@kiryo.ffx: #mincraft #minecraftmemes #minecraftedit #minecraftanimation #minecraftbuilding

kiryo

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Region: TN

Sunday 05 July 2026 11:39:21 GMT

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Comments

Gabriel ;) :

Hah get it because he has none

2026-07-06 14:43:28

609

Francis mauris 1212 :

is my dad

2026-07-14 18:46:45

0

DMS :

Imaginary girlfriend bro😔🥀

2026-07-06 01:06:03

4972

￴￴￴￴ ￴ ￴￴￴ ￴ ￴￴￴￴￴￴￴ ￴￴￴￴ :

bro's girlfriend is a bunny girl senpai

2026-07-07 10:31:48

27

Totole :

I don’t know the wind can be a girlfriend

2026-07-14 13:28:29

0

HAOYU :

That's my girlfriend, bro.

2026-07-06 17:22:29

68

Democratic republic of warund :

bro married air

2026-07-06 06:16:54

466

am not fine :

He's actually single like me cuz there is no one

2026-07-05 19:25:40

35

Oxismo :

i have a theory

2026-07-07 22:11:59

16

Lazy💫 :

Mbappé Special

2026-07-07 13:49:24

1

jesua :

osea, si existe, solo que no la puedo ver

2026-07-08 01:46:51

5

𐌌𐌕𐋅 🦦 :

pq ela usa poção de invisibilidade?

2026-07-06 22:58:18

20

𝐑𝐨𝐬𝐢𝐞'🪽 :

un gars protecteur qui joue a minecraft ?

2026-07-06 16:02:34

10

LoL :

твоя девушка огонь your girlfriend is fire

2026-07-06 09:01:59

852

гей района :

твоя девушка реально агонь

2026-07-06 08:44:32

87

￴￴￴ ￴￴￴￴ ￴￴ ￴￴ ￴￴￴ ￴￴￴￴ ￴￴￴￴ :

I think I know his gf …

2026-07-08 16:06:27

9

ch | easy .MC :

i dont see her🗿😭

2026-07-07 10:18:53

8

✠ :

поч её не видно?

2026-07-07 06:39:57

14

🐅🥷 :

هو العالم الجن بلعبو ماين كرافت

2026-07-05 12:36:06

37

unknown_user :

I'm understand

2026-07-07 10:58:43

24

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Happy Father's Day 21 June 2026 🥹🫀🤌 . . . . . . . . . .#fvpシ #foryoupagе #saza_e_ishq32 #urdupoetry #poetrystatus

Happy Father's Day 21 June 2026 🥹🫀🤌 . . . . . . . . . .#fvpシ #foryoupagе #saza_e_ishq32 #urdupoetry #poetrystatus

POV: Frappe🇬🇷❄️☕️🤤 #therealpavlinaekaterini #frappe #greek #greekicedcoffee #greekcoffee

POV: Frappe🇬🇷❄️☕️🤤 #therealpavlinaekaterini #frappe #greek #greekicedcoffee #greekcoffee

