring back memories allowing my heart to fill up with peaceful smiles today. Bravo!
In Love, Peace and Cheese, Ricki
Thank you so much for this, Jeri!!
I was mesmerized. I even watched the beginnings!!
I am amazed at how, in the most simple way…people all over the world make cheese.
Thanks, Rebecca. It is amazing. These videos make the world a smaller, better place.