#هواجيس_الليل #اكتئاب #foryou #fyp #اكسبلور

#هواجيس_الليل #اكتئاب #foryou #fyp #اكسبلور

1️⃣ MOZZARELLA CHEESE - 1500ml full-fat milk - 80ml white vinegar or lemon juice Instructions: 1. Warm milk to 50°C/122°F, stirring gently. 2. Add vinegar and stir until curds form. Cover and let sit for 10 minutes. 3. Drain curds through a strainer, pressing to remove excess whey. 4. Microwave cheese for 1 minute. Stretch and fold until smooth. If needed, microwave for another 30 seconds. 5. Shape into a ball and place in an ice bath for 15 minutes. Pat dry. 6. Serve immediately or store in plastic wrap in the fridge for up to a week. ***** 2️⃣ CREAM CHEESE * 946ml whole milk * 473ml heavy cream * 60ml white vinegar or lemon juice * 2.5g salt, optional 1. Heat whole milk and heavy cream until it gently boils (185–195°F). 2. Remove from heat, stir in vinegar or lemon juice, and let sit 10–15 minutes. 3. Pour into cheesecloth-lined strainer and drain. 4. Squeeze out extra liquid. 5. Blend curds with salt (optional) until smooth. 6. Taste and adjust salt. Use now or store in an airtight container up to 7 days. ********* 3️⃣ BUTTER 473ml heavy whipping cream Instructions: 1. Blend until butter separates (about 10 minutes). Alternatively, you can shake the cream in a jar until it forms butter. 2. Strain off the liquid and press the butter into a small bowl to remove more liquid. 3. Save the buttermilk for cooking. 4. Rinse the butter with ice-cold water until clear. 5. Season with salt if desired. 6. Refrigerate for up to 3 weeks or freeze for months. ******* 4️⃣ HEAVY CREAM - 180ml full-fat milk - 57g melted unsalted butter Instructions: 1. Melt the butter and let it cool slightly. 2. Whisk it into the milk until fully blended. 3. Use immediately in recipes that call for heavy cream—like sauces, soups, casseroles, or baked goods. ******* 5️⃣ MAYONNAISE - 1 large egg, room temperature - 15ml lemon juice - 3g salt - 220ml vegetable oil or avocado oil Instructions: 1. Blend together egg, lemon juice, and salt to a jar or bowl. 2. Slowly pour in the oil while blending continuously until thickens and fully combined. 3. Transfer to an airtight jar and refrigerate for up to 2 weeks. ******* 6️⃣ SWEETENED CONDENSED MILK - 500 ml full-fat milk - 150g sugar - A pinch of baking soda (optional) Instructions: 1. Heat milk and sugar over medium-high heat until boiling, stirring frequently. 2. Once boiling, reduce to medium heat and stir until thickened, 20-25 minutes. 3. Turn off the heat and add a pinch of baking soda. 4. Stir occasionally while the milk cools to prevent a skin from forming. 5. Once cooled, store in an airtight jar. . . #bakinghacks #CookingHacks #mayonnaise #butter #creamcheese

1️⃣ MOZZARELLA CHEESE - 1500ml full-fat milk - 80ml white vinegar or lemon juice Instructions: 1. Warm milk to 50°C/122°F, stirring gently. 2. Add vinegar and stir until curds form. Cover and let sit for 10 minutes. 3. Drain curds through a strainer, pressing to remove excess whey. 4. Microwave cheese for 1 minute. Stretch and fold until smooth. If needed, microwave for another 30 seconds. 5. Shape into a ball and place in an ice bath for 15 minutes. Pat dry. 6. Serve immediately or store in plastic wrap in the fridge for up to a week. ***** 2️⃣ CREAM CHEESE * 946ml whole milk * 473ml heavy cream * 60ml white vinegar or lemon juice * 2.5g salt, optional 1. Heat whole milk and heavy cream until it gently boils (185–195°F). 2. Remove from heat, stir in vinegar or lemon juice, and let sit 10–15 minutes. 3. Pour into cheesecloth-lined strainer and drain. 4. Squeeze out extra liquid. 5. Blend curds with salt (optional) until smooth. 6. Taste and adjust salt. Use now or store in an airtight container up to 7 days. ********* 3️⃣ BUTTER 473ml heavy whipping cream Instructions: 1. Blend until butter separates (about 10 minutes). Alternatively, you can shake the cream in a jar until it forms butter. 2. Strain off the liquid and press the butter into a small bowl to remove more liquid. 3. Save the buttermilk for cooking. 4. Rinse the butter with ice-cold water until clear. 5. Season with salt if desired. 6. Refrigerate for up to 3 weeks or freeze for months. ******* 4️⃣ HEAVY CREAM - 180ml full-fat milk - 57g melted unsalted butter Instructions: 1. Melt the butter and let it cool slightly. 2. Whisk it into the milk until fully blended. 3. Use immediately in recipes that call for heavy cream—like sauces, soups, casseroles, or baked goods. ******* 5️⃣ MAYONNAISE - 1 large egg, room temperature - 15ml lemon juice - 3g salt - 220ml vegetable oil or avocado oil Instructions: 1. Blend together egg, lemon juice, and salt to a jar or bowl. 2. Slowly pour in the oil while blending continuously until thickens and fully combined. 3. Transfer to an airtight jar and refrigerate for up to 2 weeks. ******* 6️⃣ SWEETENED CONDENSED MILK - 500 ml full-fat milk - 150g sugar - A pinch of baking soda (optional) Instructions: 1. Heat milk and sugar over medium-high heat until boiling, stirring frequently. 2. Once boiling, reduce to medium heat and stir until thickened, 20-25 minutes. 3. Turn off the heat and add a pinch of baking soda. 4. Stir occasionally while the milk cools to prevent a skin from forming. 5. Once cooled, store in an airtight jar. . . #bakinghacks #CookingHacks #mayonnaise #butter #creamcheese

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